Santa Barbara’s Greek Church Festival

by Mary Papoulias-Platis

This last weekend I had the pleasure of visiting the Santa Barbara’s Greek Festival, located in a quiet and beautiful tree-lined park in town, called Oak Park. As we approached the area the tantalizing smells of Greek BBQ were surrounding the air all around us as we entered the park.  Hundreds of people lined up for their famous Gyros for an afternoon lunch as children played in the nearby grassy area. This is off grounds from the church with sprawling green areas and plenty of entertaining for the entire family. If you are visiting coastal California, don’t miss this beautiful town.

The pastry selection was unbelievable, from my favorite cookie the melomakarina (honey-soaked) to the most popular the baklava. Something for everyone!

The dance groups performed throughout the day on the center stage. The costumes swayed with the music as everyone gathered to listen and watch on as they performed traditional dances from Greece.

What I did enjoy was the park setting, and all the vendors, from the Greek jewerly to colorful clothing, and the many others who came out to support this church fund-raiser.

You can never be without money here!

 

Everyone in the the parish are involved in the festival and these ladies are preparing a very important drink-  Traditional Greek coffee!

I love to capture people enjoying themselves and relaxing, as these two men are doing.

And you can’t leave without taking home delicious pastries for tomorrow’s breakfast!

This festival was enjoyed by all, and this should not be missed next year as you visit Santa Barbara!

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Greek Roasted Vegetables “Briam”

by Mary Papoulias-Platis

Post image for Greek Roasted Vegetables “Briam”

This week in my C.S.A. box I received so many delicious vegetables, and it made me think back to my mother’s roasted vegetables dish she made for us during the Spring. I thought I would try my hand at re-creating her dish in my kitchen from my abundance of vegetables from my garden boxes. Basically, it’s whatever you have on hand, and what your garden is producing. Every year I plan out my garden keeping in mind the vegetables I use daily in my Greek dishes. Many of the Spring and Summer plants are available at your local garden centers. Eggplant, zucchini, potatoes, onions, garlic, bell peppers, and green beans are the basic ingredients I use in this dish. The list of vegetables can vary so select your favorite ones, and try this easy and quick dish for dinner tonight. This makes a great side for your main dish. Serve with rustic bread, and a glass of wine.

A beautiful bowl of Greek Roasted Vegetables.

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Greek Garden Roasted Vegetables

Vegetables are baked together in this scumptious simple Greek dish.
Course Main Dish
Cuisine Greek
Keyword california greek, roasted, vegetable
Servings 6
Author Mary Papoulias-Platis

Ingredients

  • 1 onion, sliced
  • 4-5 garlic cloves, whole
  • 3 white potatoes, or 6 mini potatoes, halved
  • 4 carrots, sliced in 1-inch pieces
  • 1/2 pound green beans, halved
  • 1 yellow or red pepper, sliced
  • 4 zucchini, yellow or green, sliced or chopped in 1-2" pieces
  • 2 eggplant unpeeled, sliced or and chopped in 1" pieces
  • 3-4 fresh tomatoes, chopped or 1/2 can tomato sauce
  • 1/4 cup olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 teaspoons dried Greek oregano
  • 2 teaspoons fresh chopped parsley
  • 2 sprigs fresh thyme

Instructions

  1. In a 13x11 medium glass or metal pan, add 2-3 teaspoons of olive oil onto the bottom.

  2. Add sliced potatoes, onion and garlic cloves to the pan. Sprinkle with salt and pepper.

  3. Add all the vegetables, herbs, tomatoes or tomato sauce. Add salt and pepper. Add 1/2 cup water over the top.

  4. Cover with parchment then foil, and bake in a 375 degree oven for 45 minutes.

  5. Remove foil and paper and bake for 15 minutes until vegetables are lightly brown. Test the potatoes for doneness.

  6. Sprinkle with olive oil and serve.

Greek Roasted Vegetables

I do plant many herbs in my garden that can enhance this dish with fresh flavors from parsley, basil and oregano. Herbs are easy to grow from seed. I just plant them randomly throughout my beds, and this will guarantee you have herbs all season long. When buying herbs, I do look for organic seeds. Renee Garden Seeds is one of my favorite nursery to purchase from. I also have a tendency to drive quite a distance to Plant Depo in San Juan Caspistrano. They have the largest selection of vegetable and herbs for home gardens.

 

You may also enjoy:

Greek Roasted Potatoes with Gremolata Sauce

Greek Roasted Potatoes

Cauliflower Braised in Tomato Kounoupidi Kapama

Greek Braised Cauliflower

Stuffed Eggplant Papoutsakia

Greek Stuffed Eggplant

 

Enjoy the summer season,

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Fresh Herb Culinary Class by Chef Mary Platis

by Mary Papoulias-Platis

Post image for Fresh Herb Culinary Class by Chef Mary Platis

 

TIME TO THINK GREEN…USING FRESH HERBS TO BRIGHTEN YOUR DISHES

Wednesday,  July 20th

11:00-2:00

Why not use fresh herbs instead of dried? You will learn all about fresh herbs, how to store them, prepare them, and grow them in your garden.

Today you will also be participating with me in a tasting and an exciting hands-on experience in the kitchen.

We will be preparing the following menu:

  • Crisp Wild Salmon with Spiced Lentils and Herb Salad
  • Port Tenderloin crusted with Mediterranean Herbs
  • Warm Herb Couscous Salad
  • Asparagus and Lemon Thyme Soup
  • Strawberry Rose Geranium Ice Cream with Lavender Pound Cake
  • Rosemary Lemonade

 

A free herb will be your gift as a thank-you for the preparation of this delicious lunch.
You will also receive a packet with all the recipes.
Bring an apron if you wish to participate.

I HOPE TO SEE YOU IN THE KITCHEN!

Mary

 

Cost: $ 59.00

TO REGISTER FOR THE CLASS CLICK BELOW:

http://events.constantcontact.com/register/event?llr=e5kitjfab&oeidk=a07e4ahn04ya15191ed


 

 

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Arugula Salad with Fava Beans and Artichokes

by Mary Papoulias-Platis

Post image for Arugula Salad with Fava Beans and Artichokes

I love arugula! So when I shop the local farmers market I look for the freshest greens for my salads.  For this recipe I chose the smallest variety, and came home to make a fresh salad with all that I had purchased.  Fava beans were on my mind and now in season. My mother made a traditional recipe made with artichokes, and she would stew them, and they were delicious! But, I wanted something fresh and new. I decided on Italian fresh basil from my garden, and round yellow squash from my CSA box. You can substitute frozen fava beans and artichokes from the jar.

Serves 4

1 pound fresh fava beans or 1/2 pound frozen, shelled
1 jar artichokes in water or 1/2 pound frozen
2  squash, sliced
1 onion, chopped
1/2 cup fresh basil, torn in small pieces
1/2 cup fresh parsley, chopped
Juice of one lemon
2 tablespoons olive oil
salt and pepper
1/4 cup Parmesan cheese, shaved
Sprinkling of balsamic vinegar and olive oil

Fresh Fava Beans: Remove the beans from the pods. Boil water in a small pan and blanch the beans for 1 minute.Remove and cool.
Peel outer skin from the bean.
In a skillet place the olive oil in the pan and saute the onions until soft.
Add the fava beans, artichokes, squash,  salt and pepper, parsley  and 1/2 cup water. Simmer until the beans are tender.
Remove from the heat and add the basil and lemon juice.
Place the arugula on each individual plate and add the warm vegetables evenly on top.
Add the cheese and a splash of balsamic, and a drizzle of olive oil on each plate.

Gigante Beans with Artichokes

 

 

 

 

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Whole Foods in Encinitas – Grand Opening!

by Mary Papoulias-Platis

Enjoy this peek into the new Whole Foods in Encinitas, located along the coast on the scenic Highway 101.
Below the store, there’s ample parking for shoppers so do take advantage of the free 2 hour parking limit since parking is limited on the main street.

The best way to describe this store and its feel when you walk in, is a friendly and warm beach environment with many options for take out if you’re on your way to the park or beach with  your friends and family.  It has been designed with a rustic look, with crates, murals, sunny open windows, for a casual lay-back shopping experience for their coastal setting.
For more information: http://wholefoodsmarket.com/stores/encinitas/

The store officially opens Wednesday, June 29 th with a Bread Breaking ceremony.

I took a tour of the new store on Sunday, and here the fish department manager is explaining how Whole Foods will be stocking their case with fish. They will be carrying fish from our local Catalina Offshore business in Point Loma. http://www.catalinaop.com/ Take a look at the beautiful art work above. Throughout the store it has a very colorful appealing look to it with beautiful displays of local artwork.

On to the chicken and meat counter. Here they have painted a mural of their animal welfare rating system. One step in the right direction.

Here is the future meat counter, and in the back is the owner of  Mary’s Chickens. http://www.maryschickens.com/

In the deli area they will feature  a fresh sushi counter along with  a fresh pizzas, sandwiches and paninis.

They will have two salad bars, one with organic vegetables, and special priced salads every Wednesdays for $5.99.

 

A fair-trade coffee bar for your choice of flavored blends.

 

A juice bar with blended drinks and your choice of several vegi green drinks, fresh smoothies, flavored gelatos and chocolates.

They will offer a  pastry counter, gluten-free products, as well as custom cakes!

You must visit and take a look at this special beach-side store for its uniqueness in products and store design.

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Greek Salad “Horiatiki”

by Mary Papoulias-Platis

Post image for Greek Salad “Horiatiki”

We have been selling Greek Salad Horiatiki, for over 30 years with our catering company. On our trip to Greece in October, I ate their delicious salads everywhere I traveled- city to city. The traditional salad is made without lettuce. In all of our businesses we decided to replace the lettuce version with this recipe from our homeland, to recreate the real Horiatiki Greek Salad. Fresh tomatoes are a must, salty Greek Kalamata olives, crispy cold cucumber slices, and a big slab of Greek feta cheese on top. Add a little drizzle of extra virgin olive oil and your set. You cannot ask for more than that!

What is Feta?

Traditionally, feta was made with sheep’s and/or goat’s milk using a slow filtration process, but feta produced outside of Greece is often produced from cow’s milk using the ultrafiltration process. I prefer the sheep’s milk feta. But any of the brands will do the trick. DO NOT but pre-crumbled feta it’s too dry. But feta that is in a brine and it will last much longer and stay more fresh in the container.

Try and use a good-quality feta. Here are a few of my favorites; Dodoni and Costco.

 

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Greek Salad "Horiatiki"

The perfect additional to any Greek meal is this traditional Greek salad served with a "hunk" of feta cheese.
Course Salad
Cuisine Greek
Keyword feta, Greek, Horiatiki, salad
Servings 6
Author Mary Papoulias-Platis

Ingredients

  • 3 medium tomatoes, cut into wedges
  • 1 large green pepper, sliced in strips
  • 1 cucumber, sliced into rounds
  • 1 small red onion, thinly sliced
  • 1 cup Kalamata olives, pitted
  • 1/2 pound feta. sliced or crumbled
  • salt and pepper
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons dried oregano

Instructions

  1. Place the sliced tomatoes in a serving bowl.

  2. Add the peppers, cucumber, onion, and olives.

  3. Sprinkle with salt and pepper

  4. Add olive oil and vinegar and gently mix.
  5. Crumble feta on top. Or add a slice of feta on top.
  6. Sprinkle with oregano and serve.
  7. Serve with fresh bread.

For an American-Greek style salad, just add lettuce.

Whichever one you decide to choose, they both make great salads.

Enjoy your Greek Salad!

Mary 

Try my other Greek- Inspired Salads:

My Greek Lentil and Mint Salad

Cold Greek Orzo Summer Salad

Greek Chopped Cauliflower Salad

 

 

 

 

 

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Thea Pope’s Greek Walnut Cake “Karithopita”

by Mary Papoulias-Platis

Post image for Thea Pope’s Greek Walnut Cake “Karithopita”

 Thea Pope Panos was the only one in our family who had the winning Karithopita recipe!

As a child we would visit after church on Sundays, and all I wanted and waited for was one slice of that warm honey-drenched spiced cake, that she  mastered. Often times I do think back to the kitchen smells and aromas which drifted in and out  my cousins’ homes (and I had many), only to remember memorable family gatherings, happy faces and busy hands in the kitchen. This is a great cake for a crowd, or for a family picnic.

 

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Thea Pope's Greek Walnut Cake "Karithopita"

The best Greek walnut cake I know of ~ is my aunt Pope's cake. This is great for a crowd, and was always served at her home for us.
Course Dessert
Cuisine Greek
Keyword cake, Greek, karithopita, walnut
Author Mary Papoulias-Platis

Ingredients

Cake

  • Preheat the oven to 350 degrees.
  • 3 cups flour
  • 1 1/2 cups sugar
  • 1 1/2 cups brown sugar
  • 1 1/2 cups finely chopped walnuts
  • 3 tsp. baking powder
  • 1 1/2 tsp. baking soda
  • 1/2 cup fresh orange juice
  • Grated zest from one orange
  • 2 Tbls. ground cinnamon
  • 2 Tbls. brandy
  • 4 eggs- separated
  • 1 1/2 cups milk
  • 1 1/2 cups oil - vegetable or olive oil

Syrup

  • Syrup
  • 2 1/2 cups sugar
  • 1 1/2 cups water
  • 1 tablespoon lemon juice

Instructions

Cake

  1. Mix the flour, brown sugar, and cinnamon together in a large bowl.
  2. With a mixer, beat the egg whites until fluffy. Place in a bowl.
  3. With the mixer beat the egg yolks and white sugar until light in color and creamy.
  4. Add the milk and oil. Mix thoroughly.
  5. Place the baking powder in a bowl , and mix in the 1/2 cup orange juice. Add to mixture and beat for 2 minutes on low.
  6. Add the brandy and zest.
  7. Add the dry ingredients and beat on low until all the ingredients are incorporated. Do not over-mix.
  8. Remove the bowl from the mixer.
  9. Fold in the egg whites.
  10. Fold in the nuts.
  11. Grease an 8x11 size baking pan.
  12. Add the batter. Bake in the oven at 350 degrees for 45-50 minutes. Test with a toothpick.

Syrup

  1. Place all the ingredients in a pan and bring to a boil about 15 minutes.
  2. Let cool, and add to hot cake.
  3. When the cake comes out of the oven add the syrup. Let the cake sit for at least an hour before serving.

Recipe Notes

Note: Bake cake in the lower third of your oven to avoid the center from falling.
In the meantime, make the syrup.

 

 

My mother's old baking pan.

My mother’s old baking pan.

This is a very traditional cake made in our family for years during the holidays. You may want to try other traditional desserts from our family recipe book :

Greek Butter Cookies Kourambiethes

Melomakarona Honey Drenched Spice Cookies

Happy Holidays,

Mary 

 

 

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Summertime Fresh Cherry Salsa

by Mary Papoulias-Platis

Post image for Summertime Fresh Cherry Salsa

It’s cherry season, and I invite you to make this incredible fresh cherry salsa for your next BBQ!  Smit Orchards is the place to find them at your farmers market!  I recently bought a few pounds and pondered over a few ideas for this post, and decided that the cherries were so sweet and satisfying  just as they were, fresh and uncooked I decided on this salsa. Everyone enjoyed the crispness of the cherries with the fresh herbs as a new and creative use of this season’s new cherry crop.

Smit Farms in San Diego

Look for them in San Diego markets across town! They make a fantastic fresh apple cider too!

Fresh cherries on the Tree.

Although I have never seen a cherry tree, they are first on my list at the Spring farmer’s markets.

As you can see the chart below from the Cherry Commission of California the season is short, but worth the picking.

 

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Summertime Fresh Cherry Salsa

Try this simple cherry salsa and serve it with chips of your choice. A great outdoor dish to bring to any BBQ!
Course Appetizer
Cuisine California Greek
Keyword CaliforniaGreek, cherry, salsa
Servings 8
Author Mary Papoulias-Platis

Ingredients

  • 1 cup fresh cherries, pitted
  • 2 Tbls. fresh basil, chopped
  • 3 Tbls. red or green pepper, minced
  • 1 tsp. fresh lemon juice
  • 1 tsp. Worcestershire sauce
  • 1/8 tsp. Tabasco sauce
  • salt to taste

Instructions

  1. Dice cherries and combine with the remaining ingredients.
  2. Refrigerate at least an hour before serving.

Recipe Notes

Can be served with pita chips, or chips of your choice.
This recipe can be doubled for a large crowd.

Cherry Tips

  • To pit cherries, smash with the side of a knife and remove pit. Or buy an inexpensive hand pitter at the grocery store.
  • Add pitted cherries to salad greens, along with nuts, and thinly sliced red onion.
  • Sprinkle chopped sweet cherries over plain or frozen yogurt.
  • Make melon and cherry skewers for a healthy snack.
  • Use cherry juice instead of vinegar for dressings.

How to Choose Cherries

  • Color is a good way to judge phytonutrient content in cherries, and sour varieties are higher in antioxidants. Here are some varieties to look for when this fruit comes in season this Spring.
  • Balaton is a deep burgundy cherry with a sweet-tart flavor.
  • Bing cherries developed in Oregon, are big and round with extra sweetness.
  • Lambert, similar in texture and taste to Bing, is small and heart-shaped.
  • Montmorency, a sour cherry that is often frozen, is smaller than sweet, bright red in color, and popular in pies.
  • Morello, useful for cooking as well as eating, has deep red flesh and dark  juice.

 

Recipe is inspired the  American Institute  for Cancer Research

 

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Stop by and Meet your Farmer’s – The “Trethowan Organic Farm”

by Mary Papoulias-Platis

Post image for Stop by and Meet your Farmer’s – The “Trethowan Organic Farm”

Stumbling upon a new booth at your local farmers market is always an exciting adventure, as you browse their homegrown products, hand-picked vegetables and fruits, and experience their one-of-kind creative displays. Meet the Trethowan Farm and family, they place so much effort and pride into their farm stand.

On Sunday, I had a wonderful opportunity to meet the Trethowan family, as I visited their booth at the Leucadia Farmers Market on Sunday.  Their welcoming and friendly smiles greeted me as I approached their farm stand, which makes it so much more inviting and comfortable, while searching  for that delicious something special to take home to your family.

I stopped by to tell them how much I enjoyed their aromatic and delicious honey that I had purchased during my last visit.  During my Open House I served it with my fruit dessert, and the guests loved the floral accents the honey had delivered.

I watched for awhile as the crowds arrived and I noticed how inviting they were to each and every customer. Conversations arose about every subject, from how the honey had developed it’ s unique taste, from how their fruit is dried, to how the homemade potpourri is gathered.

Instantly, I gravitated to the baskets of  aromatic offerings, and gathered many gifts for my friends and home. The bag of potpourri, perfumed my home as  if I had taken a trip to their family farm and back.

Stop by next week and meet this lovely family of farmers.  As you can see, this is one stand you can’t miss.

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