Read Mediterranean Women Stay Slim, Too: Eating to Be Sexy, Fit, and Fabulous! Online
Authors: Melissa Kelly
Tags: #9780060854218, ## Publisher: Collins Living
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 ~
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.
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Jacket design by Erica Heitman-Ford for Mucca Design Jacket illustration © Maria Carluccio
Map of the Mediterranean by Wendy Frost
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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