colleenmomof2
Well-known member
Back-to-back batches w/in a week!
Make as Evelyn suggests except:
*add an eggplant (peeled, sliced 1/2" thick, salted, rest, rinsed and cubed)
*use only 1 small to medium potato, peeled and thinly sliced 1/8" thick and cut each slice in half or quarters (we like the potatoes cooked well)
*add 28 oz can Dei Fratelli Itailian Fresh Diced Tomatoes in place of the water, in addition to the fresh tomato chucks when we have them
*leave out the hard cheese
*cut way back on the oil - only 1 TBS whisked into the canned tomatoes along with the spices before adding to veggie mix
and these last 2 times
*I used thinly sliced fresh basil in place of oregano and lots of extra freshly sliced mint
(Hey, with all the changes, I guess I've really made the recipe mine - thanks Jacques Pepin and Michael!)
You'll need crostini and feta, too! Bought a couple of the pricey Costco baguettes for crostini, sliced ~1/3" thick diagonally for larger slices, sprayed very lightly on both sides with Costco Canola Oil Spray and baked at 375 degrees until dry crisp through - but not browned 'cause light oil. Rubbed a garlic clove across each slice, twice, on one side. Topped with lightly warmed Briami and feta sprinkle. TDF! Colleen
EVELYN'S BRIAMI from Angela in T&T (rewritten here to 1/2 batch)
5 good-sized zucchini, washed and scrubbed and cut crosswise into 1/4 inch slices
3-4 large-sized potatoes, peeled and cut crosswise into 1/4 inch slices
2-3 garlic cloves, sliced thin
1 very large onions (Spanish or Bermuda), peeled, cut in half, each half cut into thirds (large wedges)
1-2 large tomatoes, peeled and cut into quarters
1/6 lb of hard cheese (I use 'kefalograviera or 'myzithra' which you may not have - something like Parmesan would be excellent - use a cheese you like)
3 oz olive oil
1/4 cup water
1 tablespoon oregano
1-2 tablespoons cut mint
1-2 tablespoons cut cilantro (optional)
salt and pepper
Put all veggies in a very large baking pan. Pour water, olive oil on top and add herbs. Season generously. Put your clean hands in the pan and give all the veggies a toss so herbs, and oil and salt and pepper go on everything. Roast in 420F oven for a couple of hours, stirring everthing up a couple of times to allow veggies on bottom to come up and brown nicely too. This is delicious with good crusty bread (lovely juices) and feta cheese on the side - like we eat it. I think you will like this. Please let me know. Will probably serve 6 hungry people, or maybe not. We go through it fast.
AngAK's notes: I use much less oil and often add a cubed eggplant and any other vegetables I have on hand that roast well.
http://eat.at/swap/forum20/29_Evelyns_Briami
Make as Evelyn suggests except:
*add an eggplant (peeled, sliced 1/2" thick, salted, rest, rinsed and cubed)
*use only 1 small to medium potato, peeled and thinly sliced 1/8" thick and cut each slice in half or quarters (we like the potatoes cooked well)
*add 28 oz can Dei Fratelli Itailian Fresh Diced Tomatoes in place of the water, in addition to the fresh tomato chucks when we have them
*leave out the hard cheese
*cut way back on the oil - only 1 TBS whisked into the canned tomatoes along with the spices before adding to veggie mix
and these last 2 times
*I used thinly sliced fresh basil in place of oregano and lots of extra freshly sliced mint
(Hey, with all the changes, I guess I've really made the recipe mine - thanks Jacques Pepin and Michael!)
You'll need crostini and feta, too! Bought a couple of the pricey Costco baguettes for crostini, sliced ~1/3" thick diagonally for larger slices, sprayed very lightly on both sides with Costco Canola Oil Spray and baked at 375 degrees until dry crisp through - but not browned 'cause light oil. Rubbed a garlic clove across each slice, twice, on one side. Topped with lightly warmed Briami and feta sprinkle. TDF! Colleen
EVELYN'S BRIAMI from Angela in T&T (rewritten here to 1/2 batch)
5 good-sized zucchini, washed and scrubbed and cut crosswise into 1/4 inch slices
3-4 large-sized potatoes, peeled and cut crosswise into 1/4 inch slices
2-3 garlic cloves, sliced thin
1 very large onions (Spanish or Bermuda), peeled, cut in half, each half cut into thirds (large wedges)
1-2 large tomatoes, peeled and cut into quarters
1/6 lb of hard cheese (I use 'kefalograviera or 'myzithra' which you may not have - something like Parmesan would be excellent - use a cheese you like)
3 oz olive oil
1/4 cup water
1 tablespoon oregano
1-2 tablespoons cut mint
1-2 tablespoons cut cilantro (optional)
salt and pepper
Put all veggies in a very large baking pan. Pour water, olive oil on top and add herbs. Season generously. Put your clean hands in the pan and give all the veggies a toss so herbs, and oil and salt and pepper go on everything. Roast in 420F oven for a couple of hours, stirring everthing up a couple of times to allow veggies on bottom to come up and brown nicely too. This is delicious with good crusty bread (lovely juices) and feta cheese on the side - like we eat it. I think you will like this. Please let me know. Will probably serve 6 hungry people, or maybe not. We go through it fast.
AngAK's notes: I use much less oil and often add a cubed eggplant and any other vegetables I have on hand that roast well.
http://eat.at/swap/forum20/29_Evelyns_Briami