Eating the Greek Way: More Than 100 Fresh and Delicious Recipes from Some of the Healthiest People in the World - Hardcover

Lindberg, Fedon Alexander

 
9780307381101: Eating the Greek Way: More Than 100 Fresh and Delicious Recipes from Some of the Healthiest People in the World
Hardcover
ISBN 10: 0307381102 ISBN 13: 9780307381101
Verlag: Clarkson Potter, 2007

Inhaltsangabe

A tempting cookbook that highlights the best in Greek cuisine explains how to incorporate such Greek staples as garlic, olive oil, wine, fish, cheese, nuts, whole grains, and fruits and vegetables into a series of authentic, heart-healthy dishes, including Parmesan-coated Chicken Breasts and Peaches with Pomegranates and Rosemary. 30,000 first printing.

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Über die Autorin bzw. den Autor

Fedon Alexander Lindberg, M.D., was born and raised in Greece, where he learned to appreciate the good things in life. The genetic propensity to diabetes in his family led him to become a specialist in internal medicine and endocrine disorders. Having pursued his postdoctorate fellowship at the University of California, San Diego, he now runs four highly successful clinics in Norway, where he lives. A household name in Scandinavia, Dr. Lindberg is also an enthusiastic cook and food writer with several bestselling books, including The Greek Doctor’s Diet. This is his first cookbook to be published in the United States.

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grilled chicken with almond and garlic sauce
Serves 4

For the best flavor, marinate the chicken overnight. If you’re short of time, use a 15-ounce can of cannellini or lima beans instead of the dried beans. With this rich, garlicky sauce, you need only a fresh salad to complete the meal.

Ingredients

Sauce

• 9 ounces dried large white beans, such as lima beans
• 1/2 cup ground almonds
• 2 garlic cloves
• 1 tablespoon white wine vinegar
• Scant ½ cup olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon cold-pressed flaxseed oil
• 1/2 teaspoon salt
• 1/2 teaspoon ground white pepper

Chicken

• 2 spring chickens (poussins), (about 2 pounds each)
• Juice of 1 lemon
• 3 tablespoons olive oil
• 1/2 teaspoon dried oregano
• 3 tablespoons dry white wine
• 2 garlic cloves, finely chopped
• 1 onion, finely chopped
• Salt and pepper
• 2 tablespoons chopped fresh herbs, such as parsley, thyme, or oregano
• Lemon wedges, to serve

1. For the sauce, soak the beans in a generous amount of water overnight.

2. Using poultry sheers, cut each chicken along the backbone and remove as much of the backbone as possible. Press the chickens with your fist to flatten them slightly and then place them in a large glass dish that will fit in the refrigerator.

3. Combine the lemon juice, olive oil, oregano, wine, garlic, onion, and some salt and pepper in a blender and purée to make a paste. Spread the paste over the chicken and massage it into the meat. Cover the dish and refrigerate for at least 2 hours, or, preferably, overnight.

4. The next day, drain the beans, put them in a saucepan, and add enough fresh water to cover the beans by about 3 inches. Bring to a boil over medium heat and cook for 10 minutes, then reduce the heat, and simmer the beans until completely soft, 1 to 1 ½ hours. Drain well.

5. Put the beans, almonds, garlic, and vinegar in a food processor and process to a smooth paste. Gradually add the olive oil and lemon juice through the hole in the lid, processing to a thick sauce. Add the flaxseed oil and season with salt and pepper. Set aside.6 Preheat the broiler until very hot, prepare the grill, or preheat the oven to 350°F.

6. Preheat the broiler until very hot, prepare the grill, or preheat the oven to 350°F.

7. Wipe away excess marinade from the chicken, then cook under the broiler, on the barbecue or in a roasting pan in the oven until cooked through, approximately 45 minutes. Test by piercing the thickest part of the flesh with a knife: when the chicken is cooked, the juices will run clear.

8. Cut the chickens in half, sprinkle with the herbs, and serve with the sauce and lemon wedges.

Per Serving Glycemic Load 0; Protein 76 G; Carbohydrates 24 G; Fat 45 G (includes 6 G saturated fat); Fiber 6 G

Make Ahead The sauce can be made up to 3 days ahead; store in the refrigerator. Serve cool or at room temperature.

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Verlag
Clarkson Potter
Erscheinungsdatum
2007
Sprache
Englisch
ISBN 10 
0307381102
ISBN 13 
9780307381101
Einband
Gebundene Ausgabe
Anzahl der Seiten
175
Kontakt zum Hersteller
Nicht verfügbar
Verantwortliche Person
QE GmbH & Co. KG
info@averdo.de

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