We are addicted to this winter dish that uses all the parts of the cauliflower, and is comforting without being heavy as some traditional French gratin dishes can be.
Serves 4-5 (more…)
Vegetables (Stuffed or Casseroles)
Spicy Sausage with Quince (or apples) and Red Peppers
I am using tart quince with plenty of sweet peppers to complement the strong flavor of spicy Kean sausage. Quince and tart Granny Smith apples are, besides pumpkin, the only new interesting fruit that I can use as vegetables on the dead season, before the local cabbages and the fresh wild greens are harvested.
Serve with crusty bread or with rice or bulgur pilaf. (more…)
Patates Riganates – Roasted Potatoes with Garlic, Lemon and Oregano
Few people can resist these potatoes, which are capable of stealing the show from any food they accompany, even from the roasted lamb —so make sure you have plenty for seconds. Although it is served all over Greece, this dish is particularly good on islands like Naxos, or here on Kea, where the local potatoes have exceptional flavor.
Adapted from Foods of the Greek Islands (Houghton Mifflin)
On the special days when a leg of lamb or a chicken is roasted, the potatoes may also be cooked in its juices. If you want to cook this dish using small potatoes there is no need to peel them, but I suggest that you halve them, because they taste best when they can absorb the sauce.
Makes 4 to 6 servings
Stewed Fennel and Onions
From The Foods of the Greek Islands (Houghton Mifflin)
A simple dish from the Cycladic island of Folegandros. Maria Primikiri, an inspired cook, gave me the recipe explaining that in the necessarily frugal days of yesteryear, poor people used to serve this strongly aromatic and flavorful stew of foraged fennel over fried stale bread.
Serve on its own with feta cheese and bread, or as a side dish for grilled fish or chicken.
Makes 4 to 6 servings