EASTERN MEDITERRANEAN COOKING AT ITS BEST
THE COOKING OF THE EASTERN MEDITERRANEAN
BY PAULA WOLFERT
ISBN # 0 06 016651 7
Published in 1994, perhaps revised, as mine is a 1st Edition.
Paula Wolfort is a well-known cookbook author for this part of the world; please seek out her other cookbooks, as well.
A good size to read or work with, the pages do lay open to aid in your preparation of the recipes. Are you a lover of Mediterranean food yet? You should be, as this is a very health-friendly cuisine, now coming to the forefront in diets like the Sonoma Diet, and others. Olive oil plays a big part in Mediterranean cooking, as do fresh seafood, vegetables and spices. All is geared to make maximum use of the healthiest foods that poor peoples of the region had access to. Breads are nutritious, vegetables prepared in olive oil, and as we now know the benefits of antioxidants to our diet, we include more seafood, and less red meats.
I was sad not to see illustrations here, but the recipes are so easy to make, even a visual learner like myself could get by and still achieve success. It’s a big book, with something for everyone’s taste. The book’s endpapers are printed with a general map or the area; very handy for those of us unfamiliar the Mediterranean…. I learn something every day! Come with me on a journey across the Mediterranean palate.
The book is set up in food categories, not by countries. That’s helpful with menu planning. I like how Ms. Wolford uses both terms we are familiar with, and more exotic descriptions…. keeps one interested. The recipes are fairly long and somewhat complicated, but more advanced chefs and foodies will enjoy the challenge, and take on the longer projects, for the satisfaction of finding more unique fare than the usual, predictable sources. In the interests of the space allotted me here, I must choose a simple family favorite recipe to share now:
BABA GHANOUSH (like my Grandma used to make)
1 large Eggplant (1 1/4lbs)
4 T. Tahini (sesame paste)
½ t Garlic, peeled & crushed with sea salt
3 T. fresh Lemon juice, more or less
3-4 T. cold Water
1/2 t. Salt
Dash of ground Pepper
1 T. Olive Oil
Garnish:
Hungarian Paprika, 2 T. chopped Parsley, diced Tomatoes
1. Pierce the eggplant in several places with a toothpick (I use an ice pick). If you are cooking indoors, wrap the whole eggplant in aluminum foil and set over a gas grill (or burner) to cook on all sides until it collapses and begins to release a great deal of steam. Use caution! This can hurt you.
If you are cooking over coals, grill the eggplants until blackened, collapsed, and cooked through. Dump the eggplant into a basin of cold water; peel while still hot and allow to drain in a colander until cool. Squeeze pulp to remove any bitter juices. Mash the eggplant to a puree.
2. In a food processor, mix the tahini with the garlic (you can buy or make your own tahini, I buy) and lemon juice until the mixture contracts. Thin with the water to personal taste. With the machine running, add the eggplant and the salt, pepper, and olive oil. Spread out in a shallow dish and garnish with pepper, parsley, and tomatoes. I suggest serving with toasted Pita bread wedges! Yummy!Read full review
