The day before Thanksgiving our trusty toaster oven gave up the ghost after 50 months of nearly daily use. We really test the limits of our table-top ovens — roasts, casseroles, tians, cakes, brownies, and yes, even, toast are produced each day in its energy-efficient cave. I had intended to roast the 9lb. organic turkey breast we secured for turkey day in the toaster, instead T was called upon to work his Grillmeister skills on the bird that day. We also had to do our Friday night turkey tetrazzini on the grill, and that worked pretty well.
We were all set to prepare Monday’s new recipe on the grill as well when lo and behold, the FedEx man came with my new DeLonghi convection oven with rotisserie. Yay! This is the third DeLonghi toaster oven we’ve had, the first with either convection function or a rotisserie. I thought about baking this dish on the grill anyway to go into more detail about using a grill as an alternative oven, but let’s be serious, I wanted to play with my new oven! : P
So the inaugural meal from the new toaster oven was from Laurie at Mediterranean Cooking in Alaska — Laurie writes about Greek cooking from her home in Alaska. She speaks with the perspective of a native Greek chef (she has a second home in the islands there), and she’s adapted traditional Greek recipes to the North American kitchen. Her posts include history, anecdotes, and cultural insight (distilled from 400 Greek cookbooks in her collection!) into the many dishes she prepares and shares. I love those sort of details, don’t you? The first of the many recipes I’ve earmarked to try is called Plasto, but Laurie notes it has many other names as well. Basically it’s a braise of mixed greens and cheeses enveloped in a cornbread crust. Doesn’t sound like a typical Greek dish you’d find in a restaurant, does it? We love greens, we love cheese, I love corn — this recipe had our names written all over it. Here is Laurie’s recipe.
The beauty of this dish is that it seems so adaptable. Change the greens, change the cheese and you’ll have a different experience. We used Chinese broccoli, watercress and garlic chives for the greens, and a mild sheep’s milk cheese (Ossau-Irarty) this time. It was a delicious combination of savory (greens) and sweet (cornbread). If you like collard greens and pot likker with cornbread, it’s kind of like that, but in a casserole. And Laurie notes that this dish is equally good cold, and it is — you can eat it like a sandwich. Brilliant!