By Maureen Abood
Publishers Weekly's most sensible 10 Cookbooks for Spring 2015
Pomegranates and pistachios. Floral waters and cinnamon. Bulgur wheat, lentils, and succulent lamb. those have been the plush materials of Maureen Abood's youth, growing to be up as a Lebanese-American in Northern Michigan. As an grownup, Maureen was once capable of use her culinary services to revisit the recipes she used to be reared on, and provides them a latest American take. She first chronicled her riffs on conventional food in her renowned weblog, Rose Water and Orange Blossoms. She now stocks greater than a hundred of her cutting edge and vintage Lebanese recipes during this cookbook of an identical name.
Taking a seasonal, ingredient-focused process, Maureen offers impossible to resist dishes that might pride readers who yearn for evocative flavors and healthy parts. Recipes contain Pistachio Crusted White Fish, Stone Fruit Salad with Flower Waters and Shaved Coconut, and Spiced candy Bread with Rose Water Milk Glaze. Weaved all through are Maureen's tales of her Lebanese upbringing, her travels, and existence in a lakeside Michigan city. Rose Water and Orange Blossoms is a party of center East delicacies, and of utilizing culture as a springboard for newly scrumptious dishes.
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Extra resources for Rose Water and Orange Blossoms: Fresh & Classic Recipes from my Lebanese Kitchen
Trim the asparagus by snapping the ends off at Remove the thin papery skin on each pistachio their natural break. Peel them from just beneath to reveal the bright green nut underneath by rub- the tip to the end with a vegetable peeler. bing the skin off of each nut between your fingers Cover the asparagus with water in a large sauté and thumb. Coarsely chop the pistachios. pan. Squeeze the lemon into the pan and add the Divide the asparagus among four individual teaspoon of salt. Cover the pan and bring the water salad plates, or pile them, all facing the same direc- to a boil, and then reduce the heat to medium-low tion, on a platter.
5 cm tablespoons of salt, and blanch the cauliflower for of oil to 375˚F / 190˚C, or until a small test sample about 3 minutes, just until the florets are al dente, of cauliflower or parsley bubbles immediately and stirring once or twice. Drain the cauliflower and vigorously in the oil. Add the florets to the hot oil spread the florets out on a clean kitchen towel or with a slotted spoon in batches of 5 or 6 at a time. paper towel to dry, 30 to 45 minutes. Pat the cauli- Fry the florets until they are light golden brown, flower dry with another towel.
Indd 57 Maza & Salads 12/19/14 12:52 PM Poached White Asparagus with Lemon and Pistachio Oil Makes 4 servings The flavor of pistachio oil is so pure, the essence of one of the greatest of all nuts in both taste and 1 pound / 450 g white asparagus green, grassy color. White asparagus and lemon Juice of 1 lemon are a natural on their own, but with pistachio nuts and oil, they are as sublime as the spring elements 1 teaspoon kosher salt longer to cook than green; there is no pleasure in 4 teaspoons pistachio oil that produced them.