Download Ancient Grains for Modern Meals: Mediterranean Whole Grain by Maria Speck PDF

By Maria Speck

Nutrients author Maria Speck’s ardour for propelling previous global staples reminiscent of farro, barley, polenta, and wheat berries to the leading edge of latest American cooking is superbly offered in Ancient Grains for contemporary Meals. during this encouraged and hugely own publication, Maria Speck attracts on nutrients traditions from around the Mediterranean and northern Europe to bare how flexible, gratifying, flavorful, and complicated complete 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 pink Wine Sauce, and pink Rice Pudding with Rose Water Dates--are bound to please discerning palates and turn into favorites in any complete grain repertoire.
 
Food fanatics and health-conscious domestic cooks alike combine complete grains into their busy lives, from quick-cooking quinoa and buckwheat to the slower types equivalent to spelt and Kamut. the beautiful flavors and vigorous textures of entire grains are improved with normal components equivalent to butter, cream, and prosciutto--in moderation--to create lush Mediterranean-inspired recipes. Maria’s approachable sort and beneficiant spirit make this choice of general, up to date classics a treasury for today’s chefs.

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Additional resources for Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More

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Fresh Tomato & Herb Penne Pasta Serves 6 ingredients 5 cloves garlic, crushed The flavors in this dish taste so good together, you’ll be amazed! Crushing the garlic and putting it in the olive oil the day before is the secret to making this dish exceptional. My mom and I accidentally discovered this when prepping for dinner one night. Infusing the olive oil with the garlic made a huge difference in the taste. 1 cup olive oil, plus 2 tablespoons 1 pound penne pasta 2 cups halved grape tomatoes 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh flat-leaf parsley 1 teaspoon chopped fresh thyme 1 teaspoon chopped fresh oregano Kosher salt and freshly ground pepper 1 1⁄2 cups freshly grated Parmesan cheese 1.

In a medium bowl, combine the flour, baking powder, salt, and sugar. Stir with a whisk to blend. 2. Spray a waffle iron lightly with cooking spray and preheat according to the manufacturer’s directions. 3. Using an electric mixer, beat the egg whites just until stiff, glossy peaks form. In another bowl, using a wire whisk, beat the egg yolks lightly, then stir in the milk, butter, and vanilla and blend well. 4. Pour the liquid ingredients all at once into the dry ingredients, then stir with a wooden spoon just until blended.

To make this a vegetarian soup, use vegetable broth instead of chicken broth. Mozzarella & Tomato Salad Serves 2 to 3 ingredients 4 tomatoes, chopped and seeded 6 ounces mozzarella cheese, chopped ⁄2 cup chopped fresh basil 1 ⁄4 cup extra-virgin olive oil I made this salad when my family and I went to a concert in the park one summer. We had a picnic with some other families there, and we all brought and shared food. I made this salad and it was one of the first things to go—everyone wanted the recipe.

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