LASAGNA

Classic Italian
LASAGNA


Lasagna is a dish that can be made ahead and can feed a crowd; it’s as easy to make for twelve as it is for four. I actually have lasagna parties where I make both the classic version and a fantastic vegetarian version, and my guests mix and match. If you make the lasagna ahead of time and serve it family style with a simple green salad as a side, you can feed a whole crowd while not spending more than five minutes in the kitchen during your party literally, only five minutes. It can take longer just to give directions to the pizza-delivery guy.

6 MAIN-COURSE SERVINGS

Salt
2  tablespoons vegetable oil
15 dry lasagna noodles (about 12 ounces)
3  tablespoons extra-virgin olive oil
1  pound ground beef chuck
1  teaspoon freshly ground black pepper, plus more to taste
2½ cups Béchamel Sauce
1½ cups Marinara Sauce
1½ pounds whole-milk ricotta cheese
3  large eggs
2  tablespoons unsalted butter
2  (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
3  cups shredded mozzarella cheese
¼ cup freshly grated Parmesan cheese

Bring a Large Pot of salted water to a boil. Add the vegetable oil (the oil will help prevent the lasagna noodles from sticking together). Cook the lasagna until almost al dente, about 6 minutes (the center of the pasta should remain somewhat hard so that it won’t overcook and become soggy when baked). Drain, then rinse the noodles under cold water to stop the cooking and help remove any excess starch. Cover lightly with a damp towel to prevent the pasta from drying out. Set aside.
In a large sauté pan, heat the olive oil over a medium-high flame. Add the ground beef and ½ teaspoon each of salt and pepper, and sauté until the beef is brown, breaking up any large clumps, about 8 minutes. Remove from the heat and drain any excess fat. Let cool completely.
Position the rack in the center of the oven and preheat the oven to 375 degrees F.
In a medium bowl, mix the béchamel and marinara sauces to blend. Season the sauce with more salt and pepper to taste.
In another medium bowl, mix the ricotta, eggs, and ½ teaspoon each of salt and pepper to blend. Set aside. Spread the butter over a 13x9-inch baking dish. Spoon one third of the béchamel-marinara sauce over the bottom of the dish. Arrange 5 lasagna noodles atop the sauce, overlapping slightly and covering the bottom of the dish completely. Spread the ricotta mixture evenly over the noodles. Top with the spinach. Arrange 5 more lasagna noodles atop the spinach, then top with the ground beef. Spoon one third of the remaining béchamel-marinara sauce over, then sprinkle with ½ cup of mozzarella cheese. Top with the remaining 5 sheets of lasagna noodles. Spoon the remaining béchamel-marinara sauce over the lasagna noodles, then sprinkle with the remaining mozzarella cheese and the Parmesan cheese. (The lasagna can be made up to this point 1 day ahead. Cover tightly with plastic wrap and refrigerate. Uncover before baking.)
Line a large, heavy baking sheet with foil. Place the baking dish on the baking sheet. Bake until the lasagna is heated through and the top is bubbling, about 45 minutes.


Individual Vegetarian
LASAGNAS


The beauty of a baked pasta like this is that you can really use any vegetables you want, as long as you cut them all to the same size. This version uses a lot of them, because I like the variety in textures and flavors. But if you’re not a huge fan of any one of these vegetables, just omit it, and use the same quantity of another. If you prefer a simpler dish with fewer vegetables, you can do that too. It’s really up to you. You can also feel free to assemble one large lasagna in a 13x9-inch pan from these ingredients.



6 MAIN-COURSE SERVINGS

Salt
2  tablespoons vegetable oil
1  pound fresh lasagna sheets
3  tablespoons extra-virgin olive oil
1  medium onion, finely chopped
1  large carrot, peeled and finely chopped
1  large zucchini, finely chopped
1  large yellow summer squash, finely chopped
1  bunch of asparagus, steamed and cut into ¼-inch slices
¾ teaspoon freshly ground black pepper, plus more to taste
1½ cups Marinara Sauce, or 2 cups for a large lasagna
1  (16-ounce) can white beans, rinsed and drained
2  (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
2  cups shredded mozzarella cheese
½ cup freshly grated Parmesan cheese
3  tablespoons unsalted butter, cut into pieces

Preheat The Oven to 375 degrees F. Bring a large pot of salted water to a boil. Add the vegetable oil, then the lasagna sheets, and cook until almost al dente, about 4 minutes. Drain and gently rinse the lasagna sheets under cold water to stop them from cooking and to help remove any excess starch. Cover lightly with a damp towel to prevent the pasta from drying out. Set aside.
In a large skillet, heat the olive oil over a medium flame. Add the onion and sauté until soft, about 5 minutes. Add the carrot and sauté for 3 minutes. Add the zucchini and summer squash and sauté for 5 minutes. Add the asparagus and sauté for 2 minutes. Season the vegetable mixture with ½ teaspoon each of salt and pepper. Remove from the heat and let cool.
Using a 6-inch-diameter cookie cutter, cut the cooled lasagna sheets into 18 circles. Coat the bottom of each of six 6-inch gratin dishes with 1 teaspoon of marinara sauce. Place 1 pasta circle over the bottom of each dish. In a medium bowl, toss the beans with ¼ teaspoon each of salt and pepper. Arrange the beans and then the spinach over the pasta circles in the dishes, dividing equally. Top each with another pasta circle, pressing gently to compact slightly. Spoon the sautéed vegetables over the lasagnas, dividing equally, then top each with 1 tablespoon of marinara sauce. Place a third pasta circle atop each and spread each with 1 tablespoon of marinara sauce. Sprinkle with the mozzarella and Parmesan cheese, and dot with the butter. Line a baking sheet with foil and place the dishes on the prepared baking sheet. (The lasagnas can be made up to this
point 1 day ahead. Cover tightly with plastic wrap and refrigerate. Remove the plastic wrap before baking.)
Bake the lasagnas until brown on top and the sauce bubbles, about 20 minutes.

CHOCOLATE AMARETTI CAKE

CHOCOLATE AMARETTI CAKE

Amaretti  is strictly translated as “little bitters,” but colloquially it refers to light, airy, crunchy, dome-shaped almond cookies. The cookies are great on their own, but I also love them as an ingredient in a cake; the soft cake batter and the crunchy cookie provide a wonderful contrast.
So when you can’t decide whether to have cookies or cake, just have both.
Butter-flavored nonstick cooking spray
¾ cup semisweet chocolate chips
1 cup slivered almonds
1 cup (about 2 ounces) baby amaretti cookies
½ cup unsalted butter (1 stick), at room temperature
⅔ cup sugar
2 teaspoons grated orange zest (from approximately 1 orange)
4 large eggs



6 SERVINGS
About 2 tablespoons unsweetened cocoa powder, for sifting
Preheat The Oven to 350 degrees F. Spray a 9-i nch spri ngform pan wi th nonsti ck spray and refri gerate.
n a small bowl, mi crowave the chocolate chi ps, stirring every 30 seconds, unti l melted and smooth, about 2 mi nutes.
n a food processor, combi ne the almonds and cookies, and pulse unti l fi nely ground. Transfer to a bowl.
Add the butter, sugar, and orange zest to the processor and blend until creamy and smooth. With the machine runni ng, add the eggs one at a ti me. Add the nut mixture and the melted chocolate. Pulse until blended.
Pour the batter into the prepared pan. Bake unti l the center puffs and a tester inserted into the center of the cake comes out clean, about 35 minutes. Cool the cake i n the pan for 15 minutes. Transfer to a platter, sift the cocoa powder over, and serve.

SIMPLE BOLOGNESE

SIMPLE BOLOGNESE


When we were kids, this was our favorite sauce, hands down. I used to love it on everything pasta, rice, bread, potatoes, and polenta you
name it, I covered it in bolognese. We went through a lot of it in my household. So my parents had to figure out a way to make it that was quickthan the traditional recipe, and here it is. It’s just as rich and mouthwatering as the more time-consuming traditional recipe; I promise you won’know the difference. Now that I’m all grown up, I try not to use bolognese for everything, but it’s tempting because it’s perfect as a sauce for any
type of pasta shape.

MAKES ABOUT 1 QUART; SERVES 4 OVER A POUND OF PASTA AS A MAIN COURSE


¼ cup extra-virgin olive oil
1 medium onion, minced
2 garlic cloves, minced
1 celery stalk, minced
1 carrot, peeled and minced
1 pound ground beef chuck
1 (28-ounce) can crushed tomatoes
¼ cup chopped fresh flat-leaf parsley
8 fresh basil leaves, chopped
½ teaspoon salt, plus more to taste
½ teaspoon freshly ground black pepper, plus more to taste
¼ cup freshly grated Pecorino Romano cheese
In a Large Skillet, heat the oi l over a medi um flame. When almost smoki ng, add the oni on and garli c and sauté unti l the oni on i s very tender, abo8 mi nutes. Add the celery and carrot and sauté for 5 mi nutes. Increase the heat to high, add the ground beef, and sauté until the meat i s no longer
pi nk, breaki ng up any large lumps, about 10 mi nutes. Add the tomatoes, parsley, basil, and ½ teaspoon each of salt and pepper, and cook over
medium-low heat unti l the sauce thickens, about 30 mi nutes. Stir in the cheese, then season wi th more salt and pepper to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

Melon

Melon

Melons are a cooling, delicious treat in
hot weather: a large slice of crunchy pink
watermelon sold from roadside stands
all over the Mediterranean beats any
carbonated drink for refreshment.
Watermelon or a tea made by simmering
its seeds in water for 30 minutes has long
been recommended in traditional medicine
as a remedy for kidney and bladder
problems. All forms of melon are also mildly
stimulating to the kidneys, and are gently
laxative, making them useful for those with
gout or constipation. A two-day mono-fast on
melons of any kind is a delightful summer
cleanout of the whole system. Like grapes,
melon of all kinds should be eaten on its
own, or at least at the start of a meal, since
                                                                       it ferments rapidly in the stomach.

Grapes

Grapes

A bunch of grapes is the get-well present
that British people take to their sick friends
in the hospital: they could do nothing better
for them. Grapes are a uniquely nourishing,
strengthening, cleansing, and regenerative
food, useful in convalescence.
Grapes are also excellent for easing the
symptoms of anemia, fatigue, and disorders
such as arthritis, gout, and rheumatism,
which may result from poor elimination
of waste products, such as urine. The
nutritive powers of grapes were confi rmed
by Mahatma Gandhi, who drank grape juice
during his marathon fasts.
In 1926, South African natural healer
Johanna Brandt pioneered the grape cure,
after claiming to have cured herself of
cancer with its help: for weeks on end,
she ate nothing but fresh grapes. European
nature clinics have obtained excellent
results using a grape mono-fast to treat a
range of ailments, including skin problems,disorders of the urinary system, arthritis,
and gout. A two-day grape mono-fast every ten days is recommended for those wanting
to lose weight.Grapes should be eaten on their own, and not as part of a meal. This is because they
ferment rapidly in the stomach. Chewing grapes is also recommended to help alleviate
infected gums.Grapeseed oil, now increasingly seen on supermarket shelves, is rich in
polyunsaturated fats and vitamin E. It’s also highly heat-stable, even in prolonged
cooking at modest temperatures.It is important to note that most grapes are
sprayed incessantly with pesticides during  the superfoodscultivation.
Bearing this in mind, it is vital that you wash grapes very carefully before eating them.

PROSCIUTTO-WRAPPED Bread Sticks


I use only a few store-bought products. But this one, when wrapped in prosciutto or rolled in cheese, makes for a great-tasting and super-easy
antipasto. And when you are making a large meal from scratch, a few shortcuts are always welcome. Your guests will thank you when the entrée
is on time because you didn’t have a meltdown trying to bake your own bread.

MAKES 2 DOZEN


1 (11-ounce) container refrigerated bread-stick dough (such as Pillsbury)
¼ cup grated Parmesan cheese
24 paper-thin slices of prosciutto (about 1 pound)
Preheat the Oven to 350 degrees F. Li ne 2 large, heavy baki ng sheets wi th parchment paper. Tear the bread-sti ck dough along the perforati ons
i nto rectangles. Usi ng a large, sharp kni fe, cut each dough rectangle lengthwi se i n half, formi ng 2 thi n stri ps from each rectangle. Worki ng wi th one
dough stri p at a ti me, coat the dough stri ps wi th the Parmesan cheese. Roll each dough stri p between your palms and the work surface i nto a 14i
nch-long stri p, then transfer the dough stri ps to the prepared baki ng sheets.
Bake unti l the bread sti cks are golden brown and cri sp, about 20 mi nutes. Cool the bread sti cks completely on the baki ng sheet. (The bread sticks can be prepared up to this point 8 hours ahead. Store ai rti ght at room temperature.)
Wrap one sli ce of prosci utto around each cooled bread sti ck, arrange the prosci utto-wrapped bread sti cks on a platter, and serve.

OLIVE AND SUN-DRIED TOMATO


Tapenade with Endive Leaves
This recipe is all about assembly. And when you’re having people over at the last minute, having a dish like this on hand is key. You could also
erve the tapenade with bread or crackers, instead of the lettuces, for a more portable snack. And tapenade can be made a day ahead, leaving
ou more time with your guests or family.

12 APPETIZER SERVINGS
3 (8-ounce) jars of pitted kalamata olives or cans of black olives, drained
¾ cup sun-dried tomatoes packed in olive oil
5 tablespoons extra-virgin olive oil
3 heads of endive (about ½ pound total)
6 radicchio leaves
n The Bowl of a Food Processor, pulse the oli ves, sun-dri ed tomatoes wi th thei r oi l, and the extra-vi rgi n oli ve oi l unti l well blended but sti ll
hunky. Spoon the tapenade i nto a servi ng bowl. (The tapenade can be prepared 1 day ahead. Cover and refri gerate.)
Gently remove the leaves from the endi ve. Wash the leaves wi th cold water and dry completely.
On a large platter, place the bowl of tapenade i n the center. Decorati vely arrange the endi ve leaves and radi cchi o around the bowl of tapenade,
and serve. (The platter of tapenade, endi ve, and radi cchi o leaves can be assembled up to 8 hours ahead. Cover wi th plasti c wrap and refrigerate.)

Tomato and Black Olive Soup 


Picked a huge bowl full of cherry tomatoes earlier, and there are still lots ripening so I
have no guilt about making half of them into a simple tomato soup.

- Half an onion and a clove of garlic are gently fried in some oil and butter till soft.
- Meanwhile peel and chop a couple of small potatoes for thickening and add them to
the pan.
- Then the tomatoes – about three pounds in this case, along with a basil leaf or two.

Stir and mix everything then add some stock, vegetable or in this case some chicken
stock from the fridge that Nicola had made. I added a pint but the soup was a bit thin
cos of the amount of liquid from the tomatoes and had to be boiled down a bit until it
thickened up, so next time I’ll only add half a pint I think.
- Anyway, simmer until the tomatoes and potatoes are cooked and soft - about twenty
minutes.
- Now the skin and seeds need to be removed which I do by putting a metal sieve over
a big jug, pouring in the soup and pushing it through firmly with a wooden spoon.
- Wash the pan and put the soup back in to warm through, season and voila – tomato
soup.


But all the way through the cooking I kept thinking it was a bit one dimensional, a
thought kept popping into my head - black olives. So today  I finally got a jar.
- Draining a handful of olives I chopped and squashed them into a paste, then stirred a
small dessertspoonful into the rest of the soup and warmed it through.

Delicious and quite pretty – the reddish orange colour speckled through with aubergine
flecks. It will be my lunch tomorrow at work.

Holiday Meat Pie/Kreatopeta 

This is a traditional dish for Carnival and Ascension Day (the Thursday forty days after Easter
that celebrates Christ’s rise into heaven).


Filling ingredients:
2-lb. leg of lamb, cut into cubes
4 c. warm water (heated in a
saucepan or microwave, not
from the tap)
1 c. minced onions
1 c. chopped celery
1 c. minced fresh parsley
1 tsp. minced garlic
1 tsp. minced fresh mint or
1 tsp. dried mint
2 c. tomato sauce
olive oil
1 tsp. salt
1 tsp. pepper
4 eggs
1 c. grated kefalotiri or Parmesan cheese
1 tsp. ground cinnamon
1 c. uncooked white rice
1 tbsp. butter and 1 tbsp. olive oil for greasing pan


1. Place meat in a large covered
casserole dish with warm water.
Bring to a boil.
2. Add onions, celery, parsley, garlic,
mint, tomato sauce, olive oil, and pepper.
3. Cover and cook over low heat 1 hour.
4. While meat cooks, prepare crust.*
5. While dough is chilling, remove
meat mixture from heat.
6. Beat 4 eggs lightly and add grated
cheese and cinnamon. Mix well add to meat mixture. Add rice mixture.
7. Preheat oven to 400ºF.



Put sifted flour, salt, and olive oil into a bowl and mix well with a
fork. Add 1 egg and stir. Gradually stir in warm water until dough is
well blended. Knead 5 minutes, or until dough is firm. Cover and chill
in the refrigerator for at least one  Divide chilled dough into two balls
and roll each out on a lightly floured surface to 2 -inch thickness. Make
one piece to line a 15 baking pan with a lip to turn over
the top. The other piece should fit the top of the pan. 11-inch
Grease pan with butter and olive oil. Line with larger piece of dough,
then pour in meat mixture,spreading evenly. Cover with second crust, turning the lip of the
lower crust over. Crimp the edges.Brush lightly with olive oil.
Prick crust a few times with a fork.Bake for 45 minutes, or until crust
is golden brown. Allow to sit for a few minutes then cut into squares.
Preparation time: 1 hour 30 minutes
Cooking and refrigeration time: 2 hours 45 minutes 
Serves 8 

Stuffed Tomatoes with Feta Cheese
Domátes mé Féta

For this recipe, it is important to use the reddest, ripest tomatoes available. If your tomatoes aren’t
quite ripe (pinkish-orange instead of bright red), place them in a brown paper bag and keep in a
cupboard or other dark place for a day or two to ripen.

4 medium-sized ripe tomatoes
1. Preheat oven to 350ºF.
2 tbsp. finely chopped scallions
2 tbsp. finely chopped fresh parsley
(about 3 oz.) finely crumbled
feta cheese
bread crumbs
3 tbsp. olive oil
2. Carefully cut tops off tomatoes.
Using a spoon, carefully scoop out
pulp and seeds. Save pulp and
discard seeds.
3. Coarsely chop the tomato pulp.
4. In a small bowl, combine tomato
pulp with scallions, parsley, feta
cheese, bread crumbs, and olive oil.
5. Spoon mixture into the hollowedout
tomatoes.Place tomatoes right sideup in an 8 8-inch baking pan and bake 15 minutes.
6. Serve stuffed tomatoes steaming hot.
Preparation time: 30 minutes
Cooking time: 15 minutes 
Serves 4 

Italiano Mio....


CROSTINI WITH
Sun-Dried Tomatoes and Chickpeas
If your pantry includes a window box of fresh herbs (mine does, and I highly recommend it), you can make this recipe even more delicious by
substituting fresh basil and parsley for the dried herbs. Add ¼ cup of each fresh herb when you add the sun-dried tomato, and top the finished
crostini with the fresh leaves for a colorful, lively presentation to go with the great flavors.








24 APPETIZER SERVINGS
Crostini
1 baguette, cut into 24 diagonal slices ⅓ inch thick
2 tablespoons extra-virgin olive oil
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ cup extra-virgin olive oil
¼ cup oil-packed sun-dried tomatoes, drained and coarsely chopped

Dip
1 large garlic clove
1 (15½-ounce) can chickpeas (garbanzo beans), drained and rinsed
3 tablespoons fresh lemon juice
2 tablespoons dried basil leaves
2 tablespoons dried Italian parsley
Lemon zest for garnish
To Make The Crostini Preheat the oven to 375 degrees F. Place the baguette sli ces i n a si ngle layer on a baki ng sheet, and li ghtly brush wi th oi l.
Toast i n the oven unti l golden, about 8 mi nutes. (You can toast the bread 1 day ahead. Cool, then store ai rti ght at room temperature.)
To Make The Dip Mi nce the garli c i n a food processor. Add the chi ckpeas, lemon jui ce, 2 tablespoons water, salt, and pepper. Process unti l the
mi xture i s almost smooth. Wi th the machi ne runni ng, gradually blend i n the oi l. Process unti l the mi xture i s completely smooth, scrapi ng down the
si des of the work bowl occasi onally. Add the sun-dri ed tomatoes and dri ed herbs. Blend unti l the tomatoes and herbs are fi nely chopped. (The di p
can be made 1 day ahead. Cover and refri gerate.) To serve, spoon 1 teaspoon of the di p on each crosti ni , and garni sh wi th lemon zest or fresh
herbs.

Sushi ...!

Sushi and Zen 

Sushi is a food that nourishes the body, enriches the

brain, and is a delight for the eye. Sushi is a healthy food,

in which the quality of the raw ingredients, the taste,

the chemical composition, the physical texture, and the

aesthetic presentation are inseparable entities. 

Sushi is a food where the pleasure taken in its preparation and the

artistry of the presentation are just as important to the whole experience as the meal itself. Sushi encompasses passion, science,and wellness. Sushi is Zen. 

There is a common saying in Japan that every meal should incorpo-

rate “something from the sea and something from the mountains”.

The ocean supplies fish, shellfish, and seaweed, while rice, beans,

and other plants come from the mountains. 

Science is the tool used to satisfy the curiosity of a person who

wants to look beyond the physical manifestations of objects and

phenomena and, one glance at a time, to recognize and understand

inter-relationships which those who are uninterested or uninformed

will never comprehend. Science poses questions and the mere

process of formulating those leads to a measure of insight even if

they remain unanswered. Good, in-depth answers elicit new questions,

which in turn lead to further insight and recognition that

can intensify the haiku moment. Questions may relate to colours,

shapes, and patterns and their transformation in time and space.

Why is the flesh of salmon and tuna reddish, while that of flatfish

is white? What happens when rice is cooked and fermented? Why

are some teas bitter and feel harsh on the tongue while others have

a smooth, well-rounded taste? How can one preserve vegetables

and fruits so that they retain their flavour?

Here we are concerned with chemistry and the chemical reactions

that take place between ingredients, with the physical properties

of raw ingredients and tools, and with the biology of those living

organisms which we use for food. One can easily prepare sushi 

nd enjoy the haiku moment without knowing the answer to these

sorts of question, to say nothing of not even posing them in the

first place. But I maintain that asking such questions will serve to

sharpen the senses of intellectually curious individuals and that

gaining knowledge of the science underlying the ingredients and

the techniques employed in their preparation can greatly enhance

the overall sushi experience. 

Foraging notes 


Foraging for edible fungi is utterly absorbing and, 
once you experience it, you are likely to be smitten 
by the hunting fever. However, it is not without 
rules. There are very few. but they must be followed 
if the outcome of your foray is to be a happy one. 
1 If In doubt, DO NOT EAT IT. 
You must know for sure that the mushrooms you intend 
to eat are not poisonous. A few species are lethal; many
more cause severe stomach upsets. H you have any doubt 
about the safety of any species. do not eat it. Accurate 
identification can be obta:ined from a mycologist or from
a reliable mushroom
book. To discover a mushroom's 
identity, note its habitat and look at the whole of it, from 
the top of its cap to the base of its stem. If the cap is ripe,a
spore print can be taken as well . 
2 Don't take fI1n.g1 from. a pmtected habitat. 
Some national parks and other places open to the public 
have regulations regarding the collecting of fungi. These
rules are posted at prominent pomts and should not be 
ignored. if you wish to avoid prosecution. 
3 aelpect the ownenblp of. private land. 
If you wish to hunt in fields, woods, golf courses, or parks, 
you should always first ask the landowner's permission . 
.. Behave though. 
Don't trample on plants or flowers, rake the forest floor, 
or break branches and fences. Keep dogs under control, 
and voices down-the quietness of the habitat is one that 
should be revered. Above all, take only what you need 
and leave something for feIIow hunters to pick. 
The leeroh for fungi can take you into beautiful place 

Edible Mushrooms ...

It could be said that there are three motivations for those who enjoy gathering wild, edible

mushrooms. The first is primitive: we love to hunt for free food. The second is commercial: some species

can be sold for astonishingly high prices. The third is the one that I think applies to most

mushroom gatherers and, I hope, to the readers of

this blog  it is aesthetic. The object is not just to find

the ingredients for a tasty meal or to make a

small addition to the bank balance, for the search

for mushrooms can take us into incredibly

beautiful places, where we will be captivated by

their perfection, the strangeness of their life-cycle,

and their unpredictable habits.The pastime is given

an extra edge by the uncertainty of their appearing at all. 

There are days when we just know that any chance of ahaul is slight. On other days, we can sense that mushrooms will be there, ready for the picking. And when we find a bumper crop, it is thrilling.We tell everyone about it, and even share ourbounty-but we keep its location a secret, to be told only to our families or our closest friends. 

Skewered Lamb/Arní Souvlákia 

Souvlá  ákia is especially good when cooked the Greek way on an outdoor grill but is also
delicious when broiled in the oven.You can vary this souvl kia recipe by alternating pieces of
marinated meat with chunks of green pepper, onion, and tomato. Leg of lamb is best for
souvlá
kia, but you can also use beef or chicken. For a vegetarian dish, skip the meat altogether
and marinate fresh vegetables instead.
2 tbsp. olive oil
3 tbsp. lemon juice
1 tsp. salt
1 tsp. pepper
1 tsp. marjoram
2 lb. lamb, cut into 2-inch cubes
1 lemon, cut into wedges
Inexpensive metal skewers are
available at most grocery stores, broil.

Mix all ingredients except lamb and
lemons in a large, flat dish.
Add lamb and stir to coat pieces
well. Cover the dish with plastic
wrap and let stand in refrigerator
for at least 30 minutes.
Spear the cubes of meat onto 4 long
metal skewers.* Place skewers in a
shallow broiling pan.
Place oven rack about 6 inches from
top heat source. Turn on oven to
Broil meat for 10 minutes. Then
turn over the skewers and broil 10
minutes more.
Holding skewers with a pot holder,
remove lamb with a fork and serve
with lemon wedges.
Preparation time: 25 minutes
Cooking and marination time: 50 minutes
Serves 4

The Greek way . . .


When one thinks of Greece, what often comes to mind is the ancient
civilization that flourished there thousands of years ago. Ruins of
this ancient culture still stand as reminders of Greece’s glorious past.
In modern times, Greece is an interesting combination of old and
new. Even contemporary Greek cooking reflects ancient times, with
dishes such as dolmádes, or stuffed grape leaves, dating back thousands
of years. 
Greece is located between western Europe and the Middle East,
and Greek cooking combines influences from both of these regions.
When the Romans invaded Greece in 197
B.C., for instance, they
brought with them pasta and tomato sauce. Yogurt, rice, and many
pastries came from the Persians, and coffee came from the Turks.
These influences, along with those ingredients and methods that are
uniquely Greek, created a cuisine that is both rich in tradition and
extremely varied. 



The Land 

Greece is a land of sun and sea located in southeastern Europe. The
country is surrounded on three sides by the sea: the Ionian Sea to
the west, the Mediterranean Sea to the south, and the Aegean Sea to
the east. A relatively small country, nearly one-quarter of Greece is
made up of islands 437 in all and can be divided into nine major
land regions.

Macedonia-Thrace is a rocky, sparsely populated area in north­
eastern Greece. Tobacco is grown in the many valleys, and other
crops are grown in the plains along the coast.
The Salonika Plain is Greece’s most important agricultural area.
Here, fruits, grains, and cotton are grown, and goats, sheep, and
other livestock are raised. Sheep and goats graze in the Central
Pindus region, a mountainous area where cotton, lemons, and olives
are produced.
Thessaly is often called Greece’s breadbasket because wheat is
grown in abundance there. Fruits and olives are grown in Thessaly
as well. Athens, the capital of Greece, is located in the Southeastern
Uplands. Goats, wheat, and grapes are the major products of this area.
The Peloponnesus is a mountainous, rugged peninsula. Only
about one-fourth of the land is used for growing crops, but some
vegetables, grapes, olives, and grains are grown there. This area is
most famous for its ancient ruins.
The Ionian Islands in the Ionian Sea produce many crops, includ­
ing grains, olives, and grapes. Tobacco, grapes, barley, and wheat are
the chief products of the Aegean Islands, and Crete, the largest Greek
island, produces olives, grapes, sheep, and beef cattle.

The Food 
Greece’s climate and geography have always been major influences
on its cuisine. The juicy lemons, tangy olives, fresh herbs, and veg­
etables that grow in Greece’s warm sunshine are some of the country’s
best-loved
foods.

Fishing is a major industry in Greece. The Mediterranean, Aegean,
and Ionian Seas yield bountiful catches, and the Greeks enjoy many
fish and seafood dishes, often flavored with oregano—the most
popular Greek herb—and fresh lemon juice.
Greece’s rocky, barren mountains are ideal for herds of goats and
sheep, and these animals provide several important Greek foods.
Goat’s milk is used both as a beverage and for making cheese,
including tangy, white feta cheese, the best known of all Greek
cheeses. This salty, crumbly cheese is eaten plain, used in salads, and
added to stews and soups. Lamb is the most popular meat in Greece,
although chicken, pork, and beef are enjoyed as well. Meat is often
grilled over hot coals in outdoor pits. Olive trees grow all over in
Greece, and the oil that is pressed from these olives is some of the
finest in the world. In Greece, olive oil is used for frying, dressing
salads, flavoring foods, and for making pastry dough. Greeks snack
on cured olives and put them in salads.
Honey, which is found wild in all parts of Greece, is the Greeks’
favorite sweetener and is used in many popular Greek pastries.
Mount Hymettus near Athens is famous the world over for the wild
honey found there.

Greek Cooking in Ancient Times 
The art of cooking was appreciated thousands of years ago in
ancient Greece. In fact, the world’s first cookbook is said to have
been written in 350 B.C. by the philosopher Archestratus. At that
time, cooks were very highly regarded.They were not thought of as
household help but as artists, and they were eagerly sought by
employers.
The Deipnosophistae, or Philosophy of Dining, was written around
A.D.
200 by a Greek man named Athenaeus. It presents a picture of the
foods and eating customs of the ancient Greeks, including such
famous authors as Sophocles and Homer.                     According to Athenaeus,
the ancient Greeks were the first to eat oysters, to grow cabbage and
artichokes, and to create baked goods such as pastries and
gingerbread.
The Greeks liked eating food that was very, very hot. In order not
to burn their hands and fingers (spoons and forks were not yet
invented), they trained themselves to withstand the hot tempera­
tures by dipping their hands into hotter and hotter liquids every day.
Napkins were not invented until the fifteenth century, so the
clothes of the ancient Greeks got very dirty at mealtime. Polite
diners changed clothes between courses in order to appear clean
and tidy.
The ancient Greeks had some other customs and beliefs that
might seem odd in modern times. Grasshoppers were one of
their greatest delicacies. They often served lettuce soup at the end
of an evening meal because they thought it helped them sleep.
Ancient Greeks also believed that honey could make them live
longer. Democritus, a Greek who lived to be 109 years old, said
the secret to his long life was eating honey and rubbing his skin
with olive oil!

Holidays and Festivals 
One can find a celebration almost every day of the year somewhere
in Greece. Schools and businesses close on holidays, and people usu­
ally attend church. Nearly all Greeks belong to the Greek Orthodox
Church, and most Greek holidays are religious. Whether it is one of
the fourteen Greek Orthodox holidays, a name day, or a political hol­
iday, a feast always accompanies the celebration.
Easter is the most important holiday in Greece. The Easter season
begins with Carnival, about two months before Easter. Greeks cele­
brate Carnival with dancing, merrymaking, and parades with floats.
On the last night of Carnival, people feast and dance throughout the
night for the last time before the pre-Easter fasting of Lent begins.

Blueberries

Blueberries were introduced
to early settlers in North
America by American
Indians, for whom they
were a staple food. Along
with cranberries, the high
vitamin C content in
blueberries prevented
the Indians from dying of
scurvy. The pigment, which
is mostly in the skin, has
a high concentration of
antioxidants. Blueberries 
may even help prevent 
Alzheimer’s disease and
other forms of dementia.
Containing more antioxidant chemicals than red wine,
blueberries are good for the heart and circulation. Added to breakfast smoothies or sprinkled over
your morning cereal, they are a powerful package.

Grapefruit.

Grapefruit shares with other
citrus fruits a high level of
vitamin C and plenty of
potassium. It’s also well
supplied with pectin—
a substance recommended
to those suffering from
circulatory or digestive
problems. In addition,
grapefruit has high
concentrations of
bioflavonoids. These plant
substances are attracting
increasing medical interest.
They seem to have the
ability to protect the
integrity of the blood vessels, particularly the tiny capillaries, and to act against inflammation. Both pectin and bioflavonoids are found in the white pith
of grapefruit, and in the membranes dividing the sections, so eat the whole fruit rather than just
the juice to ensure maximum benefit.

Spinach Soup and Tortillas 


Nothing much in the fridge today, just half a bag of baby spinach past its best, so
spinach soup it is.


- The usual recipe - half an onion and a clove of garlic sweated slowly in some oil and
butter.
- One potato chopped and added for thickening, then a pint and a quarter of stock.
Home made chicken stock would be nice here but there is none left in the freezer so
half strength Rapunzel's vegetable bouillon it is.
- Twenty minutes or so later once the potato is cooked add the spinach - a couple of
big handfuls.
- Simmer for a minute or so then blend.
- Back in the washed pan it goes along with black pepper, a little salt and 'cos it
seemed a bit thin - some milk, so cream of spinach soup now.


As beautifully green as a stagnant pond in spring time, maybe a little bit stocky tasting
but served with some salty feta, absolutely delicious.


And tortillas as well (no bread left either!) dead easy to make - just flour salt and water,
kneaded into a soft dough, rested for twenty minutes then rolled out thin and cooked in
a dry frying pan 'till speckled brown. 

S O U P . . . .


Soup is surely the ultimate food. From the

poorest of the poor standing in the street

beside a soup kitchen to the richest of the

rich at a posh dinner party, we can all eat

soup. Be it a hot Mediterranean summers

day or a cold wet Scottish autumn one there

is a soup that is just right. It will match your

mood – from comforting and warm to spicy

and exotic, full of unknown promise like a

first date. Feeling alone and miserable? Just

cuddle up to a bowl of soup by the fire,

watch the telly and stuff the world out there.

Or have friends round for lunch and put a

panfull of soup on the table surrounded by

bread, cheese and beer and let everybody

help themselves. In a hurry? Make it

instantly from a packet all glutinous and full

of strange plasticky vegetables. Or take

your time, like I will today and make a big

pan full of velvety pumpkin soup for the

family tonight. It will bubble away quietly

while I get on with other things and if

anybody is late, no worries, it only gets

better whilst sitting keeping warm.

Taste 

Nowadays we are so used to getting food pre-prepared, ready to eat, that we hardly

consider how it gets there. You order it over the phone or internet, or you open the tin

and warm it through, or you take it out of the freezer and microwave it, and hey presto

or “ding” should I say, there it is on your plate ready to eat. Even recipes are pretty

foolproof, you could probably go from start to finish without tasting and the end result

would be fine.

But that is not what we are after here. No, we are constructing something from scratch,

so taste everything all the way through. Watch how the flavours change, how the stock

overpowers everything at the beginning but then mellows during cooking as the other

flavours develop and come through.

And think about what you’re tasting, is it nice? Is it what you expected? Does it need

something else?

If it does you’ll know, you may not know what, but you will know that the taste is not

quite right. Here is where I experiment. I’ll take a spoonful and add a little bit to that

spoonful, say yoghurt perhaps or lemon juice or some feta cheese. Then I’ll taste that

and if it works – fine, if not I still have my soup. This way you’ll learn what works and

what doesn’t, and gather a whole lot of ideas that work (or don’t) for the future.

The Base 

You could make a soup with just carrots and water, and very nice it would be I am sure

but rather plain and one dimensional. This is where the base of a soup comes in. Along

with the stock, the base adds a depth and background to the flavour of those main

ingredients, subtly complementing and bringing out the best in them.

In the west most recipes use onions or something similar, leeks say or shallots or celery.

Bacon as well, if you eat it would go in as part of the base, to be chopped and cooked

slowly in a little oil or butter until it all becomes fragrant. This will usually take a good

ten minutes or more, the onions should become translucent and start to turn faintly

golden brown. Keep the heat low during this so that it does not burn, because burnt

onions will overpower the whole thing. If it does burn, because you know that the

phone will ring at just the wrong moment, then just throw it out, wash the pan and start

again, it is no big deal.

While the base is cooking I usually peel and chop my main ingredients ready to be

stirred in and allowed to cook for a few minutes before adding the stock. I say stock but

any liquid could be used, from water through to beer, wine, milk or a combination, it

all depends on what you feel like, what you are making.

Once the stock is in, bring it to simmer - a gentle bubble really and leave until it is all

cooked, twenty minutes to half an hour for most vegetables, but bite a bit to see.

How to eat crabs ...

STEP 1 Twist off the claws and break them open with a mallet

or nutcracker to pick and suck out the meat.

STEP 2 Break off

the apron, then pull off the top shell. Rub off the feather gills.

STEP 3 Break the body in two; then break it in two again. Go to

work, picking and sucking that meat out.

Boiled or Steamed Crab

or Lobster

MAKES: 1 or 2 servings

TIME: 10 minutes

Put a dozen blue crabs or a 3-pound lobster in front

of someone, and you’ll be amazed at how much one person

can eat. Crabs require nothing more than salt, lemon,or melted butter,and lobsters don’t

even need that but see the variation if youwant something jazzier.Somepeople like hot sauce or mayonnaise

(plain or flavored)on the side. Also see the sauce suggestions in the list that follows.

The water should be salted, which can be done in

three ways: You can cook in seawater, which is nice you

can add seaweed, which is charming (and works)  or you

can use salt, as most of us do.

To serve any number of people, multiply this recipe

accordingly. Handful salt 6 to 12 blue or rock crabs or 1 or 2 lobsters, about 3

pounds total Bring a large pot of water to a boil (or just an inch

or so if you’re steaming instead of boiling); salt it. Put

the crabs or lobster in the pot one by one (use tongs

when they don’t try to pinch you, they’re probably dead).

Count cooking time from when the water returns

to a boil: Cook crabs for about 5 minutes, or until red;

lobster for about 8 minutes for its first pound and then

an additional 3 or 4 minutes per pound thereafter.

(Thus a 3-pounder should boil for 15 to 20 minutes.)

 The foolproof way to check doneness (essential with

larger lobsters) is to insert an instant-read thermometer

into the tail meat by sliding it in between the underside

of the body and the tail joint; lobster is done at 140°F.

Drain in a colander for a few minutes and eat, cool and

eat later, or remove the meat from the shells to use for

How are you?

Fall Berries and

Rosemary Cooler

Makes 2 glasses

8 blackberries

10 blueberries

8 raspberries

 rosemary sprig

Juice from one lime

3 tablespoons simple syrup*

cup vodka 

Rosemary sprigs, for garnish

place the berries and rosemary in

a shaker and muddle for 1 minute.

add lime juice, simple syrup, vodka,

and ice; shake well for 20 seconds.

pour into two glasses filled with ice.

serve with a rosemary sprig. cheers! 

boil 1 cup water and 1 cup sugar

for 2 minutes cool.