1 - 2 of 2 Posts

dimi_pat

Active member
It's cold out and I don't have garden herbs. I have some herbs growing indoors but not everything I need. So, I have been buying them at the store.

They don't last long at all! They're good maybe for 2-3 days but then I have to toss them. Any advice on how to keep them fresh or maybe even preserve them so I get the fresh taste still without relying on the fridge? People have told me to try freezing them and that didn't work - they got a freezer taste and got all mushy in the freezer (it was gross!).
 

k_tsoukalas

Moderator
I don't like buying fresh herbs. By the time I take them home they have lost their flavor. So, I keep all my garden herbs in pots and when it gets cold out, I take them in. If you haven't done that you can start them from seed inside and enjoy them for now, and then take them out when it gets warmer.
 

Cooking with Greek Spirits

When I cook outside of Greek cuisine, I use spirits sometimes, such as when making sauces. Like, I sometimes deglaze the pan when I make steak with bourbon and make a nice, butter sauce.

In Greek cuisine, I only use spirits when making desserts. However, I do use wine sometimes in my savory dishes. Do people use spirits in their savory cooking in Greece? If so, how?

Best Greek Seasonings for Meat?

I am wondering if Greeks use dill on meats, like maybe chicken and other poultry? I tried it on steak and I am not sure I like it, but I am wondering if I would like it in a seasoning blend.

I have a family member who loves dill, and I am really trying to put it in more foods. However, I am picky about dill and don't want it to overpower.

I have tried it in meatballs and I actually really like it in there, maybe because it isn't the main herb - it is in the background against the oregano and other flavors.

Versatile Greek Seasoning Blend for Meat

When I cook, I usually grill. Typically, I use a marinade that I make from scratch, but I don't always have time for that. So, I started making a seasoning rub that I use when I just need to throw something together. I have been putting this on everything - it tastes great! Here is what I do - I make it in batches:

  • 4 teaspoons Greek sea salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon ground red pepper (I like some heat)
  • 4 teaspoons garlic powder
  • 4 teaspoons rosemary
  • 8 teaspoons oregano
  • 2 teaspoons parsley
  • 3 teaspoons dried, chopped lemon peel
I know it's a little clunky using teaspoon for the measurement but it's what I was doing when I wrote this down. I put it in a small glass mason jar with a tight lid.

Other Dips to Serve at Greek Dinner Party?

I mentioned in a previous thread that I made taramasalata for a dinner party. I want to serve other dips or spreads. I am thinking three is a good number. I don't want to serve hummus - I want to do something different.

I was thinking tzatziki and one other. What do you suggest? I was thinking the one with eggplant or the Fava spread that I see sometimes in menus.

Pasta Used in Greece and Substitutes?

When I look at Greek recipes, I notice that there are different pasta shapes, and I can't always find some of them here where I live. For example, hiliopites (the square shaped ones) are difficult to find unless my Greek store has them.

What kinds of pastas are the most common, and what are some good substitutes?
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
Follow Worldwide Greeks:
Facebook Twitter Instagram
Pinterest YouTube
Top