Mediterranean Kitchen

Mediterranean Kitchen

by Joyce Eserky Goldstein
     
 

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Almost a decade ago The Mediterranean Kitchen was the first book that comprehensively documented the foods of the Mediterranean and made its recipes accessible to home cooks. Today this definitive volume continues to be one of the best resources for tapas, meze, pasta, paella,kebabs -- all of the dishes that contribute to the vast, sensuous, sunny spirit of

Overview

Almost a decade ago The Mediterranean Kitchen was the first book that comprehensively documented the foods of the Mediterranean and made its recipes accessible to home cooks. Today this definitive volume continues to be one of the best resources for tapas, meze, pasta, paella,kebabs -- all of the dishes that contribute to the vast, sensuous, sunny spirit of Mediterranean cooking. With more than 300 recipes from Europe, North Africa, and the Middle East, The Mediterranean Kitchen captures the incredible range of techniques and flavors that wonderfully describe this delicious cuisine.

Product Details

ISBN-13:
9780688163761
Publisher:
Morrow Cookbooks
Publication date:
09/28/1998
Edition description:
1 PBK ED
Pages:
416
Product dimensions:
7.36(w) x 9.84(h) x 0.95(d)

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Read an Excerpt

The Mediterranean Kitchen


By Joyce Goldstein

HarperCollins Publishers, Inc.

Copyright © 2006 Joyce Goldstein
All right reserved.

ISBN: 0688163769

Pears Poached in
Black Muscat Dessert Wine

Serves 8

One of my favorite desserts is a pear poached in wine. Red wine adds a romantic hue, but I find that Andrew Quady's Elysium, a sweet red wine made from the black muscat grape, adds the subtle perfume of roses to the dish. You may, of course, substitute the wine of your choice, but, if you have the opportunity to use this black muscat wine, I think you will enjoy the nuances of flavor the wine imparts to the fruit. Please allow at least five hours for the pears to macerate in the syrup, but for the richest flavor let them sit overnight.

Ingredients:

4 Bosc or Winter Nell pears
Juice of 1 lemon
½ cup sugar
½ cup water
Zest of 1 lemon, removed in strips with a vegetable peeler
Zest of 1 orange, removed in strips with a vegetable peeler
1 cinnamon stick
1 star anise (optional)
1 bottle Quady Elysium (black muscat wine, about 1 1/2 cups) or red or white wine

Instructions:

Peel and stem the pears, then cut lengthwise in half and remove the seeds with a melon baller. Place the pear halves in a bowl of cold water acidulated with the lemon juice.

Heat the sugar, water,lemon and orange zest, cinnamon stick, star anise if using, and wine in a large saucepan to boiling. Add the pear halves and reduce the heat. Simmer covered until a toothpick easily penetrates the pears, about 30 minutes. Transfer the pears to a bowl with a slotted spoon. Let the poaching liquid cool to room temperature, then pour over the pears. Cover and refrigerate overnight.

Serve the pears with the poaching liquid and with Chocolate, Orange, and Cinnamon Ice Cream (page 351) if you like.


Salmone al Giuliese

Baked Salmon With Capers and Toasted Bread Crumbs

For each serving

A nice simple way to dress up salmon, rockfish, snapper, or sea bass.

Ingredients:

1 tablespoon olive oil
1 teaspoon fresh lemon juice
5 ounces salmon fillet
Salt and freshly ground pepper
½ cup Toasted Bread Crumbs (page 73)
1½tablespoons capers, rinsed
1 tablespoon unsalted butter, melted

Instructions:

Preheat the oven to 450° to 500°. Mix the olive oil and lemon juice and brush it on a baking pan and both sides of the salmon. Place the salmon in the pan and sprinkle with salt and pepper. Cover the salmon with the bread crumbs, then sprinkle with the capers and drizzle with the butter. Bake until the fish is just cooked through, 5 to 7 minutes. Serve with sauteed spinach or Swiss chard or broccoli.

Continues...


Excerpted from The Mediterranean Kitchen by Joyce Goldstein Copyright © 2006 by Joyce Goldstein. Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Meet the Author

Joyce Goldstein's groundbreaking Square One restaurant, which opened in San Francisco in 1984, was one of the most acclaimed and influential Mediterranean-style restaurants in the United States. Joyce is the author of many celebrated cookbooks, including Kitchen Conversations and Back to Square One (winner of Best Cookbook awards from both the James Beard Foundation and the International Association of Culinary Professional). Joyce started teaching more than three decades ago at her own California Street Cooking School and she continues to teach home and professional cooks in schools and restaurants around the country. She lives in San Francisco.

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