I’m still relatively new to the blogosphere but I’ve found the community to be very friendly, helpful and exhilarating with all the new recipes I’ve been discovering on people’s sites.
Among the first new friends I have is Nicole of Pinch My Salt. This gal is very lucky to be currently living in Sicily and absorbing it’s rich heritage in food.
I noticed that Nicole had a prepared a cucumber salad with a feta cheese dressing and the timing couldn’t have been better as I had just tried another feta sauce but I was underwhelmed.
I’ve stayed largely true to her recipe but left out the olive oil and substituted some evaporated milk to help smooth out the sauce and I left out the lemon juice as the zest was suffice.
In Canada & the US, we have our fries with ketchup or gravy. In Belgium, Netherlands & France they like a mayonnaise with their frites.
What about Greeks? Why….we like our “patates tiganites” with feta! This side dish is often found in greektowns around the world. I had these feta frites with my gyro or souvlaki. Try them at home…a sure crowd pleaser!
Creamy Feta Dressing
8 oz. plain yogurt
4 oz. feta cheese
2 tbsp mayonnaise
2 tbsp evaporated milk
1 tsp. dried oregano
1 tsp garlic powder or 1 clove minced garlic
pinch of salt
fresh ground pepper
Splash of water
1) Using a plastic container, I first put in the crumbled feta in with a splash of water and using a fork, I mashed the feta into a paste.
2) I then mixed in the mayo, lemon zest, oregano, garlic powder, yogurt. I took a taste and seasoned with salt & pepper, a little more oregano and added the evaporated milk to get the creaminess I desired.
3) Spoon the sauce over your bed of frites or in a side serving bowl.
French Fries The Greek Way
Now onto our fries. This addendum is at the request of Jenn, the Leftover Queen and who will be paying me royalties for this closely guarded Greek secret to fries. You want cripsy- golden fries that are soft on the inside? Read on…
You need Yukon Gold potatoes, vegetable oil for frying, sea salt and a mandoline.
1) Using your mandoline, use the insert that will give you a cut of fries that are just like at that fast joint I call “Rotten Ronnies”.
2) Allow your cut potatoes to sit in a bowl of ice-cold water for approx. 10 minutes.
3) When you’re ready to fry, get your vessel of choice heated up to that 350-360 F heat and throw your potatoes in a strainer to drain most of the water (and lessen frying mishaps).
4) When think your oil is hot test by throwing in a small piece of potato and if it floats & starts sizzling, your oil is ready. Throw in the rest of your potatoes but don’t crowd the vessel as it will lower your oil’s heat and affect your result.
5) You are only going to “par-fry” the potatoes….say 5 minutes and reserve them in a toweled plate for 10 minutes. This method works really well if you’re cooking in batches for a larger dinner.
6) After your 10 minutes have lapsed, throw your par-fried potatoes back into the hot oil and fry until you get the desired golden-brown fries we all know & love. Season with fine salt, toss and serve.
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