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Christmas/Holiday Buffet

Christmas/Holiday Buffet

For all those still on the lookout for some last minute cooking ideas to grace their Christmas or Holiday table/buffet, here are some quick and festive dishes that will surely satisfy hungry guests and add some holiday spirit to any soiree. I would like to wish you all a very Merry Christmas and a Happy and Healthy 2010 … here’s to peaceful and joyous holidays filled with good food, family, friends and lots of laughter!
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Ginger Leek Potato Croquettes with a Fennel Pear Honey Mustard

Ginger Leek Potato Croquettes with a Fennel Pear Honey Mustard

Kalo mina! That’s Greek for “Have a good month,” a wish customarily shared amongst Greeks on the first of every month. Speaking of which, today (the first of December) is the deadline for this month’s Royal Foodie Joust, a friendly blogger competition hosted by Jenn of The Leftover Queen, and I am running short on time considering I have until noon (it’s 10:33 a.m. as I write this) to post this on the RFJ forum. So, the ingredients for this month’s joust were fennel, pear and ginger. Three lovely ingredients indeed and so many dishes
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Short Rib Terrine

Short ribs are easily my favorite cut of beef. I adore them. They need minimal TLC (barely any hands on cooking, just a bit more time in the oven or on a burner) and yet yield so much flavor — a simple braise with fresh vegetables and herbs is all they need in my book; deglaze the braising liquid with some red wine and you’ve got sheer perfection. To change things up a bit, this past weekend I tried my hand at this Short Rib Terrine and I am pleased to say it’s now one of my favorite tapas and a really great way to use my beloved short ribs. Served with
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Roast Chicken, Cranberry and Honey Mustard Pita Sandwich

I love roasting a whole chicken and then using leftovers in a variety of ways. My favorite as of late is this pita sandwich with roast chicken, homemade cranberry sauce, sweet and tangy honey mustard and fresh watercress. It’s a satisfying little sandwich and it’s pretty healthy. I used Greek pita bread that I placed under the broiler for a couple of minutes to get some color but you can obviously use any bread you wish. Layer some roast chicken breast over one half of the pita and top with honey mustard, cranberry sauce and a handful of watercress. Top with
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Spanako-Quesadillas (Spinach Pie Quesadillas)

Spanako-Quesadillas (Spinach Pie Quesadillas)

 There are times when a quick lunch or dinner is a must but that doesn’t necessarily mean takeout or fast food needs to creep into our diet. The other night, I was all tapped out and as the kids had enjoyed a heavier lunch I wanted to make a rather light and quick dinner. Knowing that I had some spinach and some flour tortillas on hand, I thought, “Why not make some spinach quesadillas?” I wasn’t originally thinking I’d go with a Greek flavor profile, but the container of Feta was calling out to me much more emphatically than the block of
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Bakaliarakia Tiganita kai Skordalia me Kappari–Fried Whiting with a Caper Skordalia

I’m lucky to have children who love to eat fish. Even luckier, I believe, that fish in New York is pretty inexpensive and pretty fresh. Family favorites such as Red Snapper (Synagrida) run between $6.99 and $7.99 a pound while Porgies (Tsipoures) and Sardines (Sardela) can be found for $2.99 a pound. I went to the fish market yesterday intent on buying Barbounia (Red Mullet, which were $6.99 a pound) as we hadn’t had these tasty little fish in a long while. But when I got to the store, I quickly snapped up the smaller Bakaliarakia (Whitings) that I know the

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