How to Roast a Lamb_ New Greek Classic Cooking - Michael Psilakis [76]
Transfer the mixture to a stand mixer fitted with a whisk attachment. With the motor running, slowly drizzle in the extra-virgin olive oil and canola oil until the mixture is completely emulsified; it will have a mousselike, mayonnaisey consistency. Add a generous grinding of pepper and fold in the remaining tarama. If the mixture is too thick, add a little milk. You can store in a covered, clean jar in the refrigerator for up to 1 week.
The Wedge: Smear a little Taramosalata onto a triangle of pita. Top with a bit of trout or salmon roe, some fresh lemon zest (or Dried Lemon Zest, page 270), and a sprinkle of fresh chives.
Overleaf, clockwise from top left: Kalamata olives; Tsatziki, page 189; pita; Eggplant Spread, page 188; Fava Spread, opposite; Roasted Pepper & Feta Spread, page 195; Taramosalata, above
CHICKPEA SPREAD
REVYTHOSALATA
MAKES 1 QUART
This is a Greek version of hummus that captures the soul of the Mediterranean. For this recipe, be sure to use premium-quality imported sun-dried tomatoes; they should be plump and soft with a red hue.
½ Spanish or sweet onion, thickly sliced
Extra-virgin olive oil
Kosher salt and cracked black pepper
40 large, plump sun-dried tomatoes (about 2 cups)
6 cloves garlic, smashed
2 large shallots, thickly sliced
8 leaves basil
1 teaspoon ground cumin
1 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
3 cups Chickpea Confit (page 266), drained
Brush the onion slices with a little olive oil and season with kosher salt and pepper. On a hot griddle pan or in a cast-iron skillet, grill until tender and slightly char-marked.
In a food processor, combine the grilled onion, sun-dried tomatoes, garlic, shallots, basil, and cumin. Pulse into a chunky purée. With the motor running, slowly drizzle in the olive oil, then the lemon juice. The mixture should be quite smooth.
Transfer to a large bowl and add the Chickpea Confit. Fold together to blend. Return to the food processor in batches, and purée until the mixture is smooth and thick. Season to taste with pepper and salt (if the sun-dried tomatoes are very salty, you may not need much). The texture is a matter of taste; if it is very thick, add a little more olive oil to yield a creamier result. Well covered, the spread will last for at least a week in the refrigerator.
For two different textures, purée half the spread until very smooth and pale, and leave the other half chunky.
If you refrigerate the spread overnight, you can return it to a nice creamy texture by rewhipping in the food processor (pulse on and off for 1 minute).
The Wedge: Cut a small triangle of pita and smear with Chickpea Spread. Top with a pinch of crumbled feta and some sliced scallions, picked sprigs of parsley or dill, and a few slivers of olive.
ROASTED PEPPER & FETA SPREAD
HTIPITI
MAKES 1 QUART
This traditional spread resembles a Greek romesco. It goes well with just about anything and is wonderful on its own as a dipping agent for crudités or potato chips. I like to use it anywhere you would use an aioli.
½ Spanish or sweet onion, thickly sliced
Extra-virgin olive oil
Kosher salt and cracked black pepper
1 cup crumbled feta cheese
2 fire-roasted red bell peppers, home-roasted (page 270) or store-bought, cut into strips
1 to 2 pepperoncini (pickled yellow peppers) to taste, sliced
½ teaspoon dry Greek oregano
2 pinches ground coriander
2 pinches ground cumin
4 small, picked sprigs parsley
4 small, picked sprigs dill
1 tablespoon snipped chives or scallion greens, sliced
½ teaspoon Dried Lemon Zest (optional, page 270) or ¼ teaspoon grated lemon zest
Brush the onion slices with a little olive oil and season with kosher salt and pepper. On a hot grill pan or in a cast-iron skillet, grill the onion until tender and slightly char-marked. Separate into rings.
In a food processor, combine all the remaining ingredients and process until very smooth. Taste for seasoning, but be careful not to add too much salt, as the feta is very salty.
The Wedge: Smear a pita wedge with Htipiti,