Greek Food, Cooking and Recipe Community

Greek side dishes to make in winter?

1 - 4 of 4 Posts
A

axariotisxy

Member
I know that I can make dishes year round, since ingredients are pretty available. However, I like to stick with seasonal dishes. So, what do people serve in winter? Here are some things I have done:
  • Greek cabbage salad
  • Greek braised cabbage in tomato sauce
  • Potatoes - roasted potatoes, potatoes made with tomato
  • Pilafi
Would love to hear some ideas!
 
Growing up we had a lot of broccoli and Brussels sprouts. Steam until tender, Americans tend to undercook them IMNSHO; my mom always cooked vegetables until tender (like soft), and drizzle olive oil and lemon juice, to taste, a bit of salt and pepper, and toss to coat.
 
  • Like
Reactions: axariotisxy
Luana said:
Growing up we had a lot of broccoli and Brussels sprouts. Steam until tender, Americans tend to undercook them IMNSHO; my mom always cooked vegetables until tender (like soft), and drizzle olive oil and lemon juice, to taste, a bit of salt and pepper, and toss to coat.
Click to expand...
I don't like crunchy Brussels sprouts so I always avoided them! This sounds yummy.
 
axariotisxy said:
I know that I can make dishes year round, since ingredients are pretty available. However, I like to stick with seasonal dishes. So, what do people serve in winter? Here are some things I have done:
  • Greek cabbage salad
  • Greek braised cabbage in tomato sauce
  • Potatoes - roasted potatoes, potatoes made with tomato
  • Pilafi
Would love to hear some ideas!
Click to expand...
We are now in that in between season - early spring is still kind of like winter. So now, I start to work in foraged spring foods once I see them. Spring onions, scallions, dandelion greens, chicory. I just took a peruse outside and I see early dandelion greens, some early violet leaves, scallions, and cleavers. I would work them into salads with the cabbage, chop them up and add them to potato dishes and pilaf, that kind of thing.
 
1 - 4 of 4 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

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.

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!

No Meat Dolmades (Stuffed Grape Leaves) Recipe

It has taken me a long time to get vegetarian dolmades to the point where I enjoy them. Here is my recipe. It uses a lot of oil, so strict fasters shouldn't eat them. But most people aren't super strict so I would even say these are good for lent!

Ingredients:​

  • 1 jar of grape leaves (about 60-70 leaves)
  • 1 cup short-grain rice
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped fresh parsley
  • 1/4 cup olive oil, plus extra for drizzling
  • Juice of 2 lemons
  • Salt and pepper to taste
  • Water

Instructions:​

  1. Prepare the Grape Leaves:
    • If using grape leaves preserved in brine, rinse them well under cold water to remove excess salt. If using fresh grape leaves, blanch them in boiling water for about 1 minute, then drain and rinse with cold water. Trim off any stems.
  2. Prepare the Filling:
    • In a large bowl, combine the rice, chopped onion, minced garlic, chopped dill, chopped mint, chopped parsley, olive oil, lemon juice, salt, and pepper. Mix well to combine.
  3. Fill and Roll the Grape Leaves:
    • Place a grape leaf flat on a clean work surface, shiny side down, with the stem end facing you. Spoon about 1 tablespoon of the rice filling onto the center of the leaf, near the stem end.
    • Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly into a small cylinder.
    • Repeat with the remaining grape leaves and filling, arranging the rolled dolmades seam-side down in a large pot or deep skillet, packing them snugly together.
  4. Cook the Dolmades:
    • Once all the dolmades are rolled and packed in the pot, drizzle with a little olive oil and lemon juice.
    • Pour enough water into the pot to just cover the dolmades.
    • Place a heatproof plate or lid directly on top of the dolmades to keep them submerged during cooking.
    • Bring the water to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer gently for about 45-60 minutes, or until the rice is cooked and the grape leaves are tender.

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.

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

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