This dish is adapted from a recipe in the Milk Street magazine’s September-October issue. It is very similar to Garides Santorini (Baked Shrimp and Feta Santorini Style). Milk Street classifies this as a “COOKish – Throw It Together” recipe, which is a pretty good description. It takes about an hour but there is very little Read More …
This recipe is adapted from a variation on Smashburger Tacos developed by Catherine Brookes which I found on mashed.com. The recipe will make 4 servings of 2 tacos each. Carol and I enjoyed half of it last night and will make the other half tomorrow night. It is quick and mostly involves pantry ingredients. For Read More …
This is an adaptation of another recipe from Georgina Haydne’s cookbook Greekish: Everyday recipes with Greek roots. It was an opportunity to use my mint patch one more time before the cold weather does it in for the season. This takes about an hour and will make 6 servings ½ bunch of fresh mint 3 Read More …
Pastitsio is a classic which is like a Greek version of lasagna. I spotted a simplified one-pot version of it in Georgina Hayden’s cookbook Greekish: Everyday recipes with Greek roots. In Greece it is made with a long tubular pasta which is also called pastitsio, which is like the Italian pasta bucatini, but with a Read More …
I have eaten a few times at Stella’s, a very popular Greek restaurant in Richmond. A dish I particularly liked was their Mushroom Saganaki. I looked around the internet for a Mushroom Saganaki recipe and didn’t really find anything. Then I spotted José Andrés’ cookbook Zaytinya and it had one. This is how I made Read More …
This Greek-style tomato sauce is spiced with cinnamon, bay leaf, and oregano, and is adapted from Zaytina by José André, and is used in many dishes at his restaurant. (I have used it in Mushroom Saganaki .) ¾ cup olive oil, divided ½ medium yellow onion, thinly sliced 2 cloves garlic, chopped 1 cinnamon stick Read More …
I made these flatbreads to go with pork souvlaki. They are based on a recipe in Milk Street TV and are soft and flexible. This recipe will make 8 flatbreads in about an hour to an hour and a half. 1 cup lukewarm water ¼ cup Greek whole-milk plain yogurt, at room temperature ½ cup Read More …
This was an idea from the LA Times, which turned out well. I suspect I would like it even better spatchcocking the chicken instead of cutting it in half and removing the backbone, since spatchcocking helps the white and dark meat cook more evenly. I also think it would work well with multiple Cornish game Read More …
This is a variation of a rabbit dish in Aglaia Kremezi’s The Foods of the Greek Islands, which I changed mainly by replacing rabbit, which is quite expensive and hard to find, with boneless chicken thighs, which are inexpensive and very easy to find. I served it with wide egg noodles. It could also have Read More …
Stella’s is a well-known Greek restaurant in Richmond. When we had dinner there, the best dish we had was a mushroom saganaki appetizer. A search of the internet has shown that this is not a common dish so to attempt to recreate it, I had to start more or less from scratch. This was my Read More …