I’d like to let you in on a little secret. The truth is, one of the things that’s kept me drawn to Thessaloniki is the produce. Everything about fruits and vegetables is different here in Greece: the smell, the taste, the appearance, everything. While shopping at the farmer’s market yesterday, I found (smelled first, saw later) the most incredible tomatoes and peppers. And decided to try my luck at making gemista (stuffed tomatoes and peppers) again. For the third time.
The first time I made them, I didn’t use enough olive oil. (Be generous with the olive oil – it’s important when you’re making λαδερά) They were so dry and so gross that I actually had to throw the whole batch away. Even M couldn’t eat them, and he LOVES my cooking. The second time I made them, they were…meh…ok. But still, not like mom’s; they were missing something…Today, though…Today I had my breakthrough.
They’re not burned. I just like my tops crispy 😉 I substituted white rice for brown, and didn’t include meat. The great thing about gemista is that you can eat them hot or cold. But they are best with a big chunk of feta (what else?) on the side. We devoured them. M ate four peppers in one sitting.
One of the reasons they came out so awesome is because it was my third attempt. So, duh. They were obviously going to come out better. However, I don’t think they would have been as amazing as they were, had I not found My Little Expat Kitchen.
Magda is a fellow muse, currently living in The Hague, formerly of Athens, Greece. Her blog is SICK. Those of you who are looking for ways to incorporate Mediterranean cooking into your food regime, this site is for you. She’s got three and a half years worth of recipes that look really, really good. So go there, and make stuff. You won’t be disappointed.
And if you want to both protect your clothes and also look stylish and sexy while you’re making your gemista, or anything else for that matter, check out Anthopologie’s aprons. They’re pretty.