Download Ancient Grains for Modern Meals: Mediterranean Whole Grain by Maria Speck PDF

By Maria Speck

Foodstuff author Maria Speck’s ardour for propelling previous international staples resembling farro, barley, polenta, and wheat berries to the vanguard of recent American cooking is fantastically offered in Ancient Grains for contemporary Meals. during this encouraged and hugely own e-book, Maria Speck attracts on foodstuff traditions from around the Mediterranean and northern Europe to bare how flexible, pleasing, flavorful, and complex complete grains can be.  
Rustic yet stylish dishes--Creamy Farro with Honey-Roasted Grapes, Barley Salad with Figs and Tarragon-Lemon Dressing, Lamb Stew with Wheat Berries in crimson Wine Sauce, and crimson Rice Pudding with Rose Water Dates--are bound to please discerning palates and develop into favorites in any entire grain repertoire.
Food enthusiasts and health-conscious domestic cooks alike how one can combine complete grains into their busy lives, from quick-cooking quinoa and buckwheat to the slower kinds resembling spelt and Kamut. the lovely flavors and full of life textures of complete grains are stronger with average parts equivalent to butter, cream, and prosciutto--in moderation--to create lush Mediterranean-inspired recipes. Maria’s approachable variety and beneficiant spirit make this number of typical, up-to-date classics a treasury for today’s chefs.

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Extra resources for Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More

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Make yourself a bowl of this refreshing cool pasta, then plan your trip to Napoli as you eat it. 4 You might like a nice pitcher of red wine with sliced juicy ripe peaches tossed in, as an apperitivo to sip before eating. Or switch the order, and make a bowlful of peaches sprinkled with sugar and splashed with a little red wine for a refreshing summer dessert. 1 large unwaxed lemon 12 ounces orecchiette ¼ cup extra-virgin olive oil 8 to 10 ounces Bulgarian, Israeli, or Greek feta cheese Salt and freshly ground black pepper to taste About 2 cups loosely packed arugula leaves (4 to 5 ounces) Remove the zest from the lemon; I like to do this with a lemon zester as it is easiest and you get the most lemon flavor.

Yum. I’d serve nothing more than a bowl of ripe, perky cherry or grape tomatoes, to pick up and eat between bites of this pungent pasta salad. And for dessert, try lightly sugared strawberries or sliced plums sprinkled with rosewater to spoon over ice cream or thick Greek yogurt. This is what you want on a hot, sultry summer afternoon. To make the Green Chutney: In a food processor, whirl the garlic and ginger to chop finely. Then add the chile and whirl to make a paste. Add the cilantro, mint, and vegetable oil, whirl, then add the yogurt and lemon juice and whirl again.

If you are across the border in France, on the Cote d’Azur, you may call it soupe au pistou (and leave out the prosciutto bone; soupe au pistou is resolutely vegetarian). The two versions are delectable siblings, lusty Mediterranean mélanges, rich with the scent of basil. My personal embellishment is a nice thick slab of cheese placed in the bottom of each bowl before I ladle in the hot soup. The cheese melts into soft strands and mouthfuls, making one of the coziest suppers imaginable. Cook the pasta in a pot of rapidly boiling salted water until al dente; drain and set aside.

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