By Paula Wolfert
Publisher: Wiley; 1 variation (October five, 2009)
A distinctive cookbook showcasing sleek and real clay pot cooking from the finest professional on Mediterranean cuisines
Paula Wolfert is known for her services on and explorations of Mediterranean cooking. Now, Wolfert stocks her inimitable ardour for aspect and insatiable interest approximately cultural traditions and suggestions, with Mediterranean Clay Pot Cooking.
Here, the self-confessed clay pot "junkie"-having amassed in her travels ceramic pots of all types: cazuelas, tagines, baking dishes, bean pots, Romertopf baking dishes, French diablos, traditional casseroles, even Crockpots, that have a ceramic liner-shares recipes as brilliant because the Mediterranean itself in addition to the pleasant tales in the back of the earthy pots, impossible to resist dishes, and extraordinary chefs she has met alongside the way.
Wolfert demystifies the method of clay pot cooking through which clean constituents are reworked slowly, richly, lusciously into incredible food. She stocks a hundred and fifty recipes that includes soups, fish and shellfish, bird, meats, pasta and grains, greens and beans, pies and breads, eggs and dairy, and desserts.
Mediterranean Clay Pot Cooking offers
● specialist recommendations and advice from Paula Wolfert, one of many world's finest gurus on Mediterranean delicacies and now on clay pots
● An advent to this old and modern-and essentially foolproof-way of cooking
● an intensive clay pot primer, familiarizing you with the varied names for various different types of clay pots and pointers on "Other Pots you could Use"
● A scrumptious variety of dishes, together with Pumpkin Soup with Roquefort Cream; Wine-Marinated poultry Thighs with Almonds and candy Tomato Jam; Fideos with Clams, Shrimps and Mussels; Tian of Leeks and Pancetta; Corsican Cheesecake; and Roasted Peach Gratin
Paula Wolfert in Mediterranean Clay Pot Cooking will seduce you with the pleasures and merits of cooking in clay.
Read or Download Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share PDF
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Extra info for Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share
Along with bouillabaisse and cassoulet, soupe au pistou is one of the dishes over which French people love to quarrel: “My grandmother’s version is the very best,” they’ll exclaim, and then in an undertone: “Of course, you understand. . ” Of course not! That would be like giving away the family farm. ” As you can see, the choice of cheese is one point at which a Provençal cook will put her signature on the dish. Most commentators recommend Parmigiano, sometimes mixed with a bit of Gruyère. My favorite cheese for this soup is waxy Mimolette, which will 30 Mediterranean Clay Pot Cooking elevate the taste by adding a stunning butterscotch aroma and pleasing yellow-orange color.
You can find pig’s feet at Asian, Mexican, German, or Eastern European markets. Soups 39 • Creamy Bean Soup with Florina Red Peppers S E RV E S 6 H ere’s a tantalizing bean soup from Greek Macedonia, garnished with sweet, aromatic, roasted Florina peppers and slivered black olives. Because earthenware keeps the heat steady and even, this soup will not scorch and will achieve a lovely smooth texture. For this recipe, look for large white beans. I love to use Rancho Gordo runner cannellini beans, which triple in size and turn buttery when cooked.
A good ribollita is thick with greens, such as Italian black kale (also called Tuscan kale, dinosaur kale, or lacinato kale) and spinach, mashed and whole beans, and a mix of vegetables cooked and recooked so many times that they’ve turned meltingly soft. The topping of thinly sliced, cooked-till-crusty caramelized onions gives this dish a lovely appearance, especially when prepared, as is proper, in a wide-mouth earthenware casserole. A good ribollita is truly divine. I like it so much I skip its earlier minestrone incarnations.