FRESH MANGO SALAD OR RELISH


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.

                                                                      TZATZIKI

CUCUMBER AND YOGURT DIP

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.

EGGPLANT CHAVIAR (DIP)


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

RECIPES FROM MY TRIP TO TENNESSEE 2010
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.

I ommited to include the cooked editon picture of the stuffed vegetables. We look for a dry baking pan with only oil and tomato sauce left and a pretty dark caramelized look on the veggies.

This picture is taken while veggies are still in the oven.

As you might have guessed this was been the "stuffed stuff" week. Over the weekend I went to the farmers vegetable neighborhood..market and found that the eggplants were very fresh, plump, shiny and cheap..something like 1,20 euros per kilo...or two pounds. Interestingly enough they had all sizes both small and large. So the cook in me was inspired as to try to make both a variety of stuffed veggies, inlcuding eggplant as well as a Greek classic called Papoutsakia whcih means "little shoes". Down below you see the before and the after of the " little shoes". I will include the recipe if you want...let me know ...for both the dishes. Alexander's and Orestis's comments were most encouraging as they tasted both dishes. Please let me say in a very humble way..that I did congratulate myself as well. I will share with you a few tips that I tried for the first time and they contributed to the best of this recipe.