Tag Archives: hospitality

Olive oil: the body.

food and cooking, friends, , , , , , , ,

“If the dish you are cooking doesn’t have meat, olive oil is especially needed to give body to it. Today we are making chicken with potatoes so we only need a little olive oil.”

So our teacher explained as she poured a few more generous glugs from the bottle over the raw ingredients in the pan.

We were attending a cooking class taught by a Greek woman named Stella, and in the company of eight or so other visitors to Paros, in this case all Americans. We were to learn quite a lot, not only about olive oil but about feta cheese, baklava, the mastic tree and the local farmers. It was more enjoyable than I could have imagined, because our host and instructor was so real, and obviously liked people.

She only uses oil from olives grown on Paros Island — and she used one whole liter bottle and half of a second bottle for that one meal’s dishes. Also, according to Stella, the creamiest, tastiest feta is made on Paros — and that I can believe.

We stood around a big table wearing our blue-and-white aprons, and took turns chopping, stirring, frying and tasting. We got a tour of her garden, and at last, though all that tasting had blunted our appetites, we sat down to a feast.

At some point as we were cooking Stella mentioned the herb mastic, and later while we were enjoying the food we’d prepared, I was pleased to tell our teacher that Pippin and I had seen mastic bushes on the Byzantine Road the day before. At least, that’s what our Seek app said it was, Pistacia lentiscus, and our research online seemed to agree…

Maybe it’s not mastic.

But Stella assured us that in Greece mastika (Μαστίχα) only grows on the island of Chios, though farmers are always trying to cultivate it elsewhere. We could tell she was a bit defensive at my proposing a conflicting story.

One thing Stella did confirm for me is that the best baklava is made mostly with sugar for sweetening, though she includes a very small amount honey in her recipe.

Garlic truck

In addition to the taste experiences of our class, my girls and I sampled in restaurants lots of different foods, or new presentations of familiar ones. The Greeks want very much for their guests not to miss out on any of the dishes they are proud of.

Orzo with cuttlefish ink.

Today I met up with a Greek friend I knew from my parish in California, when she lived there for several years, and she was typically eager to feed me something I might not have tried in the last two weeks. So she took me to a Cretan restaurant.

I guess I shouldn’t have been surprised that the people of Crete have their special ways with the typical ingredients of the Mediterranean.

Some of the dishes I tried were: Potatoes With Goat Butter; Fennel Pie; and Rooster Baked in Wine, Served on Cretan Pasta.

Potatoes with Goat Butter

Almost always the platters of each dish are enough to serve 2-4 people, so it’s wise to agree with one’s friends on what you all like, so you can share. But so far, my dining companions are absolutely unconcerned about there being too much food on the table. Being a proper host almost requires it.

It’s a good thing I’m doing so much walking 😀

In Advent and Christmastide

Christmas, family, home, Nativity,

2016

This year is extra full for me, during the festal season, because a LOT of family are coming to my house, a bunch of them for nine blessed nights, from all over the country and from outside the country. They are expected to arrive a few days before Christmas, which is very soon, and I still have much preparation to do. Twelve or fifteen extra people will sleep under my roof; it will be a Christmas slumber party! And a few more will be with us for celebratory cooking and eating.

I’ve been grocery shopping (repeatedly) in six different stores, and clearing out “work” rooms for sleeping, and wrapping presents and …. well, you know. But I haven’t baked one cookie, in spite of looking daily at the soft butter sitting on the counter, waiting. If I hadn’t finally dusted the living room blinds this morning I wouldn’t be calm enough to sit down here for a few minutes.

But — I’m so grateful that there is a Prefeast Vespers service this evening for me to attend, to help me focus, and where I can pray with verses such as these:

O ye people, let us celebrate the forefeast of the nativity of Christ, and elevating our mind to Bethlehem, let us soar aloft in thought and behold the great mystery in the cave; for Eden was opened when God issued forth from the pure Virgin, being perfect in both divinity and manhood. Wherefore, let us cry aloud: O holy God, Thou unoriginate Father! O Holy and Mighty One, Thou Son Who becamest incarnate! O holy Immortal One, Thou comforting Spirit! O Holy Trinity, glory be to Thee!

Prepare thyself, O Bethlehem! 

Pretty aids to journaling and hospitality.

family, friends, tea, writing, , , , , ,

Last Christmas my daughter Pearl gave me these journals with hardback covers featuring photographs I’d taken and used on my blog. I’m sure she carefully chose from among the hundreds of possibilities, and settled on these exemplary and evocative representatives, of Grandchildren and Fruits From the Garden.

The larger one I’ve been using as a regular journal, and the smaller one as a sort of hospitality journal, to keep track of guests and events, menus and food preferences. I try to write down how various dishes I served were received, and for whom I cooked them, so that I don’t repeat too often.

That makes it sound like I cook for people a lot; I really don’t, but for that reason I tend to fall back on the same dishes, not being in the habit anymore of spending hours planning and executing menus featuring new items. But even if I’m only having a friend over for coffee, I want to remember beforehand if it is coffee, or rather tea she will like to drink.

Jean Edouard Vuillard – In the Garden

Last week a friend and I sat on the patio and drank cold tea from jugs I had made beforehand. They were actually infusions, to be precise; her late husband, a connoisseur of true tea, made with leaves of the tea plant, would have wanted us to use the right word. The options at hand were ginger, rooibos and chicory. And I served a version of the old favorite Wacky Cake, that contains no eggs or dairy, and typically does include cocoa, vinegar, and oil. I was amazed at how many reviewers had altered the original recipe to jazz it up. I took the advice of several cooks and added salt, almond extract, almond flour, and a swirl of almond butter baked in. It was pretty tasty! We each had two pieces with our infusions. I still need to write in my Hospitality Journal that C. likes ginger tea, and Wacky Cake.