Describes Greek cuisine and shares traditional recipes for appetizers, salads, egg dishes, fish, seafood, vegetables, meat, breads, pastries, and desserts
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Athens-born writer and photographer Aglaia Kremezi has authored several cookbooks, contributed to such major publications as the Los Angeles Times and Gourmet, appeared on "Good Morning America," "CBS This Morning," taught at leading culinary institutes, and served as a consultant to top restaurateurs.
MARTIN BRIGDALE, one of Britain's foremost food photographers, is also an enthusiastic and accomplished cook. His work has appeared in many books and magazines.Excerpt. © Reprinted by permission. All rights reserved.:
Potato and Olive Stew with Tomato Sauce (Patates Yahni Me Elies)
Potatoes were introduced to Greece in the early nineteenth century by Ioannis Kapodistrias, our first governor, after the revolution that feed Greed from Turkish domination. There is an amusing story about their introduction that is a good indication of the Greek character.
At the time, the nation's capital was at Nauplia, in the Peloponnese. The enlightened governor wanted to give potatoes to the people, thinking that they would be an ideal food for the starving nation, but nobody wanted to try them. So, one day he stacked some potatoes by the Nauplia harbor and placed an armed soldier to guard them, proclaiming that whoever stole even one was going to be executed. By the next day all the potatoes had disappeared. (In fact, the impoverished people of the Peloponnese were grateful for any food after the overthrow of Turkish rule, so this story has no historical validity.)
1/2-3/4 cup olive oil 2 pounds new potatoes, peeled and quartered 3 large onions, thickly sliced 5-6 cloves garlic, sliced 1/2-1 teaspoon minced fresh chili pepper, or 1/3-1/2 teaspoon dried red pepper flakes 1/2 cup dry white wine 1 teaspoon dried oregano 2 cups chopped fresh or good-quality canned tomatoes 1 cup small black olives, rinsed and pitted Sea salt 1/2 cup chopped fresh flat-leaf parsley
In a large, heavy, and deep nonreactive skillet, heat the olive oil over high heat, and saute the potatoes until they turn a golden brown on all sides, about 5 minutes. They don't need cook through because they will continue cooking in the sauce.
Preheat the oven to 375' F. Remove the potatoes from the skillet and ad the onions. Saute until transparent, about 3 minutes, then add the garlic and chili pepper. After a few seconds, pour in the wine and add the oregano, tomatoes, and olives. Cook for 1 minute, then remove from the heat.
Place the potatoes in a clay or glass ovenproof pan that can hold them in 1 layer. Pour the sauce over them, and back uncovered for 30 to 45 minutes-adding a little water if needed-or until the potatoes are tender. Taste after 15 minutes and add more salt if needed-the olives are quite salty-or more chili pepper. Sprinkle with the parsley and serve while still hot.
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Book Description Stewart, Tabori and Chang, 1993. Hardcover. Book Condition: New. Never used!. Bookseller Inventory # P111556702043
Book Description Stewart, Tabori and Chang, 1993. Hardcover. Book Condition: New. Brand New!. Bookseller Inventory # VIB1556702043
Book Description Stewart, Tabori and Chang. Hardcover. Book Condition: New. 1556702043 New Condition. Bookseller Inventory # NEW7.0641517
Book Description Stewart, Tabori and Chang, 1993. Hardcover. Book Condition: New. Bookseller Inventory # DADAX1556702043