How could leftovers be so good?

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Monday I made Evelyn from Athens's Briami. A full pan of it and it was wonderful. Wednesday I made roasted chicken with lemon and olives and it was wonderful.

Yesterday I looked in the fridge at leftovers and had an idea. I made a small pan of green beans, garlic, onions, peppers, tomatoes, a few hunks of hard cheese and mushrooms, drizzled with oil then put fresh mint and cilantro in and roasted all that for about half an hour. I mixed it into the leftover Briami and just for kicks added a can of garbanzo beans. In a roasting pan I put the leftover chicken with olives and lemon then poured the sort-of-Briami over the top. Popped it all into the oven to heat it all up for about 20 minutes and served it. It was really good.

And just a message to those who have never made Eveyln's Briami.....you outta. It is out of this world. If I could figure out how to upload a photo of it I would. Here is the recipe:

Date: Sun, 22 Jul 2001 19:11:22 GMT

From: Evelyn/Athens (@213.5.2.13 ())

REC: BRIAMI (oven-roasted zucchini and potatoes)
 
Why can't I cut this recipe down and still have it turn out perfect? I've made Evelyn's full

recipe countless times and it is perfection. Guests who didn't even LIKE vegetables took second helpings of it.

However, I'm alone now and this recipe just does not reduce well for me. I've tried it twice and both times it was lacking...something. The potatoes didn't develop that simultaneously creamy middle yet crisp edges. The zucchini turned to mush and the tomato (as in singular) simply disappeared.

I wonder if the density of all those roasting vegetables works a certain alchemy that is unattainable when it's only 2 zucchini and 3 potatoes?

 
let me know if you figure it out. I'm in the same boat. I have never made it because I was worried

that my guests wouldn't like it. I wanted to make a smaller portion for myself. Maybe use a smaller pan? I don't know

 
That sounds amazing, Cathy. I'd eat that, for certain! Evelyn's Briami made its way....

....to our fellowship meeting on a cold night last January. I put some crusty bread out with it and the good folks we were with devoured it with joy! So many compliments and requests for the recipe.

It's even better the next day, and the juices are heavenly when sopped up with crusty bread.

It's a favorite around here.

Michael

 
I read comments from Evelyn regarding the veg, Marilyn

She said the Zukes she uses are small while American Zukes tend to be large. So maybe too much juice for the final product. I would try 2 Zukes and 3 large red potatoes and also I would use two types of hard cheese- I could only find Greek cheese grated (myzithra) so I used both it and also a wedge of Asiago that I cubed and tossed in.The grated cheese gave more substance to the dish. The red potatoes might crisp better on the outside and I also would use Roma tomatoes and either use 2 large or 4 small. Bet it will work better for you.

 
Speaking of Evelyn, have you tried her Youvarlakia Avgolemono?

Besides Briami, so many of Evelyn's recipes are out of this world- this is another one. I make this frequently:

YOUVARLAKIA AVGOLEMONO
(Meatballs in Egg-Lemon Soup)

1 /2 lb each Ground beef and Ground pork
1 Onion, minced
1 Garlic clove, minced fine
6 tb Raw long-grain white rice
Chopped fresh parsley
2 tb Chopped fresh dill or mint
1 ts Dried oregano or thyme
Salt & freshly ground pepper
3 Eggs
5 c good chicken stock
4 oz Unsalted butter
1 Onion, chopped
2-3 Carrots, sliced
1 lg Potato, cubed
1 Lemon (or more), juice only

In a large bowl, combine the meat, minced onion, garlic, raw rice, 3 tablespoons chopped parsley, the dill or mint, oregano, salt and pepper, and 1 egg, slightly beaten. Knead for a few minutes, then shape into walnut-sized meatballs and set aside.
In a soup pot, bring the water or stock to boil with the butter, chopped onion, carrot and potato and salt and pepper to taste. Lower the heat and add the meatballs. Simmer, covered, for 30 minutes. If you like your soup thick, add 2 tbs of cornstarch to a little bit of cold water, mix and add to the soup. Simmer until thick. Remove from the heat.
To prepare avgolemono, beat the remaining 2 eggs for 2 minutes. Gradually add the lemon juice. Then add 1 cup of the hot broth by droplets, beating steadily, until nearly all
has been added. Add the egg mix to the soup and heat,
being careful not to let it boil. Serve hot, garnished with parsley. Serve Feta with the soup if you like.

 
Here is her Briami recipe which I have made many times, The veggies are cut down

and may for you better. It works well for the two of us and we can eat off of it for two dinners and some left for a lunch or two.
Maybe you could share with a neighbor, or put your dinners together one night!
What I do not understand is her nutritional values say one serving is 624 calories. I never use 1/2 cup of olive oil. Maybe less that 1/4 cup and mix very well. If I have to, I add a little chicken stock, to keep it from drying out too much while cooking, but let it completely dry off to brown.

https://www.geniuskitchen.com/recipe/briami-greek-oven-roasted-vegetables-59083

 
Size of pan? I don't really follow the recipe exactly--just the "idea" and it is

wonderful. As I said in another post I add eggplant and peppers also. The amount of oil is important to keep the cheese from becoming glue to the bottom of the pan.

 
Cathy, I will make these changes next time! Thank-you!

We generally have a half batch or less and find that Marilyn's right about a less-than-perfect-Briami outcome. I do embellish the recipe and never considered making tweeks to the original. Colleen

 
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