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d_kakavouli

Active member
I want to start being more mindful about eating seasonally. It's winter where I live - what's in season now? What I can think of:

1. Brussels Sprouts: Brussels sprouts are small, nutty-flavored vegetables that have a distinctive taste. They can be roasted, stir-fried, or steamed and make a great side dish to any meal.

2. Winter Squash: From butternut to spaghetti squash and pumpkins, winter squash is abundant in winter. They’re perfect for hearty soups, stews, and salads.

3. Pears: While pears are available year-round, they’re at their best during winter. They’re sweet and juicy and make a great addition to any fruit salad or baked good.

4. Citrus Fruits: Oranges, lemons, and grapefruits are at their peak during winter. They’re packed with vitamin C, which is essential for boosting your immune system during the cold and flu season.

5. Cranberries: Cranberries are tart and tangy and add a festive touch to any dish. They’re perfect for sauces, jams, dressings, and desserts.

6. Cabbage: Cabbage is a versatile vegetable that can be used in a variety of dishes. It’s rich in vitamins and fiber, making it a healthy addition to your winter meals.

7. Carrots: Carrots are not only rich in vitamin A, but they’re also sweet and delicious. They make a perfect snack, side dish or ingredient for soups and stews.

8. Root Vegetables: From beets to turnips, root vegetables are perfect for roasting or boiling. They’re delicious, filling, and packed with essential nutrients.

9. Broccoli: Broccoli is a nutritious and tasty vegetable that can be eaten raw or cooked. It’s an excellent source of vitamin C, fiber, and antioxidants.

10. Kale: Kale is a nutrient powerhouse that’s available all year round. It’s a great source of iron, calcium, and vitamins A and C.

This is how they eat and cook in Greece, and I want to experiment with it.
 
This is a really good list! Mine:

- Cabbage - I love cabbage this time of year
- Stews - Greek meat stews are perfect now, like stifado
- Citrus - They have been tasting great - I think they're in season
- Root vegetables - they are available year round but seem to taste better lately
 

First Time Making Diples - Tips?

I’m planning to make Greek diples for the first time and want to make sure they turn out as crispy, golden, and delicious as they should! I’ve read that getting the dough just right is key, but I’d love some expert advice before I start.

A few questions:
  • What’s the best way to roll the dough thin enough without tearing it?
  • Any tips for keeping the oil at the right temperature so they fry evenly?
  • How do you get that perfect spiral shape while frying?
  • Is there a trick to making sure the honey syrup coats them well without making them soggy?
I’d also love to hear about any common mistakes to avoid or little secrets that make a big difference.

How to make Kalamarakia (fried calamari) at home?

I had amazing Kalamarakia Tiganita (Greek fried calamari) at a seaside taverna in Greece over the summer, and I’d love to recreate it at home. I know it’s a simple dish, but I want to get that perfect crispy texture while keeping the squid tender—not rubbery.

What’s the best way to prepare and clean the squid? Should I use fresh or frozen? Also, I’ve heard that soaking the squid in milk makes it more tender—does that really work?

For the coating, is plain flour enough, or should I mix it with semolina or cornstarch for extra crunch? And what’s the secret to getting that light, golden crust without it turning soggy?

Lastly, do you fry in olive oil or another type of oil, and at what temperature? Any tips on serving it with the perfect dipping sauce?

Greek Baking with Olive Oil

I’ve recently been interested in experimenting with Greek baking using olive oil, and I love the unique texture and depth of flavor it brings. I’ve noticed that some traditional Greek baked goods, like Lado Kouloura (olive oil cookies), rely entirely on olive oil rather than butter. I’m really interested in learning about more Greek desserts and breads that use olive oil as the primary fat.

Are there any other traditional Greek baked goods that exclusively use olive oil? I’d love to try out authentic recipes that highlight this staple ingredient. Also, do you have any tips on how olive oil affects texture and flavor compared to butter?

Cooking Peloponnese Specialties at Home?

I recently traveled to the Peloponnese and absolutely fell in love with the food. From the incredible olive oil of Kalamata to hearty dishes like lamb kleftiko and lahanodolmades, everything was delicious. Now that I’m back home, I’d love to recreate some of the region’s specialties in my own kitchen.

Which traditional Peloponnesian dishes are the easiest to make at home? I’m especially interested in recipes that don’t require hard-to-find ingredients. Are there any must-try stews, simple meze, or seafood dishes that capture the flavors of the region? Also, any tips for making authentic sauces or using Greek herbs would be greatly appreciated!

Looking forward to hearing your recommendations—especially from anyone who has experience cooking these dishes. Thanks!

Can you cook with Ouzo?

I love experimenting with different types of alcohol in my cooking—whether it’s wine for sauces or brandy for desserts—but I’ve never cooked with ouzo before. I know it has a strong anise flavor, so I’m curious how it works in different dishes.

Have any of you used ouzo in your cooking? What types of recipes does it pair well with? I imagine it could be great for seafood, but I’m not sure how much to use without overpowering the dish. Also, does it work well in desserts, like a syrup for cakes or pastries?

I’d love to hear your experiences and any go-to recipes! Should I treat it like other anise-flavored liqueurs, or does it have a unique cooking method?
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