Recipe
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Kolokithopita Triangles
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Yiaprakia (Stuffed Grape Leaves/Dolmades)
“And we’re rolling!” Just a couple of hours after a promised “this will be quick” beginning to end, fresh-from-the-vine, stuffed grape leaves session, Mom and I set out on rolling the first of about a hundred individual grape leaves for our large batch of the day. Mom has been on a yiaprakia roll this summer, burning through the leaves she froze last summer and using up the fresh (and frozen) leaves from this year’s harvest.
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Kolokithopita – Pumpkin Pita
My mother’s questioning became more urgent as the weeks progressed. “I still have the pumpkin. Can we make the kolokithopita when you visit? Do you think you’re coming soon?” The great pumpkin had been sitting in the dining room corner, as if in time out, since Thanksgiving. It was now well into March. Would it even still be edible? My dad was the biggest skeptic. We cut it one afternoon, not long before I had to leave NJ to get back to Philly for class. We were all pleasantly surprised to find the meat inside okay.
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Chicken Avgolemono Soup
The last half of January has been filled with some downright bone chilling days. Even though the sun was shining for some of them, it just hasn’t been enough to warm me up. We’ve been working on butchering whole chickens in class the past couple of weeks and were told asked to make some chicken soup. So the timing was just right for this hearty chicken avgolemono. This is the chicken soup I grew up with. No noodles, just chicken and rice in a silky smooth and creamy lemon flavored broth. The magic of this chicken avgolemono (egg-lemon) soup is that it comes together pretty easily and packs enough bright…
