12 medium globe artichokes
1 lemon
lemon slices
3 tablespoons flour -- (optional)
1/2 cup chopped scallions -- white only
1/4 cup olive or other oil
3 cups water
salt
freshly ground white pepper
2 tablespoons finely chopped dill
3 teaspoons corn starch
cold water
2 eggs
chopped dill
Cooking time: 45-50 minutes Wash artichokes well and cut off stem close to base. Have ready a bowl of cold water with the juice of 1 lemon and some lemon slices added. If desired stir in 2-3 tablespoons flour as this is quite effective in preventing discoloration. As each artichoke is prepared, rub cut surfaces with a lemon slice from the bowl and place in bowl until all are prepared. Cook as soon as possible after preparation. Remove 3 or 4 layers of leaves until the tender inner leaves remain. Scoop out choke and pink thorny leaves from center, using a spoon or melon ball scoop. Cut in half. In a large pan gently fry spring onion in oil until soft. Add juice of 1/2 lemon, water, about 2 teaspoons salt and a good grinding of pepper. Bring to the boil. Drain prepared artichokes and add to pan with dill. Return to a slow simmer, cover and simmer gently for 30 minutes or until artichokes are tender. Stain cooking liquid into a pan and boil until reduced to half original quantity (about 1-1/2 cups). Keep artichokes hot in a slow oven. Mix corn starch to a paste with a little cold water and stir into simmering liquid. Stir until thickened and bubbling and leave to simmer gently. Beat eggs in a mixing bowl until light and frothy and gradually add remaining lemon juice. Gradually pour in simmering stock, beating constantly. Return to pan and stir over low heat for a minute or 2 to cook the egg. Pile artichokes on a warm platter, pour sauce on top and sprinkle with chopped dill. Serve as a light meal or as a first course.
Psarosoupa - Sea Chowder
1 pound white fish cut into 2-inch pieces
1/2 pound clams -- (if desired)
1/2 pound crab -- (if desired)
1/2 pound lobster -- (if desired)
1/2 pound scallops -- (if desired)
1/2 pound mussels -- (if desired)
1/2 pound shrimp -- (if desired)
1/2 pound baby octopus -- (optional)
1/4 cup olive oil
3 onions -- chopped
2 garlic cloves -- pressed
2 pounds canned peeled tomatoes including liquid
1 cup chopped mushrooms
4 celery stalks -- chopped
2 teaspoons salt
1/8 teaspoon cayenne pepper
1 bay leaf
1/2 cup wine -- red preferably
4 cups - water
Prepare fish and shellfish by cleaning and cutting into bite-size pieces. Heat oil in a large pot. Fry onions and garlic on medium heat for 5 minutes. Add remaining ingredients, except seafood and bring to a boil. Reduce heat and cover. Cook one hour. Add fish and octopus, and cook 20 minutes. Add shellfish and simmer 5 minutes more. Serve hot with crusty bread and crisp salad.
1/2 pound clams -- (if desired)
1/2 pound crab -- (if desired)
1/2 pound lobster -- (if desired)
1/2 pound scallops -- (if desired)
1/2 pound mussels -- (if desired)
1/2 pound shrimp -- (if desired)
1/2 pound baby octopus -- (optional)
1/4 cup olive oil
3 onions -- chopped
2 garlic cloves -- pressed
2 pounds canned peeled tomatoes including liquid
1 cup chopped mushrooms
4 celery stalks -- chopped
2 teaspoons salt
1/8 teaspoon cayenne pepper
1 bay leaf
1/2 cup wine -- red preferably
4 cups - water
Prepare fish and shellfish by cleaning and cutting into bite-size pieces. Heat oil in a large pot. Fry onions and garlic on medium heat for 5 minutes. Add remaining ingredients, except seafood and bring to a boil. Reduce heat and cover. Cook one hour. Add fish and octopus, and cook 20 minutes. Add shellfish and simmer 5 minutes more. Serve hot with crusty bread and crisp salad.
Stuffed Squid - Calamaria Gemista
3 pounds large fresh squid
1/2 cup olive oil
1 cup coarsely chopped onion -- (packed)
1/3 cup long-grain rice
1/4 cup pine nuts
2 large garlic cloves -- chopped
1/4 cup currants
3/4 cup dry white or red wine
salt and freshly ground pepper to taste
3/4 cup chopped fresh parsley -- (packed)
1/4 cup chopped fresh dill -- packed
4 tablespoons chopped fresh mint
2 cups peeled -- seeded tomatoes
(chopped)
Preparation:
Wash and clean squid. Grasp the head just below the eyes, pull it off from the rest of the body, and set it aside. Cut away the thin purplish membrane on the outside of the tail section. Using your index finger, scoop out and discard the guts and thin cartilage "icicle" on the inside of the tail section. Rinse tail sections inside and out and set aside in a colander to drain. Take the head section in one hand and put pressure with your thumb and forefinger around the mouth and eyes, to squeeze them out. Discard mouth and eyes. Chop the squid tentacles and have them ready, as they will be used in the stuffing. In a large skillet, heat half the olive oil and saut頯nion until wilted. Add rice, tentacles, and pine nuts and saute oer medium-low heat for 2 to 3 minutes. Add garlic and currants to rice and stir quickly with a wooden spoon. Pour in 1/4 cup wine and 1/4 cup water. Season with salt and pepper. Reduce heat to low and simmer, covered, until liquid is almost completely absorbed and rice is soft but only about half cooked, about 15 minutes. About 5 minutes before removing skillet from heat, add parsley, dill and mint. Remove and let cool enough to handle. Using a small teaspoon or a butter knife, carefully fill about three quarters of each squid with the rice mixture. Use toothpicks to secure closed. Pour remaining olive oil into a large stewing pot. Place squid carefully in pot. Pour in remaining wine and enough water to cover. Bring to a boil, reduce heat to low, and simmer, covered for about 1-1/2 hours, or until rice is cooked and squid fork-tender. Twenty minutes before removing squid from heat, add chopped tomatoes to pot and adjust seasoning with salt and pepper. Check throughout cooking to see if more water is necessary so that mixture doesn't dry out. Serve squid hot or cold with a simple green salad.
1/2 cup olive oil
1 cup coarsely chopped onion -- (packed)
1/3 cup long-grain rice
1/4 cup pine nuts
2 large garlic cloves -- chopped
1/4 cup currants
3/4 cup dry white or red wine
salt and freshly ground pepper to taste
3/4 cup chopped fresh parsley -- (packed)
1/4 cup chopped fresh dill -- packed
4 tablespoons chopped fresh mint
2 cups peeled -- seeded tomatoes
(chopped)
Preparation:
Wash and clean squid. Grasp the head just below the eyes, pull it off from the rest of the body, and set it aside. Cut away the thin purplish membrane on the outside of the tail section. Using your index finger, scoop out and discard the guts and thin cartilage "icicle" on the inside of the tail section. Rinse tail sections inside and out and set aside in a colander to drain. Take the head section in one hand and put pressure with your thumb and forefinger around the mouth and eyes, to squeeze them out. Discard mouth and eyes. Chop the squid tentacles and have them ready, as they will be used in the stuffing. In a large skillet, heat half the olive oil and saut頯nion until wilted. Add rice, tentacles, and pine nuts and saute oer medium-low heat for 2 to 3 minutes. Add garlic and currants to rice and stir quickly with a wooden spoon. Pour in 1/4 cup wine and 1/4 cup water. Season with salt and pepper. Reduce heat to low and simmer, covered, until liquid is almost completely absorbed and rice is soft but only about half cooked, about 15 minutes. About 5 minutes before removing skillet from heat, add parsley, dill and mint. Remove and let cool enough to handle. Using a small teaspoon or a butter knife, carefully fill about three quarters of each squid with the rice mixture. Use toothpicks to secure closed. Pour remaining olive oil into a large stewing pot. Place squid carefully in pot. Pour in remaining wine and enough water to cover. Bring to a boil, reduce heat to low, and simmer, covered for about 1-1/2 hours, or until rice is cooked and squid fork-tender. Twenty minutes before removing squid from heat, add chopped tomatoes to pot and adjust seasoning with salt and pepper. Check throughout cooking to see if more water is necessary so that mixture doesn't dry out. Serve squid hot or cold with a simple green salad.
Greek Potato Stew
2 cloves garlic, minced
1/3 cup olive oil
2 cups vegetable broth
1 6-oz. can chopped tomatoes
6 medium white potatoes, peeled and cubed
3/4 cup whole, pitted kalamata olives
1 Tbsp. fresh or 1 tsp. dried oregano
Salt and freshly ground black pepper, to taste
• In a medium pot, sauté the garlic in the oil over medium heat.
• Add the broth, tomatoes and liquid, potatoes, olives, and oregano and stir.
• Bring to a boil, then reduce the heat, cover, and simmer for 30 minutes, stirring occasionally.
• Season with the salt and pepper and continue cooking, uncovered, until the potatoes start to break apart and stew is somewhat creamy but still chunky mixture.
1/3 cup olive oil
2 cups vegetable broth
1 6-oz. can chopped tomatoes
6 medium white potatoes, peeled and cubed
3/4 cup whole, pitted kalamata olives
1 Tbsp. fresh or 1 tsp. dried oregano
Salt and freshly ground black pepper, to taste
• In a medium pot, sauté the garlic in the oil over medium heat.
• Add the broth, tomatoes and liquid, potatoes, olives, and oregano and stir.
• Bring to a boil, then reduce the heat, cover, and simmer for 30 minutes, stirring occasionally.
• Season with the salt and pepper and continue cooking, uncovered, until the potatoes start to break apart and stew is somewhat creamy but still chunky mixture.
Vegetarian Moussaka
1 medium eggplant
2 medium zucchinis
1/4 cup olive oil
1 large onion, chopped
4 garlic cloves, sliced
28-oz. can crushed peeled tomatoes
1 tsp. dried oregano
2 tsp. sea salt
1/2 tsp. black pepper
1 large baking potato
1 Tbsp. olive oil for drizzling on top
Chopped fresh parsley for garnish
Vegan Béchamel Sauce
1/2 cup olive oil
1/2 cup unbleached flour
1/8 tsp. nutmeg
2 cups soy milk
1 Tbsp. cornstarch diluted in 1/2 cup water
1 1/2 tsp. salt
• Preheat the oven to 375°F.
• Cut the eggplant lengthwise into 1/4-inch slices. Salt the slices and let them “sweat” for 10 minutes.
• Cut the zucchini lengthwise into 1/4-inch slices, and set aside.
• Heat 1/4 cup of the olive oil in a saucepan and sauté the onion and garlic until the onion is transparent and lightly browned. Add the crushed tomatoes, oregano, salt, and pepper. Simmer 5 to 10 minutes.
• Lightly oil the bottom of a 13x9x2-inch baking dish. Peel the potato and cut it lengthwise into 1/4-inch slices. Layer the potato slices in the bottom of a baking dish, and spoon one-third of the tomato sauce over them. Then layer eggplant, one-third of tomato sauce, zucchini slices, and finally the rest of the tomato sauce. Drizzle the top with olive oil.
• Cover with a baking dish lid or foil and bake for 1 1/2 hours.
• Remove from the oven and remove the cover. Ladle Vegan Béchamel Sauce over the casserole and put back in the oven to bake for another 20 to 30 minutes, until the top is nicely browned. Let sit a half hour before cutting and serving. Garnish each serving with lots of chopped fresh parsley.
Vegan Béchamel Sauce
• Heat the olive oil in a saucepan and sprinkle in flour and nutmeg, stirring constantly until lightly browned and a nutty aroma arises. Whisk in the soy milk, cornstarch mixture, and salt, stirring until the mixture begins to boil; then reduce the heat and whisk until thickened.
2 medium zucchinis
1/4 cup olive oil
1 large onion, chopped
4 garlic cloves, sliced
28-oz. can crushed peeled tomatoes
1 tsp. dried oregano
2 tsp. sea salt
1/2 tsp. black pepper
1 large baking potato
1 Tbsp. olive oil for drizzling on top
Chopped fresh parsley for garnish
Vegan Béchamel Sauce
1/2 cup olive oil
1/2 cup unbleached flour
1/8 tsp. nutmeg
2 cups soy milk
1 Tbsp. cornstarch diluted in 1/2 cup water
1 1/2 tsp. salt
• Preheat the oven to 375°F.
• Cut the eggplant lengthwise into 1/4-inch slices. Salt the slices and let them “sweat” for 10 minutes.
• Cut the zucchini lengthwise into 1/4-inch slices, and set aside.
• Heat 1/4 cup of the olive oil in a saucepan and sauté the onion and garlic until the onion is transparent and lightly browned. Add the crushed tomatoes, oregano, salt, and pepper. Simmer 5 to 10 minutes.
• Lightly oil the bottom of a 13x9x2-inch baking dish. Peel the potato and cut it lengthwise into 1/4-inch slices. Layer the potato slices in the bottom of a baking dish, and spoon one-third of the tomato sauce over them. Then layer eggplant, one-third of tomato sauce, zucchini slices, and finally the rest of the tomato sauce. Drizzle the top with olive oil.
• Cover with a baking dish lid or foil and bake for 1 1/2 hours.
• Remove from the oven and remove the cover. Ladle Vegan Béchamel Sauce over the casserole and put back in the oven to bake for another 20 to 30 minutes, until the top is nicely browned. Let sit a half hour before cutting and serving. Garnish each serving with lots of chopped fresh parsley.
Vegan Béchamel Sauce
• Heat the olive oil in a saucepan and sprinkle in flour and nutmeg, stirring constantly until lightly browned and a nutty aroma arises. Whisk in the soy milk, cornstarch mixture, and salt, stirring until the mixture begins to boil; then reduce the heat and whisk until thickened.
Chick Pea Soup - Revithia
1 cup of dried chickpeas
6-8 cups of water
1 teaspoon of baking powder
1/4 cup of olive oil
1 medium onion, thinly sliced
leaves from one bunch of celery
1 small carrot, cut in slices (optional)
1 teaspoon of salt
1 tablespoon of flour
2-3 large lemons
Prepare the Chickpeas
The night before, soak the chickpeas in a bowl with plenty of water (they will double in size). The next day, drain and rinse well, and place in another bowl of water with the baking soda for 30 minutes.
Rub them with your hands to remove any skins, drain, and rinse very well.
Cook the Soup
Place the chickpeas and water in a pot and bring to a boil. As the water boils, skim off the foam that forms on the top. Reduce heat, add the onions and carrots, cover partially, and let simmer until the chickpeas are soft - about 2 hours. If needed, add more water (boiling) during cooking.
Add salt and olive oil, cook a few minutes longer. In a cup, mix the flour and the juice of 2-3 large lemons. When smooth, add 2 tablespoons of soup liquid and stir. Add to chickpeas, cook for 5 more minutes, stirring frequently.
Serve with a squeeze of fresh lemon juice (or with lemon wedges on the side).
6-8 cups of water
1 teaspoon of baking powder
1/4 cup of olive oil
1 medium onion, thinly sliced
leaves from one bunch of celery
1 small carrot, cut in slices (optional)
1 teaspoon of salt
1 tablespoon of flour
2-3 large lemons
Prepare the Chickpeas
The night before, soak the chickpeas in a bowl with plenty of water (they will double in size). The next day, drain and rinse well, and place in another bowl of water with the baking soda for 30 minutes.
Rub them with your hands to remove any skins, drain, and rinse very well.
Cook the Soup
Place the chickpeas and water in a pot and bring to a boil. As the water boils, skim off the foam that forms on the top. Reduce heat, add the onions and carrots, cover partially, and let simmer until the chickpeas are soft - about 2 hours. If needed, add more water (boiling) during cooking.
Add salt and olive oil, cook a few minutes longer. In a cup, mix the flour and the juice of 2-3 large lemons. When smooth, add 2 tablespoons of soup liquid and stir. Add to chickpeas, cook for 5 more minutes, stirring frequently.
Serve with a squeeze of fresh lemon juice (or with lemon wedges on the side).
Ohtapodi Stifado - Stewed Octopus with Onions & Tomato
4 1/2 pounds of octopus, fresh or frozen (defrosted)
1 1/4 pounds of whole pearl onions, peeled (or medium onions, cut in strips)
2 1/2 cups pulped fresh tomatoes (or canned chopped stewed tomatoes)
1 clove of garlic, minced
7/8 cup of olive oil
1 cup of water
1 tablespoon of good quality red wine vinegar
1/2 teaspoon of freshly ground pepper
3 bay leaves
If the octopus has not been cleaned: Under running water, remove and discard the ink sac, stomach, and eyes from the large head cavity.
Remove the beak, at the bottom of the head where it joins the tentacles, with a sharp knife. Place the whole octopus in a pot with enough boiling water to cover generously. When it resumes boiling, cook for 10 minutes. Remove from heat, and drain. When cool enough to handle, rub the octopus with your hands under running water to remove the dark outer membrane. Cut octopus into small (1/2 to 1 inch) pieces.
In a large pot, bring the olive oil to medium heat and sauté the onions and octopus for 5 minutes, stirring frequently. Add the water and continue to cook for 5 minutes more, stirring to make sure the onions aren't sticking to the bottom.
Add the tomato pulp and garlic, bring to a low boil, then reduce heat and simmer covered for 35-40 minutes, stirring occasionally. Add the vinegar, pepper, and bay leaves, stir well, and let cook for another minute. Remove from the heat at allow to sit 10 minutes before serving.
1 1/4 pounds of whole pearl onions, peeled (or medium onions, cut in strips)
2 1/2 cups pulped fresh tomatoes (or canned chopped stewed tomatoes)
1 clove of garlic, minced
7/8 cup of olive oil
1 cup of water
1 tablespoon of good quality red wine vinegar
1/2 teaspoon of freshly ground pepper
3 bay leaves
If the octopus has not been cleaned: Under running water, remove and discard the ink sac, stomach, and eyes from the large head cavity.
Remove the beak, at the bottom of the head where it joins the tentacles, with a sharp knife. Place the whole octopus in a pot with enough boiling water to cover generously. When it resumes boiling, cook for 10 minutes. Remove from heat, and drain. When cool enough to handle, rub the octopus with your hands under running water to remove the dark outer membrane. Cut octopus into small (1/2 to 1 inch) pieces.
In a large pot, bring the olive oil to medium heat and sauté the onions and octopus for 5 minutes, stirring frequently. Add the water and continue to cook for 5 minutes more, stirring to make sure the onions aren't sticking to the bottom.
Add the tomato pulp and garlic, bring to a low boil, then reduce heat and simmer covered for 35-40 minutes, stirring occasionally. Add the vinegar, pepper, and bay leaves, stir well, and let cook for another minute. Remove from the heat at allow to sit 10 minutes before serving.
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