The Mediterranean Slow Cooker Cookbook by Phillips, Diane -- Read -- Imperial Library of Trantor

Index

Cover 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

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