Last evening Diane made us a semi-Greek meal of Lamb Cops that she had marinated in Greek herbs.
As a first course she made some of the best Cauliflower that I have ever tasted. I do not enjoy eating this vegetable because the Americans insist on cooking it with a cheese sauce, or at least that is the way I remember it but the Mediterranean cuisines cook it in such away that the vegetable loses that cauliflower taste that I so dislike. After the preparation she made a gremolata: bread crumbs, crushed garlic and parsley that was sprinkled over the cauli.
Also before the main, Diane also made eggplant pieces with a coulis with fresh tomatoes and herbs.
The lamb chops were followed by (almost always) a fresh, cleansing salad.
Our wine of choice (I love to marry a countrie’s wine with a countrie’s food) was a Greek wine from the Greek Cyprus: Kthma Keo (2006). It was a robust, dry red from Lefkada and it married perfectly with Diane’s dinner.