A la grecque
I decided to give myself the birthday gift this year of enhancing my culinary knowledge and techniques. I started by reading and studying a list of culinary terms. The first few are ones I thought everyone probably knew. The first word was a la carte, which is nothing complex. .It is simply the ability to purchase separately priced items on a menu, rather then as a set meal.
The second word, was one I also knew, al dente, cooked so it's still toothsome when bitten. It generally refers to pasta, but it can also apply to vegetables, rice and beans. When applying to vegetables you want to make sure they are firm, but fully cooked, so there is no more raw taste. One thing I did find interesting about cooking pasta al dente is that, according to the American Diabetes Association, al dente pasta has a lower glycemic index then soft pasta. Since I am diabetic, I am aiming for the al dente pasta.
It was when I came to term three, that I really began to learn something new. It is a la greque. It means that something is served in a sauce made of olive oil, lemon juice, and several seasonings (such as fennel, coriander, sage, and thyme). A la greque is nothing more than a Greek marinade. It does sound fancy to say you are serving string beans a la greque or mushrooms a la greque or even chicken a la greque. Here are a few recipes you might want to try a la greque
For those of you who eat meat, here are a few recipes just for you .
Let me know if you try one of these and which one is your favorite. I am getting ready to order some mushrooms to make mushroom a la greque. If you need anything to make you’re a la greque recipes in, check out pamperedchef.biz/sharonjacobson
100% our donations go to support our ability to provide low and no cost offerings to those seeking to grow and evolve spiritually.