Galaktoboureko (γαλακτομπούρεκο)

Can you believe I'm still tidying up after Easter Sunday? From all accounts, it was a pain in the ass but all was off-setted by the greattime my family and friends had for the whole day.

The day was capped off by my mom's Galaktoboureko...uncracked from the cherished tome of her recipes.

Galaktoboureko is as popular (if not more) than a Greek baklava. Essentially, it's a dessert of custard made from semolina flour and a crispy phyllo shell and soaked in a lemon syrup.

For those of you who might be having nightmares thinking I'm going to go through the whole phyllo-making process, relax! Commercial or store-bought phyllo is used here.

As long as you allow the phyllo to defrost properly in the fridge overnight, ensure it's bought from a store that sells fresh phyllo (high turn over) and you've ensured the phyllo stays moist and you've brushed melted butter on each sheet...you'll do just fine!

Galaktoboureko (γαλακτομπούρεκο)

7 eggs, room temp.
10 cups of whole milk (room temp.)
2 cups of sugar
1 cup of fine semolina flour
1 heaping Tbsp. of butter
zest of 1 lemon
1 package of commercial phyllo
2 sticks of melted butter (for brushing)
14" X 11" Corningware baking dish

Syrup
2 cups of sugar
1 cup of water
juice & zest of 1/2 lemon

1. Place a large pot over medium-high heat and add your eggs, sugar and semolina and mix constantly over medium heat until incorporated.
   
2. Add the milk, zest and butter and now continue to mix using a potato masher until your custard is slightly thick, yet not runny. Place a tea towel between the pot of custard and the pot's lid, cover and reserve (off the heat).
   
3. Pre-heat your oven to 350F. Butter the baking dish. Count how many sheets you have in your package of phyllo and divide in half. One half will go on the bottom, the second half will go on top.
   
4. In the bottom of the pan, layer your one half of phyllo, leaving the edges hanging over the sides of the pan. Brush each sheet generously with the melted butter. Pour the custard mixture over the bottom phyllo layers.
   
5. Fold the excess phyllo over and into the pan and evenly distribute the remaining sheets of phyllo to entirely cover the custard. Again, ensure that each sheet is brished generously with butter.
6. With a very sharp knife, score the phyllo (just penetrating) to make your desired size and shapes of your Galaktoboureko pieces (this makes it easier to cut later and this will also allow the syrup to penetrate the pie better.
7. Bake in the middle rack for 35-40 minutes or until the top is nice and golden-brown. Allow the Galaktoboureko to cool to room temperature.
8. To make your syrup, add the sugar, water, juice and zest and bring to a boil and count 10 minutes for your syrup to develop.
9. Using a ladle, pour your syrup over the Galaktoboureko (1 ladle at a time) until your syrup has been absorbed.
10. Carefully complete the slicing of your pieces (tracing your initial cuts), allow to cool for approx. 1 hour and refrigerate uncovered over night to set. Serve cold or room temperature.
    

Kokoretsi (Κοκορέτσι)

Another usual suspect that's present at the Greek Easter table is Kokoretsi. It's a rotisserie dish made up of the organ meat from the lamb and bound by the intestines and on occasion, caul fat.

One of the reasons why I love Greek Easter is that our cuisine shines it all it's food dynamism. Greek Easter is a full-day affair...the lamb on the spit takes all day and as we all wait for it to be enjoyed, we nibble on an array of dips, dance on the fuel of Ouzo, wine and Greek spirit and sample the grilled array of meats throughout the day.

One such meat is Kokoretsi. For those that read my blog often, you'll recall that liver and I don't groove that well. As recently as a month ago, I once again tempted the memory of my taste buds with a taste of lover & onions...BLECH! But, "why does Peter like Kokoretsi" when it's full of organ meat?

For those that, like me...don't do liver or organ meat...I have a tough sales pitch but you have to believe me on this, call it the X-Factor - Kokoretsi tastes great!

Kokoretsi

2 lamb's hearts
2 lamb's spleens
1 lamb lung
intestines of 2 lambs
lamb's testicles (optional)
1 lb. of sweet breads
caul fat (optional)

Marinade
1 small Onion, grated
juice of 1 lemon
1/2 cup vegetable oil
3 Bay leaves or 1 Tbsp. of ground bay
1 tsp. dried Greek oregano
2 Tbsp. chopped parsley
1 tsp. Salt
Fresh ground black pepper

1. It's important to wash, rinse and clean the intestines as soon as possible after purchasing. Invert the intestines and soak in a bowl with water and lemon juice for a couple of hours. Repeat 2-3 times more.
   
2. Rinse sweetbreads, place in a pan and cover with water. Add juice of 1/2 lemon. Bring to the boil, then drain.
   
3. Rinse the remaining organ meat and cut all the pieces into equal-sized pieces. Reserve.
4. In a large bowl, add the marinade ingredients and taste-test and recify seasoning.
   
5. Add the prepared meats to the marinade and mix to incorporate. Cover and leave in refrigerator to marinate for at least 2 hours. Put the intestines and caul fat in cold water and leave to soak during this time.
   
6. Drain the marinade and pat dry your meats. Season with salt and pepper and thread meats alternately on your spit/skewer.
   
7. Drain the intestines and wind them up and down and around your skewered meats and then wrap the caul fat to cover the entirety of the Kokoretsi.
8. Secure the Kokoretsi by wrapping butcher's twine around the skewered meats. Give a final touch of salt and pepper and prepare your rotisserie or BBQ pit.
9. Grill slowly over medium-hot coals and, if using a rotisserie with a BBQ, place a pan with water to prevent burning or fat flare-ups. Slow roast on your rotisserie for approx. 2 hours or until the outside is crisp and brown and firm to the touch.
10. Carefully slide the meat off the rotisserie and slice into 1 inch pieces. Squeeze some fresh lemon juice, sprinkle some dried oregano and serve as an appetizer/meze.
    

Lamb on the Spit (αρνί στη σούβλα)

Χριστός Ανέστη (Christ Has Risen)!

It's the day after Easter and it's also the Feast of St. George so my best wishes and "Hronia Polla" go out to all the George's out there.

I have to admit I'm quite today. Yesterday was a huge success. Toronto basked in a glorious and sunny 20C with little wind. Greek Easter is meant to be enjoyed outdoors with song, dance, food and drink.

I tried my best to photograph food and moments of the day but I did get caught up in the food preparation, good conversations and more wine that I perhaps should have not had.

The "main event" of Greek Easter is the lamb. Our family has been enjoying lamb on the spit for 15 years after enjoying the whole experience at a friend of the family. I was hooked ion the whole experience immediately and I set out to purchase our own "pit" for lamb on the spit.

A friend of our family sold these rotisseries that were special for lamb and Greek Easter. Below you will read how my family enjoys Greek Easter and lamb on the spit.

Lamb on the Spit (αρνί στη σούβλα)

1 whole lamb (20-25lbs)
salt
pepper
garlic powder
dried Greek oregano
vegetable oil
olive oil
fresh lemon juice
5-7 bags (18kg) charcoal briquettes butcher's twine
1 long upholstery needle

1. Ensure the spit (or rod) is cleaned, free of any rust, scoured with steel wool and rinsed of any cleaning agents. Wipe the spit with lemon juice and then treat with vegetable oil.
2. Either hang or lay your lamb and throughly rinse the the inside and outside of the lamb with water. Allow the water drain away and pat-dry the lamb (this step aids in getting rid of much of the gameyness people associate with lamb).
3. Place the spit through the lamb (rear to head) and if the head is still on your lamb, pierce the skull to help secure the spit.
4. Break the hind legs by the bending them backwards and to allow you to tie them easier to the spit. Secure the hind legs very tightly with your butcher's twine. Repeat this step with the front legs and also securely bind the neck to the spit.
5. Using your butcher's twine and the upholstelry needle, make a stitch across the length of the lamb's spine, looping around the spit. It's important that the stitch enters the meat near the spine, loops around the spit and then the needle comes back out of the body near the spine again. Loop the twine through your stitch and continue securing the spine to the spit until you've reached the shoulder.
   
6. Rub the inside of the lamb with some vegetable oil and sprinkle some sea salt, black pepper, garlic powder and dried oregano. Rub the the spices around with your hands for even distribution.
7. Using the butcher's twine and needle, stitch and close the opening to cavity.
8. Rub the exterior of your lamb with vegetable oil (olive oil tends to burn) and season your lamb well with sea salt and black pepper.
9. Get your fire pit started with some kindling wood and newspaper. When some burning embers are present, Add two bags of charcoal into the pit and allow about 30 minutes for the charcoals to get white hot.
10. Separate your hot coals into two piles: one underneath the shoulder end, the other pile under the hind leg side. The mid-section of the lamb cooks the fastest and there's enough residual heat from both piles to cook the mid-section evenly with the rest of the lamb.
11. Every hour, replenish your pit with another bag of charcoal with 2 piles at each far end of your pit. When your older charcoal starts losing heat, just push the newer charcoals over to your two main charcoal areas.
12. Your lamb should take 5-6 hours to be cooked through and during the last hour, mix a basting marinade of 1 part lemon juice, 3 parts olive oil with some salt and dried oregano to taste and baste frequently for the last hour.
13. Your lamb will show signs of being "done" when the carcass starts to crack as it revolves around on the rotisserie.
14. Transfer the lamb to a large baking tray, cut away all butcher's twine and carve it into pieces for your dinner guests.
15. To make your job easier next year, wash and clean the rod and any other grilling utensils so that the cleaning for next's year Easter becomes less of a task.
    

Silence of the Lamb

It's Saturday afternoon and I've just thoroughly washed my Ontario, milk-fed spring lamb. Watch me turn this sacrificial lamb into He-Man, outdoor, open-pit, BBQ greatness.

Tsoureki (Greek Easter Bread)

Today is "Megalo Savato" or Great Saturday in the Greek-Orthoodox calendar. Yesterday and today are filled with church services and lots of preparation for the festivities tomorrow.

I'm at ease knowing that Easter Sunday will greet us with mild, sunny temperatures...perfect for Greeks who enjoy the outdoors. Greek Easter Sunday is meant to be spent outdoors.

Before I get on to the Tsoureki, I'd like to thank all of you who left your kind words and thoughts on my previous post about the potato salad and on my getting in print in Greek media. It meant a lot!

On to the Tsoureki, every Greek household will have this Greek Easter bread as part of the table. As I've seen it described by others, it has the consistency of a Brioche or even a Challah bread but make no mistake...the similarity begins and ends with the texture. I find Tsoureki to be way more flavourful.

I've tried many a Tsoureki as it's also customary to give and receive a Tsoureki amongst family and friends. From this custom, I've tasted many Tsourekia but I like mine to be slightly sweet, aromatic from the citrus, mastic and mahlepi.

This recipe does read like an army-sized one but again, it's customary to give loaves of Tsoureki to family & friends. Easter is not complete in our household until the aroma of the Tsoureki baking in the oven permeates the whole home. Yesterday it was church incense, today was the heavenly aroma of Tsoureki, tomorrow it will be lamb on the spit!

Tsoureki (Greek Easter Bread)

1 lb. room temp. unsalted butter
4 cups of whole milk
5 cups of sugar
28 cups of all purpose sifted flour
12 eggs, very well beaten
2 Tbsp. of ground Mahlepi
1 Tbsp. of ground Mastic
zest of 1 lemon
zest and juice of 1 large orange
3 heaping Tbsp. of active dry yeast some warm water

1. In a large pot, add the butter, sugar and milk and simmer over a low heat until the 3 ingredients are incorporated. Add the zest of the lemon and orange and the orange juice. Set aside and keep warm.
2. In another bowl, add two cups of water, the sugar and yeast and allow the yeast to activate and rise.
3. In another large bowl, add the sifted flour, Mahlepi and Mastic and reserve.
4. In another bowl, beat your eggs and add them to the milk & butter mixture and then add the yeast mixture as well.
5. Now add wet to dry ingredients. Dust your work surface with flour and knead your dough into a very soft ball and place in a large bowl. Treat the top of your ball with some vegetable oil and cover with plastic wrap. Allow your dough to to double in a warm spot or a pre-heated oven.
6. Once the dough has doubled, push the dough again and allow to rise again.
7. Grab three handfuls of dough and roll them into 3 equal-lenght strips of dough, this will make one braided loaf of Tsoureki. You may choose to make a long braided loaf or a round braided loaf (as in the photo).
   
8. Create a braid with 3 strips of dough and place on a parchment paper lined baking sheet. Allow enough spacing between each loaf that's equal to the width of the loaf (the loaf will expand again). Allow for the loaves to double in size. Repeat steps 7 & 8 to form your remaining Tsourekia.
   
9. Using an egg and milk wash, brush the tops of your Tsourekia and sprinkle sesame seeds or slivered almonds.
10. Bake in a pre-heated 350F oven for 40-45 minutes and allow to cool.
    

Καλώς ήρθατε στο Kalofagas

Yesterday, my blogging friend Laurie of Mediterranean Cooking in Alaska had three articles published on SKAI TV & radio's (Greece) website as part of their focus on Great Lent Week.

Now that the "cat's out of the bag", I can now add that I too was asked by SKAI journalist Lamprini Thoma to contribute to the series with a dish for Good Friday.

All the articles are in Greek but you may use Google's translator. Although nowhere near perfect, the translator will give you the gist of each article.

The first article is titled "Good Friday in Toronto" and it's basically an intro of myself, that my family attends St. Nicholas Greek Orthodox Church and a seque to the other two pieces.

The second piece focuses on how I first got interesting in cooking and Lamprini relays to the reader the many ways food has inspired me during my many visits to Greece.

The third and final piece focuses on the dish. Good Friday's fast is quite strict and it leaves little choices for eating on this day. I offered a Lent-friendly potato salad, flavoured by vegetable stock and mustard. Below is the English text as I had submitted to SKAI TV.

I would like to express a huge thank you to Lamprini Thoma who translated all three pieces for me from English to Greek. She made the articles bright, full of sentiment and poetic as only the Greek language can be. I wish you all knew Greek so as to fully grasp how beautifully written all three pieces were.

Σε ευχαριστώ πάρα πολύ!

-------------------------------------------------------------------------------------------------
Good Friday

Today marks the solemnest date on the Greek-Orthodox religious calendar. For Jesus Christ died on this day and our services take on a tone of mourning.

The run-up to Easter, Good Friday and ultimately Easter is the most important reglious holidays for Greeks around the world.

In Greece, the people will leave "en masse" for their home towns or summer retreat homes and most will be attending the Good Friday church services (especially the evening Vespers).

On Good Friday (Megali Pareskevi), flags at homes or government buildings are set at half-mast to mark the mournful day.

All over the world, the Greek-Orthodox will attend the evening Vespers service and follow the procession of the Epitaph of Christ. In Greece, the procession will circle the entire town, in the cities, the epitaph will circle the whole neighborhood.

Here in Toronto, my family has attended St. Nicholas Greek-Orthodox Church for most of my life and the epitaph will also makes it's procession. Greek churches like St. Nicholas will also conduct the procession of the Epitaph for a few kilometers around the neighborhood where the church is located. Often, local traffic police are enlisted to help ease the traffic of cars and parishoners that congregate for this solemn service.

The service culminates with the return of the Epitaph to the church and as it's above the portal, just high enough for all the faithful to pass underneath the Epitaph and back inside the church.

As Good Friday is the solemnest day of the Greek-Orthodox calendar, the Great Lent on this day is of the strictest nature. Besides retaining the fast from meat and dairy, no oil or any ingredients that were "crushed" are to be consumed.

Most on Good Friday will subsist on a diet of fruit and nuts, bread, Fakkes made without oil and one of my particular favourites is a mustard-based potato salad that's flavoured with spring ingredients and true to the traditions of Good Friday.


Potato Salad for Good Friday

Approx. 1kg. of new red potatoes
2/3 cup of vegetable stock (made from Vegeta)
1/4 cup of mild mustard
2 Tbsp. capers, roughly chopped
1/4 cup of pickles, finely chopped
1/4 cup pickle juice from the jar
juice of 1/2 lemon
2 Tbsp. of chopped fresh parsley
1/2 cup of chopped fresh dill
sea salt and fresh ground pepper

1. Rinse your potatoes and place in a pot of salted water. Bring to a boil and then simmer for 30 minutes or until fork tender. Drain the hot water from the potatoes and then add ice cold water to cool the potatoes until they are warm.
2. As soon as the potatoes are cool enough to handle (but still warm), cut them into chunks and place them in a large bowl.
3. Add your hot vegetable stock and toss the potatoes for a few minutes to absorb the stock and take on some flavour.
4. Now add the mustard, pickles, pickling juice, parsley and dill and toss to coat the entire salad.
5. Taste your salad and adjust by adding salt & pepper according to your tastes. Add a squeeze of fresh lemon juice and your salad warm or at room temperature.

Mydopilafo (Μυδοπίλαφο)

Today's entry focuses on mussels. Boy do I love mussels. It's fitting that I love mussels as my first taste of them was in Thessaloniki, which is known for tons of of dishes that contain mussels.

There's Mussels Saganaki, there's Fried Mussels, there's Steamed Mussels, a soup and many variations in between that diverge from these mothership recipes.

For mussels to flourish in the wild or cultivated, an environment of sea and fresh water must exist and that's why mussels are only found on shores near where a river empties to the sea.

I had a good chuckle when I read a preamble to a mussels recipe in a Greek cook book. The author stated that mussels are a staple of the Greek Islands. This is boldly false. If you find any mussels on the Greek Islands, they have been transported from Northern Greece (Macedonia).

According to the Food and Agricultural Organization of the UN, the majority of mussels in Greece are cultivated in Macedonia (with the exception of some mussel cultivation in the Saronic Gulf).

There's just a couple of more days until Easter and I want to show a famous mussel dish from Thessaloniki...Mydopilafo or Rice With Musssels.

I seen & tried many recipes for this Thessaloniki classic but I'm going to show you a version that's easy, mild in seafood flavour, Lenten-friendly and as always, delicious.

The key to this dish is of course to use fresh mussels. This rice dish stands head & shoulders above your regular rice dish because of the liqueur that releases from the mussels as they cook.

The next time you see fresh mussels at your fish monger, try Mydopilafo from Thessaloniki, Greece's second largest city. Think of Athens as "the blonde" and Thessaloniki as "the brunette".

Blondes might have more fun but brunettes do it better!

Mydopilafo (Μυδοπίλαφο)
(for 4)

2 cups long grain rice
1/2 olive oil
1/4 cup diced red pepper
1/4 cup diced green pepper
1/4 cup diced yellow pepper
1 large, ripe tomato, grated
5 cups of hot seafood/shellfish stock salt and pepper to taste
1 kilo of fresh mussels, cleaned

Pre-heated 400F oven

1. Clean your mussels as per safe guidelines and reserve in the fridge. Rinse your rice and pick out any bad, blemished kernels.
2. In a baking dish, add your rice, olive oil, grated tomato, diced peppers and stock and some black pepper stir to incorporate. Resist adding salt until after the mussels have been cooked, as they are naturally salty.
3. Place your rice in your preheated oven for about 60 minutes or until most of the liquid has been absorbed.
4. Remove your baked rice and fluff the rice to mix the peppers up with the rice. Lay your mussels on the bed of rice and bake for another 5 minutes or until the shells have opened up (discard any shells that have not opened). Toss the mussels and rice to mix the mussel juices with the rice and adjust seasoning with salt and pepper.
   
5. Serve hot immediately or use any leftovers as a cold appetizer inside a mussell shell.

Fava

Fava in the Greek food sense has nothing to do with fava beans. Rather, it's a dip made from split peas.

Seeing as how I'm still fasting towards Greek Easter, dips, snacks and other bits & bites make the experience more bearable.

Making fava is quite easy. All one has to do is simmer the fava until the liquid has been absorbed and then give it whiz in the processor with your favourite flavourings.

This particular Fava recipe comes from famed NYC chef, Michael Psilakis. Michael has been taking Greek cuisine to new heights in New York and he's also appeared on Iron Chef America.

The next time you have a craving for Fava, give Psilakis' version a try and let me leave you with one piece of my own advice:

If you're the type who's worried about "double-dipping" at a party...just make sure any of the breads, veggies or any other food item offered with the dip is large enough for just one bite. Us Greeks could care less but why chance having a Seinfeld moment at your next party?

Michael Psilakis' Fava

• 1/2 pound yellow split peas
• 1 small onion, chopped
• 1 bay leaf
• 6 oil-packed sun-dried tomato halves, drained
• 2 tablespoons red wine vinegar
• 3 large garlic cloves
• 2 shallots, chopped
• 3 large basil leaves
• 1 1/2 teaspoons dried Greek oregano
• 1/2 teaspoon fresh thyme
• 1/2 cup extra-virgin olive oil, plus more for drizzling
• sea salt and freshly ground pepper
• Toasted pita triangles, for serving

1. In a large saucepan, combine the split peas with the onion, bay leaf and 4 cups of water and bring to a simmer. Cover and cook over moderate heat until the split peas are tender, about 25 minutes. Drain the split peas and discard the bay leaf.
2. In a food processor, pulse the sun-dried tomatoes with the vinegar, garlic, shallots, basil, oregano and thyme until minced. Add the split peas. With the machine on, slowly pour in the 1/2 cup of olive oil and process until a smooth paste forms. Season with salt and pepper. Transfer the dip to a bowl, drizzle with olive oil and serve with toasted pita.

Is It Easter Yet?

This past weekend I used some of my free time to get some things in order for Easter Sunday. The first thing I secured was a whole milk-fed, Ontario Spring lamb (26 lbs). The second thing I would need is charcoal.

Last weekend I was lucky to pick up the last of the store's charcoal. It seems I wasn't the only Greek in the area getting ready for Easter.

Here's what I'll be offering this Sunday:

Kokoretsi, Sweetbreads, sausages, eggplant salad, tarama salata, Htipiti salad, Tzatziki, dolmades, roasted potatoes, asparagus gratin, magheritsa, Tsoureki, cheesecake, galaktoboureko, Spring salad and...a whole spit-roasted lamb.

There will be lots of wine, beer and Tsipouro to help wash down all the delightful food and mom's best fresh baked bread.

Alas...we're still a few days away from Sunday and the fast continues but wait! I have a new soup that us Greeks can have for Lent. It's not new as it's called a Horiatiki (Village) Soup but it's new to my kitchen.

A few years ago in Greece I picked up a cookbook called Elliniki Paradosiaki Kouzina (Greek Traditional Cuisine). The author of the book is credited to a Christina Lidaki and the origin of this soup is labeled as being from Central Greece.

This is a hearty, chunky vegetable soup that's filling and Lent-friendly. If you're Greek and tired of Fakkes or Fassoulada - give the Horiatiki Soupa a try.

Soupa Horiatiki

2 medium onions, diced
1 large leek
3 cloves of garlic, minced
3 large carrots, peeled & sliced
3 stalks of celery. cut into 1/2 in. pieces
2 zucchinis, halved lengthwise then cut into slices
2 large tomatoes, peeled and diced
3 large potatoes, diced
1/3 cup olive oil
couple of bay leaves
1/3 cup chopped fresh parsley
1 Tbsp. dried oregano
9 cups of water
2 vegetable boullion cubes
salt and pepper to taste

1. Wash, peel and chop your vegetables. In a large pot, add your olive oil, garlic, onions, leeks, carrots and celery and saute for about 15 minutes over medium heat. Stir occasionally.
2. Add your bay leaves, potatoes and tomatoes and stir & cook for another five minutes for the starch in the potatoes to activate.
3. Now add your water and boullion cubes and bring to a boil. Reduce to medium, cover with a lid and and simmer for about 30 minutes.
4. Add your zucchini and simmer for another 10-15 minutes. Adjust seasoning with salt and pepper.
5. Finish the soup off with the chopped fresh parsley and dried oregano.

Great Lent

This is the final week of fasting before Easter Sunday. Greeks will vary in the manner in which they conduct their fast but it's safe to say the majority will eat meatless and dairy-free until after midnight when we arrive back home to eat a waiting bowl of Magheritsa.

For those not in the know, Magheritsa is a traditional Easter soup make of a stock boiled from the lamb's head and an array of organ meat.

One Easter, we could not eat Magheritsa. My mom made a big pot full of the soup and after fasting for a week of no meat or dairy...organ meat and such actually become very appetizing.

As it's still often cold at night in Canada at this time of year, it's perfectly safe to place food items outside that won't fit in the fridge. During this time, our fridge bursts with food items and the Magheritsa was placed outdoors to be chilled until we got back from church.

So here's the scenario:

Greek family gets dressed and goes to Saturday Midnight Mass for Easter. Said Greek family welcomes Easter at midnight at church. The same Greek family goes back home, starving for Magheritsa.

The Greek family gets changed into casual clothing and assembles to eat Magheritsa. The mother of the household steps outdoors to fetch the Magheritsa but all we hear are shreaks!

Said Greek mother is face to face with a racoon, licking it paws after finishing a whole pot of Magheritsa. Call this story the Raccoon Who Stole Greek Easter.

Onto today's dish. Today for lunch I made a Fassoulada and to accompany this hearty bean soup, I also had some olives, bread, pickled cherry peppers and this vegetable Toursi.

Toursi is a Greek word used for pickled foods and sometimes marinated seafood dishes with octopus or squid.

Each fall my family makes this vegetable Toursi but it can be made anytime of the year and you can choose whatever medley of vegetables you like.

A Vegetable Toursi is great in the winter as part of an array of mezedes, to accompany a soup or to just have as a snack.

I'm submitting this dish for Putting Up, a food event co-hosted by my friends Pixie and Rosie. You have until May21st to submit your preserves, jams, marmalades, pickles or any food item you can think of that goes through the process of preservation.

Vegetable Toursi

1 lb. of green tomatoes, chopped into small pieces
1 lb. of carrots, peeled, halved and cut into thin half-moon pieces
1 lb. of celery, thinly chopped
1 large head of cauliflower, chopped into small florets
1 lb. red peppers, sliced
1 head of garlic, sliced
1 bunch of flat leaf parsley, coarsely chopped
1 small jar of capers
1 cup of coarse sea/pickling salt
white vinegar
pickling jars (click here for pickling/jarring basics)

1. Wash all your vegetables thoroughly and pin a bowl large enough to hold them all in. Add the coarse salt and mix it in. Allow the vegetables to stew in the salt for apporx. 5 hours.
2. Using a large tea towel, squeeze the liquid out of the vegetables in batches and add them back into the bowl when complete.
3. Cover the vegetables with enough vinegar to cover them. Allow the vegetables to steep in the vinegar for at least 3 hours. If you'd like your vegetables to be more acidic, allow them to steep for another hour or two (until you've received your desired taste).
4. Using a large tea towel, squeeze the vinegar out of the vegetables in batches and now add your vegetables to the jars.
5. Fill each jar with enough sunflower (vegetable) oil to cover the contents of each jar. Seal and store in a cool, dry cellar for up to one year.
   

Is It Summer Yet?

This is the beach where I swim each day when I'm vacationing in Greece. Sandy beaches, bath-warm water and the tranquility I feel when I'm near or in the sea.

After the bathers retire to their homes for the evening, another entire different pilgrimage to the waters occurs. It's that of the fishermen.

They will fish all night, catching what seafood they can to feed our appetites with the bounty of the sea.

For most Greeks, fresh fish and seafood has become quite expensive as demand has risen for seafood, the oceans and seas are slowly being over-fished and Greece's tourism adds further pressure to higher prices.

The affordable and popular choice among Greeks is Gavros (anchovy), Marida and Sardines.

Most of us here in North America are only familiar with the canned variety...not so tempting. The fresh sardine, fried or grilled (my preference) is hard to beat.

The sardine has a as much (if not more) Omega 3 fats than salmon and because they are lower on the food chain of the sea, minimal exposure to Mercury.

Last year when I was in Greece, a kilo of sardines sold for about 5 Euros...enough to feed four. If you're lucky to find some fresh sardines at your fish monger, take them and grill them. You'll have one of the best seafood experiences in your life.

Grilled Sardines (Σαρδελες σχαρας)

1 kg. fresh sardines
coarse sea salt
fresh ground pepper
extra virgin olive oil
juice of 1/2 lemon
dried Greek oregano

1. To gut a whole head-on sardine, pinch the gills on both sides at the base of the head and pull them out. Often the innards will pull out at the same time. If not, slit open the underneath and scoop them out from under the belly cavity.
2. Rinse your sardines in & out with cold water while rubbing to remove the scales. To remove the head, snap it back, breaking the spine and pull it off.
3. Pat dry your sardines and get your grill fired up (high heat). Brush your grill well so that there's no residue from your previous grilled items. Wipe the grill with some vegetable oil to lubricate it.
4. Drizzle your sardines with some sunflower oil (olive oil will burn) and then season with salt and pepper.
5. Grill your sardines on high heat for 2 minutes a side.
6. Drizzle with extra-virgin olive oil, squeeze of fresh lemon and dried Greek Oregano.
7. Serve with Ouzo, Vlita, a salad and some bread.
   

Olive Bread (Ελιόψωμο)

Next week is home stretch for the Greeks' Great Lent. Our family (like many other Greeks around the world) will surely fast right up until when the bells strike midnight on "Megalo Sabbato" and we crack those first Easter eggs and shout "Christos Anesti" or Christ has risen!

One of foods we will be eating is this olive bread. This recipe comes courtesy of inlaws by marriage who are natives to Halkidiki, the northern Greek summer playground.

Halkidiki is the prefecture that produces a large amount of olives. The most famous olives from Halkidiki are the large, green Gaidouria (donkey) and the black, sweeter & wrinkled Throumpes.

Another thing one will notice near the shorelines of Greece is the growth of wild rosemary. Where our summer home is, residents often have hedges of rosemary doubling as fences around their properties.

This olive bread is a celebration of the bounty of Halkidiki...olives and rosemary. The filling is of sauteed onions, fresh Spring mint and Black Throumpes. The tops of the olive bread are brushed with olive oil and finished off with rosemary. It's rich in filling, rolled up much like a streudel and served alone or as an accompaniment to a soup.

Olive Bread (Ελιόψωμο)
(makes 8 loaves)

1 heaping Tbsp. of active dry yeast
1 tsp. sugar
3 Tbsp. salt
6 cups of warm water
1 cup olive oil
8 cups of whole wheat flour
4 cups of all-purpose white flour

Filling
24 medium onions, diced
1/2 cup olive oil
1/2 cup chopped fresh mint
4 cups of black Throumpes, pitted and chopped

1. Add 1/2 cup olive oil into a large pot and over medium heat add your onions and then saute on medium-low heat for about 30 minutes while stirring and until the onions are translucent and there's little water left. Add your chopped mint and olives and stir in. Allow to cool before add mixture to the dough.
2. In a large bowl, add all the dry ingredients (except sugar) and reserve. In another large bowl, add your warm water, sugar and yeast and allow some moments for the yeast to activate. Now add your olive oil to the yeast starter and then add your wet ingredients into the dry ingredients.
   
3. Knead your dough for about 5 minutes until you get a soft dough. Roll into a large ball and place your dough back into the large bowl. Cover your dough with some olive oil and some plastic cling-wrap. Allow the dough to rise in a warm part of the kitchen for approx. 45 minutes.
4. Knead your dough for another 5 minutes and then form into smaller dough balls (which will become your loaves.
5. Roll each dough ball out into the size of a large pizza. Spread a layer of the filling across the area of the dough and then roll it up and place on baking tray (seam side down) that's been treated with cooking spray. Repeat until your dough and filling have been used up to make a total of 8 loaves.
6. Brush the tops with olive oil and sprinkle with fresh or dry rosemary. Bake in a pre-heated oven (middle rack for 45 - 60 minutes or until light brown.
7. Place your baked olive bread on a counter to cool with a tablecloth covering. Allow to rest for 30 minutes before slicing.

Halloumi, Grilled to Perfection

This evening was glorious. It was the first day this year where one wakes up to warm sun, birds chirping and the sun shining with nary a cloud in the sky.

I already knew this would mean BBQ time, eat dinner "al fresco" time and relax time. It was a busy week but also very productive. I'm working on some new things for this blog and the emphasis is on "beyond".

Part of my dinner this evening was a grilled Halloumi on a bed of rocket (wild greens). Halloumi is a cheese native to the island of Cyprus and it's made from a combo of cow, goat and sheep's milk. Greeks have been enjoying wild greens for ages and when paired properly, the are simply delicious.

The salad was tossed in my Sun-dried tomato vinaigrette and then topped with warm, a la minute grilled Halloumi cheese.

Earlier this year, I pan-seared some Halloumi but it doesn't compare to using a real grill.

Grilling Halloumi is very easy...slice your cheese, brush with olive oil and when your grill is white hot, grill the Halloumi for 1 minute a side.

Tonight's combo was bitter rocket, balanced by the sweet sun-dried tomatoes and the midly salty Halloumi, squeaking as always with every little chew.

Making New Friends

Last night was a joy. I met a fellow blogger who's in town for business and she took the time to meet with me over some drinks and lots of cheery banter about food, life and well....more food!

I speak of Courtney from Coco Cooks. Courtney's smile and charming disposition won me over immediately. Aren't I a lucky guy? To my left is Courtney aka "Fluffer" and to the right I have her friend Irene. Thanks ladies...I had a wonderful evening and I look forward to showing you Toronto next time.

Now I'm going to show a new Greek dish. New in that it's not anything you'll find in an old recipe book you might have bought from the Greek Festival at your local Greek church.

It's new in that all these ingredients were never brought together until recently. Call it alchemy in the kitchen.

This dish is courtesy of Dina Nikolaou, a popular TV and accomplished chef in Greece. It's a play on the more standard Shrimp Saganaki but the cheese here is a Greek cream cheese called Katiki Domokou and Saffron is used to provide this dish with a brilliant, orange colour.

Saffron has been cultivated in north-west Macedonia for years. The center of Greece's Saffron industry is the city of Kozani. For those in Toronto, Alex Farms Cheese sells Saffron from Kozani...just ask the counter staff.

I loved this dish for it's colour, ease in preparing and the taste. Although both anise seeds and Ouzo give the dish it's licorice-like character, the slight tartness of the cream cheese comes out and don't forget shrimp is mildly sweet...a perfect balance to this delicate tasting dish.

Γαριδες Σαγανακι με ουζο και Saffron
(for 4)

24 medium shrimp, peeled and deveined
1/4 cup olive oil
1 medium onion, grated
1/2 cup vegetable or seafood stock 2-4 scallions, finely chopped
1 cup of canned plum tomatoes, finely chopped
1/2 cup Ouzo
1/2 tsp. anise seeds
1/2 tsp. Kozani Saffron
4 Tbsp. cream cheese
salt and pepper to taste

1. Season your shrimp with salt and pepper. In a large skillet, add your oil and over medium high heat, do a quick saute of your shrimp (while stirring) and as soon as they have changed to pink, remove with a slotted spoon and reserve.
2. Into your hot seafood stock, add your Saffron and cover with a lid to retain the heat. Allow the Saffron to "bloom" for at least 10 minutes. Reserve.
   
3. In the same skillet, add the grated onion and simmer for 5 minutes on medium heat. Now add your tomatoes, Saffron stock, anise, Ouzo and simmer for 7-10 minutes or until the the sauce has thickened.
4. Add your cream cheese and shrimp and stir to warm through for another 5 minutes. Adjust seasoning with salt and pepper and finally, stir in your chopped scallions.
5. Serve with a side of mushroom wild rice.
   

Money and Food

Most of you know that I earn a living as a financial advisor, here in Toronto. I can't and I won't give you any stock tips but I can tell you some fundamentals:

• Save your money. Even the best advisor can't make nothing out nothing.
• Diversify your portfolio. When I mean diversify, spread your assets equally among your real estate, retirement portfolio and investments. I see too many people without balance or diversification in this manner.
• Save 10% of your wages for emergencies etc. Everyone should have about 3 months salary saved, in case they need it. Sadly, the majority are 3 months away from bankruptcy.
• Don't have an advisor? Ask friends or relatives who they deal with, ask for a referral...you trust their judgement.
• Cut and pay off all your credit cards, just keep one and use it as a convenience...to rent a hotel, a car or book a holiday to earn points. If you don't have the money, don't buy it!
  
• Do not try and guess or time the market. It's a fools game...only the big guys can play this game and if you insist on playing with them, you're a fool.

Also, one of the good speakers at my recent conference was a Martin Feldstein, a professor of economics at Harvard University and the CEO of the National Bureau of Economics.

The bottom line:

Things in the US will get worse before they get better and there's a real danger of inflation or perhaps even stagflation. Canada, being so closely reliant on the US economy will no doubt feel a downside too.

As for the rest of the world, it will be affected by the US' recession but not to the same extent. Europe is self-contained and it currently is doing well and the Far East keeps on feeding off the locomotive economy of China.

Now how do I segue from money to food? It's quite simple...as a financial advisor, alot of my meetings are conducted at family's homes, after dinner, in their kitchen.

I smell what they ate for dinner, I discuss food, I review their spending habits as a family (and that includes groceries). Seeing how I have this info at my disposal and I conduct meetings in the kitchen, I have a good pulse of what people are buying and where they are buying their groceries.

Rising oil prices are causing food prices to rise everywhere, creating a pinch on family's budgets. From my experience here in Toronto, most family's are buying their groceries from discount supermarkets and the larger, costlier parent grocers.

Families are including more organic and "green" goods in their shopping list. Most families are also buying their meat and seafood from the same grocery store...one stop shopping.

Few families are buying fruits and vegetables from green grocers, organic farmers or farmer's markets.

Canada has one growing season. Planting occurs in May and early crops of tomatoes, cucumbers and peppers are ready by August and all the otherfruits & vegetables are harvested up to October. Otherwise, anything listed as being from Ontario or Canadian comes from technology's gift to Canada, the greenhouse.

To live in Canada means we must exercise the necessary evil of imported produce from the US, Mexico and central and South America. The produce section in the winter time is filled with Chilean fruits & vegetables.

We can all try and do our best to buy organic, feed our families well and do our part to preserve our planet but isn't also paramount to put food on the table? I find some hypocrisy in someone who doesn't exercise the same diligence in shopping for fish or meats. Where did your chicken come from? That gorgeous piece of beef...is it USDA or Canada AAA? Is that Ontario Spring lamb or gamey New Zealand lamb? Is that fish from local waters or has it been frozen on a tanker all the way from Vietnam? Was the fish caught without endangering other species? The larger question...were these animals farmed organically, fed a good diet, slaughtered humanely?

I guess I got pretty heavy, eh? No need to worry. My serious moment has abruptly ended...it's time to put the chef's hat back on and later tonight...I'll be at a party and look for me wearing the lampshade on my head!

Look at what's on my table...baked halibut! Canada boasts of having alot of fish and despite Toronto being a 3 hour flight from the Pacific and a 9o minute flight from the Atlantic, we get some decent Canadian seafood flown into town and some weekly shipments of Mediterranean fish from Europe.

Everyone (except my brother who doesn't eat seafood) loved this baked halibut. Most people love halibut because we all ate it in fish & chips. Halibut, like most seafood use to be dirt cheap. Those days are long gone.

I lucked out with these halibut fillets during a recent visit to Toronto's famed St. Lawrence Market. It's open from Tuesday to Saturday and a friend of mine told how I could go down to the market on a Saturday afternoon and buy a pot-pouri of seafood for cheap.

What I got was a couple of halibut fillets, some squid, smoked mackerel fillets and a fillet of Mahi Mahi...all for $10! I'm not going to tell you which shop offers this...you're going to have to head down to the market and find out yourself!

Pistachio Crusted Halibut

4 halibut fillets
1/2 cup shelled pistachios
zest of 1/2 lemon
zest of 1/2 lime
zest of 1/2 orange
4 tsp. chopped fresh parsley
1 cup Panko bread crumbs
Dijon mustard
salt & pepper
olive oil

Pre-heated 400F oven

1. Roughly chop your pistachios and place in a bowl. Mix in your 3 types of zest, parsley and bread crumbs. While stirring with a spoon, slowly add some olive oil until the mixture sticks together.
2. Season your fillets with salt and pepper and brush each top part of the fillet with Dijon mustard.
3. Pack the breading on top of each fillet and place on a baking sheet that's been treated with oil.
4. Place in the upper middle rack of your oven bake for 20 minutes or until the tops have turned golden brown.
5. Serve with some rice and some sauteed and greens
   

Keftedes Stuffed With Cheese (Κεφτέδες Γεμιστές )

I'd like to thank you all for your well wishes for my mom. She's doing very well and let's not over do it. Knee surgery is pretty standard these days (no real complications) and although she's in some pain, she's also a woman and she's milking this opportunity to squeeze out as much pampering as she can get.

A few examples of this is:

"I don't like this pillow, go back upstairs and get me the other pillow. NO, not that one, the other one!"

Another "request" I often hear is , (BAM - BAM - BAM...sound of her cane thumping on the floor), "May I have my LUNCH now".

Or...."Peter, go put the wash in the dryer". Ten minutes later...."Peter, go check if it's dried yet". Five minutes later....."PETER....check the dryer...the clothes might be dried now".

Anyone want to adopt a mother? She has 2 bum knees, an overbearing Greek ego and, she's a fabulous cook. Two out of three ain't bad, right?

On to the food. One of my favourite summer time/BBQ-ing meats is to grill Keftedes. There are many variations of Keftedes but this is how our family makes them, friends and relatives ask for the recipe, we kindly comply.

In Greece, at a taverna, you will often see a stuffed keftedes offering on the menu. When ordering, this is for the hungry-man who wants to be fed, not just given a pretty presentation.

Greeks will place a piece of feta, Roquefort, Gouda or in my instance, Vlahotyri inside stuffed keftedes. Vlahotyri is a sheep's milk, aged, mildly sharp white cheese, reminiscent of a Grano Padano. If Vlahotyri isn't handy, a Greek Kasseri cheese will do just fine.

You can simply follow the ingredients listing for my Keftedes but because you're smacking two beef patties together to seal the cheese, the meat takes longer to cook.

Ground beef meat MUST be well done and if one uses lean ground beef, you will end up with a dry keftede. The solution is to use a medium(fat) ground beef. This method seems to solve the drying out issue with stuffed keftedes.

Finally, when forming the larger pattie to seal the cheese in the middle, it's important to pinch around the sides of the two patties. Do this well. Failure or neglect will leave you to watch your cheese ooze out of your keftedes and fade into the abyss of your grill.


Keftedes Stuffed With Cheese (Κεφτέδες Γεμιστές )
(for 6)

1 kg. of medium ground beef
2 medium onions, box grated
4 slices of bread, soaked in water (or milk), hand squeezed and then crumbled
1 tsp of garlic powder/1 tbsp grated fresh garlic
2 eggs (for binding)
1 tsp dried oregano
1 tsp chopped parsley
pinch of cumin
salt & pepper to taste
1 inch flat squares of cheese (Vlahotyri or Kasseri)

1. Combine all the ingredients in a bowl and mix well using your hands.
2. Form palm-sized patties with your hands, then squish them into flat patties and reserve in a platter. Cover with cling-wrap and refrigerate for at least 4 hours.
3. Before grilling, allow the keftedes to come back to room temperature. Take your piece of cheese and place it in the middle of one pattie. Now place another pattie on top and press the two patties together to form one larger keftede. Now using your fingers, pinch the entire perimeter of your pattie so that when you grill, the Keftede will hold together and your cheese will not leak.
4. Grill on medium-high heat for about 5 minutes a side.
5. Serve with some mustard/Mayo, Boukovo(red chilli flakes), a salad and some bread. Kali Orexi!
   

Crisp Roasted Potatoes

I've found myself in a flurry of activities this week. I've been tending to my mom's every whim as she's just completed her second knee replacement, I have tax returns to tend to, client meetings, working on some surprises for my blog while in Greece and today... I have to sit all day in a conference listening to market pundits tell me and other advisors about how the economy and markets are doing just fine (yeah right).

It's going to be a long, boring day and I'd rather be blogging, eating and trying out new foods. Before I commence this arduous day, I'm leaving you with a crisp roasted potatoes dish.

I think many of us neglect or give little thought to the side dishes when we prepare our food or in the collection of blogged dishes. The side dish gets little attention or a "quick & dirty", a filler.

I'm going to try and feature more side dishes. A meal is complete when you say, have a fabulous steak, fantastic potatoes and the most memorable veggies ever.

Here's some potatoes for ya...thin, crispy, seasoned just right, easy to prepare and above all delicious.

I used a mandoline (again) to cut the potatoes into uniform slices but I'm sure most of you know you're way around a knife.

Starchy potatoes like a Russet work best, olive oil, coarse salt, paprika, pepper and thyme. It's the K.I.S.S. principle today....Keep It Simple Stupid! lol

Crispy Roasted Potatoes

1 large Russet potato per person (skins on)
olive oil
coarse sea salt
cracked black pepper
sweet paprika
fresh or dry thyme

Pre-heated 475F oven

1. Get a large pot of water boiling. Generously season with salt and par-boil the potatoes for 10 minutes. Place the potatoes in an ice bath until they are safe to handle.
2. Using a mandoline or knife, cut your potatoes into thin slices.
3. Drizzle with olive oil and season with coarse sea salt, fresh black pepper, sweet paprika and thyme.
4. Place the potatoes in the oven and bake for approx. 12 minutes then flip for another 5-7 minutes on the other side.
5. Remove from the heat and keep warm.
   

Tried, Tested and True

I'm gonna get right to the point. The title of this entry is for a food event hosted by Equal Opportunity Kitchen.

Giz and Psychgrad, the mother & daughter duo co-host this food blog right from my the province I live in, Ontario.

The premise of the food event is to highlight a dish, recipe that has friends, relatives and bloggers raving about.

When I first read of this blog event, my mind immediately raced to my Baby Back Ribs. They have the flavour of being slowly done in the BBQ but all the work is done in the oven.

My dry rub is unique in that I use a hickory salt in the mix.

All the juicy details of my ribs can be found here.

Hünkar Beğendi (The Sultan Enjoyed It)

Are you enjoying our little ride around the Mediterranean? Yesterday we were in France, the day before in Greece and today, we visit Turkey.

Last year when I visited Greece, I took a side-trip to Istanbul (Constantinople). The city to this day is the center of Greek-Orthodoxy and the Patriarchate is situated there.

One of the most interesting experiences during my trip there was to try out many of the dishes being offered up by the Turks. Many dishes were similar to Greek dishes and some were not.

Hünkar Beğendi was one particular dish that I had not tried before nor do I know of a Greek facsimile to this dish. It literally translates to "the Sultan enjoyed it". One taste of this roasted eggplant sauce will quickly confirm for you why it's call this.

In Turkey, Hünkar Beğendi is usually served up with veal, beef or chicken...in a kebab form. It's never served with pork as the country is predominantly Muslim, that's a no-go.

I'm in love with Hünkar Beğendi. I've tried it, loved it and now I'm improving it. Think of this as a Turkish dish as told to you through the palate of a Greek.

Turks and Greeks have our differences but food seems to be a common ground to bring these neighboring countries closer.

Allow me to explain my approach to this dish. The inspiration for the presentation and the use of beef came from my old friend Byron Ayanoglu and Aristedes Pasparakis' book New Greek Cuisine.

On the plate, the main is a strip loin steak which I cut in two, tied both with butcher's twine to form round fillets. The creamy sauce you see as a bedding and layered between the beef is the Hünkar Beğendi.

If there's one step you should not skip when making Hünkar Beğendi or a Greek Melitzanosalata (eggplant salad), it's to roast the eggplant on your grill or over hot coals. Roasted eggplant in the oven lacks that essential mellow smoky flavour one gets from a real grilled & roasted eggplant.

For sides, I parboiled a potato then sliced it, tossed in olive oil and seasoned with coarse sea salt, black pepper and fresh thyme, then roasted them in high heat until crisp and golden brown.

The other side and proverbial "cherry on top" are some onions simmered on low heat in a little bit of oil, clove and all spice and balsamic vinegar - sweet heaven.

I'm extremely proud of this dish and I'm pleased to report that I served Greeks this dish and everyone raved about Hünkar Beğendi. Yeah, that's right...Greeks liking a Turkish dish.

The Sultan enjoyed it indeed!

Hünkar Beğendi

1 eggplant
1/4 cup grated Kefalotyri or Romano cheese
1 heaping Tbsp. of cream cheese
1 Tbsp. of butter
2 Tbsp. of flour
1 cup of milk
salt and pepper to taste
1/2 cup of chopped fresh chives

1. Pierce the eggplant around a few times all around and roast over high heat in your gas or charcoal grill. Turn the eggplant every 10-25 minutes until all sides of the skin are charred.
   
2. When the eggplant has cooled enough to handle, cut the eggplant open with a knife and spoon out the meat of the eggplant. Discard the skin. Pound the eggplant using a mortar and pestle until it's creamy yet chunky. Reserve.
3. In a medium saucepan, add your butter over medium heat and when it's melted add the flour and stir with a wooden spoon until the colour turns to a light brown. Now slowly add your milk while stirring until the mixture starts to thicken (like the consistency of cream).
4. Add your roasted eggplant puree, the cream cheese and grated cheese and stir to incorporate. Adjust seasoning with salt and pepper and add and stir in your chopped chives. Reserve and keep warm.
5. Serve your Hünkar Beğendi as a bed or a side with a grilled steak or kebab of your liking.
   

Calmars à L'Armoricaine

Today we're going to travel to France's northern coast, Brittany. I know this thread is going to attract some pimpled geek that's looking for one of Brittney Spears' home movies.

(Note to said pimpled-geek...move on, there's only food porn here).

This rugged peninsula (Brittany) faces the English Channel to it's North and the Atlantic to it's South.

I've posted a few recipes containing squid and although the Greeks have a very similar dish to this, the use of tarragon got my attention.

Tarragon is an herb that has a licorice aroma & flavour which is favourable to my tastes. Greeks usually drink Ouzo with their seafood and it's beyond me as to why tarragon only now is getting more attention in Greek food.

The French cook book I found at a second hand store caught my eye because of it's rustic dishes and simple approach to French cooking.

No one's going to earn a Michelin star with these dishes but who cares....it's about the taste, BABY!

Calmars à l'amoricaine

1 3/4 lbs. cleaned squid (tentacles and rings)
1/4 cup olive oil
1 medium onion, sliced
3 cloves of garlic, thinly sliced
1 large skinned tomato, diced
2 Tbsp. tomato paste
2 Tbsp, cracked black pepper
1 good shot of Cognac (brandy)
1 glass of dry white wine
1 cup of fish/seafood stock (Knorr has a good boullion cube)
1 Tbsp. chopped fresh tarragon
2 Tbsp. chopped fresh parsley toasted breadcrumbs

1. In a large skillet, add your olive oil and over high heat, add the squid and saute for a couple of minutes. Now add the onions and garlic, peppercorns and tomatoes and saute for 5 minutes while stirring.
2. Pour over the Cognac and light with a match to burn off the alcohol. Pour the wine, stock and the tomato paste and bring to a boil.
3. Add half the parsley and tarragon, lower to medium-low and cover. Simmer slowly for 45 minutes to allow the squid to braise and become tender.
4. Adjust seasoning with salt and pepper and finish off by adding the remaining parsley and tarragon. Top with toasted bread crumbs.
   
5. Serve as an appetizer/meze with some crusty bread.
   

Got My Freak On For Feta

For most people, a block of feta cheese this size would last awhile. In a Greek home, this "piece" wouldn't see the end of the week.

Here's a little tidbit for those of you who buy "crumbled feta" at the supermarket: see the piece of feta missing from the front corner of this brick?

That and other bits like that get saved, and sold to you, the feta novice who thinks they are buying the convenience of "crumbled feta". Buy feta from a store that sells feta in bricks, slabs or large tins. A Greek market or deli is a good start.

Feta cheese is for more than just Greek salad. We like it with toast, to make a kind of Greek Bruschetta, in Spanakopita, Saganaki, with spaghetti and brown butter or alongside some fruit like watermelon.

Today I'm showing you feta in a whole new way...in a potato gratin. Everything about this dish is Greek...the use of potatoes, rosemary, sun-dried cured olives (Throumpes) and everyone's favourite Greek cheese, feta.

The inspiration for this dish comes from a book called The Complete Book of Greek Cooking and it's Potatoes With Feta and Olives bit me like a Tse-Tse fly. I've been itching to try this dish for a few weeks now.

Their dish looked great but I was convinced their approach would have ended up with a dry baked potato dish with some burnt feta on top. However, they had a good idea.

My approach is simple, make a scalloped potato dish that would be baked with a creamy Bechamel Sauce and feta as the base cheese.

This is going to be one of my favourite Greek side dishes. The Bechamel mellows the feta, potatoes and rosemary pair with each other well and the bits of black olives round out the dish like a finishing touch of salt.

This dish is easy to prepare, feta is available everywhere these days and who doesn't like potatoes?

Potatoes and Feta au Gratin
(for 4)

4 large potatoes
1/2 stick unsalted butter
1 large onion, sliced
1 bay leaf
2 cloves of garlic, smashed
1/4 cup flour
2 cups of milk
1 sprig of rosemary
2 cups of crumbled feta
1/2 cup sun-dried black olives (Throumpes)
(pitted and roughly chopped)
salt and pepper to taste

Pre-heated 400F oven

1. Bring a pot of water to boil. Add a good amount of salt and boil for 15 minutes. Bring the temperature of the potatoes down by placing in an ice bath until they are safe to handle.
2. Peel the skins and discard. Slice the potatoes into thin slices and reserve.
3. In a medium saucepan, add your butter over medium-high heat and then add your onions, garlic, bay leaf, half of your rosemary sprig and saute for 5 minutes until your onions have softened.
4. Add your flour and stir to cook the flour for a couple of minutes. Add the milk over medium heat and stir until the Bechamel has thickened. Remove your bay leaf, rosemary, garlic and add half (1 cup) of your crumbled feta. Stir until incorporated, adjust seasoning with salt and pepper. Keep warm and reserve.
5. Grease an approx. 8" X 14" baking dish and line the bottom with a coat of Bechamel.
6. Lay your potato slices in a row, overlapping each other. Make rows of overlapping potatoes until the dish has been covered by your potatoes.
7. Spread the rest of the Bechamel over the potatoes, scatter the remaining crumbled feta on top, followed by the chopped olives and remaining rosemary.
   
8. Crack some fresh black pepper over the top and bake in the middle rack of your oven for 30-40 minutes or until the top is golden brown.
   

At a Loss For Words

Many of you are like me and you have a blog. You peruse the food landscape on the internet, looking for a food idea, a new inspiration or paying a visit to a friend's blog to see what's new and exciting.

Sometimes we hit gold with a winning dish and other times what you think will be a smash ends up making a loud thud.

What I do find myself doing more & more is searching in my mind for a new way to express my positive reaction to a post, or more particular a dish.

The usual, "my.... that looks tasty" or "OH MY GOD, I'm bookmarking this to try" or "that looks delicious" seem to be the "go to" catch phrases.

Today, I flipped through the Thesaurus to find new inspiration for when I visit your lovely blogs. If you see me at your blog...I like you and I really what you have to say and what you cook. If I'm absent, don't cry...I can't - WE all can't like all the foods out there, all the time...it's impossible. Life's not a popularity contest.

So after flipping through the Thesaurus, I've discovered some new words that I will try to employ when I'm leaving comments on your blog:

"choice, nectarious, palatable, sapid, gratifying, ambrosial, fetching, pleasing, flavoursome, saporous, toothsome, diaphanous, luscious, divine, scrumptious, aperitive, succulent, culinary, wholesome, esculent, digestible, heavenly, tasteful, spirited, stimulating, highly-flavoured, redolent, magnificent, seasoned, harmonious, fit for a king, nutritious and my very favourite new word....titillating"!

On to some food. Today, you get a couple of starters...one being a salad, the other some garlic bread.

First, the salad and in particular, the dressing. After the success of my Dill Cucumber dressing, I'm going to start making more of my own dressings. This next one is a Sun-Dried Tomato Vinaigrette. It's made with ingredients most of us already have in our pantry and you might have to only go out and buy some sun-dried tomatoes but the dressing is a winner.

Sun-Dried Tomato Vinaigrette

1/3 cup sun-dried tomatoes, finely chopped
2 Tbsp. balsamic vinegar
1 tsp. garlic powder
1 tsp. dry oregano
1/4 tsp. of black pepper
1/3 cup of extra-virgin olive oil
salt to taste

1. Simply add all the above ingredients into a jar and shale to emulsify. Dress for favourite salad combo or what's in season. Keep in the fridge for a week.

The next starter is a garlic bread that's super-easy and you'll serve this over & over as your signature garlic bread.

The inspiration for this garlic bread comes from eating recently at an Italian restaurant in town that brought the table baskets of aromatic, warm garlic bread that left left us stuffed and almost unable to finish our main courses.

The main ingredient for this garlic bread is the Carrabbas Bread Dip Mix, which I simply mixed into some room temperature butter and then I cut some vertical slices into the bread loaf, smeared the butter/Carrabbas mixture in between and I wrapped the bread in foil.

Simply throw into a preheated 350 oven for 15 minutes to warm through and serve this aromatic, easy to prep and delicious garlic bread to your guests. They are bound to ask you "what's in it"!

Carrabbas Garlic Bread Mix

1 Tbsp. crushed red pepper flakes
1 Tbsp. black pepper
1 Tbsp. dried oregano
1 Tbsp. dried rosemary
1 Tbsp. dried basil
1 Tbsp. dried parsley
1 Tbsp. garlic powder
1 Tbsp. minced garlic
1 tsp. salt

Mix together and store in a plastic container.

BBQ Spaghetti

I'm always amazed when parallels, cooking coincidences and similar ingredients arise out of two different, unrelated cuisines.

I discovered such a parallel recently after watching a newly introduced series on the Food Network called Down Home With the Neelys.

The Neelys run two family businesses in Tennessee and they are famous for their ribs and other southern US delights. The Neelys were first introduced to the TV world when they appeared alongside Paula Deen in one of her own shows.

I caught an episode where they made what they called a BBQ Spaghetti. From the ingredients listing, it's obvious as to where the name came from....the BBQ sauce.

You're probably wondering...WTF...where's the parallel (here we go...chillax). My dad loves spaghetti and meat sauce. My dad also likes practically all of his food spicy (hot).

Since my dad finds even the most ornate sauce to be bland due to his spicy tastes, he would crank up the heat and flavours to make his own BBQ Spaghetti. This pasta is for those that like it spicy.

When one eats a forkful of this spaghetti, you taste the smoky Chipotle, the hint of hickory from the BBQ sauce, a twinge of lemon peel and a warm, garlic flavour that's rounded out by a nice, sneak up and say, "BOO" kinda heat.

You may use The Neely's approach or try my dad's. All you need is some decent BBQ sauce, a homemade Bolognese sauce and some chopped vegetables and everyday condiments to make this zesty, party in your mouth kinda spaghetti.

BBQ Spaghetti
(for 4)

1 medium onion, diced
1 cubanelle pepper, cut into thin slices
1/3 cup olive oil
1 wide strip of lemon peel, thinly sliced
1 whole chili, minced
3 cloves of garlic, finely chopped
(+ 3 more cloves, reserved for the end)
2 Chipotle peppers in Adobo, minced
Approx. 3 ladles of meat sauce
1/2 cup good BBQ Sauce (Bulls Eye) 1/4 cup Ketchup
1 Tbsp. dry oregano
Hot sauce
Squeeze of lemon juice
Grated Parmesan or Romano
salt & pepper (if needed)

1. In a large pot, get your water boiling and and that point, generously salt and boil your spaghetti according to package's instructions.
2. In a large skillet over medium heat, add your onions, 3 minced cloves of garlic, green pepper, chili, Chipotle peppers, lemon peel and saute while stirring for about 5 minutes for the veggies to soften.
3. Now add your meat sauce and stir over medium heat to warm through. Now add your BBQ sauce and ketchup and stir to warm through.
4. Use this moment to adjust the taste of the sauce to your liking. If you'd like it more bold, ad some more BBQ sauce. Like it sweeter, add a little ketchup. Like it spicier? Add a few drops of hot sauce. Is the sauce too sweet? Give it a squeeze of some lemon juice.
5. When your pasta is cooked, drain and add the spaghetti to your BBQ meat sauce. While tossing the pasta and the sauce, add your dried oregano and remaining 3 cloves of minced garlic and toss until the spaghetti is coated with the sauce.
6. Serve with grated Parmesan or Romano cheese.

Latholemono (λαδολέμονο)

Latholemono literally translates to oil-lemon. Oil and lemon are ingredients indigenous to Greece and found in every kitchen, used by every Greek cook and enjoyed by millions who love Greek food.

Greeks love their seafood. If it weren't for it's northernmost borders, Greece would be an island, surrounded almost entirely by the sea.

Years ago I watched a video of a concert by famed Greek singer and performer, Giorgios Dalaras. In the concert during his in between song banter, he asked the audience, "who here's from the mountians"?

His question was returned with loud applause.

"Who here is from the sea"?

Again, Dalaras was met with loud applause.

In Greece, despite half the population now lives in the cities, a Greek is either from the mountains or the sea. Yesterday, I took you to the mountainous area of Florina, northern Greece and today, I take you to the sea.

My second "patrida" (home) in Greece is where our summer home is, Nea Kalikratia, near Thessaloniki, capital of Greece's northernmost province, Macedonia.

From my many summers spent in this fishing and resort village, I've honed my seafood "chops" from the locals, relatives and enough "psarotavernas" to consider myself an authority on seafood.

Greeks love their seafood not just for it's healthy properties but because it tastes good. There's nothing better than bargaining with the fishermen who have just docked with the night's catch.

There's a saying..."the best fish is the freshest fish" and I lucked out with this "rule of thumb" yesterday. I found a fresh, smelling of the sea red snapper and although I had other dinner plans, I bumped them so that I could enjoy this red snapper.

The best way to eat fish is whole. A whole fish will give you all the clues to it's freshness. First, get up close & personal with the fish...smell it. If it smells anything other than the sea...leave it alone.

Touch the fish. It should be wet but not slimy. Thirdly, the eyes should be bright and not sunken into the head.

Finally, use your fingers to pull open the gills. The inside should be a bright red...any other colour means the fish is old...avoid it.

Now that you have your fresh fish...grill it, unadultered with the ingredients practically every Greek enjoys...Olive oil and lemon.

There are many variations on Latholemono but the base is oil, lemon juice and salt. My personal preference is to add the flavours of garlic and oregano.

Latholemono (λαδολέμονο)

juice of 1/2 lemon
1/4 cup extra-virgin olive oil
1 tsp. sea salt
1 tsp. garlic powder
1 heaping tsp. of dry oregano

1. Add all the above ingredients into a jar. Close the lid tight and shake to emulsify. Adjust for seasoning. After grilling your fish, pour your Latholemono over your fish and enjoy!
   

Briam Florinis (Μπριαμ Φλωρινης)

When I was growing up, I was forced to eat what my parents ate and endless arguments and bratty moping took place until a winner came out on top.

Conversely, I also missed out on alot of dishes that my parents didn't like. My father, to this day, has not and will not eat chicken. My mother, as a young girl in Greece, ate Briam over & over again like many families did all over Greece. To this day she begrudgingly makes it or eats it.

Thankfully, everyone else in the family liked it and being the good Greek mama that she was, she would make Briam for us.

Briam is the Greek answer to Ratatouille. Variations of this vegetable dish differ from village to village in Greece, region to region and, practically all the countries that hug the Mediterranean basin will have a version of Briam.

Today, you get my family's version. Both my parents come from towns in the Prefecture of Florina, located in northern Greece, western Macedonia to be specific.

Briam shines when vegetables are in season in the summer. Thankfully, the Ontario hot-house tomatoes have been pretty good this Spring and this vegetarian dish truly feeds like a meal.

Briam is quite simple...you're layering vegetables. When baked, the juices of all the veggies blend together to form a new , unique flavour...a symphony of taste.

For this recipe, I used a round baking tray...say the size for a large pizza. The work is in the prep with your veggies and then after that, it's basically layer your veggies and bake until gooey and the tomatoes look like they were sun-dried. Finally, try and cut your vegetables all the same thickness.

Briam Florinis
(for 4)
3 medium potatoes, peeled and sliced
1 large eggplant, sliced
3 zucchini, sliced
2 medium onions, thinly sliced (divided in 2)
5-6 cloves of garlic, sliced
2 medium tomatoes, sliced
1 cup of chopped fresh parsley (divided in 2)
1 red bell pepper, sliced
1 cubanelle pepper, sliced
1 medium hot pepper, sliced
4 scallions, chopped
1/2 cup tomato puree
3 cups of water
1 cup of olive oil
3 bay leaves
2 tsp. dry Greek oregano
sea salt and black pepper
Pre-heated 425F oven

1. Drizzle the bottom of your pan with some olive oil. Cover the bottom with a layer of potatoes, followed by the eggplant slices and then the zucchini slices.
2. Top with your garlic, 1/2 your onion slices, parsley and season with salt and pepper.
3. Continue layering with your tomatoes, followed by the red and green (cubanelle) and hot peppers, then the remaining onion slices.
4. Top with the chopped scallions, remaining parsley, bay leaves, oregano and pour the water, tomato puree, olive oil and season again with sea salt and ground pepper.
5. Place in the upper-middle rack of your oven for approx. 1 hour or until the top is golden brown the liquid has thickened.
6. Serve with bread and Greek feta on the side.

Zen and The Art of Steak

Slowly but surely the weather is improving day by day. The winter coats are gone and I went out last night wearing just a leather jacket.

However, before I went out I did fire up my grill. On order...steak! Look at the sizzle I captured in the photo! Awesome.

That's how good the steak was last night and I owe my gratitude to Zen Chef, who posted this intricate tasting dry rub for steaks.

Zen Chef cooks privately and he posted a dry rub for steak which you can view here. I didn't make the Chimichuri but the dry rub he calls a Piri-Piri caught my eye.

I bought some lovely New Yorks, rubbed the meat with Zen's mixture and got the Q fired up. I seasoned my steaks with coarse sea salt and cracked open a beer and got grillin'.

Three minutes to a side, allowed to rest for 5 minutes and then I stabbed, chewed and savoured each piece of dreamy meat that went down my throat.

Nevermind the birds, bees and blooming trees, steak is in the air and I can smell Spring is finally here!

Cucumber & Dill Dressing (Αγγουρι ανηθο Dressing)

This dressing will be very reminiscent of Greece's most famous dip, Tzatziki. You could be creative and turn your leftover Tzatziki into a dressing or, follow my easy steps to make a cool, Spring dressing to usher in the warmer months ahead.

It's nice to see more & more people are not afraid to eat garlic. In Greece, no one gives a damn about that upcoming business meeting, the impending hot date or breathing on your house guests. Practically everyone's eating garlic and so...we all stink the same and we can't really tell who stinks more!

However, we are here in Canada (and the US) and one must be wary of our social norms and unfortunately, we cannot be of garlic breath 24/7.

Having said that, if you're worried about the affect garlic will have on your social circles, try chewing & eating a small handful of parsley. It won't totally eliminate the smell but it will greatly reduce it.


Cucumber & Dill Dressing (Αγγουρι ανηθο Dressing)

1/2 English cucumber
1/2 cup plain Greek yogurt
1/4 -1/2 cup milk
(depending on how thick/thin you want your dressing)
2 Tbsp. mayonnaise
2 tsp. lemon juice
1 green onion, minced
1 clove of garlic, minced
2 Tbsp. chopped fresh dill
1/4 tsp. black pepper
salt to taste

1. Using your box grater, grate your cucumber into a strainer (with a bowl underneath). Sprinkle some coarse salt over the shreds and allow the water from them to leech for 20 minutes. Squeeze any remaining liquid out of the shreds with your hands and place in a bowl.
2. Add the remaining ingredients in to the bowl and stir to incorporate. Adjust for seasoning with salt and pepper. Refrigerate in a tight jar for up to 1 week.
   
3. Serve over greens of your choice.
   

Asparagus Gratin (Σπαραγγια Gratin)

Before I get on to the dish at hand, I want to do some "house keeping". First, I want to let you all know that that there's a contest to win your very own iPod at Jerry's Cooking By The Seat Of My Pants. Mention the contest, link to his blog and consider yourself in the draw.

I would like to also let my readers know that I've updated my Food Friends links to right side of my blog.

This listing is a combo of blogs I follow and blog friends who frequent my site. Have a peek and if I've missed your blog or you would like me to add your blog to the list, just let me know in a comment or via email.

Now it's time to focus on vegetables again. Asparagus is back in season and I do love it so. It can be used in soups, steamed, sauteed, grilled, pickled and in this case, baked.

Asparagus are a relatively new player on the modern Greek food scene. Asparagus has been cited in ancient times as a panacea and use for medicinal purposes. They grow wild in the countryside and were eaten by some families but only recently have asparagus appeared more prominently on the Greek table.

This dish is pretty simple. I've blanched the spears for a couple of minutes and then I lay them in a casserole dish topped by a Bechamel and some grated Metsovone and Romano cheeses.

Metsovone is a smoked cheddar that's made in the northwest province of Greece called Epirus. Epirus is well known for producing some of Greece's best cheeses (some would argue the best). The closest cheese that I can think of to substitute Metsovone is a smoked Gouda.

I can find this cheese here in Toronto as we have a population of about 130,000 Greeks. With the internet at my disposal, I can also check to see what prices are being charged back in the homeland. I've found most Greek products to be fairly priced here.

Asparagus is in season, take advantage of your local bounty and celebrate Spring with what's fresh & available. Try out a new recipe and keep that vegetable fresh and in demand for your table. Try some asparagus tonight.


Asparagus Gratin (Σπαραγγια Gratin)

2 bunches of Asparagus
1/2 cup grated Metsovone (or smoke Gouda)
1/4 cup grated Romano cheese
1 Tbsp. of butter
2 Tbsp. of flour
1 1/2 cups of whole milk
salt and pepper to taste
bread crumbs

Pre-heated 375F oven

1. Wash and rinse your asparagus. Measure your casserole dish and compare it to the lengths of your asparagus. Trim the asparagus accordingly to half the length of your casserole dish.
2. Place a pot of water on high heat over your stove and when it comes to a boil, add some salt and add your asparagus. When the water returns to a boil, count 2 minutes and then remove them and cool in an ice bath. Strain in a colander and reserve.
3. Place a medium pot on medium heat and add your butter. When it's melted, add your flour and stir with a wooden spoon for a minute or two. Add your milk and keep stirring until it thickens to a creamy texture.
4. Take off the heat and stir in your grated cheeses. Adjust seasoning with salt and pepper and keep warm.
5. Treat your casserole dish with cooking spray and lay your spears lengthwise on each side of the dish.
6. Pour over the Bechamel Sauce and sprinkle a topping of bread crumbs.
7. Bake in the oven for about 30 minutes or until the top is golden-brown.
   

Step Aside Coconut Shrimp

There's a new kid in town, he's Almond-Crusted Shrimp.

I'll still adore and eat coconut shrimp but this appetizer is closer to home. The crust is of almonds. There are lots of almonds in Greece.

I'm Greek-Canadian, the dish screams Greek, the recipe source is from Canada, I'm born in Canada and... my blog is about sharing food with you.

I've written before that here in Ontario we must buy our liquor from a government operated monopoly of distributors called the Liquor Control Board of Ontario (LCBO).

The LCBO publishes Food & Drink to commence each new season with food and drink ideas. I never miss a copy.

This appetizer is courtesy of Marilyn Bentz-Crowley and I must wholeheartedly thank her for this wonderful creation.

Most of the work in making this dish is in the prep work but to save time I bought de-veined shrimp and then I set up my assembly line for dressing the shrimp with the coating.

Got a hot date? Wanna WOW guests? Love shrimp? Try this appetizer out. If your love coconut shrimp, you'll adore Almond-Crusted Shrimp...maybe even more so!

Follow the directions as I've laid out. The size 21-25 shrimp count are ideal, each one is 3 bites, you need about one package of sliced almonds and the combo of flour, corn starch and milk made for a good, sticky batter for the almond slices to stick to.

As a dipping sauce, I offered a red pepper jelly. It's sweet with a spicy bite at the end, perfect!

Coconut shrimp...sorry...you're so April 2nd...Almond-Crusted Shrimp is the appetizer of tomorrow.

Almond-Crusted Shrimp
(appetizer for 4)

1lb. large tail-on shrimp (21-25 size)
1/3 cup all purpose flour
2/3 cup corn starch (divided in half)
1/4 tsp salt
1/3 cup milk
splash of Amaretto liqueur
100 gr. blanched sliced almonds
approx. 2 cups of sunflower oil

1. Peel shrimp if needed, leaving tails attached. Pat-dry and reserve.
2. To make the batter, stir flour with 1/3 cup of corn starch and the salt. Stir in the Amaretto and milk until smooth. Add a little more if needed to have a thick but pourable batter.
3. Pre-heat your oven to 175F to keep shrimp warm until serving (if making a large batch).
4. Set up your dipping stations of your shrimp, then a bowl with your remaining 1/3 cup of corn starch, the bowl with the batter, a plate with the blanched almonds and finally a large plate lined with wax paper (so the shrimp do not stick).
5. Heat your oil in a fryer or deep frying pan and heat the oil to a temp. of 350F.
6. Fry your shrimp in batches for about 2-3 minutes (flip halfway) and reserve in your pre-heated oven until they are all done and you're ready to serve.
7. Serve with a bowl of red pepper jelly and lime wedges.
   

Look! Over Here....

Today was a pretty damn good day. The weather is looking bright, the temperature is rising and the blog is reaching out to new avenues.

Judy of No Fear Entertaining emailed me with the excitement of rock groupie about how my recent Churrasco chicken dish got picked up on NBC San Diego's affiliate TV station and also in Madison, Wisconsin.

Judy's instincts were bang-on to try out (at my urging of using ground bay) in the Churrasco chicken marinade. She blogged about it, linked back to my blog (Thank you) and the San Diego TV station picked up on it and posted the recipe on the food section of their site.

Judy, you rock! NBC San Diego...Thank YOU!

Spetsofai (σπετζοφάϊ)

Spetsofai is a Greek dish made of sausages and peppers. Think of it as a Greek stir-fry, a one pan dish.

The first time I tried Spetsofai was in the city of Volos. It's a dish that's native to the province of Thessaly, which lies between Macedonia and Attiki.

Traditionally, this sausage stew is spicy but I've accommodated for those who might like the heat toned down in their dishes.

I used Macedonian sausages which are spicy to begin with and I've topped the stew with one long, hot pepper for anyone wanting a little heat for their Spetsofai.

Obviously this is a cold weather dish that's served as a meze or appetizer with wine or ouzo. I chosen to use different colours of peppers for presentation and to balance the spicyness of the dish with some natural sweetness.

This dish comes together in no time, the plate will be soon emptied and and you'll to make a second order as you get up to refill the drinks.

Turn up the Greek music, pour the ouzo and let's talk about life, thank God for good health and the good fortune of being Greek!

Spetsofai (σπετζοφάϊ)

3 Macedonian sausages
1 Tbsp. sunflower oil
1/3 cup olive oil
1 Tbsp. sweet paprika
1/2 red pepper, sliced
1/2 green pepper, sliced
1/2 yellow pepper, sliced
1 hot pepper
1 medium tomato, concasse & diced
1 medium onion, sliced
1/2 Japanese eggplant, sliced
2 cloves of garlic, sliced
salt & pepper to taste
1 tsp. dry oregano

1. Place a large skillet over medium-high heat and add your sunflower oil. When it's about to smoke, add the hot pepper and fry until lightly brown on all sides then reserve. Now brown your sausages in the same skillet and also reserve.
   
2. In the same skillet, add your olive oil and the onions, peppers, garlic, eggplant, tomato and paprika and some salt and saute over medium-high heat for a few minutes. Reduce to medium and simmer while stirring constantly for a couple more minutes.
3. Cut your sausages into bite-sized pieces and add them to the skillet and stir often to cook through and blend with the other ingredients. Simmer for another 5-7 minutes.
   
4. Check for seasoning and adjust with salt and pepper.
5. Serve on a platter and drizzle some extra-virgin olive oil, sprinkle some dry oregano and top with your fried hot pepper. Serve with bread, feta, a salad and some wine or ouzo.
   

Costolette di Maiale Piccante

Is it just me or do you all have a backlog of dishes you would like to try? Just counting the tagged recipes I have saved, I'm at 156!

Nevermind the new dishes I see daily or recipes from a cookbook, magazine or tv show. I have a big problem but I swear, I'll get to them.

I have no real "system" to cooking up a dish. Much like sizing up a recipe, I go by instinct, gut feel and what my mood is concerning food.

Tonight, I feel as though I should follow-up my grilled pork chop recipe with my use of the leftover pork chops.

This recipe goes wayyy back. I first saw this dish on Buffalo's PBS affiliate and Lidia Bastianich was doing her first series.

I liked Lidia's cooking immediately as it reminded me of the Italian food I ate at my neighbors and Italian friend's home. There would be no nouveau-Italian cusine here. Just good, honest, filling Italiano victuals.

I've only made this dish once before but the memory of the spicy/savory/tart dish stuck in my mind. First because I had never prepared pork chops like this before and secondly the recipe used pickled cherry peppers, which my family has made on many occasions.

Costolette di Maiale Piccante is translated as Spicy Pork Chops but if you listed it in a menu as that, then you wouldn't get the $22.95 menu price would ya? Italians are smart like that.

I'm leaving you with the original recipe which calls for breading and browning pork chops and then simmering them to a saucy finish. Tonight I worked with leftover pork chops so I simply started off with cooking off a roux and then I added the liquids and the remaining ingredients until I achieved the same saucy dish asked for by the recipe.

If you making this dish, hold off on the vinegar until the end. Add a splash at the end, just in case you don't want the dish to be at all tart. Also, I threw in some chopped sun-dried tomatoes...something to balance the heat of the cherry peppers and give a slight sweetness.

The dish was rounded out by a bed of mashed potatoes with cream cheese, Italian herb mix and some grated Grano Padano. A fitting starch for a zesty pork chop dinner.


Spicy Pork Chops (Costolette di Maiale Piccante)
(for 6)

6 lean rib or loin pork chops
Salt
All purpose flour for dredging
5 tablespoons extra virgin olive oil
12 garlic cloves, peeled and crushed
3 bottled hot cherry peppers in vinegar, halved, stems and seeds removed
2 sprigs fresh rosemary
3 tablespoons red wine vinegar (optional)
3/4 cup dry white wine
1 cup Chicken Stock or canned low-sodium chicken broth

1. Pat the pork chops dry with paper towels and sprinkle both sides of each lightly with salt. Coat the chops with flour and shake off any excess flour.
   
2. Divide the oil between two heavy, large skillets (cast-iron is ideal) and place the skillets over medium heat.
3. Add the chops and cook, turning once, until golden brown on both sides, about 10 minutes. Tuck the garlic in around the chops and cook until golden, about 3 minutes. Reduce the heat to low. Tilt the skillets and spoon off as much of the fat as possible. Divide the cherry peppers and rosemary between the skillets. Add half of the vinegar to each skillet and cook, shaking the skillets occasionally, until almost evaporated, about 3 minutes.
   
4. Pour half of the wine into each skillet and cook until reduced by half, about 5 minutes. Add 1/2 cup of the chicken stock to each skillet, cover them and simmer for 15 minutes, turning occasionally.
   
5. Remove the chops to plates. The sauce should be slightly syrupy. If not, increase the heat to high and boil one to two minutes. Spoon the sauce over the chops.
   

Grilled Pork Chops With an Onion Marmalade (Xοιρινό στη σχάρα)

I enjoyed the whole experience of barbecuing so much the other day I had to go back to the grill and make up for lost winter-time BBQ moments.

Today's grilling subject is pork chops. Pretty run-of-the-mill, eh? Pork chops do not have much flavour, often they end up being dry and one often needs a sauce or a condiment to help wash it down.

Here's my take on how to enjoy pork chops more:

• Grill them on medium-high heat. They aren't steaks and they benefit little from a high-heat searing, which also is largely responsible for your dry pork chops.
• Marinade them or brine them. Both methods will infuse flavour into the pork meat and make them moister.
• Slit the pork fat that borders chops on the round part of the chop. I hate it when my pork chops curl up. Cut one or two slits into the pork fat so that your chop stays flat and both sides of the chop will get a proper sear.
  

After that, your marinade and flavour possibilities are up to your personal tastes. Today, I went with some Greek flavours. I found a grilled pork chop recipe from a Greek supermarket chain (AB Marinopoulos) and the recipe was too easy to ignore.

I also paired the pork chops with an onion marmalade. I first tried this unique and very Greek savory marmalade while dining at Lambros, here in Toronto. Based solely on my recollection of this marmalade, I whipped it up to accompany these aromatic, tasty and juicy pork chops.


Grilled Pork Chops With an Onion Marmalade (Xοιρινό στη σχάρα)

For the Marinade
5-6 pork chops
1/4 cup sunflower oil
1 cup of red wine
1 cinnamon stick
6 cloves
3 cloves of garlic, minced
1 sprig of rosemary, bruised
juice of 1/2 a lemon
1 tsp salt
1 tsp black pepper

coarse sea salt
fresh ground black pepper

Onion Marmalade
1 Tbsp. sunflower oil
reserved pork chop marinade
3 small-medium red onions, sliced
1/3 cup Greek honey
1/4 cup balsamic vinegar
salt and pepper to taste

1. Make one or two slits into the fat that hugs that hugs the round part of your chops.
2. In a large bowl or zip-lock bag, add all your marinade ingredients and mix well. Add your pork chops to the marinade and ensure the chops are covered well by the marinade. Seal/cover and refrigerate for 3 hours. Bring back to room temperature before grilling.
3. Take the pork chops out of the marinade and pat dry. Discard the rosemary and cloves and reserve.
4. In a medium pot, add your oil over medium heat and slowly saute your onions for about 5 minutes. Cover and reduce the heat to low and simmer for another 15 minutes.
5. Add the reserved marinade, honey and balsamic vinegar and reduce until you get the consistency of a jam or marmalade. Adjust seasoning with salt and pepper and reserve.
6. Get your grill heated up on medium-high heat (no more than 400F). Brush off the grill and wipe the grill with a paper towel that's been dabbed in vegetable oil.
7. Season your pork chops with coarse salt and pepper and grill.
8. Grill your chops for 3-5 minutes/side (depending on thickness) over medium-high heat.
9. When your cops are done. Let them rest for 5 minutes before serving. Plate each pork chop with a dollop of onion marmalade on top.