THE AUGUST 2020 CHALLENGE IS . . . . . GREECE

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"All of a sudden we had a race and a lot of really good entries over the corse of the month."

Indeed, it was a great challenge, good to see such a level of participation. Wonder if I would have done better had I used Greek olive oil instead of Italian in all my entries?

Looking forward to nicko nicko 's choice of theme for September.

mjb.
 

nicko

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WOW I am so thankful! Thank you mike9 mike9 for selecting me as the winner. It really was a lot of fun to get back into the forums and hang out with everyone and share our dishes. Now I have to come up with a topic for this month let me give this some thought.

Here are a few photos of my travels to Greece. If you have never visited Greece I sincerely hope you do it is a beautiful place.

This is my view from my families home in Leontari Λεοντάρι Greece.
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This is the seaside town of Lemeni Greece which is in the South on the Main Peninsula.
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Our family in the village visiting with an old family friend.
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In the village square enjoying a wonderful meal at Allotino
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Me and My Beautiful Wife Colleen at Brettos Distillery in Athens (oldest distillery in Athens).
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Thanks again it really made my day to find out I won.
 
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So some Facebook friends of mine were talking about paellas. You know, with Italy, then Greece, Spain might be a logical next step for the challenge.

mjb.
 

nicko

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teamfat teamfat that is a good idea I was looking back at the challenges they go all the way back to 2013!!!!!! We have done some topics twice.
 
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A couple few years ago we did Sunday Compound Dinners and after going part way through the alphabet decided on doing countries instead to get a sense of focus. Ever Sunday each participating family would make a dish from the country chosen out of the bag the week before and the grand kids had to draw & paint a colored map and do a presentation on that country before we all ate. It was really good fun and it broadened cooking for most everyone.

Damn - those were good times. Sadly compound dinners aren't what they used to be. Now, to be fair our neighbor has been a professional cook and we natter about stuff like that. My DIL, however not so much and she has Hmmm . . . lets call it "time management issues" when it comes to getting something to the table on time.
 
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teamfat teamfat that is a good idea I was looking back at the challenges they go all the way back to 2013!!!!!! We have done some topics twice.
Yep, 7 years, looking forward to the 100th challange. Some of the common ingredients like eggs, tomatoes, poultry are worth redoing every now and again. If I had been selected I was going to go the poultry route, Fowl Play for the theme.

When you pick a theme for September, I'll update wasatchfoodies.com/ct_challenge.html with the info, and work on filling in some of the blanks currently there.

mjb.
 

nicko

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We have done some topics twice now like Tomatoes etc but I think it is fine to repeat. Although we have done seafood as a whole I wanted to get more specific and thought Shellfish would be a great challenge. Would that be ok with everyone? This would also give teamfat teamfat a chance to do his Paella.
 
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Sounds good to me! In truth, I usually have an idea or two for a challenge in my head. As I mentioned, I was thinking of poultry. But when I did the shrimp souvlaki, I also thought shellfish might be a good one to revisit. And then Friday night dinner in Cedar City the folks at the next table got a lobster tail, where the shell is split and the meat pulled out and set on top of the shell, like this:

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She thought it looked pretty fancy. Again I thought of a shellfish challenge.

So I certainly vote YES on shellfish!

mjb.
 

nicko

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Ok great I was actually thinking to keep it very focused to Mussels but then though it might be better if it was all shellfish. I love seafood so lets go with that. Shellfish.
 

niketas

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A few days late and more than a dollar short, but I thought I'd share anyway!

My Yiayia cooked a big Greek dinner last night and asked my mother and I to bring a few things.

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Started with some homemade Tzatziki sauce. I used a Tzatziki mix I picked up in Thessaloniki a few years ago.


Next, Zucchini Fritters:

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I like them crispy!

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I am surprised I don't see these fritters on more Greek menu's, I find them delicious
 

niketas

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Lastly, we decided to try our hand at making boughasta. We had never made it before, and it is one of my favorite dishes. It is considered both a dessert, and a breakfast pastry, so how can you not love that!

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Making the filling.

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Handle phyllo with care

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Added some Metaxa for flavor

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Fresh out of the oven

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Forgot to take a picture of an individual piece, but it turned out great!
Had it for dessert, and for breakfast the next morning.
 

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