Roasted New Potatoes…without Recipe!

I often feel that the side dishes are more interesting than the meat or poultry that is traditionally served these days. A few years back when we dug out the second crop of potatoes from the garden I couldn’t wait to serve them simply roasted, rubbed with olive oil!

 

potatos

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Besides olive oil I sprinkled the new, scrubbed potatoes with salt and pepper—I love to use Maras or Urfa pepper flakes that add deep, fruity flavor not just heat. I scattered a few sprigs of thyme, savory, rosemary or some sage leaves, whatever I could grab from the garden; I also added one or two onions, quartered, and two whole heads of garlic halved horizontally, tossing everything in a bowl with olive oil. Onion and garlic add their flavor to the new potatoes as they roast together on a baking sheet lined with parchment paper. This detail is very important: cleaning the pan afterwards is a breeze; otherwise the roasting vegetables caramelize and stick to the metal so it needs soaking and quite a bit of scrubbing… (more…)

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‘Fava’ and the History of the Humble Lathyrus Pea

Santorini Fava is served as meze at taverns throughout Greece and few suspect its long history and roots…

A somewhat spectacular variation of the common dish we offered at the 2019 Oxford Symposium Dinner we cooked with chef Michael Costa. He preferred a perfectly smooth fava puree, and added basil leaves to my chopped scallions, herbs, and bitter greens, which made it perfect!  I also like to top fava with sweet-wine-braised capers and onions, a traditional Santorini condiment.

 

Long before Santorini became one of the world’s most popular tourist destinations it was one of Greece’s most destitute islands.  Poor on natural resources and badly exposed to the harsh winds of the Aegean, Santorini’s impoverished but ingenious inhabitants survived on whatever they could forage or cultivate in small terraced gardens on steep rocky hills. (more…)

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Santorini Fava with Two Toppings

Today Santorini Fava is served as a meze at taverns throughout Greece, often dressed simply with fruity olive oil, topped with sliced onions and dried Greek oregano. I like to top it with braised onions and capers, but also with chopped scallions, herbs, and bitter greens.

MORE about the legume’s history. 

 

A variation of this second version we prepared for the 2019 Oxford Symposium Dinner, we cooked with chef Michael Costa. He preferred a perfectly smooth fava puree, and added some basil leaves which made it perfect!   

 

Serves 8-10 as meze     (more…)

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A Festive Winter Lunch

Since we do not celebrate Thanksgiving in our part of the world, and all over Europe, turkey, duck, occasionally goose, and on Kea usually rooster, is the central dish we serve for Christmas.  

 

 

I, too, cook poultry for our friends and us, and instead of potatoes I roast pieces of quince, carrots and maybe some yams and/or mushrooms. A very satisfying baked polenta –from David Tanis’ brilliant recipe— will accompany the bird, and I will probably begin with a salad of roasted butternut squash with a tangy tahini-garlic-lemon sauce, and/or braised red and white cabbage with cranberries. 

 

 

Preparing and Roasting the Bird: I start at least two days before the feast. I get the bird well in advance, as in most cases it has to be ordered since I like to get local meats and avoid the frozen turkeys. I ask my butcher to spatchcock the turkey or rooster I plan to roast. The technique looks much easier than it actually is, especially if you deal with a big bird and you have not particularly strong hands, as is my case. I reserve the backbone to boil along with the neck and the gizzards, to make the stock that I will use for basting and for the vegetables in the pan. 

I rub the bird inside-out with plenty of sea salt and a fair amount of coarsely ground black pepper, along with dried oregano, cumin, allspice, and ground coriander seeds.  Don’t be stringy, use at least 1/2 cup of this spice mix, or of my aromatic Aegean Herb & Spice Mix. Place the bird cut-side up in a pan lined with kitchen towels, cover loosely with plastic wrap and refrigerate overnight. The next day turn the bird upside down on the pan, usually adding more spices, and store in the refrigerator again until the day you plan to roast it. On that day you need to take it out of the fridge 3-4 hours before you put it in the oven to bring it to room temperature. (more…)

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Quince, Raisin, and Walnut ‘Sharlotka’

As I wrote in our November Newsletter, Apple Sharlotka had become our favorite winter dessert. This “…labor-saving, timesaving and space-saving [cake]” is how author Darra Goldstein, author of  “Beyond the North Wind: Russia in Recipes and Lore” described sharlotka to Olga Massov, who wrote about it in the Washington Post.

This wonderful cake has become our go-to early winter treat and I was making it all the time.  To the apples I often added a cup of last year’s quince preserves, before making the new batch. Now that we have plenty of quince from our trees, I adapted Darra’s basic recipe for these fragrant fruit.

 

It takes a bit more time, since the quince need to be poached or slow-baked to soften, but the result is worth the extra effort, as you can attest if you try it…

 

For a 9-inch round cake –or equivalent square, or 1 large or 2 small loaves 

 

(more…)

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