Getting ready for Sunday everyone… not the Super Bowl but the FOOD. If you’re cooking or taking a dish to a party include one or two of my choices. I have something for everyone so don’t worry, I have you covered.
A Few Things To Remember
Bring your dish completed and ready to go! (Hostess is very busy!)
Bring enough for a large crowd. (3 appetizers per person)
Bring all serving pieces. (Kitchen is full!)
Bring your own ice, if needed for your dish or drinks.
Help clean up and don’t forget to bring your dish home.
How often do you stop by your local market? I try and visit at least once a week-but I don’t often have that luxury. Yes, I called it a luxury because for me, meeting the farmer’s and connecting to my community is so very important. Being present and taking in the smiles and laughter as you pass booth after booth, brings me satisfaction. It shows me people are developing friendships and relationships with the vendors.
When I was young my aunt and uncle (pictured below) had an avocado grove, and we would stack up the boxes of freshly picked avocados in the back of my Uncle Mike’s truck, and head to the San Diego farmer’s market. Soon after, he opened his own market called Uneeda Market on “C’ street downtown. The shop was filled with fresh fruit and vegetables, reflecting his love for the farm. It was a small sandwich shop, with freshly baked meats, not purchased process meats, that my Aunt Liza created into scrumptious sandwiches for all the lunch crowd downtown to enjoy.
I guess this is where I get so much out of visiting and buying my produce at the weekly markets. And the best part of all of this is that eventually these connections work into long term friendships and possible future working partners. Want to get to know a city your visiting…plan on stopping by a nearby farmer’s market for a bite or two and you too will receive that friendly smile.
This is my uncle in downtown San Diego at one of the first farmer’s market, displaying his fruit from the avocado ranch.
Here I compiled a list of what to expect this month at your local farmer’s markets. Of course it will vary what part of the country you live in. I would love to hear what you have going on in your town. For me the farmer’s market is a clear reflection of the communities efforts to reach out and say hello and introduce you to all these fabulous treats from our local fields. January’s Fruits: Pears, Avocados, Cinnamon Pear, Grapefruit, Lemons, Limes, Oranges, Pomagrantes, Persimmons
Please join me for a cooking class at Great News Cooking School in Pacific Beach (1788 Garnet Ave.) on January 26th at 6:00 p.m. My class will be on “Poaching with Olive Oil”. This is the second class from our book, “Cooking Techniques and Recipes with Olive Oil”. Also included is an olive oil tasting at the beginning of class from the large selection of fine oils at Great News.
What is Poaching?
Poaching is a very old method of slow cooking which comes from the French word “pouch” of gently cooked egg white which surrounds the egg yolk when poached. It always includes some type of liquid from water to wine. I’m sure you have poached eggs, which is the most common and popular dish for breakfast. But it’s time to experiment with olive oil, flavored or not, because it imparts a tremendous amount of flavor on your choice of ingredients.
Cooking times vary according to the size and thickness of the item you are poaching, so occasionally test it for doneness. Try and keep the oil at a slow simmer, because it doesn’t need a higher temperature. With an extra virgin olive oil the temperatures for poaching range between 160-180 degrees. It is a slower method but the results are so worth it!
Poaching is a very easy method and can be used with many meats, poultry, fish, even fruits and vegetables.
Tips when poaching:
Use an instant thermometer to bring oil to temperature.
Use a straight sided skillet to prevent spillage.
Items should have plenty of room to cook, not touching.
Season with salt and pepper before placing in oil.
Add aromatics and spices to the cold oil before heating.
When removing place on paper towel to drain any excess oil.
Use leftover oil for a dressing or sauce. (reserve oil in refrig. only with veggies)
It’s happening again for the second year in a row! The highly anticipated #Greek Dinner. I’m so excited to invite over friends and family for a day of celebration of the Greek cuisine. For me as you know I try and write, eat, and teach all about this healthy diet daily – on my blog, in my classes, and on social media. Phew! I ‘m tired just thinking about it. But , I just returned from the Fancy Food Show in San Francisco, and tried every piece of chocolate, ice cream, and flavored popcorn that can be invented. Not only that, what about all the various cheeses, sausages, appetizers… I can go on forever.
So, I must get back on track and eat more healthy! But, what I crave the most when I get home is my everyday go-to Greek dishes, which I will be serving. So this year I decided to drop the formality and instead have a “Meze” party with small bites from minty -meatballs to cheesy tiropetes. I’ll serve up my favorite “horta’ greens with my garden meyer lemons, and serve up minature ka-bobs with my favorite tzaziki sauce. Here’s a sample of many of the appetizers I will start preparing early. I do the prepping of all the vegetables early, marinate all the meats and set my table. Recipes can be found here on my blog.
Baked Falafel Sliders
Kalamata Spread
Baked Feta with Olives
Roasted Beet Tart
Quinoa Grape Leaves
Greek Herbal Meatballs
Cheese Phyllo Triangles
Please join us and learn more about this #Greek Dinner Around the World on Keri Douglas’ Site: 9 Muses News.Here’s a sample of what you will be reading on her site on who’s attending and how this all began!
Imagine a dinner party to celebrate Greek culture, cuisine, philosophy and heritage around the world with family, friends, and new friends. This is Greek Dinner Around the World on January 15th.
An idea that was sparked last year by the film Kiveri by Panayloti Yannitsos (@pyannitsos) and a conversation over Twitter with authors Marjory McGinn (@fatgreekodyssey), Mary Platis (@CalGreekGirl), & Peter Minaki (@kalofagas) on how to connect and promote one’s work. In an instant, San Francisco Greek-American poet Katie Aliferis (@KatieA_SF) joined in and from there is history.
Why not have a dinner party with friends around the world and share and promote each other’s creative ventures in books, films, art, cuisine, wine, philosophy, diplomacy, business and entrepreneurial endeavors.
One friend after another from Melbourne to Tokyo to Kazahkstan to Athens to Berlin to Brussels to London to New York to Toronto to Chicago to San Diego, hundreds of people, if not over a thousand, joined to celebrate a love for Greek culture and heritage.
Friends joined by hosting their own dinner party at home, at restaurants, universities with one olive to a full traditional Greek dinner menu. Some talked wine, olive oil, olives, heritage, mythology, diplomacy, business, art, (stolen art), films, and, of course, books. Talented friends joined, shared, promoted each other’s endeavors and connected with new friends. In a year, friendships have been created that uplift the spirits across borders.
Mark your calendars and have a dinner party on Thursday, January 15, 2015 to join the Greek Dinner Around the World to honor your Greek heritage, cultural and connection to Greece.
….This is how it works and your social media information.
Follow the dinner party on social media through #GreekDinnerTwitterList on Twitter, Greek Dinner Around the World on Facebook, Instagram, #GreekDinner on Pinterest and Google+. When you are inspired, share, retweet, comment, connect, and engage with other dinner parties and enjoy!
Looking forward to sharing our pictures and dinner with you all on Thursday!
As you can guess the traditional Greek food posts are my most popular and most read recipes for 2014. These recipes are not new, they have been made over and over again in most Greek homes today. What makes these recipes comfort food is your memories of your Yiayia or your mother providing that warm holiday feelings one receives from the cinnamon-y aroma of baklava baking, or the rosemary-garlic stuffed lamb scent surrounding your home.
As we approach the New Year, may you dig further into my blog, and find new versions to try, or possibly try a twist to the many recipes I have developed with new ingredients such as my quinoa-stuffed grape leaves, or the simple lentil soup version or perhaps you may find intriguing – the Greek Cheeses and Beer Tasting post.
I would love to hear from you, any ideas and suggestions will be appreciated, so I may improve and deliver finer more meaningful posts to you! Thank -you for all your support, especially during a busy year like this one has been. If you haven’t purchased my book yet, you may want to give it a try and become the olive oil fan that I have become from tasting, developing recipes and just simply enjoying the many flavors of this ancient food.
Have you noticed how many olive oil specialty stores have opened up in your area? Take a moment and search olive oil stores in your city and you might be surprised you may have one or two nearby in your city. These popular new stores will delight your senses with several sips of the finest oils from around the world. Pair your favorite olive oil bottle with one of the many flavored vinegars, for the perfect gift. Take advantage of the store employees to walk you through the store and help you with your selection. And don’t forget to pick up a few extra bottles of olive oil – they make an excellent hostess gift for your next holiday party!
Learn why olive oil is the best!
Olive Oil has nutritional benefits which the health industry is now recommending over all other oils.
It pairs perfectly with one of the healthiest diets in the world, the Mediterranean Diet.
Olive Oil is a monounsaturated fat, which is a good fat, similar to avocados and nuts.
Olive Oil is the heart healthy oil, helping with diabetes, lowering choloesterol, improving blood pressure and inflammation.
California has the perfect weather for olives which makes it the leader in olive oil production in the U.S. Look for farms in your area to visit.
What makes these olive oil stores so different?
They will walk you through the lineup of oils for you to slurp and taste.
Advise you the nutritional health benefits of olive oil, which might surprise you!
Introduce you to the language of olive oil. Look for Acidic Levels, DAGS, PP,FFA, PV
Learn how to taste for freshness and read the labels for the oil profile.
Stores not only offer a large selection of oils to choose from, but offer various flavors such as lemon, orange, rosemary, garlic, even smoked!
Need the perfect gift?
Look for bottled oils and other products in a ready wrapped boxed set.
Seek out unique hand soaps, lotions, olives, pastas, sauces and dips.
The staff will help you in selecting individual gifts and possibly offer gift-wrap.
Take advantage of the experienced staff to help you select the exact gift for you.
Why make so much fuss about olive oil stores?
These stores are locally run and help support many organizations in your town.
Shopping nearby can improve your overall economy.
Tastings are offered to make your visit more pleasurable and informative.
Many of these stores sell local olive oils, helping to support your local farmers.
Stores often offer cooking classes, private tastings, and hold social events.
Love to travel? Make sure when traveling to stop by many of the olive oil farms in your area for a tour and tasting. I hope this post will help you during this holiday gift season. Have a lovely holiday season and thank you for all your support and love!
Party appetizers can many times be a last minute throw-together dish or pantry staple that is given little effort and time to create for your holiday party. But, they can actually enhance your party and provide your guests with a tasteful experience. By following a few good techniques you too can be successful with it by following tips and by planning ahead. Have fun with them, and this is an additional place in the evening where you can be creative and design an individualize party of your own.
Appetizers can be served three different ways for your event. You may serve them as the main course, making them the star dishes of the party. If a cocktail party is more your style, serve several appetizers along-side for your guests. During a dinner party, greet your guests with a selection of few appetizers early as they arrive. However way you choose you to serve your appetizers, below I have selected important tips and hints to have the best appetizers for your guests to enjoy!
What’s so great about them is you can adjust them to your taste, and customize them for own your dinner or party. Consider matching your ethnic dinner with your appetizers to casually introduce the spices and flavors to your guests when moving on into the evening.
Why should you use them at all, with a dinner party or get-together. Here are some hints and tips for a successful party.
Appetizers are introduced at the beginning of a party for the following reasons:
welcoming your guests
great with drinks
brighten the senses
cleanse the palate
salty ingredients – never butter
soup in small portions is best
There are some do’s and don’ts to try and remember:
do not serve too many/appetizers because they are very filling
consider one of each; spicy, creamy, mild, and one vegetarian
for an appetizer party serve 7-9 bites per person
for a pre-dinner food choose 5-7 per person
appetizers for dinner 12 to 14 bites
If short on time look at your grocery store for short-cuts.
Select a variety of nuts
Check out the olive bar
Cheeses – select large wedges
Bottled tuna in olive oil
Salsas- hot and mild
Crackers, toast points, chips, pita
Extra Virgin Olive Oil with various breads for dipping
Keep on hand:
Fresh citrus and grapes
Dried fruit such as figs, cherries, plums, prunes
Fresh herbs for toppings such as basil
Cream cheese and a brie wheel
Toppings such as chutneys and jams for toppings
Fresh berries
Above I chose: Marinated Peppers, Greek-Phyllo Cheese Triangles, Three Feta Dips, and a Greek Vegetable Salsa.
Many times I like to go back through my old recipes even way back before kids, and select an old dish I made in the past. This recipe popped out from the pile because it was a favorite of mine from past parties during the holidays. But I recall the last time I made this was for a Rolling Stones concert at the stadium we all had gone to with neighborhood parents. It poured all night. We had moved to the front rows, because most of the crowd left- and Mick Jagger and his band finished off the concert playing throughout the night. What a champ!
I do know when my kids see this on my blog (that’s if they will ever read this) they will be asking why I had never made it for them. But before kids, my mother-in-law would send me yearly subscriptions of Bon Appetit magazine, hoping I would never leave her son hungry. Typical Greek mother-right? But it worked. It turned me into a great cook. I couldn’t wait for a quiet moment on the weekends when I could devour each and every page of the magazine.
Once I got the confidence to have my first appetizer party for the holidays, this basil cheesecake was a hit. I served it with an artisan baquette and crackers as a warm appetizer. Store-bought pesto is fine to use in this recipe. But those of you willing to make your own try using other greens and vegetables for your pesto. I suggest using spinach, parsley, peas, and mint. during these winter months for a great substitute. My recipe is found here Pesto Three Ways.
Plan ahead for your party and make this ahead of time and freeze. Freeze fully assembled but not baked, and wrap tightly and place in the freezer. Remove and bake, a touch longer. Or make this a day or two before your event cover and refrigerate.
Use any pesto for this warm cheesy appetizer. Make a few cakes with different herbs, and you have a party! Serve warm or chilled with bread or crackers.
Course
Appetizer
Cuisine
American-Greek
Keyword
appetizer, basil, cheesecake, party
Servings8
AuthorMary Papoulias-Platis
Ingredients
1tablespoonbutter, softened
2tablespoonsfine dry bread crumbs
3/4 cup +2tablespoonsParmesan cheese, grated
1/2 cup cupprepared or homemade pesto
8ouncesricotta cheese
8ouncescream cheese
2eggs
1/2teaspoonsalt
fresh basil or tomato for garnish
Instructions
Pre-heat oven to 325 degrees.
Butter the bottom and sides of a 6-inch springform pan. You can use a small baker, but serve with a spoon as a dip.
Toss together bread crumbs with 2 tablespoons of Parmesan cheese. Sprinkle in the pan, turn to coat.
In a food processor, combine remaining cheeses, pesto, eggs, and salt.
Pour into a prepared pan and bake for 45-55 minutes, until slightly brown on top.
Cool to room temperature. Serve immediately or refrigerate.
Garnish with fresh basil leaves or chopped tomato. Serve with a baquette or assorted crackers.
I had to use “bundt” in the title because if you have ever seen The Big Fat Greek Wedding, you know what I’m talking about. In my family there have been many discussions about this cake pan. Believe me it wasn’t nice. Greeks could never understand why you would possibly place a hole in the middle of your cake. For those of you who haven’t seen the movie (shame on you) The scene starts out with the mother-in law as she brings a bundt cake for a dessert to the in-laws house. The Greek mother responds with “What’s this?” and she tries to explain it’s a bundt cake, and the response from the mother is hilarious! But, there’s a hole in it? I use bundt cakes all the time for company because it does feed a crowd. Please do not substitute any other type of oil, this recipe is designed for this cake.
In all my baking, I prefer to use a mild extra virgin olive oil. Why? Because it keeps the cake moist and tender. The cake has a more dense crumb when baked with olive oil. When shopping for an olive oil try and purchase a mild olive oil for baking. If you are interested in cooking with olive oil try my award winning cookbook, Cooking Techniques with Olive Oil.
Here is my version of a bundt cake which I love to make for a breakfast treat. Serve it with a herbal tea, or have to for dessert with a homemade ice cream.
Course
Dessert
Cuisine
American-Greek
Keyword
bundt, cake, currants, olive oil
1hour
1hour
Servings8
AuthorMary Papoulias-Platis
Ingredients
3/4cupextra virgin olive oil
2cupssugar
4eggs
1cupmilk
2teaspoonsvanilla
zest from one orange
4cupsself-rising flour
2cupscurrants
powdered sugar
Instructions
Preheat the oven to 350 degrees.
Grease a Bundt pan with olive oil and flour.
In a mixer beat together olive oil and sugar until smooth.
Add one egg at a time, beating until blended.
Add the milk, vanilla and orange zest
Slowly add the flour.
Coat the currants with flour and with a large spoon gently hand blend.
Pour into mold and bake for one hour.
Allow to cool for 30 minutes.
Invert on to a large platter and sprinkle with powdered sugar.
This recipe is for my dear friend George Menzelos from Arianna Trading Company. My Greek version of a bundt cake, like my mother used to say -“A Cakey” for you! Since I met you, your kindness has been so genuine. I appreciate all the bottles of oil, olives, sauce and salt you have donated for my cooking classes, olive oil tastings, and for developing my olive oil recipes. I guess I could have offered you an olive oil tree for a token of my appreciation, but it may outgrow your home.
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!
