My everyday bread, inspired from traditional Greek island recipes. See at the end my recent variation with heirloom Emmer (Farro, or Dicoccum Tricoccum) whole-wheat flour from Trinity Farm in Thessaly, Central Greece. You can keep the dough in the refrigerator for up to 5-6 days, gradually taking out pieces to make laganes, stuffed breads, or lachmacun –topped with Spicy Ground Meat, etc.
Yields 2 medium loaves, or 2 flat laganes (more…)
Adapted from Food 52.
I remembered my mother’s skordomakarona as I came across the very precise recipe for convenient One Pot pasta. (more…)
After reading the detailed recipe for the aromatic and complex fig jam we created three years ago, scroll down for a description of the plain, chunky new version Costas and I made last week.
I have found that soft, refrigerated figs that ceased to look attractive make a better jam. For that reason I feel that even the soft, dried California figs would work here instead of the fresh fruit, although I have not tried them yet…
MAKES ABOUT 4 QUARTS (8 one-pint jars)
3 1/2 pounds (1.750 lt.) figs, any kind, purple or green –preferably a mixture of soft and firm fruits
1 cup sweet red wine, preferably Mavrodaphne of Patras (see Note for substitutions) (more…)
My less sweet version of fig jam, made with a fair amount of lemons –my favorite fruit.
See also the more traditional Tipsy and Fragrant Fig Jam.
MAKES ABOUT 4 QUARTS (8 one-pint jars)
About 2 1/2 pounds (1.250 Lt.) figs (more…)
Use my recipe for marinating the oily fish as a base, adding your favorite herbs or substituting scallions for the garlic. Let the fish ‘cook’ in the marinade for a few hours or overnight, or even better make it a full day in advance.
Serve on slices of crusty or toasted bread, as part of a meze spread, or take my lead and serve as main course, complementing greens, vegetables, beans or grain dishes – Sardeles Marinates is extremely versatile and easy to pair.
SERVES 4-6
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