Scrambled Eggs with Tomatoes and Paspalas, the Kea ‘pork confit’

The name of the dish, as well as the bits of pork that are simmered until tender and then fried in their fat are called ‘papspalas’ in the local dialect of the island.

READ more about it. 

 

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Because I make these scrumptious scrambled eggs mostly in the winter, I roast the pale, greenhouse tomatoes to give them more flavor. In the summer, diced fresh, vine-ripened tomatoes are perfect for this, as for any other dish. You just need to cook them a bit longer in olive oil until their juices become syrupy. See also Bonnie S. Benwick’s version at the Washington Post

 

Serves 2-3 as a main course, 5-6 as part of a meze spread

 

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PICKLING CAPERS, Caper Shoots & Leaves

Wash, drain and blanch the fresh capers in boiling water for 2-3 minutes, depending on the size. Drain and pass under running water. Fresh and tender caper shoots need no blanching. Just wash under running water.

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Drain well and transfer to a bucket or large jar filling it about 2/3 with the capers or the shoots. Cover with brine (see below) and leave for about a month, stirring every now and then. (more…)

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Yogurt, Spinach & Parsley Salad with Walnuts (borani)

In this recipe both cooked spinach and fresh parsley and cilantro are mixed together. It is my adaptation of an Armenian dish. In Israel you will most often find the vivid pink ‘borani’, made with beets and beet greens instead of spinach (see variation). As an alternative to the traditional pita bread, I prefer to spread it on toasted whole wheat or multi-grain bread, rubbed with a cut clove of garlic. It can also be a side dish, accompanying poached or grilled fish or chicken.

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Makes about 3 cups. (more…)

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Beets and Greens with Skordalia (garlic sauce)

This garlic-scented combination of beets and greens, or green beans is served on many islands during the spring Lent, before Easter and all-through the summer. On other occasions, you will find it accompanying fried salt cod, fried anchovies or other humble fish. The skordalia (garlic sauce) in this particular version can be quite mild and creamy, like garlicky mashed potatoes, or more pungent, to your taste.

See also the unusual Pelion skordalia with unripe grapes or verjuice.

 

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Serve the salad as a first course or as a side dish with grilled or fried fish.

Adapted from The Foods of the Greek Islands (Houghton Mifflin)

 

 

Makes 4-6 servings

 

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Caper and Scallion Spread

The recipe is based on a traditional Lenten (vegan) meze from the island of Tinos. Serve as an appetizer with fresh, crusty bread or toasts, or use as dressing for steamed potatoes, cauliflower or even toss with pasta for a cold summer dish. The quality of capers plays a very important role, of course, so I wouldn’t suggest you make it with the cheap, jarred capers you get from any supermarket. Greek, or Sicilian salt-packed capersare the best choice.

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Serves 8-10 as an appetizer (more…)

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