A Greek Classics Menu

__________________________________________________

             FOOD FUNNY
__________________________________________________

Here's a good one from our friend Anna Welander. Caution: Do not attempt this at home.

Wife to husband: "While I'm dieting, my doctor says it's okay to cheat
once in a while. I'm going out with your friend Larry tonight."

__________________________________________________

             TODAY'S RECIPES
__________________________________________________

Some people, myself included, find it hard to begin a Greek meal without
the following appetizer. In many restaurants in Greece, a plate of
taramosalata is placed on the table and diners dip into it at will throughout the meal.

Taramosalata

6 to 8 slices stale white bread, crusts removed
6 oz (175 g) tarama* (carp roe)
1/4 cup (60 ml) finely chopped onion
1 1/2 to 2 cups (375 to 500 ml) finest quality extra-virgin olive oil
Juice of 2 or more lemons
Crackers, bread, or raw vegetables for dipping

* Available in finer supermarkets and Middle Eastern specialty shops.
Salmon roe may be substituted in this recipe.

Soak the bread in water for 5 minutes. Squeeze out as much water as
possible and place in an electric blender or food processor. Add the
tarama, the onion, and a little of the oil, and process on high speed,
adding the oil in a thin stream until a smooth, cream colored paste is
formed. Add the lemon juice to taste. The consistency of taramosalata is
a matter of personal taste, some cooks preferring it thinner and some
thicker. Serve in a bowl with crackers, bread, or raw vegetables for dipping.
Makes about 3 cups (750 ml).

**************************************************************

I have had the good fortune to spend several weeks in Greece on two
separate occasions, and nothing transports me there the way this soup
does. Egg lemon soup (or 'avgolemono soupa', as they say in Greece) is
not only a true Greek classic, but the bright lemon flavor actually
tastes like a sunny afternoon of the beach of your favorite Greek isle.
It is frequently served without rice, but this version makes a little more substantial dish.

Egg Lemon Soup

6 cups (1.5 L) canned or fresh chicken broth
1/3 cup (80 ml) raw long-grained rice
2 eggs
Juice of 1 lemon

Bring the broth to a boil in a 2 quart (2 L) saucepan over high heat.
Add the rice and stir once. Lower the heat to a simmer and cook covered
for 20 minutes. In a small bowl, beat the eggs well. Add the lemon juice
and beat for 2 to 3 minutes. Add 1 cup of the hot broth a little at a
time, beating constantly. Remove the broth from the heat and stir in the
egg mixture. Stir constantly until slightly thickened. You may have to
heat it a little over a low flame, but DO NOT BOIL.
Serves 4 to 6.

 **************************************************************

The traditional method of cooking vegetables in Greece is not for
dieters. Cooked in plenty of oil or butter, the vegetables are simmered
until all the liquids except the fat are absorbed, resulting in a
delicious, fat-laden dish. I have reduced the amount of oil in this
recipe, but it is still a primary source of flavor so please make sure
you use only the best olive oil.

Cauliflower Stifado

1/4 cup (60 ml) best quality olive oil
1 cup (250 ml) chopped onion
2-3 cloves garlic, finely chopped
1 Tbs (15 ml) tomato paste
2 cups (500 ml) water
1/2 cup (125 ml) red wine vinegar
1/2 tsp (2 ml) dried rosemary
1 bay (laurel) leaf
Salt and freshly ground black pepper to taste
1 large cauliflower, washed and broken into florets

Heat the oil in a pot over moderate heat and cook the onion until
lightly browned. Add the garlic and cook an additional 5 minutes. Add
the tomato paste, water, vinegar, rosemary, bay leaves, salt, and
pepper, and simmer covered over low heat for 30 minutes. Add the
cauliflower and stir to coat with the sauce. Simmer covered until all
the liquid has been absorbed and only the oil remains, about 30 to 40 minutes.
Serves 4 to 6.

**************************************************************

Naturally, every recipe is different, and every cook has a special way
of preparing it. Some versions include potatoes or squash, but my recipe
is for what I think of as the "classic" eggplant moussaka. Traditionally
the eggplant is fried in olive oil before being assembled with the other
ingredients, and anyone who has ever fried eggplant will marvel at the
amount of oil it soaks up. My method involves less work and considerably
less oil, resulting in a lighter, more healthy dish.

Moussaka

2 Tbs olive oil
1 1/2 lbs (750 g) ground lamb or beef
1/2 cup (125 ml) chopped onion
1/2 cup (125 ml) white wine or water
3 Tbs (45 ml) tomato paste
2 Tbs (30 ml) chopped parsley
Salt and freshly ground black pepper to taste
3 lbs (1.5 Kg) eggplant (aubergine)
4 to 6 Tbs (60 to 90 ml) olive oil
1 recipe Béchamel sauce (see below)
1 cup (250 ml) bread crumbs
1/2 cup (125 ml) grated Parmesan cheese
3 Tbs (45 ml) melted butter

Heat the 2 tablespoons of olive oil in a large skillet over moderate
heat. Add the chopped meat and onion and brown, stirring frequently to
crumble the meat. Add the wine or water, tomato paste, parsley, salt,
and pepper, and bring to a boil. Reduce the heat to low and simmer
covered for 30 minutes, until most of the liquid has been reduced.
Meanwhile, cut the eggplant into slices 1/2 inch (1 cm) thick and
arrange on baking sheets. Brush both sides with olive oil and bake in a
preheated 350F (180C) oven for 25 to 30 minutes, until the eggplant is
tender. Arrange half the eggplant slices in the bottom of a medium-sized
baking dish. Sprinkle with half the bread crumbs. Spread the meat
mixture over the eggplant, followed by half the Parmesan. Add another
layer of eggplant, followed by the béchamel. Sprinkle the remaining
Parmesan and bread crumbs on top, and drizzle with the melted butter.
Bake in a preheated 350F (180C) oven for 30 to 40 minutes, until the top is lightly browned.
Serves 6 to 8.

Béchamel Sauce

6 Tbs (90 ml) butter
8 Tbs (120 ml) flour
4 cups (1 L) milk
Salt and white pepper to taste
A grating of fresh nutmeg

Melt the butter in a saucepan over moderate heat. Stir in the flour and
cook for 3 to 5 minutes, until it has lost the floury aroma. Do not
allow to brown. Add the milk and stir, making sure to dissolve any lumps
that have formed. Heat, stirring frequently, until the sauce boils and
becomes thick. Add the salt, pepper, and nutmeg.
Makes 4 cups (1 L).

 **************************************************************

In Greece, where fresh apricots are more plentiful than in most parts of
the world, only fresh will do. I have modified the recipe for the
benefit of those of us with easier access to canned apricots, but keep
in mind that fresh peaches, cherries, apples, or strawberries could be
substituted, along with an appropriate change of preserves.

Open-Face Apricot Pie

1 pie crust, frozen or made from your favorite recipe
2 Lbs (1 Kg) fresh or canned apricot halves, drained
1 1/2 cups (375 ml) apricot jam or preserves
1/2 cup (125 ml) sugar
2 Tbs (30 ml) melted butter
1/2 cup (125 ml) hot water
1/2 cup (125 ml) cognac (optional, substitute water)

Bake the pie crust in a 9 inch (22 cm) pie pan for about 15 minutes in a
preheated 350F (180C) oven, until it is about half baked. Spread about 2
tablespoons (30 ml) of the apricot jam over the bottom of the pie crust
in a thin layer. Add the apricots and sprinkle them with the sugar and
drizzle with the melted butter. Return to the oven for an additional 20
minutes. Dissolve the remaining jam in the hot water and add the cognac.
Pour this mixture over the apricots as soon as the pie is removed from
the oven and allow to cool to room temperature before serving.
Makes one 9 inch (22 cm) pie.
Received on Mon Jan 7 18:13:18 2008