Making Friends (Eve's Greek Salad Recipe)

One of the things I find difficult about being a stay at home mom is making friends. No regular workplace to go to and meet people, no work related trips or classes. But sometimes, you do get lucky. Last year, I met Eve. Both our sons were starting Kindergarten and we would go to the school to pick them up, as they finished earlier than the older kids. As we waited in the school yard for the boys to come out, we would strike up conversations about this and that and whatever. We hit it off right away and became fast friends. Now, as other stay at home moms know, you sometimes need to get outside the house in order to stay sane. So when the kids have days off from school, we use that opportunity to get together, make lunch, have coffee and wonderful conversations. Having grown-up conversations, for a stay at home mom, is almost like winning the lottery, seriously.



On one of those no-school days, the kids and I went over to Eve's for lunch and she had made this wonderful salad with cucumbers, tomatoes, olives, onions, feta and a homemade vinaigrette. I was sure my kids would taste but not necessarily like the salad. Boy, was I wrong. They loved it! Tom even requested that I make it again just a few days after our visit! And every time he asks for it he calls it Eve's Salad, so that's what we call it now! So thank you Eve, and here's to new flavors and good friends!

Eve's Greek Salad

1 seedless cucumber, cubed
300g of cherry or grape tomatoes, quartered
125g of feta cheese, crumbled
1/2 of a red onion, diced
1/4 cup of sliced, pitted black olives (or more to taste)

for the vinaigrette:
1 tsp Dijon mustard
1 tbsp Balsamic vinegar
1/2 tsp dried oregano
1 small garlic clove, finely minced
1/4 cup of extra virgin olive oil
Salt and pepper, to taste

In a large bowl, mix all of the salad ingredients together. Set aside while you make the vinaigrette.

In another bowl, mix everything but the olive oil. Whisking constantly, slowly drizzle the olive oil into the other ingredients until everything is mixed well.

Mix some of the vinaigrette into the vegetables, to taste. Serve with a baguette or some pita bread.

Note: You might not need to use all of the vinaigrette, it all depends on how you like your salad. You can keep any leftover vinaigrette in the refrigerator for a few days and use it for other salads or simply drizzle it on slices of tomatoes.

Cooking Guru

Yes, I have a cooking Guru. His name is Daniel Pinard and it is because of him that I love to cook. About ten years ago he was hosting a television show (Ciel! Mon Pinard) and he was the first person I ever saw on TV who was absolutely at ease in his kitchen and absolutely did not use a recipe.

He would get letters and emails asking him to give the measurements and cooking times and he would always say to experiment and discover what was right for us. Eventually his recipes found their way on the show’s website but his recommendation to just experiment stuck with me. I got both his cookbooks, which are more stories than recipes, and read them like you read a novel. All the advice he has ever given me (because he spoke to me and me alone, don’t you know) has never failed. When he told me that parchment paper was a must have in the kitchen, I ran out and got some and I have never looked back. When he used a hand held mixer to make the easiest mayonnaise ever, I went to the store and bought the exact same one. Ten years later, I’m still making mayonnaise with it, and countless other things.

When he told me to make French fries using olive oil, I thought he’d gone nuts! But his fries were gorgeous and looked so delicious, well, I just had to try. They were the first fries I had ever made and they were the best I’d ever eaten, by far! I’ve never made fries any other way but I hadn’t made any in a few years. Why? I don’t know exactly. But all this talk about frying and donuts of the past week or so got me thinking that I had never been scared of making those fries, because I made them following my Guru’s recommendation. He has recently started hosting another television show after many years of not being on TV. I’m thrilled to see him again on a weekly basis and even though I’m learning from many others these days, it is because of him that I’m so passionate about food, cooking and kitchen stuff. Do any of you have a cooking Guru?

Olive Oil French Fries
Russet Potatoes, as many as you need
Olive Oil

Peel the potatoes and cut them into thick or thin fries, depending on how you like them. Put the potatoes in cold water to remove the starch that would make them stick together. Drain and dry the potatoes and put them in a large pot. Cover them with olive oil. Now this is important, do not use your best olive oil for this, any olive oil will do. Turn the heat on high and don’t turn it down until the fries are golden brown. That should take 20 to 30 minutes, depending on the size of your fries. Remove the fries from the oil and drain them on a paper towel. Salt to taste.

Homemade Mayonnaise
1 egg
1 ½ cups canola oil
1 tbsp mustard
1 tbsp of vinegar or lemon juice
salt to taste

In a tall container combine all the ingredients. Using a hand held mixer, start mixing at the bottom of the container and pull the mixer up as the emulsion begins to form. Keep in the refrigerator for up to 10 days, with plastic wrap directly on the surface of the mayo.

Variations:
For a sun dried tomato mayo: chop up a few sun dried tomatoes, in oil, and add to the ingredients along with a tbsp or 2 of their oil.

For a roasted garlic mayo: add a few cloves of roasted garlic to the ingredients.

For a pesto mayo: well, you get the idea ;)

If you’re freaked out by using raw eggs: don’t make your own mayo!

Lemon Envy

There are so many incredible lemon recipes out there on the internet lately, I’ve been craving lemon.

I tried my hand at a lemon roll cake last week but it wasn’t much of a looker and the taste was nothing to get excited about either. So I kept looking for a recipe with a lemony twist I would like. And then I found it.


A risotto cake. A baked risotto of sorts but that holds its shape when cut into wedges. I served it with some Italian sausages and sliced tomatoes and it was gorgeous. I might just try other flavors of risotto baked this way, it’s much less complicated and it can wait a little bit in the oven while I make the rest of the meal. That’s a good thing when three kids are running around the kitchen and I have ten things to do at once!

Lemon and Herb Risotto Cake
Adapted from Allrecipes

1 leek, thinly sliced
3 cups chicken stock, divided
1 cup uncooked short-grain white rice
1 1/2 teaspoons grated lemon zest
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1 cup shredded part-skim mozzarella cheese
salt and freshly ground black pepper to taste
2 sprigs fresh parsley, for garnish
1 lemon - cut into wedges, for garnish

Place the leek and ½ cup of the chicken stock in a large saucepan. Bring to a boil, and cook for about 5 minutes, until leek is tender. Add the rice, and the remaining chicken stock, and bring to a boil. Reduce heat to low, cover, and simmer for about 20 minutes, or until all of the liquid has been absorbed.

Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9 inch springform pan.

When the rice is tender, remove the pan from the heat, and stir in the lemon zest, chives, parsley and mozzarella cheese. Season with salt and pepper. Spoon into the springform pan, and spread evenly. Cover the top of the pan with aluminum foil.

Bake for 30 to 35 minutes in the preheated oven, or until firm and lightly browned. Run a thin spatula or knife around the outer edge of the pan, and invert the cake onto a serving plate. Serve hot or cold, sliced into wedges. Garnish with parsley and lemon wedges.