Category: cooking

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a better and milder roquefort salad dressing

the right dressing helps to make the salad!
the right dressing helps to make the salad!

I am sure you know many people who don’t like what some refer to as ‘smelly cheese’. The issue is to never use said cheese in it’s undiluted form… most recipes blend strongly flavored cheeses with milder varieties to find something acceptable to most people. ( As previously discussed in another post, such is the case with blending Feta cheese with Ricotta — a whey cheese —  in  Greek cheese turnovers.) As a ‘super taster’, I enjoy a flavorful cuisine; however, I prefer not to be hit over the head with a wheel of Limburger! Compare your recipes… you’ll like it better if it isn’t too strong to start.

Roquefort and Blue cheese dressings that are creamy with the right amount of tang are preferred. Although some may disagree, I use a blender to smooth out the Roquefort dressing and minimized the experience of finding a large chunk in ones salad! By the way, did you know that Roquefort is made from Sheep’s milk?

Here’s how I like it:

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(3 servings)

3.5 oz. of Roquefort Cheese
1/3 cup of sour cream
1/3 cup of heavy cream
salt, pepper and garlic powder to taste ( about 3/4 tablespoon total)
1/2 teaspoon wine vinegar ( I have a favorite Italian I use)
1/2 teaspoon lemon juice
1/2 teaspoon mustard
1/2 teaspoon Tabasco sauce
1/2 teaspoon Worcester sauce

Blend with a hand mixer until desired consistency ( very small pieces of cheese are visible). I usually chill the dressing a few hours before serving.

Very nice, very smooth and very satisfying.

Roger

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in praise of greek wine and cheese

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Well, our ‘Greek Night’ is coming along and preparations are falling together.

Mizithra Cheese is tough to find, but not impossible and essential for our Sifnos Honey Cheesecake style pie. I am pleased with the wine purchases as described by Boutari:

Boutari Naoussa

“The first Greek red bottled VQPRD wine to enter the Greek market, constituting a landmark for red wines in Greece. For 6 generations, it has been enjoyed by consumers, introducing young people to the experience of red wine and rewarding its loyal friends with its consistent, timeless quality.Typical, classic wine of Naoussa. Deep red colour with an intense personality. It produces a rich bouquet of ripe red fruit, blackberry and plum, together with sun-dried tomato and the aromas derived from ageing, cinnamon and wood. A rich body, good balance and structure, soft tannins in its finish.”

Boutari Moschofilero

“In an effort to literally save the Moschofilero variety from extinction and in recognition of the enormous potential of this strongly aromatic variety, Boutari created one of the most famous brand names on the market in history. The Moschofilero Boutari is now synonymous to the Moschofilero variety and has gained international recognition, as one of the most versatile wines that amazes the international cuisines.Yellow-white colour with tints of green-yellow, a strong varietal aroma of flowers and citrus fruit on the nose and palate, with white rose and orange blossom prevailing. A fresh wine, full and balanced, with a long aftertaste.”

Achaia Clauss Mavrodaphne

“This thick, purple mavrodaphne reserve has gone the way of a tawny Port, age simultaneously lightening and deepening its flavors. Now the fruit is more baked apple and apricot, while the freshness has turned to truffle, spice and deep caramel. Most remarkedly, the sweetness has mellowed considerably, giving plenty of ripe flavors while finishing light and clean.” –Wines & Spirits

Now, everything is coming together!

Roger

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when daughters go rogue

Kristin doing one of her many things well
Kristin doing one of her many things well

What’s wrong with this picture? Kristin is having a ball, while I sit and try to detect the mysteries of a traditional Sifnos Honey pie with Myzithra cheese? Actually, we are each doing what we love, besides she loves to cook and she and Karen will be with us soon for Christmas!

I do enjoy  FACEBOOK if for no other reason that it provides a wonderful glimpse into the lives of family. Kristin posted some of these pictures today on Facebook and I could hear her mother screech!

Greece hom of wonderfully healthy and delicious food!
Greece -- home of wonderfully healthy and delicious food!

Back to the Greek Honey Pie called Melopitta, the traditional Easter treat of the island of Sifnos! Searching for authentic ingredients for “Melopitta” is challenging. Most of the knock-off recipes substitute the Greek cheese  Myzithra (μυζήθρα, pronounced mee-ZEETH-rah) with Ricotta, Mascarpone or even Cottage cheese… but it is far closer to cream cheese in practical use. There are also many ‘cheesecake’ variations utilizing Myzithra with brandy, fruit and nuts.

Enough, it is lunch time with some wine and Tiropetes!

Roger

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what are you baking right now?

Holidays are for cooking and baking!
Holidays are for cooking and baking & sharing!

Well, nothing brings our family together faster than talk about what’s to make, bake and cook! I think there is something in the untold common family experience that centers around the fire and sharing and consuming a good meal. You really learn about people when you work with them over the fire in a barbecue or in a kitchen.

This holiday season we have a lot planned some are events with themes for fun:

our GREEK NIGHT

the wines (whites & reds and a sweet):

(special note: Greek  wines — other than Retsina — are tough to find, allow me to recommend wine.com)

Boutari 2007 Santorini ( before the meal)
Boutari 2007 Moschofilero
Boutari 2006 Naoussa
Archaia Clauss Mavrodaphne

the food:

Tiropetes (Greek Cheese filled philo)

Dolmades ( delicious grape vines stuffed with rice and meat)

Moussaka ( a sort of Greek Lasagna with layers of thinly slices and cooked eggplant and custard topping)

Baklava ( nothing else will do)

Honey Pie ( a secret recipe — a favorite from one of the Greek Islands)

Karla wants something to do with a Rabbit this season and everyone wants Turducken, a wide assortment of pies and even a Baked Alaska is also on the list. I am always amazed at how so much can be prepared and then it’s gone! We are planning some fun with Kristin, Karen and some friends with my sweet and spicy ribs and Mom’s favorite Chinese sweet & sour pork.

lots to do and lots of fun!

Roger

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food for thought

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I remember with great fondness those people in my life who brought food to a gathering. Their unspoken generosity was always endearing. I particularly remember teachers and coaches who would celebrate an occasion or emphasize a lesson by breaking bread with the rest of us. What always amazed me is that I remembered everything and took a lot more away with me from the situation than I expected. That day, I would learn a lot and it would always bring a smile.

In our family, we have always found the best social lubricant is great food. Only the most stubbornly obstinate would not smile  over a piece of Baklava or a nutty-fudgy-brownie! So besides bringing chocolate for Halloween my three teachers (Laura and Karen … and Kristin soon) sometimes accentuate the positive in class with a sweet something.

Pictured above are wonderful brownies that Laura is taking to her honors students in Psychology class today.

Thanks to all the teachers who make this difference.

Roger