Greek Revival: Cooking for Life

249 Pages·2010·9.85 MB·English

by  Patricia Moore-Pastides

Greek Revival
Herbed Lamb Parcels, p. 152
G r e e k
R e v i va l
COOKING FOR LIFE
Patricia Moore-Pastides
Foreword by Dimitrios Trichopoulos
With Photographs by Keith McGraw
The University of South Carolina Press
© 2010University of South Carolina
Cloth edition published by the University of South Carolina Press, 2010
Ebook edition published in Columbia, South Carolina,
by the University of South Carolina Press, 2013
www.sc.edu/uscpress
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The Library of Congress has cataloged the cloth edition as follows:
Moore-Pastides, Patricia.
Greek revival: cooking for life / Patricia Moore-Pastides ; foreword
by Dimitrios Trichopoulos ; with photographs by Keith McGraw.
p. cm.
Includes bibliographical references and index.
ISBN978-1-57003-939-3(cloth : alk. paper)
1.Cookery, Greek. 2.Nutrition—Greece. 3.Diet—Greece. i.Title.
TX723.5.G8M67 2010
641.59495—dc22 2010008270
ISBN 978-1-61117-208-9(ebook)
In gratitude to my husband, Harris, and to our parents:
Jean Coleman Moore, John Francis Moore, Anastasia Theodoulou Pastides,
and Andreas Pastides. Their loving hands prepared a lifetime of meals,
and their hearts created homes that were filled with dreams for us.
Yogurt Parfaits with Blueberries and Lemon Curd, p. 198
CONTENTS
Foreword xi
Dimitrios Trichopoulos
Preface xiii
Acknowledgments xvii
Introduction xix
Studying the Traditional Mediterranean Diet xx
The Traditional Greek Diet xxiv
The Source of Flavor and Health: Olive Oil, Nature’s Gold xxiv
The Greek Lifestyle xxvi
A New Greek Revival? xxvii
PROLOGUE: BREAKFAST ON SIFNOS 1
Creamy Yogurt with Fruit and Nuts—Sifnos Breakfast 4
1 APPETIZERS—MEZEDAKIA 7
A Potent Medicine: Garlic 8
How’s MySkordalia? 8
Greek Caviar—Taramosalata 11
Yogurt, Garlic, and Cucumber Dip—Tzatziki 12
Roasted Red-Pepper and Feta Dip 14
Cheese and Mint Pie—Tiropita 16
Sautéed Dates with Almonds 19
Spinach and Dill Pie—Spanakopita 20
Broccoli and Blue-Cheese Pita 22
Onion and Beet-Green Pita 24
Crispy Cypriot Sheep Cheese with Lemon—Haloumi 26
Creamy Garlic Sauce—Skordalia 27
Warm Feta, Tomato, and Oregano—Saganaki 28
Grape Leaves Stuffed with Cracked Wheat and
Pine Nuts—Dolmades 30
Coriander and Garlic Olives—Elies Tsakistes 32
Chickpeas with Onion and White Wine—Revithia 34
2 VEGETABLE DISHES 37
Color and Variety Are Essential 38
“No Drinking Coffee at Your Desk, . . . but You’re Gonna
Love Lunch” 40
Greek Salad—Salata Horiatiki 42
Cypriot Village Salad—Salata Horiatiki 43
Roasted-Beet and Arugula Salad 44
Fennel and Roasted Red-Pepper Salad 46
Wild Greens and Cabbage Salad—Hortosalata 49
Roasted Cumin Carrots 50
Arugula and HaloumiSalad 52
Green Beans with Tomato—Fasolakia 53
Braised Cauliflower with Slowly Sautéed Onions 54
Broccoli Rabe with Garlic and White Cannellini Beans 56
Eggplant Casserole—A Simpler, Lighter Moussaka 58
Summer Vegetable Bake—Briam 60
Braised Kale with Red Peppers 63
Drunken Mushrooms 64
Caramelized Eggplant—Imam Baildi 65
Lemon and Oregano Roasted Potatoes—Patates Fournou 69
Okra and Tomatoes—Bamies 70
Stuffed Eggplant and Zucchini—Papoutsakia 72
Roasted Carrots with Rosemary and Sage 74
Sweet Potato, Zucchini, and Feta Tart 76
Zucchini and Tomatoes with Cumin and Caraway Seeds 78
3 BEANS, GRAINS, AND PASTA 81
Nutrient-Rich Proteins and Complex Carbohydrates 82
Family in Greece 84
Bulgur and Bright Lentils 87
Lentil and Tomato Soup with Coriander and Cumin—Fakies 88
Fruited Chickpeas with Brown Rice 91
Spinach and Brown Rice—Spanakorizo 92
Pasta with Arugula, Tomatoes, Feta, and Kalamata Olives 94
Acorn-Squash and Ginger Soup with Chickpeas 95
Cabbage and Apple Bulgur 96
viii Contents
Vegetables Stuffed with Barley—Gemista 98
Gingered Brown Rice with Raisins and Orange 100
Sautéed Broccoli Rabe with Penne Pasta 102
Lima Bean and Carrot Soup—Gigantes 104
Black-Eyed Peas and Swiss Chard—Lahana me Louvia 106
4 SEAFOOD 109
“Good Oils”: Omega-3 Fatty Acids 110
A Fish Tale: My First Barbouni 112
Seared Shrimp with Red-Pepper Flakes and Basil—Garides 114
Snapper with Lemon and Oregano Sauce—Snapper with Ladolemono 116
Poached Tilapia with Fennel 118
Herbed Swordfish Kebabs—Xifias Souvlaki 121
Grilled Tuna with Spicy Peach Chutney 122
Tomato, Feta, and Shrimp Saganaki—Garides Saganaki 124
Grilled Swordfish with Tomatoes and Sage 125
Salmon Grilled in Grape Leaves 126
Dorado with Grapefruit and Avocado 129
5 MEATS IN MODERATION 131
Range-Fed Animals 132
Goat Meat 133
Grilling with Olive Oil—A Little Coat of Armor 133
The Easter Lamb 133
Chicken Kebabs in Pita Bread—Kotosouvlaki stin Pita 137
Spiced Lamb Patties—Gyros 139
Herb and Garlic Gremolata with Simply Grilled Lamb Chops 140
Oven-Roasted Stolen Goat—Kleftiko 142
Sage and Thyme Roasted Chicken—Kotopoulo sto Fournou 144
Roasted Lamb with Garlic and Rosemary—Arnaki sto Fournou 146
Yula’s Oven-Roasted Onion, Tomato, and Lamb Stew—Yula’s Tavas 148
Chicken Stew with Artichokes and Lemons—Kotopoulo Kapama 150
Herbed Lamb Parcels 152
6 SPECIAL-OCCASION GREEK TRADITIONS 155
Traditional Moussaka 157
Greek Mac and Cheese—Pastichio 160
7 NUTRITION ON THE RUN 163
On Feeling Satisfied 164
“Mighty Aphrodite” Christens Angela’s Kitchen 165
Contents ix