tag:blogger.com,1999:blog-47091350917617768012023-11-16T02:46:20.154-08:00The Big Fat Greek Food BlogThoughts, rants and recipesUnknownnoreply@blogger.comBlogger20125tag:blogger.com,1999:blog-4709135091761776801.post-23545842179858513582010-03-20T07:39:00.000-07:002010-03-20T07:39:00.147-07:00Phyllo and Sesame Pies<img src='Phyllo and Sesame Pies1.jp' align='left' style='margin-right: 5px;' /></p>Looking for something simple, sweet, light and crunchy? Then these sesame pies or crescents will definitely satisfy all those urges. Similar to baklavas and typical of Greek sweets they are doused with a simple syrup when they come out of the oven. Sweets made with phyllo pastry are some of my favourites in Greek cooking. To me they represent a time of celebration and family gatherings. You may even call it “sweet comfort eating”.</p>I made a few adjustments to the original recipe, especially the amount of sugar that was required for the sugar syrup. The rest is easy. Some store bought phyllo, ground sesame seeds, brown sugar and a few spices. And for all you good people fasting out there these are also Lent friendly. I also opted to brush the sheets with Greek olive oil instead of butter. Enjoy these for morning or afternoon tea with a lovely cup of Greek coffee. They are really delicious!</p><br /><br />View the <a href='http://feedproxy.google.com/~r/souvlakiforthesoul/eLqD/~3/EU7ybBPz_ck/phyllo-and-sesame-pies'>Original article</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4709135091761776801.post-40217735427982789542010-03-20T01:39:00.000-07:002010-03-20T01:39:00.133-07:00Lentil Soup-”Fakes”Souvlaki For The Soul</p>A Food and Travel Blog</p>HomeAbout MeArchivesPhotographyContact MeCOPYRIGHT & DISCLOSUREPersonalPlacesRecipesGreek FoodReviewsSubscribeLentil Soup-”Fakes”by Peter G on March 12, 2010</p>in Greek Food, Recipes</p><br /><br />View the <a href='http://feedproxy.google.com/~r/souvlakiforthesoul/eLqD/~3/mCGfOewG6KQ/lentil-soup-fakes'>Original article</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4709135091761776801.post-59025473556907081842010-03-19T19:39:00.000-07:002010-03-19T19:39:00.737-07:00Braised Okra<img src='Braised Okra2.jp' align='left' style='margin-right: 5px;' /></p>Today I’m adding another dish to my stable of Greek recipes. or “bamies” as we say in Greek (pronounced bum-yes) is a wonderful, tasty vegetarian dish. Truth be told, I was never a fan of okra. Especially, whilst growing up. I know it seems like I keep on repeating myself about particular foods, but I learnt to appreciate it more in my later years. I had tried it in an “authentic” gumbo in the United States-thought it wasn’t so bad and decided to give the Greek version another go.</p>This is a very simple dish to prepare requiring a few ingredients. It belongs to the “ladera” (pronounced la-the-ra) family of dishes which translates as dishes cooked in an olive oil based sauce (the Greek word for oil is “lathi”). These dishes are almost always vegetarian and usually include garlic and tomatoes. They are so tasty and the sauce that is created is perfect for mopping up with plenty of crusty bread. There is something really magical about using olive oil to braise vegetables in this manner. I also love green beans prepared this way and will be featuring that recipe in the coming winter months. is also Lent friendly and suitable for those who are fasting during the lead up to Easter.</p><br /><br />View the <a href='http://feedproxy.google.com/~r/souvlakiforthesoul/eLqD/~3/0dcUzzlOHdo/braised-okra'>Original article</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4709135091761776801.post-42785419588773413282010-03-19T01:39:00.000-07:002010-03-19T01:39:00.102-07:00Green Beans with Bacon and ShallotsHomeAboutRecipe IndexPantrythis cook’s toolsjump to navigationGreen Beans with Bacon and ShallotsFebruary 25, 2010Posted by elly in vegetables.<br /> trackback <p>I’m a firm believer that a lot of people who claim not to like vegetables just haven’t had them prepared in a good way. Well, not necessarily in a good way, since that’s all subjective, but in a way that the is pleasing to that person’s palate. Many people steam their vegetables, and that’s really great if you like them that way because it’s healthy and easy. But me? No way. I am not a steamed veggie kinda gal. I mean sure, steaming some spinach before tossing it with pasta is ok, but just to have a side of steamed peas or something? Nuh uh. I need some flavor, some texture, some…well, fat, usually. My favorite way to prepare vegetables is by roasting. This is just as easy as steaming and the results are amazing. Toss with a little olive oil, salt and pepper and roast anything from brussels sprouts to zucchini to green beans to asparagus.</p><p>But, every once in a while, I want something a little different and maybe a little more indulgent without being TOO over the top bad for you. These are green veggies, of course—just like I’m not one for steaming, I’m not really one for coating them in cheese sauce, either. As good as that may be. :-)</p><p>While I love roasting green beans, I also really enjoy them blanched and then tossed with a little oil or butter, usually some garlic, and occasionally some walnuts or pine nuts. Blanching gets green beans just tender enough while retaining that gorgeous bright green color. You’ll never get that color with frozen or canned green beans. Add a little bacon to blanched green beans and really, what could go wrong?</p><p><br /><br />View the <a href='http://ellysaysopa.com/2010/02/25/green-beans-with-bacon-and-shallots/'>Original article</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4709135091761776801.post-19042220948072893232010-03-18T19:39:00.000-07:002010-03-18T19:39:00.693-07:00Koukkia Kounnes (Fava Bean Stew)HomeAboutRecipe IndexPantrythis cook’s toolsjump to navigationKoukkia Kounnes (Fava Bean Stew)March 4, 2010Posted by elly in beans and legumes, greek, soups and stews, vegetarian.<br /> trackback <p>Let me just get the apology out of the way. I know that we eat with our eyes, and probably the last thing you would want to ever eat is something that looks like this – which, let’s face it – basically looks like a bowl of crap. I’m putting this right up there with split pea soup as far as unappetizing photos go. I debated blogging this at all, but I realized that it’s a tasty recipe, especially timely during Lent, and well…I’m running low on blog backlogs anyway. :)</p><p>Now, onto the food. For some reason, when I did all my cooking magazine recycling, I couldn’t bare to get rid of my Saveurs. So, they moved with us to our new condo. But now, it turns out we’re going to need every teeny tiny cubic inch of space we can get our hands on to store baby-related items, so the Saveurs came out of hiding and had to be picked over. One great thing about going through old magazines is that it’s almost like reading totally new ones. I vaguely remember seeing a special section on the cuisine of Cyprus when I first read the magazine a couple years ago, but I would have never actually recalled it on my own. Rediscovering it was great, and this stew in particular caught my eye.</p><p>This stew is really easy to make with very few ingredients, but it tastes great. Bean stews like this are very popular in Greek cuisine in general, but especially during Lent. The only change I would make to the recipe next time is boiling the fava beans for a few minutes and then peeling them. This was my first time working with dried favas, and I just thought the texture of the final product would have been better without the skins. You can buy them without the skins, apparently, but when I bought these (a looong time ago) I obviously did not take that into consideration. Perhaps because of the skin issue or because my favas were a little old, I did have to add more broth to this recipe and also cook it a bit longer than the original recipe called for. So, just keep that in mind, as this recipe does already cook for quite a bit of time already.</p><p>I wished we had some feta around because I think it would be great crumbled over the top (and probably would have made for a better photo, too). Depending on how strict your diet is during Lent, I would recommend trying some feta on top if you make this. That said, it’s perfectly delicious on its own with some crusty bread to sop up the sauce. This is really, really filling. I definitely think 6 is on the closer end to the serving size. We had this with a salad and a little bread and were stuffed. I had plenty leftover to freeze.</p><p><br /><br />View the <a href='http://ellysaysopa.com/2010/03/04/koukkia-kounnes-fava-bean-stew/'>Original article</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4709135091761776801.post-87534157016935018282010-03-18T13:39:00.000-07:002010-03-18T13:39:00.296-07:00Stuffed Pork Chops<img src='Stuffed Pork Chopsb.jp' align='left' style='margin-right: 5px;' /></p><p>I stuff meats all the darn time. Usually, though, there is cheese involved. And occasionally, another meat. This time, I decided to stuff pork chops with some…well…stuffing.</p><p>This may not look terribly fancy, but it’s not really meant to be. I know I have been using these words a lot lately, but this is downright homey and comforting. I guess I just must really be craving that kind of food lately!</p><p>This is a pretty traditional stuffing that I added pistachios to (I love pistachios, and think they pair well with the leeks and mushrooms. Oh, and I have a lot sitting in my cabinet.) The stuffing mixture is easy enough to put together, and since the pork chops are butterflied, they cook up rather quickly, making this an easy weeknight meal. I made a quick pan sauce/gravy at the end with a small amount of roux and some chicken stock. It was perfect to spoon over the chops and mashed potatoes.</p><p>Serves 2<br /><br /><br />View the <a href='http://ellysaysopa.com/2010/03/15/stuffed-pork-chops/'>Original article</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4709135091761776801.post-63845555189775456952010-03-18T07:39:00.000-07:002010-03-18T07:39:01.684-07:00Greek Feta Salad Recipes<img src='Greek Feta Salad Recipesr.jp' align='left' style='margin-right: 5px;' />Image via Wikipedia</p><p>Feta cheese is the iconic standard that goes into Greek salad. It seems wrong to chomp on fresh tomatoes and cucumbers seasoned with oil and vinegar without at least a little feta to add some salt and flavor to the mix. I love ordering Greek salads in restaurants. I also love making them at home.</p><p>The beauty to making a Greek salad is that the ingredients don’t need to be rigid. Sure, you can follow the recipe I am going to give you. But if I were you, I’d follow that recipe only once and each time you make it, do something different. A salad, afterall, is pretty much impossible to mess up.</p><p></p><p>If you’re reluctant to change things because you’re afraid it will break tradition consider this: Greek cooks are all about using the freshest, tastiest ingredients around. If tomatoes aren’t in season, there is nothing wrong with leaving them out and adding some lettuce and green peppers instead. It’s the feta, olives, oil, and vinegar that are really the things that make this salad Greek. Why not use your imagination to come up with of your own?</p><p>Also, you don’t need to use kalamata olives. There are other Greek olives out there. And believe it or not, feta isn’t the only Greek cheese. There are others. Why not experiment? You can make all kinds of substitutions and additions until you find the ingredient combination that you like the best.</p><p>Ingredients:</p><p>1 English Cucumber, chopped</p><p>3 tomatoes, chopped</p><p>1/2 cup chopped scallions</p><p>oil and vinegar, to taste</p><p>1/2 cup pitted kalamata olives.</p><p>1/2 cup crumbled feta</p><p>dried oregano as a garnish</p><p>Instructions:</p><p>Add the tomato, onion, and cucumber in a bowl. Add oil and vinegar. Toss to coat. Transfer to a serving dish. Add olives and feta and sprinkle oregano over the top. Serve immediately. Makes 4-6 servings depending on how big the portions are.</p><br /><br />View the <a href='http://www.greekcooking.org/greek-feta-salad-recipes/.html'>Original article</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4709135091761776801.post-29742580559259971842010-03-18T01:39:00.000-07:002010-03-18T01:39:00.526-07:00Ancient Greek Recipes - Wine Soaked Fruit with Honey <p>This fruit salad is light and refreshing. You can use any Greek wine you can find. However, I reccommend Mavrodaphne. It is a dessert wine and very sweet - this makes it better suited in this fruit salad. The fruits that were chosen were available in Ancient Greece - at least their ancestors were. The fruits that are available now may be slightly different than they were back then.</p><p>You can basically use any fruit you want. I just included these as guidelines. Also, the almonds add crunch and are a tradtional Ancient Greek food. You can, however, also use almonds. Try to find raw orange blossom honey if you can to try to get the flavor as close to the Greek honeys as you can.</p><p>Ingredients:</p><p>1 cup cubed honey dew melon</p><p>1 cup cubed cantalope</p><p>2 peaches, pitted and sliced</p><p>2 cups grapes, any variety (golden is best, however)</p><p>1 cup Greek wine</p><p>2 tablespoons honey</p><p>3 tablespoons chopped almonds or walnuts</p><p>Instructions:</p><p>Add chopped fruit to a large serving bowl. Pour wine and honey over fruit and toss to incorporate the flavors. Let sit for thirty minutes. Garnish with almonds or walnuts and serve. You can serve this in pretty dessert cups. Be sure that each serving gets a splash of the wine/honey dressing.</p><br /><br />View the <a href='http://www.greekcooking.org/ancient-greek-recipes-wine-soaked-fruit-with-honey/.html'>Original article</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4709135091761776801.post-42086527442907867852010-03-17T19:39:00.000-07:002010-03-17T19:39:00.715-07:00Greek Food is Part of the Mediterranean Diet <p>The Mediterranean Diet has been getting a lot of press as being one of the healthiest diets in the world. In fact, much of the initial studying took place on Crete. When people first learned that the Mediterranean Diet was so healthy, they based their iinformation on those initial studies.</p><p>Of course, now the diet has been studied even more and we understand things about the diet that we didn’t at first. Here are some of the things that make the diet so healthy:</p>Olive OilModerate consumption of wineFresh fruits and vegetablesLimited consumption of meatHigher consumption of fish and seafoodCheese and yogurt are eaten on a moderate basisPeople enjoy their meals with familyPhysical activity levels are fairly high<p>If you follow the basic guidelines of the Mediterranean diet you will be setting yourself up to have a healthy life. Just remember that eating to excess will get you into trouble so it isn’t just the foods that make it healthy. It’s the lifestyle. Be sure to lower your portion sizes and get enough exercise and you’ll be on your way to better health.</p><br /><br />View the <a href='http://www.greekcooking.org/greek-food-is-part-of-the-mediterranean-diet/.html'>Original article</a>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4709135091761776801.post-76625062244249145232010-03-17T13:39:00.000-07:002010-03-17T13:39:00.218-07:00Greek Butter Cookies Recipe (Kourabiedes) <p>Kourabiedes, or Greek Butter Cookies are my all time favorite Greek dessert cookies. They are known as the “celebration” cooking and are on the table whenever there is a special event such as a wedding or Christmas. I personally like to make them whenever I want! (But never, ever serve them at a funeral - my mom learned this one the hard way).</p><p></p><p>Here’s a recipe that’s fairly easy. My mom’s is a little more complex. I’ll share that one a little later but these are still delicious!</p><p></p><p>Ingredients:</p>4 Sticks Sweet, Unsalted Butter</p><br /><br />View the <a href='http://www.greekcooking.org/greek-butter-cookies-recipe-kourabiedes/.html'>Original article</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4709135091761776801.post-66263610212277997252010-03-17T08:10:00.000-07:002010-03-17T08:10:49.421-07:00Greek Lent Food - The Traditional Fare on 'Clean Monday'As I write this we are in the middle of carnival weekend. It’s big event here in Greece leading into Lent and is a time for a good deal of celebration. Following the main carnival weekend we have Kathari Deftera or ‘Clean Monday’ which is the official start of lent. On this day there are specific foods that it is traditional to eat and most Greeks head out to a local taverna and order a table load. In fact, for the devout, it will pretty much form their diet until Easter in 40 days time. Lets run through the staples of a Clean Monday menu and find out how to prepare some of these simple dishes.<br />
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All food served today will be accompanied by a special bread called Lagana. This was once unleavened but over the years the recipe has started to include a little yeast. It comes in the form of a large rectangle covered in sesame seeds and is most wonderful but very expensive to buy (bakers make a killing on Clean Monday!).<br />
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The types of foods eaten on clean Monday are generally vegetable or seafood based. Even the normally ubiquitous feta cheese is absent. Here is a list of what you would typically find on the menu:<br />
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Taramasalata (a dip made with cod’s roe), Skordalia (a dip made with garlic and potatoes), marinated octopus, calamari (squid), fava dip, bean salad, and lettuce salad.<br />
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There are other dishes, like whitebait, prawns and cuttlefish for example, that may show up here and there as well. But here we will concentrate on the staple dishes.<br />
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1.Taramasalata. You will need 100g red salted cod roe, 300g boiled potatoes, 1 cup of olive oil, 1 small onion finely grated and the juice of 2 lemons. Simply mash the fish roe, onion and the potato together and drizzle in the olive oil and lemon juice gradually. Don’t worry if you can’t find the fish roe where you live, you will no doubt find that there are commercially made versions of this salad available to buy.<br />
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2.Skordalia. You will need: a head of garlic, 200g boiled potatoes, half a cup of olive oil, a couple of teaspoons of vinegar and a pinch of salt. Mash the garlic first then add the potato and vinegar. Continue mashing to a purée whilst dribbling in the olive oil a bit at a time.<br />
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3.Fava Dip. For this you will need 500g fava beans (split red peas), 2 medium onions (1 quartered and 1 finely chopped), half a cup of olive oil, the juice of a lemon and salt & pepper. Wash & boil the fava beans, skimming off any scum that forms on the top. Add the quartered onion, salt & pepper and half of the oil. Continue to simmer until the fava had broken down to a porridge-like consistency. Put the mixture through a food mill of processor to form puree . Sir in the rest of the lemon juice and serve topped with the raw finely chopped onion.<br />
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4.Lettuce Salad. Quick & simple. Just finely shred a couple of lettuces and toss with an olive oil and lemon juice dressing (two-thirds oil, one third juice)<br />
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5.Bean Salad Another simple one. 500g of dried white beans, soaked and boiled or – better still – 2 cans of white beans drained, 1 medium onion finely chopped, oil & lemon dressing as described in the lettuce salad, a couple of tablespoons of finely chopped flat-leaf parsley and salt. Simply mix the ingredients together in a bowl and add the dressing.<br />
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6.Calamari. Cut the squid into rings (use the tentacles too) and dip into milk. Squeeze of excess milk and toss in flour. Shake off excess flour in a sieve and deep fry until golden. Throw on some salt and serve immediately while piping hot with wedges of lemon.<br />
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7.Marinated Octopus. Not as difficult as it may seem, this one. Firstly, a word about octopi. Don’t fret about trying to find a fresh one in February. 99.99999% of Greeks will use a frozen one. Octopus does not lose any quality through freezing. In fact, many would say that the freezing process helps to tenderise the flesh. Anyway, find a frozen one and, if you can, find one from Morocco as they are the best.<br />
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Here’s what you will need: A 1.5 kilo octopus (thawed), 3 cloves of garlic mashed or v. finely chopped, a teaspoon of dried oregano, a cup of olive oil and half a cup of red wine vinegar, a sprinkling of freshly ground black pepper.<br />
Wash the octopus inside and out (it will already be prepared if you buy a frozen one) and put into a large stockpot or saucepan. Many people say do not add water, but I put a just little in the bottom just to protect the pan in the early stages of cooking. You could put a little white wine in if you wish…not much, a couple glugs, that’s all. Then cook the octopus in its own juice over a low heat until it is tender to the point of a knife. Remove the octopus from the water and, when it has cooled, chop it into small pieces. Take all of the other ingredients and put into a jar, put the lid on (do remember this) and shake vigorously. Use this dressing to pour over the octopus. This will keep well for several days in the fridge and tastes much nicer the day after it has been made, once all of the flavours have got to know one another.<br />
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Other vegetable dishes would include a shredded white cabbage and carrot salad dressed with oil & lemon, vine leaved stuffed with a rice mixture and horta (boiled mixed wild greens)<br />
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For a dessert, Greeks would favour ‘Halva’ a sweet made with semolina and nuts which is available in many different varieties.<br />
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Until next time, Kalí Sarrakostí! (or have a good lent). <br />
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Check out The <a href="http://www.thepaleochorasite.com">Paleochora</a> Site!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4709135091761776801.post-38567527462242903492010-03-17T07:39:00.001-07:002010-03-17T07:39:46.906-07:00Eating Out in Greece<img src='Eating Out in Greecer.gi' align='left' style='margin-right: 5px;' /> Greeks also love to go out to eat, any occasion is a great excuse to gather with friends or family at a local Taverna and while away a few hours or an evening with food and company. As there are so many festivals, name days, religious holidays to celebrate, becomes a regular outing!</p><p>Until recently, at a taverna was a very cheap way to go out to eat and so it was affordable to all Greeks.</p><p></p>Where to Go and What to ExpectGreeks are not known for their quiet, demure, formal ways and eating is definitely no exception. Casual is the order of the day when , which suits the Greeks just fine. Spirits are high, talk is loud, lots of laughter and cheers will regularly burst fromtables, food and drink will seem to flow for hours. Everyone is friendly, cheering and even calling out to other diners. The atmospherecan be electric, the laughter and joy infectious. For a few hours, you can forget all the troubles of the day, relax and enjoy life!TavernaThese are the most popular places to eat out in Greece and where you will find excellent Greek traditional cuisine. They started off just a few meals being cooked in a home kitchen and has slowly evolved from there, being a place to eat, and to congregate, an extension of their own homes in a way. <p>When you go to a Taverna, you'll be taken to a table and immediately served with a basket brimming with thick chunks of bread.<br /><br />View the <a href='http://www.ultimate-guide-to-greek-food.com/eating-out-in-greece.html'>Original article</a>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4709135091761776801.post-12529152989550868072010-01-12T02:25:00.000-08:002010-01-12T02:32:03.203-08:00Here is a nice recipe for fish done in a Mediterranean way (kind of Greek -ish)<br /><br /><div style='text-align:left'> <object width='375' height='300' id='FiveminPlayer' classid='clsid:d27cdb6e-ae6d-11cf-96b8-444553540000'> <param name='allowfullscreen' value='true'/> <param name='allowScriptAccess' value='always'/> <param name='movie' value='http://embed.5min.com/140087168/'/> <param name='wmode' value='window' /> <embed name='FiveminPlayer' src='http://embed.5min.com/140087168/' type='application/x-shockwave-flash' width='480' height='401' allowfullscreen='true' allowScriptAccess='always' wmode='window'> </embed> </object> <br/><a href='http://www.5min.com/Video/Learn-how-to-Assemble-Bake-and-Plate-a-Greek-Style-Stewed-Fish-140087168' style='font-family: Verdana;font-size: 10px;' target='_blank'>Assemble, Bake and Plate a Greek Style Stewed Fish</a> </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4709135091761776801.post-31072977690708748772009-12-16T22:50:00.000-08:002009-12-16T22:55:07.509-08:00Good sausages don't exist in Greece...until now<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfeyqSXNxcq8hdWfvNNxrDaAwNoJgZzEmJVhi7g-TA4pEOLSNGT-Rw5bLVGNfJLmcgcgZwVn1SeegSqTScChRLTMPYqpJ7c9ei9R0y8NgeKgzVPPYqp5bRUrAit18g91rTmXzuMhzB8oKU/s1600-h/sausage+cover+-2+copy.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 293px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfeyqSXNxcq8hdWfvNNxrDaAwNoJgZzEmJVhi7g-TA4pEOLSNGT-Rw5bLVGNfJLmcgcgZwVn1SeegSqTScChRLTMPYqpJ7c9ei9R0y8NgeKgzVPPYqp5bRUrAit18g91rTmXzuMhzB8oKU/s320/sausage+cover+-2+copy.png" alt="" id="BLOGGER_PHOTO_ID_5416095066654685778" border="0" /></a><br /><br /><br />One big disappointment in greece is the awful sausages they make. Gristly, chewy, fatty. Horrible.<br /><br />Having missed sausages for so long I stated making my own so I could control the quality and what they tasted like.<br /><br />As I was always getting requests for them, I decided to write a step-by-step guide to making sausages at home.<br /><br />So here it is:<br /><br /><a href="http://www.sausages-sausages.com/">www.sausages-sausages.com</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4709135091761776801.post-80410772006290808932009-11-23T23:35:00.000-08:002009-11-23T23:39:43.974-08:00Oven Lemon Chicken With PotatoesHere's a really quick, easy recipe. Many Greek dishes take quite a bit of preparation so many people just don't bother. If you are living a busy life, the thought of getting in from work and creating a moussaka or something puts most off (and I am talking about Greek people too - the younger ones living away from the family home especially).<br /><br />So here's something that takes just a few minutes to sort out and the oven does the rest while you relax with a glass or three of retsina while watching 'The Strictly Pro Celebrity Get Me Out Of here I Am A Pop Idol Factor Final' on TV.<br /><br />This dish appears in many Paleochora tavernas and is a firm favourite with locals and tourists alike.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXw8oVxOdP2QXGcsREJi9cjNaIPah3GmqK0VjL92La1QRkf9swnpBgVXRaGxyXvp3ZB-uWfKLG3Aehb0V2ExEugyOXV14QtEfQ6HoZRgT5O9Z6qwyY6D6ua7_h31OjiiIf8EMk32C5_F1S/s1600/Roast+lemon+chicken.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 241px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXw8oVxOdP2QXGcsREJi9cjNaIPah3GmqK0VjL92La1QRkf9swnpBgVXRaGxyXvp3ZB-uWfKLG3Aehb0V2ExEugyOXV14QtEfQ6HoZRgT5O9Z6qwyY6D6ua7_h31OjiiIf8EMk32C5_F1S/s320/Roast+lemon+chicken.jpg" alt="" id="BLOGGER_PHOTO_ID_5407570816389103410" border="0" /></a><br />Quantities will obviously vary according to how many you are cooking for. So you will need;<br /><br />Some chicken pieces, breasts or leg joints preferably on the bone.<br /><br />Medium potatoes - allow one per person<br /><br />Olive oil<br /><br />Juice of a lemon or two<br /><br />Dried oregano<br /><br />Salt & pepper.<br /><br />After you have put the oven on at 180 centigrade, the first thing to do is peel and chop the potatoes. You can do them like in the photo or in wedges but don't make them too big and don't make them too small either. Look at the photo for a guide. Then plonk them in some cold, salted water and bring them to the boil. Then, when the have been boiling for 5 mins, drain them as they should be just par-cooked and not properly cooked through.<br /><br />While the potatoes were doing their thing on the hob, you will have been sorting out the chicken.<br /><br />Get a baking tray and drizzle with olive oil. Wash the chicken, pad dry with kitchen towel and place the chicken pieces in the tray with some space between them. Sprinkle with just a pinch of salt & pepper.<br /><br />Mix the lemon juice with olive oil - in a 1:3 proportion. So a third lemon juice to 2 thirds olive oil. Add a tablespoon of oregano and salt & pepper and mix thouroughly with a fork so it becomes opaque.<br /><br />Place the drained potatoes around the chicken and drizzle your oil & lemon mixture over all, chicken and potatoes. You can also throw in the squeezed lemon halves if you wish.<br /><br />Cover with foil and bake in the oven for an hour and a quarter (if you are using small pieces of chicken or chicken fillets then this time can be reduced to 50 minutes- 1 hour). Then, take off the foil and cook for a further 15 minutes until the chicken and potatoes have coloured nicely.<br /><br />There you are! Serve with a side salad or cook some green beans, Greek style, to go with it.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4709135091761776801.post-76441995814816755912009-10-23T13:43:00.000-07:002009-10-23T13:53:56.110-07:00Freshest food for freeThe best Greek food is reliant on really fresh ingredients. Nothing can be fresher than from out of your own garden. So why not grow some of your own?<br /><br />Most people can't be bothered as they relate it to hours and hours of back-breaking effort for little reward at the end of the day.<br /><br />Well, I just came across this superb step-by-step instruction book and video by <span style="font-weight: bold;" class="style34">Jonathan White, </span><span class="style36"><strong>Environmental Scientist and Horticulturalist,</strong></span> which promises to show 'garden newbies' how to save up to $5000 on their fresh food bill each year in return for just 8 hours of light work each year!<br /><br />Take a look at it for yourselves: <a href="http://4345fqrylz0disc9gkjq8ncy2m.hop.clickbank.net/" target="_top">Click Here!</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4709135091761776801.post-7013639456986301202009-10-17T03:11:00.000-07:002009-10-17T03:20:52.787-07:00In Praise of Wonderful Soutsoukakia!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgUK5fQIB_iByD0NyWsSUBN7Lt96x5-9dNN1jMi9bs2dwBxQ1V5nW0Lr69y7-oO_xnXi1_kXGC9bHeCJKTqM7YM7zW8n8Luopf5TjhqSoYOhDjK9jb7iU0C8T5uW1BSO8Ao4FVRBwr5UWD/s1600-h/Soutsoukakia.jpg.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgUK5fQIB_iByD0NyWsSUBN7Lt96x5-9dNN1jMi9bs2dwBxQ1V5nW0Lr69y7-oO_xnXi1_kXGC9bHeCJKTqM7YM7zW8n8Luopf5TjhqSoYOhDjK9jb7iU0C8T5uW1BSO8Ao4FVRBwr5UWD/s320/Soutsoukakia.jpg.JPG" alt="" id="BLOGGER_PHOTO_ID_5393510390612548274" border="0" /></a><br />I am a big fan of meatballs. They come in so many interesting varieties, from small Swedish ones to huge burgers in the USA. About my favourite, however, are soutsoukakia; the sausage-shaped meatballs found in Greece and, especially, here on Crete.<br /><br /><br />Now soutsoukakia recipes are a little like belly-buttons in as much as everyone has got one of their own. To my mind what makes them unique is the addition of mint & cumin but I was surprised recently while chatting with a chef from northern Greece to hear he would dream of putting mint in them. The point I'm making is that it has always been my belief that recipes should be guidelines rather than absolutes. If you don't like mint, put parsley in. Jazz the sauce up with a couple of chillis if you want, The food police will not come round and arrest you!<br /><br /><br />Here's my recipe. As usual, don't worry too much about the grams. If you want to test the seasoning, fry a small patty and taste it before making all of the meatballs up.<br /><br /><br />You will need:<br /><br />For the meatballs;<br /><br />1kg Lean minced pork<br /><br />A good tablespoon of salt (or more to your taste)<br /><br />Half a tablepoon of ground cumin<br /><br />A handful of chopped fresh mint<br /><br />Juice of a lemon<br /><br />Teaspoon or black pepper<br /><br />1 Very finely chopped onion<br /><br />2 or 3 Cloves of garlic, very finely chopped<br /><br />A couple of handfuls of fine white breadcrumbs (fresh or manufactured)<br /><br /><br />Ok The fun bit: Roll up your sleeves and get in there mixing it together completely. It's great to get your hands on your food (clean them first) to feel the textures and get the aromas as you squeeze all of the ingredients into each other. It's also important as you are checking the texture of the meatballs. Too 'wet' and they will dissolve in the pan, too 'dry' and they will crack and fall apart when baked. You are after a moist but sticky consistency. Adjust by adding either a drop more lemon juice or some more breadcrumbs.<br /><br />Before making up all the meatballs, make a small 'burger' and fry it up to check the seasoning is as you want it.<br /><br />Then start to roll into balls a tad larger than a golf ball. When you have done this roll the ball between your hands to create a shortened, fat sausage shape. When you have done this heat some olive oil in a non-stick frying pan or skillet. roll the meatballs in a little flour and knock off excess then add to the oil and brown them. When they are browned, put them into a baking tray.<br /><br /><br />Time to put the oven on at 170 degrees celcius.<br /><br />Now the sauce:<br /><br />1 Onion chopped<br /><br />Couple cloves of garlic, chopped<br /><br />A handful of chopped flatleaf parsley<br /><br />2 x 800g Tins chopped tomatoes<br /><br />Eh..that's it. Apart from a pinch of salt and a glug or two of olive oil.<br /><br />Slowly saute the onion & garlic in the oil until just translucent. Add the parsley, fry for a couple more minutes, then add the tomatoes. Simmer for about 15 minutes, adding a bit of water if its too dry.<br /><br />Pour the sauce over the meatballs, cover with foil and chuck it in the oven for an hour.<br /><br />Phew. Time for a glass of wine or a cold beer. This will make enough for quite a few portions. As its a bit of a clat, why not cook double and freeze some for future suppers?<br /><br />Serve them with rice or roast some potato wedges with oregano in some olive oil in the oven. Mmmm. Now I'm hungry!<br /><br />This recipe first appeared on <a href="http://www.thepaleochorasite.com">'The Paleochora Site'</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4709135091761776801.post-80760854135317917342009-10-11T20:52:00.000-07:002009-10-11T21:02:47.039-07:00A Delicious Lemon Chicken Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtv2nH43oEFiQLmz8jtVRUAWE8y0esA_mFqNS46uHrnOYFP98hx07wk3oaX2QSN_5NH9N8kIajGAANPmntHQzhv1JIvEFuOc6xNG278saQ6M88GDGZhzO6QJ2p7Xl588pU2JKQib_qyzzI/s1600-h/chicksoup.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtv2nH43oEFiQLmz8jtVRUAWE8y0esA_mFqNS46uHrnOYFP98hx07wk3oaX2QSN_5NH9N8kIajGAANPmntHQzhv1JIvEFuOc6xNG278saQ6M88GDGZhzO6QJ2p7Xl588pU2JKQib_qyzzI/s320/chicksoup.JPG" alt="" id="BLOGGER_PHOTO_ID_5391559017854318994" border="0" /></a><br /><br /><br /><br /><br />Author: Yianni Chalkias<br /><br />As a young boy living back home in Greece, I always remember those rainy winters. Our home did not have heat so we relied on dressing cozy inside the home and eating plenty of soups, one of the most popular being the Chicken Lemon Soup, also known as Avgolemono soup. Coincidentally my godmother, who lived across the street, had several lemon trees and a fence that we had to jump over regularly to pick them before it got really cold! As the whole world knows chicken soup is great and great for you if you are coming down with a cold. Chicken lemon soup does the same but it is twice as effective because of the vitamin C in the lemons. Many of my customers and friends wonder why it works so well but when I explain the vitamin C and the lemon effect, they see why it does the trick so well! We start off making this Columbus, OH Greek Food favorite by boiling the chicken. Leg quarters are great or a whole chicken is also good. Then we chop the vegetables, celery, carrots, yellow onions, and also cook them in some water. As the chicken is done, sift anything floating on the top and combine the chicken stock with the vegetable stock, bring to a boil and then add the orzo (small pieces of pasta) to this with some butter. When the orzo is very close to be done (aldente), turn off the heat under the soup. Debone the chicken in strips and add it in the soup. You can add some salt, lite pepper and fresh squeezed lemons all to your taste. If you wish you can add some fresh dill for more fresh flavor. Use parsley for garnish if desired. It seems like unlikely combination at first, chicken soup and lemon but once they try it, many people enjoy it frequently. In fact, it is one of the most-ordered dishes in our Columbus, OH, Greek food restaurant! This is a hearty soup and one everyone should try it. Grandma would be proud to serve it, so I am proud to serve it for Grandma! Dine in, Take out, or Drive-thru at King Gyros Greek Restaurant - 400 South Hamilton Road, Columbus, OH. Order online at KingGyros.com , or call them at (614)866-9008! King Gyros serves wonderful Greek food in Columbus, OH . The staff is friendly, the portions are huge, and the flavor of the food is unique and superb. What’s more, all the prices are very reasonable. They even have a drive-thru, so you can get your Greek food fix on the run at lunchtime. You can visit King Gyros Greek Restaurant of Columbus OH on the web at www.kinggyros.com. Follow them on Twitter at @kinggyrosgreek.<br /><br />Article Source: http://www.articlesbase.com/soups-articles/chicken-lemon-soup-a-columbus-oh-greek-food-favorite-1313739.html<br /><br />About the Author:<br />King Gyros owner Yianni Chalkias was born in Rodos Island, Greece. As the oldest of four brothers, he helped his father in the spice business since the age of eight. Yianni's family moved to Ohio from Greece in 1976. King Gyros Greek Restaurant was opened with the family in 1991 to give people in Whitehall and the east side a fast casual dining experience.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4709135091761776801.post-67780421143849300172009-09-29T12:47:00.000-07:002009-09-30T09:21:01.947-07:00The Greek Salad. Leave it alone!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir6CFnKjkeW8I3U9Pd8JvRusFylDTmptEyVk23ZVqXud6MXvMrjHvJA3WwhGO-bvisSDQZhEnw_fyCHkf-puT4hl-erNH7ez4Hf9jO63hQBfZ5gWCyl9exVMpl_UOovBKhU2iFA7JFT26d/s1600-h/chicken&greeksalad+023.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 241px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir6CFnKjkeW8I3U9Pd8JvRusFylDTmptEyVk23ZVqXud6MXvMrjHvJA3WwhGO-bvisSDQZhEnw_fyCHkf-puT4hl-erNH7ez4Hf9jO63hQBfZ5gWCyl9exVMpl_UOovBKhU2iFA7JFT26d/s320/chicken&greeksalad+023.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5387296245773844306" /></a><br />Do you know, if you 'Google around a bit' or engage in a bit of 'Binging' you quicky become aware of just how many Interpretations of the famous greek Salad there are out there.<br /><br />Its quite amazing. there are ingredients I have never heard of - one American recipe called for either mayo (God forbid!) or something with the horrendous name of 'Miracle Whip'. Then its goes on to plonk a potato salad in the middle of what no Greek would recognise as a Greek salad.<br /><br />In Greece the humble 'Horiatikisalata' - Peasant or village salad (what we all know as Greek Salad) is enshrined in law. Put too few olives or miss a few grams of feta and you could get a fine. No really. I think its the same if you put some other foreign ingredient too. Shifty taverna owners like sometimes to 'bulk' the salad out with cheap lettuce or white cabbage. Well, they are on a days outing to the magistrates court if they get discovered or complained about.<br /><br />There is a good reason for this, in my opinion. Although I rarely stick to a recipe when cooking and I am one to suggest that sometimes 'traditional' can be improved upon and, why not? All traditions have to start somewhere. But in the case of the Greek salad, I will defend it to the hilt.<br /><br />Why? Because its about as damn perfect a salad as you could hope for. Rarely for Greek cuisine, it has a dish which is up there with the greats; Nicoise and Caesar spring to mind. The uncommon way all the ingredients compliment each other is wonderful, right down to the juice left at the bottom of the bowl - a heady mix of tomato juices, bits of onion, little bits of feta, vinegar and, of course, Greek olive oil.<br /><br /><br /><br />For the record, here's what should make a Greek Salad. Nothing left out, nothing added in: Cucumbers, tomatoes, sliced onion, sliced green pepper, black olives, feta cheese, oregano, a dribble of vinegar and some healthy glugs of the best olive oil you can find (Cretan, naturally).<br /><br />Oh, and half a loaf of bread for the juices at the bottom!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4709135091761776801.post-39882776563103843622009-09-28T23:12:00.001-07:002009-09-28T23:32:12.154-07:00Boureki - A Speciality of The Chania Region<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ifxJ_RuLMLOm_wxHLMt8gdYcIf4RxDm7DUsHWK7OGrjI9fZuFK0kJzuL5rhvIW4dqrjU_WBtyI1aJNAXtNRMHLdHQrWwPFY80xrsfbxkfegBn24bRL0MLV5c0SIV90iNg727SgKxfpTS/s1600-h/boureki.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 300px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ifxJ_RuLMLOm_wxHLMt8gdYcIf4RxDm7DUsHWK7OGrjI9fZuFK0kJzuL5rhvIW4dqrjU_WBtyI1aJNAXtNRMHLdHQrWwPFY80xrsfbxkfegBn24bRL0MLV5c0SIV90iNg727SgKxfpTS/s320/boureki.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5386772984237767202" /></a><br />Chania Boureki, essentially a potato, courgette & cheese pie, is a wonderful vegetarian dish which, if a taverna has it on offer, I find it hard to resist. Sadly, again, too few tavernas in Paleochora seem to make it on a regular basis probably as it takes a bit of time & effort to do properly but the time and effort are amply rewarded.<br /><br />This is our recipe which doesn’t vary much from ‘traditional’ recipes I have seen latterly (as usual, I dissected the tastes with jenny and we made it up from there). I do confess to nicking the photo below (which I have given appropriate credits for) from a recipe book simply as I forgot to take my own photo the last time I made the dish. If anyone has a problem, I will remove the photo and add my own later.<br /><br />Anyway. To business.<br /><br />Before I get into the list of ingredients, you will need some pastry. I have added a traditional Greek simple pastry recipe here (without the shot of raki or red wine which many ask for) which you can use. The other options are 1) use your own pastry recipe 2) Ask your mum 3) Ask Google or 4) Save time and buy some ready-rolled frozen pastry for pies and tarts.<br /><br />I use a deep rectangular baking tray internal dimensions 30cm x 22cm which gives 6 good portions. NOTE: When I make these dishes, I never really measure anything properly so how many potatoes/courgettes do I use? Difficult question as I never counted, so please don’t be cross with me if you are a potato or a bit of pastry spare at the end You could always make some kalitsounia with the pastry or even freeze it.<br /><br />Pastry:<br /><br />1kg All purpose flour<br /><br />1 Tsp. Salt<br /><br />2 Tbsp. Olive Oil<br /><br />Water – add a bit at a time just enough so the dough doesn’t stick to you hands while kneading it.<br /><br />Mix the ingredients and knead together until it becomes elastic and leave for 1 -2 hours covered with a clean damp tea towel.<br /><br />The Pie filling.<br /><br />5 or so medium sizes potatoes.<br /><br />8 or so medium sized courgettes.<br /><br />A handful of fresh mint finely chopped<br /><br />500g of mizithra (soft Greek) cheese (250g Feta and 250g of Ricotta if you can’t get mizithra)<br /><br />250g. Finely grated parmesan cheese (or kefalotiri if you can find it)<br /><br />150ml Olive oil<br /><br />3 eggs,<br /><br />200ml Fresh milk<br /><br />Salt & pepper<br /><br />Sesame seeds<br /><br />1kg Dried beans for blind baking<br /><br />Baking paper<br /><br />So….First the pastry. Roll two pieces a bit larger than the baking tray and about 5mm or less thick. Put the first piece of pastry into the baking tray which you will have already lightly oiled. Pick the pastry with a fork and then place some baking paper on top and put the beans in, spreading them evenly around<br /><br />Place in the oven preheated to about 170 C for around 15 minutes. Take out, discard the paper & beans and put to one side.<br /><br />Slice the potato and courgettes into 5mm thick slices. Place in a pan of boiling, salted water and blanch for 5 or 6 mins. then drain. The potato wants to be almost but not quite fully cooked.<br /><br />Next place the potatoes, courgettes and mizithra cheese in layers on the pastry in the baking tray, adding a sprinkling of mint, parmesan, salt & pepper on each layer. When the pie is full, drizzle some olive oil over the layers then beat 2 of the eggs and add them to the milk and pour this mixture into the pie evenly too.<br /><br />Then add the second piece of pastry as a lid. Trim it, brush it with the last beaten egg and sprinkle with loads of sesame seeds. Its a good idea now to score the pastry lid into the desired amount of portions.<br /><br />Then put it back into the oven for 20 - 30 minutes or so or until the top is golden brown (keep checking it)<br /><br />Carnivore’s option: If you just can’t bring yourself to eat a veggie dish (even one a lovely as this one) try this: Whisk together the juice of a lemon, some olive oil, oregano, chopped mint and a pinch of salt. Bash out 4 chicken breast fillets with your fist and marinate them for 10 mins in that marinade. Heat a ridged grill pan and grill them until done. Cut them up into strips and add as an extra layer or two n the boureki. Mmmmm….Grilled Chicken Boureki!<br /><br />This recipe first appeared here: <a href="http://www.thepaleochorasite.com/recipes">The Paleochora Site</a><br /><br />Photo Credit: Boureki. Photo Copyright: Icons Editions, ChaniaUnknownnoreply@blogger.com1