This is the year "It's Greek to me" becomes the happy answer to what's for dinner. In Corfu, Ms. Hoffman and a taverna owner cook shrimp fresh from the trap--and for us she offers the boldly-flavored Shrimp with Fennel, Green Olives, Red Onion, and White Wine.
She learns the secret to chewy country bread from the baker on Santorini and translates it for American kitchens. This book is half a history of Greece, with emphasis on mythology and lives of the normal person, and half an assortment of recipes. I prepared more than 30 recies from this book. Some variable results see reviews on cookbooker. Great recipes with lots of information on Greece, food history, and ingredients.
Mar 15, Vicki rated it it was amazing. While I have refrained from adding all my cookbooks to my "shelf," this one reads like a "book" book. Just beautiful! Jun 08, Emily rated it it was amazing Shelves: cookbooks , favorites. A really wonderful introduction to Greek cooking. The chapter on meze alone is worth it! Wonderful dishes, anecdotes, and menus. Peter Antoniou rated it liked it Mar 12, Cecilia Dunbar Hernandez rated it it was amazing Oct 25, Lola rated it really liked it Mar 26, Susan rated it it was amazing Feb 14, Crystal rated it it was ok Feb 16, Maureen rated it liked it Aug 12, Kristi rated it liked it Jun 23, ButIDigress rated it it was amazing Jan 06, Liz Winn rated it really liked it May 28, Ash rated it it was ok Oct 05, Kirsten Whitworth rated it it was amazing Jun 09, Lori rated it liked it Oct 02, Damona rated it it was amazing Jan 09, L rated it it was amazing Apr 07, Michelle rated it really liked it Jun 08, There are no discussion topics on this book yet.
Be the first to start one ». Readers also enjoyed. About Susanna Hoffman. Susanna Hoffman. Books by Susanna Hoffman. When Dana Schwartz started writing about a 19th-century pandemic ravaging Edinburgh in her latest book, Anatomy: A Love Story, she had no idea Read more It is really fun for yourself. If you enjoy the book you read you can spent all day every day to reading a guide.
There are a lot of individuals who recommended this book. They were enjoying reading this book. Should you did not have enough space bringing this book you can buy often the e-book. You can m0ore quickly to read this book from a smart phone. The price is not very costly but this book features high quality. The Olive and the Caper: Adventures in Greek Cooking can be one of your nice books that are good idea. The combination of ingredients yields an extremely nuanced sauce with fabulous flavour.
It is vaguely spicy, not in terms of heat but just in terms of flavour. Great comfort food. Tasted rich, even though no meat. I used olive tapenade and threw in some feta.
I am a big fan of the combination of leeks and potatoes, and the addition of a bit of chopped kalamatas adds a great depth of salty nuance to this dish. She does have you layer a few sheets of filo in the middle, but I personally found that this didnt' do anything fo the pie, and added unecessary steps.
I would go with the suggested variation of layering the bottom and top with layers of filo, and leave it at that. I had a piece reheated in the oven and it kept very well overnight. Would definitely make again. The result rises too much and remains quite doughy no matter how you cook it. The capers are a great addition and the dressing is just right. Also he green peppers do work better than red as they add a slight bitter note to balance the sweetness and saltiness of some of the other ingredients.
Ingredient proportions produce nicely balanced flavour. The Greek-American rendition that includes lettuce is a family favourite. I added a piece of parmesan rind during the simmer and a splash of balsamic at the end, this might not be classically greek but I felt it upped the flavour a bit.
I also pureed the soup a little bit as the tomatoes were still too chunky. I also think that if you simmer a bit of parm rind in the soup you could chop it very very finely and add it back in at the end.
Ok overall but nothing stellar. I think it is very flavourful, but as written it is a little one note. Perhaps with fresh tomatoes and more oregano plus my suggested modifications above.
A very simple but interesting soup. Just a few ingredients but the result is a nice lightly savoury soup that has hints of herb and richness from the milk, but nothing overpowering. Not suitable for company but not a bad little soup. Go lighter on the savoury. Overall this was pretty good, but not spectacular. As written the recipe yields too little sauce for the amount of pasta. I am a fan of saucy pasta, especially with whole wheat noodles, and this yielded far too little sauce for my taste.
Flavour wise the dish was not bad though, the sauce has definite greek notes from the capers and the marjoram is a nice compliment. I would make sure to cut us the carrots a bit smaller than her suggestion of doing it roughly, as mine were still a bit too toothsome after 45 minutes.
Overall a pretty good dish but nothing to write home about. Hoffman calls for a few cups of bechamel and tomato sauce for 1. This yields a solid 6 portions of pasta, and given the fact that it goes into the oven for 55 minutes the 4 to 4. The top noodles actually over browned and were partically desicated due to the fact that there was not enough bechamel to protect them from the long baking. The red sauce was quite tasty, althouth I added pepper, more salt, and a bit more oregano, but I found the orange zest contributed an odd flavour to the overall dish.
For me this wasn't a winner. Pg This is a solid vegetarian stew that yields a very comforting and wholesome meal. I added rutabaga as she says you can include other vegetables and provides a comprehensive list. The veggies cook down quite a bit so adding a firm vegetable like rutabaga is good as it provides a bit more texture. Good meal!. The flavour of the shallots and fennel is great and the beans are just right after 45 minutes.
The wine also adds a nice touch. You do need to change a few things however. I went with a heaping tsp of fennel which I groud, the I upped the garlic and cut the water back to 1 cup. Lastly I added the juice of a small lemon. Nice Greek side. The meat sauce is fabulous and really makes this dish. The spiced sauce has just the right amount of tomato to bind everything and the flavour of the seasonings is great.
The topping is also very nice, just keep in mind that the besamel recipe makes 2 cups and you need at least 3.
You could also up the meat sauce and the eggplant a bit because I only managed two layers instead of the planned 3. Also make sure not to slice the eggplant too thinly. Regardless the recipe still had great flavour. The sage is a great accent and the leeks are a great change of pace from onions or shallots. The fish itself was well cooked if a little bland, which I honestly often find with steamed fish. The challenge came with the sauce.
Essentially I had very little pan juices left once I'd removed the fish and vegetables so the sauce thickened very quickly once I added the egg and lemon. I added a little more wine to the sauce to loosen it, but the results were a bit acidic with too much wine and lemon compared to the rest of the ingredients. Perhaps if you added more liquid to the pan with the fish and then up the egg yolks a bit. I also think a bit of sage in he sauce at the nd would be nice.
I went with about 70 cloves of garlic as I ran out and about 40 olives same reason and I think the garlic was fine as is, but you do need the full amount of olives. I also used short ribs but I think I will try it with brisket. Cooked for the full two hours at about in m oven since seemed a bit high. At the end I removed the beef and mashed the garlic in the sauce.
I reduced it a bit but I found there was too much liquid so I did thicken it a bit with a touch of cornstarch. The sauce is the winner here with it's rich umami and garlicky goodness. Also went with 1 bottle of wine and 1 cup of beef stock. Also worth notice is that other than slicing the beef there is pretty much no work to do this if you use pre pitted olives and peeled garlic.
Pg The dish takes about 1h20 minutes to prep and cook and comes together with a minimum of fuss and dishes. The result is a lovely chicken with a thick but a bit sparse sauce that has great flavour. The grape leaves add a nice umami note but you should cut them quite small as the they don't cook down all that much. I used one chicken but the full amt for the sauce and this was just right.
I cooked covered for about 45 and then uncovered for 15 instead of the 40 20 split she suggests. I used the yogurt mixture with onion as a marinade for boneless chicken breasts and thighs which were grilled after several hours of marinating.
They were moist and really delicious. I'm looking forward to trying the baked version in cooler weather. Another excellent salad from this book with complementary sweet and tangy flavours and freshness from the herbs. Great summer bbq fare. An excellent side dish that offers more varied flavours and textures than most pilafs.
I used only 2 tbsp oil, frozen artichoke hearts and vegetable broth, and I dry toasted the pine nuts and added them at the end to retain their crunch. I liked this better than my hubby did. It's really a nice, light, refreshing salad. In Corfu, Ms. Hoffman and a taverna owner cook shrimp fresh from the trap--and for us she offers the boldly-flavored Shrimp with Fennel, Green Olives, Red Onion, and White Wine. She learns the secret to chewy country bread from the baker on Santorini, and translates it for American kitchens.
Including recipes developed in collaboration with Victoria Wise her co-author on The Well-Filled Tortilla Cookbook, with over , copies in print , The Olive and the Caper celebrates all things Greek: Chicken Neo-Avgolemono, Fall-off-the-bone Lamb shanks seasoned with garlic, thyme, cinnamon, and coriander.
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