Volume 10, Issue 084 - April 27, 2006

Hello ,

My Big Fat Greek Feast. With recipes including Greek Wedding Soup, Fennel, Feta and Kalamata Olive Salad, Greek Baguette Slices with a Sweet Kiss, Asiago Cheese and Kalamata Dip, Avgolemono (Greek Lemon Soup), Greek Ziti, Grilled Red Snapper Oreganata, and great desserts such as Galatobouriko, Kyrtatas is ready to put his fork where your mouth is and teach at-home cooks how to become Mediterranean chefs themselves.  Forget the gyros, this is Mediterranean food at its finest.

Big Fat Greek Fact #1:

Not only is olive oil the primary fat used in Greek cooking, it is fundamental to Greek culture and identity. It is tied to every religious ritual and folk tradition that mark the crucial events in the cycle of life. Infants are anointed with olive oil at their christening, and olive oil is part of the embalming procedure prior to burial.

Big Fat Greek Fact #1:

Shrimp and mussels are the most favored shellfish in Greece. Very popular is the large gambari shrimp which is indigenous to the waters off the northwest coast of Greece. It is usually served grilled or fried. Often shrimp are fried whole and served shells and all. Mussels are often stuffed or fried. Mediterranean langoustine is best when prepared very simply, either steamed or boiled. In tavernas your langoustine will be accompanied by a superb oil and lemon dressing.

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Greek-style Shrimp Scampi

Serve this over a large portion of capellini and make sure you have plenty of bread because you won't want to waste a drop of the juice.

Makes 2 to 4 servings

Ingredients:

1 teaspoon olive oil
1 pound large shrimp, peeled and deveined
6 cloves garlic, minced
3 tablespoons red wine
2 tomatoes, skinned and diced
1 cup crumbled feta cheese
1/4 cup chopped parsley
1/4 cup pitted and chopped kalamata olives
1/4 teaspoon fresh ground pepper

Preparation:

Preheat oven to 350 degrees.

Heat oil in an ovenproof skillet pan over medium-high heat. Add shrimp and garlic and sauté until shrimp start to turn pink. Add remaining ingredients.

Transfer skillet to oven and cook until shrimp are fully cooked, about 10 minutes.

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Big Fat Greek Fact #3:

Necessity has given us a slew of Greek stews and stovetop meat recipes. Up until a few decades ago, many home kitchens did not have an indoor oven. The outdoor oven was difficult to use and reserved for only bread baking and holiday meals. Meat was very expensive, so it was used sparingly and combined with other ingredients like vegetables, beans, and rice. These casseroles - whether baked or prepared stovetop - are still appreciated today because they are inexpensive and easy to prepare.
 

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Athenian Capellini

This dish is a favorite at the restaurant. The nice fresh ingredients bring the summer back to even the coldest day in winter. This dish reminds me of the time that my wife and I visited a little town in Santorini called Oia, where we ate dinner and saw the most incredible sunset.

Makes 2 to 4 servings

Ingredients:

2 tablespoons olive oil
1 cup chopped sweet onion
1/4 cup capers
1/4 cup pitted and chopped kalamata olive
2 cloves garlic, minced
2 teaspoons dried oregano
2 cups diced tomato
2 cups crumbled feta cheese
1/4 cup chopped parsley
6 cups cooked capellini pasta

Preparation:

Heat oil in a large skillet. Add onions, capers, kalamata olives, garlic and oregano and sauté until onions are softened and transparent. Toss in tomato and feta cheese and heat for 1 minute. Mix in parsley and serve over capellini.