Tuesday, April 17, 2012

On the Menu

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Xristos Anesti!
Care for lunch?
Here's what we had (and are still having):

Lamb: 2 rolled boneless legs from Whole Foods (8 lbs or so).  I rub salt, pepper, oregano, thyme, and lemon juice on them, and made small incisions with a knife to insert garlic cloves in several places.  Then I seared them in a hot pan of my dad's olive oil and placed them in a crock pot for about 5 hours.  A very delicious alternative to roasting on a souvla (spit).  I drizzled a bit of red wine on them about midway through cooking.

Kefthedes (aka meatballs): I used ground beef from the cow that Jeff's step dad, Ben,  gave us for Christmas.  It was already butchered.  But we were still really happy about it.  Anyway- 3lbs ground beef hand mixed with salt pepper, parsley, oregano, cinnamon, chopped garlic and onion, 1 cup bread crumbs, 1/2 cup parmesan, 2 eggs.  And a douse of red wine.

Red Potatoes: chopped and mixed with fresh garlic, olive oil, salt, pepper, lots of fresh lemon juice and some fresh sprigs of rosemary- oven roasted for about an hour.  I sprinkle that with red wine mid way through cooking too.  Ahem.

Spanokopita and Tiropita: the "spano" version is a mixture of one large container cottage cheese, 2-3 eggs, steamed and squeezed spinach, and a small block of feta.  I spoon that into a tri-folded length of filo dough which is then folded (like flag folding) into little triangles to trap the cheese.  The "tiro" version is the same but without the spinach.  And both are generously brushed with melted butter before baking at 400 until golden.

Asparagus:  Because we've been eating so many vegetables for forty days, these bundles of asparagus were asked to wrap themselves in half a slice of bacon before being invited.  First I rub olive oil and salt and pepper all over the freshly trimmed and rinsed springs before wrapping about 5 or 6 together with bacon.  Then I broil on the top rack at 465 for about 10 minutes. 

Green Salad: Fresh greens, mini tomatoes tossed with olive oil, lemon juice, salt, pepper.

Tsoureki:  My mom brought the sweet bread so I'm not sure of her recipe but here is one example, maybe she'll enlighten us in the comments section if she sees this.  When I asked her she said, Oh I don't use a recipe.  Show off.

Yellow cake: Also brought by my mom but I never asked about it because my mouth was full.

Family:  I sprinkled them with kisses and candy, and doused a few of them in red wine too.

thanks for coming,
xoxoxo, Anna


35 comments:

  1. I'm noticing a red wine theme in the cooking. :) Happy Easter to your family! And the bacon wrapped asparagus sounds delicious.

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  2. Sounds wonderful! I love a feast that lasts for days :)

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  3. Mmmmm....happen to have any Tsikoudia/Raki? Sure would go well with that lovely Easter spread!

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  4. Anonymous10:33 AM

    Beautiful feast and table. Would you be willing to share the source of your gorgeous tablecloth?

    Sally in Oregon

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  5. Xristos Anesti!
    What a beautiful table... all the blessings of a happy, creative, loving home.

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  6. Thanks so much for including the recipes! We will be trying that lamb!!

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  7. Loving the red wine theme that runs through most of it. And the recipes, which let me know that I am getting some things right when I feed my family Greek food. Thanks!

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  8. Είναι πράγματι αυξηθεί!

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  9. Mmmm, yummy! You are a funny girl.

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  10. The recipe that Anna Maria highlighted is basically my recipe. Although I have never used almonds or orange flavoring. This time, since I didn't have any anise flavoring, anise seeds, or mahlepi (a seasoning found in Greece--not sure if you can get it anywhere in the States) , I ground fennel seed for the flavoring. And I have sesame seeds on top instead of the almonds.

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  11. I just bought fresh asparagus and there is bacon in the fridge. I think I hear them crying out to be wrapped as well! Your feast looks marvelous

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  12. How absolutely delightful. Thanks for sharing your family feast at this sacred time.

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  13. Christ is Risen!! Blessed Bright week to you and family! it is such a joyous time!

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  14. Your feast looks amazing!

    My husband and I recently read a very interesting brochure from a local Orthodox church about fasting during Lent. Very different from our Lenten traditions, but good! Happy Easter!

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  15. Looks delicious! I think I am going to have to try your bacon-y asparagus!

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  16. First of all: YUM! Nothing like Easter lamb...

    Second, as someone who has never really enjoyed wine, especially red wine: can you recommend one that will make me a convert? You make it sound so appealing, and yet I have no sense memory with which to connect!!

    Kthx. :)

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  17. What a joyous post! I am so glad that He is risen!

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  18. I think I'm going to try your red potato dish - sounds yum!

    Don't know what Xristos Anesti means, but I can guess! :)

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  19. You're making my mouth water...
    and I LOVE that tablecloth!! Where's it from

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  20. Absolutely gorgeous!

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  21. You make us Greek girls proud! I don't have my mom's tsoureki recipe either. I think I get it on her deathbed. ;-)

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  22. Happy Easter, Anna Maria! Thank you for sharing these recipes...they're as gorgeous as your fabrics. We do Easter bread, too. This year, I didn't dye the eggs first and used a natural brown egg in the center of each. It was a pretty change, but I think the children prefer the colors. Is red the Greek tradition?

    Other Easter season traditions -- first holy communion. Making the dress now! Will likely post the finished garment tomorrow!

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  23. Christos Anesti! Lovely feast, and I am so proud of your following the traditions of Lent fasting and all the Easter goodies!

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  24. Enjoyed reading your post about Greek Easter and the delicious foods. I embraced the faith when I married my Greek husband and I celebrate all the traditions. I love the midnight service! You are super talented and my questions is: where do you find the time to do it all? Christos Anesti!

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  25. I'm Armenian, so tsoureki = choreg and mahlepi = mahleb. I get it from Penzey's. It comes whole (actually cherry pits!) and I grind it in my coffee grinder: wipe it out, grind up some rice to remove the coffee flavor, wipe it out again, throw in mahlepi and some anise seeds, whirl until powdery and soft. I'm very generous with it in my bread, since it's such a delicate flavor.

    Christos haryav emerilotz! Christos anesti ek nekron!

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  26. Anonymous9:40 PM

    google
    [url=http://www.google.com]google[/url]

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  27. Thanks for this. I have a dinner party on this saturday night and I might do the lamb and asparagus.
    www.frescocreative.com.au

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