A Taste of Ojai: A Collection of Small Plates (Book 1) by Chef Robin Goldstein

By Chef Robin Goldstein

A superb little choice of 'small plates', uncomplicated to classy celebrating a number of the harvests that develop plentifully the following within the Ojai Valley. Small and customarily shared dishes in line with meals i've got tasted, Tapas in Spain, Mezze, in either Turkey and Greece, Italian Antipasti, in addition to Moroccan and center japanese dishes, with the emphasis on savory spice. the idea at the back of this ebook is to offer a few principles of meals that may be served as small plates for any time of day, only one plate or a set of some. Recipes comprise Small Plates- Baked candy Potato Falafel with Lemon Tahini, Onion-Fennel Fritters with Cucumber Tzatziki, Tuscan Frittata, Gorgonzola crammed Figs. Condiments, Sauces & Spreads - Balsamic-Black Pepper Jam, Pomegranate Glaze, Orange Fennel Mostarda, Fig & Olive Tapenade. Crackers and Breads - Sea Salt & Olive oil Crackers, Focaccia with Caramelized Fennel and Onion. "I think that getting ready foodstuff is set nice elements, and it's approximately every little thing that is going into creating a nice meal. For me it's approximately sourcing good grown, neighborhood natural greens, the time I put aside to organize a good dish, the track taking part in within the history, the instruments i exploit within the kitchen, the classic server and the attractive plates i've got gathered through the years. It's approximately neighborhood and closeness and sitting on the desk and having fun with the meal including thanks" with Gratitude, Chef Robin

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Extra info for A Taste of Ojai: A Collection of Small Plates (Book 1)

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62. « Pour se nourrir, ils prépareront des farines d’orge et de froment, cuisant celles-ci, se contentant de pétrir celles-là. Ils en feront de belles maza et des pains qu’on servira sur des chaumes ou des feuilles bien propres » : ce sont encore deux produits que Socrate envisage dans sa République idéale. Hippocrate note d’ailleurs (Régime des maladies aiguës, XXXVII, 2) que celui qui ne consomme que de la galette d’orge supporte mal le pain de blé (lourdeurs, troubles digestifs) et vice-versa.

Le pressoir à levier (avec contrepoids), fait d’un tronc d’arbre fixé d’un côté et manœuvré de l’autre a pu connaître plusieurs variantes au fil du temps et fut peut-être le plus répandu. L’intérêt pour l’historien est qu’il est ­encore utilisé à notre époque dans certains endroits du Maghreb, d’où la possibilité d’imaginer son ancêtre. Mais il existait des variantes : pressoirs à coins (en parfumerie), à vis, autant de variations locales en fonction des objectifs poursuivis et des matériaux disponibles.

372 b61), sans discrimination,c’est dire si l’on y apprécie à la fois le pain et la maza. Xénophon conseille à sa jeune femme de bien pétrir la maza (Économique X, 10), ce qui (comme de secouer ses tapis d’ailleurs), lui fera faire de la gymnastique, lui donnera un joli teint et une bonne santé. L’essentiel est sans doute d’avoir le luxe du choix : ne disposer que d’orge serait peut-être indigne d’un Athénien qui se moque souvent des Spartiates, gros mangeurs d’orge non préparée. Disposer à la fois du blé pour le pain et de l’orge pour la maza est l’idéal à poursuivre62.

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