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- Page 3: Contents Introduction 6 Snacks and
- Page 7: SEAFOOD Shrimp and zucchini with mi
- Page 12: ON SALE APRIL 2014 Food is key to t
Contents<br />
Introduction 6<br />
Snacks and Small Plates 14<br />
Soups, Salads and Sides 64<br />
Seafood 136<br />
Poultry 196<br />
Meat 234<br />
Vegetarian 264<br />
Sweets and Drinks 292<br />
Glossary 354<br />
Index 359
SNACKS AND SMALL PLATES<br />
Deep-fried eggplant with fresh herb sauce<br />
2 eggplant (about 1 pound)<br />
2 tablespoons all-purpose flour<br />
vegetable oil, for deep-frying<br />
fresh herb sauce<br />
1 cup each loosely packed fresh oregano and flat-leaf parsley<br />
¹⁄³ cup olive oil<br />
2 cloves garlic, crushed<br />
1 teaspoon finely grated lemon zest<br />
1 tablespoon lemon juice<br />
1 Make fresh herb sauce.<br />
2 Cut each eggplant into 10 slices. Season flour with salt and pepper. Toss eggplant in<br />
flour, shake away excess.<br />
3 Heat vegetable oil in medium saucepan or wok. Deep-fry eggplant, in batches, until<br />
browned and tender. Remove from pan; drain on paper towels.<br />
4 Serve eggplant drizzled with sauce.<br />
fresh herb sauce Process ingredients until smooth; season to taste.<br />
prep + cook time 20 minutes makes 20 slices<br />
tip Store sauce in airtight container in refrigerator.<br />
27
SEAFOOD<br />
Shrimp and zucchini with mint pilaf<br />
20 uncooked large shrimp<br />
4 tablespoons butter<br />
1 tablespoon olive oil<br />
1 white onion, finely chopped<br />
2 cloves garlic, finely chopped<br />
1 fresh small red chili, finely chopped<br />
1½ cups white long-grain rice<br />
1 teaspoon fresh lemon zest<br />
¼ cup dry white wine<br />
1½ cups hot fish stock<br />
3 zucchini, coarsely grated<br />
minted lemon dressing<br />
2 lemons, peeled, segmented<br />
1 cup loosely packed fresh flat-leaf parsley<br />
½ cup loosely packed fresh mint<br />
¼ cup olive oil<br />
1 Shell and devein shrimp, leaving tails intact; refrigerate.<br />
2 Heat butter and oil in medium heavy-based saucepan; cook onion, garlic and chilies,<br />
stirring, until onion softens. Add rice, zest and wine; cook until liquid has evaporated. Stir<br />
in hot stock, bring to a boil. Reduce heat to low, stirring; cook, covered, 10 minutes.<br />
3 Meanwhile, make mint dressing.<br />
4 Stir zucchini into rice mixture; top with shrimp. Cover; cook 5 minutes. Remove from<br />
heat; stand, covered, 5 minutes.<br />
5 Serve pilaf drizzled with dressing.<br />
minted lemon dressing Process ingredients until finely chopped. Season to taste.<br />
prep + cook time 40 minutes serves 4<br />
181
MEAT<br />
Beef kefta with green onion couscous<br />
2 pounds ground beef<br />
1 onion, finely chopped<br />
2 cloves garlic, crushed<br />
2 tablespoons lemon juice<br />
1½ teaspoons each ground coriander and cumin<br />
¼ cup toasted pine nuts<br />
2 tablespoons finely chopped fresh mint<br />
1 tablespoon finely chopped fresh coriander (cilantro)<br />
1 egg<br />
2 cups beef stock<br />
2 cups couscous<br />
2 tablespoons butter<br />
2 scallions, thinly sliced<br />
1 Using hands, combine beef, onion, garlic, juice, spices, nuts, herbs and egg in large bowl,<br />
season; roll heaped tablespoons of mixture into balls, thread three balls on each of 12<br />
bamboo skewers. Place kefta skewers on tray, cover; refrigerate 30 minutes.<br />
2 Bring stock to a boil in medium saucepan. Remove from heat, add couscous and butter,<br />
cover; stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally.<br />
Stir in scallion; season to taste.<br />
3 Meanwhile, cook kefta in heated oiled grill pan until browned all over and cooked<br />
through.<br />
4 Serve kefta with couscous, accompanied by a bowl of combined yogurt and chopped<br />
cucumber, if desired.<br />
prep + cook time 35 minutes (+ refrigeration) serves 4<br />
tip Soak bamboo skewers in cold water for at least an hour before using to prevent<br />
them from burning during <strong>cooking</strong>.<br />
239
ON SALE APRIL 2014<br />
Food is key to the relaxed and healthy way of life in the Mediterranean, a region that offers us a stunning<br />
variety of delicious dishes to enjoy. Mixing traditional classics with inspired contemporary variations,<br />
this tempting collection includes all those you would expect—vegetable dips and mezze, fresh salads<br />
and sides, tagines, kebabs, and roasts—as well as others that could become your new favorites. With<br />
more than 150 beautiful color photographs of recipes that have been triple-tested for success every<br />
time, these dishes are ideal for large dinner parties as well as intimate gatherings.<br />
Review copy mailing for coverage in women’s and <strong>cooking</strong> magazines<br />
Newspaper coverage in food sections<br />
Cookbook roundups<br />
Online outreach to food blogs and websites<br />
DISCLAIMER<br />
Reviewers are reminded that changes may be made in this uncorrected proof before books are printed. If any material from<br />
the book is to be quoted in a review, the quotation should be checked against the final bound book. Dates, prices, and<br />
manufacturing details are subject to change or cancellation without notice.<br />
For more information, contact Blanca Oliviery at (646) 688-2548<br />
or boliviery@sterlingpublishing.com<br />
April 2014<br />
Culinary/Regional Cooking<br />
$19.95 ($21.95 Can)<br />
Hardcover with Jacket<br />
<br />
<br />
To order book, scan here<br />
sterlingpublishing.com