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mj_toronto8

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I have to go to a potluck. I tend to bring the same handful of Greek foods and I want more ideas. Here’s what I usually bring:

Spanakopita and Tiropita - I tend to bring this because I can find it even if I don’t make it! But I like making it, too… depends on my time.

Greek Salad - Greek salads are flavorful, refreshing, and easy to make. All you have to do is chop up some tomatoes, cucumbers, red onions, and olives and mix them in a salad bowl with some feta cheese and a homemade dressing made with olive oil, lemon juice, and oregano. I've brought this before when

Tzatziki - Tzatziki is a classic Greek dip that is perfect for any potluck. Made with strained yogurt, garlic, cucumber, and olive oil, this dip is creamy, tangy, and refreshing. I make a platter of it with with pita chips and maybe fresh vegetables for dipping.
 

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Can you make Ek Mek with pumpkin?

I had a pumpkin flavored ek mek once somewhere around American Thanksgiving. It was a Greek restaurant and they had it on special.

Any idea how this would work? I would love to experiment with it.

I know Ek Mek involves whipped cream.

I found a recipe for pumpkin whipped cream. Do you think I can sub this for the whipped cream in a typical ek mek recipe?

1 cup of heavy cream
1/2 tsp of vanilla extract
1/2 tsp of pumpkin spice
1/4 cup of pumpkin puree
1/4 cup of granulated sugar

Basically you beat the whipped cream with the vanilla and pumpkin spice until soft peaks form, then gently beat in the pumpkin puree and granulated sugar until stiff peaks form. I'd make enough for whichever Ek Mek recipe I use.

braised lamb shank was rubbery

All the braised lamb shank I have ever eaten has fallen off the bone - and that is why it is so delicious!

So, I tried to make it thinking it would be foolproof.

Something went wrong - it was tough and rubbery. I am wondering if it is something I did, or if maybe the lamb was a bit tougher than I would have liked.

I asked around and one thing someone asked me is if I cooked it enough. I didn't know how to answer that since I followed the directions, and I got the recipe from a family member whose lamb shank I always enjoyed. What do you think?

Some things to know:

- I am not sure I initially seared the meat long enough
- I held back on the salt in the recipe
- I was forced into using a larger shank than the recipe called for because I couldn't find smaller ones

Phyllo for savory Greek dishes?

I was looking in the food forum and I saw that someone made a remark that the phyllo in Greece used for sweet desserts like baklava is different than the phyllo used for savory dishes. I did notice while in Greece that the savory phyllo is thicker.

What is really the difference? Is savory phyllo homemade? Does it have different ingredients? Is it thicker on purpose? Finally, do you have a recipe?

I know on Crete some of the savory, handheld pies have a dough that is closer to a turnover dough than it is a phyllo. And yet the dish has the word "pita" in it. It was a greens-based handheld pie with no cheese and was spiced with cumin! The "phyllo" was really thick and I believe the pie was even fried.

My Recipe - Greek Grilled Chicken

I grill year round so I thought I'd share with the group an easy grilled chicken dish I have been doing lately. It's my go-to for a quick meal.

Ingredients:

4 boneless, skinless chicken breasts
1/4 cup olive oil
1/4 cup fresh lemon juice
2 garlic cloves, minced
1 tbsp dried oregano
Salt and pepper, to taste

Instructions:

1. In a small mixing bowl, whisk together the olive oil, lemon juice, garlic, oregano, thyme, salt, and black pepper.
2. Place the chicken breasts in a large resealable plastic bag and pour the marinade over them.
3. Seal the bag and toss to coat the chicken evenly. Marinate in the refrigerator for at least 30 minutes, and up to 12 hours for maximum flavor infusion.
4. Preheat your grill to medium-high heat. Remove the chicken from the marinade and discard the excess liquid.
5. Grill the chicken for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (75°C).
6. Remove the chicken from the grill and let it rest for a few minutes before serving.

greek-grilled-chicken.jpg
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