Tzatziki 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…
Gluten-Free
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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 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 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 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 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 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 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…