In this issue
Issue #43
This recipe, from Bob Waggoner,can be embellished with tomatoes and tarragon butter sauce.
Sabine restaurant in Houston used to serve this dish with crispy red and green cabbage flavored with apples and spicy Cajun tasso ham.
Cretan cooks traditionally add raki—the local version of Italy's grappa—to the dough for these pies.
Cretan cheeses can be difficult to find in the U.S. Try a Greek market, or cheese shops with a wide selection of international cheeses.
The sharp, salty flavor of these snails stimulates the thirst—making them a perfect meze.
In Crete, as elsewhere in Greece, ''fava'' is a dish of stewed yellow lentils, not fava beans at all—but favas, fresh or dried, are another popular Cretan vegetable, especially in soups and stews.
One-pot meals like this—made on Crete with both domesticated rabbit and wild hare—are basic to the island's cuisine.
Okra is very popular on Crete. Like most Cretans, Christoforos Veneris, whose recipe this is, dries his okra in the sun before cooking it.
Try this fennel pollen paste on pork and fish, as well as chicken.
