Download The Mediterranean Slow Cooker by Michele Scicolone PDF

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By Michele Scicolone

Contributor note: images by means of Alan Richardson
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With the mix of culture, innovation, and straightforwardness that experience made her recipes so well known, Michele Scicolone gathers fascinating dishes from each nook of the Mediterranean and streamlines them for the gradual cooker.

The variety is eye-opening: from simplified and freshened classics like Greek shrimp with tomatoes and feta, to Israeli candy and bitter meatballs, to Moroccan vegetable tagine, to coffee-caramel flan from Spain. yet Scicolone additionally serves up a large quantity of fascinating lesser-known dishes: a creamy polenta lasagna, a port-braised poultry from Portugal, a spiced frittata from Tunisia, and Bandit's Lamb, in addition to her personal seductive creations, like Cannoli Cheesecake.

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SERVES 8 2 tablespoons olive oil 1 medium onion, sliced 2 medium red or green bell peppers, chopped 2 garlic cloves, finely chopped 1 small jalapeño, seeded and finely chopped 1 28-ounce can tomatoes, drained and chopped 1 28-ounce can crushed tomatoes 2 teaspoons Spanish smoked paprika 1 teaspoon ground turmeric 1 teaspoon sugar Salt and freshly ground pepper 8 large eggs Za’atar (optional; see page 20) In a medium skillet, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until tender, about 10 minutes.

SOUPS • 41 “Œ­’“Œ–ŽšŠšŽ‘Ž¤Š‹—Žœ¦ MOROCCO This spicy soup, known as chorba in the Middle East, is made with different vegetables, a variety of seasonings, and everything from meatballs or lamb to tripe or even octopus. I like this chicken version, popular in Morocco. The turmeric and cinnamon give it a slightly exotic flavor and golden color, while the jalapeño adds a bit of heat. You can add more or less to your taste. SERVES 6 1 large onion, chopped 2 carrots, peeled and chopped 2 celery ribs, chopped 1 medium zucchini, chopped 1 jalapeño, seeded and very finely chopped (see headnote) 2 cups Basic Chickpeas (page 175), drained, or one 16-ounce can chickpeas, drained 1 teaspoon ground turmeric ½ teaspoon ground cinnamon 4 cups Chicken Broth (page 44), Vegetable Broth (page 45), store-bought broth, or water 4 cups water Salt and freshly ground pepper 1 pound boneless, skinless chicken breast In a large slow cooker, combine the onion, carrots, celery, zucchini, jalapeño, chickpeas, turmeric, cinnamon, broth, water, 1 teaspoon salt, and pepper to taste.

49 Spicy Vegetable Eggah ............................................................................... 50 Poached Eggs in Spicy Tomato Sauce (Shakshouka) ....................................... 52 Green Bean and Scallion Torta .................................................................... 54 Crustless Cauliflower and Ham Quiche ......................................................... 56 Zucchini Flan ............................................................................................

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