The Ardent Epicure

An Ode to the Pleasures of Food

An Edible Mosaic: Middle Eastern Fare
 with Extraordinary Flair by Faith Gorsky

As you can see, today we are going to take a peek into this visually stunning
cookbook by my dear friend Faith of An Edible Mosaic. A book of
which I just happen to have the honor of having a pre-release copy of.
Thank you Faith :)

For our first post, I will be sharing just a couple delicious selections from the 
book, but there will be more to come in the next few weeks.

Photo by Faith Gorsky

I chose two recipes to indulge with to start off, and I must say
 they were both dishes that I will be making again and again!

First I found myself intrigued by the idea of a potato dish seasoned
with cilantro...how is that for an unexpected yet delightful flavor profile!

The potatoes can be fried, roasted or boiled so I opted for boiled, but
any preparation will do wonderfully here. These garlicky spuds with
the fresh burst of cilantro are an extremely happy combination
anyway you choose to serve them.

Photo by Faith Gorsky

And to help us wash it all down, we relied on the assistance of this scrumptious
selection of recipes once again and leaned toward the sage tea.

Sage being a favorite herb of mine, and one I had yet to try as a drinking
tea, the decision was really an instant one. Oh, and of course there is
 also the little fact that I have an abundance of this precious herb
growing quite wildly in my garden.

Plus since we have been experiencing very high and unusual temperatures
as of late, I went iced but will most certainly be trying hot as well.

Photos by The Ardent Epicure

Potatoes with Herbs and Garlic 
M’FARAKAT BATATA

Instead of frying the potatoes, you can boil them for this recipe if you prefer. To do so, put the peeled and cubed potato in a medium saucepan and add enough cold water to cover by about 1 inch (2.5 cm). Bring to a boil over high heat, then turn the heat down to medium-low and simmer until fork-tender, about 5 to 7 minutes; drain the potato and toss with the sautéed garlic/cilantro mixture. Or the potatoes can be roasted; preheat oven to 425°F (220°C); toss the peeled and cubed potatoes with 2 tablespoons canola oil in a large bowl; spread in an even layer on a large baking sheet and roast until soft and golden brown, about 20 to 30 minutes, stirring once.

Serves 4
Preparation Time: 10 minutes
Cooking Time: 22 minutes

Ingredients:
Oil, for frying
2 lb (1 kg) potatoes, peeled and cubed
4 tablespoons olive oil 4 cloves garlic, crushed in a mortar and pestle with 1 teaspoon salt
½ bunch fresh coriander leaves (cilantro), minced

Instructions:
1.Coat the bottom of a medium saucepan with about ½ inch (1.25 cm) of oil. Heat over medium heat; add half the potato and cook until tender inside and golden outside, about 8 to 10 minutes, stirring occasionally. Transfer the potato to a paper towel-lined plate to drain, and cook the remaining potato the same way.

2.Heat the olive oil in a large nonstick skillet over medium-low heat. Cook the garlic and fresh coriander leaves until the garlic is light golden and the cilantro is wilted, about 3 minutes, stirring frequently.

3.Add the potatoes and cook until warm, about 2 minutes; serve warm or at room temperature.


Sage Tea
SHAI MARAMIEH

Tea in the Middle East is rarely drunk as is. Instead, herbs, spices, and/or flowers like jasmine, mint, or sage are used to flavor it. Sage tea is particularly useful to drink after a meal, as it is said to soothe the stomach and aid digestion.

Serves 2
Preparation Time: 1 minute
Cooking Time: 5 minutes

2 cups (500 ml) water
1 teaspoon dried sage leaves
2 teaspoons sugar
1 black tea bag

1.Pour the water and sage into a small pot; bring to a boil over medium-low heat, stirring occasionally.
2.Turn off the heat; add the sugar and stir until fully dissolved.
3.Add the black tea and steep 2 minutes.
4.Strain the tea to remove sage leaves; serve.


Note: Recipes have been provided by Faith Gorsky taken from
that is now available with the link above for pre-order.

Photos by Faith Gorsky

And if these little tasting previews are not enough to make you
jump on a pre-order of your very own copy...take a look at
this incredible array of goodies above!

The cookbook is due for official release November 6th 2012!

Plus, don't forget to join us in a few weeks when we will be trying
 out a few more recipes and enjoy a chat with the lovely
Faith herself :)

Enjoy~
Alisha~Magic of Spice

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