1 - 2 of 2 Posts

nadellii

Active member
This is one of my favorite meals! Marinated steak tips with lemon, garlic and olive oil with a pinch of salt and pepper. I made rice using wild rice with a chicken boullion cube for extra flavor. The salad is a super simple Greek style salad with lettuce and I added avocado for the extra nutrients. Stin igeia mas! 1B376B07-FFBB-421A-9F37-1868EF4B7E17.jpeg
 
Looks so tasty!! What type of steak did you use?
 

Choosing a Greek Olive Oil to Use for Cooking

I've recently become fascinated with the nuances of cooking oils, specifically Greek olive oil, and I'm curious about how others go about selecting the right one for their cooking needs. With its renowned flavor profile and health benefits, Greek olive oil is a staple in my kitchen. However, with so many varieties and flavor strengths (from robust to mild), I often find myself overwhelmed by the choices.

I have a great olive oil that I use as a finisher or to put on salad. I love the flavor so much. I only have a small quantity, though. So, I want to preserve it. In other words, I don't want to use it for cooking, I think it will ruin it.

How do I really choose a Greek olive oil to cook with?


greek-olive-oil.jpg

Food at Greek Weddings?

When it comes to planning a Greek wedding, what Greek food is traditional to serve? I am helping my friend play her wedding and want to gather information.

Could anyone share insights or personal experiences on the traditional Greek foods served at weddings? I'm curious about dishes that are must-haves on the big day, any symbolic meanings behind certain foods, and how the menu reflects Greek culture and traditions.

I remember at my cousin's wedding, they had kourabedies and some sort of traditional Cretan rice pilaf served at weddings (they're Cretan, but the wedding was in the US).

Making Greek lemon potatoes?

I just had lemon potatoes at a restaurant and although I know how to cook Greek food, somehow I have never made this!

I took my best guess (I didn't look up a recipe) and it didn't taste great. Basically, I made a Ladolemono, drizzled it on the potatoes, and roasted them.

They never really got crispy - so my next thought is that I put too much of the ladolemono.

So the next time I made them, I put less of the ladolemono. I couldn't really taste the lemon.

Next, I am going to look up a recipe, but meanwhile I am curious what you guys do to make these.

Planning a "Greek" Garden - Tips?

Nothing tastes better than vegetables, fruits, herbs, et cetera that have come straight from the earth to the plate. The only way to really have full control is to grow a lot of food on my own. I am sure this is one of the reasons why food tastes so good in Greece.

It's time to start planning my garden because before I know it, I will need to start planting. And, I might want to start some things from seed. I know realistically I won't be able to grow 100% of my produce, but I would at least like to contribute.

What should I plant?

Priority are tomatoes. I would also like to grow some lettuce and other things. Bell peppers. For herbs, oregano, basil, dill, parsley, mint. Maybe cucumbers and squash? Was thinking maybe to grow strawberries and some other fruits - but fruit seems a lot tricker.

What do you guys think?

Easy Dakos Recipe

I went to Crete and I loved Dakos so much I learned how to make it. Here's my recipe. It just makes one. A tip - find the freshest ingredients possible!
  • 1 barley rusk (Cretan dakos rusks)
  • 1 large ripe tomatoes, grated or very finely chopped
  • 50g feta cheese, crumbled (about 1/2 cup crumbled)
  • Extra virgin olive oil, for drizzling
  • Fresh oregano or thyme, finely chopped
  • Olives and capers, to garnish
  • Salt and freshly ground black pepper, to taste

Instructions​

  1. Briefly soaking the barley rusk in water. They should be moistened but not soggy. Shake off any excess water and place each rusk on a serving plate.
  2. Spoon the grated tomatoes over the rusk, ensuring it is well covered. The juice from the tomatoes will further soften the rusks and add flavor.
  3. Top the tomatoes with the crumbled feta. You don't really have to measure, even though I gave an amount. Put what you want!
  4. Drizzle a generous amount of extra virgin olive oil over the top. Sprinkle with fresh oregano or thyme, salt, and freshly ground black pepper to taste. Garnish with olives and capers.
  5. Allow the Dakos to sit for a few minutes before serving to enable the flavors to meld together beautifully. Serve as a refreshing appetizer or a light meal.
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top