Weekend Cooking: The Forest Feast: Mediterranean by Erin Gleeson

When The Forest Feast: Mediterranean by Erin Gleeson (Abrams, Sept. 17) appeared on my doorstep (thanks to the Abrams Dinner Party), I think I let out a huge Woop! I learned about the Forest Feast last year, when another member of the Abrams Dinner Party shared a black pepper shortbread recipe from one of Gleeson’s earlier cookbooks.

That recipe was so easy and so delicious, I immediately went to the Forest Feast website to explore some more. While there, I signed up for Gleeson’s newsletter. Then I ordered two of her cookbooks. I guess you could say I’m a fan.

The first thing you’ll notice when you open a Gleeson cookbook, is just how absolutely gorgeous it is. Each page is a work of art, with photos, drawings, interesting fonts, and beautiful colors (see the scans; click to enlarge). The second thing is that the vast majority of the recipes are what I would call “simple perfection,” meaning they are easy to make, pretty to look at, and incredibly yummy.

The Forest Feast: Mediterranean is the result of a three-month journey Gleeson took with her husband and young sons. They traveled from Spain to France and to Italy and then went west to Portugal, before flying from Madrid home to California. They stayed in some places for a month and others for a week, and spent a lot of time exploring, photographing, and tasting and eating.

The recipes in The Forest Feast: Mediterranean are adapted from the food the Gleesons discovered on their trip. As Erin says, “the recipes . . . are inspired by the local dishes and ingredients we saw”; they are not necessarily authentic. I say, authentic shmawthentic: the flavors are spot-on.

Another aspect of the this cookbook I appreciate is that all the ingredients are readily available, even in my small town. Pasta, vegetables, fruits, and grains form the foundation of the dishes Gleeson created. No need to order special spices or exotic sauces; just pop down to your regular grocery.

I’ve had very few cookbooks over the years that beg me to make pretty much every single recipe found within the covers, and Forest Feast: Mediterranean is now in that elite club. I truly want to try all the snacks, salads, side dishes, and pastas as well as the cocktails and desserts.

• Avocado and Bean Salad • Farro–Cucumber Salad
• Onion and Fig Tartines • Portobello Empanadas
• Gnocchi and Cauliflower Casserole • Spaghetti with Chard and Garlic
• Parmesan-Crusted Tomatoes • Herbes de Provence Winter Vegetables

The pasta dish shown above at the right (my photo) was inspired by Gleeson’s Lemony Pasta Fagioli recipe, which was presented as a simple side dish. I doubled the orecchiette and added some blanched kale to turn it into a main dish that lasted two nights. One of the secrets to this recipe is the blanched and sautéed very thin lemon slices. Seriously delicious.

Recommendation: In case you couldn’t tell, I wholeheartedly recommend this cookbook to everyone—experienced and relatively new cooks alike. The recipes are all vegetarian (not vegan), but omnivores need not shy away. I promise I haven’t finished with Erin Gleeson’s Forest Feast: Mediterranean: I bet we eat at least one dish from this cookbook every single week for many months to come. Meal planning just got dead easy.

As proof for how easy it is to re-create Gleenson’s Forest Feast: Mediterranean dishes, see my photo of the following sweet potato recipe. [Note from BFR: I liked the leftovers cold with lunch.]

Sweet Potatoes with Feta Dressing
Serves 4

1. Cube 4 medium sweet potatoes (no need to peel) & lay out on a baking sheet. Drizzle generously with olive oil & sprinkle with salt & pepper.
2. Roast at 425°F (220°C) for 30 min or until fork-tender.
3. For the dressing, use an immersion blender to combine 2 tablespoons milk, ⅓ cup (50 g) crumbled feta, 1 tablespoon olive oil, 2 teaspoons rice vinegar & a pinch of nutmeg.
4. Drizzle potatoes with the desired amount of dressing & sprinkle with chopped scallions. Serve warm or at room temperature.

Note: Recipe and scans are used here in the context of a review and as part of the Abrams Dinner Party. All rights remain with the original copyright holders.

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