Parsley Spread

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            FOOD FUNNY
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Thanks to Barb Jernigan for passing this along:

If you want to make an apple pie from scratch, you must first
create the universe.

- Carl Sagan, Cosmos

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            TODAY'S RECIPE
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If you've been with me for a while you know how much I love
Greek food. Here is another small collection of some favorite
recipes from the Aegean.

Monday's Starter
Parsley Spread (Maidanosalata)

Tuesday's Soup or Salad
Country Salad (Horiatiki)

Wednesday's Side Dish
Potato and Olive Stew (Patates Yahni)

Thursday's Entree
Lamb in Egg Lemon Sauce (Arni Avgolemono)

Friday's Dessert
Walnut and Almond Cookies (Moskopungia)

The Greeks have a variety of "salatas" that can be used either
as spreads or dips and are often served as an appetizer. I have
previously published several of them, including skordalia (garlic
spread) and taramosalata (carp roe spread), and this one
combines the bright flavor and green color of fresh parsley for
a delicious and unusual dip.

Parsley Spread (Maidanosalata)

1 thick slice (1 inch, 3 cm) rustic white or whole
wheat bread, crusts removed and soaked in water
1 medium onion, coarsely chopped
2-4 cloves garlic, chopped
1 lb (450 g) fresh parsley, stems trimmed
1/3 cup (80 ml) extra-virgin olive oil
3 Tbs (45 ml) lemon juice
1 tsp (5 ml) balsamic vinegar
Salt and freshly ground pepper to taste
Crushed red pepper flakes to taste (optional)
Black olives for garnish

Squeeze and discard the excess water from the bread and combine
the bread with the remaining ingredients except the olives in an
electric blender or food processor. Process until a smooth paste
is formed. Taste and adjust the seasoning to your liking with
additional salt, pepper, lemon juice, or vinegar. Spoon into a serving
bowl and arrange the olives on top. Serve with pita bread, raw
vegetables, or crackers. Makes about 2 cups (500 ml).
Received on Mon May 3 03:17:23 2004