STRAPATSADA FLAVORED WITH PEPPERS

A plate of strapatsada is one of my favourite Greek meals. It tastes like summer! It's because of the tomatoes, I think. When they ripen and turn bright red they bring that special taste to this dish. The salty feta cools things off, and the eggs bind all the ingredients together. 

There are about as many variations of strapatsada as there are regions in Greece. In the north, peppers are added. In some islands, feta cheese doesn't even make an appearance. The most popular version is the one with eggs, feta and tomatoes, and that's the one I prefer. I don't grow peppers, but once in a while friends bring me peppers from their garden. That's when I like to throw this version of strapatsada together. Just a couple of peppers, one mildly hot and tangy, the other sweet and tender, just two peppers will add an appealingly piquant note to strapatsada. Try it. Use the freshest ingredients you can get, and you'll have a delicious, nutritious and economical dish! 

INGREDIENTS:

6 large fresh tomatoes, peeled, seeded and chopped

2 cloves of garlic, minced

1 long green hot pepper, seeded and sliced into thin rings

1 sweet Italian frying pepper, seeded, sliced in half lengthwise and chopped

4 or 5 eggs, beaten

salt and pepper to taste

dried oregano

feta cheese, crumbled

2 tablespoons milk 

2 tablespoons olive oil

DIRECTIONS: 

In a skillet, heat the olive oil and add five of the tomatoes.  Season with salt and pepper, add the garlic, oregano and peppers, stir to combine and cook over medium heat until the liquid from the tomatoes has evaporated. Add the reserved tomato and mix.
 

Add the milk to the beaten eggs then pour the egg mixture onto the tomatoes.  Cook while constantly stirring the mixture in a folding motion. The eggs should become incorporated with the tomatoes but they should not get overcooked or burned. 

 Freshness here is key: get the best organic eggs!

 Just as the eggs are about to finish cooking, add the feta cheese and continue cooking and folding for about another minute or so.  

Plate the strapatsada and serve it hot with toasted bread as an accompaniment.

WHEN YOU'RE EATING TO LIVE TRY THE POLENTA: REFLECTIONS ON READING MFK FISHER'S "HOW TO COOK A WOLF"

“By all means marry; if you get a good wife, you'll be happy. If you get a bad one, you'll become a philosopher.” That’s what Socrates said, and it’s well known that he had an unhappy marriage. Therefore, he became a philosopher. I imagine his wife was a horrible cook because soon after Socrates became a philosopher he coined this phrase: “Eat to live, do not live to eat.” I think what Socrates meant was not to be a glutton or engage in debauchery. Keep to the middle of the road, don’t go overboard. 

I like to remember the “eat to live, do not live to eat” quote every time I go to the supermarket. Everything there is strategically arranged to tempt the buyer! That’s what you call marketing (pun intended). Before you know it, you’ve bought a whole host of things that you have no use for. That’s excess, and that's not a good thing. Socrates would be disappointed as would be MFK Fisher; MFK eschewed excess. Of course, when times are hard, excess is difficult. When the "wolf is at the door," meaning when one is faced with difficult times, ingenuity must come into play. 

MFK Fisher’s book “How to Cook a Wolf,” written during World War II, is devoted to giving ideas on how to eat well during hard times. The book's premise is how to master the proverbial wolf rather than let him threaten. Keep calm, be ingenious, and persevere. That's "How to Cook a Wolf!" Clever title, enjoyable book. This was my introduction to MFK Fisher (Thank you, Simona). Fisher was a bohemian, a cook, a gourmet, a journalist and a pioneering food essayist. In her book, she discusses food shortages, rationing and other difficulties faced in the US during the World War II.  

Her observations about food contradicted what was commonly believed at the time, but she was right on target: Eat lots of fresh vegetables she said. Have a nice, big salad. Don't forget about seafood. If you have wilted vegetables, they're perfect for soup. Make sure your eggs are fresh, even if you have to pay a little more. It will be worth it in the end. Make your food stretch by adding rice or potatoes to it. Save on gas: your oven can accommodate more than one dish at a time. Add the dessert in there along with the main course ... Her ideas about fresh food and food economy are conveyed in a clever, appealing manner. One of these days I may have to try baking her tomato soup cake. Tomato soup? In cake? It's been heard of. It was a pretty common Depression-era and wartime addition to spice cake. Tomato soup was the "mystery ingredient" which allowed cooks to economise on the use of oil/butter, milk, eggs, and sugar. MFK doesn't tell us, but tomato soup makes a cake moister and sweeter. Of course, you know ... don't add it when making a genoise ... 

 MFK Fisher's "How to Cook a Wolf" is the entry for COOK THE BOOKS CLUB,  this round hosted by Simona from BRICIOLE.  Read the book, cook what inspires you from the reading, then blog about it.  That's the objective! 

I would not have been able to praise Fisher had I not decided to write what follows, some of my thoughts concerning food shortages in wartime Europe. Once I had those thoughts on paper, I felt a sense of relief and was able to go back and reread "How to Cook a Wolf" with enjoyment. It was Fisher's chapter on how to manage during blackouts that brought back memories of stories heard from relatives concerning how they dealt with blackouts. And with curfews, too. And with fear. During World War II, my family lived in Greece, which was under nazi occupation. Things there were just a tad more serious than in the US (of course, if not for US soldiers, who knows what Europe would look like today). 

In her book, Fisher explained such things as how to cook a tough cut of meat. During the war, my family felt they were rich if they could eat bean soup for dinner. My grandfather was imprisoned and nearly shot because he bought meat from someone who butchered a cow without having gotten permission from the authorities. Needless to say, the man who butchered the cow (his own cow), was shot. Shot dead. Knowing all these stories, plus lots more, I initially reacted to Fisher’s book with commingled feelings: with interest, because this is a charming book, but also with disdain because I knew and sympathised with people who had it a lot worse than Fisher's intended readers. In wartime America, food was plentiful albeit rationed. In Greece, food was a luxury and near starvation was the norm. Tell me MFK, how do you make a nice meal out of just a handful of raisins? I really don't think MFK, knowledgeable as she was, would have had an answer.

But if during World War II my relatives considered beans to be a rich meal, polenta was their staple meal. They would eat polenta nearly every day. My grandfather was the polenta guru of the clan, cooking it over an open fire in the yard, and stirring it all the long time it needed to be stirred. Then he would take it to my grandmother who poured it onto a platter and flavoured it either with petimezi (a syrup made from grapes), or with feta cheese: Polenta made either sweet or savoury. My mother once told me that she loved the sweetened petimezi polenta. I believed her 100 percent because mom was known for her sweet tooth and for the desserts she made! 

Fisher has a very nice recipe for polenta in the chapter "How to Pray for Peace," and she aptly describes the starchy cornmeal concoction that is polenta as "a sturdy... mixture, the kind that has survived centuries of loving obedience from hungry, simple peoples."  
   

Strapatsada

I would like to dedicate this post to the persevering spirit of my relatives and the like-minded spirit of all war-torn families. For this entry of Cook the Books Club, I cooked two dishes that I heard lots about from my mother: Strapatsada, a dish made with tomatoes, eggs and feta cheese, definitely a luxury food during the war. Strapatsada is reminiscent of Fisher's recipe "eggs in purgatory," known across the pond that is the Atlantic Ocean as "uova in Purgatorio." 

I also made polenta, which was my family's wartime staple. After the war, polenta all but disappeared from Greek dinner tables, but strapatsada is still a favourite.

Here is a pertinent war-time story: my cousin Socrates was born during World War II. I am very fond of Socrates, he is a righteous dude. He is named after Socrates, the philosopher. This is how that happened:

Soon after he was born, the yet unnamed baby Socrates was taken to church, ready and willing to be christened. It’s a Greek tradition to name the newborn after his or her grandparents. And there was the problem. The baby's mother wanted her son to have her father’s name, and the baby's father wanted his son to have his father’s name. For days, the back and forth had been: 

"It's going to be Nicholas!"
"No, it's going to be Constantine!"

Husband and wife could not agree (sound familiar)? They arrived at church still arguing about names. Now the godmother of the baby was to be my mother, who at the time was about 12 years old. Godparents in Greece have special powers. They can execute a coup, and give the baby a name of their own choosing. My grandfather saw that the argument between the baby’s parents was not going to be settled anytime soon, so he approached my mother. 

“Tell the priest to name the baby Socrates,” he whispered in her ear. 

As a compromise, grandfather decided to have the baby named after one of the famous ancient Greeks. You know, Socrates, the philosopher who said “eat to live, do not live to eat.” So the ceremony started, and when the priest asked:

“What is this servant of God going to be named?” my mother belted out: 

“Socrates!” 

So Socrates it was, and Socrates it is. After every christening, there always follows a big celebratory dinner. That’s the point of this story: what do you serve when there is nothing much to be had? Vegetables! My grandparents grew tomatoes in their yard. Plus they had some chickens they kept for the eggs, plus they always managed to get feta cheese. (How they got feta cheese during the war is a very long story. I can email you the details). With those ingredients on hand, they made strapatsada. Lots and lots of strapatsada. And the sweet kind of polenta. And a salad too. A really big salad. Plus they had homemade noodles flavored with olive oil and more feta cheese. Then, there was fruit for dessert. My mother always spoke about that dinner. In the midst of deprivation such a feast made a big impression. I think MFK Fisher would have been pleased with the results. 

Thank you for reading my post, but I am not finished. Reader, hang on. I have one more thing to add: 

Socrates, I love you! 

PAVLOVA WITH CHANTILLY CREAM AND BUTTER TOASTED ALMONDS

                I will go on record and say that this is a great recipe for pavlova. The best.  It has a meringue with a delicate, crunchy crust and a soft marshmallow-like centre. The cream topping is a flavourful Chantilly cream that goes great with the fruit, especially the strawberries. The almonds? Well, they are buttered and then toasted. That gives them an incredible flavour. The dessert melted in our mouths. Literally. It was sweet, creamy, fruity, smooth, soft, heavenly. And it's a great dessert for holiday time! 


Ingredients:

4 large egg whites at room temperature

1 cup granulated sugar

2 teaspoons lemon juice at room temperature

1/2 teaspoon vanilla extract

2 teaspoons cornstarch

sliced fresh fruit of your choice for topping
some butter cut up in small pieces

whole blanched almonds for topping, notes on preparation bellow

Chantilly cream for topping, recipe below

Directions:

It's important to cook the pavlova at a low temperature for a long time. This and beating the egg whites extraordinarily well insures success.

• Line a baking sheet with parchment paper. Using a pencil, draw an 8-inch diameter circle on the paper. Turn the paper over so that the pencil marking rests on the baking sheet side. The circle will still be visible.
• Add the granulated sugar into the bowl of a food processor.  Beat it until the granules become superfine and somewhat powder-like: this is superfine or caster sugar. If you can buy it ready-made, go ahead and get it, but this is an easy, convenient way to make your own. Caster sugar is best for meringues because its fine granules dissolve quickly.
• Preheat the oven to 225° F.
• Make sure that the bowl of your mixer is dry and very clean. Place the egg whites into it. They should be free of any presence of yolk.
• Begin beating on medium.  When the egg whites start to get frothy and form soft peaks, turn the speed up to high and add the sugar, one tablespoon at a time, beating well after each addition. After all the sugar has been added, continue to beat until the egg whites are very stiff and shiny. If you think the meringue is done, beat it some more. I took a short, refreshing nap while the mixer was beating my egg whites. Recommended!  
• The meringue should be smooth, and the sugar should be fully dissolved so that the meringue doesn't feel gritty to the touch but is instead smooth and stiff; it should look shiny.
• At this point add the vanilla and beat to mix. 
• Remove the bowl from the mixer, add the lemon juice and fold well.  
• Sift the cornstarch over the meringue and fold that in as well. 
• Place the meringue on the prepared tray and smooth it into a round shape using the pencilled circle as a guide. An offset spatula will help with this job. 
• Form a small indentation in the middle for placing the cream into once the meringue finishes baking. 
• Place the meringue in the oven and bake it for one and a half to two hours, until the top of the meringue feels dry and somewhat hard.  
• Turn off the oven and let the pavlova shell stay in there until it has cooled. 
• Take out the shell. It will probably have one or two cracks, and that's fine.  The outside will feel firm, but looking through the cracks you will be able to see the marshmallow-like interior. 
• The shell can be stored on its parchment in a cool dry place until ready to use.  You can make the shell one day ahead of time.

To decorate:

Gently remove the parchment paper while sliding the shell onto a serving platter.  Place the Chantilly cream on top and gently spread it all over.  Top with the almonds and fruit, creating a decorative pattern.

TO PREPARE THE ALMONDS:

Spread whole blanched almonds on a baking sheet and top them with pieces of butter.  Stir them around with your hands so that the butter covers most of the surface of the almonds. Toast them in the oven until they begin to get golden.  Keep a close watch because once they start to get golden they are on their way to getting burned, so it's important that they are removed from the oven before that happens. Butter gives the almonds a wonderful and totally different flavour than plain toasted almonds. It also makes them appear shiny.

CHANTILLY CREAM:

Ingredients:

1 cup heavy whipping cream, really cold

1 teaspoon vanilla extract

1 teaspoon Grand Marnier

2 tablespoons sugar

Directions:

• The best-whipped cream is made with very cold ingredients.
• Refrigerate the bowl and the whisk attachment of your mixer until they are cold. Bring them out and reassemble the mixer.
• Add the cream and Grand Mariner. 
• Add the vanilla. Vanilla is the bacon of the baking world. It makes just about any baked good taste that much better. This is an analogy, no substituting bacon for vanilla ... unless ... If you've tried it, let me know of your experience, okay?  
• Beat on medium until frothy.
• Add the sugar one tablespoon at a time and beat on medium-high until soft peaks form, about 3 to 4 minutes.  
• Do not overbeat; you will know when it is done because it will look nice and thick. If you continue beating, the mixture will start to get grainy, and you will start to develop butter. Or so I have been told, and I should really try it one of these days just in case it's true. 
• This cream is absolutely delicious and it will remain thick; chantilly cream doesn't tend to get watery like regular whipped cream because it contains sugar.

The recipe for the meringue is adapted from "The Joy of Baking.com" 

A HEALTHY PITA PIZZA FOR BREAKFAST

Looks good, doesn't it?  Covered with fresh vegetables, low-fat feta cheese, low-fat turkey sausage, a low-calorie thin crust in the form of pita bread, all topped with a luscious egg to give us that extra supply of protein.  Some freshly grated Pecorino Romano cheese, and a few shakes of freshly ground black pepper, and there it is:  A crunchy, irresistible and quick treat for breakfast.  This will make a wonderful breakfast, but I've had it twice now for dinner.  So it's my version of breakfast for dinner, and I love it!  Easy to prepare. Here is how:

Ingredients:

pita bread
low-fat breakfast sausage, casing removed
1 plum tomato, chopped
1 mushroom sliced
a handful of fresh spinach, coarsely chopped
a few fresh sage leaves, chopped
some freshly grated Pecorino Romano cheese
2 tablespoons feta cheese, crumbled
1 egg, taken out of the shell and left whole

Directions:

• Preheat the oven to 400 F.
• Heat a skillet over medium-high heat and add the sausage. As it cooks, break it up in small pieces. Take it off the heat when it's no longer pink.  
• To the skillet add the tomatoes, sage, spinach and mushrooms. Mix and sauté for a minute.
• Place the pita bread on a baking pan and sprinkle the feta cheese over it.
• Layer the sausage mixture and vegetable mixture on top of the feta cheese.
• Place the egg in the middle of the pita pizza.
• Place the baking pan in the oven and cook for 15 to 20 minutes, until the egg white is set but the yolk is still runny.
• Take out of the oven, season with the black pepper and sprinkle the Pecorino cheese over the whole pita.
• Eat hot and enjoy! 

Variation: Cook the pizza for about 10 minutes without the egg, take it out of the oven, add the egg and then finish cooking it. This method will yield a very crispy crust. 

  

EGG and AVOCADO SALAD SANDWICH

Do you like green eggs and ham? If you do, I have the perfect green egg salad for you. It turns green when avocado is mixed in the recipe. The other day I mixed half an avocado with an egg and a little mayonnaise. It tasted pretty good, so I got the idea of combining the ingredients to make a salad. Below you'll find the recipe I came up with. Now you might say that the salad looks like guacamole, but it doesn't taste like it. It has its own unique taste. Mild. There is no garlic, there are no spices. Also, because of the eggs, the salad is high in protein. my green egg and avocado salad is tasty, mild, and can be had as a sandwich or it can be scooped on a bed of lettuce leaves and enjoyed that way. There's enough to make 4 sandwiches.

Green Nutrition: Avocados are very high in potassium, vitamin E and fibre. Studies show they can lower blood cholesterol in both LDL and triglyceride levels. Currently, avocados are under research for potential anti-cancer activity. 

Ingredients: 
3 or 4 hard-boiled eggs 
about 2 tablespoons olive oil mayonnaise 
½ teaspoon Dijon mustard 
2 tablespoons lemon juice 
1 stalk celery, chopped 
2 scallions, chopped, white and light green parts only
1 teaspoon capers, rinsed and chopped 
1 ripe avocado, chopped 
2 tablespoons parsley, chopped
1 teaspoon dill, chopped
salt and pepper to taste 
Romaine lettuce and tomato slices 
Whole wheat bread slices, which are my favourite, or use your own favourite, toasted if you like 

Directions:

• In a large bowl mash the eggs and fold in the avocado, celery, scallion, dill and parsley. 
• Stir in the mayonnaise, mustard, and lemon juice. Season with salt and pepper. 
• Toast the bread slices and then top half of them with egg/avocado salad. 
• Add the lettuce and tomato and top with the rest of the bread.  
• Enjoy it!!!

ZUCCHINI HASH with POTATOES AND SUNNY SIDE UP EGGS

The combination of zucchini and potatoes tastes like summer plus comfort. 

The trick to this recipe is to have the potatoes and zucchini finish cooking at the same time so as to prevent the zucchini from overcooking. I solve this little problem by precooking the potatoes and combining them with the zucchini at the last minute. 

This recipe will be an excellent addition to a leisurely summer weekend breakfast. It serves four but the ingredients can be adjusted to serve any number of people coming to the table. 

And ... I love the way the egg looks as I cut into it and its yolk runs over the potatoes and zucchini. It tastes darn good too! 

Ingredients:


2 medium Yukon gold potatoes

2 small or one medium zucchini

4 eggs
extra virgin olive oil

3 tablespoons butter
one small onion, thinly sliced

1 clove garlic, minced

1 tablespoon fresh dill, chopped

1 tablespoon fresh parsley, chopped

1 or 2 scallions, sliced thinly, use only the white and light green parts  

a sprinkling of grated Pecorino Romano cheese (for garnish).

salt and pepper to taste

 

Directions:

1. Peel the potatoes and chop them into half-inch dice. Cook them in salted hot water until they get soft, then drain well and set aside to dry.
2. Chop the zucchini into half-inch dice. 
3. Heat some oil in a large nonstick skillet over medium-high heat. Add the zucchini and onion. Saute for a minute or two, then add the parsley and dill. Cook, stirring frequently until the zucchini is tender. Remove from the skillet and reserve. 
4. Over medium heat, add a tablespoon of olive oil and a tablespoon of butter to the skillet. Wait until the butter has melted and then add the potatoes and garlic. Cook, stirring, until the potatoes begin to turn a golden colour. 
5. Add the scallions and return the zucchini to the skillet. Combine well and cook no more than a minute just until the ingredients are incorporated. 
6. Season with salt and pepper and remove from the heat. At this point, you may want to transfer the ingredients to a platter if you'll serve them that way. Keep warm.    
7. Melt the rest of the butter in a non-stick skillet and cook the four eggs sunny side up. Season them with salt and pepper. Top the zucchini and potatoes with the eggs. 
8. At the table, divide the potatoes and zucchini among four plates. Each serving should be topped with an egg.
9. Garnish with the grated Pecorino Romano cheese right before passing the plates around. 

   

STAPATSADA: TOMATOES AND EGGS WITH FETA CHEESE

This Greek dish is light, summery and flavourful. I was introduced to it at a very young age, and at the time, its name sounded mysterious to me. I remember asking people to repeat it, trying to take in the full sound of it, and I remember having trouble pronouncing it. While the word strapatsada may be a word pronounced best by grownups, both children and adults love this tomato, egg, and cheese concoction. It’s a wonderful way to use the ripe, luscious tomatoes of summer. Strapatsada is quick and easy to prepare, so when it’s hot outside and you don't want to spend a lot of time in the kitchen, get yourself some gorgeous tomatoes and make a strapatsada. In a jiffy, you'll have delicious results!

Even though this dish is of Greek heritage, its name is borrowed from the Italian strapazzare, which means to scramble. The Greeks and Italians are geographic neighbours, therefore it's easy for aspects of their languages and cultures to commingle, especially where food is concerned. I am always fascinated at how history influences every aspect of our lives, even our lives in the kitchen! 

Ingredients: (serves 2 or more) 

4 large summer-fresh tomatoes, peeled, seeded and chopped
1 tablespoon tomato paste

4 eggs

1/4 cup crumbled feta cheese

2 tablespoons grated Pecorino Romano cheese

1 garlic clove, finely chopped

1 teaspoon finely chopped fresh mint

1 teaspoon dried oregano

1 teaspoon chopped parsley

3 tablespoons olive oil

salt and pepper to taste

Directions:

• In a bowl, beat the eggs and add the cheeses. Beat until all the ingredients are combined, season with pepper and a little salt, then set the mixture aside. 
• In another bowl, mix the tomatoes with the tomato paste, garlic, mint, and oregano. Season with salt and pepper.
• In a skillet, heat the olive oil. Add the tomato mixture and cook over medium-high heat for about 5 to 7 minutes, until the liquid from the tomatoes has evaporated. 
• Pour the reserved egg mixture over the tomatoes and fold with a wooden spoon. Lower the heat to medium and keep folding while cooking, until the eggs are done. This should take around four minutes. Remember that eggs continue to cook even after the heat is off, so don't overcook them. The mixture should be custard-like. 
• Plate the strapatsada, season it with ground black pepper and sprinkle with the parsley to garnish. Serve accompanied with toasted country bread.

To peel and seed the tomatoes (tomatoes concassé):

• The strapatsada is one dish where tomato skins have to definitely be removed. To do this score the tomatoes and then drop them in rapidly boiling water. In about one minute or so, the tomato skin is ready to peel off. 
• Remove the tomatoes from the water and let them sit until they are cool enough to handle. 
• Peel the tomatoes and slice in half. All the seeds will be visible and easy to remove. 
• Once the seeds are removed the tomatoes will be ready to chop.