A Hungry Bear

pastitsio: greek pasta & lamb casserole

Monday, September 7, 2009

I’ve been saving this recipe in my binder since late last year, when I saw it in the December 2008 issue of Gourmet. As I’ve mentioned before, my mom is a little obsessed with Greek food (her name is Yia-Yia, not grandma!), so whenever I see an interesting Greek dish I want to make [...]

tzatziki sauce

Monday, March 23, 2009

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Tzatziki sauce, or the Greek yogurt-cucumber sauce, is really quite easy to make. I could have picked any number of simple recipes on Epicurious or in my “food ideas binder” that I’ve been saving. But when it came down to it - pita dough was rising, pork was marinating - I wanted to [...]

greek style braised pork

Friday, March 20, 2009

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Recently Food & Wine magazine had an interesting article that presented some classic Greek recipes in simpler, Americanized fashion. One of these was for a simple grilled pork tenderloin, served with pitas and tzatziki. But when it came time to cook this, we were in the middle of 3 straight days of rain [...]

pita bread

Wednesday, March 18, 2009

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I was finally motivated to try cooking Greek food for my mom (Yia-Yia) not by the lamb & eggplant shepherd’s pie, but really by this post on Smitten Kitchen. She reviewed the recipe for homemade pita bread from my favorite bread book, Rose Levy Beranbaum’s The Bread Bible. I couldn’t believe how easy [...]

lamb and eggplant shepherd’s pie

Monday, March 16, 2009

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I’ve wanted to try more greek recipes since my parents returned from sailing around the Greek islands. My mom became so enamored with the food and the culture that she actually decided she’d be called “yia-yia” instead of some version of “grandma” when my niece was born. And still here I’ve sat, cooking [...]

greek orzo, lemon and chicken soup

Sunday, January 4, 2009

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After my last post about caramelized shallot mac-and-cheese, one AHB reader reminded me that more new year’s resolutions are about eating healthier, not necessarily eating more mac-and-cheese. So, I found a great option in my “New England Soup Factory” cookbook. This broth-based soup is full of protein, and the spinach packs in fiber, [...]

lamb and beef burgers with caper remoulade

Monday, June 9, 2008

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As you might have noticed by now, I’m pretty obsessed with Food & Wine magazine. When the June issue arrived last month with the theme of “best new grilling ideas,” I flipped - burgers are my favorite food. These burgers were almost light - the caper remoulade, the cucumber and tomato slices, and [...]