tzatziki

1 6 oz. container of Greek yogurt (I use Face)
1/2 cucumber, peeled, seeded, and finely diced
1 tablespoon fresh dill leaves, finely diced
1 clove garlic, minced
1 teaspoon lemon juice
salt and pepper to taste

Though some recipes encourage you to put all of the ingredients in a food processor, I suggest you dice everything well and mix it by hand to give it a chunkier texture. Make it as early as possible -- even the night before -- so the flavors have a chance to marry. We made this sauce to go with the falafel waffles and avocado hummus.

Peace,
Milton

greek stuffed tomatoes

Hey, just because I live in New England and my tomatoes won't ripen until late August doesn't mean those of you in warmner climes shouldn't get a head start. Here's another favorite from our Mediterranean trip.

4 large, firm, well-shaped tomatoes (that ought to get you interested!)
2 medium zucchini, grated
2 medium onion, diced
4 cloves of garlic, minced
1/4 c currants or raisins (could also use dried cranberries)
4 T pine nuts
fresh parsley, chopped
fresh mint, chopped
fresh basil, chopped
1/2 c rice, uncooked
dash of cayenne pepper
1/2 t sugar
salt & pepper
4 T bread crumbs
olive oil

Cut the tops off the tomatoes (save them) and then scoop out the insides (save that, too). Put the tomato bodies in an oven proof dish where they fit snug enough to hold each other up.

Cover the bottom of a saute pan with olive oil and cook the onions over medium heat. When they are translucent, add the rice and cook for another two or three minutes. Add the zucchini and the garlic and, after a minute or two, the tomato pulp. Once that mixture is simmering, add the currants, pine nuts, herbs, sugar, and spices.

Fill each tomato about 2/3 full of mixture (rice will swell while cooking) and put tops on tomatoes. If you have extra filling, pack it around the tomatoes in the dish. Sprinkle with bread crumbs and drizzle with olive oil. Cook in a 250 degree oven for about an hour, until the rice is cooked and the tomatoes have wrinkled.

These can be eaten hot or at room temperature.

Peace,
Milton

pastitsio

I was writing about "living in the layers", so I thought I would post a recipe that fit the theme.

Pastitsio is sometimes refered to as "Greek lasagna," but I think that sells it short because it makes it sound derivative. The mixture of pasta and bechamel sauce means they got it from somewhere else, true, but it fits into the palette of Greek cuisine quite nicely.

1 lb thick macaroni
2 lb minced meat
3/4 c grated kefalotyri (made from sheep's milk) or Parmesan cheese (I also like Asiago)
7 T olive oil
8 T of white wine
1 medium sized chopped onion
1 can tomato paste
1 portion béchamel sauce (see below)
salt, white pepper

Partially cook the macaroni in salted water and drain well. Put in a bowl and pour half of the oil over the macaroni. Sprinkle with half of the cheese. Toss and set aside.

With the remaining oil brown the minced meat and the onion. Add the wine, tomatoes diluted in 1 cup of water, salt, pepper then simmer until liquid is absorbed. Remove from the heat and add the remaining grated cheese. Stir all well. Prepare the béchamel sauce. Butter a baking dish. Lay half of the macaroni in the pan. Spread evenly with the meat mixture. Lay the rest of the macaroni on top. Pour the béchamel sauce over them and sprinkle with grated cheese and some melted butter. Bake in a moderate oven for 30 minutes until it turns a golden brown.

Bechamel Sauce (Greek version)

8 T flour
4 T butter
2 quarts milk
2 eggs
salt, pepper, nutmeg

Melt the butter, add the flour, and stir until it acquires color. Add the milk, stirring until it thickens. Finally, add the eggs (beaten), salt, pepper and nutmeg.

Peace,
Milton

it's greek to me

Here are a couple of appetizer recipes adapted from Gourmed.

Cheese and Garlic Dip

1/2 lb feta cheese
3 cloves garlic
1/3 t oregano
2-4 T olive oil

Put cheese, garlic, and oregano in food processor, pulse until crumbly, then turn the machine on and add the oil slowly until the mixture is a creamy consistency. Serve with crackers or crostini.

Kalamata Olive Tapenade and Marscapone in Prosciutto

To make the tapenade, add (in a food prcoessor)

3 c kalamata olives
3 T capers (drained, rinsed, and sqeezed dry)
3 cloves garlic
3 t dijon mustard
2 t chopped fresh thyme (1 t dried)
2 T lemon juice
1/4 c olive oil

Mix until smoothly pureed.

To finish the recipe:

1/2 lb prosciutto, sliced about 1/16 of an inch thick
marscapone cheese
plain breadsticks

Take a breadstick and spread marscapone around the top part, about the same width as the slice of prosciutto. Lay the prosciutto out flat and the breadstick near one end. Spread a layer of the tapenade on the rest of the prosciutto and then roll the breadstick up in it, so it looks like an Italian ham popsicle.

To read the post that goes with these recipes, click here.

Peace,
Milton