One of the perks of publishing a foodie newsletter are the complimentary cookbooks that arrive for my review. They are truly works of art from many different angles. First being that most of the cookbooks that are sent are actual books, that in itself is something that should be treasured. Then you have beautiful photography paired with the graphic design and layout of the recipes and accompanying information. Pouring through the pages also emits the appreciation for the art of cooking. I see recipes that I would never attempt. Some because of the ingredients, some because of the complexity but I appreciate them nonetheless.
The most recent cookbook that I had the pleasure of exploring is one that I will embrace because of its diversity.
Cooking Light Global Kitchen by David Joachim. It is a celebration of global cuisine and a world of flavors for the home cook. It features 150 recipes made with everyday ingredients that can be found in local supermarkets, with each getting the
Cooking Light stamp of approval.
Mr. Joachim shares culinary customs from six continents in a thoughtful and passionate approach to the world's best loved dishes and how you can recreate them in your kitchen. To help bring insight to the key ingredients and techniques of each continent, notable chefs and experts including Lidia Bastianich, Marcus Samuelsson, Jose Garces, Mark Bittman and others are cited.
One of the first recipes to catch my eye was a Lebanese eggplant spread, Baba Ghanoush. I remember when I was first introduced to it by a gentleman by the name of Fatih who owns Gyromayer's in Foley, Alabama. I couldn't get enough of it. It was also fun to pronounce. Ba-ba-gah-noosh was how I learned to say it. I often joked with Fatih and told him that he might consider changing the name to Bubba Ghanoush since we were in fact situated in Lower Alabama. But I digress, Here is the recipe from David Joachim's
Cooking Light Global Kitchen.
BABA GHANOUSH
- 1 large eggplant (about 1 1/2 pounds)
- cooking spray
- 1/4 cup pine nuts toasted
- 3/4 teaspoon cumin seeds, toasted and crushed
- 1/2 teaspoon minced fresh garlic
- 3 tablespoons of fresh lemon juice
- 2 tablespoons of low fat mayonaise
- 2 tablespoons of tahini (roasted sesame paste)
- 1 teaspoon of kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons freshly chopped parsley
- chopped fresh parsley (optional)
Preparation:
Preheat oven to 375 degrees. Pierce eggplant several times with a fork; place on a foil-lined baking sheet coated with cooking spray. Bake at 375 degrees for 45 minutes or until tender. Cut eggplant in half. Scoop out pulp; discard skins. Drain eggplant pulp in a colander for 30 minutes.
Place pine nuts, cumin seeds and garlic in a food processor; pulse until finely chopped. Add eggplant, lemon juice, mayonnaise, tahini, salt and pepper to food processor; process until smooth. Spoon eggplant mixture into medium bowl and stir in shopped parsley. Garnish with chopped fresh parsley, if desired.
Makes eight, 1/4 cup servings. Traditionally served with warm pita bread.
The accompanying text in the book explains that, in Lebanon, some cooks replace the lemon juice with pomegranate molasses for a touch of sweetness. It also states that if you can broil or grill the eggplant until the skin blackens all over, a more authentic flavor will result.
I look forward to trying this recipe in MY kitchen in addition to several more that look scrumptious.
(Chicken Larb, Lamingtons, Venezuelan Tamales, Chicken Tabbouleh, Picadillo Puffs and Cashew Fudge!)
Cooking Light GLOBAL KITCHEN by David, Joachim, New York Times Best-Selling Author
The World's Most Delicious Food Made Easy (Oxmoor House; $29.95 Hardcover)
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