In school I knew a girl who’s husband was living a double life. A two-faced, conniving, fraudulent, counterfeit, lying, cheating, deplorable sack of cells. A makeshift con artist.
Her and her daughter, beating hearts that he bursted open at the seams.
He was in the military, so “apparently”, he would fly to a base in some midwestern state for training, various times of the year. “Training” is the operative word for “other wife and set of kids”.
Sucker punched and sticker shocked, my poor friend – an honest, loyal woman, nurse and new mother, shriveled up into desiccated version of her former self. Sunken eyes, her anesthetized gaze sank deep into her tired hands. The tears on her face made a mask of rosacea, oozing mucus and maybelline.
Zip tied lips. Hold her hand, hold your tongue. There are no words.
Have you ever known anyone who lived a double life?
What about you? Have any deep, dark secrets hidden below that vibrant, jelly exterior?
Of course you do. Let’s just hope whatever your hiding is a little less Dexter-esque.
Me? Well, this blog was a personal passion project for the last 5 years, with only 1 or two little eyes feasting on its contents. Until now of course. Exposed. Naked and afraid. What if I get stuck? Caught with my pants down? What if they don’t like me? Or the recipes or the stories or the pictures? Scary stuff.
Here’s another example; try this hummus. But you’re in for a doozy…it isn’t even hummus at all…it’s that sneaky little eggplant playing Jekyll and Hyde – Melitzanosalata.
Feeds you and your big Greek family (but just one); Takes 45 min
Ingredients and Method for Melizanosalata (Eggplant Dip)
- 1 large globe eggplant, peeled and cut into large chunks
- 1 head garlic, top chopped off, exposing the cloves
- 2 tsp red pepper flakes
- 1 tsp cumin
- Juice of 1 lemon
- 3 sprigs of fresh tarragon, 2 left whole, 1 minced
- 1 tsp fresh oregano, minced
- 1/3 cup pino gris
- Salt and olive oil
Preheat oven to 400F.
Roast whole garlic head drizzled with olive oil for 15 minutes on a parchment lined sheet tray.
Add chunks of eggplant with more oil, 2 tarragon sprigs, wine and salt. Roast for another 20 min.
Remove from oven and let cool, then in a blender or food processor add half of the head of roasted garlic cloves, and all the eggplant (discard the tarragon sprigs). Blend for 15 seconds. With the speed on medium/low, add lemon juice, cumin, chopped tarragon, pepper, and red pepper flakes. If this mixture is too thick, slowly add in some more olive oil until it’s about the texture of hummus. Taste and add salt if needed.
Ingredients and Method for Tzatziki (Greek Yogurt & Cucumber Dip)
- 1 cup full fat Greek yogurt (Fage)
- 3 tbsp full fat sour cream
- Half an English cucumber (finely shredded, juice reserved)
- 1 tbsp fresh dill
- 1 clove garlic (with a pinch of salt), mashed in a mortar and pestle to create a paste
- 1 tsp oregano, minced
- Juice of half a lemon
- Good Greek olive oil, salt
Combine all the ingredients except for the olive oil and in a mixing bowl and whisk until incorporated. Taste and season with salt. Refrigerating for at least 2 hours is preferable.
Once ready to use, taste again, and drizzle with a bit of good olive oil.
Ingredients and Method for Halloumi Saganaki (Fried Cheese)
- 3/4 -1 lb block of halloumi cheese cut into ‘fries’
- Juice of half a lemon
- 1 shot brandy or ouzo
- 1 tbsp good Greek olive oil
Heat a nonstick frying pan with olive oil. You shouldn’t need too much oil because this cheese doesn’t melt or stick. Once the pan is hot, turn heat down to medium and add the cheese fries. Flip once golden (2-3 min). Once you flip, let the other side of the cheese caramelize for a minute or two.
Turn off the heat and remove the pan from the flame. If you would like to flambé the cheese, pour over the shot of brandy and light with a lighter, carefully. Although this step is not necessary, it is beautiful.
Squeeze over the lemon and serve while hot.
Ingredients and Method for Fiery Herb Oil
- 1/2 cup good Greek olive oil
- 2 tsp red pepper flakes
- 1 tsp dried basil flakes
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried rosemary, crushed
- 2 cloves raw garlic, minced
- Large pinch of salt
Mix all ingredients together well. Dip grilled bread in to taste.
Mezze is very versatile, just like you and I. But let’s keep it kosher, shall we? (I mean not really kosher kosher, but you know what I mean? Right??)
I like to serve it with hunks of creamy feta, a combo of raw and grilled veggies (like quickly flame grilling radicchio and bread) and fruit.
And of course, real hummus would be a delicious accompaniment too:)
Need more Greek ideas? Try my Ouzi Boozy Greek Meatballs…Or Chicken Souvlaki with Homemade Pita Bread. You will love Yiayia’s Avgolemono (Greek lemon chicken and rice soup).
