Our daughters were really fortunate because when they were little, and we each had to return to work after our long (but not long enough) maternity leaves, they were cared for by our parents during the day. The love of grandparents is so special, and we are forever grateful that our girls had the opportunity to be coddled and cuddled by them, and chased around the house, and back yard, and park by them, yielding spoons and bowls of food. That’s love!
For years, when we thought about grilled cheese we thought only about two pieces of white toast slathered with butter, with a slice of processed cheese in between them. This would get fried in a non-stick pan and served, usually with a cold glass of milk. A thin, crispy, but at the same time kind of soggy, sandwich…and we loved it. It was one of the first things we learned to make ourselves when we were young, and we felt that we were teaching our parents a thing or two…grilled cheese was not something they grew up on. Now that we are older, and more culinary (we have a blog after all!), we still occasionally enjoy this classic…but we’ve also learned that there is more than one way to grill a cheese sandwich.
There are a few things we can always count on for Easter Monday, the day after Orthodox Pascha. The first is the realization that another year has gone by, and we are overcome with gratitude to have been able to celebrate our important holiday with our family and friends. The second is being reminded that an extensive fast and abstinence from meat, dairy and eggs, which ends with a day spent eating pretty much only meat, dairy and eggs, is rough. Delicious, but rough. And finally, we’ll note that regardless of how much we ate, there are leftovers for days!
If you have been following our blog and reading our stories, then you may know that we Greek Canadian sisters are both married to Xeni (if you are Greek, you know exactly what this means…and if you are not Greek, well, Xeni is you). One of us is married to a man who is of Irish and Scottish descent, and so it seemed fitting to share a recipe from his original neck of the woods, especially with St. Patrick’s Day just around the corner.
Irish soda bread is classified as a quick bread because it does not include yeast, hence there is no proofing time where the dough rises, and then rises again. Here, baking soda and buttermilk combine to do all the work. The result is a bread which goes from flour in a bowl to warm bread in your mouth in about 45 minutes. The Irish know that sometimes, there are more important things to do than spend hours in the kitchen.
As we mentioned when we first introduced Our Kouppes, many of the recipes we will feature here are heavily influenced by our parents and Greek cuisine…but not all of them. This particular bread recipe for example, although heavy with Mediterranean elements like Kalamata olives, feta, and oregano has very little to do with our parents. In fact, this bread is brought to you because of a man hero named Jim Lahey.
We were raised in a very traditional Greek home, with a large Greek extended family and many Greek friends. Our neighborhood and primary school were full of Greeks, and we happily lived and learned alongside a smorgasbord of other nationalities. As we grew up and ventured off to high school, college, and then university, as we got jobs and got involved in extra-curricular activities (that went beyond Greek folk dancing), our exposure to the people of the world grew and grew. How enriching! How wonderful!
It’s no real surprise then that we both grew up to marry Xeni. For those of you who are not Greek, and who do not understand what “Xeni” are…well, that’s you. Xeni, (the plural form of xenos (masculine) or xeni (feminine)) is essentially anyone who is not Greek. This is not meant to be an insult or a derogatory categorization; it’s just a fact. So, our Anglo-Canadian husbands are Xeni. So is our West Indian neighbour, our Japanese co-worker, and the Cameroonian cashier at our local grocery store. All Xeni. The Italian barber at the local salon is also a Xeno…but a little less so, because Italians and Greeks are the same-same…sort of.
This is a silly little recipe. We wonder if it is even a recipe at all! Regardless of whether it is or not, we couldn’t resist sharing this post, primarily because many of you seem to enjoy the memories that Mia Kouppa brings up. So, we wonder, how many of you were served warm milk with a touch of coffee growing up?
So many incredible things happen in the world, by accident. Fortuitous accidents in medicine have led to the discovery of quinine, the small pox vaccination and x-rays. Artists like Da Vinci and Cozens searched for inspiration in the dirt on walls and streaks on stones; deliberate use of accidental imperfections which helped shape an entire art movement and created masterpieces. In fashion, Calvin Klein got his start because a coat buyer got off the elevator on the wrong floor and stepped into Klein’s workroom. He then proceeded to place a $50,000 order for coats. Seriously!
This dish looks so impressive, so fancy, that it is hard to believe that it can easily be whipped together in a moment’s notice. The sweetness of the honey, paired with the saltiness of the feta and the crunch of the sesame seeds and nuts, creates a dish which is rich in both flavour and texture. Pretty impressive for a recipe which has only a few basic ingredients and can be ready in under 10 minutes. We wish everything in life was this easy, and this tasty!
We don’t know about you, but for us, mornings are a marathon. We are up early, and from the time that our feet reluctantly make contact with the floor, we are running. Whether we are tending to the pets, the kids, the spouses, or, imagine this…ourselves…it seems that the morning whizzes by. Getting out the door in time leaves us exhausted and ready for bed again, immediately.
