'Twas the Night Before Christmas,

when all through the house,

Not a creature was stirring, not even a mouse.

We're upon that magical day, Christmas. I feel it today...that state of mind, the Zone. It's not just a holiday, it's a state of being...almost out of body - surreal.

Christmas, the holidays, the end of the Year all wrapped-up in one month. A time to give thanks, to reflect on what was and to set goals, have hope and onto new beginnings.

This past year was a good year in my realm and I thank my friends, family and foes for being there for me and for making me stronger.

I thank God for providing me with food, clothing and shelter where others in this world are not so fortunate.

I thank God for blessing my family and myself with good health. As us Greeks say, if you don't have your health - you have nothing! Health above all.

I thank you, my dedicated readers of my blog who take the time to leave comments, send me emails full of warmth and kindness and express your joy at trying out one of my featured dishes.

I thank my new friends in the blogging community who take the time to share their lives, open their kitchens and share their family's secret recipes and traditions. Everyday, I am inspired by your zest for cooking, food, hospitality and friendship.

Some of you have even got out on a limb to meet up with me in person and my motto is...there's always room for another friend.

What will 2009 bring?

I hope for a world that is safer, kinder to Earth, more tolerant, less nepotism, more merit, an end to hunger, the reduction of disease and pestilence, Democracy and justice for all and last but not least...that everyone once again possesses hope for a better tomorrow.

Here in my home, the table is set and tomorrow we'll be feasting on a dinner centered around Prime Rib Roast.

While we're waiting for dinner, there will be lots of treats and snacks for one to nibble on. One such snack is known as Passatempo.

Passatempo means "passing the time" and for Greeks, the best way to do this is to chat with friends and family over a glass of Ouzo, Tsipouro or wine.

Just like in ancient times, Greeks eat when they drink and drink when they eat. For us, walnuts, sunflower seeds, toasted nuts or chestnuts along with dried fruits mixed with spices help us along during the cocktail hour.

In Greece, one can see stand set up on the streets, main squares or farmers' markets offering up an array of nuts and fruits to majority of Greeks who stroll each day or night during their routine Volta (stroll).

Before I sign off for the day, I'll be sure to leave you with a Passatempo recipe.

Another Christmas favourite at the Greek table are cookies and the two most popular ones are Kourabiedes and Melomakarona.

Kourabiedes are a rich, buttery almond cookie that get a vigorous dusting of icing sugar. They kind of remind me of the wintery outside.

The other cookie is Melomakarona and these spiced cookies are baked with aromatic spices wafting from the oven and then they are given a bath in syrup and topped with a mixture of ground cinnamon and walnuts...a reminder of the safe, warm and cozy haven of the family home.

I wish you a Merry Christmas and a Happy New Year, to the many non-Christians out there....Happy Holidays and may you have a spiritual and reflective time with your family & friends and to all...reach out and be a friend to someone new. There are many lonely people in this world and everyone deserves a friend.

Passatempo

1 cup of almonds
1 cup of walnuts
1 cup of cashews
1 cup of pumpkin seeds
1 egg white
1 Tsp. of fresh thyme
1 tsp. of paprika
1 tsp. of ground cumin
1 Tbsp. of brown sugar
1 tsp. of ground coriander
2 tsp. of hickory salt
1/2 tsp. cayenne pepper

Pre-heated 325F oven

1. Mix all of your spices and seasonings in a small bowl and set aside. In a large bowl, add your mixture of nuts and the egg white and toss to coat. Now add your spice mixture and toss to evenly coat your nut mixture.
2. Spread your nut mixture out on a parchment-lined baking sheet and roast for 20 minutes. Serve to your guests warm.
   

Amygdalota

Today is the Patron Saints' Day for Constantine & Helen in the Greek-Orthodox calendar. For those of you who are Greek or those who are friends of Greeks, you'll know that we have alot of Constantines and Helens out there.

My brother plus three first cousins share being named after my maternal grandfather, Konstantinos. My mom's sister is named Eleni. My uncle's wife is named Elly (from Helen). One of my first cousins just gave birth to a baby girl who will be baptized Konstantina. We have friends of the family who also have Constantines & Helens in the family.

The phones will be ringing off the hook in our household and in Greece. It is a modern custom to give family or friends a phone call to wish the person who's celebrating their "Name Day" a "Hronia Polla"!

This modern custom is an extension of a fading tradition where friends and relatives would drop by the home and pay their respects with their presence. However, the custom is that on this day, guests DO NOT bring gifts. The celebrant (or family) is responsible for treating guests to an offering of food, snacks, a drink or a coffee with sweets.

This past weekend when Sam from Greek Food, Recipes & Reflections dropped by, my mom was in the midst of making some Greek Amygdalota cookies in anticipation of friends and relatives dropping by.

Amygdalota are a fabulous little cookie. Think Amaretti but the almonds are not roasted. Think Macaroon, but with ground almond. The first time I had these cookies was in the small, postcard perfect Greek island of Hydra.

It's located in the Saronic Gulf, not too far from Athens and it's town bylaws prohibit the use of automobiles (save for municipal services) on the island.

Through my travels to many Greek islands, I've noticed that a few other islands have jumped on the Amygdalota bandwagon and go on to produce their own island's version.

Today, these almond cookies can be found all over Greece and can be bought in practically every bakery. There are nuances to the recipes, like the use of different essences, orange blossom being the most common.

My mom's recipe stick's to the key ingredient, almonds and she adds a few drops of almond extract to underline this delicate cookie's main ingredient.

Amygdalota

4 cups of blanched almonds
1 1/2 cups of white sugar
4 tsp. of almond extract
4 egg whites, room temp.

A large handful of of almonds, cut in half

1. In a blender or food processor, pulse the almonds in batches into a fine grind.
2. Line a baking sheet with foil or parchment paper.
3. In a medium bowl, combine all the ingredients with a wooden spoon until well-mixed and stiff.
4. Drop 1 inch mounds (1 inch apart) onto the sheet. Gently place an almond half into the center of each cookie.
5. Bake for 20 minutes or until firm at the edges but still soft in the center and golden.
6. Remove from the oven and foil or parchment to a wire rack to cool. When cool, peel off and store in a tightly covered container.
   

Magheritsa

I wasn't sure if I was going to write about this traditional Greek Easter Soup but Easter would not be complete without Magheritisa.

Magheritsa is a soup make from the broth of lamb offal and any other part of the lamb (combination varies from family to family).

After a long Lenten Fast, Magheritisa is the first substantive meal most Greeks will put to their mouths...almost immediately after arriving back home after Saturday midnight mass.

Attendance of this mass is so popular that all Greek churches overflow with parishioners standing around the perimeter of the church to take part in the mass with those fortunate (or patient enough) to arrive early for a seat inside the church.

At the stroke of midnight, the Parish Priest will hold up the Holy Light and one by one, parishioners will light their candles and everyone will shout, Hristos Anesti (Christ has risen)!

The customary "cracking of the eggs" will also take place and then each family will make it's way back home to have the traditional Magheritsa.

For those families (or individuals) who are sheepish about offal, serve it separately in a bowl and allow those who enjoy it to add it back to their soups. For others such as myself, will eat it with just the lamb meat, rice and Spring herbs.

This is another Greek dish where Avgolemono rounds out the Spring flavours of lamb, dill, scallions and parsley. For the best results, start making the broth 1 day ahead of Greek Easter so as to chill and skim off any excess fat.

Magheritsa

1 kg. lamb offal (liver, heart, lungs, etc.)
1 head of a lamb
1 kg. lam shoulder
3 bunches of scallions, finely chopped 1/2 bunch of fresh parsley, finely chopped
1/2 head of romaine lettuce, finely chopped
1/2 bunch of fresh dill, finely chopped 1/2 cup Arborio rice
3 quarts of water
salt and pepper
2 Tbsp. butter
2 eggs
Juice of 1 1/2 lemons

1. Bring the offal and other lamb parts to a boil, add salt and simmer for 90 minutes or until the meat is tender enough to flake off the bone. Remember to skim off the scum as it forms on the surface.
2. Strain the stock from the meat and chill overnight. The next day you will be able to skim the excess fat from the stock. Cut the offal and lamb meat into bite-sized pieces, discard the bones and reserve.
3. In a large pot, add your butter over medium-high heat and add your scallions, lettuce, parsley and dill and simmer covered until softened (about 15 minutes).
4. Add your stock and rice and lamb pieces and bring to a boil. Simmer for another 15-20 minutes and adjust seasoning with salt and pepper. Take off the heat and reserve.
   
5. Prepare your Avgolemeno by beating the eggs in a separate bowl and slowly add a stream of lemon juice while beating.
6. Take a ladle of stock from the soup and add it to your Avgolemeno while beating. Now add the contents of the bowl back into your soup and stir the soup for about 5 minutes to form your Avgolemeno soup.
7. Serve hot in bowls, with a side offering of the offal pieces, wedges of lemon and freshly ground black pepper.

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.
    

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!

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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.

March 25th, 1821

That is the day that Greeks began the uprising against the occupation by the Ottoman Turks. Today in Greece, it's naturally a national holiday and in each town, village and city there will be parades, speeches and commemorative wreaths laid in honour of fallen soldiers.

For us Greeks here in the Diaspora, we are bound to Greece through our church, the associations (syllogi) that are the umbrella for families from the same town and more recently, through the internet and satellite television.

When I was younger, I had no appreciation of how lucky I was to be born of Greek extraction. My awakening as a Greek occurred through my early visits to Greece and it was cemented in my teenage years. I finally was able to appreciate the history, culture, beauty of the land, the food, the language and the people.

Greece has a population of about 11 million and about an equal amount of Greeks live abroad, throughout the rest of the world. Hellenism is an ideal. It's a way of thinking. It's a state of mind, it's a feeling of being some how related to any Greek, no matter how far away from home you are and no matter where you bumped into your fellow Greek.

Greece exists beyond it's Greek borders...South Africa, Europe, Australia, North & South America, in Asia. Everywhere there are Greeks, think of it as a beacon of light, a far far Greek islet still tied to this ancient land's legacy.

The Greek National Anthem still gives me the shivers. Although I'm biased, I think it's one of the most stirring anthems out there.

The lore behind the Greek flag is also very moving.

The stripes represent the number of the syllables in the phrase:

Eleftheria e Thanatos (Liberty or Death). Liberty or Death was the battle cry during the years of the Hellenic Revolution against the Ottoman Empire in the 19th century.

Others claim that the stripes reflect the number of letters in the Greek word for Freedom (Eleftheria).

The cross in the top left of the flag represents our faith, Greek-Orthodox Christianity.The blue stripe represents the Greek seas and white represents the restless Greek tide, white from the glare of the relentless Greek sun.

I leave you with a Greek food custom, which is to eat cod fish on March 25th. The usual fare is Bakaliaro with Skordalia and I'll show you that soon as well.

As a departure from the Bakaliaro, I tried my hand at Cod fish cakes. The cod fish cake is Greek, the sauce could be Greek but it comes from a Canadian food show called "This Food, That Wine".

I tried their Mustard Artichoke Aioli which they served with some crab cakes but I found the cod to be a suitable partner to this tangy dip.

Please note: use the juice of just half a lemon, as the the Aioli is tangy enough from the mustard.

If you would like to try something that's not too garlicky, little tangy and balanced by sweet cod, try Cod Fish Cakes and Mustard Artichoke Aioli.

Cod Fish Cakes and Mustard Artichoke Aioli

500gr. dried salt cod fillets (boned)
4 medium potatoes
1 clove of garlic, minced
1 Tbsp. chopped fresh chives (or scallions)
1/2 cup red bell pepper, finely diced
1 small onion, grated
1 egg, beaten
2 Tbsp. milk
2 Tbsp. chopped fresh parsley
1/2 tsp. black pepper
2 Tbsp. olive oil salt (if necessary)

1. Place the salt cod in a bowl, cover will with cold water; stand overnight. Drain water and cover with water one to two more times to draw out all the salt from the fish.
2. Drain cod, place in a saucepan, cover with cold water and simmer uncovered fro 15 minutes. Drain, pat dry with paper towel. Flake the cod with a fork and remove any bones that might have been missed.
3. Meanwhile, boil your potatoes in salted water until tender, then mash.
4. Pre-heat your oven to 375F. Lightly grease a baking pan.
5. Combine the cod with the remaining ingredients in a bowl and form the mixture into balls, then flatten them out in to patties.
6. Place the patties on the baking tray, brush with oil or treat with cooking spray and bake for 10 minutes and then flip and bake for another 10 minutes.
7. Serve warm or room temperature with Mustard Artichoke Aioli.
   

Octopus With Penne (Χταποδι με Penne)

Nature can be funny. How can something as fugly as the octopus be so delicious? For those of you who do not like octopus, that's all right with me. That means there's more supply for me and perhaps the price of octopus will again drop to more affordable levels.

Most (if not all) the octopus you will see in a market is frozen or was previously frozen. When it comes to seafood (non fish) that's a good thing, don't knock it.

Most large fishing boats have icing and and packing operations right on the ship. I believe the term is called "frozen-fresh".

Octopus, cuttlefish and squid all benefit from tenderizing during it's freezing stage. With octopus, one cannot simply grill a thawed octopus but let's demystify the octopus.

Making an octopus tender for eating is very simple. One simply has to place it in a pot with the cover on and boil the cephalopod for 90 minutes.

The trick? You add no water, no aromatics...nothing but a wine cork. In five minutes, take a peak at the octopus...you'll see how it will release it's own braising liquid.

I've read a few sources on the internet that swear by this method and after easily slicing a thin piece of octopus today for a taste, I'm convinced! There must be an enzyme in the cork that helps tenderize the octopus.

Tonight's dish is again a Lent-friendly dish that stays within the boundaries of what I can eat (no meat or dairy).

My pasta dish is a departure from the usual Greek octopus dishes I've tried. Many Greeks will prepare octopus in a rich tomato sauce that's perfumed by spices like bay, cinnamon, cloves and allspice. I love all those spices but not for seafood.

I'm a purist. I want the ingredients to complement the flavour of the seafood, not cover it. Rather, I'm celebrating the essence of the sea. Briny, tender and delicious octopus.

Octopus With Penne (Χταποδι με Penne)
(for 4)

1 whole boiled octopus
1/2 octopus stock
1/3 cup olive oil
4 cloves of garlic, thinly sliced
16 sun-dried black olive (Throumpes)
(pitted and halved)
4 tsp. of capers
1 pint of ripe cherry tomatoes, halved
1/3 cup Chardonnay wine
1 tsp chilli flakes
1Tbsp. dried Greek oregano
1 package of penne rigate (or 3 cups)

1. Open your bottle of wine. Place your octopus in a pot with the wine cork and cover. Turn the heat to high for 30 minutes. (The octopus will release it's own braising liquid)
   
2. Reduce the heat to medium and continue to simmer for another hour.
   
3. You'll be left with a fork tender octopus and some octopus stock.
4. Cut your octopus up into pieces.
   
5. Place a large pot of water on high heat and bring to a boil. Generously salt your water and boil your pasta according to the package's instructions.
6. In a large skillet, add your olive oil, garlic, chilli and capers and heat for a minutes. Add your pieces of octopus and briefly saute for a few minutes.
7. Add the wine, octopus stock, cherry tomatoes and olives and reduce to a simmer and cook through for another 5-7 minutes for the sauce to thicken.
8. When the penne is ready, drain and add to your sauce along with your chopped parsley and oregano and toss to coat the pasta well.
9. Serve immediately with some more of that crisp Chardonnay.
   

Clean Monday (Καθαρη Δευτερα)

Today marks the the beginning of the Great Lent for Greek-Orthodox Christians.From now until Greek Easter (April 27th), the devout will fast by eating a diet of non-meat and dairy-free foods.

I will not be fasting for the entire period but I will fast until this Wednesday, opt for a moderate diet for the majority of Great Lent and fast once again for Holy Week up to Easter.

This past weekend, Greek revelers partied to the wee hours of Sunday night until the sun rose to bring on Clean Monday.

It's called Clean Monday as no meat or dairy products are cooked in the home and a feast of shellfish and other delights abound in homes, tavernas and parks and squares.

It is also customary for parents to take their children out to fly their kites in parks, high plateaus and mounts. The weather is mild, the wind brisk, Spring nipping in the air.

If you would like to read more on Clean Monday, visit Maria's Organically Cooked. Maria is a Greek who grew up in New Zealand but has since settle in Crete to raise her family. Maria will give you a good idea of what it's like living in Greece, though the eyes of a Greek of the Diaspora.

Alas, as you can see from my photo, I will not be flying any kites anytime soon! Since I can remember winters, I have never seen such an accumulation of snow in Toronto. My dad and neighbor (both in Canada since the late 50's ) also had never seen such snow...until now!

Today, I made a vegetable soup, some deep-friend calamari, fries and some Taramasalata. Taramasalata is a famous Greek dip made from the roe (fish eggs) of a carp fish. On Clean Monday, it is also customary to eat a Lagana, the sesame seed covered flatbread you see in some photos.

Taramasalata is found on the menus of most (if not all) Greek eateries and you can usually find (and buy) it at Greek grocers and delis.

As you can see in the jar, it's quite a bright orange-red in colour and it gets transformed into a light pink colour when whipped up in your food processor.

You might come across a taramasalata that's a bright red colour and I would be suspicious of it. Any homemade version that I've seen (and tried) has a light pink hue. All others are likely prepared by a large manufacturer or a supermarket brand.

Most jars of carp roe are 250gr., which will make you two food processors' worth of taramsalata. If you are Greek, you know this amount will go fast but if you're not Greek and wish to make it yourself, you can make half the jar and store the remainder in the fridge for 6 weeks.

Taramasalata is another jewel in the crown of Greek dips. My family's version is a classic recipe with our own twist...the addition of liquid smoke!

Taramasalata

125 gr. carp roe caviar
1/2 small white onion, chopped into pieces
1/4 cup lemon
1/2 loaf of white sliced bread
1 1/2 cups of sunflower oil
1/4 cup of cold water
dash of liquid smoke

1. Take half of your loaf of sliced bread (about 9 slices) and soak it in water and then squeeze the water out of the bread. Reserve.
2. In your food processor, add the roe and onion and puree on high for a couple minutes for the two ingredients to incorporate. Now add the soaked bread and continue to puree on high.
   
3. Now slowly add just the two cups of sunflower oil into the food processor. Be patient and slowly pour in the oil (you don't want it to split).
4. Add your lemon juice, cold water and liquid smoke and continue to whiz in your food processor.
5. Finally, slowly add your remaining 1 cup of sunflower oil.
   
6. Store in tubs in your fridge for up to 6 weeks.
   

Tsikno-Pempti

The two weeks leading up to the Great Lent means that Greeks will revel in dressing up, parties, good times with friends and family, travel and indulging in lots of meats.

Afterall, for forty days we in the Greek Orthodox faith will be fasting by eating a vegetarian diet (of varying strictness).

This year, the Greek Orthodox Easter falls on April 27th, preceded by the Great Lent and currently we are in Carnivali.

Yesterday was Tsikno-Pempti. Tsikna means the aroma of charred meat and Pempti means Thursday. Put them together and you have Tsikno-pempti.

In Greece, city and town administrations will set up vast grills in the maina plateia (city/town square) and offer an abundant amount of meats...usually souvlaki and other pork meats.

Residents will set up their backyard barbecues, offering friends and family endless servings of meat with wine.

Tavernas will be packed with those too lazy to grill for themselves or just not up for the hustle & bustle of the crowds in the plateia.

Put all three scenarios together and you have one smoky Thursday in Greece. The only other time one will smell so much smoke around Greece is on Easter Sunday when practically every Greek household is roasting a lamb on the spit.

Greece consists of 11 million people and there are about the same amount to Greeks in the Diaspora. Us Greeks abroad try our best to hold the Greek torch alive.

For us Greeks in Canada, our climate can interfere in keeping such traditions alive. Last night the temperature here in Toronto was a -14 Celsius - outdoor grilling cancelled.

The cold weather outside was not going to stop me from doing Tsikno-Pempti. I gathered some wood from the garage, lit the fireplace early and got the embers hot & glowing. Tsikno-Pempti indoors.

Look at these beauties! if you're wondering, they tasted as good as they looked. I grilled some Macedonian sausages and some pork souvlakia tzatziki, some roasted red peppers, salad, fries and lots of red wine.

I've said it before and I'll say it again, there's lots more to Greek cuisine than souvlaki but when it's char-grilled, it can't be beat.

I'm going to keep you all in suspense until the warmer weather returns and I'll share with you how I marinade a pork butt into the juiciest, most tender souvlaki you've ever had.