All posts tagged: main dish

Cabbage Rolls with Tomato Sauce

Here’s another dish brought to you by Yiayia Saltas: Lahanodolmades (cabbage rolls). Traditionally made with an avgolemono (egg and lemon sauce on top), my yiayia has always served hers with a rich tomato sauce that brightens up the rolls and creates depths of flavor. They are a perfect comfort dish that can be a stand alone meal, or served alongside a leafy salad or your favorite soup. These rolls are great warm or cold.   Ingredients: For the stuffing: 2 medium heads of cabbage 1 ½ lb ground beef 1 cup rice (or more rice if you prefer) 1 medium yellow onion, finely diced 4 cloves of garlic, minced 1 tablespoon dried oregano, or to taste 1 teaspoon dried mint Salt and pepper, to taste For the sauce: 15 oz tomato sauce 15 oz petite diced tomatoes 8 oz ketchup 1 teaspoon oregano ¼ cup olive oil water or beef broth, if needed for extra liquid Directions: 1. Bring a large pot of water to boil (enough to submerge cabbage). Wash the cabbage, cut the …

Calamari Stew

Living in landlocked Utah, I don’t get my seafood fix as often as I would like to. But when I do, I like the dishes that can be enjoyed year round and are easy to create, like this calamari stew. In the summer, calamari stew is superb served plain with a glass of ouzo. In the winter it’s equally superb served over a bed of rice. I serve it in the spring and fall, too. It’s a winner no matter when it’s served it, as my dad and I recently did at Salt Lake City’s annual Taste of Greece fundraiser. We literally cooked a vat of calamari stew, nearly 20 pounds of calamari alone. No matter the batch size, this dish is made the same, cooked slowly in a rich tomato sauce and given the final touch of olives and capers. If you’ve ever prepared calamari you know the simple rule for tenderness—cook it fast (such as on a grill) or cook it slow (as in a stew like this one). Never in between unless …

Lamb Kleftiko

DISCLOSURE: I don’t condone stealing. There is just one instance, however, where I do pardon a certain group of thieves because their act of stealing eventually gave the world a glorious gift. The thieves I’m speaking of are the klephts, an indigenous population that descended from the Greeks who fled into the mountains to escape—and from which to fight—the Turkish occupiers of Ottoman Greece. The klephts snuck from the mountains to steal grazing lambs or goats, then retreated back to the mountains to cook their stolen goods. The meat was seasoned with oregano and thyme or even wild garlic, placed in an underground pit and covered with soil and branches on top to trap the aromas and the smoke while cooking. Doing so helped to avoid detection from their adversaries. This sneaky style of cooking later became known as kleftiko—the food of the “klephts” or thieves. Over time, the method moved from underground pits to outdoor wood-fired ovens. These days, we make LAMB KLEFTIKO indoors, baked in any conventional oven. The lamb is either assembled …