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How to make Greek herb bombs for cooking!

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dpappas87

dpappas87

Active member
Here is a cool idea that I found online. All you have to do is fill your ice cube tray with olive oil, garlic, fresh oregano, or any of your favourite herbs! You can take them from the freezer and pop them into the pan before cooking anything

diethood.com

How To Freeze Fresh Herbs - Great for Long-Term Storage!

Freeze herbs like basil, rosemary, and thyme in olive oil so they're ready to go from the freezer into your favorite soups, pastas, and more!
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In the summer months, my herb garden really thrives. I use this method as a way to preserve the fresh herbs when they aren't being grown outdoors. I also dry them, but sometimes when I am craving those fresh flavors, I reach for one of these ice cubes. It is also a fun trick to use with herbs like mint, which tastes great in fresh ice water. This is a something I do throughout the summer to enhance my plain old drinking water.
 
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GreekGirlCooks said:
In the summer months, my herb garden really thrives. I use this method as a way to preserve the fresh herbs when they aren't being grown outdoors. I also dry them, but sometimes when I am craving those fresh flavors, I reach for one of these ice cubes. It is also a fun trick to use with herbs like mint, which tastes great in fresh ice water. This is a something I do throughout the summer to enhance my plain old drinking water.
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Thank you so much for sharing!! This is an amazing idea, I never thought that. could use them in water with fresh herbs. Ill totally do this and add some muddled raspberries
 
There are some great ideas here. I'm going to try freezing herbs in the ice cubes!
 
acamp7 said:
Thank you so much for sharing!! This is an amazing idea, I never thought that. could use them in water with fresh herbs. Ill totally do this and add some muddled raspberries
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You're welcome! My absolute favorite is to use all the fresh mint we have in our yard.
 
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Greek cooking without a recipe?

I've been thinking about how much traditional Greek cooking relies on instinct rather than following exact recipes. Some of the Greek dishes I learned to make were taught to me by feel, with someone showing me what to do rather than measuring everything out.

I actually enjoy cooking this way, but I've noticed that it can make certain dishes difficult to recreate consistently! Sometimes everything comes together perfectly, and other times I wonder what I did differently.

I'm curious how others approach this. Did you learn Greek cooking by watching your yiayia, mother, or other relatives? Do you measure ingredients, or do you just know when something looks, smells, or tastes right?

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!

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?

What Greek Foods Do You Start Craving in the Fall?

I've been thinking more about seasonal eating lately, especially from a Greek perspective. Summer Greek food feels so naturally tied to the season with tomatoes, zucchini, eggplant, fresh herbs, grilled foods, and plenty of fruit. But once the weather starts cooling down, I find myself wondering what traditional Greek foods really feel like fall.

Are there certain dishes you start making as soon as September or October arrives? I'm thinking of foods like fasolada, giouvetsi, trahana soup, baked dishes, savory pies, and recipes using apples, grapes, walnuts, chestnuts, pumpkin, or other fall ingredients.

I'd especially love to hear about foods that were seasonal in your family rather than dishes you ate year-round. Were there certain meals your yiayia or parents always started making when the weather changed?

What Greek foods make you think, "Okay, fall is officially here"?

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.
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