Summer Fresh Corn Zucchini Chowder

Suggested Piece: 7 Qt. Roaster

Ingredients
4 strips bacon, chopped
2 c yellow onion, #2 or #3 cone
4 celery stalks, #2 cone
2 med carrots, #1 or #2 cone
4 garlic cloves, #1 cone
1 tsp. dried thyme
4 med potatoes, #3 cone
8 c. chicken or vegetable broth
2 bay leaves
5 1/2 c. frozen corn
2 med zucchini, #2 or #3 cone
2 c. half & half
Salt & pepper to taste
Chopped fresh parsley to garnish
Cayenne pepper, to serve (opt.)

Directions
In bottom of 7 Qt. Roaster over medium heat add bacon and cook until brown (3-4 minutes). Add onion, celery, carrots, garlic, and thyme; cook until vegetables begin to soften (5 minutes). Add potatoes, broth, bay leaves, zucchini, and corn; season with salt & pepper to taste. Cover and cook over medium heat until Vapo-Valve clicks, then reduce heat to low and continue cooking for 15 minutes or until vegetables are completely tender. Discard bay leaves and transfer 4 cups of chowder to a blender; puree until smooth. Stir the mixture back into the 7 Qt. Roaster. Add half & half, cover and cook just until heated through. Serve garnished with fresh chopped parsley and sprinkle fo cayenne pepper (opt.) 

Beer-Braised Beef

Suggested Piece: 12" Gourmet Chef Skillet & Multipurpose 5 Qt.

Ingredients
3 bacon strips
2 lbs. beef stew meat, cut into 1-inch cubes
1/2 tsp. pepper
1/4 tsp. salt
1 onion (#3 cone)
1 tsp. garlic (#1 cone)
1 bay leaf
1 can (12 oz.) beer
1 tbsp. soy sauce
1 tbsp. Worcestershire sauce
1 tsp. thyme, dried
2 tbsp. all-purpose flour
1/4 c. water

Directions
In large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, discarding drippings. Sprinkle beef with pepper and salt. In the MP5, brown beef over medium-high heat. Add the bacon, onion, garlic, and bay leaf. In a small bowl, combine the beer, soy sauce, Worcestershire sauce and thyme. Pour over beef mixture. Cover and cook over medium heat until Vapo-Valve clicks, then reduce temperature to low. Cook over low heat until meat is tender. In small bowl, combine flour and water until smooth. Gradually stir into MP5. Cover and cook on medium heat until thickened. Discard bay leaf. Serve over noodles or mashed potatoes.

Sweet & Sour Cabbage

Suggested Piece: 5 Qt. Wok

Ingredients
5 tbsp. butter
2 onions (about 4 cups), (#4 cone)
2/3 cup red wine vinegar
1/2 cup applesauce
2 tbsp. sugar
2 tsp. salt
1 tsp. ground black pepper
1 bay leaf
1/8 tsp. ground cloves
2 pounds (about 1 head) red cabbage (#3 cone)
1 large Golden Delicious apple (#2 cone)
1/2 cup apple juice

Directions
Melt butter in 5 Qt. Wok over medium heat. Add onions; sauté until translucent, about 10 minutes. Mix in next 7 ingredients. Add cabbage; cover and cook using medium-click-low method about 17 minutes. Uncover; add apple and apple juice and cook until apple is crisp-tender, stirring often, about 5 minutes.

Bratwurst with Apples, Onion, and Sauerkraut

Suggested Piece: 9 Qt. Braiser Pan

Ingredients
1 teaspoon caraway seeds
1 teaspoon fennel seeds
1 tablespoon Wondra flour
1/2 teaspoon ground black pepper
4 cups sauerkraut (preferably fresh), rinsed, drained, squeezed dry (from one 32-ounce jar)
1 large onion (about 1 pound), halved lengthwise (#4 cone)
3 large Golden Delicious apples (about 1 1/2 pounds total) (#3 cone)
6 whole smoked bratwurst (about 1 pound), pierced all over with skewer
4 bay leaves
1 cup beef broth
2 tablespoons dry vermouth
2 tablespoons ketchup
1 1/2 tablespoons butter, melted
Pumpernickel bread or whole grain (opt.)

Directions
Place caraway seeds and fennel seeds in small resealable plastic bag. Crush seeds with mallet. Add flour and pepper to bag; shake to blend. Spread sauerkraut over bottom of 9 Qt. Braiser Pan. Sprinkle 1/3 of flour mixture over. Arrange onion slices over; sprinkle with half of remaining flour mixture, then lightly with salt. Spread half of apple slices over, then sprinkle with remaining flour mixture. Place bratwurst over apples, then arrange remaining apple slices around bratwurst. Tuck in bay leaves. Mix broth, vermouth, and ketchup in measuring cup. Pour broth mixture evenly over. Cover a cook over medium heat until Vapo-Valve clicks, then reduce heat to low for approx. 45 minutes. Uncover; brush with melted butter. Roast in oven uncovered at 400F until edges of apples and sausages begin to brown, about 25 minutes longer. Serve with bread.