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." http://zesterdaily.com/cooking/657-eg...
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? http://bedouina.typepad.com/doves_eye... In other words, does the recipe have to use broth in addition to oil?
PS, If you want to go nuts, say (or type) "à la Grecque" too many times. ;-).