French Fries with a Greek twist

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                                               Organic French Fries with a Greek Twist

These are French Fries you can enjoy without feeling guilty. Our homegrown potatoes go directly from the garden and unto our table. Everything tastes so much better when it's home grown it's not only healthier but there's a lot of love that goes into growing your own food. So how do you make French Fries nice and crispy on the outside and soft on the inside?

Firstly, wash your potatoes really well, then peel. Slice your potatoes to accommodate your taste, we like them skinny, they become crunchier that way. 

Secondly, place them in a container with cold water and allow them to soak for about  1/2 hour then

 pat them dry. If you would like, place your fries in a colander and allow them to drip dry. When dry drizzle them with salt

Thirdly, Add olive oil in your frying pan, 100%  extra virgin olive oil gives your French Fries the extra savoriness and it's ideal for frying because of its limited fatty acids. Your oil should be hot before you add your French Fries. Fry your potatoes until golden brown.

Serve your French Fries with a Greek twist, instead of drenching them in Ketchup, drizzle them with lemon, olive oil,  a pinch of oregano and pepper. You could eat them as is or serve them with olives, either way they are delicious! The lemon and olive oil I used  are also organic, both come from my husband's village. This was a complete organic home meal! 

TIP: Place about 3 paper towels on the platter so the fries can drip the oil before you serve them.

                                         

Roasted Lamb

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                                                    Herb Roasted Lamb with Potatoes


                                                         

The slightest whiff of  Roasted Lamb and we would run to the stove, open the door as if we expected the lamb to be frightened by us and it would be cooked faster. My  mom would holler, it's only been a few minutes in the stove. Ignoring what she would say I would take my fork and poke the lamb, my taste buds were just yearning to taste it. The herbs and potatoes cooked in the lamb juices and in olive oil, oh, I'm just salivating as I write this. Lamb is so tender and it's usually the popular dish when we celebrate Easter but of course you don't have to wait for Easter to roast lamb any day is just as good. Best of all it's a real simple dish to prepare and bake. I usually love to cook leg of lamb( you can cook it the exact same way) but this year my father- in-law bought pieces of lamb shoulder and lamb chops which were just as tasty. 

When you buy lamb make sure you have a trustworthy butcher and the best lamb are the ones that your butcher raises. They are the best quality of meat.  

TIPS:  a) This is one piece of meat you don't have to marinate, you season it about 1/2 an hour before baking. If you do marinate this piece of meat before you cook it, it will become chewy. b)  Your lamb should be ready in about an hour give or take a few minutes depending on your oven. I usually allow it for about an hour 1/2 I slow bake it and my family prefers it well done. 

Roasted Lamb

Ingredients

• 4  pounds of lamb ( serves about 6) 
• 2 - pounds potatoes
• 1 teaspoon mint
• 1 teaspoon rosemary
• 1 teaspoon oregano
• 1 teaspoon thyme (optional) 
• 4 - 6 cloves of garlic 3 whole and 3 chopped.

Cut your potatoes lenghth wise or you can quarter them. Add your lamb pieces or leg of lamb to your potatoes add all other ingredients, mix everything and make sure to rub your lamb with the seasoning. Drizzle with olive oil cover with a baking sheet and place in oven. 

                                                       KALE OREXI!!!! 

Octopus and Pasta Bake

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Octopus and Pasta Bake 

Octopus and Pasta Bake, if you're a true seafood lover then this dish is definitely a must try!! The savory juices that are extracted by the octopus while it simmers in red tomato sauce and slowly baked in the oven oh! so mouthwatering....  Octopus and Pasta Bake is a favorite dish among, almost all Greeks during lent. Hey, I don't only cook it during lent, it's a great summer dish! My mother cooked this scrumptious meal and we couldn't wait to sit down. Reminiscing a bit, I used to take my fork and swiftly before my mom could catch me I would grab a piece of the octopus right out of the pot ( she always hated this)  but the scent of fresh octopus simmering was just so tantalizing I couldn't resist. Now on to the recipe.

Ingredients

• 2 pounds Octopus
• 1 package ditalini 
• 2 medium onions
• 2 medium tomatoes
• 4 garlic cloves
• 2 tablespoons tomato paste
• 1 teaspoon of oregano
• rosemary (optional) 
• 1/2 cup of red wine(optional) 
• bay leaf (optional) 

You can use any pasta you like but ditalini is the traditional way. 

I made this dish with frozen octopus (It's much more tender than fresh bought octopus) 

Rinse your octopus very well, if your octopus has a hood open it up and clean it and make sure there's no sand in the suction cups of the tentacles. If you would like you can cut your  octopus in bulky pieces (octopus shrinks as it cooks) I didn't I cut the octopus until after it was cooked. 

                                            

                         

                     Place your octopus in the pan on low heat, juices will be extracted keep stirring until all juices have evaporated, use a wooden spatula. Keep in mind the octopus will change color.

                                 

Once the juices have almost evaporated add your olive oil, make sure it covers the bottom of your pan.  Saute for about 5 minutes. Then add your chopped up tomatoes,and onions saute for about another 5 minutes. Stir until your onions have a golden color. Some people add rosemary, bay leaf, allspice etc. I don't, I just add pepper, oregano and garlic and I saute for another 3 minutes or so. At this point I usually add red wine. When you add the red wine allow it to boil and almost evaporate before you add the water. I didn't add wine this time. I just covered with water and allowed it to boil on high for about 1 hr or until the octopus was tender. If after an hour your octopus isn't soft then just add  more water and allow to keep boiling. When your octopus is tender and it's almost ready to simmer add your tomato paste and allow to simmer into a thick sauce.

TIP: Don't add salt or it will make your octopus tough and hard to swallow. If you would like add a tiny bit at the end. 

                                         

When your sauce is ready empty contents into your pan add your pasta and cover with water. TIP: Cover with aluminum foil or parchment paper. 

                   

                     Preheat your oven 1/2 hour before, place your pan in the oven. Cook for about 30min. or until pasta is Al dente Stir occasionally always with a wooden spatula. When it is almost ready you can add 1 tablespoon of tomato paste, your salt & pepper to taste.

   

                     

              When you octopus and pasta bake is ready serve with a nice Greek salad
 and a tall glass of refreshing red wine, an ideal combination. 

              KALE OREXI! Another mouthwatering dish from my kitchen to yours! 

zeppoles with yogurt a.k.a loukoumades

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                                                     Zeppoles with Yogurt a.k.a Loukoumades

Remember my post about my traditional recipe for Zeppoles a.k.a Loukoumades. Well the other day I received a new tip from someone who has more experience than I in making loukoumades and of course I had to give it a try. Instead of using just water you, you can add yogurt. They come out soft and super delicious and if you have leftovers, and allow them to sit overnight they are still soft the next morning to enjoy them with your cup of coffee.  KALE OREXI!

Ingredients:

• 1 kilo (2.2 pounds)   All purpose flour
• 200 grams plain yogurt
• 1 teaspoon Domino sugar
• 1/2 teaspoon salt
• 1 and 1/2 envelope of yeast
• 1 teaspoon baking soda
• Honey

Leaven:

Ingredients:

• 180 grams flour
• 1 1/2 envelopes of yeast
• 260 grams luke warm water
• 1/2 teaspoon salt
• 1 teaspoon baking soda

For the leaven:

Add water and yeast mix until the yeast has dissolved. Then add flour and mix, next add your salt and your baking soda. Set it aside for an hour. Small bubbles should be forming immediately.

                                                             

For Zeppole mixture: 

Add your yogurt and flour. Water and flour should be added little at a time until you have reached the desired amount and  your dough should has elasticity. Proceed with your loukoumades as in the previous post.( Check link above) 

TIP:  If you could like you can add 1 teaspoon of honey it gives the loukoumades a rich golden color.

Yellow Split Pea Soup

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                                                           Yellow Split Pea Soup a.k.a Fava

                                   
                                    

 When it's cold outside you need something healthy and delicious to warm your families insides and lift their spirits, nothing hits the spot like yellow split pea soup. It's quick,easy healthy and not to mention easy on the pocket. Split pea soup is rich in proteins and it comes in two colors yellow and green, I love both, it's just that yellow looks prettier. This is an authentic Greek traditional dish and you can find it at almost all local taverns when travelling to Greece. You don't have to travel to Greece to have this yummy dish, take a walk at your local grocery store, they have plenty. I have been such a food aficionado all my life due to my family's  Greek culture but also to my dad's refined taste buds.He always appreciated a higher quality of food and Split Pea Soup falls under this category.  A higher quality of food!

Split Pea Soup is a.k.a pease pudding, it was made in Medieval Europe and it's a popular dish in the Greek culture a.k.a Fava which is served as an ( appetizer) meze. Fave can be prepared as a puree or you can make it a bit chunky, I prefer the puree. My mother served it as a main dish with a side dish of any type of seafood, I serve it with a side of bruschetta

Split Pea Soup of either color are rich in fiber which helps the digestive system. All peas contain manganese,potassium,copper, protein and vitamins such as B1 and B5. For all the above reasons Split Pea Soup is a perfect meal at any time of the day!

Ingredients

• 500 grams yellow split peas
• 1 medium sized onion chopped 
• 1 carrot shredded
• 1 tablespoon chopped parsley
• salt & pepper 
• 5 - 8 tablespoons of olive oil

 Take your split peas place in pot cover with water, place on stove and boil.When peas come to a boil drain them in a colander rinse with cold water and return to pot. Add all your ingredients and last add olive oil, saute for about 10 minutes. Cover peas with water, allow to boil until creamy and tender. Scoop batches of soup with a soup ladle, pour in a blender and mix until smooth. When serving drizzle with olive oil.

TIPS: a)  Use an immersion blender, this is faster and easier.
            b)  For a more spicy taste, use homemade broth or 1 beef knorr cube.
            c) If soup is too thick, thin it out by just pouring more water.

                                                     

KALE OREXI!!! Another fabulous dish from my kitchen to yours! 

Wild Asparagus

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Wild Asparagus, ( Black Bryony/Avriones) or Ovries as they are known locally here in Corfu. This wild asparagus is a sprout from Tamus Communis. It's name is derived from Bryonia Dioicia another wild plant which is poisonous and is not meant for eating. I really don't know why this mistaken in identity has taken place ;)   Wild Asparagus, is nature's gourmet food and the best part is that it's free. My mother in law is an expert when it comes to foraging and I'm an expert in executing a well prepared healthy meal. To me it looks like tiny asparagus. Avriones are simple to clean and simple to cook. They are three ways you can cook them boiled, baked and sauteed with tomato paste. I must admit they are bit bitter but pair them with lemon, fresh tomatoes and some feta and they automatically become a delicacy! 

Wild Asparagus

Ingredients

• 500 grams Bryony
• 1/2 teaspoon of oregano
• 5 tablespoons of olive oil
• parchment paper or clay pan
• lemon 
• salt & pepper to taste

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                     First, you clean them, place them in a colander and run water over them. Allow them to drip dry. Cut off some of the stem. Place them in parchment paper, add all of your ingredients cover and bake at 300 for 20 minutes. Take out squeeze lemon and serve as seen in picture. 

TIP: When using a clay pan cover with parchment paper before baking. 

Kale Orexi! Another great tasting dish from my kitchen to yours! 

Chicken Pie a.k.a Bouroukopita

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Chicken Pie a.k.a bouroukopita or Kreatopita

Ingredients

• 1 Whole chicken
• 5 whole eggs
• 3 garlic cloves
• 1 medium sized onion
• 1 pastry puff (optional) I make my own
• 1 1/2 cup rice ( long grain rice) 
• 1/3 cup of oil

Chicken Pie a.k.a Kotopita is a savory traditional  dish that mom has created over a hundred times. A recipe that has been handed down from generation to generation. On the little island of Mathraki, in the early days, the home culinary chefs were very innovative as they used ingredients  that were handy. The chickens they used, were home grown, I have tasted a pie with home grown chicken, it tastes way better then commercial chickens. I'm so glad that I have had the opportunity to taste real organic recipes, as this has provided me with great experience in defining a real good tasting meal.

This Chicken Pie recipe is great for freezer food. You can make one big pie, like I did or you can make small pies and freeze them for later use, when you are just not in the mood to cook. You can either use a home made crust or you can use a ready made pastry puff. For this particular Chicken Pie recipe  I prefer to make my own crust even though I might spend more time in the kitchen. The result according to my taste buds is just so scrumptious! A creamy filling wrapped in a homemade crust and baked until crisp and golden brown is absolutely heavenly! 

Some people use roasted chicken but the pie will turn out dry, in order to get a succulent taste you need to boil it. Chop up your whole chicken you can disregard wings and neck, or you can freeze them to make a quick chicken broth for soup. Once your chicken is all cut up saute in olive oil in a big pot with garlic and onions, add salt an pepper to taste,  saute for about 10 minutes. Cover with water and boil until chicken is tender and ready for tearing. 

Once it's ready take out of pot with a ladle strainer spoon on a platter. Allow it to cool and then tear it apart and place in another platter. I used my pan it was convenient for me.

Return back to pot add water, rice salt and pepper to taste. Add just enough water to boil, add your  rice, boil until it  becomes tender but make sure it doesn't over boil or it will become too creamy. 

Take off the stove, allow it to cool for about 15 min. Take your eggs beat them with your whisk then add them into the filling. Mix very well, add salt and pepper to taste.

Make your phyllo/ pastry  or buy a ready made pastry puff.

Make sure you butter your pan first. My dough

Once you have rolled out your phyllo, add your filling and then make your crust. Make sure to even out the filling either with a flat spatula or using your hands.

When done beat one whole egg and apply on top of the filling use a brush to spread around your Chicken Pie filling.

Preheat your oven on high for 15 min. Place your pie in oven cook on high for about 10 min. reduce to almost half and bake for another 20 - 30  or until golden brown. Cool and cut into pieces, serve with a nice salad. 

TIP: If you have some filling and dough left over you make some small patties and freeze. I made them and served with fries, my kids enjoyed them so much. 

Roll out your pastry add you filling, roll the sides inward and then roll all the way till you close it. Freeze and cook at your convenience. They can even take the patty to school. 

KALE OREXI!! Another great tasting dish from my kitchen to yours! 

Pancakes a.k.a Tiganopsomo Fried Bread

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                                                      Greek Pancakes a.k.a Tiganopsomo ( Fried Bread)

Fried Bread or Tiganopsomo, A heavenly treat for anytime of the day, Tigano/tigani means frying pan and psomo/psomi means bread, therefore, we have tiganopsomo. My mom was exceptional in the kitchen,I thank God she passed down her culinary skills on to me. Every time she would make Tiganopsoma, the sizzle and scent from the olive oil whiffed my nose and I just couldn't wait to sink my teeth in this crunchy and fluffy tiganopsoma.  This recipe has value because it's not only the fact that it tastes goods but it's associated with the scenic and beautiful birthplace of my parents. Mathraki. It represents a time when people didn't have access to supermarkets and fast food chain stores. They cooked with what they had at hand and this kind of forced them to come up with various recipes. My mom can be called a home cook aficianado. Tiganospsoma are fulfilling and so fun to make! You can eat them in so many different ways, the traditional way with feta cheese, tomatoes and olives. For a sweeter version, drizzle them with honey, sugar and cinnamon. TIP: a) you can  turn them into personal pizzas with a variety of toppings. b) In some regions they add feta cheese, olive oil, oregano or mint leaves in between two tiganopsoma and fry them. This is a great idea for your next party. A simple and yet so savory delight that I had to share this experience with my kids( which they love) and now I'm sharing my mom's traditional  recipe with you all. 

Ingredients

• 500 grams of all purpose or self rising flour
• 1 cup of luke warm water
• 1 envelope of dry yeast
• 1/2 teaspoon of salt
• 1 1/2 cup of olive oil

First, have your luke warm water ready, add it in a bowl, add your yeast and mix until the yeast has been diluted completely. Once this has been done add flour mix until you get a soft stick substance ( this is called a leaven

When you are almost done set it aside for about an hour or so the longer the better. An hour is a good portion of time for the leaven to rise, if starts to make bubble it's good.

When the leaven is ready, keep adding luke warm water and flour, before completing it onto a pliable dough add your salt. The dough is ready when it no longer sticks to your fingers. I usually use all of the 500 grams of flour and then I have extra flour when I roll the bread pitas out. I usually make about 15 -18 pancakes, I  used all 500 grams of flour and of course, I give to my neighbors as well. 

Before making your tiganopsomo allow the dough to rest for 30 min.

Make sure you flour your surface before rolling out your flat breads. I roll them out to about 7 - 8 inches, We all like them big, if the  dough is a bit sticky just add more flour. Don't roll them out to tick or they will not fry well in the middle. I know this from personal experience. 

Add olive oil enough to cover the bottom of the the pan. When placing the bread in the pan dust off the extra flour then place in pan make tiny holes in the bread with your fork. Let it fry until golden brown on both sides. Olive oil works best for tiganopsoma. Best to serve when they are warm. KALE OREXI!! Another great recipe from my kitchen to yours! 

Sauteed Meat a.k.a Sofrito - a Corfiot Specialty!

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Sauteed Meat a.k.a Sofrito

If you have ever visited Corfu then chances are you have tried this wonderful, delicious traditional recipe, Sofrito, an acclaimed dish and very well known not only to locals  but to all travelers who have visited this breathtaking island! Sofrito  has been a part of the Corfiot cuisine since the Venetian times. Cooking ways vary but the basic ingredient is garlic, wine and vinegar which gives the meat its piquant flavor. 

Sauteed Meat a.k.a Sofrito

Ingredients

• 2.2 pounds beef fillet or veal 
• 8 garlic cloves (chopped)
• 3-4 tablespoons parsley  ( finely chopped) 
• 1 cup white wine
• 1/3 cup vinegar
• 1 cube beef knorr
• 1 tablespoon oregano
• 1/2 cup of olive oil
• salt & pepper

 pan

Take your slices of meat add salt and pepper dredge it in flour, pat off the excess flour. 

Fry it on medium heat until golden brown. The flour that will fall off into the pan will be the basis for the sauce.

After you have fried it place on a platter ( make sure you place paper towels so all the oil could drain out.) Set your meat aside so you can begin on your sauce. Now in your pan add garlic, parsley, you can also add about 1 tablespoon of flour. Saute for few minutes, don't burn your garlic. Once you have sauteed your ingredients add two glasses of white wine, you can also use red( but this makes it a heavier dish) Also, add a bit of vinegar ( about 1 shot glass), scrape the flour from the pan mix all ingredients add 1 cup of water when it starts to boil add you knorr beef cube( I don't like to use beef cube in this recipe) some people use it. Add you meat and cook until it's tender. A small tip you can also add mustard I also omitted this, it's not traditional if we use mustard. 

You can serve it with, baked potatoes, mash potatoes, or rice with a side of string beans. Serve with a glass of wine and KALE OREXI!!!!  

Lentil Soup

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Lentil Soup 

Lentil soup has to be the most healthiest and easiest soup and such a comfort food especially on the cold winter days. A fireplace, lentil soup paired with pan fried peppers and a glass of retsina and of course a few good friends are all the ingredients you need for an ideal night for fun and chuckles.

Lentil soup has a minimum of 2- 3 ingredients and it cooks in about 45 minutes. When you're in hurry just throw all the ingredients together and just boil. I like to serve my lentil soup with pan fried peppers, sometimes anchovies but I always, always serve them with retsina. 

Retsina- is a traditional Greek white wine with an exceptional flavor that was found accidentally. Retsina production goes back to ancient Greek times. Retsina came about from the need to preserve wine, they used amphorae and wine vessels for transportation. They used resin to seal the wine so oxygen couldn't penetrate through and spoil the wine, if resin wasn't used the wine would spoil within a year. Pine resin was used as a sealant in which in turn it gave the wine the distinct flavor we have come to known today as Restina. As the years passed transportation of wine also changed, in the 3rd century Romans began to use barrels for wine transporting. This eliminated the need for resin but the flavor became so popular that they retained it. Restina is still made with the same process bit of course with a much lesser amount of resin. Retsina is best when paired with the appropriate recipe, for example, it's perfect when serving with legumes, fish and appetizers( a.k.a. meze in Greek).

Lentil soup

Ingredients

• 500 grams lentils
• 3 chopped  garlic cloves
• 1 teaspoon oregano
• salt & pepper to taste
• 10 tablespoons olive oil


 Add your lentils in a pot add water make sure it covers the lentils, allow them to boil for about 5 minutes. Drain your lentils in a colander. In the same pot add lentils, garlic, oregano olive oil, slat and pepper to taste, cover with water and allow to cook  for about 30 - 40 minutes. When they start to split they are ready, simmer on low heat and serve. 


1. TIP: When serving drizzle with oil. Most Greeks also drizzle it with vinegar it will jazz up the flavor.
2. My way of eating it,drizzle with vinegar and some feta cheese, I love it! I hope you will too. 
3. KALE OREXI!! Another great dish from my kitchen to yours! 
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Souvlaki Gyros by Spyro

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                                              Souvlaki Gyros by Spyro

                                               

Souvlaki Gyros A misled word association, although all our customers called it  this, there's a difference between Souvlaki and Gyro, so let me clarify before going into the recipe. Souvlaki, is pork meat grilled on a skewer, it can be served on a skewer or in a pita. Gyro, is meat that is cooked on a vertical rotisserie that spins round and round hence, the term Gyro. The meat is then cut into small pieces in the pita.

At  21- 15 Mott Ave. Souvlaki Gyros by Spyros, a benchmark for my dad's luncheonette. Everyone wanted to know why his souvlaki gyros were so tender. He always said:"Ahh, that's my secret."Our customers just kept coming back, we could never have enough. What was his secret? Simple, overnight marination with simple ingredients. I love you dad for all you taught me.

I could easily say that Souvlaki Gyros are a famous street/fast food in both Greece and New York. Just one try and you are hooked! Enjoy this easy to make Souvlaki Gyro recipe at the comfort of your own home.

*We always used Kronos Gyro Strips they were so delicious, enjoy your pita either with souvlaki or gyro strips!!

Ingredients

Souvlaki Gyros by Spyro

• 2 pounds of good quality pork meat, make sure it's not too fatty ( makes about  8 -10 skewers ) 
• Greek Pita bread ( make sure you get the Greek and not Arabic) Greek are bigger. My dad used Kronos Greek pita bread
• tzatziki sauce, recipe is here
• onions
• tomatoes
• iceberg lettuce 
• 1 1/2 tablespoon garlic powder
• 1 1/2 tablespoon onion powder
• 1 tablespoon paprika
• 1 tablespoon salt
• 1 tablespoon pepper
• 1 tablespoon oregano
• 1 cup dry white wine
• 2 fresh squeezed lemon
• Greek olive oil

*You can substitute beef for pork but beef becomes chewy when grilled.

   Try to cut your pork into cubes as best as possible, they will stay better on the skewer when grilling.                          

 Before you grill them, marinate them overnight. Add garlic powder, onion powder, paprika, salt, pepper, oregano and your wine. Mix your meat very well and place in refrigerator, if you are in a rush you can marinate them for 3 hrs before grilling, overnight just works a bit better.

 

I usually grill them in the oven, I take a pan place water inside the pan, add a small grill rack on top of pan and grill on medium heat. Make sure you add water to the pan. When done in a plate add your lemon juice, olive oil, oregano, a bit of water, salt and pepper to taste.Add your souvlaki, marinate for a few minutes before placing in your pita bread. 

 

A close of how you should put your ingredients together, I usually place two piece of tomato on the bottom and then all the ingredients and last the tzatziki sauce which I also top again with bar-b-q sauce.

Wrap first in wax paper because it becomes a bit messy and then wrap in aluminum foil. Of course have extra napkins! ;)

And your Souvlaki Gyro is ready serve as is or with french fries as seen in the picture below.

                               

And remember if you have any questions, comments or just want to say hi, feel free to send me an email. I look forward to all your comments and suggestions. Share with all your friends on your favorite social networks using all my sm accounts.

KALE OREXI!!!