KEFTETHES SLIDERS – A DELICIOUS ALTERNATIVE TO THE PLAIN HAMBURGER

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I love keftethes. As long as I can remember, they were a staple in my home growing up and I continue to make them often for my own family. They taste delicious cold or warm – plain or slathered in tzatziki sauce. Yes, they are fried and, as health conscious as we are today, there are some foods we simply cannot resist. But what if I combined the delicious mixture of herbs and spices and formed them into a patty that didn’t require frying? The result was a hit!

Keftethes Sliders

 1 pound chopped meat

1 egg

2 cloves of garlic, minced

1 medium onion, grated

4 slices of white bread, dampened in water (no crust)

¼ cup breadcrumbs

¼ cup olive oil

1 teaspoon dried oregano or 2 tablespoons of fresh oregano

¼ cup of fresh mint or basil or combination of both

Splash of milk

Salt and pepper to taste

This is the exact recipe for keftethes with one exception. I’ve added ¼ cup of breadcrumbs for a little extra firmness. Otherwise, these patties might be prone to falling apart on the grill. Normally, this mixture of ingredients would be formed into meatballs, rolled in flour and fried. No frying necessary! Combine all of the ingredients, mixing well. Form into hamburger-sized patties and place in the refrigerator to set. Grill and serve on pita bread (preferably lightly grilled as well) and garnish with lettuce, tomato, cucumber and a generous amount of tzatziki sauce.

Tzatziki Sauce

2 cups Greek yogurt

3 large cloves garlic, crushed

4 Tbs. white wine vinegar

3 Tbs. olive oil

½ tsp. paprika

2 Tbs. fresh dill or 1Tbs. dried

salt and pepper to taste

1 tsp. sugar

2 cucumbers – peeled, cored from seeds and finely grated. Press through strainer to dry. *The cucumber will make the sauce loose and runny if you skip this step.

Mix all ingredients together with a whisk. Chill before serving. Serve with souvlaki or keftethes. It also makes a refreshing dip. Make this a day ahead and the flavors will intensify.

 

 

GREEK DINNER AROUND THE AROUND EVENT – BOOK RELEASE- SPANAKOPITA

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Happy New Year Everyone! I hope this post finds all of you well. Regrettably, my last post was several months ago, but I hope this gave you a chance to scroll back and look at some of my past posts and recipes—especially my newer followers.

Let me catch you up on what has been keeping me away. Like most people, the holidays kept me very busy—Baking, decorating and shopping. In addition the second book in The Gift Saga was about to be published and I was inundated with details and decisions.

I’m happy to announce the continuation of Evanthia’s Gift is now available on kindle and in print and is titled Waiting For Aegina. Just as I had in Evanthia’s Gift, I added recipes between some of the chapters—spanakopita, stuffed peppers, eggplant dip and Loukoumathes.

Today is a social media event day, which celebrates Greek food and culture. If you #GreekDinner you can find posts by Greeks from all over the world sharing a meal, a story, their blog, business, or books. You can go to my Facebook, Twitter and Instagram to see how I celebrated and what I cooked for this event.

It’s been a while since I’ve shared a recipe with you, so here is one for Spanakopita.

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Spanakopita

 2 pounds fresh spinach

1 teaspoon kosher salt

6 finely sliced scallions

¼ cup olive oil

½ cup loosely packed fresh parsley and mint combination, chopped

¼ cup fresh dill, chopped

1½ pounds imported Greek feta cheese, crumbled

¼ cup breadcrumbs

2 eggs, lightly beaten

Pepper to taste

1 pound packaged phyllo

1 cup unsalted butter, melted

Preheat oven to 350°

Sauté the scallions until tender. Normally, what most people do, and what I’d always watched my mother do, was to sauté the spinach, and then squeeze out the excess liquid. This is where I decided to cheat a bit. I saved myself the aggravation of all that pressing and draining and, … it paid off. It was a risk, but it was worth the try.

In a huge bowl, toss the spinach, sautéed scallions, parsley, mint, dill, breadcrumbs, salt, pepper, eggs and the feta together. The spinach is going to melt down when it cooks in the oven, and by not sautéing it, it seemed to be less wilted and had a fresher taste.

Grease a large baking pan and lay 8-10 phyllo leaves down, brushing each layer with butter. Spread the filling over the buttered pastry leaves. Lay another 8-10 leaves on top, brushing each leaf with butter. Tuck in any overhanging phyllo edges. Score the spanakopita with a sharp knife into square pieces. Pour any remaining butter evenly over the top. Bake for 45 – 55 minutes until golden.

 

 

 

 

HAPPY OCTOBER! A COMFORT FOOD DISH – YOUVARLAKIA

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Happy October! Once I begin to feel a chill in the air, I yearn for comfort food. One of my favorite meals is a bowl of Youvarlakia. These meatballs are different than the type you would eat with spaghetti. Instead of breadcrumbs and grated cheese, these are filled with rice and herbs.

My mother would make them one of two ways – either in a simple tomato sauce that took on the flavors of the meatballs or in avgolemono sauce – my favorite.

Youvarlakia is one of the recipes included in my upcoming novel, “Waiting for Aegina: Book Two in The Gift Saga.”

If you haven’t had the opportunity to read “Evanthia’s Gift” yet, this would be a good time. For food lovers, there are several recipes between the chapters, and for readers who enjoy a good love story that spans decades, this is the book for you. It was recently named a finalist in the Reader’s Favorites Awards.

Here’s how to make this comfort dish. When it’s ready, get cozy on the couch with a good read and a bowl of youvarlakia.

 Youvarlakia

2 pounds of ground beef

½ cup rice (not cooked)

½ cup fresh parsley

1 large onion, grated

1 egg

2 tablespoons dill

2 teaspoons salt

1 generous pinch of nutmeg

1 or 2 pinches of ground black pepper

Mix all the above ingredients together to form meatballs. I suggest a size a little larger than a golf ball. Place the meatballs in the refrigerator to set for 20-30 minutes. This way the meatballs will not fall apart when you drop them in the boiling liquid.

In a pot, add:

1 bay leaf

2 cups chicken broth (optional)

2 cups water

* If you don’t use the chicken broth then double the water to 4 cups.

Bring the liquids to a boil. Turn down the heat to a high simmer and carefully drop in the meatballs. Cover and cook for 25- 30 minutes. My mother would lay a dish directly on the meatballs to hold them down and keep them from falling apart. This is up to you. I’ve done it with and without the dish, both with good results.

Avgolemono Sauce

There are a few variations on the method to making this sauce. Basically, it consists of lemon juice and eggs, beaten together. Some cooks add a tablespoon of flour to thicken it. Others separate the egg whites and whip them until they are frothy, and then add it to the egg yolk and lemon mixture. I do it the way my mother made it.

3 eggs

Juice of one lemon (2 if you like the sauce extra lemony)

Put the eggs and lemon juice in a blender and run on medium speed until frothy. Take about one cup of the liquid from the meatballs and slowly add it to the egg-lemon mixture while the blender is still running. This will temper the eggs so they do not scramble.

Remove the meatballs from the heat and pour the avgolemono over the meatballs. Cover the pot and let it sit for 5 minutes before serving.

Kali orexi!

Good appetite!

 

 

Chicken breasts with truffle infused apricot sauce

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Once the summer is in full swing, I tend to use my grill almost every day. Outdoor cooking and dining poolside is a treat after the cold, nasty winters. But although once Memorial Day is behind us, and we consider the summer season to have begun, it unfortunately hasn’t. Springtime on Long Island can be frustrating—teased by one day of sunny, warm weather, and followed by three days of chilling rain.

Today was not a day for outdoor cooking, yet I’m tired of the heavy foods I’d cooked all winter to keep warm. This is what I came up with today. The prep time was minimal and the result was sweet and tasty.

Chicken breasts with truffle infused apricot sauce

2 split bone-in chicken breasts (4 pieces)

½ cup apricot preserves

¼ cup honey

3 tablespoons black truffle infused balsamic vinegar

¼ cup truffle infused olive oil

2 cinnamon sticks

4 cloves garlic, sliced

1 tablespoon tarragon

Pepper to taste

Preheat oven to 400º

In a saucepan combine the apricot preserves, honey, vinegar, oil, garlic, pepper, tarragon, and cinnamon sticks. Heat on medium until it begins to bubble. Remove from heat and set aside.

Line a shallow baking pan or cookie sheet with foil. Brush some of the glaze under the skin of the chicken and another layer of glaze over the top. Bake for 20 minutes. Baste with glaze and bake for an additional 20 – 25 minutes.

Reheat the remainder of the glaze and use it as a side sauce for the chicken. Alternatively, pour remainder of sauce over the chicken after plating.

 

 

 

CHICKPEA & CAULIFLOWER PATTIES WITH SPINACH PESTO

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Chickpea & Cauliflower Patties

1 – 29 ounce can garbanzo beans (chickpeas)

2 cups cooked cauliflower, pureed

2 cloves garlic

½ cup fresh basil

1 cup flour

1 large egg (for vegan recipe omit egg and add an additional ½ cup flour)

¼ cup olive oil

3 tablespoons fresh dill

Salt & pepper to taste

3 cups Panko breadcrumbs

*Oil for frying

In a food processor blend together the chick peas, garlic, basil, egg, olive oil, and flour. The result will form a pasty texture. Transfer to a large bowl.

Puree cooked cauliflower in food processor and add to the chickpea mixture. Add dill, salt & pepper and mix until thoroughly blended.

Place the mixture in the refrigerator for 30 minutes.

Pour panko breadcrumbs into a dipping tray. Using a small ice cream scoop (or a large melon baller) form balls and drop into panko, rolling carefully to coat. Pan fry in oil, approximately 5 minutes on each side or until golden brown.

*Use the oil of your choice. Olive oil is too heavy. Coconut oil works very well. I find myself using more and more.

Spinach Pesto

 5 ounces fresh baby spinach

2 cloves garlic

½ cup olive oil

¼ cup pumpkin seeds

½ cup grated Parmesan cheese

Salt & pepper to taste

Mix all ingredients in a food processor until blended into a pasty puree. If you desire a thinner pesto, add a bit of water or a little more olive oil.

You may also want to try the patties with tzatziki sauce or a marinara.

 

COUNTDOWN TO GREEK EASTER – PASTITSIO

IMG_2490“Make the pastitsio exactly like yiayiá did,” my children and nieces tell me each year since my mother passed away. I use her recipe, but I pull out a little bit of the butter. Believe me! There is still plenty, and the little I omit will not be missed. But according to the younger generation in my family, who miss my mother terribly, everything must remain the same.

I’d like to share an excerpt from Evanthia’s Gift with you in this post since it directly relates to Easter. Although, just reading again it has me choking up, as it had each time I wrote and revised this section of the book. My mother was the inspiration for Ana, and both women’s Easters and the months that followed were similar in many ways. But I know my mother is looking down on us and is joyful that we’ve carried on the traditions she treasured and looked forward to each year.

The foods we cook, especially the recipes handed down to us, are not simply meals. They are the legacies of our ancestors and what ties us to our past.

Excerpt

     Ana spent hours in her kitchen, cooking and freezing trays of pastitsio, moussaka, spanakopita and tiropita. She prepared these foods for Easter, but also for a future occasion, one where she may no longer be with them. In the evenings, she sat by the fire snuggled into her husband’s arms, where she always felt safe, and they reminisced about the wonderful years they’d spent together. She spent time with the twins separately, giving them each her undivided attention, and schooled them with all the wisdom she would have bestowed upon them during their most impressionable years. She wanted her words to follow them through their joys and their heartaches, leaving them with invaluable life lessons, “Yiayiá style.”

She presented Nicky with a beautiful rose gold and diamond bracelet, one that her father had given her. “This is for you to give your wife one day — not your girlfriend.” She shook her finger at him. “Your wife. My father gave it to me and I am passing it to you. I will give it to Mommy to hold for you. You will know who to give this to. She will be the person you can’t live without.”

“I don’t want your things, Yiayiá. I want you,” Nicky told her.

“You will always have me, only not in the way you are used to.”

~ Pastitsio ~

Meat

2 pounds chopped meat                                                    ½ cup water

½ stick of unsalted butter                                                   ½ cup breadcrumbs

1 chopped onion                                                               ½ cup grated cheese

1 cup white wine                                                               Salt and pepper to taste

1 – 4 ounce can tomato paste

Dash of nutmeg

2-3 cinnamon sticks

Melt butter in a large skillet. Add meat and onion. Cook until meat is brown. Add wine, water and tomato paste. Add salt, pepper, nutmeg and cinnamon. Simmer for 10 minutes. Remove from heat and add breadcrumbs and grated cheese.

*While preparing meat mixture, boil water for 2 pounds of pastitsio pasta. It looks like ziti noodles the length of spaghetti. You can find it in specialty stores and many Italian and Greek groceries. The pasta should be very al dente when you take it out of the pot and drain it.

Béchamel sauce

1½ sticks unsalted butter

1 cup flour

4 cups warm milk

Salt to taste

Dash of nutmeg

4 egg yolks

1 cup grated cheese

Make a roux by melting the butter in a saucepan and whisking in the flour. Stir for 2-3 minutes on medium heat. Add the warm milk while continuously whisking until the sauce thickens. Add the salt and nutmeg. Remove from the heat and let cool for 10 minutes. Add the grated cheese. Slowly add the beaten eggs to the sauce while whisking, so not to cook the eggs in the sauce. The sauce should be smooth and pale yellow in color.

To assemble – Add some butter and grated cheese to the pasta to give them flavor and coat well. Layer the bottom of a deep baking dish with half the pasta. Distribute the meat mixture on top of the pasta and layer the rest of the pasta on top of the meat. Pour the béchamel sauce over the top layer of pasta. Sprinkle lightly with breadcrumbs. Bake in a pre-heated oven at 350° until the top is golden brown, about 25-35 minutes. Let it set and cool a bit before cutting into squares.

 

 

Countdown to Greek Easter – Spanakopita

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Yes! I said Easter. Orthodox Easter arrives much later this year, May 1, and today begins Holy Week. For those of us who will be doing the cooking, this week’s fasting restrictions present a challenge. Tasting your food to make sure the seasoning is correct is vital, but since our diet is restricted this is impossible. No meat, dairy or olive oil is to be consumed. The experienced cook, and that includes most Greek moms and yiayiás, have learned to cook tradition recipes without sampling.

In honor of Greek Easter, this week’s posts will include the delicious foods being prepared for Easter, and some recipes to try while holding the fast. Of course, if you are not restricted this week, feel free to try these healthy recipes, as well as the foods you probably have only tried at Greek festivals.

I’ll start with an easy one. Spanakopita. Don’t get intimidated by the phyllo. It’s easier to work with than you think. Make a few trays and freeze them. It’s a crowd pleaser and having them already prepared saves last minute work.

I remember “the making of the spanakopita” as the laborious main even of the day. The spinach would have to be washed and rinsed from the sand at least two or three times, and then dried. Then my mother would sauté the spinach and press out all the excess liquid through a fine strainer.

I have so many good memories of watching my mother bake and cook, and learning all that I know from her, but this was not something that looked like fun to me. For years, I never made spanakopita. I made little triangles of tiropita, but never trays of spanakopita. I let my sister slave in the kitchen over that one.

I had this idea. What if I didn’t sauté the spinach? How would it come out? Well, I got my answer. Delicious. And the best part? I didn’t slave for hours.

I forgot to tell you about my second cheat. Now anyone that is acquainted with me, knows I’m not one to cut corners, or use ready-made products, but for this recipe, I only use baby spinach that has been triple washed! A little more expensive, but worth it!

 Spanakopita

 2 pounds fresh spinach

1 teaspoon kosher salt

6 finely sliced scallions

¼ cup olive oil

½ cup loosely packed fresh parsley and mint combination, chopped

¼ cup fresh dill, chopped

1½ pounds imported feta cheese, crumbled

¼ cup breadcrumbs

2 eggs, lightly beaten

Pepper to taste

1 pound packaged phyllo

1 cup unsalted butter, melted

Preheat oven to 350°

Sauté the scallions until tender. Normally, what most people do, and what I watched my mother do, was to sauté the spinach also, and then drain all the liquid out. This is where I decided to cheat. I saved myself the aggravation of all that pressing and draining, and…it paid off. It was a risk, but it was worth the try. In a huge bowl, I toss the spinach, sautéed scallions, parsley and mint, dill, breadcrumbs, salt, pepper, eggs and the feta together. The spinach is going to melt down when it cooks in the oven, and by not sautéing it, it seems to have a fresher taste.

Grease a large baking pan and lay 8-10 phyllo leaves down, brushing each layer with butter. Spread the filling over the buttered pastry leaves. Lay another 8-10 leaves on top, brushing each leaf with butter. Tuck in any overhanging phyllo edges. Score the spanakopita with a sharp knife into square pieces. Pour any remaining butter evenly over the top. Bake for 45 – 55 minutes until golden.

 

 

 

 

 

MUSHROOM AND SHALLOT QUICHE

 

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Food is one of the great joys in life—all the different tastes and cuisines—the possibilities are infinite. But at times, our choices are limited due to restrictions we either place on ourselves for personal reasons, or because our bodies are warning us in some way.

This week, the Orthodox lent began, and if followed in the strictest sense, no meat or dairy products are to be consumed for the forty days leading up to Easter. Not even fish is allowed at this time. Crab, lobster, clams and seafood of that sort is fine, though. My ninety-three year old father, God bless him, still fasts like a cloistered monk in a monastery.

For me, with no protein options other than beans and tofu (yuck), it’s impossible. And no one wants to see the violent reaction I have when seafood crosses my lips. So I do the best I can. I can easily give up meat, but don’t take away my cheese! Holy week, I hold the fast as strict as my father—no meat, no dairy, no olive oil—I’m fine for the one week. But by the end of that week, get between me and that platter of assorted cheeses on the dinner table, and we have a problem!

Fasting is a religious choice, and it seems, every faith has its holy period to cleanse the body and mind. But there are other choices to be made regarding food, like the one my good friend made to be vegan because of her love for animals and respect for all life. Each year after my lent is over, I always give her credit for keeping this way of life all year long. She certainly has more willpower than I do.

Then there are the health issues people have to deal with. Some people gravitate to fatty foods and have eaten them all their lives. They go to the doctor and find out they have high cholesterol or heart issues. Or maybe they have diabetes. Now they need to learn to eat differently than before. But the love for food does not have to be stripped from them. There are so many delicious options, and with a few small changes they won’t feel deprived.

Healthy eating has become a priority in our home, but at the same time, I don’t want to totally give up the all foods that I love. There is nothing more refreshing than fresh vegetables, fruits and salads. Nice lean cuts of meat, grilled with flavorful spices and healthy grains are delicious and nutritious. But sometimes I need a slab of pastitsio, or a piece of quiche!

Everything in moderation, right? My strategy is to cook healthy all week but to make one decadent meal. Today, It’s a mushroom and shallot quiche with Swiss cheese and a bit of truffle oil.

*The pastry is basic pastry dough. Nothing unusual. Nothing I invented. If you are pressed for time, by all means, use a good readymade shell. The filling is my brainchild. I hope you like it.

 

Mushroom and Shallot Quiche

1 pound sliced white or baby bella mushrooms

2 large shallots, chopped

3 tablespoons unsalted butter

2 tablespoons truffle infused olive oil or 1 tablespoon pure truffle oil

1 tablespoon fresh or dried tarragon

Salt & pepper to taste

2 cups freshly shredded Swiss or gruyère cheese

3 large eggs, lightly beaten

1½ cups half & half

¼ teaspoon salt

¼ teaspoon pepper

Dash of nutmeg

Flakey pastry dough (recipe below) or a good quality store bought

Pastry Dough

1¼ cups flour

1 cup cold unsalted butter, cut into pieces

¼ salt

3 – 5 tablespoons ice water

With a pastry blender, mix together the flour, salt and butter until it resembles course meal with pea size butter bits. You can also do this in a food processor if you choose.

Slowly add 3 tablespoons of ice water, mixing gently until fully incorporated. (Or pulse in processor)

Test a handful of dough by squeezing together. If it doesn’t adhere, add the remaining 2 tablespoons. Do not over mix the dough.

Press the dough into a disc, wrap in clear wrap and store in the refrigerator for 1 hour.

Roll out dough and place into a two-piece quiche or tart pan.

Preheat oven to 375º

Place the baking dish containing the pastry dough on a baking sheet to prevent possible oven spills.

In a large sauté pan, melt the butter and add the truffle oil. Add the mushrooms and shallots and sauté on medium heat, stirring occasionally until the mushrooms have browned.

In a bowl, whisk together the eggs, half & half, salt & pepper, and the nutmeg.

In the bottom of the pastry shell, layer half of the shredded cheese. Lay the mushroom mixture on top and top off with the remaining cheese.

Carefully ladle in the wet ingredients.

Bake for 40 minutes

VALENTINE’S DAY DINNER – FILET MIGNON IN CHAMPAGNE SAUCE

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Filet mignon in champagne sauce is a dish my mother used to make on special occasions. I’d watched her make it many times, and after I got married, I made it also. I never used a recipe. Observing Mom was enough for me, and the method was easy to remember without resorting to a recipe. But for some reason, I hadn’t made it in several years. Maybe because it’s on the rich side and calorie laden, or it could be simply that other favorites replaced this one.

One of my daughters pointed out that I hadn’t made it in a while and she would like to have it again, so I decided to make it for Valentine’s Day. Each year, I make a special dinner for the four of us, including a decadent dessert. I set a pretty table and we exchange token gifts. This year, my girls are off to sunny California, so we celebrated our Valentine’s Day a day early. Lucky for them, they get out of the zero degree New York weather and fly into a heat wave in L.A.

When my mom passed away, my dad gave me a box with my mother’s handwritten recipes and her “cooking bible” – The Tselementes. This food-splattered, masking taped repaired cookbook is a treasure. This was my mom’s go-to book for anything she needed to refer to. She brought this cookbook with her when she came to this country in 1953, and I think it was the ONLY cookbook I ever saw her open.

Mom never cooked with recipes. She instinctively knew what to add to her food and when, and how long to cook it for. This is how I learned to cook. She would hover over the stove, turn to me, breathing in the aroma and say, “You never rush your food. You must love it. Hug it and kiss it.” That is the secret ingredient to deliciousness!

So when I looked in the box with the handwritten recipes, I was not surprised to find lists of ingredients with no measurements! I remembered what was in the champagne sauce, but I wanted to refresh my memory on the amount of each ingredient. There was nothing to refresh. It was all done by feel. Recipe after recipe was written the same way—a list of ingredients, the method, but no measurements.

To share this dish with you, I made an effort to be aware of how much of each ingredient I was adding. It might be too late for Valentine’s Day, but try this for the next special occasion.

Filet Mignon in Champagne Sauce

 4 1-inch thick filet mignon steaks

8 large stuffing mushrooms, whole. Stems off

3 shallots, sliced

5 tablespoons butter

½ cup champagne

1 cup heavy cream

Salt & pepper to taste

Sprinkle meat with salt & pepper. Melt 4 tablespoons of butter in a large skillet and pan fry the steaks on both sides until cooked to your preference. When you flip the meat, add the shallots and mushrooms. When the steaks are done, remove to a platter and cover to keep warm. Place the mushrooms on the same platter with the steaks.

Add the champagne. When it starts to boil, add the heavy cream. Lower heat and simmer for a minute or two. Shut off heat and add the last tablespoon of butter. Add the steaks and mushrooms back into the pan. To serve, pour sauce over steaks and garnish with two mushrooms.

 

 

GREEK DINNER AROUND THE WORLD – 2016

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On Friday, January 15th 2016, I participated in an event that was taking place around the globe amongst chefs, bloggers and authors. Greek Dinners Around The World. The purpose was to share and promote Greek food, culture and tradition, and to widen a network of individuals who do so.

Through this event, I’ve met, via social media, many interesting people—authors like myself who are either Greek or have written a book where Greece or Greek culture is the focus. Chefs and food bloggers and magazine publishers from the US, Greece, the UK, Australia, Canada and dozens of other countries participated, sharing their menus and photos.

Three years ago, Keri Douglas of 9 Muses News came up with this concept, and what a brilliant idea it was. This was the first year I was involved, but I hope to do it again.

Coming out of the holidays, I hadn’t planned what I was going to do until five days before. I was still taking down Christmas decorations, trying to arrange some additional promotions for my book, Evanthia’s Gift, attempting to take some time to work on the second book in the saga, and I do actually have a day job. I wrote a very ambitious menu, and prepared almost everything I’d planned on. But in the end, I had more food than my guests could eat.

I wasn’t even sure of my guest list. Only several days before, I made some calls, and my two sisters and the few friends I phoned were more than happy to attend.

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The menu

Meze

Greek cheese – kasseri, manouri, feta

Pastrourma (aged and spiced cured meat, sliced very thin)

Tiropita

Greek salad (the real Greek salad. No lettuce)

I wanted to make saganaki (my favorite) but time ran out. And I forgot to put the dolmathes on the table. No one noticed. Everyone was busy chatting and drinking wine and beer.

I bought two Greek table wines, and two dessert wines, along with Mythos beer. My non- alcoholic drink was visinatha (another favorite).

Dinner

Leg of lamb, stuffed with garlic and roasted potatoes

Chicken baked with lemon, garlic, olive oil and oregano

Youvarlakia in avgolemono

Youvarlakia in red sauce

Pastitsio

Green peas with onions and cinnamon

(I wanted to make spanakopita, but never got to it. In my defense, I cooked everything that day.)

Dessert

Revani

Kadaifi

(I never got to the galakteboureko)

 

Eleni, my daughter made delicious frappes for everyone, and by midnight, our evening was over.

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If you would like to see what others did for Greek Dinners Around The World, go to 9musesnews.com.