We have done this twist on the
Frugal Gourmet's garides me feta
This time, we looked back to the
Frug's original recipe for "Greek" tomato sauce, and it used ingredients I
have rarely seen in Greece, such as red wine and canned tomato sauce.Instead, we did this.
Kalamarakia me Feta
1 yellow onion, chopped
1 clove garlic, minced
2 Tbsp. tomato paste
3 big ripe tomatoes, chopped
2 Tbsp. chopped parsley
1/4 tsp. cinnamon
big pinch ground allspice
white wine as a drizzle
2 Tbsp. fresh oregano
1/4-1/2 lb. feta, cut into half-inch
Drizzle oil in a pan, add onion
and sauté until translucent.Add garlic
and let sizzle for half a minute, then add tomato paste and stir about until a
bit toasty.Then add tomatoes with their juice, parsley,
cinnamon, allspice, and enough wine to loosen the sauce.Let simmer for about 20 minutes.
In the meantime, slice the squid
bodies into half-inch-thick rings, and the tentacles into bite-size pieces,
feeling around and removing tough things like beaks, if any.Put them in the sauce and let them simmer
on low heat for 40-50 minutes, until shrunken but tender.
At end, add oregano leaves and
feta cubes, and simmer 2-3 minutes, until cheese is hot but not melted, before serving.
This doesn't claim to be genuinely Greek, just tasty.
We've been trying (but not
succeeding) to duplicate this recipe for a favorite smoky-flavored eggplant for
a long time. This try, we came damn close.
6-7 slim Asian eggplants, split in
3-4 long green Anaheim or banana
peppers, split in half longways
1 big onion, sliced pole to pole
ca. 1 Tbsp. chopped fresh ginger
1 huge clove garlic, chopped
ca. 1 tsp. Szechuan bean paste
ca. 1 Tbsp. Hoisin sauce
ca. 1-2 Tbsps. soy sauce
ca. 1-2 tsps. liquid smoke (we had
drizzle of sesame oil
Chopped scallion greens or chives (optional)
Arrange eggplants and peppers cut
side up on foiled, oiled tray; sprinkle with more oil and some kosher
salt.Broil at high heat until browned
on that side, then turn and brown on the other, until a bit wrinkled and
pooped.Remove, let cool a bit, and
slice on the bias into bite-size pieces.
Heat the wok, add oil, and
stir-fry onion slices with a little salt until they begin to turn golden.Add garlic and ginger and stir briskly for a
Add the basic amount of bean paste
and hoisin, and stir-fry for a half minute or so.Then add all the eggplant and pepper pieces,
and stir-fry some more.As it warms, add about 1
Tbsp. soy sauce and 1 Tsp. liquid smoke, mix and stir.Taste, and add more of each seasoning as it
suits you, so that the flavors are balanced: salty, smoky, not too sweet.
When it's hot and seasoned as you
like it, drizzle with sesame oil, sprinkle with chopped scallion greens if you have any, and serve.
Today was the first day of class
(sob).So we needed something homey to
console us for the end of summer and the beginning of fall, especially as the
weather has turned, if anything, more summery and sweltering than before.
We had marinated Saturday's chicken
legs, thighs, and wings in lemon, oil, garlic, rosemary and thyme, so it was
easy to brown and then braise them in white wine.
In the meantime, we took the
washed greens from Friday's baby beets (bulked out with some garden chard) and
made this Chez Panisse recipe, without raisins, but with toasted pistachios.
It provided a hearty, slightly bitter note against the
Today was the opening party for
our department, and as our Fearless Chairman had done some teaching in Belgium,
he chose this new-ish place to hold the party in.
Our departmental administrator gave out tickets for beverages, which
gave you a choice of Stella Artois ("I hear there's some beer in
Belgium") or white wine, and waiters carried around little plates of appetizers.
Those included Belgian endive leaves (get it?) stuffed
with vegetables, beer cheese in puffs or in a bowl with bread, chicken and
waffles with spicy-sweet sauce (the only substantial choice) on a skewer, and a couple of desserts: the
famous Belgian waffles with strawberries and cream, and waffles with chocolate
All that was fine and friendly
enough, but a few chicken pieces on a skewer don't provide much protein (where were the moules frites and the carbonnade Flamande?).So once we'd chatted ourselves hoarse, we went home and whipped together a salad
of tuna, capers, tomatoes, red onion, tiny cukes, and garden greens, dressed
with oil and vinegar.
We got our usual Saturday chicken
at Bare's today, and had them cut it up so we could cook the breasts
today.Actually, we prefer the way we do
it ourselves, so that we can save the backbone for broth instead of sawing it
in half, as Bare's does.
Still, the chicken tasted great
when braised with wine and tarragon, with a side of mushrooms sautéed with
thyme, and the pan deglazed with cream.