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Mediterranean Kitchen Recipes - Yahoo Recipe Search
DelishThis one-pot recipe is the perfect way to spruce up chicken breasts with Mediterranean flavors without dirtying all the pots and pans in your kitchen.Food.comThis Italian favorite pairs up especially well with the recipes I posted for Mediterranean Roasted Green Beans with Slivered Amonds recipe #21300 and/or Roasted Asparagus recipe #21148. From The Mediterranean Vegan Kitchen.Food52During my senior year of college, I lived off campus with two of my best friends, and for the first time, we all completely signed off the campus meal plan. At the beginning of the year, I was given a copy of Joy of Cooking—I think by my mother, who has been responsible for some of my most formative kitchen gear. And thus began my first official foray into the kitchen. I often found myself drawn to the Quick Breads section, especially when there was an exam to study for or a final paper to write. This section contained a well-rounded selection of both savory and sweet breads, all without yeast—perfect for instant gratification on those late, late nights. My favorite was a tender, crumbly olive loaf flecked with rosemary that could be thrown together in mere minutes. The original recipe called for walnuts, which I omitted, opting instead to up the chopped olives a bit. I’m happy to say it’s just as good as I remembered. What's more, it keeps for a few days if it's wrapped well, and it makes excellent toast.YummlyDreaming of a vacation? Bring the Mediterranean to your home kitchen with these lemon, dill, and feta-seasoned Greek turkey burgers. The recipe is a Yummly original created by [Edwina Clark, RDN](https://www.yummly.com/dish/author/edwina-clark-rdn).Food and WineMy bible for life in the south of France is Richard Olney’s Lulu’s Provençal Table. It’s a book that not only chronicles the intuitive regional cooking and joie de vivre of Lucie “Lulu” Peyraud—matriarch of the legendary wine estate Domaine Tempier in Bandol—but also celebrates the importance of tradition and sharing “at table.” I’ve been fortunate to sit at Lulu’s table twice. The first time she was 95 years old and still swimming in the Mediterranean every day. The second time was last summer. At 100, I found her living a life less aquatic but every bit as spirited.Lulu and her daughter, Laurence, greeted us on the terrace under the shade of maritime pines where she’s hosted countless guests, from harvest lunches for her large family of seven children to intimate meals shared with dear friends like Alice Waters.Before lunch, Lulu led me into her kitchen to show me her collection of mortars and pestles. The largest white marble mortar, with a wooden pestle and four knob-like handles, was filled with aioli the color and texture of lemon curd. She said that the mortier came with the house, which her father inherited in 1917, and offered to Lulu and her husband, Lucien, in 1940. The edges of that mortar, rounded and chipped, spoke to more than a century of use making sauces like rouille and pistou—and aioli.The word aioli means “garlic oil,” and it’s a noun for both the mayonnaise-like sauce and the exuberant meal, or Le Grand Aioli, where the sauce is star. In her recipe, Lulu calls for a whole head of garlic, but I find that far too potent for my non-Provençal palate. I typically use just two cloves—sometimes more, especially in late spring when fresh bulbs from the new garlic crop arrive at my farmers market.It takes patience, and a few tries, to master making aioli with a mortar and pestle. I’ve learned to use a fine-tipped squeeze bottle to administer the oil in consistent drops at the start before an emulsion forms. Classic aioli contains no lemon juice or acid of any kind; the bite of garlic provides the sole counterpoint to the richness of the olive oil and egg yolks. The finished sauce is unctuous, thick, and velvety smooth—and adds immense flavor to anything you dunk in it.On that June day, Lulu served platters of steamed sweet potatoes, green beans, beets, artichokes, and carrots alongside boiled eggs and poached salt cod. She poured a 2015 Domaine Tempier Bandol rouge, slightly chilled, and kept her glass full throughout lunch. The rest of us coveted the estate’s legendary rosé at first, but soon switched to the red and noted how both were equally adept at mingling with all that garlic.This is a recipe for those who take pleasure in two things: the flavor of raw garlic and deliberate, meditative cooking. Beyond the superior quality of an aioli made in the mortar, to me, the tool has become more than a means to the end. Making aioli by hand gives me a rare moment of calm focus—a spiritual moment in the kitchen. And it’s cooking traditions like this, found the world over, that we must consciously preserve for generations to come.YummlyExcellent recipe! This dish was full of flavour and is going to be a regular in my kitchenFood.comAnother winner from The Mediterranean Vegan Kitchen. I have to tell you that I shamelessly cheat with this recipe and use frozen artichoke hearts from Trader Joe's-saves a significant amount of time. Use fresh artichokes if you wish.Food.comA recipe I am posting, untried by me, for ZWT. I found this on Kitchen Chick's food blog, under her North African section, and here is what she states about the recipe: "From Nancy Harmon Jenkins's book Essential Mediterranean comes Madame Mahjoub's orange cake recipe. This plain-looking cake is a delight in disguise and perfect with tea." "The original recipe calls for the Maltaise de Tunisie blood oranges and claims that they give the cake a beautiful red blush."Food52No Greek kitchen is without two ingredients: Lemons and Olives. While I'm not of Greek descent, my husband is and I am fully aware of the benefits of the Mediterranean diet. Few foods add such flavor magic as lemons. While one might create lemonade when given lemons, I chose to create a healthy comfort food. The simplicity of this recipe, its warmth and mingling of flavors makes one happy mouthful. You can easily play with the recipe by incorporating different beans and adding more veggies. If I had artichoke hearts I would've loved to have added them. You might also choose to serve it alone as a thick and creamy stew or over a bed of sauteed spinach or kale. One more option would be to serve it over some whole wheat orzo doused in lemon. The Mediterranean just entered my bowl! Enjoy!
