Greek Mashed Peas

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            FOOD FUNNY
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Thanks to A. J. Allred for sharing this bit of wisdom from my
favorite curmudgeon:

Don't take a butcher's advice on how to cook meat. If he knew,
he'd be a chef. - Andy Rooney

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            TODAY'S RECIPE
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Here's a nice note I received the other day:

I've been a Worldwide Recipes subscriber for six years now, which is
significant because I'm only 21. You've been a part of my life since
I got my first email account at the age of fifteen, and I won't be
unsubscribing anytime soon. But here's my gripe: I'm a vegetarian,
and it's been a while since you've published a recipe that I can eat.
With this beef lineup for the week, I just thought I'd write and
request some vegetarian recipes sometime soon. Not necessarily a
week's worth, but, you know, something.

Thanks Cheffiepie.

Maggie

Even though I usually publish two to four meatless recipes every week
(or recipes that can easily be converted to a vegetarian diet),
Maggie's point is well taken after a week of beef recipes, so it's
time for some vegetarian recipes. Besides, how could I ignore such a
reasonable request from such a dedicated reader? Here is the lineup
for "A Week of Greek Vegetables":

Monday's Starter
Greek Mashed Peas (Fava)

Tuesday's Side Dish
Greek Crustless Zucchini Tart (Mamaliga)

Wednesday's Side Dish
Greek Eggplant Byzantine (Melitzanes Vizantiou)

Thursday's Side Dish
Greek Okra in Tomato Sauce (Bamies Latheres)

Friday's Side Dish
Greek Spinach and Rice (Spanakorizo)

Dishes similar to this are made throughout the Middle East, usually
using fava beans (broad beans), but in Greece it is traditionally made
from yellow split peas. Although simple to prepare, it requires some
attention because the beans will scorch quickly on the bottom of the
pot if not stirred frequently. If you aren't attentive you will discover
why the Greeks say of any poorly cooked dish, "It tastes as bad as
burned fava."

Greek Mashed Peas (Fava)

1 lb (450 g) yellow split peas
2 Tbs (30 ml) salt
1 Tbs (15 ml) dried oregano, crushed
3-4 scallions (spring onions), green and white parts,
finely chopped
1 cup (250 ml) chopped fresh arugula, dill, or parsley
3/4 cup (180 ml) extra-virgin olive oil
2 tsp (10 ml) Dijon mustard
Juice of 1 lemon
3 Tbs (45 ml) capers (optional)
Salt and freshly ground pepper to taste

Combine the split peas, salt, and oregano in a pot and add enough
water to cover. Bring to a boil over high heat, stirring
occasionally. Reduce the heat and simmer covered, stirring frequently
and adding more water if necessary, until all the water has been
absorbed and the peas form a smooth paste, 30 to 45 minutes. Remove
from the heat and cool to room temperature. Meanwhile, combine the
remaining ingredients in a bowl and stir to combine. The fava will
thicken and can be cut into shapes for serving, or simply spooned onto
a serving platter or individual plates. Spoon the sauce over the fava
and serve with pita breads. Serves 6 to 8 as an appetizer, 4 to 6 as
a side dish.
Received on Mon May 2 06:11:03 2005