Download The Mediterranean Slow Cooker Cookbook by Diane Phillips PDF

By Diane Phillips

Take pleasure in the unforgettable flavors of the Mediterranean utilizing a gradual cooker! those eighty recipes are dedicated to such iconic dishes as pork in Barolo from Italy, Braised Basque chook from Spain, Bouillabaisse from France, and highly spiced Tagines from Morocco. With a resource advisor for strange constituents and valuable streamlined thoughts, those slow-cooked specialties are basic to make or even more straightforward to consume.

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Salt In a large skillet over medium-high heat, melt the butter with the olive oil. Sprinkle the meat evenly with 1½ tsp salt, and brown in batches, being careful not to crowd 2 large sweet yellow onions, such as Vidalia, thinly sliced 2 garlic cloves, sliced cooker. Add the onions, garlic, saffron, cinnamon, and cayenne to the pan, and 1 tsp saffron, crushed in the palm of your hand sauté until the onions are translucent, 7 to 10 minutes. Add the chicken broth and ¼ tsp ground cinnamon bring to a boil, scraping up any browned bits on the bottom of the pan.

SOUPS 29 SERVES 8 2 tbsp extra-virgin olive oil, plus ½ cup/120 ml 3 leeks (white and tender green parts), halved lengthwise, cleaned, and cut crosswise into ½-in/12-mm half-moons Vegetable Soup Provençal This colorful soup has the aroma of an herb garden when you lift the lid on the slow cooker. Filled with vegetables, it’s the perfect soup to serve for lunch with a wedge of quiche or a salade niçoise. Natives of Provence add a pestolike garnish, which they call pistou . Fragrant with the scent of basil, it gives the soup a delicious flavor.

Rub the paste into the pork. Heat a large skillet over medium-high heat, and brown the chops on each side. Transfer the pork to the slow-cooker insert when browned. Melt the butter in the skillet, and cook the onions for 3 minutes, or until they begin to soften. Add the pomegranate molasses and broth and stir up any browned bits on the bottom of the pan. Pour the mixture over the chops. Cover the slow cooker and cook for 3 hours on high, or 5 to 6 hours on low. Stir in the walnuts and parsley, cover, and cook for another 30 minutes on high, or 1 hour on low.

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