Olives and Oranges

Recipes and Flavor Secrets from Italy, Spain, Cyprus, and Beyond
Author: Sara Jenkins,Mindy Fox
Publisher: Houghton Mifflin Harcourt
ISBN: 0544792521
Category: Cooking
Page: 384
View: 7258

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By the time she was a teenager, Sara Jenkins had lived all over the Mediterranean, from Italy and France to Spain, Lebanon, and Cyprus, in cosmopolitan cities and in rural hamlets. The family eventually put down roots in a ramshackle farmhouse in a small Tuscan village, where she learned how to make ragu and handmade pasta at the elbow of her Italian “grandmother” on the nearby farm. Meals came from the garden and the surrounding pastures, not the supermarket, and Jenkins grew up schooled in the tradition of cooking from what was on hand. In Olives & Oranges, Jenkins shares the simple, striking dishes she learned at the source. Many, like Peppery Braised Short Ribs and Classic Tuscan Eggplant Parmesan, are favorites from childhood. Others, like Short Pasta with Mushrooms and Mint and Spicy Lemon–Chocolate Ganache Tart, have a contemporary sensibility. Jenkins shows how understanding the Mediterranean “language of flavor” can help you follow your instincts and make your own great meals based on what you have, too. You’ll see how salt and lemon juice bring out the natural sugar in Carrot Salad with Lemon, Sea Salt, Parsley, and Olive Oil, and how to use the same technique with lime, salt, and a Moroccan condiment called harissa for a completely different effect in Tunisian Raw Turnip Salad. The opening chapter introduces “small plates”— easy, versatile dishes that can preface a dinner or be grouped together for a small feast, from Roasted Red Peppers with Garlic and Celery Leaves to Chicken Liver Crostini. Soups are spontaneous and flexible, whether they are cooling purées like White Almond Gazpacho or sturdy full bowls like Rich Chicken Soup with Greens. The incomparable pastas encompass fast every-night selections (Spaghettini with Burst Cherry Tomatoes) to complex celebration affairs like Braised Rabbit Ragu and Homemade Lasagna. Fish, poultry, and meat chapters feature rustic preparations: roasted scallops capped with a pale green butter seasoned with parsley and garlic; an impressively big-flavored chicken smeared with a mixture of bacon and herbs and baked in a salt crust; and a spectacular staple of Roman trattorias, veal cutlets wrapped in prosciutto and sage and crisp-fried. Desserts range from fresh Strawberries with Prosecco to a sumptuous Coffee Cardamom Crcme Caramel to the rich but light Lemon Olive Oil Cake. Each of the recipes in the book is identified as “Quick-Cook” or “Slow-Cook” so you can choose which fit best into your schedule. “Flavor Tips” throughout the book suggest ways to modify the dishes so you can use what’s freshest and most available. The daughter of the noted food authority Nancy Harmon Jenkins, SARA JENKINS has earned raves at all the New York restaurants where she has been the chef, including 50 Carmine, Il Buco, I Coppi, and Patio. Her newest venture, Porchetta, is located in New York City’s East Village. This is her first book.

Olives and Oranges


Author: Sara Jenkins,Mindy Fox
Publisher: Houghton Mifflin Harcourt
ISBN: 9780618677641
Category: Cooking
Page: 372
View: 1034

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Highlighting the cuisine and flavors of the Mediterranean, a collection of simple but flavorful recipes looks at the influence of technique and ingredient combinations on flavors while featuring such tempting dishes as Spicy Lemon Chocolate Ganache Torte, Roasted Red Peppers with Celery Leaves and Garlic, and Bacon- and Herb-Rubbed Salt-Baked Chicken.

Olives and Oranges

Recipes and Flavor Secrets from Italy, Spain, Cyprus, and Beyond
Author: Sara Jenkins,Mindy Fox
Publisher: Houghton Mifflin Harcourt
ISBN: 0544792521
Category: Cooking
Page: 384
View: 6098

Continue Reading →

By the time she was a teenager, Sara Jenkins had lived all over the Mediterranean, from Italy and France to Spain, Lebanon, and Cyprus, in cosmopolitan cities and in rural hamlets. The family eventually put down roots in a ramshackle farmhouse in a small Tuscan village, where she learned how to make ragu and handmade pasta at the elbow of her Italian “grandmother” on the nearby farm. Meals came from the garden and the surrounding pastures, not the supermarket, and Jenkins grew up schooled in the tradition of cooking from what was on hand. In Olives & Oranges, Jenkins shares the simple, striking dishes she learned at the source. Many, like Peppery Braised Short Ribs and Classic Tuscan Eggplant Parmesan, are favorites from childhood. Others, like Short Pasta with Mushrooms and Mint and Spicy Lemon–Chocolate Ganache Tart, have a contemporary sensibility. Jenkins shows how understanding the Mediterranean “language of flavor” can help you follow your instincts and make your own great meals based on what you have, too. You’ll see how salt and lemon juice bring out the natural sugar in Carrot Salad with Lemon, Sea Salt, Parsley, and Olive Oil, and how to use the same technique with lime, salt, and a Moroccan condiment called harissa for a completely different effect in Tunisian Raw Turnip Salad. The opening chapter introduces “small plates”— easy, versatile dishes that can preface a dinner or be grouped together for a small feast, from Roasted Red Peppers with Garlic and Celery Leaves to Chicken Liver Crostini. Soups are spontaneous and flexible, whether they are cooling purées like White Almond Gazpacho or sturdy full bowls like Rich Chicken Soup with Greens. The incomparable pastas encompass fast every-night selections (Spaghettini with Burst Cherry Tomatoes) to complex celebration affairs like Braised Rabbit Ragu and Homemade Lasagna. Fish, poultry, and meat chapters feature rustic preparations: roasted scallops capped with a pale green butter seasoned with parsley and garlic; an impressively big-flavored chicken smeared with a mixture of bacon and herbs and baked in a salt crust; and a spectacular staple of Roman trattorias, veal cutlets wrapped in prosciutto and sage and crisp-fried. Desserts range from fresh Strawberries with Prosecco to a sumptuous Coffee Cardamom Crcme Caramel to the rich but light Lemon Olive Oil Cake. Each of the recipes in the book is identified as “Quick-Cook” or “Slow-Cook” so you can choose which fit best into your schedule. “Flavor Tips” throughout the book suggest ways to modify the dishes so you can use what’s freshest and most available. The daughter of the noted food authority Nancy Harmon Jenkins, SARA JENKINS has earned raves at all the New York restaurants where she has been the chef, including 50 Carmine, Il Buco, I Coppi, and Patio. Her newest venture, Porchetta, is located in New York City’s East Village. This is her first book.

From the Lands of Figs and Olives

Over 300 Delicious and Unusual Recipes from the Middle East and North Africa
Author: Habeeb Salloum,James Peters
Publisher: I.B.Tauris
ISBN: 9781860640384
Category: Cookery, Arab
Page: 253
View: 1482

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This cookbook on Middle Eastern and North African cuisine provides a wealth of new recipes as well as some of the best traditional ones, carefully tested and adapted for the Western kitchen. The authors are Canadians of Arab descent, and their familiarity with both Western and Arab cultures produces accessible recipes and anecdotes.

Perfect Pairings

A Master Sommelier’s Practical Advice for Partnering Wine with Food
Author: Evan Goldstein,Joyce Goldstein
Publisher: Univ of California Press
ISBN: 9780520243774
Category: Cooking
Page: 318
View: 7034

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Offering straightforward advice on how to select the right bottle of wine for every meal, a master sommelier offers a detailed study of twelve grape varietals, sparkling wines, and dessert wines, along with tips on the foods that will enhance the styles for each varietal, accompanied by more than fifty recipes that showcase each type of wine.

The New Mediterranean Jewish Table

Old World Recipes for the Modern Home
Author: Joyce Goldstein
Publisher: Univ of California Press
ISBN: 0520284992
Category: Cooking
Page: 468
View: 1697

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"For thousands of years, Jewish people have lived in a global diaspora, carrying culinary traditions bound by kosher law. For many, Ashkenazi and Sephardic cooking define Jewish cuisine today, but in The New Mediterranean Jewish Table, Joyce Goldstein expands the repertoire with a comprehensive collection of over 400 recipes from the greater Mediterranean, including North Africa, Italy, Greece, Turkey, Spain, Portugal, and the Middle East. This vibrant treasury is filled with vibrant and seasonal recipes that embrace fresh fruits and vegetables, whole grains, small portions of meat, poultry, and fish, enhanced by herbs and spices that create distinct regional flavors. By bringing Old World Mediterranean recipes into the modern home, Joyce Goldstein will inspire a new generation of home cooks as they prepare everyday meals and build their Shabbat and holiday menus"--Provided by publisher.

My Greek Table

Authentic Flavors and Modern Home Cooking from My Kitchen to Yours
Author: Diane Kochilas
Publisher: St. Martin's Griffin
ISBN: 1250166373
Category: Cooking
Page: 400
View: 5564

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Celebrity chef and award-winning cookbook author Diane Kochilas presents a companion to her Public Television cooking-travel series with this lavishly photographed volume of classic and contemporary cuisine in My Greek Table: Authentic Flavors and Modern Home Cooking from My Kitchen to Yours. Inspired by her travels and family gatherings, the recipes and stories Diane Kochilas shares in My Greek Table celebrate the variety of food and the culture of Greece. Her Mediterranean meals, crafted from natural ingredients and prepared in the region’s traditional styles—as well as innovative updates to classic favorites—cover a diverse range of appetizers, main courses, and desserts to create raucously happy feasts, just like the ones Diane enjoys with her family when they sit down at her table. Perfect for home cooks, these recipes are easy-to-make so you can add Greece’s delicious dishes to your culinary repertoire. With simple-to-follow instructions for salads, meze, vegetables, soup, grains, savory pies, meat, fish, and sweets, you’ll soon be serving iconic fare and new twists on time-honored recipes on your own Greek table for family and friends, including: — Kale, Apple, and Feta Salad — Baklava Oatmeal — Avocado-Tahini Spread — Baked Chicken Keftedes — Retro Feta-Stuffed Grilled Calamari — Portobello Mushroom Gyro — Quinoa Spanakorizo — Quick Pastitsio Ravioli — Aegean Island Stuffed Lamb — My Big Fat Greek Mess—a dessert of meringues, Greek sweets, toasted almonds and tangy yogurt Illustrated throughout with color photographs featuring both the food and the country, My Greek Table is a cultural delicacy for cooks and foodies alike.

Williams-Sonoma Collection: Hor D'oeuvre


Author: Brigit Binns,Chuck Williams,Noel Barnhurst
Publisher: Simon and Schuster
ISBN: 0743224426
Category: Cooking
Page: 120
View: 3409

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Offers recipes for more than forty hors d'oeuvres, including crab cakes, vine leaves stuffed with wild rice and apricots, and smoked salmon roulades.

Index to the stratigraphy of North America


Author: Bailey Willis,Geological Survey of Canada,Instituto Geológico de México
Publisher: N.A
ISBN: N.A
Category: Geology, Stratigraphic
Page: 894
View: 8001

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Georges and Pauline Vanier

Portrait of a Couple
Author: Mary Frances Coady
Publisher: McGill-Queen's Press - MQUP
ISBN: 0773538836
Category: Biography & Autobiography
Page: 283
View: 1072

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Georges and Pauline Vanier follows their lives and travels across the world - from Canadian military life to the League of Nations, from the inner circles of British government to their harrowing escape from Nazi-occupied France - detailing their disappointments and triumphs during social and political turbulence. With insight and sympathy, Mary Frances Coady tells their dramatic personal story. Revealing their remarkably vibrant personalities, she details the couple's support of the French resistance as well as Georges Vanier's pleas for the Canadian government to accept refugees fleeing Hitler's horrors and his effort to broaden immigration policy. She also recounts the importance of their religious convictions, their controversial standing among Quebecers, and their early advocacy of official bilingualism. An invigorating and well-told tale of their lasting legacies, Georges and Pauline Vanier is the definitive account of the enduring contributions the Vaniers made to the world and to their country.

A Pilgrimage in Europe and America

Leading to the Discovery of the Sources of the Mississippi and Bloody River ; with a Description of the Whole Course of the Former and of the Ohio
Author: Giacomo Costantino Beltrami
Publisher: N.A
ISBN: N.A
Category: Europe
Page: 545
View: 6420

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A History of Contemporary Italy

Society and Politics, 1943-1988
Author: Paul Ginsborg
Publisher: Palgrave Macmillan
ISBN: 1403961530
Category: History
Page: 592
View: 7342

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From a war-torn and poverty-stricken country, regional and predominantly agrarian, to the success story of recent years, Italy has witnessed the most profound transformation--economic, social and demographic--in its entire history. Yet the other recurrent theme of the period has been the overwhelming need for political reform--and the repeated failure to achieve it. Professor Ginsborg's authoritative work--the first to combine social and political perspectives--is concerned with both the tremendous achievements of contemporary Italy and "the continuities of its history that have not been easily set aside."

Blood and Oranges

Immigrant Labor and European Markets in Rural Greece
Author: Christopher Lawrence
Publisher: Berghahn Books
ISBN: 085745143X
Category: Business & Economics
Page: 214
View: 399

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A compelling account of the intersection of globalization and neo-racism in a rural Greek community, this book describes the contradictory political and economic development of the Greek countryside since its incorporation into the European Union, where increased prosperity and social liberalization have been accompanied by the creation of a vulnerable and marginalized class of immigrant laborers. The author analyzes the paradoxical resurgence of ethnic nationalism and neo-racism that has grown in the wake of European unification and addresses key issues of racism, neoliberalism and nationalism in contemporary anthropology.

New Jews

The End of the Jewish Diaspora
Author: Caryn S. Aviv,David Shneer
Publisher: NYU Press
ISBN: 9780814740170
Category: Religion
Page: 215
View: 4218

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For many contemporary Jews, Israel no longer serves as the Promised Land, the center of the Jewish universe and the place of final destination. In New Jews, Caryn Aviv and David Shneer provocatively argue that there is a new generation of Jews who don't consider themselves to be eternally wandering, forever outsiders within their communities and seeking to one day find their homeland. Instead, these New Jews are at home, whether it be in Buenos Aires, San Francisco or Berlin, and are rooted within communities of their own choosing. Aviv and Shneer argue that Jews have come to the end of their diaspora; wandering no more, today's Jews are settled. In this wide-ranging book, the authors take us around the world, to Moscow, Jerusalem, New York and Los Angeles, among other places, and find vibrant, dynamic Jewish communities where Jewish identity is increasingly flexible and inclusive. New Jews offers a compelling portrait of Jewish life today.