Mediterranean Slow Cooker Cookbook
1st Edition
Published on 10. August 2012
192 pages
978-1-4521-2023-2 (ISBN)
Description
"Phillips explores traditional recipes that call for tagines, clay pots, and copper stockpots, and modernizes them with her favorite electric appliance." -
Publishers Weekly
Savor the unforgettable flavors of the Mediterranean using a slow cooker! These eighty recipes are devoted to such iconic dishes as Beef in Barolo from Italy, Braised Basque Chicken from Spain, Bouillabaisse from France, and Spicy Tagines from Morocco. With a source guide for unusual ingredients and helpful streamlined techniques, these slow-cooked specialties are simple to make and even easier to eat.
Recipes include:
- Greek Egg and Lemon Soup
- Syrian-Style Lamb with Saffron
- Turkey au Vin
- Halibut Provençal
- Paella Valenciana
- Lasagna Bolognese
- Frittata
- Creamy French Onion Soup
- Ratatouille
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Diane Phillips
Mediterrenean Slow Cooker Cookbook
Book
08/2012
Chronicle Books
€39.80
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Person
Diane Phillips is the author of 15 cookbooks, including Slow Cooker: The Best Cookbook Ever. She lives in San Diego, California.
Content
- Intro
- Title
- Dedication
- Acknowledgments
- Contents
- Introduction
- Where Are We?
- Mediterranean Flavors
- Using Your Slow Cooker
- A Mediterranean Pantry
- CH.01 Soups
- Minestrone
- Moroccan Chickpea Broth for Couscous
- Spanish Meatball Soup
- Tunisian Lentil and Lamb Soup
- Portuguese Kale and Sausage Soup
- Greek Egg and Lemon Soup
- Nonna's Soup for the Soul
- Vegetable Soup Prouençal
- Butternut Squash Soup with Crispy Prosciutto
- Creamy French Onion Soup
- Slow Cooker Gazpacho
- CH.02 Meats (Pork, Lamb, and Beef)
- Pork Braised with Dried Fruits and Cipollini Onions
- Pork Braised with Pomegranates
- Braised Pork in Balsamic Vinegar
- Tuscan Milk-Braised Pork
- Portuguese White Wine-Braised Pork Loin with Roasted Red Peppers
- Stuffed Pork Loin with Prunes and Port Wine
- Pork Shoulder Stuffed with Fennel, Garlic, and Rosemary
- Lamb-Stuffed Cabbage Rolls
- Green Bean and Lamb Stew Provençal
- Shepherd-Style Lamb of Crete
- Syrian-Style Lamb with Saffron
- Potato-Smothered Lamb from Calabria
- Braised Leg of Lamb with Garlic
- Braised Lamb Shanks with Red Wine and Oregano
- Lamb Stuffed with Artichokes and Braised in Lemon and White Wine
- Old-Fashioned French Beef Stew
- Moroccan-Style Beef
- Beef Bracciole
- Beef Pizzaiola
- Beef in Barolo
- Bolito Misto with Salsa Verde
- Short Ribs Bourguignon
- Veal Osso Buco
- Braised Veal with Forty Cloves of Garlic
- Turkish Beef and Veal Meatballs
- Two Big Italian Meatballs
- Meatballs Languedoc
- Bolognese Sauce
- CH.03 Poultry (Chicken, Duck, Game Hens, and Turkey)
- Chicken Tagine with Preserved Lemons and Olives
- Braised Basque Chicken
- Chicken Hunter's Style
- Saffron-Braised Chicken Thighs Stuffed with Serrano Ham
- Chicken Stuffed with Serrano Ham in a Creamy Onion Sauce
- Spinach and Feta-Stuffed Chicken Breasts in Lemon-Dill Sauce
- Chicken Piccata
- Duck Tagine with Dried Fruits
- Duck Confit
- Duck Cassoulet
- Braised Duck Legs with Wild Mushrooms and Almonds
- Game Hens Braised with Coriander and Apricot Rice Stuffing
- Pomegranate-Glazed Turkey Breast with Bread Stuffing
- Turkey au Vin
- CH.04 Seafood
- Slow-Cooked Salmon with Sorrel
- Smothered Tuna Siciliana
- Olive Oil-Poached Tuna
- Swordfish Piccata
- Braised Swordfish in the Style of the Greek Isles
- Monkfish Braised with Peppers
- Salt Cod and Potatoes
- Pesto-Glazed Cod on a Bed of Risotto
- Halibut Provençal
- Shrimp with White Beans, Sun-Dried Tomatoes, and Basil
- Paella Valenciana
- Seafood Stews
- Grecian Seafood Stew
- Italian Seafood Stew
- Portuguese Seafood Stew
- Moroccan Seafood Stew
- Bouillabaisse
- CH.05 Pasta, Rice, and Other Grains
- Pastitsio
- Lasagna Bolognese
- Seafood Lasagna
- Wild Mushroom and Truffle Lasagna
- Spinach and Ricotta Manicotti
- Veal Manicotti
- Polenta
- Farro
- Farro Risotto
- Risotto alla Milanese
- Pilaf
- Couscous
- Simple Pita Bread
- CH.06 Vegetables and Legumes
- Slow-Roasted Stuffed Tomatoes
- Roasted Potatoes with Cherry Tomato Salad
- Fennel-Potato Gratin
- Timpani of Potatoes
- Potato Tagine with Lemon and Olives
- Spanish Potato Tortilla
- Ratatouille
- Peperonata
- Briami
- Eggplant Moussaka
- Turkish Stuffed Eggplants
- Braised Baby Artichokes with Dill Aioli
- Stuffed Artichokes
- Frittata
- Portuguese Sausage and Eggs
- Braised Green Beans, Tomatoes, Feta, and Mint
- Egyptian Lentils and Rice
- Falafel in Saffron Tomato Sauce
- Pancetta and Rosemary Beans
- White Beans in the Slow Cooker
- White Beans Smothered with Tomatoes and Garlic
- CH.07 Sauces and Condiments
- Basic Marinara Sauce
- Caponata
- Roasted Garlic
- Balsamic Caramelized Onions
- Périgord Fig and Onion Jam
- Oranges Poached in Port and Honey
- Pears in Honey and Muscat
- Resources
- Index
- About the Author
- Copyright
