Long Beach Grecian Festival by the Sea Cookbook

  Kalamata Olive Tapenade Bake: None Prep: 15 min Serves: 6   Turning Kalamata Olives into a tapenade is a fun way to eat them, especially with some bread or crackers.   1 clove garlic 1 tablespoon olive oil 1 tablespoon capers Salt and pepper to taste 2 tablespoons lemon juice 2 cups Kalamata olives, pitted 1 teaspoon dried parsley 2 red tomatoes, chopped (optional) 1 teaspoon dried oregano       Place garlic, capers, lemon juice, parsley, oregano, olive oil, salt and pepper in a food processor and pulse 2 or 3 times until combined. Add olives and pulse again until desired consistency. May add chopped tomatoes as a garnish.     Tips Brined olives seem to last forever, at least 2 years if unopened and a bit less (12-18 months) once opened. They really never go bad because they are so go...

Skordalia  (Garlic and Potato Dip)   Bake:  None Prep: 10 min Serves: 8   Skordalia is very versatile and may be served as a dip or as a condiment with  fish, meat, chicken or vegetables, if you like garlic. It can also be added to a pasta salad or used as a  salad dressing, or any other dish that could benefit from its garlicky tang.     2 medium russet potatoes, peeled 1/4 teaspoon pepper 5  garlic cloves, crushed 2 tablespoons olive oil 1/8 teaspoon salt 2 tablespoons white vinegar   Place potatoes in a sauce pan, cover with cold water and bring water to a boil. Cook for 10 minutes or until very soft. After draining potatoes in a colander, cut them into small pieces. Mash with a potato masher until smooth. Stir in the garlic, salt and pepper;  blend with wooden spoon until smooth.  Add olive oil in a slow steady stream and mix ...

Taramasalata is fish roe made into a dip (salata) made from salted and cured roe from cod, grey mullet or bottarga. Spreading the taramosalta on bread or crackers along with fresh tomatoes tastes is very good.  I use Krinos brand tarama made from carp fish roe. Only the pinkish Krinos tarama was available at my local Greek market, but it, also, is available as a white tarama. I am looking for a local fish monger to try that in the recipe. Fish Roe Dip  (Taramasalata)     Bake: none Prep: 10-15 min Serves: 6   Taramasal á ta is a traditional Greek dip often made from carp fish roe. The fish roe may be purchased in a jar and combined with bread, onion, lemon juice and olive oil to make a dip. If you find the taste a bit bitter, try adding more bread. Serve with bread or chips.   2 slices white bread 4 tablespoons lemon juice 8 or 10 ounce jar of tarama 3/4 cup olive oil ...

Feta  Spread &  Fire Feta Dip New Recipes from our Millennial Generation Picture by Dr. Sina Bacol Feta Spread   Bake: none Prep: 5-10 min Serves: 6   This is a new recipe from our millennial generation who are blending current trends with flavors of their heritage. May garnish with chopped fresh dill or flat-leaf parsley.   8-ounce-block Greek feta 1/4 teaspoon garlic salt ¾ cup plain 5% Greek whole-milk yogurt* 1 medium lemon, zested and juiced 1/4 teaspoon pepper Olive oil for drizzling 2 tablespoons olive oil       Wipe feta block dry with a paper towel and then crumble it. Combine feta, yogurt, zest of entire lemon and juice of half of the lemon, 2 tablespoons olive oil, garlic salt and pepper in a food processer. Mix until smooth and airy.   Transfer the whipped feta to a serving plate or charcuterie boa...