Recipes Included On This Page Sashimi Tuna Shrimp All'Arrabbiata Skordalia Skorthalia #1 Skorthalia #2 Skorthalia (Garlic Sauce) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Sashimi Tuna Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 3-9, September 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces ahi tuna steak -- (sushi quality) 1 cup low-sodium soy sauce 1 cup chopped chives 1/2 teaspoon chopped garlic 1/3 cup wasabi 1 tablespoon rice vinegar 2 bunches watercress 2 cups pickled ginger Cut tuna in thin slices, divide, and arrange on four large plates. Cover with plastic wrap and keep chilled until ready to assemble. Combine chives and garlic with soy sauce. Reserve. Mix wasabi and rice vinegar to a paste consistency. Reserve. Wash watercress, trim stems and pat dry with paper towels. Assembly: Place watercress on top of tuna. Set pickled ginger and wasabi on each side of the watercress. Pour sauce around tuna and serve. AMA Healthy Gourmet Per serving: 51 Calories (kcal); trace Total Fat; (2% calories from fat); 4g Protein; 9g Carbohydrate; 0mg Cholesterol; 2407mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates S(MC Format: Art): Contributed to the FareShare Gazette by Art; 26 September, 2000 - - - - - - - - - - - - - - - - - - - Per serving: 51 Calories (kcal); trace Total Fat; (2% calories from fat); 4g Protein; 9g Carbohydrate; 0mg Cholesterol; 2407mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Formatted in MasterCook by Art * Exported from MasterCook * Shrimp All'Arrabbiata Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 3-9, September 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon olive oil 1 red bell pepper -- diced 2 cloves garlic -- minced 3/4 cup bottled clam juice 1 tomato -- chopped 1/4 cup Calamata or other brine-cured black olives -- pitted 3/4 teaspoon dried oregano 1/2 teaspoon ground ginger 1/2 teaspoon dried rosemary 1/4 teaspoon red pepper flakes 1/4 teaspoon salt 1 pound medium shrimp -- shelled and deveined 3/4 tsp cornstarch mixed with 1 tsp water In a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the bell pepper and garlic and cook, stirring, until well coated, about 1 minute. Add 1/4 cup of the clam juice and cook until the pepper is softened, about 3 minutes. Stir in the remaining 1/2 cup clam juice, the tomato, olives, oregano, ginger, rosemary, red pepper flakes, and salt and cook for 3 minutes to reduce slightly. Add the shrimp to the pan and cook until the shrimp are just opaque, about 2 minutes. Bring to a boil, stir in the cornstarch mixture, and cook, stirring, until slightly thickened, about 1 minute. Divide the shrimp mixture among 4 plates and serve. Source : "IWON Food Vision" S(MC Format by Art) Per serving: 171 Calories (kcal); 3g Total Fat; (18% calories from fat); 24g Protein; 10g Carbohydrate; 173mg Cholesterol; 469mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates NOTES : In Italian, arrabbiata means "angry," and appropriately, the shrimp in this dish are bathed in a fiery tomato sauce. The sauce, seasoned with red pepper flakes, oregano, ginger, and rosemary, is rightened with bits of bell pepper and olives. For a colorful side dish, toss together a salad of radicchio, baby spinach, and other tender greens. Contributed to the FareShare Gazette by Art; 30 September, 2000. - - - - - - - - - - - - - - - - - - - Per serving: 171 Calories (kcal); 3g Total Fat; (18% calories from fat); 4g Protein; 10g Carbohydrate; 173mg Cholesterol; 469mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates * Exported from MasterCook * Skordalia Recipe By :The Food of Greece by Vilma Liacouras Chantiles Serving Size : 6 Preparation Time :0:00 Categories : Volume 3-9, September 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium potatoes 6 garlic cloves -- (or more!) 1/2 cup olive oil 1/3 cup white vinegar -- * 1 pinch salt *Note - Lemon juice may be substituted for part of the white vinegar. Peel potatoes, boil then mash. Let cool. In blender or food processor, process the garlic with a bit of the oil until almost paste-like. Transfer to electric mixer bowl. Add potatoes, beating until mixture resembles a paste. Gradually add remaining olive oil and vinegar/lemon juice, beating thoroughly until well absorbed. Add salt, taste for seasoning and beat until the sauce is very thick and smooth, adding more vinegar if necessary. Cover and refrigerate until ready to serve. From "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias. http://www.culinary.com/foodtext/greekrec/595.shtml MC formatted by Hallie. Contributed to the FareShare Gazette by Hallie; 18 September 2000. - - - - - - - - - - - - - - - - - - - Per serving: 230 Calories (kcal); 18g Total Fat; (69% calories from fat); 2g Protein; 16g Carbohydrate; 0mg Cholesterol; 28mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Skorthalia #1 Recipe By :The Greek Cookbook by Tess Mallos Serving Size : 4 Preparation Time :0:00 Categories : Volume 3-9, September 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 garlic cloves Salt 1 cup mashed potatoes 2 slices stale white bread 1/3 cup olive oil 1 tablespoon lemon juice 1 tablespoon vinegar Pepper Pound garlic with 1/2 teaspoon salt in a mortar until smooth. Add mashed potatoes and continue to pound and stir with pestle. Soak bread (crusts removed) in cold water and squeeze dry. Add to potatoes and garlic, pounding and stirring until smooth. Gradually add olive oil, lemon juice and vinegar, stirring vigorously. When smooth and light, add salt and pepper to taste. Chill in a covered bowl before using. Serve with hot or cold seafood and fried or boiled vegetables. Variation : Replace bread with 1/2 cup ground almonds or walnuts or use 1 1/2 cups ground almonds or walnuts instead of the potatoes and bread. Blender method: Put all ingredients in jar of blender and blend at moderate speed until ingredients are pulverized. Increase speed for a few seconds until light and smooth. Do not blend too long at high speed for the mixture heats and the oil separates. Source : The Greek Cookbook - by Tess Mallos ISBN: 1 86302 015 2 Typed for you by Karen Mintzias http://www.sol.dk/dk/io/mortens_opskrifter_uk/o0070022.html MC formatted by Hallie. Contributed to the FareShare Gazette by Hallie; 18 September 2000. - - - - - - - - - - - - - - - - - - - Per serving: 209 Calories (kcal); 19g Total Fat; (80% calories from fat); 1g Protein; 9g Carbohydrate; 1mg Cholesterol; 124mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates * Exported from MasterCook * Skorthalia #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-9, September 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large garlic head 5 additional cloves of raw garlic 1/2 white domestica [Greek table wine] 1/2 cup extra virgin olive oil 2 tablespoons lemon juice 3 tablespoons water 4 large potatoes -- (4 to 5) Place a layer of wood chips on the bottom of a cast iron pot. Clean the potatoes with water and place them on top of the wood chips. Place the entire garlic head, leaves and all, on top of the potatoes. Set the covered pot on the stove over very low heat. Do not open pot for at least two hours, permit wood chips to smoke lightly. When potatoes are done, cut in two and scrape out the insides into a food processor.(The skins taste delicious! Don't let them go to waste!) Peel the raw garlic and crush with a mortal and pestle, set aside. Add all ingredients to food processor, except for crushed garlic. Blend ingredients leave some texture, do not blend until smooth. Remove to a large bowl, add raw garlic and mix completely by hand or with a hand mixer. Place mixture in a bowl smooth this flat, cover with a little olive oil and cover tightly. Best if left to stand overnight. Note : This is a dipping sauce. It is normally served as an appetizer with warm pita bread that has been brushed with lemon juice and olive oil and then grilled lightly. http://users.erols.com/jfrossi/subs/recipe.htm MC formatted by Hallie. Contributed to the FareShare Gazette by Hallie; 18 September 2000. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Skorthalia (Garlic Sauce) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-9, September 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 garlic cloves 1/4 cup white vinegar Salt 125 grams crustless stale white bread 1/2 cup ground almonds 1/2 cup olive oil 1 tablespoon lemon juice Freshly ground white pepper Makes 1 1/2 cups. Soak halved garlic cloves in vinegar for 10 minutes. Remove garlic to a mortar, add 1/2 teaspoon salt and pound to a paste. Soak bread in cold water and squeeze dry. Crumble into small particles and gradually blend into garlic, adding a little vinegar to smooth the mixture. When well pounded and smooth, transfer to a bowl if mortar is small. Gradually beat in ground almonds and olive oil alternately with remaining vinegar. Beat in lemon juice and add salt to taste. If mixture is very thick, beat in a little more oil or lemon juice, depending on flavour balance. Mixture should be the consistency of stiff mayonnaise. Turn into a serving bowl and serve with fried fish, squid, fried or boiled vegetables or as directed in recipes. Food processor or blender method: Soak garlic as above. Place all ingredients except oil in container and process or blend until smooth. Gradually beat in oil. Adjust seasoning, flavour and consistency as above and blend until smooth. Do not over-beat as mixture could heat and curdle. From "The Complete Middle East Cookbook" by Tess Mallos; ISBN: 1 86302 069 1 Typed for you by Karen Mintzias. http://www.culinary.com/foodtext/greekrec/596.shtml MC formatted by Hallie. Contributed to the FareShare Gazette by Hallie; 18 September 2000. - - - - - - - - - - - - - - - - - - -

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