Live to Eat – Michael Psilakis
February 8, 2017 by JennyLive to Eat: Cooking the
Mediterranean Way by Michael Psilakis delivers simple
strategies for cooking mindfully in his new title. Focusing on the
proven health benefits of the Mediterranean diet, he shares
delicious recipes for the whole family.
The Michelin star Greek-American chef’s first cookbook How to
Roast a Lamb is a favorite here at my house. The ravioli
with four cheeses and crispy shallots, brown butter & sage are
incredible and I need to make them again. That book and his new one
can provide a world of flavorful choices for mealtime.
In Live to Eat, Psilakis states that having seven
staples at the ready will provide an endless supply of meals. Those
staples are Greek yogurt, garden vegetables and fruits, sweet and
sour peppers and onions, roasted tomatoes, garlic confit, tomato
sauce and red wine vinaigrette. With those staples in our arsenal
we can whip up any of the dishes in this book with a few store
bought ingredients such as a protein. Each of the magnificent seven
are highlighted at the beginning of a section with background and
the basic recipe for said ingredient followed by an index of all
the recipes in the book that contain that staple.
Live to Eat is a vibrant, delicious culinary course for Mediterranean cooking that is approachable for any level cook and can help eliminate the guess work associated with feeding our families on hectic weeknights. The chef wrote this book to share how he and his wife cook for their two children to ensure they are eating balanced, healthy meals.
Special thanks to Little, Brown for sharing the following recipes with our readers. Be sure to head over to our contest page to enter our giveaway for five copies of this book.
Place garlic cloves, bay leaf, thyme, salt, and peppercorns in a heavy-bottomed, oven-proof pot. Pour the canola and olive oils over to cover. Cover, transfer to the oven, and bake until the garlic cloves are pale gold and tender (you should be able to smash them with the back of a spoon), about 50 minutes. Cool to room temperature.
Garlic Puree
1 cup Garlic Confit (above)
Using a slotted spoon, transfer the garlic cloves only to the bowl of a food processor (a mini-processor is ideal) and process until smooth. Alternatively, mash the cloves with the side of a knife. Store as for Garlic Confit.
Categories
- All Posts (6881)
- Antipasto (2103)
- Author Articles (246)
- Book News (934)
- Cookbook Giveaways (982)
- Cookbook Lovers (254)
- Cooking Tips (107)
- Culinary News (299)
- Food Biz People (549)
- Food Online (788)
- Holidays & Celebrations (267)
- New Cookbooks (148)
- Recipes (1493)
- Shelf Life With Susie (231)
- What's New on EYB (132)
Archives
Latest Comments
- antpantsii on The Monday Pasta Club Cookbook Giveaway
- antpantsii on Les Halles Special Edition and Typhoid Mary by Anthony Bourdain- Giveaway
- antpantsii on The Golden Wok – Cookbook Giveaway
- DLC on Les Halles Special Edition and Typhoid Mary by Anthony Bourdain- Giveaway
- Magspags on The Golden Wok – Cookbook Giveaway
- Magspags on Best books by the experts 2024
- gamulholland on Best books by the experts 2024
- Foodycat on When a night owl has to make breakfast
- Sandyhland on German Heritage Baking Cookbook Giveaway
- ChefClaireFVS on German Heritage Baking Cookbook Giveaway