1 lamb's liver -- (or calf)
1/2 cup raw rice
1 bunch scallions -- chopped
2 teaspoons dill -- chopped
1 teaspoon mint -- chopped
3/4 cup milk
salt and pepper to taste
5 eggs
1 sausage casings -- (or 2)
4 tablespoons butter -- melted
Stuffing: Skin the liver and cut it into small pieces; place in a bowl. Add rice, scallions, dill, mint, salt and pepper; mix well. Wash the casing and dip it into warm water, to open well. Place the stuffing in the casing (as you would stuff a sausage). Fold it carefully and place on a buttered pan with the folded side down. Pour the melted butter over this and roast in a 325F. oven for 45 min.
Piperies Orektikos
6 large sweet peppers
1 medium onion -- coarsely chopped
salt and pepper to taste
3 tablespoons vinegar 1/4 cup olive oil
oregano
Bake peppers in hot 450F oven for about 20 minutes or until wilted and soft. Remove seeds and outer skin. Cut in pieces and place in a bowl. Add onion, salt and pepper. Mix vinegar and olive oil and add to peppers. Sprinkle with oregano. Serve as appetizer.
1 medium onion -- coarsely chopped
salt and pepper to taste
3 tablespoons vinegar 1/4 cup olive oil
oregano
Bake peppers in hot 450F oven for about 20 minutes or until wilted and soft. Remove seeds and outer skin. Cut in pieces and place in a bowl. Add onion, salt and pepper. Mix vinegar and olive oil and add to peppers. Sprinkle with oregano. Serve as appetizer.
Green Beans - Greek Style
2 pounds string beans
1 cup olive oil
1 can tomato sauce -- (8 oz)
3 fresh tomatoes
3 large onions -- chopped
1/2 cup chopped celery
parsley to taste
oregano to taste
garlic powder to taste
mint leaves to taste
Cut off ends of beans and wash in cold water. Cut in pieces or slice lengthwise (French style). Saute onions; add string beans and all ingredients. Add enough water (about 1 cup) to cook string beans.
1 cup olive oil
1 can tomato sauce -- (8 oz)
3 fresh tomatoes
3 large onions -- chopped
1/2 cup chopped celery
parsley to taste
oregano to taste
garlic powder to taste
mint leaves to taste
Cut off ends of beans and wash in cold water. Cut in pieces or slice lengthwise (French style). Saute onions; add string beans and all ingredients. Add enough water (about 1 cup) to cook string beans.
Pasteli me Fistikia
1 pound fresh -- unsalted pistachios
1 1/4 cups sugar
1 cup honey
1 1/2 cups water
butter or oil
Preparation:
Peel and place pistachios on a baking sheet, the put in a slow oven (250F) to roast for 20 minutes. Remove from the oven and cut into quarters. Meanwhile combine the sugar, honey, and water in a heavy pan, and stir over medium heat until dissolved. Lower the heat and boil to the very firm stage (250 to 256 degrees), toss in the pistachio nuts and stir, then remove from the heat. Butter or oil a marble slab, jelly roll, or any aluminum pan and quickly spread the candy using a spatula or knife. Allow to cool, the cut into squares and store in covered containers.
1 1/4 cups sugar
1 cup honey
1 1/2 cups water
butter or oil
Preparation:
Peel and place pistachios on a baking sheet, the put in a slow oven (250F) to roast for 20 minutes. Remove from the oven and cut into quarters. Meanwhile combine the sugar, honey, and water in a heavy pan, and stir over medium heat until dissolved. Lower the heat and boil to the very firm stage (250 to 256 degrees), toss in the pistachio nuts and stir, then remove from the heat. Butter or oil a marble slab, jelly roll, or any aluminum pan and quickly spread the candy using a spatula or knife. Allow to cool, the cut into squares and store in covered containers.
Chicken giouvetsi
1 medium roasting chicken (3-4 lbs)
3 tablespoons olive oil
salt
freshly ground black pepper
1 1/2 cups orzo
3 medium onions -- coarsely chopped
2 garlic cloves -- minced
2 large bell peppers -- cored, seeded,
- and finely chopped
1 cup peeled -- chopped plum -- tomatoes
1/2 teaspoon ground cumin
1/3 cup brandy
4 cups water
grated parmesan cheese
Preheat oven to 450F. Wash chicken and rub outside and inside with 1 tablespoon olive oil. Season skin with salt and pepper. Place chicken in a medium-to-large baking pan, preferably glass or clay, and spread orzo evenly around chicken. Add remaining oil and other ingredients except cheese and toss in pan to combine. Place pan, uncovered, in hot oven and reduce heat to 350F. Bake for 1 to 1-1/2 hours, basting chicken every 10 to 15 minutes with pan juices, until chicken is tender and orzo cooked, adding more water, if necessary, during baking if orzo seems too dry. Sprinkle with grated cheese before serving.
3 tablespoons olive oil
salt
freshly ground black pepper
1 1/2 cups orzo
3 medium onions -- coarsely chopped
2 garlic cloves -- minced
2 large bell peppers -- cored, seeded,
- and finely chopped
1 cup peeled -- chopped plum -- tomatoes
1/2 teaspoon ground cumin
1/3 cup brandy
4 cups water
grated parmesan cheese
Preheat oven to 450F. Wash chicken and rub outside and inside with 1 tablespoon olive oil. Season skin with salt and pepper. Place chicken in a medium-to-large baking pan, preferably glass or clay, and spread orzo evenly around chicken. Add remaining oil and other ingredients except cheese and toss in pan to combine. Place pan, uncovered, in hot oven and reduce heat to 350F. Bake for 1 to 1-1/2 hours, basting chicken every 10 to 15 minutes with pan juices, until chicken is tender and orzo cooked, adding more water, if necessary, during baking if orzo seems too dry. Sprinkle with grated cheese before serving.
Kalamata Baked Cod
3 pounds salt cod
water as needed
flour for dipping
1 1/2 cups oil
2 pounds onions -- sliced
2 pounds tomatoes -- peeled and strained
pepper to taste
Cut cod into small pieces Skin it, and soak overnight in enough water to cover, changing 2 or 3 times. Remove from water; take out bones; rinse and dry fish well. Dip in flour, shaking off excess, and fry in hot oil until golden. In same oil, saute onions until they are soft but not brown. Put them in wide pot, together with oil from the pan and any of the 1 1/2 cup oil not used in the frying. Add tomatoes and pepper. Simmer for 30 - 45 min., or until onions dissolve. Add codfish (and /1/2 cup hot water if needed), cover the pot, and cook for 10 min., until liquid is absorbed and only the oil remains.
water as needed
flour for dipping
1 1/2 cups oil
2 pounds onions -- sliced
2 pounds tomatoes -- peeled and strained
pepper to taste
Cut cod into small pieces Skin it, and soak overnight in enough water to cover, changing 2 or 3 times. Remove from water; take out bones; rinse and dry fish well. Dip in flour, shaking off excess, and fry in hot oil until golden. In same oil, saute onions until they are soft but not brown. Put them in wide pot, together with oil from the pan and any of the 1 1/2 cup oil not used in the frying. Add tomatoes and pepper. Simmer for 30 - 45 min., or until onions dissolve. Add codfish (and /1/2 cup hot water if needed), cover the pot, and cook for 10 min., until liquid is absorbed and only the oil remains.
Fig Preserves - glyko tou koutaliou
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
50 small green figs
blanched almonds -- (optional)
3 cups sugar
3 cups water
1 tablespoon lemon juice
1 strip grapefruit peel or- lemon peel
Wash figs and trim stems. Place figs in a large pan and cover with boiling water. Bring to a the boil and boil gently, uncovered, for 15 minutes. Drain and rinse with hot water. Return to pan and cover again with boiling water. Repeat boiling and draining process four times in all. Cook until figs are tender after last change of water (about 1 hour's cooking in all). Drain figs, rinse with cold water and spread out on paper towels to dry. Insert a whole or split almond into base of each fig if desired. In a clean pan bring sugar and water to the boil. Add lemon juice and grapefruit or lemon peel and boil for 10 minutes. Add figs and boil over moderate heat for 10 minutes, skimming when necessary. Cover pan and leave overnight. Next day bring pan contents slowly to the boil and boil gently until syrup is thick when tested. Put figs and syrup into sterilized jars, seal and store in a cool place.
-------- ------------ --------------------------------
50 small green figs
blanched almonds -- (optional)
3 cups sugar
3 cups water
1 tablespoon lemon juice
1 strip grapefruit peel or- lemon peel
Wash figs and trim stems. Place figs in a large pan and cover with boiling water. Bring to a the boil and boil gently, uncovered, for 15 minutes. Drain and rinse with hot water. Return to pan and cover again with boiling water. Repeat boiling and draining process four times in all. Cook until figs are tender after last change of water (about 1 hour's cooking in all). Drain figs, rinse with cold water and spread out on paper towels to dry. Insert a whole or split almond into base of each fig if desired. In a clean pan bring sugar and water to the boil. Add lemon juice and grapefruit or lemon peel and boil for 10 minutes. Add figs and boil over moderate heat for 10 minutes, skimming when necessary. Cover pan and leave overnight. Next day bring pan contents slowly to the boil and boil gently until syrup is thick when tested. Put figs and syrup into sterilized jars, seal and store in a cool place.
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