Beautifully written! I spent a year in Athens in 1982-83 and was lucky enough to spend a few days in some places like the island described. The Greeks are the best hosts in the world!
As a foodie who from a Greek background, I was eager to try this recipe. I really enjoyed the article and the lovely writing, had just roasted a beautiful lamb for Easter, and I love Avoglemono soup, so I tried the recipe.
I'm really sorry to report that it was't that great. It ended up being our dog's supper (and he really has a versatile palette). I'm sorry, I just didn't get it, and I'm usually open to all kinds of interesting food innovations. But this just tasted acidic to me. The recipe lacked balance. I'm not sure why.
I'm really sorry to report that it was't that great. It ended up being our dog's supper (and he really has a versatile palette). I'm sorry, I just didn't get it, and I'm usually open to all kinds of interesting food innovations. But this just tasted acidic to me. The recipe lacked balance. I'm not sure why.
I loved this recipe/ode so much I read it twice. Reading your words made me feel as if I was coming back to life after the long winter. More please more!
Once again Gabrielle Hamilton proves what a fantastic writer she is. I probably won't butcher or roast lambs, much less make offal soup, but when reading this, I was there.
3
I totally agree and I now need to go and read her book.
Great article and great looking recipe. Can't wait to try it! Thank you.
2
Greek Easter is miserable for vegetarians, but avgolemono ( as well as herb pies, the "village" salad, roasted potatoes with oregano, and various Easter sweets) can do the trick until things get normal.
2
The best "patates" in the world, Eh Giorgious?
1
As the only Greek-American (apparently) in the Comments so far, may I add Kalo Pascha kai Eucharisti Poli, Gabrielle. What wonderful memories you brought back with this column. But did I miss a mention of the traditional red food-colored eggs?
To those of you lucky enough not to be made to eat lambs' brains as children, a very Happy Easter and Passover and Joyous Spring to you all!
Christos Anesti, Gabrielle!
To those of you lucky enough not to be made to eat lambs' brains as children, a very Happy Easter and Passover and Joyous Spring to you all!
Christos Anesti, Gabrielle!
10
Patrick,
With all due respect, get a grip on the concept of baby lambs.
Just finished our Easter dinner, Melissa Clark recipe for grilled leg of lamb marinated with olive oil, rosemary, thyme, zest and juice of an orange. It is sublime, highly recommend
With all due respect, get a grip on the concept of baby lambs.
Just finished our Easter dinner, Melissa Clark recipe for grilled leg of lamb marinated with olive oil, rosemary, thyme, zest and juice of an orange. It is sublime, highly recommend
2
Lovely writing. Best of luck with your restaurant, the one that thwarts your Easter perfection. I live in asparagus country. The cold spring leaves us mostly without for Easter this year. I doubt my family would eat boiled goat guts no matter someone else's authenticity. When the greens come in, by the grace of Mother Nature, we all revive.
3
Ugh, boiled. But some of them are palatable when sautéed in butter with garlic, Rosemary and/or oregano and a few onions. If you don't like the idea of eating kidneys, run when you hear the word "nephrakia." Kali Orexsi!
1
Ponderous article. Getting tired of foodies constantly waxing "poetic" and not getting to the point. Put the recipe link at the top...!
You're reading a food column. Perhaps if you're solely looking for recipes you should look at NYT Cooking, where this recipe (without the accompanying article) is listed.
Also, while your disdain for "foodies" is apparent, its worth nothing that the writer is a James Beard award winning author and chef/restauranteur. Personally I feel pretty lucky that I can not only try her recipes, but hear about her inspiration for the dish.
Gratitude. You should try it sometime.
Also, while your disdain for "foodies" is apparent, its worth nothing that the writer is a James Beard award winning author and chef/restauranteur. Personally I feel pretty lucky that I can not only try her recipes, but hear about her inspiration for the dish.
Gratitude. You should try it sometime.
20
I totally agree. Well said!
5
Rice is good. There are billions of Chinese and a billion Indians who are sustained by rice.
I really enjoyed the writing.
The Lambs you are destroying, cooking, and eating are baby sheep.
Think about it a while, would you please?
I really enjoyed the writing.
The Lambs you are destroying, cooking, and eating are baby sheep.
Think about it a while, would you please?
2
I really enjoyed this. Thank you.
3
Prune restaurant! Love!
1
Dear Gabrielle, Thank you for this !
I also lived in Greece, and even though it was on the mainland in the 1950's outside of Athens, the images you draw of the traditional celebrations are accurate. The processions, candles and solemn church services with incense and bells came back quickly with your ode to that experience. (As well as the 'koukaretsi' from lamb innards that we as children suruptitiously fed to the cats beneath the table !)
I will cook your avgolemono magiritsa and revisit those cherished memories.
I also lived in Greece, and even though it was on the mainland in the 1950's outside of Athens, the images you draw of the traditional celebrations are accurate. The processions, candles and solemn church services with incense and bells came back quickly with your ode to that experience. (As well as the 'koukaretsi' from lamb innards that we as children suruptitiously fed to the cats beneath the table !)
I will cook your avgolemono magiritsa and revisit those cherished memories.
2
I really am very much moved and inspired by your vivid and beautiful memories of your former life on a Greek island. I can only hope that one day I also will have the opportunity to experience something similarly beautiful and authentic in a foreign culture.
4
More than a recipe. A rich epiphany. Thank you.
8
Fun fact: "Epiphany" is a Greek word and also a Greek Orthodox (& Eastern Orthodox) holiday, Jan. 6th. Symbolizes the day the Three Magi reached the Christ child in the manger.
2
Such a pretty story.
Thank you.
Thank you.
8
A wonderful addition to the menu of the nation of eaters of hamburgers with ketchup.
3
Cliche. I havent eaten a burger in over a year.
2
What beautiful writing. Thank you.
17
Your writing Gabrielle, is, like your food, fresh, bold and nourishing....
10
Not only Hamilton is a great chef, she is also a great writer. I cannot wait to try the recipe and report back. But I am tempted to embellish the dish by adding mint, dill and fresh garlic (it is coming out now).
Thank you, Gabrielle!