I combined a few recipes together for a sort of veggie and cheese cornbread casserole. It was a whole meal in a skillet, simple, filling and delicious. Basically just browned the veggies I had kicking around in a lot of butter, made a fairly dry cornbread batter with cheddar cheese folded in, then mixed the two together in the skillet and baked it off. Last night's dinner and lunch for at least one day this week.
trying out 'wacky' flavours for my sourdough loaves! (olives and lavender last week and sundried tomatoes, chives and mushroom soy sauce this week ) :)
The WaPo recently put out a list of the best pizza in every state and broke it up into different styles. The one thing missing from any New England state was Greek pizza. It is less common here in CT than when I lived in MA and NH but there is at least one Greek style pizza in my town.
Thank you!
This being Rosh Hashanah I made round challahs. I over-proofed them a bit so the coils lost some of their distinctness but they were round and turban-like and I hope they made the people who received them has a little sweeter new year.
I made your oatmeal maple sourdough loaf for I think the third time. It's a real winner. We do steel cut oats, so the crumb gets this lovely nubby texture as well as the softness from the gelatinized starch. Makes a hell of a summer tomato sandwich.
My Sourdough Home arrived, so I have started daily feedings. No sourdough loaves just yet, but I am eager to see how they will come out after controlling the temperature of the starter. Also made Japanese milk bread from the test recipe again.
I'm spending the next couple of hours experimenting with converting my recipe for Moravian Sugar Cake to a gluten free version for a great friend. Wish me luck.
Made pizza and a loaf of Ken Forkish's "The Standard" bread from his new cookbook, which is the most frequent bread made here. What I really want to say is that I cleaned up from all of that with my new Teiger dough cloth, as recommended here, and it's as excellent as recommended, and my regular kitchen sponge is so much happier now that it's not gummed up with old dough.
I made a loaf of the sandwich bread from the ANOVA app. That was for our Airbnb guests who checked in on Saturday. On a sidenote, I also prepared 42 meals that we called meals for Maui, traditional Hawaiian plate lunch, and traded them for donations from friends and neighbors. We donated $650 to Chef Hui this morning. Every little bit helps!
I'm sure it was way more interesting than our Greek pizza! While I love it, it's not what anyone would call "creative". I have no idea how it arose, but it feels like it had to have a single creator, because it's not really derived from anything native to Greece. Say more about yours, Nic!
Sep 20, 2023·edited Sep 20, 2023Liked by Andrew Janjigian
There were lots of plays on pizza -style toppings on pita with interesting fillings. One restaurant referred to them as 'Greek Calzone'. Obviously you can't deep dish a pita in the same way you can a flat base so they focused on fillings with a lot of flavour. Think tomato base, kasseri (which melts a bit like mozzarella), batzos or feta, anchovies, a little cooked horta with lemon to slacken the bitterness. Some of the pitas were served in pockets, others opened out.
We also saw actual calzones (marketed as such) with Greek-inflected fillings. They were incredibly puffy and absolutely huge. My favourite contained small griddled pieces of squid, peppers and village sausage on a tomato-slicked base. The cheese was usually feta or kasseri. We were given a small village salad as an accompaniment to pizza or calzone. The tomato sauce was often flavoured with wild fennel and Greek oregano. I think i caught some cinnamon in one too, which suggests to me that they are cleverly repurposing base sauces from other dishes.
I did talk to one chef about doing a cheese saganaki pizza-either pita bread or classic thin base topped with griddled pieces of semolina-encrusted saganaki (kefalotyri) cheese, drizzed with honey and black sesame seeds. This might be heaven. Another thing I ate was a single chargrilled octopus tentacle served with beetroot sauce and a hillock of alliada. This would be GREAT on a pizza, and in calzone or pita.
I have a photo of the calzone which I will send to you by email.
Wow-trip down Memory Lane. When I was in grad school one of my roommates worked at the Watertown House of Pizza and we ate many a Greek pizza. Love those pans!
Growing up in lower NH we had a disproportionate number of pizza places for my towns size and all but one were Greek pizza (not counting dominos, a thing unto itself). Idk if it’s because of the proliferation, but to this day a Greek slice is the only kind I actively Do Not Want. And having just come from a visit, I am feeling my distaste Particularly Activated, so a fated post.
Baked a s’mores tart using some crumbs from a batch of gf chai spice shortbread and a spelt sourdough for some friends Rosh Hashanah dinner!
I combined a few recipes together for a sort of veggie and cheese cornbread casserole. It was a whole meal in a skillet, simple, filling and delicious. Basically just browned the veggies I had kicking around in a lot of butter, made a fairly dry cornbread batter with cheddar cheese folded in, then mixed the two together in the skillet and baked it off. Last night's dinner and lunch for at least one day this week.
I made four loaves of sandwich bread because my son came home from college! Bread fest!
trying out 'wacky' flavours for my sourdough loaves! (olives and lavender last week and sundried tomatoes, chives and mushroom soy sauce this week ) :)
Did you like them? Tomatoes, chives, and mushroom soy sauce sound good.
I am not a big fan of lavender. How was it with olives? What kind of olives?
Thanks
It's these pepper stuffed olives: https://www.ocado.com/products/fragata-pimiento-stuffed-olives-531404011 -- I actually ended up liking the lavender combo, although initially I felt it tasted almost medicinal (and weirdly, made my mouth tingle).
The soy sauce one is proofing in my fridge at the moment so I guess I'll know tonight how it turns out :)
Andrew - this is AWESOME! Thank you.
The WaPo recently put out a list of the best pizza in every state and broke it up into different styles. The one thing missing from any New England state was Greek pizza. It is less common here in CT than when I lived in MA and NH but there is at least one Greek style pizza in my town.
Thank you!
This being Rosh Hashanah I made round challahs. I over-proofed them a bit so the coils lost some of their distinctness but they were round and turban-like and I hope they made the people who received them has a little sweeter new year.
I made your oatmeal maple sourdough loaf for I think the third time. It's a real winner. We do steel cut oats, so the crumb gets this lovely nubby texture as well as the softness from the gelatinized starch. Makes a hell of a summer tomato sandwich.
My Sourdough Home arrived, so I have started daily feedings. No sourdough loaves just yet, but I am eager to see how they will come out after controlling the temperature of the starter. Also made Japanese milk bread from the test recipe again.
How about a recipe for Greek pizza? - especially for those who live 3000 miles from MA...
Susana - Maybe someday! Unfortunately, this recipe is exclusively for Chef Steps, and I cannot share it here.
I'm spending the next couple of hours experimenting with converting my recipe for Moravian Sugar Cake to a gluten free version for a great friend. Wish me luck.
Made pizza and a loaf of Ken Forkish's "The Standard" bread from his new cookbook, which is the most frequent bread made here. What I really want to say is that I cleaned up from all of that with my new Teiger dough cloth, as recommended here, and it's as excellent as recommended, and my regular kitchen sponge is so much happier now that it's not gummed up with old dough.
I made a loaf of the sandwich bread from the ANOVA app. That was for our Airbnb guests who checked in on Saturday. On a sidenote, I also prepared 42 meals that we called meals for Maui, traditional Hawaiian plate lunch, and traded them for donations from friends and neighbors. We donated $650 to Chef Hui this morning. Every little bit helps!
Also, we had Tavern style pizza on Friday night! Always one of my favorites!
I didn’t do any sourdough - but I made some challah for Rosh Hashanah and banana bread because we had some extra bananas!
We had some amazing pizza in Kefalonia. Really creative
I'm sure it was way more interesting than our Greek pizza! While I love it, it's not what anyone would call "creative". I have no idea how it arose, but it feels like it had to have a single creator, because it's not really derived from anything native to Greece. Say more about yours, Nic!
There were lots of plays on pizza -style toppings on pita with interesting fillings. One restaurant referred to them as 'Greek Calzone'. Obviously you can't deep dish a pita in the same way you can a flat base so they focused on fillings with a lot of flavour. Think tomato base, kasseri (which melts a bit like mozzarella), batzos or feta, anchovies, a little cooked horta with lemon to slacken the bitterness. Some of the pitas were served in pockets, others opened out.
We also saw actual calzones (marketed as such) with Greek-inflected fillings. They were incredibly puffy and absolutely huge. My favourite contained small griddled pieces of squid, peppers and village sausage on a tomato-slicked base. The cheese was usually feta or kasseri. We were given a small village salad as an accompaniment to pizza or calzone. The tomato sauce was often flavoured with wild fennel and Greek oregano. I think i caught some cinnamon in one too, which suggests to me that they are cleverly repurposing base sauces from other dishes.
I did talk to one chef about doing a cheese saganaki pizza-either pita bread or classic thin base topped with griddled pieces of semolina-encrusted saganaki (kefalotyri) cheese, drizzed with honey and black sesame seeds. This might be heaven. Another thing I ate was a single chargrilled octopus tentacle served with beetroot sauce and a hillock of alliada. This would be GREAT on a pizza, and in calzone or pita.
I have a photo of the calzone which I will send to you by email.
Wow-trip down Memory Lane. When I was in grad school one of my roommates worked at the Watertown House of Pizza and we ate many a Greek pizza. Love those pans!
Growing up in lower NH we had a disproportionate number of pizza places for my towns size and all but one were Greek pizza (not counting dominos, a thing unto itself). Idk if it’s because of the proliferation, but to this day a Greek slice is the only kind I actively Do Not Want. And having just come from a visit, I am feeling my distaste Particularly Activated, so a fated post.
Baked a s’mores tart using some crumbs from a batch of gf chai spice shortbread and a spelt sourdough for some friends Rosh Hashanah dinner!
Plenty of Greek style in RI too.
True! Any good ones, David?
Oh boy, I’ve had a bunch but I’d say Excellent Pizza in Providence is my fave.
Maine is full of House of Pizzas, in almost every little town - the pizza I grew up on. And you're right, not that great!