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Greece - What to Eat

darktwilightrose — Sun, 20 Sep 2009 09:08:52 -0700

Greece is a land of vibrant cuisine. It is food that is neither spicy nor bland, but rich in the flavors of the Mediterranean. It is comfort food in the truest sense of the word. There is no arrogance or pretension associated with Greek gastronomy. Simply history and tradition.

Greek specialties have arisen from the bounty of foods that grow on the sun-kissed land, especially olives, lemons, nuts, tomatoes, and grapes.
Greek olives, of which there are many varieties, adorn salads, meat and fish dishes, and even hearty breads. Olive oil, of course, is the primary fat used in Greek cooking. Ripe lemons are used to add tang to both sweet and savory delights. Pine nuts are used particularly with pilafs, appetizers, and meats. Almonds and walnuts are used generously in desserts. Fresh tomatoes are an important part of meat and fish preparations, often used along with spinach and eggplant. Tomatoes also make perfect salads, served simply with olive oil and traditional aged red-wine vinegar. Grapes are not only used in cooking and for wine, but grape leaves are used to wrap a variety of fillings for unique appetizers.
Lamb is the principal meat in Greek cooking. It can be used ground in casserole-type dishes such as the classic Moussaka, a lamb and eggplant dish. Or cut into pieces, marinated in olive oil and lemon juice, and grilled to perfection. Fresh oregano is commonly used with skewered lamb. Rosemary is traditional with leg of lamb, which is served with avgolemono sauce made with eggs and lemon.
Other common Greek herbs are basil, parsley, mint, and dill. Garlic and onions are, of course, an integral part of Greek seasoning.
A generous harvest of fresh fish is available to most all Greek natives; no spot on Greek land is any further than 85 miles from the Mediterranean Sea! Fish are traditionally cooked whole, with the heat and tail still attached. They are often seasoned with herbs, and marinated in olive oil and lemon juice. Fish are grilled over hot fires, or baked. Shrimp, octopus, and squid are also popular.
As in other European countries, legumes are commonly used in Greek menus. Chick peas, or garbanzo beans, are probably the most common. These are often cooked, then pureed to a paste-like consistency-seasoned with garlic and sometimes lemon juice and herbs-to create first course salads. The purees are also served as spreads along with hearty breads.
Cheese is an important part of Greek cuisine. Feta cheese, made from goat's milk, is white, crumbly, and very pungent. It is used on salads, meat dishes, spread on bread, or even wrapped in grape leaves and grilled. Kefalotiri is another popular variety that is harder; it is grated and used like Parmesan.
Yogurt is important to Greek cooking. This tangy white substance adds life to desserts, sauces and soups. For some recipes like dips and spreads, the yogurt is first separated from the whey to create a thicker yogurt "cheese".
Some pasta is used in Greek cooking, particularly orzo, which has a distinct rice-grain shape. It is commonly seasoned with dill, or prepared like a pilaf with onions and nuts. Thin pastry sheets, called filo or phyllo sheets, are used for appetizers and desserts such as the distinctive nut and pastry-layered baklava.
Desserts are an important part of the Greek meal. Cakes made with yogurt, and pastries made with layers of filo dough are popular. Typically these are sweetened by a honey syrup that is poured over the prepared desserts. Custards are common, sometimes sweetened with lemon or orange. Ouzo, a strong, clear liqueur, is often used for its anise flavor. Besides nuts, apricots and pears are prevalent in desserts. Melomacarona, Finikia, and Diples are nut-rich cookies dipped in honey syrup. The Greeks love their sweets.

2 Ingredient Recipes

ALSW — Tue, 26 Feb 2008 11:50:43 -0800

My mother is a reader of Woman's Day Magazine (whose recipes I usually love) and she passed on these 2 ingredient recipe cards to me. Sure, some of them are a little odd and I will probably never, ever attempt, but there were a few that immediately grabbed my attention and I can't wait to try out! (Pineapple with coconut sorbet...)

If you want the actually cards to print out and some additional ideas: http://www.womansday.com/food/6577/2-ingredient-recipe-cards.html, http://www.womansday.com/food/6373/none.html

Appetizers

Marinate mixed olives (jar) with freshly grated peel and juice from 1 lemon in refrigerator at least 24 hours.

Halve hard-cooked eggs. Mix yolks with enough reduced-fat basil pesto (tub) to moisten. Spoon or pipe into egg whites.

Serve hot potato puffs (frozen) with horseradish mustard to dip.

Cook fresh asparagus spears in boiling water 4 to 5 minutes. Plunge into ice water; drain well. Wrap with prosciutto.

Skewer chilled, peeled, cooked shrimp. Serve with Thai peanut sauce (bottle) for dipping.

Sprinkle saltine crackers with shredded Parmesan cheese. Toast on a baking sheet in a 375°F oven 8 minutes or until lightly browned.

Hollow out cherry tomatoes. Fill with any flavor purchased hummus.

Spread sliced smoked salmon with chive cream cheese. Roll up tightly; cut crosswise in pinwheels.

Halve hard-cooked eggs. Mix yolks with tartar sauce (jar) to moisten. Spoon or pipe into egg whites.

Wrap sliced prosciutto around wedges of melon.

Top heated mini-crab cakes (frozen) with béarnaise sauce (jar).

Hollow out center of a round loaf Italian bread. Fill with purchased spinach dip.

Spoon deli seafood salad into Belgian endive leaves.

Slow-Cooker

Mix ingredients in a 5- to 5 1/2-qt slow-cooker, then cook on low heat setting.

1 lb hot dogs and 2 cans (16 oz each) turkey chili. Stir in 1/4 cup water; cook 4 to 6 hr.

4 lb country-style pork ribs and 2 cans (28 oz each) barbecue baked beans; cook 8 to 10 hr.

8 skinned, boned chicken thighs (about 2 1/2 lb) and 1 jar (16 oz) light Parmesan Alfredo sauce; cook 4 to 6 hr.

3 lb cubed beef chuck for stew and 2 cans (10 3/4 oz each) condensed vegetarian vegetable soup; cook 8 to 10 hr.

1 pkg (1 1/2 lb) fully cooked appetizer-size turkey meatballs (refrigerated), 2 pkt (1.2 oz each) roasted turkey gravy mix and 2 cups water; cook 4 to 6 hr.

3 lb boneless pork shoulder roast and 1 cup barbecue sauce (bottle); cook 8 to 10 hr.

3 lb cubed boneless lamb shoulder and a 1.8-oz box leek soup mix. Stir in 1 1/4 cups water; cook 8 to 10 hr.

1 lb turkey kielbasa and 2 lb fresh sauerkraut, rinsed. Stir in 1/3 cup water; cook 4 to 6 hr.

4 chicken legs (about 3 lb), skin removed, and a 26-oz jar green and black olive pasta sauce; cook 6 to 8 hr.

4 turkey drumsticks (about 3 1/4 lb), skin removed, and 1 envelope (from a 2.4-oz box) savory herb with garlic soup mix. Stir in 1 1/4 cup water; cook 6 to 8 hr.

Soups & Soup Boosters

Mexican Tomato: Stir salsa (jar) into chilled 8-vegetable juice.

Easy Borscht: Purée pickled beets (jar). Stir in buttermilk until soup consistency.

Consommé Madrilène: Mix room temperature consommé (can) with a little tomato juice. Chill until consistency of jelly.

Lemony Chickpea: Mix plain lowfat yogurt with lemony hummus (tub). Stir in water until soup consistency.

Swedish Cherry: Purée dark sweet cherries (frozen), thawed, and cherry yogurt. Add water until consistency of thick soup.

Melon: Purée ripe cantaloupe melon. Stir in white grape juice.

Add to canned soup while heating (except where noted):

Stir broccoli florets (thawed, frozen) into cream of chicken soup.

Add coleslaw mix (bag) to minestrone.

Stir sliced chorizo sausage into black bean soup.

Sprinkle shredded Swiss cheese on servings of split-pea soup.

Stir basil pesto (tub) into hot tomato soup.

Stir tomatoes with green chilies (can) into Cheddar cheese soup.

Add diced ham to cream of asparagus soup.

Sprinkle shredded Parmesan cheese on servings of lentil soup.

Stir corn (can) into New England clam chowder.

Chicken-Breast Toppers

Sprinkle skinned and boned chicken breasts with salt and pepper. Lightly coat a large nonstick skillet with cooking spray. Sauté chicken 5 to 6 minutes, turning once until barely pink at the center and an instant-read thermometer inserted from side to middle registers at least 160°F. Remove to a platter; cover. Heat one of the following in the skillet or in a separate pan; spoon over chicken:

Peanut stir-fry sauce (bottle); stir in a little water, if necessary.

Creamy mustard sauce (jar) and water (equal amounts, well blended)

Vodka pasta sauce (jar)

Creamed spinach (frozen)

Citrus salad dressing (bottle)

Mixed citrus sections (jar)

Szechuan stir-fry sauce (bottle), thinned with water if necessary

Mango chutney spooned directly from jar onto cooked chicken

Herbed goat cheese slices placed directly on cooked chicken

4-cheese Alfredo sauce (bottle)

Broccoli in cheese sauce (frozen), thawed

Grill Toppers:

Spoon sundried tomato spread (jar) on grilled slices Italian bread.

Top grilled ham steaks with pepper jelly.

Spoon reduced-fat basil pesto (tub) on grilled, sliced vegetables (such as onion, zucchini and eggplant).

Serve grilled salmon steaks or fillets with olive spread (jar).

Top grilled beef steaks with soft blue cheese.

Pile coleslaw on grilled hot dogs.

Top grilled burgers with green salsa (jar).

Top grilled pork chops with corn relish (jar).

Shake green pepper sauce (bottle) on grilled shrimp.

Snacks

Sandwich shredded cheese between 2 flour tortillas. Heat in nonstick skillet 2 minutes per side or until cheese melts. Cut in wedges.

Mix bite-size cereal squares and M&M’s.

Spread ripe pear wedges with creamy blue cheese.

Fill celery ribs with peanut butter.

Spread apple and cinnamon mini rice cakes with apple butter.

Wrap a slice of ham around a dill pickle spear.

Spoon pineapple cottage cheese into a lettuce leaf; roll up.

Top toasted Italian bread slices with chopped marinated artichoke hearts (jar).

Spoon nonfat refried beans (can) into bell-pepper wedges.

Spread toasted pita wedges with garlic hummus (tub).

Dip baby carrots in heated salsa con queso (jar).

Spread bagels with strawberry cream cheese (tub).

Mix bite-size cereal squares with trail mix.

Top apple wedges with honey spread (jar).

Dip breadsticks in heated marinara sauce (jar).

Sprinkle bell-pepper wedges with shredded pepperjack cheese. Microwave to melt cheese.

Dip pretzel rods into honey mustard.

Spoon salmon cream cheese on lettuce leaves. Roll up.

Desserts

Dip fruit (strawberries, banana slices, orange segments, dried figs or apricots) in melted chocolate.

Scoop vanilla ice cream into a tall glass. Slowly pour in cold root beer. Serve with a straw and long spoon.

Top graham crackers with Nutella (hazelnut spread).

Gently stir raspberry preserves into cubed watermelon.

Process a 10-oz box frozen lite strawberries in syrup and 1/2 cup strawberry yogurt in food processor until smooth. Scoop into ice cream dishes.

Bake fresh plum halves in a 350°F oven 20 minutes or until tender. Top with small scoops of lemon sorbet.

Pour chocolate milk into a dessert bowl. Add a scoop or 2 of hazelnut gelato.

Top fresh blueberries with honey yogurt.

Sprinkle strawberries with balsamic vinegar.

Serve gingersnaps with a tall glass of cold milk for dunking.

Sprinkle cantaloupe wedges with freshly ground black pepper

Top toasted waffles with dulce de leche ice cream.

Sprinkle fresh peach or nectarine halves with brown sugar. Broil until bubbly.

Top grilled fresh pineapple slices with coconut sorbet.

CHAPTER 80 / 81

Iveenia — Sun, 09 Nov 2008 04:48:44 -0800

Moving became incredibly painful, I hardly was able to crawl out of bed and the belly was still growing. Luckily I had been given a pregnancy book by Romana, yet I had not read abt itching and scratching… I did not know that it could leave traces if scratched anyway. So I finally found the tip to use cold lotions to avoid that. Of course the first time I had scratched like a world champion with the result that Salah was shocked to the level. The morning after I woke up at 5 o’clock and had breathing problems. Normally I could run (run??? – more rolling) to the bathroom… Then I was unable to “attend that place” i.e. constipation - for several days, even so I had a lot of fruit and coffee, which normally helped a great deal (and still does till today).
Sometimes constipation then 7 times thinner than “mountain air” (that is what mom and dad always used to say… All these terms came into my mind, how I missed to speak Swiss German or German only…
Then I wished that my daughter went out of my body. Not that I was upset of her but it was just a pain to share the “apartment”, which was actually MY OWN, with someone else! When we went for the examinations at the doctor the placenta hurt very much. Being balanced was a huge problem, wobbling and staggering around like an old woman…
Okay after birth she would cry and scream because another way of communication was then not possible… Dr. Mustafa told me that the upper part of the belly was filled with the placenta. The last ultra sound I had not seen anything but Salah had, he saw a hand and was still swarming abt it. He seemed so happy and jumpy, I had mixed feelings, i.e. was not really enthusiastic (sorry, as said earlier, I was not the mom-type). Actually I felt like a total idiot with absolutely NO experience! It was absolutely not like being in charge of an administrational service; that was totally easy, yet life itself was full of surprises which we could not foresee… Such is life!
***
I was cooking; pasta with carrots, fennel, peas in soup stock with butter and a little bit of sesame oil just for flavour. I brought one plate to Ummi, because they were only cooking with tomato sauce (practically EVERYTHING). I was unable to stand that, the heartburn was “overwhelming”. Very funny, I usually lived with tomatoes, tomatoes with mozzarella, my absolute favourite salad, then all the sauces or soups – wow – and now? NO tomatoes… Ummi had visitors and wanted me to sit down with them, I was not in the mood. So I left after having said hello and shaken hands to/with all of them.
The day before I had one of the miserable ones… Salah had been picking on me, again. In the morning I wanted to go to the internet café, because all the articles I had been ordering fm Germany to use during pregnancy etc. were not in the package. I therefore wanted to ask the woman why some were missing. I had prepared all on my computer. Salah had forgotten abt it totally. I had woken him up to at least be able to check them meanwhile i.e. between 16:00 and 18:00 hrs. No, he had another business appointment… It was even worse; he said, you never mentioned that. WOW there we go, sometimes men do not hear “everything”… For me it was only a confirmation that men when under stress forgot more than usual. For me it was terrible because I had only the internet to communicate (and that not even with ALL the world, US was still blocked – i.e. Irene – I could not get hold of her – she lived in N.Y.). When I picked on him he made it bigger (we say: making an elephant out of a mosquito – you say: to make a mountain out of a molehill). When he was picking on me I was unable to turn off the waterworks – so I was constantly crying. When I brought that plate to Ummi I said to Nurheddin: I do not want to disturb the family, then I went back and suffered fm my self-pity, again. Yes, it is very stupid and I was upset of myself at the same time to pity myself… Well the same evening Ummi was picking on Salah and said to him: why have you been so bad with your wife? – he said – he had been nice; i.e. was lying instead of admitting it… It did make me upset that he was lying to his own mom, to his family; why not saying: yes we had an argument, that happens all over the world, how do you grow in a partnership? Yes, by arguing and learning to know abt the other person, abt respect and tolerance and getting along that way. Sure, when you live so closely together then it is pretty clear that not all in life is “honky dory”. Today I laugh abt it – then it was tough, yet we all carry along our burden… the hormones
After the flood wave, the next day I had been watching the mirror, wow what a great smile was grinning opposite into my face… I looked awful, was not even able to open my eyes properly. Then there was my ballooned belly – constipation and shortage of breath. I was drinking like crazy just to get rid of it. No such luck!
Even the whole wheat bread did not help. Yet it helped Salaheddin, it became the absolute smash hit – people bought it like crazy. Actually it was more like a cake. When you buttered it, it was like a sweet dish. No kidding. I was happy for him. He then had some ideas for Easter. Easter would be on my birthday – for a change. I was looking forward to my birthday – 40 years and none the wiser… Yet my birthday was on an Easter Sunday! At least something… Should there be someone to ask me what I wished for on that day; I would have answered Tempo handkerchiefs, there were none in Libya, it must have been a left over stock and now we were “blessed” with a very low quality, you sneeze in it once and would find fluffs all over your clothes… in addition to that they had been stored with mothballs or cleaning products, it was real fun to put them to your nose…

Sandra Lee Thanksgiving Special... the next Generation

Padraigin — Mon, 20 Nov 2006 09:42:59 -0800

Oh my. What can I say but Oh My.

First, the menu:

Sweet Onion Tartlets
Prosciutto Wrapped Figs
Cranberry Molds
Garlic and Herbed Early Peas and French Beans
Buttermilk Mashed Potatoes
Roasted Butter Herb Turkey
Turkey Dripping Gravy
Cornbread Dressing
Mayflower Martini
Sweet Biscuit Wreath
Indian Pudding

Doesn't sound so bad, huh? Don't let the menu fool you. This is, after all, semi-homemade

SWEET ONION TARTLETS: Starts off good. Caramelized vidalia onions and a normal savory custard. But then she has to toss in the Golden Onion Soup packet (not necessary - if you need a little chiken or beef flavor, use a little thickened stock) and Monterey Jack Cheese (I would have used Gruyere or Swiss - those are more compatible). On the 1-5 scale, 1 being retching in the bathroom and 5 being shocked that she got something right, I would actually give this recipe a 3.5 - 4. It's really not bad and easy to fix.

PROSCIUTTO WRAPPED FIGS: Again, not bad, Sandy Lou. There's the small matter of the honey and pumpkin pie spice glaze, but that is easily fixed by simply pretending she didn't f*ck up the recipe by adding some crappy glaze. I give this recipe a 3 - for the glaze and because figs belong in newtons.

CRANBERRY MOLDS: Hope she isn't inviting kids to her dinner because these are basically choking hazard jello shots in 4 inch molds. Seriously: cranberry juice cocktail, sugar-free cranberry gelatin, orange flavored vodka, whole berry cranberry sauce, orange zest, chopped pecans, fresh cranberries and mint for garnish. As a shooter, I give it a 4 (loss of a point for the pecan choking hazard), as a side dish, I give it a 2.

GARLIC AND HERBED EARLY PEAS AND FRENCH BEANS: What a treat. Frozen veggies! Half and Half! Cognac! A packet of garlic herb sauce mix! Salt and Pepper! Yum yum yum. And then she claims it's better than the usual green bean casserole. Yeah, but only because of the booze, you bubble headed blonde lush! I give it a 2 because, hey, it's the holidays.

ROASTED BUTTER HERB TURKEY: Again with the packets of high sodium crap. The garlic herb sauce makes a reappearance, and something called fresh herbs poultry herb blend. And because it's just too difficult to take a tukey's temp with a real thermometer, she recommends a plastic pop up one. Still, despite the packets of crap, it's OK. I give the turkey a 3. It's nothing special, but it won't kill you. Most likely. The gravy was fairly normal, but she added more poutry seasoning to it.

BUTTERMILK MASHED POTATOES: OK, this is scary. A bag of frozen roasted potatoes (basically fancy french fries), a packet of alfredo sauce mix, buttermilk, butter, chives, all mashed together. I give this a 1. On the food network site, they show actual potatoes used, but NO NO NO. SHE USED FANCY FRENCH FRIES AND MASHED THEM UP WITH LOTS OF NASTY sh*t!!!! I SAW IT. OK. I'm calm now.

CORNBREAD DRESSING: I have no words. Well, I do, but none of them are particularly nice. Egg, chicken broth, store brought cornbread, frozen diced onions, Italian Herb Marinade Mix (packet, of course), water chestnuts (which she seems to think are the same as regular chestnuts, but Nat King Cole didn't sing about Water Chestnuts Roasting on an Open Fire... but I digress), creamed corn, and Monterey Jack Cheese. Yes. Monterey Jack Cheese. With creamed corn. And water chestnuts. in a corn bread base. Excuse me, the porcelain god calls.

SWEET BISCUIT WREATH: Not sure WHERE or WHEN it's supposed to be served. On the show, she said it was the bread on the table. But who wants to eat leaf shaped biscuits rolled in sugar and pumpkin pie spice as part of dinner? Ands frankly, it's not that appealing as dessert either, especially with the slop in a crock pot she has prepared for that course.

MAYFLOWER MARTINI: Pfft, Cranberry martini, complete with choking hazard fresh cranberry garnish.

INDIAN PUDDING: Yes, Sandra Lee. The Indians... er... Native Americans certainly loved to fire up the crock pot, fill it with INSTANT butterscotch pudding, INSTANT corn muffin mix, milk, molasses, eggs, cinnamon, and ginger and cook all that instant stuff for three hours.

At least her table looked less assy than usual.

Northwoods wild rice soup (slow Cooker)

fragiletearz — Mon, 05 Nov 2007 06:53:21 -0800

2 teaspoons vegetable oil
1 medium onion, chopped (1/2 cup)
2 medium stalks celery, diced (1 cup)
2 medium carrots, diced (1 cup)
1 cup diced smoked turkey (6 ounces)
1/2 cup uncooked wild rice
1 teaspoon dried tarragon leaves
1/4 teaspoon pepper
2 cans (14 1/2 ounces each) chicken broth
1 can (12 ounces) evaporated fat-free milk
1/3 cup Gold Medal® all-purpose flour
1 cup Green Giant® frozen sweet peas, thawed
2 tablespoons dry sherry, if desired

1. In 10-inch skillet, heat oil over medium heat. Cook onion in oil about 4 minutes, stirring occasionally, until tender.
2. Place onion, celery, carrots, turkey, wild rice, tarragon and pepper in 3 1/2- to 4-quart slow cooker. Pour broth over top.
3. Cover and cook on low heat setting 6 to 8 hours or until wild rice and vegetables are tender. Stir in peas last 15 minutes of cooking.
4. Mix milk and flour; stir into soup. Cover and cook about 20 minutes or until thicken