Peel lemons as described in Rolled Lemon Peel in Syrup, but instead of rolling pieces, cut with scissors into thin strips. Cook in syrup, without removing and draining the peels.
Pantry: Sweet & Savory Preparations
Barley and Wheat Cretan Paximadia
My recipe is inspired by various traditional breads and rusks from Crete. Scroll down to see my latest variation with beer instead of wine, additional spices, and two different flours (oat and rye) besides the basic barley, and wheat. Read more about the origin and history of Paximadia.
For 16 large (4 1/2 Inch) biscuits
Scrambled Eggs with Tomatoes and Paspalas, the Kea ‘pork confit’
The name of the dish, as well as the bits of pork that are simmered until tender and then fried in their fat are called ‘papspalas’ in the local dialect of the island.
Because I make these scrumptious scrambled eggs mostly in the winter, I roast the pale, greenhouse tomatoes to give them more flavor. In the summer, diced fresh, vine-ripened tomatoes are perfect for this, as for any other dish. You just need to cook them a bit longer in olive oil until their juices become syrupy. See also Bonnie S. Benwick’s version at the Washington Post.
Serves 2-3 as a main course, 5-6 as part of a meze spread
PICKLING CAPERS, Caper Shoots & Leaves
Wash, drain and blanch the fresh capers in boiling water for 2-3 minutes, depending on the size. Drain and pass under running water. Fresh and tender caper shoots need no blanching. Just wash under running water.
Drain well and transfer to a bucket or large jar filling it about 2/3 with the capers or the shoots. Cover with brine (see below) and leave for about a month, stirring every now and then. (more…)