The Slow Mediterranean Kitchen: Recipes for the Passionate Cook by Paula Wolfert

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Notes about this book

  • lizwinn on October 12, 2010

    One of my favorite books.

Notes about Recipes in this book

  • Beef short ribs simmered in red wine with fennel, black olives, and anchovies in the style of camargue

    • Breadcrumbs on October 21, 2012

      p. 192 Wonderful! This is the very first recipe I’ve made from this book and it was sensational, even if I didn’t quite follow the instructions exactly. I didn't read the recipe through before starting so had no time to let the ribs sit overnight. Also, I prefer to retain the cooked veggies and leave the meat on the bone. Despite my changes, this dish was exceptional. The sauce is finished with some olive and anchovy butter along w a splash of Pernod. I served this w a choice of mashed potatoes or gnocci and folks were evenly split on their selections. As you might expect this dish was even better the following day. The combination of fennel w olives and anchovies made for a wonderful flavour sensation that deepened the rich flavours of the braised beef. Utterly decadent. Photos here:

    • ellabee on June 14, 2014

      p.192. Least successful of the short ribs explorations. Though I love fennel and licorice-anisey flavors, this was just too intense for us; the splash of Pernod was particularly regrettable.

    • Lzeleny on December 30, 2017

      Page 192. This is one of our all time favorite recipes. The pernot, olive and anchovy separate this from so many other braised short ribs.

  • Seven-hour garlic crowned lamb

    • mirage on January 16, 2010


  • Fall-apart lamb shanks with almond-chocolate picada

    • mirage on January 16, 2010

      Very very good.

  • Butternut squash and potato pie with tomato, mint, and sheep's milk cheese

    • jen kalb on January 05, 2020

      Excellent flavorful dish, flavors come through better if served warm rather than hot.

  • Panade of leeks and mixed greens with cantal cheese

    • lizwinn on October 12, 2010

      This is going to be a fall/winter staple. And begs for eperimentation. I served it with Cholula hot sauce.

  • Spicy potato tagine with preserved lemon and olives

    • lizwinn on October 12, 2010

      This was phenominal. I used fingerlings and added spicy sausage for my carnivores.

  • Maghrebi veal meatballs with spinach and chickpeas

    • amraub on April 09, 2012

      Used chicken stock instead of chickpea water to give sauce a bit more flavour. Followed CH suggestions to make a one-pot dinner and spinach seemed a tiny bit slimy from sitting. Next time, may try wilting spinach into cooked sauce. Very flavourful dish.

  • Raw rhubarb, cucumber, and mint salad

    • amraub on June 12, 2012

      Tart and refreshing. Something different to do with rhubarb that's quite good. Made with pea shoots instead of arugula.

    • saveur on May 22, 2016

      A bit of salt is added to temper the rhubarb and within ten minutes, you have a savoury salad ingredient – not at all tart! The rhubarb is mixed with thinly sliced cucumber, baby arugula and spinach, squirted with lemon juice and topped with shredded mint leaves. It is a wonderfully delicious, simply refreshing salad. Simple ingredients go a long way for an easy salad for the summertime.

    • dinnermints on August 20, 2016

      Maybe I would have enjoyed this salad more if it were really hot out. Agree with br22 - next time, I'd cut the salt in half at the very least. Maybe my mandoline has gone a bit dull, but it didn't work well with my freshly harvested rhubarb; I gave up and used a knife.

    • br22 on May 25, 2014

      Conceptually I really liked this dish, and it tasted good too. My several suggestions are to cut back the amount of salt and to seed and grate the cucumber, then after rinsed thoroughly and drained, squeeze excess moisture out by wringing it in a kitchen towel.

  • Pan-grilled duck breast with chanterelles, dried apricots, and almonds

    • chriscooks on July 30, 2011

      This is superb and well worth the effort for a special occasion. When chanterelles are in season, try this one. Can use skinless breasts. Goes well with asparagus.

  • Chickpea, celery, and porcini soup with pecorino cheese

    • Rella on February 11, 2013

      The recipe in my book, page 70, does not call for celeriac as one of the ingredients, but it lists "thinly sliced tender celery ribs" which I used. All ingredients were used, but my spouse and I found it too bland to really be an enjoyable soup. As a last resort, I did add to my bowl of soup, "piment d'Esplette' which was a waste of this wonderful spice and added nothing to our enjoyment.

  • Asparagus baked in parchment with caper mayonnaise

    • caniacwino on October 08, 2020

      This was absolutely incredible. Texture was similar to canned asparagus but the flavor was almost decadent. Made the caper sauce with salted capers, creme fraiche and mayo and added more tarragon. Would certainly make again.

  • Casserole of black-eyed peas with fennel and tomatoes

    • IsaSim on January 04, 2014

      Very good. Done with spinach (what we had on hand) and added a bit of hot sauce to individual taste (Tabasco green pepper sauce this time).

  • White bean and escarole soup

    • br22 on October 30, 2014

      Delicious soup. Pass through a food mill prior to combining with cooking liquid, as necessary, and escarole. Though I bought and soaked the beans overnight the day before making the soup, some of the skins on the beans didn't disintegrate as I'd hoped. The flavors are wonderful as is the cooking method for the beans. I'll stir in another teaspoon of salt when checking the status of the beans after 90 minutes next time.

  • Corsican brined pork chops

    • br22 on June 15, 2014

      The meat is excessively salty. I'm going to try reducing the quantity of salt in the brining liquid. The sauce is delicious.

  • Fig, fennel, and lemon tart

    • leilx on August 18, 2021

      This is a very unusual recipe and flavor combination. Not sweet really at all--I ended up sprinkling it with superfine sugar to add a touch more sweetness. All the components go together really well and offer a very interesting taste combination in the mouth. Do not skip the fennel or skimp on it. It is very delicate in this recipe. Can be made in stages but probably best the day it is made.

  • Oven-baked polenta

    • foodgloriousfood on February 02, 2022

      This worked perfectly for me. Couldn’t be easier! I used coarse polenta. I didn’t add anything to it as the dish I was serving it with was very rich, but next time will stir in parmesan and thyme sautéed in butter, at the end.

  • Pork coddled in olive oil with Tuscan beans and arugula

    • billcranecos on August 06, 2020

      Outstanding. Takes several days (minimal activity on each day), so plan ahead.

  • Harissa #2

    • KatieK1 on January 23, 2022

      Too salty. Recipe should say to wash the salt off the onions.

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  • ISBN 10 1118110048
  • ISBN 13 9781118110041
  • Published Mar 30 2012
  • Format eBook
  • Page Count 368
  • Language English
  • Countries United States
  • Publisher John Wiley & Sons
  • Imprint John Wiley & Sons

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