My family likes to eat at a local Chinese restaurant owned by a man nicknamed Homer (Homer, as in the ancient Greek author). He got this nickname decades ago by a family friend of ours (who happened to be Greek) who was Homer’s sponsor when Homer immigrated here from China. I have no idea what his real name is, but even the other people at the restaurant call him Homer, too.Continue reading Ginger Beef Noodle Soup
I was not a fan of Greek grape-leaf dolmades when I was a kid, but I have thankfully gotten my act together. However, cabbage rolls are just as good… and so much bigger!Continue reading Lahanodolmades (Greek Cabbage Rolls with Avgolemono Sauce)
One might think of church bingo nights as an “old people” activity. I’ve been bingo-ing since childhood. Not just any bingo, mind you. Pasta bingo.Continue reading Makaronia me Kima (Greek Spaghetti with Meat Sauce)
Each spring the family gathers together to participate in their most beloved activity: harvesting grape leaves. They pretty much hate it.
I’m leaning towards the first name because the second just doesn’t sound right. Seeing as how leek (the vegetable) sounds just like leak (the dripping action), the second name doesn’t give a good visual for what is a really good meal.
Greeks have mastered the all-in-one dish, and it’s really no surprise. Up until recently, having your own oven was somewhat uncommon. Instead you had to share space at the local bakery. No one likes a space-hog.
I’m not going to lie, I hated this when I was a kid. I used to call it moose-skata. My mother was not pleased with this nickname. I’ll explain in a moment.
You know the old saying “close only counts with horseshoes and hand grenades”? Well, close is seldom close enough when it comes to certain foods, it’s either get the real-deal or go home and make it yourself.
I may have mentioned once or twice how much I’m not really fond of summer simply because of the heat here. I have made a bit of a truce, though, because that heat makes all sorts of yumminess possible.
I recently carried out my first experiment fermenting whole cabbage heads. I did it solely to be able to make these cabbage rolls. I waited six weeks. Six whole weeks. That’s how good these are. (Psssstt… I have a shortcut if you’re in a hurry.)