June 17, 2010

Happy National Apple Strudel Day!


It’s a little odd that America would have a holiday for a traditionally Austrian and Hungarian dessert, but we’re not complaining. How can you when apple is one of the the most American fruits, in my opinion at least. Truth be told, I’ve only eaten an apple strudel once in my life. It wasn’t something I’d write home about, but we’re still going to devote a post celebrating this European pastry that has been around for centuries.
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April 9, 2010

Easter Feast

It’s almost been a week since Easter, and my family still has leftovers stocked in the fridge. It’s getting hard to cram anything else in the refrigerator, so that means we better finish off that food fast! I was the unofficial photographer on Easter, so I snapped tons of pics of the delicious grub we had. Check out the recipes for the tasty dishes below! Most of the recipes we used are Greek, so you can find loads of them there!


My uncle and grandfather woke up at the crack of dawn to get these two lambs on a spit! Read the rest of this entry »

March 19, 2010

Greek Freak


I’m a Greek food freak, and for good reason. It’s what I’ve been eating since I was a kid, and it’s what I’ll be cooking for the rest of my life. As a second-generation Greek American, I’ve tried most of the commonly known Greek dishes like Spanakopita (Spinach Pie) and Gyros. But I’ve also been subject to some very weird meals too, like Mayiritsa (Lamb Intestine Soup). Definitely not my favorite Greek soup.
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June 14, 2007

Salvaging Deliciousness

As a new chef, I’m terminally likely to totally screw up half the recipes I attempt. It’s okay, I’m learning, but occasionally, wrestling with failure, I feel like Ralph Wiggum struggling to open a milk carton.

So after botching one of the first steps of making Baklava, I was feeling kinda low. The friends I was cooking with, however, had other plans, and what they decided to do made me feel, for the night, like a real chef:

We improvised.

The problem with our Baklava recipe was, we tried to speed up the defrost process of the Fillo dough with warm water, assuming the bags involved were hermetically sealed. They weren’t, which left us dough rather soggy at the edges. But the middle of the roll was fine–and after some cutting, we had lots and lots of thin strips of Fillo. That’d be one helluva narrow pan of Baklava…but what else could we make?

Tarts, as it turns out. With a maniacal look in his eye and an inspiration I’m still trying to understand, one of my friends started mixing up spare stuff around the kitchen–raspberries, cinnamon, some lemon zest from the baklava—until he had a bowl full of deliciousness. Meanwhile, my other friends began laying down strips of Fillo.

We took turns layering the paper-thin dough and filling it with the raspberry mixture, making funny shapes (including what can only be described as a raspberry tumor). It was my idea to fold the dough into triangles, someone else’s to make some sauce with honey intended for the baklava, someone else’s idea to…you get the idea. It was like cooking by wiki.

The results? Well, I’ll give you a hint.


The recipe can be found here: Improvised Raspberry Honey Tarts.

Enjoy! I know I did.

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