Asparagus and Baby Artichoke Quinoa Salad

Asparagus and Baby Artichoke Quinoa Salad

Earlier in the week I made an asparagus and ramp pesto and the first thing that I used it in was a pasta dish. While I was enjoying the pesto pasta my mind wandered as I was thinking about what to do with the remaining pesto and the next thing I knew I was thinking about quinoa salads. I had also recently had fresh baby artichoke hearts for the first time and I wanted to use them again and I had thought that they might go well in a quinoa salad. Inspiration struck! How about mixing the asparagus and ramp pesto into the artichoke quinoa salad? The pesto packs a ton of flavour and it would just make the salad! With the basics down I decided to bulk the salad up a bit with some chickpeas and since there was already some asparagus there in the pesto I figured adding some more would fit right in. I could not resist finishing the salad off with some salty feta. The asparagus and baby artichoke quinoa salad with asparagus and ramp pesto and feta turned out amazingly well! It was nice and light and fluffy and moist and tender and just full of tasty fresh spring flavours! With just a minute or two in the microwave, the leftovers were just as good the next day. I imagine that any kind of pesto would work well in a whole grain salad like this.

Closet Cooking's Birthday: 2010


Closet Cooking is now 3 years old!

It was another great year filled with lots of tasty food and the pure enjoyment of both making it and eating it! On the other side there was the fun of photographing all of the food and writing about it. I somehow managed to squeeze all of this in between the countless hours spent food blogging and drooling over others creations! (My bookmarked recipes 'to try' increased a lot faster than I could cook this year.) Somewhere along the way I blew right past the 1000 post mark without even noticing it!

Cherry Chocolate Chunk Cookies

Cherry Chocolate Chunk Cookies

The other day I was talking to a friend and the topic of chocolate chip cookies came up and I realized that it had been far too long since I had last made any. Although the tried and true basic chocolate chip cookies are always welcome, I like to play around with the recipe adding different things like nuts and/or dried fruit. I picked up a large bag of dried cherries a while ago and I remembered thinking that cherry chocolate chip cookies would be really good since chocolate and cherries are such a great flavour combination. I started with my standard chocolate chip cookie recipe and I pretty much just added some dried cherries. At the last minute however I decided that I wanted the cookies to be a bit more chocolaty and I replaced some of the flour with cocoa powder. When I make chocolate chip cookies I prefer to use a good dark chocolate which usually comes in bar form which I cut into chunks rather than just using chips. The cherry chocolate chunk cookies turned out great! They were not as dark as I was expecting but the chocolate flavour was nice and strong and it paired well with the cherries that added a pleasant chewy texture to the cookies. The cookies were slightly crispy on the edges and soft and chewy in the center.

Mushroom and Caramelized Onion Tart

Mushroom and Caramelized Onion Tart

I was going over the recipes that I posted about last spring and I came across the asparagus and gruyere tart that I had enjoyed so much and it reminded me that I had wanted to try a mushroom version. These puff pastry based tarts are generally quick and easy to make and they have always been really good! I have been having fun playing with the toppings, both sweet and savoury and I was looking forward to the mushroom topping. For this version, I was thinking of slowly caramelized mushrooms and onions flavoured with some garlic and thyme and held together with some creamy and tangy blue cheese. Gorgonzola has to be my favorite blue cheese and it always goes well with mushrooms so it was my first choice for the this tart. Other than the time that it took to caramelize the onions and mushrooms, this tart came together easily and it turned out great! I just can't seem to get enough mushrooms and this tart certainly went a long way towards satisfying my mushroom cravings. I will definitely be making this again and again.

Asparagus and Ramp Pesto Pasta

Asparagus and Ramp Pesto Pasta

While I was at the market this weekend I came across some local ramps or wild leeks which has to be the first local produce that I have seen so far this year. Ramps are a member of the onion family and taste like a cross between onions and garlic. I first came across ramps last year and I have been hooked ever since! Not surprisingly I picked some ramps up as soon as I saw them and I knew exactly what I wanted to do with them. One of the things that I did with the ramps last year was make a ramp pesto and now I was thinking of combining the idea of a ramp pesto with another of my favorite spring vegetables, asparagus, to make an asparagus and ramp pesto. I kept the recipe nice and simple where I pretty much just took my recipe for asparagus pesto and replaced the garlic with 2 whole ramps for a nice kick of garlicky goodness. I tried my new pesto out in a pasta containing whole wheat penne and asparagus and it was really good! The pesto was vibrantly green, amazingly fresh and full of flavour! With this first taste of spring, I am now looking forward to the next few weeks and all of the fresh local produce that will come.

Pineapple Dak Bulgogi Quesadillas (Korean Spicy Pineapple BBQ Chicken Quesadillas)

Pineapple Dak Bulgogi Quesadillas (Korean Spicy Pineapple BBQ Chicken Quesadillas)

It seems that I have fallen a bit behind this week in posting about all of the great things that I have been doing with the pineapple dak bulgogi so here is another for you right away and possibly my favorite of the bunch. Quesadillas are one of my favorite foods and when you think about it they are pretty much just a grilled cheese sandwich with tortillas instead of bread and you all know how much I like my grilled cheese sandwiches . I am constantly experimenting with new quesadilla flavours and I could not pass up on the chance to make some with the pineapple dak bulgogi . Of course in addition to the pineapple dak bulgogi there would need to be some cheese to hold everything together and then I wanted something to add a bit of freshness to them and the sweet onion and cilantro relish doused in lime juice seemed like the perfect way to get it. From there I cooked the quesadilla in the same way that I normally do and then I served it with a drizzle of the Korean style salsa roja that packs a bunch of flavour in addition to the extra heat and some freshly toasted sesame seeds. Once again the pineapple shines in these quesadillas and it really goes so well with the spicy chicken and melted cheesy goodness.

Pineapple Dak Bulgogi Burrito (Korean Spicy Pineapple BBQ Chicken Burrito)

Pineapple Dak Bulgogi Burrito (Korean Spicy Pineapple BBQ Chicken Burrito)

You knew this was coming. :) I made a really large batch of the pineapple dak bulgogi (Korean pineapple BBQ chicken) because I wanted to have enough leftovers to try it out in all of my favorite Mexican style dishes and up next was burritos. For these burritos, I start with large, 10 inch, tortillas and I proceed to stuff them with as many good things as I possibly can. In addition to the pineapple dak bulgogi I filled these burritos with cilantro and lime rice and black beans for a healthy and filling base and then I added a bit more heat in the form of some Korean style salsa roja and following that I added some vegetable freshness with onion and cilantro relish and shredded romaine in a Korean sesame vinaigrette and I finished them off with some jack and cheddar cheese. When assembling the burritos I make sure that the cheese is near the edge and then I grill them up and this helps make sure that the cheese melts and gets all nice and ooey and gooey and good. I have to say that these are some of the best burritos that I have had in a while! The sweet, tangy and juicy pineapple really takes them over the edge and makes them great!

Pineapple Dak Bulgogi Sandwich (Korean Spicy Pineapple BBQ Chicken Sandwich)

Pineapple Dak Bulgogi Sandwich (Korean Spicy Pineapple BBQ Chicken Sandwich)

This is another treat inspired by the Kogi taco trucks of California; a sandwich that uses the pineapple dak bulgogi that I had recently made and the pickled red onions that I made specifically for this project. Although the pineapple dak bulgogi works great in Mexican fusion dishes like tacos, burritos, and quesadillas; how about in sandwich form? In addition to the pineapple dak bulgogi and pickled red onions there is some cotija cheese (or feta) that works really well as a substitute for your cheddar and jack. The sandwich is finished off with some shredded lettuce in a Korean sesame vinaigrette , which I cannot seem to get enough of, and a splash of tangy mayonnaise.

The pineapple dak bulgogi sandwich is so amazingly good! All of the components combine to create a symphony of flavours and textures in your mouth! This sandwich has it all from the spicy chicken to the sweet pineapple to the tangy and crunchy pickled red onions to the super tasty shredded romaine in the sesame vinaigrette to the creamy mayo. I practically inhaled my sandwich and I am rather glad that there were no leftovers as I would most certainly have had a second or even a third.

Pickled Red Onions

Pickled Red Onions with Pineapple Dak Bulgogi Sandwich (Korean Spicy Pineapple BBQ Chicken Sandwich) in the Background

When I was a kid I did not like onions but now they are a staple in both my pantry and in my cooking. In fact it is rare that I have less that two different kinds of onions on hand. I am always looking for new ways to enjoy onions and I caught a lucky break in that my next project required pickled onions and I could not wait to try them out. Pickled red onions are pretty easy to make yourself where you pretty much just slice the onions and store them in a vinegar solution. You can use any type of vinegar and depending on how tangy you want it you can water it down a little. To your base vinegar solution you can add flavouring salt, sugar or spices such as pepper, bay leaves, cloves cinnamon, etc. I decided to go with a basic pickled red onion for my first go at it and it turned out great! The onions are ready after a few hours of sitting in the vinegar but they only get better with age. After sitting in the pickling solution the onions turn a nice pink colour and they really mellow out nicely! Pickles red onions are so good and I can't wait to use them!

Salsa Verde Pulled Chicken Sandwich

Salsa Verde Pulled Chicken Sandwich

Despite the fact that I had just used the salsa verde and leftover cooked shredded chicken to make a salsa verde lasagna I still had some of both left over. Last summer I found a great way to use up leftover chicken in the form of this salsa verde chicken sandwich and since I almost always have salsa verde on hand, whether freshly made or store bought, it is particularly convenient. This is a pretty simple sandwich with the salsa verde chicken, some avocado mayo, a slice of green tomato, some cilantro and some pepper jack cheese. During the summer I was using fresh sliced green tomatoes but now that they are no longer available I have been using the pickled green tomatoes that I made. Although you could just slap a slice of pepper jack cheese into this sandwich and go, I like to place the slice on top of the salsa verde chicken and throw it under the broiler for a few minutes to let it melt. One of my favorite parts of this sandwich is the cool and creamy avocado mayo which seems like a match made in heaven. I think that this sandwich would also work well with pulled pork or beef.

Pineapple Dak Bulgogi Tacos (Korean Spicy Pineapple BBQ Chicken Tacos)

Pineapple Dak Bulgogi Tacos (Korean Spicy Pineapple BBQ Chicken Tacos)

If you guessed that the first thing that I would use my new pineapple dak bulgogi in was tacos then you were right! The thing that started me down this road of Korean/Mexican fusion food was hearing about the Kogi taco trucks in California that serve up fusion food with the most famous being their tacos. Not being able to wait for the chance that I might visit California to sample the Kogi tacos I decided to try to recreate them myself and I enjoyed the results so much that I have been experimenting with Korean/Mexican fusion flavours since. With my new pineapple dak bulgogi in hand I could not resist trying it out in some tacos along with some spicy Korean style salsa roja , some fresh onion and cilantro relish and some tasty shredded romaine lettuce in a Korean sesame vinaigrette that are described as being used in the Kogi tacos. The pineapple version of the tacos were even better that the original with the sweet, tangy and juicy pineapple melding perfectly with the spicy Korean and Mexican flavours! Once again I am very pleased with how well adding fruit to a savoury dish can work!

Pineapple Dak Bulgogi (Pineapple Korean BBQ Chicken)

Pineapple Dak Bulgogi (Pineapple Korean BBQ Chicken)

Bulgogi is a Korean barbecue dish where the meat is first marinated in a marinade that is just packed with flavour. When I make bulgogi , the marinade often includes a grated Asian pear and or apple to help tenderize the meat and add a bit of sweetness along with some extra flavour. The last time that I made dak bulgogi , the chicken version of bulgogi, I was thinking about the use of the fruit in the marinade and it reminded me of tacos al pastor , a Mexican slow roasted pork dish where the pork is often marinated in pineapple. I enjoy those tacos al pastor so much that I just had to try a pineapple version of dak bulgogi! For the recipe, I took the dak bulgogi recipe and replaced the Asain pear and/or apple with diced pineapple and the bit of juice that was at the bottom of the container of the freshly peeled pineapple that I used. When I cooked the chicken I threw the marinade, including the diced pineapple into, the pan as well so that I would still have those pineapple chunks in the finished dish.

The sweet and tangy pineapple worked so amazingly well in the gochujang spiced version of the dak bulgogi! The juicy pieces of pineapple were perfect in amongst the heat of the chicken. I made a really large batch of this stuff and I am looking forward to experimenting with it for the rest of the week!

Salsa Verde Lasagna

Salsa Verde Lasagna

Lately I have been making some progress in clearing some room in my freezer and I recently came across some tomatillos that I had frozen last summer. Of course the first thing that I thought about after finding the tomatillos was salsa verde which is my favorite way of using them. Right behind the tomatillos was some frozen cooked and shredded chicken and I had an idea; How about a chicken salsa verde lasagna? I kept the recipe nice and simple mixing a freshly made batch of salsa verde in with the chicken and layering it with cheese and noodles. For the cheese layer, I went with a simple ricotta with some texmex cheeses, cheddar and jack mixed in. This salsa verde lasagna was probably the easiest lasagna that I have made to date and it turned out great! The salsa verde packed this lasagna with flavour and just the right amount of spicy heat and the creamy cheese rounded everything out nicely. I served the lasagna with sides of black beans and avocado.

Black Bean Guacamole Omelette

Black Bean Guacamole Omelette

A little while ago I made a guacamole omelette with salsa and while I was enjoying it I thought about the black bean guacamole that I had liked so much and I wondered how a black bean guacamole omelette would work. The black bean guacamole is nice and creamy similar to an avocado guacamole and I figured that the bean version would be a nice healthy alternative to the avocado version. I kept the recipe dead simple with just the eggs, the black bean guacamole, some cheese and salsa and it was really easy to make. I may have overstuffed my omelette a bit (just look at all of that black bean guacamole and melted cheese oozing out), but it was mighty tasty! The black bean guacamole certainly worked well in an omelette like this and it made for a perfectly satisfying breakfast. I think I prefer the avocado version just slightly as the avocados creaminess is a bit more juicy than the black beans creaminess and that works a little better with the eggs but this will be a great alternative! Now I am thinking refried beans... :)

Chicken and Roasted Red Pepper Panini with Cilantro Pesto and Feta

Chicken and Roasted Red Pepper Panini with Cilantro Pesto and Feta

Earlier this week when I made the lamb and mint meatballs with farro risotto and cilantro pesto I made a double batch of the cilantro pesto because I wanted to make sure that I had some estra. Leftover pesto is always good and I like to use it in pastas, whole grain salads, soups and this time I had my heart set on using it in a sandwich. I still had some roasted red peppers in the freezer and I was thinking that a chicken sandwich with roasted red peppers and cilantro pesto would be good. I often like to add cheese to my sandwiches and I was thinking that goat cheese would go well in this one but I already had some feta on hand and I figured that would be just as good. I also like to try to at least try make my sandwiches look a bit healthy so I often add some green in the form of lettuce or in this case some baby spinach. I thought that the sandwich was all done and then while I was thinking about the mediterranean flavours going on, inspiration struck and I knew that I would just have to add a touch of hot smoked paprika!

The sandwich was easy to make and it turned out great! The sweet roasted red pepper went well with the salty feta and the cilantro pesto added a really nice touch of the exotic that rounded out the flavours nicely. Just look at how the feta was starting to melt and ooze out spreading its goodness throughout the sandwich! Adding the smoked paprika was the right call as it really made this sandwich with the hint of smokiness and the touch of heat!

Scallop Saganaki

Scallop Saganaki

I have been enjoying the baked tomato, feta and fresh herb flavour combination a lot lately and it was still stuck in my head. I was introduced to this flavour combo in the form of shrimp saganaki and since I first tried it I have been experimenting with different versions and there was one more that I wanted to try, a scallop saganaki. Shrimp may be my favorite seafood but scallops are not too far down and I was salivating at the thought of baking some up in that tomato and feta sauce. This recipe is pretty easy; you start by making a simple tomato sauce on the stove top, mix in the feta and scallops and transfer to a baking dish to finish cooking in the oven. The scallop saganaki turned out really well! There was one small snag in that the scallops released a bit of water into the sauce while they cooked but it was just as tasty in the end. Since this dish is more of an appetizer you will probably want to use the smaller bite sized scallops as they would be easier to eat in appetizer fashion. I served the scallop saganaki with some crusty bread to make sure that none of that tasty sauce went to waste.

Lamb and Mint Meatballs with Farro Risotto and Cilantro Pesto

Lamb and Mint Meatballs with Farro Risotto and Cilantro Pesto

With spring here, I have been thinking about lamb more and when I came across the recipe for mint lamb meatballs with spelt risotto and cilantro pesto on What's for Lunch Honey I just had to get it onto my meal plan right away. Lamb is a meat with a strong flavour which means that it goes well with herbs with strong flavours including mint and cilantro and this dish includes both! The mint is mixed right into the meatballs and there is a cilantro pesto on the side. Something that caught my eye about this recipe was the use of the cinnamon in the meatballs. I first came across the idea of using cinnamon in savoury meat dishes a while ago and I have been intrigued ever since and I am always on the lookout for new dishes that use the combo. These meatballs were really easy to make, though I do need some practice in the cooking meatballs in such a way that they retain their shape. The mint lamb meatballs were really nice! The mint and lamb flavour combo was wonderful and the cinnamon took it over the edge. When combined with the creamy risotto and the fresh cilantro pesto this was quite the meal and it really shouted spring.

Artichoke and Spinach Frittata

Artichoke and Spinach Frittata

I first came across artichokes a little after I started food blogging and I shied away from them as they seemed a little intimidating at the time. Just over a year ago I finally got around to trying them and I have been hooked ever since! Over the winter I was using canned artichokes but I have been seeing fresh ones in the grocery stores the over last few weeks and I have just been itching to use them again. As luck would have it I recently came across this recipe for an artichoke and spinach frittata on Cara's Cravings that sounded really good. The spinach and artichoke combo reminded me of one of my favourite dips, the hot spinach and artichoke dip , which I can never get enough of. I made a few changes to the recipe including using fresh chopped dill, replacing the cheese with feta and of course using the fresh artichokes.

I started with 2 medium sized artichokes, and I quartered them after picking off the inedible outer petals and peeling their stems. I then removed the fuzzy insides and quickly blanched them before adding them to the frittata. Preparing the fresh artichokes took a bit of work but it was worth it! (Of course you could easily save yourself some time and simply use frozen or canned artichokes.) I ended up with nice large pieces of artichokes that gave the frittata a rustic feel to it and they were definitely tasty! The spinach, feta and dill flavour combo has been one of my favorites for a while now and it worked really well in this frittata and the artichoke took it over the edge making it that much better! Luckily I made enough that I will be enjoying this frittata for breakfasts for the rest of the week.

Monte Cristo Quesadillas

Monte Cristo Quesadillas

The ham and cheese sandwich is a classic and a while ago I came across a new way of enjoying that classic, in the form of a monte cristo sandwich . A monte cristo sandwich is a ham and cheese sandwich that is dipped in french toast batter, fried up and then served with strawberry or raspberry jam or even maple syrup. The sweetness of the jam added to the otherwise savoury ham and cheese sandwich was surprisingly good and I have been addicted ever since. The idea of a mote cristo quesadilla has been percolating in the back of my head for a while now and now that I had some ham leftovers I seized the opportunity to try making it.

Roasted Red Pepper and Feta Rice

Roasted Red Pepper and Feta Rice

With springs produce coming soon I have been trying to clear my freezer of things that I froze last spring and summer to make some room for more. On top of my list of things to finish were the plethora of roasted red peppers. When the roasted red peppers were at their peak last year I got a big basket and roasted them, placed them individually into ziplock bags (with the charred skin still on) and tossed them into the freezer. They keep really well that way and you just thaw them out, pinch off the skin and you are good to go. While I was pulling a few of them out of the freezer I was wondering what to do with them and my eyes wandered and came to rest on a package of frozen spinach which immediatly made me think of spanakorizo, a Greek spinach rice) . My next thought of course was that of a roasted red pepper version! I wanted to keep things simple and continue with the Greek flavour theme which meant that I wanted at least one fresh herb and oregano sounded like the way to go. With that, I pretty much had my recipe though, I could not resist finishing it off with some feta. This is another one of those dishes where after a bit of up front work, you can pretty much just sit back and let it simmer away, unattended until it is done which makes it a great side dish. The roasted red pepper rice with feta turned out really well! It was nice and light and fluffy and full of the roasted red pepper and oregano flavours which are so good together. The feta had just started to melt into the rice making it nice and creamy and spread its salty flavour even more. I imagine that a risotto version of this rice would also work well.

Ham and Pineapple Melts

Ham and Pineapple Melt

I have had this recipe for ham and pineapple melts bookmarked ever since I found it on A Year From Oak Cottage about a year ago and I have just been waiting for the opportunity to make them. Armed with my ham leftovers I finally got the chance and it was certainly worth the wait! Ham and pineapple is a classic flavour combination and one that I particularly enjoy. How could you possibly go wrong with smothering it with some melted sharp cheddar cheese? Lets not stop there though, when we can add some sweet and spicy honey dijon mustard and top it all off with a splash of Worcestershire sauce! These are so good! With the sweet, spicy, tangy, salty, warm, melted and gooey they have a magical combination of flavours and textures. I have already made them several times and they are quickly depleting my supply of leftover ham. I made them with whole wheat english muffins and they go great for any of breakfast, lunch or dinner or even as a snack.

Tomato and Feta Baked Eggs

Tomato and Feta Baked Eggs with Crusty Bread

Over the Easter long weekend I had three days where I could spend some time to do breakfast, or brunch, right and I wanted to take the opportunity to do so. While I was thinking about what I could do my mind kept wandering to the shakshuka , a dish where eggs are poached in a tomato and pepper sauce, that I had made a while ago and enjoyed so much. The shakshuka kind of reminded me of shrimp saganaki , a dish where shrimp is baked in a tomato and feta sauce, and one thought led to another and then I had arrived at the conclusion that I would have to combine the two to make eggs poached in a tomato and feta sauce or eggs saganaki.

Ham and Chickpea Soup

Ham and Chickpea Soup

One thing that I always like to do with leftover ham is to make a soup as it adds a ton of flavour to soups. If you got your ham with the bone in you can toss it into the soup and it will add even more flavour. The ham bone freezes well so if you do not plan on making a ham soup right away you can easily freeze it until needed. (You can also use the ham bone to make a tasty ham stock that can be used in other soups.) To the tasty ham broth and diced ham I like to add a bunch of vegetables starting with some classic soup vegetables including onions, carrots and celery and from there I often add another green vegetable such as green beans or spinach to make it a bit healthier. To make the soup a little more hearty I add some legumes and chickpeas, lentils or pretty much any bean works well here. After you have done all of your chopping and dicing you can pretty much just sit back and let the soup simmer away. It is better to let a ham soup simmer for a long while to bring out all of the ham flavours but if you are in a hurry you can cut the cooking time short. I like a chunky soup so I do not use as much broth and this ham and chickpea turned out nice and chunky and full of flavour! I served the soup with some toasted cheesy garlic bread which was perfect for soaking up that last bit of broth at the bottom of the bowl.

Meyer Lemon Pesto and Feta Pasta with Shrimp

Meyer Lemon Pesto and Feta Pasta with Shrimp

Last week I made a meyer lemon pesto that I enjoyed so much that I just had to make it again. One of my favourite ways of enjoying a freshly made pesto is on a simple pasta that allows the flavours of the pesto to shine. I have also been getting back into shrimp lately and I could not resist adding some to the mix. While I was pulling things out of the fridge to make this meal, I noticed some feta and I thought that it would make a nice addition. As with most pesto pastas, this one was super easy to make and it was pretty much done in as much time as it took to cook the pasta. I was going to just mix the cooked shrimp, pesto and feta and toss it with the pasta but after cooking the shrimp, I could not let all of those browned bits of flavour on the bottom of the pan go to waste so I added the extra step of deglazing the pan with a bit of white wine to get all of that flavour. The meyer lemon pesto and feta pasta with shrimp was so good! Using the full meyer lemon in the pesto really works well giving the pesto an amazing brightness and freshness that paired particularly well with the salty feta and juicy shrimp.

Deviled Ham Sandwich

Deviled Ham Sandwich

While I was looking for deviled egg recipes I came across the concept of a deviled ham sandwich which was perfect timing as I had a bunch of leftover ham on hand. A deviled ham sandwich is essentially a ham salad bound with mayo. The deviled part comes from the fact that it is spiked with the heat of a hot sauce and spicy mustard. As with any mayo salad, you can add pretty much anything you like and I kept this one nice and simple with some sweet and pungent red onion in addition to the staples and I added a bit of smokiness with some smoked paprika. The deviled ham sandwich was so good! You really can't go wrong with salty ham bound with mayo and the fiery heat of a chili hot sauce. I dressed the sandwich up with some lettuce and sliced pickles. With the deviled ham that I had left over I tried a 'melt' version of the sandwich which if pretty much just the grilled cheese version and the melted gooey cheese version was even better!

Tsoureki (Greek Easter Bread)

Tsoureki (Greek Easter Bread), Sliced with Melting Butter

Tsoureki is a Greek brioche like bread that is commonly served for major holidays including Easter. I have been seeing tsoureki pop up around the food blogging sphere near Easter every year since I started food blogging and I have been wanting to try making it. The only that held me off for so long was that it commonly includes some ingredients that I had not come across such as mastic and mahlep. (Mastic is the crystallized resin from the mastic tree and mahlep is made from sour cherry seeds from the mahlep tree.) Since last Easter I was able to find both of these ingredients so I was all set to go!