Download The Mediterranean Slow Cooker Cookbook by Diane Phillips PDF

By Diane Phillips

Relish the unforgettable flavors of the Mediterranean utilizing a gradual cooker! those eighty recipes are dedicated to such iconic dishes as red meat in Barolo from Italy, Braised Basque poultry from Spain, Bouillabaisse from France, and highly spiced Tagines from Morocco. With a resource consultant for strange materials and necessary streamlined thoughts, those slow-cooked specialties are basic to make or even more uncomplicated to consume.

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Extra info for The Mediterranean Slow Cooker Cookbook

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Pour the 2 tbsp unsalted butter, softened sauce over the meat and vegetables in the serving bowl. Garnish with cilantro and 2 tbsp all-purpose flour parsley and serve. ¼ cup/15 g finely chopped fresh cilantro, for garnish ¼ cup/15 g finely chopped fresh parsley, for garnish MEATS 57 SERVES 6 TO 8 4 tbsp/60 ml extra-virgin olive oil Beef Bracciole Thin slices of round steak are rolled around prosciutto and Fontina cheese and simmered in a red wine and tomato sauce flavored with rosemary. The result 2 garlic cloves, minced is a delicious stick-to-your-ribs entrée for winter dining, which you can serve 1 large onion, finely chopped over pasta, polenta, roasted potatoes, risotto, or farro.

MEATS 43 SERVES 8 1 cup/240 ml ruby port Stuffed Pork Loin with Prunes and Port Wine This elegant dish comes from the Dordogne region, in southwestern France. The prunes there are as big as your fist, juicy and sweet. They give this dish a sweet 24 dried plums (Slow Cooker Savvy) flavor, which counterbalances the strong notes of the port wine sauce. 8-kg pork loin roast Dordogne, this dish is usually served with potatoes sautéed in duck fat, but oven- Salt roasted potatoes with a bit of garlic and rosemary are a fine alternative.

Skim off the excess fat, and stir in the hazelnuts, bread crumbs, and parsley. Using an immersion blender, purée the sauce. After the pork has rested for 10 minutes, remove the butcher’s twine, and slice the pork ½ in/12 mm thick. Serve the pork napped with the sauce, and pass the remaining sauce on the side. The pork and sauce are delicious hot, warm, or at room temperature. 5-mm intervals with butcher’s twine or silicone loops 1 tsp salt ½ tsp freshly ground black pepper 1½ cups/360 ml dry white wine, such as Pinot Grigio or Sauvignon Blanc, or dry vermouth 2 tbsp beef soup base or demi-glace ½ cup/55 g chopped toasted hazelnuts ½ cup/55 g toasted bread crumbs (see Slow Cooker Savvy, page 35) ½ cup/30 g packed fresh flat-leaf parsley To roast bell peppers, preheat the broiler for 10 minutes.

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