Of the many food memories from my childhood summers, few are as pronounced as French fruit tarts. Layered on a thin butter crust, apples, apricots, pears, or cherries, are baked and glazed into a beautifully delicate slice of summer sweetness. The glossy apricot tarts displayed in the window of the neighborhood pâtiserrie announced the end of the school year, which was cause for celebration in and of itself, but also a tell-tale sign that we were only weeks away from our annual pilgrimage back to the US, where I would indulge in peach cobblers and blueberry pies. Just as I longed for…
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Continue ReadingTzatziki is synonymous with Greek cooking and has a broad appeal as evidenced by the numerous brands of tzatziki dips available at grocery stores. While this tasty dip is a Greek cuisine staple, contrary to popular belief, we only eat it occasionally in our home. This may be due to the fact that real tzatziki, unlike the popularized store bought version, is loaded with raw garlic. For this recipe, I have reduced the garlic to a small amount and made it optional. As easy as it is to pick up a tub of tzatziki from the store, give this homemade recipe a…
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Continue ReadingThis particular recipe is one recreated from a meal we enjoyed last summer at a seaside restaurant in Porto Cheli. The pimento, parsley, and red onion add wonderful color and flavor to the salad. Served at room temperature or chilled, the salad is light, refreshing, and a wonderful way to enjoy the all too often underappreciated eggplant. Ingredients 10 ounces eggplant (about 2 large or 5 small) 1 teaspoon finely chopped flat parsley 2 1/4 teaspoons minced red onion 3 teaspoons finely chopped pimento 1 clove minced garlic 2 teaspoons wine vinegar 1 teaspoon extra virgin olive oil Salt to taste…
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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 ReadingPickled octopus is a true delicacy of Mediterranean cuisine. As exotic as this ingredient may seem, it is surprisingly easy to prepare. The greater challenge lies in finding an octopus of the proper size. Those sold in traditional grocery stores, if available at all, are often on the smaller side with tentacles that are too thin for this recipe. Larger octopi, weighing approximately 4 pounds, are most easily found in specialty seafood shops and international markets. Served cold, this dish is particularly popular as an evening appetizer in the summer. And if you’re feeling adventurous, you can even give the…
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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 ReadingForaged foods are all the rage these days and while you may prefer to leave foraging for mushrooms and berries to the professionals, there is one wild green that all can easily enjoy at home – purslane. Considered a weed in the US, this succulent is highly nutritious and grows abundantly in rural areas. When in Greece, we dress the salad with a grape syrup vinaigrette consisting of one part grape syrup or “petimezi” and one part red wine vinegar. This can be substituted with a traditional balsamic, which has a similar flavor and consistency. So next time you’re out on…
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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…
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Continue ReadingGreek koulouri are found in bakeries throughout Greece and are emblematic of Greek stall foods. The city of Thessaloniki, in northern Greece, is the epicenter for the koulouri, where street vendors delight both big and small with their freshly baked goodies. Following our return from Greece, we found ourselves longing for these tasty baked rings. But, alas, with no Greek bakery in town, we set out to make them ourselves. Finding a recipe in the cookbook “Culinaria Greece“, the result satisfied our longing – a hint of sweetness with a crunchy exterior and sesame savouriness. It is a joy to share…
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Continue ReadingRakomelo, a hot honey spiced brandy, is typically consumed during cold weather. Bottles of the spiced spirit are available in retail shops throughout Greece but the flavors aren’t nearly as appealing as a freshly mulled batch. Traditionally prepared with brandy known as Tsipouro, grappa or grape brandy will also do the trick. Served straight in a short glass or “sfinaki” served straight and consumed from a shot glass or “sfinaki”. It is meant to be sipped slowly and enjoyed. Ingredients 8 ounces tsipouro, grappa, or unaged grape brandy 3 whole cloves 2 cinnamon sticks 1 tablespoon honey Preparation Combine the liquor,…