By Elizabeth David
Lengthy stated because the thought for such smooth masters as Julia baby and Claudia Roden, A publication of Mediterranean nutrition is Elizabeth David's passionate mix of recipes, culinary lore, and frank speak. In bleak postwar nice Britain, whilst fundamentals have been rationed and clean nutrition a fable, David set approximately to cheer herself — and her viewers — up with dishes from the south of France, Italy, Spain, Portugal, Greece, and the center East. a few are luxurious, many are basic, such a lot are chic.
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Additional info for A Book of Mediterranean Food
Rich Chicken Stock Veal knuckle adds richness to this stock. 0 1. Combine all ingredients, except salt and pepper, in 6-quart slow cooker; cover and cook on low 6 to 8 hours. Strain stock through double layer of Chapter 2: Stocks and First-Course Soups 31 cheesecloth, discarding solids; season to taste with salt and pepper. Refrigerate until chilled; remove fat from surface of stock. Turkey Stock The perfect ending for a Thanksgiving turkey, this stock can be used for Turkey Noodle Soup (see p.
44 1,001 Best Slow-Cooker Recipes Vidalia Onion Soup The mild sweetness of Vidalia onions makes this soup special, but try it with other onion varieties too. For richer flavor, brown onions in a skillet before adding to the slow cooker. 0 Vegetable: 2. 0 1. Combine all ingredients, except cornstarch, water, salt, white pepper, and chives, in 6-quart slow cooker; cover and cook on high 5 to 6 hours. Discard bay leaves; stir in combined cornstarch and water, stirring 2 to 3 minutes. Process soup in food processor or blender until smooth.
0 1. Combine all ingredients, except salt and pepper, in 6-quart slow cooker; cover and cook on low 6 to 8 hours. Strain through double layer of cheesecloth, discarding solids; season to taste with salt and pepper. Refrigerate until chilled; remove fat from surface of stock. Fish Stock Ask the fish department of your supermarket to save fish bones for you. Makes about 11⁄2 quarts 11/2 quarts water 2–3 pounds fish bones (from non-oily fish) 1 each: chopped large onion, rib celery 2 bay leaves 7–8 black peppercorns 1⁄2 teaspoon each: kosher or sea salt, white pepper 1.
A Book of Mediterranean Food by Elizabeth David