More than 200 unique and intriguing recipes for all kinds of Greek dishes.
2 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.
1/2 pound navy pea beans
1/2 cup thinly sliced onions
1/2 cup olive oil
6 tablespoons fresh lemon juice
salt and pepper to taste
2 to 3 stalks celery, diced
1/2 cup choppedflat-leaf parsley
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 a large 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.
Complete Book of Greek Cooking. Copyright © by Jon Spoelstra. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.Anonymous
Posted December 13, 2006
The recipes are very easy to follow, plus there are tips on how to make some of the recipes using a food processor. There's also a section at the back on how to work with phyllo.
2 out of 2 people found this review helpful.
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Posted January 25, 2005
My mother used the original edition of this cookbook (which I inherited) and I received this edition at my bridal shower 9 years ago. Every recipe is easy to follow and the dishes are ones you would find in the homes of the best Greek and Greek American cooks. The preparation tips are also excellent and helpful.
2 out of 2 people found this review helpful.
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Posted April 27, 2009
I purchased the original first edition 35 years ago and thought that one was good. This one is the best yet. Everything that I've prepared is simply delicious! It is a true testament to the wonderful cooks at St. Paul's. I have given the book as gifts and those that have received it, have expressed the same sentiments. Bravo!
1 out of 2 people found this review helpful.
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Posted February 9, 2009
Recommend this book and this dealer. Very fast delivery and book like new. No Problems
1 out of 1 people found this review helpful.
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Posted April 20, 2004
i have used this book for over 20 years-i was given an original first edition copy when i was a newlywed, and now i am buying a copy for my daughter who is setting up her home. this book and Greek Cookery by Nicholas Tselementes is all a home needs for a complete greek kitchen!
1 out of 1 people found this review helpful.
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Posted January 30, 2011
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Posted August 2, 2010
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Overview
More than 200 unique and intriguing recipes for all kinds of Greek dishes.