By Maria Speck
Nutrition author Maria Speck’s ardour for propelling outdated global staples resembling farro, barley, polenta, and wheat berries to the leading edge of latest American cooking is fantastically awarded in Ancient Grains for contemporary Meals. during this encouraged and hugely own ebook, Maria Speck attracts on meals traditions from around the Mediterranean and northern Europe to bare how flexible, pleasant, flavorful, and complex entire grains can be.
Rustic yet stylish dishes--Creamy Farro with Honey-Roasted Grapes, Barley Salad with Figs and Tarragon-Lemon Dressing, Lamb Stew with Wheat Berries in crimson Wine Sauce, and red Rice Pudding with Rose Water Dates--are guaranteed to please discerning palates and develop into favorites in any entire grain repertoire.
Food enthusiasts and health-conscious domestic cooks alike combine entire grains into their busy lives, from quick-cooking quinoa and buckwheat to the slower types corresponding to spelt and Kamut. the beautiful flavors and vigorous textures of complete grains are superior with traditional materials resembling butter, cream, and prosciutto--in moderation--to create lush Mediterranean-inspired recipes. Maria’s approachable kind and beneficiant spirit make this choice of favourite, up to date classics a treasury for today’s chefs.
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All rights reserved. PHOTO CREDIT: CARL TREMBLAY FROM EPISODE 1019: GREAT GLAZED CHICKEN TANDOORI CHICKEN SERVES 4 We prefer this dish with whole milk yogurt, but low-fat yogurt can be substituted. It is important to remove the chicken from the oven before switching to the broiler setting to allow the heating element to come up to temperature. Serve with Yogurt Sauce, Onion Relish, Cilantro-Mint Chutney, and Rice Pilaf. 2 tablespoons vegetable oil 6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons) 2 tablespoons minced or grated fresh ginger 1 tablespoon garam masala 2 teaspoons ground cumin 2 teaspoons chili powder 1 cup plain whole milk yogurt (see note) ¼ cup juice from 2 limes, plus 1 lime, cut into wedges (for serving) 2 teaspoons table salt 3 pounds bone-in, skin-on chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed and skin removed © 2009 America’s Test Kitchen.
Using your fingers or the handle of a wooden spoon, separate the skin from the thighs and breast, being careful not to break the skin. Using a metal skewer, poke 15 to 20 holes in the fat deposits on top of the breast halves and thighs. Tuck the wings behind the back. 2. Combine the salt, baking powder, and pepper in a small bowl. Pat the chicken dry with paper towels and sprinkle evenly all over with the salt mixture. Rub in the mixture with your hands, coating the entire surface evenly. Set the chicken, breast side up, on a rimmed baking sheet and refrigerate, uncovered, 30 to 60 minutes.
Refrigerate while toasting the buns. PHOTO CREDIT: CARL TREMBLAY 4. Melt ½ tablespoon of the butter in a heavy-bottomed 12-inch skillet over medium heat. Add the bun tops, cut side down, and toast until light golden brown, about 2 minutes. Repeat with the remaining ½ tablespoon butter and the bun bottoms. Set the buns aside and wipe out the skillet with paper towels. 5. Return the skillet to high heat; add the oil and heat until just smoking. Using a spatula, transfer the burgers to the skillet and cook without moving them for 3 minutes.