Semi-successful Greek Night

The Dinner Club’s first meeting met with moderate success.  The menu was greek salad, hummus, tzatziki, pita chips, and falafel.

The first four turned out lovely.  Unfortunately, our deep-frying-naive group was not able to execute the falafel.  For unknown reasons, it fell completely apart in the oil.  Perhaps the oil was not hot enough?  Has anyone made falafel before?  Ideas?  The recipe was this one from Mark Bittman.

For the pita chips, I sliced up pita breads into triangles , brushed them with olive oil, and sprinkled them with sea salt, pepper, and either paprika or cumin.  I then baked them at 350 for about 10 minutes (or until crispy).

The greek salad recipe came from Food to Live By, a cookbook from the Earthbound Farm people. A recipe for greek salad probably isn’t necessary, but perhaps a recipe for a delicious red wine vinaigrette is, so here you have it:

Classic Red Wine Vinaigrette

Mix the following together in a glass jar and shake vigorously:

  • 1 small clove garlic, finely minced
  • 1 teaspoon finely minced shallot
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • pinch of sugar
  • 1/4 cup red wine vinegar
  • 2/3 cup extra-virgin olive oil

Laura prepared a wonderful hummus, which became the centerpiece of the meal when the falafel failed.  The tzatziki was excellent as well, but I have the recipes for neither because I failed to ask for them.  Perhaps Laura or Renata would like to comment?


2 responses to “Semi-successful Greek Night

  1. Hummus recipe:
    3 cans garbanzo beans, aka chickpeas
    1 6 oz. can medium black olives (but i bet other kinds of olives would be delicious)
    olive oil
    balsamic vinegar
    white wine vinegar
    minced garlic
    salt ‘n’ peppa
    chili flakes

    drain cans and combine in food processor. add a couple tbsp of olive oil and vinegar, blend well. taste. add more EVOO and vinegars, as well as all other ingredients until desired flavor and texture is achieved. this process involves many rounds of tasting – yum! tip: don’t go too heavy on the cumin.

    woo dinner club!

  2. I have better luck with patties of falafel rather than balls and it’s better to shallow fry than deep fry. Smaller balls that cook quickly can also work. If you’ve used enough flour and had your mixture sit in the fridge for long enough, it should stay intact. Mine always falls apart when it’s too runny (like after I defrost it).

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