Ok. Telling you something you already know: Evelyn's Briami ROCKS!

[michael-in-phoenix]

My lovely wife is *inhaling* her third serving as I write. Made it exactly as written, and served with crusty italian bread.

Whoa.

Michael

 

[nan]

yep, was going to reply above, and if she doesn't eat it all, it's good tomorrow! enjoy!

 

[michael-in-phoenix]

I'll be making another batch later this week. Can't wait to make it for the relatives...

...in San Diego. I'll have to make a double batch, as I can see one batch just isn't enough for more than two or three people.

Oh, and I left the house for a couple of hours after dinner, and when I came back it still smelled heavenly.

My standard comment when I enter the house is, "Oh my! It smells like somebody cooks in this house!" My kids just roll their eyes. They think everybody has a home cook. Wait 'til they go off to college. They'll be able to cook for themselves, but I bet they'll have some requests when they come home for vacation!

Michael

 

[angak]

I love the leftovers wrapped in pita bread or even a tortilla.

 

[cynupstateny]

I think I like it even better that way, Ang. The flavors mello even more.

 

[cynupstateny]

It's 4 am- forgive me for forgetting the "w"!

 

[evan]

We love it too. I make it twice a month and we never get tired of it.

 

[dawnnys]

I did a search here, using "briami" in the title and also all text, and couldn't

find it. I'm sure it's in T&T but I don't know what category to look in. I found lots of discussions about it, but no recipe. Could someone please post a link to it? It sounds wonderful and I think I've been missing out!

Thanks

 

[cynupstateny]

Here you go, Dawn..

Date: Sun, 22 Jul 2001 19:11:22 GMT
From: Evelyn/Athens (@213.5.2.13 ())

REC: BRIAMI (oven-roasted zucchini and potatoes)

 

[marianne]

Here's a link to the recipe with a small batch version at the end of the post. That's the one I

made for two of us. The big recipe looks kind of overwhelming to me.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=100454

 

[marianne]

So glad you like it, Michael. Did you make the big batch or the smaller one?

 

[curious1]

Didn't Evelyn say she re-wrote it because zukes are bigger here than there? Above recipe is

same as the one in her collection on Recipezaar.

http://www.recipezaar.com/Briami-Greek-Oven-Roasted-Vegetables-59083

 

[michael-in-phoenix]

I made the big batch. There's about one cup left this morning.

And my boys wouldn't even try it.

Go figure.

Michael

 

[dawnnys]

Thanks Cyn and Marianne - now I feel stupid, everyone found it but me ;o)

I wonder what the "original" vegetable was, instead of zucchini. I do see that she first posted her recipe at Gail's, but I don't go into that deep dark place anymore!

 

[dawnnys]

...and Curious!

 

[angak]

I think she revised the oil amount too---using a lesser amount.

 

[angak]

that 1 cup makes an awesome omelette!

 

[marilynfl]

One warning: sate your craving while zucchini are cheap. I got it bad and ended up paying $15 just

for the zucs one time. It was mid-something here and zucchini's were going for some obscene price, like $3.99 a pound. I wanted 10 large zucs and I paid for it.

 

[michael-in-phoenix]

I'm gonna hit my favorite farmer's market today, just for that reason!