Delicious Greek Food – Recipes and Techniques |
Archive for: April 2008April 27, 2008 Lamb Fricassee (Arnaki Frikase)What I made for Easter Sunday dinner – Lamb Fricassee, a stew of lamb and greens, flavored with dill and onion, thickened with the egg-lemon concoction known as avgolemono. Delicious! Ingredients 6-8 lamb chops, approximately 1.5 – 2 pounds. Ideally … April 22, 2008 Fried Eggplant with Garlicky Tomato-Vinegar Sauce (Tiganites Melitzanes me Skordo kai Ntomata)“Let’s have fried eggplant!” I have a fairly low tolerance for fried foods, so I was less than enthusiastic, but Zoe hooked me with the promise of a sauce I’d never had before. I’m glad I let myself be … April 20, 2008 How To Dye Easter EggsYou will need: A dozen eggs I used (starting at the top and going clockwise) cilantro, parsley, bamboo, geranium, japanese maple, and dill. … April 19, 2008 Waiting for my cuttlefish (Perimenontas tis soupies mou)I should be working on an Easter Egg post, but I’m just too antsy and unsettled. Why? Because I’m waiting for my grocery store to call and tell me that my cuttlefish order has arrived! They said … April 18, 2008 Why the Greeks are better cooks than the FrenchThe New York Times recently carried an interesting article on yogurt in the U.S. The first commercial yogurt was introduced in 1942 by Dannon, but Americans wouldn’t eat it. Finally, in desperation, Dannon started adding fruit and sugar … April 16, 2008 Aunt Lori’s Braised Greens (Lahanika sto Fourno a la Theia Lory)Last time Mama returned from Greece, she brought with her this recipe for a wonderful dish she’d had at her sister-in-law’s house. If you want to be eating greens, but aren’t sure you’ll like them, this is the place … April 13, 2008 Greek Cabbage Salad (Lahanosalata)We served this salad at a Christmas party that Mama catered for me. I wouldn’t have expected party-goers to ravenously devour a humble cabbage salad, especially one served alongside such interesting dishes as Greek meatballs and moussaka, but … April 10, 2008 Mixed-Up Veggies (Tourlou Tourlou)Tourlou Tourlou* (pronounced Toodloo Toodloo) is a baked vegetable dish with a suprising sweetness. I kind of don’t want to reveal the source of the sweetness, because it comes from an ingredient many people think they don’t like. … April 5, 2008 Food Blogging Is Hard to Do (Dyskolo pragma to Food Blogging)In order to blog I have to cook, but the blog can’t eat the food, so I really have to cook stuff that the people I’m cooking for will eat. Here’s a recent conversation I had with Zoe: Lulu: … April 1, 2008 Greek Lentil Soup (Fakes)I loved this soup when I first ate it, but then suffered severe mental dislocations when I found out how simple it is. No meat, no cheese. (I’d only ever had lentil soups with sausage and/or cheese garnishes … |
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