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Channel: Pasta, Grains & Beans – Aglaia's Table οn Kea Cyclades
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Pasta e Fagioli (Pasta with Beans)

Adapted from Mediterranean Hot and Spicy. photo by Anastasios Mentis Serves 4 2 cups fresh cranberry beans, or 1 cup dried cranberry beans soaked in water overnight 1/3 cup olive oil, plus additional...

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Fassoláda (bean soup) Revisited

In my first-grade school book, published right after the Second World War, there was a description of fassolàda (bean soup), often referred to as ‘the Greek national dish,’ surprisingly without tomato....

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Mung Bean Soup with Tomato and Turmeric

Here I have adapted my mother’s simple recipe for lentil soup, a winter staple in our house for as long as I can remember. My mother added mustard to all the pulses believing that it helped tame the...

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One-Pot Pasta

Adapted from Food 52. I remembered my mother’s skordomakarona as I came across the very precise recipe for convenient One Pot pasta. It is a nine-minute affair that involves cooking together in a pot...

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Rice Porridge with Olive Oil and Bay Leaves

This is my variation on lapas (pronounced lah-pàhs) the traditional Greek comfort food our mothers cooked for us whenever we were sick with a stomach or tummy ache. It is a soft risotto, that is best...

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Kapuska: Cabbage with Ground Meat and Farro

A kind of deconstructed stuffed cabbage leaves, this is a wonderful and most satisfying winter dish. It is inspired by Ozlem Warren’s Bulguru Lahana Kapuska.  I substituted wheat berries (farro) for...

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Old-fashioned Pasticcio from Syros (Meat and Macaroni Pie)

From my book The Foods of the Greek Islands. Adapted from a 19c. recipe this pasticcio is enclosed in puff pastry and is quite different from the modern dish that is topped with a thick béchamel crust....

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Santorini Fava with Caramelized Onions and Capers

Adapted from Mediterranean Vegetarian Feasts Braised capers are an ideal topping for the local fava, the trademark dish of Santorini. Today Santorini Fava is served as a meze at taverns throughout...

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Quince and Mini-squash Stuffed with Wheat Berries, Nuts and Raisins

This is my suggestion for a glorious vegetarian main course. I bet that even avid meat-eaters will enjoy it. The combination of the sweet, mini squash with the tart quince is perfect!  For the stuffing...

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Baked Giant Beans with Garlic and Dill (Gigantes Skordati)

In this, somewhat unusual dish, the beans have a lovely sweet, creamy and garlicky taste, scented with oregano and plenty of dill. Photo by MANOUSOS DASKALOGIANNIS  I got the recipe from the North of...

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