Photo Credit: Courtesy of Yvette Manessis Corporon
Be Romanced by the Beauty of the Magical Greek Island of Erikousa
Romanced by its beauty, its people, its traditions and its food!
**Full Disclosure: I received a copy of the book in exchange for my review. All opinions are mine.
“I invite you to be swept away to this lovely island off the coast of Corfu where time stands still and tradition is steadfast. Here you will meet people rich in their mores and deeply tied to their love of family. Daphne, the main character in the book, realizes the one thing she was missing in her life was also the thing she had always tried to get away from. She revisits her roots and learns some life-altering secrets along the way as well as realizing the resounding strength of the Greek women.
Corporon’s detailed description of the delicious recipes of the Greek cuisine will have you salivating while you read. You can actually smell the feta drizzled with olive oil and baked with smoky paprika and slices of fresh peppers, or the Spanakopita, a freshly baked chicken doused with lemon and sprinkled with oregano served alongside Horiatiki, a salad of chopped tomatoes, fresh cucumbers and red onions.”
Be sure to check out some Greek Recipes below from Author Yvette Manessis Corporon – When The Cypress Whispers
“This is a delightful pick for a beach-read this summer! But you just might want to go shopping for the ingredients to the dishes mentioned so you can satisfy your savory senses as you read this wonderful book!”
On a beautiful Greek island, myths, magic, and a colorful cast of characters come together in When the Cypress Whispers, Yvette Manessis Corporon’s lushly atmospheric story about past and present, family and fate, love and dreams that poignantly captures the deep bond between an American woman and her Greek grandmother.
With WHEN THE CYPRESS WHISPERS she has written a book that will capture your attention and tug at your heart without letting go. Inspired by summers spent with her family on the magical island of Erikousa, off the coast of Corfu, When The Cypress Whispers is filled with characters that jump off the page and beg to be cast.
You can purchase the book on Amazon!
Yvette Manessis Corporon:
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 Tzatiki 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. www. YvetteCorporon.com
2 cups of Plain Greek Yogurt – you can use a 17.6 oz. container of Fage 2% Greek Yogurt (my personal favorite)
1/2 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
1. Put the yogurt in a medium sized bowl
2. Peel the cucumber. I prefer the English cucumber; it has a firmer texture than a regular 3. 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.
4. Add 2 or 3 tablespoons of extra virgin olive oil
5. Add 3 or 4 tablespoons of vinegar, I prefer more vinegar as I like my Tzatziki tangy.
6. Add salt to taste
7. Mix everything well. You can serve right away but I like to refrigerate for at least an hour to bring out the flavors
You can serve with some crusty, toasted bread for dipping.
4 medium sized tomatoes
A few splashes of extra virgin olive oil
A few leaves of fresh basil or a sprig of fresh thyme
Salt to taste
1. Dice the tomatoes and drain the extra liquid.
2. 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.
3. Take a spoon and clear 4 spaces in the pan, pushing the tomatoes aside so you now have places to put the eggs.
4. 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.
5. 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.
6. Sprinkle with salt.
7. Remove from the pan and serve