Eggplant is one of those vegetables that can elicit a love-it or hate-it kind of response (my mom loves it, my dad hates it, it’s a mixed marriage). I have learned that the key is all in how it’s prepared. So let’s prepare it right, shall we??Continue reading Melitzanosalata (Greek Eggplant Dip)
Avgolemono (Greek Egg and Lemon Sauce)
Every culture’s cuisine seems to have some sort of sauce or dip that’s used for almost everything. Americans have ketchup, Greeks have avgolemono.
Feta & Avocado Dip
Avocados share a key similarity to another green fruit with a similar shape, pears. They both refuse to ripen for the longest time, and then in a blink, they are past their prime.
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.
Fromage Fort (French Cheese Spread)
It’s a well known fact that the French make good cheese, and enjoy eating it as well as they make it. It’s no surprise then that they came up with a wonderful way to use every last crumb of it.Continue reading Fromage Fort (French Cheese Spread)
Grilled Eggplant Baba Ganoush
As a child I hated eggplant. Then I grew up and decided I should try them again. Turns out they weren’t too bad after all (this didn’t work with mushrooms, though).
Creamy Crab Dip with Rosemary & Kalamata Olives
My Medium Boy’s exact words were “Oh my God, this is delicious” when a spoonful of this dip hit his mouth. I’m not sure, but I think he may have liked it.
Continue reading Creamy Crab Dip with Rosemary & Kalamata Olives
Cheesy Crab Dip with Artichokes & Greek Peperoncini
It’s the early 90s, Berkeley, Ca. I’m being treated to a nice dinner at Skates On The Bay, a surf-and-turf restaurant literally on the San Francisco Bay. We order the crab and artichoke dip with focaccia bread. I was hooked.
Continue reading Cheesy Crab Dip with Artichokes & Greek Peperoncini
Feta & Kalamata Olive Stuffed Peppers
I’ve had a lot of peppers from the garden lately, and as much as I like to eat them, after a while I kind of want to shake things up a bit. Yes, there can be too much of a good thing.
Keftedes (Greek Meatballs with Raisins and Pine Nuts)
One of the wonderful (i.e. infuriating) things about traditional dishes is pinning down a set recipe. Then there are those baffling steps that make you wonder why they are even done. In the end it comes down to whom you asked, which region they are from, and what they even like as to what information and advice they give you.
Continue reading Keftedes (Greek Meatballs with Raisins and Pine Nuts)