Tonight we wanted to cook a Greek dinner (since we just got back from Greece). We decided to make lamb chops marinated in a Greek herb mix we bought in Crete, a “real” Greek salad, tzatziki, pita bread, olives, rice, wine (from Greece, of course) and peas from our garden. We were lucky enough to have help from a great sous chef, Stuart Haber, who helped us cut all of the tomatoes, kumatos (purple tomatoes), onions, peppers and cucumbers for the Greek salad. Also, Russ Bogin brought extra lamb chops and a dessert (a chili-chocolate cake) and Dad helped grill the lamb chops (because it was raining). Also Erica Adelberg advised on the dressing for the Greek salad (lemon juice, olive oil and oregano). Anyway it was a fun night. (And happy 88th birthday to Russ’s mom, who contribute an amazing eggplant caponata (we hope that is the right spelling:). It’s really fun to cook together with friends. Thanks to everyone who helped.
Vegetables for the Greek salad, with our great sous chef, Stuart Haber.
Greek Salad (the Greek way)!
Mixing Tzatziki in blender
Chives fresh from the garden, for Tzatziki
Tzatziki with fresh chives
Spice Mix for Lamb (from Crete)
Lamb marinade.
Lamb chops marinating in Greek herb mix
Russ’s amazing chocolate cake (no flour!!!)
