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Using Ladolemono Dressing in Greek Cooking

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cubrinj

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From what I can tell, ladolemono (a dressing made from lemon, olive oil, garlic, salt, pepper, oregano...) is very versatile. I use it sometimes when I cook, but not all the time. I thought I would compile a list of ideas:

- marinate meat, especially pork or poultry
- make lemony potatoes
- dress certain salads
- as a dressing or sauce for cooked vegetables

Did I miss anything? I want to start using it more. I plan to make a big batch and keep it in the fridge. How long does it keep?
 
Last edited:
cubrinj said:
From what I can tell, ladolemono (a dressing made from lemon, olive oil, garlic, salt, pepper, oregano...) is very versatile. I use it sometimes when I cook, but not all the time. I thought I would compile a list of ideas:

- marinate meat, especially pork or poultry
- make lemony potatoes
- dress certain salads
- as a dressing or sauce for cooked vegetables

Did I miss anything? I want to start using it more. I plan to make a big batch and keep it in the fridge. How long does it keep?
Click to expand...
Yes, fish.
 
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cubrinj said:
From what I can tell, ladolemono (a dressing made from lemon, olive oil, garlic, salt, pepper, oregano...) is very versatile. I use it sometimes when I cook, but not all the time. I thought I would compile a list of ideas:

- marinate meat, especially pork or poultry
- make lemony potatoes
- dress certain salads
- as a dressing or sauce for cooked vegetables

Did I miss anything? I want to start using it more. I plan to make a big batch and keep it in the fridge. How long does it keep?
Click to expand...
Traditionally ladolemono does not have garlic in it, know that dosent mean you can add in a little bit (or a lot) of garlic if u would like.
I think that pre making it and keeping it in the fridge is a great idea. If you make a batch it should keep well for up to a week.
 
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Greek cooking without a recipe?

I've been thinking about how much traditional Greek cooking relies on instinct rather than following exact recipes. Some of the Greek dishes I learned to make were taught to me by feel, with someone showing me what to do rather than measuring everything out.

I actually enjoy cooking this way, but I've noticed that it can make certain dishes difficult to recreate consistently! Sometimes everything comes together perfectly, and other times I wonder what I did differently.

I'm curious how others approach this. Did you learn Greek cooking by watching your yiayia, mother, or other relatives? Do you measure ingredients, or do you just know when something looks, smells, or tastes right?

What is the secret to making really good Greek lemon potatoes?

I've been making Greek lemon potatoes for years, and it's one of those dishes I make completely by feel. I don't measure anything, and I never really thought about how I make them because it's all second nature to me.

Recently, I tried teaching someone how to make them. Everything seemed straightforward while we were cooking together, but when they went home and tried making them on their own, all kinds of things went wrong! The potatoes weren't cooking evenly, the texture wasn't quite right, and the lemon flavor didn't come through the way it should.

It made me realize how much I rely on instinct when cooking traditional Greek food. I rarely write down recipes, so explaining every little detail is harder than I expected!

For those who make Greek lemon potatoes regularly, what tips would you give someone who's just learning?

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Is one traditionally preferred in certain regions of Greece? I've read that lamb is often associated with older Greek recipes, but beef seems to be very common in modern versions of giouvetsi.

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How does your family make keftedes? I’m especially curious about which herbs and seasonings everyone uses. Thought I'd share!

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