In the summer, when we have our vine-ripened ‘Florina’ peppers I simply like to grill them and serve with bread and cheese, or as accompaniment to meat, poultry, or fish. Here is the simplest way to grill and peel long or round peppers.
SERVES 8-10
8-12 long or round sweet peppers, any color
Wash and dry the peppers. Halve them, if they are long or cut them lengthwise into thirds, seed them and discard the stems.
Each pepper should yield 2 or 3 quite flat pieces. (more…)
As is the case with taramosalata, eggplant spread and other popular Greek meze, tyrokafteri recipes are abundant; some have garlic and other spices, unnecessary in my humble opinion…
I love the simple combination of flavors created by olive-oil-sautéed peppers which I also use in my Eggplant, Pepper and Parsley Spread. Sautéed peppers and their oil flavor the salty-sour feta in this simple Tyrokafteri that can be made with either red or green sweet peppers. (more…)
The French believe that thyme tisane is an excellent digestive and the perfect treatment for a hangover. But I suggest thyme not for its medicinal properties, but because its aroma, especially complemented with the lemon peels and with a bit of help from the alcohol, will transport you to the rugged hills overlooking the dark-blue sea—and if that is not therapeutic, I don’t know what is.
Makes about 2 quarts (2 L)
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Even if you have just a few roses you can complement them with good quality organic dried rose petals, together with good rosewater, as I have done for many years, in order to make some hauntingly aromatic jam to serve with fresh cheese, with ice cream, or with yogurt, and of course with the light yogurt mousse that our guests love!
Makes about 1 1/2 cups (375 ml) jam
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