I took four girls
– not all my own – to see
”
My Big Fat Greek Wedding
”
on a recent rainy day. It was my second time, but I laughed so
much the first time, I wanted to take them so I could hear their
infectious giggles. I was not disappointed.
I took four girls – not all my own – to see “My Big Fat Greek Wedding” on a recent rainy day. It was my second time, but I laughed so much the first time, I wanted to take them so I could hear their infectious giggles. I was not disappointed.
I grew up in a funny but small family and our biggest gatherings were with the Danes at Christmas time or on a Saturday night at the Dania hall in Salinas where my parents danced until the band went home. This movie is like living that every day. It centers on a hilarious, culturally proud and huge family … and they are always together. Every morning, every afternoon, and it seems, many nights every week. Anyone who’s ever been married can relate to this movie. And there’s plenty of humor for young kids who have not yet walked down any aisle.
Without giving away the movie, I can tell you that this family loves to eat, drink ouzo (after which you must shout, “Ho-PA”) and dance the night away. Their meals are frequent and large and everyone is invited to “eat, eat.” It made me think about how fun it is to eat a big meal with a lot of people, either related or not, in a relaxed home.
House parties are just the best: everyone spread out on couches, chairs, huddled around the kitchen counters and blocking every doorway. I love my house the most when lots of kids are running in and out of every door, stopping only to ask if it’s time to eat yet. My kitchen’s big enough for a person at the stove, one at the sink and two at the counter. I like to have my little square of cooking space clear, but after that, the rest of the house is fair game.
With the weather turning colder, parties will move indoors. Maybe it’s time for you to connect with a few friends. It doesn’t have to be huge. How about make-your-own pizzas on a Saturday night? Adults, kids, come one, come all. Meet at the movies, watch the “Greek Wedding” and then head to your house for a fun dinner. Make a salad, bake the pizzas, and serve ice cream with chocolate sauce and walnuts for dessert. If you’re feeling really adventurous, try a shot of ouzo and shout, “Ho-PA.”
• Pure pizza: There is no reason for you not to make your own pizza dough, and lots of reasons why you should. This dough is a cinch to make and can be done in less than two hours. One of those hours is rising time, so it doesn’t require your attention. Out of the oven, it is crispy and brown and substantial enough to hold ingredients. You can also mix in herbs, which gives it a wonderful taste. We made these a few years ago and added dried basil and oregano. Yum!
Basic Pizza Dough
1 cup warm water
1 package active dried yeast or 1/4 oz. compressed yeast
2 1/2 to 3 cups unbleached all-purpose flour
2 T. olive oil
1/2 tsp. salt
Combine water, yeast and 1 1/2 cups of the flour in a large bowl. Mix well. Add the oil, salt and remaining flour. With your hands or a wooden spoon, work the ingredients together until the dough holds its shape.
Place the dough on a lightly floured surface and knead until it is smooth and elastic, 5 minutes. If the dough becomes sticky while you are kneading it, sprinkle a little more flour over it.
Transfer the dough to a lightly oiled, large mixing bowl. Cover the bowl with a clean kitchen towel and place in a warm spot. Allow the dough to rise until doubled in size, about 1 hour.
Divide the dough into two or more parts and roll them into balls. Cover them with a towel and let rest for 15 to 20 minutes. The dough is now ready to be flattened, topped and baked (see next recipe).
This recipe makes: 2 large pizzas; or 4 individual pizzas; or 8 appetizer pizzas. Double if you need to.
• Oh, Margherita! Please don’t get stressed out about having a pizza stone or a special pan. If you want to buy a round pizza pan, go ahead. If you have a flat, rectangular cookie sheet with small sides, that will work just as well. You can even make a square pizza, if you prefer. This pizza is beautiful and flavorful. It’s just an example, however. Load your dough with whatever sounds good to you and bake it using the following directions. It will be beautiful!
Margherita Pizza
A little cornmeal
1/2 recipe basic pizza dough
1 1/2 cups tomato sauce or prepared pasta sauce
1 1/2 cups grated mozzarella cheese
1/4 cup sliced olives (1 small can)
6 large fresh basil leaves (chop if desired)
1/2 tsp. salt
Hot chili oil (optional)
Half an hour before cooking, preheat oven to 500 degrees. When oven is ready, oil a pizza pan and sprinkle with cornmeal. On a well-floured surface, press out pizza dough to form a 12-inch circle. Transfer the dough to the pan and spread the sauce over it, leaving a small rim.
Sprinkle the mozzarella over the sauce and arrange the olives and basil leaves decoratively over the cheese. Sprinkle with salt and drizzle lightly with the spicy oil. (Don’t put too much; it’s hot!)
Bake about 15-20 minutes on the middle rack of the oven until crust is golden brown and cheese is bubbly.
• Oregano salad: This oregano dressing from “The Chicago Tribune Good Eating Cookbook” gives this salad real zing. Since tomatoes aren’t in season, I’d recommend using cherry tomatoes. Nob Hill, Safeway and Arteagas have had good cherry tomatoes recently.
Tomato & Onion Salad
with Oregano Dressing
2 T. red wine vinegar
2 T. extra-virgin olive oil
1/2 tsp. dried oregano
Salt
Freshly ground black pepper
2 small ribs celery, sliced 1/4 inch thick
1 small sweet onion or red onion, quartered and sliced 1/4 inch thick
12 oz. tomatoes, cut into wedges (or cherry tomatoes, halved)
Lettuce leaves (optional)
Whisk vinegar with olive oil, oregano and salt and pepper to taste. Add celery and onion; toss to coat. Stir in tomatoes. Serve in a pretty bowl or on lettuce leaves. Serves 4.
• End notes: “Love, like a chicken salad or restaurant hash, must be taken with blind faith or it loses its flavor.” ~ Helen Rowland in “The New Basics Cookbook”
Tip of the Week:
I tried the new Reynolds Wrap Release non-stick aluminum foil and it worked beautifully. The cookies slid right off, even though I baked them a little longer than I should have. Would be great with roasted potatoes or baked chicken, too.
Notes from Jenny’s Kitchen
• If you want to make stronger tea, add more tea bags or leaves instead of increasing steeping time. The longer tea leaves remain in hot water, the more polyphenols are released which produces a bitter tea. – Dr. Myles Bader, “21st Century Reference Guide.”
• Chill champagne 1 to 2 hours before serving. If refrigerated for long periods of time, the flavor will decrease.
• Get ready for citrus: some of the best, most flavorful citrus is produced in the winter months from December through April. Look for brightly colored and fragrant lemons and limes, then don’t miss the mandarin oranges and grapefruit.
