If the raisins seem bizarre to you, leave them out; if you have no taste for coriander, leave it out; the dish will lose its Oriental distinction but will not, otherwise, be the worse for the omissions. If the presence of crunchy, hot peppercorns is distressing, leave them out . . .
At the height of summer, replace the preserved tomatoes by fresh, firm, ripe tomatoes, peeled, seeded, and coarsely cut up or chopped; replace the fennel by quartered celery hearts and the parsley by fresh basil leaves and flowers.
Slices of sweet pepper may be added, as may any of those vegetables normally prepared à la Grecque—small zucchini, quartered lengthwise and cut into 2-inch lengths; cauliflower flowerets; asparagus tips; chard ribs . . .
Cook the chopped onion with
Remove the vegetables with a large wire skimming spoon to a non-metallic serving utensil, add the peppercorns to the cooking juices, and reduce at a high heat for 5 or 10 minutes, stirring all the while. About
Copyright © 1974 by Richard Olney. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.