4 Years

Since we had just spent a fun weekend away for our anniversary we kept things low key on the actual day. 

We don't always get each other gifts but Nathan surprised me with flowers, chocolate, and The Hobbit! I can't wait to see the second half....Christmas gift?

There is a little Mediterranean spot in a gas station at the end of our street. We had been told it was good so we decided to try it out. 

 We put the baby to bed and chowed down. Falafel, lamb gyro and Greek salad. Nothing disappointed. We'll be going back soon. 

Not too long ago. 

Greek-Style Shrimp With Tomatoes & Feta

Nathan occasionally surprises me with little things like great cooking magazines. A few weeks ago he bought me the latest issue of Cooks's Illustrated...this is what we tried.

Greek-Style Shrimp With Tomatoes & Feta
Serves 4 to 6
Serve with crusty bread or steamed white rice

1 1/2 pounds shrimp, peeled and deveined, tails left on, if desired
4 Tbsp extra-virgin olive oil
3 Tbsp ouzo (substitute: 1 Tbsp. vodka + 1/8 tsp. anise seed = 1 Tbsp ouzo)
5 medium garlic cloves, minced or pressed through garlic press
1 tsp grated zest from 1 lemon
Table salt and ground pepper
1 small onion, diced medium (about 3/4 cup)
1/2 medium red bell pepper, steamed, seeded, and diced medium (about 1/2 cup)
1/2 green bell pepper, steamed seeded, and diced medium (about 1/2 cup)
1/2 tsp red pepper flakes
1 (28-ounce) can diced tomatoes, drained, 1/3 cup juices reserved
1/4 cup dry white wine
2 Tbsp coarsely chopped fresh parsley leaves
6 ounces feta cheese, crumbled
2 Tbsp chopped fresh dill

1. Toss shrimp, 1 tablespoon oil, 1 tablespoon ouzo, 1 teaspoon garlic, lemon zest, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in small bowl until well combined. Set aside while preparing sauce.
2. Heat 2 tablespoons oil in 12-inch skillet over medium heat until simmering. Add onion, red and green bell pepper, and 1/4 teaspoon salt and stir to combine, Cover skillet and cook, stirring occasionally, until vegetables release their moisture, 3 to 5 minutes. Uncover and continue to cook, stirring occasionally, until moisture cooks off and vegetables have softened, about 5 minutes longer. Add remaining 4 teaspoons garlic and red pepper flakes and cook until fragrant, about 1 minute. Add tomatoes and reserved juice, wine and remaining 2 tablespoons ouzo; increase heat to medium-high and bring to simmer. Reduce heat to medium and simmer, stirring occasionally, until flavors have melded and sauce is slightly thickened (sauce should not be completely dry), 5 to 8 minutes. Stir in parsley and season to taste with salt and pepper.
3. Reduce heat to medium-low and add shrimp along with any accumulated liquid to pan; stir to coat and distribute evenly. Cover and cook, stirring occasionally, until shrimp are opaque throughout, 6 to 9 minutes for extra-large or 7-10 for jumbo, adjusting heat as needed to maintain bare simmer. Remove pan from heat and sprinkle evenly with feta. Drizzle remaining tablespoon oil evenly over top and sprinkle with dill. Serve immediately.

House/Carter Dinner

Last Saturday we had our friends the Carter's over for dinner. We decided to do a Greek/Mediterranean theme to the evening. I made homemade pita for an appetizer along with Trader Joe's hummus. For our main course we did Lamb Meatball Kabobs with Tzatziki and couscous. I forgot to take pictures of everything until dinner was over so they aren't very good.

Kabobs

2 medium garlic cloves
1 cup red onion, roughly chopped
1/4 cup lightly packed fresh mint leaves
3/4 pound ground lamb (I used 1 pound of each meat)
3/4 pound ground beef
1 Tbsp. red wine vinegar
1 1/2 tsp. kosher salt
1 tsp. freshly ground black pepper
1 tsp. dried oregano (all we had was fresh from the garden)
1/2 tsp. paprika

Sauce
4 ounces cucumber
1 cup plain yogurt (I used Greek yogurt)
2 Tbsp. extra virgin olive oil
2 Tbsp. finely chopped fresh dill
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/8 tsp. Tabasco sauce

1. To prepare the meatballs: In a food processor, finely chop the garlic, onion, and mint. In a medium bowl, combine the contents of the food processor with the remaining meatball ingredients. Blend and squeeze the mixture with your hands until it is well combined. Lightly wet your hands with cold water, then shape the mixture into meatballs about 1 1/2 inches in diameter. Thread long wide skewers through the center of the meatballs, about 4 or 5 meatballs per skewer, leaving room between each meatball. Place the kabobs on a baking sheet, cover, and refrigerate for 2 hours, or up to 8 hours.
2. To make the sauce: Grate the cucumber. Drain in a colander and squeeze out most of the moisture. In a medium bowl, whisk together cucumber and remaining sauce ingredients. Cover and refrigerate until ready to serve.
3. Lightly brush or spray the kabobs on all sides with oil. Grill over direct medium heat until fully cooked, 8 to 10 minutes, gently rotating meatballs 1 or 3 times during grilling.

I didn't use a recipe for my couscous so I'll just tell you what I put in it.

• Israeli couscous
• Kalamata olives
• Sauted red onion & red pepper
• Little olive oil
• Lemon juice & zest
• Feta cheese
• Fresh dill
• Grape tomatoes
  

I had to post pictures of these flowers we bought from the farmers market. Aren't they beautiful?