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Annie "Smalls"'s Testing Notes:
Expand Collapsechecker's Notes:
Expand1 pound cherry tomatoes, halved Ask a question about this ingredient
2 small shallots, sliced and rings separated Ask a question about this ingredient
1 handful fresh dill, roughly chopped Ask a question about this ingredient
2 tablespoons ouzo Ask a question about this ingredient
2 tablespoons cream Ask a question about this ingredient
salt and pepper Ask a question about this ingredient
chopped fresh dill for garnish Ask a question about this ingredient
Heat some olive oil in a large skilled over low heat. Add the halved cherry tomatoes with a pinch of salt and let soften, stirring often.
Ask a question about this stepOnce the tomatoes are beginning to feel soft add the shallot slices and continue cooking and stirring until everything is soft, but not mushy.
Ask a question about this stepTurn the heat up slightly and add the ouzo, allowing the alcohol to cook off.
Ask a question about this stepAdd the fresh dill and some cracked pepper and stir everything to coat.
Ask a question about this stepYou may need less (or more, I suppose) of the cream, depending on how much liquid you have in the pan, so add it slowly, off the heat, stirring to blend.
Ask a question about this stepGarnish with some fresh chopped dill and serve immediately.
Ask a question about this stepSounds delicious! Believe it or not, I still haven't eaten at Cava - have bought their crazy feta and eaten at the fast food grill in Bethesda - but not at one of the restaurants. Now I can just roast up some shrimp and make this and stay home!
I've only been a few times. And I'm always happier to stay home and cook it too!
There is a recipe in a cookbook of Greek mezes that I love very similar. It is a classic Greek meze. Sometimes I use raki instead of ouzo.
The tomato/anise combo is really great. I might have to try it with raki!
Yes! Tomatoes and licorice liquor plus dill is a perfect combination.
Fabulous checker, I have to make this. The ouzo is a wonderful addition. Love it!
Thank you very much! In November I will marry into a large Greek family, so ouzo is becoming a major part of my life these days.
Congratulations! when I lived in Italy one of my favorite drinks was a shot glass of ouzo or sambuca with a coffee bean that was lit on fire. Opa!!!
The coffee bean is heated and imparts a slight coffee flavor to the ouzo. Blow out the fire and enjoy. My grandfather and Father always had anisette in their espresso I guess thats the idea.
I just realized that I forgot to say - serve this with bread, for mopping! But then I suppose that goes without saying around here, doesn't it? (Grinning.)
Oh yeah!
Somehow I doubt that we will get the amazing, svelte figure that your beautiful daughter has from eating this but it will still taste good, right? ;)
I suspect she could eat the serves 6 all by her lovely self, but for those of us who are normal, you have hit a serious nail on the head. Ouzo and tomatoes are a brilliant combination.
Chef Michael Kiss is the Cooking Coach at Whole Foods Market in Rockville, Md.
This sounds amazing, checker!