In Greek: μούστος, pronounced MOO-stohs Moustos is made using the juice squeezed from fresh grapes. In Greece, we make large quantities during the September grape harvest, and it’s a great project for kids. It freezes well, and can be used throughout the year. Moustos is used to make petimezi, a grape syrup known since ancient times that is […]

Drying mint by hanging it for natural air-drying is something not all of us can do, but there is another method that offers good results: in the oven. This method can be used to make mint flakes or dried leaves. Difficulty: Easy Time Required: 2-4 hours Here’s How: Wash the mint thoroughtly and carefully in cold water […]

Whether you run out, or just need a cup or two, making confectioner’s sugar is a simple matter in the blender. This method can be used to make larger quantities, but it is a real time-saver for last-minute needs. Confectioner’s sugar is also known as “powdered sugar” and “icing sugar.” Difficulty: Easy Time Required: 15 minutes Here’s […]

Chicken broth is easy to make, and can be made the traditional way in a stew pot, or in a pressure cooker. Both methods create a broth that works well in Greek recipes. Difficulty: Easy Time Required: 3 hours with pot, 30 minutes with pressure cooker Here’s How: Start with a stewing hen. These produce a much […]

With the exception of Throubes (an olive from the island of Thassos that’s picked when fully mature), olives straight off the tree are hard and bitter. Curing is what removes the bitterness. Once cured, olives can be stored with flavorings (lemon, oregano, garlic, and others), but the first step is the curing. Ancient Greeks cured olives by […]

Greek secrets When making soups and sauces that call for sprigs of herbs (i.e., rosemary, thyme), dried herbs (i.e., oregano, crushed bay leaves), or whole spices (i.e., peppercorns, allspice berries), make a bouquet garni. Wrap the herbs and/or spices in a small square of cheesecloth or tulle, tie off the top, and add to the pot. […]

Bouquet Garni for Soups & Sauces There’s nothing quite as disconcerting as finding a whole allspice berry or piece of dried rosemary in a sauce or bowl of soup. A tip from Margarita Krasanaki. Cure Your Own Olives Greek olives are known the world over for their variety, flavors, and colors. Learn about the methods […]

INGREDIENTS: 500gr mushrooms 0.5lt water 2-3 tablespoons olive oil Salt and pepper METHOD: Wash the mushrooms, cut into cubes and put them into a saucepan with water to boil for 2′. Drain and discard water. Place into the saucepan the 0.5lt of water, the mushrooms, the olive oil, salt and the pepper and let it […]

INGREDIENTS: 4 portobello mushrooms 150gr gouda (grated) 2 slices bacon (cut in half) olive oil 100gr feta cheese 1 small tomato, cut in cubes salt, pepper, oregano METHOD: In a bowl, add the feta cheese and with a fork grate it. Add some salt, pepper, oregano and stir the mixture. Remove the stem from the […]

Ingredients:  ¼ lb penne pasta  1 eggplant, chopped 1 tsp salt, approximately  ¼ cup olive oil 1 onion, finely chopped  2 cloves garlic, crushed 2 cans crushed tomatoes, undrained 1/3 cup tomato paste  2 tsp vinegar  1 Tbs. granulated sugar  1 tsp. dried oregano  ¼ cup large pitted olives 7 oz. feta cheese, chopped 4 […]