Loukoumades

Loukoumades—Greek pastries—on a blue plate

Loco for Loukoumades
When asked to name a Greek dessert, nine out of ten people polled will answer baklava. That one person out of ten that gives you a different answer is probably Greek. And, their answer would most likely be loukoumades.

I have several friends who go crazy for these little guys (and not just while attending the Greek Festival). Of course, all of them are of Greek heritage, and given their level of reverence for these crispy golden bites of awesomeness, you would think that loukoumades would have a bigger presence outside of a Greek restaurant. But, alas baklava is still king.

Loukoumades are without question comfort food. They are essentially Greek donuts. Their yeasted dough is rolled into little balls and then fried in oil. When finished they are doused with honey and sprinkled with nuts and sometimes cinnamon. It is also not unheard of to see them served with chocolate sauce. Walnuts are traditional but I, myself, am not a walnut fan. I prefer my loukoumades with chopped almonds or pistachios…but that’s just me.

Fair warning, they are sweet. They are also addictive so proceed with caution.

Loukoumades Recipe
Adapted from My Greek Dish
Yields approximately 5 dozen

Loukoumades are bite-sized fluffy honey balls, the Greek version of donuts. They are deep-fried until golden and crispy. Loukoumades are traditionally served soaked in hot honey syrup, sprinkled with cinnamon, and garnished with chopped nuts. Read more…

Amy’s Tzatziki

Amy's Tzatziki Sauce in a bowl

Spin Cycle
My sister’s washing machine blew up a few weeks ago, which is never good. Besides the inconvenience of not being able to wash your clothes, she now has to deal with getting the repair person out, having them figure out what’s going on, and all the rest of the hassle. The good news is that she lives five minutes from me which is so much better than the laundromat. And, it is why we found ourselves having a throwback Sunday family dinner while she did a few loads of laundry.

Growing up, Sunday nights meant dinner at my grandmother’s house—which I loved and hated at the same time. I loved having dinner with my grandparents because the food was fantastic. But, I almost always was dragged kicking and screaming. I didn’t want to stop playing out in front of our house with my friends, not to mention having to shower and put on decent clothes.

Anyway, when I got the call from my sister asking to use my washing machine, I immediately started planning for a Sunday dinner a la Gammy which meant some sort of roasted beast. I opted for a leg of lamb. Now, a leg of lamb isn’t cheap. And, normally it wouldn’t be my first choice. But, I had ulterior motives.

I knew that a leg of lamb would be too much for the number of people eating. But, I also knew that the leftovers would be great the next night wrapped in warm pita bread with tomatoes, sliced onions, and one of my favorite things in the whole world, tzatziki.

I love tzatziki and have been known to have just that with some fresh pita slices for dinner. You can buy pre-made tzatziki from the store and it will be tasty. But, it is so worth the minor effort it takes to make it fresh. Plus you have the opportunity to customize it to your liking. I go pretty heavy on the garlic. Thankfully, my husband likes it that way too. Otherwise, we would be sleeping in different bedrooms because of lingering garlic breath…

Amy’s Tzatziki recipe is good on so many things like lamb meatballs, kababs, and sandwiches. Use it as a veggie dip or chip dip. Any way you can think of to get some in your mouth will work. Bonus…because it’s made with yogurt, tzatziki is pretty good for you, too.

Amy’s Tzatziki Recipe
Yields 4 to 6 servings

Tzatziki is a creamy cucumber yogurt dip or sauce made from simple ingredients that are both tangy and garlicky. It is made from yogurt, cucumbers, garlic, lemon, and sometimes fresh herbs. A full-fat Greek yogurt works well in this quick-to-prepare recipe. Read more…

Opening Oysters

Opening Oysters — photo of open oysters in their shell on a black plate with lemon

Coming Out Of Their Shell
I have come to the realization that no matter how long you do something or study something there will always be those moments that surprise you. For example, I was today years old when I found out that you can open an oyster without using a shucking knife and potentially losing a finger. Mind Blown.

I have had oysters on the brain lately which makes sense because of Valentine’s Day. Although, honestly, after 23 years of marital bliss, I think my husband and I will celebrate over a bucket of chicken. We’re fancy that way. Never fear, my love and I will be celebrating with dinner out on Friday when it’s not such a scene…

Anyway, back to the oysters.

I am one of those people who loves oysters. I love them raw. I love them baked. I do not however want them anywhere near the Thanksgiving stuffing. (I think that’s weird.) The issue is, I have a fear of shucking. My hands are covered with scars from cuts and burns I have earned over the years. And I know, I just know, that I would be the one to injure myself greatly while shucking. So, what’s an injury-prone gal to do?

Turns out there are a few ways to open an oyster sans oyster knife. They are listed below. And to all of those oyster-loving, ten-fingered Valentines out there, you’re welcome!

Opening Oysters
Read more…

Garlicky Turkish Lamb Shank Stew

Garlicky Turkish Lamb Shank Stew bubbling on the stovetop

Stewing in Comfort
This is the time of year when I have visions of something savory bubbling on the stove or slow cooking in the crockpot ready to warm me up when I walk through the door at the end of the day. I am particularly partial to anything that makes use of dried beans, some variety of meat shank, and has a rich gravy-like broth. My mouth is watering just thinking about it.

The shank possibilities are endless, from beef to ham. All of them are tasty. Although, if I am thinking beans and shanks, I generally choose lamb shanks. This recipe for Lamb Shanks Osso Bucco is a definite favorite of mine, and I make it regularly.

However, when on a search for something a little different, I came across this recipe for Garlicky Turkish Lamb Shank Stew. I was intrigued by the addition of pepperoncini which should add some nice acid and flavor to what can normally be a rather rich dish. Not to mention the Aleppo pepper for some zip…

Not only does this recipe fall into the weekend project category, but this recipe also makes quite a lot. So, feel free to half it or freeze some for an easy home-cooked meal another night.

If you cannot find Aleppo pepper, you can substitute a blend of two parts sweet paprika with one part cayenne…

Garlicky Turkish Lamb Shank Stew with White Beans
Adapted from Real Stew by Clifford A. Wright
Yields 8 to 10 servings Read more…