Praise for The Country Cooking of Greece by American food icon and restaurant guru John Mariani. Diane’s book referred to as 2012′s Best Cookbook and calls it her masterpiece. Check out the article on his personal website.
The Olive Season is in full flourish so here is a second olive recipe to keep you busy in the kitchen this week. For more info on olives and olive oil click here. serves 4 1 medium chicken (approx. 1 ½ -2 kilos/ 3 – 4 lbs.), cut into serving size pieces Flour Salt...
Diane gives an interview in one of the major Greek Sunday newspapers, Proto Thema, on how she loves teaching Americans to cook and eat Greek food. Interview in Greek.
serves 6 6 large quince fruits 1 lemon, cut in half 6tbsp unsalted butter or margarine 2 large onions, finely chopped 350g lamb meat, minced, leg 1 big tight, ripe grated tomato or 2/3 cup tinned tomatoes, pureed Salt and freshly ground black pepper 1tsp ground cinnamon ½tsp ground cloves ½ cup finely chopped...
Quince, although a fruit, is sometimes cooked like a vegetable in Greece, in place of potatoes in stews and braises, or even on its own.
Olive Season Recipe. For more on olives and olive oil click here. Adapted from The Country Cooking of Greece, Chronicle Books, 2012 We get our beef from a quasi-organic farm on the island of Evoia in the Aegean, where a friend raises animals under humane conditions. This is a really simple dish, made delicious...
