HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.
Showing posts with label Greek food. Show all posts
Showing posts with label Greek food. Show all posts

Thursday, March 6, 2014

Leftover Lessons: "Greek" Lamb with Orzo or Orecchiette

"Greek" Lamb with Orzo
"Greek" Lamb with Oricchiette
        
Amanda (l.) and Merrill (r.)
Food 52 is a food ‘community’ headed by Amanda Hesser and Merrill Stubbs.  Amanda is likely most famous from having edited the Essential New York Times Cookbook, the 2010 revision of the original New York Times Cookbook.  Since she was following in the footsteps of none other than Craig Clairborne, it was some task.  I personally was very pleased to see that Ms. Hesser included the recipe for Monte’s Ham, which first appeared in the Times in 1998.  Food52 has a vibrant on-line recipe share to which bloggers and home cooks from all over contribute.         

Some months ago, I was intrigued by a post for a Lamb dish which topped a bed of lemon-flavored Orzo.  The dish came from a Food52 contributer who signs herself ‘Fiveandspice’ (www.fiveandspice.com).  Along with the recipe came the story of its origins. Fiveandspice’s Mother had seen it in a magazine and incorporated it into her family’s bill of fare.  Since the family was good solid Norwegian stock living in Minnesota, the original "Greek" Lamb with Orzo provided quite a contrast to their usual Norwegian meatballs and fish cakes. I'm not sure my friend Phillip, whose background and cooking is authentically Greek, would attach a Greek flag to the original recipe, but in Minnesota it was positively Pelopponesian. And remained so until Fiveandspice encountered April Bloomfield’s recipe for lamb meatballs in a spicy sauce.  I can always endorse anything Chef Bloomfield does with lamb—see http://www.chewingthefat.us.com/2010/04/visit-to-april-bloomfields-breslin-and.html.  What Fiveandspice did was to revisit her Mother’s recipe incorporating both Chef Bloomfield’s techniques and, I would say, ingredients.  I’d been waiting for the weather to call for heartier dishes and this winter has over delivered on cold, snow, ice and the overwhelming desire to stay indoors until, say, April.  So I set out to make Fiveandspice’s Lamb with Orzo.

Monday, October 18, 2010

Ina Garten’s Pastitsio



        I’ve waited all summer for the first cool day to arrive.  Not that I don’t love every minute of summer, it’s just that I have been dying to try this gorgeous dish ever since I saw it in House Beautiful. With yet another dire weather prediction for high winds and heavy rains, it seemed the perfect night to hunker down with this wonderful comfort food.  And I always look forward to anything from Ina, whose new cookbook "How Easy is That?" is due out October 26th.  You can order it right here!  
Pastitsio, Ina informed us, is like a Greek version of lasagna.  Ground beef is combined with ground lamb and then flavored with tomatoes, then mixed with pasta.  And, as in a truly great lasagna, the whole thing is covered with a delicious Bechamel sauce with a twist: Greek yogurt is added to the sauce at the last minute.  This gives the topping a completely different taste…it tastes, well, Greek!