Mark was eager to have another themed week, so the pick was Greek food. Somehow everything we cooked ended up being fried which played havoc with our stomachs all week. I think that when we have greek week again, we will pay close attention to the need for oil.

I cooked potato kephtedes from a The Book of Greek Cooking by Mackley. While they contain tomatoes, and I normally can't take cooked tomatoes, I only put in half of the amount and enjoyed the acid bite. These cured my craving for french fries! They also made a great hourdorve for our party of six (Burr, Natalie, Matt Anderson, Kyle (Matt's brother) and us) late wednesday night. I also made some pita bread. We have always been facinated with the pita pockets, and the recipe is very easy- we used Baking with Julia Child's book. Pita's are much easier to roll out than tortillas and a joy to watch puff up, I placed them on the rack in the oven and on our baking stone to an instant poof in just a few minutes.

Mark made a delicious Mousaka which consists of fried eggplants (which soaked up all of our oil- didn't know that but will keep the eggplant away from the oil from now on) topped with seasoned meat. To accompany, Mark made a spinach pie which consisted of braised spinach and feta contained in puff pastry. While we were both tired of filo dough, we loved the puff pastry- it is easy to cook and won't break into pieces with a look.

Our favorite dish that we would enjoy repeating was the lamb stirfry with bell peppers. Mark made this one and served it on bismatti rice. It was an instant success and let us enjoy the flavors of greek food without fearing our stomachs would retaliate.