Greek Garlic Sauce Skordalia

by Mary Papoulias-Platis

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O.K. Here it is! The only garlic sauce that Greeks have made famous, “Skordalia”.
When I travel and out of town,  I carefully choose a Greek restaurant by these three items on their menu, garlic sauce, mustard greens, and  beets.  If their menu has omitted these items on their menu, I move on.
My mother taught us to eat this sauce at a very young age.  Warning!! The entire house would smell of this rich garlic sauce for days. She often doubled or tripled the recipe for us kids. So, my brother and I would smear it on a piece of toast and have it as a snack or often times for breakfast. No peanut butter in our house.  Only skordalia!  Most Greeks eat this on their fish, as a dip, or with roasted beets.
Why Eat Garlic?
  • Garlic is low in calories and rich in vitamin C, vitamin B6, and manganese. It also contains trace amounts of various other nutrients.
  • High doses of garlic appear to improve blood pressure for those with known high blood pressure (hypertension). In some instances, supplements may be as effective as regular medications.
  • Garlic contains antioxidants that can help protect against cell damage and aging. It may reduce the risk of Alzheimer’s disease and dementia.
  • Garlic has known beneficial effects on common causes of chronic disease, so it makes sense that it could also help you live longer.
  • Garlic appears to have some benefits for bone health by increasing estrogen levels in females, but more human studies are needed.
Greek Garlic Sauce
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Simply Greek: Garlic Sauce - "Skordalia"

The best garlic sauce for your vegetables, fish, or side dish.
Course Appetizer or Side Dish
Cuisine California Greek
Keyword garlic, Sauce
Author Mary Papoulias-Platis

Ingredients

  • 4 Idaho brown potatoes, washed and peeled
  • 3 tablespoons minced garlic
  • 1 cup olive oil
  • 1/3 cup white wine vinegar or white vinegar
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Place unpeeled potatoes in small pot and bring to a boil. Reduce heat to cook until ready. Test with knife for soft center.
  2. When cooled slightly, peel. and place potatoes and garlic in medium bowl and mash.

  3. Add vinegar, garlic, olive oil, salt and pepper.

  4. Blend thoroughly. Taste again for flavor.

  5. Can be served at room temperature or cold.

Recipe Notes

Can be served at room temperature or cold.
Can be made ahead 1-2 days.
Makes 2 cups.

Other recipes you may like are:

Garlic Poached in EVOO

Roasted Beet Tart

Roasted Beet Tart

This is a keeper for other meals as well,

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Palm Sunday- Holy Week Begins

by Mary Papoulias-Platis

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Palm Sunday is the Entry of Jesus Christ into Jerusalem. Word of the resurrection of Lazarus by Christ in Bethany spread quickly to Jerusalem and Christ was welcomed into the city by large crowds the next day. The church commemorates this high point in Christ’s public life at a Divine Liturgy in the church decorated with palms and laurel leaves. Laurel is a symbol of triumph. A procession through the church reenacts Christ’s entry into Jerusalem. Children often carry lit candles they have decorated. Small crosses are made of palm and handed out to everyone who attends the service. These are kept in their home, in special ikonostasi.

Fasting is modified because of the triumphant natures of Palm Sunday, and fish is permitted. Traditional fried cod with garlic sauce is served, but any fish dish is acceptable.

 

Baked Fish with Tomatoes -Plaki

  Recipe for Baked Fish with Tomatoes

Roasted Beets with Garlic Sauce

Recipe for Roasted Beets with Garlic Sauce

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Best Ham with Pineapple-Maple Glaze

by Mary Papoulias-Platis

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This Best Ham recipe, saves you money and time, it’s that easy.  The secret is to buy a shank portion (not butt portion) of a good ham company like Farmer John’s. Then to reduce the salty taste by slowly boiling the ham for an hour in the water. Drain it and remove the fat around the shank. This can be done ahead of time. Lastly, add this delicious ham glaze and the pineapple and bake as listed in the recipe. This can be served with potatoes or yams.

The shank as you can see is the bottom half, the but top half.

Shank or Butt Ham Diagram

I do love the pineapple added to our best ham dish. I use canned pineapple so using the toothpicks holds them together.Try and use organic pineapple in pineapple juice, without the added sugar, try Pacific Producers.

Buy Organic Pineapple

 

Baked Ham and Pineapple

The brown sugar sauce and a bit of the pineapple juice makes the maple glaze, for the topping.

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Best Ham with Pineapple Maple Glaze

Best ham recipe! Don't bother finding another recipe. This has been in our family for three generations!

Course Main Dish
Cuisine California Greek
Keyword ham, pineapple, shank
Author Mary Papoulias-Platis

Ingredients

  • One shank portion ham
  • 2 cups brown sugar
  • 2 tablespoons honey
  • 2 tablespoons maple syrup
  • 1 teaspoon vinegar
  • 1 teaspoon dry mustard
  • 1 can sliced pineapple, save juice for glaze
  • 1/4 cup whole cloves

Instructions

For the Ham

  1. Remove all papers and thermometer from ham. Dispose.

  2. Place in a large pot and cover with water.
  3. Bring to a boil and reduce to a gentle boil one hour.
  4. Remove and drain.
  5. Remove fat and hard skin with a sharp knife.

  6. Place in a large baking pan. (8x13)

  7. Using a knife and slice the ham to form crisscross pattern. (See picture)

  8. Add cloves to every other triangle. (optional)
  9. Add the pineapple slices on top of cuts with toothpicks.
  10. Pour glaze on top.
  11. Bake for 45 minutes at 350 degrees.
  12. Baste sauce over ham a couple of times.
  13. Remove and let rest for 20 minutes.

For the Glaze

  1. Combine all the ingredients in a small bowl.
  2. Add a little splash of pineapple juice to loosen sauce.

Recipe Notes

This can be served with potatoes, sweet potatoes or yams.
Boil and peel them ahead of time, and add around the ham before baking.

Once you have trimmed the ham from all the fat and skin, score the rounded side of the ham, making shallow cuts.
Add whole cloves randomly to cover most of the ham. (this is optional)

Gently slice the ham top.

Then add the pineapple slices to the flat side using toothpicks to secure then down.
Add the maple glaze on top of the ham.

Pineapple slices add a wonderful touch.

Ham Glaze over the Ham Shank

 

Try other pineapple recipes!

Baked Yams with Pineapple Maple Glaze

More Family Favorites We Love,

Easy Family Chili

Our Thanksgiving Family Favorites

Enjoy this family recipe!

Mary 

 

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Greece As I Know It – Monemvasia

by Mary Papoulias-Platis

When we visited Greece we spent the day at the 13th century Byzantine fortified village of  Monemvasia  off the Peloponnese in Laconia. Greece.  The name of the town comes from two Greek words, “mone” and “emvassia” meaning a “single entrance”, a single vaulted gate to teh walled community within. On the top of the hillside, is the 13th century “Agia Sophia”. It is of great interest to the church, since within its fortress walls there remain many Byzantine churches, monumental buildings and structures and old icons of historical importance.

Apart from the beauty of the city, the rock itself is also very picturesque, with colors ranging between grey and pink tones. On the south-eastern side of this rock, the village is established, overlooking Palaia Monemvasia bay. Right in the edge of the bay, next to the castle’s entrance , there is a cemetery where the grave of Giannis Ritsos, a famous Greek poet, lies. The eastern tip of the rock, this is where the church of Agia Sofia is found. This octagonal 13th century church is the main monument of Monemvasia, and its charm and magnificence remain untouched.

Apart from the fortress, there is an area called “Nea Monemvasia”. It is located at a distance of about 1 km away from the fortress-town, providing all the necessary facilities of a modern tourist town, which makes it a very popular destination among tourists.

 

 

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Rosalind Creasy’s Book Signing at San Diego Botanical Gardens

by Mary Papoulias-Platis

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An author visit at the Quail Botanical Gardens with Rosalind Creasy was such a joy. Her presentation insprired me and others to bring joy to your garden with color and imagination.

If you come to San Diego you must take the time to visit one of San Diego’s top places to visit and that one place is San Diego Botanical Gardens. You can meander through a bamboo forest, learn about rare fruit and trees, visit a hands-on children’s garden, or walk along many paths of  several majestic acres of unusual species and  plants. And what better place to have a special garden author talk and book signing. For many years I have held tight to Rosalind’s gardening books on my book shelf. The Edible Italian”, “Flower”, and Herb” books. All very helpful and enjoyable to look at and utilize in the garden.

Rosalind Creasy gave a wonderful talk about her gardens, her philosophy, and all the wonderful work she has done in her home garden as well as her professional career putting in edible gardens for clients.

She is strong supporter of Seed Savers Exchange, a long-standing gardeners  supply of vegetable seeds to many, and she does claim the majority of us do not know our vegetables! Take a look at their web-site and you will find a large selection of heirlooms you can purchase directly from their site. “They are a non-profit organization dedicated to saving and sharing heirloom seeds. Since 1975, our members have been passing on our garden heritage by collecting and distributing thousands of samples of rare garden seeds to other gardeners.

She introduced us to the California Rare Fruit Growers, for use in our front and backyard gardens. Here you will find unusual trees such as the pomegranate, quince, kiwi, persimmons and many more to choose from.

The reason to plant a garden:

  • You will receive the best nutrition level from your garden vegetables.
  • This allows you to save money.
  • Energy will be saved in the long run.
  • This helps prevents pollution.
  • This will save 75% less water usage according to a study than a farmer.
  •  Will save the wild areas in your city.
  • You will help future generations setting an example of home gardening.

Helpful tips were given to make your front yard garden look more attractive

  1. Place boxwood around your plantings to make them look neater.
  2. You Can mix flowers with vegetables in your garden.
  3.  Place  signs or objects in the garden for humor.
  4. Possible add animals for visual and friendly appeal such as a chicken coop.
  5. Add color by painting walls, murals, pictures, pots or art pieces.
  6. Use barrels for plants or water features.
  7. Use grapes over your garage or drape them along the north side of your house.

More tips:

  • Use many varieties of herbs in your garden to use in your dishes.
  • Look for perennial basil that give you fresh basil for your pizzas, spaghetti, and soups all year long.
  • Use arches to support your sun-gold tomatoes for an attractive look in your garden.
  • Use yellow and red chard for health benefits as well as for beauty.
  • Plant herbs in barrels and containers and group them together and use all one color pots to unify them.

Overall, the message Rosalind Creasy left us with was to use your land to the fullest. Planting and utilizing the front and backyard for your edible garden is important to maintaining a healthy diet and lifestyle.

 

 

 

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Greek Independence Day – March 25th

by Mary Papoulias-Platis

March 25th is one of the most important Greek holidays celebrating The Annunciation of the Mother God and Greek Independence Day. Although one event is religious and the other secular, the two are linked together by the common themes of birth and liberty. One event marks the good news that the Virgin Mary will give birth to the son of God.
The other commemorates the birth of the modern Greek state in 1821 and the proclamation that freedom would come to the enslaved Greek nation. A Divine Liturgy commemorates this major feast day, but it falls during Lent, so fish may be eaten.

How Greek-Americans celebrate may be similar to those in Greece but they have adapted their own traditions, especially in the big cities where large Greek populations exist.
In the United States, city, states and national governments recognize the day. Some communities sponsor Independence Day parades. Three major parades take place each year. In New York City down Fifth Avenue, Tarpon Springs Florida, in Chicago during May.

The Greek Embassy in Washington D.C. holds an open house, where many Greeks gather to have a celebration .

His Eminence Archbishop Demetrios Trakatellis, the Greek Ambassador to the USA Vassilios Kaskarelis and the Greek Deputy Minister of Foreign Affairs were among the dignitaries that attended the event.

Many boys wear foustanela, the traditional uniform adopted by the military in Greece, during the time of occupation. It has become a national symbol and is worn by national
guards, known as evzones who guard the Tomb of the Unknown Soldiers. The girls costumes are more diverse, reflecting different  regions of Greece. Most of the costumes are hand-made by the parents, and handed down to the next generations.  Many churches have luncheons after the church service where the community comes together to listen to Greek poems recited buy the children, Greek dancing, and a special fish dinner.

 

 

Here is the outfit my mother had sewn for me for my special recital. I wore this when I was around 8 years old at the Greek Orthodox church in San Diego, St. Spyridon . A night I will never forget, knees shaking and all alone on a big stage, starring out to hundreds of people waiting anxiously and awaiting for you to speak. My brother Tom and Toss, my two brothers were dressed up as Greek soldiers while they performed a song with all the other children their ages!  If I could only find that picture!

This costumes was made by my mother, worn by me and also my daughters.

This is the book I used for my information today. A gift from my girlfriend , Marilyn.
The facts about the Greek traditions are correct and nicely detailed and a great book to have on hand for anyone to enjoy.

 

 

 

 

 

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Celebrate Greek Independence Day!

by Mary Papoulias-Platis

The March 25th celebration of Greek Independence Day is examined from both an ethnic and religious perspective. This beautiful film chronicles the War of Independence and profiles the heroes of the Revolution, and the Philhellenes-such as Lord Byron-whose loyalty was unwavering. Several scholars comment on 400 years of Ottoman rule, the Greek struggle for freedom and the remarkable similarities between the Greek and American quests for independence.

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Roasted Greek Lemon Chicken

by Mary Papoulias-Platis

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Every week I make my Roasted Greek Lemon Chicken for a family dinner, a dish almost every Greek family enjoys. Serving it with the popular pasta orzo (manestra), my family’s favorite, it can also be served with rice, couscous, bulgur, or quinoa – just adjust the cooking time. I buy my free-range organic chicken from a company called Mary’s Chickens or purchase any organic chicken from your local store.  If a whole chicken is not available, cut up chicken parts will also work in this recipe. This recipe is easy and can be made in one large pot or oven-proof casserole dish.  The lemon is very important is this recipe, so please don’t leave it out. There are many ways to add flavor to this chicken, try and use fresh herbs of your choice, or dried spice mixes such as Herb de Provence. Serve this with asparagus, broccoli, or a green salad.

If you are having trouble finding orzo in your supermarket, you can substitute rice, bulgur or any small pasta. Here, is an example of the orzo I use from Barilla or Delallo. These are both available online.

 

 

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Roasted Greek Lemon Chicken with Orzo

This Greek-Lemon Chicken is a common weekly dish, but also the perfect comfort food in many Greek homes.
Course Main Dish
Cuisine Greek
Keyword california greek, chicken, lemon, roasted
Servings 4
Author Mary Papoulias-Platis

Ingredients

Chicken

  • 1 whole chicken 4-6 lbs, cleaned, insides removed
  • 5-6 cloves garlic, peeled
  • 1 lemon
  • 1 teaspoon olive oil
  • 1 teaspoon dried oregano, fresh herbs
  • 1/2 teaspoon salt and 1/4 teaspoon pepper

Orzo

  • 1 cup orzo
  • 2 cups water or chicken broth
  • 1/2 cup tomato sauce
  • salt and pepper

Instructions

Chicken

  1. Pre-heat the oven to 350 degrees. Wash chicken thoroughly with cold water.(remove the bag inside the cavity) Place breast side up in a deep baking dish.

  2. Slowly lift the breast skin carefully with your fingers not to tear it, and gently stuff the whole garlic cloves under the skin. At this point you may want to add thyme stems, parley leaves, or basil under as well under the skin. Sprinkle with olive oil, juice, juice of half a lemon, oregano, and salt and pepper. Place the other half of lemon inside the bird.

  3. Add 1/2 cup water to the pan. Place in oven at cook for 1-1 1/2 hour, or until internal temperature reaches 140 degrees.

  4. When done, remove the chicken and place on a platter, cover, and let it rest.

Orzo

  1. Adjust your oven to 400 degrees.
  2. Leaving the juice in the pan, use a spoon or strainer and lift out any bits of fat in the juice.
  3. Add the water (chicken broth) and tomato sauce, place pan back in the oven and let it come to a boil.
  4. Pull the pan out slightly and add the orzo, salt and pepper and stir to combine.
  5. Place the pan back in the oven , checking it often to stir and add more water if needed.
  6. Bake until softened for 15-20 minutes.
  7. Pull the orzo out when little juice remains, once it's cooled orzo will be nice and thickened.
  8. Serve with the roasted chicken.
  9. Orzo can be sprinkled with parm or feta cheese.

Recipe Notes

You can substitute rice, bulgur, couscous, wild rice for the orzo. Chicken Cooking Tips: I use an instant thermometer to test the internal temperature of chicken.Letting the chicken rest, it will continue to cook, cover, and let it rest at least 20-30 minutes.

 

 

Yo may enjoy more chicken recipes on my blog:

Spatchcocked Greek Lemon Chicken with Potatoes

Greek Braised Chicken with Artichokes

Greek Chicken Lemon Soup with Orzo

Bring on the dinner,

Mary 

 

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Springtime Nasturtium Appetizer

by Mary Papoulias-Platis

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Springtime Nasturtium Appetizers are a beautiful presentation for any party.  Simply made with a last minute splash of freshly picked blossoms, scented with their peppery flavor. Choose your own cracker or bread for this dish along with your favorite cheese. Or sprinkle these heavenly petals on a lovely green salad. Springtime Nasturtiums are early-bloomers and the first to burst into color in your early garden. Their rainbow colored faces brighten any edible dish you may want to serve your guests. With their peppery bite they marry beautifully with this simple orange-scented cream cheese spread. Taking minutes to prepare your guests will savor this unique appetizer. These flowers can be planted directly in your garden or a pot. They come in an assorted colors and sizes. What makes this a gardener’s favorite flower is that they are a perennial, which reseeds and comes back year after year. You can find seeds at your local garden store or online at Renee’s garden seeds. A welcome to any morning brunch or afternoon tea. This recipe was inspired by Rosalind Creasy’s gardening book, The Edible Flower Garden.

 

 

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Springtime Nasturtium Appetizer

Course Appetizer
Cuisine California
Keyword appetizer, california greek, edibleflower, nasturtiums, spring
Author Rosalind Creasy

Ingredients

  • 1/2 cup fresh dill, finely chopped
  • 1 pound cream cheese at room temperature
  • Zest of one orange
  • 3 tablespoons of orange juice
  • 1 pound of cocktail bread, crusts removed
  • Nasturtiums or any edible flower
  • Herb leaves such as basil, sage, parsley, mint

Instructions

  1. In a bowl add the cream cheese, dill, zest, and orange juice. Mix gently.
  2. Adjust the cream cheese by adding a little more juice.
  3. Trim all the crusts from the bread.
  4. Spread the cream cheese on the bread. Smooth.
  5. Cover and refrigerate until ready to add the flowers.
  6. Wash and pat dry the flowers on paper towels.
  7. They can be refrigerated until ready to serve.
  8. Decorate each bread with one leaf and flower.
  9. This can be made ahead a few hours in advance.
  10. Cover and refrigerate.

Yellow Nasturiums

 

 

 

 

 

 

 

 

Nasturtium blooms in yellow-orange flare
I pluck them and I savor their sharp tang
of spice and feel their texture on my tongue
satin-smooth and cool and clean and rare.
I eat then one symmetrical round leaf,
green and piquant, crisp within my mouth
restorative of memories of youth
and palliative of age and unbelief.

.The flowers burn with early Autumn light vibrant, bright and vivid and alive, I strive to fan some spark with their delight I fight to find some ember to revive. I eat the blossoms, gold and orange-red and kneel beside the Autumn flower bed. By tony parsons 

 

I use this appetizer just as my flowers bloom early Spring!

Mary 

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