It's Greek to me !

What's on the menu today ?

The well-known Greek food expert, consultant, and chef… Diane Kochilas , will show us how to make a very healthy meal…Baked Grouper-Greek style…opa!!!!

http://en.wikipedia.org/wiki/Grouper

Diane is the consulting chef at Pylos, one of New York’s top-rated Greek restaurants…she divides her time between Athens, Ikaria, and New York. In Athens, where she’s lived for the last 15 years, she is the weekly food columnist and restaurant critic for  ” Ta Nea “, the country’s largest newspaper. Diane writes frequently for the US food press and appears regularly on American television.Check out her site at :

http://www.dianekochilas.com/

Tzatziki…anyone ?

Tzatziki, tzadziki, or tsatsiki (τζατζίκι in Greek) is an appetizer, also used as a sauce for souvlaki and gyros. Tzatziki is made of strained yoghurt (usually  goat‘s-milk in Greece ) mixed with cucumbers, a good amount of  garlic, salt, usually olive oil, pepper, sometimes dill, sometimes lemon juice, parsley, and sometimes mint is added. The cucumbers are either pureed and strained, or seeded and finely diced. Olive oil, olives, and herbs are often used as garnishes.

In touristy restaurants, and outside Greece and Cyprus, Tzatziki is often served with bread  (loaf or pita) as part of the first course of a meal. Greeks, Cypriots and those from all over the Middle East use this dish as a side dish to a meal with meat. The acidity cuts the fat, thus Tzatziki is also used as a sauce for souvlaki and gyros, in which case it may be called cucumber sauce (especially in the U.S.)

Tzatziki is traditionally served as an appetizer and can be left on the table as an accompaniment to foods throughout the meal. The key to great tzatziki is the thick creamy texture that allows it to be eaten alone, as a dip, as a spread, and as a condiment.

Tzatziki is one of the classic sauces in Greek cuisine, and there are as many versions as there are cooks who make it….

Pastitsio - a Greek alternative to lasagne

Chef Rick Stein turns minced beef, garlic, onions, tomato, oregano, white sauce, nutmeg, greek cheese, eggs and pasta into a delicious Greek alternative to lasagne. 

Christopher Richard "Rick" Stein  (born 4 January 1947) is an English chef, restaurateur and television presenter. He is currently the head chef and co-owner of "Rick Stein at Bannisters" at Mollymook, New South Wales, Australia, owns four restaurants in Padstow, a fish and chip shop in Falmouth, Cornwall and has written 11 cookery books and presented a number of television programs. Look him up at :

http://www.rickstein.com/

GREEK MEATBALLS - KEFTEDES

This Greek recipe for meatballs is different to other meatball recipes which come in a sauce and are often served with spaghetti. These are little balls of mince, rolled in flour and fried. 


It is a versatile meal that can be used in many ways.Include it in a platter of mezedes to have as snacks with a drink. It can be served hot or cold which makes them ideal to have on a picnic or to put in a lunch box.Children love this meatball recipe, its healthy and tastes great. Cook some meatballs for your next children's party.

So , let's see how you can make them ...watch this funny video :

Stuffed Grape Leaves ( Dolmades in Greek)

They are often served as part of an appetizer plate ( meze ). Too often they come from a can and are not fresh. Homemade are far superior to the canned. If you have never tried fresh dolmades, now is the time.They are so easy to make and so delicious...check out how in this funny video :

Spanakopita-Spinach Pie

Spanakopita or spinach pie is a Greek savory pastry in the burek family with a filling of chopped spinach, feta cheese (sometimes in combination with ricotta cheese, as it is less expensive, and adds creaminess), onions or scallions, egg, and seasoning.The filling is wrapped or layered in phyllo (filo) pastry with butter and/or olive oil, either in a large pan from which individual servings are cut, or rolled into individual triangular servings.

 It is mostly eaten as a snack in Greece, and it can be an alternative to tyropita. There is a "fasting", or vegan, version of spanakopita, eaten during the Great Lent and other religious fasts, and composed of spinach, onions or green onions, other green herbs like dill, parsley or celery,olive oil and a little wheat flour, but without eggs or dairy products; the mixture is oven-baked until crisp. Non-traditional vegan versions are available that typically use tofu instead of cheese.

This is how you make Greek spinach pie - Spanakopita…enjoy it !!!

Youvarlakia - Greek Egg/Lemon Meatball Soup

Check out this recipe , how to make another delicious dish , Greek meatball soup in a creamy egg-lemon sauce, known as avgolemono...yummy !!!

 

I hope my suggestions for dinner were challenging enough to try them yourself so, enjoy these recipes or better yet go out for dinner tonight to a fine Greek Restaurant in your neighborhood and ask the waiter for the special , ok ? " Kali su orexi " - bon appetite !!!

How about for some Greek Music with your dinner ? 

Can you say ' OPAAAA ' ?