Zucchini Bread

One of the first recipes that I brought with me to Greece when we bought our apartment was for "Zucchini Bread". There is an abundance of fresh, crisp, flavorful zucchini and I don't know why the Greeks don't make zucchini bread with them. So, I thought I might introduce them to it.

I found it amusing to tell friends and relatives in Greece that the breads contained zucchini after they had tasted them. They were really surprised that they tasted so good and they couldn't taste the vegetable in them.

This is a good, low fat recipe, making two big loaves. One to eat and one to gift. Or just eat the whole lot yourself!

Ingredients:

1 cup	Unsweetened Applesauce
½ cup	Sugar
½ cup	Brown Sugar
3	Eggs, slightly beaten
2 tsp	Baking Soda
½ tsp	Baking Powder
2 tsp	Lemon Zest
2 cups	Grated Zucchini
3 cups	All-purpose Flour

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Directions:

Mix the eggs, sugars, applesauce and lemon zest. Stir together dry ingredients and add to the applesauce mixture. Squeeze excess water from grated zucchini and stir into batter. Pour into two greased and floured loaf pans. Bake at 350 degrees for 45-60 minutes or until done. Cool 10 minutes in pan. Remove and cool on rack. Makes two loaves.
You can substitute vanilla as a flavoring.

 I couldn't find applesauce in Greece so  I cut up a large peach and added that to the batter.

Enjoy!

 

Maria

 

Kythera- Karvounades Traditional Fournos-Bakery

The Greeks take their bread very seriously. Bread is bought fresh every day to accompany lunch, the main meal of the day.  Every neighborhood has it's bakery and Greeks compare one "fourno" to the other mercilessly! Don't mess with their bread.

As a result, what Americans consider gourmet artisanal bread is everyday bread for the Greeks. Round loaves, sourdoughs, whole wheats, semolinas, all are displayed prominently at the fourno. Also, one can buy hand made dried pasta called "hilopites" as well as different kinds of rusks.

People line up to shop

 

One of these bakeries caught my attention on a windy village road in Kythera with it's variety of breads and savory pies. "Ta Kythera" is on the main road of Karvounades and it is known for its  woodburning ovens.

The display of different kinds of cookies

Marathopita. Fennel pies! They were amazing!

Little savories filled with spinach or goat cheese. Yummy!

Panagia, the Virgin Mary looks over the family business

Opening fillo

Pies filled with a milk custard

 

Panagia Myrtidiotissa- The Virgin of Myrtidia- the icon f the island protectress hangs in the bakery

The Kasimatis'-The owner and her son

 When you come to Greece, make sure you hit a neighborhood "fourno". Even better, try to visit "Ta Kythera" and taste it's particular delicacies.

Enjoy!

Maria

String bean stew heaven!

I've talked before on this blog about my cholesterol-lowering quest. I have recently had the follow-up test and the results are going in the right direction. I'm not yet at an ideal cholesterol place, but I'm glad to know that the change in my diet makes a difference. 

 This recipe is easy, delicious and, as a bonus, has no cholesterol. What more can you ask for? It's a popular Greek dish and my mom used to make it often. String beans are now in season, so go to your local Farmers' Market, pick up some beans and get cooking!

Trim the ends off about 2 lbs. of string beans.

In two tablespoons of olive oil sauté a large chopped onion until translucent. Add a teaspoon of minced garlic and sauté for about 30 seconds more. Add a 32 oz. can of chopped tomatoes and half a cup of minced parsley. Stir in a teaspoon of salt and 1/2 a teaspoon of black pepper. Simmer for about 5 minutes.

Add the string beans and bring to a boil.

Lower the heat, add half a cup of olive oil and simmer uncovered for about 45 minutes or until the string beans are soft.  

 

Serve warm or at room temperature with some crusty bread and a Greek salad.

 Enjoy!

 

Maria

Have you been to Balthazar's?

I had to go to the dermatologist for a "thing" on my back. I'm such a coward, I admit, and I obsessed over it endlessly. In the end, the obsessing was worse than the cure but I just couldn't help myself.

Instead of a lollipop after my "thing" was sliced and diced(I'll spare you the rest of the details) I felt I deserved a trip to the Balthazar Bakery in Engelwood. Have you ever been? OMG! they are amazing! Breads and cakes, and tarts and cookies and endless varieties of breads, did I mention their breads?

Yes, that is a mountain of butter!!!

Cannelles, so French! So yummy!

Bread, bread, bread, bread

 

Go ahead, treat yourself. You won't regret it!

Maria