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Bay Leaves

Did you know that bay or laurel leaves come from the laurel tree? If that sounds familiar, laurel wreaths were used to crown winners in ancient Greece. The laurel tree originated in Asia Minor and the dried bay leaf is a go-to herb in Greek, Turkish and Mediterranean cooking.

Dried Bay Leaves

Bay leaves are used only to flavor a dish. Always remember to remove them from the food before serving because they’re difficult to digest and are very bitter to taste.  Try to use the leaves whole as when they are broken or Continue Reading →

Baked Soup Croutons

Baked soup croutons are a great way to add a special touch to an ordinary meal. Crunchy and fun, try placing a dish of soup croutons alongside bowls of soup or stew and let your guests add their own!

baked soup croutons

These are very simple to make, using whatever sliced bread you have Continue Reading →

The Winds and the Sea

This is a picture my father took in the seaside town of Loutraki. It struck me as exceptionally beautiful.

the Winds and the Sea

I think to have seen this in person would have been breathtaking.

Utensil Pot Clip

Love kitchen gadgets? This is a great one,  a little hook that clips onto the side of your pan or pot to hold your spoon – opa!

Utensil Pot Clip by Trudeau

And yes, I do have a spoon rest (more than a few actually) but this is just more fun. I found it on a Christmas shopping run-through at Sur la Table. Tell me what you think?

Lentil Soup (Φακές )

one beautiful bowl of beans

A folk saying goes “Fasolatha pou trefi tin Ellada”, loosely translated “The whole of Greece is brought up on bean soup”. One taste of this amazing lentil soup recipe you’ll know why!

A traditional and delicious favorite, lentil soup or Φακές is simple to make and quick to assemble. This recipe gives you the option to rough chop your vegetables and herbs, bringing your prep time down to around 15 minutes with the soup itself taking about 30-40 minutes to cook. Your cooking time will depend on Continue Reading →

Skordalia with Roasted Garlic

Skordalia with Roasted Peppers and Olives

How delicious does this look? Skordalia is found in almost every Greek household, made with just a few common ingredients and so good. It’s such a versatile dish you’ll find yourself spreading it on sandwiches, veggies or just tucking into a big bowlful with crusty bread.

Many years ago, because skordalia is traditionally made with raw garlic (recipe for traditional version here), my father had to make some adjustments to this dish before our young and Americanized palates would tolerate it. By simply substituting roasted garlic for raw, he retained much of the healthy goodness and original ingredients but with a much more subtle garlic flavor. Continue Reading →

Olive Oil Pour Spouts

I lost my favorite Greek oil dispenser that I’ve had for years in a recent move and am still upset about it. I actually got it in Greece on an exceptionally wonderful summer trip and it held much sentimental value. Because I’m just not ready to emotionally invest in another right now, no matter how shiny and new, I decided instead to use a pour spout on my favorite bottle.

Olive Oil Pour Spout by OXO

This spout by Oxo has a flexible, ribbed stopper that fits all different size bottle necks. The easy close lever prevents additional oxygen from getting into the bottle which of course helps keep your oil fresher, longer. There are certainly prettier ones around, but for about $10 at Williams-Sonoma, this stainless and black number is a find. Thought I’d pass it on!

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