Pork-Stuffed Artichoke Bottoms with Avgolemono

 

Artichokes

• 35 artichoke bottoms, thawed & well dried
• 1½–2 cups breadcrumbs (for dredging bottoms)
• ~½ cup olive oil (for drizzling)

Pork Filling

• 3 lbs. ground pork
• 1 cup finely chopped onion
• 6–7 cloves garlic, minced
• 2–3 slices soft white bread (no crust), milk soaked & squeezed
• 3 eggs
• 1 cup grated Parmesan or Pecorino
• ½ cup fresh parsley, chopped
• 1 tbsp dried oregano or basil
• Salt & pepper to taste

Avgolemono Sauce

• 6 eggs
• 1–1¼ cups fresh lemon juice
• 2–2½ cups warm chicken broth

 

1. Preheat the oven to 375°F & lightly oil a large baking dishes or sheet pan.

2. In a large bowl, combine 3 pounds of ground pork, 1 cup finely chopped onion, 6–7 cloves of minced garlic, bread, 3 eggs, 1 cup grated Parmesan or Pecorino, ½ cup chopped fresh parsley, & 1 tablespoon dried oregano. Season well with salt & pepper, then mix until just combined.

3. Fill each one generously with the pork mixture, mounding it slightly on top.

4. Place 1½ to 2 cups of breadcrumbs in a shallow dish. Lightly press only the flat underside of each stuffed artichoke into the breadcrumbs, coating just the base. Arrange them breadcrumb-side down on the prepared baking dishes, leaving a little space between each piece. Drizzle lightly with olive oil.

5. Bake for 35 to 45 minutes until the pork is fully cooked, the tops are lightly browned, & the bottoms are crisp. For extra color, broil briefly at the end if desired.

6. While the artichokes are baking, prepare the avgolemono sauce by whisking together 6 eggs & 1 to 1¼ cups fresh lemon juice in a bowl. Slowly whisk in 2 to 2½ cups of warm chicken broth to gently temper the eggs, creating a smooth, silky sauce.

7. Transfer the baked artichokes to a serving platter & spoon the warm avgolemono over the top or serve the sauce on the side. Finish with a sprinkle of fresh parsley if desired & serve immediately.

Pasta di San Giuseppe for St.Joseph's Day

Pasta di San Giuseppe, or "sawdust pasta," is a traditional Italian dish served on March 19th, featuring pasta coated in toasted, garlic-infused breadcrumbs. The breadcrumbs symbolize the sawdust left behind by St. Joseph, the Parton saint of carpenters, honoring his profession and symbolizing 

humility, poverty and is work.

• 1 lb. package of Mafalda or Pappardelle Pasta  
• 1 cup Italian or plain breadcrumbs 
• 6 tablespoons Olive oil  
• 4 tablespoons butter  
• 3 anchovy fillets   
• 2 large garlic cloves, chopped  
• Salt and pepper to taste   
• Fresh chopped parsley to taste  
• 1/4 cup grated parmesan cheese  

Bring a pot of water to a boil. Add salt to taste.  

Place 2 tablespoons of olive oil in a large sauté pan. When oil is warm, add breadcrumbs and stir. Continue to stir over medium heat until breadcrumbs are lightly toasted. Add the remaining 4 tablespoons olive oil, chopped garlic, anchovy fillets. Sauté over medium-low heat until anchovies are dissolved and garlic is just beginning to turn golden. Add the parmesan cheese and set aside 

Cook pasta according to package directions for Al Dente. Reserve a ladle of pasta water. With hand strainer, remove pasta from water and place in sauté pan. 

Add the butter and all of the breadcrumb mixture except 4 tbs. and a little pasta water at a time. 

Place sauté pan over medium flame and stir to coat pasta. Add plenty of chopped parsley (about 1/2 cup) and a little ground pepper. Stir well to incorporate. Serve hot with additional sprinkle of breadcrumbs, parmesan cheese, chopped parsley and pepper.

Susan's Chicken Scarpariello

• 6 Italian sausages, cut into 4 pieces each
• 6 boneless, skinless chicken thighs, cut into large chunks
• 2 red bell peppers, seeded and sliced into thick strips
• 3 garlic cloves, minced
• A sprinkle of hot pepper flakes (optional)
• 1 jar cherry peppers (hot or sweet), drained and deseeded
• 1 lb. small potatoes, sliced (optional)
• 1/4 cup dry white wine (Pinot Grigio or Sauvignon Blanc work best)
• 2 tbsp butter, to finish
• 1 tbsp balsamic glaze
• Olive oil, Italian seasoning, salt, and pepper

1. Brown the chicken and sausage in olive oil over high heat. Don't crowd the pan and do not cook all the way through.
2. Toss the browned meat into a large baking dish with the peppers, garlic, cherry peppers, Italian seasoning, wine, and a generous glug of olive oil.
3. If you are adding potatoes, par boil or slice them thin. Potatoes take much longer to cook than chicken thighs; if you put them in raw, they might still be crunchy when the chicken is done.
4. Cover with foil. Bake at 400°F for 30 minutes. (If using potatoes, increase the temp to 425°F). 
5. Remove foil. Bake for another 15 minutes to crisp and reduce the sauce.
6. Toss in the butter and 1 tablespoon of balsamic glaze, stir until it emulsifies with the wine and juices to create a glossy, velvet sauce.

Greek Easter is Approaching!

 

Greek Easter (Pascha) is just around the corner! It is, without a doubt, the most vibrant and meaningful time of year for our family.

For us, the holiday has always been about more than just the date on the calendar. It’s about the traditions that have been passed down through generations—the sound of laughter echoing through the kitchen, the scent of slow-roasting lamb, and the specific joy of the tsougrisma (the red egg cracking game) where everyone, from the youngest to the oldest, gets a bit too competitive.

These traditions are the threads that tie our past to our present. Whether it’s a large gathering or a more intimate dinner, the menu is a tribute to our heritage and the simple pleasure of sharing a meal with the people we love.

As you begin planning your own celebration, I’ve made it easy to bring a taste of these traditions to your table. Many of the staples from my own holiday menu are available right here on the site.

Here are a few favorites to get your menu started:

• Roast Butterflied Boneless Leg of Lamb: The quintessential centerpiece for any Greek feast.

• Shrimp Saganaki with Orzo: A savory, traditional dish that pairs perfectly with a holiday spread.

• Blastou (Yia Yia’s Cornbread): A rustic, comforting side that always reminds me of home.

• Baked Feta and Tomato: A simple yet classic appetizer that captures the bright flavors of the Mediterranean.

• Mediterranean Marinated Cheese: An easy, flavorful addition to your mezze platter.

I hope these recipes help you create new memories and honor old ones this season. Wishing you and your loved ones a beautiful and delicious celebration!

Shrimp Saganaki with Orzo

 

·      4 lbs large shrimp, peeled and deveined

·      ½ cup extra virgin olive oil

·      2 large onions, finely chopped

·      8 cloves garlic, minced

·      2 teaspoons dried oregano

·      1 teaspoon red pepper flakes (adjust to your spice preference)

·      2 (28-ounce) cans diced tomatoes, with their juices

·      1 cup dry white wine or ouzo

·      1 teaspoon salt

·      ½ teaspoon black pepper

·      12 ounces feta cheese, crumbled

·      Sliced black olives (optional)

·      Juice and zest of 2 lemons

·      Fresh parsley or mint for garnish

·      2 bags GF Orzo

 

1.  In a very large, deep oven-safe skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onions and cook until softened, about 5 minutes. Add the minced garlic, dried oregano, and red pepper flakes, and cook until fragrant, about 1 minute.

2.  Pour in the diced tomatoes (with their juices), white wine (or ouzo), salt, and black pepper. Bring the sauce to a simmer, then reduce the heat and cook until the sauce has thickened slightly, about 20-25 minutes.

3.  Add the Shrimp and Feta. Arrange the shrimp evenly in the simmering sauce. Spread the shrimp out as evenly as possible in the pan, so that they all cook at the same rate.

4.  Crumble the feta cheese over the shrimp, distributing it evenly. Add the lemon zest. Cook until the shrimp are pink and cooked through, about 5-7 minutes. Be careful to not overcook.

5.  Preheat your broiler. Or oven  Place the skillet under the broiler for 1-2 minutes, or until the feta is golden brown in spots. Remove from the oven and squeeze the fresh lemon juice over the dish.

6.  Toss or pour over cooked Orzo.

Garnish generously with fresh parsley or mint.

Mediterranean Marinated Cheese

 

• 1 (8 ounce) block dill Havarti cheese
• 1 (8 ounce) block cream cheese, cold
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1/4 cup white wine vinegar
• 1/4 cup finely chopped marinated, 
  drained sundried tomatoes
• 3 tablespoons finely chopped parsley
• 3 tablespoons finely chopped green onion
• 2 tablespoons finely chopped olives
• 1 clove garlic, finely minced
• 1 teaspoon sugar
• 1/4 teaspoon dried basil
• 1 1/4 teaspoons lemon pepper
• 1/2 teaspoon kosher salt
• crushed red pepper to taste

1. Place Havarti and cream cheese in freezer for 15 minutes while marinade is prepared.
2. Whisk oil, red wine vinegar, white wine vinegar, sun dried tomatoes, parsley, green onion, olives, garlic, sugar, basil, lemon pepper, salt, and crushed red pepper together in a bowl until well combined; set aside.
3. Cut Havarti block in half lengthwise, then cut each piece into 1/4-inch slices, to form squares. Repeat with cream cheese.
4.  Alternate cheese squares in a shallow baking dish with slices standing on each edge and sandwiched against each other. These can be arranged in 2 to 4 rows, depending on the size of the casserole dish. Pour marinade over cheese, cover, and refrigerate for at least 4 hours, or up to overnight.
5. To serve, transfer slices to a serving platter so they are still arranged in an alternating fashion. Spoon some of the marinade over the top. Serve with crackers.

Bake Feta and Tomato

 

• 1 container of grape tomatoes
• 1 8-ounce container of feta in brine (preferably organic), drained and cut into cubes
• Handful of fresh basil, chopped
• 4 garlic cloves, thinly sliced Salt and pepper to taste 1 teaspoon Italian seasoning
• ½ cup good quality Sicilian olive oil or similar

1. Preheat your oven to 400°F.
2. In a medium baking dish, add the tomatoes and feta.
3. Add the sliced garlic, Italian seasoning, salt, and pepper. Pour the olive oil over everything and toss to combine. Make sure the feta and tomatoes are in an even layer.
4. Bake for 35 minutes, or until the tomatoes are blistered and the feta is soft and melty.
5. If you like a toasty top, broil for the last 5 minutes.
6. Remove from the oven and sprinkle with the fresh, chopped basil.