Mediterranean Cooking at its Finest: Simply ZOV is Simply Spectacular

Flipping through the gorgeous pages of Simply ZOV, I have come to the realization that this book is destined to obtain a spot on my easy to reach shelf of timeless cookbooks. Making its home next to classics such as the Joy of Cooking, these beautifully photographed and meticulously, yet simply, designed recipes have granted this book a permanent residence in my cookbook shelf.

What I love about this cookbook, besides the incredible photography, is how the famous internationally acclaimed restaurant ZOV’s has turned complex and intricate dishes into simple home recipes without removing the splendor and delicious taste.

Preceding each recipe in this cookbook of Rustic classics with a Mediterranean twist is a memory from founder Zov herself in which she transports you through time and around the globe through her memories and descriptions of her culinary heritage.

Here are two of my favorite recipes from the cookbook:

Appetizers: Grilled Eggplant, Olive and Tomato Bruschetta

Ingredients
1 medium eggplant, cut into ½-inch-thick slices
6 tablespoons extra-virgin olive oil, divided
16 ½-inch-thick diagonally cut baguette slices
2 plum tomatoes, seeded and diced
½ cup kalamata olives, pitted and diced
¼ cup chopped fresh basil
2 tablespoons chopped fresh cilantro
3 tablespoons drained capers
2 tablespoons finely chopped shallots
2 teaspoons fresh lemon juice
¾ teaspoon kosher salt
¼ teaspoon freshly grated Parmesan cheese
Flat-leaf parsley sprigs, for garnish

Directions
Prepare the barbecue (medium-high heat). Brush the eggplant slices with 2 tablespoons of olive oil and grill until tender and charred on both sides with grill marks, about 12 minutes total. Set aside until cooled slightly. Coarsely chop the grilled eggplant and set aside.

Meanwhile, preheat the oven to 400 degrees Fahrenheit. Spoon 2 tablespoons of the olive oil onto a baking sheet and dip both sides of the bread slices in the oil to coat lightly. Arrange the bread slices in a single layer on the baking sheet and bake until golden brown and crisp, about 12 minutes.

Toss the eggplant pieces, tomatoes, olives, basil, cilantro, capers, shallots, lemon juice, ¾ teaspoon salt, pepper and remaining 2 tablespoons of olive oil in a medium bowl. Season the mixture to taste with more salt. You will have about 3 ½ cups of the eggplant mixture. Divide the mixture evenly among the toasts and sprinkle with Parmesan. Garnish with parsley sprigs and serve.

Dessert: Simple Moist Carrot Cake

Ingredients
1 cup walnuts, coarsely chopped
1 cup sweetened flaked coconut
2 ½ cups all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
2 cups granulated sugar
½ cup (packed) golden brown sugar
4 large eggs
1 ½ cups canola oil
¾ cup buttermilk
3 cups shredded peeled carrots (from about 1 pound)
1 8-ounce can crushed pineapple with juices
Frosting
2 8-ounce packages cream cheese, at room temperature
6 tablespoons (3/4 stick) unsalted butter, at room temperature
1 ½ teaspoons vanilla extract
1 ¾ cups powdered sugar

Directions

Make the Cake: Preheat the oven to 350 degrees Fahrenheit. Place the walnuts on a baking sheet and bake until slightly browned and fragrant, stirring occasionally, about 8 minutes. Scatter the coconut over another baking sheet and bake until golden brown, stirring occasionally so that the coconut browns easily, about 10 minutes. Set the toasted walnuts and coconut aside to cool. Maintain the oven temperature.

Butter a 13x9x2-inch metal baking pan with parchment paper. Whisk the four, baking soda, cinnamon, nutmeg and salt in a medium bowl to blend; set aside. Whisk the granulated sugar, brown sugar and eggs in a large bowl to blend. Slowly add the oil while whisking to blend well. Using a wooden spoon, stir in the flour mixture alternately with the buttermilk. Using a rubber spoon, fold in the carrots, pineapple with juices, toasted walnuts and toasted coconut. Do not over mix. Pour the batter into the prepared pan.

Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour. Transfer the cake to a cooling rack and cool in the pan for 30 minutes. Invert the cake onto the cooling rack and remove the parchment paper. Cool completely.

Make the frosting: Using an electric mixer on medium speed, beat the cream cheese and butter in a large bowl until smooth, about 3 minutes. Add the vanilla and beat well. Gradually add the powdered sugar, beating constantly until smooth, fluffy and creamy.

Spread the frosting over the top of the cake (not the sides). Cut the cake into squares and serve.

With Zov leading the way, fabulous aromas of Mediterranean dishes can liven up your kitchen and next dinner party!

Disclaimer: To facilitate this review I received a press copy of the cookbook. The candid views expressed here are entirely my own.

Stacy DeBroff

Stacy DeBroff, founder and CEO of Mom Central.com and social and digital consultancy, Influence Central, is a social media strategist, attorney, and best-selling parenting author. A sought-after expert for national media, she trend-spots regularly with national brands and speaks frequently to national and international audiences on a wide range of subjects, including influencer marketing, social media, entrepreneurship, and consumer trends. A passionate cook, gardener, reader, and tennis player, she adores this new chapter of post-college-age parenting.