Okay, so not all Greek-Italian fusions are good. Trust me, the food is better than a Mona Stamos any day!

I started by brain storming the best of both worlds. The bright acidity of Italian foods, the pastas, breads, sauces. Then there was the briny-ness of greek feta cheese, pungent olives and the pastries, oh, the pastries! What I came up with was a roller coaster of Mediterranean classics, turned on their ears.

I began with a favorite of mine, bruschetta. I started with the usual suspects: tomato, garlic, onion, olive oil, basil and a bit of balsamic vinegar. Sea salt and cracked black pepper would finish the dish off, but what about the Greek twist? I started to think about common Greek sides and a ratatouille-esque dish I knew about that called for grilled eggplant. Such a simple addition took the predictable and added a subtle creamy texture as well as a smokey flavor. I served a generous scoop on top of a crispy piece of italian bread and drizzled the entire dish with olive oil. Don’t forget the grated parmesan cheese!

For the second course, I wanted to start with a Greek blue print. I remembered bitter sweetly the time when my best friend and I spent the better part of 2 hours painstakingly folding the delicate pages of phyllo dough into the triangular shape of a spanakopita. After a viewing of Billy Elliot and then some, we had finally finished our task and vowed to never do it again. I wondered how I could possibly get away with incorporating Greek food into this dinner without even the mention of the spinach stuffed pastry. I think I found an out that was both tasty and looked good on the plate to boot!

Creamed spinach was given a little extra crunch with the addition of hazelnuts. The spinach, along with its cloak of cream, shallots, nutmeg, salt and pepper, was piled high on a grilled tomato slice and topped with a salted top hat of phyllo pastry. It was creamy, sultry  crunchy and, thanks to the tomato, bright. A very well rounded dish that evoked both cuisines in one bite.

For the main course I swung back to the boot-shaped country with ravioli. I love making my own ravioli and creating a new filling each time. I started by pressing fresh oregano leaves between sheets of pasta to create an extra special ravioli. (Step by step details on this technique to follow) For the filling I chose a ricotta base and to it, added feta cheese, black olives, fresh oregano, and a pinch of lemon zest. The ravioli were served with a warm Greek salad dressing and kalamata olives. The vinegar in the dressing was a welcomed acid that seemed to cut through the feta and ricotta cheeses brilliantly. It was a simple dish that packed a ton of flavor.

Dessert was a no brainer. I am lucky enough to live very close to the oldest farmers market in America. Listed as one of the top 10 markets in the US, I do my weekly grocery shopping among the stand-holders and I knew that my favorite Greek pastry stand was my target. I chose three of my favorites which happen to be baklava, tilixta and koulourakia. I served all three with an Italian espresso, unsweetened.

Arguably, not all cuisine is a match made in culinary heaven. But chances are, if you are deciding between Mexican or Asian for dinner tonight, the answer just might be: yes!

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Take a look at the back of your tub of Ricotta cheese and read the ingredients. Aside from the fact that it could take all day, there are probably things in that container that you can’t pronounce much less sound like actual food. What if I told you, you can make ricotta cheese with two ingredients. Well since the cat is out of the bag, let’s get started!

What you will need:

1 Gallon Whole Milk

2/3 Cup of Lemon Juice OR 1 Teaspoon Citric Acid

1 Teaspoon Salt (Optional)

Stock Pot

Cheese Cloth

Thermometer

Strainer/Colander

2 Large Bowls

In a stock pot, warm milk and lemon juice (or citric acid) over medium heat to 195 degrees, stirring occasionally. Halfway through this process you will notice the milk start to separate into whey and curd. Remove from heat at 195 degrees and stir in salt if seasoning. Let sit for 5 minutes.

While the milk comes to temperature, place cheese cloth in one bowl and strainer in another.

When the milk reaches 195 degrees, pour into cheese cloth covered bowl and gather the ends together. Lift and hold to drain significant amount of whey and place in the strainer.

Drain the whey for about 20-30 minutes. Check the texture after about 15 minutes. For a dryer cheese, drain longer.

TADA! Thick, bright, rich, creamy ricotta cheese! The possibilities are endless. Sweet or savory I guarantee this cheese will be much better than the store bought version!

Need a few ideas? Here are just a few optional additional ingredients:

Maybe a drizzle of honey and fresh fruit? Or add a few tablespoons to your favorite pancake batter!

Crusty bread, dry Italian meats, lemon zest, basil, oregano, parsley, salt and pepper…just to name a few more.

Italians might call this line up Antipasto.

I call it dinner.

Check out my debut piece for Fig Lancaster! Click HERE to read about my experience at The Belvedere Inn and what flavors I took home to inspire me in my own kitchen! Dont forget to leave a comment at Fig under my story!

While sitting at one of our favorite local restaurants, Dustin and I decided one of the best dishes we have ever ordered from every one of our favorite restaurants is their cheese plate. Its simple, usually local, and varies from restaurant to restaurant. There is no easier way to present a confetti of flavor than piling a mix of pungent, sweet, bitter, crumbly, smooth, rich and creamy cheeses onto a plate. I take a staple in my refrigerator, goat cheese, and serve it with two of my other favorite things! Let’s get started on my totally easy cheese plate!

This really couldn’t be easier and at a small dinner party, I’ve fried these as everyone waited. You will need:

Goat Cheese (8 Medallions about 1/4″ thick)

Panko Bread Crumbs

Fennel

Olives (I prefer the pink olives from the olive bar at your local grocery store)

Olive Oil

Salt (Kosher)

Press your goat cheese into the bread crumbs on both sides, plate and pop them into the freezer for about a half hour. This will ensure that when you fry the cheese, the bread crumbs will brown before all of your cheese oozes out.

Slice the olives super thin and set aside.

Slice the fennel into thin peices and reserve some of the fronds (greens).

When you are ready to prepare, heat about 1/4 cup of olive oil in a large skillet. When a few pieces of panko sprinkled over the oil pop and sizzle, it’s time for the magic!

Place your cheese into the skillet giving each piece about an inch of wiggle room. Crowding a pan while frying can lead to steaming, which leads to sog. When side one is golden brown (only a minute or two) flip to the second side. Retire fried goat cheese to a paper towel to drain and sprinkle with kosher salt while still warm.

Plate two pieces with a small mixture of the fennel and olives on the side and garnish with a sprig of the fennel fronds.

This dish makes a terrific a start to a meal (who needs salad when there is fried cheese involved?) or a terrific end to your main course! The sharp salty olive cuts through the rich decedent goat cheese and the fennel leaves a clean crisp sweet note on the tip of your tongue. This plate is perfectly seasoned, perfectly portioned, and now I’m perfectly hungry for the satisfying crunch of the bread crumbs and the warm creamy tang that is fried goat cheese medallions!

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I am proud to announce that “Eric Dishes & Dustin Mixes” is officially available to purchase! I can’t tell you how proud I am of this project and how humbled I have become through this process. Our “Thank You” page could not contain all of the names of those who have helped us and supported us along the way. Dustin and I hope everyone enjoys the book, the dishes, and the time spent around the table with your loved ones. Please click the button at the top of the webpage “Buy My Book” to purchase your copy.

Buon Appetito!