Greek roasted potatoes are addictively delicious. They are very similar to the potatoes from our roast chicken recipe, with the exception that they are prepared on their own and can be served as a vegetarian side dish. The garlic, lemon, olive oil, and white wine give these potatoes loads of flavor. We tend to prefer to prepare this recipe with yukon gold potatoes. They texture holds up best during baking. However, any large potato will do. Ingredients 8 potatoes 1 clove garlic Juice from half a lemon 1/4 cup white wine 1/4 cup extra virgin olive oil 1-2 cups…
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Continue ReadingThis Greek chicken and potatoes recipe yields a juicy and tender bird with crispy skin and heavenly potatoes. In fact, I sometimes make this dish just to enjoy the potatoes. So, what makes them so great? The olive oil, white wine, lemon juice, garlic, water, oregano, and drippings the potatoes are baked in. While I have come across other recipes that call for similar ingredients, the amount of water and olive oil used in this one is where it differs from others. The larger amount of liquid surrounding the chicken and potatoes during the baking process produces a flavorful and…
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Continue ReadingTomato braised sausage, known in Greece as “spetzofai”, is a family favorite in our home. The traditional recipe has a slight kick from the spicy sausage. My boys prefer a non-spicy version, which is easily achieved by swapping out the spicy sausage for sweet Italian sausage. It pairs well with pasta, rice, oven roasted potatoes, french fries or a few thick slices of bread, which is how we enjoyed it during a recent trip to the Greek island of Zakinthos.
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Continue ReadingLike most, our 2020 summer vacation plans were cancelled. We had a fun trip lined up to visit the town of Monemvasia and hopefully that adventure will be in the cards for 2021. In the meantime, I’ve been reminiscing about last summer’s Greece getaway to The Romanos Resort at Costa Navarino. Located in the region of Messinia, the resort has two golf courses, a beach, spa, several restaurants, and my personal favorite – private infinity pools. Intended as a ten year anniversary celebration, our two night getaway was less about exploring the surrounding region (which has lots to offer) and…
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Continue ReadingWhile the winter season in the United States is welcomed by trick-or-treating and family gatherings around roast turkey, my memories growing up in Switzerland are defined by delicious broiled cheese, where winter’s arrival is commemorated by raclette and fondue – think Heidi and her grandfather’s old chalet high in the snow covered Swiss Alps. Restaurants like The Melting Pot have popularized fondue, however raclette remains relatively unknown outside of France and Switzerland. Wanting to share this fun seasonal tradition, we began hosting raclette parties several years back, to rave reviews from our US friends. If like us, you love spending an evening laughing with…
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Continue ReadingThe true translation for this recipe is “fried pork” but “mustard pork” seems more appropriate given its flavor. There are a variety of ways to prepare this dish. Some include mustard, while others do not. This particular version is inspired by a meal we enjoyed at a small taverna, while exploring the southern Peloponnese. It pairs well with rice, potatoes, and vegetables and is relatively simple to prepare. When selecting a cut of meat, be sure to avoid one that is too lean. Boneless ribs work well. Also, choose your favorite mustard for this recipe. We love to use a…
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Continue ReadingWith fall comes the celebration of all things pumpkin and one of my favorites – pumpkin soup. While there is no shortage of Greek recipes for this wonderful vegetable, it is out of season during our summer visits, limiting my exposure. Instead, I draw inspiration from my childhood in Switzerland, where school children enjoyed two hour lunch breaks allowing for hearty home cooked meals. These lengthy interludes led to frequent lunch dates at friends’ homes, which provided exposure to a diverse range of cooking. On one such occasion, my friend’s French mother prepared pumpkin soup. What was particularly noteworthy about…
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Continue ReadingOf the many recipes I’ve learned from my mother-in-law, this braised pork is a definite top contender. Unlike pan seared pork chops, which can easily be overcooked, making them dry and chewy, this recipe is consistently melt-in-your mouth delicious. This is due both to the cooking technique and the cut of meat selected. Just as marbling adds flavor to a good beef steak, a cut of pork that contains some fat will improve flavor and texture. In the case of this recipe, avoid lean loin chops and opt instead for rack chops or collar steaks, which have a slightly higher…
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Continue ReadingThis baked fish recipe is light, nutritious, and full of flavor. As the vegetables bake, they “caramelize”, creating richness and depth that complements the fish. The flexibility of this recipe is also a plus. You can use a whole range of fish — cod, salmon, tilapia, sole, and it can be served as-is or paired with rice, in which case you may wish to omit the potatoes from the recipe. There is also flexibility with the vegetables – add some carrots, omit zucchini, tailor it to your liking. And a final bonus is that you only have one pan to…
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Continue ReadingGreek meatloaf is packed with flavor and perfect for family dinners. This particular recipe calls for green bell peppers and feta, however you can tailor the stuffing to your liking. Add tomato slices, swap out the feta for another salty cheese, or skip the peppers and feta altogether and use hard boiled eggs (particularly popular in Greece). Bake with potato wedges and you’ve got an easy one pan meal. Ingredients For the meatloaf 2 pounds ground beef 2 tablespoons fresh mint 1 cup bread crumbs 2 garlic cloves 1/4 cup extra virgin olive oil 2 teaspoons salt 2 cups water 1 bell pepper…