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Category: Greek Cuisine

November 12, 2022November 12, 2022 jgrusseLeave a comment

Yogurt and Olive Oil Flatbreads

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 …

Breads, Greek Cuisine
July 10, 2022July 10, 2022 jgrusseLeave a comment

Greek-sh Grilled Half Chickens

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 …

Chicken, Greek Cuisine, Grilling & Barbeque
March 6, 2022March 6, 2022 jgrusseLeave a comment

Chicken Baked with Garlic, Feta and Lemon Sauce

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 …

Chicken, Greek Cuisine
January 9, 2022January 9, 2022 jgrusseLeave a comment

Mushroom Saganaki

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 …

Greek Cuisine
September 26, 2021October 1, 2021 jgrusse2 Comments

Greek Meatballs in Tomato Sauce (Soutzoukakia Smyrneika)

These cigar shaped meatballs originated in the Greek community of Smyrna (now the Turkish city of Izmir).  This is an adaptation of a recipe from www.177milkstreet.com  It took about an hour and made 4 servings.  I served it with sautéed mushrooms and a baguette. ½ cup panko breadcrumbs 1 large egg ½ cup water 1 Read More …

Greek Cuisine, Pork
April 12, 2020April 12, 2020 jgrusseLeave a comment

Honey Pie (Melopeta)

We are having a Mediterranean themed Easter dinner and spotted a recipe in The Complete Book of Greek Cooking from the Recipe Club of St. Paul’s Greek Orthodox Cathedral, probably the greatest community cookbook ever published.  Honey Pie (Melopeta) is an Easter dish from the island of Sifnos.  In Sifnos, this would have been made Read More …

Desserts, Greek Cuisine
December 9, 2019December 9, 2019 jgrusseLeave a comment

Greek-ish Chicken and Rice

This is an adaptation of an idea in tasteofhome.com for an easy midweek dinner, mainly using pantry staples, and emphasizing Greek flavors.  Part of the adaptation was a successful experiment to do almost all of the cooking in my rice cooker.  The general idea (which is used in the recipe below) is to start with Read More …

Chicken, Greek Cuisine, Rice
September 16, 2019September 16, 2019 jgrusseLeave a comment

Shrimp Saganaki

A couple of weeks ago, we had an excellent mushroom saganaki appetizer at Stella’s Greek restaurant in Richmond.  I looked around the internet for a recipe for mushroom saganaki and noticed a recipe for shrimp saganaki published by the LA Times, which I adapted for dinner last night with a fresh baguette and a cucumber Read More …

Fish & Shellfish, Greek Cuisine
March 18, 2019January 4, 2020 jgrusseLeave a comment

Garides Santorini – Richard Style

This is a variation of the classic Greek dish Garides Santorini (Baked Shrimp and Feta Santorini style) , adapted for Richard, a pescetarian who does not like celery.  The adaptations were to replace the celery with chopped onion, and to make a shrimp-shell broth to replace the chicken broth. This trick of making a broth Read More …

Fish & Shellfish, Greek Cuisine
September 6, 2018 jgrusseLeave a comment

Greek-American Tzadziki

This version of Tzadziki is a combination of a recipe in Serious Eats and a more traditional recipe in the Greek Gourmet Cookbook published some 20 years ago by Krinos Foods.  I served it with Greek-American Gyros ¾ cup plain unsweetened whole milk yogurt ¼ cup mayonnaise 1 clove garlic, crushed 2 tsp. lemon juice Read More …

Greek Cuisine

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