They are absolutely delicious and can be served as main course, accompanied by bulgur pilaf that complements beautifully the mushrooms’ earthiness.
Serves 3-4 as main course (more…)
In Crete, sweet and tart greens–tender pea shoots, sow thistle, wild spinach, sorrel, wild leeks—and if available tender fava pods, sweet peas, or a couple of artichokes bottoms and their peeled stems are all braised together with lots of wild fennel fronds. Freshly squeezed lemon juice gives zest to the stew. The potatoes taste wonderful as they soak up the aromatic juices.
Makes 4 servings (more…)
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…)
Adapted from Foods of the Greek Islands (Houghton Mifflin)
Few people can resist these potatoes, which are capable of stealing the show from any food they accompany, even from the 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.
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 (more…)