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Briam: Slow Baked Vegetables
 There is a definitive theme to Greek cuisine. Lots of homegrown fruits and vegetables, beans, fish, an abundance of olive oil, dishes slowly baked in the oven (the antithesis of our [American] fast food culture), and, of course, wine. After several trips to Greece, I have adopted many of Greece's culinary traditions as my own. It really doesn't get much simpler than this. Taking the raw ingredients as mother nature intended, manipulating them minimally (some slicing and dicing), and then slow baking in the oven. The Greek table, Cretan in particular, is known for its use of fruit, vegetables (especially wild greens such as horta), pulses, whole grains, olive oil, and wine, much of which is grown locally, on the island. I know I've mentioned my love of all things locally produced/grown/raised quite a bit. Besides their incredible taste, along with environmental benefits, support of the local economy, building relationships with local farmers, and, hopefully, lower medical bills down the road, there is one additional reason... Consider the following Food for Thought: Almost 96% of the commercial vegetable crops registered in 1903 are now extinct. A handful of companies currently control about 1/3 of the global seed market; thus, there is far less diversity in what farmers grow today. In the United States, over half the corn and almost half the soy come from just 4 major providers. 90% of our food is now produced through only 15 plant and 8 animal species (scary). Once a seed disappears for good, there is no way to bring it back. The only way to preserve genetic diversity, is to grow/raise it, buy it from farmers who grow/raise it, and to eat/cook it. Life is too short not to enjoy good food! I also tend to get bored pretty easily, and am always searching for new flavors. Many old varietals of fruits and vegetables, and even livestock, are being reintroduced by small local farms; many of which you will never ever see in a typical American grocery store [45 days and counting to the first outdoor Farmer's Market of the 2011 season]. Ok, back to briam. This dish conjures up fond memories of lazy lunches in Crete, which often included a tentacle of grilled octopus.  1 1/2 pound potatoes (a variety of different potatoes is best) 2 large onions, sliced 3 large red bell peppers, sliced 5 cloves garlic, finely chopped 2 yellow squash, cut ~ 1/3 inch thick 2 zucchini, cut ~ 1/3 inch thick 8 whole canned tomatoes or 8 fresh small-medium tomatoes 2 tablespoons fresh dill, chopped 1 tablespoon fresh thyme, chopped 1 teaspoon dried oregano 1 tablespoon smoked hot paprika 1/4 extra virgin olive oil 1/4 cup water Season generously with sea salt and freshly ground black pepper 1 teaspoon red pepper flakes garnish with: Drizzle of peppery extra virgin olive oil Chopped dill Smoked hot paprika Pinch of coarse sea salt Feta cheese (optional) Note: feel free to change up the vegetables according to what's in season (eggplant would be a nice addition; I especially like the Japanese variety). Preheat oven to 350 degrees. Heat 2 tablespoons olive oil in a large skillet. When hot, add the onions, and saute until translucent, about 5 minutes. In a large bowl, combine the onions, vegetables, herbs, salt, pepper, paprika. Toss to combine. Transfer to a large baking pan. Add 1/4 cup olive oil and 1/4 cup water. Bake 1 1/2 to 2 hours, until the potatoes are tender. Garnish with a drizzle of olive oil, chopped dill, smoked hot paprika, pinch of course sea salt, and feta cheese.   Like to prepare this dish over the weekend, and let the flavors marry for a day or two. Then, I have a great meal already prepared, and ready to bring to work for lunch for several days.  A little bit of feta would be a nice addition. Or, although not traditional to Greek cuisine, I like to put a little garlicky aioli on top.   related searches : Briam
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