Throw a Toga Party

Several days before the opening ceremonies of the Winter Olympics in 1992, I took great delight in shopping for ingredients to prepare a splendid French supper. The games were held in Albertville, France that year. Since those days, it has become a tradition in the Stein-Novack household to enjoy the foods of the host nation during the Friday-night opening ceremonies.

The Greek delegation always marches in first during these colorful ceremonies. After all, Greece is where the Olympics began. On the evening of Aug. 13, however, the Greek delegation will march in last. Why? Because Greece is the host country and, I assure you, there will be tumultuous applause as the blue and white flag enters the stadium in this glorious nation that gave the world so much to enjoy.

Like so many nations in the eastern Mediterranean, the Greeks use olive oil, adore a vast array of fresh vegetables, prefer lemons to limes or oranges, prepare lamb as the centerpiece of many meals and have a sweet tooth, especially for honey.

A Greek meal usually begins with little dishes of olives, feta cheese, hummus and pita; dolmathakia, which are grape leaves stuffed with lemon-flavored rice and dill; chopped eggplant salad and tzatziki, a tasty sauce prepared with yogurt, chopped cucumber, garlic and fresh chopped dill or mint. The Greeks love mint as much as they love dill.

Since I discovered Trader Joe’s garlic hummus last fall, I never make it from scratch anymore. It is uncommonly good. Trader Joe’s, for those not yet acquainted, is at 22nd and Market streets. All I have to say is, go! There is ample free parking.

For our Greek entr�e, I will probably grill a boned butterflied leg of lamb and serve it at room temperature. I particularly like rice and spinach as a side dish. Since I won’t have time to bake, I’ll buy some baklava for dessert.

The Greeks have been making wine since ancient times. The best known is restina, which has been around for more than 3,000 years. It can be either white or red, has an unusual turpentine-like flavor and must be served very cold. If you prefer a more palatable wine, just purchase a nice dry white selection from this marvelous ancient land.

Here are recipes to salute Greece, the nation that gave the world the Olympic Games. They are adapted from The Periyali Cookbook by Holly Garrison with Nicola Kotsoni and Steve Tzolis. Periyali is New York’s most famous upscale Greek restaurant.

Cucumber and Yogurt Salad
Tzatziki

Ingredients:

1 English cucumber, peeled and cut into 1/4-inch dice
2 cups Greek yogurt
1/4 cup red wine vinegar
1 tablespoon extra-virgin olive oil
1 clove garlic, minced
1/2 teaspoon sugar
1/8 teaspoon white pepper
Salt, to taste
1/2 cup sour cream
1 to 2 tablespoons minced fresh dill

Directions:

Place the cucumber in a large bowl. Add the yogurt and stir well. Stir in the vinegar, olive oil, garlic, sugar, salt and pepper. Blend well. Blend in the sour cream and minced dill. Taste and add salt, if needed. Place in the refrigerator for a few hours before serving.

Makes about 3 cups.

Note from Phyllis: Greek yogurt can be found at Trader Joe’s, Whole Foods and gourmet and specialty stores. Serve with crudit� or as a dip with pita bread. It is also good on grilled lamb.

Radishes with Scallions and Feta

Ingredients:

2 bunches radishes, thinly sliced
10 to 12 scallions, thinly sliced with some green
1/4 cup fresh chopped cilantro
1/2 teaspoon dried oregano, crumbled
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
1/2 cup crumbled feta

Directions:

Arrange the radishes and scallions in layers in a large bowl. Sprinkle each layer with some cilantro and oregano. Whisk the olive oil and vinegar together in a small bowl. Drizzle over the vegetables. Add the feta and toss well.

Serves six.

Tomato and Onion Salad

Ingredients:

4 large ripe tomatoes, cored and coarsely chopped
1 large red onion, coarsely chopped, about 1 cup
1 teaspoon dried oregano, crumbled
Extra-virgin olive oil
Red wine vinegar

Directions:

In a large bowl, toss together the tomatoes, onion and oregano. Sprinkle with olive oil and vinegar, to taste.

Serves six.

Watermelon with Red Onion and Mint

Ingredients:

1 (6-pound) piece of seedless red watermelon
1 medium red onion, cut into very thin slivers, about 1/2 cup
1/2 cup fresh mint leaves
1/4 cup plus 2 tablespoons olive oil
3 tablespoons red wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Arugula leaves

Directions:

Cut the flesh of the watermelon in 1-inch cubes. You should have about 8 cups. Place them in a large bowl and add the onion and mint. Toss gently. You can make this recipe up to this point and refrigerate for a few hours. Mix the olive oil, vinegar, salt and pepper together in a small bowl. Just before serving, pour the mixture over the watermelon and toss gently. Serve over arugula leaves.

Serves eight.

Note from Phyllis: As Tevye, the milkman in Fiddler on the Roof says, "Sounds crazy, no?" No it does not. This is a great example of sweet and acid and is perfect for a Mediterranean meal. Try grinding some black pepper on watermelon. It will bring out its sweetness.

Spinach with Rice

Ingredients:

1/2 cup long-grain rice
2 (8-ounce) bags baby spinach leaves, stems removed
3 tablespoons olive oil
3 large garlic cloves, thinly sliced
3 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Kalamata olives, for garnish
Lemon slices, for garnish

Directions:

Cook the rice according to directions on the package. Set aside. Chop the spinach leaves. Set aside.

Heat 1 tablespoon of olive oil in a large skillet or Dutch oven. Add the garlic and saut� over medium heat until golden. Remove with a slotted spoon and set aside.

Add the remaining 2 tablespoons olive oil to the pan. When it is hot, start adding the spinach leaves in large handfuls, stirring each addition until it is wilted down. Stir in the rice and garlic. Add the lemon juice, extra-virgin olive oil, salt and pepper. Cook gently over medium heat until heated through.

Serve warm or at room temperature. Garnish with olives and lemon slices.

Serves four.