Archive for: March 2008

March 30, 2008

Calamari Cooked in Wine (Kalamarakia Krasata)

Filed under: Lent & Nistisima,Seafood - 30 Mar 2008

Last time we cooked kalamarakia, I insisted that the squid be cooked very quickly in very hot oil to keep it tender. It doesn’t take long for squid to become rubbery. But in today’s recipe we will …

March 23, 2008

How To Clean Squid (Pos katharizete to kalamari)

Filed under: How-To,Seafood - 23 Mar 2008

You don’t have to be able to identify internal organs to clean squid. Thank goodness! I always feel inferior when a recipe for lobster tells me to “reserve the tomalley.” What’s the tomalley anyway? Fortunately there’s …

March 20, 2008

Fried Calamari (Kalamarakia Tiganita)

Filed under: Lent & Nistisima,Seafood - 20 Mar 2008

You can make fried calamari that’s just as good or even better than what you’ve had at restaurants. The trick is to use very hot oil, and lots of it. Squid turns rubbery very quickly, so cook it …

March 15, 2008

How To Fast For Lent (Nistisima)

Filed under: How-To,Lent & Nistisima - 15 Mar 2008

For the Orthodox world, Lent began last Monday, and so did the 40 day Lenten fast. In this context, “fasting” doesn’t mean not eating at all, rather it means restricting one’s diet by eliminating all meat, eggs and dairy. …

March 9, 2008

Mama’s Health Soup

Filed under: Soups,Vegan,Vegetarian - 09 Mar 2008

A few days ago, Mama called Zoe. I happened to be there, and Mama asked to speak to me. “Eh, Lulu,” she said, “I have a recipe for you.” She paused. “A healthy recipe.” Immediately …

How To Make Oil Cured Olives (Elies)

Filed under: How-To,Vegan,Vegetarian - 09 Mar 2008

This is the world’s easiest way to cure olives, and it’s fun! Here’s the gist of it: Put fresh, ripe olives in a pillowcase with an equal weight of salt. Hang outside. Shake up every day …

March 6, 2008

How To Grate Tomatoes (Ntomata sto Trifti)

Filed under: Freezer Friendly,How-To,Tomatoes,Vegan,Vegetarian - 06 Mar 2008

Grated tomatoes are a common ingredient in Greek recipes. I had never heard of grating tomatoes before I started my Greek food adventure, but it’s an elegant solution that predates food processors to the problem of obtaining fresh tomato …

March 5, 2008

Greek Meatballs (Keftedes)

Filed under: Beef - 05 Mar 2008

Are you head-over-heels in love with meatballs? No? I was never a big meatball fan either. But then Mama made greek meatballs, and I found myself in an alternate meatball universe. These weren’t meatballs so much …

March 3, 2008

How To Skim Soups and Stocks (Xafrisma tis soupas)

Filed under: How-To,Soups - 03 Mar 2008

Skimming soups and stocks is recommended to keep the liquid clear. But what’s this all about?

As soups and stocks simmer, proteins congeal and form a foam that rises to the surface. It’s gray and unattractive, and …