OLEANA COOKBOOK RECIPES

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CHOPPED ROMAINE & CUCUMBER SALAD WITH YOGURT DRESSING RECIPE - FOOD.COM



Chopped Romaine & Cucumber Salad With Yogurt Dressing Recipe - Food.com image

This crunchy, flavor-packed salad is one of the most-requested recipes at the award-winning restaurant, Oleana, and was printed in Chef Ana Sortun's cookbook, "Spice: Flavors of the Eastern Mediterranean".

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 16

1 large head romaine lettuce, blemished outer leaves removed
1 English cucumber
1/2-3/4 cup walnut halves, lightly toasted (optional)
1 cup roughly chopped arugula, washed and dried well (about 1 small bunch)
1 tablespoon chopped flat leaf parsley
2 tablespoons chopped fresh dill
1 tablespoon chopped of fresh mint
1/4 teaspoon aleppo chile
salt & fresh ground pepper
1 teaspoon finely minced garlic (about 2 large cloves)
2 tablespoons fresh-squeezed lemon juice (about 1/2 lemon)
1 tablespoon champagne vinegar (avoid acidic brands like Heinz) or 1 tablespoon chardonnay vinegar (avoid acidic brands like Heinz)
1 1/2 teaspoons sugar
salt & fresh ground pepper
1/2 cup whole-milk plain yogurt or 1/2 cup sheep's-milk yogurt
5 tablespoons extra virgin olive oil

Steps:

  • Wash and dry the romaine leaves. Be careful to dry the greens thoroughly, or the dressing won’t cling. Chop the romaine into fine shreds (1/4 inch) and place them in a large salad bowl.
  • Peel the cucumber and cut it in half lengthwise. Spoon out the seeds. Cut each half in half widthwise, making four long pieces, and grate the cucumber on the large holes of a box grater. Squeeze out any excess water with your hands.
  • Add the shredded cucumber to the chopped romaine. Combine the romaine and cucumber with the walnuts, chopped arugula, and herbs, and set aside or keep cold until you’re ready to toss and serve.
  • Make the dressing by combining the minced garlic with the lemon, vinegar, and sugar in a small mixing bowl. Let this mixture sit for at least 10 minutes to soften the sharpness of the raw garlic.
  • Finish the dressing by whisking in the yogurt and then the olive oil, little by little. Season to taste with salt and fresh-ground pepper.
  • Just before serving, add half the dressing to the salad, salt and pepper taste, and toss. Romaine is thick and crunchy and needs more dressing than a delicate lettuce. Taste the salad, and if the dressing’s too light, spoon on more. Sprinkle with chilies and serve immediately.

Nutrition Facts : Calories 198.5, FatContent 17.5, SaturatedFatContent 2.4, CholesterolContent 0, SodiumContent 17, CarbohydrateContent 10.7, FiberContent 3.9, SugarContent 5, ProteinContent 2.7

COOKBOOKS — OLEANA RESTAURANT
Cookbooks — Oleana Restaurant Soframiz A charming collection of 100 recipes from Cambridge’s Sofra Bakery and Cafe, showcasing modern Middle Eastern spices and flavors with exotic yet accessible sweet and savory dishes geared toward everyday cooking and entertaining.
From oleanarestaurant.com
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CHEF ANA SORTUN OF OLEANA SHARES KITCHEN SECRETS AND NEW COOKBOOK | OLDWAYS
16/2/2017 · Read our interview with her below to learn some of the secrets of her kitchen, what ingredients she splurges on, and discover a few recipes from the new cookbook! Q&A with Chef Ana Sortun Oldways: “Soframiz” is a collaboration between you and your longtime partner Maura Kilpatrick.
From oldwayspt.org
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SPICE: FLAVORS OF THE EASTERN MEDITERRANEAN: SORTUN, ANA: 0000060792280: AMAZON.COM: BOOKS
Ana Sortun's restaurant Oleana in Boston is amazing, and her cookbook has some of her best recipes. I like how she organizes her recipes by spices categories rather than by meal - it helps you to understand the flavor profile of each dish.
From amazon.com
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RECIPES, PARTY FOOD, COOKING GUIDES, DINNER IDEAS - DELISH.COM - CHEF ANA SORTUN - OLEANA RESTAURANT
24/7/2008 · Her cookbook, published in 2006, SPICE: Flavors of the Eastern Mediterranean, also received a nomination by the foundation in 2008. In 2006, the food at Oleana began to taste even better due to ...
From delish.com
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THE WOMEN BEHIND OLEANA AND SOFRA HAVE TRAVELED THE WORLD. THEY HAVE STORIES — AND RECIPES — TO SHARE. - THE BOSTON GLOBE
4/10/2016 · They opened Oleana in 2001, and seven years later Sofra, a small place that specializes in Middle Eastern food and baked goods, sells spices used in the dishes, and is often overrun by strollers.
From bostonglobe.com
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OLENA'S STORY - IFOODREAL.COM
2/11/2021 · My name is Olena Osipov. I’m a mom to 2 boys, a wife to Alex, and soon-to-be Certified Nutrition Coach and Cornell University Healthy Living program graduate. Welcome to our easy healthy recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results.
From ifoodreal.com
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CRISPY LEMON CHICKEN WITH ZATAR - OUI, CHEF
2/11/2012 · This is basically chicken under a brick on steroids. By stuffing a lemon-butter under the skin, and dusting the outside of the chicken with a combination of salt, pepper and z'atar, you end up with a super crispy, yet deliciously flavored and moist piece of chicken that is habit forming in the very best way. A pan to cook and a pan to press.
From ouichefnetwork.com
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GOURMET RECIPES FROM AROUND THE WORLD | MISSION FOOD ADVENTURE - SOFRAMIZ: CHICKEN SHAWARMA WITH GARLIC SAUCE AND GREENS
26/10/2016 · The book features 100 recipes which range from Breakfast, Meze, Flatbreads, Savory Pies, Cookies and Confections, Specialty Pastries, Cakes, and Desserts, Beverages, and more. Some of the recipes are surprisingly simple and seem nearly misplaced in a cookbook that features more complex, international flavors. Take Nana's Pumpkin Bread for example.
From mission-food.com
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CARROT PUREE WITH DUKKAH AND FRIED HALLOUMI CHEESE WITH SPICED DATES AND PEARS (COURTESY OF SPICE BY ANA SORTUN) : COOKING
Carrot puree with dukkah and fried halloumi cheese with spiced dates and pears (courtesy of SPICE by Ana Sortun) If you live in Boston you really have to go to the restaurant Oleana in Inman Square. Absolutely phenomenal. Anyways, the head chef, Ana Sortun, wrote a cookbook called Spice.
From reddit.com
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ANA SORTUN'S FLATBREADS WITH SPICED CHICKEN AND PISTACHIOS - THE WEDNESDAY CHEF
1/9/2006 · Preheat oven to 375 degrees; heat a pizza stone if you have one. Cut lavash into rectangles, about 5 by 6 inches. Cover each piece with about 1/3 cup chicken mixture, spreading to edges. 3. Place on a heavy baking sheet or pizza stone and bake 12 to 15 minutes, until crips and chicken is cooked through.
From thewednesdaychef.com
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CHEF ANA SORTUN OF OLEANA SHARES KITCHEN SECRETS AND NEW COOKBOOK | OLDWAYS
16/2/2017 · Read our interview with her below to learn some of the secrets of her kitchen, what ingredients she splurges on, and discover a few recipes from the new cookbook! Q&A with Chef Ana Sortun Oldways: “Soframiz” is a collaboration between you and your longtime partner Maura Kilpatrick.
From oldwayspt.org
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THE WOMEN BEHIND OLEANA AND SOFRA HAVE TRAVELED THE WORLD. THEY HAVE STORIES — AND RECIPES — TO SHARE. - THE BOSTON GLOBE
3/10/2016 · They opened Oleana in 2001, and seven years later Sofra, a small place that specializes in Middle Eastern food and baked goods, sells spices used in the dishes, and is often overrun by strollers.
From bostonglobe.com
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SPICE: FLAVORS OF THE MEDITERRANEAN - THE GILDED FORK™
31/5/2006 · In Spice, Sortun opens up Oleana’s kitchen to share both sweet and savory recipes for many of her most popular dishes and invites home cooks to, as she puts it, discover spice. Each recipe is beautifully introduced, often incorporating anecdotes from Sortun’s travels, discussing influences and sources of inspiration, as well as offering tips on ingredients, techniques and wine pairings.
From gildedfork.com
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SPICE: FLAVORS OF THE EASTERN MEDITERRANEAN | EAT YOUR BOOKS
Browse and save recipes from Spice: Flavors of The Eastern Mediterranean to your own online collection at EatYourBooks.com jenno on January 21, 2010 LOVE Ana Sortun. Whenever Im in the Boston area, I always make sure to go to Oleana and it ...
From eatyourbooks.com
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ANA SORTUN’S NEW BOOK: SPICE - FOOD ON THE FOOD
Okay, poultry week is officially over. It’s time to move on to more serious business. Last Wednesday, I went to a cookbook signing and demonstration by Ana Sortun (James Beard Award-winning chef of Oleana in Cambridge) at the CSCA.. Her book, Spice: Flavors of the Eastern Mediterranean, is a fascinating introduction to the herbs, spices, and cooking techniques of Turkey and its Middle ...
From foodonthefood.com
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CHEF ANA SORTUN AT OLEANA IN CAMBRIDGE, MA ON BOSTONCHEFS.COM: GUIDE TO BOSTON'S BEST RESTAURANTS AND TOP CHEFS
Cited as one of the country’s “best creative fusion practitioners,” by The New York Times, Seattle-born Ana Sortun graduated from La Varenne Ecole de Cuisine de Paris before opening Moncef Medeb’s Aigo Bistro in Concord, Massachusetts, in the early 1990s. in Concord, Massachusetts, in the early 1990s.
From bostonchefs.com
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ABBY & SAM'S KITCHEN: TURKISH STYLE LAMB SHOULDER CHOPS
13/2/2009 · Given the fact that Oleana is probably the best restaurant in Boston and its suppliers are right in my neighborhood, I really should cook a lot more recipes from the Oleana cookbook. The few times I have used it, I've really liked the dishes that came out, and it's not ...
From abby-n-sam.blogspot.com
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JOVALI COOKS
28/8/2011 · Cover bowl with plastic wrap and a towel, and set it to rise in a warm place until double in bulk, about 1-1/2 hours. Oil 2 baking sheets. Gently punch down the risen dough and turn onto a lightly floured work surface (use no more flour than necessary). Divide the dough into halves, then each half into 3 equal balls.
From jovalicooks.blogspot.com
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THE IMMIGRANT COOKBOOK: RECIPES THAT MAKE AMERICA GREAT
Her first cookbook, Man'oushé: Inside the Lebanese Street-Corner Bakery, won The Lebanese Academy of Gastronomy Award in 2009. Her book Soup for Syria: Recipes to Celebrate Our Shared Humanity gathered recipes from prominent chefs to
From immigrantcookbook.net
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