California Greek Girl

Garlic Goodness with Olive Oil

by Mary Papoulias-Platis

Have you ever wanted your house to smell so good the neighbors would be asking, “What’s Cooking Mary?” Well, with the cooking of any onion, especially garlic this can be a very inviting experience. My house smelled for days…that’s a good thing in a Greek home. The only drawback is everyone must have some of your dish!

Most people put out an intoxicating candle, or spray a mist of canned aroma, but being Greek it’s all about the garlic, roasting in a stew, with a Sunday Leg of Lamb, or herb scented potatoes baking away, it’s all good.

I bet if they had a garlic perfume on the market, it would sell out because I would buy it by the case.

And don’t forget garlic has many health benefits, let alone it’s culinary uses.

Manganese, Vitamin B, Vitamin C, Selenium and Fiber.

So, I set out to bake a batch of garlic bulbs, with what we call the poaching method with extra virgin olive oil. Poaching is defined as low and slow. There’s no need to fully cover the bulbs with extra virgin olive oil, just add enough to fill the pan half-way up the sides. Half-way through poaching just turn the bulbs.

Garlic Goodness with EVOO

There's nothing like the smell of garlic poaching in extra virgin olive oil. Use it on toast, in stews and soups and in your dips and spreads.

Course Side Dish

Cuisine California Greek

Author Mary Papoulias-Platis

Ingredients

9 or more garlic bulbs
8 whole black peppercorns
4 sprigs Greek basil or rosemary, thyme
peel of one fresh lemon
2-4 cups extra virgin olive oil

Instructions

Preheat the oven to 350 degrees.
In an oven-proof pan place the garlic bulbs root side up. Add the peppercorns, herbs of your choice, lemon peel and olive oil.
If you choose to use the olive oil afterwards, I would cover the bulbs completely with olive oil. To use less olive oil fill half way up the pan. It is not necessary to cover the bulbs, turn them half way during the cooking time.
Place in oven uncovered and poach for 15-20 minutes. According to your oven's temperature, adjust the temperature if oil is bubbling. Lower to a simmer. Don't leave unattended.
Test a bulb, by inserting a knife in the center to check for doneness. The clove should be soft. Carefully, remove pan from oven and let completely.
Remove the bulbs with a large spoon or tongs and strain the oil into a sterilized jar and save for dressings, topping pizza, toasted appetizers or simply for dipping.
Squeeze each bulb, releasing the toasted cloves and place in a covered container in the refrigerator. Enjoy on your salads, roasted vegetables, pastas, pizzas and bread.

Other recipes you may be interested in on my blog:

Garlic Potato Sauce with Beets

Greek Roasted Garlic Potatoes

If you are into garlic like I am and in California don’t miss the Gilroy Garlic Festival in July every year. Everything imaginable is made there with this incredible bulb.

I have recently published an olive oil book for you the consumer to learn how to cook with olive oil at home. The chapters are cooking techniques to help you cook along. I have everything from braising, marinating and baking with olive oil.

BUY COOKBOOK HERE

There’s an old saying ~ If you are to eat garlic, then everyone in the household must too!

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YiaYia’s Poached Pears in Sauternes

by Mary Papoulias-Platis

Poached pears is a must on my table for any Fall meal. Both my mother and mother in-law were big lovers of pears, fresh and poached, which they served often in our homes. Most Greeks love their fresh fruit as an ending to their dinners especially in the summertime. This recipe is one of my favorites to serve along with our stews and soups in the cooler nights of Fall. The pears will soak up whatever liquid you select, so you may want to vary the poaching liquid and spices to your liking.

Poaching is a technique which means to cover the food with a liquid and slowly cook in the oven or stove top until tender. Simple and delicious as a quick dessert and don’t forget the scoop of ice cream! Alternatives to using Sauternes can be red wine, ciders, flavored waters, or a simple syrup. I added cloves to the wine to give it a Fall flavor but you can use any spice to brighten your liquid.

Why Sauternes?

This is a sweet French wine from Bordeaux which can be made from Semillon, Sauvignon, and Muscadelle grapes.
The taste is the result of a noble rot, which causes the flavor to become a concentrated, flavored wine.
In the U.S. you can find a generic label similar to the French wine known as sauterne.

The pear you choose must have a sturdy flesh so it can hold up to the poaching method. The Anjou pear is perfect for poaching. An don’t forget the health benefits of pears with Vitamin C, Fiber and Potassium.

I added a ground vanilla by a company called Tahitian Gold Co. as a fresh touch to the pear as a topping, and a crunch with toasted almonds. And please don’t forget the reduced sauce with a scoop of vanilla ice cream. It’s delightful!

Yiayia's Poached Pears in Sauternes

I have always loved poached pears, a dessert made by my mother and very Greek. Fruit has always been the dessert choice in my home and in most Greek homes. You can poach in any liquid of your choice, add spices and you have a perfumed pear dish to serve your family.

Course Dessert

Servings 6

Author Mary Papoulias-Platis

Ingredients

6 large Anjou pears, peeled and cored
2 tablespoons lemon juice
1 bottle Sauternes
3 tablespoons organic sugar
4 whole cloves
6 scoops vanilla ice cream
ground vanilla for topping
toasted almonds for topping

Instructions

In a medium bowl, toss the peeled pears in lemon juice, to prevent the pears from turning brown.
In a large shallow nonreactive pan, combine the Santernes, sugar, and cloves.
Bring to a boil on medium heat and add the pears.
When the liquid returns to a simmer, reduce the heat to low and cook until the pears are tender when pierced, 8-10 minutes.
Carefully, remove the pears and set aside. Discard the clove.
Boil the remaining liquid over medium heat , for 8-10 minutes. Remove from the heat and let cool slightly.
Place the pears on individual dishes, add 2-3 tablespoons of poached liquid. You may need to slice a small piece of the fruit, off the bottom side of the pear in order for it to stand up.
For toppings: Sprinkle with ground vanilla, toasted almonds, and add a scoop of good quality vanilla ice cream on top and serve.

Enjoy these perfumed and delicious pears,

Mary

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October Unprocessed and a Recipe for Fruit Pastes

by Mary Papoulias-Platis

I can’t believe this the 7th year of October Unprocessed.

It’s has been continuous for many years and run by extraordinaire Andrew Wilder, from the blog Eating Rules. This is my 6th year participating, and it never gets old. I have learned new tricks, tips and cooking techniques from this challenge, each and every year! This year I chose to write about the convenience of fruit pastes. An alternative to processed white sugar in your baked goods, and dishes.

But before you read any further, STOP and join us in this challenge! Won’t you take the challenge to go without processed foods for the month. It’s quite easy with the hundreds of recipes on the October Unprocessed site. I also have collected them on my Pinterest boards over the years. So, glance around the site and look for all the past years.

This last year as I completed my Plant-Based Program, I felt a post on limiting your processed sugar intake can be useful! I have made these fruit pastes several times and everyone was surprised at the intense flavor of these dried fruits. I like to keep them on hand, or freeze them in a cube tray for instance flavor boosters.

Fruit paste can come in many flavors not just the ones I have shown here. Easy to make ahead they can be added to your cereals, sautes, and dressings. Made from dried fruit, you can be creative with the main ingredient and consider using other dried fruits such as pears, pineapple, prunes and plums.

For the recipe see this post here at October Unprocessed 2017.

There are no excuses in getting stated. Here is a FREE MEAL PLAN for you so there’s no thinking or running around to do you stated. You can go to the site and pick it up here!

Join now and take the challenge!

Mary

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Broccoli Salad Then and Now

by Mary Papoulias-Platis

Often times I take a moment and look through my family’s recipe box and while doing so, I came across this little gem of a recipe. I remember enjoying this broccoli salad on a cool breezy day at my mother in-law’s house. She gathered the family on her outdoor deck for long dinners and conversation. She loved entertaining.

My mother-in-law was a caterer for many years and came across many recipes in her time. For some reason this one hits a cord with me. Perhaps because she loved vegetables so much and tried to serve it in so many forms. It was also a quick way to bring broccoli into a meal for nutritional reasons. My mother in-law was serious about her cooking, and in doing so swam laps weekly to keep her great figure. Her famous saying was “I swim so I can eat the way I do.”

As you can see on this recipe card it is the original recipe, using mayonnaise and cheddar cheese with all the other ingredients remaining the same. I wanted to bring it more up to date by exchanging Greek yogurt, Parmesan and a little of EVOO for the above ingredients.

It was a toss up at the end. Family members liked them both for different reasons. By changing these few ingredients, it changed the profile quite a bit. And now you need to decide.

The original is on the left and the updated version on the right! This recipe is best made the night before so the flavors can mingle.

Broccoli Salad Then

Try this fresh and easy recipe throughout the year as a nutritional side dish. I served this to my kid's and they loved it.

Course Salad

Cuisine American-Greek

Servings 6

Author Mary Papoulias-Platis

Ingredients

1 bunch (4 cups) of fresh broccoli
1 cup chopped onion
1 cup chopped celery
1 cup grated sharp cheddar cheese
1 cup mayonnaise
2 tablespoons lemon juice or 1/2 teaspoon vinegar
2-4 drops of Tabasco sauce
salt and pepper to taste

Instructions

In a double boiler bring water to a boil and steam broccoli until tender. Drain and place in an ice bath. This keeps the beautiful green color of the broccoli from turning gray.
When ready chop broccoli roughly into 1/4-1/2 inch pieces and set aside.
In large bowl combine the onion, celery, cheese, mayonnaise, lemon juice, Tabasco, salt and pepper. Add the chopped cooled broccoli and stir in gently.
Refrigerate for at least 3-4 hours before serving or up to 12 hours, to allow flavors to mingle.
Note: I like it best the following day!

Broccoli Salad Now

Enjoy this new version with a healthier twist. Just as delicious, now you make the decision.

Course Salad

Cuisine American-Greek

Servings 6

Author Mary Papoulias-Platis

Ingredients

1 bunch (4 cups) fresh broccoli
1 cup chopped onion
1 cup chopped celery
1 cup grated Parmesan cheese
1 cup Greek yogurt
2 tablespoons lemon juice or 1/2 teaspoon vinegar
2-4 dashes Tabasco sauce
salt and pepper to taste
2-3 teaspoons extra virgin olive oil

Instructions

In a double boiler bring water to a boil and steam broccoli until tender. Drain and place in an ice bath. This keeps the beautiful green color of the broccoli from turning gray.
When ready to add the broccoli, chop roughly into 1/4-1/2 inch pieces, add set aside.
In an large bowl, combine the onion, celery, cheese, yogurt, lemon and Tabasco sauce. Add the chopped cooled broccoli and stir gently. Add the olive oil, salt and pepper. Combine well.
Refrigerate for at least 3-4 hours before serving or up to 12 hours to allow the flavors to mingle.
Note: I like it best the following day!

Have fun with this one!

Mary

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Chocolate Zucchini Olive Oil Bread

by Mary Papoulias-Platis

September is still a producing garden month here in California. My garden tomatoes, green beans and zucchini are still going strong, especially with all the hot weather we had lately. With my biggest crop ever of zucchini, I couldn’t help myself but bake up something delicious that I can freeze and serve later in the year. Zucchini bread is very common in the summertime, but I wanted to add a new twist by adding powdered organic cocoa and nibs to the recipe. Oh, it’s too good to pass up this Chocolate Zucchini Olive Oil Bread.

I use olive oil in my breads instead of butter. The cakes are denser but so so moist! If you haven’t cooked with olive oil before make sure you use an extra virgin olive oil that you can pick up at your nearest olive oil store, natural foods market or farmer’s market. Ask for an oil that can be used for baking, not too pungent but mild.

If you would like to learn more about olive oil, you may want to purchase my cookbook, ‘Cooking Techniques with Olive Oil”.

BUY COOKBOOK HERE

As you know, one zucchini plant is enough for an entire family, but I bought a six-pack this summer because it is one of the main vegetables in the Greek diet. I grew up eating zucchini fried, in pasta, in breads, and in our soups. It’s so versatile and nutritious for you as well. With the protein and fiber in each serving, it’s worth adding this summery vegetable to your dishes.

I want to encourage you to use cocoa nibs, it was over the top!

Here are the cocoa nibs I used in this recipe. They can be found at Melissa’s Produce or check your local store. You can order them on their site here. You can substitute chocolate chips in this recipe.

This can be made in a bundt pan or sheet pan. I chose two loaf pans. Let cool for 10 minutes and remove onto a wire rack.

Flip your bread over and cool before slicing. This can also be placed in the freezer for up to 3-4 months.

Chocolate Zucchini Olive Oil Bread

This moist dense bread/cake can be made with one bowl and ready in 30 minutes. Quick and unique, perfect for a summer dessert.

Course Dessert

Cuisine California Greek

Author Mary Papoulias-Platis

Ingredients

3 cups grated zucchini
2 cups all-purpose flour
1/3 cup cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt
1/3 cup extra virgin olive oil
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup sour cream
1/2 to 1 cup cacoa nibs or chocolate chips

Instructions

Preheat oven to 350 degrees. Grease and flour two loaf pans, or a 9x12 pan, or a bundt pan.
Use a hand-grater or food processor and grate the zucchini. Pack the zucchini in your measuring cup.
Measure and sift together the dry ingredients, flour,cocoa, baking soda, cinnamon and salt in a large bowl. Set aside.
Using a hand mixer or hand blender beat together the sugar, oil, eggs, and vanilla until well blended.
Add the sour cream and mix until fully incorporated. Then add the dry ingredients and mix until combined. Add the zucchini, nibs or chips and fold in gently.
Spoon the mixture into the pans.
Bake for 45- 55 minutes, which will vary according to the pan of choice. Test with a toothpick until it comes out clean.
Cool on a wire rack for 10 minutes, then remove from pan and set on a wire rack to cool.

Enjoy a every bite of this!

Mary

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Greek Cherry Phyllo Strudel

by Mary Papoulias-Platis

This cherry strudel recipe is a family favorite dating back to the Del Mar Fair times in our family. As we continuously created new recipes for the fair, this one was a clear winner. My mother-in-law and I would spend hours in the kitchen developing new recipes for the fair. Many of the recipes were big hits and stayed, but others were too hard to reproduce as we only had a small working area in the trailers. Long hours were put into our kitchens, with many long late nights. It was a good time to share and laugh the night away. Boy, I dream of those days when you could spend a day creating, failing, and having that ah-ha moment when the recipe finally works!

Traditionally strudel is made from scratch using a flour mixture, rolling it out into see-through layers. But, I find in our busy days phyllo dough works just as well. A good source for phyllo is the Fillo Factory, found in most stores. As you can see I use the traditional spelling of “phyllo”, but an alternative is Fillo here in the states.

This phyllo technique is much easier and a quick application. Once, you are comfortable with handling phyllo dough you can wrap anything into a strudel. We often place our spinach mixture, fruits such an apples, apricots and a chicken or lamb mixture perfect for serving as an appetizer.

Here, I used fresh sliced cherries, but you can use frozen, jarred or canned. Just remember to drain them thoroughly. Fresh cherries can be found at Melissa’s Produce.

Place on buttered layered phyllo sheets, leaving edges clear for folding. I love placing my phyllo on a silpat, it’s doesn’t stick and phyllo can be easily rolled.

Don’t be afraid to pack the cherries in a mound, as they cook they do reduce in size.

As it comes out of the oven let it rest for 15 minutes before cutting. It does ooze out of the sides. I guess I just stuffed it too much, but it was delicious!

Greek Cherry Phyllo Strudel

Can't beat this family recipe from our recipe favorites. Strudel with phyllo makes a quick summer dessert for your dinner any night. You can change up the recipe with apples, pears, and strawberries.

Course Dessert

Cuisine American-Greek

Author Mary Papoulias-Platis

Ingredients

3 cups fresh pitted cherries, halved
1/2 cup sugar
2 tablespoons +1 teaspoon tapioca powder
1-1/2 teaspoons cinnamon
1/2 cup chopped walnuts
dash salt
dash vanilla
8 sheets defrosted phyllo dough
1 stick melted butter

Instructions

Pre-heat oven to 350 degrees.
In a bowl combine the drained cherries, sugar, tapioca, cinnamon, walnuts, salt, and vanilla. Let sit for 15 minutes.
Place the defrosted phyllo sheets on a clean dish towel. Cut parchment paper or use a silpat pad on your work surface.
Lay the first phyllo sheet down and butter , and repeat until all 8 sheets are done.
Place the cherry mixture, 2-inches from the bottom and sides. Roll up the strudel tucking in the sides.
Place the strudel on a greased sheet tray. Brush the roll with butter. With a sharp knife, score the top with 1- inch marks.
Bake in the oven for 40-45 minutes until light brown.

Recipe Notes

You may use jarred or frozen cherries for this recipe. Make sure you drain the fruit thoroughly, before adding the rest of the ingredients.

These are scored before baking so it gives a nice clean cut. If not scored beforehand the phyllo begins to crack all over as you cut each slice.

Have a cherry of a summer!

Mary

Here are other cherry recipes on my blog:

Cherry Valentine Pillows

Chocolate Rice Pudding with Cherries

Summertime Cherry Salsa

Quinoa with Wild Rice and Cherries

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Iced Hatch Chili Soup

by Mary Papoulias-Platis

In the heat of the summer you can’t go wrong with a cold soup. And it’s Hatch Chili season now, so why not make an Iced Hatch Chili Soup to cool you off!

Hatch Chilis are harvested in a very short window of time within a few months in New Mexico. If you cannot find hatch chilis at your supermarket or farmer’s market you can buy them online at Melissa’s Produce. And if you would like to visit a store near you that is offering fresh hatch chili roasting events visit Melissa’s schedule here. If you’d like to skip the roasting step in preparing your chilis, you can buy them freshly roasted and ready for your dish at these special events. Or if you are adventuresome you can attend the Hatch Chili Festival in New Mexico, happening in September.

I do love making them for a make-ahead appetizer or outdoor party. Cold soups taste better made-ahead, so make these up to 2 days ahead, reheat carefully on low and re-season to taste. I added my favorite hot sauce, (pictured below) and a few strips of fried corn tortillas. I also added feta just for a little fat to cut the spicy flavor of the hatch chilis. Both are optional. Or in addition add cheese of your choice, ground walnuts, sour cream, or yogurt for a topping. For more recipes, visit my blog under Hatch Chiles.

Did you know spicy herbs, vegetables and spices are beneficial to your health. The hatch-chili has been called the Mexican Superfood. To read more about these incredible chilis, visit this article New Mexico’s Superfood, 10 amazing health benefits. Wow! who knew?

Here are few of the benefits of eating hatch chilis:

Like most chilis they come from the Capsicum family, which may help the reduction of inflammation and ease the pain from arthritis.
They help boost your immunity at the same time as clear congestion, notice your nose often dripping afterwards?
It has been shown to reduce cholesterol.
Revs up your metabolism by helping you burn calories.

By now, you know I must put a Greek spin on everything, so in this soup version I changed it up by adding my garden mint and crumbled feta to the soup. It was delicious.

So, let’s begin roasting.

The first thing you need to do when you bring your hatch chiles home is to roast them on a sheet pan in the oven. Below are my instruction on doing so. You can roast these a day or two ahead of time, and have them ready for your dishes.

How to Roast Hatch Chilis

Once you roast the chiles you can begin the recipe below.

Iced Hatch-Chili Soup

Serve this chilled soup on a warm day as an appetizer or main dish. This can be made ahead of time, refrigerated up to 2 days. I used mild hatch chilis, and it gave a good bite. You can reserve some of the roasted hatched chilis and add more it needed as you blend the soup.

Course Main Course

Servings 5 cups

Author Mary Papoulias-Platis

Ingredients

1 3/4 lb. mild Hatch Chilies, reserve 1/4 cup for later if needed for more heat
3 Tablespoon extra virgin olive oil
2 white onions
6 cloves garlic
salt as needed
3 cups vegetable or chicken broth, and 1 cup reserved for later
1 cup heavy cream
2-3 tablespoons extra virgin olive oil
4 corn tortillas - optional
1/2 cup crumbled feta cheese - optional
hot sauce of your choice - optional
a few sprigs fresh mint - optional

Instructions

Roast the hatch chilis in the oven or on the BBQ. Take a look at my link in the blog for instructions.
2. In a soup pot, add the olive oil and bring to a medium heat. Add the onions and garlic and cook, stirring for around 6 minutes until softened.
3. Add the chopped hatch chilis and salt and cook for another 2 minutes.
4. Add the stock and bring up to a simmer, and cook for 3-4 minutes.
5. In a blender, add the soup in small batches, carefully placing the lid and puree until well blended. Add to a large clean bowl. Continue with the rest of the soup.
6. Stir in the cream and taste, add more broth if needed.
7. Cover and refrigerate for a few hours until chilled. (overnight allows the flavors to mingle even more.)
8. For topping, serve with hot sauce, fried corn tortilla strips, or feta and mint.

Recipe Notes

This soup can be refrigerated up to 2 days.

I was introduced to this great new organic hot sauce, O’Brother ! It’s made locally in San Diego too. Aren’t we lucky.

By the way: It delivers quite a punch!

Here are a few additional cold soups on my blog for you to enjoy.

Cold Tomato and Zucchini Soup

Chilled Cucumber Soup with Avocados

Hot is In, but take it slowly!

Mary

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Feta Zucchini Patties ” Kolokythia Krokettes”

by Mary Papoulias-Platis

Last year when my garden was over-flowing with squash I made my family’s Greek Zucchini Moussaka. Layers of ground lamb, cheeses and fresh zucchini – and it was delicious. This year, I wanted to make another traditional recipe not seen here to often, but served in Greece all summer long. They are flat fried patties made from zucchini usually served with a Tzatziki Sauce. These are a staple in most Greek homes in the summer season. Make them as a quick breakfast, quick appetizer, simple lunch, or a side dish to any protein.

Here are a few tips to get you started:

: Gather your ingredients

: Squeeze out the water.

: Leave ample room for frying.

: Drain on towels.

Feta Zucchini Patties with Red Roasted Pepper Sauce

Always made in the summertime in Greek homes this dish is served with a cool yogurt based sauce, called Tzatziki. For a new twist I used my quick red pepper sauce, which gives it a roasted spicy flavor. These can be served as a side dish, appetizer, or an easy late dinner.

Course Main Course

Cuisine American-Greek

Servings 6

Author Mary Papoulias-Platis

Ingredients

3 cups coarsely grated zucchini
2 cups scallions, chopped
4 eggs lightly beaten
1/2 cup flour
1/3 cup chopped dill
1/3 cup chopped parsley
1/2 cup feta, crumbled
2/3 cup walnuts, chopped
salt and pepper to taste
olive oil for pan

Instructions

Grate the zucchini in a colander. Let drain as you prep the other ingredients.2. Dry the grated zucchini between two sheets of paper towels and squeeze out the water.3. In a large bowl, combine scallions, eggs, flour, dill, parsley, feta, salt and walnuts. Add the salt and pepper to taste, keeping in mind the feta is salty.4. In the skillet add enough olive oil to cover the bottom and heat to medium. Test the oil with the end of a wooden spoon until small bubbles arrive. Now, you are ready to fry.5. With a soup spoon drop the zucchini carefully into the pan leaving room around each mound to cook. Cook until the bottom of the pancakes are brown and flip. This should take around 10 minutes.6. Place on a paper towel plate and continue with the rest of the batch.
Serve warm with the red pepper sauce or Tzazikki sauce.

Even though this is these are great plain, this is the traditional sauce served with this recipe. Recipe for Mary’s Tzatziki Sauce can be found on my blog.

I chose this Roasted Red Pepper sauce for a new twist. It’s your choice!

Roasted Red Pepper Sauce

Use this sauce for topping many dishes as we did here for the Zucchini Patties. You can also buy the red peppers roasted and ready to be used in this recipe.

Course sauce

Servings 2 cups

Ingredients

4 red bell peppers, roasted, peeled and chopped
1/2 cup vegetable or chicken broth
1/4 cup heavy cream
salt and pepper as needed

Instructions

In a blender, add the peppers and blend. Slowly add the broth and continue to blend until smooth. You may need to add less or more broth until it reaches the pouring stage.
Place blended peppers in a bowl and add the cream, salt and pepper to taste and stir until combined.
Note: You can use a prepared medium jar/can of roasted red peppers for this recipe.

Summer is all about gathering with friends and family!

Mary

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First Pop-Up Culinary Theater at the Cardiff Greek Fest

by Mary Papoulias-Platis

I’ve always wanted to try a pop-up culinary theater concept in town but the opportunity never came around. I’m not certain if the word “pop-up” is defined in the dictionary, so I’m assuming it’s just a great idea under a white cloth tent in a rented area. So, I decided to look the word up and this is how google defines it:

Pop-Up : denoting a store or other business that opens quickly in a temporary location and is intended to operate for only a short period of time and “fashion brands have been especially keen on pop-up stores in recent months”

Well, I guess my Greek pop-up qualifies. Here’s the scoop. I decided to try a new approach to the everyday cooking demos that I teach at the Greek Festival in San Diego every year. The classes started several years ago with one class and it grew last year to a big whopping 4 classes. I was asked again this year, but I needed something new. So they gave me my own space, a tent and my imagination to decorate and set it up.

My idea is to offer something for everyone. Why cook and not have a diverse audience? After hours of planning I completed my schedule with several solutions. I needed to add children’s classes to encourage developing minds to begin cooking and not to be afraid of it. Then I added a class to answer the question, “What is Greek Food” with a pantry class. From there we needed late evening events for adults and brought in the Wine, Beer, and Spirits events. With the additiona of a few traditional classes we have an exciting program for all the attendees to participate in.

Here are a few of the class offerings:

On the schedule for both days, Kid’s will compete ages 6-11 on Saturday and Young Adults ages 12-16 on Sunday for “Best Greek Dish”.

We have a “What’s In Your Greek Pantry” and phyllo hands-on demo.

Four Greek Cooking Classes – “Simply Greek Spanokorizo” – Vegetarian, “Greek Whole Fish Baked in Salt”, “The Greek Pantry”

An Olive Oil Presentation and Demo – “Drop the Butter and Bake with Olive Oil”

Saturday evening of Greek Food and Wine Talk “The Rising Popularity of Greek Wines – Yassas!

Sunday evening a Greek Bar and Beer Talk – “The Greek Bar Explosion”

Don’t forget to place these dates on your calendar for a full day of culinary!

September 9th and 10th at the Cardiff Greek Festival.

My sponsors include:

Bragg Live Foods – Patricia Bragg sponsored all the Greek Organic Extra Virgin Olive Oil and swag to be used during the festival and for all my events.

Melissa’s Produce – Robert Schueller is supplying all the produce for the culinary classes and demos throughout the weekend.

Fillo Factory – Is sponsoring The Greek Pantry Class and Demo as we explore how to work with fillo in a hands-on class.

Thank you to all my sponsors in believing in this new Pop-Up event.

For more information you can email me at mary@californiagreekgirl.com or visit the Cardiff Greek Fest website for dates and times.

See you there in September,

Mary

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September 9th and 10th at the Cardiff Greek Festival.

BUY MARY’S COOKBOOK HERE!

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