Spice (84 page)

galette of tender pork with cumin and cider, 24–25

garlic:

in acorda: Portuguese bread soup with rock shrimp, 214–15

and almond soup, 338–40

in beef shish kebobs with sumac onions and parsley butter, 98–99

in Istanbul-style artichokes, 267–68

mincing, without a press, 257

in monkfish with ginger, crème fraîche, and seared greens, 53–54

in Nookie’s pickles, 280–81

in sage-rubbed pork with red rice and beans, 298–99

seared salmon with Egyptian, and coriander sauce, 20–21

in spicy fideos with chickpeas, vanilla, and saffron, 47–49

in spoon lamb, 22–23

gazpacho, golden, with condiments, 210–11

Gewürztraminer wines, 61

Giambarella, Lydia, 287

Gilson, David, 248

ginger, 38–39

recipes with saffron, vanilla and, 41–69

goat cheese:

Jerusalem-style carrot salad with hot, crottin, 260–61

spinach bundles with warm, 180–81

granité, watermelon, and frozen yogurt parfait with real rose petal jam, 320–22

grano, 88

chicken egg-lemon soup with sumac and, 87–88

with Greek yogurt and orange blossom honey, 304–5

grapefruit and pistachio charmoula, shrimp brik with, 89–91

grape leaves, for swordfish kebobs with nigella seed vinaigrette, 190–91

grapes, endive and apple salad with sumac, pecan labne and, 80–82

Greek pastries (sarikopites) with tuna, fennel, and kasseri cheese, 83–84

Greek salad with winter vegetables, apple, and barrel-aged feta cheese, 234–35

Greek wines, 244

greens, autumn, 55

green tomato(es):

fried, Parmesan, 287–88

for Nookie’s pickles, 280–81

soup with summer savory, 285–86

Griffin, Gary, 214

grilling tips and supplies, 100–101

Gurdhal, Ihsan and Valerie, 141, 218

H

halibut:

cakes with olive oil-lemon sauce, 76–77

cooked in milk with cinnamon, fried almonds, and spinach, 123–24

haloumi cheese, 349

fried, with pear and spiced dates, 10–11

ham, Serrano, with blood-orange and fennel salad, 85–86

Hamdi restaurant, 34

harissa:

basic North African chili paste, 152

in shrimp brik with pistachio and grapefruit charmoula, 89–91

in veal tagine with Moroccan spices and almond couscous, 162–65

Hatziiliades, Maria and Max, 80, 124, 296, 336

heirloom vegetables, 269

herbs, sieving dried, 230

honey:

in black walnut baklava, 129–31

orange blossom, grano with Greek yogurt and, 304–5

in panforte, 68–69

in poached figs in spiced red wine with crème fraîche Bavarian, 132–35

Hudson, Randy, 4

hummus:

avocado, fried squid with, 17–18

creamy parsnip, with parsley, 188–89

hot buttered, with basturma and tomato, 200–202

I

ingredients, resources for, 358–59

Istanbul-style artichokes, 267–68

J

jallab syrup, in Dunia’s iced tea, 329

jams:

real rose petal, watermelon granité and frozen yogurt parfait with, 320–22

Ruth Ann Adams’s rhubarb rose, with quail, 310–11

tomato-sesame, roasted crispy duck with, 192–94

jasmine, 300, 302

frozen, soufflé with tropical fruit syrup, 323–25

recipes for edible flowers and, 303–29

Jason, Rosemary, 170

Jerusalem-style carrot salad with hot goat cheese crottin, 260–61

Johansen, Betty, ix

K