In all honesty, I don’t cook seafood as often as I would like to eat it. I really need to work on this.
Portland, Oregon, circa 1981. My parents and I are dining at a swanky hotel restaurant. I order clam chowder and am served something that can only be described as nectar of the gods.
My mom pretty much hates beans. My dad loves them. It’s a mixed marriage.
Nothing quite compares to the stunning beauty of pomegranate seeds. It is no wonder that Persephone was tempted to eat those offered to her by Hades in the Greek mythological story. Sadly, just like in the story, pomegranate is only available during a short time of the year. Hrumph!
They are humble, plain, and sometimes less-than-attractive when cooked, but humans have been cultivating and consuming legumes for thousands of years. In fact peas and lentils have been used in Greek cooking since ancient times. You don’t get a much better example of “withstanding the tests of time” than that.
I hate mushrooms. Absolutely detest them. My parents love them, so of course they were put into whatever meal they could be. I would pretend to chew them, and then spit them into my napkin as I pretended to wipe my mouth. Yes, I was that kid.
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 … Continue reading Greek “Tost”
One of the few good things about living in a place with ridiculously hot summers is that the growing season for summer vegetables lasts a good, long time. The latest I ever pulled eggplant from the garden or tomatoes off the vine was a couple of days before Thanksgiving. The plants may not be in … Continue reading Baked Eggplant with Tomatoes & Onions
So here’s an idea: take an already bland-ish food and cook it by submersing it in plain hot water. Did I miss something here? I love eggs, but really, they need some help in the seasoning department.
Bread for sandwiches, rolls for dinner, sweet breads, holiday treats, and more.
Wherever you are in Greece, some sort of body of water is likely to be near. Unsurprisingly, seafood is a common ingredient in many dishes. This particular one marries a few traditional Greek flavors into one hearty, tasty, lick-the-bowl-clean meal.
Frittatas are a wonderfully easy way to whip up an any-time-of-the-day meal. They can be very nutritiously balanced, all in one pan, and are one of those meals that can help you clean up leftovers in the refrigerator. Technically this is an Italian dish, but I use feta cheese in mine, and I was taught how … Continue reading Feta & Dried Tomato Frittata
Weekday mornings may be hectic and hurried, but the weekends await you with the promise of easy recipes that bring a hint of the past with them.
Take a step back in time and learn how to make foods the old fashioned (and much better tasting!) way.
Imagine you’re living in a small Greek village. It’s summer, the rising sun is warming the air, birds are starting their morning routine, and you are awoken by the braying of a donkey and the cackling of a proud hen that has just laid her egg for the day. What do you do? You go make breakfast, … Continue reading Eggs with Tomatoes and Feta (Strapatsada)
I know what you’re thinking. Tuna salad? Really? Yes! I know it’s not sexy, but tuna salad sandwiches are one of my family’s favorites. I’ve loved them since I was a kid. Maybe it’s a Greek thing, but I have always been fond of this variety of seafood. Perhaps it’s stamped onto my “Greek DNA”, … Continue reading Tuna Salad with a Greek Twist