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| Chef Stephen Sands, me, Chef Pete Snaith |
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| With my Tour Partner, Owner of Indigo Gazelle, Alex Safos |
Mediterranean Culinary Menu
Sweet Grape Focaccia
Suppli (Roman Risotto Croquettes)
Abruzzese-Style Stuffed
Olives
Chicken and Date Tajine with
Almond Couscous
Spice-Dusted Lamb Chops
Greek Style Green Beans
Carrot, Date, and Orange
Salad
Classic Baklava
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| Pic by Alex Safos |
Tuscan Grape Focaccia/Schiacciata
This recipe is inspired by my upcoming Italian Grape and Truffle Harvest Tour. The word “focaccia” is a
Northern Italian dialect word which refers to a creation which comes from fire.
In some areas of Italy, focaccia is known as Pizza Bianca. During the grape
harvest, it is studded with grapes and referred to as schiacciata. The traditional
Genovese version of focaccia requires making a sponge first- but this is a more
straightforward method. Use this focaccia to make sandwiches, or cut in thin
strips and serve with dinner. It’s also
a great accompaniment for cheese platters. Wrap leftovers in plastic wrap and
aluminum foil and freeze. Recipe adapted from The UltimateMediterranean Diet Cookbook .
Makes 1 loaf
Serves 12
Serving Size: 1/6 of a loaf
Ingredients:
1 package active dry yeast or
2 1/2 teaspoons loose
3 1/2 cups unbleached,
all-purpose flour, plus extra for work surface
3/4 cup sugar, divided
5 tablespoons extra-virgin
olive oil, divided
2 tablespoons polenta or
other cornmeal
2 bunches seedless red or
black grapes, sliced in half
Confectioner’s sugar, for serving,
if desired
Whipped cream, for serving,
if desired
Preparation:
Dissolve yeast with 1/4 cup
lukewarm water in a small bowl and let stand 10 minutes, or until bubbly.
Put flour and 1/2 cup sugar
into a large bowl and make a well in the center.
Add yeast mixture and 1 cup
lukewarm water.
Mix well to incorporate and
form a ball. Stir in 2 tablespoons extra
virgin olive oil.
If dough is too sticky, add a
little more flour a tablespoon at a time.
If dough is too dry, add more
water, a tablespoon at a time.
Lightly dust a works surface
with flour.
Knead dough for 10 minutes,
or until smooth and elastic.
Grease a large bowl with 1
tablespoon olive oil. Place dough inside and turn to coat.
Cover with a few kitchen
towels and allow to raise for 1 1/2 hours until doubled in size.
After dough has risen, knock
it back and divide into two balls.
Place on a lightly floured
work surface and, with a floured rolling pin, roll out into 2 (1-inch thick)
oblongs.
Using your fingers, make
dimples all over the dough.
Brush dough with remaining 2
tablespoons olive oil.
Sprinkle 2 baking sheets or
baking tiles with 1 tablespoon each of polenta.
Place 1 focaccia on each
sheet.
Preheat oven to 425F degrees.
Cover loosely with aluminum
foil and allow to rise for 30 minutes.
Sprinkle with remaining 1/4
cup sugar and dot with grape slices.
Bake 20-30 minutes, or until golden.
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| Pic by Linda Wang Photography |
Risotto allo Zafferano (Milanese Saffron Risotto)
This recipe is inspired by my upcoming Italian Grape and Truffle Harvest Tour. Adapted from The Italian Diabetes Cookbook by Amy Riolo. Italy is now the largest producer of rice in
Europe. Rice is grown predominately in the regions of Lombardy, Piedmont, and
Veneto. While arborio is the most widely known variety of Italian rice in the U.S.,
carnaroli and vialone nano are also very popular rice varieties
in Italy. The short, stubby grains of Italian rice varieties are ideal for
slowly absorbing liquid and maintaining a firm-to-the-bite texture. In order to
master making risotto, one must learn how to make it all’onda or “by the
wave,” meaning that it will have a creamy, firm, yet fluid consistency that
resembles the strong waves of the ocean.
Risotto was once enjoyed only in the
northern regions of Italy where rice grew. But thanks to the unification of
Italy in the 19th century, the increased modes of transportation, as well as
the expat community that introduced it to the rest of the world, risotto is now
considered a mainstream “Italian” food.
Serves: 6
Ingredients
6
to 8 cups chicken stock, heated
5
tablespoons unsalted butter, divided
1
medium onion, finely chopped
2
1/2 cups Arborio rice
¼ teaspoon saffron
1/2 cup freshly grated parmigiano reggiano cheese
Preparation
Melt 4 tablespoons butter in
a large saucepan. When butter foams, add onion, and cook on low until soft.
Stir in Arborio rice and cook until coated with butter.
Add a ladle full of stock and
increase the heat to high. Cook until the stock has evaporated. Continue adding stock, cooking, and stirring
over medium heat until most of stock is used, and rice has an “al-dente”
consistency. Resist the urge to add more than a ladle full of stock at a time.
It will be worth the wait.
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Pic by Alex Safos |
Roman Risotto Croquettes/Suppli al telefono
This recipe is inspired by the street food tour I will be conducting during our Italian Grape and Truffle Harvest Tour this fall. Risotto is
best served hot, just after making. In Rome and Sicily, leftover risotto is
used to make croquettes. Keep in mind as your making this recipe that risotto
should be cooked until it is al dente, or has a slightly firm texture. It should not appear to have a soupy sauce,
or be dry – yet its texture and taste should be slightly creamy and mellow.
Serves: 8 as an appetizer
Ingredients:
To
make Risotto:
2
tablespoons unsalted butter
1
small onion, diced
1
cup Arborio rice
1
cup white wine
2
cups chicken stock, plus extra, if needed
1/4
teaspoon good quality (preferably Persian) saffron
1/4
cup freshly grated Parmesan cheese
Salt,
to taste
¼
cup fresh tomato sauce, see recipe if needed
1
(8 ounce) ball fresh mozzarella, cubed
2
eggs, beaten
1/2
cup plain dried breadcrumbs mixed with 1/4 cup Parmesan cheese and some pepper
Good
quality extra virgin olive oil for frying
Preparation:
Melt
butter in a large saucepan. When it foams, add onion. Add rice and stir to
combine, add wine and increase heat to high.
When
wine has evaporated, begin adding stock 1 ladle at a time. Reduce heat to
medium, and stir. After each ladle of broth has evaporated, add another ladle
full and stir to combine. (This cooking method is what gives risotto its unique
consistency.)
Add
saffron to a few tablespoons of stock in a small bowl, and add it into the
mixture.
Continue
cooking, adding stock, and stirring until rice is done, approximately 15 to 20
minutes. Stir in Parmesan cheese. Taste, and adjust salt, if necessary. Allow
rice to cool completely and set up a breading station with the eggs and breadcrumb
mixture. Form Risotto croquettes into equal sized balls – they can range from
the size of a small to large ice cream scoop (they all need to be the same size
for frying). Stuff a cube of mozzarella into the center of each ball.
Store
in the refrigerator until using.
Heat
2- inches of oil in a large shallow frying pan to 325 degrees. Carefully lower
one ball into oil and monitor the browning process. If it becomes golden right
away, proceed – if not increase heat before continuing. If it becomes too dark
too quickly, lower the heat and proceed. Serve hot.
Basic Tomato Sauce/Salsa di Pomodoro
This recipe is one of the recipes we will make during my upcoming Italian Grape and Truffle Harvest Tour.
Recipe from The Italian Diabetes Cookbook. This simple method of preparing tomato sauce is actually the most common in Italy. If you are using fresh tomatoes, you must skin them and put them through a food mill to remove the seeds before adding them to the recipe. Canned or boxed strained tomatoes can be found at gourmet food stores and are great time savers. This sauce can be frozen for up to a month.
Recipe from The Italian Diabetes Cookbook. This simple method of preparing tomato sauce is actually the most common in Italy. If you are using fresh tomatoes, you must skin them and put them through a food mill to remove the seeds before adding them to the recipe. Canned or boxed strained tomatoes can be found at gourmet food stores and are great time savers. This sauce can be frozen for up to a month.
Serves 4
Ingredients:
2 tablespoons olive oil
2 large garlic cloves, finely
chopped
11/2 lb. strained (skinned
and seeded) tomatoes Pomi by Parmalat are excellent.
salt and pepper to taste
4-5 leaves of fresh basil,
oregano, or parsley
grated parmigiano reggiano or romano cheese
Preparation:
Add oil to medium saucepan
and cook over low heat for one minute.
Add garlic and stir. When
garlic begins to release its aroma, but before it is brown, add tomatoes.
Stir occasionally and let
mixture come to a boil. Add salt, pepper and fresh herb of choice. Stir and
cover. Let simmer 20 to 30 minutes, or
until slightly thickened. Taste and adjust seasoning.
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Pic by Linda Wang Photography |
Abruzzese-Style
Stuffed Olives
This recipe hails from the magical region of Abruzzo where my upcoming Italian Grape and Truffle Harvest Tour will be based.
This recipe hails from the magical region of Abruzzo where my upcoming Italian Grape and Truffle Harvest Tour will be based.
5 ounces ground ean beef
5 ounces ground chicken
1 chicken liver, if desired
1 ¾ ounces grated Parmigiano-Reggiano cheese
1 ounce grated Pecorino cheese
lemon zest
3 ½ ounces Italian bread, crusts removed, soaked in milk
or stock, and drained
meat stock to taste
2 eggs, (1 for the stuffing, 1 for
coating)
½ pound breadcrumbs
3 ½ ounces all-purpose flour, or as needed
¼ cup extra virgin olive oil
1 pound large
green olives, pitted (be careful not to break)
nutmeg, to taste
salt and pepper, to taste
cinnamon to taste
frying oil
PREPARATION:
Heat
2 tablespoons olive oil in a pot. Add the beef and chicken meat, and
brown on all sides, add the tomato sauce and a ladleful of water. Cook over low
heat for 20 minutes.
Once the meat is almost
done cooking, add the chicken liver. Season with salt and pepper and continue
cooking for another minute, then remove the pot from the heat.
Once the meat is cool,
grind it finely in a meat grinder or food processor, then place it in a bowl,
adding the cheeses, bread pieces, an egg, the lemon peel, a pinch of nutmeg and
a pinch of cinnamon. Mix well using a wooden spoon.
Stuff each olive with a
good amount of stuffing. Then cover the olives first with flour, then in a
beaten egg and finally in the breadcrumbs.
Fry the olives, a couple
at a time, completely covered in boiling oil. Once uniformly golden, remove
using a slotted spoon and place in olives on a plate lined with paper towels.
Serve hot.
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| Pic by Linda Wang Photography |
Chicken
and Date Tajine/(Tajeen Dajaj wa Tamr)
1
tablespoon olive oil
1
tablespoon butter
½ pound boneless and skinless chicken breast
cubes or chunks width-wise
1
small onion, diced
1
teaspoon Ras el Hanout spice mixture
2
teaspoons cornstarch, dissolved in 2 cups chicken broth
3
ounces dried dates, pitted
Juice
of 1/4 lemon
Salt, to taste
Heat
butter in a large skillet over medium-high heat. Sauté onions until slightly
soft and transluscent. Stir in Ras El Hanout Spice Mixture. Add chicken pieces
and brown on each side until golden brown in color. Remove from pan and set
aside.
Add
cornstarch and broth mix and dates. Stir and lower heat to medium low. Cover
and simmer for 30 minutes, or until
chicken is cooked through and dates are tender.
Spice-Dusted Lamb Rib Kabobs Rayesh bil Baharat
4 Servings
Recipe inspired by my upcoming Moroccan Fantasy Cuisine and Culture Tour.
Ingredients:
1 yellow onion, roughly chopped
2 cloves garlic, minced
Juice of 1 lemon
Juice of 1 lime
Pinch of crushed red chili pepper
½ teaspoon cumin
½ teaspoon ground cinnamon
½ teaspoon paprika
½ teaspoon coriander
1 tablespoon vinegar
¼ cup extra-virgin olive oil
Salt
Freshly ground black pepper
2 pounds lamb rib chops
1 bunch fresh arugula or cilantro, chopped, for serving
Preparation:
Place onion, garlic, lemon juice, lime juice, crushed red chili pepper, cumin, cinnamon, paprika, coriander, vinegar, oil, salt, and pepper, in a large shallow bowl. Mix well to combine and place lamb rib chops in mixture. Cover and allow to marinate for 2 hours or up to overnight. Preheat grill or grill pan on medium high heat.
Drain lamb rib chops and shake off excess marinade. Place chops, fat side up, onto grill or grill pan. Cook for 5 minutes per side, or until desired doneness. For well done lamb chops preheat oven to 300F, place lamb rib chops in a baking dish, and bake for 15 to 20 minutes or until desired doneness is reached. Cover with tinfoil and allow to rest for 10 minutes before serving.
To serve, place chopped arugula or cilantro on a large platter. Place lamb rib chops above arugula.
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Pic by Alex Safos |
This recipe
is from The Mediterranean DiabetesCookbook by Amy Riolo. Green beans are a good source of vitamins A, C, and
folate. This is a quick and tasty way to serve them.
Serves
8
Serving
Size: ½ cup
Ingredients:
1
tablespoon extra-virgin olive oil
1
small yellow onion, diced
4
cloves garlic, chopped
1 ¾ cup diced tomatoes
1
teaspoon fresh baby dill, finely chopped
1
teaspoon salt
Freshly
ground black pepper
1
pound French style green beans, ends trimmed
1
tablespoon fresh parsley, finely chopped
Preparation:
1. Heat
olive oil in a medium saucepan over medium heat. Add onion and sauté until translucent (3 to
5) minutes. Stir in garlic and cook for 1 minute.
2. Stir in
tomatoes, dill, salt, and freshly ground pepper. Bring to a boil over high heat, add green
beans, stir, and reduce heat to low.
3.Simmer for
10 to 15 minutes, or until green beans are tender.
4. Spoon
onto a serving platter and top with fresh parsley.
Healthy
Living Tradition:
In
Mediterranean cultures, children are always a part of the food preparation
process. Kitchen tasks give children an increased sense of responsibility and
teach them cooking skills which will enable them to make healthy meals for
themselves. Trimming green beans was one
of my “kitchen tasks” as a young child. If you have children in your family,
think about ways to get them involved in the kitchen.
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| Pic by DC Food Persuasion |
Recipe inspired by my upcoming Moroccan Fantasy Cuisine and Culture Tour.
This refreshing salad is from The Mediterranean Diabetes Cookbook. It is a Moroccan favorite which makes the most out of three widely used ingredients. In the countryside where orange orchards are common, families press their own orange oil to make orange blossom water. In the United States, orange blossom water can be found in specialty stores.
This refreshing salad is from The Mediterranean Diabetes Cookbook. It is a Moroccan favorite which makes the most out of three widely used ingredients. In the countryside where orange orchards are common, families press their own orange oil to make orange blossom water. In the United States, orange blossom water can be found in specialty stores.
Even
children will love the unique combination of soft and crunchy textures and
sweet and sour tastes in this salad. Both the salad and dressing can be made in
advance, and stored separately in the refrigerator. Pour dressing over salad
just before serving.
Serves 8
Serving
Size: 3/4 cup
Ingredients:
4 cups chopped romaine lettuce
2 medium carrots, peeled and grated
1 navel orange, peeled and cut into segments
1/4 cup pitted dates
Juice of 1 orange
Juice of 1 lemon
1 teaspoon orange blossom water
Freshly ground pepper, to taste
Preparation:
1. Arrange romaine lettuce on the bottom of a
large serving dish. Scatter carrots on top of lettuce. Arrange oranges on top
of carrots. Arrange dates around the top.
2. Make dressing by whisking orange juice, lemon
juice, orange blossom water, and freshly ground pepper together in a small
bowl. Set aside.
3. Drizzle dressing over the salad. Serve
immediately.
Healthy Living
Tradition:
Follow nature’s lead when making healthy changes
to your diet. The rule of thumb is “if
it grows together, it goes together”. In
season fruits and vegetables can be combined in many delicious and unique ways.
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| Pic by Alex Safos |
Recipe inspired by my upcoming Greek Cuisine, Culture, and Wellness tour.
Baklava is believed to have originated in Armenia and is now enjoyed throughout much of the Mediterranean and Middle East thanks to the influence of the expansive Ottoman Empire which ruled much of the region for centuries. This version is most popular in Greece, and is the one that I used to prepare with my mother and YiaYia for our town’s annual Greek festival.
Baklava is believed to have originated in Armenia and is now enjoyed throughout much of the Mediterranean and Middle East thanks to the influence of the expansive Ottoman Empire which ruled much of the region for centuries. This version is most popular in Greece, and is the one that I used to prepare with my mother and YiaYia for our town’s annual Greek festival.
Makes approximately 12 pieces
Ingredients
For the syrup:
1 1/2 cups granulated sugar
2 large strips of lemon peel
Juice of 1 small lemon
2 tablespoons honey
For the baklava
1/2 (1/2 pound) box Phyllo dough,
thawed according to package directions
1 cup clarified butter
1cup blanched almonds, finely
ground
1 cup walnuts, finely ground
½ cup fresh, plain bread
crumbs
¼ cup granulated sugar
½ teaspoon ground clove
1 teaspoon ground cinnamon
Preparation
Preheat oven to 350F degrees.
Butter an 8-inch baking pan.
Make the syrup by combining
sugar, 1 1/2 cups water, peel, and juice in a medium saucepan.
Bring to a boil over medium
heat, stirring until sugar dissolves.
Discontinue stirring and reduce heat to low. Simmer for 10 minutes, remove from heat, stir
in honey, and set aside to cool.
To assemble the baklava,
remove phyllo dough from package. Trim it with a sharp knife to fit the pan you
are using, if necessary. Wrap excess
dough in plastic wrap in the refrigerator.
Cover bottom of baking pan with 1 sheet of phyllo dough. Brush clarified butter evenly over the
top. Stack another sheet over the top.
Brush with more clarified butter.
Continue stacking and brushing with butter until 4 sheets of the phyllo
dough is used.
Combine almonds, walnuts,
sugar, cloves, cinnamon, and breadcrumbs in a medium bowl. Mix well to combine.
Sprinkle 1/3 nut mixture
evenly across the top. Continue layering
4 more sheets phyllo dough and brushing with clarified butter. Sprinkle another
1/3 nut mixture over the top. Layer 4 more sheets phyllo dough, brushing each
with butter, and sprinkle remaining nut mixture over the top.
Fold in overlapping flaps of
phyllo and brush with butter. Place on more sheet on top and butter. With a
long, sharp knife, cut phyllo into 6 strips vertical strips across the wide
side of the pan (three-quarters of the way down).
Cut 4 equally spaced vertical
lines over the strips (three quarters of the way down) to create 12 squares or
diamonds. Bake for 30 minutes total, or
until golden.
Remove from oven and drizzle
with one ladleful of syrup at a time – allowing syrup to absorb in between
ladle-fuls. Once baklava has a glistening top and has absorbed syrup,
discontinue adding more.
Reserve additional syrup for
a garnish if serving baklava at a later date.
Syrup can be stored in an
airtight container in the refrigerator for up to a week.
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