Spring is around the corner and it’s time to venture out and feel the sun, take a hike, visit farmer’s markets, and take a class or two. I’ve been busy setting up new cooking classes in the area. I’m teaming up with Temecula Olive Oil, the Solana Beach store, for a series of classes on Thursday nights. My first class is a Greek cooking class “Flavors of the Greek Islands”. Introducing you to the healthy Greek Diet is my passion, and I’m hoping to see you there. But room is limited so please R.S.V.P. If you would like a class in your home or business send me an email with the details and I will get back to you.
You are invited to attend
“Flavors from the Greek Islands” by Mary Papoulias-Platis
Thursday, March 13th 6:30-8:30
Temecula Olive Oil Company
342 S. Cedros Ave Solana Beach, CA 92075
Menu:
Roasted Eggplant Crostini with Roasted Garlic Olive OilGrilled Lamb Chops on a Bed of Fresh Greens with Blood Orange Olive OilWarm Rice Pudding with Roasted Pears with Vanilla Fig Vinegar
I have several trees in my yard and what better way to celebrate than to make preserved lemons. My Lemon Confit in extra virgin olive oil, is a pretty odd way to celebrate-right? But it’s two-fold. My Meyer tree is over-producing this year and I have to preserve them for future meals. Not that I’m unappreciative, but I need to do something with all these lemons. So confit is the answer. This is best made with Meyer lemons, which have thin-skin, are mildly acidic for a quicker cooking time. But regular lemons can also be used. I decided to use them in this olive oil , and will later preserve my larger lemons in salt. Preserved Lemons in Salt
Let me explain what is confit.
Confit is an old French term used for the preserving foods in a liquid, whether it be oil or fat. It can be use in so many ways. I’ve listed just a few ways you can incorporate them into your daily dishes. Need a reason to add lemon trees to your property. This may hopefully help you make that decision.
Place a bowl of these lemons on your appetizer tray, and let your guests use with cheese.
Use on broiled fish, lamb or pork as a topping.
Add to your homemade salad dressing, by blending it in the blender for a smooth sauce.
Top on any dessert, such as fresh fruit, pound cakes, and ice cream.
Use to flavor any roasted vegetable, try asparagus, green beans, or potatoes.
Always start with fresh clean lemons.
I’m a big believer in setting up your ingredients before hand. In the culinary world that term is “mise en place”.
Make sure all your spices are fresh! These cinnamon sticks just perfumed my entire kitchen when I opened them. Sent to me from Frieda’s Specialty Produce, please check out their site and all they have available.
Using a serrated knife helps in slicing the lemons, crosswise. The lemon was placed on the cutting board , open-end down for safety and ease of cutting.
Place everything in your pot and bring to a simmer. Make sure your pot in large enough for the oil not to spill-over.
Watch this carefully at the beginning , while it comes up to a slow-boil before reducing it to a simmer for 15 minutes. Don’t leave the room. Gently stir to combine flavors. Remove from the heat and cool. Place in a sterilized jar and keep in the refrigerator.
Lemon confit is a way to preserve your lemons. Add this flavored oil to many of your dishes for additional flavor. Lemons may also be used as a topping to your favorite grilled meat. Add finely chopped lemons to grain dishes, risottos and salads.
Course
Preserved Lemons
Cuisine
Meditterannean
Keyword
lemons, olive oil, preserved
Servings2cups
AuthorMary Papoulias-Platis
Ingredients
2regular lemons or 3 Meyer lemons
1 1/2cupsextra-virgin olive oil
1cinnamon stick - 2" long
4whole cloves
1/4teaspoonpeppercorns
1/2teaspoonkosher salt
1/2teaspoonred pepper flakes, crushedcrushed
2bay leaves
Instructions
Halve lemons crosswise. Strain and squeeze their juice into a bowl. Set aside.
Thinly slice juiced lemons crosswise and transfer lemons to a 1 quart sauce pan.
Add reserved juice, and remaining ingredients.
Over medium heat bring mixture to a low boil, reduce to a simmer.
Cook for 15 minutes, stirring several times..
Remove from heat, and let cool.
Transfer lemon confit to a sterilized jar, cover and refrigerate.
Confit will keep refrigerated up to 2 weeks.
Definition of confit : (con-fee) is a generic term for various kinds of food that have been cooked in oil or sugar water (syrup). Sealed and stored in a cool, dark place, confit can last for several months. Confit (“prepared”) is one of the oldest ways to preserve food, and is a speciality of southwestern France.(wikipedia)
Many more olive oil recipes can be found in my cookbook, “Cooking Techniques with Olive Oil”
Saint George Greek Orthodox Church in Palm Desert is kicking off the year again with a two-day Greek Festival in Palm Dessert. They will be celebrating their 18th year, bringing the community traditional fine foods and outdoor dancing for all. Bring the family and enjoy the special Kids Fun Zone. Pick up some of your favorites foods from the Grocery Store to take home and share. Don’t forget your dancing shoes, live Greek music and dancing for all!
Become inspired for one evening on Wednesday, January 15th as the Greek culture entertains you while we eat, drink and dance all evening! Visit and meet with hundreds of participants including chefs, authors, musicians, artists and many Greeks around the world!
Everyone is invited on January 15th for a Greek dinner with friends, family and even some new friends. Partners to this initiative will host a dinner – one person, two persons or more; use Greek products to create Greek dishes; share a photo or two of their endeavor; share a recipe; Tweet their experience or favorites and then RT (reTweet) others who are sharing their dinner party under the #GreekDinner and #EatGreek.(from Keri’s blog)
The goal is to celebrate Greek cuisine and promote amazing people, authors, chefs, businesses who are connected to Greece.
Keri Douglas @9musesnews has organized this event and has been using her magical social media talents to make this happen worldwide! Visit Keri’s site to become more involved. She will list any books, blogs, music, recipes and talents you may have to share.(from Keri’s blog)
To make it easy to RT others who are on Twitter, she created a #GreekDinnerTwitterList (@9musesnew/GreekDinner). Subscribe, follow & RT what others are sharing on their #GreekDinner. (from Keri’s blog)
I cannot describe how wonderful it has been connecting with everyone who has a true love for the Greek lifestyle, the beautiful foods of Greece, and connect with those who value the history of the culture. It has opened up discussions and personal experiences with new found friends with one common bond – the glorious Greek culture.
One thing we all have in common is that we love FOOD! Greek food. Fresh ingredients, simple recipes, and good wine. Living the good life in the Greek culture means sharing it with others.
We will be tweeting, sending pictures, and mentioning our dinner parties on Wednesday, this 15th, so I hope you will be present with us to enjoy the party!
Below is a small sample of Keri’s blog – please go over and visit her site for a much more detailed list!
The Feast of Artemis by Anne Zouroudi In this seventh gripping, instalment of The Mysteries of the Greek Detective, the olive harvest is drawing to a close in the town of Dendra, and when Hermes Diaktoros arrives for the celebratory festival he expects an indulgent day of food and wine…but … Hermes follows a bitter trail through the olive groves to reveal a motive for murder, and uncovers a dark deed brought to light by the sin of gluttony. http://amzn.to/1eT4PWd
Ganymede: A Tale of Middle Eastern Intrigue by Terrence Douglas As a radical Christian Lebanese sect secretly plans an act of terrorism, Colin Gordon begins his next assignment at the American Embassy in Germany. http://amzn.to/1dr8Bmf
Dennis Menos, author of many books, including two on Greek heritage and culture. Enjoy this one, The Justinian Diaries.http://amzn.to/1l43Wuf
Things Can Only Get Feta: Two Journalists and Their Crazy Dog Living Through the Greek Crisis by Marjory McGinnhttp://amzn.to/HZZZY3
and many more….
Foods represented by partners of the Greek Dinner.
“Greek figs–delicious right out of the package!” From the Mediterranean Way Gourmet Market in DC – Annina Wildermuthhttp://themediway.com
“I’ve never seen dried Oregano like this. Can’t wait to start cooking with it.” Annina Wildermuth from the Mediterranean Way Gourmet Market in DC http://themediway.com
and many more…..
My Favorite Greek Dance….OPA!http://youtu.be/UGCiHev21mg
Do you ever have salty cravings but want something healthy, well this Kalamata Olive Spread will do the trick. With cheeseboards being so popular, add this recipe to your creative presentation. How can you go wrong with a spread using Kalamata olives? Their saltiness combined with the crunch factor in the sweet mini peppers making it the perfect plate. Theses peppers are mild, not hot and perfect for dipping. With their scoop-like shape they make a great alternative to chips. You can stuff these little veggies with this dip or simply serve on a pretty platter. Who can resist eating from this rainbow?
A little about the health benefits of sweet peppers!
According to their color, the red varieties supplying more potassium, vitamin C and folate than yellow, orange or green.
Red peppers are especially rich in these carotenoids, as well as other protective nutrients such as vitamin C.
They also supply amounts of polyphenols, protective plant compounds include lutein, quercetin and capsanthin.
Find these peppers packaged in the vegetable section or near the pre-packaged salads. Don’t pass them up, try them once here and you won’t be disappointed. Kalamata olives are available today in most stores and big box locations. If you can’t find them, check an ethnic store nearby.
What makes a great dip? These two do - Kalamata Olives and Mini Peppers. This dish cannot get more festive than this. Enjoy the ease of this dish and perfect for the next party or BBQ!
Course
Appetizer
Cuisine
California Greek
Keyword
appetizer, kalamata olives, sweet peppers
Servings8
AuthorMary Papoulias-Platis
Ingredients
1cupGreek Kalamata olives, pitted
3tablespoonsdrained capers
2tablespoonsfresh lemon juice
1garlic clove
1teaspoonDijon mustard
2tablespoonsMadeira or wine
1/2teaspoonblack pepper
1tablespoonanchovies
1package sweet peppers
Instructions
Place all the ingredients in a food processor or blender, and puree until smooth.
Place in a small bowl and set aside.
Cut peppers in half and remove seeds. Place on a large serving plate along with the spread.
Spread can be made ahead and refrigerated.
Recipe Notes
Anchovies can be substituted with 2 tablespoons kippersnacks or tuna.
Here are a few of my Kalamata dishes for you to enjoy!
This Greek Meat Sauce can save you time in the kitchen. Make a big batch for pasta night and keep it in the refrigerator or freeze it for many of your favorite meals. In the Greek household, this sauce remains the comfort food most kids remember. I know my brother will drive many miles for a bowl of this sauce with his spaghetti. You can find variations of this meat sauce in many of my other recipes such as: Pastitsio, and Stuffed Tomatoes and Stuffed Cabbage Rolls. This sauce is always better the next day! The difference in a Greek Meat Sauce as Kema, is the touch of cinnamon added to the dish. Cinnamon is commonly used in various sauces in the Greek cuisine, so please don’t leave it out.
Use the meat sauce as follows:
On any pasta as a topping
Use to stuff vegetables- eggplant, tomatoes, zucchini
Add it to your casseroles.
On pizza with feta, and red peppers
Use a large skillet to saute onions and meat.
Add the rest of the ingredients and cook until sauce thickens. It will turn much lighter in color. Cool. Store in the refrigerator up to 3-4 days or freeze until ready to use.
As I look back at my site’s Top 8 Traditional Greek Recipes for 2013, I wasn’t surprised at all with your favorites! These are memorable dishes you might have had growing up with in your home or at your Yiayia’s house. My fondest memory of food was my husband’s Yiayia and her delicious meatballs. Tiny, garlicky meatballs stuffed with mint – the perfect travel snack.
You see, we had a very clever Yiayia (I have never met one that wasn’t). When she found out we were in town, she made sure to call and ask us to swing by to see her. And as a small token she would pack up her meatballs in a used plastic container and have them ready for our Sunday drive back home. This was her sweet way to gather up the grandchildren and catch them on their way home. We also grew up knowing we never say “no” to yiayia’s requests. In the Greek culture they are honored to the highest levels in the family home.
Today, I find myself doing the same thing for my kids. But instead of meatballs, I send them home with leftover’s from that evening’s dinner and goodies from the kitchen pantry! Usually they ask for any baked cookies, pastas, and my chocolate mousse. Thank you for your support and comments all year long, it was a terrific year. To start the New year on the right foot, come celebrate with me as we celebrate the Greek cuisine with Greek Dinners around the world.
Join us for a Greek Dinner Party Around the World
on January 15th!
For the month of January, I would like you to join me on January 15th , for a virtual Greek Dinner around the world. We will be promoting the healthful Greek Diet and gather around the table with friends and family. The dinner can be in your home, at a local restaurant or anywhere you choose. I will be entertaining guests in my home for an appetizer party from what my winter garden is producing and seasonal winter produce. More information to come this week. Please mark your calendars!
Are you craving a Greek Traditional Christmas Dinner for the holidays or for a special occasion? These are my basic Greek recipes,but many more can be explored on my blog. I selected a menu I have used many times and feel it’s a good representation of our meals at home. Feel free to roast a Greek Chicken or substitute a Leg of Lamb. Or perhaps go vegetarian with all the sides I have here and on my blog.
I chose these because of the harmony of flavors and availability of produce in the winter. Enjoy my two favorite cookies for dessert., Melomakaronaand Koulambiethes.
Have a wonderful Holiday Season and Merry Christmas and Kala Xristouyena!
I will try any dish with Greek Feta cheese in it. I chose Cauliflower with Feta Cheese, because it is a very important vegetable in the Greek Diet. When I was in Greece in October the cabbage and cauliflower were growing in gardens everywhere. They have busy gardens full of their Fall harvest and the culture depends on their gardens for all their dishes. They take great pride in growing greens, peas, broccolini, onions, and spinach for the winter season. This is a easy white sauce to work with, which is called ” Bechamel” made with feta cheese and baked in the oven. Include this at your table as a great side dish for the holidays, which also can be doubled for a large crowd. I placed my dish under the broiler for just a few minutes for extra browning.
I’m always looking for local and California produce and food produced in the state. I came across Redwood Hill farm at the Expo West show many years ago. I was so impressed with their products, and this is where I found my raw feta.
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!
