koukladoll's Profile

i've made the same serious eats recipe as haiku, and it's a definite winner. sometimes, i don't bother with the pasta and just eat it as a salad.

pastitsio! and french fries and eggs. and trahana. those are the family-introduced comfort foods. i also love a volcanically hot bubbling cauldron of beef and soybean paste soon tofu. mmmmmmm

this is my favorite recipe:

http://www.annabelkarmel.com/recipes/lunch-box/stuffed-pitta-pockets

sometimes, i make it with canned salmon instead, and i always eat it out of a bowl (no pita).

Or you could just toast up a nice piece of crusty bread, spread some butter or drizzle olive oil on it and eat it with a nice hunk of cheese on the side. Most Greeks eat Feta as an accompaniment to a meal. If you want to make it fancy, place a slice (what Feta actually means) on a plate, drizzle some olive oil, a squeeze of lemon, and a sprinkle of some dried oregano. I also just make spaghetti, drizzle some more olive oil, and crumble the Feta on top. If it's a really good Feta, you want to keep it as simple as possible to really taste the flavor. Use cheap Fetas as an ingredient in recipes.

i, too, tried this this weekend. i also made substitutions: i only had 1/2 cup of pistachios, so i used 1 cup of pecans; allspice for cardamom because that's what i had, dried cranberries for apricots because i don't like apricots, coconut flakes because i couldn't find chips. WOW! the flavor is better than any granola i've ever had before. it's granola for adults! :-)

well, that is pasta flora, enjoyed by greeks everywhere. my mom has made this for many of my friends (and us, her family, of course), and they can't get enough. a lot of greece was ruled by the venetians for many years, so i can see that this was probably originally an italian recipe, but maybe the other way around, too? don't know. interestingly, my friend's mom has been making this for years, and she is argentinean. they call it pasta fROla. in any case, this is really yummy!

i have this book and love it! it has the best tabbouleh recipe ever!

love it! i reserve all my herb hate for dill. blech!

really, my tea kettle is what i mostly use. i use it every day! besides that, any of my knives--chef, utility, paring, whatever is the most efficient, or more likely, clean. :-)

how about spanakopita? pita means pie in greek, so spinach pie! you can even make it like a "real" pie:

http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=a14ff9d49f90f010VgnVCM1000003d370a0aRCRD&autonomy_kw=spinach%20pie&rsc=header_1