Marinated calamari

Ingredients

1 lb calamari, cleaned and trimmed red onion, sliced
1/2 cup celery, sliced
1/4 cup cilantro, chopped
6 tsp balsamic vinegar
1/4 cup olive oil salt & pepper
1 medium red pepper, sliced
1 medium bell pepper, sliced
3 cloves garlic
4 anchovy filets, chopped finely

How to prepare

Clean calamari and cook in salt water for approximately 45 minutes. Check for doneness. Cut in 1/2″ rings and leave tentacles whole. Place in a bowl. Make marinade of oil, vinegar, anchovies, garlic, salt and pepper. Add to calamari while still warm then add remaining ingredients. Check seasonings, then let marinate for several hours. Serves: 6

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Greek style lamb soup

Ingredients

Meaty lamb bones (from leftover roast leg of lamb)
1 quart water
1/2 tsp salt
2 teaspoons lemon juice
1 onion, chopped
2 tbsp raw rice

1 carrot, sliced
1 rib celery, sliced
5 or 6 green onions, sliced
1 or 2 sprigs fresh parsley, chopped
2 tbsp chopped fresh dill (or 2 teaspoons dried)
1/2 cup skim milk

1 tsp cornstarch
4 hard-cooked eggs, shredded

How to prepare

In a large pot or dutch oven combine lamb bones with water, salt, lemon juice and onion; heat to boiling; skim foam. Lower heat and simmer, covered, 2 hours (or 40 minutes in a pressure cooker, according to manufacturer’s directions). Remove bone and set aside to cool. Skim fat from broth. Combine fat- skimmed broth with rice, vegetables, parsley and dillweed. Cover and simmer 20 minutes, or until tender. Meanwhile, remove meat from bones and add meat to soup. Combine skim milk and cornstarch; mix well. Stir into simmering soup until soup is slightly thickened. Presentation: spoon soup into four bowls and top with shredded egg. Yield: makes 4 servings, less than 195 calories each (or 3 meal-size servings, about 255 calories each).

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Gazpacho

Ingredients

3 pounds tomatoes, peeled and roughly cut up
1 onion cut in chunks
1/2 cup green pepper chunks
1/2 cup cucumber chunks
2 cups tomato juice
1 garlic clove
1 tsp ground cumin
1 tbsp salt
Freshly ground black pepper to taste
1/4 cup olive oil
1/4 cup red wine vinegar

How to prepare

Puree everything in a blender or food processor. Chill and serve with garlic croutons.

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Chicken marguerite

Ingredients

6 boneless chicken breast halves
4 tbsp butter
2 medium onions, chopped
2 large tomatoes, seeded, chopped 2 green peppers, coarsely chopped 1/2 chayote squash, peeled, pitted, chopped
2 garlic cloves, minced
2 tsp pepper
1/4 tsp dried, crumbled
1/2 tsp poultry seasoning
5 green onions, chopped
1/2 cup chicken stock
2 tbsp catsup
3 tbsp soy sauce salt

How to prepare

Melt 2 tbsp butter in heavy large skillet over medium heat. Add onions tomatoes, bell peppers and chayote. Saut

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Garlic soup – skordozoumi

Ingredients

1 garlic head
3 cups water
2 tbsp olive oil
1/4 lb feta cheese (ideally, 1/2 feta and 1/2 mezithra)
1 cup yogurt
2 eggs, beaten until very frothy

Salt and pepper

How to prepare

Separate the cloves of garlic and peel them. Slice into thin slivers. Bring the water and olive oil to a boil, add the garlic and salt and pepper, and simmer for 3 minutes. Crumble the cheese into small pieces and add to the soup. Beat the yogurt until creamy and add it to the soup. Stir over a very low heat for 2-3 minutes; do not let it boil. Remove the soup from the heat and cool for 5 minutes. Then rapidly stir the beaten eggs into the soup and serve. Serves 4-6.

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Savory marinade for pork

Ingredients

1 cup dry white wine
3 lg cloves garlic, minced
2 tsp cumin
1/4 tsp ground black pepper
1/4 tsp salt

How to prepare

Combine all ingredients. Pour over 6 lean boneless pork chops, at least 3/4″ thick (stab pork chops with a sharp knife several times). Marinate at least 2 hours. Grill or broil (or bake) pork chops, brushing with marinade during cooking. Serves 6.

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Fish soup with vegetables, by pierre franey

Ingredients

2 tbsp olive oil
1/2 cup finely chopped onions
2 tsp finely chopped garlic
1/2 cup finely chopped fennel
1/2 cup coarsely chopped leeks
1 cup carrots diced into 1/4″ cubes
1/4 tsp red pepper flakes

1 tsp ground turmeric
4 sprigs fresh thyme or 2 tsp dried
1 bay leaf
1 1/2 cups fresh fish broth or water
1 cup dry white wine
1 cup crushed canned tomatoes
salt and freshly ground pepper to taste

1 cup potatoes diced into 1/4″ cubes
1 1/4 cups white-fleshed, fish, such as monkfish, cod, cut into 1″ cubes
1/2 pint scallops (cut in half if large)
1/2 cup light or heavy cream
1/4 cup chopped fresh basil or parsley

How to prepare

Heat the oil in a kettle or a large saucepan over medium heat, and add the onions, garlic, fennel, leeks and carrots. Cook, stirring often, over medium-high heat until the mixture is wilted. Do not brown. Add the pepper flakes, saffron (or turmeric), thyme, bay leaf, fish broth, wine, crushed tomatoes and salt and pepper to taste. Bring to a boil, then reduce the heat, and simmer for 5 minutes. Add the potatoes. Bring to a simmer, cover closely, and simmer for 10 minutes. Add the fish and the scallops. Check for seasoning. Simmer for 3 minutes; do not overcook. Add the cream, bring to a boil, remove from the heat. Add the basil, and serve immediately with parmesan croutons. Yield: makes 4 servings.

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