Appetizers:
Meze Platter
Roasted Red Pepper Hummus
Tzatziki (Cuccumber Garlic Dip)
Spanakopita (Spinach Pie)
Dolmades (grape leaves)
Salads:
Greek Salad
Orzo Salad
Greek Quinoa Salad
Soups:
Avgolemono
Greek Gazpacho
Entree:
Marinated Lamb Kabobs
Pastitsio
Keftedes (Turkey Meatballs)
Lamb Burgers
Gyros
Moussaka
Chicken Breast Spanaki
Pork Souvlaki
Desserts:
Rice Pudding
Baklava
Kourabiedes (Walnut Cookies)
|
Greek foods are near and dear to my heart. I had the luck to work for a Greek doctor whose family were
restaurant owners and fabulous cooks. He and his wife invited me to their house for some first hand
lessons in Greek cooking -- I have been forever grateful.
The first Greek dinner I prepared was for my "Leaving Rhode Island" party before I moved to Florida.
To me, it was a great success, however too much Ouzo was consumed by some as I had no idea how
powerful it was and poured generously throughout the night.
Greek foods share many ingredients with the Italian cusine, however the methods and spices are very
different. Where the Italians use a lot of basil, the Greeks use lemons and orgegano. Where the
Italians use a lot of tomato sauces, the Greeks use the creamy bachamel sauce flavored with cinnamon
and nutmeg. The greeks also use a lot of mint in their cooking. These differences give a 'brightness'
to the foods.
There are many Greek cheeses, most of which are not available in the USA, however they do import
Feta. There is a world of difference between the feta made by American companies and real Greek Feta, and
it's worth the price difference. Use the imported feta in salads and in foods that aren't cooked -- use the
less expensive crumbled version in cooked foods (Keftedes, for instance).
There are panty items that I have to accommodate my love for Greek food: phylo sheets, honey, lemons,
orzo pasta, nutmeg pods (for fresh ground), and mint. I also keep several boxes of elbow macaroni just
in case I get a yearning for pastitsio.
|
