Hot, spicy Mediterranean food
Transcription
Hot, spicy Mediterranean food
Είδος: Εφημερίδα / Κύρια Ημερομηνία: Παρασκευή, 27-11-2009 Σελίδα: 21 Μέγεθος: 502 cm ² Μέση κυκλοφορία: Μη διαθέσιμη Επικοινωνία εντύπου: 210 4808000 Λέξη κλειδί: ΕΚΔΟΣΕΙΣ ΠΑΤΑΚΗ Hot, spicyMediterraneanfood Aglaia Kremezi shows how to make some of her favorite dishes from the region Youthful rebellionagainstthe bland for instance, comes from Kalomoira foodfavoredby her familymatched Vrontamiti,who has a taverna Aglaia Kremezi's natural preference on Kea, the Cycladicisland for more robust flavors. She where Kremezi lives, grows her was always drawn to the traditional own vegetables and runs cookery dishesofthe Mediterranean, classes.Vrontamiti got the recipe from her grandmother, and Kremezi which Athenians of her parents' background typically scorned as added the hot pepper she foreignimports.In fact,as Kremezi loves as well as mustard, because explainsin her latest cookbook,it her own mother believedmustard was the influenceofFrenchcuisine, makes pulses more digestible. withitsemphasison sauces,which Ingredients,herbs and spicesget had ledurban Greekcookingaway a chapteroftheir own,whilean appendix from the roots it shared with other lists suppliers in Greece. countrieson the Mediterranean. Kremezisuggestsalternativesto ingredients "TisMesogeiouta pikantika"celebrates that may be difficultto earthy, piquant dishes find, and explains how to freeze from Greece, Turkey, southern and preserve seasonal produce Italy,Spain,northernAfricaand the for later use. Levant. Originally published in Here's a simple way to save oranges: the USAby the Broadwayimprint Slicethem super-thin, dry of Random House as "Mediterranean them gently in a low oven for 3-5 Hot and Spicy,"it is now hours, leave to coolthen freeze till available in a Greek edition from needed.Dipin melted chocolateor Patakis. serve with mousses and cream Therecipes,photographedin vibrant desserts.Tempting,Mice allthe food colorby AnastasiosMentis, in the book. are among the author's favorites, dishes she likes to cook for family and friends. All are easy to make Kremezi gives many of the and none is overly ornate. Try hrous, a southern Tunisian recipes a new spin, as she preserve made of onion, hot pepper urges her readers to do and turmeric, or figs in the sweet and sour marinade that is served with game in Provence. Spinach,parsley,yogurt and walnuts comprise a deliciousArmenian version ofborani salad.Sumac andAleppopeppergivethe minced lamb in Adana kebab its characteristic flavor. Makea spicymeal oflagana, the broad, flat loaves of bread that Greeks eat on the Clean Monday festivalthat precedes Lent,with a sprinkleofrosemary and chilipepper rings, or adding anchovies and onion. Kremeziinherited some recipes from her mother, collectedothers fromfriendsand chefsat home and abroad and gives many of them a new spin,as she urges her readers Armenian spinach salad with to do. Adana kebab The recipe for baked chickpeas, parsley,yogurt and walnuts Freshtwists www.clipnews.gr Lagana with anchoviesand onion, or with rosemary and chili pepper