September 5th, 2006 by alice
Tags: Creanew, Potato, Salad
INGREDIENTS
- 8medium roundred potatoes
- 1/4cup choppedgreen onions
- 1/4cup of very finely choppedcelery
- 1cup of goodmayonnaise
- 1/4cuplow-fat sour cream
- 1/8teaspoonsugar
- 1teaspoonpickle juice
- 1/2teaspoonwhite vinegar
- 1/2teaspoonsalt
- 1teaspoondried dill
- 1teaspooncelery seeds
- 1/8teaspoongarlic powder
- freshcracked black pepper
DIRECTIONS
- Cut potatoes into 1/2 (leaving skins on) and place in a medium saucepan.
- Add water to cover.
- Bring to a boil; cover, reduce heat, and simmer 15 to 20 minutes or until tender.
- Drain and cool comletely.
- Cut potaoes crosswise into quarters.
- Combine potato, chopped green onions, and celery in a large bowl; toss gently.
- Combine mayonnaise and next 9 ingredients; stir well.
- Add to potato mixture, tossing gently to coat.
- Cover and chill several hours*Salad is best chilled for several hours so flavors can meld.
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September 5th, 2006 by alice
Tags: Checkerboardzo, Salad
INGREDIENTS
- 8ounces medium-sized ripefresh tomatoes
- coarse salt
- fresh ground black pepper
- 3/4teaspoonfresh thyme leaves
- 3ounces soft mildgoat cheese
- 4ounces uncookedorzo pasta
DIRECTIONS
- Cut the tomatoes into 1/3″ cubes; place in a bowl and sprinkle with salt, pepper and thyme leaves; set aside at room temperature for 1 hour.
- Boil orzo in salted water until tender; drain and return to the pot off the heat; stir until moisture is evaporated; add goat cheese and stir until melted.
- Add half of the tomatoes and all the juices; toss gently to combine and season with salt to taste; pour salad onto serving platter and top with remaining tomatoes.
- Serve warm or at room temperature.
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September 5th, 2006 by alice
Tags: Done, Fish, Psari, Spetses, Spetsiota, Style
INGREDIENTS
- 2lbscodor halibutor red snapper fillets
- 1smalllemon, juice of
- 2large ripetomatoes(or a 1 lb tin crushed)
- 3/4tablespoontomato paste
- 2clovesgarlic, minced
- 3/4cupfresh parsley, minced
- 3/4cupbreadcrumbs
- 1/2cupolive oil
DIRECTIONS
- Preheat oven to 350F.
- Place the fish in a glass baking dish large enough to contain it in one layer and sprinkle the fish with the lemon juice and season to taste.
- Peel one tomato and’grate’ through the large holes of a box grater into a bowl to catch the pulp and juices; add the tomato paste (thinned in a bit of water), garlic, parsley, olive oil and salt and pepper.
- Pour the tomato mixture over the fish.
- Slice the other tomato in thick slices (if using tinned tomato, you can forego this part), place the slices over the fish and top with the bread crumbs.
- Bake for about 40 minutes.
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September 5th, 2006 by alice
Tags: Baked, Fish, Greek
INGREDIENTS
- 2lbs fresh blackgrouper fillet, cut into approximately 1 1/2 inch pieces(or other fillet of your choice)
- 2 (16 ounce)canscrushed tomatoes, juices drained
- 1largeonion, coarsely chopped
- 1cupkalamata olives, pitted and halved
- 1/2cupfresh parsley, minced
- 1 1/2tablespoonssmall capers, drained
- 4clovesgarlic, minced
- 1red bell pepper, seeded and diced
- 1yellow bell pepper, seeded and diced
- 1cup crumbledfeta cheese
- 1/2cupwhite wine
- 1/2-3/4cupolive oil
DIRECTIONS
- Preheat oven to 375F.
- Place the fish pieces in a metal baking pan.
- Season lightly with salt.
- Combine all the remaining ingredients, except the wine and olive oil, season, and distribute on top of fish.
- Pour the wine and olive oil over and bake for about 35-40 minutes, or until the fish flakes.
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September 5th, 2006 by alice
Tags: Fish, Stew
INGREDIENTS
- 2tablespoonsbutteror margarine
- 1largeonion, chopped
- 1clovegarlic, crushed and chopped
- 2leeks, chopped
- 1stalkcelery, chopped
- 1green pepper, finely chopped
- 1cupcanned tomatoes
- salt and pepper
- thyme
- basil
- 1 1/2cupsfish stockor wateror white wine
- 1potato, cubed
- 2carrots, sliced
- 1lbfish fillets, cut into 1 inch cubes
- parsley, chopped
DIRECTIONS
- In a large saucepan melt butter.
- Add onion, garlic, leeks, celery and green pepper.
- Cook, stirring, until softened.
- Add tomatoes, seasonings and liquid.
- Add potato and carrots.
- Cover and simmer until vegetables are tender.
- Add fish, cover and simmer for 5 to 10 minutes or until fish flakes.
- Adjust seasonings.
- Garnish with parsley.
- Serves 4.
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