Editorial

Ginger-Grape Molasses Cookies

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My take on the classic Ginger Snap Cookies, based on the recipe of King Arthur Baking.

I reduced the amount of sugar in the mix since the topping makes them far too sweet, anyway. Also I choose to make them with olive oil, instead of any ‘shortening,’ and of course I use grated fresh ginger that gives them a lovely, fragrant kick.

As for the ‘molasses’ mentioned, the only kind we have here is Grape Molasses, which have a wonderfully deep flavor. In Greece the traditional Moustokouloura (grape molasses cookies) are vegan –no egg– as they are a favorite Lenten treat. But frankly, these gingery ones are far better-tasting and easier (!)

 

 

As for the ‘molasses’ mentioned, the only kind we have here is Grape Molasses, which has a wonderfully deep flavor. In Greece the traditional Moustokouloura (grape molasses cookies) are vegan –no egg– as they are a favorite Lenten treat. But frankly, these gingery ones are far better-tasting and easier (!)

 

 

 For about 3 dozen cookies (more…)

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Gorgeous White Eggplants

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My friend Hara Alexandrou gave me a basket with these wonderful white eggplants she grows in her garden. As I had mentioned before, we have not been able to produce decent eggplants of any kind in our sandy, poor soil, although we tried for years. I roasted slices of these wonderful eggplants simply dressed with plenty of olive oil, sprinkled with coarsely ground coriander, salt, and Aleppo pepper.

 

 

Only once we managed to harvest from our garden a few tiny white eggplants, full of seeds… (more…)

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Old-fashioned, Homemade Drinks

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Long before shrubs became fashionable again, they used to be ancient Greeks’ favorite refreshments, called oxymeli (vinegar-honey syrup).

Equally almond milk, before becoming the favorite commercial dairy substitute, homemade milk from almonds and almond syrup, as well as the magnificent almond liqueur –called Crema alla Mandorla— were favorite Sicilian, and southern Italian drinks.

 

From my 1994, out of print book Mediterranean Pantry, with photos by the brilliant Martin Brigdale

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Feta on Barley Rusks with Cherry Tomato Relish

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Inspired by the traditional Dakos/paximadia Salad from Crete, this is a somewhat different, delicious summer treat, or even an ideal lunch for the hot days. We prepared it with chef Michael Costa during the Greek Dinner we served to the 600+ participants of the 20019 Oxford Symposium, the last one that actually took place in Oxford; it has since moved to Zoom, due to the pandemic…

 

The dressing/relish is versatile and you can also use it over grilled chicken, fish or meat. This bright and fresh dish is ideal for picnics and garden dining.

See also the purslane-tomato relish I had posted earlier. 

 

 

Serves about 20 as a meze and 10-12 as summer lunch

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Giant Bean and Green Olive Salad

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I first made this with a few leftover, homemade cracked green olives from the batch my friend Yiannis Tsivourakis had sent me from Hania, Crete. They were cured in a wonderful lemony brine, part of which I used in the beans’ dressing.

When I made the salad again I wanted to imitate this brine, but also somehow incorporate into the beans the flavor of the traditional lemon-coriander green olives from Cyprus, which I love. I was in luck, as I found the perfect rendition of these exquisite olives described in Dimitra’s blog.  She write that she is “a Greek Cypriot girl born and raised in London,’ and in her blog posts lots of traditional Cypriot dishes, but also foods from all over the world, things she cooks at home for her family. 

I suggest you dress and make lots of Dimitra’s wonderful green olives –not just the ones you need for the bean salad. I am sure you will enjoy nibbling on them with some good, crusty bread, anytime of the day… 

 

 

Serves 4-6 as part of a meze spread (more…)

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