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24
Απρ
2012
Patates Riganates - Roasted Potatoes with Garlic, Lemon and Oregano
Adapted from Foods of the Greek Islands (Houghton Mifflin)
Few people can resist these potatoes, which are capable of stealing the show from any food they accompany, even from the lamb —so make sure you have plenty for seconds. Although it is served all over Greece, this dish is particularly good on islands like Naxos, or here on Kea, where the local potatoes have exceptional flavor.
24
Απρ
2012
Roasted Leg of Lamb with North-African Spices, Lemon, and Onions
Adapted from Mediterranean Hot and Spicy
I call this herb and spice rub ‘North-African’ because besides the classic oregano and rosemary, it contains such Tunisian and Moroccan spices as caraway, cumin, and turmeric. In addition it is spiked with harissa, the ubiquitous hot pepper paste, that is to Arab North-Africa what chili oil is to Asia.
24
Απρ
2012
MAGIRITSA --Easter Lamb Soup
Adapted from The Foods of Greece (Stewart, Tabori, and Chang).
24
Απρ
2012
Polyspori: Mixed Bean Salad with Dill, and Garlic-Lemon-Tahini Dressing
This is a Lenten dish I serve on Good Friday, when even olive oil is banned from the table. If you don’t like tahini, substitute 4 tablespoons fruity olive oil, and omit the wine or water.
Makes 4 to 6 servings
2 cups mixed dried beans (large kidney beans, chickpeas) and/or black-eyed peas, picked over and rinsed
1 cup shelled fresh fava or peas, blanched and rinsed
20
Απρ
2012
KOLLYVA, Sweet Wheat Berry and Nut Pilaf
Up until recently this wonderful sweet was strictly prepared at solemn memorial occasions. Fortunately Alatsi, a successful creative Cretan restaurant in Athens included kollyva in its menu last year, and others followed.
11
Απρ
2012
Lamb or Horta and Wild Flowers…
As the mass slaughtering of Easter lamb reaches its peak this week for Greek Easter (April 15), not just vegetarians but even meat-loving Americans and northern Europeans express shock at the site of whole, head-on carcasses of young animals spit-roasted over charcoal fire. They are even more appalled seeing the animal's entrails – the liver, lung, and sweetbreads – meticulously threaded and enc...
21
Φεβ
2012
Clean Monday: an Unusual Greek Vegetarian Feast
The few tourists visiting the Acropolis on a Monday morning, late February or early May are surprised to see a steady flow of people, young and old, walking up towards Philopappou Hill, across from the Parthenon.
01
Φεβ
2012
Paximadia Salad with Tomatoes, Feta and Capers
The crumbled hard rusks steeped in the juices of the chopped tomatoes and the spicy aromatic olive oil sauce acquire a superb flavor and texture. Lighter biscuits get mushy. Prepare the salad 1-3 hours in advance, but toss just before serving.
01
Φεβ
2012
Barley and Wheat Cretan Paximadia
My variation, inspired by various traditional recipes.
For 16 large (4 1/2 Inch) biscuits
01
Φεβ
2012
PAXIMADIA: barley biscuits' past and present
When, in the fifties, Ansel Keys and his colleagues studied the eating habits, the state of health, and life expectancy of various peoples in seven countries, they decided that the inhabitants of Crete were faring best of all. Paximadia (barley rusks) in those days were the staple food of the Cretans. But when their traditional eating habits became the model for the now famed Mediterranean diet,...
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