| The Complete Book of Greek Cooking Contributor(s): Recipe Club of St Paul's Church (Author) |
|
 |
ISBN: 0060921293 ISBN-13: 9780060921293 Publisher: William Morrow & Company OUR PRICE: $21.59 Product Type: Paperback - Other Formats Published: June 1991 Annotation: Thirty years ago, a group of women from Saint Paul's Church decided to put together a Greek cookbook to preserve some of the traditional recipes and at the same time raise money for their church. They called themselves 'the Recipe Club.' Hearty, delicious home-style Greek cooking has wide appeal. It is based on wholesome ingredients, with the emphasis on fresh vegetables, olive oil, and other natural foods. |
| Additional Information |
| BISAC Categories: - Cooking | Regional & Ethnic - European - Cooking | Regional & Ethnic - Greek - Cooking | Regional & Ethnic - Mediterranean |
| Dewey: 641.594 |
| LCCN: 89045708 |
| Physical Information: 0.96" H x 7.35" W x 9.21" (1.06 lbs) 352 pages |
| Themes: - Cultural Region - Greece |
| Descriptions, Reviews, Etc. |
| Publisher Description: Baked Eggplant and Rice CasseroleMelitzana ke Rize sto Fourno 8 Servings2 eggplants, about 1 1/2 pounds each 1 teaspoon salt 1/4 cup vegetable or olive oil 3 cups finely minced onion 1 tablespoon minced garlic green pepper, seeded and cut into 1 -inch cubes 1 teaspoon dried oregano 1 bay leaf 3 tomatoes, peeled, seeded, and chopped 1 cup raw converted rice 2 1/4 cups boiling chicken stock salt and pepper to taste 1/2 cup grated kefalotiri cheese 2 tablespoons butter Preheat oven to 400 degrees. Slice unpeeled eggplants and cut into 1-inch cubes. Place in a colander, sprinkle with salt, cover with a weighted plate, and let stand for 30 minutes. Heat oil in a heavy skillet. Carefully dry eggplant pieces and add to the skillet. Cook over high heat, stirring occasionally, until lightly browned. Add onion, garlic, green pepper, oregano, and bay leaf while stirring. Stir in tomatoes and reduce heat. Simmer for 5 minutes, or until most of the liquid has evaporated. Pour vegetable mixture into a casserole and stir in the rice and boiling chicken stock. Season with salt and pepper. Sprinkle with cheese and dot with butter. Bake, uncovered, for 30 minutes, or until the liquid has been absorbed by the rice.Bean Salad, Politiko-StyleFassoulada Politikia6 to 8 Servings1/2 pound navy pea beans Soak beans several hours or overnight in water to cover; drain. Cover with fresh water, bring to a boil, and cook about I hour, or until tender. Drain beans and place in alarge bowl; add onions, olive oil, lemon Juice, salt, pepper, celery, and parsley, Mix well and serve at room temperature or slightly chilled. "Note: Two 20-ounce cans of cannellini beans ban be used instead. Rinse under cold water and drain. |