Glazed Haricots Verts (Green Beans)
Yes, you can substitute vegetable stock for the chicken (I’ve used mushroom broth to great effect) or even straight water in a pinch. And since finding dainty haricots verts isn’t a sure thing, you can use this technique with whatever variety and size of green beans you find at the […]
Brining Beans With Baking Soda: An Investigation
Soaking beans in a solution of salt and baking soda yields creamy, cooked beans in less time. There’s a whole wide world of beans out there, from broad and flat fava beans to small, curvaceous pintos. The variation in beans is obvious in both their many shapes and in their […]
Honey Garlic Butter Roasted Carrots
Honey garlic butter roasted carrots are the best side dish to add to your dinner table! Oven-roasted carrots are incredibly delicious with just a little garlic and olive oil, but these Honey Garlic Butter Roasted Carrots take them to a whole new level! Buttery, tender carrots roasted with the best honey […]
How to Make a Traditional Ratatouille Recipe
Learn How to Make a Classic Traditional Recipe loaded with squash, eggplant, onion, tomato, peppers & herbs that is absolutely delicious! Prep Time: 30 minsCook Time: 45 minsServings: 8Cuisine: FrenchCourse: Side dish Ingredients 28 ounces of crushed tomatoes 2 tablespoons of fresh thyme leaves 2 thinly sliced zucchini 2 thinly sliced yellow squashes 2 thinly sliced eggplant 2 thinly sliced tomatoes 2 seeded […]
Artichoke Stew With Lemon and Dill
Prep: 20 minsCook: 45 minsTotal: 65 minsServings: 4 to 6 servings Greeks refer to the former Constantinople as “The City” (polis) and to the style and flavours of the cooking that emerged from there as “of the city” or “city-style.” (a la polita). Aginares a la Polita or Artichokes City-Style is a vegetarian stew with artichokes, […]
Imam Bayildi
Imam bayildi is a baked Turkish dish – though often seen on menus throughout Greece – consisting of eggplant, tomatoes, garlic, herbs and olive oil. Serve as a vegetarian main dish or as a side dish with chicken, beef or seafood. Prep Time: 10 minutesCook Time: 45 minutesTotal Time: 55 […]
HARICOTS VERTS/ French Green Beans – A simple recipe
FRENCH GREEN BEANS VS. REGULAR GREEN BEANS I hope we’re all familiar with traditional green beans, with are long, thin, and often sold by the pound or in prepackaged bags simply labeled, “green beans”, at the grocery store. French green beans (also called Haricots Verts) are slightly longer and skinnier […]
The Secret Ingredient to Greek Lemon Potatoes
Dave finally confessed that it was a guarded secret that took him 20 years to wrangle out of his Greek friend, a former restauranteur. “It’s mustard,” he said. “Not fancy mustard. Just plain old yellow mustard.” YIELD: Serves 6 to 8PREP TIME: 10 minutesCOOK TIME: 1 hour 15 minutes to […]
Garlic Roasted Carrots
Cook Time: 25 minYield: 4 to 6 servings As with most winter vegetables, roasting carrots will sweeten and intensify their flavor as moisture escapes and they shrink. Any carrots will do for this dish, but I prefer large storage carrots. Coated first with olive oil, they will caramelize beautifully, along with the […]
How to Regrow Green Onions From Scraps
Don’t throw it. Regrow it! Green onions, aka scallions or spring onions, are sold with a root end that you always trim off before using the green stalks and slim white bulb in recipes. But did you know you can encourage those root ends to regrow new green onions? I’ll show you […]