Old World Foods For New Times
Bringing Traditional Mediterranean Foods Into the 21st Century
Sep 22, 2009
The benefits of a Mediterranean diet have been widely discussed--what's not healthy about a meal rich in vegetables, fruits, nuts, poultry, fish and olive oil? And it's difficult to find cuisine that rivals the burst of colors, textures and flavors of Greek, Italian, French, Moroccan and Spanish meals. Unfortunately, for many home-cooks, the phrase "Old World," conjures up images of Italian grandmothers stirring pots of plain old "red sauce" or pounding out chicken to be breaded and served with said red sauce. Modern cooks want to serve something just as tasty, but with significantly more pizzazz.
When planning Old World meals with a modern twist, it's a good idea to keep several things in mind:
1. The Mediterranean region consists of more than merely European countries. Other Mediterranean cuisine includes that of Turkey, Egypt, Morocco, Algeria, Tunisia and Lebanon. Israel is also often grouped with these as its cuisine features many of the same ingredients and flavors. Any complete Mediterranean cookbook should feature recipes from these countries as well as from France, Greece, Croatia, Spain, Italy, Sicily and possibly Albania or Bosnia. Many of the countries south of the Mediterranean Sea are heavily influenced by their northern neighbors and this can easily be reflected at mealtime. Try pairing an Algerian side dish like Cucumber and Yogurt Soup with a classic French main dish like Coq au Vin. Or finish off a spicy Spanish Seafood Paella with some Turkish Coffee. Breaking boundaries is what separates creative chefs from mediocre cooks.
2. Texture is important. Traditional cooks recognized this and modern foodies would do well to remember it. A variety of textures in a meal keeps the mouth from getting bored. Serve crusty breads (or crispy flatbreads) with saucy, soupy or mashed foods. Similarly, dish up something smooth and custard-like to accompany crunchy desserts like cookies.
3. Appearance can make or break a meal. Sure, serving garlic bread with pasta is traditional, but if the pasta sauce is white, coat the bread with green butter (or pink or red butter for that matter). Don't rely on plate garnish to provide all the color--use a variety of vegetables, beans and other ingredients like colored pasta noodles to really make the meal eye-catching. For simple side-dishes like mashed potatoes, try out some more unusual selections like purple fingerlings, sweet potatoes or even red-skinned new potatoes (with the skin left on).
4. Substitute. Experiment. If a recipe calls for cilantro, try using culantro, chives or celery leaves instead. Or go crazy and change the shape of a dish--who says that chicken parmesan has to be flat? Try cutting the chicken breast into strips, breading them, frying or baking them and serving them with cheese sauce and marinara for dipping.
Be creative. Just because an Old World meal has been done well a hundred times before doesn't mean it can't be done better this time. Grandma's cookbook is a great start, but it isn't the be-all-end-all. Pick out some delicious flavor combinations (like lemon, capers and white wine) and add a modern twist.
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