Is Blueberry Clafoutis a new dessert for you? It was for me. As you continue to read about my adventure on the farm, my blueberry dessert is in the oven. I had the opportunity to visit a beautiful farm and had the entire morning to pick as many blueberries as I could carry away. My close friend Melissa came along with me so we could enjoy a beautiful morning together. It was very early morning, and we skipped breakfast to have the opportunity to visit the farm. As we gathered, we ate as well. I didn’t know quite where to start because it was so over-whelming. The rows as you can see are forever long, and as you approach the bushes you become smaller and smaller in size. Many of the bushes were laden with hundreds of berries. After a while, you become engulfed in this endless field of beauty. As the day became warmer, our hands grew tired, so we had to stop and rest. With our baskets full, we headed down the hill to our car. Blue stained from our head to toe.
I was totally unprepared for this adventure, just hoping to pick a few bowls for a pie or two. But as I became engaged in the process, the enticing sweet smell of the blueberries was taken me into a trance of some kind, calming my soul. I didn’t want to leave, but to stay and pass the day enjoying the smells and wind blowing by.
So, that night as I was washing and storing the blueberries, I decided to make a quick Blueberry Clafoutis. This dish highlights whichever fruit you decide to use, and this one did just that. You can vary the fruit as I have done with this Strawberry Clafoutis.
Here are a few tips for blueberry picking:
Don’t get a manicure the day before because your hands will be blessed with blue nail stains.
Prepare yourself with a few strengthening exercises for your back, as you will get a workout.
Bring a hat for protection and for any bird drippings.
Bring many friends to capture the fun and excitement of gathering these plump tasty berries.
Bring plenty of wipes for cleaning everything!
This dish highlights whichever fruit you decide to use, and this one did just that. Blueberry Clafoutis is a fancy word for a custard bathed in berries. You can vary the fruit as I have done with this Strawberry Clafoutis.
This dessert is so quick and easy to make, all you need to do is pick a fruit. I chose blueberries, since I had a batch from the farm. Add the blueberries to a creamy custard base and you have a decadent dessert in minutes.
Course
Dessert
Cuisine
French
Keyword
blueberries, clafoutis, dessert
Servings6
AuthorMary Papoulias-Platis
Ingredients
4cupsfresh blueberriesstemmed and washed
3eggs
1/3cupsugar
1/2cupflour
2/3cupmilk or cream
1vanilla beanscraped
zest of 1/2 lemon
pinchof salt
powdered sugar for topping
Instructions
Heat the oven to 350.
Place the berries in a single layer in the bottom of a 9-10 inch pie dish.
In a medium bowl, lightly whisk the eggs.
Add the sugar, flour, milk, vanilla seeds, zest and salt.
Pour the batter over the berries.
Bake in the oven for about 1 hour, or until the top is brown and the juices are bubbling.
Cool and dust with powdered sugar.
Serve warm.
Wash the berries in cold water and pick out any leaves or stems you find.
Prepare the custard. Place the blueberries in the pie plate and add the egg mixture.
Bake and enjoy warm with a sprinkle of powdered sugar.
Several years ago I planted two Meyer lemon trees. Each season I end up giving away several bags to neighbors and friends. I do love sharing my harvest. This year I decided to use many of my lemons for preserving. Preserving lemons with salt is the easiest method, and it has great results. Preserved lemons can be added to salads, grains, casseroles and pastas. This will enhance your dish with a hint of added flavor and punch, with a freshness note. This process of preserving in salt has been around for many centuries, this process is called fermentation. Before refrigeration, preserving was how many families survived in the winter months. This food practice is becoming popular again due to all the produce grown in family gardens. All you need is a container, (I use canning jars) salt or seawater.
There are many forms of preserving other than salt.
Olives and sauerkraut, cabbage are examples of fruits and vegetables used in fermentation.
Pickling is similar, a food preserved by immersion in brine, or a strong acid such as vinegar.
Candied fruit is considered a preserving method which includes a soaking of a sugar syrup, the n dried.
Canning invented in the early 1800’s is the most common method today in which a boiling method is used to heat the food.
Plan on 3-5 lbs. or more of lemons (regular or Meyer) and 4-6 large quart-size canning jars. This will vary on the size of the lemons. Remember to set some aside for fresh lemon juice later. You may have to cut the larger size lemons to fit in the jars. You can also mix the lemon types, as I did here.
You can also sterilize your jars and caps in the dishwasher, or use the boiling method in a large stock pot.
Prep all your lemons before salting. This makes it easier in the stuffing process.
To make it easier, I stuffed these over a large bowl, keeping the salt contained with less mess on your counter top.
Before adding the cap, wipe bottle lip with a clean cloth, add the seal then the cap. Place in a dark cabinet for three days.
After three days check the lemons, you may want to add one or two more as the lemons settle and leave more room. You may have to cut the lemons in half in order for them to fit.
Take note of the liquid level. It will vary from bottle to bottle. If there is room to add more liquid, squeeze fresh juice and fill the bottle to the lip, leaving 1/2″ free on the top.
Clean lip and add the seal and lid. Leave in the dark for 4 weeks.
This month Greek Easter happens to fall 4 weeks after the American Easter, because of the Gregorian Calendar which we follow in our religion. Next year it will continue to be afterwards but only 3 weeks away, and the following year 2 weeks… and you get the message. Until the two Easter’s are celebrated on the same day. Here is my favorite Easter cookie recipe called. “Koulouria”. You can make the entire recipe for all the family’s in your neighborhood (haha!) or cut the recipe in half. It’s also May 1st, the beginning of a new month and we greet our friends and family with “Kalo Mina!” which means “Have a Good Month”. You are to leave your bad experiences behind from April (if any) and begin a new month. And here in America it’s May Day, celebrating the beginning of Spring and warm weather ahead.
Spring has Sprung in my garden. I do love my roses, but this climbing rose happens to one of my favorites. This is my Sally May Rose blooming only once a year, but quite a show, always in May! But to all Greek Orthodox Christians today, it’s Greek Easter and the beginning of a day with family with enormous amounts of food on the table. After fasting for forty days, or this past week we are ready to celebrate with dancing, beautiful food, and special desserts.
Our family always celebrates together and gather at a farm in the east county, with a lamb on the spit, enjoying Easter on my uncle’s avocado grove in Lemon Grove. Eating out in the fresh air is commonly a way to observe the spring warm weather and holiday on Easter Day.
I enjoyed dying my eggs this year with beet juice and saving the beets for many evening side dishes for the family. I often make many desserts but this year my mother’s “Kouloulia” take center stage. They are quite pink, compared to the red color of most Greek eggs.
Greek roasted potatoes are my comfort food, especially during Easter/Holy Week for the Greek Orthodox Church. We generally go meatless during this time, and many of us remove all animal products. Today, most families might adjust their fasting according to their schedule and family needs. This dish made in a large batch may ease the fasting routine for the family to get them through their busy week. Who doesn’t love a entire plate of roasted lemon potatoes?
With young kids it’s often a challenge, but if you think about all the possibilities there are many. As kids we often had grilled cheese sandwiches, vegetable pizzas, spaghetti, quiches, soups, and the list go on. Beans and lentils often are on the menu symbolizing the tears of the Mother of God.
The typical holy week meal is: Lentil Soup, olives and boiled vegetables, halvah and fruit. Take a look at the many posts on my blog of Lenten Dishes here.
Roasted Greek potatoes in the oven with lots of lemon and sprinkled with garlic, is all we need. Many dishes in the Greek cuisine use this basic recipe for chicken and potatoes, lamb and potatoes, or any side dish you wish. The secret to these potatoes is the amount of lemon you add. Using a good extra virgin olive oil can also make the difference. An oil with a fruity note will give the hint of freshness that it needs.
Place the potatoes on a large sheet pan, in a single layer.
Add the oil, garlic, oregano, salt, lemon, and stock or water.
Bake in the oven for 30-35 minutes until potatoes are fork tender.
Add more liquid if necessary, gently mixing during baking.
Place under the broiler for 5-10 minutes to brown the potatoes, if needed.
Serve with the Gremolata sauce.
I added a herbal touch to these potatoes with a Gremolata sauce. A fragrant sauce that can be added to just about anything. Use it as a rub for meat, chicken, fish or vegetables.
I often like to cook up a pot of lentils (pulses) and make a nice cold salad as an appetizer tray or as individual salads. This dish, Grape Tomatoes stuffed with Minted Lentils can be served as an appetizer or for a quick lunch. Lentils are so versatile that you can make this up in minutes by adding whatever you have on hand in your refrigerator. Add cucumber, avocado, green onions, nuts, or beans for a complete meal. Lentils are a staple in the Mediterranean Diet, and one of the top 10 ingredients in a Greek Diet. They are often called pulses, which also include beans and peas. Defined as a dried seed that comes from many legume varietals. Not seen often in the American diet, but slowly they are making there way into the cuisine. They are the super food for many people who do not consume meat, often called “poor man’s meat”.
As you can see lentils come in many varieties and flavors. Here is a nice online selection from Bob’s Red Mill.
Here are a few nutritional facts about the powerful lentil.
Stored in airtight container they can last in your pantry for 6-9 months.
Rich in nutrients, high in protein, with vitamin B and C, iron, and fiber.
They have a low carbon footprint and enrich the soil where they are grown. They are also a water-efficient source of protein.
This powerhouse lentil salad can be made ahead and assembled later in the day. The lentils can be prepared several days ahead. I used grape tomatoes but any small tomato or regular tomato can be substituted for a side dish. Just double the recipe for larger tomatoes.
Course
Appetizer/Salad
Cuisine
California Greek
Keyword
lentils, tomatoes
AuthorMary Papoulias-Platis
Ingredients
1/2cuplentils
1/2cupdiced artichokes in water
1/4cupdiced celery
1/4cupdiced red onion
1/4cupchopped fresh parsley
2tablespoonschopped fresh mint
4teaspoonsextra virgin olive oil
2teaspoonssherry vinegar or fresh lemon juice
zest of one lemon
salt and pepper as needed
1box of grape or cherry tomatoes
Instructions
In a medium saucepan fill with water add the lentils. Bring to a boil and reduce to a simmer for 20-40 minutes. Drain and set aside in a medium bowl. Cool.
Combine the lentils, artichokes, celery, onion, parsley and mint.
Add the oil, vinegar, zest, salt and pepper. Gently mix.
Make two slits into the tomato, (being careful not to reach the bottom) and gently spread with your fingers, and add filling.
Drizzle olive oil on top. (optional)
Served chilled on a platter or as a salad on individual plates.
Make this salad for a large crowd days ahead and dress at the last moment.
Semolina is not a common ingredient found in most pantries, but I keep it on hand for many uses. In my home. semolina pudding is served warm as a breakfast or for a late dinner. Adding a fig puree is my choice, another common fruit we eat at home. In fact, I love figs so much, I planted several trees in my garden, so I never run out! I remember my mother making this on chilly cold days for us as we headed out the door for school. It not only keeps you full but it’s a very healthy meal to start off your morning. Often found in the Greek household it is incorporated in pastry dishes, as a thickener or as a quick warm breakfast. It can be found at any of your stores in the flour section. I buy the King Arthur Semolina found at your local store or online.
What is Semolina? It is a hard-coarsely grind of high-protein durum wheat. It has a nutty, sweet flavor that gives a pale yellow color to breads, pizzas, and pasta. Made into desserts or breakfast. It can be set in a mold and served cold. Semolina can also be used as a thickener, in pudding type dishes. It can be substituted for some (or all) of the all-purpose flour in your recipe. (from King Arthur)
Try this warm dish for a brunch or cold morning breakfast, serve with fresh fruit or a fruit compote. Don't leave the stove, stirring continuously is critical for a smooth result.
Course
Breakfast
Cuisine
California Greek
Keyword
breakfast, brunch, pudding, semolina
Servings4
AuthorMary Papoulias-Platis
Ingredients
2 1/2cupsmilk
1vanilla bean or 1-2 teaspoons good vanilla
1/2cupsemolina
1/4cupsugar, optional if not adding fruit
fig puree, fresh fruit, or jam
Fig Puree
1/2cupdried figs
1cupwarm water
1teaspooncinnamon
Instructions
In a large saucepan add the milk and vanilla. Bring to a gentle boil.
Remove from the heat and whisk in the semolina gradually and stirring continuously.
Stir in the sugar (if not using fruit) and place back on the burner. Bring to a boil.
Reduce the heat to low and simmer for 10-15 minutes, stirring continuously, watching so the bottom doesn't burn.
Serve with the fig puree below or with fresh fruit or preserves.
Fig Puree
Place dried figs and cinnamon in a small bowl and add warm water. Set aside until figs become soft, 30 minutes-1 hour.
Drain (save the water) and remove stick. Blend the fruit in a blender, adding as little as reserved water as possible to make a thick paste.
I’m really into cool snacks I can munch on, without having to reach for an unhealthy bag of chips or something lurking in my pantry. This salsa with California avocados, fennel, white beans and jicama is all you need for a healthy snack or appetizer. Having several varieties year around here in San Diego, I have several recipes on my blog that I can fall back on, especially if they all soften at the same time. Avocados have always been in my diet, from way back when, as I grew on an avocado farm.
This is my mother Voula on the left with her sister (my Thea Liza).
Nutrient dense foods are those that provide substantial amounts of vitamins, minerals and other nutrients with relatively few calories. One-fifth of a medium avocado (1 oz.) has 50 calories and contributes nearly 20 vitamins and minerals, making it a great nutrient dense food choice.
2. Contains Good Fats
California Avocados are naturally sodium and cholesterol free.
3. Naturally Sodium and Cholesterol Free
The avocado is virtually the only fruit that contains monounsaturated fat – good fat!
4. A Unique Fruit
Avocados can act as a “nutrient booster” by helping increase the absorption of fat-soluble nutrients like Vitamins A, D, K and E.
5. Great for Babies and Kids
The avocado’s creamy consistency makes it one of the first fresh foods a baby can enjoy.
Here’s a quick way to understand when to cut open an avocado.
My two favorite desserts are Greek Baklava with a cup of Greek Coffee. This brings me back to the cafes in Greece, sitting around 3:00 in the afternoon with friends and family enjoying the afternoon with a quick snack near the beach.
My mind has been going around in circles over this idea of a Greek Bark. I make bark for all occasions and it’s so satisfying considering it only takes a few minutes to make. I try to use whatever is in my pantry. Having ingredients handy is so important. What Greek household doesn’t have coffee and walnuts and honey on hand? I cook from my pantry 2-3 times a week, without having to go to the store. When I shop, I try to buy 2-3 of the same item, for example canned whole tomatoes, so I always have a quick pasta dinner on hand. I do the same for chocolate bars, nuts, pasta, and sauces.
So back to the bark. Did you know chocolate can be sweet as well as savory? If you think about the cocoa bean and how it can have a bitter tone, then you can better understand the savory side of chocolate. How many times have you come across a recipe for mole chicken, chocolate rubs for steaks or simply adding salt to chocolate pudding or pie desserts. With this thought, I created the dark chocolate bark. It takes only a few minutes to make these barks, so dive in and enjoy both a sweet and savory chocolate treat.
For the love of Bark! Here's a Greek twist you must try for your next dessert. Follow theses simple steps and you have a delicious and unusual candy.
Course
Dessert
Cuisine
Greek
Keyword
bark, pickled, peaches, fruit, dessert, white chocolate
AuthorMary Papoulias-Platis
Ingredients
Ouzo White Chocolate Bark
2 - 4oz.bars of white chocolate, melted
1cupof halved walnuts
Dash of Cinnamon
1-2teaspoonouzo
1/2cuphoney
2 -3strips of orange peel
zest of 1/2 orange
Instructions
Prep
Gather all your ingredients for the bark.
Line a sheet pan with wax paper, parchment or a silpat liner.
Set up your double-boiler.
Ouzo White Chocolate Baklava
Chop the white chocolate into large pieces and place in a double boiler with the ouzo. Or melt chocolate/ouzo in a glass bowl over a saucepan of low simmering water.
Once melted remove from the heat and pour onto the lined sheet pan. Using a spatula smooth out the chocolate to a 1/4 inch thickness. Add walnuts pressing into the bark.
Sprinkle lightly with cinnamon and orange zest and allow to harden by chilling until firm 25-30 minutes. Break into pieces and drizzle honey on top!
Honey Topping
In a small bowl add honey, dash of cinnamon and orange peel.
Microwave for a few seconds to warm up. Remove the peel and drizzle honey over bark.
Store in airtight container in the refrigerator up to one week.
Did you know chocolate can be savory as well as sweet? Here, the oregano makes all the difference in the world! Try it and you'll be surprised how much flavor it brings to the chocolate.
Course
Dessert
Cuisine
California Greek
Keyword
barkcandy, chocolate, Greek
AuthorMary Papoulias-Platis
Ingredients
2 - 4oz.bars of dark or bittersweet chocolate, melted
1cupwhole raw almonds
2teaspoonsof Greek Coffee, finely ground
1/2teaspoonof Greek dried oregano
Instructions
Prep
Gather all your ingredients.
Line a sheet tray with wax paper, parchment or a silpat liner.
Set up your double-boiler.
Greek Coffee Chocolate Bark
Chop the dark/bittersweet chocolate into large pieces and place in a double-boiler to melt. Or melt the chocolate in a glass bowl over a saucepan of low simmering water.
Once melted remove from the heat and pour onto the lined sheet tray. Using a spatula smooth out the chocolate to a 1/4 inch thickness.
Lightly sprinkle the crushed oregano on the bark and allow to harden by chilling the bark in the refrigerator for 25-30 minutes.
Break into pieces and serve.
Store in an airtight container in the refrigerator for up to one week.
Crepes aren’t something I make on a daily basis as the French do, but I do love creating a new flavor base for them. One type of pancake I do crave often are Buckwheat pancakes. The old-fashion flavor of this organic whole wheat mixture with an organic maple syrup is all I need to make a perfect breakfast. So, I switched out the regular white flour normally used in a crepe for Bob’s Red Mill Buckwheat whole grain mix. You can order this on their site. I have been using Bob’s products for many years and you can’t go wrong with their quality organic products.
I also often work with unusual fruits and vegetables , and this recipe has Seville orange creme as the topping for these crepes. Seville oranges are bitter not sweet. They also contain large seeds inside, so they are best used for their juice as well as jams and jellies. Several years a go I made a Seville Orange Curd with Scones you may want to use at another time. Melissa’s Produce sent me a bag of these oranges and I always enjoy the challenge of creating a new recipe with them. Any citrus can be substituted for this creme recipe.
This is a special dessert I have loved for a very long time. I wanted to make the crepes a bit healthier for my family substituting buckwheat for regular flour. With the tangy flavor of the seville oranges this makes a wonderful creme for the topping.
In a medium bowl whisk the buckwheat flour, 1 teaspoon of sugar and salt together with a whisk. Set aside.
In a small bowl whisk milk and eggs together until smooth.
Add 1/2 the milk to the dry ingredients, and whisk until blended.
Add the melted butter and whisk together. Add the remaining milk and mix until smooth.
In a 12-inch non-stick skillet and add oil over low heat until warm and remove excess oil with a paper towel and discard.
Increase heat to medium, test the skillet by adding a teaspoon of batter. If batter becomes golden brown it's ready to cook the crepes. Adjust the heat as you go along if necessary.
Pour 1/4 cup batter to pan and swirl the pan until batter is thinly covering the bottom of the pan. Cook for 20 seconds and flip gently. Cook for 25 seconds more. Remove and place on a to wire rack.
Stack crepes on top of one another and continue until all the batter is used.
Top with powdered sugar before serving.
Place creme inside crepes or place on top.
Recipe Notes
Crepes can be covered and refrigerated for 2-3 days. Reheat crepes in the oven before serving or serve at room temperature.
The crepe should be golden-brown before flipping it over. Carefully, lift one side with a spatula and gently flip over. It’s easy, after a couple of crepes you’ll get the technique down. Place on a wire-rack so the crepes can cool. Stack on top of one another until you have them all done. At this point you can wrap and refrigerate them or use them up immediately.
Hello from California Greek Girl. I’m the owner of Ethos Culinary located in the beautiful city of Carlsbad. Join me as we explore California’s bounty of foods, farmlands, and culinary experts. I’m looking forward to bringing you Greek, Mediterranean and Plant-Forward Cuisines. OPA!
Hello from California Greek Girl. I’m the owner of Ethos Culinary located in the beautiful city of Carlsbad. Join me as we explore California’s bounty of foods, farmlands, and culinary experts. I’m looking forward to bringing you Greek, Mediterranean and Plant-Forward Cuisines. OPA!
