In Greece, eating many small dishes with distinctive flavors is part of the dining ritual. Meze (plural mezethes) means a food dish to taste and share.
Wine or ouzo is poured to start the meal, and mezethes are brought to the table a few at a time. They are continually served on sharing plates as the meal progresses. Wine is refilled, conversations linger and a simple dinner turns into a great evening-long social event.
Last night, as we entertained the Cerrillo family in our flat, we celebrated the traditions of Greece with an authentic meal of mezethes. There were only six of us dining, but the variety in the tastes offered something for everyone. The menu included:
Kalamata olives
Roasted pistachio nuts
Pepper-stuffed green olives
Feta-stuffed spicy red peppers
Salted and cured anchovies
Tarama Salata with bread
Grilled halloumi cheese with fresh lemon
Tsatsiki sauce
Sweet roasted vegetable and raisin salad with a drizzle of Greek honey
Flatbread pizza with grilled eggplant, tomatoes, kalamata olives and feta with oregano
Grilled artichokes in olive oil
Green beans with lemon and herbs
Greek salad with toasted pita bread
Veal stuffed aubergine with tomato cream and shaved Kefalotyri cheese
Chicken with olives and feta in red wine sauce
Slow-roasted pork shanks in wine and vegetables
Greek yogurt with pistachios and honey
Lemon sorbet
If you're looking to serve a traditional Greek meal of mezethes, think about offering small portions of many dishes. You certainly don't have to make everything from scratch. To get started, visit your local high-end grocery's olive bar to select a sampling of tastes to try. Assemble quick flatbread pizzas with cheeses and ingredients already on hand. Think of meats that can be slow-simmered for hours in the crock pot to magnify flavors. Offer bite-sized tastes of desserts to cleanse the palate afterward.
We're still on a hunt for ouzo locally, but once we find a bottle, we'll certainly end our Greek meals with a glass topped by an ice cube and a splash of cool water. Refreshing!
During the recent Thames Valley Women's British American Bunco Night in Marlow, we were all treated to a fabulous Mexican feast by the mutli-talented Chef Alejandra Cerrillo. I was honored to lend a hand in the kitchen to prepare the meal, and to serve the incredible food to delighted guests.
During cooking time, to say that the aroma in the kitchen was staggeringly delicious is an understatement. With mounds of diced chorizo, bacon, chipotle, sweet peppers, onions and garlic waiting to be incorporated into slow-simmered tomatoes and seasoned ground meats, I knew the evening's meal was to be a culinary treat.
Alejandra, a native of Mexico City and a lifelong lover of fine food, brought her masterful skills to life in a dinner for 80 guests. After 10 years in the UK, she has learned to "Mexicanise" many traditional British dishes with distinctive Mexican flavors. While obtaining certain favored ingredients locally can be a challenge, Alejandra has also learned to appreciate the depth of Thai and Indian food flavors. She adds, "If I hadn't decided to create my silver jewelry business, I'd have studied to be a chef here in the UK." (FYI for those who don't know: Alejandra is both a jewelry designer and manufacturer for her Maidenhead-based business (You Are) More Precious Than Silver." Visitwww.morepreciousthansilver.co.ukfor more information.)
With plenty of good fun and laughter in the kitchen, the menu featured fresh tomato salsa with corn chips, creamy corn chowder and chili con carne. Though she's taken a few cooking lessons, Alejandra "learnt from my mum, my mother-in-law and everybody who cooks well. I love to observe people cooking and then to invent/create my own versions."
"I created the soup especially for Bunco night," she recalls, "At home we might add more peppers or spice to kick up the heat, but for such a large group I wanted the subtler flavors to come through." Using corn as a thickener for a vegetable stock base, Alejandra finished off the soup with a generous portion of single cream.
Perhaps the greatest gift to our palates was the complexity of flavor notes in the chili con carne - zesty at first, then seriously bold, then mellowing with a subtle spicy kick on the tongue as an aftertaste. The chili drew its inspiration from the traditional Mexican dish frijoles charros, in which boiled beans are mixed with bacon and pieces of pork (not minced), pork scratchings, cilantro, fresh tomatoes, avocado, onion and chilli peppers. "Mexican cuisine is regionalised, and every area has its own version," she explains, noting that the frijoles are often served as a side dish to steaks or barbecue - and even for breakfast. Served over white rice, the dish was a fantastic success. In fact - there wasn't a drop left!
Best of all, Alejandra generously shared her recipes for me to post here on the blog.
With all this chilly winter weather England seems to be handing us, why not find these fresh ingredients and make a pot of belly-warming chili or soup this weekend?
And the Recipes:
Alejandra’s Mexican Feast
Tomato Salsa
Ingredients:
10 Roma tomatoes, washed and cored
3-5 cloves of garlic, peeled
1 ½ cups chopped onion
7 green chiles, seeded and chopped (adjust number to taste)
1 bunch fresh coriander, washed and minced
1 cup olive oil
Freshly ground salt and pepper to taste
Method of Preparation:
1.Add tomatoes to the pan and sauté until skin is lightly browned. Remove from heat and transfer tomatoes to the bowl of a food processor.
2.In skillet, sauté garlic, onions and chiles in half of the olive oil until golden, about 7 minutes.
3.In food processor, pulse coriander and tomatoes until chunky.
4.Remove garlic cloves from skins using a cocktail fork or the tip of a knife.
5.Add roasted garlic, onions and chiles and remaining olive oil. Pulse until desired consistency is reached.
6.Season to taste and serve with crispy corn chips.
Cook’s notes: You can prepare the salsa without roasting the vegetables. For a full-roasted flavor, toss the vegetables in the olive oil and roast on a large baking sheet in a 180 degree oven for about 30 minutes before blending.If you do not have a food processor, a blender or hand blender will work perfectly.
Corn Chowder with Avocado and Peppers
Ingredients:
8 medium sized white potatoes, peeled and cubed
2 quarts chicken or vegetable stock
4 Tablespoons butter
1 Tablespoon chili powder (more or less, depending on personal taste)
1 onion, finely chopped
3 spring onions, finely chopped (whites and greens)
8-12 cloves of garlic, finely chopped
1 small jar capers, drained
1 large bag frozen corn kernels (defrosted)
1 bunch fresh flat leaf parsley, minced
2 cups (½ liter) single cream
Freshly ground salt and pepper to taste
2 red peppers, seeded and chopped
Avocado, peeled and diced (coat in lemon or lime juice to prevent browning)
Method of Preparation:
1.In large stockpot, add potatoes to stock and bring to a boil. Cook until tender, approximately 14-16 minutes.
2.In large skillet, melt butter over medium high heat and mix in chili powder. Saute onion, spring onion and garlic until golden and tender, approximately 7-10 minutes.
3.Add sautéed onions and garlic to stockpot and stir well to incorporate.
4.Add minced parsley and corn kernels. Blend well and simmer for at least 45 minutes.
5.Just before serving, add single cream and heat through.
6.Taste to correct seasonings.
7.Serve immediately with bowls of red peppers and avocados for toppings.
Cook’s notes: To make a creamy soup without using cream, substitute 2 cups pureed sweet corn. For a chunkier soup texture, stir in the red peppers when adding the cream. Beware when using chili powder too liberally – always taste for hotness before adding to a dish! For a smokier flavor, consider using ancho chili powder.
Chili Con Carne
Serves a crowd – at least 12 servings!
Ingredients:
2 1/2 pounds lean minced beef
1/2 pound chorizo sausage, diced
1/2 pound thick-sliced bacon, diced
1 ½ large jars passata
2 cans diced tomatoes in their liquid
4 Tablespoons butter
2 onions, chopped
1 head garlic, cloves peeled, separated and minced
2-3 chipotle peppers, chopped*
2 bunches fresh coriander, minced (also known as cilantro)
3 cans kidney beans, rinsed and drained (not chili seasoned)*
Freshly ground salt and pepper to taste
Cooked white rice
Method of Preparation:
1.In large skillet, brown beef over medium high heat and drain, if necessary. Add to 12-quart stockpot.
2.In same skillet, brown chorizo and bacon. Add to browned beef in stockpot.
3.In same skillet, melt butter over medium high heat and sauté onion and garlic until golden, approximately 7-10 minutes.
4.Add onion/garlic mixture, passata and diced tomatoes to stockpot and blend well.
5.Fold in chipotle peppers and minced coriander. Simmer over medium heat for 1-2 hours.
6.30 minutes before serving, fold in kidney beans and heat through. Serve over cooked white rice.
Cook’s notes:Passata is made from pureed , skinned and seeded tomatoes. If you can’t find passata, substitute canned tomato puree (not paste). Chili con carne may be served with shredded cheese and sour cream, if desired. Makes an excellent topping for nachos. This chili will also freeze quite well.
*Alejandra adds “chipotles are very hot. 2-3 dried or oil-glazed chipotles gives a nice spicy flavor.” She also says, “I never use canned beans. I use fresh ones that I boil because I use the water for the dish as well – the flavor is much better!”
Yesterday was our day to taste the authentic foods of China, courtesy of Shelagh Klein's Ginger Chocolate Pumpkin Fish cooking class for the American Women of Surrey.
On the menu was a broad range of tastes to tease the palate. Shelagh shared with us the classic Sichuan flavours of sweet, sour, salty, fragrant, bitter and nutty. As she demonstrated, each flavor can be enjoyed singly, or coupled together to create complex flavor notes.
Chinese dining custom dictates the enjoyment of one dish at a time. Unlike those cultures that combine foods on a plate, the Chinese approach to dining is geared toward savoring individual flavors.
The lessons to be learned:
--take small portions of each offered dish to save room for the ones yet to be served
--never smack chopsticks together (it's rude!)
--never stab or pierce food with a chopstick (definitely not polite!)
--fine Chinese egg noodles do not have to be boiled - simply pour boiling water over the noodles and allow to soften for several minutes On the menu:
Chinese mixed vegetables
Pan-fried baby bok choy
Steamed Fish Chinese style
Steamed Chicken Chinese style
Chili prawns
Ma Pos bean curd
Singapore fried noodles
Angel food cake with homemade fudge sauce
At home last night, I tackled the Ma Pos Bean Curd with great success, and adapted the Singapore Fried Noodles to include pork mince. The family loved it!
Another great timesaver tip about cooking Chinese - shake the sauce ingredients in a jar as far in advance as is convenient for you. The flavors will blend and intensify.
Well, today I ventured into new cuisine once again. We went to India and we never left Surrey!
Before we talk food, let me set the stage so you all can join me. Imagine driving on a pebbled lane lined with herbs to a grand English estate with a vast garden, a swan pond and at the very back of the property, a walled garden with gated entry that looked like it had been there for hundreds of years. (I'll photograph it when the blooms are in play.) The home was built just before the Regency period at the turn of the nineteenth century and boasted every bit of character the history implies. While we gathered in the fire-toasty kitchen, hens fluttered to the windowsill to watch the goings-on inside.
Our hostess and cooking teacher, Shelagh, is a Minnesota-born world traveler and fabulous cook who ventures to locales like Kashmir and Ethiopia on a regular basis. Today about a dozen ladies and I settled into her country kitchen by the crackling fire while she taught us the finer points of Indian cuisine. Each woman brought to the group her personal experiences with life in India, the flavors of the Indian table and recommendations for great local restaurants.
The breadth of life experience in the room was awe-inspiring. These ladies had lived as ex-pats across the globe, from Transylvania to South Africa to Hong Kong to Tokyo. Though they may have spent time in America, most are international. What distinguishes them is their resilience, and their eagerness to try out new cultures and cuisines. You know my motto for trying new global flavors - I believe this is a practice everyone should adopt, including children. After all, how will you know what flavors you're missing if you fail to taste them at least once? (And my kids will testify that they've received many "New Food Awards" at the dinner table.)
Here are the dishes Shelagh prepared for us. I snapped photos of each of them to help you visualize.
Lemon Rice
Akri Bhindi (crispy okra) - my favorite!!
Cucumber Raita
Grilled Pineapple with Shaved Fresh Coconut
Prawn Curry
Aubergine and Yogurt
Korma Murgh (chicken with cashews, spices and yogurt)
Stir-fried Green Beans with Coconut
Fresh Banana Ice Cream
To eat Indian cuisine for maximum enjoyment, take a bite of something hot and zesty (like the green beans with chiles), followed by a cooling bite of the fresh raita. The flavors were really, really nice. None too overpowering, and some subtly complex. Shelagh used fresh curry leaves plucked from the branches, and whole spices that she ground with a mortar and pestle to maximize the flavor.
Before I ventured to learn more about Indian cooking, we tried a local restaurant the other day called The Tamarind Tree, here in Wokingham. Nick enjoyed the biryani, though my chicken korma was too sweet for my taste. The naan bread was excellent. If you have not tried Poppodum, get some! They are crispy like extra light tortilla chips but are as large as full-scale tortillas. To share, simply make a fist and crack downward on the stack (as our Scottish friend Neal taught us). Delicious with mango chutney!
I've joined a terrific group of ladies all living here from all over North America and beyond. Many have been ex-pats for quite some time in some really exotic places. The group promises to be a lot of fun. Tomorrow's activity is called Ginger Pumpkin Chocolate Fish, and I'll be taking an Indian cooking class.
Last week's foray to an Indian restaurant was a little sketchy - couldn't figure out what to order! I'll share what's on the menu at the AWS cooking class in another post.
As for the American Women of Thames Valley, bunco night is Wednesday, where I'll get to meet another group of ladies living overseas a little closer to my home in Wokingham.
Pretty soon I'll actually need to jot things down in a calendar! What fun!
We were lucky enough to celebrate the new year with good friends Jen and Chris and meet some new ones. Our family was invited to attend a lovely party in Suzanne and Phillip's home. The food was fabulous and the company even better. What a fantastic way to welcome us to England!
The children staged a great performance for the adults, and dramatics were in high gear as they sang and danced until it was time to count down to 2010.
We said "cheerio" to 2009 and greeted the new year with snow, ice and a cozy taxi ride back to Jen and Chris' house!
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hot and zesty (like the green beans with chiles), followed by a cooling bite of the fresh raita. The flavors were really, really nice. None too overpowering, and some subtly complex. Shelagh used fresh curry leaves plucked from the branches, and whole spices that she ground with a mortar and pestle to maximize the flavor.
