By Paula Wolfert
Publisher: Wiley; 1 variation (October five, 2009)
A distinctive cookbook showcasing smooth and real clay pot cooking from the premiere professional on Mediterranean cuisines
Paula Wolfert is famous for her services on and explorations of Mediterranean cooking. Now, Wolfert stocks her inimitable ardour for element and insatiable interest approximately cultural traditions and options, with Mediterranean Clay Pot Cooking.
Here, the self-confessed clay pot "junkie"-having accrued 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 vivid because the Mediterranean itself besides the pleasant tales in the back of the earthy pots, impossible to resist dishes, and amazing chefs she has met alongside the way.
Wolfert demystifies the method of clay pot cooking during which clean constituents are remodeled slowly, richly, lusciously into great foodstuff. She stocks a hundred and fifty recipes that includes soups, fish and shellfish, chook, meats, pasta and grains, greens and beans, pies and breads, eggs and dairy, and desserts.
Mediterranean Clay Pot Cooking offers
● professional strategies and suggestions from Paula Wolfert, one of many world's ideal professionals on Mediterranean delicacies and now on clay pots
● An creation 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 bird 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 advantages of cooking in clay.
Read Online 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
Rub the bread with the remaining garlic clove cut in half. Place a slice in each warmed soup bowl and ladle soup over the bread. Serve hot. Note to the Cook: The pig’s foreleg is much meatier than the rear foot. 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.
Continue to cook, swirling the pan without stirring, until the sugar slowly turns to a light brown caramel. Immediately remove from the heat, add the vinegar, and stir in the bits of hard browned sugar until dissolved. Add the orange juice, return to medium heat, and bring to a boil. Continue to boil until the sauce is reduced to about ½ cup, 5 to 7 minutes. Set the orange sauce aside. 6 Preheat the oven to 250°F. Unwrap the pieces of pork belly and pat them dry. Set a lightly oiled cazuela over medium-low heat and warm slowly, gradually raising the heat to medium-high.
Return the pot to the stove, cover with a kitchen towel or paper towels and a lid, and continue to cook the potatoes over the low heat for about 10 minutes, grasping the handles of the pot with both hands and shaking the pot firmly to toss the potatoes in the residual salt several times. 12 Mediterranean Clay Pot Cooking 3 The potatoes are ready when they are dry with a light coating of salt and test tender when pierced with the tip of a knife. Serve hot, warm, or cool, smothered with Mojo Picon.