Nancy Harmon Jenkins is a recognized expert on Mediterranean cuisines and the Mediterranean Diet, out of which has evolved her deep interest in regional food systems. She is a food writer and journalist, with numerous books and articles to her credit, including the forthcoming (in 2015) “Virgin Territory: An Exploration of the World of Olive Oil” (Houghton). Her other food books include “The New Mediterranean Diet Cookbook” (Bantam), “Cucina del Sole: A Celebration of the Cuisines of Southern Italy,” “Flavors of Puglia,” “Flavors of Tuscany” and “The Essential Mediterranean,” examining a dozen foods key to understanding Mediterranean cuisines. A former staff writer with The New York Times, Nancy continues to contribute to the Times in addition to writing for The Washington Post, Saveur, Food & Wine, the Wall Street Journal and other national and international publications. She is currently working on “The Four Seasons of Pasta” (Viking), with her daughter Sara, chef-owner of Porsena Ristorante in New York City.

Jenkins has lived and worked throughout the countries of the Mediterranean, at various times making a home in Spain, France, Italy, Lebanon and Cyprus as well as in Hong Kong and England. She now divides her time between a Tuscan farmhouse, where she makes her own olive oil, and a home on the coast of Maine where she was born and raised. In Italy, Jenkins conducts weeklong seminars on the culture and cuisine of extra-virgin olive oil. (In 2014, these will take place in Puglia in the autumn; plans are afoot for programs in Sicily in the spring.)

Jenkins frequently conducts lectures and workshops about various aspects of the Mediterranean Diet, especially olive oil. You can read more of her writing on her site,

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Don’t Buy The Myth: Here’s How Eggs Make A Healthy Diet Image

Sun, Sea & Olives: It’s the simplest, most basic of foods, the one cooks turn to when there’s nothing to eat in the house — because there’s almost always an egg or two or three available, ready to be scrambled into a quick supper, or tossed with hot pasta to make a rich carbonara or poached in chicken stock to turn that unassuming broth into chicken soup.

AolivesAnd it has to be the easiest thing in a cook’s repertoire: You know what they say about a hapless cook — she can’t even boil an egg!

Spring and eggs go together. That’s because as the light begins to strengthen and the grass starts to green, the hens begin to lay once more, which is why eggs are so closely tied to the two great Mediterranean spring festivals, Passover and Easter. The egg on the Seder plate and the colored eggs in the Easter basket are there to announce that winter is over and new life has begun. (Yes, I know the Seder egg is supposedly a stand-in for the sacrifice in the Jerusalem Temple, but it’s hard to resist spring symbolism all the same.)

Fortunately, eggs are starting to creep out from under the dishonor in which they were held for decades, vilified for high cholesterol content and banned from the tables of anyone who feared heart disease. No longer! Modern researchers agree that dietary cholesterol is not a problem for most people. Dietary cholesterol does not make elevated serum or blood cholesterol, which is more likely to be attributed to a diet high in saturated fat, or to unhappy luck of the genes.

Eggs pack a protein punch — and are chock full of vitamins and minerals

Eggs, as traditional kitchen folklore has always held, are good for you, an excellent source of protein, of course, low in total fat and with zero carbs and just 71 calories in a large egg. They are good sources of iron, selenium, phosphorus and riboflavin, as well as vitamin B12. They’re also well supplied with the antioxidants lutein and zeaxanthin, which protect against macular degeneration, among other benefits. Did your mother tell you eggs are good for your eyes? Mine did, and she was right!

Sun, Sea & Olives

One in an occasional series on the Mediterranean diet.

More from Zester Daily

» The ABCs of the Mediterranean diet save lives in a new way

» Mediterranean diet news isn’t new, but good to remember

» Which was first? The egg

» In search of good eggs

So get out the eggs and get to work.

But what kind of eggs will you buy? Cage free, free range, pastured, pasteurized, organic? The choice is confusing, but for the most and best flavor, my vote goes to eggs bought from the farmer who tends the chickens. Straight to the source, you’ll find out how those chickens are raised, what they’ve been fed and how long ago the eggs were laid.

Although brown eggs are favored in New England and white eggs preferred elsewhere, the flavor and goodness are exactly the same. But here’s an interesting fact to put in your egg file: Eggs in North America must be washed before they can be sold. Not a bad idea, you’re thinking? Think again. Eggs come with a natural protective coating that gets dissolved in the wash water. In Italy, where I live part of the year, eggs don’t have to be refrigerated, while in the U.S., I’m told, it’s best to keep them, if not refrigerated, in a very cool place to make up for their lack of protection. (You may find that eggs bought from the farmer have not been washed.)

And what about salmonella? If you think eggs are risky, cook them thoroughly, either hard-boiling or baking in cakes or cookies. Hard cooked eggs can quickly become deviled eggs, a seriously delicious if old-fashioned treat. Do them up Mediterranean style, mixing the yolks with a little mustard, some capers and a few green olives chopped together with fresh green herbs, the whole bound with a dab of olive oil and another dab of mayonnaise. Or serve them plain, garnished with a black- or green-olive tapenade.

Take a tip from the Italian kitchen and drop eggs, one after the other, into a bean-and-pasta soup, then serve up a poached egg with each soup portion, perhaps with a little Parmigiano-Reggiano sprinkled on top. Another dazzling Mediterranean egg trick I learned from Maria Jose San Roman, a great chef from Alicante in southeast Spain: Use gently fried eggs as a sauce to top sautéed potatoes. Cook sliced potatoes (in olive oil, of course), then arrange on a platter, season generously, and top with eggs similarly fried, the yolks basted with hot oil so that when they break they make a rich, golden sauce for the potatoes. Nothing could be simpler — or better.

One of my favorite Mediterranean treats consists of eggs served atop the sumptuously tasty concoction called shakshouka in North Africa and sciakisciuki on the island of Pantelleria in Italy. There’s a place in the delightfully shabby old city of Jaffa, Israel, called Dr. Shakshouka, a huge favorite with tourists. If you overlook the visitors, you can get a delicious shakshouka, often served with eggs, for lunch.

I played around with the recipe for a while and here’s what came out — salt-cured lemons are my own personal touch, but they give such a North African flavor that I couldn’t resist stirring them in at the end. You can make this hotter or sweeter as you wish by increasing or decreasing the ratio of paprika to chili. Another virtue of the sauce: You can make it ahead of time, even several days, and refrigerate until you’re ready to reheat and serve.

Shakshouka with eggs. Credit: Nancy Harmon Jenkins

Shakshouka with eggs. Credit: Nancy Harmon Jenkins


Makes enough for 2 to 3 main-course servings, 4 to 6 if part of a larger meal


1 teaspoon cumin seeds

1 teaspoon coriander seeds

6 tablespoons extra virgin olive oil plus a little more for garnish

3 or 4 sweet red (bell) peppers, cored and chopped, not too fine, to make 4 cups

4 to 6 garlic cloves, minced

1 large or 2 medium tomatoes, peeled and chopped not too fine

1 teaspoon sugar, if desired

2 tablespoons tomato concentrate dissolved in ¼ cup of hot water

1 tablespoon sweet paprika

1 or 2 teaspoons medium-hot ground or flaked chili pepper (Aleppo pepper if available), plus a little more for the garnish if you wish

Sea salt and freshly ground black pepper to taste

1 tablespoon capers, rinsed of excess salt

½ small salt-preserved lemon, slivered, if available

¼ cup finely chopped flat-leaf parsley

¼ cup finely chopped cilantro

4 or 6 large eggs


1. Roast the cumin and coriander seeds, stirring in a dry skillet on high heat, just until the fragrance starts to rise.

2. Remove the skillet from the heat and let it cool slightly before adding the oil, chopped peppers and garlic. Gently sauté the peppers and garlic in oil until the vegetables are very soft, 15 to 20 minutes.

3. Stir in the tomatoes, which will give off quite a lot of liquid. If the tomatoes are not fully mature, add a little sugar to bring out the flavor. Cook until most of the liquid has evaporated, then stir in the diluted tomato concentrate, along with the paprika and chili pepper.

4. Add the salt and black pepper. If the sauce is a little dry, add ¼ cup or more of water and cook down for another 15 minutes or so to bring all the flavors together and thicken the sauce slightly. The consistency should be that of a tomato sauce for pasta.

5. Taste and adjust the seasoning. When the sauce is ready, stir in the capers and the slivered salted lemon, if you have it (and if not, a good spritz of lemon juice will be fine). At this point, you can refrigerate the sauce if you’re not ready to make the eggs right away.

6. When you’re ready to continue, turn the oven on to 350 F.

7. Reheat the sauce over medium-low heat, then stir in the parsley and cilantro. Transfer the sauce to a lightly oiled baking dish.

8. Use a big serving spoon to make four to six large indentations in the sauce. Crack an egg and drop it into each indentation. Transfer the baking dish, uncovered, to the oven and cook the eggs just until the whites are set and the yolks are still a little runny, about 15 to 20 minutes. Do not overcook. If the eggs are not sufficiently set at this point, run the baking dish under the broiler for a minute or two just to firm up the eggs.

9. Remove from the oven and sprinkle each egg with a little more salt, black pepper and if you wish, ground chili pepper. Add a dribble of olive oil over all and serve immediately.

Note: It’s a good idea to serve crusty bread, toasted if you wish, for scooping up the sauce.

Top photo: Eggs in a basket. Credit: Nancy Harmon Jenkins

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The Perfect Cooking Style For Delectable Brassicas Image

Sun, Sea & Olives: If you’ve spent this apparently endless winter as I have, in the icy-cold, snow-raddled Northeastern U.S., you are by now, like me, longing for a bit of sunshine, a sprinkle of warm weather, a hint that spring is just around the next bend. But with yet another big snowstorm predicted to hit by midweek, I’m still counting on trustworthy brassicas to liven my table until the first asparagus starts to sprout.

AolivesAnd trustworthy those brassicas, aka cruciferous vegetables, are. (Why cruciferous? Before the flower opens, the four closed petals form a little cross atop the bud.) By any name, his big family covers an ample range of members, including, broccoli, Brussels sprouts, bok choy, turnips, wasabi and even radishes. All, without exception, are huge nutritional powerhouses, sources of important phytochemicals (plant-based, naturally occurring chemicals), especially of various carotenoid and sulfur-containing compounds that may be important cancer fighters. This is nutrition-speak for saying, yes, they are very, very good for you! You can taste it in their characteristic spicy pungency.

They are also, when properly prepared, incredibly delicious — though you wouldn’t think so from generations of picky eaters, including at least one president of the United States, who have turned up their noses, and rightly so, at the sulfurous aromas of overcooked broccoli and cabbage, evocative of nothing so much as boardinghouse (or boarding school) kitchens.

Brassica vegetables perfectly suited to Mediterranean cooking

But believe me, it takes no great cooking skills to bring these vegetables to their full glory. In fact, several family members (like radishes) benefit from little or no cooking at all. And Brussels sprouts, shaved on the blade of a mandolin (or, to save your fingers, in a food processor), can be tossed with a very simple dressing made from olive oil, lemon juice, a bit of lemon zest, a little spoonful of mustard and a big spoonful of Greek yogurt all mixed together then poured over the sprouts. Leave them to tenderize in the dressing for half an hour before serving, and, if you want a more substantial salad, mix in a chopped hard-boiled egg or two.

Brussels sprouts aren’t actually well known in the Mediterranean, but they should be because they grow well in the cold but not bitter winters that characterize much of the region. Even if not particularly identified with the Mediterranean, they still benefit from a Med treatment in the kitchen: oven-roasting, for instance. Stir halved sprouts with a chopped clove of garlic, maybe a little chopped onion, some slivers of thick-sliced pancetta or country ham, a couple of glugs of olive oil, a sprinkle of salt and lots of freshly ground black pepper, then spread them in a baking dish and set them in a hot oven (400 F) for about 20 minutes, stirring them up a couple of times, until the sprouts are crisp and brown on top and tender but not falling apart.

My all-time favorite member of this vast family, however, is totally Mediterranean, so much so that it was unknown in the United States except to Italian-American gardeners until just a few decades ago. That’s the vegetable known here as broccoli rabe or broccoli raab or rapini — all names that betray its origin in Italian market gardens, where it has long been a winter staple And my favorite way of cooking this delight goes back a long time to when I lived in Rome in the late 1970s and a tiny restaurant in the tiny Piazza Montevecchio offered orecchiette alla barese. Orecchiette are a famous Pugliese pasta — shaped like little ears, which is what orecchiette means. In the town of Bari, Italy, it’s traditionally served with this stupendous steamed broccoli rabe, the whole thing dressed with a mini-sauce of garlic, anchovies and crushed dried chili peppers steeped in hot olive oil.

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Broccoli rabe fresh at the market. Credit: Nancy Harmon Jenkins

I’ve made this dish for years — to me it’s the absolute quintessence of the Mediterranean eating, pasta, garlic and good oil with a terrific pungent green, totally vegetarian except for the anchovies (and if you leave them out, you’ll have to add more salt), totally healthful, quick and easy and loved by almost everyone who samples it.

When I made this for Sunday supper, I didn’t happen to have any orecchiette on hand, so I used the whole-wheat pennucce, which look like short, lightly ridged penne, from Benedetto Cavaglieri. That pasta-maker’s wares are available from Williams-Sonoma and a few other online providers. You could also use farfalle, conchiglie or fusilli.

Orecchiette alla Barese

Makes 4 servings


2 bunches broccoli rabe (aka rapini), weighing 1 pound each

Sea salt

2 garlic cloves, minced

3 tablespoons extra virgin olive oil

6 anchovy fillets, chopped, or cut to your size preference

1 small dried hot red chili, crumbled, or hot red pepper flakes to taste

1 pound orecchiette or similar pasta


1. Clean the broccoli rabe, discarding any wilted or yellowing leaves along with the tough part of the stems. Chop the broccoli rabe in pieces about 1 inch long. Rinse thoroughly and set aside.

2. In a large pasta kettle, bring about 4 cups of water to a rolling boil and add a generous spoonful of salt.

3. While the water is coming to a boil, start the garlic-anchovy sauce by adding the chopped garlic to the olive oil in a small saucepan. Cook over gentle heat just until the garlic bits are soft.

4. Stir in the anchovy pieces and use a fork to crush and mash them into the hot oil.

5. Add the chili pepper and stir. If the pasta is not yet ready, remove from the heat — but heat it again just to the sizzling point before pouring it over the pasta (see below).

6. Tip the pasta into the rapidly boiling water, stir with a long-handled spoon, and cover the pot. As soon as the water boils again, remove the lid and cook — orecchiette will take 12 to 15 minutes to become al dente.

7. Halfway through the cooking time, add the broccoli rabe to the pasta and stir to mix well. Continue cooking until the pasta is done — the broccoli rabe should cook just 5 to 6 minutes, so if you’re using something other than orecchiette, time it according to the package directions.

8. Have ready a warm serving bowl. Heat the olive oil sauce to sizzling if it has been removed from heat.

9. When the pasta is done, but still a bit al dente, drain the pasta and greens and turn them immediately into the warmed serving bowl. Stir to distribute the greens throughout the pasta, then dribble the hot garlic-anchovy-chili oil over the top. Toss again, adding a little more olive oil if you wish, then add a generous amount of ground pepper. Serve immediately.

(Note: Grated cheese is not appropriate with this pasta.)

Top photo: Pasta (pennucce) with broccoli rabe and garlic-anchovy-chili sauce. Credit: Nancy Harmon Jenkins

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Don’t Be Misled. Quality Imported Olive Oil Not A Myth. Image

I hardly think it needs saying, but I will say it anyway: Olive oil is the foundation of the Mediterranean diet, without which this vaunted eating style is simply a “sort of” — sort of vegetarian, sort of seafood-happy, sort of low in consumption of red meat, sort of devoted to whole grains and legumes.


But olive oil —  extra virgin olive oil — is what truly sets it apart, and extra virgin olive oil, with its combination of monounsaturated fats and a big component of antioxidants and other phytochemicals (plant-based, naturally occurring chemicals), is a vital part of the good health message we hear over and over about why we should eat the Mediterranean way.

So it was shocking to see the prominent headline displayed on a full page, suggestively tinted olive green, in the New York Times Sunday Week in Review section on Jan. 26, 2014:

“Extra Virgin Suicide”

And in slightly smaller type just below:

“The Adulteration of Italian Olive Oil”

Tuscan olives in early October. Credit: Nancy Harmon Jenkins

Tuscan olives in early October. Credit: Nancy Harmon Jenkins

“Why are you shocked?” asked my friend Beatrice Ughi, who imports, through her company, excellent oils from Italy. “You know it’s true.”

Yes, I know that some (a lot!) of Italian olive oil is not what it says it is on the bottle. And so is a lot of Spanish oil and a lot of oils from North Africa and the Eastern Mediterranean. But I know, too, that some of the best extra virgin oils in the world come from Italy, and it is painful to see all Italian oils tarred, as it were, with the same brush. How could a superior oil such as Badia a Coltibuono or Cappezzana from Tuscany, or Titone from Sicily, or Francesco Travaglini’s Il Tratturello from Molise, survive in a market in which they are universally condemned as fraudulent, probably not even Italian, possibly not even oil produced by the olive fruit? To my eyes (and to my palate), such a statement is seriously misleading, enough so as to question the wisdom of The Times’ editors in allowing it to be published.

Beyond that, the “article” (or however you describe a series of graphic images, like a comic strip, in the opinion pages) was rife with error and misinterpretation, so much so that I was not surprised to hear later that Tom Mueller, author of “Extra Virginity” (2011), to whom the designer of the graphic attributed all the information he purveyed, had divorced himself in no uncertain terms from the article. Later, The Times, too, published an elongated correction at the end of the graphic acknowledging that an earlier version “contained several errors” and that “several of [Mueller's] findings were misinterpreted.”

One of the most startling misinterpretations is that “69% of imported olive oil labeled extra virgin” for sale in the U.S. fails to “meet the standard” for that designation. This refers to an oft-cited report compiled at the University of California at Davis in 2010. (A second, somewhat more detailed report, was published in 2011.) The report was funded by Corto Olive and California Olive Ranch, two prominent California producers, and by the California Olive Oil Council, which exists to promote California oil.

Not surprisingly, the report raised eyebrows, given the uncomfortable sponsorship. But its statistical significance was also questioned, given the fact that only 14 “popular import brands” were sampled in three separate California locations. That makes a total of 42 oils sampled — hardly a significant number given the vast number of imported oils sold in this U.S.

I would be the last person to deny there is a lot of scam in imported olive oil, just as there is a lot in many other imported products, especially those that purport to be from Italy, which equates in many folks’ minds to quality. The food industry is, and always has been, a prime area for fraud, at least in part because most food is ephemeral in nature and the fraud will have disappeared by the time the good-food cops are on the case.

Do your research when buying olive oil

That said, with extra virgin olive oil, as with fine wine, as with Spanish jamón de bellota, as with English Stilton, the bottom line will tell you a good part of the story. You wouldn’t expect a $10 bottle of bubbly to contain Champagne, would you? If you’re spending $7.50 on a liter of oil, don’t expect it to be a fine, estate-bottled, Tuscan oil. The bottle alone, not including shipping costs, will not be covered by that price. Fine, hand-harvested, estate-bottled oils are not cheap, any more than fine Champagne, and that, it seems to me, goes to the heart of the problem. We too often treat olive oil as if it were mere kitchen grease — and in that sense, we get what we deserve and what we’re willing to pay for.

Beyond that, to assure you are buying high-quality olive oil, read the labels. I cannot say this often enough: Read the fine print. If an olive oil comes in a can or a dark glass bottle, if it has both harvest date and information about where it was processed and it is clearly written on the label, you can pretty much be certain it’s what it says it is. Not all oil will have that information and often, alas, the information will be in Italian or Spanish or Greek. But don’t let that throw you off: Learn what the important terms are in those languages (honestly, it’s easy), and read the labels.

In addition, find a merchant you can trust, either in a specialty shop or online. My most-trusted sources for great olive oil are the following (I am always eager to learn of others; please let me know of any you think are particularly reliable):

Manicaretti in Oakland, Calif., imports oil but distributes only to retail outlets and restaurants. If you see a particular oil on its website that interests you, however, you can find out from them where you might be able to acquire it.

As I write, I’m looking at a bottle of Marfuga extra virgin from Perugia in Umbria, available at It’s in a dark green bottle, and it has a “use by” date of February 2015, from which I can judge that it was probably produced in fall 2013 (and I also can get that from other information on the bottle). It’s a monocultivar, or monovarietal, oil made from moraiolo olives, one of the most characteristic Umbrian varieties. It’s also excellent olive oil, rich with complex flavors yet smooth on the palate. I used it to make the following simplest and best salad dressing:


½ a small clove of garlic, minced

½ teaspoon of sea salt or Maldon salt

1 tablespoon freshly squeezed lemon juice or good wine vinegar (not balsamic)

3 tablespoons extra virgin olive oil


1. In the bottom of a salad bowl, combine the garlic and salt and, using the back of a spoon, crush the two together to make a paste. Stir in the lemon juice or vinegar. When it is fully incorporated, whisk in the olive oil. Taste and adjust the seasoning, adding a little more salt, a drop or two more of acid, or another spoonful of oil.

2. When ready to serve, pile washed and dried salad greens on top and mix at table.

Top photo: A drizzle of fresh Tuscan olive oil. Credit: Nancy Harmon Jenkins

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Healthy Fish Sticks: They’re Not Just For Kids Anymore Image

Sun, Sea & Olives: It isn’t easy getting people to eat what they’re not used to, and if what they’re used to is a hefty steak and baked potato with butter and sour cream on top, it can take a lot of diplomacy to convince the guy (it’s almost always a guy) that fish and salad are a better choice. So what to do?


For people who’ve been eating the Mediterranean way for years — lots of vegetables, very little dairy, plenty of seafood, not much meat and an ample glug of olive oil on top — it seems like a no-brainer. The food is delicious even or especially if it’s good for you. How could you not like it? But what about those die-hard American beef eaters? How do you get them to switch to a Mediterranean diet and be happy doing so?

Slowly, slowly and little by little is my advice. Add fish once a week but make it really good — tempting, tasty, irresistible — as in the recipe below for breaded fried fish. Serve it with a spicy salsa made with diced fresh tomatoes, avocados and a little green chili or make a tomato sauce, just like a pasta sauce, only add plenty of crushed red pepper, a bit of cumin and a spritz of lemon juice to liven things up. The walls of culinary resistance may come tumbling down and soon enough you’ll be serving, and loving, braised salmon, crisp green salad and bitter greens to take the place of that baked potato.

Better than an ode to childhood meals

These breaded fried fish sticks are really just a healthy step or two away from the frozen fish fingers that were once every mother’s staple, but making them at home means you can make them so much more healthful. First of all, make your own breadcrumbs from whole-grain bread just by whizzing stale chunks of bread in the food processor until they’re the right consistency. To give bread crumbs more crunch, toast them in a dry skillet over medium heat, tossing and stirring until they are golden. For added crunch, stir a couple of tablespoons of finely chopped or ground walnuts or almonds into the breadcrumbs. And use extra virgin olive oil for frying — no, not the $30 a half-liter bottle that you got from the gourmet shop. There are plenty of cheaper alternatives that are well-made extra-virgins. California Olive Ranch, for instance, is offered on at around $14 per 25.4 ounce bottle — if you buy a case of 12 bottles. And Academia Barilla’s 100% Italiano is $34 for a 3-liter tin, also available online. Both of these are in my experience excellent all-purpose oils that won’t break the bank.

Fried Breaded Fish Sticks

Use a meaty, white-fleshed fish for this; cod, haddock, halibut or hake are all good choices. Buy boneless fillets or have a whole fish boned and filleted. To approximate 2 pounds of fillets, you will need 4 pounds of whole fish (sometimes called “round weight”).

Makes 4 to 6 servings


Fish frying. Credit: Nancy Harmon Jenkins

Fish frying. Credit: Nancy Harmon Jenkins

2 pounds white-meat fish fillets (see suggestions above)

½ cup unbleached all-purpose flour

½ cup whole wheat flour

1 teaspoon fine sea salt

¼ to ½ teaspoon ground chili pepper

1 egg

1 cup toasted bread crumbs, preferably made from whole grain bread

¼ cup finely chopped or ground walnuts or almonds

½ cup extra virgin olive oil

Garnish: Tomato sauce, tomato-avocado salsa, or plain lemon juice


1. Rinse the fish fillets and pat them dry. Run your hands over the fillets to be sure all the pin bones have been removed. If any remain, use tweezers to pull them out.

2. Cut the fillets in smaller pieces, either one piece to a serving or, if you wish, make fish fingers, about 1 inch wide by 2½ inches long.

3. Set out three soup plates. Put the two flours and the salt in one plate and toss together with a fork. Crack the egg into the second plate. Add a teaspoon of water and beat the egg and water together with a fork. Combine the bread crumbs and nuts in the third plate.

4. Dip a piece of fish in the flour, turning it to coat lightly all sides. Shake off any excess. Then dip it in the egg, again turning to coat lightly all sides and letting excess drip off. Finally dip the piece in the bread-crumb-nut mixture, pressing well to let the crumbs adhere to the fish on all sides. Set each fish piece on a wire rack to dry slightly while you finish all of them.

5. Add the oil to a heavy skillet large enough to hold a number of fish pieces in a single layer and set the skillet over medium heat. When the oil begins to shimmer slightly, add as many fish pieces as you comfortably can fit in the pan. The fish should sizzle and brown on one side in 3 to 5 minutes; turn gently, using tongs, and brown the other side. Resist the temptation to keep turning the fish — that will reduce the amount of oil absorbed. When each piece is done, set it on a rack covered with paper towels. (If you’re doing a lot of fish, you might want to transfer the drained pieces to a very low oven — 150 F to keep warm.)

6. When all the fish is done, serve immediately, accompanied by tomato sauce (recipe below), or make a simple tomato-avocado salsa with chopped red onion, a little green chili and basil.

Tomato Sauce

This is a variation on the simple tomato sauce I often serve with pasta. Serve it as is or spice it up with cumin, crushed red chili pepper and a spritz of lemon juice.

Makes about 2 cups of sauce


2 garlic cloves, sliced very thin

1 small green jalapeño pepper, seeded and thinly sliced (optional)

2 tablespoons extra virgin olive oil

1 (28 ounce) can of whole peeled tomatoes

1 tablespoon minced fresh herbs (flat-leaf parsley, basil, rosemary, thyme) or ½ teaspoon ground cumin

Juice of half a lemon or to taste

Sea salt and freshly ground black pepper


1. Combine garlic, jalapeño if using, and oil in a saucepan and set over low heat. Let cook very gently, just until the vegetables are softened, but do not let them brown.

2. Add the tomatoes with their liquid and raise the heat to medium low. Add in the minced fresh herbs or the cumin. Simmer while breaking up the whole tomatoes with the side of a spoon as they cook down and the sauce thickens.

3. When the sauce is very thick (after 20 or 30 minutes of simmering), remove from the heat and purée the contents of the pan in a food processor or blender or using a vegetable mill or handheld blender. Taste and add lemon juice and salt and pepper to taste.

Note: If you don’t use all the sauce, it will keep for a week in the refrigerator. You can also freeze it in half-cup quantities to use later for pasta, pizza or in place of commercial ketchup.

Top photo: Fried breaded fish sticks with tomato sauce. Credit: Nancy Harmon Jenkins

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Pizza Can Be Healthy? It Is, If You Make It Mediterranean Image

Sun, Sea & Olives: Pizza is health food? Yes, it is, at least in the Mediterranean, and that doesn’t mean pizza with beans and tofu, either. Make dough with part whole-wheat flour, keep the toppings simple, don’t overload the cheese, and truly you will have something good to eat, simple to make and totally nourishing. Best of all, in my experience, rare is the child who does not love pizza. Even the pickiest eaters will happily munch on a slice of pizza fresh from the oven.


Incidentally, pizza is also a great way to introduce kids to the pleasure of making their food, especially if you give them a choice of toppings to play around with.

Good pizza starts with good dough

Basic pizza dough, according to Neapolitans who know more about it than anyone else, is nothing but flour, water, salt and leavening from dough made the day before — what we call sourdough, though it shouldn’t be sour at all.

In the absence of sourdough, I make pizza dough with a very small amount of instant yeast and add a couple of tablespoons of extra virgin olive oil to make it supple.

I make a starter dough a day or so in advance to give it plenty of time to develop flavor. But this recipe works just as well if you make it all at once, just giving it an hour or so to rise. While the dough is rising, you can caramelize a couple of big, fat onions sliced very thin and make a simple tomato sauce.

What else will you need? Olives — black or green or both? Anchovies if you love them (most kids don’t)? Fresh mushrooms to slice and sauté briefly in olive oil? Fresh, ripe tomatoes sliced not too thin? Garlic sliced the same way? Sweet peppers or perhaps a little chili pepper? Thinly sliced sausage or ham? Cooked greens (kale is wonderful on pizza if handled right)? Ricotta or fresh goat’s cheese? Mozzarella (only the finest kind — not that rubbery stuff from the supermarket)? Flaked tuna? And hard cheese — parmigiano is preferable but a well-aged cheddar will do — to grate on top.

The possibilities are endless; just don’t make pizza a catch-all for what’s tucked in the back of the refrigerator. Remember, fresher is better, and simpler is best of all. The most famous pizza in the world is pizza margherita, made with garlic-enhanced tomato sauce, mozzarella and fresh basil, the leaves torn over the top of the hot pizza when it comes from the oven. Red, white and green, the simple colors of the Italian flag.

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Pizza dough. Credit: Nancy Harmon-Jenkins

Pizza Dough

Makes enough for four 8- to 10-inch pizzas.


2 cups whole-wheat flour

1 teaspoon instant yeast

1½ to 2 cups warm water

2 cups unbleached all-purpose flour

2 tablespoons plus ½ teaspoon extra virgin olive oil

1 teaspoon sea salt


1. Combine  in a bowl 1 cup of whole-wheat flour with the yeast, then stir in 1 cup warm water. Don’t worry if it’s pretty sloppy. Cover with plastic wrap and set aside in a cool place to rise overnight.

2. The next day (or that evening) add the remaining cup of whole-wheat flour. Set aside ¼ cup of all-purpose flour to use on the board and add the remaining 1¾ cups to the dough along with ½ cup warm water, 2 tablespoons of the extra virgin olive oil and a good big pinch of sea salt. Mix all together, then knead in the bowl.

3. When everything has come together, turn it out on a board lightly floured with the remaining ¼ cup of flour. Knead, gradually incorporating the extra flour, until the dough has lost its stickiness. (If necessary, add a little warm water.)

4. Rinse and dry the bowl and smear the remaining ½ teaspoon of oil around the inside. Turn the ball of dough in the oil to coat on all sides, cover once more with plastic and set aside to rise until doubled — about 1 hour. While the dough is rising, make caramelized onions.

Caramelized Onions


1½ to 2 pounds fresh yellow onions, peeled, halved and sliced

¼ cup extra virgin olive oil

Sea salt and freshly ground black pepper


1. Combine the sliced onions and olive oil in a deep, heavy sauté pan or skillet. Set over medium-low heat and cook very slowly, stirring frequently, for about 30 minutes, until the onions are thoroughly melted and almost dissolved in the oil.

2. Stir in salt and pepper. You may use the onions as-is on the pizza, but if you want to caramelize them, pulling out more of their natural sweetness, raise the heat to medium and continue cooking and stirring another 15 to 20 minutes, watching constantly to be sure they don’t burn. When the onions are done to your liking, remove from the heat and taste, adjusting the seasoning. While the onions are cooking, make tomato sauce.

Tomato Sauce

Use top-quality canned tomatoes with no added seasonings beyond salt.


2 garlic cloves, sliced very thin

2 tablespoons extra virgin olive oil

1 (28-ounce) can of whole peeled tomatoes

1 tablespoon minced fresh herbs (flat-leaf parsley, basil, rosemary, thyme)

Sea salt and freshly ground black pepper


1. Combine garlic and oil in a saucepan and set over low heat. Let cook very gently just until the garlic is softened, but do not let it brown.

2. Add the tomatoes with their liquid and raise the heat to medium low. Add in the minced fresh herbs. Simmer while breaking up the whole tomatoes with the side of a spoon as they cook down and the sauce thickens.

3. When the sauce is very thick (after 20 or 30 minutes of simmering), remove from the heat and purée the contents of the pan in a food processor or blender or using a vegetable mill or handheld blender. You should have  about 2 cups of sauce. Taste and add salt and pepper.

Mediterranean-Style Pizza


1. Preheat the oven to 500 F.

2. Punch down the dough, knead it again briefly, then cut into four or five pieces (if you’re using a kitchen scale, each should weigh about 8 ounces).

3. Roll a piece into a ball then, using a rolling pin, roll it out into a disk. Don’t be concerned about rolling a perfect circle — your disk can be oblong or even totally misshapen. The important thing is that the dough should be roughly the same thickness throughout the disk. If you want to be Neapolitan, you can raise a dough edge around the disk, but it’s OK to have it perfectly flat too.

4. Lightly oil a cookie sheet. Stretch the dough on the sheet and dribble a little oil on top. Spoon on the tomato sauce in a thin layer, not trying to cover the dough entirely with sauce. Spread some caramelized onions over the top. Then add other toppings, perhaps dabs of goat cheese, feta or ricotta, maybe a few little cherry tomatoes sliced, or thinly sliced red and green peppers, or some anchovies or squares of bacon or ham. But don’t try to put all of this on top — just experiment with the different pizzas you have available.

5. When the topping is finished, sprinkle some grated cheese over it and dribble on more oil. (Note: If you use cooked kale, spinach or another green vegetable on top, cover the vegetable well with grated cheese and/or oil to keep it from burning in the hot oven.)

6. Slide the sheet into the oven and bake 10 minutes, by which time the dough should be cooked through and everything on top sizzling merrily. Remove, slice and consume immediately.

Top photo: Cooked pizza. Credit: Nancy Harmon Jenkins

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The ABCs Of The Mediterranean Diet Save Lives In A New Way Image

Sun, Sea & Olives: Thumbs up yet again for the Mediterranean diet. Those tireless researchers in Spain who brought us the good news a year ago about positive effects on heart disease and stroke from following a Mediterranean-style diet have added to their pitch: It now looks as though the Med diet can also be beneficial against diabetes, especially among older adults at high risk for heart disease. This is all part of the same large-scale study of the effects of the Mediterranean diet on cardiovascular disease that has been ongoing among several different medical centers in Spain.

Experts, including the Joslin Diabetes Center and the American Heart Association, tell us there’s a clear relationship between diabetes and heart disease. Heart disease and stroke are the main causes of death and disability among diabetics; furthermore, adults with Type 2 diabetes are two to four times more likely to suffer heart disease or stroke than adults without it. So preventing heart disease could begin with preventing Type 2 diabetes.

The details of the latest study-within-a-study are in the January 2014 issue of The Annals of Internal Medicine, Vol. 160, No. 1. The conclusion is already drawing attention from medical and public health establishments. Most significant are the ages of the 3,500 participants (between 55 and 80) and the length of the study (more than four years), indicating, in the words of the lead author of the study, Dr. Jordi Salas-Salvado, that “it’s never too late to switch.” Even for older adults with several markers for a strong risk of heart disease, even without calorie restriction, even without increasing exercise, changing to a Mediterranean-style diet can bring positive results. (And if you do cut calories and bump up the exercise, so much the better.)

And it’s not just diabetes. The Mediterranean diet is also known to be protective against other catastrophic illnesses — heart disease, stroke, high blood pressure (hypertension), certain cancers and neurological decline. Beyond that, the evidence is clear that people who follow a Mediterranean type of diet often not only live longer but have a healthier old age.

Mediterranean diet is simple, easy, inexpensive

So what is this Mediterranean diet that we keep hearing so much about?

I’ve been fortunate for much of my adult life to live, work, cook and raise a family in several Mediterranean countries, and I’ve spent much of the past 20 years studying the diet from that perspective — that is, not of a scientist, a nutritionist or a chef, but simply a person who wants to provide herself, family and friends with good, healthy food and to grow old gradually but gracefully with most systems still in place.

It’s puzzling to me why more people don’t seem able to make the relatively effortless and uncomplicated switch to a Mediterranean way of cooking and eating. After all, it’s simple, it’s easy, it’s not expensive. It requires no ingredients that aren’t readily available in any well-stocked supermarket and no techniques for which a culinary degree is necessary. Anyone who knows how to boil water or fry an egg, anyone who has access to a good supermarket, anyone who’s willing to buy into the idea that investing a bit of time in preparing food is an investment with terrific payoffs in terms of satisfaction as well as good health — anyone like that ought to be able to do this.

If you’re timid, here are a few principles to start you off:

  • Increase the amount of vegetables you consume, especially fresh, seasonal vegetables like, right now, spicy greens, squashes and root vegetables.
  • Replace most of the red meat (beef, pork, lamb) in your diet with fish and legumes — eat fish three times a week, beans at least twice. (That includes lentils, chickpeas, fava, black beans, borlotti and many others — just Google “legumes” for a look at this astonishingly broad category.)
  • Substitute extra virgin olive oil for the other fats you now consume, whether butter or vegetable oils. Use it as a garnish, but use it also for cooking — it is simply not true that you can’t cook with extra virgin.

And here’s a quick and easy recipe, incorporating olive oil and lots of vegetables, to get you on the road to a healthy Mediterranean diet and a more delicious way to eat. Serve this on top of a brown rice pilaf topped with chopped almonds, maybe accompanied by a salad of greens and avocados, and you’ll have a complete meal that is undeniably good-tasting and even more undeniably good for you too:

A Medley of Roasted Winter Vegetables

You may use any of a number of different winter vegetables, mostly roots, for the dish, but count on at least a pound plus a little more for each person, not including garnishes like chili peppers and chopped herbs. To make 4½ pounds of vegetables, I assembled 2 medium beets, 1 smallish celery root, 1 medium sweet potato, 5 small carrots, 2 small white turnips, 2 fat leeks and 6 small potatoes.

Makes 4 servings


4½ pounds assorted vegetables

2 or 3 garlic cloves

2 celery ribs

2 fresh green chili peppers

Half a medium fresh red sweet (bell) pepper

About ⅓ cup extra virgin olive oil

Sea salt and freshly ground black pepper to taste

Pinch of red chili flakes, if desired

Juice of half a lemon

About ¼ cup minced fresh green herbs (flat-leaf parsley and basil, thyme, rosemary or chives)


1. Set the oven on 400 F.

2. Prepare the vegetables, peeling and trimming them, then cutting them into regular cubes or chunks, not more than 1 to 1½ inches on a side. Coarsely chop the garlic. If using beets, keep them separate from the other vegetables so they don’t bleed their deep, ruddy color into the paler roots. If using leeks, trim, wash and slice about ½-inch thick and set aside. Slice the celery ½-inch thick and set aside. Trim the peppers, sliver lengthwise and set aside.

3. Bring a tea kettle of water to a boil.

4. Combine all the vegetables except the beets, leeks, celery and peppers. In an oven dish large enough to hold everything, toss the vegetables with ¼ cup of oil and the salt and pepper. Add a pinch of red chili flakes if you wish. Stir in the lemon juice and add boiling water to come halfway up the vegetables.

5. In a separate, smaller oven dish, toss the beet chunks with the remaining olive oil plus salt and pepper. (No need to add lemon juice or boiling water.)

6. Set the two dishes in the preheated oven and let them roast, uncovered, for about 25 minutes or until the vegetable chunks are tender all the way through.

7. Remove both dishes from the oven. Add the sliced leeks and celery, along with the slivered peppers, to the vegetable medley and stir everything together so the browned vegetables on top of the dish are mixed in and the paler ones on the bottom are brought to the top. Return the dish to the oven for an additional 15 minutes of roasting.

8. When the main vegetable dish is done, remove and spoon the beets, with some of their juices, into the rest of the vegetables. Sprinkle with the fresh herbs and serve immediately. Note that this is also a dish that does not have to be served piping hot from the oven. Many people prefer it at room temperature or a little warmer.

Variations: You could add a cup or two of cooked beans or chickpeas (garbanzos) to the vegetables after they’ve finished roasting; you could also add a handful of small cremini mushroom caps along with the leeks and celery to the final roasting. If you have leftovers, purée them in a blender or food processor with some chicken or vegetable stock and reheat to make an old-fashioned but deeply satisfying classic French potage bonne femme.

Top photo: You can include vegetables such as carrots, turnips, leeks, sweet potatoes and chili peppers in your roasted vegetable medley. Credit: Nancy Harmon Jenkins

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