Cooking News and RecipesThis time of the year is the time where the olives are picked or they have been picked and taken to the processing plant to extract the oil. I am going to go through the steps required to finish the process.
Village Salad: Page 74
1-long seedless cucumber, peeled Zebra style, cut in 1/2 length-wise and sliced
3-large ripe tomatoes, cored sliced in wedges
1/2- medium red onion, thinly sliced
1/2- yellow sweet bell pepper, thinly sliced
1/2-red sweet bell pepper, thinly sliced
1/2-orange sweet orange bell pepper, thinly sliced
1/2-pound Greek Feta cheese cubed
1-cup Kalamata olives
8-Greek Salonika peppers (pepperoncini
Greek oregano, Greek extra virgin olive oil, salt and pepper to taste
Put all ingredients in a plater and pour dressing on top. Toss to mix well.
Serve with home made or crusty artisan bread
Feta Dip with almonds: page 37
1-cup Greek feta cheese crumbled
4-cloves minced garlic
1/2-tsp fresh ground black pepper
2-tbsp red wine vinegar
3-tbsp Greek extra virgin olive oil
1/2-cup toasted chopped almonds
Put all ingredients in a bowl, mix well with a spoon.
Garnish with fresh mint refrigerate and serve cold
Use toasted sliced artisan bread, crackers or crisp vegetables
Bean soup: Page 81
2-cups great northern beans
1/4-cup Greek extra virgin olive oil
1-large onion diced
1-cup diced celery
1-cup diced carrots
1/2-cup flat leaf parsley, chopped
1-cup tomato sauce
1-tbsp tomato paste diluted in a cup of warm water
fresh ground pepper to taste
salt to taste
Pick beans and wash in a colander. Soak beans in a large pot with 12 cups of cold water over night.
Rinse beans in a colander and put them in a large pot with 12 cups of water. bring to a boil for 15 minutes over medium-high heat.
remove from heat and drain in a colander. Put beans and all of the other ingredients except the salt in a pot with enough water to cover by 5 inches. Bring to a boil over medium-high heat. Reduce heat to medium cook parsially covered until they start to get soft about 1 hour and 20 minutes. Add salt and cook until done. Stir a few times while cooking and check to see if there is enough water. Sauce should be smooth and creamy. Pull from heat let stand for about 15 minutes serve in bowls add a tbsp of fresh extra virgin olive oil on top,
Serve with home made bread or crusty artisan bread and Greek feta cheese and Kalamata olives.
Lentil soup: Page 82
1-cup brown lentils
1/2-cup tomato sauce
1-tbsp tomato paste diluted in the above water
1/2-cup Greek extra virgin olive oil
1-large onion diced
8-large whole cloves of garlic or sliced thick
1-cup celery chopped
1/2-cup chopped carrots
1/4-cup flat leaf parsley chopped
salt and fresh ground pepper to taste
5-tbsp red ine vinegar
Pick lentils and remove any dirt or other things that you see. Wash in a colander under cold running water.
Put lentils and all other ingredients in a pot except the vinegar. bring to a boil over medium-high heat. Reduce heat to medium cover pot partially and cook until lentils are soft about 45-50 minutes stirring occasionally.
Remove from heat add vinegar stir and let rest for 15 minutes.
Serve with a good rustic bread accompanied with Greek feta cheese and Kalamata olives