Cuisine Focus- The Mediterranean
From food gathering to an appreciation of fine food
The Mediterranean is the deep, blue heart that provides life to the countries that encircle her. The remarkable geographic and ethnic diversity of the Mediterranean have laid foundations for the regions culinary identity. Drawing on a range of ingredients and cooking styles the culinary minded have infused these influences into a fresh and unique style of cooking.
The Mediterranean is well equipped with natural resources. But for the food lovers the greatest blessing is a range of climates, ranging from alpine to sub tropical. Add rich, ancient soils, some of the purest waters on the planet and guaranteed sunshine and the result is an endless feast of produce.
Combining the rugged flavors of the land with a cosmopolitan sophistication, it is not surprising that Mediterranean cuisine has tantalized the senses and captured the imaginations of those fortunate enough to have experienced it.
From a few simple ingredients such a wonderful cuisine can be presented for even the most discerned diner. Ingredients commonly utilized to produce dishes in this cuisine are as follows:
Legumes- Borlotti beans, cannellini beans, chickpeas, fava beans, lentils
Nuts and Seeds- Almonds, chestnuts, hazelnuts, pine nuts, pistachios, sesame seeds, walnuts
Herbs (Dried and Fresh) – Basil, Chives, Coriander, Dill, Lavender, Marjoram, Mint, Oregano, Parsley, Rosemary, Sage, Tarragon, Thyme
Seasonings- Anise seeds, bay leaves, bitter orange peel, black peppercorns, capers, cardamon, cloves, coriander seeds, cumin seeds, fennel seeds, ginger, nutmeg, olives, orange flower water, paprika, rose water, saffron, sumac, tumeric, za’atar
Oils- Grapeseed oil, hazelnut oil, olive oil, truffle oil, walnut oil
Vinegars- Balsamic vinegar, red wine vinegar, white wine vinegar
Vegetables- Artichokes, arugula, asparagus, bell peppers, broccoli, cabbage, carrot, cauliflower, celery, chili, cucumber, eggplant, fennel, garlic, leek, olives, onions, potato, pumpkin, radicchio, romaine, spinach, tomato, turnip, wild mushrooms, zucchini
Fruits (Dried and Fresh) – Apple, apricot, cherry, currant, dates, figs, grapes, lemon, lime, melon, oranges, peaches, pears, plums, pomegranates, quinces, raisins, strawberries
Meat- Goat, lamb, pork, rabbit, venison
Poultry- Chicken, duck, guinea fowl, quail, squab
Fish- Anchovies, mackerel, monkfish, mullet, sardines, sea bass, tuna
Shellfish- Clams, crabs, cuttlefish, lobster, mussels, octopus, oysters, shrimp, squid
Cheeses and Yoghurt- buffalo mozzarella, feta, fresh and aged sheep and goat’s milk cheeses, mascarpone, ricotta, yoghurt
Sweeteners- Honey
The above list is not exhaustive- there are many other items used to produce Mediterranean menu items.
The following images provide an introduction into the beauty of the Mediterranean region and selected ingredients and dishes that you may find on Mediterranean menus in today’s society:
A Few Dish Ideas Mediterranean
Buffalo mozzarella salad with tender asparagus and roasted tomatoes
Rocket and salsa verde add a pleasant crisp to the dish
***
Ravioli of sweet potato and roasted garlic, wilted spinach
with a delicate saffron cream sauce and walnut praline
***
Linguine cooked with Atlantic salmon, slow baked red bell peppers and basil
Finished with cherry tomato vinaigrette
***
Tender breast of chicken filled with spinach mousse, seared scallop,
horseradish crushed potatoes and red wine Jus
***
Fillet steak and king prawn, wild mushroom polenta cake.
Beetroot jam and madeira glaze are the backdrops for this dish
***
Pan seared tapenade brushed snapper fillet
with clams and chickpeas in a herb broth
***
A variety of imported cheeses served with freshly baked bread,
water crackers, candied walnuts and fig salami
***
A Trio of Lemon. Lemon Tart, Lemon Sherbet and Lemon Curd Filled Crepe
***
Cuisine Focus- Cuisines by Region Listing
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Cuisines by Specification
• Mediterranean
• Modern European
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• Avant Garde- Molecular Gastronomy
• East meets West
• Fusion
• Californian
• Vegetarian
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The above list was compiled with the valuable assistance of no less than 24 passionate chefs from around the globe.
It is my endeavor to update this section on a regular basis by providing a detailed analysis of selected cuisines from this very listing. Who knows we might very well make our way through the entire list and discover more cuisines to add to the list along the way………
The next cuisine we will feature, or should I say cuisines are the selection filed under the China section within the above listing. You will be provided with a detailed analysis of each particular component of this extremely diverse cuisine.
