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The Mediterranean Slow Cooker, by Michele Scicolone
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About the Author
Michele Scicolone is the author of The Italian Vegetable Cookbook, The Italian Slow Cooker, The French Slow Cooker, The Sopranos Family Cookbook, a New York Times bestseller, and Entertaining with the Sopranos. Her 1000 Italian Recipes and A Fresh Taste of Italy were nominated for James Beard and International Association of Culinary Professionals Awards.
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Excerpt. © Reprinted by permission. All rights reserved.
Beef Stew with Tiny Onions and Cinnamon— GREECE —This Greek-style beef stew looks and tastes familiar, but it’s just different enough to make it special. Part of the secret to its elusive flavor is a dash of vinegar. I serve the stew with cauliflower and potatoes mashed with olive oil. SERVES 6 TO 8 3 tablespoons olive oil 3½ pounds beef chuck, cut into 2-inch pieces Salt and freshly ground black pepper 1 large onion, chopped 2 garlic cloves, very finely chopped 24 pearl onions, trimmed ½ cup dry red wine ¼ cup red wine vinegar 1 28-ounce can tomato puree 1 bay leaf ½ teaspoon ground cinnamonHeat the oil in a large heavy skillet over medium-high heat. Pat the beef dry with paper towels. Add the beef in batches, without crowding the pan. Brown it well on all sides, about 15 minutes per batch. With a slotted spoon, transfer it to a large slow cooker and sprinkle with salt and pepper. Add the chopped onion to the skillet and cook, stirring often, until softened, about 10 minutes. Stir in the garlic and cook for 1 minute more. Stir in the pearl onions, wine, and vinegar. Bring the liquid to a simmer. Pour the mixture into the slow cooker. Stir in the tomato puree, bay leaf, and cinnamon. Cover and cook on low for 6 to 8 hours, or until the beef is very tender. Discard the bay leaf. Serve hot. Pulled Pork— PORTUGAL —Portuguese fishermen who settled in New Bedford, Massachusetts, brought with them a love for this flavorful stew. The traditional way to make it is in a clay pot called a cacoila, but a slow cooker is the perfect substitute. The shredded meat that emerges is still a favorite at street fairs and in local sandwich shops. Serve it over rice or pile it into crisp rolls and top with hot pickled peppers for a casual party. SERVES 8 2 tablespoons olive oil 3 pounds boneless pork shoulder roast, rolled and tied Salt and freshly ground pepper 2 large onions, sliced 4 garlic cloves, finely chopped ¼ cup red wine vinegar ¼ teaspoon crushed red pepper flakes 2 tablespoons smoked paprika ¼ teaspoon ground cinnamon 1 cup waterIn a large skillet, heat the oil. Pat the pork dry with paper towels and brown it well on all sides, about 20 minutes. Transfer the pork to a large slow cooker and sprinkle it with salt and pepper. Add the onions and garlic to the skillet and cook, stirring often, until tender and golden, about 10 minutes. Stir in the vinegar and bring it to a simmer. Pour the mixture over the pork. Add the spices, salt and pepper to taste, and water. Cover and cook for 8 to 10 hours, or until the pork is fork-tender. Remove the pork to a cutting board, but leave the sauce in the slow cooker with the heat on. With two forks, tear the pork into bite-size pieces. Return the meat to the slow cooker to reheat and serve. Coffee Caramel Flan— SPAIN —With canned sweetened condensed milk and evaporated milk in the pantry, you can put this dessert together any time. SERVES 8 1 cup sugar ¼ cup water 1 12-ounce can evaporated milk 1 14-ounce can sweetened condensed milk 2 large eggs 2 large egg yolks 2 tablespoons instant espresso powder, dissolved in 1 tablespoon hot water Combine the sugar and the water in a small saucepan. Cook over medium heat, swirling the pan occasionally, until the sugar is dissolved. Simmer the mixture without stirring until it begins to turn brown around the edges, about 10 minutes. Gently swirl the pan until the syrup is evenly caramelized. Protecting your hand with an oven mitt, pour the hot syrup into a 6-cup soufflé dish, turning the dish to coat the bottom evenly. Let cool until the caramel is just set. In a bowl, whisk together the canned milks. Beat in the eggs, egg yolks, and espresso until blended. Pour the mixture into the soufflé dish. Place the dish on a rack in a large slow cooker. Pour hot water to a depth of 1 inch around the dish. Cover and cook on high for 2 to 2½ hours, or until a knife inserted near the center comes out clean. Carefully remove the dish from the slow cooker. Let cool slightly, then cover and refrigerate until chilled, several hours or overnight. To serve, run a knife around the inside of the dish. Invert a serving plate on top and quickly invert the two. Carefully remove the soufflé dish, allowing the caramel to drizzle over the cream. Cut into wedges and serve.
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Product details
Paperback: 240 pages
Publisher: Rux Martin/Houghton Mifflin Harcourt; unknown edition (January 8, 2013)
Language: English
ISBN-10: 0547744455
ISBN-13: 978-0547744452
Product Dimensions:
7.5 x 0.7 x 9.1 inches
Shipping Weight: 1.4 pounds (View shipping rates and policies)
Average Customer Review:
4.2 out of 5 stars
97 customer reviews
Amazon Best Sellers Rank:
#211,960 in Books (See Top 100 in Books)
I own both of Michele's The Italian Slow Cooker and The French Slow Cooker books, and they are in frequent rotation in my Hamilton Beach Premiere Cookware 5-1/2-Quart Slow Cooker for their winning combination of authentic flavors and relatively easy prep.I preordered her latest, Mediterranean Slow Cooker, and quickly bookmarked several recipes that caught my eye. In the French Slow Cooker, Michele demystified soufflés for the slow cooker. Here, you'll find a variety of egg dishes like spinach and feta omelet, spicy vegetable eggah, Israeli breakfast favorite shakshouka, and a delicate green bean and scallion torta that would all make fantastic brunch options.The poached salmon in court-bouillon was a winner, especially when paired with the suggested tzatziki, and the shrimp with tomatoes and feta (my personal preference was to switch out the white wine in the sauce for red) was also a favorite. The crunchy mustard chicken diable has the ingenious solution of slow-cooking bone-in chicken thighs, then toasting panko on the stove and coating the chicken at the last minute so the topping remains crunchy (this would make a great picnic dish!). And the pork ragu with broken lasagna Maialino-style was an unexpected gem; the simple sauce is served over irregular sheets of lasagna noodles tossed with Parmigiano and arugula. Fans of lamb will find plenty to rejoice over, including numerous Greek recipes like Bandits' Lamb (stuffed with salty Greek cheese) and Middle Eastern lamb and pine nut meatballs.Vegetarians will also find some offerings, such as red lentil soup, winter squash and chickpea soup, polenta with herbs, wheat berry tabbouleh, bulgur and toasted walnut pilaf, and farro with spring vegetables. Like her other slow cooker cookbooks, you'll also find "out of the pot" recipes that use precooked beans, etc.; here these offerings include a Greek country chickpea salad, hummus, and Turkish beet and goat cheese dip.For me, the real star of the book was the desserts. The entire section is crammed full of intriguing finds, like several Greek-inspired cakes (sunny orange cake with orange syrup, walnut cake with cinnamon syrup), decadent cheesecakes (the first recipe I tried was the awesome cannoli cheesecake; see above for a photo) including Nutella, several flans, bread puddings, and fruit (blushing pomegranate pears, warm fruit compote with mascarpone sauce).This is a worthy investment if you enjoy Italian, Spanish, and Greek food, and most of the ingredients should be easy to find at your local supermarket. Yes, there is some prep involved in the chopping and sautéing of veggies (and browning of meat) before cooking, but this adds a wealth of flavor to the final dish that is well worth the extra time (and if you have a slow cooker with a metal insert, you can sauté and cook in the same dish). The desserts alone are worth the cost of the book; Michele taught me that I can make showstopping cheesecakes in my slow cooker, a trick I never would have thought to try on my own! (I used Nordic Ware Leakproof Springform Pan, 7 Inch set on a Spice Ratchet 16812 Blossom Multi-Use Silicone Trivet, Black).**Update 1/20: In addition to the cannoli cheesecake, I've also made the sunny orange cake with orange syrup (which is basically a revani or basbousa, in this case lightened by folding in whipped egg whites), coffee flan, and the chocolate hazelnut cheesecake (see photos above). Maybe it's just my particular slow cooker, but I found that my cakes baked much more quickly than the suggested times, so check at least 30 minutes before the book times to play it safe.***Update 5/26: I have also tried the roasted beets and beet and goat cheese dip, basic recipe for chickpeas and the country chickpea salad and hummus, and next up is the coconut flan (everybody RAVES about the coffee caramel flan, so I wanted to try the variation!). I have enjoyed every dish I've tried from the Mediterranean Slow Cooker!
I have tried five recipes in this book so far and all have turned out great. Her instructions and directions are precise. Follow them! I let one chicken dish cook on too long, and the chicken fell off the bone. Didn't hurt it much. I tried the "Portuguese Pulled Pork," and it turned out great. If I didn't love Tennessee barbecue so much, this would become a staple. The greatest thing about her recipes -- in addition to being delicious -- is that she uses very few of the rare, hard to find items and expensive trendy ingredients that seem to be in vogue with so many of the famous celebrity chefs these days, especially in the ethnic and international cookbooks. (You've seen them: "1 cup of fresh feta cheese from black goats herded by monks and grazed on grass on the north slope of Mt. Athos above 2,000 feet." An obvious exageration, of course, but you get the idea). When she does use something exotic, she always includes at least two or three suggested substitutes. As most of these recipes are adapted for a slow cooker, it is entirely possible that if you're in a hurry you can do a stove top cook for a lot of them. I haven't tried this yet, but a lucious-looking omlettes look very tempting to whip up for breakfast. One disappointment is that I would like to see more pictures. I rarely cook a dish that doesn't have a picture. I like to see what the dish is supposed to look like when it is done, and there nothing like a great photograph to whet my appetite for the dish and make me want to cook it. But, there are enough pictures to keep me busy for awhile.
I am not a huge fan of slow cooking because it can all taste alike, but I am a huge fan of Mediterranean cooking. This author is able to provide some remarkably delicious dishes using the slow cooking process. The recipes are varied, creative, and delicious. It is "a cut above" most slow cooker cookbooks.
We love this new book--the ingredients are practical, and dishes have a slightly more interesting spice component than run-of-the-mill crockpot cookbooks. Many dishes list very few ingredients, making it perfect for times when a trip to the market isn't possible and we are cooking from pantry. The Moroccan meatballs cooked in sauce are outstanding, as was the Balsamic Caper Chicken. The pulled pork recipe, though requiring a bit of stove top prep work, is worth the effort as the sauce is light and flavorful. Lots of recipes don't require substitutions if you are following diets without gluten, dairy or nuts.
Loving the convenience of the crockpot, but disliking all the soup-based recipes I've been using, I thought this book might provide an alternative to the usual slow cooker fare. And it has! I have tried five recipes so far and have been very happy with results. Coming from an Italian family, the Greek and Italian dishes I've made taste more authentic and delicious than anything I've attempted in a long time. I have been especially pleased that everything I've made has not only been delicious, but fits in with a healthy and calorie conscious lifestyle.
I have 3 of her slow cooker books and love each of them.It is not the same old recipes where you pretty much empty out the fridge into the slow cooker.A good variety of tastes and recipes. I have only come across one so far that I didn't care for toomuch, but I tweaked that recipe a bit and still use it.I would definitely recommend her cookbooks.
I've purchased several of these sorts of crockpot books and I love them. They're a little more involved than putting a can of soup into a crockpot with a cheap cut of meat but the results are well worth the extra little effort put forth. The recipes are made using readily available ingredients to that's an added plus. The directions are thorough and don't leave room for misinterpretation.
Oh what recipe to try next? Have you ever purchased a cookbook and wanted to try almost everything? For me this is one of those books. Regular ingredients and easy to follow recipes that have so far tasted good.
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