Radically Simple: Brilliant Flavors with Breathtaking Ease might be most useful in the summer months, so here’s a way for someone to get an autographed copy.
One lucky winner will be randomly chosen on Monday, July 23. Here’s how you can enter:
1) Comment below letting me know what your favorite summer “go to” recipe or meal is. If you’d like to share a recipe, so much the better.
2) For an extra entry share this post on Facebook or Twitter and comment letting me know that you have done so.
A few quotes about Radically Simple:
“Chosen as one of the most important cookbooks of the past 25 years.” — Cooking Light Magazine
“Gold’s global palate and talent for distilling a dish’s essentials put her in a Minimal(ist) league of her own.”–Christine Muhlke, New York Times
“Rozanne Gold is the personal trainer of food writers. She wrings stylish, streamlined, fabulous results with inspired combinations.”–Julia Moskin, New York Times
Here are a few recipes for a wonderful summer meal:
This is incredibly refreshing and lasts, surprisingly, up to 5 days in the fridge. Even kids love it. Make sure all the ingredients are icy cold before assembling.
2 large cucumbers, peeled
1 1/2 cups plain Greek yogurt
1/2 cup coconut milk, chilled
1/4 cup chopped fresh mint, plus julienned mint for garnish
1 1/2 teaspoons cumin
2 tablespoons olive oil, plus more for drizzling
1/3 cup finely minced red bell pepper
Cut the cucumbers in half lengthwise and scrape out the seed with a spoon. Cut the flesh into pieces and put in a blender with the yogurt and coconut milk. Sliver the dark green parts of the scallions and set aside for garnish. Chop the white and light green parts and add to the blender with the chopped mint, cumin, and oil. Process for several minutes, until smooth; add salt. Ladle into bowls. Garnish with slivered scallion greens, julienned mint, bell pepper, and a drizzle of oil. Serves 4
Grilled Tuna with Lemony Tahina, Greens & Pomegranate Seeds
This dish is made with both fresh cilantro and ground coriander seed. The first perfumes the fragrant tahina sauce; the latter contributes its aroma to the fish.
1/2 cup tahina
1/3 cup fresh lemon juice
1 medium garlic clove
1/2 cup chopped cilantro
5 tablespoons olive oil
4 thick tuna steaks, 6 ounces each
2 tablespoons ground coriander
1 1/2 teaspoons ground cumin
4 ounces mesclun
1/3 cup pomegranate seeds
Combine the tahina, lemon juice, garlic, and cilantro in a food processor. Process, slowly adding 1/2 to 2/3 cup cold water, until smooth and thick. Add salt and pepper. Drizzle 3 tablespoons of the oil all over the tuna steaks and season with salt. Mix the coriander and cumin on a plate; rub into the fish. Heat a ridged cast-iron grill pan over high heat. Sear the tuna 2 minutes on each side. Keep the tuna very rare. Toss the mesclun with the remaining 2 tablespoons oil. Add salt and divide among 4 plates. Place the tuna on the greens. Pour the tahina sauce over the fish and scatter with the pomegranate seeds. Serves 4
Orange Flower Strawberries & Mint Sugar
While this recipe can be made all year long, it is sensational right now — when berries are at their peak.
2 pints very ripe strawberries, hulled and halved
1/2 teaspoon orange flower water
6 tablespoons granulated sugar
1/4 cup coarsely chopped fresh well-dried mint leaves
1/2 cup crème fraîche
2 tablespoons confectioners’ sugar
Toss the berries with the orange flower water and 1 tablespoon of the granulated sugar. Put the remaining 5 tablespoons granulated sugar and mint in a food processor and process until incorporated. Divide the berried among 4 glasses and sprinkle with the mint sugar. Combine the crème fraîche with the confectioners’ sugar and dollop on top. Serves 4