Greek Orthodox Easter 2018

Our celebration of the risen Christ always involves family, food, music and prayer. The bountiful food is personal because the recipes have been passed down for three generations here in the U.S. I hope that when I cook and serve my grown children their great-grandmother’s handwritten tsoureki recipe they can understand that her substitution of anisette and orange juice for Mahlepi was born of economic necessity and the ingenuity of an immigrant. When we feast on lamb, we remember that Jesus Christ allowed himself to be the ultimate sacrificial lamb. When we crack the eggs dyed red and exclaim “Xristos … Continue reading Greek Orthodox Easter 2018

Holy Mackerel it’s good!

Hubby’s recent fishing expedition of the coast of Wilmington, NC netted 2 large Mackerel.  Now before you turn up your nose, just want to tell you what great success I’ve had with a couple of very simple recipes for preparing this much maligned fish.  While most of Europe is on board with Mackerel, the US hasn’t quite come around.  For the llife of me I don’t know why!  It is firm fleshed, full of good-for-you Omega oils, and takes on the flavor of many preparations easily. Day after catching the beauties, I stumbled on a fantastic recipe by Jamie Oliver … Continue reading Holy Mackerel it’s good!

Bounty of the season dinner

The early fall bounty of wonderful tomatoes and squash inspired me to create a rif on an old Italian standard for dinner tonight.  Gluten-free, low carb, and lowfat Turkey Zucchini Lasagna is a winner on a Friday night after a long day of yardwork. Turkey Zucchini Lasagna 2 medium zucchini squash 1T salt 1 1/2 C marinara sauce made from fresh tomatoes 1tsp pepper 1tsp oregano 1/2 tsp basil 1lb ground turkey (lean) 1/3 C diced white onion 1 clove garlic (diced) 1 T olive oil 1 C ricotta or small curd cottage cheese 1 egg, beaten 1 C grated … Continue reading Bounty of the season dinner

Arizona the Beautiful is tasty too!

Something about Arizona puts a spell on me.  The vistas are beautiful…yes…            But it’s more than the beauty…..I feel good here….I feel well here….I feel a sense of calm here…..    I cannot explain it….but I LOVE it! And, I’ve discovered some pretty  awesome eats here in Tuscon……    Let me tell you that name is no mere boast!  This chef is a master at  combining fresh  ingredients and ideas with classic techniques like roasting braising and souvieing.  In a space that doubles as a carry out gourmet/wine market, Feast breaks all the conventions expected in a fine … Continue reading Arizona the Beautiful is tasty too!

Dinner, too…Greek Hunter’s Stew

Another of my husband’s favorites for dinner tonight. Stefado (Hunter’s Stew) is a chilly weather dish that hits all the right notes. Best when made with game meat like venison, rabbit or even lamb, stefado is also wonderful when made with beef. Cubes of meat are browned in butter. (Let the butter brown in the pan a little before adding the meat for best flavor.) Add salt, pepper, 2 bay leaves, 1 clove crushed garlic, 1/2 stick cinnamon, 1/2 cup red wine vinegar, 1/4 cup red wine, 1/2 small can of tomato paste and add 2cups of water (or more … Continue reading Dinner, too…Greek Hunter’s Stew

Bounty of the season

Northern Michigan farmers markets are abundant with eggs of all sorts, pork products, locally raised beef, young plants for planting, honey and maple syrup,and ramps…also called young leeks here. Tonight’s dinner is a mix of several of the above with a little experimental twist. My first attempt at a favorite restaurant’s deviled eggs is a smash hit with my hubby (the unofficial deviled eggs officianado). Mine are lacking the siracha (hard to find up here) but not the soy and jalapeƱo punch. Boil the eggs for ten minutes, soak in soy sauce for 1 hour, mix yolk with mayo, miso … Continue reading Bounty of the season