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About The Mediterranean Slow Cooker
Product Description With the combination of tradition, innovation, and ease that have made her recipes so popular, Michele Scicolone gathers intriguing dishes from every corner of the Mediterranean and streamlines them for the slow cooker. The range is eye-opening: from simplified and freshened classics like Greek shrimp with tomatoes and feta, to Israeli sweet and sour meatballs, to Moroccan vegetable tagine, to coffee-caramel flan from Spain. But Scicolone also serves up a profusion of fascinating lesser-known dishes: a creamy polenta lasagna, a port-braised chicken from Portugal, a spiced frittata from Tunisia, and Bandit's Lamb, as well as her own seductive creations, like Cannoli Cheesecake. 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. 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 —Wi
