42 Summertime


The Greeks keep it simple and delicious Summer in BC is the best time to focus on the way food is prepared in


Mediterranean countries such as Greece because the fresh, seasonal ingredients that are a feature of that region are in abundance locally. That includes herbs such as oregano and parsley, thyme and sage, but also the main ingredients such as young lamb and other meats, seafood, fresh tomatoes, cucumbers, sweet onions and colourful sweet peppers, potatoes, asparagus, green beans, eggplant, zucchini, cheese, yogurt, honey, fruit and, of course, garlic. There was snow falling in BC when I met up with a Greek restaurant owner and


Jude’s Kitchen JUDIE STEEVES


architect in Southern California who was organizing a huge celebration of his homeland with Greek night for 200 people in the middle of a street that was closed for the event. As he chopped and seasoned, Anastasios Tsakiridis talked to me casually about traditional Greek cuisine, which is simple but puts a heavy emphasis on top quality, fresh ingredients. It’s a very healthy but satisfying way to eat, with amazing flavours and textures. Since Greek islands such as Lefkes, where he is from, are rocky and wind-


blown, sheep and goats or chickens tend to be the source of protein, with feta cheese made from goat’s milk the preferred topping for a village salad and thick yogurt made from sheep’s milk for dessert, with honey and figs, dates or quince; cinnamon and nuts. Fresh lemons and many varieties of olives are an essential part of the main course dishes, along with tasty garlic and olive oil. Even the sourdough bread is garnished with olives and olive oil and garlic. Street food or fast food like the hotdog in North America would be souvlaki


and gyros, made with lemon, garlic, oregano and olive oil – the best you can find.


He stresses that once opened, good, extra-virgin olive oil should only be kept


for at most a month or it loses all its good flavours and goodness. Because the Greek islands are surrounded by the ocean, fish, shrimp and


octopus are staples in the diet, simply grilled with oregano and garlic and olive oil, with perhaps a little lemon. Figs or dates are grilled alongside, and perhaps artichokes or asparagus. Yogurt and water makes a very thirst-quenching drink, he advises. We enjoyed grilled skewers stuffed with pork or chicken, red and green peppers and onions, marinated in oregano, lemon, garlic and olive oil; a Greek village salad, tzatziki, Greek roast potato wedges, and a luscious nut and honey baklava for dessert.


The principles of this way of preparing food can be applied to whatever is


fresh and local from your garden, farm market or produce section of the grocery store. Just make sure it’s fresh and local and don’t forget the garlic.


Anastasios Tsakiridis keeps it simple and tasty. JUDIE STEEVES PHOTO GREEK VILLAGE SALAD


When it’s summer in the garden, this salad is like heaven to anyone with taste buds, but when these vegetables have had to be flown in from far away, picked green or long ago, it can look deceptively attractive but taste like little more than cardboard. So, enjoy it while we have the fresh, local ingredients to taste the heaven in it.


1/2 cucumber 1 sweet onion


1/2 lb. (225 g) Greek feta cheese Ripe, black, Kalamata olives, to taste


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CREDIT CARD # 2 tomatoes 2 green peppers 1 tbsp. (15 ml) fresh oregano


• Cut all vegetables into 1/2-inch (1 cm) cubes, and crumble, grate or cube feta over the top. Chop up fresh oregano or half that amount of dried oregano, or fresh basil and toss it over the top of the finished salad. • Do make it at least an hour or so, but not more than three hours before serving, so the flavours of the fresh vegetables mingle deliciously. • Sprinkle it all with dressing (below), mix it in and let it marinate for half an hour before serving.


Dressing: 1/4 c. (60 ml) olive oil


fresh, cracked black pepper


2 tbsp. (30 ml) lemon juice sprinkle of salt


• Whisk together all the ingredients and pour over the salad, tossing gently to coat the fresh vegetables. • Serves 4-6


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This Greek yogurt and cucumber dip is a wonderful complement to grilled meats or souvlaki or can be served simply as a dip for fresh vegetables or pita triangles. If you’re serving a Greek souvlaki in pita pockets, this is essential to dollop around the grilled meat and vegetables. It can be garnished with fresh dill or mint.


1 cucumber 1/2 c. (125 ml) green onions


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2 c. (500 ml) plain yogurt 1-2 garlic cloves


• Grate a large English cucumber, or a peeled garden cuke, then sprinkle with salt and leave for a few minutes. Press and drain off the accumulated juice.


• Finely chop green onions and a garlic clove. • Add yogurt (skim yogurt is fine, but the richer you use, the richer the resulting dip will be), onions and garlic.


• Mix gently but thoroughly. • This is better if it's made ahead and left to sit in the refrigerator during the day or overnight. • Serves 2-6, depending on how it’s used.


COUNTRY LIFE IN BC • JULY 2017


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