Green Beans Braised with Tomatoes and Onions (Fasolakia Yiahni) GreekFoodTv☼
Описание:
Green beans with tomatoes, onions, garlic, herbs and PDO extra virgin Greek olive oil are a summer vegetarian dish. To see the recipe, press the more button.
Fasolakia Yahni / Fresh Green Bean Ragout
4-6 servings
1 ½ - 2 pounds/700 g. -- 900 g. flat fresh green beans
4-5 plump ripe tomatoes, peeled and cored, grated
¼ cup/60 ml extra-virgin Greek olive oil
2 medium to large white onions, peeled and coarsely chopped
1 garlic clove, finely chopped
2-3 medium-size potatoes, peeled and quartered
1-2 small hot red peppers (optional)
Salt and freshly ground pepper, to taste
2-3 Tbsp. finely chopped parsley
¼ cup/60 ml water, or more if necessary (if you use a regular pot)
Feta cheese (optional)
1. Wash and clean beans. Snap or cut off tips and remove stringy fiber along seams with a sharp small knife. Wash thoroughly.
2. Grate the tomatoes on the coarse side of a hand grater.
3. In a large pot or pressure cooker, heat olive oil and sauté onion until translucent and soft over medium-low heat, about 7 minutes. Add garlic. Add green beans and stir to coat, then add potatoes and stir again with a wooden spoon until all vegetables are coated with olive oil.
4. Add the tomatoes in the pot. Toss them around a little bit. Add hot pepper, if desired. Season with salt and pepper. Add parsley. Cover the pot or put the pressure cooker on and tighten the lid. If you are using a regular pot, reduce heat to low and simmer for about 1 ½ hours, until beans are very tender and potatoes cooked. In the regular pot you might need to add a little water, if necessary. If you are using the pressure cooker, it takes about 20 minutes.
5. Serve warm or cold, drizzled with a generous amount of raw olive oil and topped with feta, if desired.
This is the Greek Food Channel http://www.dianekochilas.com/
Come to visit Diane and Vassili at their GLORIOUS GREEK KITCHEN COOKING SCHOOL (Ikaria). They run cooking classes and organize culinary tours in Greece for recreational and professional cooks. They also own DV FOOD ARTS CONSULTING, a food marketing company that produces specialty books and other food-and-wine-related literature for a wide variety of clients and independently for the tourist and other markets. Diane consults on Greek cuisine for restaurants, retail outlets and producers of fine Greek foods. Vassilis Stenos (photographer) offers an extensive archive of food and travel photographs of Greece.
Diane Kochilas is an internationally known food writer, cookbook author, culinary teacher, food consultant and food "guru". She has more than 20 years' experience in the Greek kitchen. Diane divides her time between Athens, Ikaria, and New York. She is the consulting chef at Pylos, one of New York's top-rated Greek restaurants as well as consulting chef at Avli Restaurant in Chicago. She writes frequently for the US food press and appears regularly on American television. Her articles have appeared in The New York Times, Gourmet, Saveur, Food & Wine, Eating Well and in other food and general-interest publications. In Athens, she is the weekly food columnist and restaurant critic for Ta Nea, the country's largest newspaper. She has written 19 books on Greek and Mediterranean cuisine, including the award-winning The Glorious Foods of Greece. Her books include: The Food and Wine of Greece, The Greek Vegetarian, The Glorious Foods of Greece, Meze, Against the Grain (good carbs), Mediterranean Grilling, Mastiha Cuisine, The Northern Greek Wine Roads Cookbook, and Aegean Cuisine (see below).
Green beans with tomatoes, onions, garlic, herbs and PDO extra virgin Greek olive oil are a summer vegetarian dish. To see the recipe, press the more button.
Fasolakia Yahni / Fresh Green Bean Ragout
4-6 servings
1 ½ - 2 pounds/700 g. -- 900 g. flat fresh green beans
4-5 plump ripe tomatoes, peeled and cored, grated
¼ cup/60 ml extra-virgin Greek olive oil
2 medium to large white onions, peeled and coarsely chopped
1 garlic clove, finely chopped
2-3 medium-size potatoes, peeled and quartered
1-2 small hot red peppers (optional)
Salt and freshly ground pepper, to taste
2-3 Tbsp. finely chopped parsley
¼ cup/60 ml water, or more if necessary (if you use a regular pot)
Feta cheese (optional)
1. Wash and clean beans. Snap or cut off tips and remove stringy fiber along seams with a sharp small knife. Wash thoroughly.
2. Grate the tomatoes on the coarse side of a hand grater.
3. In a large pot or pressure cooker, heat olive oil and sauté onion until translucent and soft over medium-low heat, about 7 minutes. Add garlic. Add green beans and stir to coat, then add potatoes and stir again with a wooden spoon until all vegetables are coated with olive oil.
4. Add the tomatoes in the pot. Toss them around a little bit. Add hot pepper, if desired. Season with salt and pepper. Add parsley. Cover the pot or put the pressure cooker on and tighten the lid. If you are using a regular pot, reduce heat to low and simmer for about 1 ½ hours, until beans are very tender and potatoes cooked. In the regular pot you might need to add a little water, if necessary. If you are using the pressure cooker, it takes about 20 minutes.
5. Serve warm or cold, drizzled with a generous amount of raw olive oil and topped with feta, if desired.
This is the Greek Food Channel http://www.dianekochilas.com/
Come to visit Diane and Vassili at their GLORIOUS GREEK KITCHEN COOKING SCHOOL (Ikaria). They run cooking classes and organize culinary tours in Greece for recreational and professional cooks. They also own DV FOOD ARTS CONSULTING, a food marketing company that produces specialty books and other food-and-wine-related literature for a wide variety of clients and independently for the tourist and other markets. Diane consults on Greek cuisine for restaurants, retail outlets and producers of fine Greek foods. Vassilis Stenos (photographer) offers an extensive archive of food and travel photographs of Greece.
Diane Kochilas is an internationally known food writer, cookbook author, culinary teacher, food consultant and food "guru". She has more than 20 years' experience in the Greek kitchen. Diane divides her time between Athens, Ikaria, and New York. She is the consulting chef at Pylos, one of New York's top-rated Greek restaurants as well as consulting chef at Avli Restaurant in Chicago. She writes frequently for the US food press and appears regularly on American television. Her articles have appeared in The New York Times, Gourmet, Saveur, Food & Wine, Eating Well and in other food and general-interest publications. In Athens, she is the weekly food columnist and restaurant critic for Ta Nea, the country's largest newspaper. She has written 19 books on Greek and Mediterranean cuisine, including the award-winning The Glorious Foods of Greece. Her books include: The Food and Wine of Greece, The Greek Vegetarian, The Glorious Foods of Greece, Meze, Against the Grain (good carbs), Mediterranean Grilling, Mastiha Cuisine, The Northern Greek Wine Roads Cookbook, and Aegean Cuisine (see below).
Комментарии:
econdah пишет: YUM!
mamarati пишет: 20 minutes? Is that on a low setting?
spiritro06 пишет: brb veggies for lunch
ginger318 пишет: I've just discovered your videos - very nice - reminds me of my mom's cooking. My only suggestion is that the ingredients are shown very quickly at the end. Do you have a website or somehow of getting these recipes in soft copy. Thank you
va21kouv пишет: Bravo! Well done!!
markos824 пишет: what do you mean by saying almost good human beings.?
Giacomo Klein пишет: You should add the potatoes first and then the beans!
buck rogers пишет: very nice, its really great to hear and understand it in both languages, really great. and love your videos....
positivepath1 пишет: love your recipes.. knowledge.. all
Thank you :)
muhammad aurangzeb пишет: Greece is a great country and Greeks are almost good human beings. I love Greek Cuisine. Mostly People of PAK-STAN love Greek’s ancient culture and history and the Glorious Food.
econdah пишет: YUM!
mamarati пишет: 20 minutes? Is that on a low setting?
spiritro06 пишет: brb veggies for lunch
ginger318 пишет: I've just discovered your videos - very nice - reminds me of my mom's cooking. My only suggestion is that the ingredients are shown very quickly at the end. Do you have a website or somehow of getting these recipes in soft copy. Thank you
va21kouv пишет: Bravo! Well done!!
markos824 пишет: what do you mean by saying almost good human beings.?
Giacomo Klein пишет: You should add the potatoes first and then the beans!
buck rogers пишет: very nice, its really great to hear and understand it in both languages, really great. and love your videos....
positivepath1 пишет: love your recipes.. knowledge.. all
Thank you :)
muhammad aurangzeb пишет: Greece is a great country and Greeks are almost good human beings. I love Greek Cuisine. Mostly People of PAK-STAN love Greek’s ancient culture and history and the Glorious Food.
You'll Need:
2 lbs fresh green beans
4 cups water
1 bunch celery hearts
1/4 cup butter or margarine
5 tbs chicken broth
Salt and pepper to taste
3 tbs butter or margarine
1 tsp lemon juice
1 jar (4oz) pimientos, diced
Procedures : Wash beans, trim ends, and remove strings. Bring 4 cups water to boil in a Dutch oven or large pot. Add beans; cook, uncovered, 10 minutes or until crisp-tender. Drain and plunge beans into cold water. Drain again and set aside. Cut celery into 4-inch pieces. Melt 1/4 cup butter in a large skillet; add broth and bring to a boil. Add celery, salt and pepper; cover and cook 5 minutes or until tender. Drain. Melt 3 tbs butter. Add green beans, lemon juice, salt, and pepper. Heat green beans thoroughly, stirring gently. Arrange green beans and celery on a serving dish. Garnish with pimiento
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