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ΚΑΛΟ ΠΑΣΧΑ! Easter Special Section 2016 www.windycitygreek.com WindyCity Greek Easter 2016 Page 2 PO Box 344 Elmhurst, IL 60126 USA www.windycitygreek.com Easter 2016 Special Issue PUBLISHER PMEA Communications, LLC FOUNDER & EDITOR Maria A. Karamitsos CONTRIBUTING WRITERS Nicole Andersen, Father Nicholas Georgiou, Presvytera Vassi M. Haros, Maria A. Karamitsos, Roula Marinos Papamihail, Peter Minaki, Kiki Vale LAYOUT Diane Adam WindyCity Greek is an online publication. Address all manuscripts, materials, art, photos, and advertising to the editor, at [email protected]. Materials must include complete contact information. All material in this publication ©2016 WindyCity Greek/PMEA Communications LLC. Reprints by permission only. Photo of Maria A. Karamitsos by Elios Photography. WindyCity Greek Easter 2016 Page 3 From the desk of Founder & Editor Maria A. Karamitsos The seasons are changing, and Pascha will soon be upon us. Spring is a time of re- newal. The earth awakens from its long winter slumber. Just as the plants regenerate and grow anew, so do we. Lent is our time to regenerate and begin anew. We pre- pare to receive the Light of Anastasi, and with it comes renewed hope, renewed love, renewed joy — and new perspective. Pascha is my favorite holiday. When I was a child, we didn’t go to church much, but we never missed Anastasi. In fact, the only hymn I knew was Christos Anesti. The anticipation of receiving the Light, of singing the hymn and the joy it brought, is something I have always treasured. I look forward to this night each and every year. I hope you enjoy this Easter Special Section 2016, and that its resources are helpful to you as our Lenten journey comes to a close, and we prepare to celebrate our Risen Lord. A heartfelt thank you to all of our advertisers and supporters! Καλή Ανάσταση και Καλό Πάσχα! Like exclusive news? Special offers and promotions? Join our community! It’s free. Click to sign up! ~ ~ ~ Follow us on Facebook and Twitter WindyCity Greek Easter 2016 Page 4 RECIPES Pascha Table: Sharing Traditions, Celebrations, and Food tion and Easter was saved. By: Peter Minaki I think the latter Easter story of the two is the one Orthodox Easter takes place on I cherish the most. That May 1st this year, a rare treat especial- my relatives thought of ly for us Greeks who love the out- us and had invited us to doors. Many of you will be outside, join them in their Easter celebrating Christos Anesti! (Christ celebrations. Embrace has Risen), cracking eggs, raising a our traditions, keep ties to glass to Spring, new beginnings, a your family and relatives period of rejuvenation. Many of you tight and try and forgive will also be preparing and roasting lamb on the spit (arni sth some of those with whom souvla), eating Tsoureki, enjoying some mezedakia as we all wait you’ve had disagreements for the lamb to finally be ready to eat. with. No one does Easter like the Greeks do! One of my most vivid This Easter, invite an ex- memories is being invited to family friends (people we met as tra guest(s) to your home. fellow parishioners at our church) home to partake in their Share your family’s good Easter celebrations. It was a May Easter, usually hot and sunny fortune with someone who (even for May in Toronto). I was so glad to help crank the spit/ may not experience Easter turn the lamb, nibble of grilled sweetbreads and sausages, eat like the Greeks do. It could a piece of spanakopita or enjoy a peeled red Easter egg. A break be a friend, a relative you’ve from turning the spit meant getting up to dance to Dimotika around the lost touch with or a neighbor. We Greeks always make three times the food lamb. The neighbors surely thought the Greeks had gone mad! necessary and what’s better than sharing, raising glasses of wine, and toast- When the lamb was finally cooked, we sat indoors, with a slight buzz ing to our health? from the Ouzo, wine and beer that was imbibed, we finally sat indoors and Here are some recipes to help prepare your Pascha trapezi – table. ate the fruits of our labor, that roast lamb, usually with roasted potaotes, Kali Sarakosti and may you all have the BEST EASTER EVER! horiatik,i and some grilled vegetables. Greek wine at the table of course! Memory num- ber two occurred This Easter, invite an extra guest(s) to your home. the year my moth- Share your family’s good fortune with someone er went to Greece who may not experience Easter like the Greeks in Spring, unfor- do. It could be a friend, a relative you’ve lost tunately it would also be when touch with or a neighbor. We Greeks always make Easter occurred three times the food necessary and what’s better that year. In our than sharing, raising glasses of wine, and toasting family, the three to our health? men were left to tend to themselves (father and two sons), lots of grilling, take out and delivery. We all didn’t think of what we would do for Easter. Of course, we would attend church/attend mass on Megalo Savato but what about Easter Sunday? The eggs, the tsoureki, the aroma of mayeritsa, or the taste of Spring lamb? As I recall, I think the Minakis men agreed we should just grill steaks, make baked potatoes, and have a Greek salad. We were fine with that, kinda. However, on the morning of Saturday before Easter, my aunt called – the lady who married my father’s older brother – she invited us to come join their family to celebrate Easter. The invite was accepted without hesita- on sale now WindyCity Greek Easter 2016 Page 5 RECIPES DIRECTIONS Lamb Shoulder Mayeritsa 1. Rinse lamb pieces and place in a large pot or pressure cooker (Serves 10-12) and cover with enough water to just cover. Add about Tbsp. of Mayeritsa is a traditional soup made of tripe or other animal entrails, typi- sea salt and put the lid on. If using a conventional pot, cover cally served after Anastasi service to break the fast. In many areas, entrails and bring to a boil then lower and simmer for about 2-1/2 are not available, or people do not care for eating something made from those hours or until the meat falls off the bone. A more timely meth- parts of the animal. For those that wish to keep tradition, but want to skip the od is to use a pressure cooker and cut your time to just 1 hour. animal organs, here’s a recipe for you, using lamb shoulder. Remove from heat, adjust seasoning if necessary. Remove meat and pull off the bone, remove any fat and cartilage and chop INGREDIENTS the meat into bite-sized pieces. 2. In another large pot, heat olive oil over medium heat. Add scal- 1-1/2 kg. (about 3.3lb) lamb shoulder (or other cuts like shank, ribs, necks) lions and lettuce. Sweat for 5-6 minutes or until softened. Pour enough water to cover the meat (about 3 litres) in hot stock, meat, rice, parsley, and dill. Add rice. Bring to a 1/4 cup olive oil boil then lower to medium flame and simmer for 25-30 min- 12 scallions, sliced utes or until the rice is cooked. 1/2 head of romaine lettuce, finely chopped 1/2 bunch finely chopped dill 3. In the meantime, crack eggs in a bowl and add the juice of 2 1/2 cup finely chopped parsley lemons. Whisk until just frothy. Once the rice is cooked in the soup, remove from heat and slowly add hot stock into bowl of 1/2 cup long grain rice egg and lemon, while whisking. add about 4-5 more ladles to salt and pepper to taste temper and the heat of the egg/lemon mixture. Continue to Avgolemono whisk. 2 eggs 2 lemons 4. Pour the tempered egg/lemon mixture back into the soup pot, adjust seasoning with salt and pepper; add the remaining 1/2 Garnish cup fresh dill. Serve with a wedge of lemon, good crusty bread. ½ cup fresh chopped dill lemon wedge Christos Anesti! (Christ has risen!) Peter Minaki is a proud Greek Canadian and the creator of the popu- Peter is a frequent contributor to Greece’s Free Press Gastronomy website, lar “Kalofagas – Greek Food & Beyond” (www.kalofagas.ca) food blog. InsideToronto.com and has appeared on TV cooking segments in Greece Kalofagas is the Greek word for “gourmet”. Peter started the Kalofagas blog and in Canada. His recipes have been featured in Canadian Living Maga- to introduce the world to the delicious depths of Greek cuisine. Known for zine (Canada), OPA magazine (Austrailia), National Herald (US), Stahl adding twists to his recipes, Peter balances his posts between traditional, magazine (Hungary), and Ensemble Vacations magazine (Canada). modernized and his own unique recipes. Gathering inspiration from his yearly trips to Greece, Peter endlessly promotes the diversity of Greek Peter currently hosts and cooks for the “Kalofagas Greek Supper Club” cuisine. Living in Toronto and having a curious spirit, he refers to himself in Canada (and recently as guest Chef for a sold out dinner in Manhat- as “a tourist in his own town”. He welcomes every opportunity to try new tan). These monthly supper clubs are casual and intimate gatherings that foods and different cuisines.. feature regional Greek food and wines. The supper club has proved to be popular with both Greeks and people who just want to be Greek for He’s published two cookbooks, Everything Mediterranean (2nd edition) a night! Peter teaches Greek cooking classes, does private catering, and and The Big Book of Mediterranean Recipes.
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