Ancient Grains for Modern Meals - Maria Speck [135]
Spring Pilaf with Artichokes and Green Peas
Squash
Acorn Squash Soup with Spicy Yogurt Topping
Lemon Quinoa with Currants, Dill, and Zucchini
Sweet Zucchini Bread with Mint
Zucchini-Dill Bites with Pine Nuts
Stews
Barley-Lentil Stew with Mushrooms, Crisped Prosciutto, and Dill
Chicken Stew with Artichokes and Dried Apricots over Brown Rice
Fire-Roasted Tomato Stew with Eggplant and Farro
Fish and Fennel Stew with Ouzo over Couscous
Lamb Stew with Wheat Berries in Red Wine Sauce
Mediterranean Mussels with Farro and White Wine
Stocks
Storing
whole grain flours
whole grains
Strazzate (Italian Chocolate-Almond Cookies)
Sugar
Sumac
Summer Tabouli with Farro
Sunflower seeds
Aroma Bread with Coriander and Fennel
Chewy Almond Butter Bars
Honey-Nut Granola with Olive Oil
T
Tabouli, Summer, with Farro
Tangerine-Lavender Coffee Cake
Tarragon-Lemon Dressing
Tarts
Artichoke-Rosemary Tart with Polenta Crust
Dark Chocolate Truffle Tart with Walnuts
Easy Whole Wheat and Olive Oil Tart Shell
Sardine Tart with Sweet Bell Peppers and Currants
unmolding
Whole Wheat and Butter Tart Crust
Tilapia
Fish and Fennel Stew with Ouzo over Couscous
Sesame-Crusted Fish Sticks with Yogurt Rémoulade
Toasting
grains
nuts and seeds
Tomatoes
Brie Cakes with Sun-Dried Tomatoes
Bulgur-Lentil Soup with Minted Olive Oil Butter
Farmers’ Market Pasta with Heirloom Tomatoes, Rosemary, and Basil
Fettuccine with Salmon, Tomatoes, and Golden Raisins
Fire-Roasted Tomato Stew with Eggplant and Farro
Fish and Fennel Stew with Ouzo over Couscous
Greek Millet Saganaki with Shrimp and Ouzo
Lamb Stew with Wheat Berries in Red Wine Sauce
Leek Salad with Grilled Haloumi Cheese and Rye Berries
Mediterranean Baked Eggs
Mediterranean Mussels with Farro and White Wine
Oil-Packed Sun-Dried Tomatoes with Herbs
Pine Nut Bread with Fennel and Sun-Dried Tomatoes
Raw Tomato Sauce
Rustic Fall Polenta with Fontina and Sun-Dried Tomatoes
Salmon Tomato Sauce
Summer Tabouli with Farro
Tomato-Infused Bulgur Pilaf with Fresh Basil
Tomato-Rye Risotto with Cumin and Chorizo
Tomato Sauce
Trout, Smoked, Quinoa Cakes with Lime Mayonnaise and
“Truffle theory” of eating
Tuna, Spicy Spaghetti with Caramelized Onions, Anchovies, and
V
Vegetable brushes
W
Waffles, Saffron, with Orange Cream
Walnuts
Amaranth-Walnut Cookies with Brandy
Bittersweet Koliva
Dark Chocolate Truffle Tart with Walnuts
Greek Walnut-Barley Cake
Kamut Salad with Carrots and Pomegranate
Lamb Chops with Walnut-Sage Crust
Orange-Scented Scones with Dark Chocolate
Roasted Prosciutto Rolls with Figs and Rosemary
Sweet Zucchini Bread with Mint
toasting
Walnut Spice Breakfast Cake
Warm Oat Berries with Walnuts and Gorgonzola
Wheat. See also Farro; Kamut; Spelt; Spelt flour; Wheat berries
flour
history of
varieties of
Wheat berries
Aroma Bread with Coriander and Fennel
Bittersweet Koliva
cooking
Lamb Stew with Wheat Berries in Red Wine Sauce
rinsing
shopping for
soaking
Wheat Berry Fools with Grand Marnier Figs
Whole grains. See also individual grains
common conception of
cooking, itr.1, itr.2, itr.3
definition of
health benefits of
making ahead
milling
reheating
rinsing
soaking
storing
toasting
Wild rice
cooking
Wild Rice Frittata with Mushrooms and Crisped Prosciutto
Y
Yogurt
Acorn Squash Soup with Spicy Yogurt Topping
Artichoke-Rosemary Tart with Polenta Crust
Basil Yogurt
Conchiglie with Lamb and Minted Yogurt
Cumin-Scented Quinoa with Red Beets
Garlic Yogurt
Greek
Greek Yogurt Ice Cream
Lemony Yogurt Dip
Orange Polentina with Honey-Mascarpone Topping
Pomegranate Yogurt Parfait with a Kick
Saffron Waffles with Orange Cream
Sardine Tart with Sweet Bell Peppers and Currants
shopping for
Spicy Millet with Yogurt and Fresh Herbs
Walnut Spice Breakfast Cake
Wheat Berry Fools with Grand Marnier Figs
Yogurt-Ketchup Sauce
Yogurt Rémoulade
Z
Zabaglione, Riesling, over Red Currants
Zesting, itr.1, 1.1
Zucchini
Lemon Quinoa with Currants, Dill, and Zucchini
Sweet Zucchini