As I love Middle Eastern cuisine, I am always searching for more recipes offering up the chance to create dishes at home with those flavours that I love. Eden Grinshpan’s accessible cooking is full of bright tastes and textures that reflect her Israeli heritage and laid-back but thoughtful style. In Eating Out Loud, Eden introduces readers to a whirlwind of exciting flavors, mixing and matching simple, traditional ingredients in new ways: roasted whole heads of broccoli topped with herbaceous yogurt and crunchy, spice-infused dukkah; a toasted pita salad full of juicy summer peaches, tomatoes, and a bevy of fresh herbs; and babka that becomes pull-apart morning buns, layered with chocolate and tahini and sticky with a salted sugar glaze, to name a few.
The Eating Out Loud book features one chapter entitled — Your new Middle Eastern pantry – offering up definitions for various ingredients used in Middle Eastern cooking. The book is published by Penguin Random House.
The book is filled with beautiful photos to go along with the recipes, the book’s chapters are broken down into Eggs all day, Baked at brunch, Salads and fresh bites, Handheld meals, Making veg the star, Meat and fish, so delish, Big bowls of grains, and Gimme some sugah.
I cooked a couple of recipes out of the Vegetables chapter:
1) Cracked Freekeh with pomegranate, walnuts and mint – page 236
2) Winter Squash with crispy sage and honey – page 174
You can get the cookbooks online from Amazon and other bookstores throughout the country.
By: Richard Wolak