A Simple Greek Sandwich

Roast some red peppers. Place in a paper bag to sweat for 30 minutes or so and peel the charred skins off. Season with sea salt and drizzle with extra virgin olive oil.

Get yourself a slab of Greek Feta cheese.

Toast a homemade sesame seed bun and place some roasted red peppers in the bun, with a slab of Feta. Sprinke some dried Oregano and enjoy one of the easiest and tastiest sandwiches will ever have.

If you are not reading this post in a feed reader or at http://kalofagas.blogspot.com then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author. © 2007-2009 Peter Minakis

Diples (Δίπλες)

My family comes from the northernmost province of Greece, Macedonia but today's recipe is from the opposite end of mainland Greece, Laconia. Although Diples are home to much of the Peloponese, the Byzantine town of Mani is where these Greek fried turnovers come from.

One would expect a rich heritage of cuisine and recipes to come from a bountiful region but the area around Mani is rugged, unkind to agriculture. Many of our ancestors lived in poverty, having to feed many mouths with creativity and resourcefulness.

Diples are one of the many examples of Greeks and their ingenuity in the kitchen. Many of the best Greek dishes are simple, using few ingredients and to this day, enjoyed by Greeks and lovers of Greek food.

My introduction to Diples came from the many Greek festivals I attended at our parish, St. Nicholas. Much like ancient times, the ladies (including my mom) would team up and make an array of dishes and treats to sell for the Festival.

From old times until present, Diples are still made to be presented at the grand table for a special occasion like a wedding, engagement, baptism or nameday.

Recently, my father (and our parish church) celebrated the nameday of St. Nicholas and my mom and I were keen on attempting this Southern Greek treat for donation at the church bake sale.

My mom used to assist is making Diples with the other ladies from the church auxiliary and the preferred method was to utilize a pasta machine. From scanning many recipes on the Internet, the machine is not necessary (no pasta machine in ancient times either) so you may want to still attempt this delicious treat by simply rolling out the dough as thinly as possible.

If you're experienced with handling dough and have made some pasta, you should get have no problem in preparing the dough but as my friend Ivy from Kopiaste concurs, the skill is in quickly folding the dough during the speedy frying process.

Diples are a very traditional dish, little has changed with how they are made and I encourage you try this wonderful dessert from Mani. If it's your first time, get someone to help you.

I'm submitting Diples as part of Eat Christmas Cookies, the second anniversary event hosted by Susan of Food Blogga. Diples are a Christmas and festive treat and I have it on Susan's good authority that Diples rock!

My mom & I put some Greek CD's on and set to make Diples (which took an afternoon). This is a large recipe and you might want to halve if but if I may say, make this Big, Fat Greek batch and give some to friends and relatives. Here's to some southern Greek comfort, by way of Diples.

Diples (Δίπλες)

12 eggs
2 tsp. baking powder
5 cups all purpose flour
1/4 cup olive oil
juice & zest of 1 lemon
2 shots of Ouzo or Metaxa brandy
vegetable or olive oil (or 50/50 combo) for frying

Syrup
2 kg. bag of sugar
1 cup of honey
5 cups of water

Garnish
finely chopped walnuts
ground cinnamon

1. Sift the flour and baking powder into a bowl and set aside. In another large bowl, add the eggs and beat with a hand mixer for about 7-8 minutes. Add the oil and liquour and mix until incorporated. Now add the zest and lemon juice and mix well.
2. Add dry to wet in gradual amounts and mix with your hands. Drop the mixture onto a floured work surface and knead your dough becomes a smooth ball, slighty firm. Divide into small pieces (size of a small apple) and cover with plastic cling wrap. Allow the dough to rest for about 10 minutes and use this time to set up your pasta machine.
3. Treat a dough ball with flour (and flour the pasta machine) and pass through the either of the thinnest two settings. Fold your sheet and pass through the pasta machine (set to the same position) and repeat 6-7 times. Lay out the sheet on a table-clothed lined surface and cut into approx. 1 foot in length. and cover with plastic wrap.
4. Add oil to a large frying pan to the depth of about 1 inch. Your oil should be at about 350F. You will need two forks to fold the sheet of dough like a rolled carpet.
5. Carefully place your dough sheet into the oil and tap it a couple of times to submerge it entirely in the oil. Now quickly fold it three times to form a rolled shape like a carpet. Remove as soon as light yellow colour has formed and place on a paper-lined baking tray. Repeat until all your sheets of dough have been fried into Diples.
6. To make the syrup, add all the ingredients into a large pot and bring to a boil. Simmer for 10 minutes and then keep the syrup warm.
7. Have a large colander nearby with a large bowl underneath it so as to capture draining syrup. Dip your Diples in the hot syrup and toss them about three times to coat them with syrup remove with a slotted spoon and transfer to the colander. Repeat until all the Diples have been dipped in syrup.
8. Sprinkle with finely chopped walnuts and sprinkle with ground cinnamon. Diples can be served immediately or stored in trays covered tightly by plastic cling wrap in a cool, dry place.
   

Keftedes With Pligouri, Fresh Herbs and a Lemon Verbena Yogurt Sauce

Each time I visit Greece (count 20 times), I come back to Canada just a little more Greek, a little less "Canadian". Don't get me wrong, Canada is the best place in the world to live but the climate here sucks and that's a big BUT.

Otherwise, why wouldn't the world's second largest country have a larger population than thirty million? It's that "cooler" climate.

My visits to Greece reaffirm my connection to family, friends, history, culture and the food. I've sampled many new dishes and I've been exposed to some novel dishes that use ancient ingredients presented in ways.

Today's ingredient is pligouri or bulgur. Bulgur is parboiled, dried out in the sun, and the bran is then removed. Bulgur wheat is used in baked goods, soups, stuffings or as an alternative to pilaf or couscous.

Here, bulgur wheat is the main ingredient for this wonderfully tasty, heathy and easy to prepare appetizer.

These mini keftedes (faux meatballs) are made of bulgur, cream cheese, feta, grated zucchini and fresh herbs.

The dish comes courtesy of Nena Ismirnoglou.

Keftedes With Pligouri, Fresh Herbs and a Lemon Verbena Yogurt Sauce

Faux Meatballs
1 1/2 medium bulgur wheat
1/2 cup of fresh basil, parsley and mint (finely chopped)
1 scallion, finely chopped
2 small zucchini, passed through the small holes of your box grater
1 tsp. sea salt
1 tsp. black pepper
3 Tbsp. olive oil
3 Tbsp. cream cheese
3 Tbsp. crumbled Greek feta
black sesame seeds

Yogurt Sauce
200gr. of strained Greek yogurt
70ml. of cream or milk
1 shot of Ouzo
1 Tbsp. fresh lemon juice
2 Tbsp. of chopped fresh lemon verbena
(substitute with your favourite fresh herb)

1. Rinse the bulgur under cold water and then place in a shallow bowl. Cover the bulgur with just enough warm water to cover it. Allow the bulgar to hydrate in 5-10 minutes or until its "al dente" to the tooth. Place in a mesh strainer and thoroughly drain.
2. Peel your zucchinis and grate them through the small-holed side of your box grater and add to a large bowl. Now add your chopped herbs, cheeses, olive oil, salt, pepper and throughly strained bulgur wheat. Using your hands, incorporate the mixture and taste and adjust seasoning accordingly (herbs, salt & pepper). If your mixture is too wet for binding, a little bread crumb should do the trick.
3. Now using your hands, shape the mixture into little round meatballs and place on a large plate, cover and refrigerate for at least two hours.
4. To make the sauce, add all of the ingredients into a blender or food processor and pulse a few times to incorporate. Sprinkle the black sesame seeds all over the meatballs just before serving.
   
5. Serve the faux meatballs with the chilled yogurt sauce, a salad and part of an array of appetizers.

Loukoumades

What's a birthday party without some dessert?

One of Greece's best known sweets/ desserts/snacks/street foods has to be Loukoumades. I knew that offering these sweet fritters up for my guests would be memorable.

Every Greek has had them. Loukoumades are the Greeks' answer to donuts and both are nowhere near in the vicinity of "health food".

The first time I ate Loukoumades was during my introductory trip to Greece in 1974 at the Tottis cafe located at Thessaloniki's Aristotelous Square.

Every Greek's had them, every Greek wants them but not every Greek can make them (or bother to make them).

Loukoumades can be found throughout Greece and although many good Greek home cooks can make them, most settle for simply buying them as a treat during the evening "volta" or walk.

The recipe I have here uses shortening (Crisco) and as I said earlier, much like donuts...Loukoumades aren't going to win any heart-healthy awards.

Each cuisine has it's sinful delights and Loukoumades are one of Greece's sweet pleasures. This recipe was retained from my mother, who used to volunteer at our parish's Summer Greek Festival.

Greek festivals are held by Greek churches in the diaspora to help fund expansions, courses or for philanthropic aid. Live Greek music, folkloric dance and Greek food were all on offer for parishioners and neighboring non-Greeks.

This recipe was the one used by our parish, St. Nicholas Greek-Orthodox Church here in Toronto. For those of you who have had Loukoumades before will be satisfied in knowing these are just like the ones you may have bought while in Greece.

Loukoumades are a deep fried dough which are then dunked in syrup, followed by a sprinkled of ground walnuts and dusted with ground cinnamon.

They are eaten warm or room temperature and the outside is sticky from the syrup but the delight in eating Loukoumades comes from the crunch one gets from biting into the walnuts, penetrating the fritter and then getting a little burst of the syrup which has penetrated the inside.

Anyone interested in trying Loukoumades?

Loukoumades

For the Dough
5 cups of all-purpose flour
1/4 lb. Crisco shortening (room temp)
1 1/2 cups of orange juice
1 1/2 cups hot water
1/3 cup tepid water
1/3 cup sugar
2 Tbsp. active dry yeast

Syrup
1 cup of honey
2 cups of sugar
1 cup of water

Topping
Ground walnuts
Ground cinnamon

1. Add the shortening to the flour in a large bowl and mix with your hands until the two ingredients become one. Set aside.
2. In a pot, add your orange juice and 1 1/2 cups of hot water and mix together and set aside.
3. In another bowl, add the tepid water, sugar and yeast and allow to rise for about 5 minutes.
4. When the yeast has risen, add your orange juice/water mixture and then add your wet ingredients to the dry. Mix with your hands until incorporated into a wet dough. Set aside to rise for about two hours.
5. Pre-heat your a large pot with vegetable oil (or a deep fryer) and you want the oil to reach approx. 350F. Set up a frying station of your bowl of Loukoumades batter, a glass with water and the fryer.
   
6. Take a handful of dough in your palm and then it out onto a waiting spoon that's been dunked in water, then drop it in the hot oil until golden brown. Fry off in batches until you've fried all your batter.
   
7. Prepare the syrup by adding into a pot the honey, sugar and water and bring to a boil, then simmer for 5 minutes.
8. Now dunk your Loukoumades into the hot syrup and douse them with syrup a few times before removing to a colander. Repeat until all your Loukoumades are dunked in the syrup.
9. Plate your Loukoumades and then sprinkle some ground walnuts and ground cinnamon on top and serve warm.
   

Cretan Dakos

Greece is a small country geographically. It's northernmost borders abut Albania, FYROM, Bulgaria and Turkey and the rest of the country is surrounded by sea.

This makes Greece a peninsula but one cannot forget the hundreds of islands that dot the Mediterranean and host as Europes's playground each summer.

Greece's largest island is Crete (South of the mainland). If you ask any Greek, they will tell you Crete is a "must see" island.

Cretans are an independant bunch, leaders rather than followers and if one took a look at their lifestyle, you'd think their motto would be " why fix something that's not broken". This is certainly true of the Cretan Diet.

Although most Greeks eat much of the same foods on a daily basis, Cretans are steeped in the old ways...buying and consuming locally sourced produce, meats and other goods that arrive on the kitchen table. The Cretans are blessed with still being able to live off the bounty of their land.

Here are the basics of the Cretan Diet:

• Eat local and eat seasonally.
• Incorporate as much wild greens into your daily diet as possible.
• Eat a moderate amount of dairy and milk products.
• Limit the consumption of meat to once or twice a week.
• Eat a moderate amount of seafood.
  
• Olive oil is the principle fat in the diet.
• An abundance of local and seasonal fruits and vegetables are consumed.

I have not been to Crete (yet) but I will go, perhaps next year. It's a big island and I believe that a two week tour of the island will do it justice and give me a good taste of what I like of the island. That way, I can pinpoint where to visit on Crete during future visits.

For a few months now, I've been getting a daily glimpse into Cretan life through the eyes and words of Maria of Organically Cooked. Maria is an ex-pat New Zealander of Greek extraction who now lives permanantly in Crete with her husband and children.

Maria writes in depth accounts of Cretan life, diet, recipes, traditions and the struggle of an ancient society trying to buck the changing world around them. It's an uphill battle but Cretans are strong - they will prevail.

One of Crete's most popular gifts to Greek cuisine is the Cretan Dakos. Dakos are a twice baked rusk made of whole wheat or barley flour and bread has always been an important part of Cretan and Greek diets.

Dakos or Paximadi have been known in Crete since the Middle Ages. These rusk-like rolls are shaped into rings and baked once before being sliced in two and dried slowly in a cooling oven.

After searching on the 'net for a Dakos recipe...all I would come up with are instructions with how to dress a Dako...DUH!

This recipe is from a chef named Ioannis Lappas. Three types of flour are used here: regular all-purpose, whole-wheat and barley.

If you're wondering where to find barley flour, check out a health food store or a bulk food store (that's where I found mine).

Dakos are Greece's own Bruschetta. When preparing a Dakos, be generous with the extra-virgin olive oil and allow a couple of moments for them to become thouroughly impregnated. Not only does it provide the bread with a great taste but it prevents the juices of the tomatoes from making the bread soggy (crunchy is good here).

Finally, although most Cretans wouldn't do this, I recommend mincing some garlic into the grated tomatoes or brushing the Dakos with a clove of garlic to impart some flavour.

Cretan Dakos (baking)
(makes 48 halves)

3 cups all-purpose flour
1 cup whole wheat flour
1 cup barley flour
1 Tbsp. active dry yeast
some warm water
1 Tbsp. sugar
1/4 cup olive oil
1 tsp. salt
3 cups of warm water

Pre-heated 400F oven

1. In one bowl, add your yeast with some sugar and tepid water and allow for the yeast to activate for a few minutes.
2. In another bowl, add all three of your flours and salt and mix well.
   
3. When your yeast is readyand active, add the olive oil to your yeast mixture and then make a well in the middle of your flour and add the yeast mixture into the flour and gradually add your warm water while drawing in more flour.
4. Knead the mixture on a work surface that's been treated with bench flour for about 5 minutes. The dough should be moist but not stick to the work surface (add flour as needed). Form into a ball then cover with plastic cling wrap and a tea towel and allow the dough to rest for 15 minutes (room temperature).
5. Divide into small balls and then roll each out into a long piece of dough, then form into a ring.
6. Place each ring onto a oiled baking tray and cover. Allow the dough to rise (expand) for another hour or so.
7. Place your tray in the pre-heated oven for 15 minutes and bake in batches. When the bread is still warm but safe to handle, cut each ring into half and place back on the baking tray.
8. Turn your oven off and place your trays of Dakos back in the oven for about 40 minutes to dry up in the oven's residual heat.
   
9. When the Dakos have returned to room temperature, you may dress your Cretan Dako.

Dressing Cretan Dakos

4 Cretan Dakos
Extra-virgin olive oil
clove of garlic
1 large very ripe, sweet tomato
crumbled feta cheese
dried Greek Oregano

1. Take a clove of garlic and use it to scrape on the Dako to impart the garlic flavour on the bread.
2. Now generously drizzle extra-virgin olive oil onto each Dako and allow for the oil to soak in for a few minutes.
3. Make a puree of fresh tomato using the side of your box grater with the largest holes and discard the skin.
4. Spoon the tomato puree onto each Dako.
5. Now top with crumbled Greek Feta and finish off with dried Greek oregano.
6. Serve as an appetizer, meze or snack.
   

Paximadia With Anise

Paximadia have been enjoyed prior to any memory I have of when biscotti started appearing in cafes and coffee houses.

Greeks will often enjoy a Paximadi as part of a breakfast or as a side with a Greek coffee. Since the autumn of last year, I've been enjoying my Greek coffee each morning and some Paximadia on the side is always nice for dunking.

With a a little Greek twist, my mom's basic recipe has the addition of pounded anise seeds (just enough to release their flavours).

For those not in the know, anise seeds are used to flavour and aromatize Greece's national booze of choice, Ouzo.

If you have your own Paximadia recipe, try adding some anise seeds into the mix. The aroma of these cookies baking will send you floating and the hint'O licorice flavour against the strong brew of Greek coffee is a simple joy.

Paximadia With Anise

4 cups of all-purpose flour
(approx. as the dough should be dense yet easy to roll).
1 cup vegetable oil
1 shot of Ouzo
1 cup sugar
3 large eggs
1 cup chopped almonds
2 tsp baking powder 2 tsp vanilla extract
3 Tbsp. of cracked anise seeds

(preheat your oven to 350F)

1. Using your hands, mix the oil, Ouzo, sugar, vanilla, anise seeds and eggs (add 1 at a time) and incorporate well.
2. In another bowl, add your baking powder and sifted flour and mix well.
   
3. Add your wet to dry and knead with your hands for about 5 minutes. You should at this time have a soft dough.
   
4. Form your loaves on parchment paper and leave as much empty space between each loaf.
   
5. Bake on the middle rack of your oven for 15 to 20 minutes. Turn off your oven. Let cool until you're able to safely handle them.
6. Slice your Paximadia widthwise (serrated knife) and lay them back out on the cookie sheet. Place them back in the turned-off oven for at least an hour to dry out. The residual heat of the oven will do the rest of the work.
   

Cinnamon Rolls

One of the main advantages of blogging is that one comes across a recipe that's been tested by someone who's food and tastes you admire.

We've all tried out recipes from a newspaper clipping or a food show but the best ones seem to come from friends, relatives, mother, aunts and the alike. Friends from the blogging world are an extension of this food sharing ritual.

I think I have about 200 blogs loaded into my Reader. About a month ago I was excited to see a Cinnamon Roll recipe that looked fabulous, sounded easy to make and a recipe that would keep more of my money in my wallet.

Here in Toronto, we have a franchise that sells Cinnamon Rolls in shopping malls and at some subway stations. The aroma of cinnamon seduces me each and every time. I fork out $5 each time I smell these Cinnamon Rolls.

Thanks to Nicole of Art & Aioli, I can now enjoy my own Cinnamon Rolls in the comfort of my own home. Nicole tried Molly Wizenberg's recipe, which appeared in Bon Appetit.

I can say, unequivocally, these Cinnamon Rolls kick some serious donkey. I've linked you to the original recipe but the only variances I've made is to halve the the recipe for the glaze, I allowed the rolls to rise overnight and I pushed the Cinnamon Rolls up from underneath for a nicer presentation. Otherwise...have fun with these Cinnamon Rolls and watch even the soundest of sleepers wake-up earlier than they are used to...from the seductive aroma of cinnamon.

Gigantes Bruschetta (Γιγαντες Bruschetta)

Today is the last day of my mini-fast for Great Lent. Tonight, I'm going to go back to eating regular meals which means yay...meat and cheese & such!

I will however still post some more Lent-friendly dishes through the next month or so. Holy Week is still coming up and alot of Greeks will be still looking for new food ideas while fasting.

I'm excited to show you my Gigantes Bruschetta. Gigantes are a Greek baked butter beans dish that's served in practically every Greek home.

Last year I posted my family's version of Gigantes and you can follow the easy steps here. I made Gigantes the other night and I was looking forward to having my Greek snack...a Bruschetta topped with Gigantes.

Before I continue, let me set the record straight on how Bruschetta is pronounced: it's "Brooos-Sketta". Got it? Good! Apparently I have a few Italian food Carabinieri who are watching my every little step!

This appetizer is very simple. Slice a piece of bread on a bias and place it on a grill to warm and crisp up.

Scrape the top of the bread with some garlic, drizzle with olive oil and top with the warm Gigantes.

Serve as an appetizer, meze or snack. Your guests will ask for more!

Mmmmm Muffins

Muffins have to be one of my favourite North American breakfast rituals. It's true, we work too hard, we could learn something from the Europeans about taking it easy and we do have to slow down.

In our busy lives, it's all rush, rush, rush. In Europe, people actually sit in a cafe, order and leisurely have their coffee and treat.

In North America, all I see is people lining up at a coffee shop or waiting in the drive-thu lane of Tim Horton's.

Muffins were practically made for this busy morning go-go-go ritual. We all see the co-worker sipping a coffee and nibbling on a muffin in their office.

Why not make the time to enjoy your coffee and muffin at home? I did.

One of my favourite muffins is the Lemon Poppyseed muffin. It's sweet, a little tart and I love the crunch of poppy seeds in my mouth.

I finally found a good recipe for these muffins at What Geeks Eat. Vanessa has a myriad of great dishes on offer and her blog also features a "print recipe" button (which I'm getting around to).

I made these muffins yesterday and the dozen is down to two. I'm assuming they were good.

I also made the icing but i think I'll skip it next time. The muffin "as is" is simply wonderful and a joy when taking my time reading the paper, sipping coffee and nibbling my muffin.

Merenda, The Other Nutella

Jenn, the Leftover Queen just posted a cupcake that contained dates and Nutella. You know, that chocolate spread in a jar that you secretly eat spoonfuls of? Yeah, that choocolate spread.

Not to be left out, the Greeks also have their own brand out in the market, called Merenda. While in Greece, I've tried both versions and I can't seem to taste the difference. When in Greece...eat Merenda right?

Greeks will often smear Merenda on slices of bread or have in a dessert crepe with ground hazelnuts and that's how I like it best.

I'm not a about to set up a creperie but I came close to recreating the joy in eating a crepe with Nutella and nuts.

I simply made a Merenda grilled sandwich! February 5th has been declared World Nutella Day and I pay homage to the chocolate spread with my grilled Merenda sandwich.

Catch the round up how others have been enjoying Nutella at Ms. Adventures in Italy.

Grilled Merenda Sandwich

2 slices of bread
non-hydrogenated margarine
Merenda (or Nutella) chocolate spread
Crushed hazelnuts

1. Place a non-stick fry pan on your stove and pre-heat on medium.
2. Spread margarine on both slices of bread and then spread a good coast of Merenda on the inside of each slice.
3. Sprinkle some crushed hazelnuts on the chocolate spread and then smack your sandwhich together and grill for about 3 minutes per side or until golden brown.
4. Cut your sandwich in half and enjoy the oozing goodness of your grilled Merenda sandwich.

Chillies & Cheese Snack (Σνακ με κεφαλογραβιερα και Mπoukobo)

I recently made a post of a poached pears recipe and a good discussion on Greek words ensued in the comments section.

It was revealed that the Greeks have a word for everything. I once witnessed a lecture conducted in English but he exclusively used Greek-routed words. Awesome!

If the Greeks have a word for everything, then why is there no word in Greek for Snack (Σνακ)?

I came across this recipe from the November issue of Gastrononos, found in Greece's broadsheet, Kathemerini.

They titled the recipe as " Σνακ με κεφαλογραβιερα και Mπoukobo" or a Snack With Kefalograviera With Boukovo.

Today was my first time making this snack and to my surprise, the family loved it! I'm in awe because my toughest critics are my family. We have full-blown arguments about how to cook things, proper seasoning, correct ingredients, method of cooking, sources of food, blah, blah, blah.

We take our food seriously and that's a double-edged sword. I've witnessed arguments about feta, tzatziki, oregano, olive oil, honey, salt, vinegar, ouzo, retsina and wine and the list goes on!

Before today, I've never had this Greek snack. It's a pan-cooked snack that contains flour, cheese and Boukovo.

Boukovo is a Greek red chili flake. What makes it unique is that Boukovo is oven dried or better yet, the red chili gets dried over smoky, burning embers. Think smoky red chili flakes.

I'm presenting Boukovo to you and to Weekend Herb Blogging, this week being hosted by Rinku of Cooking in Westchester.

The other Greek ingredient in this snack is Kefalograviera. It's an aged white sheep's milk hard cheese with a light brown rind. It's salt content can be described as being somewhere in the middle between Romano and Parmesan.

For this snack, you'll need a non stick pan and a lid. They make a great snack, an appetizer or a nibble with some wine.




Chillies & Cheese Snack (Σνακ με κεφαλογραβιερα και Mπoukobo)

1 cup all purpose white flour
1 cup whole wheat flour
1 heaping Tbsp. of baking powder
2 eggs
6 Tbsp. of plain Greek yogurt
6 Tbsp. of olive oil
1/2 cup grated Kefalograviera
1 Tbsp. of Boukovo (red chili flakes)
salt & pepper to taste

1. Add all your ingredients into one big bowl and mix until thoroughly incorporated. The dough should be wet but firm (add some more yogurt and oil if too dry, more flour if too wet).
2. Turn on your stovetop to a medium-low, place the non-stick pan on the burner with the cover on and allow the pan the warm up for about 5-7 minutes.
3. Without pouring any oil into the pan, use a teaspoon to scoop and place pieces of dough in the pan. Cover with the lid and cook for 6-7 minutes and flip and cook another 6-7 minutes.
   
4. Repeat step#3 for the second batch. This recipe makes about 30 pieces. Serve warm or room temperature.
   

Zucchini Sticks

Years ago, when I was of legal age to drink - no wait. Years ago when I would I would get into a bar underage, it was often for "wing night".

I'd have to say that chicken wings became a bar staple from the mid-1980's. Back then I worked as a gas bar attendant, part time of course. Each Tuesday was "wing nite" at Wizards Pub & Tavern.

I would take the mechanics, the owners of the garage & gas station, my parents, some cousins, some friends and we would feast on 10 cent wings! Back then I would usually eat 20 wings, we'd share pitchers of beer and we always ordered sides of zucchini sticks.

I knew these were pre-made, frozen bar munchies that were thrown in the deep fryer made to order.

I know deep frying makes everything tasty but this 40 year old has to start watching what and how I eat. Oh, don't worry...I want selling out to a diet of flax seed but there's nothing wrong with eating smart.

If these weren't as good as the deep-fried zucchinis, I would be sharing this recipe for you. I was motivated to dry baked zucchini sticks from seeing a post similar to this over at Janet Is Hungry.

Janet hasn't been writing of late but I hope she's back soon. I enjoyed her food and her sense of humour. Janet, come back!

Zucchini Sticks

2 zucchini, quartered then cut into sticks
1/2 cup flour
1/4 cup corn flour
2 tsp. sea salt
1 Tbsp Italian mixed dry herbs
1 egg, whisked with some milk

Preheated 425F oven

1. Wash and cut the ends of your zucchini. Quarter each zucchini (lengthwise) and reserve.
2. In one bowl, mix your flour, corn flour, dry herbs, salt and pepper.
3. In another bowl, whisk the egg and some milk with a fork.
4. Line a baking tray with parchment paper and treat with cooking spray.
5. Dip your zucchini in the egg, then dredge them in the flour mix and finally lay them on the baking tray.
6. Set your rack to the upper-middle part of the oven and bake for 30-40 minutes or until they are golden brown.
7. Season with salt and serve warm with sour cream.

Homemade Greek Yogurt

Today is your lucky day. I'm sharing my mom's recipe for making homemade Greek-style yogurt. I've seen people lament that they cannot find good Greek yogurt or some have even invested in a yogurt maker.

Forget about it! All you need is some homogenized milk, some plain yogurt and containers for your finished product.

Giaourti (yogurt) is an integral part of Greek cuisine. It's part of a Greek breakfast, eaten as a snack or dessert and it's used to make the famous Greek Tzatziki dip.

I longed for homemade yogurt and summoned the mom to impart her recipe. A funny side note on this recipe is that after the milk came to a boil, she lowered the heat to a simmer and she dropped a ramekin into the milk. I asked her why she did this and she said, "that's the "pethera" or mother-in-law watching that the milk doesn't overboil".

"Huh" I asked? You see the mother-in-law never does any work and the bride (nifi) had the burden of all the house chores. The mother-in-law would do nothing other than menial tasks so, you get her to watch over the milk so that it doesn't overboil.

Bingo! I just learned that an earthenware utensil (ramekin) will prevent overboiling and another mother-in-law slur!

Homemade Greek Yogurt

4 litres of homogenized milk
1/2 cup of plain yogurt (containing active live cultures)

1. In a large pot, bring your milk to a boil. Reduce the milk to a simmer and place a ramekin into the pot to prevent overboiling. Simmer for 15 minutes and take off the heat (do not cover with a lid).
2. Allow the milk to cool until you've reached a temperature between 110 - 115F (you may use a candy thermometer for this. Your milk should be warm enough to hold your finger in it for 12 seconds.
3. Take some warm milk and mix it with your starter yogurt. Now add it to the rest of your milk and mix well.
4. Set your oven to "warm" or about 200F. Your ideal "incubation" temperature is 110F. Start ladling your milk into plastic containers with lids. You may place the containers of yogurt in the oven (oven turned off) OR place a blanket on the counter and lay your closed tubs of yogurt on it and cover with another good blanket. Your yogurt should set in 8-12 hours.
   
5. Refrigerate your yogurt for at least 4 hours. Your yogurt will be good for up to 2 weeks. Enjoy!
   

Snacking....Greek Stylez!

When one visits Greece, one drinks. When one drinks in Greece....one eats! Almost always, when out for a drink, the server will provide you and your friends with something to nibble on. It could be nuts, veggies, cold cuts or potato chips.

The Greeks have their own tastes and this is even evident with their "junk food". The most common potato (and tastiest) flavour potato chips has to be sea salt and oregano. I can eat a whole bag!

I've researched on the 'net and came up with my own way to make Potato Chips...in the oven!

Oregano & Sea Salt Potato Chips

2 medium-sized Yukon Gold potatoes, peeled and thinly sliced (I used a mandoline)
olive oil
sea salt
black pepper
dried oregano

1. Preheat your oven to 400F. Treat a baking tray with olive oil. Toss your potato slices in olive oil and lay out on the baking tray (no overlapping).
2. Bake until golden-brown, approx. 15 minutes.
3. Season with salt, pepper and oregano and transfer to a rack to cool and crisp well.
   

Paximadia- Greek Toasted Almond Cookies

Paximadia are akin to Biscotti. My mom's being making these for years but I haven't had a real appreciation for them until as of late.

Paximadia are often served with coffee. They are dry and great for dunkin'. I'm a guy and baking isn't my strong suit but I was relieved that these cookies turned out real well, were easy to make and as good as any biscotti I've had in a cafe.

Don't hesitate to make lots as they hold up very well in the freezer.

Also, use them as part of a "thank you" gift to a co-worker. Buy a mug, place some Paximadia in there and wrap them with cellophane and tie it with a ribbon.

Paximadia

4 cups of all-purpose flour (approx. as the dough should be dense yet easy to roll).
1 1/2 cup vegetable oil
1 1/2 cup sugar
3 large eggs
1 cup chopped almonds
2 tsp baking powder
2 tsp vanilla extract
2 tsp almond extract
(preheat your oven to 350F)

1. Using your hands, mix the oil, eggs and sugar, vanilla & almond extracts and incorporate well.
2. Add your baking powder and flour and mix well. You should at this time have a soft dough. Add your almonds and mix again.
3. Form four loaves. Using wax paper, pour a cup of sesame seeds and wrap the paper around the loaf so that the sesame seeds coat the entire loaf. Repeat this process for each loaf and place them on a cookie sheet that's been treated with cooking spray.
4. Bake on the middle rack of your oven for 15 to 20 minutes. Turn off your oven. Let cool until you're able to safely handle them.
5. Slice your Paximadia widthwise and lay them back out on the cookie sheet. Place them back in the turned-off oven for at least an hour to dry out. The residual heat of the oven will do the rest of the work.