Out of all the staples most people have in their kitchens, eggs are likely the most underappreciated. Think about it, who really gets excited about eggs? I mean, aside from me.Continue reading Egg Salad with Capers
Authentic Pita Gyro (Greek Pita Sandwich)
First things first: it’s pronounced “YEE-roh”. Not “euro”. Not “ji-roh”. Not “guy-roh”. Please. And it is never, ever, ever, ever properly made with meat paste. Or lettuce. Just. Stop.Continue reading Authentic Pita Gyro (Greek Pita Sandwich)
Spinach & Feta Galette
As a child, I was not a fan of spinach, or anything that contained it, and no amount of watching Popeye cartoons could make me change my mind. Thank goodness for adulthood.Continue reading Spinach & Feta Galette
Greek Purslane Salad
I present to you the most gourmet plate of weeds that you could possibly eat! Yes, weeds. You know, those things you rip out of the garden and toss away. Perhaps it’s time to redefine what we consider weeds.
Tiropitakia (Greek Feta Cheese Pastry)
Think of them as little triangles of pure heaven. Crispy phyllo, tangy feta cheese, and a generous slathering of butter… yes, pure heaven.
Ham & Cheese Empanadas
Several days ago I gave the Old Man and the Medium Boy the task of putting in a new pond liner for our back yard. It’s hard work. I fed them these empanadas as payment.
Bouyiourdi (Spicy Baked Feta with Tomatoes and Peppers)
If you ever go to Greece and are looking for THE food scene, the city you’re looking for is likely not the one you’re thinking it would be. Head north.
Continue reading Bouyiourdi (Spicy Baked Feta with Tomatoes and Peppers)
Greek Summer Salad with Anchovies
There are few tasks when visiting family in Greece that I enjoy as much as going to the λαïκη (lye-ee-KEE), the farmer’s market. There you will find the ripest, most colorful produce, buckets of olives, slabs of feta, and the freshest seafood and meats. I drool walking past each display.
Homemade Peanut Butter
Okay, you know I can HEAR you rolling your eyes. Yes, I bother to make my own nut butter for two very good reasons: 1) control of my ingredients, 2) I’m tired of fighting with jars of stiff peanut butter and having the jar win.
One of the treats I looked forward to during summer vacation was the sandwiches my mom would make that she called Greek Tost (pronounced like toast, but with a Greek accent). It started with slightly toasted and buttered bread, layered with cheese and then broiled until the cheese started to melt. Put the gooey slices together and voila! Greek Tost! Hold your horses, I know what you’re thinking.