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AUGUST COTM Winner: The Glorious Foods of Greece

The winner is THE GLORIOUS FOODS OF GREECE by DIANE KOCHILAS. The tally suggests that Vietnamese and Mexican are two cuisines we may want to consider again for September/October.

If any one wants to dig up on line links for the book, feel free to post them here, and then I can add them to the "mother" thread at the beginning of August.

Have a great weekend!

MMR

Link to voting thread:

http://www.chowhound.com/topics/539222

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  1. For those who might want to get a sense of the book, the introduction and index can be read here:

    http://www.amazon.com/gp/reader/06881...

    1. I of course follow your threads every month. Since being a member on flickr, I often search out others photos to look at their food. Lately it seems I've been looking at a lot of Greek dishes, as it looks very tasty. I know how to make a few things, the usual more well known suspects; gyros, mousakka,and there wonderfully fresh Greek salad with feta. But that's about it. I have a box of filo dough ready, tomatoes are coming into season fully, and I am anxious to see what this cookbook is about.
      I would love to participate we have links available to use. I'll get searching right now!

      Great choice!

      And here is one of the recipes from the book; Glorius Foods of Greece

      http://www.culinate.com/books/collect...

      and this one, it appears they are from the same book please correct if it isn't.thanks!

      http://www.cbsnews.com/stories/2003/0...
      http://www.globalgourmet.com/food/spe...

      3 Replies
      1. re: chef chicklet

        One thing that I noticed from reading some reviews of the book is that apparently it is "short" on the very classic/well known dishes, like some of the ones you've mentioned. I don't have the book yet - just perused the index and intro - but looks like fun to me! I've never cooked Greek food - just used phyllo to make non-Greek dishes.

        1. re: MMRuth

          Well yes I read the covers you provided too..I think that's what's interesting me, is that this looks a little more updated and different. So I for one say GREAT!

          I am hoping she is going to use phyllo too, I want to feel less threatened and perhaps get another recipe for spanokopita, or some other good Greek dishes too. She has titled her book, The Glorius Foods of Greece, so let's see what shes got. So far the recipes online are looking to be pretty amazing..

          I'm not making this up really, I've been researching Greek food for the past month.You should see all the Greek sites and links in my favorites. I was thinking that perhaps this Fall I'd begin my trials. But the timing is perfect now, with the farmers market in full gear and all. We have a variety of eggplant and lots & lots of greens, and oh, of course tomatoes. I do love mousakka, and if she doesn't have a recipe to work with that's fine, I have one that I've made a few times during the holidays, and its pretty darn good.

          I'm expecting nothing, I just want to get going on this adventure!
          Thanks again.

          1. re: MMRuth

            I think that's because she has published another book which covers the classic Greek dishes. I'm quite pleased about this as I've made moussaka a few times and there are loads of recipes out there for spinakopita. Greek food doesn't have the best reputation, but I've had fantastic food in Crete, in an eco-tourist village called Milia, where it's more like home cooking than the standard taverna fare. If anyone ever goes to Crete, I'd really recommend a few nights there as it's one of the most beautiful places on earth, as well as having authentic Cretan food.

            http://www.milia.gr/english.html

        2. This will be an interesting culinary adventure for me as well since both Greek and Italian cooking uses many of the same ingredients and still manages to be different. Greek food has not been my favorite by any means . That's why I'm hoping the recipes I've been reading will help to signal the special tastes of each of the different islands.

          καλή κατανάλωση. I *think* that's "Good Eating" in Greek..... How to pronounce it is the quest.

          1. I went ahead and ordered the book on Amazon.I look forward to its arrival. The recipe Chef Chiclet posted for beet greens sounds promising, as I've been buying a lot of beets at the greenmarket.

            2 Replies
            1. re: NYCkaren

              I wonder if she's using them as a subsitute for hortas, which is a delicious wild mountain green I've only had in Crete.

              I hope my book arrives in time - it's coming from your side of the pond and they were a bit vague about delivery times!

              1. re: greedygirl

                Just got my book today - also ordered off Amazon (used 'like new' for 13$).

                I haven't been to Crete, but had wild greens/horta in Athens, Santorini, and Thessaloniki. I just flipped through and in the Crete section she mentions substituting with greens like chard, sorrel, wild fennel, chicory, or bryony or sow thistles (have no idea what those last two are!).

                What a comprehensive book! So many recipes, information about culture and the history of the different Greek regions, and detailed ingredients and dishes. Whew, this is going to take a while to read, I'm glad I ordered it early.

                I picked out a few recipes already. E will be happy there are a lot of pasta recipes and, for me, a lot of recipes with phyllo, which I love. Some of the recipes I've marked:

                Veal meatballs baked with yogurt (p. 163)
                Crayfish/shrimp with walnut garlic sauce (p. 166)
                Pork and leek pie in phyllo (p. 179)
                Mussel and squid pilaf with tiny pasta (p. 221)
                Meatballs in tomato bechamel (p. 245)
                Clams with muscat and pasta (p. 293)
                Mushroom fritters with cumin (p. 361)
                Lentils with orzo and caramelized onions (p. 371)
                Whole fish baked with tahini sauce (p. 377)

            2. Some more recipe links:

              PASTITSATHA (Chicken Stewed in Fragrant Tomato Sauce with Pasta), p. 92
              http://clickblogappetit.blogspot.com/...

              PASTA WITH YOGURT AND CARAMELIZED ONIONS, FROM KASSOS, p. 371
              and
              STEWED VEGETABLES WITH SAUSAGE, FROM LIMNOS, p. 278
              http://query.nytimes.com/gst/fullpage...

              Sauteed Bread with Onion and Tomato from Lefkada (Panada)
              http://www.foodnetwork.com/recipes/sa...

              Grape Leaves Stuffed with Bulgur or Cracked Wheat and Cumin from Rhodes
              http://www.foodnetwork.com/recipes/gr...

              Fava Bean and Raw Artichoke Salad, p. 409
              http://www.foodnetwork.com/recipes/co...

              Easter Goat Roasted on a Bed of Scallion Greens, p. 248
              http://www.foodnetwork.com/recipes/co...

              Easter Bread with Citrus Spoon Sweet from Corfu, p. 103
              http://www.foodnetwork.com/recipes/co...

              Shrimp with Feta (Garidas Saganaki), p. 222
              http://www.saveur.com/article/Food/Sh...

              Phyllo Flutes With Walnuts and Tahini, p. 261
              http://www.recipezaar.com/141972

              Semolina and Ground Almond Cake, p.256
              http://www.globalgourmet.com/food/spe...

              2 Replies
              1. re: Rubee

                Thanks so much for the links Rubee! My library doesn't have the book =(

                1. re: ArikaDawn

                  I did a quick search over the weekend as well and found a number of other ones that I'll post when I put up the threads - just so you know that there is more coming!

              2. I'm worried I'm not going to get my book in time It was despatched from the States on 17th July and I haven't received it yet. Surely it can't take much more than a couple of weeks to get to England? The website says up to six weeks, but then more likely one to two for Western Europe (that's me, right?).

                9 Replies
                1. re: greedygirl

                  Oh I do hope you receive the book ASAP! For a start here's a link to DK's website recipe page where 5 recipes, presumably from the book, reside.
                  http://www.dianekochilas.com/recipes....

                  Also, Rubee has listed other sites with recipes above. Fingers crossed for you!!!!

                  1. re: Gio

                    And there are actually 11 recipes there. When I post the thread for August - I'll separate the links by whether or not they are from GFG or another book.

                  2. re: greedygirl

                    Where did you order it from? If they sent it book rate, it could take awhile, if air mail, it shouldn't take more than a week or so.

                    1. re: MMRuth

                      Via an amazon marketplace seller called BookCloseOut. It's being shipped by USPS Standard Mail, whatever that means. *bites nails*

                      1. re: greedygirl

                        Unfortunately, that probably means it's going by sea, not by air ....

                        1. re: MMRuth

                          Oh no! That explains why it was so cheap - I looked on Amazon just now and the best deal is quite a bit more than I paid. I'll just have to keep my fingers crossed.

                    2. re: greedygirl

                      Well....unless you REALLY AREN'T from England! Perhaps you are in Ulan Bator and it's a bit more difficult to get FedEx to travel across the Gobi Dessert.

                      Actually, gg, it looks as if there is already a pretty good collections of recipe links to get you started if Amazon is extra tardy.

                      1. re: oakjoan

                        Busted!

                        Actually, the postman did try to deliver a package to me today but I was drying my hair, dahling, and didn't hear the door. So it may be my book but then again it might be the meat thermometer I bought on ebay.... I know that you are all simply dying to know, but sadly we will all have to wait until Saturday when I can get to the post office. *sigh*

                        1. re: greedygirl

                          As my meat thermometer arrived in the normal post yesterday, I'm pretty sure that the PO has my book. Yay!

                    3. I just got my book and haven't had much time to look through it, but would welcome any suggestions on organizing the threads. Since the book is organized geographically, it will probably make sense to do it by courses, with various subdivisions (such as meat vs. fish, etc.) - but let me know what you think!

                      Thanks.

                      7 Replies
                      1. re: MMRuth

                        I *think* Arabesque was also a geographic book. Those COTM threads were organized by courses and my vague memory is that it worked well. Especially since people could compare the dishes from the various regions in the same thread. My personal preference is less subdivision of threads. It seems that people get excited when the thread grows with comments and people are more inclined to add on.

                        1. re: MMRuth

                          I've had the book now for sometime and I like the division of the recipes according to region. It gives me an idea of what a complete meal would likely be. I suppose titling the threads according to courses makes it easy to insert the individual dishes in the same category. Perhaps we could include the region along with recipe title, chapter and page in our report.

                          I've been having a wonderful time reading all aboout the history of each region and reasons behind the variations of the cuisines. Can't wait to get started!

                          1. re: MMRuth

                            Hi! everyone. My copy of GFOG arrived over the weekend. Many of the recipes looks delicious. I can't wait to try them. From a usability perspective, I really don't like the way the book is organized by region, as it makes it hard to plan a menu.

                            I don't feel strongly about it, but I might like it if we organized the threads by course; that way, if you're looking for a main course or salad or whatever, you could just go peek in the applicable thread to see what other people have tried and liked... But, I think we'll want to ask people to preface their posts with a notation about which chapter and page from the book the recipe appeared so the rest of us can find the recipe!

                            My apologies for being so absent in July. It hasn't been deliberate. A combination of giant work deadlines, a CSA subscription that has produced little more than 6-7 heads of lettuce a week, and hot hot hot weather has just left me uninspired. I guess these are my salad days. :) I do expect the CSA to perk up soon, although, unfortunately, the hot weather and work deadlines will continue into August. Still, I really want to try GFOG, so, I hope to chime in. And maybe try to add to the VCFE threads after the fact...

                            Thanks, MMRuth, for taking this on!

                            ~TDQ

                            1. re: The Dairy Queen

                              I was getting worried about you TDQ! Too much work isn't something to look forward to. Glad to see you're surviving, though. The book does look interesting. I'm liking the various ethnic cookbooks over all others. Sort of like armchair traveling.

                              1. re: Gio

                                Very kind of you, Gio, but definitely no need to worry! I have been at the mercy of my CSA box. With all the craziness going on in my life right now, and still trying to stick with my Weight Watchers program, I've just been eating a lot (A LOT!) of salad.

                                ~TDQ

                                1. re: The Dairy Queen

                                  P.S. I completely agree with your point about the various ethnic cookbooks serving as armchair travel. I think those are my favorites, too.

                                  ~TDQ

                              2. re: The Dairy Queen

                                I agree with you about the organization of the book. It's more user-friendly to have the recipes grouped in categories like "meat," "poultry," etc. But I'm enthusiastic about a lot of the recipes. Unfortunately I'll be traveling and nowhere near a kitchen during the first half of August. I'll try to participate after Aug. 15.

                            2. My copy of GFOG turned up today -- yay! I always get a thrill out of using phyllo dough, so I'm really looking forward to playing with phyllo creations. The creamy eggplant pie looks divine, and sooo rich!~

                              I enjoy how COTM introduces me to new ingredients and techniques. I'm just looking at a recipe calling for verjuice (unripe grape juice) -- p 216 Roasted eggplant salad with unripe grape juice from Naoussa. She says that verjuice is used as a substitute for fresh lemon juice in various regions of Greece. I wonder where/if I can find verjuice around me. I'm intrigued! The Macedonian garlic sauce on the same page looks divine -- garlic and walnuts... mmmm... I'm so excited!

                              7 Replies
                              1. re: foxy fairy

                                I just checked and my library has it! Huzzah.

                                1. re: oakjoan

                                  Your library has verjuice? Wow - that's impressive!

                                  1. re: greedygirl

                                    Oh, has no one told you about US Libraries?

                                    1. re: LulusMom

                                      Do they have foie gras as well, and caviar?

                                2. re: foxy fairy

                                  I know I've seen verjus around in markets in Manhattan, but don't remember particularly where right now.

                                  1. re: MMRuth

                                    I recently bought verjuice at Zabar's as a wine substitute for a friend who doesn't drink alcohol. Not cheap, at $12.50 for 375 ml. But I used it instead of vinegar in salad dressings and as a substitute for lime in fruit salads and fish sauces and I really enjoyed it.

                                    Note, though, that it needs to be refrigerated after opening and seems not to have a very long shelf life. I had some left in the fridge before leaving the country for a month and when I returned the quality had definitely deteriorated. So if you do buy it, plan to use it up within a couple of weeks.

                                    1. re: JoanN

                                      Zabar's! I loved that place when I went to Manhattan. I was staying in an apartment on Riverside Drive and I used to go there just to look at all the food in all its beauty. This was more than ten years ago now and I'd never seen anything like it. Ah, the memories. (Sorry for derail.)

                                3. Sort of sweet story about this book ... One of Lulu's babysitters is Greek-American, and lived in Greece for a while. So I thought she might be interested in looking at the book and showed it to her. When we got back from our date (yay babysitters! yay dates!), she was so excited. She'd found a recipe that her mother used to make, that the family has been searching for ever since the mother died. Made me so happy for her.

                                  4 Replies
                                  1. re: LulusMom

                                    Wow! That is so cool!

                                    And, yeah, greedygirl, our libraries are very robust in the U.S. ;-).

                                    ~TDQ

                                    1. re: LulusMom

                                      Nice story! What was the recipe?

                                      1. re: Rubee

                                        Pencil-thin dough fritters from the Peloponnesos. And now she's insisting that her daughter needs to have a copy of the book.

                                        1. re: LulusMom

                                          They do sound good - the recipe says after they're fried you can drizzle them with honey or sprinkle them with grated cheese. mmmmm

                                    2. I'm sure you will all be mightily relieved to hear that my book arrived this morning! All the way from the US of A in two weeks - not bad really.

                                      Anyway, having had a quick look on the way to work, my first thoughts are "cor blimey (missus), what a whopper!" Frankly, I'm a bit overwhelmed. Looking forward to diving in though. Some very interesting recipes in there.

                                      1 Reply
                                      1. re: greedygirl

                                        Great news. I'll post the threads shortly.