This week, with Steph off on a yoga retreat, and Shawn and I just off, we decided to just have our trio for MND. When we saw how much food their was, we knew we needed reinforcements and called in Luke, because no one eats like a young Aussie. I thought it would be the perfect night for Indian food, so we made a Greek feast.
Once we were gathered on Steph’s deck, with wine in hand, and the BBQ on standby, we started into our appetizers. Nothing like some grilled pita, tzatziki, and taramasalata. This just didn’t seem to be enough, so we thought to add either grilled octopus, or stuffed vine leaves. Then again why not both? Then again, we love our Greek village salad. Thankfully it all fit on the little table. I have to say I was impressed how much we managed to polish off.
After our appetizers on the deck, we made are way down to the backyard for the main course. We served chicken and pork souvlaki, roasted potatoes in a tomato sauce, rice pilaf and greens beans. This was served with a Malivoire Lady Bug Rose wine.
Most people here seem to associate greek food with lemon potatoes, but I must say these potatoes, braised slowly in a tomato sauce are my favorite, and it was nice to bring out my Mom’s rice pilaf recipe. I just love this time of year, lovely evening with a bit of a breeze and no bugs.
For the dessert, we served a lovely custard pie with fresh Ontario strawberries.
This was a lovely end of meal dessert, layers of buttery Phyllo pastry, with a custard in the middle and a light lemon simple syrup, soaked in. Light, fresh and tasty. And let us not forget the fresh strawberries, picked locally. After all of the other food, it was a good plan to have a dessert that was not too heavy.
This Monday was a relaxed time with close friends, to just chill in the yard and catch up on our lives. Just what we needed. …..So, it turns out there is no such thing as too much Greek food because it make great left overs for the week.
