What do you do when you want to post a recipe but you're not in the mood to write anything about it? Do you worry that your readers will take it personally and assume that you're too bored to address them? Will they think that you believe the recipe is boring even though you took the time to post it? Will it diminish the value of the recipe itself if a story is not attached to it? Will anyone care at all because, let's face it, who reads whatever the hell you're writing anyway?
These questions are on my mind lately whenever I sit down to write a post.
Perhaps because I'm not in the best of moods these past few weeks. I've been cranky, sad, gloomy, anxious, angry and many other negative things that I don't care to mention. I have been struggling to post anything, hell, it's been hard to do anything lately. Blogging is perhaps the last thing on my mind.
Ever since my dad passed away four months ago I've been going through the motions.
It seems like I'm doing whatever I have to do to stop myself from thinking too much about... everything.
Even though I have two degrees in Psychology I feel like I need to be reminded of the basics. I need to tell myself that "It will take time"
"I shouldn't force myself to feel a certain way"
"I need to go through this at my own pace"
"I mustn't be reluctant to rely on the people I love"
I have been trying to conquer my nearly constant bad mood in many ways and one of them is by keeping my mind busy with this blog of mine. Yet, it's futile. As soon as I hit "publish", it's me again. With my negative thoughts and feelings.
Food has always managed to put me in a good mood. It still works some days. Others not so much.
Feta drizzled with olive oil and sprinkled with dried oregano
S told me the other day as we were eating a bowl of these fresh peas that cooking is the only form of art that has an immediate and tangible outcome and offers instant gratification. I believe he's right.
Cooking; that's the art form I practice every day in my kitchen although I doubt if my everyday culinary creations can be considered art. Yet, this dish can.
The mellow, sweet flavor of the fresh peas, the starchy sweetness of the potatoes, the vibrancy of the dill and green onions make this dish artful in all its simplicity.
Arakas me patates (Greek Fresh Peas with Potatoes, Green Onions and Dill)
This is a classic Greek dish that belongs to the category of "ladera". Ladera means "with oil" or "oily" (ladi is the Greek word for oil) and denotes dishes, specifically vegetable dishes, that are prepared with olive oil and without the addition of any other type of fat.
There are two varieties of ladera: a) vegetables that are braised or baked in an olive oil and tomato sauce and b) vegetables that are braised or baked in an olive oil-based sauce without tomato and with the addition of different fresh herbs.
This dish is of the second variety.
Ladera are a huge part of Greek cuisine and one of the reasons why it is considered among the healthiest in the world. They are peasant-style dishes that rely on the freshness of the ingredients used, they celebrate the importance of vegetables and olive oil in the Greek diet and are consumed all year round, though they are especially flavorful during spring and summer when fresh Greek produce is abundant. They are also the preferred type of dishes to be consumed during periods of fasting, like Lent.
Ladera are always accompanied by big chunks of cheese like feta, manouri or kefalotyri and lots and lots of crusty bread.
I make this dish of peas with potatoes all year round, almost twice a month, using frozen peas (usually petit pois) whenever I can't find fresh ones, that work beautifully in this dish. They require a bit more cooking time though, about 25 minutes more than fresh peas.
You may also add a couple of sliced small carrots to the dish to make it more hearty. Add them when you add the potatoes.
Yield: 4 servings
Ingredients
1 kg fresh peas in their pods (after shelling them I ended up with 475 g) or 500 g frozen peas
150 ml virgin olive oil
4-5 potatoes, medium sized (about 600 g total), cut into approximately 3 x 3 cm cubes
8-10 small green onions, white and pale green parts only, thinly sliced
300 ml tap water
30 g (about 1 cup) fresh dill, divided into stems and leaves, finely chopped plus a little extra for sprinkling over the dishes
Salt
Black pepper, freshly ground
Preparation
Rinse the pea pods well under cold running water. Shell the peas and discard the pods, keeping the shelled peas in a bowl. Do not rinse them.
Pour the olive oil in a large, heavy-bottomed pan and heat it over medium heat. Add the green onions and sauté them lightly for 1 minute. Add the chopped dill stems and sauté them for ½ minute. Add the cubed potatoes and sauté them for 2-3 minutes, stirring often. Add the shelled peas (or frozen peas) and stir them around the pan with a wooden spoon so that they get coated with the olive oil. Add salt and freshly ground black pepper to taste, add the water, turn heat up to high and let it come to the boil.
Cover the pan with the lid and turn heat down to low. Let peas and potatoes simmer for about 20 minutes (or if using frozen peas about 45 minutes), until they are tender.
Just before they're ready, about 5 minutes before, stir in the rest of the dill (the chopped leaves).
The peas should not be mushy. They should remain crisp and juicy.
Note: do not overcook the peas otherwise they'll lose all their flavor and freshness.
Serve immediately, sprinkling some extra chopped dill on top of each plate.
This dish can also be served at room temperature, as is common with all Greek ladera dishes.
These questions are on my mind lately whenever I sit down to write a post.
Perhaps because I'm not in the best of moods these past few weeks. I've been cranky, sad, gloomy, anxious, angry and many other negative things that I don't care to mention. I have been struggling to post anything, hell, it's been hard to do anything lately. Blogging is perhaps the last thing on my mind.
Ever since my dad passed away four months ago I've been going through the motions.
It seems like I'm doing whatever I have to do to stop myself from thinking too much about... everything.
Even though I have two degrees in Psychology I feel like I need to be reminded of the basics. I need to tell myself that "It will take time"
"I shouldn't force myself to feel a certain way"
"I need to go through this at my own pace"
"I mustn't be reluctant to rely on the people I love"
I have been trying to conquer my nearly constant bad mood in many ways and one of them is by keeping my mind busy with this blog of mine. Yet, it's futile. As soon as I hit "publish", it's me again. With my negative thoughts and feelings.
Food has always managed to put me in a good mood. It still works some days. Others not so much.
Feta drizzled with olive oil and sprinkled with dried oreganoS told me the other day as we were eating a bowl of these fresh peas that cooking is the only form of art that has an immediate and tangible outcome and offers instant gratification. I believe he's right.
Cooking; that's the art form I practice every day in my kitchen although I doubt if my everyday culinary creations can be considered art. Yet, this dish can.
The mellow, sweet flavor of the fresh peas, the starchy sweetness of the potatoes, the vibrancy of the dill and green onions make this dish artful in all its simplicity.
Arakas me patates (Greek Fresh Peas with Potatoes, Green Onions and Dill)
This is a classic Greek dish that belongs to the category of "ladera". Ladera means "with oil" or "oily" (ladi is the Greek word for oil) and denotes dishes, specifically vegetable dishes, that are prepared with olive oil and without the addition of any other type of fat.
There are two varieties of ladera: a) vegetables that are braised or baked in an olive oil and tomato sauce and b) vegetables that are braised or baked in an olive oil-based sauce without tomato and with the addition of different fresh herbs.
This dish is of the second variety.
Ladera are a huge part of Greek cuisine and one of the reasons why it is considered among the healthiest in the world. They are peasant-style dishes that rely on the freshness of the ingredients used, they celebrate the importance of vegetables and olive oil in the Greek diet and are consumed all year round, though they are especially flavorful during spring and summer when fresh Greek produce is abundant. They are also the preferred type of dishes to be consumed during periods of fasting, like Lent.
Ladera are always accompanied by big chunks of cheese like feta, manouri or kefalotyri and lots and lots of crusty bread.
I make this dish of peas with potatoes all year round, almost twice a month, using frozen peas (usually petit pois) whenever I can't find fresh ones, that work beautifully in this dish. They require a bit more cooking time though, about 25 minutes more than fresh peas.
You may also add a couple of sliced small carrots to the dish to make it more hearty. Add them when you add the potatoes.
Yield: 4 servings
Ingredients
1 kg fresh peas in their pods (after shelling them I ended up with 475 g) or 500 g frozen peas
150 ml virgin olive oil
4-5 potatoes, medium sized (about 600 g total), cut into approximately 3 x 3 cm cubes
8-10 small green onions, white and pale green parts only, thinly sliced
300 ml tap water
30 g (about 1 cup) fresh dill, divided into stems and leaves, finely chopped plus a little extra for sprinkling over the dishes
Salt
Black pepper, freshly ground
Preparation
Rinse the pea pods well under cold running water. Shell the peas and discard the pods, keeping the shelled peas in a bowl. Do not rinse them.
Pour the olive oil in a large, heavy-bottomed pan and heat it over medium heat. Add the green onions and sauté them lightly for 1 minute. Add the chopped dill stems and sauté them for ½ minute. Add the cubed potatoes and sauté them for 2-3 minutes, stirring often. Add the shelled peas (or frozen peas) and stir them around the pan with a wooden spoon so that they get coated with the olive oil. Add salt and freshly ground black pepper to taste, add the water, turn heat up to high and let it come to the boil.
Cover the pan with the lid and turn heat down to low. Let peas and potatoes simmer for about 20 minutes (or if using frozen peas about 45 minutes), until they are tender.
Just before they're ready, about 5 minutes before, stir in the rest of the dill (the chopped leaves).
The peas should not be mushy. They should remain crisp and juicy.
Note: do not overcook the peas otherwise they'll lose all their flavor and freshness.
Serve immediately, sprinkling some extra chopped dill on top of each plate.
This dish can also be served at room temperature, as is common with all Greek ladera dishes.
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