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 …
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 …
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 …
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 …
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 …
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 …
I have three times made baklava on camping trips, mainly to show that it is possible to make something while camping that most people would think is impossible. The second and third times were at summer camp as part of the Scoutmmaster cook-offs. A year ago, I made baklava at Camp Powhatan as my entry Read More …
This was served at today’s Middle Eastern themed Father’s Day lunch. It is adapted from what I think is the best community cookbook ever published, The Complete Book of Greek Cooking by The Recipe Club of Saint Paul’s Greek Orthodox Cathedral. It was very good with pitas and tzatziki sauce 3 lbs. boneless skinless chicken Read More …
Carol said this was one of the best things I have cooked lately. It was largely based on a recipe in Joanne Smith’s book Cuisine, Texas, about the variety of cuisines found in Texas because of the variety of immigrants who came there. (These included Carol’s Slovak maternal grandparents, who lived in Galveston before moving Read More …
This is a classic Greek appetizer, shown here on a slice of baguette. This recipe is an adaptation from what I think is the best community cookbook of all time, The Complete Book of Greek Cooking from the Recipe Club of Saint Paul’s Greek Orthodox Cathedral. It makes about 2 cups. Since olive oil Read More …