<?xml version="1.0" encoding="UTF-8"?><rss version="2.0" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:wfw="http://wellformedweb.org/CommentAPI/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:atom="http://www.w3.org/2005/Atom" xmlns:sy="http://purl.org/rss/1.0/modules/syndication/" xmlns:slash="http://purl.org/rss/1.0/modules/slash/" > <channel> <title>Offal | Kalofagas.ca</title> <atom:link href="https://www.kalofagas.ca/category/offal/feed/" rel="self" type="application/rss+xml" /> <link>https://www.kalofagas.ca</link> <description>Greek Food & Beyond</description> <lastBuildDate>Fri, 27 Nov 2020 14:37:28 +0000</lastBuildDate> <language>en-US</language> <sy:updatePeriod> hourly </sy:updatePeriod> <sy:updateFrequency> 1 </sy:updateFrequency> <image> <url>https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2023/01/Kalofagas_Favicon.jpeg?fit=32%2C32&ssl=1</url> <title>Offal | Kalofagas.ca</title> <link>https://www.kalofagas.ca</link> <width>32</width> <height>32</height> </image> <site xmlns="com-wordpress:feed-additions:1">6604045</site> <item> <title>Seared Calf Liver with Caramelized Onions</title> <link>https://www.kalofagas.ca/2020/11/27/seared-calf-liver-with-caramelized-onions/</link> <comments>https://www.kalofagas.ca/2020/11/27/seared-calf-liver-with-caramelized-onions/#comments</comments> <dc:creator><![CDATA[Peter Minaki]]></dc:creator> <pubDate>Fri, 27 Nov 2020 13:08:36 +0000</pubDate> <category><![CDATA[Beef]]></category> <category><![CDATA[Cretan]]></category> <category><![CDATA[Featured]]></category> <category><![CDATA[Greek Food]]></category> <category><![CDATA[Herbs]]></category> <category><![CDATA[Liver]]></category> <category><![CDATA[Main]]></category> <category><![CDATA[Meat]]></category> <category><![CDATA[Offal]]></category> <category><![CDATA[Olive Oil]]></category> <category><![CDATA[Onions]]></category> <category><![CDATA[Recipe]]></category> <category><![CDATA[Salt]]></category> <category><![CDATA[Vinegar]]></category> <guid isPermaLink="false">https://www.kalofagas.ca/?p=31324</guid> <description><![CDATA[<p>Up until about a few years ago, I hated liver – couldn’t stomach it. It smelled nice whenever my parents would fry it up with onions. I would try it on occasion – one bite and with half a chew, I would place a napkin toward my mouth and expel it. Won’t go down. Fast-forward […]</p> The post <a href="https://www.kalofagas.ca/2020/11/27/seared-calf-liver-with-caramelized-onions/">Seared Calf Liver with Caramelized Onions</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></description> <content:encoded><![CDATA[<p><img data-recalc-dims="1" fetchpriority="high" decoding="async" class="aligncenter size-full wp-image-31330" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2020/11/20201125_133829-01.jpeg?resize=800%2C874&ssl=1" alt="" width="800" height="874" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2020/11/20201125_133829-01.jpeg?w=2268&ssl=1 2268w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2020/11/20201125_133829-01.jpeg?resize=768%2C839&ssl=1 768w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2020/11/20201125_133829-01.jpeg?resize=1406%2C1536&ssl=1 1406w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2020/11/20201125_133829-01.jpeg?w=1600&ssl=1 1600w" sizes="(max-width: 800px) 100vw, 800px" />Up until about a few years ago, I hated liver – couldn’t stomach it. It smelled nice whenever my parents would fry it up with onions. I would try it on occasion – one bite and with half a chew, I would place a napkin toward my mouth and expel it. Won’t go down.</p> <p>Fast-forward to a few years ago – took a lady for a date on the Danforth (Toronto’s Greektown) and my date ordered liver and onions (special of the day). Her liver was served with lots of onions, side of fries.</p> <p>We offered to share bites of each other’s dishes and to my surprise, her liver dish taste pretty good.</p> <p>After that dinner, I’ve been to Greece a few times and liver would be ordered among friends (you order an array of dishes when dining with friends there) and liver would sometimes be ordered.</p> <p>I didn’t like eating liver each time but I began to like it more. What I found was I like it when it was cooked to medium (a bit of pink in the middle) and the flavour was mild.<img data-recalc-dims="1" decoding="async" class="aligncenter size-full wp-image-31327" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2020/11/20201125_132539-02.jpeg?resize=800%2C740&ssl=1" alt="" width="800" height="740" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2020/11/20201125_132539-02.jpeg?w=2268&ssl=1 2268w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2020/11/20201125_132539-02.jpeg?resize=768%2C710&ssl=1 768w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2020/11/20201125_132539-02.jpeg?resize=1536%2C1421&ssl=1 1536w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2020/11/20201125_132539-02.jpeg?w=1600&ssl=1 1600w" sizes="(max-width: 800px) 100vw, 800px" /></p> <p>Most supermarkets carry beef liver and some also carry calf liver. The latter is milder tasting and I have found this to be my choice when cooking liver.</p> <p>Today’s recipe is inspired by a dish I had in Crete, Liver Savoro, where the liver is paired with a sweet and sour sauce made from pan drippings and reduced wine vinegar. The herb used is fresh rosemary and it works wonderfully with the liver, onions and vinegar.</p> <p>The presentation is inspired by how I had liver served when I visited <a href="https://basegrillathens.com/en/" target="_blank" rel="noopener noreferrer">Base Grill</a> in Athens. The server would bring grilled liver table side and thinly slice the liver and plate for a family style presentation.<img data-recalc-dims="1" decoding="async" class="aligncenter size-full wp-image-31331" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2020/11/20201125_133833-01.jpeg?resize=800%2C847&ssl=1" alt="" width="800" height="847" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2020/11/20201125_133833-01.jpeg?w=2268&ssl=1 2268w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2020/11/20201125_133833-01.jpeg?resize=768%2C813&ssl=1 768w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2020/11/20201125_133833-01.jpeg?resize=1450%2C1536&ssl=1 1450w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2020/11/20201125_133833-01.jpeg?w=1600&ssl=1 1600w" sizes="(max-width: 800px) 100vw, 800px" /></p> <p><strong>Seared Calf Liver with Caramelized Onions</strong></p> <p>(serves 4)</p> <p><em>4 portions of calf liver</em></p> <p><em>approx. 1 1/2 cups milk</em></p> <p><em>sea salt and pepper</em></p> <p><em>2 Tbsp. olive oil</em></p> <p><strong><em>For the Caramelized Onions</em></strong></p> <p><em>4 Tbsp. unsalted butter</em></p> <p><em>4 medium onions, peeled and sliced</em></p> <p><em>1 Tbsp. granulated sugar</em></p> <p><em>salt and pepper to taste</em></p> <p><em>3-4 Tbsp. balsamic vinegar</em></p> <p><strong><em>Garnishes</em></strong></p> <p><em>extra virgin olive oil</em></p> <p><em>sea salt</em></p> <p><em>fresh ground pepper</em></p> <p><em>balsamic vinegar</em></p> <p><em>fried rosemary*</em></p> <ol> <li>Rinse your liver and place in a bowl. Cover with enough milk to just cover. Let stand room temperature for 30-45 minutes.</li> <li>Meanwhile, peel your onions, cut in half and cut into slices. Place butter in a pan over medium heat and add the onions and some salt. Stir and cover for 5-6 minutes. Stir occasionally and you will soon see the onions begin to brown. Add sugar, stir in and cook until soft and golden. Add balsamic vinegar and reduce until almost all liquid gone. Taste, adjust seasoning and take off the heat.</li> <li>Remove the liver from the milk (discard milk) and pat-dry the liver with paper towel. Drizzle olive oil on both sides of liver and rub over all the surface. Season with salt and pepper.</li> <li>Place a seasoned cast-iron pan or non-stick pan on your stove-top. Set to medium – high heat. Add oil to the pan and carefully place liver in pan (do not crowd, cook in batches if need be) and saute 45 -60 seconds on one side.</li> <li>Flip and saute for another 30 seconds. Remove from the pan and allow to rest for a minute.</li> <li>Drizzle the bottom of each plate with olive oil. Use a <a href="https://amzn.to/3o5Kwd5" target="_blank" rel="noopener noreferrer">sharp knife to cut</a> thin slices of liver and place arrange on the middle of each plate. Top each plate with a mound of caramelized onions, drizzle extra-virgin oil, splash of balsamic vinegar, sea salt and fresh ground pepper and fried rosemary.</li> <li>Serve with a <a href="https://www.kalofagas.ca/2020/11/07/crispy-french-fries-every-time/" target="_blank" rel="noopener noreferrer">side of my no-fail french fries.</a></li> </ol> <p><strong>*Note on Fried Rosemary:</strong> <em>Simply place fresh sprigs of rosemary into hot oil and fry until just crisp.</em></p> <p><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-31326" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2020/11/20201125_132624-02.jpeg?resize=800%2C905&ssl=1" alt="" width="800" height="905" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2020/11/20201125_132624-02.jpeg?w=2268&ssl=1 2268w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2020/11/20201125_132624-02.jpeg?resize=768%2C869&ssl=1 768w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2020/11/20201125_132624-02.jpeg?resize=1357%2C1536&ssl=1 1357w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2020/11/20201125_132624-02.jpeg?w=1600&ssl=1 1600w" sizes="(max-width: 800px) 100vw, 800px" /></p> <p> </p> <p> </p>The post <a href="https://www.kalofagas.ca/2020/11/27/seared-calf-liver-with-caramelized-onions/">Seared Calf Liver with Caramelized Onions</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></content:encoded> <wfw:commentRss>https://www.kalofagas.ca/2020/11/27/seared-calf-liver-with-caramelized-onions/feed/</wfw:commentRss> <slash:comments>1</slash:comments> <post-id xmlns="com-wordpress:feed-additions:1">31324</post-id> </item> <item> <title>Turkey Stuffing…er Dressing</title> <link>https://www.kalofagas.ca/2020/10/15/turkey-stuffing-er-dressing/</link> <comments>https://www.kalofagas.ca/2020/10/15/turkey-stuffing-er-dressing/#respond</comments> <dc:creator><![CDATA[Peter Minaki]]></dc:creator> <pubDate>Thu, 15 Oct 2020 12:24:56 +0000</pubDate> <category><![CDATA[Bread]]></category> <category><![CDATA[Christmas]]></category> <category><![CDATA[Dressing]]></category> <category><![CDATA[Featured]]></category> <category><![CDATA[Herbs]]></category> <category><![CDATA[Offal]]></category> <category><![CDATA[Onions]]></category> <category><![CDATA[Side]]></category> <category><![CDATA[Stuffing]]></category> <category><![CDATA[Thanksgiving]]></category> <guid isPermaLink="false">https://www.kalofagas.ca/?p=30918</guid> <description><![CDATA[<p>I love making stuffing as a side dish with my roast turkey. Stuffing is made of stale bread, giblets, herbs and placed in the cavity of the turkey. I like baking it separate from the turkey, as it cooks quicker and it is safer: the stuffing may absorb meat juices that may not be cooked […]</p> The post <a href="https://www.kalofagas.ca/2020/10/15/turkey-stuffing-er-dressing/">Turkey Stuffing…er Dressing</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></description> <content:encoded><![CDATA[<p><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-30919" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2020/10/72565630_10162645453095553_374137538912190464_o.jpg?resize=800%2C799&ssl=1" alt="" width="800" height="799" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2020/10/72565630_10162645453095553_374137538912190464_o.jpg?w=1080&ssl=1 1080w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2020/10/72565630_10162645453095553_374137538912190464_o.jpg?resize=300%2C300&ssl=1 300w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2020/10/72565630_10162645453095553_374137538912190464_o.jpg?resize=1024%2C1024&ssl=1 1024w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2020/10/72565630_10162645453095553_374137538912190464_o.jpg?resize=768%2C767&ssl=1 768w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2020/10/72565630_10162645453095553_374137538912190464_o.jpg?resize=500%2C500&ssl=1 500w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2020/10/72565630_10162645453095553_374137538912190464_o.jpg?resize=100%2C100&ssl=1 100w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2020/10/72565630_10162645453095553_374137538912190464_o.jpg?resize=600%2C599&ssl=1 600w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2020/10/72565630_10162645453095553_374137538912190464_o.jpg?resize=120%2C120&ssl=1 120w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2020/10/72565630_10162645453095553_374137538912190464_o.jpg?resize=45%2C45&ssl=1 45w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2020/10/72565630_10162645453095553_374137538912190464_o.jpg?resize=200%2C200&ssl=1 200w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2020/10/72565630_10162645453095553_374137538912190464_o.jpg?resize=400%2C400&ssl=1 400w" sizes="(max-width: 800px) 100vw, 800px" />I love making stuffing as a side dish with my roast turkey. Stuffing is made of stale bread, giblets, herbs and placed in the cavity of the turkey.</p> <p>I like baking it separate from the turkey, as it cooks quicker and it is safer: the stuffing may absorb meat juices that may not be cooked through, the temperature of stuffing may have a different temperature from your turkey’s reading.</p> <p>Bake it separately in an oven safe baking vessel. Officially, it is now called dressing (when cooked separately).</p> <p><strong>Turkey Stuffing…er Dressing</strong></p> <p>(serves 8-10)</p> <p><em>10 cups of dry bread, cubed into Croutons(or cube some other bread then dry out in the oven for 30 minutes at 200f).</em><br /> <em>1 packet of turkey giblets, finely chopped</em><br /> <em>3 Tbsp. unsalted butter</em><br /> <em>1 large onion, diced</em><br /> <em>1 stalk of celery, diced</em><br /> <em>1 bay leaf</em><br /> <em>3 mild to medium Italian sausages, casings removed and broken up to the consistency of mince</em><br /> <em>3 Tbsp. of chopped fresh sage</em><br /> <em>5 Tbsp. of chopped fresh parsley</em><br /> <em>1 egg, lightly beaten</em><br /> <em>2 cups of turkey, chicken or vegetable</em><br /> <em>1/2 cup of cream</em><br /> <em>salt and pepper to taste</em></p> <ol> <li>Place your Croutons in your casserole/baking vessel and toss with the parsley, sage some salt and lots of black pepper and reserve.</li> <li>Using a skillet, melt your butter and saute your onions, celery, bay leaf until softened (10 minutes) under medium-low heat.</li> <li>Add your giblets & sausage and saute until browned for another 10 minutes under medium heat. Pour in and stir the cream and reserve to cool to warm.</li> <li>Add your stock to the Croutons and toss to coat and wet the entire mixture. Allow to cool for a few minutes then add the egg and mix well.</li> <li>Add your sausage/giblets saute to the casserole and fold until the entire mixture has blended.</li> <li>Bake in a pre-heated 350F oven for 30-40 minutes or until the top has turned a golden brown.</li> </ol>The post <a href="https://www.kalofagas.ca/2020/10/15/turkey-stuffing-er-dressing/">Turkey Stuffing…er Dressing</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></content:encoded> <wfw:commentRss>https://www.kalofagas.ca/2020/10/15/turkey-stuffing-er-dressing/feed/</wfw:commentRss> <slash:comments>0</slash:comments> <post-id xmlns="com-wordpress:feed-additions:1">30918</post-id> </item> <item> <title>Fried Sweetbreads</title> <link>https://www.kalofagas.ca/2020/04/20/fried-sweetbreads/</link> <comments>https://www.kalofagas.ca/2020/04/20/fried-sweetbreads/#respond</comments> <dc:creator><![CDATA[Peter Minaki]]></dc:creator> <pubDate>Mon, 20 Apr 2020 17:57:42 +0000</pubDate> <category><![CDATA[Appetizer]]></category> <category><![CDATA[Featured]]></category> <category><![CDATA[Flour]]></category> <category><![CDATA[Frying]]></category> <category><![CDATA[Lemon]]></category> <category><![CDATA[Meze]]></category> <category><![CDATA[Offal]]></category> <guid isPermaLink="false">https://www.kalofagas.ca/?p=29326</guid> <description><![CDATA[<p>I first ate sweetbreads in the 1990’s when friends of our family invited us to their Easter Feast: whole lamb on the spit plus all the grilled appetizers served until the lamb is ready. One of those grilled delights were sweetbreads. The usual kind you find are veal sweetbreads and they are the thymus glad […]</p> The post <a href="https://www.kalofagas.ca/2020/04/20/fried-sweetbreads/">Fried Sweetbreads</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></description> <content:encoded><![CDATA[<p><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-29329" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2020/04/93411659_10163704227510553_2406403805819174912_o.jpg?resize=768%2C960&ssl=1" alt="" width="768" height="960" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2020/04/93411659_10163704227510553_2406403805819174912_o.jpg?w=768&ssl=1 768w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2020/04/93411659_10163704227510553_2406403805819174912_o.jpg?resize=400%2C500&ssl=1 400w" sizes="(max-width: 768px) 100vw, 768px" />I first ate sweetbreads in the 1990’s when friends of our family invited us to their Easter Feast: whole lamb on the spit plus all the grilled appetizers served until the lamb is ready.</p> <p>One of those grilled delights were sweetbreads. The usual kind you find are veal sweetbreads and they are the thymus glad from the calf. They belong to the offal family but there’s none of that liver taste. They are rich, buttery, delicate. I love the flavour of sweetbreads.</p> <p>I’ve first had pan-fried or breaded sweetbreads at some Greek tavernas and now I want to share my version: dredged in an easy season flour mixture and fried ’til golden and crisp.</p> <p>These simply need a squeeze of lemon zest to cut the richness and I like some piquante peppers for a little kick. Ask your butcher for veal sweetbreads then comeback and see me. Enjoy!</p> <p><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-29330" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2020/04/94215520_2296067714036145_2128672210934562816_n.jpg?resize=800%2C450&ssl=1" alt="" width="800" height="450" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2020/04/94215520_2296067714036145_2128672210934562816_n.jpg?w=2016&ssl=1 2016w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2020/04/94215520_2296067714036145_2128672210934562816_n.jpg?resize=768%2C432&ssl=1 768w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2020/04/94215520_2296067714036145_2128672210934562816_n.jpg?resize=1536%2C864&ssl=1 1536w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2020/04/94215520_2296067714036145_2128672210934562816_n.jpg?resize=400%2C225&ssl=1 400w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2020/04/94215520_2296067714036145_2128672210934562816_n.jpg?w=1600&ssl=1 1600w" sizes="(max-width: 800px) 100vw, 800px" /></p> <p><strong>Fried Sweetbreads</strong></p> <p>(serves 4 as an appetizer)</p> <p><em>1lb. veal sweetbreads</em></p> <p><em> </em></p> <p><strong><em>Poaching Liquid</em></strong></p> <p><em> </em></p> <p><em>1/4 cup + 2 tsp. sea salt</em></p> <p><em> </em></p> <p><em>2 Tbsp. sugar</em></p> <p><em> </em></p> <p><em>1/4 cup white vinegar</em></p> <p><em> </em></p> <p><em>2 bay leaves</em></p> <p><em> </em></p> <p><strong><em>Coating</em></strong></p> <p><em> </em></p> <p><em>1 egg white</em></p> <p><em> </em></p> <p><em>1/2 Tbsp. corn starch</em></p> <p><em> </em></p> <p><em>1 tsp. sea salt</em></p> <p><em> </em></p> <p><em>1/2 tsp. black pepper</em></p> <p><em> </em></p> <p><em>1/2 tsp. sweet paprika</em></p> <p><em> </em></p> <p><em>1/4 cup all purpose flour</em></p> <p><em> </em></p> <p><em>Vegetable oil for frying</em></p> <ol class="wp-block-list"> <li>Into a medium pot, add all the ingredients plus your sweetbreads and add enough water to just cover them. Turn the heat on to medium and as soon as the water begins to simmer, turn down the heat to low and poach your sweetbreads for 15 minutes. Turn off heat and leave the sweet breads in the poaching liquid for 30 minutes.</li> <li>Remove sweet breads from poaching liquid and allow to cool to room temperature. Place in the fridge to cool for minimum two hours to overnight.</li> <li>Cut the pieces into bite-sized pieces, pat-dry with paper towel. Season with salt and pepper and place in a bowl with egg whites. In another bowl, add all the remaining ingredients and mix well with a fork. Add the sweetbreads into the four mixture and toss to coat.</li> <li>Pre-heat your deep fryer or add oil into deep pot. Bring the temperature of your oil up to 360F (an oil thermometer comes in handy here).</li> <li>Fry in batches for about 6-7 minutes or until golden, place on a paper-lined platter. Sprinkle some sea salt, serve with lemon wedges, some spicy pickled green peppers and serve.</li> </ol> <p> </p> <p> </p>The post <a href="https://www.kalofagas.ca/2020/04/20/fried-sweetbreads/">Fried Sweetbreads</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></content:encoded> <wfw:commentRss>https://www.kalofagas.ca/2020/04/20/fried-sweetbreads/feed/</wfw:commentRss> <slash:comments>0</slash:comments> <post-id xmlns="com-wordpress:feed-additions:1">29326</post-id> </item> <item> <title>Neo-Magheritsa</title> <link>https://www.kalofagas.ca/2012/04/14/neo-magheritsa/</link> <comments>https://www.kalofagas.ca/2012/04/14/neo-magheritsa/#comments</comments> <dc:creator><![CDATA[Peter Minaki]]></dc:creator> <pubDate>Sat, 14 Apr 2012 22:49:43 +0000</pubDate> <category><![CDATA[Easter]]></category> <category><![CDATA[Eggs]]></category> <category><![CDATA[Featured]]></category> <category><![CDATA[Festive]]></category> <category><![CDATA[Goat]]></category> <category><![CDATA[Greek]]></category> <category><![CDATA[Greek Traditions]]></category> <category><![CDATA[Herbs]]></category> <category><![CDATA[Lamb]]></category> <category><![CDATA[Lemon]]></category> <category><![CDATA[Offal]]></category> <category><![CDATA[Olive Oil]]></category> <category><![CDATA[Soup]]></category> <guid isPermaLink="false">http://www.kalofagas.ca/?p=12032</guid> <description><![CDATA[<p>Margheritsa is a traditional soup made by Greeks for Orthodox Easter. It contains cleaned intestines, organs of the lamb or goat and may contain sweetbreads and even the boiled head of the animal. The meat is boiled until softened and a stock is created. Spring onions, herbs are added and the soup is finished off/thickened […]</p> The post <a href="https://www.kalofagas.ca/2012/04/14/neo-magheritsa/">Neo-Magheritsa</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></description> <content:encoded><![CDATA[<p><a href="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/04/IMG_6424.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-12038" title="IMG_6424" alt="" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/04/IMG_6424.jpg?resize=600%2C450&ssl=1" width="600" height="450" /></a><a title="Magheritsa" href="https://www.kalofagas.ca/2008/05/03/magheritsa/">Margheritsa is a traditional soup</a> made by Greeks for Orthodox Easter. It contains cleaned intestines, organs of the lamb or goat and may contain sweetbreads and even the boiled head of the animal. The meat is boiled until softened and a stock is created. Spring onions, herbs are added and the soup is finished off/thickened with an egg/lemon mixture (Avgolemono).</p> <p>This soup is often served upon return from the <a title="Greek Easter Rituals" href="https://www.kalofagas.ca/2009/04/16/greek-easter-rituals/">Megalo Savato/Anastasi church service </a>and it is often the first taste of meat for those that fasted for the entirely of Great Lent. Magheritsa is a logical dish to eat after the long fasting period – ease your belly from a fast to feast. Magheritsa is a transitional dish – the feast of Easter Sunday awaits later in the day.<a href="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/04/IMG_3871-2.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-12039" title="IMG_3871-2" alt="" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/04/IMG_3871-2.jpg?resize=600%2C450&ssl=1" width="600" height="450" /></a></p> <p>Now thing about Magheritsa is that involves alot of work in cleaning the intestines, not everyone salivates at the thought of eating offal soup and in recent times, some jurisdictions have outlawed the sale of certain offal to the public. I still love the traditional Magheritsa but I felt the need to make a version that looked traditional, tasted traditional and did not exclude anyone from this Greek Easter tradition.</p> <p>My solution is to use lamb meat (bone-in) to recreate an “easier to prepare” Magheritsa and one that can be enjoyed by all at the Easter Sunday table. A bowl of this fabulous take on Magheritsa will be waiting for me when I return from church just after midnight Easter Sunday.<a href="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/04/IMG_6423.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-12037" title="IMG_6423" alt="" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/04/IMG_6423.jpg?resize=600%2C450&ssl=1" width="600" height="450" /></a></p> <p><strong> Neo-Magheritsa (Νεο-Μαγερίτσα)</strong></p> <p>(serves 10-12)</p> <p><em>1 1/2 kg. of lamb shoulder (or other cuts like shank, ribs, necks)</em></p> <p><em>enough water to cover the meat (about 3 litres)</em></p> <p><em>1/4 cup olive oil</em></p> <p><em>12 scallions, sliced</em></p> <p><em>1/2 head of romaine lettuce, finely chopped</em></p> <p><em>1/2 bunch finely chopped dill</em></p> <p><em>1/2 cup finely chopped parsley</em></p> <p><em>1/2 cup long grain rice</em></p> <p><em>salt and pepper to taste</em></p> <p><em>Avgolemono</em></p> <p><em>2 eggs</em></p> <p><em>2 lemons</em></p> <p><em>garnish</em></p> <p><em>1/2 fresh chopped dill</em></p> <p><em>lemon wedge</em></p> <ol> <li>Rinse your lamb pieces and place in a large pot or pressure cooker and cover with enough water to just cover. Add about Tbsp. of sea salt and cover. If using a conventional pot, cover and bring to a boil then lower and simmer for about 2 1/2 hours or until the meat falls off the bone. A more timely method is to use a pressure cooker and cut your time to just 1 hour. Remove from the heat, adjust seasoning if necessary. Remove meat and pull off the bone, remove any fat and cartilage and chop the meat into bite-sized pieces.</li> <li>In another large pot, add the olive oil over medium heat and add your scallions lettuce and sweat for 5-6 minutes or until softened. Now add the your hot stock, meat, rice, parsley, dill and bring up to a boil then lower to medium and simmer for 25-30 minutes or until the rice is cooked.</li> <li>In the meantime, crack your eggs in a bowl and add the juice of 2 lemons and whisk until just frothy. Once the rice is cooked in the soup, remove from the heat and slowly add hot stock into your bowl of egg and lemon while whisking. While whisking add about 4-5 more ladles to temper and the heat of the egg/lemon mixture.</li> <li>Pour the tempered egg/lemon mixture back into the soup pot, adjust seasoning with salt and pepper and add the remaining 1/2 cup fresh dill. Serve with a wedge of lemon, good crusty bread. Christos Anesti! (Christ has risen!)<a href="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/04/IMG_6427.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-12034" title="IMG_6427" alt="" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/04/IMG_6427.jpg?resize=600%2C450&ssl=1" width="600" height="450" /></a></li> </ol> <p><a href="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/04/IMG_3813-2.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-12035" title="IMG_3813-2" alt="" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2012/04/IMG_3813-2.jpg?resize=600%2C450&ssl=1" width="600" height="450" /></a></p>The post <a href="https://www.kalofagas.ca/2012/04/14/neo-magheritsa/">Neo-Magheritsa</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></content:encoded> <wfw:commentRss>https://www.kalofagas.ca/2012/04/14/neo-magheritsa/feed/</wfw:commentRss> <slash:comments>12</slash:comments> <post-id xmlns="com-wordpress:feed-additions:1">12032</post-id> </item> <item> <title>Orthodox-Christian Easter</title> <link>https://www.kalofagas.ca/2011/04/22/orthodox-christian-easter/</link> <comments>https://www.kalofagas.ca/2011/04/22/orthodox-christian-easter/#comments</comments> <dc:creator><![CDATA[Peter Minaki]]></dc:creator> <pubDate>Fri, 22 Apr 2011 12:53:27 +0000</pubDate> <category><![CDATA[Cookies]]></category> <category><![CDATA[Easter]]></category> <category><![CDATA[Featured]]></category> <category><![CDATA[Festive]]></category> <category><![CDATA[Good Friday]]></category> <category><![CDATA[Greek]]></category> <category><![CDATA[Greek Traditions]]></category> <category><![CDATA[Lamb]]></category> <category><![CDATA[Lent]]></category> <category><![CDATA[Offal]]></category> <guid isPermaLink="false">http://kalofagas.ca/?p=8063</guid> <description><![CDATA[<p>  This post is being written on Good Friday of Holy Week and I thought to write a post that enlightens you of how Orthodox-Christians and more specifically Greek-Orthodox spend the next few days until the culmination of Easter Sunday. The Great Lent began March 7th (Katheri Deftera) or Ash Monday and those that adhere […]</p> The post <a href="https://www.kalofagas.ca/2011/04/22/orthodox-christian-easter/">Orthodox-Christian Easter</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></description> <content:encoded><![CDATA[<p> </p> <p><figure id="attachment_8075" aria-describedby="caption-attachment-8075" style="width: 600px" class="wp-caption aligncenter"><a href="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2011/04/20110422_img_1239_1.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="size-full wp-image-8075" title="IMG_1239-1" src="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2011/04/20110422_img_1239_1.jpg?resize=600%2C399&ssl=1" alt="" width="600" height="399" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2011/04/20110422_img_1239_1.jpg?w=600&ssl=1 600w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2011/04/20110422_img_1239_1.jpg?resize=300%2C199&ssl=1 300w" sizes="(max-width: 600px) 100vw, 600px" /></a><figcaption id="caption-attachment-8075" class="wp-caption-text">icon of Christ lying in Epitaph</figcaption></figure></p> <p>This post is being written on Good Friday of Holy Week and I thought to write a post that enlightens you of how Orthodox-Christians and more specifically Greek-Orthodox spend the next few days until the culmination of Easter Sunday. The Great Lent began March 7th (Katheri Deftera) or Ash Monday and those that adhere to the fast would have abstained from eating any meat or meat by-products up until the stroke of midnight, when Easter Sunday arrives. Shellfish, cephelopods and cod-fish (on March 25th and Palm Sunday are allowed) and consumed with vegetables, legumes, grains, nuts and fruit. It’s thought of as a spiritual and bodily cleanse and although I do not fast for the entire period of Lent, I do feel better – even after a week-long fast!<a href="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2011/04/20110422_img_1244.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-8070" title="IMG_1244" src="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2011/04/20110422_img_1244.jpg?resize=600%2C450&ssl=1" alt="" width="600" height="450" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2011/04/20110422_img_1244.jpg?w=600&ssl=1 600w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2011/04/20110422_img_1244.jpg?resize=300%2C225&ssl=1 300w" sizes="(max-width: 600px) 100vw, 600px" /></a></p> <p> </p> <p>For the Orthodox-Christian, the run-up to Easter and the actual day itself are the most significant events in our religious calendar. The events leading up to Christ’s crucifixion, death and resurrection are read out and re-enacted in church serves. Megalo Pempti (Thursday) and Good Friday are the most somber days of the Orthodox calendar. The mood in the church is akin to funeral service – that of Christ’s. On Good Friday during the day, parishioners pass by the Epitaph of Christ and pay their respects and then later in the evening we gather once again for as the Epitaph is carried out on the shoulders of men who carry it around a town, village or neighborhood. The Epitaph is made of solid oak, contains an icon of Christ, it’s adorned with many-many flowers and I’ve had the honour of carrying the Epitaph on a few occasions here at our parish St. Nicholas in Scarborough.<a href="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2011/04/20110422_img_1191.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-8066" title="IMG_1191" src="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2011/04/20110422_img_1191.jpg?resize=419%2C600&ssl=1" alt="" width="419" height="600" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2011/04/20110422_img_1191.jpg?w=419&ssl=1 419w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2011/04/20110422_img_1191.jpg?resize=209%2C300&ssl=1 209w" sizes="(max-width: 419px) 100vw, 419px" /></a></p> <p>Megalo Savato (Saturday) is a day filled with preparations for Easter Sunday: the lamb is purchased, the Tsoureki (Easter bread) is made, Easter eggs are dyed, <a title="Sophia’s Easter Koulourakia" href="https://kalofagas.ca/2010/04/03/sophias-easter-koulourakia-%ce%ba%ce%bf%cf%85%ce%bb%ce%bf%cf%85%cf%81%ce%ac%ce%ba%ce%b9%ce%b1-%cf%80%ce%b1%cf%83%cf%87%ce%b1%ce%bb%ce%b9%ce%bd%ce%ac-%cf%84%ce%b7%cf%82-%cf%83%ce%bf%cf%86%ce%af/">Koulourakia (cookies)</a>, cleaning of intestines, organ meats for an array of Easter Sunday appetizers and the must-have Magheritsa soup. Megalo Savato flashes by quickly and the family gets dressed to attend church for the evening mass. Candles are held by all and just before midnight the Holy Light is passed around and lit – illuminated the church and the area surrounding the church (crowds swell on Megalo Savato) and at midnight, the resurrection has occurred – Christ Has Risen! Indeed He Has Risen!<a href="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2011/04/20110422_img_1268.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-8071" title="IMG_1268" src="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2011/04/20110422_img_1268.jpg?resize=600%2C450&ssl=1" alt="" width="600" height="450" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2011/04/20110422_img_1268.jpg?w=600&ssl=1 600w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2011/04/20110422_img_1268.jpg?resize=300%2C225&ssl=1 300w" sizes="(max-width: 600px) 100vw, 600px" /></a></p> <p><figure id="attachment_8072" aria-describedby="caption-attachment-8072" style="width: 600px" class="wp-caption aligncenter"><a href="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2011/04/20110422_img_1278.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="size-full wp-image-8072" title="IMG_1278" src="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2011/04/20110422_img_1278.jpg?resize=600%2C450&ssl=1" alt="" width="600" height="450" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2011/04/20110422_img_1278.jpg?w=600&ssl=1 600w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2011/04/20110422_img_1278.jpg?resize=300%2C225&ssl=1 300w" sizes="(max-width: 600px) 100vw, 600px" /></a><figcaption id="caption-attachment-8072" class="wp-caption-text">Magheritsa soup</figcaption></figure></p> <p> </p> <p>Families head back for home and for many, they have been fasting for some 40 days and waiting for them is the Easter Soup called <a title="Magheritsa" href="https://kalofagas.ca/2008/05/03/magheritsa/">Magheritsa</a> containing organ meat, lamb meat, intestines, lots of scallions, herbs and greens and made into a creamy Avgolemono-type soup. From a dietary sense, it’s recommended to eat this soup after the midnight mass so as to not shock the body from a fasting period to a feast on Easter Sunday. Easter eggs are cracked (traditionally dyed red to represent the blood of Christ) and rest is quickly on the minds of all as Easter Sunday awaits…lots of work, lots of celebration!<a href="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2011/04/20110422_img_1228.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-8076" title="IMG_1228" src="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2011/04/20110422_img_1228.jpg?resize=600%2C450&ssl=1" alt="" width="600" height="450" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2011/04/20110422_img_1228.jpg?w=600&ssl=1 600w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2011/04/20110422_img_1228.jpg?resize=300%2C225&ssl=1 300w" sizes="(max-width: 600px) 100vw, 600px" /></a></p> <p>Easter morning usually starts out with a breakfast centered around more eggs being cracked (and eaten), <a title="Tsoureki (Greek Easter Bread)" href="https://kalofagas.ca/2008/04/26/tsoureki-greek-easter-bread/">Tsoureki</a> is consumed with coffee, tea or warm milk and preparations for the day commence. Greeks will cook a lamb (or goat) in a variety of methods, depending on the traditions (or whim) of the family’s origins in Greece. The most famous is the whole lamb on the spit (rotisserie), there’s whole leg of lamb in the oven, sometimes a leg of lamb is roasted on the spit as well. Some Greeks from the Aegean islands will stuff the cavity of a lamb or goat and slow-roast it in the oven.<a href="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2011/04/20110422_greek_easter_2008_046.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-8065" title="Greek Easter 2008 046" src="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2011/04/20110422_greek_easter_2008_046.jpg?resize=600%2C325&ssl=1" alt="" width="600" height="325" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2011/04/20110422_greek_easter_2008_046.jpg?w=600&ssl=1 600w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2011/04/20110422_greek_easter_2008_046.jpg?resize=300%2C162&ssl=1 300w" sizes="(max-width: 600px) 100vw, 600px" /></a></p> <p>There’s preparation of appetizer meats, salads, dips, breads, ensure there’s enough water and wine, table settings, etc. Family and friends arrive for Easter Sunday. The home smells of Easter, spirits are high and the anticipation of the feast ahead is great. We snack all day until the main meal of lamb (or goat) is ready and then we eat some more! Greeks always cook for more than who we expect for attendance as family and extended relatives have an open invite to drop by and as we share in this remarkable day surrounded by the most important period in the Orthodox calendar – the crucifixion, death and resurrection of Christ.</p> <p><figure id="attachment_8073" aria-describedby="caption-attachment-8073" style="width: 600px" class="wp-caption aligncenter"><a href="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2011/04/20110422_img_3701_2.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="size-full wp-image-8073" title="IMG_3701-2" src="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2011/04/20110422_img_3701_2.jpg?resize=600%2C450&ssl=1" alt="" width="600" height="450" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2011/04/20110422_img_3701_2.jpg?w=600&ssl=1 600w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2011/04/20110422_img_3701_2.jpg?resize=300%2C225&ssl=1 300w" sizes="(max-width: 600px) 100vw, 600px" /></a><figcaption id="caption-attachment-8073" class="wp-caption-text">Tsourekia</figcaption></figure></p> <p> </p> <p>Kali Anastasi & Kalo Pasxa!</p> <p> </p> <p>If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.</p> <p>© 2007-2011 Peter Minakis</p>The post <a href="https://www.kalofagas.ca/2011/04/22/orthodox-christian-easter/">Orthodox-Christian Easter</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></content:encoded> <wfw:commentRss>https://www.kalofagas.ca/2011/04/22/orthodox-christian-easter/feed/</wfw:commentRss> <slash:comments>9</slash:comments> <post-id xmlns="com-wordpress:feed-additions:1">8063</post-id> </item> </channel> </rss>