I use my slow cooker every Sunday once school starts and continue all the way through the school year. It’s my little break from cooking on a Sunday afternoon. Plus I do my wine tasting for my weekend wine reviews on Sunday afternoon – and I have learned that is not a good time for me to be chopping ingredients and using the stove!
So, I am always intrigued by slow cooker cookbooks, even though I primarily only make soup in mine. Well, no more. I am so excited about The Mediterranean Slow Cooker by Michele Scicolone!
First of all, it has gorgeous photos by Alan Richardson!
Photo by Alan Richardson
See what I mean! Gorgeous! That was a screen capture from iPad.
The book begins with an intro about slow cookers and tips on using and ingredients for. It is a well-thought out section. Then it is divided into Soups, Eggs, Seafood, Poultry, Beef and Veal, Pork and Lamb, Pasta Grains and Beans, Vegetables and Desserts.
I found so many recipes that I want to try – really too many to list, but here are a few:
Fennel, Leek and Potato Soup
Chickpea Cream Soup with Garlic and Rosemary
Bean and Greens Soup
Spicy Chicken and Vegetables
Cooked Water (Tuscan Mushroom, Tomato and Egg Soup) *
Spinach and Feta Omelet
Mozzarella, Sausage and Sun-Dried Tomato Bread Pudding *
- Halibut with Cherry Tomatoes and Arugula
- Poached Salmon in Court Bouillon
- Chunky Fish Tagine
- Tilapia with Romesco Sauce
- Spicy Chicken with Green Olives
- Balsamic Chicken with Capers
- Chicken with Chorizo, Red Wine, and Roasted Peppers
- Chicken Legs with Sausage, Tomatoes and Black Olives
Beef and Veal
- Porcini Braised Beef
- Beef Short Ribs with Carrots and Black Olives
- Meatballs with Feta and Tomato Sauce
Pork and Lamb
- Pork Ribs with Tomato Balsamic Sauce
- Braised Lamb Shanks with Red Wine and Spices
- Portuguese Pulled Pork
Pasta, Grains, and Beans
- Polenta with Spinach and Ricotta
- Chickpeas, Roasted Peppers, and Bacon Salad
- Roasted Beets
- Vegetable Tagine
- Two Berry Clafouti
- Apple Raisin Souffle Pudding
- Rice Pudding Brulee
- Blushing Pomegranate Pears
Seriously every thing sounds good! Next week I am making the Cooked “Water” (Tuscan Mushroom, Tomato, and Egg Soup) and the Mozzarella, Sausage and Sun-Dried Tomato Bread Pudding.
I’ll leave you with another gorgeous photograph by Alan Richardson!
I will post reviews of the recipes, but I expect good things!