How to Roast a Lamb_ New Greek Classic Cooking - Michael Psilakis [109]
LAMB & GOAT
Braised Goat 157 Braised Lamb Pastitsio 258 Braised Lamb Tongue with White Beans & Mushrooms 147 Dumplings with Sausage, Dandelion Greens, Sun-Dried Tomato & Pine Nuts 80 Grilled Lamb Chops 148 Grilled Lamb Heart with Crispy & Shaved Fennel Salad 146 Kefi Lamb Gyro 150 Lamb Burger 152 Lamb Shanks with Orzo 166 Open Goat Moussaka 158 Poached Goat Avgolemono 155 Roasted Leg of Lamb 142 Sun-Dried-Tomato-Crusted Loin of Lamb with Wilted Arugula & Tsatziki 145 Whole Spit-Roasted Lamb 208
DAIRY & PASTA
Grilled Watermelon & Grilled Manouri 30 Manti: Ravioli of Four Cheeses with Crispy Shallots, Brown Butter & Sage 76 Pasta with Kima 93 Pastitsio 212 Potato, Egg, Tomato & Peppers 103 Yogurt with Candied Quince & Crushed Jordan Almonds 108
GAME
Braised Quail with Fennel & Apricots 128 Grilled Quails with Sweet-&-Sour Charred Onion & Red Wine Glaze 124 Grilled Rabbit Confit 116 Pheasant with Spaghetti 122 Rack of Venison with Leek Confit & Candied Cherries 133 Roasted Pheasant with Candied Orange Peel & Leek Confit 123 Rustic Braised Rabbit with Hilopites Pasta 118 Venison Stew 129
METRIC EQUIVALENTS
The recipes in this book use standard U.S. measurements. The information below is intended to help cooks outside the United States successfully work with these recipes.
WEIGHT
FORMULAS
Ounces to grams: multiply ounces by 28.35
Pounds to grams: multiply pounds by 453.5
Pounds to kilos: multiply pounds by .45
EXACT EQUIVALENTS
1 ounce 28.35 grams
1 pound 453.59 grams, .45 kilograms
APPROXIMATE EQUIVALENTS
¼ ounce 7 grams
½ ounce 14 grams
1 ounce 28 grams
1¼ ounces 35 grams
1½ ounces 40 grams
1 ounces 45 grams
2 ounces 55 grams
2½ ounces 70 grams
4 ounces 112 grams
5 ounces 140 grams
8 ounces 228 grams
10 ounces 280 grams
15 ounces 425 grams
16 ounces (1 pound) 454 grams
VOLUME
FORMULAS
Cups to milliliters: multiply by 2.4
Cups to liters: multiply cups by .24
EXACT EQUIVALENTS
1 teaspoon 4.9 milliliters
1 tablespoon 14.8 milliliters
1 ounce 29.57 milliliters
1 cup 236.6 milliliters
1 pint 473.2 milliliters
APPROXIMATE EQUIVALENTS
¼ cup 60 milliliters
cup 80 milliliters
½ cup 120 milliliters
cup 160 milliliters
1 cup 230 milliliters
1¼ cups 300 milliliters
1½ cups 360 milliliters
1 cups 400 milliliters
2 cups 460 milliliters
2½ cups 600 milliliters
3 cups 700 milliliters
4 cups (1 quart) .95 liter
4 quarts (1 gallon) 3.8 liters
LENGTH
FORMULA
Inches to centimeters: multiply inches by 2.54
TEMPERATURE
FORMULA
Fahrenheit to centigrade: subtract 32 from Fahrenheit, multiply by 5, then divide by 9
(F–32) x 5/9
APPROXIMATE EQUIVALENTS
250˚F 120˚C
275˚F 135˚C
300˚F 150˚C
325˚F 160˚C
350˚F 180˚C
375˚F 190˚C
400˚F 200˚C
450˚F 230˚C
ACKNOWLEDGMENTS
THERE ARE MANY PEOPLE TO THANK for help with this book. Some of you I have thanked already, but some I must acknowledge here in writing.
Jason Hall, corporate chef, D&M, LLC, for the hours spent writing recipes and the tireless days spent together in the kitchen bringing them to life. For always holding the bar high. For his love of food and the culinary art.
Steve Koustoumbaris, executive chef, Kefi restaurant, for the weeks we spent cooking, tasting, and adjusting. For his love of family and food. For his love of being Greek. For his unselfish heart.
Costas Kalandranis, executive chef, Anthos restaurant, for his unparalleled dedication. For his sincerity in all that he does. For his unquenchable thirst to explore.
Ellen Shapiro, writer extraordinaire. For her ability to capture my voice. For the person she is. For her willingness to share emotions.
Brigit Binns, recipe cowriter, for her relentless measuring and weighing. For putting up with me in the kitchen.
Barbara Kafka, for your kind words. For being in my corner. For always telling it the way it is.
Michael Sand, editor and believer, for his commitment to the book and his