Experiments in the Test Kitchen! It is absolutely my favorite laboratory environment =) This weekend I hung out with Friend and his wife and made a 4 course Greek dinner. We’re doing a huge dinner party in October – Mediterranean cuisine. There will be four chefs; Friend, the wife, the wife’s brother-in-law, and myself. Each of us will prepare 4 dishes from countries of the Mediterranean. I’ve been systematically going through the countries that I’m interested in cooking from and testing out recipes on them. This week was Greece!
-- Spanakopita (Greek spinach pie)
-- Greek meatballs in red sauce
--Date and Walnut Phyllo Rolls in Greek yogurt and Honey
I had a minor timing issue with the Spanakopita but overall everything came out deliciously. I’m taking their word about the meatballs since I’m strict vegetarian. I stuck close to the recipes for everything except the Spanakopita. That recipe is entirely my own.
I also picked up some random cheeses as well:
-- French yogurt cheese with sundried tomato (France) – interesting, a touch bitter but nicely balanced and very smooth.
--Roomkas Gouda (Netherlands)– nice and creamy with an almost cheddar taste
--Caciocavallo (Puglia/Italy) – hard cheese, akin to parmesan but not quite as intense
--Arina (Aged Goat Gouda of Holland) – I used this in the Spanakopita along with Feta and Ricotta. Then we just ate the rest of it. Soo, soo delicious. I really flavorful take on gouda.
I love being in the kitchen. Cue barefoot jokes. For the record, I wear heels.