Greek shrimp saganaki is prepared using the popular pepper and onion tomato sauce. The recipe is straightforward and the saganaki can be eaten with rice, pasta, or on its own with some bread to sop up the sauce. That’s right, when your food includes sauce this good, I say, sop it up! While I describe this recipe using shrimp, it can also be prepared with the seafood of your choice. My mother-in-law makes a wonderful shrimp saganaki with coquina clams, which she picks fresh from the Ionian Sea. Ingredients 1 pound raw peeled shrimp 1 pound bell peppers 1 large…
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Continue ReadingCretan dakos is traditionally prepared using barley rusks, which you can buy from specialty Greek shops or online. We use our homemade bread recipe, which is hearty, and when toasted holds up to the moisture of the grated tomato. Summertime is a wonderful time to prepare this dish, when tomatoes are in season and full of flavor. Also, If you’re looking for some extra brininess for your Cretan dakos, you can top them with a few capers or chopped kalamata olives. Ingredients 4 barley rusks or thick slices of toasted homemade bread 3 large tomatoes 3 ounces feta Salt to taste 1/4 teaspoon…
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Continue ReadingMmm… french fries, who doesn’t love french fries! Top them with feta and oregano and you’ve got addictively delicious Greek fries! If my kids could eat Greek meatballs and fries every day of the week, they would. And my mother-in-law gladly enables this excess during our summer visits. If you prefer to bake your Greek fries rather than fry them, that works just as well. What really matters with this recipe is the toppings. The illustrated process steps below will show you how to fry them, if baking, simply skip to the topping section. Ingredients About 4 cups oil for…
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Continue ReadingThese zucchini feta fritters are a great appetizer or finger food on a hot summer day. The saltiness of the feta and the freshness of the mint, combine with the zucchini to make a delicious and refreshing treat. Since discovering this recipe, it has become a summer staple in our home. These bite size zucchini feta fritters are particularly handy given that they can be eaten hot or cold. Ingredients 4 cups shredded zucchini (~ 3 size medium zucchinis) 3 tablespoons fresh chopped mint 1 egg 8 ounces feta cheese Half a medium red onion 1/2-3/4 cup all-purpose flour Extra virgin olive oil…
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Continue ReadingThese fried meatballs known as “keftedes” in Greece are particularly popular with children. They have a crunchy exterior with a moist and “fluffy” interior and can be served as is or added to tomato sauce to create a version of spaghetti and meatballs. Consider making a big batch and freezing the leftovers. Place the extra meatballs on a baking tray and place them in the freezer overnight. This will prevent them from sticking together. Once frozen, store them in a zip lock bag back in the freezer. Ingredients 1 pound ground beef 1 tablespoon fresh chopped mint or 1 teaspoon of…