Friday, May 13, 2011

Artichoke-Rosemary Tart with Polenta Crust & Ancient Grains for Modern Meals Cookbook Giveaway

Sara Remington © 2011

This GIVEAWAY is now CLOSED!! Congratulations to The Spicy RD!!

Floating Sesame Loaf recipe by Maria Speck is one of many compelling reasons to wish to win a copy of Ancient Grains for Modern Meals cookbook or rush to buy it. If you are an experienced baker, you will be mesmerized by the no knead, no rise, immerse entire whole wheat dough in water technique. If you are a novice baker, and fear the mystique of yeast breads, this is a no fuss beginner's level loaf. Fantastic to bake with kids, as the dough is ready to bake when it plops and floats to the top after being immersed. If you are anything like the Greek and German born and raised, Maria Speck, who moved to the United Staes as a young adult and now lives in Cambridge MA, that will be the turning point and you will fall in love with baking.
Once in awhile a cookbook will come across that will teach you something new. Something, you haven't seen anywhere else and Ancient Grains for Modern Meals does it without much preaching just as a matter of fact wholesome whole grains, a way of living. Hot off the presses, recently published, Ancient Grains for Modern Meals (Ten Speed) by Maria Speck draws mainly from flavors of the Mediterranean. She weaves us through her mother's Greek ancestary, takes us to Turkey, South of France, Italy and off to her Father's German roots with fusion of tradition with innovative flavors for the modern palate.

A well established writer with articles published by SAVEUR, Gastronomica, the Vegetarian Times and Cooking Pleasures among others here and overseas, Maria approaches the 100 recipes in this cookbook with flavorful simplicity. Farro, barley, quinoa and spelt are not only notorious for their health benefit but they are also extremely easy to prepare and affordable. I should note here, Maria doesn't shy from using butter in moderation to enhance flavor and will give you throughout Ancient Grains for Modern Meals tips and advice for substitutions and variations. In the Summer Tabouli with Farro Maria suggests to get a head start by cooking the farro in advance. In the Purple Rice Pudding with Rose Water Dates Maria suggest to lighten up the reipe use whole milk instead of half and half.
With so many mouthwatering recipes strewn throughout, it was a challenge to choose the first recipe to inaugurate in my kitchen. I wanted to make the Saffron Waffles with Orange Cream or Cornmeal Pancakes with Warm Cherry Sauce, as breakfast for dinner, as Jonathan was away and I was home alone. I also want to make the Quinoa Cakes with Smoked Trout and Lime Mayonnaise and Homemade Spelt Fettuccine. When I got to page 168, I felt as if Maria has thought only of me when developed this recipe. You see, I just got for the first time polenta and corn grits at the market a day before. Now I am getting hungry so ciao for now I am going to get a slice of this delicious tart for lunch!

*All photographs and recipe reprinted with permission from Ancient Grains for Modern Meals by Maria Speck, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc. Photo credit: Sara Remington © 2011 Thank you Maria and Ten Speed for providing me with a review copy and one giveaway copy for my readers.

To enter giveaway:
1. Please follow @MariaSpeck on twitter
2. Please follow @foodwanderings on twitter
3. Tweet the following: YOU should enter the GIVEAWAY to WIN Ancient Grains for Modern Meals by @MariaSpeck from @foodwanderings. Enter here: http://tinyurl.com/3m9nmnw
4. Please leave a comment about your whole grain thoughts, experience or favorite dish, if any.

Optional bonus entries/extra chances to win:
1. Like Ancient Grains for Modern Meals Facebook page here.
2. Like FoodWanderings Facebook page here.

• With each action leave a comment saying you did so for up to maximum five comments per person.
• Drawing will be done randomly from all comments recorded by Wedensday, May 18 by midnight and lucky winner-will announced on Thursday, May 19.
• Shipping only in the US or Canada. Overseas friends with a US or Canadian address are welcome to enter!

Artichoke-Rosemary Tart with Polenta Crust

Serves 4 as a main course, or 8 as a starter

polenta crust
11/2 cups low-sodium vegetable broth
11/4 cups water
1/2 teaspoon fine sea salt
11/4 cups polenta or corn grits
1/2 cup shredded Parmesan cheese (about 21/2 ounces; use the large holes of a
box grater)
1 large egg, at room temperature
1/4 teaspoon freshly ground black pepper

artichoke cheese filling
1 cup plain whole-milk Greek yogurt
2 large eggs
1/2 cup finely chopped green onions (about 3)
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon minced fresh rosemary
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1 (12-ounce) package frozen quartered artichoke hearts, thawed and drained
2 ounces crumbled goat cheese (about 1/2 cup)
1/2 cup shredded Parmesan cheese

1 To make the polenta crust, bring the broth and the water to a boil in a large
heavy-bottomed saucepan over medium-high heat. Add the salt. Using a large
whisk, slowly add the polenta in a thin stream, and continue whisking for 30
more seconds. Decrease the heat to low and cover. Cook for 10 minutes, stirring
vigorously with a wooden spoon about every 2 minutes to keep the polenta from
sticking to the bottom. Remove the saucepan from the heat and let sit, covered,
for 10 minutes, stirring a few times. The polenta will be fairly stiff. Stir in the
cheese, egg, and pepper.

2 Grease a 10-inch ceramic tart pan with olive oil or coat with cooking spray, and
place on a wire rack. Have ready a tall glass of cold water. Dip a wooden spoon
into the water as needed as you spread the polenta mixture across the center of
the pan, pushing it up the sides. Set aside to firm up at room temperature, about
15 minutes, and then form an even rim about 3/4 inch thick with your slightly
moist fingers, pressing firmly. No need to fret over this—it’s easy.

3 Meanwhile, position a rack in the center of the oven and preheat to 375°F.

4 Prepare the artichoke cheese filling. Place the yogurt, eggs, green onions,
parsley, rosemary, salt, and pepper in a 2-cup liquid measure or a medium bowl
and combine well with a fork. Distribute the artichoke quarters over the crust, cut
sides up, forming a circle along the rim and filling the center (you might not need
all the hearts). Sprinkle the goat cheese on top and gently pour the filling over the
artichokes. Sprinkle with the Parmesan cheese.

5 Bake the tart until the top turns golden brown and the filling is set, about 45
minutes. Transfer the pan to a wire rack and set aside at room temperature to
firm up for at least 20 minutes, 40 if you can wait. Using a sharp serrated knife,
cut into slices. Serve with more freshly ground pepper on top if you like.
to get a head start: The polenta crust, as in steps 1 and 2, can be prepared 1
day ahead, as can the entire tart. Cool to room temperature, chill for a couple
of hours, and then cover with plastic wrap. Allow the tart to come to room
temperature before serving, or gently reheat to warm (not hot) in a 325ºF oven
for about 20 minutes.

to lighten it up: Use 1 cup non- or lowfat Greek yogurt in the filling instead of
whole-milk yogurt.

82 comments :

  1. Shulie, there is nothing not to love about this recipe: I am so trying the fabulous polenta crust and the filling is stunning! Artichokes and goat cheese is wonderful! Beautiful!

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  2. What a beautiful tart! That book sounds great. Too bad I am not a US/Canada resident...

    Cheers,

    Rosa

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  3. Gorgeous tart! This book looks so interesting, def adding it to my collection if I don't win this giveaway :)

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  4. I follow Maria on Twitter :) [and you of course]

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  5. I Liked Ancient Grains for Modern Meals on FB with both my personal and blog page.

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  6. I already Like you on FB with both of my accounts :)

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  7. Oh this book is on my wish list! I love working with all sorts of grains.

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  8. I am following Maria on twitter

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  9. I of course follow you on twitter :-)

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  10. Wonderful! I am following!

    I am also having a similar giveaway, you should head over and enter!

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  11. I already like you on Facebook :-)

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  12. Shulie, I have been ogling this book for a while:) I love the idea of using different grains, and there are so many available to us - what a great age to live in:)
    I have used quinoa frequently, barley for several years, and just started experimenting with buckwheat. I love discovering unusual ingredients and including them in our regular meals.

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  13. I love quinoa, kale and pine nuts! Yum. Following on Twitter!

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  14. Thanks, Shulie! What a wonderful giveaway. This sounds like another perfect book for me! I have fear of baking...

    I shall follow Ms. Speck and will be back here 4 more times!

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  15. Jamie said...
    Shulie, there is nothing not to love about this recipe: I am so trying the fabulous polenta crust and the filling is stunning! Artichokes and goat cheese is wonderful! Beautiful!
    May 12, 2011 1:28 PM

    Rosa said...
    What a beautiful tart! That book sounds great. Too bad I am not a US/Canada resident...
    Cheers,
    Rosa
    May 12, 2011 1:34 PM

    chefpandita.com said...
    Gorgeous tart! This book looks so interesting, def adding it to my collection if I don't win this giveaway :)
    May 12, 2011 1:37 PM

    chefpandita.com said...
    I follow Maria on Twitter :) [and you of course]
    May 12, 2011 1:39 PM

    chefpandita.com said...
    I tweeted about this giveaway :D
    May 12, 2011 1:40 PM

    chefpandita.com said...
    I Liked Ancient Grains for Modern Meals on FB with both my personal and blog page.
    May 12, 2011 1:44 PM

    chefpandita.com said...
    I already Like you on FB with both of my accounts :)
    May 12, 2011 1:45 PM

    knitstamatic said...
    Oh this book is on my wish list! I love working with all sorts of grains.
    May 12, 2011 1:59 PM

    knitstamatic said...
    I am following Maria on twitter
    May 12, 2011 2:03 PM

    Emily Malloy said...
    Wonderful! I am following!
    I am also having a similar giveaway, you should head over and enter!
    May 12, 2011 2:06 PM

    knitstamatic said...
    I of course follow you on twitter :-)
    May 12, 2011 2:06 PM

    Emily Malloy said...
    Retweeted!
    May 12, 2011 2:07 PM

    Emily Malloy said...
    See ya on FB! :)
    May 12, 2011 2:08 PM

    knitstamatic said...
    I tweeted about this giveaway.
    May 12, 2011 2:08 PM

    knitstamatic said...
    I already like you on Facebook :-)
    May 12, 2011 2:10 PM

    Lana said...
    Shulie, I have been ogling this book for a while:) I love the idea of using different grains, and there are so many available to us - what a great age to live in:)
    I have used quinoa frequently, barley for several years, and just started experimenting with buckwheat. I love discovering unusual ingredients and including them in our regular meals.
    May 12, 2011 2:17 PM

    Meredith {In Sock Monkey Slippers} said...
    I love quinoa, kale and pine nuts! Yum. Following on Twitter!
    May 12, 2011 2:47 PM

    Annapet said...
    Thanks, Shulie! What a wonderful giveaway. This sounds like another perfect book for me! I have fear of baking...
    I shall follow Ms. Speck and will be back here 4 more times!
    May 12, 2011 3:00 PM

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  16. Both your tart AND the book look fabulous! Love that I can make this for myself without any modifications as it is already gluten-free :-) One of the positives, for me, of eating gluten-free has been getting to try so many other wonderful grains such as quinoa,sorghum, millet, and teff. Thanks for sharing!

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  17. I already follow you on Twitter, and now I am following Maria too :-)

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  18. great pie love the idea of a polenta crust

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  19. What a wonderful giveaway, Shulie. The recipes sound wholesome, healthy but accessible to all types of cooks. Thanks for introducing me to a new author and a new wonderful book. :-)

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  20. I love this recipe with a polenta crust, artichoke and rosemary filling. Have to try it. Yesterday I made whole grain wild rice blend with broccoli rabe, tomatoes, dried cranberries, cooked pork tenderloin (just a bit)and garlic chives. Yum!

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  21. I love cooking with grains-lately I've been on a wheatberry kick! So delicious. Thanks for hosting the giveaway! This book looks amazing,

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  22. I like Food Wanderings on Facebook.

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  23. I like Ancient Grains on Facebook.

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  24. I tweeted and followed everyone. Would love to learn more about using grains. I have a bag of bulgur wheat that I needed for one recipe and I'm wondering what to do with the rest of it.

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  25. What a wonderful giveaway, Shulie! The recipe sounds great. Love whole grains and do my best to have my daily servings :)

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  26. Following Maria on twitter @gringarl

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  27. I just appreciate Great food.....Mouthwatering, The photo makes me want to taste it right now.....Perfect.... Awesome Recipe...
    Thank You!!!

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  28. This book must be amazing! My hubs cooks w/farro and it's delicious. This tart is fantastic and I am printing to make this weekend for him:)I tweeted the giveaway, but will do so again!

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  29. Such a wonderful looking tart! And the cookbooks sounds fantastic (and it's by a fellow Bostonian! Double win!)

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  30. I have not had dinner; that was a mistake. I'm now wondering if I could sub artichokes in oil and make this tonight. Looks oh my goodness fabuloso Shulie!

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  31. I RT the giveaway at least twice! I followed Maria on FB. I followed her on Twitter. I follow you all over the world!:)xx

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  32. Looks scrumptious! I follow Maria on twitter! :)

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  33. And I follow foodwanderings on twitter!

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  34. I tweeted about the giveaway ... please let me win for once. ;-)

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  35. So glad Blogger is up again but so sorry you lost all those comments! Good thing they have email notifications!

    The book sounds lovely! I discovered kamut last year and love the taste.

    A crust made from polenta and Greek yogurt in the filling make your tart unique! ♥

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  36. What an amazing book, when I saw the name of the recipe I was immediately intrigued. I've been trying to incorporate more whole grains into my cooking and this would be a great addition to my cookbook collection.

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  37. This polenta crust sounds fabulous! I'm so glad you shared this recipe :)

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  38. Shulie, you know have been twitting along, so you know I follow you on twitter :)

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  39. lovely giveaway tweeted
    torviewtor
    http://torviewtoronto.blogspot.com

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  40. Thank goodness Blogger is operational again! Now following Ms. Maria Speck!

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  41. How perfect. Polenta, Greek yogurt and goat cheese! So happy I came across your blog. I'd love to win this book.

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  42. I'm now following Maria Speck on Twitter.

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  43. I follow food wanderings on twitter

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  44. You so totally had me at polenata crust!

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  45. This recipe has every single thing I love. I do need to make polenta crust. Sounds beautiful!! This one sounds like an AMAZING book.

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  46. I had made a polenta crust and some okra stew over a year ago and this is going to allow me the opportunity of making that crust again! Great tart and this book is one I am interested in very much!(read up on the author Maria Speck and find her very interesting)

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  47. Hi everyone,

    Reading your comments about my Ancient Grains cookbook has been very moving. Thank you for your enthusiasm, and do let me know if you try the polenta tart. It is super-easy to make with some "waiting time" which allows you to do the laundry or read a book...

    Someone mentioned bulgur, one of my favorite quick-cooking grains. Be sure to try the Bulgur with Butter-Roasted Almonds and Cinnamon in the book—I can never get enough of it!

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  48. I would love to learn how to make a crust from polenta! I made my first ever tart crust last week for a quiche. Our family loves polenta and I'm sure would adore a tart with the polenta as a crust. Sounds fantastic!

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  49. I followed @MariaSpeck. I already follow you :-), I also tweeted about the giveaway.

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  50. I follow you both and twitted about the giveaway. This recipes looks os beautiful that I can't wait to make it, and am interested to discover more recipes like it in the book. Thank you for the giveaway. Grains are one of my favorite things to eat...healthy, light and easy to incorporate in so many ways!

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  51. I also became of fan of Ancient Grain Facebook Page!

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  52. And now I follow you, found you thru chefpandita RT this giveaway!

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  53. This comment has been removed by the author.

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  54. This looks delicious! Can't wait to make it for dinner tonight! Following you on Twitter!

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  55. Artichokes were on sale!Rosemary and polenta are staples...cooking about begin! And I 'liked' both facebook pages for a chance to win the cookbook

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  56. Oh my goodness, this sounds like a killer recipe. I love everything about it!

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  57. I now follow Maria on Twitter.

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  58. I now follow you on Twitter. :)

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  59. I liked Maria's page on Facebook.

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  60. I made this recipe with stone ground blue corn grits and it turned out beautifully. I made it in an earthenware Chamba plate. Crusted beautifully. It doubled very well too. Got rave reviews at a party full of top notch chefs here in NYC. I also used canned artichokes and they worked well. Great recipe and thank you for sharing. Killer book. Going to post a photo on my blog of the finished and link to your fab blog.

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  61. Nathalie, this is Maria -- the humbled author of Ancient Grains for Modern Meals. Your enthusiastic description of the polenta tart gave me goose bumps, and almost moved me to tears. Thank you for the compliments. Killer book ~ my new favorite!

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