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SERBIAN DRY COD

Post by 尼古拉前执事 »

SERBIAN DRY COD

This is really good stick-to-your-ribs chilly weather meal, taken from a
Serbian Orthodox Church cookbook from Ohio.

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                                1 lb dry cod
                                3 lbs potatoes
                                4 cloves garlic
                                1 cup olive oil
                                salt to taste
                                black pepper

Soak fish over night in lukewarm water, changing several times. Take skim off and cook until tender. Drain and clean. Break in pieces, flaking it. Make sure you get all the bones out!!! (I find it's worth it to buy the
boneless kind that comes in a box!) Boil potatoes, peel and cut in cubes.
Cut up garlic fine. Soak in oil. Let stand 1/2 hour. Add seasonings and oil
with garlic and mix well, then add potatoes and mix well. Black pepper and garlic make it taste good. To warm it put in 300 degree oven.

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Greek Potato Salad

Post by 尼古拉前执事 »

Greek Potato Salad. This recipe is adapted from the Frugal Gourmet Cooks Three Ancient Cuisines book. It contains no mayo and the main flavor is provided by good olive oil and celery leaves. The quantity of ingredients is decided according to your taste.

Potatoes, cooked and cut for salad, chilled
Green onions, chopped
Parsley, chopped
Celery leaves, chopped
Greek Salad Dressing*
Oregano, whole, hand-crushed, to taste
*Greek Salad Dressing. 3/4 cup good Greek olive oil, 1/4 cup fresh lemon juice, salt & pepper to taste.

Toss all with the mixed dressing.

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JOACHIM'S FAMOUS HUMUUS

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JOACHIM'S FAMOUS HUMUUS.

To make a big bowl, buy 2 cans chick peas. Dump cans, without draining, in a saucepan along with some sliced garlic. Cook until beans start getting mushy. Remove from stove, drain.

Put bean- garlic mixture in a large bowl and mash with potato masher. Add approx. 1/2 cup tahini sesame paste (bought jarred in Greek or Middle Eastern store OR any super market that has an "international" section), Approx. 1/4 cup olive oil, and juice of a couple lemons. Mash all until consistency you like. Serve with pita bread.

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Post by 尼古拉前执事 »

4 pounds live mussels
2 T extra-virgin olive oil
2 C dry white wine
2 cloves garlic, finely minced
1 bay leaf
2 T fresh lemon juice
Freshly ground pepper
Sea salt (from Bretagne if possible)
1 T minced cilantro

Heat the oil on high in a cazuela or casserole. Sautee the garlic for 1-2 minutes. Add the wine, bay leaf, lemon juice, pepper and sea salt. Simmer, covered, for 5 minutes. Add the mussels to the sauce, cover, and cook until the mussels open up. Sprinkle with the cilantro, shake briskly the casserole dish and gently simmer the mussels for just a short time before serving with 20 slices of toasted country bread. The bread slices are for slopping up the delicious wine-garlicy juices from this dish.

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Please chime in!

Post by 尼古拉前执事 »

Anyone else have recipes to share? Either Apostles' Fast or Strict Fast recipes will do.

Nektarios14
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Post by Nektarios14 »

Anyone else have recipes to share? Either Apostles' Fast or Strict Fast recipes will do.

My favorite fast recipe:

Ingrediants:
Bread
Peanutbutter
Jelly

Take two slices of bread and lay them side by side on a plate. Apply a layer of peanutbutter to one slice of bread then wipe off knife on the other slice of bread. Then add the desired amount of Jelly to the slice of bread wiht peanutbutter. Lastly take the slice of bread with nothing on it and place it on top the bread containing the peanutbutter and jelly.

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Post by 尼古拉前执事 »

Haha. The fast/lent began today, anyone have any new strict fast recipes for the Dormition Fast?

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