Ελληνική Σαλάτα / Greek Salad

It’s not just a clever meme.

In my experience, it is true that no Greek cook ever measured a single ingredient!

Try it! Cook free! Yassou!

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Ingredients

This is a Greek salad you probably will not find in Greece. I think it is an Americanized version of the Greek Village Salad, using lettuce. Many folk like to use romaine. I like to use iceberg. The salad is packed with Greek flavor. But it depends on the quality of ingredients you use.

Here are your ingredients:

Tomatoes – Choose Perfect ripe tomatoes (somewhat firm but yielding slightly to the touch; glossy skin; fragrant) Cherry Tomatoes for garnish.

Cucumbers– choose  firm, smooth-skinned cucumbers. But in this salad, only a few cucumbers sliced in rounds. (Half of one cucumber might be enough.)

Choose firm and crispy lettuce (iceberg should have a firm head).

Red onions- choose firm and smooth looking onions.

Kalamata Olives

Green Bell peppers– choose firm and smooth looking green bell pepper.

Dried leaf oregano

Cavender’s Greek Seasoning

Kosher Salt

Extra Virgin Olive Oil (For authentic and best tasting Greek salad, I like to use Trader Joe’s Greek Kalamata Olive Oil.

Red wine vinegar- You can also use another citrus option like fresh lemon juice, white wine vinegar or balsamic vinegar.

Creamy feta cheese – made from sheep’a milk and served in large chunks or blocks crowning the salad (Please do not buy crumbled feta cheese. The best choice is a block of feta packed in brine. (Trader Joe’s has excellent brined feta.)

So what about the dressing? 

Just use red wine vinegar, balsamic vinegar or a mixture of both, and a good olive oil. But there is a method I’ll explain in the Directions.

Directions

Cut tomatoes in quarters and place in bowl. (You may garnish with cherry tomatoes, but don’t use them exclusively.)

Cut bell pepper and onions into thin slices and place in bowl.

Cut a small piece off your feta block and crumble it into your bowl.

Now add to the bowl a tablespoon of olive oil, salt and pepper, Cavender’s Greek Seasoning, and oregano leaves (crushed between your hands). Taste and re-season if needed.

Cut peeled cucumbers in 1/4 inch slices and set aside. (Taste each cucumber. If it tastes bitter, don’t use it.)

Cut iceberg lettuce into medium large chunks or tear romaine into bitesize pieces. Do not chop lettuce into small pieces. Never shred the lettuce and don’t use bagged lettuce.

At this point you may refrigerate if you are not ready to serve.

When ready, toss well until the olive oil coats the lettuce. And another drizzle of olive oil and toss again. Add vinegar, and toss again. Taste and add more of seasonings and vinegar/oil if needed. Toss again.

Arrange the Kalamata Olives, cucumber slices, cherry tomatoes and larger chunks of feta over the salad.

Sprinkle with oregano.

Enjoy!

Options Depending on Your Taste Preferences

*Option #1: Add 1 clove of well-crushed fresh garlic to your tomato/oil mixture.

*Option #2: Garnish the salad with anchovies.

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Γαρίδες Σαγανάκη / Shrimp Saganaki

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If you have ever been to Greece, it would be impossible to have missed out on this delicious Greek shrimp saganaki appetizer, served in every Psarotaverna (fish tavern)! This is a very easy Shrimp saganaki recipe. You can recreate this simple and beloved traditional Greek appetizer from scratch in less than 20 minutes. It is inspired by a recipe from Santorini. In my house, because we eat much less than my Greek family did, this is not an appetizer for us. It’s a full meal with crusty bread to dip into the very best dipping sauce you have ever tasted. Of course, your meal must include a Greek salad, a genuine one! Enjoy! – KMF

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Oh my! Just delicious! You will dip crusty bread into the sauce until  not a drop remains! From my kitchen to yours . . . Enjoy!

INGREDIENTS

  • Extra-virgin olive oil
  • 3 large shallots, diced, about 1 cup
  • 4 garlic cloves, minced
  • Salt and pepper to taste
  • 1 tablespoon Cavender’s Greek Seasoning
  • 2 pounds large ripe tomatoes
  • ½ teaspoon crushed red pepper flakes
  • 1 ½ pounds extra large shrimp, peeled and deveined
  • 5 ounces Greek feta cheese
  • 1 teaspoon dried oregano
  • 2 tablespoons chopped mint, parsley or dill
  • 1/4 cup white wine (optional)

PREPARATION

Put 4 tablespoons of olive oil in a wide skillet over medium heat. Add shallots and garlic, season with salt and pepper and cook, stirring, until softened, about 5 to 8 minutes. At this point you may deglaze the skillet with 1/4 cup white wine (if using). Lower heat as necessary to keep mixture from browning. Remove from heat while preparing tomatoes.

Fill a saucepan with water and bring to a boil. Add whole tomatoes and cook for about 2 minutes, until skins loosen. Immediately plunge tomatoes in a bowl of cold water to cool, then drain. With a paring knife, core tomatoes and slip off skins. Cut tomatoes into thick wedges.

Heat oven to 400 degrees. Return skillet to stove over medium-high heat. Add tomato wedges and season with salt, pepper and red pepper flakes. Cook, stirring, until mixture is juicy and tomatoes have softened, about 10 minutes. Transfer mixture to a shallow earthenware baking dish or an iron skillet.

Clean, peel and devein the shrimp. Put shrimp in a mixing bowl. Add 1 tablespoon olive oil, season shrimp with salt and pepper and sprinkle of Cavender’s. Stir to coat. Arrange shrimp over tomato mixture in one layer. Crumble cheese over surface and sprinkle with oregano.

Bake for 10 to 12 minutes, until tomatoes are bubbling and cheese has browned slightly. Remove from oven and let dish rest for 5 minutes. The shrimp should be pink. Sprinkle with fresh mint or dill and serve.

Garnish the shrimp with chopped parsley, fresh mint or dill and serve while still hot. You may also garnish with Greek Kalamata olives. Enjoy this traditional Greek shrimp saganaki recipe with crusty bread, a Greek Salad and a cold glass of ouzo!

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Ψητό Ελληνικό Κοτόπουλο και Πατάτες / Baked Greek Chicken and Potatoes

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I do not know one Greek person who does not like this dish: Roasted chicken and potatoes. It is comfort food for us, easy, delicious and reliable. We had it often for a Sunday family gathering after church. It was a loud gathering, to be sure, but we always settled down around the table, prayed over our food and toasted one another with Retsina (wine).  With a beautiful Greek salad with feta cheese and a loaf of crusty bread, this chicken dish makes a complete meal, fit for guests. Even if you are not Greek by birth, this meal might make you Greek by adoption. Enjoy!  KMF

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Ingredients:

Recipe yields 2 adult size servings.

  • 4 skin-on, bone-in chicken thighs (You may use chicken breasts if you must.)
  • 2 teaspoons salt
  • 1 tablespoon dried oregano
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon Cavender’s Greek Seasoning
  • 2 teaspoons Lemon Pepper seasoning
  • Juice of one or two lemons
  • ½ cup olive oil or melted butter
  • 3 russet potatoes, peeled and quartered9F2941C0-B756-499B-9EDB-6A07CA44CF29

Directions:

Note For tenderness: If you have time to marinate the chicken, place in a plastic bag with salt, pepper and enough buttermilk to cover. Refrigerate for 1 to 8 hours.

Step 1 Preheat oven to 425 degrees F. Lightly oil a large roasting pan.

Step 2 (If you marinated the chicken, drain off the buttermilk. Do not rinse.) Place chicken pieces in large bowl and toss with olive oil or melted butter (or a mixture of both). Add fresh lemon juice. Season with salt, oregano, pepper, Cavender’s Greek Seasoning and Lemon Pepper seasoning. Place potatoes in the bowl with the chicken; stir together until chicken and potatoes are evenly coated.

Step 3 Transfer chicken pieces, skin side up, to prepared roasting pan, reserving the juice it was in. Distribute potato pieces among chicken thighs. Spoon remainder of juice over chicken and potatoes.

Step 4 Place in preheated oven and bake for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up; continue baking until chicken is browned and cooked through, about 25 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F. Transfer chicken to serving platter, cover with foil and keep warm.

Step 5 Set oven to broil or highest heat setting. Toss potatoes once again in pan juices. Place pan under broiler and broil until potatoes are caramelized, about 3 minutes. Transfer potatoes to a serving platter with chicken.

— Kathy Manis Findley
From a family recipe

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Μπριάμ / Briam

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Briam is sometimes referred to as tourlou-tourlou (τουρλού-τουρλού), perhaps because of the topsy-turvy nature of this dish.  It’s a mish-mash of chopped vegetables and herbs swimming in a high quality extra virgin olive oil.

Briam is a phenomenal Greek dish that epitomizes everything that is great about Greek cuisine; real ingredients, prepared simply, allowing their natural flavours and textures to shine.

imageBriam is an amazing vegetable and olive oil based dish in the ladera family. Ladera (lathera) is a Greek word meaning “in oil”. These foods are usually vegetable or bean-based dishes that are cooked in copious amounts of extra virgin olive oil.

Briam is basically summer vegetables like peppers, zucchini, eggplant, tomato, and potatoes all cooked in a lot of fresh and dried herbs, onion, garlic, and a ridiculous amount of extra virgin olive oil. It is a completely vegan dish that isn’t lacking at all in flavor. These summer vegetables become melt in your mouth delicious. This is one of my favorite ways to eat vegetables because they taste rich and decadent without being unhealthy.

If you’ve never had briam, you will be amazed at how perfect basic can be. Now let’s get to our recipe.

* Important note: I had hoped to add a photo so that you could take in the sheer beauty of a pan of briam, but, alas, there is not even one photo I could borrow that pictured the briam of my childhood. So I’ll take a picture the next time I make it.


Μπριάμ / Briam

ΜΑΚΑΡΟΝΆΘΑ ΜΕ ΚΙΜΆ /SPAGHETTI WITH MEAT SAUCE — GREEK STYLE

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MEAT SAUCE:
1 lb. lean ground beef
1 large sweet yellow onion, chopped
3 cloves garlic, minced
3 tablespoons extra virgin olive oil
1 large can tomatoes
1 can tomato paste
1/2 cup red wine (NOT cooking wine)

SPICES FOR SAUCE:
Spice selection is important in making this spaghetti sauce. The spices give it its unique flavor. I always use dried herbs unless I have fresh herbs on hand. Be aware that fresh herbs impart a very different flavor. Experiment until you get the flavor profile you like. Finally, I apologize in advance for not being able to give you definite amounts for each herb. I will give approximate amounts. I add herbs until it tastes good. That’s just the way we Greeks cook.

1 teaspoon Cavender’s Greek Seasoning
1 teaspoon Mediterranean oregano leaves, crushed (crush by rubbing your hands together
1/2 teaspoon thyme, crushed
1/2 teaspoon basil, crushed
1/2 teaspoon rosemary, crushed
1/8 teaspoon ground allspice
Three bay leaves
2 tablespoons sugar
Salt and pepper to taste

DIRECTIONS FOR SAUCE:
Put olive oil in pan and allow to begin to heat. Add the onions, 1 teaspoon of the sugar, Cavendars, salt and pepper and sauté on medium to low heat until onions are transparent, about 5 minutes. Do not let the onions brown. Add the minced garlic and sauté for another 2 minutes. Add the ground beef and cook until it browns.

Skim off excess fat by tilting the meat mixture to one side and letting the grease gather on the other side. Place a wad of clean paper towel in the grease and let it absorb it. Repeat until you have removed most of the grease.

Drain the canned tomatoes, saving the juice. Place drained tomatoes in the meat mixture and sauté them for about a minute. Add the wine to deglaze.

Add the tomato paste, the reserved tomato juice, and enough water to make a slightly thick sauce. It will thicken as it cooks down. Add the bay leaves, the rest of the spices, and the sugar. Add salt and pepper to taste.

Let sauce simmer on very low heat for about 30 minutes. While the sauce simmers, taste and adjust spices as needed.

PREPARING THE SPAGHETTI:
This part is very important in cooking Greek style spaghetti.

1 lb. package spaghetti
1/2 stick butter
1/2 cup freshly grated parmesan cheese
(Please do not substitute prepared, previously grated parmesan.)
Salt to taste

Bring a large pan of salted water to a boil. Do not skimp on salt here because the spaghetti gets its slightly salted flavor only while it is boiling. Greek style spaghetti is NEVER made with angel hair pasta. Use regular spaghetti or, if you must, thin spaghetti. (And no fancy-shaped pasta for this recipe, please.)

When water comes to a rolling boil, add the pasta, stirring as you add it. Stil often and let the pasta boil gently until it is al dente. Drain and rince in a collander, using your hands to make sure the pasta strands are not sticking together.

In the meantime, melt butter over high heat. Use the same pan (rinsed) you used for the pasta. Sprinkle a little salt in the melting butter and watch it carefully. You want to see it get very frothy and then scorch. Remove from heat and stir the pasta into the browned butter. As you continue stirring, add half of the grated parmesan and salt to taste.

SERVING:
Remove bay leaves from the sauce. Plate the pasta, ladling the sauce on generously. Sprinkle on parmesan before serving.

Yia’ sou!  Γειά σου!

 

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Γεμιστές Ντομάτες και Πιπεριές / Stuffed Tomatoes and Peppers

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8 large ripe tomatoes
4 large green bell peppers
1/4 cup butter
1 large yellow onion, diced
1 clove garlic, minced, or to taste
2 pounds ground beef chuck
2 tablespoons tomato paste
1 tablespoon Cavendars seasoned salt
1 tablespoon ground black pepper
1 teaspoon oregano
1/4 teaspoon allspice
1 tablespoon sugar
1/2 cup water or chicken broth
1 1/2 cups converted rice (such as Uncle Ben’s®)
1/2 cup olive oil
5 large potatoes

Cut off tops of tomatoes. Retain tops.Scoop insides of tomatoes and transfer insides to a large bowl. Be careful not to pierce or gouge through tomato skin.

Cut off tops of green peppers and reserve for later use. Scoop out seeds and membranes.

Arrange tomatoes and bell peppers in a 11×17-inch baking dish.
Preheat oven to 375 degrees F.

Heat butter in a large skillet over medium heat; cook and stir onion and garlic in the melted butter until softened, 5 to 10 minutes. Add ground chuck, seasoned salt, oregano, allspice and black pepper to onion mixture; cook until ground chuck is browned and crumbly, 5 to 10 minutes.

Mix in tomato meat, broth, 2 teaspoons of the sugar and the tomato paste into browned chuck; bring to a simmer, about 15 minutes. Add rice and bring to a boil; remove skillet from heat.

Drop a pinch of sugar into the bottom of each tomato and pepper. Spoon beef-rice mixture into tomatoes and add another pinch of sugar to each.

Place tops onto filled tomatoes and peppers and arrange them into the baking dish.

Drizzle olive oil over stuffed tomatoes and bell peppers.

Peel potatoes and cut into wedges (1/6 cut). Place in bowl, drizzle with olive oil and season with Cavendars, oregano, salt and pepper. Place in baking pan around tomatoes and peppers.

Bake in the preheated oven for about 1 hour.