How to Roast a Lamb: New Greek Classic Cooking

417 Pages·2009·8.84 MB·English

by  Michael Psilakis

Copyright
Copyright © 2009 by Michael Psilakis Photographs copyright © 2009
Christopher Hirsheimer All rights reserved. Except as permitted under
the U.S. Copyright Act of 1976, no part of this publication may be
reproduced, distributed, or transmitted in any form or by any means, or
stored in a database or retrieval system, without the prior written
permission of the publisher.
Little, Brown and Company Hachette Book Group
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New York, NY 10017
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First eBook Edition: October 2009
Little, Brown and Company is a division of Hachette Book Group, Inc.
The Little, Brown name and logo are trademarks of Hachette Book
Group, Inc.
ISBN: 978-0-316-07173-4
FOR MY FATHER
In my mind, you are still here, with me, our daily conversations helping, guiding,
and illuminating right from wrong, as they do in the stories that follow.
You are my hero.
FOR MY MOTHER
Know that a lifetime of meals spawned from your love has become the
foundation of who I am today as a chef and a person.
FOR ANNA & GABRIEL
Forgive me for unknowingly asking you to sacrifice to help me realize my
dreams.
Forgive me for the hours you spent waiting for me to return. Forgive me for
allowing food to become my addiction. Forgive me for trying to be the man you
both deserve and for not fully appreciating the suffering this has sometimes
caused.
Forgive me for being me.
But know this: without you both I would be nothing.
Know that you are truly the center of my world.
I love you.
CONTENTS
COPYRIGHT
FOREWORD
ABOUT THE BOOK
ABOUT THE RECIPES
ABOUT THE INGREDIENTS
INTRODUCTION
MY FATHER’S GARDEN
Wild Bitter Greens, Roasted Peppers, Grilled Onion, Oil-Marinated Dried
Tomato & Kefalotiri
Sweet-&-Sour Eggplant & Onion Stew
Cucumber Salad, Celery, Leek & Tsakistes Olives with Lemon-Dill
Vinaigrette
Shaved Fennel, Cabbage, Olive, Onion & Graviera Salad with Red Wine–
Black Pepper Vinaigrette
Stewed English Peas & Mushrooms
Stewed String Beans, Zucchini & Potato
Grilled Summer Squash, Feta & Mint Salad
Grilled Watermelon & Grilled Manouri
Four Cheese–Stuffed Zucchini Blossoms
Bulgur Salad with Roasted Peppers, Capers, Raisins, Celery & Onion
Artichokes & Potato
OPEN WATER
Octopus, Salami & Apples with Anchovy Vinaigrette
Roasted Skate with Walnut Baklava, Yogurt & Candied Quince
Grilled Sardines with Chopped Salad & Skordalia Soup
Grilled Cuttlefish Stuffed with Spinach
Fried Red Mullet with Lentils, Lemon & Oil
Ouzo & Orange–Braised Snails
Grilled Swordfish with Tomato-Braised Cauliflower
Cretan Spiced Tuna with Bulgur Salad
Roasted Scallops with Cauliflower, Tart Dried Cherries & Capers in Brown
Butter Sauce
Roasted John Dory with Crab-Yogurt-Orzo Salad & Butternut Soup
Halibut, Fennel, Clams & Sausage with Fennel Broth
DINNER, FAMILY STYLE
Steak with Bone Marrow Htipiti
Beef Stew with Leeks
Pork Soffrito with Spicy Peppers & Cabbage
Souvlaki: Chicken & Pork Shish Kebab
Manti: Ravioli of Four Cheeses with Crispy Shallots, Brown Butter & Sage
Shellfish Youvetsi
Dumplings with Sausage, Dandelion Greens, Sun-Dried Tomato & Pine Nuts
MY FIRST RECIPES
Whole Chicken Soup with Avgolemono & Orzo
Lentil Soup
White Bean Soup
Pasta with Kima
Whole Grilled Loup de Mer
Cod Skordalia with Pickled Beets
Hanger Steak with Braised Dandelion, Lemon & Oil
Sausage, Peppers, Onion & Tomato
Potato, Egg, Tomato & Peppers
Tomato & String Bean Salad
Dried Fruit Salad with Thyme-Honey Vinaigrette
Yogurt with Candied Quince & Crushed Jordan Almonds
THE HUNTING TRIP
Grilled Rabbit Confit
Rustic Braised Rabbit with Hilopites Pasta
Pheasant with Spaghetti
Roasted Pheasant with Candied Orange Peel & Leek Confit
Grilled Quails with Sweet-&-Sour Charred Onion & Red Wine Glaze
Braised Quail with Fennel & Apricots
Venison Stew
Venison Sausage
Rack of Venison with Leek Confit & Candied Cherries
A LAMB AND A GOAT
Roasted Leg of Lamb
Sun-Dried-Tomato-Crusted Loin of Lamb with Wilted Arugula & Tsatziki
Grilled Lamb Heart with Crispy & Shaved Fennel Salad
Braised Lamb Tongue with White Beans & Mushrooms
Grilled Lamb Chops
Kefi Lamb Gyro
Lamb Burger
French Fries
Poached Goat Avgolemono
Braised Goat
Open Goat Moussaka
PSILAKIS BIRTHDAY DINNERS
Lamb Shanks with Orzo
Spinach Rice
Pan-Roasted Chicken with Lemon Potatoes
Beef & Rice Meatballs in Egg-Lemon Soup
Stuffed Peppers with Beef & Rice
Stuffed Baby Eggplants
Grilled Porgies
Shrimp with Orzo & Tomato
KEFI–A TIME TO DANCE
Fried Pork & Beef Meatballs
Little Sausages
Eggplant Spread
Tsatziki
Fava Spread
Taramosalata
Chickpea Spread
Roasted Pepper & Feta Spread
Warm Feta with Tomato, Olive & Pepper Salad
Figs Stuffed with Feta Wrapped with Pastourma
Fried Calamari & Whitebait with Crispy Chickpeas & Lemon
Sweetbreads with Caperberries, Artichokes & White Wine
BIG-PARTY COOKING
Whole Spit-Roasted Lamb
Artichoke Fricassee
Pastitsio
Greek Salad
Spanakopita
Twice-Cooked Gigante Beans
Potatoes, Olives & Capers with Anchovy Vinaigrette
Octopus with Chickpea Salad
Striped Bass Plaki
Mussels with Gigante Beans & Feta
ANTHOS–THE NEW WORLD
Poached Halibut with Cypriot Shellfish Salad, Cucumber-Yogurt Broth &
Caviar
Skordalia Potato-Garlic Soup with Crispy Bacaliaros Confit & Beet Tartare
Raw Meze Platter: Tuna, Taylor Bay Scallops, Sardines, Hamachi & Botan
Shrimp
Psarokorizo: Sea Urchin Tsatziki with Crab & Lobster Risotto with Yogurt &
Caviar
Smoked Octopus with Fennel Purée, Lemon Confit & Pickled Vegetables
Anthos Shellfish Youvetsi
Braised Lamb Pastitsio
THE AEGEAN PANTRY
Garlic Confit
Chickpea Confit
Fennel Confit
Artichoke Confit
Leek Confit
Ladolemono
Dried Lemon Zest
Cretan Spice Mix
Grilled Onions
Roasted Bell Peppers
Red Wine & Feta Vinaigrette
Lemon-Dill Vinaigrette
White Anchovy Vinaigrette
Red Wine–Black Pepper Vinaigrette
Greek Béchamel Sauce
Béchamel Sauce Without Eggs
Candied Cherries
Candied Quince
Candied Orange Peel
RECIPES BY TYPE OF DISH
METRIC EQUIVALENTS
ACKNOWLEDGMENTS