Greek Beans and tomatoes
1 can green beans ( drained, I use home canned ones but you can use the store bought)
1 can tomatoes ( undrained, I use the home canned ones here too)
onions
garlic
olive oil
Salt, pepper, oregano and parsley
Sauté diced onion and garlic in a few tablespoons of olive oil until soft
add beans and tomatoes. Mix well. Add salt and pepper. Add spices either fresh or dried may be used.
Cook until liquid is almost gone.
I like to make this in the summer with fresh string beans and tomatoes. It is one of the best dishes in the world, imo.....
However, whenever anyone mentions "Greek Food," my thoughts always go to Pastitsio, a dish that is similar to Lasagna, and yet couldn't be more different. I love this stuff so much that I included it in my cookbook!
Here's the recipe:
Pastitsio
For those of you to whom the name “Pastitsio” is unfamiliar, it is a traditional Greek dish that is a very close cousin to Italian Lasagna. I’d describe it as a little more refined in its flavors, but every bit as voluptuous. It’s magnificent to come home to after a chilly afternoon spent at the football stadium, and it benefits from reheating. My long-time friend Emy Kosmas shared this recipe because she knows how much I love Pastitsio.
makes 16 servings (maybe more!)
Meat Sauce
1 cup onions, finely chopped
1 cup + 3 tablespoons unsalted butter
2 cloves garlic, finely chopped
1 1/2 pounds lean ground beef
2 pounds ground lean lamb
Sea salt and freshly ground pepper to taste
3 cups tomato sauce
1 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/2 cup finely chopped parsley
1/2 teaspoon dried basil
1 cup dry red wine
1 bay leaf
Cream Sauce (Béchamel)
5 cups half and half
4 cups milk
1 1/2 cups flour
Freshly grated nutmeg
8 large eggs
2 cups fresh ricotta cheese
3/4 pound Kefalotiri cheese, grated
1 1/2 pounds ziti, cooked
1/4 cup freshly grated Parmesan cheese
1. For meat sauce: In a large skillet, cook onion in 3 tablespoons butter. When onion is translucent, add garlic and cook for 2 minutes. Add meats. Cook over high heat, breaking meat up with a wooden spoon until it is no longer red.
2. Season meat mixture with salt, pepper, tomato sauce, oregano, cinnamon, basil, bay leaf, parsley and wine. Cook the sauce, stirring frequently, until most of the liquid has been absorbed. (The dish can be prepared to this point in advance and refrigerated or frozen until you are ready to use it.)
3. For cream sauce: Heat milk and 4 cups half-and-half just to the boil. In another saucepan, melt 1 cup butter. Add the flour, stirring with a wire whisk. When the roux is blended and smooth, pour in the hot milk and cream, stirring vigorously with the whisk to keep it from lumping. Cook until the sauce is thick and smooth, about 15 minutes.
4. Season sauce with salt, pepper and nutmeg. Turn off heat and let the sauce cool for 10 minutes.
5. In a bowl, beat eggs with remaining half-and-half. Gradually add about 2 cups of the warm cream sauce to this egg mixture, beating constantly to make sure the eggs don't curdle. Then pour the egg mixture into the cream sauce, continue to stir until everything is well blended. Finally, beat in the ricotta.
6. Heat oven to 400 degrees F. Butter a LARGE baking dish --at least 15 x 9 x 4 inches.
7. Cook the ziti and put half in the dish. Sprinkle with half the Kefalotiri. Spoon in half the cream sauce, smoothing it with the back of the spoon. Spread on all the meat sauce. Now add remaining ziti, cream sauce and Kefalotiri. Sprinkle on Parmesan. Bake in preheated oven for 30 minutes, covered, then 30 more uncovered. Let stand 30 minutes before cutting.
Teacher’s Tip: When you make an elaborate pasta dish, you’ll want to make it the centerpiece of your meal. All I would serve with this luscious casserole is a salad of tart young greens such as arugula, dandelions or mache, dressed simply with lemon juice and the very fruitiest extra-virgin olive oil you can find.
Wine Tip: There are some delicious Greek wines available these days, but if you live very far from a major city, you will probably have trouble finding them. I’d be tempted to choose a Spanish Rioja (red!) for its vivacious character