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Home Cooking

Legumes "à la Grecque"


Home Cooking 21

Legumes "à la Grecque"

alkapal | Nov 12, 2010 09:05 AM

I sometimes make mushrooms à la Grecque for parties, but never understood (until today) that it was more of a technique than an indication of provenance (at least directly).

I came upon this nice-looking Turkish eggplant recipe, the introduction to which explained that "legumes à la Grecque, which are vegetables stewed with broth and oil -- originally [...] were Christian fast-day dishes given heft by oil in place of meat."

What vegetables do you prepare "à la Grecque"?

What about those prepared in that fashion, even if not called "à la Grecque"?

Can this Arabic green bean dish -- one of my faves -- be considered "à la Grecque" because of the generous oil used in the technique even though it involves no broth? In other words, does the recipe have to use broth in addition to oil?

This definition indicates that broth is not needed:
This one, too:

PS, If you want to go nuts, say (or type) "à la Grecque" too many times. ;-).

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