RECIPE TITLE "Souvlaki"
courtesy of The Library Of E-Cookbooks
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8 servings ---
1 lemon, juiced
1/4 cup olive oil
1/4 cup soy sauce
1 teaspoon dried oregano
3 cloves garlic, crushed
4 pounds boneless pork tenderloin
2 green peppers, cut into 1 inch squares
2 yellow onions, cut into 1 inch squares
Tzaziki (recipe follows)
Real Greek Food Places the Greek cuisine firmly in the twentieth century. It celebrates the real flavors and experiences of food that have been preserved within homes all over Greece, in a context that is refreshingly modern. From a puree of smoked red peppers with feta to roast chicken thighs with walnut sauce, this is a tantalizing collection of authentically prepared Greek dishes. A sumptuous cookbooks, featuring 100 recipes and 130 color photographs.
In a large plastic or glass bowl, mix together lemon juice,
olive oil, soy sauce, oregano, and garlic. Add pork, onions,
and green pepper; stir to coat. Cover, and refrigerate for
2 to 3 hours.
Preheat grill for medium high heat. Slide pork, pepper, and
onion onto skewers. When a fine gray ash covers the coals,
begin grilling the kabobs. Cook about 10 to 15 minutes total;
turn the skewers frequently.
Serve on pita bread with Tzaziki spooned on top.
2 cups plain full fat yogurt
2 teaspoons pureed very fresh garlic
1 teaspoon salt
2 cucumbers, peeled, seeded and grated
on large holes of grater
1/2 teaspoon freshly ground black pepper
2 teaspoons olive oil
Fresh mint leaves, for garnish
Drain yogurt for 1 hour in a cheesecloth−lined strainer
to remove some of its water. In a bowl, combine the
yogurt, garlic and 1/2 teaspoon salt. Sprinkle the
remaining 1/2 teaspoon salt over the grated
cucumber and drain, 10 to 15 minutes, to extract
excess water. Add drained cucumber to yogurt, along
with pepper, and mix well. Cover and refrigerate until
chilled, about 1 hour. Drizzle with olive oil and garnish
with mint leaves.
The New Greek Cuisine Before the Livanos family opened Molyvos they wanted to be sure their food hit all the right notes. So they hired gifted chef Jim Botsacos and took him on a tour of the Greek isles, spending many nights dining and cooking in Greek homes. Jim’s immersion in Greek cuisine and his own bistro-influenced sensibility made an immediate impression on New York restaurant critics, including Ruth Reichl, whose three-star rave thanked Molyvos for reminding her “how truly wonderful Greek food can be.” Now, with The New Greek Cuisine, anyone can “go Greek” with flair. While staying true to tradition, the recipes in The New Greek Cuisine bring everything to the next level by emphasizing ingredients and presentation and intensifying flavors. Home cooks can start small by learning to make marvelous mezes, including mussels with mint or a crustless leek and cheese pie. When it’s time to move on to entrees, there are plenty of tasty and satisfying options, from braised lamb shanks with orzo to plank-grilled prawns. Inventively simple sides such as roasted “cracked” potatoes with coriander and red wine, or comforting pastitsio, a Greek macaroni and cheese, could become new family favorites. And no Greek meal would be complete without desserts like semolina cake with yogurt and spoon sweets or easy pinwheel-shaped baklava. Based on staples such as fish, whole grains, and olive oil, Greek food is not only healthy and delicious but offers a welcome break from other overexposed Mediterranean cuisines. And this richly illustrated cookbook by one of the new Greek’s most talented practitioners is the perfect way to discover its many delights.
Culinaria Greece : Greek Specialties This delectable volume guides readers through mainland Greece, across the various groups of islands, to the Republic of Cyprus. After a stopover in the restaurants of Athens, it moves on to the wine growing region of Attica to see how Metaxa brandy and retsina wine are produced, and where salt was discovered to be a culinary treasure. The tour continues to the Peloponnese peninsula, where grapes and figs flourish and goat cheese is allowed to mature in its good time. The Ionian islands tempt the visitor with the meat dish sofrito, while Thessaloniki welcomes visitors to the many kafenions and peripterons—taverns and cafés--of the northern mainland, and Macedonia offers fruit, salads, tomatoes, okra, and eggplant, as well as Macedonian wine and local tobacco. Far more than a cookbook, each volume of the Culinaria series is a lavishly detailed and illustrated reference work for an entire cuisine, written by those who know it best. Delving into the history, tradition, and the nature of the land, as well as ingredients, tips, and cooking techniques, the book takes a region-by-region tour overflowing with information and pictured in more than 1000 color photographs, maps, and drawings. Hundreds of evocative and mouth-watering recipes are presented, along with the local produce, wines, cheeses, and other specialties that complete the experience of dining in the region.