Your Dreams Coming True In The Kitchen

M y respects to the BBQ Pit Boys (bbqpitboys.com). By carefully watching their YouTube recipe I was able to nearly...

G reek Easter is a matter of cooking lamb on the spit by using a motor to slowly rotate a whole lamb of about 10-20 kg well attached to a long skewer...

I really don't know if home cooked chicken wings are "junk". But after a long time of abstinence, we decided to have some today. The weather is not really that great to use the BBQ so I cooked them in the oven....

I think I may have developed a sweet tooth lately and going ape on sweets. Read an article the other day in a dessert magazine and was inspired to make the following pie:

M y mom was known to be the best Egg-Lemon soup / sauce maker in the family and the whole neighborhood. I was about 12 years old on wards and always watched her when she cooked this soup/sauce. So I can tell you this recipe is hers. Back in the old days we had no stand-up mixer or hand held mixers like we do now. She used whisk those eggs by hand using a fork while adding the lemon juice carefully to avoid curdling of the eggs. Greek cuisine has many dishes made with an egg-lemon mixture. In fact any beef, poultry, fish, lamb which is boiled can be made into an egg-lemon dish. All you have to do is add a 500 ml of the liquid in which the beef or chicken is boiling in to the egg-lemon mixture and there you are. For details please read on.... 

I guess we are trying to continue our special eating habits by putting a bit of "sex" in it. By that I mean, chicken livers/hearts with ouzo. Braise till all the alcohol is out. Leeks and carrots with rice....veggies with rice. Cheating?? maybe not. So here we go.

P iment de Spelette is a very "gentile - civilized - suave" kind of chili because unlike the Jalapeño or Habanero, is mild but still has that bite which even a lady can enjoy. They all have the same size, grow in the Basque area of South Western France/Spain around the area of the town of "Espelette". It can be found fresh, dried, and in powder. I personally have the dried ones very beautifully strung on a cord. In this recipe I used ¾ of one snipped very thinly with a pair of scissors.....