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Basic Recipes

Prospero's Kitchen : Island Cooking of Greece

I.B.Tauris, 2012

Book chapter

0

...Tomato Sauce for Pasta Sáltsa dormáta yia makarónia 1 pound (½ kg.) fresh ripe tomatoes, peeled, halved, and grated 1 tablespoon olive oil 2...

The Olive Tree, Its Oil And Fruit

Prospero's Kitchen : Island Cooking of Greece

I.B.Tauris, 2012

Book chapter

1

... as a virtue, or at least a necessary idiosyncrasy that evolved in response to the growing pattern of the tree. It means that rather than lasting a couple of months, the olive harvest extends from November to June, each tree being visited...

The Wines of the Ionian

Prospero's Kitchen : Island Cooking of Greece

I.B.Tauris, 2012

Book chapter

1

... so often lauded by nineteenth-century travellers most probably came from their vineyards. At least when young, this wine has a pronounced greenish hue. June and her husband once made some at their home in Zakynthos and when they drew...

Meat

Prospero's Kitchen : Island Cooking of Greece

I.B.Tauris, 2012

Book chapter

1

... Just before serving, raise the temperature of the oven to 400° F. (205° C.) and cook until a brownish crust forms. Serves 8. Roast Stuffed Belly of Pork Pancetta yemistí sto foúrno Zakynthos June got this old...

Fish

Prospero's Kitchen : Island Cooking of Greece

I.B.Tauris, 2012

Book chapter

0

...Strange that on most of these islands fish should be such a luxury. Nevertheless, many of the visitors over the past two centuries have commented on the expense of fresh fish and described the excitement when a caïqueful would arrive from...

Cookies, Candies, And Preserves

Prospero's Kitchen : Island Cooking of Greece

I.B.Tauris, 2012

Book chapter

1

... in a gesture of hospitality to visitors. They were usually followed by a glass of liqueur. June's father, whose ancient Greek was unintelligible and whose modern Greek was nonexistent, nevertheless had caught on that when the liqueurs...

Breads

Prospero's Kitchen : Island Cooking of Greece

I.B.Tauris, 2012

Book chapter

1

... of the Day of the True Cross (Imera tou Stavroú) on September 14. This very moving ceremony, which June describes below, is gradually dying out and most of the Zakynthians, if they make bread at all, make it with baker's yeast. "One year I went...

Daily Life on the Islands

Prospero's Kitchen : Island Cooking of Greece

I.B.Tauris, 2012

Book chapter

0

...Under The British In 1872, Murray's Handbook for Travellers in Greece described Corfu as "a sort of geographical mosaic to which many countries of Europe have contributed colors. . . . A stranger will hear Italian from the native gentry...

Vegetable Dishes

Prospero's Kitchen : Island Cooking of Greece

I.B.Tauris, 2012

Book chapter

1

... to be available rather than sticking to the ones listed here. A country woman from the mountains gave this recipe to June. ½ pound (¼ kg.) French or other green beans 1 pound (½ kg.) Swiss chard (silver beet, spinach...

Appetizers, Soups, and Salads

Prospero's Kitchen : Island Cooking of Greece

I.B.Tauris, 2012

Book chapter

1

... is from Kythera. To make a Cephalonian skordaliá, omit the nuts and increase the amount of garlic to one head or more. June herself never puts olive oil into the sauce, but serves it poured over the prepared skordaliá as her Zantiot...