Tomato 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 ReadingA traditional youvetsi consists of roast lamb with orzo in a rich tomato broth. It is delicious and holds a place of honor on Greek menus. A few years back, my mother-in-law introduced me to a spin on the traditional dish by substituting the tomato broth with cherry tomatoes. The result is a slow roasted lamb paired with dripping flavored orzo balanced by pops of sweetness and acidity from the roasted cherry tomatoes. If a dish ever captured my heart, it is this one. I love to use a Frenched rack for this dish but shanks or a shoulder roast work…
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Continue ReadingIf there was ever a dish that conveyed how melt-in-your mouth delicious eggplant can be, it is this tomato baked eggplant recipe, known in Greece as “imam bayildi”. The sauce is prepared one of two ways – with homemade tomato sauce, which yields a deeper flavor, or diluted tomato paste, providing a “lighter” sauce. This tomato baked eggplant is best served with pasta, rice, or on its own with a thick slice of country style bread. If serving as an entrée, you’ll definitely want to include the crumbled feta, which will add substance to the dish. Ingredients Preparation
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Continue ReadingAn alternative to moussaka, pastitsio, which some refer to as Greek lasagna, is the epitome of Greek comfort food. With its thick layer of pasta, savory meat sauce, and rich bechamel, this dish isn’t modest on the calorie front, but it makes up for it with a big food hug. You’ll notice that the shape of the pasta used for pastitsio isn’t easily found at local grocery stores. If you have access to a Greek import store, you can find it there, but don’t hesitate to use a regular penne or other pasta. It will slightly alter the appearance of…
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Continue ReadingWhen people hear that I write about Greek food, one of the most common recipe requests I receive is for chicken lemon soup or “avgolemono”. As popular as this dish may be, it’s not one that my mother-in-law cooks on a regular basis. As a result, I didn’t have a recipe to share until friend and fellow blogger, Tiffany, from Peanut Blossom, published “The Ultimate Kids’ Cookbook“. Reading through the book, I came across her recipe for “Greek Lemon Drop Chicken Soup”. With children that are increasingly looking to get involved in the kitchen, and knowing that my blog was…
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Continue ReadingGreek baked beans is a type of large lima bean baked in tomato sauce and is one of the most satisfying vegetarian dishes I have come across. One of the qualities of Greek cooking is the natural balance that exists between meat and vegetables. And in the case of these Greek baked beans, it is as hearty as a good beef stew! Their large size gives the beans a wonderful meaty quality. Baked in a rich tomato sauce with carrots, onions, and celery, these beans aren’t meant to play second fiddle and provide a fulfilling meal with a thick slice…
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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 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 ReadingWhen first tasting this Greek spaghetti with meat sauce, I was reminded of my childhood favorite – spaghetti bolognese. Although there are similarities between the two, a closer look reveals some key differences. In this recipe, the rich and savory flavors of the ground beef are enhanced by a dash of cinnamon. Yes, cinnamon! The thought of using a spice associated with sweet foods may seem odd, but it truly complements the sauce. The key is to add the cinnamon sparingly. Start with a pinch. You know you have the right amount when you can detect the aroma of the spice…