The Mediterranean Slow Cooker Cookbook (25 page)

TO MAKE THE BÉCHAMEL / In a medium saucepan, melt the butter and swirl the garlic in the pan for 30 seconds, until fragrant. Add the flour and cook, whisking constantly. When white bubbles form on the surface, cook for another 2 to 3 minutes, still whisking. Slowly add the broth and cream, bring the sauce back to a boil, and cook, whisking, until thickened. Remove the pan from the heat and stir in the cheese, whisking until the cheese is melted. Season with salt if necessary, and stir in the Tabasco. (At this point the sauce can be cooled and refrigerated for up to 4 days.)

When you’re ready to assemble the moussaka, line the insert of a 5- to 7-qt/4.5- to 6.5-L slow cooker with a slow-cooker liner, or coat with nonstick cooking spray. Spread out a third of the béchamel in the bottom of the insert. Top with half of the lamb mixture, and then half of the remaining béchamel. Layer the remaining lamb mixture over the sauce, and top with the remaining béchamel. Sprinkle with the cheese. Cover and cook on low for 5 hours; the casserole will be bubbling and the cheese will be melted.

Uncover the slow cooker and let the moussaka rest for 20 minutes in the cooker before serving.

VARIATION

In some Mediterranean regions, moussaka is prepared without meat. For a vegetarian entrée, you can do the same.

Turkish Stuffed Eggplants

In Turkish this dish is called
imam bayildi
, which means “the priest fainted.” It is said to have been prepared by the favorite wife of an
imam
, or Turkish priest, who swooned in ecstasy. Traditionally made as a starter or
meze
, it is generally served at room temperature, but is delightful as a hot entrée, as well. The eggplant is cut in half; the inside is scored and filled with a tomato, garlic, and parsley mixture; and it bakes low and slow to keep the eggplant tender. This dish is stellar served alongside grilled lamb, beef, or seafood.

SERVES 6

½ cup/120 ml extra-virgin olive oil

3 small eggplants

Salt

Freshly ground black pepper

1 large onion, finely chopped

4 garlic cloves, minced

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

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

Six 8-in/20-cm round pita breads, quartered and toasted

1 cup/240 ml Greek-style yogurt, for serving

Pour ¼ cup/60 ml of the olive oil into the insert of a 5- to 7-qt/4.5- to 6.5-L slow cooker, and brush the bottom and sides with the oil. Cut each eggplant in half lengthwise (no need to remove the stem), and score the flesh every ¼ in/6 mm, being careful not to cut the skin. Arrange the eggplant, skin-side down, in the insert, and sprinkle with some salt and pepper.

In a large skillet, heat the remaining olive oil over medium-high heat, and sauté the onion and garlic for 3 minutes, or until the onion begins to soften. Add the tomatoes and parsley, season with salt and pepper, and sauté for another 5 minutes, until the liquid in the pan has almost evaporated. Using a large spoon, spoon the tomato mixture over the eggplants, covering each half with some of the mixture. Cover the slow cooker and cook on high for 2 hours, or on low for 4 hours. The eggplant feel tender when the tip of a sharp knife is inserted into the thickest part.

Uncover the slow cooker, and let the eggplant rest for 10 minutes. Then lift the eggplant out of the slow cooker with a long spatula, and transfer to a serving platter. If there is any juice in the bottom of the cooker, spoon it over the eggplant. Serve the eggplant with the toasted pita and yogurt on the side.

Braised Baby Artichokes with Dill Aioli

Sweet little baby artichokes appear in the spring, and they make a terrific side dish for any grilled or roasted entrée. You can also offer these babies as a first course. They’re braised in a lemony broth and served with an aioli sauce for dipping. The sauce is delicious over asparagus and broccoli, too.

SERVES 6

FOR THE DILL AIOLI

2 cups/480 ml mayonnaise

¼ cup/60 ml fresh lemon juice

4 garlic cloves, minced

2 tbsp finely chopped fresh dill

4 drops Tabasco

Salt

Freshly ground black pepper

FOR THE ARTICHOKES

2 large lemons, quartered

2 bay leaves

1 tsp dried thyme

2 cups/480 ml dry white wine, such as Pinot Grigio or Sauvignon Blanc, or dry vermouth

10 black peppercorns

6 garlic cloves, peeled

12 baby artichokes, stems trimmed flush with the bottom, and halved lengthwise

TO MAKE THE AIOLI / In a mixing bowl, whisk together the mayonnaise, lemon juice, garlic, dill, and Tabasco. Season with salt and pepper. Refrigerate the aioli for at least 2 hours before serving. (The aioli will keep in an airtight container in the refrigerator for up to 1 week.)

TO MAKE THE ARTICHOKES / Squeeze the lemons into the insert of a 5- to 7-qt/4.5- to 6.5-L slow cooker, and add the lemons to the cooker. Combine the remaining ingredients in the slow cooker. Cover and cook on low for 2 hours, until the artichokes are tender and a leaf is easily removed.

Serve the artichokes with the aioli.

SLOW COOKER SAVVY

The braising liquid can be strained and frozen for use later as a soup stock.

Stuffed Artichokes

The slow cooker is perfect for preparing and serving these luscious artichokes, and it simplifies a recipe that has scared off many a home cook. A garlicky bread stuffing with sausage and a hint of lemon is stuffed into the outer leaves. The result is a terrific first course or side dish.

SERVES 6

½ cup/120 ml extra-virgin olive oil

1½ cups/360 ml dry white wine, such as Pinot Grigio or Sauvignon Blanc, or dry vermouth

6 garlic cloves; 2 peeled, 4 minced

6 black peppercorns

Juice of 1 lemon

6 large globe artichokes, stems trimmed flush with the bottom and tough outer leaves removed

½ lb/225 g sweet Italian sausages, removed from their casings

4 cups/220 g fresh bread crumbs

½ cup/60 g freshly grated Parmigiano-Reggiano cheese

1½ cups/175 g freshly grated pecorino romano cheese

Grated zest of 1 lemon

¼ cup/15 g finely chopped fresh basil

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

1 tsp freshly ground black pepper

In the insert of a 5- to 7-qt/4.5- to 6.5-L slow cooker, combine ¼ cup/60 ml of the olive oil, the wine, peeled garlic, peppercorns, and lemon juice. Using your fingers, loosen the artichoke leaves, so that there are spaces between them.

In a small sauté pan, cook the sausage until it is no longer pink, breaking up any large clumps. Drain the sausage, transfer to a mixing bowl, and allow to cool slightly. Add the bread crumbs, both cheeses, minced garlic, lemon zest, basil, parsley, and pepper to the sausage and stir to combine.

Using a spoon, push the stuffing into the spaces between the artichoke leaves. The artichokes will begin to get fatter as you put in more stuffing. Arrange them in the slow cooker and drizzle with the remaining olive oil. Cover and cook on low for 5 hours, until a leaf will release easily and the artichoke heart feels tender when pierced with the tip of a sharp knife.

Serve the artichokes hot or at room temperature.

Frittata

This savory egg dish is one of my favorites, with salty prosciutto and elegant artichoke hearts mingling with the eggs and a bit of pecorino romano cheese. Serve this for a light supper or brunch with a fruit salad and a crisp white wine, like Pinot Grigio.

SERVES 6

2 tbsp extra-virgin olive oil

2 medium shallots, finely chopped

One 10-oz/280-g package frozen artichoke hearts, defrosted and coarsely chopped

1 tsp salt

½ tsp freshly ground black pepper

10 large eggs

8 thin slices prosciutto, finely chopped

⅔ cup/75 g freshly grated Pecorino Romano cheese

In a medium skillet, heat the olive oil over medium-high heat and sauté the shallots and artichoke hearts for 5 to 6 minutes, until the shallots are softened and any liquid in the pan has evaporated. Season the mixture with the salt and pepper and allow to cool.

Coat the inside of a 5- to 7-qt/4.5- to 6.5-L slow cooker with nonstick cooking spray, or line the insert with a slow-cooker liner. In a large bowl, whisk together the eggs until combined. Stir in the prosciutto, cheese, and the reserved artichoke mixture and pour into the insert. Cover and cook on high for 60 to 70 minutes, until a knife inserted into the center of the frittata comes out clean.

Uncover the slow cooker and allow the frittata to rest for 10 minutes in the cooker before serving.

VARIATION

Frittate are a terrific way to use up leftover veggies and pasta. In Italy you will find leftover pasta in many frittate, along with cheeses and meats. Instead of artichokes, substitute the same quantity of cooked vegetables, such as zucchini, asparagus, chard, kale, corn, or broccoli. To make a pasta frittata, substitute 6 oz/170 g of cooked pasta for the artichokes. If you like, you can also replace the prosciutto with
¹
/
₃
to ½ lb/140 to 225 g of bite-size pieces of cooked meat, poultry, or fish. And feel free to substitute your favorite cheese for the pecorino, too.

Portuguese Sausage and Eggs

Spicy Portuguese sausage cooks in a saffron-scented tomato sauce for a few hours, and then eggs are poached on the top of the sauce. This is a terrific light supper, or a great dish to serve for brunch.

SERVES 4 TO 6

1 lb/455 g linguiça or another smoked sausage, cut into ½-in/12-mm rounds

1 large onion, finely chopped

1 garlic clove, minced

1 medium red bell pepper, cored and finely chopped

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

One 14/½- to 15-oz/415- to 430-g can chopped tomatoes, with their juice

1 cup/240 ml chicken broth

2 cups/340 g frozen petite peas, defrosted

8 large eggs

Salt

Freshly ground black pepper

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

In a large skillet over medium-high heat, cook the linguiça to render its fat, about 5 minutes. Add the onion, garlic, bell pepper, and saffron and sauté for 3 minutes, or until the onion begins to soften. Stir in the tomatoes, and transfer the contents of the pan to the insert of a 5- to 7-qt/4.5- to 6.5-L slow cooker. Stir in the broth. Cover and cook on high for 2 hours, or on low for 3 to 4 hours.

Stir the peas into the sauce, and break the eggs on top, so that they rest on the surface of the sauce. Sprinkle the eggs with salt, pepper, and the parsley. Cover and cook on high for 35 to 45 minutes. The eggs will be set, but runny in the middle. If you prefer your eggs cooked through, increase the time for the eggs to 55 to 65 minutes on high.