LAMB FRICASSEE AVGOLEMONO: a Greek Lamb Stew

This is a traditional stew of lamb in avgolemono (egg-lemon) sauce. It's worth it to mention that there are several variations to this type of stew; the greens can be lettuces, or spinach, or leeks, or endive ... and sometimes pork takes the place of lamb. More often than not, I cook it without meat, and that's a fast and delicious way to prepare a meal! But the recipe here,  which makes enough for a decent sized gathering, is a great dish to serve to company. Those who like Greek food will adore it! A lamb fricassee is usually served in avgolemono sauce, however, if you don't feel like making the sauce, go ahead and just add the lemon juice; the result will be equally delicious. 

Ingredients:

about 3 pounds boneless leg of lamb
1 large onion, chopped
5 cloves of garlic
1 bunch of scallions, chopped
4 hearts of romaine lettuce or two heads of romaine lettuce
2 tablespoons chopped fresh dill
3 tablespoons chopped fresh parsley
4 stalks of celery, chopped
2 large eggs
the juice of one large lemon
1/4 cup ice water (make it really cold!)
vegetable broth or chicken broth or water
salt and pepper to taste
8 tablespoons olive oil

Directions: 

• Preheat the oven to 300 degrees Fahrenheit. 
• Trim the lamb of any fat. Cut it into 1 1/2 inch pieces and place the pieces in a bowl. Season with salt, pepper, and 3 tablespoons of olive oil. Let sit in the refrigerator to marinate for about 2 hours. Bring out and allow the meat to come to room temperature. 
• Into a Dutch oven heat 4 teaspoons of the olive oil and saute the lamb until it's browned on all sides. Remove the meat from the pot and reserve.
• Add the remaining olive oil to the pot, heat and saute the onion and celery. Cook stirring until the onion is translucent. Add the garlic and cook for about a minute. 
• Return the meat to the pot. Add enough broth to just cover and season with salt and pepper.  Bring to a slow boil, cover and place in the oven. Cook until the meat is tender, about 1 1/2 to 2 hours.
• Meanwhile, wash the lettuce thoroughly, then chop it into 2-inch pieces.
• When the lamb is cooked, remove it from the oven.
• Add the lettuce, scallions, dill and parsley, and cook on the stove top for another 20 minutes. 
• Make sure there is always enough liquid in the pot by adding some more broth if necessary. The stew should have some liquid but it should not be soupy. 
• When the lettuce is cooked, turn off the heat. The stew can be served as is, without the avgolemono sauce. Just plate it and sprinkle a little lemon juice on top before serving.

To make the avgolemono sauce:

• Juice the lemon and reserve.
• Separate the eggs: place the yolks into a small container and place the egg whites in a larger container. Have at the ready a hand mixer equipped with the whisk attachment. 
• Beat the eggs whites until they are nice and frothy but don't turn them into meringue.   
• Add the ice water to the yolks and beat well. Can use a handheld, non-electric whisk for this step.  
• Add the yolks to the egg whites, grab your electric whisk, and beat until mixed. 
• Add the lemon juice and beat well. 
• By now you should have a nice, frothy, creamy mixture. Next up comes the tempering of the eggs:
• Remove a ladleful of broth from the stew and very slowly whisk it into the egg-lemon mixture. 
• Once done, the avgolemono sauce is ready! The hand mixer is no longer needed and the sauce can be added to the stew.  
• Slowly, stir the sauce into the stew. Make sure it's well incorporated and serve the stew right away. Once the avgolemono sauce has been added, don't bring the stew back to the boil. 

STAPATSADA: TOMATOES AND EGGS WITH FETA CHEESE

This Greek dish is light, summery and flavourful. I was introduced to it at a very young age, and at the time, its name sounded mysterious to me. I remember asking people to repeat it, trying to take in the full sound of it, and I remember having trouble pronouncing it. While the word strapatsada may be a word pronounced best by grownups, both children and adults love this tomato, egg, and cheese concoction. It’s a wonderful way to use the ripe, luscious tomatoes of summer. Strapatsada is quick and easy to prepare, so when it’s hot outside and you don't want to spend a lot of time in the kitchen, get yourself some gorgeous tomatoes and make a strapatsada. In a jiffy, you'll have delicious results!

Even though this dish is of Greek heritage, its name is borrowed from the Italian strapazzare, which means to scramble. The Greeks and Italians are geographic neighbours, therefore it's easy for aspects of their languages and cultures to commingle, especially where food is concerned. I am always fascinated at how history influences every aspect of our lives, even our lives in the kitchen! 

Ingredients: (serves 2 or more) 

4 large summer-fresh tomatoes, peeled, seeded and chopped
1 tablespoon tomato paste

4 eggs

1/4 cup crumbled feta cheese

2 tablespoons grated Pecorino Romano cheese

1 garlic clove, finely chopped

1 teaspoon finely chopped fresh mint

1 teaspoon dried oregano

1 teaspoon chopped parsley

3 tablespoons olive oil

salt and pepper to taste

Directions:

• In a bowl, beat the eggs and add the cheeses. Beat until all the ingredients are combined, season with pepper and a little salt, then set the mixture aside. 
• In another bowl, mix the tomatoes with the tomato paste, garlic, mint, and oregano. Season with salt and pepper.
• In a skillet, heat the olive oil. Add the tomato mixture and cook over medium-high heat for about 5 to 7 minutes, until the liquid from the tomatoes has evaporated. 
• Pour the reserved egg mixture over the tomatoes and fold with a wooden spoon. Lower the heat to medium and keep folding while cooking, until the eggs are done. This should take around four minutes. Remember that eggs continue to cook even after the heat is off, so don't overcook them. The mixture should be custard-like. 
• Plate the strapatsada, season it with ground black pepper and sprinkle with the parsley to garnish. Serve accompanied with toasted country bread.

To peel and seed the tomatoes (tomatoes concassé):

• The strapatsada is one dish where tomato skins have to definitely be removed. To do this score the tomatoes and then drop them in rapidly boiling water. In about one minute or so, the tomato skin is ready to peel off. 
• Remove the tomatoes from the water and let them sit until they are cool enough to handle. 
• Peel the tomatoes and slice in half. All the seeds will be visible and easy to remove. 
• Once the seeds are removed the tomatoes will be ready to chop.  

BRAISED PEAS, GREEK STYLE AND THEY'RE VEGAN! I LOVE THAT!!!

This is an excellent spring or summer entree, it's delicious yet simple to make, and it's vegan, too! A key addition here is the dill which brings seasonal freshness. Dill has a green, aromatic, citrus-anise taste. Then there's mint to bring a second layer of flavour that's delicate and mellow. If you like peas, give this dish a try. You won't be disappointed!

Ingredients:

• 5 tablespoons olive oil
• 2 tablespoons olive oil to be used at end of cooking
• 1 medium onion, chopped
• 1 bunch of scallions, chopped
• 2 cloves of garlic, chopped
• 1 medium tomato peeled, seeded and chopped
• 1/2 cup finely chopped fresh dill (don't use dried dill)
• 1 tablespoon chopped fresh mint
• salt and pepper to taste
• 2 pounds frozen peas
• 2 cups water or vegetable broth

Directions:

• Heat the oil in a large pan over medium heat. Add the onions and stir until they begin to soften, about 2 minutes. 
• Add the garlic and cook for another minute.
• Add the tomatoes, mint, salt and pepper, scallions,  dill and water or vegetable broth. Bring to a boil and reduce the heat.
• Add the peas and continue to simmer until the peas are tender, about 15 minutes. 
• At the end of cooking drizzle the two remaining tablespoons of olive oil onto the peas.
• Remove from heat and let rest about five minutes. This dish can be served warm or at room temperature.  

BASTILLE'S DAY TODAY!



Today is July 14, Bastille Day. It was on this day 14 years ago that I adopted a very eager 4-month-old female bichon frise, and when I commented that it was Bastille Day, everyone insisted that she be named Bastille. One friend said: "the name is perfect for her. It suits her. It was meant to be." At first, I wasn't sure. Name my dog after a notorious jailhouse? Name her after a French holiday? YES! It was inevitable! She became Bastille, and she has carried her famous name with grace and aplomb. She broke out of the kennel where she was being held captive (her way of storming out of the Bastille), and she came home wrapped in a French flag... well, actually she was wrapped in a towel, into which she kept throwing up because she was carsick. Time went by... She turned into a gentle, affectionate, cheerful dog. I love her very much! Every Bastille Day, well-wishers call or email with their greetings. Bastille is gracious towards all. She celebrates by having a doggie-sized bowl of vanilla ice cream. She loves it! As for being carsick? No more! One of her favourite things is to take car rides and visit her friends. And she loves to give and to get kisses! What a LADY!

This cutie pie has the most kissable nose of any doggie I know!

The lady on Christmas Day, 2009.

The HOAGIE SANDWICH is a Philadelphian Italian Treat! With a Diet Pepsi! Italian Hoagie 101 right here!

Here in Philadelphia, we all know what an Italian Hoagie is. Yes, it's a very popular sandwich! In other states, it goes by the name of submarine or sub, hero, grinder, poor boy, etc. The names vary by region. This type of sandwich originated during the later part of the nineteenth century in Italian-American communities of the Northeastern United States. It's composed by layering cheese, lunch meats and vegetables onto a sliced Italian roll, and it's flavoured with a dressing and spices. Today the hoagie is popular all over the United States, if not the world. It's important to note that the roots of the hoagie sandwich are in the working class: it was concocted because it was an inexpensive, convenient, and tasty lunch for immigrants and other labourers to pack and take with them to work.

It is said this sandwich was introduced by Italians working on the Hog Island shipyards. It was called the "Hog Island" sandwich, or hoagie for short. 

Hog Island was located in the Delaware River southwest of Philadelphia. The land was purchased from the Lenape Indians by European settlers who used it as grazing fields for livestock. Legend has it that the place was so named because farmers allowed their hogs to roam free considering that no fences were needed on a small island. 

During World War I, it was turned into a shipyard. Then, during the Great Depression, the US Army Corps of Engineers used silt dredged from shipping channels and joined Hog Island to the mainland. Today, the area is the site of Philadelphia International Airport.

"Noontime at the canteen - Reading the Hog Island News." (1918 Jan. 17.  World War, 1914-1918--Social aspects Library of Congress) Besides the hoagie, Hog Island gave its name to the Hog Island String Band, which marches each New Year's Day in the traditional Philadelphia Mummers Parade. Performances are posted on YouTube.

A certain Philadelphia mayor proclaimed the Hoagie as the "Official Sandwich of Philadelphia." Wow! Here in Philly, we don't play around! Now, with all the gravitas required, I present you with my own Philadelphia Italian Hoagie recipe. It's really good!

Ingredients (serves 4)

4 fresh long Italian rolls (if not available use freshly baked rolls with a good crust)

From the Deli Counter, sliced:

• 1/4 lb Genoa salami 
• 1/4 lb ham such as Danish 
• 1/4 lb capicola 
• 1/4 lb pepper ham 
• 1/4 lb provolone cheese 

• cherry tomatoes, cut in quarters
• 1 head of romaine lettuce, sliced thin
• 2 tablespoons fresh parsley, or basil, or both, chopped well
• dried oregano, olive oil, and freshly ground black pepper to taste

Optional (can be served as sides):

1  thinly sliced dill pickle
1  red pepper, roasted, seeded, peeled and sliced
1/2 onion, sliced very thin 

Directions for how to assemble an Italian Hoagie follow these amazingly beautiful photographs of Philadelphia I stole from the Internet ... 

The Philadelphia Skyline

Logan Square (originally Northwest Square), one of William Penn's five public squares 

Somewhere In Philly 

Clothespin 
 Artist: Claes Oldenburg -Year: 1976 - Steel with stainless steel “spring,” on concrete base.
 

The Kiss
Artist: Constantin Brâncuși, Philadelphia Museum of Art. One of several versions that Brâncuși sculpted. This particular sculpture at the Philadelphia Museum is said to have served as inspiration for Claes Oldenburg's Clothespin.  

Directions for assembling the Italian Hoagie: 

One of the most important things when making an Italian hoagie is to pick a good type of roll. Choose a freshly baked roll, crusty on the outside and soft on the inside. Do not get those hotdog-type type rolls that are soft and elastic. You can have the best deli meats on hand and the freshest vegetables, but the sandwich will not be good if the roll isn't fresh and crunchy. 

Slice your rolls lengthwise and sprinkle the inside with olive oil and oregano.  Do not saturate with oil, just use enough to flavour the rolls.

Arrange the cheese on the rolls, followed by the ham and Genoa salami.  Then layer the vegetables, a few on each roll.  Season with a little of the oil, the oregano, parsley, and black pepper.  Top with the capicola and the peppered ham.  How much of each to use? Just let your taste buds guide you. Slice in half or in quarters and serve. With a diet Pepsi, of course. Potato chips are optional. 

SWEET ALMOND TREE

As beautiful as almond tree blossoms in springtime: Antonio Vivaldi's Spring (Allegro-Largo-Allegro), from The Four Seasons.  Julia Fischer, violin, accompanied by the Academy of St.  Martin in the Fields.  Filmed at the National Botanical Gardens of Wales, UK.