Whole Grains Every Day, Every Way
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This beautiful, groundbreaking book demystifies cooking and baking with whole grains, and presents more than 150 recipes for such irresistible dishes as Cornmeal Biscuits with Sage Butter and Beef Chili with Masa Harina Crust. 16-page color insert.
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"A kernel of grain is comprised of three edible parts: the bran, the germ, and the endosperm. Some grains have a fourth part--the hull or husk--which is an inedible protective covering..." (from the first line)
This beautiful, groundbreaking book demystifies cooking and baking with whole grains, and presents more than 150 recipes for such irresistible dishes as Cornmeal Biscuits with Sage Butter and Beef Chili with Masa Harina Crust. 16-page color insert.
Annotation:
Lorna Sass, well-known for her cookbooks about how to best use the modern pressure cooker, has created a wonderful resource for both whole-grain enthusiasts and bewildered white rice-only cooks. The first half of WHOLE GRAINS EVERY DAY, EVERY WAY is dedicated to cooking instructions for an impressive variety of grains, from the unfamiliar but highly nutritious Ethiopian teff to brown rice, a standard in any health-oriented kitchen. Recipes such as Thai Chicken Soup with Chinese Black Rice; Kamut-Chicken Salad with Romaine, Olives, and Sage; Corn Grits with Collard Greens and Andouille; Bhutanese Red Rice Pilaf; and Chocolate Chip-Hazelnut Cookies gloriously follow. With full-color photographs.
Chapter One
Bulgur Pudding with Honey and Dates
I have adapted this earthy, comforting bulgur pudding from Gil Marks’s The World of Jewish Desserts. According to Marks, it is a Sephardic pudding (alternately called prehito, moustrahana, and belila) that is common among the Jews of Turkey, who serve it to celebrate the fall holiday of Sukkot.
This dessert cooks in a flash and can be served warm or chilled. Leftovers make a delicious breakfast.1 cup fine bulgur
Serves 6 to 8
1 cup 2% milk
1/4 to 1/3 cup honey, to taste
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
1 cup walnuts, toasted and chopped
1 cup pitted dates, chopped
1/3 cup dried currants or raisins
Ice cream or sweetened whipped cream, for garnish (optional)
Combine the bulgur and 2 cups of water in a medium saucepan. Bring to a boil over high heat, reduce the heat to medium, and cook uncovered, stirring frequently, until the water is absorbed, 3 to 5 minutes.
Stir in the milk, 1/4 cup honey, cinnamon, ginger, and salt. Bring the mixture to a boil. Reduce the heat to medium and continue cooking, uncovered, at a gentle boil, stirring occasionally, until the mixture develops the consistency of porridge, about 5 minutes. Stir in the walnuts, dates, and currants. Sweeten with additional honey, if desired. Serve warm in bowls. Top with a scoop of ice cream, if you wish.
Grain Exchange
For a more coarsely textured pudding, use medium bulgur instead of fine. Instructions and cooking time remain the same.
This beautiful, groundbreaking book demystifies cooking and baking with whole grains, and presents more than 150 recipes for such irresistible dishes as Cornmeal Biscuits with Sage Butter and Beef Chili with Masa Harina Crust. 16-page color insert.
Annotation:
Lorna Sass, well-known for her cookbooks about how to best use the modern pressure cooker, has created a wonderful resource for both whole-grain enthusiasts and bewildered white rice-only cooks. The first half of WHOLE GRAINS EVERY DAY, EVERY WAY is dedicated to cooking instructions for an impressive variety of grains, from the unfamiliar but highly nutritious Ethiopian teff to brown rice, a standard in any health-oriented kitchen. Recipes such as Thai Chicken Soup with Chinese Black Rice; Kamut-Chicken Salad with Romaine, Olives, and Sage; Corn Grits with Collard Greens and Andouille; Bhutanese Red Rice Pilaf; and Chocolate Chip-Hazelnut Cookies gloriously follow. With full-color photographs.
Chapter One
Bulgur Pudding with Honey and Dates
I have adapted this earthy, comforting bulgur pudding from Gil Marks’s The World of Jewish Desserts. According to Marks, it is a Sephardic pudding (alternately called prehito, moustrahana, and belila) that is common among the Jews of Turkey, who serve it to celebrate the fall holiday of Sukkot.
This dessert cooks in a flash and can be served warm or chilled. Leftovers make a delicious breakfast.1 cup fine bulgur
Serves 6 to 8
1 cup 2% milk
1/4 to 1/3 cup honey, to taste
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
1 cup walnuts, toasted and chopped
1 cup pitted dates, chopped
1/3 cup dried currants or raisins
Ice cream or sweetened whipped cream, for garnish (optional)
Combine the bulgur and 2 cups of water in a medium saucepan. Bring to a boil over high heat, reduce the heat to medium, and cook uncovered, stirring frequently, until the water is absorbed, 3 to 5 minutes.
Stir in the milk, 1/4 cup honey, cinnamon, ginger, and salt. Bring the mixture to a boil. Reduce the heat to medium and continue cooking, uncovered, at a gentle boil, stirring occasionally, until the mixture develops the consistency of porridge, about 5 minutes. Stir in the walnuts, dates, and currants. Sweeten with additional honey, if desired. Serve warm in bowls. Top with a scoop of ice cream, if you wish.
Grain Exchange
For a more coarsely textured pudding, use medium bulgur instead of fine. Instructions and cooking time remain the same.
