This Greek jam tart is as tasty as it is beautiful. It resembles German Linzer Tortes and is a perfect accompaniment for afternoon tea or coffee. Apricot, peach, and red berry are all popular fillings but there are no hard rules as to what does or doesn’t work. Pecan pie filling comes to mind as a delicious alternative. Whichever flavor you choose, it is sure to be a hit with family and friends. Ingredients 3 eggs 1 pound self-rising flour 1 and 3/4 teaspoons baking powder 3/4 cup sugar 1/2 cup orange juice 2 teaspoons vanilla extract 11 tablespoons unsalted butter (room temperature) 13 ounces…
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Continue ReadingThis skillet feta cornbread is a merger of two dishes: my mother-in-law’s doughless Greek feta cheese pie and my mother’s Appalachian skillet cornbread. Using the Greek recipe as the basis for the ingredients, I added white corn meal to the flour. The bread is then baked in a cast-iron skillet instead of a bunt pan. The end result is a cheesy cornbread with a crispy exterior and fluffy interior that pairs wonderfully with baked beans, slow cooked meats, and stewed vegetables. Ingredients 1 cup self-rising corn meal 1/2 cup self-rising flour 2 eggs 1/2 cup Greek yogurt 1/2 cup milk…
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Continue ReadingThis tomato poached eggs recipe is quick and easy and makes for a fancy alternative to a traditional fried egg. Whether you choose to have your yolks runny or cooked through is up to you. For this recipe, I use tomato purée. However, an easy and delicious alternative is to use your favorite marinara sauce, which will have greater depth of flavor. If you love poached eggs but have always found the process too intimidating, this tomato poached eggs recipe is for you! Ingredients 4 eggs 1 cup tomato purée 1 cup water 1/4 cup extra virgin olive oil 1/4 teaspoon…
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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…
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Continue ReadingThis 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 ReadingDonuts, churros, beignets, every culture has some version of fried dough and Greeks are no exception. True to most mediterranean fare, even these decadently loukoumades are somewhat nutritious with the addition of copious amounts of honey and a generous sprinkle of cinnamon. The first time I tried these crispy donut balls, my mother-in-law had prepared a hefty batch, which she placed in a large bowl in the center of the table. As we each ate a dozen, we shared stories and laughs, instilling a sense of communal celebration and indulgence. The spirit of celebration and whimsey remains today, and I…
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Continue ReadingWith Easter comes the wonderful tradition of dying easter eggs. You may be wondering why I’m writing about Easter when many have already celebrated the holiday. This is because the Greek church follows the Julian Calendar, which differs by approximately one month from the commonly adopted Gregorian Calendar. As a result, this year’s Greek Easter falls on Sunday, May 1st, as opposed to March 27th. A traditional Greek Easter table will typically only have red eggs, the color of which holds particular religious significance. In addition to red, our family always dyes a few blue, green, and sometimes purple, with the pattern achieved by wrapping…
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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 ReadingThe dish resembles a risotto, particularly if using arborio rice, which yields a creamier texture. The recipe is the same whether preparing clams, shrimp, calamari, scallops, or a combination thereof. Along with seafood saganaki, it is one of our favorite ways to prepare seafood and enjoyed regularly during the summer months. It is also on regular rotation in our household during lent, the 40 days preceding Easter, during which Greeks follow certain fasting rituals with meat, dairy, fish, and oil; and seafood makes up a large portion of the Greek diet. Ingredients 1 large onion 1 clove garlic 1/4 cup…
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Continue ReadingBiscuits are the mascot of Southern cuisine and one of my cherished childhood memories. Every Sunday, my father would rise before the rest of us, and prepare a fresh batch. Staying true to my mother’s Appalachian upbringing, he always used buttermilk and shortening. After spending 15 years in the Northeast, I had forgotten about biscuits, until relocating to North Carolina a few years ago. By then, I had become weary of shortening, and developed a deep appreciation for extra virgin olive oil. Not only did I value its health benefits, I was also learning from my Greek mother-in-law how to use…