In Greek: γαρίδες βραστές, pronounced ghah-REE-thess vrah-STESS Shrimp are a Greek favorite at any time, and an appropriate lenten dish as well. The latholemono sauce (whipped oil and lemon juice) is a classic Greek seafood topping. Prep Time: 25 minutes Cook Time: 5 minutes Total Time: 30 minutes Ingredients: 2 pounds of shrimp juice of 1 lemon 1/3 cup of extra […]
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Garlicky Fish Stew from Corfu
BIANCO Makes 4 to 6 servings Another Corfiote fish recipe with an Italian-sounding name. Bianco is pungent with garlic and is called “white” because it is made without tomatoes. Ingredients: 2 tablespoons unsalted butter 3 tablespoons extra-virgin olive oil 2 medium onions, halved and thinly sliced 8 to 10 garlic cloves, to taste, chopped 6 to 8 […]
Ithacan Octopus Ragout with Tomatoes and Celery
HTAPOTHI CAPAMA TIS ITHAKIS Makes 4 servings The word capama comes from the Turkish for “to cover.” It is a name given to many different kinds of stew all around Greece. Sometimes it refers to beef or chicken dishes cooked with tomatoes and cinnamon, other times to simple ragouts. This capama includes celery. What is unusual about it is that […]
Bergamot Peel Preserve – Gliko Pergamonto
Ingredients: 15 bergamot oranges 2 kilos of sugar Juice of 2 lemons 3 cups of water 2-3 leaves of sweet- Arbaroriza – Kiouli – Scented pelargonium (optional) Juice of 1/2 a lemon for the finish Spoon Sweets Method: Wash the bergamot well, and dry with a towel. Grate the peel with a fine grater without reaching […]
Grated Quince Preserve- Kithoni Trifto
Ingredients: 1 kilo of ripped quince 1 kilo plus 2 cups of sugar Juice of 1 lemon 3-4 leaves of sweet-scented pelargonium (Arbaroriza) Juice if 1/2 a lemon Method: Wash and peel the quinces. Cut in half, remove the core with the pits and grade with the course side of the grader. Place in a […]
Chestnut Preserve – Gliko Kastano
Ingredients: 1 1/2 kilo of fresh chestnuts 1 1/2 kilo sugar Little salt 4 cups of water 1 tbsp of lemon juice or even little more For every half kilo of chestnut we add half kilo sugar and 2/3 of glass water. Method: Clean the outer skin of the chestnuts. Place them in a pot […]
Strawberry Preserve – Gliko Fraoula
Ingredients: 1 kilo of strawberries 1 kilo minus 1 cup of sugar 5 tsp of brandy 6 tbsp of lemon juice Juice of 1/2 a lemon for the finish strawberry preserves Method: Wash well and cut the stems off the strawberries. Cut in half or quarters if they are too big and place in a […]
Basic Homemade Phyllo Dough
Enough pastry for a 15-inch or 18-inch round pan Ingredients: 4 to 4 1/2 cups all purpose flour, as needed 1 scant teaspoon salt 1 1/2 cups warm water, or more if needed 1/4 cup extra-virgin olive oil 2 tablespoons red wine vinegar or fresh lemon juice, as needed Method: Combine 4 cups of the flour and […]
Zucchini Blossoms and Greens Cooked with Garlic and Celery Root from Lefkada
KOLOKITHOKORFATHES ME SKORTHO KAI SELINORIZA In Greece in the late spring, zucchini flowers fill up the markets. There are 2 kinds: the large sturdy flowers that grow on the stalk of the zucchini plant and the smaller, more fragile ones that sprout out of the actual zucchini. Greeks generally prefer the sturdier ones because they’re easier to work with. These […]
Lenten Fresh Clam Soup from Lefkada
LEFKADITIKI HAVIAROSOUPA Makes 8 servings Ingredients: 5 pounds cockles or any other small fresh clams 1/2 cup extra-virgin olive oil 4 fresh green garlic stalks, coarsely chopped, or 3 scallions, white and tender green parts, chopped, combined with 2 garlic cloves, minced Salt and freshly ground black pepper to taste 1/2 cup medium-grain polished rice Juice of 2 […]