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 s…
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.
2 pounds of ground beef
½ cup rice (not cooked)
½ cup fresh parsley
1 large onion, grated
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.
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.
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.
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In just a few short hours, a weekend filled with family, long held traditions and a lot of food will begin. For everyone other than the person doing all the cooking, it is the most relaxing of all the holidays. There’s no frenzy to find the perfect gift for each of your thirty-six relatives, no religious rituals where you can’t eat certain foods or anything at all for a whole day, and there’s no stress to get yourself and the children dressed and ready to get to church for an early morning service. There’s just food—hanging around whichever house you’ll be at and eating all day long. That being said, everyone seems to have their own traditions and rituals on Thanksgiving. For many, it’s either watching football or organizing a backyard football game—or both. Others tell me it wouldn’t be Thanksgiving unless they went to the Macy’s Parade. Some families dress in their best attire to sit around the table and other have a pajama only policy. Hey! Whatever works for you.
Our Thanksgiving evolved over the years. We start with brunch, because eating for the rest of the day isn’t enough. I usually make blueberry crepes and Belgium liege waffles. My brother-in-law brings over jelly donuts just in case he needs more carbs than I’m already feeding him. But the real reason is that my husband has a particular technique on preparing and eating a jelly donut and it’s the highlight of Uncle Scotty’s morning to watch and make fun of him. Most people bite into a donut and call it a day. Not my husband. Ray has to slice it in half so he can spread the jelly equally throughout the donut.
Anyway, after brunch we put on the parade and the girls make a food project. They have been doing this since they were little. It’s a pretty big deal for me to give up my kitchen for an hour or more, but like I said, it’s a chilled out holiday. The important thing is to enjoy the moments, right?
I’m cooking for nineteen this year. I have two filet mignons and a twenty-two pound turkey ready to go. Have I mentioned that I hate turkey? And the thought of sticking my hand in one is not at all appealing, which is how the brunch tradition started. Scott loves turkey, loves cooking turkey and loves to get involved with the whole preparation. It actually became a joke in our family. One year I told Scott, “Let me take a picture of you kissing your turkey.” Every year I took the same picture of Ray and Scott kissing the turkey. Someday I’m going to make a collage of the “turkey kissing years” for them. They can see how they’ve aged over time. I’m so evil.
The first year we had Thanksgiving in our home, Ray and I put on rubber gloves to clean out the turkey cavity. After that, Scott offered to come and do it and we took him up on it. When the kids came along, we started the food project to keep them occupied. 28 years later, they still are doing it and don’t want to give it up.
After dinner when everyone but my sister and her family leaves, we get comfortable, put on the fireplace and watch a Christmas movie to kick off the season. And at some point raid the fridge for leftovers.
Well, That’s just one day of ritual with a whole weekend to come. I can assure you what we will not be doing. We will not be near a mall.
Whatever your family traditions, I hope you have a wonderful holiday with family and friends. I’m not sharing a recipe today. By now, you have your menu set. Sharing stories about family and food is a recipe for a happy life. Stay safe and don’t forget to be thankful.
For throwback Thursday I decided to repost a past blog entry. With the summer heat, and many of us entertaining outdoors, it’s sometimes a challenge to find foods that won’t spoil. My suggestion is to stay away from dairy-based foods or dressings and find alternatives that will hold without worry. I also look for options that are simple and that I can make the day before, allowing me to free up my time for last minute details. So, leave the macaroni salad at the deli counter and try this pasta salad instead. I promise it won’t disappoint!
Sundried Tomato Pasta Salad
1- Pound rigatoni
3 ounces dehydrated sundried tomatoes
1/3-cup olive oil
2 Tablespoons Balsamic vinegar
Salt and pepper to taste
2 cloves minced garlic
4-6 fresh basil leaves, shredded
¼ tsp sugar
I often make sundried tomatoes as an appetizer. I usually buy the dehydrated ones and soak them in boiling water for five minutes to rehydrate. Drain and gently squeeze out the excess water. Dress with the oil, vinegar, salt, pepper, garlic, basil and sugar. These measurements are estimates. I never measure. I taste and add more seasoning if needed. After you dress the tomatoes, separate half of them and put in a small food processor. The mixture will look like a paste. It should be a loose paste. You may need to add some additional olive oil to the food processor to get the proper consistency. In the meantime, boil the pasta. It should be al dente. Drain and rinse with cold water to cool. Mix in the paste, coating the pasta. The remaining (whole) sundried tomatoes should be sliced into halves or thirds and mixed into the pasta as well. The oil and herbs that dressed the tomatoes will coat and add flavor to the pasta. Serve cold or at room temperature.
* If you wish, you may add small chunks of fresh mozzarella, but without it, this dish is a tasty option for your vegan guests.