Remove from oven and let sit for 10 to 15 minutes. Cook for 10 minutes, then add sauce to fish.īake uncovered for 45 minutes at 375 degrees. Stir in tomatoes, parsley, oregano, cinnamon, salt, pepper and red wine. Add the onions and garlic and saute for 8 to 10 minutes, until onions are soft. Heat remaining oil in a large frying pan over medium heat. Psari Plaki: Baked Fish With Onions and Fresh TomatoesĢ pounds skinless, boneless cod, halibut or bass filletsĤ onions, peeled and thinly sliced horizontallyĢ cups freshly chopped tomatoes or 1 cup tomato puree diluted with 2 cups water Basic lunch classes cost $55 and include a two-hour demonstration class with drinks and a sit-down lunch. You can learn about Papoulias-Platis’ class schedule at. She prefers oil made from fruity Koroneiki olives, recommending a new local purveyor, Éla ( ), operated by San Diego brothers Jason and Michael Lakis or Bragg olive oil sold by Walmart. Olive oil is a must, but not just any oil. The ingredients Papoulias-Platis used are likely to be in your pantry. Cook the mixture and then pour over the fish, which will then bake for about 45 minutes, uncovered. To make the sauce, heat oil in a frying pan and saute minced garlic and horizontally sliced white onions until soft, then stir in chopped seeded Roma tomatoes, parsley, cinnamon, Greek oregano, salt and pepper, and red wine. Cut the fillets into large pieces and place in an oiled baking pan. Here she used halibut, but any thick white flesh fish, like cod or bass, will also work well. The main course was a lovely Psari Plaki - baked fish with tomatoes and onions. Skordalia, she said, also goes well with other dishes. Papoulias-Platis said that shallots would work well in the dish and that if the potatoes are too dry, add a touch more olive oil. Blend with vinegar (Papoulias-Platis used champagne vinegar), salt and pepper. The rich, garlicky skordalia is made with peeled, boiled russet potatoes that are mashed with olive oil and minced garlic. Let them marinate briefly before serving them in a bowl with the greens alongside them. The beets, once cooked and skinned, are quartered or sliced and mixed in a bowl with garlic, olive oil, red wine vinegar and salt and pepper. In this dish, the beet greens can be either boiled or sauteed. And after the beets are roasted, rub them with paper towels to remove the skin.” “Don’t throw out the greens!” she told us as she cleaned and trimmed the beets. While making it, she sweetly recalled her mother foraging for greens near their La Mesa home.Īnother side dish Papoulias-Platis prepared was patzaria - roasted beets accompanied by skordalia, or potato garlic dip. The dish involves chopping and boiling the greens, straining them (keep the cooking water), then adding back some water along with olive oil, lemon juice from a zested lemon, and salt and pepper. Sticking to the vegetable-forward theme, Papoulias-Platis also showed us how to prepare radikia, a boiled greens salad packed with lemony flavor. Then once cool to the touch, halve them lengthwise and scoop out the pulp into a bowl where you’ll add garlic, olive oil, red wine vinegar, parsley, salt and pepper. She told the class to use round globe eggplants, puncture them in several places, and wrap them in foil to bake for an hour. We started with melitzanosalata (Greek roasted eggplant dip) that she served with slices of nutty, firm Kefalograviera sheep cheese, pita slices and crackers. Our class menu reflected what Papoulias-Platis described as a typical Sunday dinner. (Eduardo Contreras / The San Diego Union-Tribune) She then briefly ran Sur La Table’s cooking school. At that point, she decided to take a job at Sur La Table, where she worked her way up to teaching classes and also took those skills to Great News!, the San Diego Culinary Institute and private homes. She did all this while still tending to The Greek Gourmet.Įventually, she closed the bookstore and the couple’s three kids left home. Papoulias-Platis chose a different route for her career, though - teaching kindergarten and first grade for 12 years before running The Reading Patch bookstore in Encinitas. The Greek Gourmet booth expanded to three trailers that also traveled to the Orange County and Pomona fairs. Once she met and started dating her husband in the 1970s, she became deeply involved in working at his mother’s booth at the San Diego County Fair, making baklava, pastries, spanakopita, Greek salads, lamb shanks, and hummus bowls with pita. She worked on weekends at her mom’s and aunt’s deli in downtown San Diego as a child. Papoulias-Platis grew up cooking Greek food.
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