I couldn’t think of a more eloquent way to say it. Fr. R was transferred to a parish in Texas, he left yesterday. Z and the girls will join him there in a few weeks. There was really nothing I could do, except feed them. So I did. I went with a Greek and Syrian menu.
This is mostly the Greek stuff.
Making gigantes again: One onion, several cloves of garlic, 3 or 4 carrots, tons of parsley and dill, salt & black pepper to taste. Cook in olive oil until the carrots are soft.
Last time I only used two tomatoes and there wasn’t nearly enough sauce. I wasn’t going to let that happen again (or so I thought!).
In the food processor: half a dozen medium-sized tomatoes, peeled and chopped.
Process it into a nice sauce,
add sauce to veggies. Let it cook a few minutes, then taste and season as needed.
2 cups gigantes, cooked, in a baking dish, with a few more chopped garlic cloves and sprinkled with salt, drizzled with olive oil.
Add veggies & sauce, more olive oil if necessary.
I really thought this was enough sauce. Well, I baked it at 400 for an hour. I was in a hurry and not watching it, and…the sauce dried up. Not all of it, but LOTS of it. I recommend 350 for an hour, but keep an eye on it so it doesn’t get dried out like mine. Grrrr.
Fava. I cooked the split peas in a pressure cooker as directed using This Recipe. The recipe calls for way too much water, but I didn’t know that at the time. Next time I’m only using 3 cups of water.
Add cooked peas to food processor and process until smooth.
Put them back in the pressure cooker and add 2 Tbsp of olive oil. The recipe also called for too much salt, even for my taste. I would do 2 tsp.
Cook over low heat, stirring and stirring until…
it gets nice and thick. Because I used so much water, it took me an hour cooking over medium-high heat!! It’s only supposed to take about 15 minutes.
Anyway, it was a bit salty, but good with fries. Just like in Greece!
Easy: buy pitted dates. Stuff them with walnut halves.
Also easy: buy pitted Kalamata olives. Cover with olive oil, sprinkle with Greek oregano. I covered the container and let them sit at room temp over night.
I forgot to take a picture of our dinner plates that night, but these are leftovers from the next day. As you can see, the gigantes don’t have nearly enough sauce for dipping the bread.
It was still good, but I won’t be satisfied until I get it right.
The Syrian bread & salad were made by Tete. I also made spinach pies, I’ll post that separately. Meanwhile, I have to figure out what food I make, other than cookies, that can survive in the mail. Sorry, Z, I don’t think my buffalo tofu will make it!