Chard Leaves Stuffed with Vegetables, Rice, Herbs and Fish

The garden offers me plenty of large chard leaves, often in different colors, all through May, and it is so easy to roll them into large bundles, preferably without blanching them first.

In my last book I have the vegetarian version of the stuffed leaves, although the original idea came to me from the salt-cod-stuffed lettuce leaves I had many years ago at a tavern near the archaeological site of ancient Corinth.  Here is my adaptation of that recipe.

 

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Make the dish at least a day in advance and let cool completely before refrigerating; then you can serve it room temperature or reheat briefly reheat it. Accompany with yogurt, labne or with skordalia (garlic sauce).

 

Serves 6 (more…)

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The Green, Winter Greek Salad

Inspired from the traditional Lesbos winter salad as I adapted it from the recipe in my book The Foods of the Greek Islands.   Greek Salad is seasonal here; in the summer tomatoes are its basic ingredient but in the winter it is definitely green.

 

 

Greek Salad is seasonal here; in the summer tomatoes are its basic ingredient, but in the winter it is definitely green.  From the first October rains up until the end of April, the greengrocers of Mytilini, the capital of Lesbos, used to sell each head of romaine lettuce tied together with two or three sprigs of borage (often with its little blue flowers), two or three scallions, several sprigs of peppery arugula, four or five sprigs of dill or fennel fronds, a few sprigs of peppery wild cress and either fresh mint or a little wild celery. Once home, these essential ingredients for the local green winter salad are thinly sliced and tossed with a simple vinaigrette.

It’s important to cut the greens at the last moment and to slice them very thin. If they are coarsely cut, the salad will taste different.

 

 

Makes 4 servings (more…)

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Butternut Squash Soup with Yogurt

This is the soup I make often varying the ingredients slightly –with more onion or leek, sometimes adding chopped, dried mushrooms instead of the chicken broth. The topping also may vary; once I made a kind of caper-scallion-chard pesto instead of the fried peas.

Just toasted pine nuts with chopped cilantro are also a fine, simpler topping for this comforting winter soup.

 

Serves 6-8  (more…)

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Braised Green Beans and Potatoes in Tomato Sauce (Fassolakia Ladera)

Stringless green beans became widely available in Greece only in the last few years. As far back as I can remember, before we could cook this very popular summer dish we had to slave for hours trimming each one of the flattish beans – a kind of runner bean – that we cooked.

My mother often added sliced zucchini (see variation) when she wanted to save time, trimming fewer runner beans but still making enough food for all four of us. Fassolakia ladera, made with any kind of green beans, even with frozen ones, is an amazing dish! The potatoes take on a wonderful flavor cooked together with the beans in a rich tomato sauce, and I can’t resist eating them while still warm.

Sprinkle with the reserved parsley and serve warm or at room temperature, if you can wait, with crusty bread and Feta cheese.

 

Serves 4-6  (more…)

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Yogurt and Herb Pies Wrapped in Grape Leaves

In this recipe, the cornmeal-thickened yogurt with scallions and herbs, baked or fried and wrapped in tangy grape leaves, develops into an unexpectedly sophisticated “pie” with complex flavor.

In an earlier version, I made a large pie that I baked in the oven. It was good, but difficult to divide into portions. Paula Wolfert suggested small fried “packets,” which worked much better. Now I propose something in between: individual little pies, baked in tartlet pans or shallow muffin tins. When finished under the broiler, the grape leaves caramelize beautifully! Serve with risotto or any grain pilaf.

My friend, David Tanis has created and published in the New York Times his own brilliant version of the recipe using chard leaves instead of the grape leaves.

 

 

(more…)

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