Mediterranean Light - Hardcover

Shulman, Martha Rose

Hardcover

ISBN 10: 0553053523 ISBN 13: 9780553053524

Publisher: Bantam, 1989

Synopsis

Provides Mediterranean-style recipes for breads, salads, soups, pasta, pizza, vegetables, fish, chicken, rabbit, and desserts

About this title

About the Author

Martha Rose Shulman is an award-winning author of nine cookbooks, including Mediterranean Light, Mexican Light, Provencal Light, The Vegetarian Feast, and Entertaining Light. She lives in Los Angeles, California.

Excerpt. © Reprinted by permission. All rights reserved.

Warm Chick-Pea Salad

Makes 6 servings

One of my favorite ways to prepare chick-peas, this makes a very satisfying lunch or dinner, especially during winter. You can substitute canned chick peas for the dried beans.

Ingredients

For the Salad
2 cups dried chick-peas, washed and picked over, or
3 19-ounce cans chick-peas, drained and rinsed
6 cups water
salt
4 scallions, chopped, or 1 small red onion, chopped
4 radishes, sliced
1 green or red pepper, chopped
1/2 cup chopped fresh parsley
2 tablespoons freshly grated Parmesan or Cheddar cheese

For the Yogurt Vinaigrette:
Juice of 1 large lemon
3 tablespoons red wine vinegar
1 small garlic clove, minced or put through a press
2 teaspoons Dijon mustard
3/4 cup plain low-fat yogurt
salt
freshly ground pepper
leaf lettuce, washed and dried

Instructions

Prepare the Salad:
Pick over the beans, wash, and soak for several hours or overnight in 6 cups water. Drain and place in a large pot with 6 cups fresh water. Bring to a boil, cover, and reduce heat. Cook 1 to 2 hours, until soft, adding salt to taste halfway through the cooking.

If you're using canned beans: drain, rinse, and heat through.

Drain the cooked beans and toss with the scallions, radishes, red or green pepper, parsley, and grated cheese.

Prepare the Yogurt Vinaigrette:
Mix all ingredients well and use immediately or set aside at room temperature.

Toss the chick-pea mixture with the yogurt vinaigrette and season with freshly ground pepper to taste. Serve warm on individual plates or from a bowl lined with lettuce leaves.

Nutrition Facts (Per Portion):

Calories: 283
Fat: 5 G
Sodium: 127 MG
Protein: 16 G
Carbohydrate: 45 G
Cholesterol: 3 MG

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Grilled Swordfish with Capers, Lemon, and Garlic

Makes 4 Servings

The inspiration for this dish comes from one served at Villa Cheta in Acquafredda on the south coast of Italy. After three deliciously filling first courses--sardines with lemon and mint, crostini with peppers and chicken livers and a marvelous minestrone--these thin, vibrantly seasoned grilled swordfish steaks arrived, and who could resist? The chef used anchovies and oil in sauce, but I think capers, lemon juice, and garlic make a nice, simple condiment for the tasty swordfish. Have the steaks cut thin and don't grill them for a second too long.

Ingredients

4 1/2-inch-thick swordfish steaks, 4 to 6 ounces each
1 tablespoon plus 1 teaspoon olive oil
salt and freshly ground pepper
1 to 2 garlic cloves (to taste), minced
2 heaped tablespoons capers
6 tablespoons fresh lemon juice

Instructions

Prepare a grill or preheat the broiler. Brush the swordfish steaks on both sides with 1 tablespoon of the olive oil and lightly salt and pepper.

Pound the garlic in a mortar and pestle and add the capers. Mash together with the garlic and add the lemon juice and 1 teaspoon olive oil. Blend together well. Season to taste with pepper.

Grill the fish or broil 3 to 4 inches from the flame for 2 to 2 1/2 minutes on each side. Don't cook any longer, or the fish will be too dry. Remove from the heat. Spoon the caper/lemon mixture over each steak. Serve hot or allow to cool and serve. Chill leftovers and serve cold or at room temperature the next day.

Nutrition Facts (Per Portion):

Calories: 219
Fat: 10 G
Sodium: 265 MG
Protein: 28 G
Carbohydrate: 2 G
Cholesterol: 55 MG

About this edition

• Publisher: Bantam
• Publication date: 1989
• ISBN 10: 0553053523
• ISBN 13: 9780553053524
• Binding: Hardcover
• Number of pages: 432