The Carolina Kitchen

Carolina Kitchen: Patricia’s Moore-Pastides new cookbook is more than recipes

sardis@ thestate.comSeptember 18, 2013 

  • If you go An Evening with Patricia Moore-Pastides

    Cooking classes at Columbia’s Cooking! $35 per person, 5:30-8 p.m. Sept. 24 or Oct. 15. Register by email or call (803) 576-5636. Columbia’s Cooking! is at 915 Greene St., Suite 101

    Book signings

    Wednesday, Sept. 18, noon-1 p.m., South Carolina State Library Center for the Book, 1500 Senate St. Free and open to the public, participants are welcome to bring a lunch (803) 734-8666

    Friday, Sept. 20, noon-2 p.m., Columbia Greek Festival, Sumter and Calhoun Streets. More info (803) 461-0248

  • More information

    Something else

    Moore-Pastides hopes that proceeds from the sale of this book will help fund a Health and Sustainability Project that would “grow” community gardens throughout South Carolina.

    The idea: USC has 14 campuses throughout the state. If there was an interest, proceeds from the book would be used to build raised beds at different campus locations. In exchange, that campus would identify a need within the surrounding community (be it a school, church or neighborhood organization) that would benefit from a raised bed garden and then build it. The project would be used as a learning tool while providing local residents with freshly grown fruits and vegetables.

Patricia Moore-Pastides’ latest cookbook “Greek Revival: From the Garden, Growing and Cooking for Life” is more than just a cookbook. It is a comprehensive look at the process of growing and then preparing fresh vegetables and herbs from your own garden.

It asks the reader, who may have never gardened before, to try their hand at something as small as a one-pot container filled with lettuces and herbs for a simple salad garden and to taste and learn the benefits of fresh-from-the-

garden produce. And asks the seasoned gardener to try something new, just for a change (in Moore-Pastides’ case, something new was bitter melon. Beautiful to look at, difficult to eat).

The book is targeted toward a young adult audience (published under the Young Palmetto Books imprint of USC Press, in collaboration with the South Carolina Center for Children’s Books and Literacy), but readers of any age will benefit and appreciate the details given for starting a garden or expanding an existing garden into a series of raised beds or beyond. Moore-Pastides’ hope is that if young kids become interested in growing vegetables, then they would be more open to eating them.

The book is divided into three sections: nutrition, gardening and cooking.

Each section gives a basic overview of the topic at hand and covers basic tools and techniques to get you or your young ones started in the garden and in the kitchen.

(In gardening, there is a how-to guide on composting and tips for reducing garden pests. In cooking, the recipes are sorted by the type of vegetables that you may have grown and provides easy-to-follow instructions that, with a bit of guidance, children can prepare.)

Moore-Pastides is a proponent of the Mediterranean Diet: a diet heavy on fresh vegetables and fruit with fish and plant-based proteins (beans, whole grains and nuts) and a moderate intake of dairy (milk, cheese and yogurt), extra virgin olive oil as the primary source of fat and moderate consumption of wine with meals. The foods are not processed and if there is meat in the diet, it should be used sparingly (almost as a flavoring rather than a serving) and as close to free range and hormone free as possible. Herbs can be used to add flavor rather than salt.

Recipes in this book were gleaned from friends and family and favorites from students that she has taught during classes at Columbia’s Cooking! In fact, there is only one recipe in this new cookbook that features meat (Parsleyed Meatballs in Cinnamony Tomato Sauce; it’s listed under the “Herbs” category).

After a chat, Moore-Pastides gave me a tour of the gardens behind the President’s House at USC.

She and gardener Charlie Ryan have planned and worked a formal garden with a pomegranate tree along one wall and beautiful purple hyacinth bean vine trailing along the gate opposite.

The bright magenta seeds of a bitter melon that has split open are a high contrast to the bright yellow fruit’s interior. The plant was an experiment in gardening: choose a plant or seed that you’ve never tried before just to see what happens.

Further along, what began as an attempt to create a formal herb and vegetable garden went awry when rosemary, which was being used as a border, ran amok.

Potted gardens (multiple plantings in a single large pot) include a salad garden with various lettuces, and a pizza garden featuring tomatoes and herbs.

While the summer gardening season is winding down, fall and spring are just around the corner. This is a great book to get you (and your family) motivated to try something new.

Arugula-Stuffed Fish Fillets with Fennel and Lemon Serves 4 4 fillets of branzino or red snapper 4 cups arugula sea salt black pepper 1 bulb fennel 2 small lemons 1 cup white wine 4 T extra virgin olive oil 2 lemons for juice 2/3 cup fresh parsley leaves, chopped

Heat grill or broiler to high.

Rinse and dry each fillet. Cut four pieces of aluminum foil large enough to fold into a packet with room for air.

Wash, stem and roughly chop arugula.

Place a quarter of the arugula on each piece of foil and lay the fish fillet on top of the arugula.

Season fish with salt and pepper.

Wash fennel bulb and cut in half. Remove the dense core (this can be composted). Slice remaining parts of bulb into long strips.

Cut two lemons into round slices.

Top fish with fennel and lemon.

Turn up the edges of each piece of foil to form a small bowl. Pour 1/4 cup of white wine and 1 tablespoon of olive oil over each fillet.

Fold aluminum to seal packets well, leaving a pocket of air.

Place packets on hot grill or under broiler and cook for 20 minutes.

Carefully remove packets from grill (or broiler) and open them and transfer contents to individual serving plates.

Squeeze lemon juice over the fish and sprinkle with chopped parsley. Serve with grilled vegetables.

Spinach, Feta and Dill Pies Makes 30 pieces 6 cups baby spinach leaves (about 10 ounces) 8 ounces sheep’s milk feta cheese 1/2 cup finely chopped fresh dill 1 egg sea salt and pepper to taste 1/4 cup butter (4 Tablespoons) 1/4 cup extra virgin olive oil 1/2 pound prepared frozen phyllo dough, thawed in the refrigerator for 24 hours before using

Preheat oven to 375

Wash and spin-dry spinach leaves. Roughly chop the spinach and place in large bowl. Add chopped dill.

Lightly beat the egg in a small bowl and pour into spinach and dill.

Using clean hands, blend the contents of the bowl so the egg coats the spinach and dill.

Crumble in the feta cheese.

Lightly sprinkle mixture with sea salt and black pepper.

Blend ingredients together with a wooden spoon and set aside.

Melt the butter in a saute pan and, when it is liquid, add the extra virgin olive oil and stir with a brush.

Remove the outer wrapper from the roll of dough. Cut roll into thirds. Place two-thirds of the dough back into the refrigerator.

Unroll the remaining dough on a clean surface and brush the top with the butter-olive oil mixture.

Place a tablespoon of spinach filling at the end closest to you and begin to fold the dough as you would an American flag (or paper football): lift the top two sheets if the dough from the lower left-hand corner and bring them across to meet the right edge of the dough; fold the dough straight upward and then across to the left edge; continue folding up and right, then up and left to create a triangle.

When packet is complete, brush entire exterior with butter mixture and place on a baking sheet.

Repeat process, starting with brushing top layer of dough with butter mix.

Leave enough room between packets so that they do not touch.

When baking sheet is filled, place in oven and bake pies 25-30 minutes or until they are golden brown.

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