How to Roast a Lamb_ New Greek Classic Cooking - Michael Psilakis [66]
If you have any leftover lamb, you can make a fantastic lamb ragout to toss with the Hilopites Pasta from page 76. Pull the meat off the bone and shred, then warm it in a skillet with some of the leftover braising liquid. Reduce the liquid to concentrate the flavors and create a textural sauce to coat the pasta. If you have any Garlic Purée, throw a spoonful into the pan, along with a few tiny picked sprigs of thyme and a pinch of minced rosemary. Cook the Hilopites Pasta in the usual way, drain well, and toss with the lamb mixture.
Instead of serving orzo on the side, throw some cooked orzo into the liquid toward the end of the reducing time. The starch from the orzo will thicken the juices.
SPINACH RICE
SPANAKORIZO
SERVES 4 TO 6 FAMILY-STYLE AS A SIDE DISH, OR MORE AS PART OF A LARGER SPREAD
My mom made spanakorizo, or spinach rice, all the time, always with water. But if you have chicken stock, the flavor will be richer. If you use vegetable stock, you’ll still have a vegan dish. This is another example of the type of food we would eat during Lent.
1 cup uncooked long-grain rice, well rinsed
1 tablespoon extra-virgin olive oil
2 shallots, finely chopped
6 whole scallions, thickly sliced
5 cups baby spinach leaves
Kosher salt and cracked black pepper
1 tablespoon fresh lemon juice
3 tablespoons cold, unsalted butter
In a large pot, cook the rice according to the package instructions (or the way you like to cook rice).
While the rice is cooking: in a large skillet, warm the olive oil over medium-high heat. Wilt the shallots and scallions for 2 to 3 minutes without browning. Add the spinach, turning it over with tongs to help it wilt evenly. Stir in 1 tablespoon of kosher salt, a generous grinding of pepper, and the lemon juice.
When the rice is done, add it to the spinach mixture. Stir in the butter, and season with salt and pepper.
Spanakorizo is typically a side dish, but you can easily add shrimp, scallops, or mussels to make it into a main course. A scatter of crumbled feta or manouri cheese would add another layer of flavor.
PAN-ROASTED CHICKEN WITH LEMON POTATOES
KOTOPOULO ME PATATES LEMONATES
SERVES 4
This dish can replace your usual roast chicken. Pan-roasting the pieces allows you to achieve much crisper skin than a straight oven roast. It will also drastically cut down on the cooking time. Partially boning the chicken helps to accomplish both of these goals. It is something you can ask your butcher to do, if he or she likes you. Don’t skip the brining process—when we take away the bones, we need to replace their missing flavor with the brine. And for the best flavor and the crispiest skin, I suggest you marinate the chicken too, preferably overnight, but certainly for at least 4 hours. If you take these steps, it will be well worth the effort. This recipe uses water, but good chicken stock yields a tastier final product.
1 (3½-pound) chicken, preferably free range or pasture-raised
Brine and marinade for Souvlaki (page 74)
1 pound fingerling potatoes, scrubbed
Kosher salt and cracked black pepper
1 to 2 teaspoons blended oil (90 percent canola, 10 percent extra-virgin olive)
Extra-virgin olive oil
3 red bell peppers, cored, seeded, and thickly sliced
1 teaspoon dry Greek oregano
½ lemon, sliced
2 tablespoons fresh lemon juice
2 tablespoons water
1 tablespoon Garlic Purée (page 264) or cold, unsalted butter (optional)
Small handful torn fresh herbs, such as dill, mint, and/or parsley
First, bone the chicken: trim off the first two joints of the wings. With kitchen shears, cut down on either side of chicken’s backbone and remove it. Open out the chicken with the breast-side