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dpappas87

Active member
This is a refreshing and easy salad to make when you're looking for something to snack on in the summer.

  • 8 tablespoons lemon juice (about 4 fresh lemons)
  • 6 bay leaves
  • 2 pounds fresh octopus
  • 1 cups Greek olive oil
  • 1/4 cup red or white wine vinegar
  • Juice of 2 lemons
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 4 cups of fresh cut vegetables, such as bell peppers, onions, tomatoes, and cucumbers
  • 1 recipe prepared ladolemono
  • 3 tablespoons chopped, fresh parsley
 
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Reactions: kosta_karapinotis
This is a refreshing and easy salad to make when you're looking for something to snack on in the summer.

  • 8 tablespoons lemon juice (about 4 fresh lemons)
  • 6 bay leaves
  • 2 pounds fresh octopus
  • 1 cups Greek olive oil
  • 1/4 cup red or white wine vinegar
  • Juice of 2 lemons
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 4 cups of fresh cut vegetables, such as bell peppers, onions, tomatoes, and cucumbers
  • 1 recipe prepared ladolemono
  • 3 tablespoons chopped, fresh parsley
What are the directions? Im dying to enjoy an octopus salad like the ones I had when visiting Crete
 
This looks delicious! I don't always find octopus, but when I do it is a real treat.
 
I love this salad, it's always delicious when I eat it, but I have never made it at home. Thanks for the recipe!
 

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?

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?

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!
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