Greek Family

I was surprised that this pleased all of my children, but it did. Me, too. It's a Greek family favorite!

Israeli Veggie Couscous

Israeli couscous is larger than typical north African couscous. Really delicious, similar in size and texture to orzo or pearl barley.

2 and 1/4 cups chicken or vegetable stock

1 and 1/2 cups dry Israeli couscous

1 tablespoon extra virgin olive oil (EVOO)

1 small shallot, minced

1 red bell pepper, trimmed and chopped small dice

1 small zucchini (corgette), trimmed and chopped small dice

A small handful of fresh, chopped parsley

A small handful of fresh, chopped cilantro (coriander)

1) Place the chicken stock into a medium sauce pot and bring to a boil. Add in the cous cous and bring back to a simmer. Cook for 8-10 minutes, until the stock is absorbed.

2) While the couscous is simmering away, saute the shallot, red bell pepper and zucchini (corgette) in the olive oil, until just tender-crisp (about 5 minutes). Once the veggies are softened, remove from heat and toss in the chopped herbs.

3) When the couscous is done, toss in the veggie/herb mixture. Serve hot.

Greek Chicken Pie

Having nothing to do with authentic Greek cuisine, I did use the typical seasonings for this. It's like a giant chicken burger and remarkably good (if not elegant).

1 pound ground chicken breast

1/2 small shallot, minced

1 fat clove garlic, mashed or minced

Hefty pinch of dried thyme

Same of dried oregano

Same again of sea salt and black pepper

EVOO

Sesame seeds

1) Mix all the ingredients (except EVOO and sesame seeds) in a bowl (use a spoon, it's messy). Cover and set aside in the refrigerator until ready to cook.

2) When you are ready to cook: Dollop a teaspoon or two of EVOO in a heavy saute pan set over medium heat; allow to heat up. When the oil is quivering, dump the chicken mixture into the pan and shape into a large patty with a metal spoon. Cover with a lid and cook until the top edges turn white, about 5 minutes. Sprinkle that side with sesame seeds, then CAREFULLY tip the 'burger' onto a plate, re-oil the pan and flip the burger, sesame seeds side down into the pan, cover again and cook for another 5 minutes-- until cooked through.

Cut into wedges and serve with tahini sauce and veggie couscous.

Moussaka after Bath

I love cooking. When we go on vacation we rent apartments or houses rather than staying in hotels because I want to be able to cook the local foods. But, once in a while, I really appreciate someone else doing the cooking.
Yesterday my husband and I were driving back from Bath. My parents watched the kids so that we could get away for a long weekend. Although we 'took the waters', soaked, steamed and saunaed ourselves into malleable, relaxed oblivion (the kind of relaxation that you think- hope- will never go away), as we drove nearer to home and hit gridlock traffic I began to tense up. We wouldn't be arriving home until well into the evening now-- what would I cook for dinner?
As we pulled into the drive I was working out the Rubick's Cube in my mind of different pairings with the only food I knew we had in the cupboard, potatoes (Baked? Boiled? Sauteed? With cheddar, or butter? Maybe mashed...). We opened the kitchen door, threw our bags in and caught a wiff of something far better than boiled potatoes. My mom had made moussaka which was baking in the oven. She was there in the warm kitchen tossing an enormous Greek salad.
We sat down to dinner and it all tasted so good.

Sophia's Moussaka
My mother has a friend from Greece. This is her recipe.

4 small eggplant (aubergine), washed, skin left on
4 large potatoes, washed, skin left on




Bechamel Sauce
6 tablespoons unsalted butter (3/4 stick)
3 and 1/2 tablespoons flour
2 and 3/4 cups milk
1/4 teaspoon ground nutmeg
2 tablespoons grated Parmesan cheese
3 eggs

1/4 cup grated Parmesan
1 regular (not large) container ricotta (I know, vague)

1 large onion, chopped
2 cloves garlic, minced
1 pound minced (ground) beef or lamb (or use same amount chopped mushrooms for vegetarian)
2 tablespoons tomato puree (paste in US)
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
Sea salt and pepper to taste

1) Pre-heat the oven to 350F (165F). Slice the eggplant (aubergine) and potatoes both lengthwise quite thin (about 1/2 inch). Spray a baking tray with non-stick spray, place the eggplant and potato slices on it and bake for just 15 minutes or until soft.

2) While the vegetables are baking, make the bechamel sauce. Gently melt the butter in a soup pot over medium heat. Once it is frothy, sprinkle in the flour and stir continuously until it smells nutty, but is no more than golden in colour. Now pour in the milk and stir until thick. Sprinkle in the nutmeg. Remove from the heat and stir in the 2 tablespoons Parmesan cheese. Now, whisk the 2 eggs in a separate bowl and slowly whisk them into the sauce- they will cook in the warmth of the sauce, but do not put the sauce back on the heat. Taste and season with salt.
Set aside until ready to assemble.

3) In a large saute pan heat 1 tablespoon of olive oil and add in the onion and garlic. Cook until soft then add in the mince beef or lamb or the chopped mushrooms. Cook until no longer pink, then lightly drain (if even necessary) and stir in the tomato puree (paste), oregano and thyme. Taste and season with sea salt and pepper. Set aside.

3) Grab a large casserole dish, 9" by 13" is good. Spray it with non-stick spray and layer in half of the potatoes and on top of that, layer in half of the eggplant and half of the meat or mushrooms. Spoon the entire container of ricotta over top and repeat the layer of potato, eggplant and meat or mushrooms. Finally, pour the bechamel sauce over top and sprinkle the 1/4 cup Parmesan. The moussaka may be made ahead and stashed in the refrigerator until ready to bake for up to one day.


Bake in a 375F (185C) preheated oven for 45-60 minutes. Covered the first half, the lid or foil removed for the last part of baking to create a golden top.

Avgolemono Soup (Greek Lemon and Egg Soup)

I first had this soup when I was 20, at Steve's Greek restaurant in Boston's Back Bay area. Ordering it because it was cheap, and I was a poor student, I wasn't expecting much more than sustenance. What I got was a culinary epiphany-- soup that tasted like summer. The slight sourness of lemons, the richness of egg yolks and the savoury belly-warming flavour of chicken stock. It was the best soup I had ever tasted.
If you've never had this soup, and you like sauce Hollandaise, try this-- you will love it.

8 cups (about 2 litres) chicken stock
1/2 cup (1/2 teacup) long grain rice
1/4 cup lemon juice (juice os 2 lemons)
Zest of 1 lemon, finely minced
1 tablespoon (1 soup spoon) corn starch/corn flour
4 egg yolks
Handful of chopped, fresh parsley (optional)

1) Bring the chicken stock to a strong simmer and add in the rice. Cook according to package directions. Pssst- you will not be draining the rice.

2) While the rice is cooking, whisk together the lemon juice, lemon zest, corn starch and egg yolks in a small bowl. Two minutes before the rice is done, snag a ladle of stock out of the pot and slowly whisk it into the bowl of lemon/egg yolk. Whisk continuously. Add in one more ladle, doing the same. Now remove the pot of stock/rice from heat and whisk the bowl of lemon/egg/stock into the chicken stock. Place back onto a low heat, just to heat up and thicken a bit but do not simmer from this point on, or the egg yolks in the soup could brake and end up looking sorta' like scrambled eggs. Stir in the parsley and serve at once.

Makes 8 cups yummy soup.