Did you say gut soup???

Posted on April 29, 2013 by 3sisters

We sure did, and we did not stutter. On Easter Sunday a lamb is typically roasted on a spit, but on the eve of that event, a soup is traditionally made that utilizes the lamb’s organ meat; Magheritsa (Mah-yeh-REE-tsa). Magheritsa is a traditional Easter soup eaten after a late night church service on the eve of Easter Sunday; it is the first taste of meat that those practising Lent will have eaten 40 days. Back when families raised their own lambs, and wasted very little, they didn’t hesitate to eat organ meat. Nowadays, eating organ meat can raise some valid concerns and people are timid at the thought of eating meats like liver, tripe and heart. Because we love tradition, and because Magheritsa is actually delicious, we have modified the original recipe in our cookbook, Three Sisters Back to the Beginning, to include bits of lamb meat in a creamy broth, lots of dill, and a few onions and greens. This modern Magheritsa recipe is a wonderful way to continue the tradition of eating Magheritsa on the Eve of Easter Sunday, without the inevitable squeamish dinner guest going hungry.

Our cookbook is available everywhere, so if you’re keen on sharing tradition with your family this Easter weekend then look no further.

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Clean Monday

Posted on March 18, 2013 by 3sisters

Photo from “Three Sisters Back to the Beginning”

Today is Clean Monday or Kathari Deftera for those practicing Greek Orthodox Religion. It is the first day of Lent that follows a weekend of festivities, known as Apokries. During Apokries, people dress in costumes and party all day and night in anticipation of the 40 days of Lent that are to follow. We enjoy this bread so much, and it is easy to prepare, that we make it more often than Clean Monday. Lagana closely resembles Italian Focaccia bread. They are both all-purpose flatbreads that taste great on their own, or alongside your favourite meal. The sprinkling of coarse salt and sesame seeds makes every bite delicious.
During Lent in our mom’s village, superstitious young girls would eat Lagana bread just before bed without drinking any water. That night, the man that brought them a glass of water in their dreams would be their future husband.
This recipe can be found in our newest cookbook, Three Sisters Back to the Beginning, in the chapter, “From the Oven”.

You will need:

1½ cups warm water
2½ tsp active dry yeast
½ cup olive oil, plus extra for coating and greasing
3½ cups all-purpose flour, plus ½ cup reserve
½ tsp salt
1 tbsp sesame seeds
Coarse sea salt

In the bowl of a stand-mixer fitted with a dough-hook attachment add the warm water and yeast. Mix with a wooden spoon until combined. Set aside until foamy, about 5-10 minutes. If mixture does not foam, discard and start over.

Add the olive oil to the bowl and mix lightly. Then add the flour and salt to the mixing bowl and mix until a dough forms.

Transfer dough to a lightly floured work surface and knead until there are no more sticky spots. Turn the dough into a ball and coat with about 2 tablespoons olive oil. Set aside in a warm draft-free spot for 1½ to 2 hours, or until the dough has doubled in size.

Transfer risen dough to a greased baking sheet and punch down. Using your fingers, flatten the dough until it is about ¾-inch (2 cm) thick.

Firmly press the back of a fork over the entire surface of the dough to create deep grooves. This will prevent the crust from rising too quickly and separating from the rest of the loaf. Sprinkle generously with sesame seeds and some coarse sea salt and place in the middle of a preheated oven for 15 minutes, or until bread is golden brown.

Serve warm or at room temperature.

Three Sisters Back to the Beginning – Cookbook Review by Emily Richards

Posted on March 7, 2013 by 3sisters

A few weeks ago we handed over our only copy of our newest cookbook, Three Sisters Back to the Beginning, to Celebrity Chef, Emily Richards. Emily is a cookbook author herself and for many years was a host of Food Network’s Canadian Living Cooks. Emily now lives in Guelph, and with Guelph being as small as it is, our paths have crossed many times. In fact, it was Emily that we met years ago in a coffee shop in 2008 to discuss our desire to write our first cookbook. We have come to know and respect Emily’s opinion as she is both open and honest about the world of writing cookbooks and publishing cookbooks, too. So it was only fitting that we placed our cookbook on her kitchen counter and asked her to start cooking.
This morning we woke up to her review in our inbox. Along with the review, Emily also apologized that our book will now be returned to us with a few kitchen stains. We in fact were quite happy to hear that. The best thing a cookbook author can see is a book that has been loved in the kitchen with stains and notes and folded corners of favourites.

Thank you, Emily, for taking the time out of your busy schedule to write our first cookbook review. You have captured the essence of our book and our love of both food and family.

This review will also appear in the April issue of “Off the Shelf”, a monthly publication put out by The Bookshelf. Our cookbook launch will take place above The Bookshelf, at the eBar on Tuesday April 23rd, 7-9 p.m.

Three Sisters Back to the Beginning
Cookbook Review by Emily Richards
March 2013

Opening a cookbook can be an entryway into a delicious dinner that awaits you, an inspiration or a fun read with stories to tell. It truly is a personal experience that everyone enjoys differently. Picking up and reading The Bakopoulos Sisters’ latest cookbook “Three Sisters Back to the Beginning” is all of the above and more. The photos tell a story of a family’s journey to a new world, leaving all behind except the passion and love of food and heritage. Although only a house that stood the test of time brought them all back to rebuild it, along their journey many family memories, recipes and stories stood the test of time.
You don’t have to be Greek to understand the respect that the Bakopoulos sisters have for their parents, background and food that they grew up enjoying and now pass on to their own children. These timeless Greek recipes have been made simple for you to make at home while still respecting where they came from and the flavours and techniques they offer. The book is laid out to set a mood to invite you into their home and their family by letting you in on stories of why they make these recipes and which aunts helped them learn a favourite dish that was never written down only to be shared now through Betty’s, Eleni’s and Samantha’s eyes and recipes.
Each recipe has its own photo to show the texture and variety of the dish which invites you to their table and their home. For anyone who has parents or family members that left the old world in hopes of a better life you will be able to relate to the stories and the food as it speaks to you through the pages and the aromas in your kitchen.
Whether you are cooking for your family or entertaining friends these recipes will be enjoyed by all. I had the pleasure to cook from the book and selected recipes that sounded delicious simply by reading through and being inspired by their story. I was quickly able to stain the pages from the excitement of cooking in my kitchen. The Halloumi with vinaigrette was a big hit as were the Red Lentil Soup and Lamb Burgers bursting with fresh herb flavour. But a couple of my favourites had to be the Lemon Yogurt Loaf and Yogurt Mousse.
Because food is so close to my heart as is my family, this book spoke to me in many ways. I think my favourite part of the book is the Back to the Beginning chapter which showcases some classic Greek recipes that may have been lost in translation or not passed down, these now make an appearance and speak to the dedication that these sisters have to their heritage and how their children will prosper from the delicious food.
Seeing photos of Greece, along with quotes and photos of the Bakopoulos family, you can see how each generation will enjoy what the Greek cuisine has to offer and continue to be a part of their lives. As time moves ever so fast, it may be time to slow down and go back to the beginning to enjoy a past that made the future as bright as it is now.

National Sweater Day

Posted on February 7, 2013 by 3sisters

Turn down the heat and put on a sweater. National Sweater Day is today, February 7th. The idea behind this campaign is to conserve energy and take action against climate change. So turn down the heat in your home and the turn the heat up in your kitchen with a spicy bowl of soup – Chickpea soup with Cumin – the Jalapenos add the kick to this satisfying soup filled with wholesome veggies. The soup is easy to make and so good.Eating well can really be simple.

Chickpea Soup with Cumin

2 tbsp Olive Oil
1 yellow onion, minced
1 carrot, peeled and chopped
1 celery stalk, chopped
1 Jalapeno pepper, deseeded and chopped
1/2 tsp cumin seeds
1 tsp sweet paprika
4 cups chickpeas, cooked
4 cups water
1 cup crushed tomato sauce
1 tsp salt, plus to taste
1/2 cup fresh parsley

Heat the olive in a large pot over medium heat. Add the onion, celery, and Jalapeno pepper and saute for 3-4 minutes. Add the cumin seeds, paprika and saute for 1 minute.
Add the chickpeas, water, tomato sauce and salt to the pot. Increase the heat and bring the ingredients to a boil. Reduce the heat and simmer for 30-35 minutes. Remove from the heat, taste and adjust seasonings if needed.
Ladle half the soup into a food processor and puree. Return the puree to the pot and mix.
Add the chopped parsley and give it a quick stir.
Serve warm and enjoy.

Cookie Exchange

Posted on December 13, 2012 by 3sisters

Christmas cookie exchanges do not exist in Greek households, at least not for us. The reason you ask? Every Greek mom makes the same cookies at Christmas time and all Greek moms believe their cookies are the best. So why exchange your Kourambiedes for someone else’s Kourambiedes when yours taste better?

We believe that these cookies are so good, they should be shared. If you happen to be hosting a cookie exchange party, try these Almond Butter Cookies. The dusting of Confectioner’s sugar makes it feel like Christmas even when there isn’t any snow on the ground. These cookies are a hit with kids, too. Children will try and sneak these little cookies but the trail of icing sugar left on their faces and shirts will always give it away.

We would like to share our recipe for the best Kourambiedes, or Almond Butter Cookies.

Makes 65 cookies
Bake at 350F/180C

INGREDIENTS

4 1/2 cups cake and pastry flour
1 tsp baking powder
1 tsp baking soda
2 egg yolks
1 egg, whole
2/3 cups sugar
1 tbsp Ouzo
2 cups unsalted butter, melted
1/4 tsp vanilla extract
1 cup almonds, slivered
Confectioner’s sugar for dusting

DIRECTIONS

Sift 2 tablespoons of the flour with the baking powder and baking soda in a small bowl and set aside.

Add the eggs, sugar and Ouzo to the mixing bowl of a stand mixer fitted with a whisk attachment. Whisk for 3 minutes on medium speed. Add the butter and vanilla and whisk for a further 2 minutes.

Add the sifted ingredients set aside earlier and mix until combined. Stir in the almonds.

Change the mixer attachment to a dough hook and add the remaining flour 1 cup at a time. The dough should be moist and hold together well.

Begin shaping the cookies by taking 1 tablespoon of dough into your hands. Roll the dough into a ball and press your thumb gently in the center of the ball to make a small indentation. Place the cookie on a parchment paper-lined baking sheet. Repeat these steps with the remaining dough, spacing the cookies 1-inch (2.5 cm) apart.

Place the baking sheet in the middle of a preheated oven for 20 minutes, or until the cookies are golden brown.

Leave the cookies on the baking sheet and generously dust them with Confectioner’s sugar while they are still warm. Transfer to a cooling rack. Sprinkle the cooled cookies with more Confectioner’s sugar and line them with a decorative cup. Transfer to a serving platter.