August 2004
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Month August 2004

Entries 2 Total

Gemista, Greek Stuffed Tomatoes

Aug 14, ’04

I love it when tomatoes are in season. You just know it’s summer when the farmers’ market starts selling them in all sizes. I saw this recipe from the Best Book of Greek Cookery and I just had to try it. In lieue of dried currants, I used Sunmaid raisins. Not only are they pretty as appetizers, they taste good, too.

Ingredients:
6 medium-sized tomatoes
1 small red onion, finely chopped
1 cup uncooked rice
1/4 cup dried currants
2 tbsp pine nuts, toasted
2 tbsp mint leaves, chopped
2 tbsp sugar
1/4 cup dry bread crumbs
salt, pepper, olive oil

1. Cut a thin slice off the tops of the tomatoes and set aside. Scoop out tomato pulp, chop and drain to a bowl. Sprinkle inside of tomatoes with sugar.
2. Heat olive oil in a skillet. Cook onions until soft. Add rice, stir and cook for 15 minutes. Add currants, pine nuts, mint and half of the tomato pulp with 1/4 cup of water. Season with salt and pepper. Cover and simmer for 10 minutes.
3. Preheat oven to 300º. Pureé remaining tomato pulp and spread on the bottom of a shallow baking dish. The tomatoes should not have too much space between them.
4. Spoon rice mixture into tomatoes. Replace tops. Drizzle olive oil over each tomato and sprinkle with bread crumbs. Bake for 1 1/2 hours.

Related post/s:
Best Book of Greek Cookery at Amazon.com

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Lettuce Soup with Cucumber Croutons

Aug 8, ’04

I like cold vegetable soups. They’re great in the summer as a starter. This is especially creamy because of the potatoes, but the sour cream makes it a little tangy.

Ingredients:
half a head of Boston lettuce, coarsely chopped
3 potatoes, peeled, diced
1 cucumber, peeled, diced
4 scallions, white part only, finely chopped
1/2 cup sour cream
4 cups chicken stock
2 tbsps butter
chives
salt

1. Melt butter in a large saucepan and sauté scallions until soft. Add potatoes, stir well, then add stock. Bring to a boil then reduce heat to simmer until potatoes are soft, about 15 minutes.
2. Add lettuce to the pan and stir until wilted. Remove from heat and allow it to cool until no longer steaming.
3. Using a blender and working in batches, pureé soup until it’s smooth. Using the blender’s stir function, add sour cream and salt as needed.
4. To serve, ladle in small bowls and sprinkle wtih chives and cucumber “croutons.” You can serve it chilled or at room temperature.

Related post/s:
Good ol’ chicken stock

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