The New Mediterranean Table: Modern and Rustic Recipes Inspired by Traditions Spanning Three Continents
Format: PDF / Kindle (mobi) / ePub
Featured on the front page of the New York Time's Food section
An Unforgettable Homage to Mediterranean Cuisine
Sameh Wadi's award-winning restaurants are just the beginning of his talents. He has a spice company, was a semifinalist for the James Beard Foundation "Best Chef " and "Rising Star" awards and was raised by two avid home cooks. Born in the Middle East, he grew up cooking and eating Mediterranean food. Here, he offers a collection of recipes that represent an exceptional look into his rich heritage, the culinary foundation that has propelled him to the top of the American restaurant scene.
Sameh has a knack for making the exotic accessible. He will introduce you to new as well as familiar flavors in this collection of traditional and modern recipes. He takes influences from everything from Mediterranean street food to top gourmet offerings and gives you the best of the Mediterranean, one recipe at a time.
Sameh believes in "the language of spices" and uses them to weave a story with flavor, texture and aroma. Mindful of the ancient civilizations and empires built around the spice trade, he layers rich culture, heritage, traditions and strong historical connections into each dish. The result is a vibrant cookbook showcasing the incredible flavors of Mediterranean cuisine. With a dash of European cookery, some exotic spices, rich and exciting recipes, and an abundance of great flavor, this book is a must-have for every passionate cook out there.
stewed in olive oil. This is the best thing ever with the Roasted Chicken. The eggplant stew makes a great mezze on its own, sprinkled with parsley, mint and a little pomegranate molasses. 8 SERVINGS FOR THE EGGPLANT STEW & LOVASH ROLLS 1 large eggplant, cut into 1” (3 cm) cubes 1 tbsp (8.4 g) sea salt, plus more for seasoning 1 small yellow onion, halved and cut into �” (6 mm) slices 1½ cups (375 g) San Marzano tomatoes, drained and crushed by hand 4 garlic cloves, peeled 1 tbsp (3 g)
sliced crosswise, 2 halved Canola oil, for brushing 1 small shallot, finely minced 1 tbsp (15 ml) fresh lemon juice 1 tbsp (14 g) unsalted butter 4 tbsp (60 ml) extra virgin olive oil � cup (17 g) pine nuts 1 tbsp (4 g) flat-leaf parsley, finely chopped 1 tbsp (3 g) finely minced chives Ground Aleppo chile, to garnish Preheat a gas or charcoal grill to high heat. Fill a large bowl with salted ice water. In a large saucepan of salted boiling water, cook the broccolini until almost
Figs, Brown Butter and Blue Cheese Blue cheese has become one of my favorite cheeses to add balance to sweet dishes. The pairing of figs and blue cheese is a classic one for a reason. The sweetness of the figs balances the funk of the blue cheese, which made me think about which other sweet vegetables or fruits would benefit from a little blue cheese. Butternut squash is on top of the list along with sweet potatoes and beets. 6 SERVINGS FOR THE ROASTED BUTTERNUT SQUASH 1 large butternut
combine with the salt in a small bowl. Store in an airtight jar for up to a month. CHEF’S TIP: Don’t use any preground, store-bought spices for this recipe—or any other recipe, for that matter. Buy whole spices from a good source and toast and grind them yourself for the full effect. Green Charmoula This less common version of a lighter charmoula gets its flavor from adding more herbs and reducing the amount of red spices. ABOUT 1 QUART (450 ML) 1½ tbsp (6 g) coriander seeds 1 tbsp (6 g)
Yogurt Cheese & Honey Blood Orange Salad with Oil-Cured Black Olives and Mint Carrot Salad with Grapefruit and Charmoula Citrus Salad with Medjool Dates and Fennel Creamy Cucumber & Tomato Salad Cucumber &Yogurt Salad with Dill, Sour Cherries and Rose Petals Fall Vegetable Fattouch Heirloom Tomato & Melon Salad with Burrata & Skordalia Lentil and Beet Salad with Burrata and Green Charmoula Lobster & Winter Vegetable “Panzanella,” Lobster Orzo Salad Poached Pear Salad with Celery Root,