I hate to admit it, but I barely know anything about Mediterranean food. So in theme with the heat wave that has recently hit, I decided to check out The Complete Mediterranean Cookbook by America’s Test Kitchen in order to learn about the vibrant food that matched the summer sun. I personally picked this book as my first step toward learning about Mediterranean cuisine, because America’s Test Kitchen cookbooks provide vibrant photos of the food along with detailed instructions even a novice cook could follow. I also love the variety of recipes included within pages for it truly teaches you about the cuisine from A to Z without leaving anything out. With that, I was able to start my journey with Mediterranean cuisine. My next step after selecting The Complete Mediterranean Cookbook by America’s Test Kitchen was to select my recipes I was going to test.
My first recipe that I tested was Shasuka. It is a brunch dish that is made of eggs, tomatoes, and peppers. I loved the ease of the recipe along with the major flavor punch that the ingredients lend. The longest part was prepping the items before cooking as there is a bit of cutting and chopping. It went over well with family that day, but even better was the leftover sauce was able to be heated and enjoyed for lunch the next day. I never thought of making this type of brunch, but now it will be a regular item on our brunch table. Just look at the photo below!
The second recipe I tested was Kafta. Kafta is a mix of lamb with little beef along with a mix of herbs and spices packed onto skewers. The skewers are roasted on the grill before being served up with a classic tzatziki sauce to add the creamy herby notes one craves with lamb. It satisfied all my family’s various tastebuds and was a nice divergent meal from the typical meat and potatoes. It seemed like many of the entree meals that were featured in the cookbook contained heavy flavoring of herbs to enhance the meat’s flavor. I loved the flavors, because I love lamb and herbs so I was very happy with the outcomes. Not much was leftover, but what was leftover made good lunch the next day.
The third recipe I tested was a North African Cauliflower dish that came from Morocco. I was uncertain if this was going to be a success or not. I still have nightmares over my Indian Cauliflower from O Cookbook that was so hot that no one could eat it. So with a hope and a prayer, I served up this side dish one night along with our usual steak dinner. It was a success! Everyone loved the mix of textures, the contrast between herb and sweet, and cooked vs. raw. We ate it all. There was not even a scrap left. It was a nice vibrant taste to the meat notes from the steak. This may now just have to be a staple.
I may not have know much about Mediterranean cuisine before, but now I want to discover more. I want to discover the herby notes. I want to learn all about this unknown cuisine. I am able to start this adventure thanks to The Complete Mediterranean Cookbook by America’s Test Kitchen. The cookbook was able to open world of Mediterranean cuisine to a novice cook, and I am thankful for it. So if you want to join me in my discovery of a new cuisine, check out The Complete Mediterranean Cookbook by America’s Test Kitchen.