As featured in 805 Living Magazine, September 2019.
Bring a taste of the Mediterranean home with Ojai Valley private chef Robin Goldstein’s new cookbook, Crafting a Meal Mediterranean Style (M27, September 2019; privatechefrobin.com).
“Crafting a meal means more than just recreating recipes,” Goldstein explains. “For me, kitchens are magical places. I love entertaining, and it’s a great way to get everyone together for a relaxing evening in the comfort of your own home. Simplified home cook–friendly recipes can be adapted to your tastes and what’s in season.” Her latest collection includes recipes for busy family weeknights as well as weekend entertaining with shared platters and tapas—foods, Goldstein says, “your guests will truly enjoy.”
For this edition, Goldstein handpicked her favorite dishes from the coasts of Spain, the Provence region of France, Italy, the Greek Islands, the Middle East, and Morocco. “Each culinary influence adds another dimension to the whole,” she says. She shares this recipe from its pages.
Green Shakshuka, from Robin Goldstein,
Crafting a Meal Mediterranean Style (M27 Editions, 2019).
Traditionally eggs poached in a spicy chili tomato sauce, this savory green shakshuka is a slightly different take on the classic Middle Eastern dish. In Israel it’s breakfast food, a one-skillet recipe of baked eggs to start the day with, a perfect way to celebrate garden greens. Serve it with a pile of pita or challah on the side.
1 bunch of leeks, sliced thin (about 2 cups) and washed well
2 tablespoons olive oil
3 garlic cloves, sliced
6 cups washed and chopped mixed kale, Swiss chard, and spinach
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh dill
1/4 cup chopped fresh oregano
1 teaspoon red chile flakes
Pinch of nutmeg
1 teaspoon sea salt
Ground black pepper
1/2 cup crumbled feta
2 tablespoons za’atar spice blend
Shake water off the leeks and sauce in an ovenproof frying pan with olive oil until leeks are soft, about 10 minutes. Add the garlic and cook an additional minute. Stir in the chopped greens and cook until leaves are wilted, 4 to 5 minutes, stirring occasionally. Add the fresh chopped herbs, red chile flakes, nutmeg, salt, and a few grinds of pepper.
Preheat oven to 400. In the same pan, create eight nests of greens, break an egg into each well, and top with crumbled feta. Bake for 5 to 10 minutes or until eggs are done to your liking. Scatter with za’atar spices and serve immediately.
Recipe adapted with permission from Robin Goldstein, Crafting a Meal Mediterranean Style (M27 Editions, 2019). —Leslie Dinaberg
Click here to read this story as it appeared in 805 Living magazine, September 2019. 805 Living Pulse Sept 2019