Selections from "The Philosopher's Kitchen: Recipes from Ancient Greece and Rome for the Modern Cook" by Francine Segan
(Random House)

(as heard in the Greece Show 04-08-08-A)

Chickpea Dip With Grilled Pita (serves 8)

Sappho, referred to as the "tenth Muse," was often quoted in ancient literature. Unfortunately, only fragments of her poetry have survived. This dish is inspired by one such fragment and by the many delicious chickpea purees found on the island of Lesbos. Sappho's birthplace.

Alexis, the fourth-century B.C. playwright, joked, "How many traps to catch bread do unhappy mortals set?," referring to the many dipping appetizers served before a Greek feast. This puree makes a wonderful "trap" for warm pita or flatbreads and is also delicious served on a bed of salad greens.

1. Sauté the onion in 1/4 cup of the oil in a large saucepan over medium heat until golden, about 10 minutes. Add the chicpeas, oregano, bay leaf, pepper, salt, and stock. Bring to a boil. Lower the heat and simmer until the chickpeas are tender and the stock has been absorbed, about 1 hour. Allow to cool slightly. Discard the bay leaf.

2. Put the mixture in a food processor along with the garlic, lemon juice, and remaining 1/4 cup of oil. Pulse until combined but still coarse. Place on a plate.

3. Preheat the grill or broiler. Grill or broil the pita breads until warm, about 1 minute per side. Cut into triangles and arrange them around the dip.

4. Serve the chickpea dip topped with the lemon zest and fresh mint.

Herbed Olive Puree (serves 10)

Cato, the Roman orator and statesman, wrote a book about small farm management in which he detailed a recipe for chopped olives mixed with herbs and spices eaten at the start of a meal. This modern version is not only wonderful as a dip with pita bread but also delicious tossed with cooked spaghetti.

1. Puree the olives, onion, garlic, mint leaves, oil, fennel seeds, cumin, and coriander in a food processor until smooth. Place the puree in a serving bowl, cover with plastic wrap, and set aside at room temperature for at least 6 hours.

2. Before serving, stir well, top with the minced herbs, and place on a plate with the warm pita bread sections.

Candy Nut Chews (makes 2 pounds chews)

Referred to as "the cake doctor" by ancient writers, Chrysippus is the author of a first-century B.C. Greek cookbook, Bread-Making. His book included recipes for many varieties of breads and desserts, such as cheese bread, spiced wine cake, pine nut cake, and these wonderful nut chews Chysippus said originated on the Greek island of Crete.

1. Preheat the oven to 350° F. Place the nuts on a nonstick baking sheet and bake until lightly toasted, 8 to 10 minutes.

2. Bring the sutgar, honey, pepper and cardamom to a boil in a large, heavy saucepan over medium heat. Cook until the mixture reaches 220° F on a candy thermometer.

3. Mix in the nuts and continue cooking, stirring frequently, for another 10 minutes, or until the candy pulls away from the sides of the pan and reaches 280° F. Remove from the heat.

4. Line a large nonstick baking sheet with parchment.

5. Using 2 well-greased teaspoons, drop the nut mixture onto the parchment 1 teaspoonful at a time, being careful not to touch the mixture because it is very hot. Allow 2 inches between the candies because they will spread as they cool.

6. Sprinkle with the sesame seeds and allow the chews to dry, about 30 minutes.

7. The chews can be stored on parchment paper in an airtight container for up to 2 weeks.

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