Monthly Archives: June 2012

Mediterranean White Fish Salad

Kitchen Convivial

I visted the farmers’ market this morning and found some nice romaine lettuce and slender green onions (amongst other things) and decided to make this quick salad for lunch – before, hopefully, heading out to the lake with some friends.

Ingredients, for the fish:

  • white fish filet (I used swai, from frozen; tilapia would be a good choice as well)
  • lemon juice
  • dill
  • mint leaves, finely chopped
  • rosemary
  • fennel seed
  • oregano
  • green onion, whites cut finely
  • salt
  • black pepper
  • kyopoolu (I used Trader Joe’s Red Pepper Spread;
    You can also find kyopoolu or avjar at Polish, Bulgarian, etc. delis or stores.)

Ingredients for the salad:

  • romaine lettuce
  • green onions, greens cut finely
  • kalamata olives
  • balsamic vinaigrette dressing
  • olive oil

To prepare:

Pat the filet mostly dry and coat liberally with all the spices, i.e., everything but the green onion and kyopoolu, as if you were making blackened fish, for instance…

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Greece elections pose a crucial dilemma _ Q&A

Greece elections pose a crucial dilemma _ Q&A.

 

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handmade Greek onion pie

homeingreece

I cook and bake.  I live in Greece.  Therefore, I owe you a phyllo post.  There is a certain degree of difficulty to this, but to reassure you:  the first time I made this, it worked great and S, an actual Greek person, raved.  So, don’t be scared.

Phyllo pies are among the favorite of all Greek foods.  The most well-known outside Greece are tyropita (cheese pie), spanakopita (spinach pie), and their combination, spanakotyropita (spinach and cheese pie).  But there are dozens of these phyllo-dough based pies in Greece.  They vary a bit by geography but their basic concept is the same:  a few sheets of phyllo dough on the bottom, some sort of filling, and a few more sheets of phyllo on top.  Then there are the portion-sized versions, where the filling is wrapped up in phyllo dough.

Some other popular pies that are not as well-known outside Greece…

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Dolma

maggiesonebuttkitchen

Dolma

1 lb. ground lamb

1/3 cup raw white rice

1 egg

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh mint

1 large onion, finely chopped

1/2 cup chopped celery

4 tablespoons butter

3 cups chicken stock or more as needed.

salt and pepper; to taste

1 (10 oz.) jar grape leaves in brine

Mix the meat, rice, egg, parsley and mint in a large bowl. Saute the onion and celery in the butter until translucent. Cool slightly and add to meat mixture. Add 1/2 cup of the chicken stock and season to taste with salt and pepper.

Carefully unroll the grape leaves, rinse in cold water and boil in large pot for 5 minutes; drain well. Spread out one leaf at a time on a work surface. Cut out the tough parts from the leaves, stem and hard rib. Place 1 tablespoon of meat mixture on grape leaf…

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