April/Greek: Saganaki, and Rhubarb Dessert (with links to recipes!)

Last week I made a greek dinner and dessert for Becki and I. I made Saganaki, which is a shrimp and tomato Authentic Greek appetizer that we had for dinner and then a Rhubarb and fresh berry Greek Compote. The Compote was much like a rhubarb berry sauce my mother made, but it had a very different spices; this was my first time cooking with Anis Seed!

For something different and in response to a few requests, I put the links to the recipes I used below. But I usually tweak them to my own liking or affordability. :)

The Saganaki I would suggest be served with breadsticks or pita bread, or maybe even some pasta.

 The Compote was great, but be careful while cooking it, I let mine sit a little too long and the rhubarb lost it's form. 

LINKS:

http://www.saveur.com/article/Recipes/Shrimp-with-Tomatoes-and-Feta-Garides-Saganaki

http://www.saveur.com/article/Recipes/Rhubarb-and-Berry-Compote

Avgolemono (Greek Chicken and Lemon soup) and Horiatiki (Authentic Greek Salad

A few Sundays ago I made two authentic Greek dishes and it was a lot of fun. The lemon soup was a bit lemony, but the combo with the salad was such a wonderful way to welcome SPRING!

Beef in Aubergine Sauce, with Coconut Chapatis

I made this spicy African entree on the 30th of March, and since I was trying to squeeze my 4rth African dish into the month I made the Chapatis, which was a kind of light-flatbread. Because the Chapatis was made with Coconut Milk it came out so flakey and made a perfect side to the more spicy, flavorful Beef dish.

If you are wondering what Aubergine (more commonly known as Eggplant) is, or if you know and can't fathom the idea of it  being tasty, then you've been served the wrong stuff. To me the idea of eggplant brought back horrible memories of choking down something that was as unpalatable as squash, (if possible).  But this African dish, with the combination of garlic, onions and red chili peppers changed my mind on the idea, and my roommates, who also avoid eggplant, found it quite edible and actually enjoyable.

I would make it again and I am also excited to cook with eggplant again in the future. Yay!

Tanzanian Fish Curry

Had so much fun making up this spicy, African fish curry last week! My roommates and guests really enjoyed it too, which is always a plus. :)

March, and African Banana Mandazi!

I had so much fun making an African dessert last weekend. Here are the pictures of my little adventure!

February Chowder

      On Sunday I made my last Shellfish dish for the month of February. (Yes only three this month--seafood is just too pricey for this poor cook.) I made a creamy, seafood chowder with lobster, alaskan cod and curry. It was the day after my 21st birthday so I had a fun time picking out a bottle of sherry for the chowder and paying for it myself. (yay!)
       My roommates all said they were skeptical of the yellow chowder, so I made dinner rolls to balance out the strangeness of it. When I served it they each took measly little portions. But ended up surprised and the pot was soon empty.
       I also enjoyed cooking with my new Dutch Oven which was a birthday gift from Diane. (The elderly woman I am a caregiver for.)
       All in all it was a blast!

Really having fun with the dutch oven.

 

Working with a LOBSTER tail for the first time!

We garnished the chowder with chives, and salt, and pepper. (Obviously)

"Cooking is like love — it should be entered into with abandon or not at all." Julia Child

My favorite part about food is that we can recreate the things God has given us. Just think, God makes beautiful things out of dust, and we get to take those things and grind them to a powdery dust again and then combine and mix until we have a bubbling, growing mass of flesh-colored dough that, when baked, becomes crusty and chewy and beautiful again. Food is simply fantastic. 
And it is kind of a love language too! I'm not an entertainer, but I enjoy more than anything the hours I spend in a quiet kitchen preparing dinner for people I care about--even though the meal is just going to be consumed in a matter of minutes, the joy it brings to me as I prepare it, and to the people eating it, is much more than worth my time.