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kcixcy

Active member
I am planning my herb garden for the year and I thought I would be sure to grow herbs popular in Greek cooking. Here's my list - did I miss anything?

- Spearmint - I love this one in spanakopita, Horta, and keftedes
- Dill - I sometimes put dill in my spanakopita and other dishes
- Shallots - I prefer shallots over onions so I decided to grow some
- Scallions - one of my favorites to cook with
- Parsley - I put parsley in everything!
- Oregano - of course, lol
 

Jawge

New member
I am planning my herb garden for the year and I thought I would be sure to grow herbs popular in Greek cooking. Here's my list - did I miss anything?

- Spearmint - I love this one in spanakopita, Horta, and keftedes
- Dill - I sometimes put dill in my spanakopita and other dishes
- Shallots - I prefer shallots over onions so I decided to grow some
- Scallions - one of my favorites to cook with
- Parsley - I put parsley in everything!
- Oregano - of course, lol
That's what we grow here but we don't have shallots.
 

Gluten Free Pastitsio "Krema"

I have a gluten free friend and I am fairly new to getting the hang of pastitsio "krema" as it is. I am wondering if you have any tips for giving it the same texture without the gluten. Already I know that because there is no gluten, this will be tricky. I had an early attempt that was a disaster (very runny).

I had a moussaka where the gluten free "krema" turned out to be mashed potatoes. I mean, would this work on pastitsio? I am hesitant because it's not the same thing - but it had a decent enough texture.

How to Serve Taramasalata?

I have some taramasalata I want to serve for an appetizer at a dinner party I am having soon. How is it typically served? I have some crackers, but I am wondering if it will taste great on toast like regular caviar does.

I made the batch myself, and it has a lemony flavor - maybe a bit to much lemon because this was my first time making it, but it's good!

Most Popular Spoon Sweets?

I am interested in making my own spoon sweets. What are the most popular? I have eaten cherry, grape, lemon peel, and orange peel spoon sweets. Are they easy or hard to make? Are they similar to jams or other preserves? I find these tastier than American-style jams, with more of the fruit flavors coming out. Any advice is appreciated.

Other Dips to Serve at Greek Dinner Party?

I mentioned in a previous thread that I made taramasalata for a dinner party. I want to serve other dips or spreads. I am thinking three is a good number. I don't want to serve hummus - I want to do something different.

I was thinking tzatziki and one other. What do you suggest? I was thinking the one with eggplant or the Fava spread that I see sometimes in menus.

Cooking with Greek Spirits

When I cook outside of Greek cuisine, I use spirits sometimes, such as when making sauces. Like, I sometimes deglaze the pan when I make steak with bourbon and make a nice, butter sauce.

In Greek cuisine, I only use spirits when making desserts. However, I do use wine sometimes in my savory dishes. Do people use spirits in their savory cooking in Greece? If so, how?
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