How to Roast a Lamb: New Greek Classic Cooking PDF
Preview How to Roast a Lamb: New Greek Classic Cooking
Copyright Copyright © 2009 by Michael Psilakis Photographs copyright © 2009 Christopher Hirsheimer All rights reserved. Except as permitted under the U.S. Copyright Act of 1976, no part of this publication may be reproduced, distributed, or transmitted in any form or by any means, or stored in a database or retrieval system, without the prior written permission of the publisher. Little, Brown and Company Hachette Book Group 237 Park Avenue New York, NY 10017 Visit our website at www.HachetteBookGroup.com. www.twitter.com/littlebrown First eBook Edition: October 2009 Little, Brown and Company is a division of Hachette Book Group, Inc. The Little, Brown name and logo are trademarks of Hachette Book Group, Inc. ISBN: 978-0-316-07173-4 FOR MY FATHER In my mind, you are still here, with me, our daily conversations helping, guiding, and illuminating right from wrong, as they do in the stories that follow. You are my hero. FOR MY MOTHER Know that a lifetime of meals spawned from your love has become the foundation of who I am today as a chef and a person. FOR ANNA & GABRIEL Forgive me for unknowingly asking you to sacrifice to help me realize my dreams. Forgive me for the hours you spent waiting for me to return. Forgive me for allowing food to become my addiction. Forgive me for trying to be the man you both deserve and for not fully appreciating the suffering this has sometimes caused. Forgive me for being me. But know this: without you both I would be nothing. Know that you are truly the center of my world. I love you. CONTENTS COPYRIGHT FOREWORD ABOUT THE BOOK ABOUT THE RECIPES ABOUT THE INGREDIENTS INTRODUCTION MY FATHER’S GARDEN Wild Bitter Greens, Roasted Peppers, Grilled Onion, Oil-Marinated Dried Tomato & Kefalotiri Sweet-&-Sour Eggplant & Onion Stew Cucumber Salad, Celery, Leek & Tsakistes Olives with Lemon-Dill Vinaigrette Shaved Fennel, Cabbage, Olive, Onion & Graviera Salad with Red Wine– Black Pepper Vinaigrette Stewed English Peas & Mushrooms Stewed String Beans, Zucchini & Potato Grilled Summer Squash, Feta & Mint Salad Grilled Watermelon & Grilled Manouri Four Cheese–Stuffed Zucchini Blossoms Bulgur Salad with Roasted Peppers, Capers, Raisins, Celery & Onion Artichokes & Potato OPEN WATER Octopus, Salami & Apples with Anchovy Vinaigrette Roasted Skate with Walnut Baklava, Yogurt & Candied Quince Grilled Sardines with Chopped Salad & Skordalia Soup Grilled Cuttlefish Stuffed with Spinach Fried Red Mullet with Lentils, Lemon & Oil Ouzo & Orange–Braised Snails Grilled Swordfish with Tomato-Braised Cauliflower Cretan Spiced Tuna with Bulgur Salad Roasted Scallops with Cauliflower, Tart Dried Cherries & Capers in Brown Butter Sauce Roasted John Dory with Crab-Yogurt-Orzo Salad & Butternut Soup Halibut, Fennel, Clams & Sausage with Fennel Broth DINNER, FAMILY STYLE Steak with Bone Marrow Htipiti Beef Stew with Leeks Pork Soffrito with Spicy Peppers & Cabbage Souvlaki: Chicken & Pork Shish Kebab Manti: Ravioli of Four Cheeses with Crispy Shallots, Brown Butter & Sage Shellfish Youvetsi Dumplings with Sausage, Dandelion Greens, Sun-Dried Tomato & Pine Nuts MY FIRST RECIPES Whole Chicken Soup with Avgolemono & Orzo Lentil Soup White Bean Soup Pasta with Kima Whole Grilled Loup de Mer Cod Skordalia with Pickled Beets Hanger Steak with Braised Dandelion, Lemon & Oil Sausage, Peppers, Onion & Tomato Potato, Egg, Tomato & Peppers Tomato & String Bean Salad Dried Fruit Salad with Thyme-Honey Vinaigrette Yogurt with Candied Quince & Crushed Jordan Almonds THE HUNTING TRIP Grilled Rabbit Confit Rustic Braised Rabbit with Hilopites Pasta Pheasant with Spaghetti Roasted Pheasant with Candied Orange Peel & Leek Confit Grilled Quails with Sweet-&-Sour Charred Onion & Red Wine Glaze Braised Quail with Fennel & Apricots Venison Stew Venison Sausage Rack of Venison with Leek Confit & Candied Cherries A LAMB AND A GOAT Roasted Leg of Lamb Sun-Dried-Tomato-Crusted Loin of Lamb with Wilted Arugula & Tsatziki Grilled Lamb Heart with Crispy & Shaved Fennel Salad Braised Lamb Tongue with White Beans & Mushrooms Grilled Lamb Chops Kefi Lamb Gyro Lamb Burger French Fries Poached Goat Avgolemono Braised Goat Open Goat Moussaka PSILAKIS BIRTHDAY DINNERS Lamb Shanks with Orzo Spinach Rice Pan-Roasted Chicken with Lemon Potatoes Beef & Rice Meatballs in Egg-Lemon Soup Stuffed Peppers with Beef & Rice Stuffed Baby Eggplants Grilled Porgies Shrimp with Orzo & Tomato KEFI–A TIME TO DANCE Fried Pork & Beef Meatballs Little Sausages Eggplant Spread Tsatziki Fava Spread Taramosalata Chickpea Spread Roasted Pepper & Feta Spread Warm Feta with Tomato, Olive & Pepper Salad Figs Stuffed with Feta Wrapped with Pastourma Fried Calamari & Whitebait with Crispy Chickpeas & Lemon Sweetbreads with Caperberries, Artichokes & White Wine BIG-PARTY COOKING Whole Spit-Roasted Lamb Artichoke Fricassee Pastitsio Greek Salad Spanakopita Twice-Cooked Gigante Beans Potatoes, Olives & Capers with Anchovy Vinaigrette Octopus with Chickpea Salad Striped Bass Plaki Mussels with Gigante Beans & Feta ANTHOS–THE NEW WORLD Poached Halibut with Cypriot Shellfish Salad, Cucumber-Yogurt Broth & Caviar Skordalia Potato-Garlic Soup with Crispy Bacaliaros Confit & Beet Tartare Raw Meze Platter: Tuna, Taylor Bay Scallops, Sardines, Hamachi & Botan Shrimp Psarokorizo: Sea Urchin Tsatziki with Crab & Lobster Risotto with Yogurt & Caviar Smoked Octopus with Fennel Purée, Lemon Confit & Pickled Vegetables Anthos Shellfish Youvetsi Braised Lamb Pastitsio THE AEGEAN PANTRY Garlic Confit Chickpea Confit Fennel Confit Artichoke Confit Leek Confit Ladolemono Dried Lemon Zest Cretan Spice Mix Grilled Onions Roasted Bell Peppers Red Wine & Feta Vinaigrette Lemon-Dill Vinaigrette White Anchovy Vinaigrette Red Wine–Black Pepper Vinaigrette Greek Béchamel Sauce Béchamel Sauce Without Eggs Candied Cherries Candied Quince Candied Orange Peel RECIPES BY TYPE OF DISH METRIC EQUIVALENTS ACKNOWLEDGMENTS
Description:The list of books you might like
