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.

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

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

Fasolatha: Bean Soup

In Greek: φασσολάδα, say: fah-so-LAH-thah

According to food historians, fassolatha has been around since ancient Greek times. It is the national dish of Greece, representing the best of the Greek way of cooking: legumes, vegetables, herbs, and olive oil.

It can be made with tomato (red version) or lemon juice (white version), and whichever way you choose, culinary tradition dictates that fassolatha be served with crusty bread, feta cheese (except during Lent and periods of fasting when eating cheese is restricted), and black olives.

Cook Time: 1 hour, 45 minutes

Grilled Eggplant dish

Let me get straight into a great seasonal salad with a short introduction. One of my favourite appetizers is the Grilled Eggplant dish. This seasonal eggplant salad recipe is adapted from one of my recipes, and I have been making and enjoying it for well a decade now. My best friends, who ordinarily does not like eggplant all that much, is crazy about this dish.

I used eggplant, tomato, and parsley fresh out of my aunts kitchen garden for this Greek vegetarian recipe. When I cut the eggplant, it was “dripping its honey” as they say in Greece. The tomatoes were moments from the vine, and the parsley was simply redolent with the freshness of its immediacy to hand. I cannot adequately express in words the total satisfaction of cooking and eating fresh produce from one’s own garden; it is a true delight and one of life’s most indulgent pleasures.

Revithokeftedes (Chickpea patties)

Ingredients:

· 1/2 kilo chickpeas, preferably without skin
· 1 big onion or 4 - 5 spring onions, finely cut
· 1 cup of parsley, finely cut
· 2 spoonfuls of dried mint or fresh
· 1/2 teaspoon of oregano
· salt
· pepper
· 2 eggs (optional)
· 2 table spoonfuls of flour
· Extra flour for dredging
· Olive oil for frying


Directions:

Soak the chickpeas in water overnight. Drain, add fresh water and bring to a boil. Skim all the foam that forms with a slotted spoon and then drain. Put them in the pot again and add water and remove any chickpeas skins which will float on the surface. Put them back on the heat and when they boil add salt and simmer until they become soft. This may take 1 - 2 hours depending on the quality of the chickpeas.

Drain and mash with a fork. I do not mash them in a food processor as we want some small bits of chickpeas in the patties.

Grate the onion or finely cut the spring onions and the parsley, add all the remaining ingredients except the flour for dredging and mix well.

Shape them into round patties, dredge them in flour and fry in hot olive oil. Remove on kitchen paper to absorb excess oil and serve as a side dish.

I could not resist reserving some of those chickpeas with hoummous which I have allready posted.

Lahanosalata… Greek Coleslaw Salad (Λαχανοσαλάτα)

One of the things that always amuses me whenever I see it on a menu or in an advertisement is the phrase “Greek salad”. Now, Greek salad is commonly understood as either one of two things: a combination of tomatoes, cucumbers, onion and feta cheese (and sometimes peppers), or the same aforementioned ingredients with the addition of lettuce. The truth is, Greeks consume more vegetables (both raw and cooked) than all other Europeans, and the numerous “salads” one can find throughout the various regions of Greece are as varied as the terrain. The one thing, though, that never makes it into a “Greek salad” in Greece is lettuce!

Although North Americans are familiar with coleslaw as a side for fish and chips or pulled pork, few of us are aware that coleslaw salad was known to both the ancient Greeks and Romans, and although many regional variations exist today, the combination of shredded cabbage and carrot is as old as the hills. Of course, some things have changed - the colour of the carrot for instance. In ancient times, carrots were either white or purplish in colour. We have the Dutch to thank for the orange colour of present-day market carrots as they bred their national colour into the strain we commonly refer to as “carrots”.

So, the next time somebody asks you to make a “Greek salad”, try this one:

Recipe:

1/3 of a white cabbage
2 large carrots

For the Dressing:

1/2 cup of Greek-style strained yogurt
1/4 cup of olive oil
2 tablespoons fresh lemon juice (or vinegar)
1 tablespoon chopped fresh parsley or dill
1/2 teaspoon dried Greek oregano
Salt & Pepper

1. Wash cabbage well and peel carrots.

2. Shred the cabbage finely with a sharp knife. Cabbage is a tough vegetable due to the density of its layered composition, so you may find it difficult/dangerous to achieve thin slices with a knife in which case you can use a mandoline. Once the cabbage is well shredded place in a large mixing bowl.

3. Shred the carrots into ribbons using a mandoline (or the large holes on a grater) and add to shredded cabbage.

4. Toss shredded cabbage and carrots well to ensure a good mixing.

5. In a food processor/blender, add all of the dressing ingredients (yogurt, olive oil, lemon juice, oregano, parsley, salt and pepper) and blend together until smooth and creamy.

6. Pour dressing overtop of individual servings or mix well into the entire salad before serving.

Garnish with chopped parsley or dill and a Kalamata olive or two.

Rice-Stuffed Grape Leaves: Dolmathakia Yialantzi

This meatless version of dolmathakia is a favorite both as a meze and as main course. The stuffing is a combination of rice and vegetables (yialantzi means there's no meat).

If anything, this version is more popular than others that include ground meat.
Serve stuffed grape leaves warm or at room temperature, and get creative with a condiment or sauce. They're great just drizzled with a little extra virgin olive oil, or served with plain yogurt, tzatziki, or a béchamel sauce.

Preparation time: 45 minutes to 1 hour

Cooking time: 35 minutes

Servings: 5 - 6

Ingredients

· 60 - 70 vine leaves
· 2 cups of Carolina or Arborio rice
· 1 big onion, finely chopped
· 4 - 5 spring onions
· 1 cup of finely chopped parsley
· ½ cup of finely chopped dill (optional)
· 2 – 3 tablespoons of dried mint or 1/2 cup fresh mint
· ¾ cup of olive oil
· 3 - 4 grated ripe tomatoes
· 3/4 tablespoon salt
· Freshly ground black pepper
· 1/4 tsp cinnamon (optional)
· 1 cup of water

Directions:

1. Wash the vine leaves and boil them for five minutes. Rinse with cold water and drain.

2. Wash the rice and place it in a big bowl.

3. Add the onions, parsley, mint, dill, salt and pepper, 1/2 of grated tomatoes and 1/2 of the oil and mix well. For instructions on how to wrap the dolmades you can see my step by step instructions given here.

4. Add the water and the remaining oil and tomatoes.

5. Place the lid on top and cook for half hour.

Wrap the rice mixture with the grape leaves. This is the most difficult and time consuming part, although after you are through it a couple of times you enjoy it the most. It is better if two people work on it simultaneously, talking, joking etc. You want to make them small in size (about 2 inches.) Discard the central stem of these leaves. You want to wrap the rice very tightly.

You place the rice in one end, fold from the wide end and the two sides and then roll while pushing the rice downwards to pack it really tight.



You have to do it a couple of times to understand. If they are not tightly packed they will unroll later. Also be careful to wrap totally, do not leave any holes.



You arrange the dolmadakia in a casserole, tightly. Make more than one layers. Add the lemon juice, the rest of the olive oil and 1 1/2 cups of hot water. Cover them with a plate or something to keep them in place. Let them simmer for 35 minutes.
Serve then cold, with strained yogurt or taramosalata. Enjoy.

Fassolakia Freska me Domata: Green Bean Casserole with Tomato

In Greek: φασολάκια φρέσκα με ντομάτα, pronounced fah-soh-LAHK-yah FRES-kah meh doh-MAH-tah

This Theban version of a classic Greek recipe is deceptively simple to fix, combining fresh green beans with onions, tomatoes, garlic, and parsley, and delivers a sophisticated taste. It can be served as a main dish, or as a side.

Note: This dish works well with all kinds of "string" beans, depending on which type is freshly available.

Prep Time: 30 minutes

Cook Time: 50 minutes

Ingredients:

· 2 pounds of fresh green beans or other long "string" bean
· 2 cups of tomatoes, peeled and finely chopped
· 2 big red onions, finely chopped
· 1 cup of olive oil
· 1 small bunch of fresh parsley, finely chopped
· 2-3 cloves of garlic, finely chopped
· 1/4 cup of water
· bay leaf
· sea salt
· cinammon powder
· fresh ground pepper

Preparation:

Wash the beans, cut off the tips and remove the stringy piece of fiber along the seam. Rinse the beans.

In a soup pot, sauté the onions in olive oil with a wooden spoon until they turn translucent. Stir in the garlic and sauté a few minutes more. Add all the remaining ingredients and the water. Stir well, reduce heat, and simmer covered for 50 minutes or until the beans are tender. (Add more water if needed during cooking - boiling water.)

Serve warm. On the side, consider tzatziki or feta cheese, and certainly some great country bread.

Yield: 4 servings as a main dish, 6-8 as a side

Note: For a more substantial dish, add 4 medium potatoes, peeled and cut into big chunks and 2 carrots sliced in rings.

Taramosalata: Fish Roe (Caviar) Dip or Spread

In Greek: ταραμοσαλάτα, pronounced tah-rah-mo-sah-LAH-tah

This easy to make, no-cook meze is one of the classic Greek dips, and a favorite served with ouzo. The roe comes in plain and smoked varieties, as well as a paste. Smoked cod roe is a whitish color, while carp roe is generally light (uncolored with no additives) to dark (coloring and soy meal added) pink. The lighter color, without additives, is the higher quality.

Preparation Time: 10 minutes

Ingredients:

· 3 1/2 ounces of cod or carp roe (plain or smoked)
· 1 cup of extra virgin olive oil
· 2-3 slices of bread, crust removed
· juice of 2 lemons
· warm water

Preparation:

Run the bread under water and squeeze dry.
Put all ingredients except oil and lemon juice in food processor and blend (setting 2) until mixed. Add oil and lemon juice slowly and continue on pulse until creamy and thick. (Use water to dilute if it gets too thick.) Chill.

Serve well-chilled with wedges of lemon and pita wedges or slices of crusty bread. Garnish with a black olive or green herb leaves.

Alternative preparation:

Using a standing mixer or hand mixer, combine roe and bread in a bowl. With the mixer on low, add oil slowly and build up speed. Add lemon juice when the oil has been absorbed, and warm water if needed to bring it to the consistency of a thick spread (it should not be stiff). Mix to reach desired consistency. The taramosalata in the picture was mixed for a total of 50 seconds until light and airy: 30 to add the oil and lemon juice, 20 to correct taste (with more lemon to increase tartness, more bread to decrease) and achieve desired texture.

Skorthalia (Skordalia): Greek Garlic Dip and Sauce

In Greek: σκορδαλιά pronounced skor-thal-YAH

My older family members would fix this using a mortar and pestle to first degrade the garlic with salt, then add other ingredients to create the purée texture desired. Today, I often use a food processor or hand mixer which makes things a lot easier and takes a lot less time! Skordalia (skorthalia) can also be made with bread, but the potato recipe is more versatile since it can double as garlic mashed potatoes.

Prep Time: 30 minutes

Ingredients:

· 1 1/2 pounds of potatoes for boiling
· 6-12 cloves of garlic, minced or grated (to taste)
· 1 cup of extra virgin olive oil
· 1/3 cup of good quality red or white wine vinegar
· 1 tablespoon of salt
· 1/2 teaspoon of freshly ground black pepper

Preparation:

Add the salt to a large pot of water. Peel the potatoes and boil in salted water until well done (easily pierced with a fork). Drain.

Sprinkle the potatoes with pepper and mash.

In the blender bowl of the food processor (or with a hand mixer), purée the potatoes and garlic until well mixed, about 30-45 seconds. Still puréeing, slowly add the olive oil and vinegar, alternating between them, tasting as you go, until the mixture is smooth. Skorthalia should be creamy and thick. If it gets too thick, add a little cold water (not more than 1/4 cup).

Yield: About 2-3 cups

To prepare by hand

Mash potatoes with garlic. Drizzle in the olive oil and vinegar slowly, alternating between them, mashing well. Add pepper. This version may be grainier, but the taste is wonderful!

Note: Skordalia is a matter of taste. Some prefer a mild garlic taste, while others prefer a strong garlic taste. If the taste is too strong, adjust the quantities of potatoes or bread up a bit. If the taste is not strong enough, increase the garlic.

Melitzanosalata: Eggplant Dip Appetizer

In Greek: μελιτζανοσαλάτα, pronounced meh-leed-zah-no-sah-LAH-tah

I have friends who try to save time and make this in a blender or with a hand mixer, but it's very easy as is and gives a much more authentic texture and taste when mixed by hand. The key to a great tasting result is a well-charred eggplant. If possible, cook it over a wood-burning fire or grill with wood chips added.

Cook Time: 15 - 20 minutes

Ingredients:

· 1 Kilo eggplants
· 1/2 cup of extra virgin olive oil
· 4 teaspoons of wine vinegar
· 3 cloves of garlic, minced
· sea salt
· freshly ground pepper

Preparation:

Pierce the eggplants with a fork and char on the grill, or over an open flame (alternatively, cook in the over at 180 - 200°C) until the eggplants turn black and are very soft. Set to cool and drain on a rack with paper towels underneath.

As soon as they can be handled, peel by hand (the skin will come off easily), and transfer to a bowl. Chop the pulp into small pieces with a knife, and mash with a fork. With a wooden spoon, stir in oil and vinegar slowly, alternating between them, until well blended. Stir in garlic, salt, and pepper.

Serve chilled or at room temperature, with pita wedges, slices of crusty bread, and/or fresh vegetables, garnished with black olives and a sprig of parsley. This goes well with salty cheeses and fish mezethes like anchovies.

Yield: about 1 1/2 cups

Beet & Garlic Salad - Pantzaria Salata

Greek menus include a wide variety of cooked vegetables we call "salads," and this cold beet and garlic salad is just such a dish. It's delicious, simple to make, healthy, and adds a strong shot of color to the table.

In Greek: παντζάρια σαλάτα, pronounced pahnd-ZAH-reeyah sah-LAH-tah
This cold salad is easy to make, and delicious. The combination of beets and garlic is a Greek favorite.

Prep Time: 15 minutes

Cook Time: 25 minutes

Ingredients:

· 2 pounds of fresh red beets or 2 cans of sliced beets (discard liquid)
· 2 - 3 cloves of garlic, minced
· 1/2 cup of olive oil
· 1/4 cup of balsamic vinegar
· sea salt (optional)
· fresh ground pepper (optional)

Preparation:

If using fresh beets: Remove leaves, leaving about an inch of stem, and don't cut the taproot. Wash gently (don't break the skin), and place in a pot of cold water to cover. Bring to a boil and cook until done (firm but cooked, about 40-50 minutes). Drain the beets, cool under running cold water, and remove skin with fingers. Slice.
Combine beets, garlic, oil, and vinegar in a bowl and toss. Add salt and pepper to taste, and refrigerate covered for several hours before serving.

Notes:

· Try this salad with a dollop of thick yogurt on top or on the side. It's delicious!
· I prefer this salad well seasoned with salt and pepper but it tastes delicious even without.

Kolokythanthoi Yemistoi me Ryzi: Stuffed Zucchini Blossoms with Rice

Zucchini blossoms (and blossoms from other squash) make a delightful appetizer, and they are often stuffed with mixtures similar to fillings used in stuffed leaves and vegetables. This vegetarian version calls for a mixture of rice, tomatoes, and herbs, and is served at room temperature.
Blossoms can be used from winter and summer squash. If picking your own fresh blossoms, pick early in the morning while blossoms are open. Separate from stalk.
Cook Time: 30 minutes

Ingredients:

· 20 zucchini blossoms
· 1 1/2 cups of long grain rice
· 1 medium onion, grated
· 3 tomatoes, grated or finely chopped
· 1/2 bunch of fresh parsley, finely chopped
· 1/2 bunch of fresh mint, finely chopped
· 2 cloves of garlic, finely chopped
· sea salt
· freshly ground black pepper
· 1-2 teaspoons of olive oil
· 1 cup of water
· 1/4 cup of olive oil

Preparation:

Rinse the zucchini blossoms individually, removing any external green leaves and internal pistil and stamen, using a sharp knife. Take care not to tear the blossoms. Once rinsed, place the bottom of each blossom into the opening of another to prevent from closing, and set aside to drain thoroughly. Pat dry before using.
Note: The pistil and stamen do not need to be removed, but most Greek cooks do take them out.

In a mixing bowl, combine rice, onion, tomatoes, parsley, mint, garlic, and salt and pepper to taste. Add 1-2 teaspoons of olive oil to help bind and mix thoroughly.
Carefully fill each blossom with 1 teaspoon of the mixture. Fold the open end of the blossom inward and turn underneath, and place in a wide pot or deep skillet. Continue until all blossoms are filled, and placed snugly in a single layer in the pot.

Add 1 cup of water and 1/4 cup of olive oil.
Bring to a boil and cook over medium heat for 30 minutes.
Yield: 20 pieces

Hummus with Tahini

This dip is quick and easy to make, delicious, and healthy. No cooking involved. Just grab the blender and go. Chickpeas (also known as garbanzo beans) and tahini (a paste made from roasted sesame seeds) combine to make a tasty appetizer to serve with wedges of pita bread. A favorite in Greek restaurants outside Greece (see note below the recipe).

The key to great hummus is to let the flavor of the chickpeas come through, rather than be overwhelmed by the lemon (it's easy to get too much lemon taste).
Prep Time: 5 minutes

Ingredients:

· 2 1/2 cups of canned chickpeas, drained and rinsed
· 1/3 cup of freshly squeezed lemon juice
· 1/4 cup of tahini
· 2 cloves of garlic, crushed
· 1-2 tablespoons of olive oil
· 1/2 teaspoon of ground cumin
· 1/2 teaspoon of cayenne pepper
· pinch of freshly ground black pepper
· 1 teaspoon of salt
· 1/3 cup of water
· parsley and olive oil to garnish

Preparation:

Put 1/2 the lemon juice and all ingredients into the blender except the chickpeas (and the parsley and oil for garnish) and blend for 5 seconds. Add the chick peas and blend on high until it reaches the the consistency of sour cream, but granular, about 10-15 seconds. Blend in remaining lemon juice to taste. If the dip is too thick but you don't want to add more lemon juice, add a little water slowly and blend until it reaches the correct consistency.
Transfer to a serving bowl, cover and refrigerate for a few hours before serving. (It can be eaten immediately, but becomes even more flavorful if left to chill well.)
Drizzle of olive oil over the top and add a garnish of parsley or black olives before serving. Serve with pita wedges or slices of whole grain breads.
Note: Be sure to rinse the canned chickpeas well to clear away the taste of any ingredients used in the canning process.
About Hummus and Greek Food: Hummus is a dip/spread that is made from chickpeas. In fact, hummus is the Arabic word for chickpea. You may notice that many hummus recipes call for garbanzo beans, not chickpeas. Don't worry, garbanzo is the Spanish translation of chickpea. They are called cece beans in Italy.

Hummus is one of the oldest foods dating back to ancient Egypt. We know that chickpeas were used quite frequently over 7,000 years ago.