Spice (90 page)
Authors: Ana Sortun
Maria’s feta sauce with shrimp, tomato and, 336–37
wine(s):
Beaujolais, 264
biodynamic farming and, 225
Greek, 244
moscato, black kale malfati in chestnut soup with, 125–27
poached figs in spiced red, with crème fraîche Bavarian, 132–35
red, in spoon lamb, 22–23
red, ricotta and bread dumplings with porcini mushrooms and, 346–48
red, salt cod fritters with sweet peppers and, 157–60
Riesling and Gewürztraminer, 61
rosé, 357
sparkling, in künefe with champagne-cardamom syrup, 34–35
sparkling, in Paopao cocktail, 36
white, in braised beef short ribs with vanilla-glazed carrots, 66–67
white, in chicken and walnut pâté with smoky paprika, 146–48
white, in C-licious orange-coriander sangria, 37
white, in egg-lemon soup with saffron and crab, 51–52
white, in fish fumet, 161
white, in fried mussels with Turkish tarator sauce, 352–53
white, in galette of tender pork with cumin and cider, 24–25
white, in Istanbul-style artichokes, 267–68
white, in roast chicken stuffed with basturma and kasseri cheese, 223–25
white, in veal tagine with Moroccan spices and almond couscous, 162–65
winter vegetables, Greek salad with apple, barrel-aged feta cheese and, 234–35
Wolfert, Paula, 88, 229, 269
Woodward, Sarah, 350
Wright, Clifford, 146
Y
yogurt, 330–31
in beet tzatziki, 252–53
dressing, chopped romaine and cucumber salad with, 256–57
fatoush: chopped vegetable salad with crispy pita, tahini and, 262–64
favorite, soup with toasted pasta and dried mint, 242–43
frozen, parfait and watermelon granité with real rose petal jam, 320–22
grano with Greek, and orange blossom honey, 304–5
for grilled skirt steak with tomato, caramelized butter, and cumin, 26–27
in ground beef and pistachio kebobs, 236–38
Leslie’s homemade, 333
in Persian fried chicken 56–57
recipes with nuts, cheese and, 332–56
in rice cakes, 65
yufka dough:
homemade, for Turkish cheese pancakes, 343–45
in pumpkin borek, 115–16
Z
za’atar, 228, 230
recipes with dried mint, dried oregano and, 231–47
Zencefil restaurant, 12, 15, 267
Zeytinoglu, Hamza, 146
zucchini fritters with nasturtium aioli, 308–9
Ana Sortun
was named the “Best Chef: Northeast” at the 2005 James Beard Awards for her restaurant, Oleana, in Cambridge, Massachusetts, which she opened in 2001. Known for unique Arabic-Mediterranean food, Oleana has received much local and national praise. Sortun holds a degree from Ecole de Cuisine La Varenne in Paris. She lives in Lincoln, Massachusetts, with her husband and daughter.
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SPICE
Copyright © 2006 by Ana Sortun. All rights reserved under International and Pan-American Copyright Conventions. By payment of the required fees, you have been granted the non-exclusive, non-transferable right to access and read the text of this ebook on-screen. No part of this text may be reproduced, transmitted, down-loaded, decompiled, reverse engineered, or stored in or introduced into any information storage and retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereinafter invented, without the express written permission of HarperCollins ebooks.
FIRST EDITION
Library of Congress Cataloging-in-Publication Data Sortun, Ana, 1967– Spice : flavors of the eastern Mediterranean / Ana Sortun with Nicole Chaison.— 1st ed.
p. cm.
Includes index.
ISBN 10: 0-06-079228-0 (alk. paper) ISBN 13: 978-0-06-079228-2
1. Cookery (Spices) 2. Cookery (Herbs) 3. Cookery, Arab. I. Chaison, Nicole. II. Title.
TX819.A1S6534 2006
641.6’383—dc22 2005055186
07 08 09 10
QW
10 9 8 7 6 5 4 3 2
EPub Edition © November 2013 ISBN: 9780062336514
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Table of Contents
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PART II
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Resources