Cod Fish With Garlic Bread Spread a.k.a Skordalia

Cod Fish with garlic bread spread a.k.a Skordalia

Recipe by Mommy's Kitchen

By the time you get through my blog you will be able to order at any Greek Restaurant or Tavern.

Us Greeks love skordalia !! After having this dish, just make sure you have mints or cinammon gum with you. 

A dish that you will find at any local tavern in Greece and you must be a garlic lover.

When buying salted cod fish you have to cut it up and place it water for 3 days and  change the water twice a day. Cod fish has plenty of salt on it so it has to be removed before cooking. If you buy frozen like I did, take it out about an hour before you cook and it will be fine.

Ingredients

• 1 whole cod fish
• 5 garlic cloves
• 3 1/2 pounds potatoes
• Olive Oil
• Himalayan or regular salt to taste
• pepper to taste

                             

Place your cod fish in cold water one hour before cooking. Yes, you read well cold water it thaws out quicker.

This type of knife works great on cutting frozen fish. Place in water it should thaw in about 

1/2 an hour or so.

Peel your potatoes

Cut each potato into 4 or even 6 pieces. When you have cut up alll your potatoes place them in a pot, cover with water and boil for about 20 min. After place your cod fish on top of potatoes and cook for about 15 minutes. Frozen cod fish cooks very fast. Place the cod fish in the pot along with the potatoes. Place pot back on the stove for about 15 - 20 minutes on high.

Take your garlic cloves and peel them, the more the zestier taste ! 

Take a blender add 2 ounces of oil, garlic and boiled potatoes and mix.

When you're done place your mash potatoes in abowl, mash about less than half of what you have boiled.

This is how it should look. If you want to get even more traditional (like my mom)  use a pestle and mortar, that's what she used for the whole process. The garlic is grounded instead of being chopped. I prefer the pestle and mortar but sometimes I'm a bit modern. ;)

Your garlic spread is ready, add fresh lemon, sprinkle with olive oil and serve !!

 My men in the family add plenty of black pepper on the potatoes they like them spicy.

Don't forger your Greek bread ! 

Kale Orexi !!! 

Prep time: 20- 30 minutes

Cook time: 30 minutes

Total time: 50 minutes

Yield: 5 Servings

Spinach with rice a.k.a - Spanakorizo

Spinach with Rice a.k.a Spanakorizo

 More Greek words ;)  Spanakorizo, this is a dish I discovered at a local tavern here in Corfu and it's delicious especially if you love spinach. It can be served as a side dish or as a main course.

By Mommy's Kitchen
Published 11/30/2014

Ingredients

2 cups rice
1 1/2 spinach
1/2 lemon
1 beef cube knorr
1 tablespoon parsley
1 tablespoon dill
2 sprigs fresh onions
5 cloves of garlic
himalayan salt or regular salt  and pepper to taste
/12 teaspoon of oregano
1/3 cup of olive oil

Take your Spinach and cut the bottom of the stems. Soak them in water 3 or 4 times until they there's no dirt at the bottom of the bowl or pot.Drain and cut chop small pieces.

Finely chop all of you remaining greens as seen in the pictures below your dill, parsley, fresh onions, garlic. Add your rice and all your greens in a pot along with your olive oil and saute for about 10 minutes.

All my greens are fresh.

My parsley is fresh, I had so much that I placed it in the freezer. You can still chop it up.

Chop your garlic into small pieces.

When all your greens are chopped up place them in your pot add your rice, oil, oregano salt and pepper to taste.  If  you would like you can add 1 knorr meat boullion. Saute for 10 minutes.

I just love capturing food while it's cooking, it looks so mouth watering! 

Add 5 measurings cups of water. Cover and let cook for 30 minutes.

When the rice is sliced in the center it is ready, I prefer it a bit al dente. When it's ready to serve

squeeze half a lemon stir and serve. You can serve as a side dish or as a main course. Another tasty dish from my kitchen to your. 

KaleOrexi !!!!

Yield: 5 servings 

Prep Time: 00:20 min.

Cook time: 00 hrs. 30 mins. 

Total time: 50 mins. 

Tags:Greek food,Greek recipes, easy lunches, side dishes, easy recipes, Spinach recipes 

Fried Whitebait With Raisins

   
                                                  Fried Whitebait With Raisins


Even if you go to the most distant  tavern in Greece you will find this traditional recipe, it's a first choice for an appetizer or as we say a meze. This was my dad's favorite summer meze and mine too.Whitebait in Greek is pronounced Marides and they are so delicious ! They are eaten whole with the head.

 

Ingredients

1- 2 pounds whitebait (you serve about 8 pieces to a person) 

Whitebait ( shouldn't be longer than 2 inches if they are smaller all the better) 

1 plate of flour

1/2 cup of raisins

1 tablespoon of rosemary

1/2 cup of red Red Vinegar

3- 4 cloves of chopped garlic 

Olive oil 

salt 

lemon 

                                                                                                                                                                                                      

                                           

                            

Use a small knife to take out the intestines, place in a colander and rinse with plenty of water. Let them drain add salt, if you like them spicy add pepper. I prefer them with just salt. When they are ready place them in your plate with flour.

                                 

                                                           

Whitebait in flour

Roll them in the flour and remove any excess flour.

Once you have floured all your whitebait set them aside and get your skillet ready with olive oil

I used two cups of olive oil. Your olive oil should be sizzling hot before you place your whitebait inside the pan.

This is how I layed them in the skillet, some people like to deep fry them. Deep frying  them is easier and faster but I prefer to make them this way. 

I used these small kitchen tongs to turn them.

When done set your oil aside.

Once you have fried all of your whitebait, you are ready to make your raisin sauce. First, place your skillet with the remaining oil on high heat and let it sizzle. Secondly, add your raisins, garlic and rosemary. Cook them for about 20 seconds or until the garlic is slightly browned add your vinegar and pour over your white bait. 

Serve them nice and hot, dip some Greek bread and enjoy !!  This is the gourmet way to serve them.

The picture below is the most common way that they're served. Either way the whitebait is delicious. Don't forget to serve them with a nice chilled glass of dry white wine.  KALE OREXI !!!! 

If you have any questions regarding this or any of my recipes, don't hesitate to contact me. I would love to hear from you. 

                                                 

Meatballs with Ouzo a.k.a Soutzoukakia

                                                      Meatballs with Ouzo a.k.a Soutzoukakia


 Soutzoukakia, by the time you get through my blog you will be able to order Greek food in Greek.
This is another traditional dish that I found in a recipe book that was a giveaway with a magazine. I have been cooking this dish for many years and I have made just two tiny alterations to the original recipe, I will give the original and my changes as well.

Ingredients:

2 pounds of chop meat if your vegan substitute soy crumbles
Soy crumbles
1 bag of Carolina long grain rice( When I make it in the States, this rice has been our favorite in our family)
1  Can of diced tomatoes tomatoes
1/2 cup of olive oil
1/2 cup of ouzo
1/2 teaspoon of ground cumin
1/2 teaspoon of sugar
1/3 cup vinegar
1/3 cup water
3 cups of flour
3 cloves of garlic
1 tablespoon of  tomato paste ( original recipe doesn't call for this) I like to add color to the recipe
1 cup of bread crumbs ( I use 1 cup of Quaker Oats) makes the meatballs juicier and softer), instead of bread crumbs

If you like bread crumbs, then use 4C bread crumbs, they are  spicier and I love them.
salt & pepper to taste

4C Breadcrumbs

Add chop meat, garlic cloves, cumming, egg, Quaker oats, salt, pepper,vinegar and water. Water and vinegar make the meatballs fluffier and softer. Mix all ingredients together 

After you have mixed it very well make oblong shaped meatballs.

Take a piece of aluminum paper or a bowl ( This is convenient for me).Roll your meatball in the flour. After you roll it in the flour pat it down so you can rid of all the excess flour. As shown in the pictures below.

Once you have finished with all your meatballs set them aside until you set you frying pan.

Once your oil is sizzling hot, drop your meatballs in they are ready when they have turned brown on each side.

Make sure you don't place  too many in your frying pan.

TIP:  Have your platter ready with towels so the excess oil can drain on them before you place them in your sauce.

Make sure all excess oil has drained and of course I use olive oil.

Clean you frying pan, add you diced tomatoes, 1/3 cup of olive oil,tomato paste, ouzo,salt and pepper to taste.You can also add a dash of cumin if you like. Add 1 cup of water, cook on high for about 5 minutes, then add your meatballs.

Just look at them being cooked away. After you place your meatballs let them cook on high for about 10 minutes then let them simmer on medium for another 5 minutes or until sauce thickens, if you would like more color just add more tomato paste. While this is simmering, prepare your rice or paste. I prefer this with rice.

Before adding your rice to boil, water should be boiled first, add your rice then add about 1 tablespoon of salt. It depends on your servings. I measure 1/2 cup of rice for each person and the add 1 extra 1/2 cup just to be sure. Your rice should be al dente.

Drain your rice in a strainer, let it sit for about 5 minutes and return to pot.

Once in pot, add 2 - 4 tablespoons of butter. ( Makes the rice taste sweeter and it prevents it from being sticky. Just look at the butter melting away, you always substitute the butter for olive oil.

Now the way I serve my rice.

Take mold, anything will really do, even small shot glasses.

Add the rice, pat it down and the flip it over in your plate.

This recipe goes very well with semi - sweet wine.

Sprinkle with Parmesan cheese and Kale Orexi !! :) 

This how I serve the rice to my kids.  I used shot glasses and you can omit the ouzo when cooking for kids, I had two separate sauces. 

If you have any questions about this recipe or any other recipe feel free to contact me. 

Most of the ingredients that you will need you can purchase through my Amazon affiliate links. I make a small commission, this is how I try to help to provide for the little things in my household. Thank you :)