On a Trip to Greece-In my barn kitchen in Central Florida

And what a trip it is. While I was blogging about the crockpot roasted pork (also Greek) my nose and brain were being teased by the wonderful aroma of this hearty dish:

Baked Chickpeas - Revithia Sto Fourno
  Adapted from Sam Sotiropoulos Greek Gourmand™ 

Ingredients:
2 cans chickpeas, drained
1 large onion, quartered and thinly sliced
4 - 6 whole garlic cloves
1/4 cup Greek extra virgin olive oil
1 large bay leaf (or 2 small ones)
1 generous tbsp. dried savory (or dried marjoram)
1 tsp. of dried thyme leaves
Juice of 1 lemon
Salt and pepper to taste
1. Preheat oven to 325° F (160°C).
2. Add chickpeas, olive oil and 1 cup of water to a small high-walled earthenware/pyrex baking vessel. Sprinkle half of the dried savory, all of the thyme leaves, some salt, and pepper over the chickpeas and mix slightly to disperse the herbs and seasonings. Then, arrange the sliced onion overtop of the chickpeas and sprinkle the remaining dried savory on top of it.
3. Cover the baking vessel with a lid or some aluminum foil and place it in oven. Bake for 1 ½ to 2 hours then remove from oven and let stand to cool slightly (5 – 10 minutes) while still covered. Remove lid/cover, add lemon juice, mix chickpeas well and serve.
 



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Have a look at what was cooking: Crock Pot Hirino Psito, Slow-Roasted Pork

while I was outside looking at my plants adorned in their sexiest, showiest, come hither-iest, please polinate me best--aka flowers. It just sounds better the first way, don't you think? Let me show you what I am talking about, but first, let me do homage to Cat Cora and A year of Crockpotting. They both did their showiest, come hither-iest, please make me recipe that I want to tell you about. It was so good all I can say is Wow! And of course, thank you! And Uh, Uh-- Let's Eat!

Crock Pot Hirino Psito, Slow Roasted Pork
Adapted from ayearofcrockpotting, Cat Cora, and ABC's website
3-4 pound boneless pork butt or shoulder (I used pork butt)
10 whole garlic cloves
3 bay leaves
1 teaspoon sage
1 teaspoon rosemary
1 1/2 teaspoons kosher salt
1/2 teaspoon pepper
1 tablespoon gluten free Worcestershire sauce
1 tablespoon brown sugar
1/4 cup dijon mustard
1/4 cup honey
1/2 cup dried cranberries
1 cup beer (I used Amber Bock)

The Directions.

Use a 6 quart slow cooker. Put the meat into your crockpot, and pour on dry spices, and brown sugar. Flip the meat over a few times in the stoneware so the spices are kind of stuck to all sides. Peel garlic cloves and add whole. Add Worcestershire sauce, mustard, honey, and cranberries. Top with bay leaves. Pour in the beer.

Cover and cook on low for 8-10 hours, or until meat shreds easily with a fork. I cooked on low for 12 hours. Serve over rice or pasta, or on your favorite sandwich rolls.

Verdict: I will make again, but first, I will make the oven roasted CC (Cat Cora) version, compare and report to you. I have the shoulder rubbed already and in the fridge. I made the Alma's Fruited Mustard also and it is in the fridge. Roasting takes place tomorrow.

Now, let me show you what my plants have been up to! Pistils and Stamens, pretty sexy, no?















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You can make this for me when I don't feel good

You can make this for me when I do feel good, or I'll just make it myself!--Can you guess what it is? I should have added the package of Orzo---then you'd have gotten the answer:

Avoglomano Soup!
I have posted previously about how good this recipe is. I cannot get enough of this lemony goodness. In case you haven't tried it, I am giving you this reminder. This recipe will make a perfectly balanced salty, rich, filling, comforting soup.

Soupa Avgolemono
11/02/02
A Cook from Boston, MA, who said:"Try mine and you'll be hooked for life!"

8 c. homemade chix stock
1 c. orzo
4 eggs/ separated
juice of 3 lemons, or more to taste
fresh ground black pepper.

Boil broth, add orzo and simmer until tender 20 min. Whip whites until medium peaks, add yolks beating continuously, add juice, beating. Temper eggs with 2 c. broth, adding in constant slow stream while continuing to beat furiously so you do not curdle the eggs. Add egg mixture back to remaining broth and serve. When reheating, do not re-boil - heat slowly until very warm or you may curdle the eggs. Garnish with thinly sliced lemon. I sometimes add more than juice of 3 lemons, as the sourness is the best part of the taste! You should taste lemon, richness of eggs, salt of chicken, and starch of rice, in that order and you've made it perfectly. You can also add thin pieces of shredded chicken meat (pull off bone in strips), although classic recipes don't include chicken, vegetables, garlic or any of the ingredients many reviewers added to "fix" this recipe.

So, so simple is the list of ingredients for such a pleasurable soup.
Speaking of pleasurable, I have a wonderful surprise for you. Kelly and David have agreed to be guest bloggers for a week or two and just wait until you see what they will be bringing to your table. I am getting excited myself just thinking about it. So please let them know what you think. I'll be back soon!

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