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96 pages

English

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Description

The book is a didactic cookbook/travelogue. A recount of history, culture, gastronomy and people from Southern European Countries, Spain, Italy, France and Greece. The book includes recipes and Photos of Places and food where I have been.

Sujets

Europe

Informations

Publié par	First Edition Design Publishing
Date de parution	15 octobre 2017
Nombre de lectures	0
EAN13	9781506904412
Langue	English

Informations légales : prix de location à la page 0,0480€. Cette information est donnée uniquement à titre indicatif conformément à la législation en vigueur.

Extrait

From Boiling Water to Masterof Southern European Cuisine:
A Travelogue

BY
JANISA J.BRUNSTEIN
FromBoiling Water to Master of Southern European Cuisine:
ATravelogue
Copyright©2017 Janisa J. Brunstein

ISBN 978-1506-904-40-5 PRINT
ISBN 978-1506-904-41-2 EBOOK

LCCN 2017944077

May 2017

Published and Distributed by
First Edition Design Publishing, Inc.
P.O. Box 20217, Sarasota, FL 34276-3217
www.firsteditiondesignpublishing.com

ALL R I G H T S R E S E R V E D. No p a r t o f t h i s b oo k pub li ca t i o n m a y b e r e p r o du ce d, s t o r e d i n a r e t r i e v a l s y s t e m , o r t r a n s mit t e d i n a ny f o r m o r by a ny m e a ns ─ e l e c t r o n i c , m e c h a n i c a l , p h o t o - c o p y , r ec o r d i n g, or a ny o t h e r ─ e x ce pt b r i e f qu ot a t i o n i n r e v i e w s , w i t h o ut t h e p r i o r p e r mi ss i on o f t h e a u t h o r or publisher .
Acknowledgements

I would liketo thank the following people for helping to make this book a reality:
My parents,Dr. Isaura Graterol de Nieto, M.D., and Dr. Jose Brunstein of Venezuela, fortheir unconditional love and for being role models of hard work and commitment;
My belovedchildren, Andres (Sarah Elizabeth) Martinez and granddaughter Lily JeanMartinez of New York, and Fernando Martinez of Spain, for their unwavering loveand support;
My partner inlove, Eli Ram, for supporting me in all my endeavors and always believing inme;
My sisterJenny Brunstein and nephew Sebastian Sira of Australia, for their love andsupport;
My editor,Sharon Levy Siegel of New Jersey, for sifting through the ingredients of mymanuscript and bringing it to fruition; and
My doctors,Trino Baptista, M.D., Ph.D., Vitalia Ramírez, M.D., Brian Golden, M.D., DouglasSchottenstein, M.D. Dr Samson, M.D., MBA., and Edwin Schottenstein, M.D., fortheir extraordinary knowledge and friendship, and for keeping me healthy.
TABLE OF CONTENTS

INTRODUCTION Shuffling Off To Buffalo . 1

CHAPTERI The ChristmasGala Fiasco . 4

CHRISTMASGALA RECIPES . 7
FrenchMacarons 7
MiniLime Pies 9
StrawberryShortcake . 10
ThaiCrabmeat Spring Rolls 11

CHAPTERII Dinner For MyValentine . 16

VALENTINE DINNER RECIPES . 19
Dark Chocolate Cake with Strawberries 19
Pomegranate Honey Roasted Chicken . 21
Quinoa Cake with Cajun & Vegetables 23
Sweet Potato Tzimmes with . 24
Apricot & Apple Sauce . 24
Turkey Meatloaf with Mushrooms 26

CHAPTERIII A Trip ToItaly . 27
ROME& PALERMO ... 27
NAPLES& TUSCANY .. 29
VENICE .. 32

ITALIANRECIPES . 33
AsparagusRisotto . 33
BakedEggplant Parmesan . 35
CaesarSalad . 36
ChickenMarsala with Mushrooms 37
EggplantRollatini 39
Fettuccinewith Tomato Sauce, 40
Cauliflower& Anchovies 40
ItalianBlueberry Polenta Dessert 42
ItalianProfiteroles Dessert 43
Linguinewith Shrimp & Scallops 44
PanFried Fillet of Sole with . 45
LemonButter Sauce in a Polenta Bed . 45
PastaDough for Ravioli 46
PumpkinRavioli with Tomatoes & Ricotta . 47
TruffleRisotto . 49

CHAPTERIV A Trip ToSpain . 54
ADASH OF HISTORY .. 54
ELEMENTSOF SPANISH CUISINE .. 56
MADRID .. 57
ANDALUSIA(SEVILLE/CÓRDOBA/GRANADA) 59
CATALONIA(BARCELONA) 60

SPANISHRECIPES . 62
AndalusianGazpacho . 62
BreadedBaked Tomatoes 63
ChilledAlmond & Garlic Soup . 64
ColdWatermelon Salad . 65
CremaCatalana (Catalan Custard) 66
Ensaladade Frutas (Fruit Salad) 67
EnsaladaMixta (Mixed Salad) 68
GrilledEggplant & Red Peppers 69
Grouperin Matelote Sauce . 70
SeafoodPaella . 71
Tortillasde Patatas (Potato Omelet) 73

CHAPTERV A Trip ToFrance . 77
BORDEAUX .. 77
PARIS . 80
PROVENCE-ALPES-CÔTED’AZUR .. 81

FRENCHRECIPES . 83
AnchoiadeAnchovy Spread . 83
CaramelizedOnion Tart 84
CarbonnadeBelgium Beef & Beer Stew .. 86
CervelleDe Canut (Herbed Cheese Spread) 87
EndiveRed Apple Salad . 88
FrenchCarrot Salad with Lemon Dijon . 89
FrenchPumpkin Soup . 90
GâteauBasque (Basque Cake) 91
Grenoblois(Grenoble Caramel Walnut Cake) 93
OmeletteQuercynoise . 94
PapetonD'Aubergines 95
(MoldedEggplant Pudding) 95
PommelDe Terre Au Gratin (Potato Gratin) 97

CHAPTERVI A Trip ToGreece (Crete) 100
HISTORYAND LANDMARKS OF CRETE .. 101
GREEKCUISINE .. 101

GREEKRECIPES . 103
Baklava . 103
BraisedArtichokes with Fresh Peas 105
ChickpeaRissoles 107
Date& Almond Tart 109
GreekHummus 111
GreekOlive Bread . 112
GreekPotato Zucchini Casserole . 113
GreekTomato and Potato Bake . 114
LittleHerbed Meatballs 115
Retsina-PickledOctopus or Squid . 116
RussianSalad . 117
Spanakopita(Spinach Phyllo Pie) 118
Shrimp-FilledPhyllo Rolls 119

AFTERWARD:BACK IN THE USA .. 123
INTRODUCTION

Shuffling Off To Buffalo

It was a scorching hot day,one of the last days of the summer of 2016. I was at the entrance of theCroton-Harmon train station in Westchester County, New York, preparing totravel to Buffalo to meet my granddaughter Lily for the first time. My man toldme to enjoy my time with Lily, gave me a hug, kiss, and a warm goodbye, andleft.
I managed to pull my small butheavy suitcase up the stairs to the second floor to get information about mytrain ride. An official there gave me detailed instructions: I should take anelevator down to Track 1 and wait by the left side, because only certain traindoors would open, and this is the side where the conductor would be requestingtickets. I thought to myself this was no time to be lazy, so I skipped theelevator and trudged down to Track 1.
There I was, in front of a big,round clock, a green garbage basket, and a square electronic sign showingarrivals, departures, and destinations. I saw a black lady sitting in a woodenchair and a middle-aged man standing, who resembled an artist who’d been burnedin a fire. I wanted to talk—in those days, I needed to clear out the debriscluttering my brain; I called this my Delusion Reality. I approached the manand asked him if he was an artist. He seemed confused and excited, andresponded in his taciturn voice, “I’m flattered, but I’m actually a bankteller.” Somehow, I didn’t believe him.
I had dressed accordingly forthe heat, in a blue short skirt and blue cotton sleeveless dressy shirt, but Iwas still sweating as I waited for the train and daydreamed of being in comfyair conditioning. I hoped there would be no train delays.
A few minutes after 11:15, thetrain pulled in to the station. Luckily, I was already on line, and theconductor directed me to sit on the left aisle of the coach section. Peoplewere packed in like sardines on this Labor Day weekend. Nearly every seat wasoccupied; my choices were limited. I could sit in an aisle seat next to aheavy-set woman with no room to move. There was a seat on the end train carnear the restroom—no toilet odors for me! My only other option was anotheraisle seat, which had its table top down to hold a laptop for its owner, ahandsome, young man seated by the window. I wandered aimlessly down the aisles,until the man offered to remove his computer and let me have that seat. I gratefullyaccepted, and I slung my mini suitcase into the upper compartment, put myhandbag on the floor, and settled in.
Discreetly, out of the cornerof my eye, I glanced at my seat companion. He was listening to music on hisphone and working on a spreadsheet on his computer, filled with columns androws of large number amounts. After the train departed, I soaked up theamazing, natural New York scenery and felt inspired. I looked at the young man,and he smiled at me. I opened my iPad and continued reading a book I’d startedabout G-d. Lately I’ve become very interested in learning about and feelingmore connected to our creator. At the age of 47, I’ve developed a thirst forknowledge. On my night table at home, I have a pile of books I read withenthusiasm, and before I go to bed, I like to improve my sketching by drawingfrom the maestros in my sketchbook. Recently, I went to a painting class at mysynagogue, and I enjoyed it so much that the next day I bought a painting kitat the art store and discovered another talent. When I paint, I’m totallypresent in the moment, and it’s an antidote for my anxiety and a cure for mymood swings. I listen to classical music (especially Mozart) while I paint,which opens up another amazing world of colors and imagination. I believe thatuntil we try new things, we don’t know what kind of wood we’re made of. Now Iknow.
Inside the train, I spotted awoman that reminded me of one that I saw at a special Christmas party Iattended with my former husband. I will describe this in the next chapter.
My seatmate continued workingon his computer. Suddenly, he got a phone call, and started to dictate bignumbers to the person on the other end: $2 million in New York City, $3 millionin Toronto, many more millions around the country. I realized he was reportinghis sales figures. It was a long conversation (about 30 minutes), and listeningto it was raising my adrenaline, but I tried to keep my composure and bepatient and respectful. When he finished, I expressed my astonishment about thefigures he mentioned. He replied that he was a salesperson, and was giving hisboss month-end sales totals. I thought to myself that he probably earned goodmoney—but then I noticed he wore a wedding band.
We continued our conversation.I learned he was a graduate of West Point (one of the world’s most recognizedarmy academies), and was a retired army official and police sheriff at StewartAirport in Newburgh, New York. He’d met his wife in the army 25 years ago; theyhad five grown children (one married) and one granddaughter. He showed mephotos of his typical American family—kids, house, car, jobs, and sports. Ithought to myself: Some of these are the bread of life, and others (like sportsand amusements) are the circus, a way of escaping the pressures and problems ofsociety and applying entropy—energy for the non-essential but joyous