Some­thing dif­fer­ent: it’s all Greek this week

The Citizen-Record (Cumberland) - - PARRSBORO & AREA -

Afew weeks ago, my wife and I were in Hal­i­fax and we wanted to go out for din­ner. We try to find some­thing dif­fer­ent each time we do this.

I look for a cer­tain thing when we go out. One thing is a knowl­edge­able waiter/server, be­cause I want to ask about what they are serv­ing. I re­mem­ber in my restau­rants it was very im­por­tant for the peo­ple serv­ing to have tried ev­ery­thing on the menu. We would have tast­ing nights and, if there was a spe­cial on the menu, every­one was ex­pected to have tried a taste. Don’t you hate it if you ask your server what the soup of the day is and they don’t know? How can they ad­vise you as to how it tastes? This place was rec­om­mended by a class­mate of Dorothy, so we were looking for­ward to try­ing it out.

The place was “It’s all Greek to Me” on Quin­pool Road. The first thing we no­ticed is that it is small in com­par­i­son to most Hal­i­fax restau­rants. This gave you a feel­ing of au­then­tic Mediter­ranean offthe-main-track din­ing.

The ser­vice was ex­cel­lent, and our server was well-equipped to make rec­om­men­da­tions as to what we might like. As you have guessed, it was a Greek restau­rant, and I would en­cour­age you to try it out if you are in Hal­i­fax. Es­pe­cially try the Baklava. I came away with an idea for a meal, and I will pass this on to you.

Take your best Greek salad recipe (in a tra­di­tional salad there is no let­tuce.)

This is served with the fol­low­ing. cook.) Drain and save wa­ter, spread pota­toes on a cookie sheet to cool quickly (stop the cook­ing.) In a bowl, com­bine lemon juice, olive oil, oregano, basil, salt and pep­per. When pota­toes have cooled, toss in the oil coat­ing well, cover and place in fridge. I try to do this far enough ahead to let them mar­i­nate for a cou­ple of hours.

When I am ready to start my meal, I re­move the pota­toes to a cookie sheet, spread­ing them out so they are not touch­ing each other. Pre-heat oven to 400 de­grees. In the re­main­ing mar­i­nate, toss your scal­lops. Cut mush­rooms in half and on wooden skew­ers (re­mem­ber to soak in wa­ter first) place 1/2 mush­room and two scal­lops, re­peat and fin­ish with mush­room. Use any re­main­ing mar­i­nate to baste. The rice I will cook in a heavy skil­let, start with a lit­tle oil, add rice, stir­ring to coat, slowly add veg­etable stock, bring to boil, as it is ab­sorbed add more, if you need more, add pota­toes to wa­ter. Put your pota­toes in the oven and turn af­ter 10 min­utes. They are done when they start to turn brown. I like to use a toaster oven for my scal­lops be­cause you can get closer to the heat, which al­low the scal­lops to cook quickly (turn once.)

To serve this dish, I will put a scoop of rice with some pota­toes ar­ranged around the rice. The skewer is placed on the plate and salad on the side.

Hints: pota­toes will hold for 30 min­utes if you turn the tem­per­a­ture down, rice for about 15 min­utes in an oven.

It may sound like a lot of work, but I am sure you will find it eas­ier than it looks.

Paul Hill is a chef and free­lance writer liv­ing in Port Gre­ville. He can be reached at

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.