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efhernandez_

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Loukanika are so amazing! Greeks really know how to make some of the most juicy and flavourful meat. If anyone has any good restaurants in the Austin, Texas area that they could recommend for some great Greek food and loukanika I would really appreciate it :)
Loukanika-Greek-Sausage-720x480.jpg
 
Loukanika are so amazing! Greeks really know how to make some of the most juicy and flavourful meat. If anyone has any good restaurants in the Austin, Texas area that they could recommend for some great Greek food and loukanika I would really appreciate it :)
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Everyone loves a bit of Greek loukaniko
 
You can also find recipes online on how to make your own! My family used to do this. I love the way everyone has their own recipe. For me, it is the orange peel that really makes it special.
 
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You can also find recipes online on how to make your own! My family used to do this. I love the way everyone has their own recipe. For me, it is the orange peel that really makes it special.
Ive never tried it with orange! I usually use rosemary and thyme
 
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Ive never tried it with orange! I usually use rosemary and thyme
Some of my family I suspect might have roots on Crete, though that information got lost. From what I understand, there are a ton of orange trees on the island, so many of our family dishes involve oranges. I've actually never had it with rosemary for some reason!
 
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Some of my family I suspect might have roots on Crete, though that information got lost. From what I understand, there are a ton of orange trees on the island, so many of our family dishes involve oranges. I've actually never had it with rosemary for some reason!
So sad that so much information like that is lost in Greece. My relative said that a lot of documents got lost because of Turkish occupation. I wonder if that's what happened in your case
 
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So sad that so much information like that is lost in Greece. My relative said that a lot of documents got lost because of Turkish occupation. I wonder if that's what happened in your case
It's possible! I heard the same thing. Many of the records were lost or destroyed. Some burned. Also in the later generations, no one thought to ask the surviving relatives, and now they're gone!
 
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It's possible! I heard the same thing. Many of the records were lost or destroyed. Some burned. Also in the later generations, no one thought to ask the surviving relatives, and now they're gone!
So sad, I have researched and seem some super old interviews of elderly Greek people describing their experiences in Asia Minor. Im glad few have gone out to document Greek history
 
So sad, I have researched and seem some super old interviews of elderly Greek people describing their experiences in Asia Minor. Im glad few have gone out to document Greek history
Same here - I know some families who have roots in Asia Minor and had to move abruptly. Only one of these families thought to film a survivor before she passed talking about what she remembered, and what she remembered her mother talking about.
 
I love the recipe that involves spicing it with orange peels, but I have also had versions that have a dominant fennel or anise flavor, and those are great, as well. I don't always like "heat" in Greek cooking, but my favorite of the Greek sausages are always on the spicier side.
 

Do you make your pastitsio with a thick or thin layer of krema?

I've always preferred my pastitsio with a nice, thick layer of béchamel on top. To me, that's one of the best parts of the dish! I love when the krema is rich, creamy, and thick enough to hold its shape when you cut into the pastitsio.

The problem is that I've been having trouble getting my krema just right. Sometimes it comes out too thin, and other times the texture isn't quite as smooth as I'd like. I've tried adjusting the amount of flour and milk, but I still haven't found the perfect balance.

I'm curious how everyone else makes theirs. Do you prefer a thick layer of béchamel or just enough to cover the pasta? Does your family add eggs or cheese to the mixture?

I'd especially love to hear any tips for making a thick, smooth krema that sets beautifully when baked!

Do you make Greek lentil soup with vinegar

I’ve always made fakes with a splash of vinegar, either stirred into the pot near the end or added individually at the table. To me, that little bit of acidity is part of what makes the soup taste right, especially with the earthy lentils, olive oil, onion, garlic, and bay leaf.

But I have a Greek friend who makes hers very differently. She doesn’t use vinegar at all and instead adds quite a lot of tomato product, so her version is much redder and more tomato-forward than mine.

Now I’m curious about what is considered more traditional in Greek cooking. Is vinegar usually a standard part of fakes, or is it more of a regional or family preference? Are tomato-heavy versions just as traditional?

How do you make yours, and what did your family serve growing up?

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.

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?

How does your family season dolmades?

I’ve been thinking about how much dolmades can vary from one family to another, especially when it comes to seasoning. Even when the basic ingredients are similar, the flavor can be completely different depending on which herbs and spices are used.

How does your family season dolmades? Do you use mostly dill and parsley, or do you add mint as well? I’ve also seen recipes that include green onions, oregano, or even a little cinnamon, especially when meat is part of the filling.

I’m curious whether you season the rice mixture pretty heavily before rolling the grape leaves or keep it simple and let the lemon and olive oil provide most of the flavor. Does your family add lemon juice directly to the filling, or only during cooking and serving?

I’d especially love to hear about any regional or family traditions. What gives your dolmades their distinctive flavor?
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