Diane Phillips - The Mediterranean Slow Cooker Cookbook [2012, EPUB, ENG] torrent

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The Mediterranean Slow Cooker Cookbook

Год: 2012
Автор: Diane Phillips
Издательство: Chronicle Books
ISBN: 978-1-4521-0300-6
Язык: Английский
Формат: ePub
Качество: Изначально компьютерное (eBook)
Интерактивное оглавление: Да
Количество страниц: 317
Описание:
Savor the unforgettable flavors of the Mediterranean using a slow cooker! These 80 recipes are devoted to such iconic dishes as Beef in Barolo from Italy, Braised Basque Chicken from Spain, Bouillabaisse from France, and Spicy Tagines from Morocco. With a source guide for unusual ingredients and helpful streamlined techniques, these slow-cooked specialties are simple to make and even easier to eat.
Рецепты средиземноморской кухни для медленноварки.
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Contents

Dedication
Acknowledgments
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
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