Go-To Feta Dish

We spent the weekend with Konrad's family in New Jersey. Visiting the in-laws is always a tasty and cultural experience. Being Romanian/Hungarian, they are introducing me to all sorts of new customs. Still fumbling like the European impostor that I am, I greet everyone with kisses on each cheek, remember that “da” means yes (tragically, about the extent of my Romanian speaking skillz), and look for meals to be served in courses.

The first is a homemade “supa,” which is usually soured with borș and consumed with a dollop of sour cream mixed in. This is followed by a larger, more substantial, second course, such as the Goulash his father prepares over an open fire in the backyard or the sausage which he smokes himself. Being the lone vegetarian, I am given papanash, which are tender ricotta dumplings. Before all this begins though, we are greeted with a spread of crusty bread, butter, and feta cheese to nibble on. Purchased from their local Greek store, the feta is some of the best I’ve had since a college backpacking trek landed us in Santorini, and could be a meal in itself for me. 

Inevitably, there is a bit of a battle when we leave. Konrad’s mom graciously sends us off with seemingly infinite bags brimming with treats. This never fails to overwhelm Konrad who, flexing his engineering degree, is doing his best to meticulously pack the trunk as if he were putting together a jigsaw puzzle. He can get rather cranky, but is more appreciative when we get back and unload everything. Her provisions often last us for at least a week and almost always include a fresh block of feta cheese. Thanks to his mom, we are rarely without a ready supply of it. 

At home, our go-to feta dish is Orzo with Roasted Vegetables, a creation by none other than the lovely Barefoot Contessa herself. To prepare, chop up a selection of peppers, onions and eggplant, toss with olive oil, and roast for a little under an hour. Just before the vegetables finish, prepare the orzo. As it cooks, whisk the juice from two lemons with olive oil, salt and pepper. Drain the orzo and in a large bowl mix the vegetables and pasta together. Allow to cool before stirring in the lemon dressing and topping with scallions, basil and a good bit of crumbled feta. "Foarte bun!"