Channelling My Inner Julia Child

Chef Batey

Ever since the film Julie and Julia came out, it seems Julia Child is on everyones radar, foodies and non-foodies alike. The fact that Julia started her passion for food and cooking so late in life makes us "kindred spirits" although, like me, I am sure she had a passion for food from the very beginning, she just didn't know it. She is so inspiring to me because of her outlook on life and her unending joy for her chosen path. I’m happy to say her wonderful recipes and independent spirit are still alive!!!!

Serving up Oven Fried Chicken for a Cooking Light Beachcomber Picnic

Oven Fried Chicken

We are so glad you have decided to join us once again for our Cooking Light Virtual Supper Club. This is a monthly event where 5 ladies and one gent in two neighbouring countries, Canada and the United States, get together to create a delicious meal with a theme in mind. We are now in our second year and continue to share a love for Cooking Light magazine which has an emphasis on healthy eating and living. This is a team effort where we combine what Cooking Light readers like best...good food with great company!!! Every month millions of readers turn to Cooking Light for recipes, advice on nutrition and fitness.

August is the perfect month for outdoor eating. Invite friends and family to a picnic at the beach, in the park, on top of a mountain or even in your own garden. Today here at the Cooking Light Virtual Supper Club we are headed to the beach for a Beachcomber Picnic. We have searched for picnic recipes that both tantalize your taste buds and are nutritious and healthy. Is it just me, or does everything taste better when eaten outside? With plenty of refreshing drinks, and nutritious healthy food we hope these suggestions make your picnic with family and friends memorable.

**Orzo** for Ovarian Cancer

Orzo with Zucchini, Dill and Feta

This is a post that is full of information but mentions many of the things that are dear to my heart. I hope that you take the time to read this post thoroughly and have a chance to visit each of these sites that I feature here. So get comfortable, adjust your chair...this may take a while.

If you have followed my blog for a while you have heard of my love for all things Greek. This started years ago in the 80's when as a young bride we visited a Greek restaurant in Penticton, British Columbia. I had never tried Greek food before that enchanted evening, but, my husband was a pro with a Greek uncle in Montreal. We sat in an outdoor courtyard with a warm evening breeze, white washed walls and some excellent Greek wine and my love affair started there and then and has grown to a fever pitch.

Top 10 Pics MEME

The very talented and sweet Rosie of Rosie Bakes a "Peace" of Cake tagged me for a MEME "Top 10 Food Pics". The MEME consists of choosing 10 favourite food pictures from my own collections and in return tagging 5 others to do the same.

I don't profess to be a professional photographer but it was a jaunt down memory lane to when I was preparing these dishes and memories of my travels as well. Maybe I am biased by the flavour of some of these dishes and that is why they are my favourite pics!!

Melitzanopita

Kea

During my stay at Keartisanal the cooking school on the island of Kea in Greece, Aglaia taught us many enticing traditional and non-traditional gourmet recipes. Aglaia Kremezi is a noted cookbook author, and with her husband Costas Moraitis treat you to 8 glorious days of history, culture and cuisine at their home on the Cycladic island of Kea. They envelope you in family and local life and serve up dishes with the pure and intense flavours from their gardens. The 5 weeks I spent in Greece changed my life forever in many ways.

I have been dreaming of Greece as I often do. What brought this to my mind this time around was an event that Marla at Bella Baita View reminded me of. Jeni of Passionate Palate and Inge of Vanielje Kitchen are the time honored creators of this event. If you haven't already discovered their sites please spend some quality time for some exceptional recipes and stories. Their Apples & Thyme event has been a heart-warming success. To use their own words, "It is a celebration of time spent in the kitchen with our mothers and grandmothers (or anyone else you wish to blog about) and what they did or did not pass on to us that influenced how we cook and eat today."

Food for Thought

Erin over at Skinny Gourmet has come up with an event for the end of this month entitled Food for Thought. As the title suggests Proust had his madeleines ...a cookie (or is it a cake) which evoked strong memories of his childhood days from a single crumb. To read the entire passage from Remembrance of Things Past continue to read here .

"She sent for one of those squat plump little cakes called "petites madeleines," which look as though they had been molded in the fluted valve of a scallop shell … I raised to my lips a spoonful of the tea in which I had soaked a morsel of the cake. No sooner had the warm liquid mixed with the crumbs touched my palate than a shudder ran through me and I stopped, intent upon the extraordinary thing that was happening to me. An exquisite pleasure invaded my senses …

And suddenly the memory revealed itself. The taste was that of the little piece of madeleine which on Sunday mornings at Combray … when I went to say good morning to her in her bedroom, my aunt Leonie used to give me, dipping it first in her own cup of tea or tisane …. and the whole of Combray and its surroundings, taking shape and solidity, sprang into being, town and garden alike, from my cup of tea."

So what would be my madeleine?

From the photo you have probably already guessed it! Now what childhood memories would evoke from the consumption of dolmades, the quintessential Greek food.... from a British girl in Canada? I swear I must have been Greek in a past life for one...at least that is what I have dreamt of.... I am Greek at heart.

A madeleine can be a food or a smell or a whisper that brings back strong memories from the past. My first memory of ever eating a dolmade was in a Greek restaurant in Penticton. We used to visit there quite often. I am very fond of taking the easy route and purchasing a can of dolmades and eating them like candy. With each mouthful I remember sitting in the outdoor patio of Theoz Restaurant with its warm summer night breezes and dreams of a trip to Greece somewhere in my future. I remember the feelings of these magical nights and being with that someone special with laughter and fresh ideas.

When I close my eyes and consume even more dolmades with every luscious, citrusy mouthful I picture myself with a warm Agean breeze sitting at an outdoor taverna on a Greek island in the company of warm friends and a bottle of raki....which is also my friend. Hic! We sat in Aglaia Kremezi's kitchen on the island of Kea at her cooking school Keartisanal rolling dolmades from freshly blanched grape leaves from her extensive gardens with a group of new found friends. Rolling hundreds of dolmades goes much more quickly with good conversation, a little wine and some bazouka music! Later the following day we were eating those same dolmades at a sea side picnic with fish caught fresh from the sea and lamb chops roasting on a makeshift grill between snorkelling and diving off of cliffs into the azure waters and drinking exceptional Greek wines.

I close my eyes even tighter and I am sitting on a sun-drenched patio here in the Okanagan with some good friends and eating the same dolmades made from newly blanched grape leaves from vineyards here in the valley. Good food, good friends and good times with a bottle of excellent Greek wine pictured below....my favourite Greek wine that can be purchased here outside of Greece.

I can sit in my living room with a can of dolmades on my favourite dish and take the simplest pleasure. Life is about the small moments, the memories, the love and friendship of those close to you. I close my eyes often and dream of far away places and the warm sea breezes, but, I am always glad to come home....

For the original dolmades recipes of Aglaia's and my own on this blog visit here .

Sylvia Jurys Creme Brulee

Sylvia Jurys Creme Brûlée

Christmas is the time for special desserts to be presented at the table for guests and family. This recipe comes from Sylvia Jurys....thank you Sylvia!

Sylvia is the founder of Wine and Thyme cooking school on Lake Okanagan. She shares her experience and love of cooking with all of us who are willing. She is also the pastry and dessert chef at Quail's Gate Winery which is listed as one of the top 4 restaurants in this area.

Walnut-Crusted Cod with Parsnip Sauce & W.H.B.

I hold a special place for Sylvia Jurys and her cooking school Wine & Thyme here on my blog . Her cooking school on Lake Okanagan turns out some of the most wonderful dishes. This is truly my favourite way to cook cod from now on.

When I participated in her French class I just had to go home and make this recipe for my friends that very weekend. When preparing the parsnip sauce you cut out the sometimes bitter inner core. It creates a lot of waste, but it is well worth the effort. Also, use a stick or emulsion blender for the best results. When I made this at my friends house for our get together we used a regular blender. It was a little time consuming but also worked well. . The key is to get very, very creamy parsnips for the dish. The marriage of flavours and combination of textures in this dish are to die for!!!!

In keeping with my cooking with wine theme I have going for the 10 days of the wine festival here in the valley.... I am presenting this dish. There is no wine in the preparation (what you say?) but I will have a glass of wine on the side... plus the fact that the recipe is from Sylvia over at "Wine & Thyme" cooking school.

I am also entering for my first time the Weekend Herb Blogging challenge created by the encouraging and talented Kalyn over at Kalyn's Kitchen and hosted this week by Haalo over at Cooks Almost Anything This dish features PARSLEY.

Parsley is not only the worlds most popular herb but is also a wonderfully nutritious and healing food that is often under-appreciated. It derives it's name from the Greek word meaning "rock celery". Most people do not realize that this vegetable has more uses than just being a decorative garnish on your plate. I remember going to restaurants when I was young and my mom teaching me to eat the parsley garnish. She said it would freshen my breath. Perhaps that is true?

Parsley is a storehouse of nutrients and has a delicious and vibrant flavour. A sprig of parsley can provide volatile oils such as Myristicin that have been shown to be a "chemoprotective" food and a food that can help neutralize particular carcinogens (such as benzopyrenes that are part of cigarette smoke and charcoal grill smoke).

The flavanoid luteolin is a powerful antioxidant that prevents damage to the cells. Parsley is also an excellent source of Vitamin A and Vitamin C. So, the moral of the story is to keep eating those parsley garnishes!!!

The ancient Greeks felt that parsley was sacred, not only using it to adorn winning athletes in their games and contests , but , also for decorating the tombs of their loved ones. It started to be a part of the culinary cuisine sometime in the Middle Ages in Europe.

This cod dish is delicious with its parsley, walnut and breradcrumb coating. The light at my friends place in the evening does not do the dish justice but believe me when I tell you it also makes a great presentation as well as being flavourful and healthy.


Great food, great friends....a sip or two of wine in honor of the Wine Festival....what more could you ask for!

*******************************

**Morue enrobee de noix avec aux panais (Walnut Crusted Cod with Parsnip Sauce**

8 slices of white bread, crusts removed
4 oz Italian parsley, roughly chopped
2 tsp thyme leaves
16 walnut halves, chopped
6 T olive oil
8 x 6 oz/175 g cod fillets, skinned
butter for greasing


For The Parsnip sauce:

8 parsnips, peeled and quartered lengthwise
knob of butter
500 ml Homogenized milk (for best results)
squeeze of lemon juice

****************************************

Cut the bread into cubes, then place in a food processor, blitz until beginning to crumble. Add the parsley and thyme until the crumbs are reasonably fine and a rich green colour.Season with salt and pepper and add the chopped walnuts. Quickly blitz again to crush the walnuts slightly. Remove the mixture to a bowl. Add the olive oil a little at a time to moisten the texture ( the mixture should not be wet and sloppy).
Season the cod fillets with salt and white pepper, then cover the flat side (the skinned side) with the crumb mixture. Place the cod fillets on a baking sheet. These can now be chilled until needed.

TO MAKE THE SAUCE:

Cut the core from the quartered parsnips. Cut each piece into 1/2-inch thick pieces. Melt the knob of butter in a saucepan and add the parsnips. Cover and cook for about 8 minutes, stirring from time to time, and not allowing the parsnips to colour, until just beginning to soften. Add the milk and simmer for 15 minutes, until the pieces are completely cooked through. Season with salt and white pepper. Liquidize the parsnips to a puree. (we used a stick blender). A squeeze of lemon juice can now be added to enliven the flavour, taste and adjust the seasonings accordingly. Keep aside ready to reheat.

TO FINISH THE FISH: Preheat the oven to 400F and the grill to HOT. Place the cod fillets under the broiling grill, not too close to the heat, for a few minutes until the topping reaches a light golden edge( the walnuts will appear toasted). Transfer to a preheated oven and bake for 8 - 10 minutes until the fish looks opaque. Do not overcook - the fish should feel soft to the touch.

To Plate: Put a large spoonful of the warmed parsnip puree on the plate. Tap the bottom of the plate under the puree to smooth out. Place a piece of fish on the puree. Serve with roasted potatoes, or wild rice, green beans and carrots.


Bon Appetit!!

Serves 8

"Tiganopita me Feta" & the Weekend Cookbook Challenge

Tiganopita me Feta

As many of you have heard, time and time again, I was fortunate enough to take a 5 week sojourn to Greece in the Spring of last year. Two weeks of the trip were spent with Thordis Simonsen and Astra Tours on mainland Greece travelling extensively throughout Epirus and Thessaly. Four days were spent in the Zagoria region visiting tiny villages at the base of Vikos Gorge in the Pindos mountains of Greece and all the wonderful attractions it has to offer.

Brined Roasted Chicken with Preserved Lemons

The rain has come back for a few days at least. Just a little drizzle here and there. But, when the weather is less than perfect it's time to "nest" and make a few comfort foods.

Crustless Zucchini Pie Takes me Away...

You will see me mention Aglaia Kremezi and her cooking school Keartisinal on the island of Kea in Greece many times on this blog. It is truly one of those once in a life time memories/ We made this crustless zucchini pie during a class on "Cooking from the Garden". We wandered into her extensive gardens and plucked fresh zucchini , zucchini blossoms, lemons and fresh herbs for our dishes. Nothing was wasted as we even concocted lemon liqueur from the lemon skins. That evening a gentleman from a winery on the mainland introduced us to many of the distinctive wines of Greece paired with Greek cheeses and our Crustless Zucchini Pie we had prepared was also served. Just another wonderful evening with good company and new found friends!!

Goat Cheese & Tomato Tart

Galette aux Fromage de Chevre et aux Tomates (Goat Cheese and Tomato Tart)

Sylvia Jurys has a fabulous cooking school on Lake Okanagan Wine and Thyme. Periodically I include some of her recipes on this blog. Her recipes are definitely shareworthy! In looking over my blog some of my recipes in the oldest posts were way out in cyberspace for some reason, so, I have brought them forward and back into action.

At Sylvia's we made a delicious "Galette au Fromage de Chevre et aux Tomates" or simply "Goats Cheese and Tomato Tart" in her French Provincial class. The flavours of this dish are in keeping with the earthy, homespun flavours of the French countryside in Provence. When invited to dinner by friends I have been asked many times to prepare this dish. I don't know which is more popular .. my spanakopita or this tart? Both are well worth the effort!!!!

**Galette aux Fromage de Chevre et aux Tomates (Goat Cheese and Tomato Tart)

BASIL OIL

• 1 large bunch fresh basil, or 2 small
• 125 ml peanut or grape seed oil, or enough to cover the leaves, see method
• 1/2 cup olive oil

1. To make the basil oil, pluck the basil leaves from the stems. Place the stems and leaves into a small saucepan. Add enough peanut or grape seed oil to cover. Heat the oil and basil slowly over low heat, then remove and let stand for 10 minutes.

2. Transfer the contents of the pan into a beaker and puree until smooth with a stem blender. Pour the puree through a fine sieve placed over a bowl, then transfer to a clean bottle. let cool completely and then add olive oil.

TOPPING

• 1 lb puff pastry, homemade or purchased
• 5 each ripe tomatoes
• 350 g soft goats cheese
• 6 each fresh basil leaves, cut chiffonade
• sugar for sprinkling
• olive oil for brushing

**TART BASE**

Preheat the oven to 400F.

On a floured surface, roll out the puff pastry 1/8-inch thick. Cut pastry into 5-inch rounds. Place the rounds on a lightly oiled sheet pan. Prick with a fork to prevent them from rising, Place a sheet of parchment paper on top of the pastry and then cover with a second baking sheet. (Note- I always roll the puff pastry dough into a rectangle and prepare as above).
Bake for 12 - 15 minutes until brown and crisp.

TO ASSEMBLE:

Slice the tomatoes 1/3-inch thick, sprinkle lightly with the sugar on one side and pan fry on the sugared side in a heated nonstick pan for a moment, then remove quickly. Carefully transfer to parchment paper to cool. Thinly slice the cheese and set aside.(Sylvia used a soft cheese knife which made the cutting so simple!! Since then I have purchased one and they are great!!)

Preheat the broiler. Alternating the tomato and cheese slices, arrange them in a spiral pattern to cover the pastry rounds.( Or as demonstrated in the photos for a rectangular shape). Distribute the basil chiffonade evenly among the pastries, placing the pieces in the gaps between the tomatoes and cheese. Brush each tart lightly with olive oil.

Slip the baking sheet under the broiler 5-inches from the heat source and grill until glazed and warm.

Transfer the tart to the centre of a warmed plate. Drizzle a line of basil oil around the tart and serve immediately.

Serves 12

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

Aglaia's Dolmades (Dolmades Nistisimi), Dolmades me Hondro, Dolmades with Avgolemono

Aglaia's Dolmades (Dolmades Nistisimi)

Aglaia Kremezi, a noted Julia Child award winning cookbook author, runs a wonderful cooking school on the island of Kea in Greece, about a one hour ferry ride from the mainland. She and her husband Costas Moraitis and their friends treat you to 8 glorious days of inventive cooking, hiking and immersing yourself into the Greek culture at Keartisinal.

I have visions of hiking on ancient pathways to the ruins of Karthea where we explored the Temples of Apollo and Athena and descending to a secluded beach where Aglaia was waiting for us with a truly appreciated and spectacular meal. We had prepared the Dolmades Nistimi in class and they paired well with the grilled lamb chops and the fresh fish purchased from a fisherman just off shore in his boat (who lent us olive oil for frying and a burner stove for cooking). We snorkelled in the Agean Sea and dove from cliffs into the azure waters. It was truly a day burnt into the memory forever.

**Aglaias's Dolmades (Dolmades Nistisimi)**

• 1 8-oz jar brine-packed grape leaves, or half a 16-oz jar, drained (Aglaia used fresh grape leaves picked from her garden and blanched; we also have access to fresh leaves here in the Okanagan wine-country))
• 3 cups chopped onions
• 1 fennel bulb, trimmed and finely chopped
• 5 scallions (white and most of of the green parts), finely chopped
• 1 teaspoon coarse sea salt or kosher salt
• 1 cup medium-grain rice, such as Arborio
• 1 cup chopped fresh dill
• 1 cup chopped fresh mint
• 1 cup olive oil
• freshly ground black pepper
• 1 cup water (approximately)
• 1/2 cup freshly squeezed lemon juice, or to taste
• 2 lemons, cut into wedges
• Thick sheep's milk yogurt or drained yogurt

1. Bring a large pot of water to boil. Carefully separate the grape leaves and blanch them, in batches, for about 1 minute, in the boiling water. Rinse with cold water and drain. In a large bowl, combine the onions, fennel, scallions and salt and work the mixture between your hands to wilt the vegetables. Stir in the rice, dill, mint, 1/2 cup of the oil and plenty of pepper.

2. Line the bottom of a large pot with the smaller and/or torn leaves. Place a large leaf, vein side up, on a work surface, with the stem toward you. Cut off the stem with scissors. Place about 1 T of the filling near the stem. Fold the two sides of the leaf over the filling. Fold over the bottom and roll up the leaf tightly like a cigar. Place seam side down in the pot. Continue with the remaining leaves, placing the dolmades tightly next to each other. When the bottom of the pot is filled, make a second layer.

3. Pour the water, the remaining 1/2 cup oil and the lemon juice over the dolmades. The liquid should almost cover them, if it does not, add a little more water. Place an inverted heatproof plate over the dolmades to keep them from unrolling as they cook. Bring the liquid to a boil, cover, reduce heat to low and simmer for 30 - 40 minutes, or until the rice is cooked. Remove from the heat. Let the dolmades cool completly. Refrigerate overnight.

4. To serve the dolmades, bring to room temperature. Arrange on a plate and serve, accompanied by lemon wedges and thick yogurt, if using.

Variations:

Dolmades me Hondro

Omit the fennel and add 1/2 cup grated fresh or canned tomatoes to the stuffing. Substitute 1 cup coarse bulgur for the rice. If you like, add 1/2 to 1 tsp cumin, preferably freshly ground.

**Dolmades with Avgolemono**

Grape leaves are best picked in the Spring, while they are still tender. They can be washed and frozen between layers of waxed paper and will keep for a year. They are also available brined in jars. This is another delicious way to have dolmades.

• 1 jar preserved grape leaves, drained or 20 - 40 fresh
• 1/2 cup Basmati long-grain rice
• 1/4 cup plus 2 T olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1/2 lb lean ground beef or lamb
• 1 tsp dried oregano
• salt and freshly ground black pepper
• 4 oz feta cheese, crumbled finely or grated
• 3 tablespoons finely chopped parsley
• 2 tablespoons finely chopped mint
• 1 teaspoon sugar
• juice of 1 lemon
• 1 egg
• 3 tablespoon lemon juice
• 1 tablespoon (or less) cornstarch

1. Carefully separate the grape leaves, place in a large bowl and pour boiling water over them to cover. Let the leaves soak for 20 minutes, then drain and rinse to remove excess salt. Fresh ones will take only a minute. Drain the leaves, snip off the stems (reserving stems) and lay the leaves on towel to dry.

In a saucepan, bring 2 cups of salted water to a boil, and stir in the rice. Cover, and reduce the heat to low and cook rice until water is absorbed, about 17 - 20 minutes.

2. Meanwhile, heat 2 T olive oil in a skillet, add the onion and saute until soft, about 3 - 5 minutes. Add the garlic and saute 1 more minute, until aromas are released. Add the lamb or ground beef and cook until the meat is well browned., breaking it apart with a fork while cooking, about 15 minutes. Add the oregano, and salt and pepper to taste. Stir in the feta and remove from the heat. Stir in the rice, parsley and mint.

3. Place one leaf on a flat surface, vein side up, shiny side down. Place a rounded teaspoon of filling in the centre of the leaf, near the stem edge. Fold the stem end over the filling, then fold both sides toward the middle, and form into a roll. Squeeze lightly in the palm of your hand to secure the roll. Repeat the process with remaining leaves and filling.

4. Line the bottom of a 3-quart heavy saucepan with the reserved stems, trimmings and any leftover or torn grape leaves, and arrange bundles seam side down, packing them closer together in layers.

5. Combine the remaining 1/4 cup olive oil and 3/4 cup water, the sugar and lemon juice, and pour over the stuffed grape leaves. Place a small, heatproof plate on top of the stuffed leaves, cover the pan and simmer over low heat for about 45 minutes to 1 hour, or until leaves are tender and most of the liquid is absorbed. Serve warm with Avgolemono Sauce.

**Avgolomeno Sauce**

Separate egg. Whish egg white mixed with 1 tsp water, add yolk and mix. Add cornstarch to lemon juice and stir, add to egg mixture. Skim broth off dolmades (it is now a chicken/beef broth and should be greatly reduced beacause of the rice and add 1 T at a time to the egg mixture, whisking well. Egg mixture should thicken. Serve over dolmades.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

Take Me Away....with Garides Saganaki

Today it is 35C here. It brings to mind my fabulous vacation in Greece a year ago. Not that it takes much to remind me. I find my self daydreaming of azure blue seas and dancing to the strains of bazooka music, island hikes and secluded beaches almost daily.

 

I cannot say enough about Aglaia Kremezi and her husband Costas Moraitis and their friends of course. I was so impressed by their enterprise Keartisanal that I talk about it whenever. I would return in a heartbeat and would highly recommend it to anyone who loves learning innovative Greek recipes, snorkeling, sunset dinners, and hiking ancient trails with a little bit of botany thrown in. My time on the island of Kea was probably one of the best trips of my life (so far). Eight days of being immersed in Greek life and being treated like part of a family. As it says on their web site Keartisnal  you will not enjoy your stay if you do not like dogs, seafood or garlic.

 

Aglaia Kremezi is a Julia Child award winning author. She makes excellent use of all the simple and intense flavours in her garden. Greek food is pure and simple with olive oil, lemon, garlic, capers, olives, feta cheese, oregano, mint and fennel. One thing I learned from her book "The Foods of the Greek Islands, Cooking and Culture at the Crossroads of the Mediterranean" was that dill is not readily available on the island, so fennel fronds are substituted. She had plenty of fennel growing as I recall. You will not go wrong with any of the wonderful recipes in this book. But here is one of my favourites!!

 

**Garides Saganaki**(Shrimp Baked in Tomato Sauce with Feta)

• 1/4 cup olive oil
• 1/2 cup finely chopped onion
• 1/2 - 1 teaspoon Aleppo pepper or 1/4 - 1/2 teaspoon crushed red pepper flakes
• 3 garlic cloves, minced
• 1-1/2 lbs medium shrimp, peeled and deveined, tails left on
• 1/2 cup finely diced tomato, drained in a colander for 5 minutes
• salt
• 2/3 cup coarsely grated hard feta cheese (see note)
• 1/4 cup chopped fresh flat-leaf parsley

 

1. Preheat the oven to 400F.

 

2. In a large skillet, heat the oil and saute the onion over medium heat for 5 minutes, or until soft. Add the pepper or pepper flakes and the garlic and saute for 30 seconds. Add the shrimp and saute for 2 minutes, or until they start to become firm. Add the tomato and salt to taste and cook for 2 minutes more, or until the sauce begins to thicken. Transfer to a baking dish or four individual gratin dishes.

 

3. Bake for 10 minutes, or until the sauce is bubbly Sprinkle with the cheese and bake for 2 - 3 minutes or more. Sprinkle with the parsley and serve.

 

NOTE: Aglaia says, if you leave feta cheese uncovered in the refrigerator overnight, it will dry a bit and can then be easily grated.

Rustic Garlic Toast

This is such a basic garlic toast. It is surprisingly simple and as addictive as any of the butter-drenched garlic bread we grew up with. I learned this basic recipe from Heidi at the Joie Gastronomy in Naramata on Lake Okanagan. The view from her outdoor kitchens is inspiration to a plethora of exciting dishes from many diverse cultures.

Check out her new cookbook "Menus from an Orchard Table".

Fried Zucchini Blossoms with Feta & Mint

During my life-altering 5 week sojourn to Greece in the Spring of 2006 I saw stuffed zucchini blossoms on the menu intermittently in the tavernas and on the meze tables.

Understandably they were also very popular so they were always sold out everywhere I went. Finally, we made this droolworthy dish at Aglaia's cooking classes on the island of Kea in Greece. Keartisanal The recipe can be found in her cookbook "The Foods of the Greek Islands, Cooking and Culture at the Crossroads of the Mediterranean." Aglaia Kremezi is a Julia Child award-winning cookbook author, who with her husband Costas Moraitis and friends, run their cooking school to the delight of anyone who wants to experience Greece as the locals do with plenty of other memorable moments... hiking to ancient ruins, snorkelling in the blue azure of the Agean Sea, diving into the crystal clear waters and dancing to the strains of the Bazouka with an endless sea in the background.