The nation once led by a junta of colonels or the one that gave up its military sixty-six years ago?
Before I moved to Jackson Heights, I lived in the largely Greek community of Astoria. One of my favorite appetizers was saganaki – and here’s a variation on it:
1 pound medium shrimp, with shells
1 onion, chopped
2 tablespoons chopped fresh parsley
1 cup white wine
1 (14.5 ounce) can diced tomatoes, drained
1/4 teaspoon garlic powder (optional)
1/4 cup olive oil
1 (8 ounce) package feta cheese, cubed
salt and pepper to taste (optional)
Bring about 2 inches of water to a boil in a large saucepan. Add the shrimp, the water should just cover them. Boil for 5 minutes, then drain, reserving the liquid, and set aside.
Heat about 2 tablespoons of oil in a saucepan. Add the onions; cook and stir until the onions are soft. Mix in the parsley, wine, tomatoes, garlic powder, and remaining olive oil. Simmer, stirring occasionally, for about 30 minutes, or until the sauce is thickened.
While the sauce is simmering, the shrimps should have become cool enough to handle. First remove the legs by pinching them, and then pull off the shells, leaving the head and tail on.
When the sauce is thickened, stir in the shrimp stock and shrimp. Bring to a simmer, and cook for about 5 minutes. Add the feta cheese and remove from the heat. Let stand until the cheese starts to melt. Serve warm.
Time for dessert from Costa Rica: Tres Leches Cake:
7 eggs whites
7 tablespoon sugar
7 tablespoon flour
2 1/2 tablespoons baking powder
Vanilla extract to taste
1 3/4 cup evaporated milk
1 3/4 cup sweetened condensed milk
1 cup whipped cream
1 cup eggnog
1 cup sugar
3 egg whites
Juice from one half of a lime
Beat 7 egg whites until stiff peaks form. Continue beating and pour in 7 egg yolks one by one, 7 tablespoon sugar, flour, baking powder and vanilla extract. Keep beating the mix until dough forms.
Preheat the oven to 482° F (250° C.) Place the mix in a square, medium glass baking dish. Bake for 20 minutes: 12 minutes in the lower part of the oven, and 8 minutes on the upper part of the oven.
Blend the sweetened condensed milk, evaporated milk, whipped cream, and eggnog.
Take baked cake out of the oven; punch with a fork so that the blended milks can penetrate; pour the milk blend and let soak for 20 minutes and then spread icing on the top.
Beat three egg whites until stiff peaks form. Continue beating and add 1 cup sugar and lime juice.
Spread icing on the top of the baked mix with the blend milk. Keep refrigerated. It will be good for three days.