Greek Lemon Potatoes

  • YIELD: 6 servings
  • TIME: About 1 hour

INGREDIENTS

  • ½ cup chicken broth or water
  • ½ cup olive oil
  • ½ cup freshly squeezed lemon juice (from 3 to 4 large lemons)
  • 1 tablespoon kosher salt
  • 3 pounds large Yukon Gold potatoes (about 6), peeled then halved lengthwise and crosswise
  • 1 tablespoon dried oregano (optional)
  •  Flaky salt and black pepper, for serving

PREPARATION

  1. Heat the oven to 450 degrees. On a rimmed sheet pan, combine the chicken broth, olive oil, lemon juice and kosher salt. Toss the potatoes in the liquid to coat, then arrange the potatoes in an even layer, cut-sides down. Sprinkle the oregano over the potatoes, if using.
  2. Roast the potatoes, flipping halfway through, until fork-tender, dark brown and crispy on top, 55 to 60 minutes. (If the potatoes are cooked through but not as crispy as you’d like, run them under the broiler for a few minutes.) Sprinkle with flaky salt and black pepper as desired.

Shrimp and Pork Picadinho

Ingredients:

  • 2 pounds pork loin (more or less) (cut into 1-2 inch cubes)
  • 1 pound or more peeled medium shrimp
  • 1 small onion chopped
  • 4 cloves chopped garlic
  • 1 tablespoon salt
  • 1/4 cup olive oil
  • 1/2 cup white wine or Vinho Verde
  • 1 tablespoon smoked paprika
  • 2 teaspoons Piri Piri or Tabasco hot sauce
  • 1 cup chicken broth or (1 cup water and 1 cube bouillon )
  • 1 teaspoon corn starch
  • chopped parsley
  • 1 large lemon

Preparation:

  1. In a large bowl, season pork with; salt, garlic, paprika, piri piri and wine. Mix well and let marinate for at least 30 minutes or leave overnight.
  2. Preheat large skillet or wok on high heat with 1/4 cup olive oil and add onions.
  3. Cook for about 2 minutes then add pork.  Let meat brown on all sides and cook for about 5 – 8 minutes. Add the chicken broth and shrimp and cook for another 5 – 8 minutes until meat is cooked. Mix corn starch with a little water and add to the pork. Mix well and let cook until sauce is thickened. Taste and add more hot sauce to your desired spiciness. Cut lemon in  half and squeeze juice of one half over pork. Slice the other half as garnish. Top with parsley and serve. *Note that the pork cooks quickly but depending on your heat setting it may need longer to cook.
  4. *You can make this dish ahead of time and serve later. Let cool and store in refrigerator.

Shrimp and Pork Picadinho

 

White Wine Cold-Poached Trout with Sage Gremolata

Infuse the fresh notes of a crisp white into fish with this easy cooking technique. A cold poached fish is simply prepared and makes dinnertime stress-free since the dish is chilled and ready-to-go in the fridge, just sprinkle with gremolata.

INGREDIENTS:

  • 1 cup (250 mL) white wine such as Pinot Grigio or Sauvignon Blanc
  • 3/4 lb (340 g) rainbow trout
  • Generous pinches of salt
  • 1 lemon, sliced
  • 1 shallot, sliced
  • 1 tbsp (15 mL) whole peppercorns
  • 3 cups (750 mL) water, approx.

SAGE GREMOLATA:

  • 2 tbsp (30 mL) finely chopped parsley
  • 1 tsp (5 mL) finely chopped sage
  • 1 shallot, finely chopped
  • 1 tsp (5 mL) finely grated orange zest
  • 1 tbsp (15 mL) olive oil
  • 1/4 tsp (1 mL) kosher sea salt
  • 1 Pour wine into a large skillet that’s wide enough to fit the trout.

METHOD:

  1. Sprinkle fish with salt then add to pan.
  2. Add sliced lemon, shallot and peppercorns to wine.
  3. Pour water beside fish, filling skillet with water just until fish is covered.
  4. Set over high heat.
  5. Bring liquid to a simmer.
  6. Let trout cook until its surface appears to change colour, 10 minutes.
  7. Remove skillet with trout from heat.
  8. Let stand until cooked through, 5 minutes.
  9. Carefully remove fish to a platter.
  10. Let cool completely. Refrigerate until chilled and ready to eat, about 1 hour.
  11. If making ahead, poached trout will keep well, covered and refrigerated for up to 1 day.

LESSONS LEARNED:

  • I serve this warm, stopping after step 6.

Greek Village Salad with Cabbage

From The Frugal Gourmet Cooks Three Ancient Cuisines by Jeff Smith, page 144-145.

Based on a salad from Taverna Sigalas in Athens.

Use any amount of these:

  • Onions — peeled and slice very thin
  • Green Peppers — cored and sliced thin
  • Feta Cheese — cut up into tiny pieces
  • Kalamata Olives
  • Oregano
  • Cabbage — cut as for coleslaw
  • Cherry tomatoes — cut or sliced to salad size
  • Cucumber — peeled and sliced thin
  • Salt and pepper — to taste
  • Greek Salad Dressing:
    • 3/4 cup of Greek olive oil
    • 1/4 cup of lemon juice
    • Salt and pepper

Creamy Lemon Pasta

  • YIELD: 6 servings
  • TIME: 30 minutes