By Maria Speck
Nutrients author Maria Speck’s ardour for propelling previous international staples corresponding to farro, barley, polenta, and wheat berries to the vanguard of latest American cooking is superbly offered in Ancient Grains for contemporary Meals. during this encouraged and hugely own booklet, Maria Speck attracts on nutrition traditions from around the Mediterranean and northerly Europe to bare how flexible, enjoyable, flavorful, and complex entire grains can be.
Rustic yet dependent dishes--Creamy Farro with Honey-Roasted Grapes, Barley Salad with Figs and Tarragon-Lemon Dressing, Lamb Stew with Wheat Berries in purple Wine Sauce, and red Rice Pudding with Rose Water Dates--are certain to please discerning palates and turn into favorites in any entire grain repertoire.
Food fans and health-conscious domestic cooks alike the best way to combine entire grains into their busy lives, from quick-cooking quinoa and buckwheat to the slower types reminiscent of spelt and Kamut. the beautiful flavors and vigorous textures of complete grains are superior with traditional parts equivalent to butter, cream, and prosciutto--in moderation--to create lush Mediterranean-inspired recipes. Maria’s approachable type and beneficiant spirit make this number of widely used, up to date classics a treasury for today’s chefs.
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Table of Contents
Chapter 1: vintage PANINI
Three-cheese & tomato
Summer vegetable & basil
Turkey & bacon club
Turkey burger patty melt
Pulled beef & slaw
Turkey, brie & apple
Grilled fowl, tomato & mozzarella
Egg & bacon breakfast sandwich
Roast pork & horseradish
Roast turkey & cranberry
Grilled eggplant & tapenade
Chapter 2: sleek PANINI
Roast red meat, bacon & pickled onions
Nectarine, arugula & brie
Creamy mushroom & thyme
Apple, cheddar & sage
Roasted peppers, goat cheese & salsa verde
Zucchini, feta & tapenade
Lamb, feta & harissa burger
Sausage, fontina & broccolini pesto
Asparagus, sun-dried tomato & chevre
Prosciutto, gorgonzola & fig
Caramelized onion & smoked gouda
Grilled salmon & herbed cream cheese
Roasted red meat, provolone & broccoli rabe
Mushroom, spinach & tarragon
Marinated artichoke, spinach & parmesan
Manchego & quince
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Extra info for Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More
Keeps in the refrigerator for 6 weeks. Makes 1/2 cup (125 ml) Preparation time: 5 mins Green Mango Relish Sawsawang Mangga 14 oz (400 g) unripe mangoes (about 1–2 mangoes), peeled, pitted and grated to yield 11/2 cups of grated mango 1/ small onion, diced 2 1/ small tomato, diced 2 1/ teaspoon fermented baby shrimp 2 (bagoong alamang) 1 Mix all the ingredients in a bowl and set aside for 10 minutes. Serve as an appetizer or an accompaniment to rice and crispy fried fish. Keeps in the refrigerator for a week.
Set aside to cool. 2 Strain well and discard the solids. Keeps in the freezer for 1–3 months. Note: Alternatively, use canned chicken stock, chicken stock powder or buillon cubes to prepare instant stock (see packet instructions). If using, reduce the amount of patis, salt or soy sauce called for in the recipe as instant stocks contain salt. Makes 7–9 cups (2 liters) Preparation time: 10 mins Cooking time: 40 mins 9 Garlic Soy Vinegar Dip Balayan Fish Sauce Bagoong Balayan Guisado 1 teaspoon oil 4 cloves garlic, minced 1 small onion, diced 1 small tomato, quartered 3/ cup (175 ml) fish paste (bagoong 4 balayan) 1/ teaspoon sugar 3 4 tablespoons Filipino vinegar (suka) or apple cider vinegar 1 Heat the oil and stir-fry the garlic until golden brown, then add the onion and stir-fry until translucent.
Add the cauliflower and carrot, and cook for 3 minutes. Then add the shrimp and the rest of the vegetables, and cook for another 3 minutes, until the shrimp turn pink and the vegetables are cooked. Serve hot. Serves 4–6 Preparation time: 35 mins Taro Leaves with Coconut Milk Cooking time: 45 mins Laing A popular dish in the Bicol region where spicy foods are common. It is believed that taro leaves should be placed in a pot and not stirred. Instead, they should be simmered gently, as stirring would cause the leaves to be very tart, meaning the leaves would bite the tongue.
Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More by Maria Speck