Skordalia #EattheWorld

It's hard to believe that we are inching our way towards the end of 2021. Crazy. Welcome to the October installment of our #EattheWorld project, being spearheaded by Evelyne of CulturEatz. Here's her challenge.

This month, we are sharing Greek recipes. Here's the #EattheWorld line-up...

Palatable Pastime: Spanakopita Bites
Magical Ingredients: Spanakorizo
Amy’s Cooking Adventures: Greek Cabbage Roll Rice Bowls
A Day in the Life on the Farm: Makaronia me Yiaourti
Pandemonium Noshery: Aginares a la Polita - Greek Artichoke Stew
Sneha’s Recipe: Greek Hot Dogs
Culinary Adventures with Camilla: Skordalia
Sugarlovespices: Greek Spinach and Feta Pie with filo pastry (Spanakopita)
Kitchen Frau: Classic Moussaka

Skordalia is a delicious Greek garlic dip that has a thick base of mashed potatoes. You can serve it chilled or at room temperature. I used it as a spread on sourdough and as a side for roasted chicken thighs.

2 Tablespoons garlic, peeled and minced
2 cups cubed potatoes
2 Tablespoon freshly squeezed lemon juice
olive oil
water from the boiled potatoes

Boil the potatoes in salted water. When they are cooked through, remove them but reserve the cooking water. In a large mixing bowl, mash the potatoes with the garlic. Add the lemon juice and enough olive oil to make a thick sauce. Add the cooking water till the sauce is the consistency you want.

That's a wrap for the #EattheWorld Greek event. We'll be back next month with another tabletop adventure. Stay tuned.

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy. Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Culinary Adventures with Camilla

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