By Alexandra Stratou
In Cooking with Loula, Alexandra Stratou invitations readers into her Greek family’s kitchen, revealing their annual traditions and bringing their recipes to life—with touching remembrances of Kyria Loula (Kyria skill “Mrs.” in Greek), the girl who cooked for 3 generations of Stratou’s relations and who taught her that the key component in any cherished dish is the spirit the prepare dinner brings along with her to the kitchen.
Many vintage dishes are represented right here, comparable to pastitsio and dolmades, in addition to creative, unconventional creations similar to a eco-friendly salad with avocado, apple, and Dijon mustard and a spinach gnocchi during which feta cheese appears to be like along Gorgonzola. The approximately a hundred recipes are all hearty and unfussy, and arranged the way in which actual domestic chefs imagine, with chapters for easy, healthy weekday dishes; extra languorous Sunday nutrients; and standard vacation fare. With 1000s of mouthwatering pictures and kooky illustrations, this e-book is really a gem.
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Additional info for Cooking with Loula: Greek Recipes from My Family to Yours
Add the wine and boil until the alcohol has evaporated. Add the tomatoes, juniper, allspice, and a pinch of salt. Add water to barely cover the chicken; then cover with a lid. Bring to a boil, then reduce to a simmer and cook for about 1 hour. Meanwhile, put a large pot of salted water over high heat and bring to a boil. Add the orzo and boil for 8 minutes. Drain well and set aside. Preheat the oven to 350°F (180°C). Using tongs, transfer the chicken to a deep ceramic baking dish. Discard the onion.
Generations unite over steaming pots, hands work skillfully with decisiveness, and all is flooded with marvelous aromas. These same aromas, gestures, and traditions transport us, time and time again, to that uniquely magical moment of creation and offering. Sharing this legacy with others is a gift, one for which I shall always be grateful. —VISI IRIZAR, director of the Luis Irizar Cooking School, San Sebastián, Spain Introduction Most of the time, cooks wait until they become renowned before they decide to write a cookbook, and everyone waits in anticipation until they can buy the book to make all their delicious recipes.
Add enough water to the baking dish to reach one-quarter of the height of the vegetables, and add the reserved tomato sauce and the tomato paste to the water. Bake in the oven for a little over an hour, or until the tomatoes and bell peppers are wrinkly like raisins. Add water while baking if the dish goes dry. In Greece, dishes like this one are called ladera, which means “stewed in oil”; this is why the quantity of olive oil called for in this recipe is much more than what I would regularly use.
Cooking with Loula: Greek Recipes from My Family to Yours by Alexandra Stratou