Sunday, January 31, 2010

Makaronopita - Pasta Pie from Epirus

Makaronopita simply means “macaroni pie”. The return on presentation points, along with the creamy piquant smoky flavour of this specialty Greek food makes it well worth the effort of its preparation. If you want to make an unforgettable impression on your next dinner group, give this recipe a try. You and your guests will not be disappointed.

Epirus offers up a wide range of pastoral and natural bounties. Mountainside, stream and fold are mainstays of the Epirote table. From beef and dairy cattle, to sheep and goats, to wild game and fresh water fishing; the specialties of the countryside and coast of Epirus reflect the alpine character of its physical geography. No other region in Greece produces more meat or traditional dairy products. Epirote meals are typically rich and hearty and there is a particular emphasis on pitas (or pies) in this regional Greek cuisine. This specific pita recipe is from the southeast corner of Epirus, near the inland city of Arta.

Friday, January 29, 2010

Fish stew baked in the oven

This is a very easy recipe to make, and a delicious dish to serve with rice.

Cook Time: 1 hour, 45 minutes

Wednesday, January 20, 2010

Mussels with Tomato and Garlic

How to Buy

Mussels are very easy to identify. They are a bi-valve shellfish that measures from two to three inches in length. The shell is primarily a blackish colour with bluish highlights and has an elongated triangular shape. Mussels are traditionally marketed fresh in the shell. The shells are usually closed tightly but they may open slightly when left undisturbed. When purchasing mussels check any open shells by tapping them. If the shells do not close when tapped, they should be discarded. It is relatively easy to distinguish between wild and cultured mussels. Wild mussels, which are a dull bluish colour with white erosion marks, usually have seaweeds or barnacles attached. In contrast, cultured mussels have shiny bluish-black shells, free of barnacles and seaweeds.

Friday, January 15, 2010

Makaronia me Manitaria & Beikon: Baked Pasta with Mushrooms & Bacon

In Greek: μακαρόνια με μανιτάρια και μπεϊκον, say: mah-kah-ROHN-yah me mah-nee-TAH-reeyah kai bacon

A delightful family meal, add a seasonal salad, bread, and a tart dish like easy marinated peppers for a delicious spread.

A great make-ahead dish, this can be prepared the day before and refrigerated until time to bake.

Prep Time: 30 minutes
Cook Time: 20 minutes

Thursday, January 14, 2010

Moschari me Freska Manitaria: Beef & Mushroom Ragout

In Greek: μοσχάρι με φρέσκα μανιτάρια, pronounced mos-HAH-ree meh FRES-kah mah-nee-TAH-reeyah

This is a very easy recipe to make, and a delicious dish to serve with noodles or rice. The recipe works well with portobello, oyster, and regular white mushrooms.

Cook Time: 1 hour, 35 minutes

Wednesday, January 13, 2010

Firikia Glyko: Whole Apples in Light Syrup

In Greek: φιρίκια γλυκό, pronounced fee-REE-keeyah ghlee-KOH

Small apples are cooked in a light syrup with cinnamon and cloves to create a delicious and traditional spoon sweet. In Greece, firikia apples are a favorite for this recipe because they are small, sweet, and have a wonderful aroma. To substitute, choose the smallest, sweet apples you can find. Cooking will vary slightly depending on how soft or crisp the apples are.

Cook Time: 1 hour, 15 minutes

Saturday, January 9, 2010

Kalamarakia Yemista me Aginares: Artichoke-Stuffed Squid (Calamari)

In Greek: καλαμαράκια γεμιστά με αγκινάρες, say: kah-lah-mah-RAHK-yah yeh-mee-STAH meh ah-gkee-NAH-res

Artichoke hearts, rice, and a fabulous range of herbs make up the stuffing for small squid (calamari). Served with a lovely garlicky skorthalia on the side, crisp salad, and plenty of Greek olives, it makes a delightful meal.

Feta tiganiti - Pan Fried Feta Cheese

It is really important that you use a good quality feta cheese for this recipe. I used the best: Feta Tripoleos, which is authentic Greek feta cheese from the southern Greek city of Tripolis. This particular feta is stored in wooden barrels and not tins or plastics. Some of the finer cheese shops will stock this variety and I highly recommend it.

Aginares Latheres: Artichokes with Vegetables

In Greek: αγκινάρες λαδερές, pronounded ahg-kee-NAH-rehs lah-theh-RES

Artichokes are a favorite of the Greek cuisine and they grow in many different parts of the country. The combination of artichokes with dill and lemon is a classic, and the added vegetables make a favorite stew. If artichokes are not in season, frozen artichoke hearts can be substituted (make sure there are no additives like salt); defrost before using.
Cook Time: 1 hour

Wednesday, January 6, 2010

Soufle Kounoupithiou: 3-Cheese Baked Cauliflower

In Greek: σουφλέ κουνουπιδιού, pronounce soo-FLAY koo-noo-peeth-YOU

This recipes calls for cauliflower, milk, cheeses, eggs, and spices. A fabulous way to serve cauliflower (it can also be made with broccoli), and a pretty dish as well.

Cook Time: 40 minutes