Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More [A Cookbook] (Hardcover)

Acknowledgments  •  vii
 
Introduction: The Glamour of Whole Grains  •  1
 
Musings on Health, Dieting, and Good Eating • The Whole Grains on My Table • Kitchen Basics for Whole Grains • Baking Basics for Whole Grain Flours • Equipment • ingredients
 
CHAPTER 1  --  BREAKFAST, BRUNCH, & BREADS  •  38
 
Never Give up Baguette, with Butter • 40
Orange Polentina with Honey-Mascarpone Topping • 41
Warm Muesli with Figs, Pistachios, and Anise • 42
Dark Chocolate Muesli with Hazelnuts • 43
Creamy Farro with Honey-Roasted Grapes • 45
Citrus Oatmeal with Apricots and Golden Raisins • 46
Honey-Nut Granola with Olive Oil • 47
Chewy Almond Butter Bars • 48
Apricot-Lemon Bars with Cherries • 49
Saffron Waffles with Orange Cream • 51
Cornmeal Pancakes with Warm Cherry Sauce • 53
Date-Apricot Muffins with Anise • 54
Fig Muffins with Creamy Goat Cheese Filling • 57
Orange-Scented Scones with Dark Chocolate • 58
Lemon-Rosemary Scones • 60
Tangerine-Lavender Coffee Cake • 61
Walnut Spice Breakfast Cake • 62
Pine Nut Bread with Fennel and Sun-Dried Tomatoes • 64
Sweet Zucchini Bread with Mint • 66
Wild Rice Frittata with Mushrooms and Crisped Prosciutto • 67
Olive Bread with Bacon and Thyme • 69
Floating Sesame Loaf • 71
Aroma Bread with Coriander and Fennel • 74
Pumpernickel (German Whole Grain Rye Bread) • 77
Oats: Sweet and Sturdy • 79
 
CHAPTER 2  --  SALADS & SIDES  •  80
 
Everyone Needs a Masala Dabba • 82
Warm Pasta Salad with Spinach and Fresh Mint • 84
Barley Salad with Figs and Tarragon-Lemon Dressing • 85
Kamut Salad with Carrots and Pomegranate • 87
Bulgur with Butter-Roasted Almonds and Cinnamon • 88
Parmesan Polenta with Rosemary Oil Drizzle • 89
Lemon Quinoa with Currants, Dill, and Zucchini • 90
Saffron Couscous • 91
Leek Salad with Grilled Haloumi Cheese and Rye Berries • 92
Summer Tabouli with Farro • 94
Cumin-Scented Quinoa with Red Beets • 95
Warm Oat Berries with Walnuts and Gorgonzola • 96
Tomato-Infused Bulgur Pilaf with Fresh Basil • 98
Spicy Millet with Yogurt and Fresh Herbs • 99
Spring Pilaf with Artichokes and Green Peas • 101
Orange and Lemon Couscous • 102
Speedy Chickpea Couscous with Pesto • 102
Greek-Style Cornbread with Feta and Thyme • 103
Barley with Crisped Prosciutto and Truffle Oil • 104
Rustic Fall Polenta with Fontina and Sun-Dried Tomatoes • 105
Corn: Comforting and Uplifting  • 107
 
CHAPTER 3 --  SOUPS & STEWS  •  108
 
Everyone Needs a Masala Dabba • 82
Warm Pasta Salad with Spinach and Fresh Mint • 84
Barley Salad with Figs and Tarragon-Lemon Dressing • 85
Kamut Salad with Carrots and Pomegranate • 87
Bulgur with Butter-Roasted Almonds and Cinnamon • 88
Parmesan Polenta with Rosemary Oil Drizzle • 89
Lemon Quinoa with Currants, Dill, and Zucchini • 90
Saffron Couscous • 91
Leek Salad with Grilled Haloumi Cheese and Rye Berries • 92
Summer Tabouli with Farro • 94
Cumin-Scented Quinoa with Red Beets • 95
Warm Oat Berries with Walnuts and Gorgonzola • 96
Tomato-Infused Bulgur Pilaf with Fresh Basil • 98
Spicy Millet with Yogurt and Fresh Herbs • 99
Spring Pilaf with Artichokes and Green Peas • 101
Orange and Lemon Couscous • 102
Speedy Chickpea Couscous with Pesto • 102
Greek-Style Cornbread with Feta and Thyme • 103
Barley with Crisped Prosciutto and Truffle Oil • 104
Rustic Fall Polenta with Fontina and Sun-Dried Tomatoes • 105
Corn: Comforting and Uplifting  • 107
 
CHAPTER 4  -- BURGERS, SAVORY CAKES, & MORE  •  130
 
Smelling Cows and Cutlets • 132
Brie Cakes with Sun-Dried Tomatoes • 134
Lamb Burgers with Bulgur and Mint • 136
Buckwheat-Feta Burgers with Tangy Parsley Sauce • 137
Quinoa Cakes with Smoked Trout and Lime Mayonnaise • 140
Zucchini-Dill Bites with Pine Nuts • 141
Crispy Brown Rice Cakes with Green Olives, Pecorino, and Sage • 143
Sesame-Crusted Fish Sticks with Yogurt Rémoulade • 144
Buckwheat: Bold and Almost Instant • 145
 
CHAPTER 5  -- PASTA  •  146
 
My Life with Two Grain Mills • 148
Farmers’ Market Pasta with Heirloom Tomatoes, Rosemary, and Basil • 149
Fettuccine with Salmon, Tomatoes, and Golden Raisins • 150
Spaghetti with Radicchio, Caramelized Shallots, and Bacon • 151
Rustic Linguine with Summer Herbs and Olives • 152
Spicy Spaghetti with Caramelized Onions, Anchovies, and Tuna • 154
Creamy Rotelle with Basil Yogurt and Mozzarella • 155
Spaghetti with Roasted Chestnuts, Hazelnuts, and Sage • 156
Homemade Spelt Fettuccine • 159
Conchiglie with Lamb and Minted Yogurt  • 162
Farro: Ancient and Ambrosial • 163
 
CHAPTER 6 --  MODERN MAINS  •  164
 
Worth Waiting For • 166
Artichoke-Rosemary Tart with Polenta Crust • 168
Tomato-Rye Risotto with Cumin and Chorizo • 171
Easy Whole Wheat and Olive Oil Tart Shell • 172
Sardine Tart with Sweet Bell Peppers and Currants • 174
Lamb Chops with Walnut-Sage Crust • 175
Spelt Crust Pizza with Fennel, Prosciutto, and Apples • 176
Roast Chicken with Orange, Lavender, and Thyme • 179
Oat Pilaf with Chicken Livers, Marsala, and Sage • 180
Saffron Risotto with White-Wine Clams and Peas • 182
Caramelized Onion Quiche with Lavender and Crisped Prosciutto • 184
Greek Millet Saganaki with Shrimp and Ouzo • 186
Rye: Tangy and Surprisingly Sweet • 188
 
CHAPTER 7 -- SWEET ENDINGS  •  190
 
Intoxicating Fruit • 192
Strazzate (Italian Chocolate-Almond Cookies) • 194
Honey-Almond Cantuccini • 195
Purple Rice Pudding with Rose Water Dates • 196
Greek Yogurt Ice Cream • 198
Orange-Rosemary Cookies with Olive Oil • 199
Riesling Zabaglione over Red Currants • 200
Almond-Peach Clafouti • 201
Wheat Berry Fools with Grand Marnier Figs • 203
Greek Walnut-Barley Cake • 204
Dark Chocolate Cake with Amaretto • 205
Ricotta Millet Pudding with Warm Raspberry Compote • 206
Crème au Chocolat with Brandied Blackberries • 207
Amaranth-Walnut Cookies with Brandy • 208
Lemon-Scented Olive Oil Cake with Plumped Figs • 210
Pomegranate Yogurt Parfait with a Kick • 211
Artisanal Fruit Bread • 212
Whole Wheat and Butter Tart Crust • 213
Dark Chocolate Truffle Tart with Walnuts • 215
Millet: Sweet, and Waiting to Be Served • 216
 
 
Sources  •  219
Bibliography  •  221
Index  •  223