This traditional Greek mezze was a hit at Family Beach Week. Due to lack of equipment, I made it a little chunky as a spread. With a food processor, it could be pureed into a dip 4 jarred roasted red peppers, diced 2 clove garlic, finely chopped 4 oz. feta, crumbled 1 Tbs. Olive oil 2 Read More …
This is a variation on Garides Santorini (Baked Shrimp and Feta Santorini Style), which was in an earlier posting. In this case I was using cod which we had in the freezer and working off a recipe from “Once Upon A Chef”. It was very good with fresh flatbread ( Grilled Flatbread ). The basic Read More …
This baked shrimp and feta dish is a family favorite. The recipe is an adaptation of a recipe in an excellent small cookbook which Georgia Lyras wrote for Krinos Foods in 1985. It can be baked in one large dish, or as shown in the photo in individual baking dishes. Four Servings 1-1/2 lbs. shrimp 3 Tbs. Read More …
This is the third time I have made gyros at home, inspired by a recipe in www.seriouseats.com, which is my favorite cooking website. I was thinking about what would be a good dinner for the first night of a week long canoe trip with my Scouter buddies to the Boundary Waters of northern Minnesota, and Read More …
Pitas are more about the technique than about the recipe, although a wet dough is necessary. This batch was made from a variation of the standard dough which I discussed in the pizza posting. I modified the dough this time to make it less glycemic and to add a bit of whole wheat flour Read More …
One of the best dishes in Greek restaurants are lemon flavored roasted potatoes. They make a great side dish for all sorts of grilled meats, whether Greek style or not. This recipe makes enough for 2-3 people, although it is easily scalable. The key point is to roast the potatoes in a dish just large Read More …