the-new-greek-cuisine

The New Greek Cuisine

Sample recipes from The New Greek Cuisine

2073
caviar-mousse

Caviar Mousse

Tarama, cured fish roe, usually that of carp, is the base of this dish, one of the great Greek mezedes. (Although one may think that tara...

by Jim Botsacos and Judith Choate

2074
tzatziki

Tzatziki

One taste of tzatziki floods my palate with memories of Greece. It was part of the meze served at every meal. The texture of the grated c...

by Jim Botsacos and Judith Choate

2076
shrimp-saganaki-with-tomato-and-feta

Shrimp Saganaki with Tomato and Feta

The term saganaki actually refers to the metal skillet-like pan with two handles in which various dishes, including the classic Greek fri...

by Jim Botsacos and Judith Choate

Comments (4)
2079
chicken-stock

Chicken Stock

1. Combine the peppercorns, garlic, parsley, thyme, and bay leaf in a piece of cheesecloth about 6 inches square. Gather up the ends a...

by Jim Botsacos and Judith Choate

2081
clam-broth

Clam Broth

1. Using a kitchen scrub pad (such as a Dobie pad), vigorously wash the clams under cold running water. Place in a large bowl of cold w...

by Jim Botsacos and Judith Choate

2083
marinated-tomatoes

Marinated Tomatoes

To peel tomatoes, bring a pot of water to a boil. Core and lightly score the tomato skin in quarters. Place the scored tomato in the boil...

by Jim Botsacos and Judith Choate

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