top of page

Yvette's Favorite Recipes

Love for food and cooking are in my Greek woman DNA. Like Yia-yia and Daphne, there is nothing I love more than to be surrounded by family and friends and a whole bunch of delicious food. When The Cypress Whispers is filled with the foods, flavors and recipes of my own family that have been handed down through the generations. I have a lot of go-to traditional dishes in my repertoire, but the one of the things I’m asked to make again and again is also one of the easiest. Tzatziki is the perfect side dish, appetizer or sauce. It is so easy to make and can be used in so many different ways; as a dip for pita bread or crudité or as a sauce for Souvlaki or for any meat or fish.

​

Please note one thing, no real Greek cook ever measures… never, ever. Ask a Greek for a recipe and the closest thing to measurements you’ll get is, a little of this, a splash of that, and some of this too, for taste. My recipe for Tzatziki is below, and I still can’t bring myself to do precise measurements. It drives all of my measure-loving American friends crazy. But sorry, this is about as close as I can get.

Yvette's Tzatziki

Ingredients:

  • 2 cups of Plain Greek Yogurt – you can use a 17.6 oz. container of Fage 2% Greek Yogurt (my personal favorite)

  • ½ of an English cucumber or 1 large regular cucumber

  • 1 or 2 cloves of fresh garlic

  • A few tablespoons of extra virgin olive oil

  • A few tablespoons of vinegar, I prefer white balsamic or red wine vinegar

  • Salt to taste

Instructions:

  • Put the yogurt in a medium sized bowl

  • Peel the cucumber. I prefer the English cucumber; it has a firmer texture than a regular cucumber. Grate the cucumber and place the pulp in a dish towel or in several paper towels. Squeeze out as much liquid as you can. Dump the dried pulp in the bowl and mix.

  • Mince or grate 1 clove of fresh garlic and add to the bowl. You can add the second clove depending on how potent you like the flavor.

  • Add 2 or 3 tablespoons of extra virgin olive oil

  • Add 3 or 4 tablespoons of vinegar, I prefer more vinegar as I like my Tzatziki tangy.

  • Add salt to taste

  • Mix everything well. You can serve right away but I like to refrigerate for at least an hour to bring out the flavors

In When The Cypress Whispers, one of Daphne and Yiayia’s favorite dishes is also one of the simplest. Like Daphne, I can remember sitting with my Yia-yia and enjoying the simple, exquisite perfection of tomatoes and eggs. There is nothing better than picking earthy ripe tomatoes from the vine and cooking them over an open fire with freshly hatched eggs from the hen house. But hey, since we all can’t live on a lovely Greek island, tomatoes and eggs from the grocery store will be just as delicious.

Yvette's Tomatoes & Eggs

Ingredients:

  • 4 medium sized tomatoes

  • 4 eggs

  • A few splashes of extra virgin olive oil

  • A few leaves of fresh basil or a sprig of fresh thyme

  • Salt to taste

Instructions:

  • Dice the tomatoes and drain the extra liquid.

  • Coat a medium sized pan with olive oil and add the tomatoes. Cover and simmer on low heat, stirring a few times until they lose their firm texture and are now mushy and thick. Usually takes about 5 to 7 minutes.

  • Take a spoon and clear 4 spaces in the pan, pushing the tomatoes aside so you now have places to put the eggs.

  • Crack the eggs into the spaces you created with your spoon and cover. Cook on low heat for about 2 or 3 minutes, depending upon how firm you like your eggs cooked. I like my yolks soft, but not runny.

  • Remove the cover and when the eggs are just about done, add your basil leaves (they should be torn into small pieces) or sprinkle on some fresh thyme…both are delicious.

  • Sprinkle with salt.

  • Remove from the pan and serve (with some toasted bread for dipping)!

bottom of page