Last week I had planned a massive cooking session, in part to pay dinner back to a friend who had made us dinner when we were sick, in part to give dinner to ourselves, and in part to test some altered recipes on a brave and willing client and friend. We were also able to bring dinner to a relative who's been sick and hasn't been able to cook lately, which made us happy.
On the menu? Greek! Shown above: Lamb and Chicken Souvlaki and my version of Moussaka. Below: Lamb and Beef stuffed peppers.
I first tried Greek cuisine 19 years ago while on a holiday of discovery in Southern California. It was love at first bite. The flavours made me happy, and every year since then I'd go to my favorite local restaurant on each birthday. One year we missed it, and the next year when we tried to go back discovered it had closed. Since then I've been on the hunt for authentic flavours. Victorian Epicure makes excellent Greek and Souvlaki seasonings, but I wanted to learn how to create Greek meals from scratch as well.
Providentially, along came a cooking course one night. The instructor was very excited about cooking, and her food was very good. My husband and I greatly enjoyed the course. We have continued to use her recipes over the last year, but never again so many dishes all at once. I've since remembered why. I was cooking for 5 hours that morning!
I'm altering the recipes to make them more my own, and another day I will post them as I cook the meals again. In the meantime, here are some reasons for mega-cooking sessions of your own.
When you're planning your next big-batch cooking session, there are some definite considerations to think about before starting.
As with any cooking, there's the inevitable cleanup. Unfortunately, the cleanup involved with big-batch cooking takes that much longer. I'm happy we have a dishwasher! But there were still a lot of dishes to wash by hand.
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