Horiatiki.

Did you miss me?

Well, I hope so. As for myself? Let’s just say that I am totally, absolutely in love with Greece. Not that I don’t fall in love with any and all vacations, but still.

The pictures will follow, at some point, as will the total recap that I like to do after a trip, but for now, I have to tell you about my new favorite dish in the whole wide world: the Greek Salad.

Fortunately, I have grown to love and utterly adore raw tomatoes. Okay, so I still won’t toss some salt and pepper on a slice and eat it all by its lonesome, but you get the point.

So on our first night, after a reallllllly looooonnnngggg trip to Athens and then another long trip to the island of Naxos, and yet another hour or so of wandering to find our hotel, we finally settled in to have dinner around 10 PM. Yes, one day in, and we already totally grasped the Euro-style-eat-late-mantra. At least in that regard, we fit right in. Which is to say that otherwise, we were absolute tourists. Well, I suppose not, since our luggage was nowhere to be found (stay tuned) and since I never did buy that fanny pack…

Anyway, I ordered a Greek salad to start things off (and duh, we’d already taken care of getting a bottle of wine – don’t be silly). Minutes went by, a couple of glasses of wine were tossed back, and then – then! – said salad came to our table. I realized, oh, about two bites in, that I could literally eat one of these salads every. single. day. And for the rest. of. my. life.

And that’d be alright by me.

I quickly realized that these salads were probably never going to taste as good as they did those first couple of nights. For one, I’m on vacation, which means everything just automatically tastes better because, well, you’re on vacation. And two, the produce was ultra fresh and ultra local – especially on Naxos. Feta cheese has never tasted so dang good. Oregano has never tasted so like, um, oregano. And the tomatoes? Holy moly on a Sunday – perfection. And I was right – but I promise you – even though the first few salads I had were the best, I never had nary a one that I didn’t eat every little morsel of – and wish there were more.

So without further adieu, I had a little backyard potluck party to attend this past weekend, and you best believe I decided to make one of these babies. Now, most Greek salads (called Horiatiki in Greece) have a certain set of ingredients. Most of them. Americans like to crumble the feta, they like to make a special dressing, and even some of the Greeks like to throw in some capers and different colored peppers every now and then, but I promise you one thing – there is only one true legit Greek salad. And I hope I did my best here to show you that.

If you want to hear it from a Greek herself (and not just a poser like me), check out this link. It’s sorta funny, how hardcore the true Greeks are about their salads. Sorta like the Chicagoans and their Chicago-style wieners. Regardless, I hope you like it, because I most certainly do.

Greek (Horiatiki) Salad

the quantities are totally serving-dependent, but the measurements below are for the size salad you see directly above, which probably serves 6-8 people as a salad/side dish, 4 as a main course with a hefty chunk of bread alongside. or, if you’re like me, maybe it’s just for one…

time commitment: 10 minutes

printable version

ingredients
1 medium red onion, sliced into thin rings
1 medium green bell pepper, sliced into thin rings
2 English cucumbers, cut into chunks
6 vine-ripe tomatoes, each sliced into 8 wedges
~1 c Kalamata olives
2-3 large slices of feta cheese (NOT crumbled)
~1-2 T red wine vinegar (depending on how much acid:oil you prefer, most Greek salads have much more oil than vinegar)
~6-7 T GOOD olive oil (duh, Greek if you have it)
1 t Greek oregano
salt and pepper

instructions
place onion through olives in a large bowl and toss gently to combine. top with feta cheese, then pour vinegar and olive oil atop the salad and finish with oregano, salt, and pepper to taste.

Advertisements

easy cheesy

Shortly after Chris and I officially started dating, we went on a road trip with his parents up to Pennsylvania to visit family. His parents grew up in the Northeast, so the area up there is special to them. I remember that Chris was pretty excited about it, and I remember Barry, my now-father-in-law, teaching us the “ways of the road” – things like freeway etiquette and so forth.

One of the basic tenets of freeway etiquette is this: when lanes are merging, each car in the merged lane lets one car from the merging lane in. It keeps traffic flowing as smoothly as possible. The douchebags trying to speed past and butt in are otherwise honked at, flipped the bird, or if it’s warm enough outside, you roll your window down and yell all sorts of obscenities at them. Welcome to the Northeast.

Needless to say, the “foreigners” always get yelled at. Most people unfamiliar with city driving will undoubtedly let cars and cars and cars in, especially the nice Southern folk. The Midwesterners are the ones who cut people off, as do the New Yorkers. The West Coasters? I dunno, maybe they just stay on the West Coast (I can’t blame them). Don’t you just love stereotypes?

Speaking of stereotypes, Philadelphia has always been stereotyped as the place to go for cheesesteak. This is something I’d think of as a pretty freakin’ awesome stereotype, sorta like saying that Southerners give the best hugs (it’s true), that Italians make the best pasta (also true, in my experience), and that San Francisco has a lot of hipsters (generally awesome, but sometimes annoying).

It was almost 10 years ago that we went on this road trip, so I can’t for the life of me remember where we went to eat, but I know they insisted on going to one specific place for a Philly cheesesteak. I don’t think it was in Philadelphia, since I don’t think we went to Philadelphia on that trip. I remember Barry really hyping this place up, and getting more and more excited about it the closer we got. And even though it wasn’t in Philly proper (I think), I remember being pretty blown away by the caliber of meat-filled sandwich goodness. I remember a lot of gooey cheese and if my memory isn’t failing me and instead plugging in nonexistent happenings, I think Chris’ parents even came across someone they knew in the restaurant, which to me, further solidifies the awesomeness of a place. So forgive me if I made that up, but I really don’t think I did.

I’m not sayin’ this recipe I’m sharing is the same caliber of awesomeness as a Philly cheesesteak. First, it needs three times as much cheese, then twice as much steak, and less veggies. I think I’ve even heard that some Philly cheesesteak places use Cheese Whiz now, and that’s definitely not going on with this sandwich. But at the end of the day, when you live on the other side of the country amidst, let’s face it, restaurants with a greater focus on avocado and turkey sandwiches (which are nothing to ignore out here), it gets the job done.

And for sure, that’s a memory I know is accurate. Probably because it only happened a couple of weeks ago, but still, it’s true.

Philly Cheesesteak
Adapted from Cooking Light, March 2012; makes 4

time commitment: 30 minutes

printable version

ingredients
1 (12-ounce) flank steak, trimmed
1/4 t kosher salt
1/4 t black pepper
2 portobello mushroom caps
2 t olive oil, divided
1 c thinly sliced onion
1 1/2 green bell peppers, thinly sliced
2 t minced garlic
1/2 t Worcestershire sauce
1/2 t lower-sodium soy sauce
2 t all-purpose flour
1/2 c skim milk
1 oz provolone cheese, torn into small pieces
2 T grated Parmigiano-Reggiano cheese
1/4 t dry mustard
4 (3-ounce) hoagie rolls, toasted

instructions
Place beef in freezer for 15 minutes. Cut beef across the grain into thin slices. Sprinkle beef with salt and pepper. Remove brown gills from the undersides of mushroom caps using a spoon; discard gills. Remove stems and discard. Thinly slice mushroom caps and cut slices in half crosswise.

Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add beef to pan; sauté 2 minutes or until beef loses its pink color, stirring constantly. Remove beef from pan. Add remaining 1 teaspoon oil to pan. Add onion and sauté 3 minutes. Add mushrooms, bell pepper, and garlic and sauté 6 minutes. Return beef to pan and sauté 1 minute or until thoroughly heated and vegetables are tender. Remove from heat. Stir in Worcestershire and soy sauce and keep warm.

Place flour in a small saucepan, and gradually add milk, stirring with a whisk until blended. Bring to a simmer over medium heat; cook 1 minute or until slightly thickened. Remove from heat. Add cheeses and mustard, stirring until smooth. Keep warm (mixture will thicken as it cools).

Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use. Divide the beef mixture evenly among bottom halves of hoagies. Drizzle sauce evenly over beef mixture; replace top halves.

Dang, We’re Stuffed

Is a break from life awesome, or what? I don’t care how great of a city you live in, or how much you like your job and if you have them, your kids and/or your pets – vacay is where it’s at.

As is customary for the trips we take, we had plenty of fun and ate plenty of food. Stay tuned for a condensed recap, complete with pictures once they’re finally uploaded and edited in their entirety.

Until then, let’s just say that aside from the speeding ticket and the pretty little string of poison oak on my arm, it was a freakin’ blast. I think we ate fish & chips exactly twice (the first and last days), and between those times we consumed our fair share of Tillamook cheese, homemade granola bars, cookies, lots of cuisine a la Thomas Keller, and more. Oh, and wine too.

But now, it’s time to get back to reality (oops there goes gravity… sorry for that Eminem throw-in), and along with that, it means I have to start cooking again, which isn’t necessarily a bad thing, let’s be honest. Cooking is one thing I don’t tend to complain about. But it does mean that from time to time, I have to think fast in the event that the CSA produce changes between the time I procure the remainder of my grocery list ingredients and plan recipes for the week. As such, a night that was supposed to involve some sweet corn cookin’ (the fresh corn pesto only had to wait a few days) instead turned into two big ol’ peppers staring me in the face, and a rumbling stomach.

Sure, I could have sliced ’em up and made some sorta stir fry, but the peppers – they were so perfectly shaped and as a result all I could think about was retaining that shape as much as possible by stuffing the hell out of ’em. Of course, all of those plans go awry when said stuffed peppers are baked and come out smelling like an Italian restaurant – but something tells me you wouldn’t fault me one bit for demolishing them in a matter of moments, would ya?

Sausage-Stuffed Peppers
Serves 4

printable version

ingredients
4 green bell peppers
1 lb Italian sausage
1/2 white onion, medium diced
2 celery stalks, medium diced
1 garlic scape or clove, minced
8 oz cherry tomatoes, halved
15 oz can tomato sauce
salt and pepper
basil, roughly (but gently) chopped
parmesan cheese (to your taste)

instructions
preheat oven to 350 F. remove tops from peppers and if necessary, remove a little from the bottom, careful not to create a hole in the pepper, but just enough so they stand straight. remove seeds and sit upright on a sprayed baking sheet.

in a large skillet over medium-hi heat, cook sausage. when cooked through, drain some of the oil, then add onion, celery, and garlic. saute about 5 more minutes.

meanwhile, heat tomato sauce and tomatoes; add in basil and season to taste.

combine about 1/2 c of the tomato sauce with the cooked sausage mixture and stuff into each of 4 peppers. sprinkle with about 1 T cheese for each pepper and bake for about 10  minutes. pour more tomato sauce into pepper, add a little more cheese, and bake another 5 minutes.