Mediterranean Women Stay Slim, Too: Eating to Be Sexy, Fit, and Fabulous! (34 page)

garlic, 31–32, 241

meat, 150–74

Atlantic Salmon and Green Garlic,

Mediterranean lifestyle, 4–6, 7–9, 12,

188–89

21–22, 176, 218–25, 237, 254–64,

Roasted, 33

311, 319

Gazpacho, Heirloom Brandywine

Merguez, 162

Tomato, 245–46

Mint Yogurt, 43

Gelato, Chocolate, 295–96

Mushroom Risotto, Wild, 146–47

Greens with Roasted Beets and Fresh

Mustard Crusted Lamb Chops with

Sheep’s Cheese, Field, 71–72

Roasted Fingerling Potatoes and

Green Tomato Marmalade, 108

Wilted Swiss Chard, 192

Gremolata, 40

Grilled Asparagus with Lemon, 93

nut oils, 82–83

Grilled Tenderloin of Beef with Iowa

Blue Cheese Potato Gratin,

oil:

Caramelized Cipolli Onions, and

Curry, 143

Porcini Mushrooms, 156–58

nut, 82–83

Guinea Hen Risotto in Honey-

olive, 77–94

Roasted Acorn Squash,

Red Pepper, 91

159–61

olive(s), 19–20, 36

Braised Rabbit with Cracked,

heart-healthy food, 236–53

213–14

herbs, 38–40, 262

Tapenade, 37

Hummus, 61

olive oil, 77–94

all about, 80–81

Lamb Chops with Roasted Fingerling

and Lemon–Scented Semolina

Potatoes and Wilted Swiss

Cake, 303–4

Chard, Mustard Crusted, 192

tasting and cooking with, 81–94

Lamb Salad, Charred, 153–54

Omelet, Farmer’s, 105

Lavender Shortbread, 291

Orange Aperitivo, Sweet, 206

Index

~ 323 ~

Orange-Dusted Seared Copper River

Caramelized Cipollini Onions,

Salmon with Beet Salad, Blood

and Porcini Mushrooms, 156–58

Orange Vinaigrette, and Baby

Parsnip Mashed, 191

Beet Greens, 250–51

Pomegranate-Glazed Pork

Tenderloin with Honey, Ginger,

Paella Recipe, Grau Family, 117–18

and Cardamom-Scented Sweet,

Panna Cotta, 306–7

163–65

parsley-garlic-citrus combo, 38–40

Roasted Fingerling, 193

Parsnip Mashed Potatoes, 191

Tuna with Cabernet Whipped,

pasta, 131–32

215

alla Puttanesca, 187

Prosciutto, Fennel, and Pear Salad

with Tomato-Pepper Coulis, 231

with Persimmon Vinaigrette,

Peach-Fig Chutney, 243

129

Pears, Camembert with Zinfandel

Pumpkins with Shrimp and Couscous,

Poached, 216

Munchkin, 169–70

Pecans, Candied, 226

Pecorino and Fava Bruschetta, 57–58

Rabbit alla Cacciatore, Braised,

Pepperonata all’ Abruzzese, 59–60

166–68

peppers, roasting, 67

Rabbit with Cracked Olives, Braised,

Persimmon Vinaigrette, 130

213–14

Pesto, Red, 47

Ragout, Farro, 148–49

Piadina, 139–40

Red Cabbage, Braised, 249

Pilaf, Curried Couscous, 142

Red Pepper Oil, 91

Pineapple Syrup, 305

Red Pesto, 47

Pissaladière, 74–75

Relish, Corn, 128

Pistou, Quick-Cooked Salmon with

Rhubarb Compote, Strawberry, 253

Fall Vegetable, 171–72

Ricotta Cheesecake, 233–35

polenta, 137

Ricotta Frittata with Mushrooms and

Creamy, 144

Herbs, Fresh Sheep’s, 229–30

Pomegranate-Glazed Pork Tenderloin

Ricotta-Stuffed Squash Blossoms,

with Honey, Ginger, and

125–26

Cardamom-Scented Sweet

Risotto, Wild Mushroom, 146–47

Potatoes, 163–65

Risotto in Honey-Roasted Acorn

Pork Tenderloin with Honey, Ginger,

Squash, Guinea Hen, 159–61

and Cardamom-Scented Sweet

Roasted Fingerling Potatoes, 193

Potatoes, Pomegranate-Glazed,

Roasted Garlic, 33

163–65

Romano Beans with Soffritto,

Port Cherry Sauce, Price’s, 217

Braised, 111

potato(es):

Rosemary Roasted Almonds, Sean

Grilled Tenderloin of Beef with

Kelly’s 180

Iowa Blue Cheese Potato Gratin,

Rouille, 67

Index

~ 324 ~

salad:

soup:

Charred Lamb, 153–54

Bread and Fish, 65–66

Charred Squash, 87

Butternut Squash, 106–7

Cherry Tomato, 104

Heirloom Brandywine Tomato

Farro Salad Agrodolce, 141

Gazpacho, 245–46

Field Greens with Roasted Beets

Yellow Velvet, 186

and Fresh Sheep’s Cheese,

Spaghetti with Calamari

71–72

all’Arrabiatta, 173–74

Lucy’s, 68

spices, 38–40, 241

Prosciutto, Fennel, and Pear, with

squash:

Persimmon Vinaigrette, 129

Butternut Squash Soup, 106–7

Summer Tomato-Feta, 227

Charred Squash Soup, 87

Tabbouleh, 63

Guinea Hen Risotto in Honey-

Tuscan Bread, 145

Roasted Acorn Squash, 159–61

Tzatziki, 62

Ricotta-Stuffed Squash Blossoms,

salmon:

125–26

Atlantic Salmon and Green Garlic

Strawberries with Fresh Sheep’s

Baked in Parchment Paper with

Cheese and Balsamic Syrup,

Fine Herbs, 188–89

Garden, 49

Orange-Dusted Seared Copper

Strawberry Rhubarb Compote, 253

River Salmon with Beet Salad,

Summer Tomato-Feta Salad with

Blood Orange Vinaigrette, and

Tapenade Crostini, 227

Baby Beet Greens, 250–51

Syrup, Pineapple, 305

Quick Cooked Salmon, with Fall

Vegetable Pistou, 171–72

Tabbouleh Salad, 63

salsa, 44–45

tapas, 113–30

Mark Miller’s Banana, 244

Tapenade, 37

Verde, 45

Tapenade Crostini, 228

Sheep’s Ricotta Frittata with

Terrine, Vegetable, 109–10

Mushrooms and Herbs, Fresh,

Tisane, 209

229–30

Tummy Tamer, 210

Sherry Vinaigrette, 212

tomato(es), 46–47

Shortbread, Lavender, 291

Cherry Tomato Salad, 104

Shrimp and Couscous, Munchkin

Crab with Charred Heirloom

Pumpkins with, 169–70

Tomatoes and Arugula, 252

Socca, 293

Green Tomato Marmalade, 108

Soffritto, 112

Heirloom Brandywine Tomato

Braised Romano Beans with,

Gazpacho, 245–46

111

Pasta with Tomato-Pepper Coulis,

Sorbet, Fruit, 195

231

Sorbetto, Coconut, 297

peeling fresh, 60

Index

~ 325 ~

tomato(es), (
continued
)

Wafers, French Almond, 292

Red Pesto, 47

Walnuts, Candied, 226

Summer Tomato-Feta Salad with

Walnuts, Spicy, 18

Tapenade Crostini, 227

water, 197–99

Tortas, 89–90

Watercress Coulis, 92

Tuna with Cabernet Whipped

weight gain, avoiding, 177–79,

Potatoes, 215

218–25

Tuscan Bread Salad, 145

White Bean Brandade, 127

Tzatziki, 62

whole grain(s), 54–55, 131–49

cooking with, 140–49

vegetable(s), 51–54, 69–73, 95,

Wild Mushroom Risotto, 146–47

240–41

Wilted Swiss Chard, 194

garden and market, 95–103

wine, 197, 200–203

Terrine, 109–10

see also specific vegetables

Yellow Velvet Soup, 186

vinaigrette:

Yogurt, Mint, 43

Balsamic, 88

yogurt-mint combo, 41–43

Chile-Lime, 155

Persimmon, 130

Zinfandel Poached Pears, Camembert

Sherry, 212

with, 216

Index

~ 326 ~

About the Author

Chef Melissa Kelly named her restaurant Primo, located in Maine, after her grandfather, Primo Magnani, a local butcher. Primo has two satellites in Marriott hotels in Orlando and Tucson. A graduate of the Culinary Institute of America, Chef Kelly is a 1999 James Beard Foundation Award winner and the 2002 recipient of the Golden Whisk Award from Women Chefs and Restaurateurs. Primo and Chef Kelly have been featured in
Esquire
;
Gourmet
;
Wine Spectator
;
Travel and Leisure
;
O
,
The Oprah Magazine
; and many other publications.

Eve Adamson has authored or coauthored more than forty books, including
The Mediterranean Diet
. She lives with her family in Iowa City, where she cooks, gardens, and writes about food and holistic health.

Visit www.AuthorTracker.com for exclusive information on your favorite HarperCollins author.

Credits

Designed by Jaime Putorti

Jacket design by Erica Heitman-Ford for Mucca Design Jacket illustration © Maria Carluccio

Map of the Mediterranean by Wendy Frost

Copyright

This book contains advice and information relating to health care. It is not intended to replace medical advice and should be used to supplement rather than replace regular care by your doctor. It is recommended that you seek your physician’s advice before embarking on any medical program or treatment. All efforts have been made to assure the accuracy of the information contained in this book as of the date of publication. The publisher, the book producer, and the author disclaim liability for any medical outcomes that may occur as a result of applying the methods suggested in this book.

MEDITERRANEAN WOMEN STAY SLIM, TOO. Text copyright © 2006 by Amaranth Illuminare. Recipes copyright © 2006 by Melissa Kelly. All rights reserved under International and Pan-American Copyright Conventions. By payment of the required fees, you have been granted the non-exclusive, non-transferable right to access and read the text of this e-book on-screen. No part of this text may be reproduced, transmitted, down-loaded, decompiled, reverse engineered, or stored in or introduced into any information storage and retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereinafter invented, without the express written permission of HarperCollins e-books.

HarperCollins e-books and the HarperCollins e-books logo are trademarks of HarperCollins Publishers, Inc.

Adobe Acrobat eBook Reader March 2006 ISBN 0-06-116196-9

Library of Congress Cataloging-in-Publication Data has been requested.

ISBN-10: 0-06-085421-9

ISBN-13: 978-0-06-085421-8

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• Cover Image
  
• Title Page
  
• Dedication Page
  
• Map
  
• Contents
  
  • Alpha
    
  • Chapter One: Where I Come From
    
  • Chapter Two: Good Taste: The Slimming Power of High Flavor
    
  • Chapter Three: Abundant Variety
    
  • Chapter Four: Why Olive Oil Is Not Fattening
    
  • Chapter Five: To the Market and in the Garden
    
  • Chapter Six: Tapas Tastings: Color, More Flavor, Texture, Aroma
    
  • Chapter Seven: Going Whole Grain
    
  • Chapter Eight: Madonna of Moderation
    
  • Chapter Nine: To the Table, Famiglia
    
  • Chapter Ten: Water and Wine
    
  • Chapter Eleven: Take It or Leave It
    
  • Chapter Twelve: What’s Good for Your Heart
    
  • Chapter Thirteen: Nothing New Under the Sun
    
  • Chapter Fourteen: Artigiano
    
  • Chapter Fifteen: Baklava and Biscotti
    
  • Chapter Sixteen: Long Life!
    
  • Omega
    
  • Index
    
  • About the Author
    
  • Credits
    
  • Copyright Notice
    
  • About the Publisher