Ψαροκροκέτες

Μια πολύ εύκολη συνταγή για πεντανόστιμες ψαροκροκέτες με μπακαλιάρο και πατάτες. Απολαύστε τες ως ορεκτικό, μεζέ ή κυρίως πιάτο με μια μεγάλη πράσινη σαλάτα.

Υλικά συνταγής

• 250 γρ. φιλέτο μπακαλιάρου 
• 150 γρ. πατάτες 
• 1 σκόρδο
• 1 αυγό [χωριστά το ασπράδι και ο κρόκος] 
• 3 κ.σ. μαϊντανό ψιλοκομμένο
• ελαιόλαδο
• αλάτι πιπέρι

Εκτέλεση συνταγής

1. Καθαρίζετε τις πατάτες, τις κόβετε σε κομμάτια και τις βράζετε για 20 λ περίπου σε βραστό αλατισμένο νερό που απλώς να σκεπάζουν τις πατάτες. Στα 10 λ βρασμού προσθέτετε και το μπακαλιάρο τον οποίο έχετε κόψει και αυτόν σε κομματάκια και τον βράζετε μαζί με τις πατάτες για 10 λ. 
2. Σουρώνετε καλά τις πατάτες και το μπακαλιάρο και τα βάζετε σε μπλέντερ. Προσθέτετε το κρόκο αυγού, το σκόρδο, λίγο αλάτι [κατόπιν δοκιμής] και πιπέρι και χτυπήστε τα μέχρι να έχετε μια ομοιογενή μάζα. 
3. Ρίχνετε το μείγμα σε μπολ, προσθέτετε και το μαϊντανό και ανακατεύετε να ενσωματωθεί. Σκεπάζετε με μεμβράνη το μπολ και βάζετε το μείγμα στο ψυγείο να παγώσει για 2 τουλάχιστον ώρες [ιδανικά και από τη προηγούμενη ημέρα].
4. Χτυπάτε καλά το ασπράδι με αυγογδάρτη. Αλείφετε τα χέρια σας με λίγο χτυπημένο ασπράδι παίρνετε λίγο μείγμα και πλάθετε τις κροκέτες δίνοντάς τους ένα λεπτό και επιμήκη σχήμα. Τηγανίζετε σε ελαιόλαδο σε μέτρια θερμοκρασία, μέχρι να ροδοκοκκινίσουν απ” όλες τις πλευρές και να γίνουν τραγανές οι κροκέτες. 

Salt Cod Fritters - Μπακαλιαροκεφτεδες

 

Cod was once one of the most valuable commodities in the world — it was the sustainable protein for most of Europe for about five hundred years. Before refrigeration, most of Europe survived on salted, air-dried cod fillets (salt cod) and Portugal has been one of the largest producers for hundreds of years.
When used in cooking, salt cod is first soaked to remove much of the salt. It is reconstructed in simmering milk enhanced with garlic and then used a million different ways: as a means of adding salt to food (similar to the way anchovies are used), folded into stews, or mixed with creamy, soft, cooked potatoes to form bacalao, the Portuguese national dish.
This is my take on bacalao. I've spiked the potato mix with chopped parsley and cilantro, which gives it a very fresh, clean flavor, and then quickly fried small bits into crisp, golden fritters. Squeeze fresh lemon over the top and you've got a fantastic hors d'oeuvre that's original and very easy to make.

Yield

Makes about 25 fritters

Ingredients

1. • 1 pound dried, boneless salt cod
   • 2 cups milk
   • 3 garlic cloves
   • 2 bay leaves
   • 1/2 small bunch fresh thyme
   • 4 starchy potatoes, such as Idaho
   • 1 large onion, finely chopped
   • 2 garlic cloves, minced
   • 1 handful fresh flat-leaf parsley, chopped
   • 1 handful fresh cilantro, chopped
   • 2 large eggs
   • 1 to 2 tablespoons milk, as needed
   • Freshly ground black pepper
   • Kosher salt, if needed
   • Peanut oil, for frying
   • 1 cup oil-cured black olives
   • Lemon wedges, for serving

Preparation

1. 1. Starting a day ahead, soak the dried cod in cold water for 18 to 24 hours, changing the water several times to remove the majority of the salt. Drain the cod, rinse, and put it in a large pot. Add the milk, garlic, bay leaves, thyme, and enough water to cover the cod by 1 inch; cooking the cod in milk keeps it very moist. Bring to a boil, then simmer gently over medium-low heat for 20 minutes, or until the cod is tender and pliable. Drain (discard the milk) and rinse the fish well, then flake it into a bowl, removing any little bits of skin and bone.
   2. While the cod is cooking, put the potatoes in a pot with water to cover, bring to a boil, then simmer over medium heat for 20 to 25 minutes, until very tender. Drain the potatoes, peel, and mash them well into a bowl with a potato masher, or pass them through a ricer or sieve.
   3. Add the cod to the bowl with the potatoes, along with the onion, minced garlic, parsley, cilantro, and eggs. Beat the mixture vigorously with a wooden spoon until it's really well combined and stiff; a spoon should stand up in it. (if it's too dry, add 1 or 2 tablespoons of milk.) Season with a pinch of pepper and taste for salt — you probably won't need to add any, as the cod itself is still salty in spit of having been soaked and boiled.
   4. With lightly moistened hands or using two tablespoons, shape the cod mixture into egg-shaped balls — you should get about 25. (The cod balls can be covered and refrigerated for up to 1 day before cooking, or frozen in a tightly covered container for several weeks.)
   5. Heat about 1 inch of oil in a deep, heavy skillet or pot to 370°F on a deep-fry thermometer. Add a few of the fritters to the oil and cook, turning them three or four times to get them nicely browned all over. Carefully lift them our of the pan with a slotted spoon and drain on a platter lined with paper towels. Keep going to cook all of the fritters. Taste one and, if needed, sprinkle with salt while the fritters are still hot. Serve hot or at room temperature with a pile of olives and lemon wedges. 
   
   

   Nutritional Info

   • Calories226
   • Carbohydrates8 g(3%)
   • Fat15 g(24%)
   • Protein13 g(27%)
   • Saturated Fat3 g(15%)
   • Sodium1328 mg(55%)
   • Polyunsaturated Fat5 g
   • Fiber1 g(5%)
   • Monounsaturated Fat7 g
   • Cholesterol45 mg(15%)

   per serving (25 servings)

Deep Fried, Battered Salt Cod -Μπακαλιαρος

 

It’s dried cod that has been preserved with salt, and many people in the US have never had it, unless of course, you’re European or have an ethnic background where salt cod is normally eaten. Greeks use it many ways, but the two main dishes my mother has made with mpakaliaro  is a fish salad, or battered (fish and chip style.)

Dried salt cod, isn’t very popular in the US, but it’s readily available at Ethnic shops, especially during Lent.  It’s very easy to prepare and the fact that it’s dried means you can keep it in your fridge and have it on hand for whenever you want to make it. The only thing is you need to soak it: thinner pieces can be soaked overnight or about 12 hours, but thicker pieces will need a minimum of 24 hours or the fish will taste too salty.

Please note that we never measure anything when we make the batter in this recipe, so I’ve given guidelines for everything but flour; you have to add flour to adjust the consistency as even the type of flour you use will make a difference.

Ingredients

-salt cod, presoaked for 18 to 36 hours, depending on thickness (soak the fish in a bowl of water, so that it is completely submersed, changing the water 2 or 3 times. If it is a thick piece of fish, leave it for a minimum of 24 hours (on the countertop is fine); thinner fish can be soaked for 12 to 18 hours
-flour
-1 tbsp milk
-4 0z (1/2 cup) water (this is for a small amount of salt cod, double all the ingredients for a larger fish)
-a good pinch of salt
-1/4 tsp baking soda

-oil for deep frying

Remove the fish from the water, rinse and dry with paper towel, to remove as much of the water as possible. Cut into smaller pieces.

Prepare the batter by mixing the milk, water, salt and baking soda together in a bowl, then begin adding flour a tablespoon at a time, and whisking for about 4 or 5 minutes once it becomes the right consistency. The whisking is important. Check out the photo below to see the consistency of the batter.

Heat the oil in a pan over medium high heat. When it is hot, begin dipping the pieces of fish into the batter, which should be somewhat thick, and not too runny (you don’t want all the batter running off the fish as you put it in the oil).

Place a few pieces of fish into the hot oil and fry until they are cooked through, about 4 to 5 minutes total (turning the fish half way through), or longer if it’s a thicker piece of fish. If it browns to quickly, the oil is too hot.

Place on a paper-towel lined plate to soak some of the oil.

 

Continue with the rest of the pieces of fish. Place all the fish on a serving plate, garnish with some parsley and lemon slices, if desired and serve hot.

Whipped Salt Cod Spread Casserole -Mπακαλιαρος πουρε στο φουρνο

This whipped spread made from salt cod and olive oil will convert any doubters.

This rich Mediterranean spread,  is made by whipping salt cod with olive oil and half-and-half until smooth and creamy. Fold in mashed potatoes for a milder version, or use pure fish for a more toothsome texture.

Prep the Salt Cod

Salt cod is, as you might imagine, incredibly salty. The first step is to soak it long enough to leach out salt and return the fish to edibility. This is perhaps the one great inconvenience of salt cod, because it really does need a long soak and therefore requires a little pre-planning. I've done it in as little as eight hours with several changes of water, but it's a roll of the dice as to whether it will still be too salty or not after that. A much more reliable plan is to soak it for a full 24 hours, changing the water multiple times. Some people soak it in milk, but I tested it out and didn't find any major difference between that and water; water, meanwhile, is free, and milk is not.

Once your salt cod is done soaking, it's time to cook it. Fill a saucepan with enough water to cover the salt cod, add some aromatics like thyme, garlic, and a bay leaf, and simmer it for about 10 minutes. Then remove it from the heat and let it stand.

After it's cooled, drain the salt cod, reserve the cooked garlic (more on that below), then flake the cod into small pieces. Remove any bones you come across, and pluck away and discard the silvery membranes.

Consider the Potato

Brandade is often whipped with mashed potato, and it's entirely up to you whether to use it in your version or not. I like it both ways, but here's what to consider when deciding whether to add potato:

• The potato cuts the intensity of the salt cod flavor, which may be desirable for anyone who's still learning to love the stuff.
• It acts as filler, increasing the amount of brandade you'll end up making.
• It changes the texture of the brandade: Potato-free brandade is more toothsome, since it's almost pure fish, while the potato-loaded version is softer.

Some recipes call for a 1:1 ratio of salt cod to potato by weight, but I'd recommend only adding half as much potato, unless you want the mildest possible fish flavor.
If you do use potatoes, you can either bake or boil them, then mash them with a ricer, food mill, or potato masher. If you boil them, though, you should break normal potato-boiling rules by not salting the cooking water. It can be hard to know just how salty the cod will be even after it's been soaked, so it's better not to risk overly salty brandade by adding well-seasoned potato. You can always add salt later if it needs it.

Whip It Like You Mean It

Back in the old days, before electric kitchen appliances, brandade was made by beating the salt cod with a mortar and pestle while slowly adding the olive oil and other ingredients. That's pretty exhausting work, so, understandably, modern recipes call for tools like food processors to make brandade much easier to whip together. A food processor, though, creates a very different texture from the original by-hand method, since the blades chop the fish into teensy-tiny bits.

A better appliance for the job: a stand mixer fitted with the paddle attachment. As the paddle spins, it beats the salt cod almost just like a mortar and pestle would, except much, much faster. The fish breaks down into a spread while retaining texture, since the individual fibers remain more intact.
The real thing to remember is that brandade is not just a salt cod salad. It's not salt cod dressed in olive oil. It's a whipped emulsion, more like baba ganoush or hummus, or even pesto. That's why you can add over a cup of olive oil to the mixture without the risk of it turning greasy.

Start by putting the flaked salt cod in the mixer bowl, along with garlic, which can be either the cooked garlic from the fish-poaching step or raw minced garlic if you want a punchier flavor. With the paddle spinning, drizzle in the olive oil. It's impressive how much the fish can absorb without becoming too oily.

Next, beat in the dairy. As I mentioned, not all brandade recipes call for it, but I find that it helps to create a creamier, more emulsified texture than olive oil alone. You can use whole milk or heavy cream, though I like half-and-half, since it strikes a balance of being rich without being heavy.

If you're using potato, add it toward the end so it doesn't get whipped as much. Over-working the potatoes can release starch and make them gummy.

The final step is to adjust the seasoning and add optional flavorings, like minced parsley and lemon zest.

Finish and Serve

The whipped brandade is ready to be served straight from the mixer bowl, but I like it best when it's hot and browned on top.

To heat it up, spread the brandade into an oven-safe baking or gratin dish, then put it in a hot oven until heated through. A few minutes under the broiler will get the top browned and crisp.

Then serve it while it's still warm with some crackers or baguette toasts.
I'd be willing to bet that anyone you serve this to will seriously consider buying their own salt cod the next time they're at the fish counter.

-----------------------------------------

• Yield:Serves 8 to 10 as an hors d'oeuvre
• Active time: 45 minutes
• Total time:1 hour 15 minutes, plus 24 hours soaking

Ingredients

• 1 pound salt cod
• 1/2 pound whole russet potatoes (about 2 medium potatoes; see note above)
• 5 medium whole cloves garlic, plus 2 optional minced medium cloves garlic, divided (see note above)
• 3 sprigs fresh thyme
• 1 bay leaf
• 1 1/4 cups extra-virgin olive oil (or 3/4 cup if no potato)
• 1/2 cup half-and-half (or 1/4 cup if no potato)
• Kosher salt and freshly ground black pepper
• 2 tablespoons finely chopped flat-leaf parsley leaves and tender stems (optional)
• Zest of 1/2 lemon (optional)
• Crackers or baguette toasts, for serving

Directions

1. Rinse salt cod under cold running water until any salt on its surface is washed away. Transfer to a large container (cut the salt cod into smaller pieces if it doesn't fit whole) and cover with fresh water. Refrigerate for 24 hours, changing the water several times during that period.
   
   
2. Bake potatoes in a 350°F oven until easily pierced with a fork, about 1 hour. Alternatively, put potatoes in a medium saucepan and cover with cold unsalted water; set over medium-high heat, bring to a simmer, and cook until easily pierced with a fork, about 45 minutes. Split potatoes lengthwise, scoop flesh from potato skins, and mash using a food mill, ricer, or potato masher. Set aside.
   
   
3. Meanwhile, drain salt cod and place in a medium saucepan. Cover with cold unsalted water and add 5 whole cloves garlic, thyme, and bay leaf. Set over medium-high heat and bring to a simmer. Cook for 10 minutes, then remove from heat and let stand in cooking liquid for 20 minutes.
   
   
4. Drain salt cod, reserving garlic; discard thyme and bay leaf. Flake salt cod, discarding any bones and silvery membranes.
   
   
5. Transfer salt cod and reserved cooked garlic to a stand mixer fitted with the paddle; add remaining 2 minced garlic cloves for a more intense garlic flavor. With the mixer running at medium-high speed, drizzle in the olive oil until fully incorporated. Then drizzle in half-and-half until fully incorporated.
   
   
6. Add mashed potatoes and whip just long enough to fully incorporate. Season with salt and pepper, and mix in optional flavorings, like minced parsley or lemon zest, if using.
   
7. 
   
   Serve the casserole  at room temperature with crackers or baguette toasts, or serve it warm and browned on top by transferring to an oven-safe baking dish or gratin dish and baking at 350°F for 10 minutes; then broil until browned on top, about 3 minutes.

Special Equipment

Stand mixer; food mill, ricer, or potato masher

Notes

Potato is a common, but optional, ingredient in this spread. Using it creates brandade with a milder flavor and softer, creamier texture; it also yields a greater quantity of brandade by acting as a filler. If you decide to omit it in favor of a brandade with a more assertive salt-cod flavor and toothsome bite, cut the olive oil down to 3/4 cup and the half-and-half to 1/4 cup. The cooked garlic adds a mellow flavor to the brandade, but you can punch it up by adding 2 minced raw cloves during the whipping step.

Μπακαλιάρος σκορδαλιά -Deep Fried, Battered Salt Cod

Μπορεί να είθισται να τρώμε μπακαλιάρο σκορδαλιά κάθε χρόνο στις 25 Μαρτίου, αλλά γνωρίζεις το γιατί;
Κατά τη διάρκεια της Σαρακοστής μόνο δύο φορές επιτρέπεται το ψάρι. Η μία είναι η Κυριακή των Βαϊων και η άλλη του Ευαγγελισμού της Θεοτόκου στις 25 Μαρτίου. Πώς όμως φτάσαμε να τρώμε μπακαλιάρο του Ευαγγελισμού;Ο μπακαλιάρος ή βακαλάος πιο εξευγενισμένα, πρωτοεμφανίστηκε γύρω στο 800 μ.χ., όταν οι Βίκινγκς τον ανακάλυψαν στα νερά της νησιωτικής συστάδας Λόφοτεν. Το εμπόριο του βακαλάου άνθισε, όμως, την εποχή τον Μεσαίωνα από τους Βάσκους ψαράδες, οι οποίοι τον έφεραν στη λεκάνη της Μεσογείου.
Αυτοί ευθύνονται και για το πάστωμά του, μέθοδο που βρήκαν για να τον διατηρούν στα μακρινά τους ταξίδια. Λέγεται μάλιστα ότι ψάχνοντας για ψαρότοπους μπακαλιάρου, οι Βάσκοι έπεσαν τυχαία πάνω στις ακτές του Καναδά, πριν ανακαλύψει ο Κολόμβος την Αμερική.
Επίσημα πάντως στο τραπέζι των Ευρωπαίων μπήκε τον 15ο αιώνα, όπου έγινε δημοφιλές πιάτο τόσο λόγω της νοστιμιάς του, όσο και λόγω της οικονομικής τιμής του. Στην Ελλάδα λένε ότι τον έφεραν οι Άγγλοι, οι οποίοι τον αντάλασσαν με σταφίδες.
Γιατί βακαλάο την 25η Μαρτίου;
Οι λόγοι που καθιέρωσαν τον μπακαλιάρο στο τραπέζι της 25ης Μαρτίου ήταν καθαρά οικονομικοί και πρακτικοί. Έπειδή η ενδοχώρα δεν μπορούσε να προμηθεύεται φρέσκα ψάρια με την ευκολία που μπορούσαν τα νησιά και οι παράκτιες περιοχές, ο παστός μπακαλιάρος, που μπορούσε να διατηρηθεί εκτός ψυγείου, ήταν η καλύτερη λύση. Επιπλέον, η φθηνή τιμή του τον έκαναν ιδιαίτερα προσιτό στα κατώτερα στρώματα, γεγονός που ανέβασε στα ύψη τη δημοφιλία του.Έτσι, ο παστός μπακαλιάρος ήταν η πιο εύκολη και οικονομική λύση για τους πολυάριθμους πιστούς, που τον έβρισκαν ακόμα και στα πιο μικρά μπακάλικα. Με τον καιρό, η συνήθεια αυτή έγινε έθιμο που συνεχίζεται μέχρι και σήμερα.
Πώς μαγειρεύεται
Ο μπακαλιάρος μαγειρεύεται με διάφορους τρόπους, από στιφάδο μέχρι σούπα και πλακί, ενώ τελευταία κάνει θραύση και σε πιο δημιουργικές παραλλαγές. Αν ο κλασικός μπακαλιάρος σκορδαλιά, λοιπόν, δεν είναι το καλύτερό σας ή ψάχνετε απλά για κάτι διαφορετικό, αλλά μέσα στο πνεύμα της 25ης Μαρτίου, οι παρακάτω συνταγές θα σας φανούν ιδιαίτερα χρήσιμες.
Kαι μια φοβερή συνταγή για να τον μαγειρέψουμε!!!
«Το κουρκούτι που σας προτείνω κάνει μια κρούστα απίθανα λεπτή και τραγανή. Αν δεν θέλετε όμως μπορείτε απλώς να αλευρώσετε τα κομμάτια με τον εξής τρόπο: Σε ένα μπολ βάζετε νερό και σε ένα άλλο μπολ αλεύρι.»
«Βουτάτε τα κομμάτια του μπακαλιάρου πρώτα στο νερό, μετά στο αλεύρι, τινάζετε και μετά ξανά στο νερό, τινάζετε λίγο και βουτάτε στο λάδι, με προσοχή γιατί το λάδι θα τσιτσιρίζει έντονα.»
Χρόνος Προετοιμασίας: 30΄Χρόνος Εκτέλεσης: 20΄
ΥΛΙΚΑ
για 4 μερίδες
Για τον μπακαλιάρο1½ κιλό παστός μπακαλιάρος, κατά προτίμηση φιλεταρισμένος, κομμένος σε μέτρια κομμάτια-μερίδεςάφθονο ελαιόλαδο, για το τηγάνισμαΓια το κουρκούτι2 φλιτζάνια αλεύρι για όλες τις χρήσεις2 φλιτζάνια μπίρα ή σόδα (το αναψυκτικό)2 κουταλιές ελαιόλαδο2 κουταλιές ούζο
Για τη σκορδαλιά
½ φραντζόλα ψωμί, κατά προτίμηση λευκό και μπαγιάτικο (2 – 3 ημερών)μερικές σκελίδες σκόρδου, όσες θέλετε ανάλογα με το πόσο δυνατή θέλετε τη σκορδαλιά, ψιλοκομμένες4 κουταλιές ξίδι από λευκό κρασί1 φλιτζάνι ελαιόλαδοαλάτι, φρεσκοτριμμένο πιπέρι
ΕΚΤΕΛΕΣΗ
Για τη σκορδαλιά
Με ένα μαχαίρι αφαιρώ την κόρα του ψωμιού. Κομματιάζω την ψίχα και τη μουσκεύω για μερικά λεπτά σε κρύο νερό. Τη στύβω καλά με τα χέρια μου αλλά όχι πολύ σφικτά.
Ρίχνω στον κάδο του μπλέντερ την ψίχα, όσες σκελίδες σκόρδο θέλω, ψιλοκομμένες, το ξίδι, αλάτι και πιπέρι, και πολτοποιώ τα υλικά μέχρι να φτιάξω μια πάστα λεία και ομοιογενή, όχι πολύ σφικτή.
Ρίχνω σταδιακά και το ελαιόλαδο, χτυπώντας ασταμάτητα, μέχρι το μείγμα να γίνει ακόμα πιο αφράτο και λείο. Νοστιμίζω με αλάτι και πιπέρι, ανακατεύω και αφήνω κατά μέρος.
Ξαλμύρισμα μπακαλιάρου
Βάζω τα κομμάτια του μπακαλιάρου σε μια μεγάλη λεκάνη με κρύο νερό και τον αφήνω εκεί για 24 – 48 ώρες, αλλάζοντας το νερό κάθε 4 – 6 ώρες ή όσο συχνά είναι εφικτό.
Τον στραγγίζω, τον ξεπλένω καλά και τον σκουπίζω σχολαστικά με απορροφητικό χαρτί κουζίνας.
Για το κουρκούτι
Βάζω το αλεύρι σε ένα μεγάλο μπολ, κάνω μια λακκούβα στη μέση και ρίχνω τη μπίρα ή τη σόδα, το ελαιόλαδο και το ούζο.
Ανακατεύω με ένα πιρούνι με κυκλικές κινήσεις, μέχρι να διαλυθούν τυχόν κομπαλάκια και να φτιάξω ένα χυλό μέτριο, ούτε πολύ υγρό ούτε πολύ λασπώδη.
Αν βγει σφικτός προσθέτω λίγη ακόμη μπίρα (ή σόδα), ενώ αν βγει πολύ υδαρής ρίχνω πασπαλιστά λίγο αλεύρι και ανακατεύω έντονα. Τον αφήνω κατά μέρος για 1 ώρα για να «ηρεμήσει».
Για το τηγάνισμα
Βάζω μπόλικο ελαιόλαδο σε ένα μεγάλο αντικολλητικό τηγάνι (η στάθμη του πρέπει να φτάσει λίγο πιο κάτω από τη μέση του σκεύους). Το ζεσταίνω σε μέτρια προς δυνατή φωτιά, μέχρι να αρχίσει να αχνίζει ελαφρά.
Παίρνω ένα-ένα τα κομμάτια του μπακαλιάρου, τα βουτάω στο κουρκούτι, τα αφήνω στα στάξουν λίγο για να φύγει η περιττή ποσότητα και τα τοποθετώ προσεκτικά στο καυτό λάδι.
Τηγανίζω τα κομμάτια σε δύο δόσεις, για 2 – 3 λεπτά από κάθε πλευρά, μέχρι το κουρκούτι να ροδίσει (όχι έντονα), και το ψαχνό του μπακαλιάρου να μαλακώσει. Στραγγίζω τα κομμάτια σε αντικολλητικό χαρτί.
Σερβίρω αμέσως, συνοδεύοντας με σκορδαλιά και βραστά χόρτα ή με βραστά παντζάρια με τα φύλλα τους.

Greek Salad

 

 

Ingredients

1. • 3/4 pound tomatoes, seeded, diced (about 2 cups)
   • 2 cups diced seeded peeled cucumber (from about 1 large)
   • 1 cup diced red bell pepper (from about 1 large)
   • 1/4 cup pitted kalamata olives or other brine-cured black olives, halved
   • 1/4 cup diced red onion
   • 3 tablespoons chopped fresh Italian parsley
   • 3 tablespoons extra-virgin olive oil
   • 1 1/2 tablespoons red wine vinegar
   • 1/2 teaspoon dried oregano
   • 1/4 cup crumbled feta cheese (about 2 ounces)

Preparation

1. 1. Toss first 9 ingredients in medium bowl to blend. Gently mix in cheese. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

A Visual Guide to Mushrooms

With their strange shapes and dark, damp growing environments, mushrooms sometimes seem to be shrouded by a veil of mystery. Because they propagate through spores instead of by seeds, certain varieties are hard to grow commercially and can only be foraged in the wild. This is a job best left to the professionals, however, as many types of mushrooms are inedible and in some instances even poisonous. Note: This visual guide is not meant to be an authoritative source for foraging in the wild.

High in fiber and vitamins, mushrooms are also fat- and cholesterol-free. They're popular around the world due to their versatility as well as their meatlike heft and texture. To see when these may be in season at your local farmers' market, check out our interactive seasonal ingredient map. If you have difficulty obtaining certain varieties in your local grocery or specialty stores, try an online source like Far West Fungi.

Portobello

Alternate Names: Portobella, field mushroom, open cap mushroom
Characteristics: Common in Italian cooking, dense, rich portobellos lend depth to sauces and pastas and make a great meat substitute. Their large caps are perfect for marinating and grilling. When portabellos are young and small, they're called criminis.
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Oyster

Alternate names: Tree oyster, angel's wings, pleurotte en huître, abalone mushroom, shimeji
Characteristics: Although these can be found in the wild growing on the sides of trees, the ones you'll find in the store or on a menu are most likely cultivated. Like their namesakes, they're whitish in color and fan-shaped, and possess a delicate odor and flavor. Oyster mushrooms are found in many Japanese and Chinese dishes such as soups and stir-fries.
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Hen of the Wood

Alternate names:Maitake, sheepshead mushroom, ram's head, kumotake
Characteristics: From afar, this mushroom can look like a head of cabbage. Cultivated, as well as found in the woods, hen of the woods mushrooms are often sold in clusters with their soft, feathery caps overlapping. This mushroom has an earthy aroma and a gamy flavor, and is native to both the northwestern United States and Japan, where it's known as maitake ("dancing mushrooms").
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Shiitake

Alternate names: Shitake, black forest, black winter, brown oak, Chinese black, black mushroom, oriental black, forest mushroom, golden oak, Donko
Characteristics: In Japanese, shiitake means "oak fungus," which describes where the mushrooms can be found in the wild. These days, however, most shiitakes are cultivated. They're best identified by their caps, which curl under ever so slightly. Fresh shiitakes have a light woodsy flavor and aroma, while their dried counterparts are more intense.
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Crimino (crimini, pl.)

Alternate names: Cremini, baby bellas, golden Italian, Roman, classic brown, Italian brown, brown mushroom
Characteristics: A crimino is a young portobello. Although the crimino is darker, firmer and more flavorful than its cousin the white button mushroom, the two can be used interchangeably. Increasingly, retailers hoping to capitalize on the popularity of the portabellos are selling crimini mushrooms as "baby bellas."
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White button

Alternate names: Table mushroom, cultivated mushroom, button, champignon (de Paris)
Characteristics: Less intensely flavored than many of its more exotic kin, the white button is the most ubiquitous of mushrooms in the United States. It can be eaten either raw or cooked, and works well in soups and salads, and on pizzas. In France, button mushrooms are called champignons.
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Chanterelle

Alternate names: Golden (yellow) chanterelle, egg mushroom, girolle (girole), Pfifferling
Characteristics: Trumpetlike, with a depression in the center of its cap, the chanterelle is one of the most popular wild mushrooms. (Because they're notoriously difficult to cultivate, chanterelles are usually foraged in the wild.) Fleshy and firm, they're described as having an apricotlike scent. They're common in many European cuisines, including French and Austrian, and are also native to the United States.
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Porcino (porcini, pl.)

Alternate names: Cèpe (cep), bolete, king bolete, borowik, Polish mushroom, Steinpilz, stensopp, penny bun
Characteristics: Slightly reddish-brown in color, porcinis are one of the most prized wild mushrooms, sought out for their smooth texture and aromatic, woodsy flavor. They're popular in Italy, as well as in France, where they're called cèpes. Fresh porcinis aren't as easy to locate in the United States, but dried ones are easily reconstituted by soaking in hot water.
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Μπάμιες λαδερές - Okra

 

Συστατικά

• 3 μέτριες πατάτες
• 3 φρέσκα κρεμμύδια
• 1 κρεμμύδι ξερό
• 1 σκ. σκόρδο
• 500 γρ. μπάμιες κ.τ.ψ.
• 50 γρ. ελαιόλαδο
• 1 κ.σ. πελτές ντομάτας
• 1 κονσέρβα ντομάτα κονκασέ 400 γρ.
• 500 γρ. ζωμό λαχανικών
• 1 πρέζα ζάχαρη
• αλάτι
• πιπέρι
• χυμός από ένα λεμόνι
• λίγος φρέσκος μαϊντανός
• ελαιόλαδο για το σερβίρισμα

Μέθοδος Εκτέλεσης

• Καθαρίζουμε τις πατάτες και τις κόβουμε σε μεγάλους κύβους 2 εκ.
• Ψιλοκόβουμε τα κρεμμύδια και το σκόρδο.
• Ξεπλένουμε  καλά τις μπάμιες και τις στραγγίζουμε.
• Τοποθετούμε μια πλατιά ρηχή κατσαρόλα σε μέτρια προς δυνατή φωτιά.
• Ρίχνουμε το ελαιόλαδο, αφήνουμε να ζεσταθεί και προσθέτουμε τα κρεμμύδια.
• Σοτάρουμε για 2-3 λεπτά και στη συνέχεια προσθέτουμε τις πατάτες, το σκόρδο και τις μπάμιες. Τα σοτάρουμε 2-3 λεπτά ανακατεύοντας που και που.
• Προσθέτουμε τον πελτέ και σοτάρουμε και αυτόν για 2 λεπτά. Ρίχνουμε και την τομάτα κονκασέ το ζωμό, τη ζάχαρη ,το αλάτι, το πιπέρι και ανακατεύουμε.
• Σκεπάζουμε την κατσαρόλα και σιγοβράζουμε για 25-30 λεπτά σε χαμηλή φωτιά.
• Όταν οι μπάμιες είναι έτοιμες και έχουν μείνει με τη σάλτσα τους προσθέτουμε το χυμό λεμονιού και το ψιλοκομμένο μαϊντανό και σερβίρουμε με ελαιόλαδο.