This Greek green beans recipe is very easy to make, is delicious, and wonderfully healthy. It can be prepared using fresh or frozen green beans and can serve as a vegetarian entrée or a side dish. If served as the main course, Greek green beans a generous portion of feta usually accompanies the meal. The creaminess and saltiness from the feta deliciously complements the green beans and tomato sauce. Ingredients 1.5 pounds green beans 1 onion 2 potatoes 2 tablespoons tomato paste 1/4 extra virgin olive oil 1 tablespoon dried dill 2 teaspoons salt 6 cups water Preparation Wash and…
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Continue ReadingEvery coast line has its claim to fame seafood soups – French bisques, New England clam chowders, Spanish bouillabaisse… What makes this Greek seafood soup recipe special is that it is prepared without any olive oil or bone fish, making it suitable for the period of lent when Greeks follow a strict fast of no meat, dairy, eggs, fish, or oil. As the seafood and vegetables simmer, the soup develops a deliciously light broth. Once served, fresh lemon juice is squeezed over the soup, adding fresh citrus notes and a light tanginess. You can tailor the recipe to your preference…
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Continue ReadingThis “Everything Goes” soup, a gem from my mom, isn’t specifically Greek but follows the principles of the Mediterranean diet. Simple, healthy, hearty, a must-have in any cook’s repertoire. So what is it that makes it so great? Well, it’s not a recipe! While the soup calls for a few core ingredients, most of it is improvised based on what you have available. No matter how well you plan out your meals, it’s not uncommon to reach the end of the week and find the refrigerator stocked with various odds and ends. The poor lonely zucchini, the half head of…
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Continue ReadingOur time in Greece is filled with rest and relaxation as well as exploring foods produced in the region, such as artisanal olive oil, florina peppers, and mountain tea. There is a long list of locally produced foods that are difficult, if not impossible, to find in the United States. This year, I set out to learn more about Greek wines. While Greece has established its reputation as one of the world’s leading olive oil producers, it isn’t well known for its wines. Last summer I tasted a Greek rosé and found it to be one of the most enjoyable rosés…
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Continue ReadingSkordalia is a traditional Greek dish that resembles garlic mashed potatoes and is typically served with fried cod. This recipe is very straightforward and allows for a great degree of flexibility. Some Greeks use bread instead of potatoes and vinegar instead of lemon juice. If you prefer a thicker skordalia, use less fish stock and olive oil. Want to make it vegan? Opt for water instead of fish stock. Don’t want to overwhelm everyone with garlic breath? Cut back on the number of cloves. The ingredient list below is intended as a guideline and reflects our own family’s preferences. Ingredients 4…
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Continue ReadingBeef stew with tomato gravy or beef “kokkinisto” is a wonderfully hearty and flavorful dish. What may strike you when reading the ingredients is the fact that the recipe calls for a small amount of cinnamon. As odd as it may seem, the cinnamon is what takes this dish from good to great. The key is to use just enough spice to enhance the flavor of the gravy without drawing attention to its presence. This beef dish pairs well with rice, pasta, or my personal favorite – mashed potatoes. Ingredients 1.5 pounds beef chuck 1 medium red onion 6 cups water 1/4 cup…
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Continue ReadingWhile most of our meals are home cooked, every summer, we make a point of enjoying several dinners at our favorite family owned seaside restaurant, En Plw, pronounced “En Plo”. During the day, Mr. Dakouras, a fisherman, takes his boat out to sea, while his wife, Kiria Tulla and their son, run the kitchen and service. As with many villages in Greece, our little seaport town of Katakolo offers an abundance of fresh seafood to enjoy at local establishments. In addition to the freshness of the food, it is a treat to enjoy dinner looking out at the sea and the…
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Continue ReadingThis mediterranean stewed vegetables recipe is known in Greece as “Tourlou”. The stars of this recipe are the green beans and eggplant. Combined with the zucchini and potatoes, this dish is hearty enough to be eaten on its own with a thick slice of feta and some bread, and light enough to be served as a side. If you’re sitting there wondering how eggplant could possibly taste good, that is probably because too often it is prepared incorrectly. While well cooked eggplant is “melt-in-your-mouth” divine, incorrectly cooked eggplant tastes “rubbery” and in my opinion is simply inedible. Thankfully, this Mediterranean stewed vegetables recipe…
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Continue ReadingA majority of the ingredients used in Greek cuisine are the standard foods that most of us keep in the pantry and refrigerator. Onion, flour, oregano, cinnamon, salt, potatoes, all of these are common fare. However, occasionally, during my trips to Greece, I come across ingredients that have little to no presence in the United States. Two such ingredients are green amaranth, known as “vlita” in Greek, and purslane, or “glystrida”. The reason I chose to write about these two plants together is that both are considered weeds. Having grown up in Switzerland, I am familiar with the notion that certain weeds are…
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Continue ReadingThis garlic roasted pork shoulder recipe is so easy, it’s my go-to pork recipe. Not only is the preparation a breeze, it can be cooked in the oven or the slow-cooker, which is a huge perk when you’re looking for a homecooked meal but have a busy day ahead. While my mother-in-law typically uses a pork leg, for this recipe, I like to use pork shoulder, which is a popular cut in North Carolina, the home of pork barbecue. There are numerous pairing possibilities for this garlic roasted pork shoulder. From Greek salad, to tzatziki, rice, mashed potatoes, cooked greens,…