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We use to have a little restaurant down the street from my college called Bumpas. Before that it was called “The Wurst Place” and after it was called “Boom Dunnes” (I actually worked there when it was called “Boom Dunnes” and my mother in law worked there when it was called “The Wurst Place”) But anyways back to when it was called “Bumpas”!
Bumpas was where we went to eat and hang out…a lot. My friend Nicole (Tilly) introduced me to Bumpas and it was there in a little booth by the window that I had my first taste of Greek food. It was the stuffed grape leaves on the menu that hooked me and kept me coming back for more.
I know it’s not the same but anytime I see a Greek Stand or place in a food court, I HAVE to order Stuffed Grape leaves!
Do you know that I’ve never made them? Why is that? I swear that I put off some of my favorite foods because I’m afraid that I’ll mess them up! However give me one of Thomas’ favorites and I’ll make it and remake it until it’s perfect! Goodness….
Speaking of Thomas’ favorites, I do believe that we’ve added another to his list! I swear he was shoveling in this Orzo with Tomatoes and Feta as fast as he could! Now I’m all for pasta, but “whoa” at the speed he was going! haha Every time I asked him if he liked it he spooned more into his mouth haha.
It was kind of like that song from Alison Krauss where it goes “You say it best when you say nothing at all…..” hahaha
This Orzo with Tomatoes and Feta is from Debbie Matenopoulos’ new cookbook, “IT’S ALL GREEK TO ME”.
It’s light and would make a great main dish or serve perfectly as a side dish! The crushed red pepper flakes make it a little spicy so if you’re not too keen on spice you might want to leave those out.
Like most things in my life, I jump back and forth from cookbook to cookbook but I’ve found myself wanting to read “IT’S ALL GREEK TO ME” more and more. Yes, I read cookbooks just like someone else would read a novel. I want to read it from front to back, gaze at all of the photos and catch up on the little stories that are sometimes sprinkles within the pages.
Debbie was born in Richmond, VA (about 4 hours north of me!) and grew up on her mother’s cooking! In the beginning of her cookbook she talks about the importance of family sitting down together and how her mother was an amazing cook. This book is her way of sharing her mother’s wonderful Greek recipes.
There are tons and tons of flavorful Greek recipes throughout the book as well as an “Alpha – Omega” (A-Z) list (with descriptions) of some of the ingredients you’ll find in the cookbook.
Here are some of the dishes that you’ll learn how to make: Lightly Fried Calamari, Greek Lentil Soup, Wine and Garlic Marinated Mediterranean Sea Bass, Lamb Souvlaki, Greek Meatballs in Tomato Sauce, Greek Wedding Cookies.
Oh and yes…. there is a recipe for Stuffed Grape Leaves…. now I just need to find some grape leaves!!