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The Greek Foodie shares well-tested Mediterranean and Greek recipes, rooted in tradition and everyday home cooking. I personally test and write every recipe you see on the site.
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x Jenny
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Hi Michelle,
Thank you so much for wanting to subscribe!
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x Jenny
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No worries Dori, you are very sweet. Thank you for subscribing! x Jenny
I just found your website and can’t wait to try some recipes. Do you send out emails with new recipes? I would love to subscribe to emails from you. If so, can you sign me up for emails? Thank you!
Dear Naomi, you are in! Thank you so much! x Jenny
I love to cook and the dips look delicious. Can I freeze any of them either cooked or raw? And it’s a very special occasion. Could you recommend a great main course. There are 7 of us
Many thanks
Linda
Dear Linda,
Thank you so much for your lovely message, and how wonderful that you’re cooking for a special occasion!
On freezing, some of the dips handle it beautifully and others really don’t, so here’s the honest rundown.
Fava is the best freezer dip of the bunch. Freeze it cooked, thaw it in the fridge overnight, and loosen it with a splash of warm water and good olive oil before serving. Add the onions, capers and lemon fresh.
For melitzanosalata, freeze the roasted eggplant flesh rather than the finished dip. Drain it well, freeze it in a container, and when you thaw it, finish it with garlic, vinegar, oil and herbs. It tastes just as if you’d roasted the eggplants that morning.
Tzatziki, tirokafteri, taramosalata and skordalia I’d skip freezing. The yogurt and feta turn grainy, the cucumber weeps, and the emulsified ones (tarama and skordalia) can split. The good news is that tzatziki and tirokafteri keep happily in the fridge for 2 to 3 days, and the flavor actually improves after a night, so you can still make them ahead.
For the main course for seven, my choice would be a beef stifado. It’s festive, deeply flavorful with all those sweet little onions, and it’s even better made the day before, which leaves you free to enjoy your guests. Serve it with orzo, or mashed potatoes and crusty bread for the sauce. If you’d rather go with lamb, a slow-roasted lamb kleftiko with lemon potatoes is a showstopper and almost entirely hands-off. And if you want something you can assemble completely in advance, a pastitsio feeds seven generously and comes out of the oven looking spectacular.
With the dips to start, a big romaine lettuce salad on the side and one of these mains, your table will be a true Greek feast. Kali orexi, and I hope it’s a wonderful celebration!
Warmly,
Jenny