Whenever I spent the night at my grandparents’ home, breakfast was always an egg sandwich with a cold glass of milk. My yiayia (grandmother) would toast two slices of bread, spread some ketchup on the toast, and then put a fried egg in the middle. As a final touch, she would cut the sandwich into … Continue reading Strapatsada (Eggs with tomatoes)
Crispy on the outside, light and gooey on the inside--that’s what makes kolokithokeftedes (zucchini fritters) one of the finer ways to utilize zucchini. Although these fritters can be time consuming, it’s worth the wait as they are my favorite way to enjoy zucchini. They are made with a similar filling that goes into a kolokithopita, … Continue reading Kolokithokeftedes (Zucchini Fritters)
One of the easiest ways to use up zucchini is to slice and fry, plus it’s a tasty way to get your servings of vegetables in for the day. Kolokithakia tiganita (fried zucchini) is a delicious appetizer that’s coated in a spiced beer batter and deep fried to a golden crisp. The trick to these … Continue reading Fried Zucchini Chips
I am excited to share I was asked to talk about the upcoming Salt Lake City Greek Festival on KUTV2 while cooking one of my favorite Greek dishes, Bouyiordi. I was interviewed by KUTV's Fresh Living Hosts, and later cooked alongside Chef Bryan Woolley, an American celebrity chef. Find more of his wonderful recipes at: http://cookingwithchefbryan.com/ … Continue reading Talking Greek Food and Festival on KUTV
Say maroulosalata out loud ten times fast and you’re sure to chuckle to yourself into a wide smile as you stumble on the word begging to come out of your mouth. If you can’t get past the pronunciation, dig into the salad itself and let your taste buds do the talking. Maroulosalata is comprised of … Continue reading Maroulosalata (romaine lettuce salad)
The first time I prepared a dish for a large crowd was for an event called “Taste of Greece,” a fun, food fundraiser for our Greek Orthodox Church in Salt Lake City, Utah. Nearly 500 attendees come to sample common Greek fare all made by home cooks. They often find food items not typically found … Continue reading Pastourma Rollups
Nothing will keep your friends, family, and even strangers at an arms length away (or further) from you than taking just one bite of skordalia (garlic dip). Any bites after that and you can guarantee to be quarantined. No wonder it’s my favorite dip. I’m a people person, but a no touchy-touchy in my personal … Continue reading Skordalia (Garlic Dip)
Dolmades are a bite-sized Greek dish made from either grape or cabbage leaves and stuffed with an assortment of mixtures. What makes dolmades so wonderful is their versatility. Stuff dolmades with ground meat (lamb, beef or pork), or go the vegetarian route and create a flavorful rice and herb combination for the filling. Top dolmades … Continue reading Vegetarian Dolmades
Spanakopita (spanaki meaning spinach, and pita meaning pie) is a rustic Greek pie made with spinach and phyllo. Until I was 20, the only green vegetable I ate was spinach, and only then because it was used as a filling in my yiayia’ spanakopita. Her recipe calls for feta (and lots of it), which is … Continue reading Spanakopita (Spinach Pie)
Olives are standard in Greek homes and make their way on to tables in a variety of ways. A simple drizzle of olive oil and a generous sprinkle of oregano on top of a bowlful of green or black olives make for an easy table finger food. Olives are must haves in the popular xoriatiki … Continue reading Pan-fried olives
