Complete Book of Greek Cooking

Complete Book of Greek Cooking

by Recipe Club of St. Paul's Church, Rec St Paul's Greek Orthodox, Paul's Greek Orthodox Church St
     
 

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More than 200 unique and intriguing recipes for all kinds of Greek dishes.

Overview

More than 200 unique and intriguing recipes for all kinds of Greek dishes.

Product Details

ISBN-13:
9780060921293
Publisher:
HarperCollins Publishers
Publication date:
06/28/1991
Edition description:
1 HARPER
Pages:
352
Sales rank:
221,334
Product dimensions:
7.37(w) x 9.25(h) x 0.88(d)

Related Subjects

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Baked Eggplant and
Rice Casserole

Melitzana ke Rize sto Fourno

8 Servings

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.


Bean Salad, Politiko-Style

Fassoulada Politikia

6 to 8 Servings

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.

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