Kitchen Garden Journal

• 2-3 large leeks, cleaned
• 1 large bulb fennel
• 1 pound spinach or chard
• 2 cloves garlic
• 8 oz. feta cheese, crumbled
• 2 eggs
• Smattering of herbs like parsley, dill, and mint
• 2 Tbsp lemon juice
• Small pinch cayenne powder
• Salt & pepper
• 1 package frozen phyllo dough or puff pastry
• 1/2 cup Olive Oil

Thinly slice the leeks and fennel across the grain.  Heat 1/4 cup of the oil over medium heat in your most capacious frying pan or wok, or in a large saucepan. Add the sliced vegetables and sauté until thoroughly softened, about 20-30 minutes. Meanwhile, wash and chop the greens and blanch in boiling salted water for 2 minutes.  Drain, chill in cold water, wring out and reserve.  Chop the garlic very finely and add to the sautéing vegetables.  When they are ready, remove from heat and add the greens, crumbled feta, herbs, lemon juice, and eggs. Mix thoroughly and season with salt, pepper, and cayenne to taste. 

Defrost dough according to package directions.  If using phyllo, place one sheet at a time on a large cookie sheet, brushing with the remaining oil between the layers until half the package is used.  Pour on the filling and spread it out evenly.  Cover with remaining dough, brushing each layer with oil, and bake at 350° for 45 minutes to an hour, until the top is golden brown.  Allow to cool slightly before serving.  Serve at room temperature the following day for lunch.

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This recipe is adapted from Clifford A. Wright, an expert on Mediterranean cuisine.

• Fish Carcasses
• Olive oil
• 1 large onion, chopped
• 3 quarts water
• 1 cup white wine

Make a fish stock by sauteing the onion in the oil until translucent.  Add water, fish carcasses and white wine and bring to a boil.  Simmer for 2 hours.  Strain and reserve the stock.

• Fish fillets (preferably a mix of oily fish, such as moonkfish, tuna or mackerel, and white fish, like cod, haddock, pollock)
• 3 cloves garlic
• olive oil
• another onion, thinly sliced
• 1 large bulb fennel, thinly sliced
• 1 can whole peeled tomatoes
• Salt & pepper

While the stock bubbles away, marinate the fillets in some minced garlic and olive oil.  Saute the onions and fennel in olive oil until soft, about 5 minutes.  Add tomatoes, stock, salt & pepper, and bring to a ferocious boil.  Add fish fillets, cut into large pieces, one variety at a time, starting with the oily fish, which take longer to cook.  Let the stock come back to a boil before adding the net type of fish.  After all the fish is in, boil for another 10 minutes or so, until the fish is cooked but not falling apart.  Taste for seasoning and serve immediately, topped with toasted bread slices smeared with garlic sauce.

• 4 slices of baguette for each diner
• 2 cloves garlic
• 1/2 cup olive oil
• juice of 1 lemon
• 1 tsp salt
• 1 egg yolk

Toast the bread slices until crispy and set aside.  In the food processor or blender, add the garlic, oil and salt and whip together to form an emulsion.  Add lemon juice and egg yolk and continue to blend until it looks smooth.  Smear some of this sauce on a toast slice to garnish each bowl of stew.  Serve the remaining toasts and sauce at the table.

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