Michael Psilakis / Майкл Псилакис - How to Roast a Lamb: New Greek Classic Cooking / Как жарить ягненка: новая греческая классическая кухня [2009, ePub, ENG]

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 Puree, 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 Bechamel Sauce
Bechamel Sauce Without Eggs
Candied Cherries
Candied Quince
Candied Orange Peel
RECIPES BY TYPE OF DISH

METRIC EQUIVALENTS

ACKNOWLEDGMENTS