Category: Greece

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He eats NO meat? Okay, we have lamb!

[youtube]http://www.youtube.com/watch?v=PedECrUc3L8&feature=youtu.be[/youtube]

For those who know our family, nothing is more enjoyable than fixing food. Let’s say, it is very Zen. Whenever we have an excuse, we have ‘Greek Night’, Greek Food , as a general rule, is very natural and clean… and delicious. Last night, we had: a lamb on a spit, Baklava, Dolmades ( rice and meat rolled up with grape leaves and covered in Greek Yogurt), Giant Beans from Greece in Tomato sauce, garlic bread, and Pistitsio (pah-STOO-shio!) is a cheesy noodle dish with a layer of meat sauce.

A collection of my blogs on Lamb on a Spit

I would like to thank American Farms for producing wonderful Lamb. It was a pleasure to travel to Vernon, California and purchase one directly for myself! Also allow me to thank the fellow who made this compact and very functional barbecue and rotisserie… it worked like a charm, which is my highest praise.

Here is a 7 minute slide show of my daughters Karen and Kristin with their mother Laura enjoying the food, culture and the heritage that is Greece!

[youtube]http://www.youtube.com/watch?v=vQV-VUV0h1Q&feature=youtu.be[/youtube]

OPA!!

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Zucchini Cakes with Dill sauce for Lunch!

There are many recipes available for Greek Zucchini Cakes and although I think Chefs all work hard at getting noticed... it is the simplicity of Kokkari's Restaurant in San Francisco that does this best.

In America, there are many substitutions that many chefs employ in order to roust up this wonderful dish and lower costs, but staying true to the original cheeses — for example — makes it wonderful.

  • Monauri rather than a crumbly soft cheese alternative
  • Kefalotiri rather than Parmesan
I am still tweaking it a bit ... but this first attempt was delicious!

After playing with this today… I am not quite ready to post my version…but it made me smile at the chefs and what they failed to tell you … but isn’t that the way it always is? You must experiment and then it becomes your own!

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celebrating the food of the Greeks

CLICK on the picture above for recipes, pictures and step-by-step suggestions on a small selection of Greek cuisine.

This holiday season, my daughters want to have a fun Greek Night ! No, this is not the kind where people wear togas. It is a time when we prepare some wonderful food and reflect on recent activities.

The names may be unfamiliar, but the taste will speak of home!

Click for Greek Night Page (under construction, but you’ll get the idea)

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the best seasoned, simmered and baked lamb ever!

seasoned, simmered and baked leg of lamb
CLICK on the above picture to see how I prepared my leg of lamb!

Kokkari restaurant  is a favorite stop of mine in San Francisco. It is a wonderful Greek Estiatorio offering orginal and traditional Greek cuisine. Recently, I picked up their cookbook and read how they prepared my favorite dish… their ‘reddened lamb shank.’ A lamb shank is nice if you aren’t into ‘sharing’, but I wondered if I could make it in a similar fashion using an entire leg of lamb? The answer is yes!

Part of the key to any good meal is in the preparation, but one has to tip ones “Toque” to the key role quality ingredients play. My lamb came from  Superior Farms  and was exceptional in every way. My herbs and seasoning was fresh … and the Greek wine I consumed in the process made it all very festive. Opa!

We didn’t have lamb growing up ( although I am told we did) as it was expensive compared to a diet of all-you-can-eat carrots. However, it has been one of my favorite foods.

Here is how I prepared (basic recipe) my lego of lamb!

My daughter Karla wanted to take a picture of ‘hungry Dad’ … believe me, little acting was required in this photo!

Nothing was leftover in this meal!