Saturday, May 8, 2010

Cooking with Koula Part IV

Today's main dish was a fish called rofus, which at first glance looked like swordfish to me, but which is quite different in texture and flavor. It cooked in the oven with a sauce that had been prepared on the stove, and was accompanied by artichokes in a creamy lemon dill sauce, and a potato parsley puree. Recipes below.

In addition to the great food and conversation, Koula had her cousin make me two CD's of Greek and Cretan music, which she gave to me as an early birthday gift. The music is wonderful, and we listened to it while we cooked and ate our meal. I was very touched by this, as the CD's are very well made and it's the only Cretan music I have, even after all this time here! She also gave me a DVD on Crete, which I plan to show back in the US at my first AOC gathering (Greek wine theme) and a really nice little guide to Chania. Oh...and a bunch of sage so I can have it for cooking or with my mountian tea. Thank you, Koula...you're the best!!!

FISH WITH HERBS

6 filets of fresh fish (rofus)
1/2 cup olive oil
1 bunch chopped parsley
sliced tomatoes
2 cloves garlic
4 green onions, chopped
3 onions, chopped
1 cup white wine
1 cup tomato sauce
thyme, salt & pepper

Saute onions, garlic and parsley in oil for 5 minutes, add salt, pepper, thyme, white wine.Add tomato sauce and cook for about 15 minutes.

Salt and pepper the fish, then pour sauce over the top and cook in the oven for about 30-40 minutes at 180c.

ARTICHOKES

6 fresh artichokes, peeled/cleaned and sliced (keep in water w/ lemon juice to keep from turning brown)
3 green onions
1 bunch of dill
1/2 cup olive oil
Juice of three lemons
salt, pepper
1 tbsp flour
2 cups water

Saute onions and dill in olive oil for 5 mintues
Add artichokes, lemon, water, salt and pepper, and the flour mixed with a small amount of water
Cook on med-high for about 30 minutes


POTATO PARSLEY PUREE

Puree potatoes, blend parsley, garlic and lemon juice in blender, add to potato puree along with some salt and a little olive oil, if desired.

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