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Complete Book Of Greek Cooking - Recipe Club St Paul Greek

Complete Book Of Greek Cooking

Paperback Published: 5th June 1991
ISBN: 9780060921293
Number Of Pages: 352

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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
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 chopped flat-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 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.

Forewordp. ix
Customs, Traditions, and Religious Highlightsp. 1
Appetizersp. 9
Hot Appetizersp. 12
Cold Appetizersp. 30
Eggs, Pasta, and Rice and Grainp. 45
Eggsp. 48
Pastap. 51
Rice and Grainp. 55
Soupsp. 63
Fish and Shellfishp. 75
Poultryp. 97
Meatsp. 111
Beefp. 114
Lambp. 123
Porkp. 156
Vealp. 162
Salads and Salad Dressings and Saucesp. 165
Saladsp. 168
Salad Dressings and Saucesp. 175
Vegetablesp. 185
Breadp. 201
Dessertsp. 219
Cakesp. 224
Cookiesp. 250
Phyllo Dessertsp. 265
Other Dessertsp. 290
Puddingsp. 296
Preservesp. 301
Appendixp. 305
Metric Conversion Chartp. 324
Indexp. 325
Table of Contents provided by Syndetics. All Rights Reserved.

ISBN: 9780060921293
ISBN-10: 0060921293
Audience: General
Format: Paperback
Language: English
Number Of Pages: 352
Published: 5th June 1991
Publisher: HarperCollins Publishers Inc
Country of Publication: US
Dimensions (cm): 23.3 x 18.8  x 2.2
Weight (kg): 0.48