On this bleak and frigid January afternoon I sit in my office, staring out the window at the hard, frost-covered ground. At times winter in the Northeast can seem endless. One digit days and sub-zero nights. Plodding around in an ungainly puffy coat, thick mittens, fuzzy hat and thermal underwear, I feel like an ill-dressed Weeble. Unfortunately, unlike the toy of my youth, when I slip on a patch of sinister black ice, I wobble as well as fall down.
While many of winter’s sufferers dream of white beaches and rum drinks, I yearn for the warm, healthful cuisine of the Mediterranean. For me nothing beats winter’s chill better than a steaming bowl of bouillabaisse or platter of grilled sardines. While I can’t drop everything and jet off to Marsaille or Sardinia tonight, I can invite some friends over for an evening of Mediterreanean delights. It’s a wonderful way to bring a little sunshine back into all of our lives.
And what would Mediterranean night be without henna tattoos, shots of ouzo or, for the teetotalers, Turkish coffee? Not a party that I would be throwing. That’s the beauty of celebrating this region — I can serve up unique customs alongside delectable foods.
On Moroccan nights I hold my silver teapot high above the dinner table and pour hot, sweet mint tea into delicately filigreed glasses. Unlike the tea wallahs of Morocco, who can do this without spilling a drop, I usually splash some on the tablecloth, if not on a guest. Still, the spectacle is worth the stained linens and startled friends.
On Italian-themed evenings I might brew some espresso and make “affogato,” bowls of vanilla ice cream drowning in hot coffee, or just serve the drink in white demitasse cups. Other times I may cheat and throw together a hodge podge of Mediterranean specialities. A fragrant Moroccan tagine and vegetable-studded Tunisian couscous salad are preceded by spinach-laden Greek spanikopita and cheesy Spanish bunuelos. Cap off the feast with cups of French cafe au lait paired with Italian poached pears and I have a menu of global proportions.
To set the tone, I rely not only upon food but also on music, movies and culturally significant activities. For a French-inspired meal I may flip on the songs of Edith Piaf, Josephine Baker and Serge Gainsborough or the films of Francois Truffaut, Louis Malle and Jean-Luc Godard. Entertainment in place, I set out wedges of Morbier cheese, crusty baguettes, Picholine olives and bottles of Cotes du Rhone. Decorate the dinner table with white linens and a blue vase brimming with sunflowers and I am transported to a sidewalk cafe in sunny Nice.
In milder weather my backyard becomes a Venetian paradise where guests take “gondola” rides on the creek that runs behind our farmhouse. With my husband Sean and friend Kyle acting as gondoliers, daring party-goers glide along the canals of Collegeville in our two fiberglass canoes. Granted, it takes some imagination to envision an Italian idyll amidst the oaks but with a little effort and enough Chianti it will do.
Tonight, however, with the creek encrusted with ice and my minutes to shop and decorate few, I may have to settle for an evening of simple food. A plate of insalata caprese or a Haloumi, tomato and basil sandwich — just a little something to remind me of the sun-drenched shores of the Mediterranean and the warmth they bring.
COUSCOUS SALAD
Serves 6 to 10
Ingredients:
8 ounces Israeli couscous
12 ounce can of chopped tomatoes, drained
2 red bell peppers, finely chopped
2 scallions, finely chopped
1 cucumber, peeled, seeded and chopped into small chunks
3 tablespoons of Moroccan (black) olives, finely chopped
handful of chickpeas
¼ cup of freshly squeezed lemon juice
¼ cup of olive oil
1 teaspoon ground cumin
½ teaspoon curry powder
½ teaspoon cayenne pepper
Cook the couscous per package’s instructions then tumble into a large bowl.
Add the tomatoes, peppers, scallions, cucumber, olives and chickpeas to the couscous. Toss to combine.
Whisk together the lemon juice, olive oil, cumin, curry and cayenne pepper then pour over the couscous. Stir until dressing is evenly distributed. Refrigerate and allow the salad to absorb the dressing for at least 1 hour. Serve cold or at room temperature.
INSALATA CAPRESE
Serves 4 to 6
2 pounds vine-ripened tomatoes (about 4 large), sliced ¼ inch thick
1 pound fresh mozzarella, sliced ¼ inch thick
¼ cup packed fresh basil leaves, washed well and dried
4 tablespoons extra-virgin olive oil
fine sea salt to taste
freshly white black pepper to taste
On a large platter arrange tomato, mozzarella slices and basil leaves in an overlapping, alternating pattern. Drizzle with olive oil. Season with salt and pepper.
HALOUMI, TOMATO AND BASIL SANDWICHES
Serves 2 to 4
My Greek version of insalata caprese on bread
6 to 8 slices of Haloumi cheese, pan-fried
2 tomatoes, washed and sliced
generous amount of fresh basil, washed
loaf of organic bread
splash of balsamic vinegar, optional
Assemble the sandwiches with 2 to 3 slices of Haloumi, 2 to 3 tomato slices, a handful of fresh basil and a splash of balsamic vinegar per sandwich.