I’m 1/4 Greek on my mom’s side. Many of the local pizza places in suburban Boston are Greek owned. As such they have signs in the windows advertising “Gyros.” One when I was about 14, every the curious culinarian, I asked the guys at Newtonville Pizza what at “Ji-row” was. He got super annoyed and said, “First it’s a h’yee ro” while way over pronouncing it…. and I assume he went on to explain what it was. But my shame stopped me from listening after that. Of course 26 years later I make a mean Gyro myself, though it’s tough to photograph.
Homemade tzatziki sauce, tomato, shaved onion on pita. The meat is basically just ground lamb from our new meat share #WaldenLocal with red onion, nepitella, EVOO, S & P. Maybe a bit of white wine… I can’t remember.
It’s really good for you and you should eat it once in a while. I enjoy butchering, so I want down to the “docks” and bought a whole striped bass when they were in season. Double wrapped in the freezer, they last quite a while. I like lot’s of lemon. And, I cheated with Near East Cous Cous.
I’m super behind in posting, but I wanted to get one out today. The first frost came super early this year, knocked out my fall green beans, the last of the tomatoes, and the peppers… before they even turned red. My fall pea plants have not produced a single pea. However pea tendrils are always delicious… if you have the patience to pick them. Here they are with sliced flat iron steak and parsnip puree from homegrown parsnips. The tendrils are sauteed very quickly with EVOO, salt, and pepper and tossed with lemon juice before serving.
So, if you don’t know, a meat share is like a farming coop… but for meat. I’ve been looking for one for a while. But they either aren’t accepting new people, are crazy expensive, or you mostly get ground meat. But I think I’ve found what I’m looking for.
I just joined Walden Local Meats. This was my first meal. Flank steak with parsnip puree from homegrown parsnips and homegrown sauteed pea tendrils. The best flank steak I’ve ever had.
Fresh in season tomatoes with relatively thin skins are really easy to use for a quick sauce no peeling (concaseeing) involved. Dice and saute in a hot pan with toasted garlic. Add basil and parsley at the end as needed. They start out quite liquidy, but cook down nicely. And you’re not likely to even notice the skin.