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In the United States, food is readily available year round because the produce often comes from all over.

Avgolemono Soup
Avgolemono soup is a creamy and comforting dish that’s perfect for a cold day. It’s made with chicken broth, rice, and a mix of eggs and lemon juice, which creates a creamy texture. It's my favorite year round but I love it in the winter!

Moussaka
Moussaka is one of the most famous Greek dishes, and for good reason. It’s a layered casserole made with eggplant, ground beef or lamb, tomato sauce, and béchamel sauce. I tend to make this on special occasions and because it needs the oven, it's more like a winter thing for me.

Fasolada
Fasolada is a simple and hearty soup made with white beans, vegetables, and herbs. It’s a staple in Greek households during the winter months, and it’s often served as a main dish. I make this a lot in the winter.

Kleftiko
Kleftiko is a delicious and tender meat dish that’s slow-cooked in parchment paper. It’s usually made with lamb, but can also be made with beef or pork. I have a family member who makes this at Christmas and I look forward to it.

What winter dishes do you like?
 
In the United States, food is readily available year round because the produce often comes from all over.

Avgolemono Soup
Avgolemono soup is a creamy and comforting dish that’s perfect for a cold day. It’s made with chicken broth, rice, and a mix of eggs and lemon juice, which creates a creamy texture. It's my favorite year round but I love it in the winter!

Moussaka
Moussaka is one of the most famous Greek dishes, and for good reason. It’s a layered casserole made with eggplant, ground beef or lamb, tomato sauce, and béchamel sauce. I tend to make this on special occasions and because it needs the oven, it's more like a winter thing for me.

Fasolada
Fasolada is a simple and hearty soup made with white beans, vegetables, and herbs. It’s a staple in Greek households during the winter months, and it’s often served as a main dish. I make this a lot in the winter.

Kleftiko
Kleftiko is a delicious and tender meat dish that’s slow-cooked in parchment paper. It’s usually made with lamb, but can also be made with beef or pork. I have a family member who makes this at Christmas and I look forward to it.

What winter dishes do you like?
Spanakorizo, psarosoupa, and stifado!
 
I love stifado, spanakopita, lamb shanks... yummy!
 

Can you use frozen vegetables for Greek dishes?

There are two Greek dishes that I enjoy a lot and like to make a lot - fasolakia and the baked vegetables with the variety.

It's not always realistic for me to make them, though, because of the vegetable situation.

Is it okay to use frozen veggies? These are washed and chopped - they're basically ready to go - so it would save me a lot of time!

fasolakia-greek-food.jpg

Creative ideas for Easter lamb leftovers?

We cooked too much Easter lamb than we needed and have a ton leftover. I am sure I am not the only one! I am brainstorming ways to use the leftovers. Do you guys have anything to add?

1. Gyros with lamb (Tzatziki and all the trimmings!)
2. Lamb sandwiches
3. Stir fries
4. Lamb in rice and tomato sauce
5. Wraps
6. Omelets and scrambles (think steak and eggs, but with Greek flavors and of course lamb instead of steak)

grilled-lamb-chops.jpg

Greek Souvlaki Marinade Recipe

Now that grilling season is upon us, I thought I would share my souvlaki marinade. I cut the meat in cubes and marinate in plastic bags overnight. I skewer them just before grilling.

Add to a mason jar:
  • 1/4 cup Greek olive oil
  • 1/4 cup lemon juice
  • 3 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
Then I cover the mason jar and shake, add the meat to the bags, and pour it over. If I am making a huge batch I double the marinade.

Bougatsa Recipe - Delicious Breakfast!

When I was in Greece, I loved having bougatsa for breakfast. I don't have it much when I am back home so I decided to learn how to make it. Here's the recipe I use:

I do have a question, I find using the puff pastry the easiest. However, what do they use in Greece?

Dough:
  • 1 package (about 17.3 ounces) frozen puff pastry sheets, thawed
  • 1/2 cup (1 stick) unsalted butter, melted
Custard:
  • 4 cups whole milk
  • 1 cup granulated sugar
  • 1 cup fine semolina flour
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting (optional)
  • Ground cinnamon, for sprinkling (optional)
Instructions:

  1. Prepare the Custard Filling:
    • In a medium saucepan, heat the milk over medium heat until it's hot but not boiling.
    • In a separate bowl, whisk together the sugar, semolina flour, eggs, and vanilla extract until well combined.
    • Gradually pour about 1/4 of the hot milk into the egg mixture, whisking constantly to temper the eggs.
    • Pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking constantly.
    • Cook the mixture over medium heat, stirring constantly, until it thickens to a custard-like consistency, about 5-7 minutes. Remove from heat and let it cool slightly.
  2. Prepare the Bougatsa Dough:
    • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
    • Unfold the thawed puff pastry sheets onto a clean surface. Brush melted butter generously over one sheet of puff pastry.
    • Place the second puff pastry sheet on top of the buttered one. Brush the top with more melted butter.
    • Roll up the puff pastry sheets tightly into a log. Cut the log into 12 equal portions.
  3. Assemble the Bougatsa:
    • Take one portion of the puff pastry and flatten it into a thin circle on a floured surface, using a rolling pin.
    • Place about 2-3 tablespoons of the cooled custard filling in the center of the pastry circle.
    • Fold the edges of the pastry circle over the custard filling, creating a sealed pouch. Place the filled bougatsa onto the prepared baking sheet.
    • Repeat this process with the remaining puff pastry portions and custard filling.
  4. Bake the Bougatsa:
    • Place the baking sheet in the preheated oven and bake the bougatsa until the pastry is golden brown and crispy, about 25-30 minutes.
    • Remove the bougatsa from the oven and let it cool slightly before serving.

Salt Cod in Greek Cooking?

How is salt cod, or Bakaliaros, used in Greek cooking? I remember my grandmother using it and I forget for what...

Could anyone share what specific dishes in Greek cuisine feature salt cod as the key ingredient? How is it typically prepared and served in Greece? Are there any traditional recipes or unique cooking methods that highlight the flavor and texture of salt cod in Greek cooking? I know a lot of other cultures use it, too.

I believe understanding the culinary uses of salt cod in Greece could offer deeper insights into the country’s culture and traditions. Plus, it would be great to try and replicate some of these dishes at home!
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