With fall comes the celebration of all things pumpkin and one of my favorites – pumpkin soup. While there is no shortage of Greek recipes for this wonderful vegetable, it is out of season during our summer visits, limiting my exposure. Instead, I draw inspiration from my childhood in Switzerland, where school children enjoyed two hour lunch breaks allowing for hearty home cooked meals. These lengthy interludes led to frequent lunch dates at friends’ homes, which provided exposure to a diverse range of cooking. On one such occasion, my friend’s French mother prepared pumpkin soup. What was particularly noteworthy about…
Vegetarian
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Continue ReadingWith the exception of fresh slices soaked in Grand Marnier, that my mother would serve at dinner parties and I would covet as leftovers, orange flavored desserts were never my favorite. Greek orange cake, featured in cookbooks and displayed on bakery shelves, never captured my fancy… until this summer. While on a weekend getaway to the port town of Gytheio, my husband and I relished the hotel’s complementary breakfast buffet. The kitchen served a handful of traditional Greek dishes, in addition to the standard fare, which is how I took my first bite of Greek orange cake, known as “portokalopita”.…
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Continue ReadingSpicy feta dip is one of our standing orders when we visit a Greek taverna. It consists mainly of feta cheese and red chili peppers and there are a multitude of ways to prepare this recipe. Part of the fun is tasting each taverna’s interpretation. From using different types of chilis, to incorporating small pieces of diced cucumber and bell pepper, the opportunities to be creative with this dip seem endless. The key is to use your favorite feta and just enough chilis such that the heat is noticeable but not unpleasantly hot. Served with bread or pitas, this dip is…
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Continue ReadingOf 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 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 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 ReadingThis 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 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…