Tag: Greek recipes

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cuisine for the holidays

my holiday schedule revolves around cuisine
my holiday schedule revolves around cuisine CLICK on the picture to go to my abridged recipe section

Anyone faced with family coming home for the holidays has many things to balance to make the occasion enjoyable for all. The biggest challenge is to have all of the favorite foods that everyone prefers: Stroganoff, cured and spiced bbq ribs, homemade corned beef transformed into pastrami, a “Greek Night”, a ‘Turducken’,  a few South African delicacies ( I am hoping for ‘Bobotie’)… and beef in many forms ( the Brazilians would be so proud!).

Oh I haven’t forgotten desserts, cookies and other goodies! I will be making some of President Washington’s favorite Eggnog from an old recipe that is guarenteed to be remembered!

Fortunately, much is in stages of development, but all will be ready when everyone arrives!

Bon appetite!

Roger

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Kolokithokeftethes is an delicious appetizer

Kolokithokeftethes or "Zucchini Fritters" -- CLICK on the picture to read Lynn Livanos Athan's recipe.

When in San Francisco, I have enjoyed dining — when my ‘diet’ allows — in a city that appreciates the art and science of cuisne from around the world. If I had to pick my favorite, it continues to be the fabulous Greek restaurant  ‘ Kokkari Estiatoria”.  Here is Kokkari in pictures on Yelp.

I love a restaurant that teaches you something every time you visit… they may not give you their recipes ( who really does?), but they leave you questioning,” hmmm… what is in  that wonder?” One of Kokkari’s delicious appetizers is a ‘zuccini fritter’ called ‘Kolokithokeftethes.’  Lynn Livanos Athan  has a wonderful recipe to start you on your way! CLICK  to read.

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boiling your own grape leaves

Ah... growing your own grape leaves makes all the difference!

Most recipes for preparing grape leaves for consumption have the following characteristics:

1) Pick only the young leaves in late May or early June (however, this depends entirely on the variety and the time of the year they begin to grow)

2) Bundle in groups of 10 or 20 with the stems at one end and fold once or twice and tie with string

3) boil in salt water ( I throw in some lemon)

4) pack tightly in jars and pour hot salt water over them

Personally, my leaves seldom last very long so I save them flat in my fridge and use as needed!

Here is my recipe for Greek Dolmades!

Bon appetite!

Roger