California Greek Girl

Olive Oil Mashed Potatoes

by Mary Papoulias-Platis

As I began to search for my standard Thanksgiving recipes, I hadn’t realized how many of our dishes had been passed down from our family. As I gathered them together, one thing I noticed was missing was my Olive Oil Mashed Potato recipe. I don’t usually use a recipe for mashed potatoes but they are a must-have on our table every year. The memory of making them takes me back to my mom’s kitchen when butter wasn’t present. Growing up I always thought it was strange not having one of those butter dishes, all my friends had in their homes. Well, guess what? Mom was right. Her mashed potatoes always had olive oil, salt and pepper and they were memorable! A basic recipe.

After taking the trip to Idaho, I actually learned what makes a good mash potato. And it ‘s the Idaho russet potato. I have a few left from our trip and I can still smell their freshness – Idaho dirt!

My next step was to use olive oil instead of butter. I actually used so little oil compared to the amount I add when using butter. In this recipe I used an extra virgin olive oil. I happen to have a basil-flavored oil on hand and it added quite a lovely fragrance and fresh garden scent to the dish. Want to take it a step further, you can use a small amount of truffle oil – heaven.

Best of all, substituting olive oil for the butter brings a more healthy recipe to your table. I’m not down on butter, I love butter too! But why not? Olive oil is rich in antioxidants and polyphenols. A perfect combination for potatoes.

Here are a few more helpful tips to make that perfect mash~

Olive Oil Mashed Potatoes

Substituting olive oil on your potatoes is a more healthy alternative, as well as a mouthful of flavorful goodness. Try using a flavored oil such as lemon, rosemary, or truffle for a new twist!

Course Side Dish

Cuisine Greek Inspired

Keyword mashed potatoes, olive oil

Servings 6

Author Mary Papoulias-Platis

Ingredients

2 pounds russet potatoes
1/2 cup extra virgin olive oil or flavored oil
1 cup warm half and half
1 1/2 teaspoons salt
pepper to taste

Instructions

Place potatoes in a large pot and cover with 1 -inch cold water. Bring to a boil and reduce heat to simmer until potatoes are tender about 20-25 minutes. With a paring knife test potatoes.
Peel potatoes while hot.
Cut into large chunks and use a hand masher or food mill to press.
Add the olive oil , salt, and pepper. Add the milk.
Serve warm in a pre-warmed bowl or crock pot.

Recipe Notes

Tip: Keep your mashed potatoes in a glass bowl over simmering water for up to 2 hours, or place the potatoes in a warm crock pot.

Here is my version of my mashed potatoes for your Thanksgiving table, give it a try! By using flavored oils such as rosemary, basil, lemon you can have your own signature dish!

My last tip: Keep your mashed potatoes in a glass bowl over simmering water for up to 2 hours, or place the potatoes in a warm crock pot.

Greek love their potatoes, here are a few of my favorite dishes!

Greek Roasted Potatoes with Gremolata Sauce

Greek Potato Salad with Feta and Mint

Heirloom Tomato Salad with Potatoes and Olives

Enjoy any of these potato dishes for your summer bash!

Mary

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Join us with Local Home Girl

by Mary Papoulias-Platis

Our primary focus is to deliver a unique and inspiring experience for individuals seeking a community environment to showcase their true authenticity. We offer day and weekend retreats focused on the various aspects of modern domesticity.

Experience the essence

of

handmade and DIY

Our sessions are designed to instill a sense of authenticity and overall pride in taking the time to create something for yourself with simple, raw materials and ingredients that fit in your home and your lifestyle.

Join us

November 2nd

On a Ranch Tour and Luncheon

Local Home Girl presents it’s November Session! It is a special opportunity for you to embrace your authenticity through a half-day retreat focused on learning a new skill focused on sustainability and creativity. Your registration includes the following:

Light refreshments and snacks
1 (90 min) Session focused on Sustainability – The History of Olives and Olive Oil Making
A delicious Farm-to-Table Lunch in the Grove
1 (90 min) Session focused on Creativity – Preserving with Olive Oil
A signed copy of Mary Platis and Laura Bashar’s award-winning book, Cooking Techniques with Olive Oil

You will meet new people and make new friends. You will work with your hands to create something beautiful using simple, raw materials, and ingredients. Most importantly, you will make time for yourself.

Register HERE

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“I Brake for Bitter Greens” Article for October Unprocessed 2014

by Mary Papoulias-Platis

Every year Andrew Wilder runs a food blog called “October Unprocessed” which encourages a better lifestyle by eating and cooking with unprocessed ingredients. We try the best we can throughout the month of October to follow these guidelines. This has been an ongoing project of his for many years. Andrew has enlisted many professional food experts, food bloggers and contributors to his staff. I have been writing for Andrew’s Unprocessed challenge from the beginning.

I chose bitter greens this year, because it is a staple for the Greek culture. I request them at every Greek restaurant I eat out at. I do make these greens weekly in my home and try and plant them is my winter garden every year. Here is just part of the article and the rest can be read on Andrew’s site here: October Unprocessed.

As a child, my mother served bitter greens weekly at our dinner table. It is definitely an acquired taste, and I can’t say I loved them when I was young. But, as time went on my tongue did eventually acquire the bitter taste and I began to like these not-so-popular greens.

On my way home from school, I’ll never forget my mom eyeing dandelions in nearby fields. As soon as she spotted a hearty patch, she’d quickly pull over to the side of the road. In her high heels, she’d tip toe into the brush. Using her floral-print cotton dress, she would create a makeshift pocket and fill it with enough dandelions for dinner that night.

To the average American, dandelions are simply weeds, but to my mother they were a nutritious meal. Bitter greens are consumed regularly in Greek households — they’re a staple. Radiki, as we call them in Greek, are mostly a combination of mustard greens, herbs, and dandelions.

Continue Reading : I Brake for Bitter Greens

For more Greens Recipes on my blog take a look here: Greens

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Fall Idaho Potato-Pear Salad

by Mary Papoulias-Platis

Recently I had the opportunity to travel to Idaho for the first time with the Idaho Potato Commission to visit various potato plants, farmers, and farms. I have always been a potato fan, especially being Greek and growing up with Greek Lemon Potatoes. I traveled with food bloggers and nutritionists every morning through the beautiful countryside and further into the vast farmland area, learning facts and production terms as we drove. Together as a group we drove miles and spent hours learning about the details of this farming community.

Idaho potato farmers and their rich farmlands, bring to us a large creamy potato, fresh and full of beneficial nutrients.

Here, I captured a glimpse of the countryside from the bus window as we traveled along the roads to our next destination. I am so grateful to all the sincere and kind people we met along the way, and the endless hours they spent with us as they took time out of their busy days to accommodate us. I wish all of you could have been with us, for it has given me a deeper appreciation of our fellow Idahoans.

It was exciting for me to see the new potatoes ready to harvest in the ground. As I held this this over-sized shovel we took turns digging looking for these gems hidden under the thick moistened soil. This truly helped me understand the importance of soil preparation necessary to grow these perfectly grown tubers.

In the meantime, when I arrived home a wonderful surprise was waiting for me. This big carefully packed box of Idaho potatoes from Sun Valley Farms. They smelled just like the fields in Idaho. They were enormous. What better way to honor these plump large beauties than to prepare a potato salad simply dressed with olive oil and apple cider vinegar. I added a few fall fruits; pears and grapes and served up a scrumptious fresh fall version of an old-fashion potato recipe.

For a pear I chose the Bosc variety, with the peel on. This pear is considered a dessert pear because of it’s dense aromatic flesh. When ripening, the brown skin of the Bosc pear does not change color, but the stem will shrivel when fully ripe. You can select any pear of your choice for this recipe. To learn more go to the California Pear Advisory Board site.

It’s grape season – I found these lovely green grapes and couldn’t refuse their crisp-sweet taste. Change up the grapes and use red or black – just make sure they are seedless for this salad. Once the salad is chilled, the grapes add a touch of crispness to the dish.

Fall Idaho Potato-Pear Salad

Potato salad is my one of my favorite sides for many of the main dishes I serve. Perfect for a party or large crowd this fall salad uses fresh pears and grapes for a seasonal touch.

Course Salad

Cuisine American-Greek

Keyword grapes, pear, pears, fall salad

Servings 6

Author Mary Papoulias-Platis

Ingredients

15 medium-sized potatoes, about 5 pounds
1/3 cup apple cider vinegar
1 3/4 teaspoon salt
2/4 teaspoon pepper
3/4 cup extra virgin olive oil
6 medium pears
2 cups of seedless green grapes - cut in half
Blue cheese or cheese of your choice, crumbled

Instructions

In a large pot, add the washed potatoes and add enough water to cover and place on high heat. Bring to a boil , reduce heat and simmer for 25-30 minutes, until fork -tender.
Meanwhile in a large bowl, add and whisk together the salt, pepper and vinegar. Slowly, whisk in olive oil. Set aside.
When potatoes are done, drain and cool. Peel and cut potatoes into 1/8" slices.
Thinly slice pears. Add potatoes and pears to dressing, toss gently until coated.
Add blue cheese and grapes and serve warm.
Or cover and refrigerate to serve chilled.

Here are some fun facts about potatoes that I happen to learn about on my trip.

97% – 230 million Americans eat potatoes
4 out of 5 people eat potatoes once a week – (that’s me)
Americans like their potatoes the following way: 29% Baked, 25% mashed, 17% French fries, 9% hashbrowns…
What Americans Don’t Know – 78% don’t know potatoes have more potassium than bananas.
Also, 93% don’t know potatoes have more vitamin C than bananas.

You may also like these recipes on my blog:

Greek Potato Salad with Feta and Mint

Eggplant Potato Phyllo Pie

Greek Skillet Potatoes

Roasted Beets with Garlic Potato Sauce

Fall into the season with this salad!

Mary

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A Teachable Moment… at Melissa’s Produce

by Mary Papoulias-Platis

I guess the old saying, “Once a teacher, always a teacher” definitely applied to me on this remarkable day I experienced at Melissa’s Produce in Los Angeles. We were invited as authors to participate in their informative monthly events they hold at their plant facility in Vernon, Ca. For those of you who have never been to one of these events, it was a luncheon served up by Melissa’s chefs with recipes from our book. We started the day with an olive oil presentation finishing off with an olive oil tasting for everyone who attended. As our gift to those who attended, we signed books for everyone as our way of saying thank-you. The day rushed by so quickly it’s very difficult not to write a dissertation of my experience that day. But, I’ll try to keep it short.

For me, this special afternoon at Melissa’s was so gratifying! I taught, interacted, and listened as everyone gave encouraging words and advice to the two of us. I was so honored to be with my co-author Laura Bashar as we carefully navigated throughout the day. We had so many little details to make sure we covered in the world of olive oil. As I worked through the crowd I wanted to pinch myself and ask, “Is this really happening?” The book signing was an up close opportunity to meet everyone, and it was so magical for me. Actually, it was a dream come true. You see, I was a former bookseller and for years I watched authors as they performed in the spotlight as I sat behind the scenes.

I couldn’t have been happier as Robert Schueller introduced us to the crowd. We had invited expert George Menzelos from Arianna Trading Company to join us, for we appreciate his talent in importing an organic premium Greek olive oil into the states. He helped clarify myths and helped the audience understand terms and definitions of olive oil where we needed assistance.

The staff presented a tasty and colorful buffet for the event, which I find to be Robert’s unique twist to his produce events. Many staff hours went into the planning and execution of this event and we thank Robert and his great staff. Chef Tom Fraker and his assistant did an outstanding job!

One of the most enjoyable moments was meeting with the people who took the time out of their day to attend our event. We were privileged to meet Dr. J.J Levenstein and Shirley Bovshow from the Home and Family Staff at the Hallmark Station.

Blogger Valentina Kenny from Cooking on the Weekends, and Chef Nancy Eisman/Adventures with Nancy Rose — joined us for a quick picture always a pleasure to see the two of them.

Chef Tom, Robert, Mary, Laura, and George in a final picture.

After lunch, we presented out talk , and afterwards we had selected three extra virgin olive oils for an olive oil tasting. This was the moment I will never forget. The light bulb went off for many of the attendees as we finished the tasting. They responded with an extremely loud , “Aha” moment. Just what an instructor is always looking for after class. Many questions were asked afterwards, because it finally all started to make sense to them – the health benefits, the myths, facts, and the true taste test! What a teaching moment it was….

Thank you Melissa’s Produce, Robert Schueller and your entire staff in providing us with all the food, goodies bags, and drinks for this unforgettable book signing event. I will cherish this time we had together with your staff, employees and guests.

You may purchase my cookbook, “Cooking Techniques with Olive Oil”, and learn more about the world of olive oil.

BUY COOKBOOK HERE

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Greek Festival in California for October 2014

by Mary Papoulias-Platis

This month we have only one Greek Festival in California. Every October Saint Nicholas Greek Orthodox Church begins preparing for their annual festival in Temecula. As the Greek community prepares freshly made pastries, stuffed phyllo cheese triangles, and their BBQ meats for all to enjoy, others are busy preparing Greek music and dances for your pleasure. Join them as the Greek community proudly displays the cheeses and oils of Greece and all the other traditional gifts and foods. Plan on spending the day dancing the night away with live Greek music and enjoy a sip of ouzo with your friends or family and yell, OPA!

Saint Nicholas Greek Orthodox Church – October 25-26
Old Town Temecula/Civic Center
41000 Main St, Temecula, CA 92590

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Braised Root Vegetables with Olive Oil

by Mary Papoulias-Platis

Tackling root vegetables just got easier with this cooking technique in my Braised Root Vegetables with Olive Oil recipe. Braising is the most effortless way to prepare a meal for your family. Just shop and chop! Braising is a slow method of cooking, placed in a large casserole and baked in the oven for a slow roast. Many dishes such as stews and soups taste even better made ahead, and this one is definitely one you can add to that list. Serve with a crisp green salad and a loaf of bread to dunk up all the juices. If you happen to have leftovers, place the cooked vegetables in a blender and add a little stock, salt and pepper, and herbs for a lovely soup for the following night.

When chopping root vegetables make sure you have a sharp knife on hand. It’s more safe to have a sharp knife then a dull one. Make sure all fingers are tucked inside as well for safety. Most root vegetables are peeled for a faster cooking time.

One of my favorite knives is the Cutco Brand. My first experience using one was at Camp Blogaway. Since then it’s my go-to knife. I love the handle and how I can grip it for tough jobs with chopping carrots, potatoes, and pumpkins without it slipping out of my hands. And the sharpness for safety is superior. Especially, when you’re working with wet ingredients as I did here, my hands tend to be damp and cause slipping.

These tools are just the helpers you need to peel, slice and chop these vegetables. I loved the handle of the Cutco peeler, it’s fits in your palm like a glove. It’s a one stroke slice so no repeating while your slicing. Many times I have to stop and rest my hand, but this enabled me to clean them all in one shot! I just have to show you…I shot a short video, but had to shoot it twice because my dog Hershey was drinking water from her bowl and interrupted the silence.

Braised Root Vegetables with Olive Oil

Braising vegetables is a quick way to bring a healthy dish to your table. This method pops the flavors in all these root vegetables. Make ahead of time and use for company, parties and soup the next day.

Course Main Dish

Cuisine California Greek

Keyword braised, casserole, root vegetables

30 minutes

45 minutes

1 hour 15 minutes

Servings 6

Author Mary Papoulias-Platis

Ingredients

2 lbs. of any variety of root vegetables, peeled and cut
2 sweet potatoes, quartered
2 parsnips, sliced
1 turnip, chopped in 1-inch pieces
2 potatoes, quartered
1 fennel, cored and sliced
5-6 garlic cloves, peeled
2 leeks, washed and chopped
1 8- inch rosemary sprig, finely chopped
1/2 can tomato sauce
1/4 cup water and more for later
1 teaspoon of salt
1/2 teaspoon of pepper
2-4 tablespoons extra virgin olive oil
1 fresh lemon, juiced

Instructions

Heat the oven to 400 degrees.
In a large oven-proofed casserole add all the ingredients and gently toss. Do not crowd the vegetables.
Braise the vegetables for 45-50 minutes , until softened, You may need to add a little water to keep the vegetables from sticking to the bottom.
Serve with sprinkle of olive oil, fresh lemon juice and fresh bread.

Happy Cooking,

Mary

Visit Cutco Cutlery here:

www.facebook.com/cutcocutlery
@CutcoCutlery
www.google.com/+Cutco
www.pinterest.com/CutcoCutlery

I received a generous gift from Cutco Cutlery to write this post. I chose the subject and developed my own recipe for a Fall theme. I truly enjoy using Cutco knives, cutlery and their stable cutting board in my kitchen, and have for years.

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Olive Oil Poached Eggplant

by Mary Papoulias-Platis

Eggplant is one very busy vegetable in my Greek kitchen. This Olive Oil Poached Eggplant, came from my research in poaching with olive oil and my Olive Oil cookbook. Eggplant comes in many varieties according to the dish I’m making – but you will see small, round, white, long slender, male and female! What? Yes, it is said that this may be true. There are both types of the black variety sitting on your supermarket shelves at this given moment. Go take a look. As I was shopping in my local store one morning, carefully selecting those black beauties for my eggplant dish, suddenly the produce man spotted me and quietly approached the area. Before I knew it he was close behind me breathing down my neck.

Startled, I looked up and the vegetable expert began to tell me that there happens to be a male and female variety of eggplant. So I politely listened. He insisted to explain to me the eggplant with the rounded silhouette is a female carrying the most seeds and is least desirable to cook with. He continued with selection advice – that I should look for the eggplant with the slender shape which retains less seeds, thus being the male. Because we want more flesh and less seeds, the male is most fitting for cooking. Well, I didn’t know what to think at this point. So, I picked up the slender version and I was happy with the results. I personally think this is an old wise tale, and there must be a more scientific explanation. But this definitely is a more exciting story to use and entertain his customers with. Right? Google it and let me know what you think.

Well, by now I have seriously lost you from reading the rest of my post. But, hang in there with me because this recipe is one you will love to assemble and eat with your family. If anything it comes with an intriguing rated R story! Use this recipe with a fresh baquette, sliced and toasted. For added flavor use my tomato ketch-opa, I made previously on my blog post. They are delicious together and compliment one another. I wanted to post them together but felt the post would be too long.

The Greek Tomato Ketch-up recipe adds a wonderful punch!

Olive Oil Poached Eggplant

Poaching is a slow-very low temperature cooking method. Olive oil needs to remain at 180 degrees. Watch carefully and test for doness with a sharp knife. Remove and cool and enjoy this delightful appetizer.

Course Appetizer

Cuisine Greek

Keyword appetizer, eggplant, olive oil

Author Mary Papoulias-Platis

Ingredients

2-3 cups or less extra virgin olive oil
1 large purple globe eggplant, or 2-3 Japanese eggplant, peeled
1 fresh sprig oregano
4-5 whole peppercorns
1 bay leaf
1 teaspoon dried fennel
2 garlic cloves, peeled and whole
1 baguette, sliced and toasted sliced and toasted

Instructions

Place the olive oil in a straight-sided sauce pan deep enough to hold the eggplant.
Bring the olive oil to 180 degrees, on low heat.
Peel the eggplant and cut in half. (The peel is bitter)
Add the oregano, peppercorns, bay leaf, fennel, garlic and eggplant oil to the pan.
Simmer until the eggplant is soft and cooked. Test with a sharp knife. Remove from the heat and let cool.
Once cooled lift the eggplant out carefully, so it stays in one piece. Place on a paper towel to drain.
Carefully cut and place on baguette slices. Drizzle with extra-virgin olive oil and serve. Or serve with my Tomato Ketch-opa recipe from my blog.

Recipe Notes

Drizzle with a good quality extra virgin olive oil and balsamic for a quick substitute for the tomato sauce.
The remaining can be re-used for salad dressing or other uses. But must be used within the day.

Nutritional Facts: Eggplant is also an excellent source of dietary fiber, which can help protect against type 2 diabetes and keeps the digestive system regular. The vitamins in eggplant consist primarily of vitamin A (in the form of beta-carotene), B vitamins, folate and vitamin C. Eggplant is also rich in minerals, boasting a large quantity of potassium, magnesium, calcium and phosphorous. With no fat, six carbs and 27 calories in a 1-cup serving, eggplant makes an excellent addition to any diet. (From Livestrong)

Here are more recipes if you love to cook with olive oil, in my cookbook, Cooking Techniques with Olive Oil.

BUY COOKBOOK HERE

Enjoy using eggplants in your dishes!

Mary

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Greek Tomato Ketch-opa!

by Mary Papoulias-Platis

Actually, this Greek Tomato Ketch-opa! sauce was being developed for my post, Olive Poached Eggplant, but I loved it so much I thought I would post it alone as a Greek inspired ketch-opa! Yes, I know it’s a silly name, but wherever I can add the word “Opa” in a post I will. “Opa” is a lively word often having many definitions. One variation of the word becomes a phrase used to express joy and happiness at special events, weddings, and dances. “Opa” is always used when Greeks gather for dances in the streets, singing together at a Greek concert or just when you need to break a plate or two for excitement at a party! Here are some various ways people have used the word in today’s modern world…

The Opa Center – a center around finding the meaning of life, founders Alex Pattakos, Ph.D and —Elaine Dundon, MBA.

Authentic Greek Restaurant – Opa! in Campbell ,Ca.
Awesome video and song called, “Opa”by Giorgos Alkaios and Friends – play this at your next party!
Even the movie “Opa” from 2009, takes you back to the Greek islands for love and romance! Perfect for a rainy day.

Now back to the recipe…This sauce is very versatile in that it replaces your ordinary ketchup in your cupboard. Throw it on burgers, hot dogs, or add it to any quick sandwich. Add feta or cheese of your choice for a topping on pasta, fries, or eggs. Most of the ingredients can be found in your specialty supermarket, the flavor profile may be different but just adjust it to your palette. These tomatoes can be found as tomato puree, but if you need to make substitute use a diluted tomato paste to get the same consistency, and adjust the flavorings.

Greek Tomato Ketch-opa!

Are you ready for something new! This sauce is Greek-inspired for your special everyday meals - throw some on a burger, morning eggs, or a sandwich. Or just use it with fresh vegetables as a unique sauce.

Course dipping sauce, Ketchup

Cuisine Greek

Keyword appetizer, Greek, tomato sauce

Servings 1 cup

Author Mary Papoulias-Platis

Ingredients

1/2 cup organic strained heirloom tomatoes, or canned puree
1 garlic clove, chopped
1/4 teaspoon dried oregano
juice from 1/2 lemon
1/2 teaspoon herb salt
pinch of pepper
6 pitted organic Kalamon or Kalamata olives
1/4 cup or more of extra virgin olive oil

Instructions

Place all the ingredients in a blender, except the extra virgin olive oil.
Blend until smooth.
While the machine is running, slowly add the extra virgin olive oil.
Pour a little amount at a time and taste until you get a ketchup consistency.
Store in the refrigerator in an airtight container.

Recipe Notes

A high-quality can of tomatoes in sauce or puree, can be used in place of the strained tomatoes but make sure to thin it out-or drain it if too thin, so it has the consistency of regular ketchup. A tomato paste may work as well, but do thin it out. You may have to adjust the spices and other ingredients as well. Makes 1 cup.

This sauce was developed to be added to the following recipe: Olive Oil Poached Eggplant

OPA!

Mary

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Here are a few more helpful tips to make that perfect mash~

Olive Oil Mashed Potatoes

Ingredients

Instructions

Recipe Notes

My last tip: Keep your mashed potatoes in a glass bowl over simmering water for up to 2 hours, or place the potatoes in a warm crock pot.

Greek love their potatoes, here are a few of my favorite dishes!

Experience the essence

of

handmade and DIY

Join us

November 2nd

On a Ranch Tour and Luncheon

Fall Idaho Potato-Pear Salad

Ingredients

Instructions

Here are some fun facts about potatoes that I happen to learn about on my trip.

Braised Root Vegetables with Olive Oil

Ingredients

Instructions

Olive Oil Poached Eggplant

Ingredients

Instructions

Recipe Notes

Greek Tomato Ketch-opa!

Ingredients

Instructions

Recipe Notes

OPA!

Mary

BUY MARY’S COOKBOOK HERE!

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