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nm1999

Active member
I saw a recipe I like. These are the ingredients:
  • Lobster meat
  • 1 onion
  • Garlic clove
  • Red pepper flakes
  • Brandy, wine, or ouzo
  • 2 tomatoes or so
  • Broth (like chicken broth or lobster stock if I have lobster shells and can make it)
  • 1 box of spaghetti
How do you guys make it? I have seen recipes with Fennel and Ouzo.
 
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Reactions: k_tsoukalas
I saw a recipe I like. These are the ingredients:
  • Lobster meat
  • 1 onion
  • Garlic clove
  • Red pepper flakes
  • Brandy, wine, or ouzo
  • 2 tomatoes or so
  • Broth (like chicken broth or lobster stock if I have lobster shells and can make it)
  • 1 box of spaghetti
How do you guys make it? I have seen recipes with Fennel and Ouzo.
This what I usually use in my Astakomakaronada. (Full recipe can be found in our cookbook Cooking Greek)

lobsters
olive oil
onion
garlic
Tomato paste
Metaxa 7 (Greek Cognac) or ouzo (I love both flavors.)
fresh tomato
spaghetti (Tagliatelle or Linguine)
Salt and black pepper to taste
parsley
 
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Reactions: k_tsoukalas
Both versions looks delicious!!!
 

Can you make your own rusks?

I love Cretan Dakos!
There's something about the combination of the crunchy rusk soaked with the juice of ripe tomatoes, topped with fresh cheese and olive oil, that has me hooked!

However, given that I live in an area where it's challenging to find authentic Cretan rusks, I'm contemplating on whether I can bake my own at home. I'm curious if anyone here has attempted to make rusks suitable for dakos from scratch.

I know I can order then online. I tried this, and they didn't survive the shipping too well.

Current food trends in Greece?

I understand that Greece is just like other countries where there might be food trends, new dishes, etc to enjoy.

I'm looking to understand more about the latest trends that are currently shaping it. I'm particularly interested in how traditional Greek recipes are being reimagined by modern chefs, how regional variations are gaining popularity, or if there's a rise in any particular ingredients or cooking methods.

Is anyone here keeping tabs on contemporary movements in Greek food? Maybe you've dined at a restaurant that surprised you with a modern twist on a Greek classic, or you've come across new food blogs with innovative recipes.

The cuisine of Greece is as much about the traditional recipes we all love as it is the trends and the way the cuisine moves forward!

Getting souvlaki tender?

How do you make tender Greek souvlaki? I've attempted various recipes, marinated for different durations, and experimented with both high and low cooking temps, but I seem to be missing the mark for that mouth-watering tenderness commonly found in authentic Greek souvlaki.

Has anyone found a particular method or ingredient that makes a significant difference in achieving that ideal tenderness?

I use ladolemono, a marinate it overnight in ziplock baggies (after I cut the meat in cubes) and then I add them to the skewers and cook them on the grill. I typically use chicken.

How does this fasolada recipe look?

Does anyone have any idea if the ingredients list in this fasolada recipe looks good? I want to make it soon - seems like a good lenten meal to me.

  • 1 cup dried white beans (such as Great Northern or navy beans), soaked overnight
  • 1 onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable stock
  • 2 bay leaves
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish
  • Optional: lemon wedges for serving

I am questioning the lemon and the garlic - I never put both lemon and garlic together. Also, I have never used stock before, I usually put tomato paste in it. But this recipe has diced tomatoes so I am questioning if the stock is necessary.

Mediterranean Diet Tied to Lower Blood Pressure, Greek Study Shows!

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