Category Archives: greek
In honor of feeling generally bad all day and wishing for a good soup I didn’t have to cook or fight with the microwave to defrost, I’ll share with you a recipe I made last week. It’s a take on a classic Greek avgolemono soup with tiny, fluffy meatballs that soak up the deliciousness and explode on your tongue like concentrated stars.
The original called for lamb and I agree – ground lamb here would be divine. But it’s expensive and hard to get in my town unless I get lucky with the sales, so I used some leftover ground pork which turned out to be delicious. Often avgolemono soups are not very good reheated the next day but this one was pretty good albeit without the wonderful mouthfeel of the original.
One of the recipes I picked out a little while ago was for Chicken Souvlaki Skewers. It was really fast and easy, which made it an excellent candidate for having on one of my class-nights where I’d get home at some random time between 630p and 830p. (Planning meals around my tax class was interesting to say the least.) While I was at class, my husband decided to look for a Greek-style rice to accompany it, which he found in the The Ultimate Rice Cooker Cookbook.
All I can say is, “Wow!” It was fantastic and oh-so-simple. This is definitely going into the repeat-meal category for when we need a quick and tasty meal.
I’ve never worked with phyllo (fillo) dough before. Of course, I’ve never worked with puff pastry either. (Can you tell I’m not much of a baker?) I saw a recipe for an interesting and easy variation of spanokopita, the Greek spinach-phyllo pastry, then one for baklava and thought, “Why not? If phyllo isn’t too expensive, it’s probably worth a shot.”
Turns out a pound of phyllo can be had from WalMart for under $3. The recipes called for less than a half of the package. And it keeps for months. Sounded like a winner to me!
The essentials to working with phyllo dough seem to be as follows: Have all of your components ready to go, have a damp towel and some plastic wrap to lay over the dough while you work on a sheet, and butter is absolutely essential.