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registered trademarks of Random House, Inc.
Excerpt from The Philosophy of Andy Warhol: From A to B and Back Again copyright © 1975
by Andy Warhol, reprinted in the United States and its territories by permission of Houghton
Mifflin Harcourt, outside of the United States by permission of Penguin Books Ltd., and reprinted
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Speck, Maria.
Ancient grains for modern meals : Mediterranean whole grain recipes for barley, farro, kamut,
polenta, wheat berries & more / Maria Speck.
p. cm.
Summary: “A whole-grain cookbook featuring well-balanced and wholesome recipes inspired by
the Mediterranean cuisines of Greece, southern France, Italy, and Turkey”— Provided by publisher.
Includes bibliographical references and index.
ISBN 978-1-58008-354-6 (hardback)
1. Cooking (Cereals) 2. Grain. 3. Cooking, Mediterranean. 4. Cookbooks. I. Title.
TX808.S665 2011
641.59822—dc22
2010045867
ISBN 978-1-58008-354-6
Printed in China
10 9 8 7 6 5 4 3 2 1
First Edition
Kamut Salad with Carrots and Pomegranate
Across the Middle East, cinnamon is used not only to highlight the flavor of sweets but also in savory
dishes—as in this Moroccan-inspired carrot salad. I toss it here with slender Kamut berries, which con-
tribute their distinct buttery chew. Vibrantly colorful and deliciously juicy, this salad steals the show on
my holiday table. Try it also next to steak, grilled lamb, or a simple roast chicken. Serves 4 to 6
Kamut 1 To prepare the Kamut, bring the water and the Kamut berries to a boil
1 cup water in a small heavy-bottomed saucepan. Decrease the heat to maintain
1/2 cup Kamut berries, soaked over- a simmer, cover, and cook until the Kamut berries are tender but still
night and drained slightly chewy, 50 to 60 minutes. Remove from the heat and, if you
have time, let it sit, covered, for 10 to 15 minutes. Drain any remaining
liquid and transfer to a large serving bowl to cool.
salad, and to finish
2 Once the Kamut has cooled, make the salad. Add the carrots and
2 1/2 cups shredded carrots
golden raisins to the serving bowl. In a small bowl, whisk together
(about 3 medium)
the orange and lemon juices, honey, cinnamon, and salt until smooth.
1/4 cup plus 2 tablespoons golden
Gradually whisk in the olive oil in a thin stream.
raisins
3 To finish, pour the dressing over the salad and toss to combine. Taste
3 tablespoons freshly squeezed and adjust for salt. Let sit at room temperature for 15 minutes to allow
orange juice the flavors to come together. Toss again before serving; sprinkle with
1 tablespoon freshly squeezed the walnuts and garnish with the pomegranate seeds.
lemon juice to get a head start: Make the Kamut berries, as in step 1, ahead (see
1 teaspoon honey page 23). In a hurry on the day of a party? The salad (without the
1/4 teaspoon ground cinnamon walnuts and pomegranate seeds) can be prepared 4 to 6 hours ahead.
1/4 teaspoon fine sea salt Chill, covered. Bring to room temperature before serving.
2 tablespoons extra-virgin olive oil to vary it: You can use about 11/2 cups cooked farro, spelt, or hard or
1/4 cup toasted, chopped walnuts
soft wheat berries if Kamut is hard to find (for cooking instructions,
see page 25).
(see page 37)
1/4 cup pomegranate seeds, for
garnish (optional) How to Seed a Pomegranate
Chefs will use different ways to get to the glistening and juicy-
crisp seeds of a pomegranate, a gorgeous fruit with blood-red
leathery skin, revered since antiquity. I use a method that has
worked well for me over the years. Have a medium-size bowl
ready. Rinse the pomegranate and cut it lengthwise into quarters
with a sharp serrated knife. Using both hands and working over
the bowl, gently pull apart each piece to release the seeds that are
nestled between skin “chambers.” Remove any little skin pieces
that might drop into the bowl. Be sure to wear an apron!
3/4 cup finely chopped dried figs, 1 Combine the figs and the liqueur in a small bowl and set aside to
preferably Turkish or Greek plump for 15 minutes, stirring once or twice, while you prep the
3 tablespoons Grand Marnier ingredients.
or other good-quality orange- 2 Meanwhile, beat the yogurt with 2 tablespoons of the honey, 1 table-
flavored liqueur spoon of the orange zest, and the cinnamon in a large bowl until
1 cup plain whole-milk Greek smooth. Stir in the wheat berries. Using a hand mixer at medium speed,
yogurt whip the cream in a medium bowl until foamy. Add the remaining
2 tablespoons honey and continue whipping until soft peaks form.
4 tablespoons honey
1 tablespoon plus 1 teaspoon 3 Drain the figs, reserving their juices. Combine 2 tablespoons of the figs
freshly grated orange zest with the remaining 1 teaspoon zest in a small bowl and set aside for
(about 2 oranges) garnish. Stir the remaining figs into the bowl with the yogurt mixture.
1/4 teaspoon ground cinnamon
Scrape one-third of the whipped cream on top and fold in using a
spatula. Fold in the remaining whipped cream in 2 additions until just
1 cup cooked soft whole wheat incorporated. Divide among serving bowls, cover with plastic wrap,
berries and chill for 2 hours. To serve, top each bowl with a bit of the reserved
1 cup heavy whipping cream, figs and their juices.
chilled to get a head start: The dessert can be prepared up to 4 hours ahead.
Add a dash more liqueur to the figs reserved for the garnish, if necessary.
to lighten it up: You can use lowfat plain Greek yogurt, if you like.