Yummy to the extreme

Things that are not photogenic with my not so awesome camera: things that are white, which mostly today includes tzatziki sauce and the pita bread. So I’ll provide the links for both of those, but only talk about the kebabs here.

These kebabs were awesome, I was unsure about how cooking something covered in yogurt was going to go down, but that all burned off and left a slightly lemony purely delicious meat. I love lamb, as a side note. Like love, like I don’t understand why I forgot about it until this recipe and never buy it at the store. Maybe because the word lamb is so cute and makes me feel like a bad person? Something for you all to ponder.

Adapted from Smitten Kitchen, as well as the Pita and tzatziki
Lamb Kebabs

1 pound plain yogurt (regular or lowfat)

1/4 cup olive oil, plus more for brushing grill

1 teaspoon lemon zest

1/4 cup freshly squeezed lemon juice (This takes more than the lemon you bought for zest)

5 tablespoons fresh whole rosemary leaves, chopped

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 pounds top round lamb (I used a shoulder cut that was awesome)

1 red onion

First mix everything except for the lamb and onion together in a bowl. Stir. Cut the lamb (using scissors people! How thrilling is that?) into little kebab sized chunks about an inch and a half big. Let marinate between two days and four hours, then stick on a kebab stick as well as cut up pieces of red onion. Pop on the grill for a about 10 to 15 minutes. Serve with tzatziki and homemade pita.

Now eat.

Not so tarty tarts

I’ve been busy moving (into my parent’s basement like every successful cliché) and unpacking so haven’t had a chance to post this yet. The recipe title for this was a Brandy Tart, but it much more resembled a not crumbly coffee cake to me. Good, just not super dessert tasting. The recipe calls for mextaxa or other good Brandy, and we used Christian Brothers Brandy so whatever you have around (or if you’re under aged like me, can get people to buy for you) should work fine.

I lucked out with my family; my Uncle married a very nice woman who has very nice parents who are amazing Greek cooks. Every Thanksgiving we have normal Thanksgiving and then Greek Thanksgiving. This recipe comes from their wonderful cookbook.


Adapted from Papas' Art of Traditional Greek Cooking
Brandy Tart

5 eggs, separated
½ cup sugar
½ cup brandy
1 tsp pure vanilla extract
½ tsp pure almond extract
1 cup farina
1 tsp baking powder
½ tsp ground cinnamon
½ tsp ground cloves
1 cup sliced almonds

Beat the egg whites in an electric mixer until stiff. In a separate bowl beat egg yolks and sugar until fluffy. Add the brandy, vanilla, and almond extract and beat for an additional two minutes. Add farina, baking powder, cinnamon, clove and almonds together, then slowly fold in the egg whites a little at a time with a rubber spatula. Slowly add this to the brandy mixture. Butter a ten inch spring form pan (I used a normal 8 inch pan), and pour in the batter, spread evenly. Cook for 30 minutes at 375 degrees.


One of the suggestions the book gave (that I didn’t follow but sounds pretty damn good) was pouring basic syrup on top as a sort of glaze. I’m including the recipe here so you can try it out. It would also be good with ice cream I think, but then again I think everything would be good with ice cream.

Basic Syrup

4 cups water
8 cups sugar
½ cup fresh lemon juice
2 oranges cut in half
2 lemons cut in half
2 cinnamon sticks
1 cup honey

Add everything but honey, and bring to a rapid boil. Continue to boil until thickened, about 20 minutes. Remove pan from heat and remove cinnamon sticks, orange halves, and lemon halves. Add the honey and stir well. Refrigerate to cool completely for later use.