By Maria Speck
Meals author Maria Speck’s ardour for propelling previous international staples akin to farro, barley, polenta, and wheat berries to the vanguard of recent American cooking is superbly offered in Ancient Grains for contemporary Meals. during this encouraged and hugely own booklet, Maria Speck attracts on meals traditions from around the Mediterranean and northern Europe to bare how flexible, pleasurable, flavorful, and complicated complete grains can be.
Rustic yet based dishes--Creamy Farro with Honey-Roasted Grapes, Barley Salad with Figs and Tarragon-Lemon Dressing, Lamb Stew with Wheat Berries in pink Wine Sauce, and pink Rice Pudding with Rose Water Dates--are absolute to please discerning palates and turn into favorites in any entire grain repertoire.
Food fanatics and health-conscious domestic cooks alike the 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 lovely flavors and full of life textures of entire grains are more suitable with common parts corresponding to butter, cream, and prosciutto--in moderation--to create lush Mediterranean-inspired recipes. Maria’s approachable sort and beneficiant spirit make this choice of prevalent, 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
Sauté 3 or 4 minutes, or until onion is soft but not brown. Remove from heat. 3. In a large mixing bowl, combine potatoes, onion, salt, and pepper. Mix well. Basic cheese filling: 1 c. nonfat or low-fat cottage cheese 1. Combine all ingredients in a medium-sized mixing bowl. 2. Beat until smooth. 8 oz. cream cheese, softened 1 egg, beaten 2 tbsp. sugar ø tsp. salt 4 tbsp. raisins (optional) dash cinnamon (optional) 52 *For a sweet treat, try filling your blintzes with chocolate sauce. Serve with a sprinkling of powdered sugar.
Preheat oven to 400ºF. 2 links Spanish chorizo or a milder pork sausage, cut into quarters* 2. In a deep, wide skillet, heat oil over medium heat. Add sausage and potatoes and sauté 5 minutes, or until lightly browned. 2 medium potatoes, peeled and thickly sliced 1 whole head garlic, with outermost skin removed 2 medium tomatoes, cut into wedges 2 c. short-grain rice, such as Arborio 1¥ c. canned chickpeas, drained 4 c. chicken or beef broth* 1 tsp. paprika pinch saffron (optional) ¥ tsp. salt *For a vegetarian entrée, simply omit the chorizo and replace the chicken or beef broth with water or vegetable stock.
If you use more than one of the fillings below, reduce the filling recipes or increase your batter recipe. Potato filling: 3 medium potatoes 1 tbsp. olive oil 1 large yellow onion, chopped ¥ tsp. salt ø tsp. pepper 1. Place potatoes in a pot with enough water to cover. Bring to a boil and cook for 20 to 25 minutes, or until very tender. Drain in a colander. Once potatoes have cooled, peel and mash with a large fork. 2. Place oil in a skillet and add onion. Sauté 3 or 4 minutes, or until onion is soft but not brown.