Tag Archives | Greek Food

What’s in New Jersey?

“What’s in New Jersey?”

That is almost always the immediate response when I tell people I’m headed to New Jersey. Once associated mainly with Atlantic City and its casinos and boardwalk, the mention of this northeastern state now provokes loud images and soundbites from “Jersey Shore”, the MTV reality TV show that followed several housemates spending their summer in the borough of Seaside Heights, which sits around the halfway mark on the coastal stretch known as the Jersey shore.

“I’m going to visit friends. They live by the water… the town has a really chilled and relaxed vibe,” I reply. 

“By the water…” The pondering begins. Silence follows. “You mean, the Jersey shore…???”

Sigh. No more needs to be said. Unbidden visions of JWoww and Snooki are suddenly bursting before our minds’ eye.  Locals are quick to counter that all that went down in Seaside, far south of Highlands and Monmouth Beach where I spend my time.

So… why a 3-week stay in New Jersey?

My friend, K, and her husband, S.

I met K almost 7 years ago in Tibet. She was traveling around Asia; I was taking a circuitous route back to Toronto from Auckland, my ‘home away from home’ for (almost) two glorious years. We met on a G Adventures tour (GAP Adventures at the time) that started in Beijing, took us on a 48-hour train journey to Lhasa, continued overland via jeeps through several smaller towns in Tibet, before ending the trip in Kathmandu, Nepal.

Point-and-Shoot Photos from Tibet, 2007

Lhasa – Circling the Potala Palace

Lhasa – Spotting the Moon

On the Road To Gyantse

On the Road To Gyantse

Desert Road, To Gyantse

Prayer Flags at Everest

Prayer Flags at Everest

Although we tried to keep in touch during the first few years after returning to our respective homes, life got in the way as it often does and contact became sparse and then more or less trailed off. In 2012, I had some time off and decided that it was about time to reconnect.

By this time, K and S had moved in together. While K was thrilled that we would be meeting up again, S was a little more wary. He’d never heard mention of me and the details of our friendship hardly allayed his concerns: we met halfway across the world 5 years before and the sum total of our interaction since was a few emails. And now I was coming to stay with them? To say he was concerned about his physical safety is not an exaggeration… he’s from Queens, NYC.

His reaction was understandable. Friendships are normally developed over months and years, not a week to 10 days. But there’s an intensity to travel and to the bonds that are formed during it: you begin to rely on one another, to look out for each other and to admit truths that you might be loathe to express to those who you see day in and day out. Your ‘travel friends’ are getting to know the you that’s coming into being, the one that changes and grows because of the travel, at the same time that you yourself are. And the longer you’ve been roaming, the more you look for those true connections, what with all your old and familiar friendships feeling so very far away.

Fast forward to today and I’ve met the families of both K and S, stayed in relatives’ homes near and far and had the privilege of attending their wedding.

When they think of me, they now also think of food.  Generally meat. Often on a spit. Did I mention I was invited to their Greek Easter celebration last year?

Greek Easter 2013

Adding skordalia to the beet filling for the pantzaropita

Adding skordalia to the beet filling for the pantzaropita

Homemade Dessert

Homemade Dessert

Food, Food and More Food

Food, Food and More Food

Lamb and Kokoretsi on Spits

Lamb and Kokoretsi on Spits

Lamb Close-Up

Lamb Close-Up

So it all seemed very natural that my stay ended up being dominated by food. Poor K now had to put up with two large appetites, her husband’s and mine! She would wake up thinking: What are we going to eat today?

Ingredients

Ingredients

I watched as K’s practiced hands made pita after pita after pita for one of the 4 or 5 savoury veggie pies (her own variation of spanakopita) we consumed during my stay. She’d layer the bottom of a cast iron pan with one pita before adding the filling (a combination of various veggies she’d grown in her garden, onion, garlic scapes and feta cooked down in a pot) then covering it with another layer of pita, folding over the edges of the bottom layer to seal everything in, then adding a generous topping of extra virgin olive oil. I very quickly understood why they purchased their olive oil in one gallon cans: it is used in a huge amount of Greek dishes from sauces, to appetizers, marinades and mains.

Rolling Out the Bottom Layer

Rolling Out the Bottom Layer

K's Garden Veggies for the Pita Filling

K’s Garden Veggies for the Pita Filling

One Gallon of Olive Oil... Disappears in No Time Flat

One Gallon of Olive Oil… Disappears in No Time Flat

Finished Product: Veggie Filled Pita

Finished Product: Veggie Filled Pita

 I learned how to make proper tzatiki, draining the cucumbers of excess water with a sieve and salt. Unsurprisingly, the larger the container of greek yogurt the happier everyone is. The tzatiki is topped off with a few whirls of extra virgin olive oil.

More Yogurt = More Tzatiki

More Yogurt = More Tzatiki

K showed me how to cut up the tomatoes properly for the Greek salad: take a small knife and make a scooping motion to carve out a section that includes a good chunk of the “meat”. If you do it well, you should be left with just the top of the tomato in your hand. I, however, did not do it well and was left with, instead, a tomato that looked like it had been cored. I hid my tomatoes under hers.

Finished Product: Greek Salad

Finished Product: Greek Salad

And, ah yes, last but not least, the meat! The marinade is a basic combination of oregano, salt, pepper, lemon juice and, of course, extra virgin olive oil, but man, is it ever A-MAZING! Grilled on a bbq or skewered on a spit and roasted, the combination of the sour bite of the lemon juice and the slight bitterness of the oregano with the salt and flavour of the meat (usually pork, but chicken occasionally) was drool-inducing.

Prepping the Pork for the BBQ

Prepping the Pork for the BBQ

Chicken and Pork on Spits

Chicken and Pork on Spits

Finished Product: Roasted Pork

Finished Product: Roasted Pork

My three weeks in New Jersey were food-filled, rather than activity-filled. I wanted the opportunity to hang out with K and S, something we’d never really had an opportunity to do given how we met. I wanted the chance to get to know them in their space, doing nothing special, the way you do with friends who live in the same city and the goal is just to spend time together.

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