I wonder if people not directly associated with the food business are familiar with the name, especially outside the US. I'm not even sure ithe general public could specify the roles of Mondelez and JBS. While everyone knows Nestle and Coca-Cola, are they aware of their power? And the political pull of Kellogg and General Mills. I'd wish they were.
My green grocer will be glad to see me when I make this gem.
You bring me back again, now I remember learning about Cargill in University. My favorite class before toddling of the France was the Geography of Food. A course profoundly changed my outlook on the world. After France (re-entry to America was another shocker) I took a another class with that same Professor this time on Agribusiness, learned about trading grain futures and became disillusioned with the whole business of food. Although Jane Brody the NYTimes food writer visited that semester and her bright encouraging words helped offset the horror of the industrial food complex as you often do now.
I envy you those classes, particularly the first. It's dismaying just how little those of us who haven't been exposed to specialist knowledge know about how what we eat is controlled and managed. You'd suppose food would be an innocent issue. But it's as open to manipulation and power plays as the armaments industry.
I wouldn’t trust Cargill at all! It’s a huge company that is doing its best to ensure that we eat junk. The only good thing I can say about them is they sponsored Prairie Home Companion for several years—although that made me question the ethics of PHC. Your recipe for briam is different from mine—but I make it all through the summer and love it!
My recipe comes from a friend I met in a food group on-line. Her family is Greek, but emigrated from Anatolia to Canada. She moved to Greece—to Athens. I don’t know if this is a family recipe or one she found after she returned to Athens. It is a fantastic recipe and very adaptable. I almost always add fennel to my version.
Briami (Greek Oven-Roasted Vegetables)
A traditional Greek vegetarian dish. Delicious and easy. Great to do when you have a bumper crop of zucchini on hand. Olive oil adds a great flavour element to the dish, and also adds extra calories as Briami is considered a 'main dish' here in Greece. If you choose to serve it as a side, you can cut back some on the olive oil.
by evelyn/athens
4-5 servings
2½ hours 30 min prep
5 large zucchini, washed and scrubbed and cut crosswise into 1/4 inch thick slices
4 large potatoes, peeled and cut crosswise into 1/4 inch thick slices
3-4 garlic cloves, sliced thin
1 large onion, peeled, cut in half, each half cut into thirds, large wedges (Spanish or Bermuda)
2 large tomatoes, peeled and quartered
1/4 lb hard cheese, cut into large chunks (I use 'kefalograviera or 'myzithra' which you may not have, something like Parmesan would be excellent)
Your Greek vacation is the sunshine I needed! Hope you had a restorative retreat from the bleak house of current events. Did you forage anything delicious and delightful? The veggie dish is smiling at me. Must try. Tomato paste is a stalwart yet often unsung hero of flavour building!
What was wonderful about everything I ate was that it was locally sourced, very quickly and simply cooked (except for the fava purees and stews which benefited from long slow cooking) and by UK and US standards so cheap to eat.
Great photos and recipe to cheer us up after a depressing account!
We do all as consumers have a voice. We need to work out how best to use it.
Love briam, quite surprised you think most people won't have heard of Cargill, though!
I wonder if people not directly associated with the food business are familiar with the name, especially outside the US. I'm not even sure ithe general public could specify the roles of Mondelez and JBS. While everyone knows Nestle and Coca-Cola, are they aware of their power? And the political pull of Kellogg and General Mills. I'd wish they were.
This looks delicious.
Good for those garden veg past their best.
My green grocer will be glad to see me when I make this gem.
You bring me back again, now I remember learning about Cargill in University. My favorite class before toddling of the France was the Geography of Food. A course profoundly changed my outlook on the world. After France (re-entry to America was another shocker) I took a another class with that same Professor this time on Agribusiness, learned about trading grain futures and became disillusioned with the whole business of food. Although Jane Brody the NYTimes food writer visited that semester and her bright encouraging words helped offset the horror of the industrial food complex as you often do now.
I envy you those classes, particularly the first. It's dismaying just how little those of us who haven't been exposed to specialist knowledge know about how what we eat is controlled and managed. You'd suppose food would be an innocent issue. But it's as open to manipulation and power plays as the armaments industry.
I wouldn’t trust Cargill at all! It’s a huge company that is doing its best to ensure that we eat junk. The only good thing I can say about them is they sponsored Prairie Home Companion for several years—although that made me question the ethics of PHC. Your recipe for briam is different from mine—but I make it all through the summer and love it!
I'd love to know your Briam recipe. This one is from Amorgos. What's the origin of yours?
My recipe comes from a friend I met in a food group on-line. Her family is Greek, but emigrated from Anatolia to Canada. She moved to Greece—to Athens. I don’t know if this is a family recipe or one she found after she returned to Athens. It is a fantastic recipe and very adaptable. I almost always add fennel to my version.
Briami (Greek Oven-Roasted Vegetables)
A traditional Greek vegetarian dish. Delicious and easy. Great to do when you have a bumper crop of zucchini on hand. Olive oil adds a great flavour element to the dish, and also adds extra calories as Briami is considered a 'main dish' here in Greece. If you choose to serve it as a side, you can cut back some on the olive oil.
by evelyn/athens
4-5 servings
2½ hours 30 min prep
5 large zucchini, washed and scrubbed and cut crosswise into 1/4 inch thick slices
4 large potatoes, peeled and cut crosswise into 1/4 inch thick slices
3-4 garlic cloves, sliced thin
1 large onion, peeled, cut in half, each half cut into thirds, large wedges (Spanish or Bermuda)
2 large tomatoes, peeled and quartered
1/4 lb hard cheese, cut into large chunks (I use 'kefalograviera or 'myzithra' which you may not have, something like Parmesan would be excellent)
1/2 cup olive oil
1/4 cup water
1 tablespoon oregano
2 tablespoons fresh spearmint, minced (or 1 tsp dry)
2 tablespoons cut cilantro (optional)
salt and pepper
1. Preheat oven to 420 degrees F.
2. Put everything in a very large baking pan. Pour water, olive oil on top and add herbs. Season generously.
3. 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.
4. It looks like a lot but don't worry - it'll 'melt' down considerably during cooking.
5. Roast for a couple of hours, stirring everthing up a couple of times to allow veggies on bottom to come up and brown nicely too.
6. This is delicious with good crusty bread (lovely juices) and feta cheese on the side- like we eat it.
7. Will probably serve 6 hungry people, or maybe not. We go through it fast. It's even better the next day.
Passing a recipe is SUCH a generous thing to do! Thank you. It sounds delicious. And reduces the zucchini glut.
When it is roasting, it smells so good. You won’t be able to wait until it’s ready! Like many foods, it improves with age.
Excellent! Thank you for this great recipe!
I'm so glad it appeals!
It does indeed - just the Greek Menue shocks: the Goat dish for 1200 Euros..(?)
Your Greek vacation is the sunshine I needed! Hope you had a restorative retreat from the bleak house of current events. Did you forage anything delicious and delightful? The veggie dish is smiling at me. Must try. Tomato paste is a stalwart yet often unsung hero of flavour building!
What was wonderful about everything I ate was that it was locally sourced, very quickly and simply cooked (except for the fava purees and stews which benefited from long slow cooking) and by UK and US standards so cheap to eat.
Probably the tiny period between 12 and 00 didn't show. I don't suppose I ever paid more than 25 Euros for a several-dishes meal with wine.