Posted in Ingredients, Recipes, Technique, tagged baked, bechamel sauce, bolognese, casserole, Greece, Greek, lasagna, main, Parmesan cheese, pasta, pastitsio on 03/17/2009| 2 Comments »
If you like lasagna, beef bolognese, or even Cincinnati chili, you’ll love this dish hailing from Greece. Pastitsio is a layered casserole of tubular pasta tossed with hard cheese and topped off with meat sauce (spiced with cinnamon, clove, and oregano) and lightly browned bechamel sauce. With so many delicious ingredients, how could it not be good?
Posted in Cook/Servingware, In the News, tagged Bush, dishes, entertaining, Greek, Laura Bush, legacy, Obama, pattern, White House china on 01/08/2009| Leave a Comment »
New White House china (per the Washington Post):
“Informal”
“Formal”
Credit: AP Photo/Ron Edmonds
Total cost: $500,000+
Forcing your successor to eat off your plate: priceless
Ok, dinner service selection is probably voluntary (thankfully!). I wonder if it will ever be fashionable to serve on the George W. Bush china? Or maybe the Obamas will smash some plates to celebrate—Greek style?
Posted in Recipes, tagged Greek, Italian, main, pasta, penne, roast, tomato on 01/06/2009| Leave a Comment »
If you haven’t guessed, I’m a food blog junkie, so it’s no surprise this recipe started with one from a charming blogger, The Wednesday Chef. Chopped, sauteed zucchini might make a nice addition.
-1/2 c. olive oil, divided
-1 lb. good canned plum tomatoes (or whole, peeled plum tomatoes), halved lengthwise, seeded
-1 tsp. dried oregano, 1/2 tsp. Italian seasoning
-scant 1/2 tsp. sugar
-1/2 tsp. salt, dash of Cayenne, black pepper to taste
-1 garlic clove, minced
-1 garlic glove, quartered
-1/4 c. chopped fresh Italian parsley
-1 lb. penne (pref. whole wheat)
-1/2 c. pitted Kalamata olives, halved lengthwise
-1/3 c. crumbled feta cheese
1. Preheat oven to 250°F. Pour 1/4 c. oil into 13x9x2 in. glass or ceramic baking dish. Arrange tomatoes cut side up with the quartered garlic in the dish. Drizzle with remaining 1/4 c. oil. Season with salt, pepper, Cayenne and Italian seasoning.
2. Sprinkle with oregano, sugar, and salt. Bake 1 hour. Flip, bake 1 hour longer, or until deep red and very tender.
3. Gently chop tomatoes and transfer them with some of their oil to a large serving bowl. Stir in the olives.
4. Meanwhile, bring a pot of salted water to a boil and cook the penne to al dente. Drain, reserving 1/2 c. of the hot pasta water.
5. Add the raw garlic and parsley to the tomatoes and mix. Stir the pasta into the tomatoes, adding a little pasta water and remaining tomato oil as needed to smooth the sauce. Fold in the the feta cheese.
Serve immediately with crusty bread and a green salad.
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Culinspiration: follow your tongue 