A Tribute to Daniel Saraga

As I've mentioned before, the food blogging community is a pretty tight knit one.  Although many of us have never met in person, we still have a special bond based on common interests and passions that revolve around cooking, baking, writing, sharing recipes...all of the things that we food bloggers do.  Because of this, we feel the need to join together when tragedy strikes among us.  This is the reason for my post (as well as the posts of many others) today.

Daniel Saraga, author of The Haggis and the Herring, passed away suddenly a few weeks ago at the age of 37.  His wife gave a touching eulogy at his funeral that she published on their blog for all to read.  Daniel was in the same group as me in the Secret Recipe Club, which is how I became more familiar with his blog, his writing, and his personality.  He always struck me as a man who loved his family and food and joined them together quite frequently, just like I do.

When deciding which of Daniel's recipes to choose for his tribute, I felt myself being drawn to one that is his mother's.  Daniel shared it on her birthday.  It seems like a fitting time to honor her as well - the woman who gave him life, and who undoubtedly is suffering an awful loss right now.




I hope Daniel's family and friends can find peace during this tragic time, and know that the food blogging community has you all in our thoughts and prayers.  This tribute is our way of paying our respects.  RIP Daniel.


Mom's Creamy Greek Salad Dressing
from The Haggis and the Herring

1/4 cup vinegar (I used champagne vinegar)
3/4 cup extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon basil
1/4 teaspoon oregano
1/4 teaspoon onion powder (I used garlic powder)
5 garlic cloves

Place all ingredients in a blender or food processor and mix.  Enjoy :)

Chicken Souvlaki

The grill is back in business.  Just in time for my warmer weather cravings!  Bring on the fresh ingredients and Mediterranean flavors.

I could eat Greek food every day.  Seriously.  And although there are a few places in my area that serve good eats, there's nothing better than homemade.

This dish is a cinch to make.  It literally takes minutes.  You can make the tzatziki and the salad ahead of time, and dinner will be on the table fast.

Fire up the grill and try it out this weekend!

Chicken Souvlaki
adapted from Food & Wine

4 chicken breasts, cut into 1 inch cubes
2 tablespoons extra virgin olive oil
1 1/2 tablespoons lemon juice
1 tablespoon dried oregano
salt and pepper
tzatziki
pita bread
butter, at room temperature
1/4 cup chopped red onion
chopped fresh dill

Turn on grill.  In a bowl, add oil, lemon juice, oregano, salt and pepper.  Add chicken to mixture and toss.  Thread onto skewers if you like.  Grill over high heat until done, about 5 minutes.  Transfer chicken to a plate.

Spread both sides of pita with butter and grill until golden, about 3-4 minutes.

Place pita on plate and top with chicken, followed by tzatziki, onion and dill.

Baked Orzo with Shrimp, Tomato Sauce & Feta

LOVE this dish.  Another Greek classic...

This dish wasn't a common one during my childhood - why, I'm not sure - but it's always been a favorite.  The combination of flavors is just awesome.  Get some nice fresh crusty bread and you're all set!

YUM.

Baked Orzo with Shrimp, Tomato Sauce & Feta
slightly adapted from Gourmet

1 onion, chopped
5 garlic cloves, minced
1/2 teaspoon oregano
1/2 teaspoon crushed red pepper
2 tablespoons extra virgin olive oil
1/2 cup dry white wine
1 (28 ounce) can crushed tomatoes
1 teaspoon salt
1 1/2 pounds shrimp, shelled and deveined
1 pound orzo
1/2 cup Kalamata olives, pitted and chopped
1 pound feta cheese, crumbled

Preheat oven to 425 degrees.  In a dutch oven, cook onion, garlic, oregano and crushed red pepper in 1 tablespoon oil.  Stir until onion is soft.  Add wine and boil until reduced by half.  Stir in tomatoes and salt, reduce to simmer and and stir frequently until slightly thickened, about 8 minutes.  Stir shrimp in and simmer for about 3 minutes.

While sauce is cooking, boil orzo in a dutch oven (follow package directions, but shorten time a few minutes to cook al dente).  Reserve 1/2 cup cooking water and drain orzo.  Return orzo to pot and add remaining tablespoon of oil.  Add orzo to sauce, followed by reserved cooking water, then olives, and salt and pepper to taste.

Add feta to pot and bake, uncovered, until cheese is melted, about 10-15 minutes.

Serves 6.

Linked to: Tastetastic Thursday

It's Greek to us

We had what ended up being "A Very Greek Christmas" the weekend before the actual holiday.  My immediate family got together a week ahead of time, since Christmas Eve always ends up being total chaos (fun!  but super chaotic), had some great food and wine, and exchanged gifts.

Mom went all out, making many of our traditional favorites from my Nana's homeland, like pastitsio, tzatziki and hummus with pita, tons of assorted cheeses and olives, and a few others that I'll be featuring in the next couple of weeks.

One of my absolute favorites is this...we've been making it FOREVER and it's always a crowd pleaser.  You can't eat just one piece of it...go ahead, I dare you to try!

We always eat this as an appetizer, but you could definitely serve larger portions and enjoy it as a main course.  And, I know what some of you are thinking, but don't fear the phyllo!  It's not as hard to handle as you think.  Plus, I'm providing a link within the recipe to help you along :)

Spanakopita (or Spanakopitta)
from The Greek Cookbook (our copy is an original, from 1967, and falling apart at the seams!  It's an amazing recipe source)

3 pounds spinach
1 medium onion, chopped
1/2 cup chopped scallions
1 cup (2 sticks) butter, divided
1/2 cup chopped fresh dill
1/2 cup chopped fresh parsley
salt and pepper to taste
1/2 cup evaporated milk
4 eggs, beaten
3/4 pound phyllo pastry
melted butter, as needed
1/2 pound feta cheese, crumbled

Preheat oven to 300 degrees.  Wash spinach and cut into small pieces, then place in bowl.  Salt lightly and stir.  Squeeze out excess water in handfuls, then place in another bowl.  Repeat until all spinach is squeezed dry.

Saute onion in half the butter until lightly browned, then add scallions and cook until wilted.  Add spinach and stir until color gets lighter.  Stir in dill, parsley, salt and pepper.  Cover and cook until all water is absorbed.

Remove from heat and place in bowl.  Immediately add milk.  Add cheese to eggs in another bowl, then add to cooled spinach and mix well.

Line a pan with 8 sheets of phyllo (for tips on how to work with phyllo, click here), brushing each sheet with melted butter before topping with next sheet.  Do not trim overhanging sections.  Pour in spinach mixture, spreading evenly over phyllo.  Fold part of phyllo that extends out of pan back over filling.

Lay remaining phyllo on top, again brushing each sheet with melted butter before adding the next.  Now trim off overlap.  Brush additional melted butter on top and score into diamond-shaped pieces.

Bake for 30-45 minutes.  Let stand for 30 minutes before cutting and serving.

Linked to:  Tastetastic Thursday

New Year's Day, take two!

You may remember my semi-failed attempt at vasilopita this time last year.  The cake served its purpose and tasted good, but it definitely wasn't pretty.  Well, I'm proud to say that this year was much more successful, thanks to a new recipe and a different pan!

And the winner is...my brother-in-law, Rick!  Perfect timing, with his new business underway (have you been to Rudy's in Garwood?  Run, don't walk!)...2012 will be a great year for him, according to the Greeks :)

And yes, I fully admit that I'm bitter over NEVER having the coin in my slice.  Not once.  Ever.

Whatever.

Anyway, I can't wait to have a slice of this with my coffee for breakfast.

Hope 2012 brings you health, luck and happiness!

Vasilopita, take two!
from Elly Says Opa

4 eggs, separated
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
1 cup freshly squeezed orange juice (2 oranges)
1 teaspoon orange zest
1 teaspoon pure vanilla extract
3 cups AP flour
1 teaspoon baking powder
1/4 teaspoon baking soda
pinch of salt
confectioners' sugar (for dusting)

Preheat oven to 350 degrees.  Grease a 9 inch round pan.

Beat egg whites to medium peaks with a mixer.  Set aside.  In a separate bowl, mix together flour, baking powder, baking soda and salt.  Set aside.

Beat butter for a few minutes, then add sugar and cream together.  Add egg yolks one at a time, beating until just incorporated.  Beat in orange juice, zest and vanilla.

Gently fold in 1/3 of egg whites, followed by 1/3 of flour mixture.  Repeat in that order until all is just combined.  Do not overmix.  Stir a foil-wrapped coin into batter, then pour into prepared pan.

Bake for approximately 40 minutes.  Dust with confectioners' sugar.

Linked to: Sweets for a Saturday

Kala Christougena!

Our Christmas Eve celebration is all about our Italian heritage.  The Feast of the Seven Fishes is in full swing, along with many other Italian dishes and sweets.  So, it's only fair that something from our Greek side makes an appearance.

Enter Melomakarona - a Greek cookie traditionally served at Christmas time.

I'm in love with these little things.  They're sometimes forgotten during our celebration, but not this year.  I think my aunt made a bunch too.  Yum, yum, yum...plenty for everyone!

These are chock full of nuts and honey, very typical of Greek sweets.  And, they seem to taste better with age!  A few days, even a few weeks after baking them, the flavors all have time to really settle in.  

I had to find a recipe online that was similar to the one that my Mom's ancient Greek cookbook has...it was temporarily lost but has since been found, thankfully!  This recipe is great anyway.  Don't let the length of it fool you, by the way...they are not hard to make, and are totally worth all the effort!  You could even whip up a batch for this weekend - you know, with all that free time you have.

Happy Holidays to all!  Surround yourselves with the people you love most...while eating lots of delicious food, of course :)

Melomakarona

from Kalofagas

For the cookies:

10 cups pastry flour

3 cups vegetable oil

3 tablespoons honey

1 1/2 cups sugar

1 cup orange juice

1 1/2 teaspoons baking soda

4 teaspoons baking powder

3 eggs

1 cup walnuts, roughly pounded

zest of one orange

2 teaspoons cinnamon

1/2 teaspoon ground cloves

Preheat oven to 350 degrees.  Add zest, honey and sugar into a large bowl, using hands to mix together.  Pour in orange juice, cloves and cinnamon and mix.  Add eggs and mix well.

Combine flour, baking powder and baking soda and add to wet ingredients, mixing well with hands.  

Roll dough into small balls (about the size of apricots) then form into round or oval shapes.  Using side of box grater that is for zesting, place cookie on top and lightly press, so that grid pattern is formed.  Repeat for all cookies.

Place cookies on baking sheets lined with parchment.  Bake for about 30 minutes.

For the syrup:

2 cups sugar

2 cups honey

2 cups water

Put all ingredients in a pot and bring to boil, then lower to simmer.  Using a large slotted spoon, drop cookies into syrup for a few minutes until fully absorbed.  Reserve on a cooling rack until all cookies have been dipped.

For the walnut topping:

6 tablespoons sugar

1 1/2 cups ground walnuts

1 1/2 teaspoons cinnamon

1/2 teaspoon ground cloves

Combine all ingredients and mix well.  Brush each cookie with remaining syrup, then sprinkle walnut topping over them.  Let cool.  Store in a cool, dry container for up to 6 weeks.

Makes about 100 cookies.

Linked to: It's A Cookie Party!
                   Holiday Blog Party
                   Sweet Tooth Friday
                   Sweets for a Saturday

We got a contender...

I love chicken.  I've always loved chicken.  My parents always joke about how when I was a kid, I'd order chicken whenever we went out.  Any way I could get it.  Even for breakfast.  (okay, that may be an exaggeration, but it's not far off)

But pork tenderloin runs a close second.  It's been showing up a lot here lately, hasn't it?  Well, here's why:

It's not very expensive.
It takes just minutes to cook.
It's low in fat.
It's totally versatile.
It's delicious!

So juicy and tender...and EASY!  Another perfect weeknight main dish!

Greek Pork Tenderloin
1 (approximately 1 pound) pork tenderloin
1-2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
3 garlic cloves, chopped
2 tablespoons oregano
salt and pepper

Combine all ingredients with pork in a large ziploc bag.  Move around gently, then marinate at least half an hour (over an hour is better!), turning a few times.

Preheat oven to 425 degrees.  Heat skillet over medium high heat.  Add a little oil, then place pork inside and pan sear for 3 minutes on each side.  Place in a baking pan and cook for about 15 minutes.

***this can also be grilled, if you like...in which case you can skip the pan sear***

Serves 2-3.

When I dip, you dip, we dip

I'm always looking for new ideas when it comes to cold dips, especially this time of year.  My ol' reliable is my 7 Layer Dip, but as most of my loyal readers know, I like my variety :)  So, I created this and brought it with us to see friends who invited us over.

This the Greek version of my 7 Layer Dip.  It's just as easy to make, but brings a whole new flavor combination to the table.  I built it around leftover tzatziki that I had in the fridge.  I think hummus would be fine in place of it, if that's what you have on hand.

It's great served with pita chips (very easy to make yourself!), tortilla chips, potato chips or vegetables.  Give it a whirl at your next party, or when you're on appetizer duty at the next barbecue you're attending.

Mediterranean Layer Dip
1 cup tzatziki
4 ounces cream cheese, softened
1 tomato, chopped
1 cucumber, chopped
3/4 cup chopped kalamata olives
2 scallions, chopped
1/2 cup crumbled fat free feta
2 tablespoons oregano

Mix tzatziki and cream cheese together, and spread it over the bottom of a 9 inch pie plate or dish.  Add remaining ingredients evenly on top and top with oregano.  Chill before serving.

Linked to: Dip Blog Hop

The Greek King of Pasta

What are your go-to dishes for company?  Do you find yourself always making the same few things?  Read on...

This is by far one of my favorite dishes.  If the first course for Sunday dinner isn't lasagna or macaroni with meat sauce, it's this.  And it's GOOD.  

The creaminess of the bechamel along with the tanginess of the tomatoes is just an amazing combination.  Add to that your typical Greek flavors and you have a wonderful baked pasta dish, perfect for a dinner party or for an intimate dinner for two.

You can make this more of a casserole by using long pasta, or as seen here with a shorter shape.  Either way it's great - just a matter of personal preference.

I've been eating this for as long as I can remember...it brings back lots of memories for me.  It's true comfort on a plate.  Please try this soon - you'll be crowned a Greek goddess by anyone you serve it to :)

Pastitsio

from Mom

1 1/2 pounds macaroni (pastitsio #2 or bucatini...penne can also be used)

1 cup butter

2 eggs, separated

1 3/4 pounds ground lamb (can substitute beef)

1/2 pound kefalotiri or parmesan cheese, grated

1 medium onion, chopped

1/2 cup white wine

1 1/2 pounds ripe tomatoes, peeled and stewed OR 1 tablespoon tomato paste, diluted with 1 cup water

salt and pepper to taste

1 piece of cinnamon stick

1 cup bread crumbs

1 recipe Bechamel sauce (see below)

Preheat oven to 350 degrees.  Parboil macaroni in salted water for 6 minutes, drain.  Brown half the butter and pour over macaroni.  Beat egg whites (reserve yolks) and add to macaroni.  Sprinkle with half the cheese.  Brown remaining butter (but keep 2 T. aside to use later) with the chipped meat and onion. 

Add the wine, tomatoes, salt, pepper and cinnamon, and simmer until all liquid is absorbed.  Remove from heat, remove the cinnamon, and add half of the remaining cheese and half the bread crumbs.  Mix well.

Prepare the bechamel.  Butter a pan and sprinkle with bread crumbs.  Spread half the macaroni evenly, cover with chopped meat.  Add remaining macaroni.  Pour bechamel over the top.  Sprinkle with remaining cheese, then with the rest of the bread crumbs.  Drizzle remaining butter over the top. 

Bake for 30 minutes, or until golden brown.  

Serves 6-8.

Bechamel sauce:

6 tablespoons butter

7-8 tablespoons flour

4 cups milk, scalded

1-2 egg yolks

salt and pepper to taste

Melt butter but do not brown.  Add flour slowly, mixing constantly.  Remove from heat.  Slowly mix in scalded milk.  Return to heat and stir until sauce thickens.  Beat egg yolks well, and add them with salt and pepper to the mixture, stirring constantly until blended.  If you don't serve this immediately, stir it occasionally to prevent a crust from forming.

Greek on the grill

It's grilling season, which means it's also burger season.  I LOVE burgers.  I lived on them while I was pregnant (bun-less, of course, which is still how I usually eat them) and still crave them often.

The truth is, I rarely make them at home.  Why, I have no idea!  So, one of the challenges I've given myself this year is to make a wide variety of burgers, using lots of different ingredients.  I hope you enjoy the first in my series :)

This was seriously mouthwatering.  And in the spirit of full disclosure, I had two of them (again, sans bread).  I couldn't help myself.  The combination of spices was perfect, and I really love the taste of lamb, so everything together was great.  Before I tried it, I thought I'd need a slice of raw onion (a MUST when I eat a standard cheeseburger!) or some feta cheese on top of it...when really, a dollop of tzatziki was good enough.

Tzatziki, by the way, is something I've been making for years...I love its versatility.  It's great with meats and vegetables, or even as a dip with toasted pita chips.  Keep in mind that I am a garlic fiend, so cut back on it if feel the need.  I highly recommend that you don't, but hey, your choice.

Minted Lamb Burgers
adapted from Epicurious

1 1/4 pounds ground lamb
2 tablespoons chopped fresh mint leaves
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
dash of salt and pepper
pita bread

Gently combine all ingredients in a bowl.  Do not overmix.  Form into 4 one-inch thick patties.  Grill for approximately 3 minutes on each side for medium well burgers.  Serve on pita with tzatziki.

Tzatziki
1 cup plain greek nonfat yogurt
1 cup chopped cucumber (peel and seeds removed)
1/4 cup chopped mint leaves
salt and pepper to taste
3 garlic cloves, chopped

Put all ingredients in a bowl and mix.  Taste as you go along and adjust ingredients accordingly.  Chill before serving.

Linked to: Dressings & Sauces Link Up
                 Cucumber Blog Hop

Pass the cinnamon, please

The Greek in me craves certain flavors.  Cinnamon is a biggie.  I love using it in savory dishes, not just for the taste but for the smell - it's amazing how many memories a smell can trigger.  Like my Nana's stifado...

I really wish I was able to ask Nana about her recipes from years past.  She's still with us, but she suffers from dementia so it's impossible to get any information from her about anything :(  My Mom knows some of them...others I have to figure out myself, or search for something that's hopefully just as good.

This Cat Cora recipe looked good enough to try, and fortunately it didn't disappoint.  I only had two large chicken breasts to use, so I cut back the oil to 1 tablespoon and used about 3 tablespoons of tomato paste.  All of the other measurements and ingredients are the same as the original recipe.

I ended up with a good amount of leftover sauce, so I saved it with the leftover couscous that I made (in place of orzo).  I made a little greek salad, too.

So here it is - Greek Cinnamon Stewed Chicken.  Yum.

For my Weight Watchers readers - the recipe (as I adapted it) is about 5-6 Points Plus per serving - add 3 points for a 1/2 cup of whole wheat couscous and it's a great 8 point meal!


Linked to: What's On Your Plate, hosted by Good Cheap Eats
                 Friday Chicken Blog Hop

In honor of our Greek New Year's Day tradition...Kali Xpovia!

This year, Nana celebrated her 88th/90th birthday (don't ask).  Since she's been suffering from dementia for a few years now, we can't get any information about the past from her...which is why I searched online for a Vasilopita recipe so that I could revive the tradition that we skipped the past couple of years.

Vasilopita, which means "St. Basil's Bread", is a bread (or cake) that is served by the Greeks on New Year's Day.  It became a custom in the fourth century when St. Basil wanted to give money to the poor people in his community...but to avoid embarrassment, he would have his church members bake bread with gold coins inside of it, then distribute it to these people.  This began the tradition, and now Greek households everywhere serve this bread with one coin (which, for us, is a dime wrapped in aluminum foil)...whoever gets the piece with it has good luck for the entire year.

And now for the dirty truth.  I'm not going to lie.

The recipe that I used was easy enough, and as I was making the batter it looked and smelled delicious.  I was stressing over the fact that I didn't have the size pan it called for, and that I always remember it being served in (a round pan 12-13 in. wide and 2-3 in. deep).  After consulting with my mom we decided that a springform pan would work just fine (even though it's 9 in. wide).

I baked it, stuck the coin in midway (like the recipe said) and took it out after the suggested time.

To make a long story short, I should have baked it longer.  I transferred it to a plate and after a few hours, went to check on it...and found a nice big hole in the middle, with a super gooey puddle inside.  Good times.

I put it directly on the sheet pan and baked it for another 15 minutes, but it didn't help much.  So, I did what all good cooks do...I improvised.  I stuck whole almonds in the cake through the hole, followed by some shredded coconut.  They were toppings I was going to use on the cake anyway, so who cares if they're inside, too?  Right?

And now, more of the dirty truth....

First of all, nobody in my family really EATS the cake.  Everyone goes digging through their piece to look for the coin, maybe taking one or two bites in the process, then leaves the crumbly mess on their plate and goes about their business.  So, it really isn't the end of the world if the cake was "custom made" this year.  (By the way, I will update tomorrow after each family member gets their piece and let you know who wins the luck of 2011!)

Second (and this I JUST found out)...Nana never baked this cake herself.  Neither did Aunt Joan, who I thought did for the past several years, and who I asked for the recipe.  Apparently, Greek Mary in Union City has been making my family's Vasilopita since we came here from Europe.

So much for tradition!  But I will continue to hold the torch...I'll just buy the right pan next year :) and if it works, I'll post the recipe.

Happy New Year to you all!!  I hope 2011 brings you and your loved ones health, wealth, happiness...and most of all, good food :)

Oh, and tomorrow keep an eye out for my post about our Italian New Year's Day tradition!