Greek Food, Cooking and Recipe Community

Greek side dishes to make in winter?

1 - 4 of 4 Posts
A

axariotisxy

Active 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:

What is the secret to making really good Greek lemon potatoes?

I've been making Greek lemon potatoes for years, and it's one of those dishes I make completely by feel. I don't measure anything, and I never really thought about how I make them because it's all second nature to me.

Recently, I tried teaching someone how to make them. Everything seemed straightforward while we were cooking together, but when they went home and tried making them on their own, all kinds of things went wrong! The potatoes weren't cooking evenly, the texture wasn't quite right, and the lemon flavor didn't come through the way it should.

It made me realize how much I rely on instinct when cooking traditional Greek food. I rarely write down recipes, so explaining every little detail is harder than I expected!

For those who make Greek lemon potatoes regularly, what tips would you give someone who's just learning?

What Is the Best Way to Serve Taramosalata?

I absolutely love taramosalata and have it pretty regularly at home, but I’m having some people over soon and was wondering about the best way to serve it when entertaining.

Normally I just eat it with some bread or pita, so I don’t really put much thought into presentation. For guests, though, I’d like to make it part of a nice Greek-style spread with a few other things on the table. I was thinking warm pita triangles, crusty bread, maybe some cucumber and other vegetables for dipping, but I’m curious what everyone else usually serves with it.

Do you drizzle a little olive oil over the top or add any kind of garnish? And are there particular meze that you think pair especially well with taramosalata?

I’d love some ideas for making it look a little more special while still keeping everything traditional and simple.

Do You Make Avgolemono Thick or Brothy?

I usually prefer avgolemono somewhere in the middle. I don’t like it so thick that it feels almost like a cream soup, but I also don’t want it completely thin and brothy. For me, the best version has enough egg and lemon to give the broth some body while still keeping it light.

A lot probably depends on what kind of avgolemono you’re making, too. In chicken soup, I like it a little more brothy because I want the rice or orzo and chicken to still stand out. With something like lahanodolmades, I don’t mind the avgolemono sauce being thicker because it is coating the food rather than serving as the soup itself.

The lemon level matters just as much as the thickness. I like enough lemon to make it bright and noticeable, but not so much that it overwhelms everything else. I think balance is really the key.

What is your favorite Greek potato dish?

Potatoes show up in so many Greek meals, and I think they are often at their best when they soak up plenty of olive oil, lemon, herbs, and cooking juices.

Greek lemon potatoes are probably the first thing that comes to mind for me. I love when they are roasted until they are soft inside, a little crisp around the edges, and full of lemon and oregano. Potatoes cooked alongside chicken or lamb are also hard to beat because they absorb so much flavor from the pan.

I also enjoy simple boiled potatoes dressed with olive oil, lemon, parsley, and salt, especially with fish or grilled meat.

What Greek potato dish do you make most often? Do you prefer lemon potatoes, potatoes roasted with meat, fried potatoes, or something else? And is there a particular seasoning or family method that makes your version especially good?

My Family’s Keftedes Recipe

Keftedes are one of those foods that always remind me of family gatherings. Everyone seems to make them a little differently, but this is the basic version my family has always used.

For about a pound of ground beef, we add one small grated onion, a handful of chopped fresh parsley, a little fresh mint, one egg, breadcrumbs, salt, pepper, oregano, and a small splash of red wine vinegar. Sometimes we add a little grated garlic as well.

The important part is mixing everything well and then letting the mixture sit in the refrigerator for a little while before shaping the keftedes. We make them fairly small, roll them lightly in flour, and fry them in olive oil until browned on the outside and cooked through.

We usually serve them with lemon, potatoes, salad, or tzatziki.

How does your family make keftedes? I’m especially curious about which herbs and seasonings everyone uses. Thought I'd share!
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