Eating Greek food in restaurants day three

Our Next days dish was a dessert much to the delight and demand of my boyfriend. It was oh so tasty baklava. If you have never had baklava before you need to stop reading this blog, get your keys and go find some. It really is that good. It is so good that I'm going to ignore the fact that it is not really 100% Greek. It’s more of a Turkish dish, but countries all around the world love it and have a different take on it. I’m including it because it’s fantastic, and because a lot of my Greek friends families take great pride in making it.
One of the great things about baklava is that is some how is able to be a really heavy dessert and still really light. It’s a mixture of the intense sweet taste, and the light and flaky texture. The baklava at Aladdin's that we tried tasted like it had a touch of rose water in it, which I loved but my boyfriend was not to found of. Even with the rose water we both really loved Aladdin's baklava and would recommend going over to the market and trying some. If you want to make your own baklava at home be prepared to do some work to earn your sweet treat. Here is a recipe for you to try.
This recipe like all the recipes on this blog was made by someone who knew what they are doing and not by myself. If you like to read the original recipe click here.

Baklava
By: NEONWILLIE

INGREDIENTS:

1 (16 ounce) package phyllo dough 1 pound chopped nuts 1 cup butter 1 teaspoon ground cinnamon

1 cup water 1 cup white sugar 1 teaspoon vanilla extract 1/2 cup honey

DIRECTIONS:

1.	Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
2.	Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
3.	Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
4.	Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
5.	Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

"Baklava Recipe - Allrecipes.com." Allrecipes.com - Recipes, Menus, Meal Ideas, Food, and Cooking Tips. Web. 13 Dec. 2011. <http://allrecipes.com/recipe/baklava/>.

Eating Greek food in restaurants day two

For the second day of our Greek cuisine adventure we wandered into the downtown of Milwaukee. Most people have seen a gyro shop before, and have a basic idea that gyros are Greek, but we wanted something a half step more exotic. To be honest I wanted something crazy and purely Greek, but my boyfriend who was paying the bills still wanted to play it safe. You can’t really fight with the guy giving you free food. We ended up at Aladdin Middle Eastern Cuisine in the public market, or 800 N Plankinton Ave Milwaukee for non locals. Aladdin’s menu is a little more diverse then just purely middle eastern cuisine and has a fair amount of what people would first consider as Greek food. Realistically Greek and Middle Eastern cuisine share dishes and recipes so once it ends up in an American food it all kind of tastes the same.

We had one of my favorite things  on Aladdin’s menu,

Spanakopita.  it is a small Greek pie wrapped in phyllo with spinach, feta, and other fillings such as scallions and onion. They normally have a really strong feta taste to them, so if gamy is not your thing these probably not going to do it for you.  I happen to love gamy to I love spanakopita. I like to pretend that it’s good for me with all the spinach in it, but don't be fooled it is a pie and  it has a ton of butter in it. Phyllo might be a little foreign to you if you are not familiar with Greek food. For a southern comparison it’s used a lot where puff pastry would be used. Phyllo however has a thin papery texture and normally has to have a lot of butter added to it to really give it a yummy taste. If you try spanakopita and don’t like the texture you could aways Americanize it and switch out the phyllo with puff pastry, might be a shock with the filling but who knows. If you want to give spanakopita a try at home here is a recipe.

This recipe like all the recipes on this blog was made by someone who knew what they are doing and not by myself. If you like to read the original recipe click here.

Spanakopita (Spinach Triangles or Pie)

c.1997, M.S. Milliken & S. Feniger, all rights reserved

Prep Time: 1 hr 0 min Inactive Prep Time: -- Cook Time: 25 min Serves: 60 triangles or 1 (9 by 13inch

1/3 cup olive oil 2 pounds spinach, washed and drained 1 bunch scallions, white and green parts, chopped 1/4 cup finely chopped parsley Salt and freshly ground black pepper 1/2 pound feta cheese, crumbled 1 to 2 eggs, lightly beaten 1 cup (2 sticks) unsalted butter, melted 1 pound filo pastry sheets

DIRECTIONS:

1.	Heat 1 tablespoon of the oil in a large saute pan, add half of the spinach and saute until spinach wilts, tossing with tongs, about 2 minutes. Remove spinach and squeeze out excess liquid, then chop roughly. Repeat with remaining spinach, using 1 more tablespoon of olive oil. Pour off any liquid from the pan, and add remaining olive oil. Add scallions and saute until soft, about 2 to 3 minutes. Add the spinach to the scallions, along with the parsley, salt and pepper. Cook over low heat for 1 to 2 minutes, then remove from heat to cool. (This part can be done ahead and kept refrigerated).
2.	Stir the feta and as much beaten egg to moisten the cooled spinach mixture. Preheat the oven to 350 degrees F. Brush a baking sheet with some of the melted butter.
3.	Unroll the filo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle. Using a sharp knife, cut the filo into 3 by 11 inch strips, and recover with the towel. Use a pastry brush to brush a strip of filo with melted butter. Place a small spoonful of spinach filling 1 inch from the end of the pastry. Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag. Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake.
4.	Brush the triangles lightly with butter, then bake for 20 to 25 minutes, or until golden and crisp. Serve hot. (These may be frozen before baking, layering waxed paper between layers of triangles to keep them from sticking. Bake frozen triangles an extra 10 minutes.)
	Variation: Butter a 9 by 13 inch baking pan, and spread 6 sheets of filo, brushing each with butter, on the bottom. Spoon the spinach filling over the filo, then cover with 6 more sheets of filo, buttering each sheet. Scorethe top 3 sheets with a sharp knife. Bake 40 to 45 minutes, or until top is golden, let stand 15 minutes, then cut into squares and serve warm.

M.S. Milliken & S. Feniger. "Spanakopita (Spinach Triangles or Pie) Recipe : : Food Network." Food Network - Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos. Web. 13 Dec. 2011. <http://www.foodnetwork.com/recipes/spanakopita-spinach-triangles-or-pie-recipe/index.html>.

Eating Greek food in restaurants day one

This week I I had a problem.I had no real time to cook. To more honest my boyfriend was visiting and he flat out refuses to eat anything I cook.Most Greek women would find this extremely offensive, but we have a rule; if he is to good to eat my cooking, then he can just take us out to eat. So I took this opportunity to really seek out affordable Greek cooking around me. I figured that it was just as important to research what Greek food is supposed to taste like as it is to make it. My food might come out tasting fantastic, but I grew up on really rich southern cuisine, I might have really different standards. So hand and in hand my boyfriend and I went into the city and tried to find what

Milwaukee is not really a major center of Greek culture. It has a decent sized Greek community, but nothing like what you would find in Chicago. That said, one of the major struggles this week for me was just finding Greek food. What Milwaukee does has is a ton of Gyro shops. (That's yeer-oh phonically, feel free to impress beautiful women and rich men with that.) What a gyro is in a nut shell is pork meat that has been highly seasoned and roasted on a spic, then rotated and cut (thus the name gyro or translated: rotated). The meat is then placed into a pita bread and filled with whatever toppings you desire. Normally the meat would be accompanied  with onions ,peppers ,tomato, and Tzatziki Sauce (cucumber sauce).

Did I mention that they are fantastically good? The mixture of the meat and the tzatziki always melts my heart. It’s a kind of warm comfort food that aways tends to cheer me up even on the coldest crappiest Milwaukee days. Even my boyfriend who has had bad experiences with Greek food and is thus weary, loved his and gobbled it up within minutes. The one problem with a Gyros is that they are messy. Most people try to eat a gyro like a burrito and end up with tzatziki all over them. Gyros are in fact meant to be eaten this way, you just have to wrap the foil around them first and accept the fact that yes you are going to be a little sloppy.

For our gyros we went to Apollo cafe on 1319 East Brady Street here in Milwaukee. The restaurant was ok, but I’m sure you can find a better gyro out there. Ours were a little dry and I had a feeling that there was probably better things on the menu that I could of picked. Milwaukee has ten thousand gyro shops in the city and you are bound to find one close to you that is just as good or better. If eating out is not for you, you can try to make your own gyro. I would honestly recommend against it unless gyros are your favorite thing as the meat is a little labor intensive. In any case here is a recipe for it.
This recipe like all the recipes on this blog was made by someone who knew what they are doing and not by myself. If you like to read the original recipe click here.

Homemade Greek Gyro Sandwich or Dinner

by  Nancy Gaifyllia

Prep Time: 45 minutes Cook Time: 10 minutes Total Time: 55 minutes

Ingredients: 2 1/2 pounds of boneless pork loin, shoulder, or fresh ham white wine vinegar ---------- GREEK GYRO SEASONING MIXTURE 3 tablespoons of sea salt 1 1/2 teaspoons of sweet paprika 1/4 teaspoon of pepper 1/4 teaspoon of finely crushed (powdered) Greek oregano (rigani)

Preparation: In a small bowl combine paprika, salt, pepper, and oregano.

Make the Gyro Meat: Slice the meat against the grain as thinly as possible and pound with a meat mallet to less than 1/4-inch thick. In a flat-bottomed container, arrange one layer of slices, sprinkle liberally with seasoning mixture, then with a little vinegar. Spread the vinegar over the meat so that all pieces are moistened. Add layers, spices, and vinegar until all the meat has been marinated. Cover and refrigerate for 1/2 hour to 2 hours. Note: If there's any seasoning mix left over, store in an airtight jar and use again for gyro or as a rub for pork

To Make the Gyro Pita Wrap Sandwich: Brush the pita bread with olive oil and fry in a dry frying pan or grill for a few minutes until warmed and softened, not crisp. In the center of each pita: spread 1 heaping tablespoon of tzatziki add 2-3 slices of tomato add sliced onion to taste add gyro meat sprinkle with sea salt (to taste) and more sweet paprika top with french fries (optional) Twist the gyro sandwich in butcher's paper, parchment paper, or wax paper and serve.

To Make a Gyro Dinner: Serve the gyro meat with french fries, tomato and onion slices, and pita wedges or crusty Greek bread on the side. Note: This type of gyro can also be made with beef, lamb, or chicken.

"Homemade Greek Gyro Sandwich or Dinner - Make Greek Gyro at Home." Greek Food at About.com - Greek Food and Greek Recipes - Traditional and Modern Greek Cooking. Web. 13 Dec. 2011. <http://greekfood.about.com/od/porkrecipes/r/mockporkgyro.htm>.

Ouzo Cocktails

After talking to my Greek pen pal about what kind of drinks he drinks at parties I decided to research more traditional Greek drinks.Plus I figured hey I cant really screw up making mixed drinks right? Plus I was hoping that the ingrediants would be a little more affordable. I happen to be a very broke art student so the extra $20 or so of cooking every week tends to add up.  The number one Greek drink that always popped up is Ouzo. Ouzo is a very interesting drink that tastes strongly of black liquorish. It’s not for everyone but it’s a staple in Greece.  I had honestly never tried it so I went off to the local liquor store and picked up a bottle for $14.00 for this weeks article. I’m going to honestly say that is ok. Not my favorite alcohol ever, but ok. A lot of Greek people just drink shots of the stuff with strong tasting food. It’s about 80 proof so a few shots goes a long way.  I strongly recommend mixing it with a something. I made a Greek tiger and it was great, a little heavy for a drink but good. I added links to the glass types in the recipe section because I had no idea what most of them where. I’m more a wine and beer girl so I’m not fancy enough to know them, or something.


The best part about Ouzo for me however was tricking my roommates into trying it. Ouzo does not taste bad, it’s just a really strong taste, and the faces that they made where fantastic. Here is a video of my roomie dan! warning it’s a little loud.

Ouzo Cocktail Recipes
By Nancy Gaifyllia

TKO Shooter 1/3 oz. tequila 1/3 oz. Kahlua 1/3 oz. ouzo Serve in a shot glass.	Twister Shooter 1/3 oz. ouzo 1/3 oz. vodka 1/3 oz. cherry brandy Serve in a shot glass.
Vulcan Mind Probe Shooter 1 oz. ouzo 1 oz. rum Serve in a pony glass.	Greek Revolution Shooter 1/3 oz. ouzo 1/3 oz. grenadine 1/3 oz. galliano Serve in a shot glass.
Greek Tiger 1 part ouzo 4 parts orange juice Put 4 ice cubes in a shaker, shake and strain into an old-fashioned glass. Add a squeeze of lime, garnish with a twist of lime peel.	Greek Matter Scatter 1/2 oz. ouzo 1/2 oz. white creme de cacao 1/3 oz. coconut rum Shake with ice and pour into a rock glass or old-fashioned glass
Jelly Bean 1 oz. ouzo dash of a red or blue cordial (raspberry, blue curacao) lemonade Pour ouzo and cordial into a highball glass with ice, top off with lemonade.	Greek Doctor 1 oz. ouzo 1 oz. vodka 1/2 oz. lemon juice 1 oz. orange juice Shake with 4 ice cubes, strain into an old-fashioned glass, and garnish with a slice of orange.

Cocktails Made with Ouzo - Ouzo Cocktail Recipes." Greek Food at About.com - Greek Food and Greek Recipes - Traditional and Modern Greek Cooking. Web. 22 Nov. 2011. <http://greekfood.about.com/od/tipsnutritionmenus/a/ouzoparty_3.htm>.

What Greek People Eat

This week I started my research by talking to my Greek pen pal over Facebook. I was asking him for recipes from the area he lives in. At least that is what I was trying to ask him. What he thought I was asking was what does he personally likes to eat. He apparently likes to eat Omelette's and drink Whiskey. He had a really hard time understanding what I meant by “Greek Dishes”. When I told him that an omelet is not really Greek he basically asked me who decided that. The best thing about this week was just thinking about why I think some dishes are Greek. I have to wounder if that is just a American mentality to divide dishes into groups, or to imagine Europeans as purely Greek or English in everything they do. It also forces me to try to figure what I decide it Greek and what is not.  So in celebration of Europeans not just eating “native” dishes this week I made an omelet.  Drinking Whiskey along with it is optional but recommended.

This recipe like all the recipes on this blog was made by someone who knew what they are doing and not by myself. If you like to read the original recipe click here.

Greek Omelet

by: HICKEYSUZ

Minutes to Prepare: 15 Minutes to Cook: 10 Number of Servings: 3 Ingredients 1 tsp olive oil 1/4 cup onions, diced 3 T of both red and green peppers, diced 4 black olives, remove pits and cut in chunks

1/2 large tomato, diced 1/2 T dried basil 2 eggs, whole 2 egg whites 1/4 c water 3 T Feta

Directions

Saute onions and peppers in oil. Add tomatoes and olives. Beat eggs and egg whites together with 1/3 cup of water. Add to vegetable mixture

Sprinkle with dried or fresh basil. Cover and cook on medium to low heat for approximately 5 minutes.

Add feta cheese and either continue to cook as is (until egg is set) or flip in half to form traditional omelet.

"Greek Omlette Recipe." Healthy Recipes and Recipe Calculator From SparkRecipes.com. Web. 22 Nov. 2011. <http://recipes.sparkpeople.com/recipe-detail.asp?recipe=85375>.