Posts Tagged ‘lemon’

Ever since I saw a mouth-watering photograph of pastitsio, I’ve been more than a little preoccupied with Greek cooking.  I was trolling Recipezaar for ideas and stumbled across this incredible recipe for chicken pieces marianted in lemon juice and braised in a rich tomato sauce with white wine, allspice, cinnamon, and cloves.  


Credit: John Carrington/Savannah Daily News


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My friend Andrew has exactly one recipe in his repertoire.  Good thing it’s delicious!

(After Ina Garten)

-1 sm. eggplant, peeled and 3/4-in. diced
-1 med. red bell pepper, 1-in. diced
-1 med. yellow bell pepper, 1-in. diced
-1 med. red onion, peeled and 1-in. diced [I’d reduce this amount and cut it finer—raw onion can be overpowering]
-2 cloves garlic, minced
-1/3 c.  good olive oil
-1 1/2 tsp. kosher salt
-1/2 tsp. freshly ground black pepper
-1/2 lb. orzo

-1/3 c. freshly squeezed lemon juice (2 lemons)
-1/3 c. good olive oil
-1 tsp. kosher salt
-1/2 tsp. freshly ground black pepper

-4 whole scallions (white and green parts) [Andrew uses roasted shallots, which I prefer]
-1/4 cup pine nuts, toasted
-3/4 lb. good feta, 1/2-in. diced (not crumbled)
-15 fresh basil leaves, cut into chiffonade

1.  Preheat oven to 425F.
2.  Toss eggplant, bell peppers, onion, and garlic with the olive oil, salt and pepper on a large baking sheet. Roast for 40 minutes, until browned, turning once with a spatula.
3.  Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl.  It is best to add the dressing while it the pasta is still warm, so work quickly.
4.  Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
5.  Dressing: combine the lemon juice, olive oil, salt and pepper and pour on the pasta and vegetables. Let salad cool to room temperature, then add the scallions, pine nuts, feta and basil.  Serve at room temperature.

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