Stuff and Nonsense: Cookbook Club: Mediterranean Flavors


3.17.2018

Cookbook Club: Mediterranean Flavors

March's library cookbook theme was Mediterranean flavors -- dishes from Italy, Spain, Turkey, Greece, and such. I thought this was a broad enough topic that cooks who wanted to push the boat out and try something new -- like a Turkish dish -- could, while those who wanted to play it "safe" with more "common" cuisines like Greek and Italian, could as well. And that's pretty much what happened! In addition to a slew of delicious Italian dishes, we also had succulent buttered apricots with walnuts from Turkey and savory pan-fried chorizo in cider from Spain.


And what did I make? "Classic Hummus" from America's Test Kitchen's Complete Mediterranean Cookbook! Hummus is one of those things I disliked for years and then, abruptly, changed my mind about and now can't get enough of. I've often thought about making my own hummus, but 1) tahini is expensive and 2) I am lazy.

But I actually had tahini in the fridge (leftover from September's beet hummus) and there are always chickpeas in the cupboard so ... hummus! Who knew it could be so easy? The most persnickety part was during prep when I had to mix the lemon juice with water in one bowl and the olive oil with tahini in another. I don't understand why I couldn't just whack everything into the food processor and give it a whirl, but who am I to question the gods? Anyway, this is really good hummus -- smooth, creamy, and garlicky with a subtle lemon tang -- that I wouldn't want to mess with it.

I like this hummus so much that I've made it twice since the March meeting! It's so easy & inexpensive (yes, tahini is $$ upfront, but a jar lasts a long time) and there are enough recipe variations provided that I think I shall be happy making it for quite a long time.


Mind you, I did not intend to bring hummus! I intended to bring the lemony "Olive Oil-Yogurt Cake!" Tuesday was a snow day, so I thought I'd try the bundt cake out on The Husband and, if it worked well, I'd bring it to the meeting. Alas, it worked too well! The cake was so delicious, there was no way The Husband was going to let me part with it (admittedly, I was also loathe to give it up), but I didn't have quite enough time to bake another. So ... hummus!

But this cake. So tender. So moist. So lemony. And easy! Definitely going to bake another one soon. This was the first time I'd ever baked with olive oil and I so pleased with the experience that I went and borrowed Lisa Sheldon's Olive Oil Baking: Heart-Healthy Recipes That Increase Good cholesterol & Reduce Saturated Fats through my library system.


While I've told myself I ought to dial it back on Amazon purchases this year (Prime is the devil), I must admit I ended up purchasing a copy of America's Test Kitchen's Complete Mediterranean Cookbook. In addition to the hummus and the bundt cake, there were simply so many other recipes I wanted to try ("Braised Oxtails with White Beans, Tomatoes, and Aleppo Pepper," you're next!) that it seemed better to own a copy than keep the library's out on near permanent loan.

Unsurprisingly, I own quite a few ATK cookbooks and am very well aware there tends to be overlap between books, but I did not find the "Classic Hummus" recipe repeated in any other books. There are hummus recipes, certainly, but not that one. The recipe for "Olive Oil-Yogurt Cake," however, can also be found in The Perfect Cake (which I don't own, but my library does and I am, of course, on hold for).

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