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Hardcover $29.99
Apr 26, 2011 | ISBN 9781580083546
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Praise
“It’s a wonderful book!”—Ellie Krieger, Food Network
“Maria has an infectious passion that is contagious beyond measure.”—Suvir Saran, Top Chef Masters contestant
““Whole grains have cast a spell on me’ are the first words in this excellent cookbook from Speck. Read on and they will cast a spell on you, and, like me, you’ll look forward to her next book.”—Today’s Diet & Nutrition Magazine, Editor’s Picks
“Grain guru Maria Speck’s new cookbook Ancient Grains for Modern Meals has shown me the proverbial light. . . . Pick up a copy of the book, and you’ll find ideas for breakfasts, dinners, desserts, and breads from Speck’s rich heritage alongside beautifully vibrant photography of select dishes. The breadth and variety present in the collection also reinforce the idea that with the recipes come entire culinary traditions condensed, refined, and recorded for your own gastronomical pleasure.”—Epicurious
“If you’ve turned up your nose at the likes of barley, wheat berries or the unappetizingly-named spelt because of their reputation for being the stuff of hippies or health-nuts, you’ve been missing out on an entire category of good eating. . . . Greek-born food journalist Maria Speck . . . shines a light on these misunderstood ingredients.”—The Wall Street Journal
“[Maria] recalls her Greek grandmother hanging phyllo dough to dry on the back of the living room furniture. Her culinary style reflects a Greek enthusiasm for fresh herbs and a German precision.”—The Boston Globe
“In this inspirational book, author and cook Maria Speck draws from her Greek mother’s cooking and the foods of her European upbringing to offer a sumptuous and alluring selection of recipes that would appeal to any cook.”—The Daily Beast
“We are, happily, in the midst of a whole grain renaissance. But we also know that people who are still awakening to whole grains need great recipes, derived from tradition yet re-imagined for the contemporary palate. Thanks to Maria Speck we now have such a book.”—Peter Reinhart, author of Whole Grain Breads and Artisan Breads Every Day
“Maria Speck has brought her enormously talented culinary skill and multicultural background to these raw ingredients, transforming them into appealing and do-able recipes that will entice you to the kitchen. If you want to include more whole grains in your diet, or you’re not familiar with farro, barley, quinoa, and the rest—let alone how to cook them—this is the perfect book.”—Clifford A. Wright, author of the James Beard Award–winning A Mediterranean Feast
“Maria Speck really knows her whole grains! She does a terrific job of introducing the reader to this fascinating food group, providing excellent recipes (many Mediterranean-inspired) as well as personal stories drawn from her upbringing that will reward the home cook.”—Paula Wolfert, author of Mediterranean Clay Pot Cooking, Mediterranean Grains and Greens, and The Slow Mediterranean Kitchen
Awards
IACP Cookbook Award – Best First Book (Julia Child Award) WINNER 2012
IACP Cookbook Award – Health & Special Diet WINNER 2012
IACP Cookbook Award – Best First Book (Julia Child Award) WINNER 2012
IACP Cookbook Award – Health & Special Diet WINNER 2012
Table Of Contents
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
21 Books You’ve Been Meaning to Read
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