Shoestring Gourmet: Finger-Lickin' Good

By Alan Gore

Our March Shoestring was hosted by Pat Hull, and our theme was Greek. As we gathered in perfect Grecian sidewalk-café evening weather with libations of ouzo and retsina, we noshed on appetizers: host

Pat Hull’s hummus paste, served with bread to spread it on, then Jim Morgan’s, spanakorizo, rice balls with spinach and cheese, served with avgolemono egg-lemon sauce. As an interlude, Joice Braden served us olviolemono soup, which had a chicken stock base with celery and rice. This went well with Marilyn MacDonald’s eliopsomo olive and mint bread. This came as both loaves and twists. Bernie Lumbert tossed us the salata, a Greek salad made with feta, olives, mushrooms, tomatoes, cucumber and spinach with mustard oil/vinegar/garlic dressing.

As the entrees began, Ursula Gore prepared psari a la spatsiota: creamy baked cod with olive oil, tomatoes and herbs. Diann Smith brought a common offering in Greek taverns, artichokes and new potatoes – a pairing that seemed unlikely but which everyone agreed was delicious. Jane Khatiblou combined chicken, tomatoes, zucchini, oregano, onions and olive oil. Ken Brown prepared a wondrous souvlaki, consisting of grilled pork with yogurt sauce. From Chuck Braden, we got moussaka, which is made of eggplant and lamb. After a palate-clearing taste of sliced oranges from Pat Hull, we were ready for Pat’s dessert. For many people, baklava is the best reason to visit Greece. This dessert of alternating layers of phyllo dough and nut paste with honey is both very sweet and highly addictive. Pat’s strong, aromatic Greek coffee brought our Aegean adventure to a close.

On Saturday, April 8, we will assemble poolside at the home of Joice and Chuck Braden for finger food. Let’s try anything that can be eaten without utensils and which won’t get ‘the finger’. Please call Joice by Thursday, April 6 at 602-955-1166 to coordinate dishes.