Greek Products, Lemon Mousse Cheesecake, and a formal apology for the pineapple comment.

Buncha things from the podcast:

Here's where to go to get imported Greek products in LA:

http://www.papacristo.com/

You can get Barbagianni ouzo, two varieties of paximadi - barley and rye (I prefer barley), Greek olive oil, and lots of other tasty Greek things. T and I had a lovely dish of grilled feta cheese and tomatoes, along with a super-stuffed gyro with cool, creamy tzaziki.

Sometime soon I'll do a separate post about stuff to bring home from Greece, should you be so fortunate as to travel there. Leave me some comments if you've been to Greece recently and brought home something tasty.
----------------------------------

Here's the lemon cheesecake recipe I mentioned in the podcast and promised to link:

http://tinyurl.com/dbykx

This was AMAZING! But I don't recommend the sour cream topping. It's fantastic without it.
----------------------------------


Oh yeah, and pineapples? They don't grow upside down. I lied. I'm sorry.
----------------------------------

Vegetable Stock

I must be feeling particularly conscientious and perhaps a bit frugal. This afternoon I decided to try my hand at making vegetable stock. I cleared out the refrigerator of vegetables about to make their journey to the big black bin in the backyard known as the Earth Machine. The celery, carrots, green onion, parsley, red onion, and bok choy had a little more living left to do. First, I coarsely chopped them up. Then put them in a pot and added water.



The pot was about half vegetables half water. I added a bay leaf and whole peppercorns for flavor. I brought it up to a boil, and then let it simmer for a little over an hour. Once cooled, and strained I was left with a vegetable stock. The bok choy was the most prominent smell. In the future perhaps I would leave it out, so as to not dominate the mix.

Some of the stock I used in place of water while cooking a brown rice medley. This added depth and flavor to the rice with out adding the fat of butter. The rest is in the freezer for now. I plan on using it to sauté vegetables, booster soups/stews and in anything that calls for vegetable stock.

It feels good to not be wasteful, but it tastes even better.

Episode 4

Gourmet PB&J, Gardens of Taxco, summer booze, the Earth Machine, and family recipes... oh yeah, and the secret of how fruit grows! It's all here...

Download Girl on Girl Cooking Episode 4!