Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share

525 Pages·2009·14.52 MB·English

by  Paula Wolfert

Table of Contents

Title Page
Copyright Page
Dedication
Introduction
A Clay Pot Primer
TYPES OF CLAY
TYPES OF POTS
TIPS FOR USING YOUR CLAY POTS SUCCESSFULLY
CLAY OVEN ENVIRONMENTS

FIRST COURSES

Roman Artichokes Braised with Garlic and Mint
Sautéed Asparagus with Brown Butter and Parmigiano-Reggiano Cheese
Asparagus and Truffled Ramps
Clay Pot-Roasted Eggplant with Cheese
Sicilian Caponatina with Olives, Pine Nuts, and Currants
Tile-Caramelized Mushrooms
Grape Leaves Stuffed with Rice, Rose Petals, Currants, and Mint
Wrinkled Potatoes with Spicy Red Mojo as Prepared on the Island of
Tenerife
Warm Green Olives with White Wine, Garlic, and Hot Red Pepper
Fonduta Valdostana
Turkish Lamb Tartare
Orange-Glazed Pork Belly
Greek Shrimp with Tomatoes and Feta Cheese
Sizzling Shrimp with Garlic and Hot Pepper
Stovetop Clay Pot Clams Charentaise
Mussel Tagine with Tomatoes and Moroccan Seasonings
Creamy Bagna Cauda
Anchoïade with Creamer Potatoes, Fennel, and Celery
SOUPS

Garlic and Egg Soup as Prepared in the Aragon
Pumpkin Soup with Creamy Roquefort
Soupe au Pistou
Corsican Minestra
Roman-Style Dried Fava Bean Soup with Pancetta and Marjoram
Ribollita in the Style of Siena
Piedmontese Bean Soup with Spareribs
Creamy Bean Soup with Florina Red Peppers
Lebanese Summer Wheat and Dried Corn Soup with Yogurt
Moroccan Harira
Italian Clay Pot Duck Soup
Tunisian Chorba with Crushed Wheat, Lamb “Confit,” and Cilantro
Spring Vegetable Soup with Whipped Salt Cod
Clay Pot Bourride
Mussel Soup with Toasted Almond-Cinnamon Picada

FISH AND SHELLFISH

Moroccan Fish Tagine with Tomatoes, Olives, and Preserved Lemons
Tangier-Style Fresh Sardines with Charmoula
Sicilian Fresh Sardines Stuffed with Pine Nuts and Raisins
Salmon Fillets Slow-Baked on Clay Tiles with Favas and Green Beans
Tuna with Sweet-and-Sour Onions
Oven-Poached Fillets of Sole with Tomatoes, Mushrooms, and Chiles
Sturgeon Poached in the Manner of the Po Valley with Roasted Zucchini
Poached Swordfish in the Style of Izmir
Halibut Steaks Poached in Olive Oil with Mushrooms, Anchovies, and
Capers
Fresh Cod Roasted on a Bed of Potatoes with Olives
Black Cod Baked on a Bed of Shredded Fennel
Stuffed Baby Squid Lungiana Style
Ligurian Shellfish Amphora

CHICKEN, DUCK , AND OTHER POULTRY
Carlo Middione’s Gypsy-Style Clay-Wrapped Chicken
Romertopf Clay-Baked Chicken Stuffed with Serrano Ham and Olives
Romertopf Clay-Baked Chicken with Fromage Blanc, Tarragon, and
Tomatoes
Stoneware Beer Can-Chicken Baked with an Italian Rub
Chicken Roasted on a Clay Cone with Vanilla Mustard Sauce
Chicken Stuffed with Garlic Croutons Roasted over a Bed of Salt
Chicken Thighs Roasted on a Bed of Salt in the Style of the French Alps
Hearth-Roasted Chicken with Moroccan Flavors
Fried Spatchcocked Chicken
Chicken Guvec with Red Peppers and Sumac Syrup
Chicken Guvec with Okra and Sour Grape Juice
Moroccan Chicken Kdra With Almonds and Chickpeas
Moroccan Chicken with Lemon and Eggs
Moroccan Chicken with Pumpkin, Sweet-and-Sour Plums, and Toasted
Almonds
Moroccan Chicken Tagine with Sweet Onions and Raisins
Baked Moroccan Chicken with Charred Tomatoes
Tunisian Chicken Tagine with Brik Pastry
Catalonian Chicken Sautéed with Red Peppers, Tomatoes, and Black Olives
Chicken with Red Wine Vinegar, Tomato, and Shallots
Wine-Marinated Chicken Thighs with Almonds and Sweet Tomato Jam
Monastery Chicken with Linden Tea Sauce
Sautéed Chicken Livers with Vinegar and Onions
Duck Legs with Picholine Olives and Wild Mushrooms
Slow-Cooked Duck Breast with Peppercorns and Golden Raisins
Cazuela Duck Leg Confit
Cazuela Duck Confit with a Ragout of Green Lentilles du Puy
Duck Agrodolce with Grape Syrup, Pine Nuts, and Almonds
Cazuela Quail with Red Peppers and Pine Nut Picada
Clay Pan-Roasted Guinea Fowl with Chanterelles, Walnut Oil, and Verjuice
Roast Turkey with Sausage, Mushroom, and Walnut Stuffing

MEATS

Slow-Roasted Glazed Lamb Shoulder with Spring Vegetables
Bell-Cooked Lamb Shanks with Lemon Potatoes
Tile-Roasted Lamb Shepherd’s Style
Moroccan Mechoui
Stuffed Breast of Lamb in the Style of Diyarkabir
Stuffed Breast of Lamb Aegean Style
Pignata of Lamb Stewed with Sheep’s Milk Cheese
Summer Lamb and Vegetable Guvec
Greek Lamb Yiouvetsi with Pasta, Tomatoes, and Cheese
Turkish Stuffed Dried Eggplant and Peppers
Clay Pot Tianu with Lamb, Potatoes, and Onions
Tunisian Lamb and Cheese Tagine
Moroccan Lamb Tagine with Melting Tomatoes and Onions
Moroccan Lamb Tagine with Winter Squash and Toasted Pine Nuts
Lamb Kofte Kebabs with Shallots
Turkish Lamb Pancake with Tomato and Pepper
Provençal Daube of Beef Short Ribs with White Wine, Oven-Roasted
Tomatoes, and ...
Charentaise Daube of Beef with Red Wine and Cognac
Marrakech-Style Veal Tangia with Smen and Preserved Lemons
Catalan Estofat with Roast Vegetables
Beef Stew with Mloukia Leaves
Stifado with Beef and Caramelized Onions
Gratin of Veal Shanks with Spiced Tomato Sauce and Pasta
Aegean-Style Koftes
Beef Paupiettes with Tomatoes and Wild Capers
Loretta Keller’s Beef Tripe Florentine
Roast Pork Shoulder with Glazed Turnips
Roast Loin of Pork with Golden Raisins
Slow-Cooked Pork in Milk with Pumpkin
Pork Tiella with Wild Mushrooms and Potatoes
Pork Daube with Wild Mushrooms
Slow-Cooked Pork with Sage, Mustard, and Tomatoes
Gratin of Pig’s Foot with Vin Jaune and Comté Cheese
Estofat of Wild Boar with Almonds and Chocolate Picada

PASTA AND GRAINS
Green Wheat Pilaf with Breast of Chicken
Bulgur and Greens with Pistachios and Yogurt
Bulgur Pilaf with Toasted Noodles
Turkish Bulgur and Egg Koftes
Risotto with Wild Mushrooms and White Truffle Oil
Spanish Rice with Blood Sausage, Fava Beans, and Caramelized Lardons
Fideos with Clams, Shrimp, and Mussels
Straw and Hay al Forno
Pasta con le Sarde al Forno
Sicilian Fish Couscous
Mhamas with Extra Virgin Olive Oil and Sun-Dried Tomatoes
Kadide: Tunisian Spiced and Preserved Lamb
Chard Stuffed with Toasted Corn and Hazelnuts in the Style of the Black
Sea
Oven Polenta in a Clay Pot

VEGETABLES AND BEANS

Artichokes à la Provençale
Summer Carrots Cooked in a Clay Pot
Corsican Chestnut Gnocchi with Wild Mushrooms
Compote of Fennel with Onion, Pancetta, and Currants
Cazuela Roasted Garlic
Garlic Custard
Slow-Cooked Sandpot Mushrooms
Green Beans with Tomatoes and Garlic
Spring Greens Marmalade with Pecorino Sardo Cheese
Peas with Pancetta Lardons
Potato Gratin Dauphinois
Potato Gratin with Cauliflower
Potato Gratin with Julienne of Mushrooms and Comté Cheese
Cazuela Potatoes
Baby Creamer Potatoes Cooked in the Devil’s Pot
Potato Gnocchi
Potato Gnocchi with Radicchio, Sweet Gorgonzola, and Pine Nuts
Slow-Roasted Tomatoes with Rosewater
Zucchini Musakka with Tomatoes and Chickpeas
Cassolo of Spinach and Artichokes
Tian of Eggplant, Tomato, and Fresh Cheese
Gratin of Leeks and Pancetta
Roasted Late Summer Vegetables from the Island of Corfu
My Best Hummus
Chickpea Puree with Shrimp
Casserole of Lentils, Eggplant, and Mint
Red Beans with Chorizo, Blood Sausage, and Piment d’Espelette
Red Lentil and Bulgur Koftes
Tuscan White Beans with Sage and Garlic
White Beans with Spiced Beef

SAVORY PIES AND BREADS

Chicken and Pork Tourte in the Style of the Languedoc
Torta with Mortadella, Cabbage, and Pork
Pissaladière Niçoise
Moroccan Country Bread
Moroccan Speckled Flat Bread
Eastern Mediterranean Flat Bread
Mîche
Brooklyn-Style Sicilian Semolina Bread
Island of Cyprus Olive Bread
Brioche Stuffed with Two Cheeses

EGG AND DAIRY RECIPES

Poached Eggs with Yogurt and Hot Red Pepper Sizzle
Simple Spanish Fried Eggs
Scrambled Eggs with Bottarga
Scrambled Eggs with Argan Oil
Guvec with Eggs, Spinach, Spiced Beef, and Bulgur
Provençal Upside-Down Omelet with Mushrooms, Croutons, and Lardons
Provençal-Style Flat Omelet with Blue Cheese and Caramelized Onion
Eggs on a Creamy Bed of Sorrel
Baked Eggs with Ham and Caramelized Tomatoes
Fig Teleme: Ancient Method
Fig Teleme: Modern Chef’s Version
Mediterranean Thistle Flower Cheese
Homemade Yogurt, Ohrid Style
Yogurt with Grape Molasses, Tahini, and Sautéed Nuts
Herbal Smen
Salted and Cooked Smen Made from Cultured Heavy Cream
Salted and Cooked Smen Made from Store-Bought Butter

DESSERTS

Crèma Catalana as Prepared in the Nineteenth Century
Turkish Stovetop Rice Pudding
Oven-Baked Budino di Riso
Turkish Caramelized Milk Pudding
Clafoutis with Prunes, Armagnac, and Candied Violets
Raspberry Rhubarb Flan
Dried Plum and Almond Bread Pudding with Dandelion Jelly
Corsican Cheesecake
Greek Semolina and Yogurt Cake
Oven-Baked Apple, Black Cherry, and Walnut Crisp
Roasted Peach Gratin
Appendices - MAKING YOUR OWN WINE VINEGAR WITH A CERAMIC
CROCK AND A “ MOTHER”
Food Sources
Clay Pot Sources
Bibliography
Acknowledgements
Index
Photo Insert