August 2010 Recipes (5)

Soupe l'oignon au gratin flambé

Soupe l'oignon au gratin flambé (Baked and flamed French Onion Soup)

There is the gender distinction of the feminine Soupe from the common accents found upon the 'a' (à) and 'e' (gratiné), and the abbreviated determiner (l'). And then, my favorite, the word oignon itself, which gave a new use for my polyglot tongue of exaggerated French accents. Impressive, yes; delicious, you have no idea. I had fun with this robust plat principal.… Continue

Added by Michael Stice on August 28, 2010 at 3:30pm — 1 Comment

Macedonian Pella Carrot Salad

Pella Salad

It’s not the ancient history that makes Macedonia part of Greece, it’s the centuries and millennia that followed. We tell undergraduate students that ancient Greece is not the same as modern Greece, and point out all the cities in Italy and Turkey. Pella, Macedonia,* (before Philip and Alexandros) was the second capital of the Macedonian Empire during the Hellenistic Period of Greece About 500 BCE -90 BCE. Xenophon's… Continue

Added by Michael Stice on August 28, 2010 at 2:00pm — No Comments

Spanakopeta--Mykonos Style

Spanakopeta

This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough, which uses many typical seasonings of Greece and the Islands: The use of "sweet" spices (mint and nutmeg) in combination with meats, indicate a distinctive Greek flavor.

Constituants

Meat is optional (I prefer without). This will only… Continue

Added by Michael Stice on August 28, 2010 at 2:00pm — 1 Comment

Vegetable Broths or Stocks from the StoveTop

I am a purist, therefore, I keep my stocks in jars that I make myself. The process is not hard, a person can pressure seal stocks for a low, resuable price and you will have what you want when you need it without special purchases. You can have vegetable broth--inexpensively because most stores, today, sell only animal broth... not vegetable broth (that takes a special order and more money).

For under $75.00 a person can have the pressure canner/cooker, funnel, jar lift and towels to… Continue

Added by Michael Stice on August 28, 2010 at 1:00pm — No Comments

Minty Pesto and Rack of Lamb

More of a Greek-French Fusion you'll enjoy making this... and eating it also.

Minty Pesto and Rack of Lamb

Constituents

1 1/2 cups lightly packed fresh mint leaves

3/4 cup lightly packed fresh basil leaves

1/4 cup lightly pcked Oregano leaves

1/2 cup pitted Amphissa or Cerignola-Clalmata Olives

2 tablespoons freshly grated Parmesan

2 tablespoons fresh lemon juice

3 garlic… Continue

Added by Michael Stice on August 18, 2010 at 12:30pm — No Comments