My Big, Fat, Greek, Clean Monday

This week, we're revisiting one of our very first blogs -- Clean Monday! The spring season is about to bust wide open, and that means we get to share some of the insights we learned at this time, last year. We've changed a few bits here and there to keep things interesting, but the heart of things is basically unchanged. And, heart is really what Clean Monday is all about!

For this particular celebration, Ed and I decided to have a bit of a staycation to commemorate the Greek Eastern Orthodox Christian holiday that marks the first day of Lent, Clean Monday or Kathari Deftera. While other Christian denominations started their Lent seasons on Ash Wednesday, many Greeks have been busy cleaning house, planning picnics, and packing their kites in preparation for the beginning of the Easter season and the coming of spring.

The reason we decided not to venture out wasn't because we just HAD to show you our cozy attic kitchen; but, rather, we wanted to try our hand at baking Lagana, a traditional Greek bread only served on Clean Monday.

There are some hard and fast rules to what observers may eat on Kathari Deftera. For starters, any animal that bleeds is out. Dairy is out (this, sadly, means butter). Fish is out, though shellfish is fine (and quite popular). As for the Lagana, it is traditionally supposed to be unleavened, but I wasn't able to find any recipe that didn't include a little yeast.

This is the recipe that I ended up cobbling together from all of the top contenders out there in the foodiverse:

• 3 envelopes active dry yeast
• 1/4 cup sugar
• 7 cups bread flour
• 2 1/3 cups warm water
• 1 tbsp. salt
• 5 tbsp. extra virgin olive oil
• Sesame seeds for sprinkling

And these are the ingredients I added to my (separate) focaccia-style Lagana:

• Sub out evoo, for 5 tbsp. butter
• 25 Kalamata olives, pitted
• 1 1/2 tsp. rosemary
• 3/4 tsp. garlic powder
• 1 tsp. oregano
• 1 tsp. thyme
• 1 tsp. sea salt + 1 tsp. sea salt sprinkled on top

1. First, I combined the flour and salt. Then, I made a well for the evoo.
2. Once the yeast started bubbling up (from the sugar/water mixture) and looking strangely like a cappuccino, I mixed it into the flour mixture.
3. Next, I kneaded the dough for 5-10 minutes, rolled it into a ball, rubbed it with evoo and set it aside for 2 hours, under a tea towel, to double.

Of course, all of this was executed with one glass of Greek wine tied behind my back!

After the dough doubled and we'd had our fill of wine, it became clear that further bread making antics would have to wait until the morning. This included rolling both doughs out, as thin as possible. A little bit of a squishy affair when working with the olive-filled focaccia.

Now, watch and be amazed as the master bread maker perfectly executes her Lagana:

Once the bread was finished, we needed to prep the table for our Clean Monday feast. This meant setting out our favorite Greek spreads, olives, grilled octopus, and stuffed grape leaves.

Ain't no party like an octopodi...

Not sure how to tell your taramosalata from your melitzanosalata? Not to worry, Ed has all the answers!

Finally came the magical moment when I got to sample the Lagana. It truly was a labor of love and really drove the idea of Lent and family effort home for me.

Happy Kathari Deftera, everybody! (May you have great breezes for kite flying!)

And, here's to the beginning of a lovely spring,

Ilana


The “Packing List”

This week, we were rocking the following...or close to it:

Slap Yo' Momma

Well, the most treasured of American holidays has come and gone; but, that won't stop me from basking in the glow of dimmed stadium lights as they reflect in purple & gold confetti for a couple more days.

Why might I carry out Superbowl magic as long as possible? Do I love the Ravens? Nope. Am I a sucker for football season and hate to see it end? Yes, but that's not it either. Could it be that I have selfish interests? Much warmer...

You see, I have a family recipe for Chinese chicken wings that is so good it will seriously make you want to slap yo' momma! And, one night a year, I get the privilege of producing a dish so complete in its awesomeness that it brings grown, football-loving men to tears. That's why I mourn the passing of Superbowl Sunday. It will likely be another trip around the sun before I am chockfull of high-fives and meat sweats.

You will never stop thanking me for this ... ever.

And, since this is a blog dedicated to sharing holiday experiences -- especially the ones where men put on helmets and smack talk -- I really wanted to deliver for all of you in a big way, by 'dishing-out' my magical chicken-y knowledge.

However, we hit a speed bump right out of the gate:

My text to my Chinese-American Stepdad:
"Hi Dad! How would you feel about me featuring your chx wings on the blog this week? Would you mind if I share the recipe?"

My dad's text back to me:
"I want the recipe to be a family secret. It is, however, based on a published and copyrighted recipe by noted Chinese chef Joyce Chen. Ms Chen, I believe now deceased, was a friend of my mother's family. There is now a line of Chinese cookware that bears her name."

Well, it was over before it started. I so wanted to pass on the source of my deliciously gooey Superbowl powers, but you don't argue when a parent utters the words secret family recipe. What if Mrs. Fields' daughter couldn't keep her trap shut? Or, God forbid, little Sally Entenmann?

No sir, I can't deny myself the eventual windfall that is my chicken wing birthright. I WILL NOT go against the family. I WILL NOT share our secrets with the unwashed chicken wing loving masses. I will, however, tweak said recipe just enough that you, too, can be inundated with pub grub love this time next year.

So, after adding some delicious new elements and keeping a couple ingredients to myself, here is what you need to know:

(All measurements based on 2 pounds of chicken wings)

- Add several Tablespoons of coconut oil to dutch oven or large pot, over medium heat.
- Brown wings in batches, about 4 minutes on each side.
- Once all wings are browned, lower heat to medium-low and add:
- 1-2 Tablespoons of chopped fresh ginger.
- 1 minced chili. Chinese chili, if you can find it. A Serrano pepper (with seeds) works just fine, too.
- 2 Chinese anise stars.
- Let that cook several minutes, until fragrant. Then add:
- 1/3 Cup soy sauce.
- 1/3 Cup sake.
- 1/3 Cup water.
- 2 Tablespoons mirin.
- 1-2 Tablespoons sugar.
- Bump the heat back up to medium and bring to a simmer.
- Cover and simmer for 15 minutes. Stir Every 5 minutes or so.
- Uncover and cook over medium-high heat for 15 minutes, continuing to stir every 5 minutes.
- Remove the wings from the sauce and transfer them to a platter.
- Continue reducing the remaining sauce.
- Once it becomes a thick glaze, discard any star anise pieces you come across.
- Pour glaze over your towering platter of amazing chicken wings.
- Enjoy!

If this doesn't make you hungry, you might be broken.

I think the biggest thing we can all take away from this holiday (other than a mild tummy ache) is that my family totally knew Joyce Chen! How awesome is that?! And, you can simply click here should you want to take a gander at her version of this recipe -- or her daughter's updated version.

I'll be perfecting my touchdown dance until we meet again,

Ilana

The “Packing List”

This week, we were rocking the following...or close to it:

You Dirty, Dirty Duck!

When I'm home, in the States, I tend to eat a mostly vegetarian diet. I try and keep things healthy, avoid dairy as much as possible, watch out for preservatives and practice yoga pretty regularly.

When I'm traveling, I don't do any of those things.

It started out mainly as a part of the job -- producers and directors wanted me to eat giant worms or raw crocodile; but, I also felt strongly that I would probably not have another go at most of my crazy travel scenarios, so I should make the most of them and try anything once.

And, somewhere in between, my love of ALL things weird and wonderful about travel morphed into my current philosophy of not denying myself anything that looks different, daring, and delicious whilst abroad!

It's this version of myself that brought me and Ed to the best crispy duck joint in Ubud, Bali -- Bebek Bengil.

Pre Duck-Sweats.

And, how did it go, you ask? Well, see for yourself:

And, for you fellow foodies who simply MUST try making your own magical Balinese sambal -- and who could blame you? -- then check out THIS FANTASTIC RECIPE from Casa Luna Cooking School.
(Our cooking lesson with Casa Luna will definitely have a full blog dedicated to it in the near future.)

Here's to deep-fried anything, especially things that quack!

Ilana

The “Packing List”

This week, we were rocking the following:

• Flip UltraHD Video Camera
• Sony a390 DSLR Camera
• Joby GorillaPod Video Tripod
• Lowepro SlingShot 100 AW Camera Bag