The Complete Book of Greek Cooking: The Recipe Club of St. Paul's Orthodox Cathedral

The Complete Book of Greek Cooking: The Recipe Club of St. Paul's Orthodox Cathedral

Language: English

Pages: 352

ISBN: 0060921293

Format: PDF / Kindle (mobi) / ePub

More than 200 unique and intriguing recipes for all kinds of Greek dishes.

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until the shells open. Discard any that do not open. Remove mussels from shells, reserving shells. Pour broth through cheesecloth and save liquid. In a separate pan, cook onion in olive oil until soft. Add rice and cook 3 minutes longer, stirring constantly. Add 1 cup of strained mussel liquid. Cover pot and cook for 15 minutes. Add remaining ingredients, cover, and cook 5 minutes longer, or until rice is done. Add mussels and cook over low heat until just heated through. Fill 24 mussel shells

broiled or pot-roasted, and a bird is never oven-roasted without having its skin liberally rubbed with lemon juice both before and during cooking. BROILED CHICKEN OREGANO Kotopoulo Riganato tis Skaras YIELD: 6 SERVINGS MARINADE � cup olive oil � cup dry white wine 2 tablespoons dried oregano 1 tablespoon salt 1 teaspoon pepper 1 tablespoon minced garlic one 2½- to 3-pound chicken, cut into serving pieces Combine marinade ingredients in a bowl. Marinate chicken pieces for 2 hours in

marmalade, and honey. Place 1 tablespoon of filling on each round of dough. Fold dough to form a half circle, brush with a little water to seal, and press edges together. Put on un-greased cookie sheets and bake 30 minutes, or until golden. Sprinkle with rose water while hot and dust with confectioners’ sugar. Cool on sheets. Note: This dough makes a good Lenten (nistisimo) piecrust for any purpose. YO-YO Yioyio YIELD: 3 DOZEN COOKIES 4 sticks (1 pound) unsalted butter, at room temperature

peel and bring to a boil. Sift together flour and baking powder. Add dry ingredients all at once to hot mixture in saucepan, whisking briskly over medium heat until the mixture forms a compact mass and leaves the sides of the pan. Remove from heat and let cool 1 minute. Add eggs, one at a time, beating hard after each addition. The mixture should be smooth, glossy, and thick. Let rest for 10 minutes. Prepare the syrup Combine ingredients in a medium-size saucepan. Bring to a boil, and simmer

cinnamon sticks, and cloves. Spoon into sterilized jars, cool, and refrigerate. Note: Preserves can be used in a tart such as Apricot Tart. APPENDIX A Word on Greek Coffee The Popular Teas of Greece All About Easter Eggs How to Prepare Fresh Artichokes How to Clean Fresh Mussels How to Prepare Fresh Squid How to Use and Freeze Fresh Grape Leaves How to Work with Kadaife How to Work with Phyllo Some Common Greek Cooking Terms and Ingredients The Cheeses of Greece What Are Kolyva?

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