Greek Night 3: Paidakia with Cauliflower in Tomato Sauce, Agiorgitiko and a Rustic Salad (Παιδακια, Κουνουπίδι κοκκινιστό, αγιωργίτικο, χωριάτικη σαλάτα)

Wine is wonderfully wholesome for man in sickness and in health, provided that it is taken at the right time and in the right quantity to suit individual needs.
-Herodotus

This afternoon's brief visit to the Place the Wine Comes From proved highly successful: I returned with a bottle of Agiorgitiko (αγιωργίτικο) from Nemea. The wine is named after the Peloponessian grape it is made from, the region described by Homer described as "Ameloessa" ("full of vines"). Local residents term this wine 'Blood of Hercules' since, tradition has it, the demigod drank it before he strangled their lion (Λέων της Νεμέας) for his opening act. Today, Nemea is perhaps the most important red wine AOC of all Greece. The Agiorgitiko grape produces wines famous for their deep red color, complex aroma and long, velvety palate.

Like Spanish wines a decade ago, Greek wines are experiencing a continuous process of modernization, globalization and increased popularity. This rebirth coincides with a steady
emergence from six centuries of repression. Under the Ottoman empire, official repudiation and prohibitive taxes ended with a scorched-earth retreat. For nearly a century wars
swept the region (the Balkan wars, two world wars and a civil war). Add to this a lengthy period of emigration, and, unsurprisingly, many vinyards lay abandoned. I personally found the Agiorgitiko delightfully complex while not overpowering to an unsphisticated palate. It was worth every dime of the price paid.

But enough about the wine. This blog should, after all, focus on the food.

The cauliflower recipe bears more than a shouting resemblance to the Coliflor con ajos y pimentón from a few weeks ago. A highly flavored sauce complements the somewhat bland flavor of the steamed florets.

Cauliflower with tomato sauce
Κουνουπίδι κοκκινιστό

Ingredients:
1 head cauliflower
2T olive oil
1 onion, minced
1 can diced tomatoes, drained
cinnamon, salt and pepper to taste

Method:
Parboil the cauliflower, then cool in tap water, discard the stems and cut it in florets
Drain the tomatoes in a strainer (reserve the juice for another use)
Saute the onions in the olive oil in a saucepan
Add the drained tomatos and the cinnamon, salt and pepper
Bring to a boil and reduce heat to a high simmer
Reduce the liquid, then mash the onion and tomato sauce, stirring often
While the sauce simmers, arrange the cauliflower in a serving dish
When the sauce is thick, spoon it over the cauliflower

Two servings, each
200 calories
30 carbs

Lamb, like duck, is very high on my list of quality meats. At a restaurant with both on the menu I sit in a dilemma over which to order. It will always be one or the other,
unless the chef has decided to serve rabbit (America's other 'other white meat.') Someone (not I) should develop a compelling dish that uses both. If I find it, I'll try it and tell you. Until then, each travels its own path very well. Fortunately my path at My Local Grocer included stumbling on an orphaned packet of Baby Back Lamb Ribs, or this dish would never have been here. I'm so glad I could introduce you. This very simple preparation also works with lamb chops.

Paidakia
Παιδακια

Ingredients:
1 rack of lamb back ribs (8 bones)
olive Pam
lemon juice
oregano
salt and pepper to taste

Method:
Divide the ribs and simmer for half an hour; let cool
Spray with Pam and place on hot grill
Grill for 15 minutes, turning at 5, 10, 12 and 14 minutes
Respray as needed
Season with salt, pepper, a sprinkle of oregano and a squeeze of lemon juice

Two servings, each
600 calories
0 carbs

All too often I've had reasons to dislike with the "Greek Salad" served in most restaurants. The dressing is frequently harsh and, all too often the case with many salads, the
greens and vegetables cut far too large. I also actively dislike the obligatory pickled peperoncini peppers. This is personal preference. I'm quite glad to see them listed as
optional in most recipes.

Rustic Salad
χωριάτικη σαλάτα

Ingredients:
Leafy Romaine
1 Roma tomatoes
4 scallions
1/4 bell pepper
2 oz crumbled Feta

This is, of course, a short list which could be augmented by the addition of
olives
cucumber
peperoncini
onion
radish
dolmades
anchovies
gigantes, etc.
but which quite obviously was not...

I completed the salad with a dressing that rivals The Best Salad Dressing In The World. In fact it is quite similar, with white vinegar and lemon juice replacing the wine or balsamic vinegar in TBSDITW.

Ingredients:
1/4C olive oil
2T white vinegar
Juice of half a lemon
1 large clove of garlic
1T dried oregano leaves
salt and pepper to taste

Method:
Put all the above in a blender
Blend until smooth
Use half on the salad and reserve the rest for another day...

Two servings, each
460 calories
21 carbs

Photos:
http://www.nestorimports.com
http://www.allaboutgreekwine.com