Today the 13th day of October it is my mom’s name day. It is a typical Greek traditional celebration to celebrate the day of the saint or martyr that you are named after. So today it is my mom’s day and we are celebrating by making the best pizza ever. It is all that my mom’s cooking is all about simple ingredients, simple flavors that they highlight and accentuates the taste of simple ingredients, like feta and tomato. And this is the bottom line of the greek cuisine: simple ingredients brought together in a simple manner. So this sort of pizza is just that. And I call it sort of pizza, because it does not share anything of the typical pizza characteristics, sauce, melted cheese, thin crust. It is on the contrary puffy, with just tomato and feta a non melting cheese. I am making two version the original and still king, my mom’s and mine a more gourmet take on it. So let’s get started.
If you are greek, probably you should not read this post. This is about the most common way of greeks to enjoy the neurotoxin also called caffeine. And as all simple things each one has a way of enjoying it, and even worse a way of making it. Being an unconventional coffee this one imposes a whole new set of layers to personalize it. So again, if you are greek, skip this, you will probably disagree with what I say and How I make it. If you insist in reading please go ahead on your own risk. This is different from all other coffee, because it is made with instant coffee.
Since it is summer, I am more keen in making and creating dishes, that are summery and fresh that combine a large number of various elements: texture, flavors and engage all the senses. This is what I making today. A take on a bruschetta, the italian delicacy that is been around since the 15th century. It was a fun recipe since it is largely similar to the the previous post in regards to the ingredients. It showcases that sam ingredients put together in a different way results in such a different result.As you probably noticed on the title next to the bruschetta is a question mark. Why? Because I think that in the melting culinary pot in america many cuisines were merged, fused, combined and unavoidably either lost their origin meaning or got a load of new ingredients, that changed drastically their appearance and flavor profile.
Greek salad is the poster boy of greek cuisine. And for a good reason. It combines in a plate all the vegetables that mean summer in Greece; sweet juicy tomatoes, succulent snappy cucumbers, peppery sweet onions, crisp peppers and of course who can leave out the greek briny cheese. All of the held together with the power of olive oil, topped with oregano. A herb that is 100% greek. You find it in abundance in the hills and mountains of the greek country side. The greek salad is not only a delicious combination, but it is also visually appealing. You eat with your eyes first. All the crisp vegetables also engage the hearing in the experience. It is therefore a full sense experience. The quintessential greek summer (and not only dish).It is also a classic dish. So why remake a dish that As my professor of thermodynamic if you are going to repeat something that has been done many times before, you either need to right a wrong, or offer something brand new. In this post I am approaching both aspects. Greek salad in the US has involved to something strange. Started with tomatoes and cucumber and soon peperoncini chilies, lettuce, huge olives joined the party. The final salad is a abomination that the only common thing with greek salad is the feta cheese. And this is a complain of mine: slapping feta cheese on top of anything and calling it greek? WRONG!!!This is the first part I will try to address. Also I will show a slightly different recipe from what it is typical in Greece. So are you ready? Of course you are…
This is the final recipe that concludes the countdown to the 100th recipe! It is my mom’s recipe that is her most famous dish. She made it thousands of times, for thousands of occasions, and thousands of people. It is based on a traditional greek pie made with various cheeses most notably feta cheese. This is a much better version, not only because it is made from the best cook I ever met (my mom) bt also because it is a much lighter in taste not very overwhelming with cheese. Additionally this is a recipe that can be made pretty much with every type of cheese you have around. Here, however, we stay with traditions the one and only feta cheese.