Slow Cooker_ The Best Cookbook Ever - Diane Phillips [113]
add the onions, garlic, eggplants, and oregano to the skillet and sauté until the onions begin to soften and turn translucent, 5 to 7 minutes. Add the wine to the skillet and heat, scraping the browned bits from the bottom of the pan. Transfer the contents of the skillet to the slow-cooker insert and stir in the tomatoes.
cover and cook on high 3 to 4 hours or low for 7 to 8 hours. Skim off any fat from the top of the stew and stir in the parsley. Keep the stew in the cooker set on warm until ready to serve.
garnish each serving with a sprinkling of feta.
serves 8
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eggplant savvy
Japanese eggplants are small and do not require salting, peeling, and draining before going into the pot. If you cannot find them, 1 medium purple eggplant may be substituted. Peel a large eggplant, cut it into cubes, toss with 2 teaspoons salt in a colander, and let drain for 20 minutes. Press the cubes between paper towels to remove excess water.
Mediterranean Lamb with Green Beans, Potatoes, and Mint
In this terrific one-pot meal, the lamb melts into fork-tender chunks seasoned with tomato and mint, along with green beans, and garlicky potatoes. Serve this with a green salad for a memorable weeknight meal or casual weekend dinner.
½ cup extra-virgin olive oil
2 to 2½ pounds small Yukon gold potatoes, cut in half
1 pound green beans, ends snipped, cut into 1-inch lengths
6 cloves garlic, sliced
2 teaspoons salt
1 teaspoon freshly ground black pepper
2½ pounds lamb shoulder, fat trimmed, cut into 1-inch chunks
1 medium onion, finely chopped
¼ cup dry white wine or vermouth
¼ cup tomato paste
½ cup chicken broth
3 tablespoons finely chopped fresh mint
toss together ¼ cup of the oil, the potatoes, green beans, garlic, 1 teaspoon of the salt, and ½ teaspoon of the pepper in the insert of a 5- to 7-quart slow cooker. Sprinkle the lamb with the remaining salt and pepper.
heat the remaining oil in a large skillet over high heat. Add the meat and brown on all sides. Transfer the browned meat to the slow-cooker insert. Add the onion to the same skillet and sauté until it is softened and beginning to turn translucent, about 4 minutes. Add the wine, tomato paste, and broth to the skillet and heat, scraping up any of the browned bits from the bottom of the pan.
transfer the contents of the skillet to the slow cooker. Don’t stir up the vegetables on the bottom; just pour the liquids in and add the mint. Cover and cook on high for 4 to 5 hours or low for 8 to 10 hours, until the potatoes are tender and the meat is fork tender.
skim off any fat from the top of the stew. Using a slotted spoon, transfer the meat and vegetables to a serving bowl, then spoon the sauce over the top.
serves 8
North African Lamb with Lemon and Artichokes
Braised with piquant lemon zest, spices from the Kasbah, and artichokes, this stew is nothing like your mama’s. If you are looking for a new dish to serve your guests, this one is sure to please with its lovely wine-and-lemon sauce. Serve with couscous or steamed rice.
½ cup olive oil
1½ teaspoons salt
1 teaspoon ground cumin
Pinch of cayenne pepper
1 teaspoon sweet paprika
3 pounds lamb shoulder meat, fat trimmed, cut into 1-inch chunks
4 leeks, cut into ½-inch pieces, using the white and tender green parts
4 garlic cloves, minced
1 cup dry white wine
½ cup chicken broth
Grated zest of 2 lemons
One 16-ounce package frozen artichoke hearts, defrosted and drained
mix ¼ cup of the oil, the salt, cumin, cayenne, and paprika in a l arge bow. Add the meat and toss to coat with the spice mixture. Heat the remaining oil in a large skillet over medium-high heat. Add the meat a few pieces at a time and brown on all sides. Transfer the browned meat to the insert of a 5- to 7-quart slow cooker.
add the leeks and