The Mediterranean Slow Cooker Cookbook (20 page)

1½ tsp sweet paprika

¼ tsp hot paprika (optional, but oh so good)

½ tsp ground ginger

One 14½- to 15-oz/415- to 430-g can chopped tomatoes, with their juice

¼ cup/60 ml fresh orange juice

2 lb/910 g sea bass fillets

¼ cup/15 g finely chopped fresh flat-leaf parsley

¼ cup/15 g finely chopped fresh cilantro

Salt

Freshly ground black pepper

1 navel orange, thinly sliced, for garnish

In a large skillet, heat the olive oil over medium-high heat, and sauté the onion, bell peppers, garlic, saffron, sweet paprika, hot paprika (if using) and ginger for 3 minutes, or until the onion begins to soften. Add the tomatoes and sauté for another 2 minutes, to blend the flavors. Transfer the mixture to the insert of a 5- to 7-qt/4.5- to 6.5-L slow cooker and stir in the orange juice. Place the sea bass on top of the tomato mixture, and spoon some of the mixture over the fish. Cover and cook for 2 hours on high, or 3 to 4 hours on low. At the end of the cooking time, the sea bass should be opaque in the center.

Using a fish spatula, carefully lift the fish out of the slow cooker, transfer to a serving platter, and cover loosely with aluminum foil. Skim off any excess fat from the sauce, stir in the parsley and cilantro, and season with salt and pepper. Spoon some of the sauce over the fish, and garnish the platter with the orange slices. Serve immediately, passing the remaining sauce on the side.

Bouillabaisse

This saffron-and-fennel-scented fish stew originated near Marseilles, in Provence. No one is quite sure how it came to be, but the addition of saffron leads me to believe that it may have been an import from Spain or Morocco. Bouillabaisse is traditionally served with toasted bread slices spread with a garlicky saffron-flavored mayonnaise called a rouille. It can be addictive all by itself, and it adds a lot of flavor to the stew, when allowed to mingle with the broth.

SERVES 8

3 tbsp extra-virgin olive oil

2 leeks (white and tender green parts), cleaned and thinly sliced

3 garlic cloves, minced

1 fennel bulb, wispy fronds removed, finely diced

2 tsp grated orange zest

1 tsp saffron threads, crushed in the palm of your hand

1 cup/240 ml dry white wine, such as Pinot Grigio or Sauvignon Blanc, or dry vermouth

¼ cup/60 ml tomato paste

6 cups/1.4 L seafood stock, or 3 cups/720 ml clam juice and 3 cups/720 ml chicken broth

1½ lb/680 g sea bass fillet

1½ lb/680 g mussels, scrubbed and debearded

1 lb/455 g large shrimp, peeled, deveined, and tails removed

½ cup/30 g finely chopped fresh flat-leaf parsley

Salt

Freshly ground black pepper

Rouille (facing page), for serving

8 slices French bread, toasted, for serving

Heat the olive oil in a large skillet over medium-high heat, and sauté the leeks, garlic, fennel, orange zest, and saffron for 2 to 3 minutes, until the leeks are softened. Add the wine and tomato paste and bring to a boil, scraping up any browned bits on the bottom of the pan. Transfer the mixture to the insert of a 5- to 7-qt/ 4.5- to 6.5-L slow cooker and stir in the stock. Cover and cook on high for 2 hours, or on low for 4 hours.

Add the sea bass and mussels, cover, and cook for another 30 minutes on high, or 1 hour on low.

Add the shrimp and cook for another 20 minutes on high, or 40 minutes on low. Check to make sure that all the mussels have opened; if any are still closed, discard them. Stir in the parsley and season with salt and pepper.

Serve the bouillabaisse in large shallow bowls. Spread some of the rouille over each slice of toasted bread, and float a slice on each serving of bouillabaisse.

Rouille

MAKES ABOUT 1½ CUPS

With all the concern over making your own mayonnaise with raw eggs, I’ve eliminated that problem by using prepared mayonnaise for a simpler and safer treat. It will keep in the refrigerator for up to 1 week.

1 tsp saffron threads, crushed in the palm of your hand

2 tbsp fresh lemon juice

4 garlic cloves, minced

Pinch of red pepper flakes

1¼ cups/300 ml mayonnaise

Salt

Freshly ground black pepper

In a medium bowl, sprinkle the saffron over the lemon juice, and allow to steep for 5 minutes. Whisk in the garlic, red pepper flakes, and mayonnaise, stirring until blended. Season with salt and pepper. Cover and refrigerate for at least 2 hours, or up to 1 week.

CH.05
PASTA, RICE, AND OTHER GRAINS

Throughout the Mediterranean, pasta, rice, and other grains are eaten daily. They are the backbone of the region’s cuisines, helping to absorb savory sauces, and enriching many dishes with their starchy goodness. Rice and legumes are staples that appear on countless Mediterranean tables. Pasta and polenta have rich traditions in Italy, while couscous-tiny granules made from semolina flour-is popular in the North African and Middle Eastern regions of the Mediterranean.

When I began to test recipes, I had no idea that polenta-a marathon affair on the stove top involving endless stirring to get the right consistency-could be made in the slow cooker, with just a few whisks in the cooker and an hour on high. The result is as creamy and satisfying as the classic version.

Risotto, that creamy rice dish from Milan, which also involves a lot of stirring, is made just as easily in the slow cooker as polenta. The cooker also provides a low and slow oven for some of your favorite layered pasta dishes, such as lasagna and Greek pastitsio. The result is tender pasta with intense flavors that develop over the long, lazy cooking time. So come along for an adventure in slow cooking, where you will make
Pilaf
,
risotto
,
lasagna
,
Polenta
, and more, all with a little work and a lot of flavor!

Pastitsio

This delicious macaroni and meat dish is served on Greek holidays and for special occasions, but pastitsio is also a terrific party dish. The slow cooker melds all the luscious flavors together, melting the cheeses into the meats and macaroni. The result is a dish fit for the gods. All the components can be made ahead of time, and then layered into the slow cooker so you can set it and forget it. This is terrific as a main course, but it’s also a great side dish to serve with roasted lamb or chicken and a huge mixed green salad tossed with red wine vinaigrette, Greek olives, and feta cheese.

SERVES 8

FOR THE MEAT SAUCE

1 tbsp extra-virgin olive oil

1 lb/455 g lean ground beef

½ lb/225 g ground lamb

1 medium onion, finely chopped

1 tsp salt

¼ tsp freshly ground black pepper

⅛ tsp freshly grated nutmeg

⅛ tsp ground cinnamon

2 cups/480 ml tomato purée

1 cup/115 g freshly grated kefalotyri or Asiago cheese

FOR THE CREAM SAUCE

2 tbsp unsalted butter

2 tbsp all-purpose flour

2 cups/480 ml whole milk

1 tsp salt

½ tsp freshly ground black pepper

4 large eggs, beaten

1 cup/115 g freshly grated kefalotyri, Asiago, or Parmigiano-Reggiano cheese

1 lb/455 g elbow macaroni

3 tbsp unsalted butter, melted

1¼ cups/145 g freshly grated Parmigiano-Reggiano cheese

½ tsp sweet paprika

TO MAKE THE MEAT SAUCE / In a large saucepan, heat the olive oil over medium-high heat. Brown the beef and lamb, breaking it up as it cooks, until it is no longer pink. Drain off any excess fat or water. Add the onion, salt, pepper, nutmeg, and cinnamon and cook, stirring, until the onion is translucent, another 4 minutes. Add the tomato purée, reduce the heat to medium, and simmer until the juices are absorbed and the sauce is thick, about 20 minutes. Stir in the cheese. (At this point, the meat sauce can be cooled, covered, and refrigerated for up to 2 days.)

TO MAKE THE CREAM SAUCE / In a medium saucepan, melt the butter over medium heat. When the foam subsides, add the flour and cook, whisking constantly. When white bubbles form on the surface, cook for 2 to 3 minutes more, still whisking. Slowly add the milk, whisking until the sauce is smooth and comes to boil. Add the salt and pepper, remove from the heat, and whisk in the eggs and cheese, stirring until the cheese is melted. (At this point, the cream sauce can be cooled, covered, and refrigerated for up to 2 days.)

Before you assemble the dish, cook the macaroni in a large pot of salted water for 3 minutes short of al dente and drain. Stir the melted butter into the hot macaroni, and then add 1 cup/115 g of the Parmigiano, stirring until it is almost melted.

Coat the inside of a 4- to 6-qt/3.5- to 5.5-L slow cooker with nonstick cooking spray, or line it with a slow-cooker liner. Layer half of the cheesy macaroni in the bottom. Spread a third of the cream sauce over the macaroni, and spread all the meat sauce over the cream sauce. Cover the meat sauce with half the remaining cream sauce. Layer the remaining macaroni on top, and spread with the remaining cream sauce. Sprinkle the top evenly with the remaining cheese and the paprika. Cover the slow cooker and cook on low for 4 hours, or high for 2 hours.

Uncover the slow cooker and cook for another 30 minutes. Allow the pastitsio to rest for 10 minutes before serving.

Lasagna Bolognese

A classic recipe from the region of Emilia-Romagna, this lasagna is layered with a Bolognese sauce and a creamy béchamel flavored with Parmigiano-Reggiano, the king of cheeses in this region. I love making lasagna in the slow cooker; the noodles become tender, and infused with the flavors of the sauce over the long, slow cooking time.

SERVES 6 TO 8

4 tbsp/55 g unsalted butter

¼ cup/30 g all-purpose flour

1½ cups/360 ml chicken broth

1½ cups/360 ml milk

2½ cups/250 g freshly grated Parmigiano-Reggiano cheese

6 cups/1.4 L
Bolognese Sauce

One 9-oz/255-g package no-cook lasagna noodles, preferably Barilla

1 lb/455 g fresh mozzarella cheese, cut into ½-in/12-mm slices

Coat the inside of a 5- to 7-qt/4.5- to 6.5-L slow cooker with nonstick cooking spray, or line the cooker with a slow-cooker liner. In a medium saucepan, over medium-high heat, melt the butter. When the foam subsides, add the flour and cook, whisking constantly. When white bubbles begin to form, cook the roux, still whisking, for 2 to 3 minutes. Slowly add the broth and milk, whisking until the mixture comes to a boil. Remove from the heat, and stir in 1½ cups/175 g of the Parmigiano.

Spoon some of the Bolognese sauce on the bottom of the prepared slow cooker. Top with a layer of noodles; depending on the type of machine, you may have to snap the noodles so they fit. Spread a layer of the cream sauce over the noodles, and top with some of the mozzarella. Repeat the layers two or three more times, ending with Bolognese sauce. Sprinkle the top with the remaining Parmigiano. Cover and cook on low for 4 to 5 hours, until the lasagna is bubbling.