Wednesday, February 16, 2011


A variety of salad greens

4 fresh figs

2 large cooked beet roots

Parmesan cheese shaved slices

Pine nuts

Pomegranate seeds

Line a flat platter with salad greens. Peel the figs and cut them crosswise and open like flower. Place around the greens. Slice the beet roots and arrange all over the top of the salad. Sprinkle pine nuts and pomegranate seeds. Finally add the fresh parmesan slices on top.


¼ cup olive oil
2 tsp balsamic vinegraitte
1 tsp fresh squeezed lemon juice
1 Tbs honey
1 garlic clove pressed

2 Tbs dizon mustard
Salt and pepper to taste

Mix above dressing ingredients by whisking in a glass bowl the salt and vinegar with lemon. When salt is dissolved add the mustard, garlic, honey, pepper. Start whisking the dressing by adding the olive oil in a very steady but small stream. The dressing should now thicken almost like gravy. If the room is too warm it will not emulsify properly. Place it in the fridge for a moment and start adding oil again. Correct to your taste and make enough salad because there is something wrong with this dressing. Wherever you add it….there is not enough of it. Seriously.

3-4 zucchini (about 3 cups grated
1 tsp salt
4-5 TBS olive oil

2 green onions finely sliced

3 tbs finely chopped dill

4-5 roughly chopped mint leaves

3 eggs, lightly beaten

½ cup fresh cream

1 cup grated parmesan cheese

1 cup crumbled feta cheese

Grate zucchini and allow to stand and drain extra moisture. Mix with rest of ingredients and set aside.

Brush with olive oil an around deep pie pan. Line with 8 sheets of oiled sheets of phylo dough. Allow the ends to lay outside the pan and pour the filling into the pan. Then take the dough that hangs outside the pan and kind of fold it very gently, not tight, as you would with the ends of an ordinary pie dough. Tuck the ends into the filling as to not get them over cooked and brown while trying to cook the filling. Bake in the lower mid of the oven for about 1 hours in a 370 degrees oven.

1 pound orzo (rice shaped pasta)
½ cup olive oi
1 cup crumbled feta cheese
1 cup diced red bell pepper
1 cup diced green bell pepper
1 cup finely cut dried fruits (apricots, cranberries, figs, prunes)
¼ cup drained capers
½ cup finely cut green spring onion
½ cup toasted pine nuts or slivered almonds
½ cup pomegranate seeds (optional)

Cook orzo in large pot of boiling salted water until tender but not soft. Rinse with cold water and allow to drain well. Transfer to large deep serving platter. Toss with half the olive oil immediately other wise it will stick together. Add all ingredients and toss, only keep the pomegranates to sprinkle on top along with the pine nuts.

DRESSING: In a metal mixing bowl mix juice of one lemon, 2 TBS balsmamic vinegar and salt, whisk well. Add 1 garlic clove pressed, 1 TBS mustard and 1 TBS honey in a small bowl. Gradually whisk in remaining 1/4 cup olive oil. Season dressing to taste with salt and pepper.

Add dressing to orzo mixture and toss to mix. Correct to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.)

A bunch of fresh roughly chopped coriander
3 mangos peeled and sliced
A few slices of fresh sweet orange
Wedges of red sweet onion
Toasted pine nuts
Thin slices grana padano Italian parmesan

Dressing: Prepare a mixture of ½ cup olive oil, 2 Tbs balsamic vinegar, ½ tsp orange marmalade, a bit of pressed garlic and a splash of lemon, salt and pepper. Drizzle and toss to serve.



1 large cucumber - peeled and shredded
2 cups plain yogurt or 1 cup yogurt and 1 cup sour cream.
2 cloves pressed garlic.
2 TBS red wine vinegar.
4 TBS olive oil.
1 tsp finely chopped fresh dill
Salt and white pepper to taste.

Start by squeezing the shredded cucumber to get all the liquid out. Gently fold yogurt into cucumber, add the garlic, olive oil, vinegar, salt and pepper. Continue mixing very gently until all is mixed. Cover and place in refrigerator until you are ready to serve it. It is really good cold. Serve by folding in the dill and keep a pinch for the top. Lay a proud Kalamata olive on top. You can keep tzatziki for up to three days. Enjoy, but make sure everyone at the dinner table has a little taste otherwise the garlic will influence the quality of the fellowship the rest of the evening.

Friday, February 11, 2011


2 large eggplants
3 Tbs. lemon juice
1/4 cup olive oil
2 garlic cloves, pressed
1 green onion, chopped
5-6 Tbs. chopped parsley
1 Tbs. chopped green pepper (optional)
1 small tomato, diced (optional)
1 roasted red sweet pepper (optional)
Salt and fresh ground pepper

Wash eggplants and dry. Bake in 375 degree oven or cook over an open fire on hot grill or charcoal and cook on all sides until very soft, until the skin looks burned and crusty. This procedure will take about 15 minutes. Peel skin off and immediately squeeze on lemon juice to keep them from turning dark. Rough chop in pieces and mix with the remaining ingredients. Pretty good!! Serve as appetizer with sourdough toasted bread slices or on top of some warm basmati rice….I do have in mind another 100 ways to enjoy this delicacy but for now here are more two!!

I forgot to add that you need to mix in as well the red roasted pepper, do not forget to remove the seeds and stem though.

More serving suggestions

1.Serve cold, sprinkled with 2 Tbs. ground pistachios and finely chopped parsley, drizzled with more olive oil
2.When eggplants are done, allow them to cool. Cut them in half lengthwise and scoop out the inside of the eggplant. Mix the pulp with the original filling ingredients and stuff the empty eggplant shells. Prepare a béarnaise sauce and pour it on the platter. Serve the eggplants on top of sauce

Wednesday, February 9, 2011

I have spent almost two months in Nashville (and suberbs) Tennessee visiting with precious friends and cooking, preparing, Greek food with everyone. I will try to post the recipes that you all!! experienced and liked hoping that you might want to repeat them and share the joy and rich flavours of Greek food.