lunette pas cher,oakley pas cher,Summer heat demands summer-hot dishes,oakley pas cher. Not just pasta, but pasta tossed with chickpeas and hot-pepper oil. Not just eggs,lunette ray ban pas cher,Mediterranean Hot and Spicy, but eggs poached in a sauté of onions and four kinds of chiles,carrera pas cher. And while many of her dishes are ancient,oakley, such as caponata and couscous, most have been adapted for the modern kitchen because they are the things Kremezi likes to cook and eat.
Some, like Spanish ajo blanco, a cold almond-garlic soup whirred in the blender, are done almost instantly. Others, like Greek lamb shanks baked with wheat berries, are meant to be cooked for hours. Many are as simple as mixing feta with chiles to spread on toast, but others can be a challenge for the cook. And while some dishes, like pasta e fagioli or swordfish in spicy tomato sauce, are familiar already,lunette carrera magasins, plenty of others will provide new ideas even to the most sophisticated cooks,ray ban pas cher. Parsley salad with yogurt and walnuts,lunette carrera, anyone?
Is it a book for those of us watching our calories? It definitely promotes a healthy diet, an abundance of vegetables,ray ban pas cher, grains and olive oil with small portions of red meat,ray ban pas cher 2013, chicken and seafood,oakley. In addition,soldes ray ban 5569, many of us find that it’s easier to eat less when our food has more
taste: when it fills our mouths as well as our stomachs. Kremezi’s cooking is rich with the spices central to the food of the Mediterranean and also with the chiles that Europe got from America and has been growing for hundreds of years. If you believe bigger flavors mean smaller portions, then take a look at this user-friendly book,lunette oakley.
No-Apologies Main-Dish Eggs
Kremezi says chakchouka is usually an appetizer,oakley discount, but its flavors are big enough to make it a main course. The beauty of this recipe is that you can adjust the number of eggs to the appetite and calorie needs of individual diners,carrera lunettes.
2 poblano chiles or red bell peppers, cut into strips
4 jalapeño chiles, seeded and cut into strips
2 cups grated ripe fresh tomatoes or good-quality canned chopped tomatoes with their juice
2 to 4 tsp Aleppo or Maras pepper, or a pinch of hot red pepper flakes, to taste
Sea salt and freshly ground black pepper (optional)
6 eggs
Warm the olive oil in a large heavy skillet over medium-high heat,oakley 2013. Add the onion, peppers and chiles and sauté until soft, about 6 minutes,Ray Ban Wayfarer, stirring with a wooden spatula,ray ban pas cher. Add the tomatoes and cook until the mixture just starts to thicken,lunette ray ban pas cher, 8 to 10 minutes,oakley pas cher. Add the Aleppo pepper and some salt, taste,lunette carrera, and adjust the seasoning.
Break one egg at a time into a cup or small bowl and slide it into the skillet while the tomato and pepper mixture is simmering. Cook for another 8 minutes, spooning sauce over the egg whites,ray ban, if you like,ray ban moins cher, until they are set,lunettes oakley. Sprinkle with Aleppo pepper and/or freshly ground black pepper and serve.
This dish is usually served as an appetizer in the Middle East, but it is quite filling,ray ban pas cher, and I prefer to serve it as a main course for lunch or dinner,oakley pas cher. Similar to huevos rancheros,lunettes ray ban, chakchouka gets its delicious flavor from the hot and fragrant chiles of the Mediterranean. The best chakchouka I’ve tasted was served in a restaurant called Doctor Chakchouka in Jaffa, Israel. The owner served the dish in the skillet in which it was cooked, and diners dipped big pieces of crusty bread into it, devouring them instantly.
Heat 3 to 4 tablespoons olive oil in a large skillet over medium-high heat. Add the onion, sprinkle with salt and sauté, stirring often, until soft and light golden,lunette ray ban pas cher 8426, about 10 minutes. Add the wine, vinegar and peperoncini and toss for 30 seconds,ray ban moins cher. Pour in the tomatoes and cook for 5 minutes. Add the capers and 1/2 teaspoon honey and cook for another 8 to 10 minutes, until the sauce thickens. Taste and adjust the flavor with more chiles,carrera, vinegar or honey,Mediterranean Hot and Spicy. It should be quite intense – more or less sour, according to your taste. Transfer the sauce to a bowl and wipe the skillet with paper towels,lunette oakley.
Heat 3 tablespoons olive oil in the skillet over medium-high heat,carrera lunette. Sprinkle the fish steaks with salt and rub with the pepper-coriander mixture,lunette ray ban pas cher. Add to the hot skillet and sauté for 2 to 3 minutes on each side, until firm but still almost raw in the center. Add the sauce, bring to a boil and cook for about 5 minutes, or until the fish is firm and just cooked through. Let the fish and sauce cool for 15 minutes or longer, then sprinkle with parsley and serve warm or at room temperature.
Notes from Aglaia Kremezi
Mediterranean cooks regard sliced tuna and swordfish as meat and often overcook it in rich sauces, making it dry and tasteless. Old recipes call for tuna steaks to be simmered for 30 to 40 minutes or baked for about 45 minutes. The current demand for tuna in Japan and North America changed the way Mediterraneans view the fish. This Calabrian-inspired recipe is easy and fresh-tasting.