I don't know why, but it somehow seemed fitting to do a little Greek food for Easter this year. I just had a hankering for some honest, home-cooked Greek food with no shortcuts. So I set about this menu on Good Friday by getting my pita dough started and then prepped most of the dinner on Saturday during the day, and what little was left over à la minute on Sunday.
Tom and Ann Matthes joined us for dinner. We had expected Ann's parents but her dad, Bob, was not feeling well. We missed them.
Arni Lemonato (Slow-Roasted Lamb)
Horta: Spinach Braised with Onions and Dill
Orange Salad with Pistachios, Candied Pine Nuts, Feta, Mint, and Olive Oil
|Dolmades and Marinated Cucumbers|
|Top to Bottom: Tzatziki, Olives, Taramosalata|
|Arni Lemonato me Patates, Horta|
I scored some pretty Kennebec potatoes at the farmers market and they got roasted in a very hot convection oven until crispy done. The star of the plate was the horta, the greens, which I only wilted instead of braising. I only used spinach this time because Ann is a bit iffy on other greens and I wanted her to enjoy them. I sweated a finely diced onion in olive oil with several slivered cloves of garlic, then added the spinach and just wilted it. Into the pan next went a little feta cheese, fresh dill, and the first tiny mint leaves of the year from the garden. A quick season with salt and pepper and we had a fabulous side dish.
|Tom's Cheeses: Gouda, Detroit Street Brick, Gorgonzola, Cabot Cheddar|
|Blood Orange Salad|