my care2
make a difference

community & fun

groups

get together & make a difference

 
 
 The Food Page -- Share Your Recipes and Culinary Journeys July 03, 2006 7:12 AM

Greetings everyone! Welcome to the Food Page. Here, you can share your recipes from Crete, interpretations and culinary journeys. As most of us will admit, Cretan cuisine is so simple unless you're attempting to make homemade phyllo dough with Maria. A week on an olive grove is a major culinary journey! Best regards, Nik  [ send green star]
 
A Few Recipes from Crete July 05, 2006 2:46 AM

Little Plates (Mezedes or "Meze") In Crete, you rarely see people eating full meals with everything combined on one plate. Meze can mean a little snack of olives, a hunk of feta cheese, sliced tomatoes and cucumbers. If everyone is having fun, it can mushroom into an all-night feast. Most meals are served family style on separate little plates and everyone nibbles for hours. Typically, you’ll see grilled fish or meats and many vegetable selections with lots of bread to dip in the various sauces. The ratio of meat to vegetables is about 30-70. Here are some of my favorites, which are simple to prepare in advance, keep well for a few days refrigeration, and can be served in a variety of ways. Kali Orexi (Bon Appetit!) Roasted Beets Serves six as an appetizer Roasted beets retain so much more flavor, texture and color than boiled beets. You can also use different colored beets to add flare to the dish. 1-2 bunches of beets (allow 2 or 3 medium size beets per person) 1 small red onion, sliced 2 garlic cloves, sliced 1/8 cup olive oil for cooking (plus 2 Tablespoons for marinade) 3 tablespoons red wine vinegar (plus a dash for marinade) salt & pepper 1. Preheat oven 375F 2. Remove beet greens and reserve for horta later (see recipe below). Rinse and scrub debris from beet roots and drain. 3. In a 9x13 inch heavy baking pan, add all of the ingredients and toss to coat. Cover the dish tightly with foil and roast until tender (about 1 hour). Remove from oven to cool. 4. Peel beets and slice into quarters. To serve as a warm side dish: Briefly sauté beets in a little olive oil with a splash of vinegar, salt and pepper. As a cold meze: Just coat with olive oil and vinegar and eat! They also add life, texture and color to green salads. More recipes are on our website at http://www.cookingincrete.com/Recipe-Index.html Happy cooking...and eating with family and friends! Nik  [ send green star]
 
anonymous To Nikki July 17, 2006 9:39 AM

Network messaging would not let me respond to you Nikki my apologies for not giving credit to the originator of the recipe....I cohost several cooking groups and frequently do searches for all types of recipes....I cannot remember where I found that particular recipe but it sounded so good and was appropriate for your group....please delete the post if it is a problem. I will make sure to give credit where credit is due in future postings.  [report anonymous abuse]  [ accepted]
 
Recipes...a little more about posting rules July 17, 2006 9:45 AM

Hi Marty, No problem! Glad you liked my recipe for dolmades. I think it's funny that out of all the dolmades recipes out there, you chose to post mine. Thanks. But since it's on my website and copyrighted, the policy is to ask the author first and credit the author if you reprint it. So, to everyone -- we welcome your recipes! Just be sure to get permission first and credit the author if it is not your own. Happy Cooking...and Eating! Nik  [ send green star]
 
  New Topic              Back To Topics Read Code of Conduct

 

This group:
Crete's Culinary Sanctuaries
48 Members

View All Topics
New Topic

Track Topic
Mail Preferences


Copyright © 2009 Care2.com, inc. and its licensors. All rights reserved