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| Source of icon: http://www.synaxarion.gr/gr/sid/2959/sxsaintinfo.aspx |
According to the Greek Orthodox Archdiocese of America Online Chapel, there is an interesting story of how Patrick became a saint. Here it is:
"Saint Patrick, the Enlightener of Ireland: March 17
Saint Patrick, the Apostle of the Irish, was seized from his native Britain by Irish marauders when he was sixteen years old. Though the son of a deacon and a grandson of a priest, it was not until his captivity that he sought out the Lord with his whole heart. In his Confession, the testament he wrote towards the end of his life, he says, "After I came to Ireland - every day I had to tend sheep, and many times a day I prayed - the love of God and His fear came to me more and more, and my faith was strengthened. And my spirit was so moved that in a single day I would say as many as a hundred prayers, and almost as many at night, and this even when I was staying in the woods and on the mountain; and I would rise for prayer before daylight, through snow, through frost, through rain, and I felt no harm." After six years of slavery in Ireland, he was guided by God to make his escape, and afterwards struggled in the monastic life at Auxerre in Gaul, under the guidance of the holy Bishop Germanus. Many years later he was ordained bishop and sent to Ireland once again, about the year 432, to convert the Irish to Christ. His arduous labours bore so much fruit that within seven years, three bishops were sent from Gaul to help him shepherd his flock, "my brethren and sons whom I have baptized in the Lord - so many thousands of people," he says in his Confession. His apostolic work was not accomplished without much "weariness and painfulness," long journeys through difficult country, and many perils; he says his very life was in danger twelve times. When he came to Ireland as its enlightener, it was a pagan country; when he ended his earthly life some thirty years later, about 461, the Faith of Christ was established in every corner."
So, what does any of this have to do with Lent? Well, while people are thinking about St. Patrick, St. Patrick's day, and focusing on things that are related to the Irish, we are thinking about another association with the Irish -- their food -- specifically, potatoes. Potatoes are a good source of vitamins, an easy to prepare food, and in season all year long. We love potatoes for their flavour, creaminess, and their shelf life. Potatoes can last a month or more if stored in a cool dry place.
Greeks and potatoes have a long history and a loving relationship. Many times, potatoes are used for the base of a food, they are included in stews, they are used as the main dish. One of the ways that we use potatoes is by making potato salad. Often, you can find potato salad in the grocery store and it is coated with mayonnaise, and may have a little bit of chopped vegetable mixed into the dressing. Or, if you find the oil and vinegar version, you taste a low quality oil with a small amount of vinegar, and you may have to add seasonings of your own to enjoy it. So, why not just start with one you enjoy. It does not take that much work, and it is absolutely worth it to get a good, high quality, tasty dish that you made yourself with fresh ingredients.
Greek potato salad is a staple food around here. We call it Greek potato salad for several reasons -- first, we are Greek. Therefore, much of the food we make is Greek food. We like our own cooking. That is not to say that we don't enjoy being guests at other people's homes, or eating out-- we do. But, we do like to cook and eat good food. Second, it is a version that will survive the summer heat without too many worries of spoilage from egg (like the mayonnaise based salads). So, in order for us to make a delicious, high-quality Greek potato salad, we need to have the right, fresh, high-quality ingredients.
First, you need potatoes. Many people will use whatever potatoes they have on hand. There are different types of potatoes, and the different types yield different results, so we think it is important to have the right type of potato.
According to the website All About Potatoes, many varieties of potatoes exist, but only a few basic types. It is the type of potato that matters, not the variety. We must make sure to have the right type. Here is an abbreviated list:
Russets are common, but not the best choice for potato salad. They are dry, high starch potatoes perfect for baking and boiling. They create a nice starchiness, almost a stickiness for mashed potatoes.
Yellow potatoes are more common now than ever. They can be used for any "all purpose" recipe, and will be a good choice for salads.
Red potatoes are available all year. They are best if they are steamed or boiled, since they are young and moist, they fare well in moist heat.
White potatoes are also very common. They are low in starch and have thin skins -- the perfect type for potato salad.
There are the multicoloured potatoes and fingerling potatoes that you can find in the stores. Both of these varieties are very low to medium in starch content, and can be used for baking and roasting. If you want to see more specific information about each and every individual type of potato, look at the Cook's Thesaurus on line, under potatoes for all kinds of useful information.
So, for our potato salad, we are going to use yellow flesh potatoes. They are all purpose potatoes that will give us a fine and colourful potato salad. They typically have a creamy texture when boiled and that will be nice in binding our potato salad. We will also use olive oil, lemon juice, and red wine vinegar. You can add to it olives, capers, feta cheese, artichokes, or other chopped vegetables. The nice part about knowing how to make potato salad is that you know a basic guideline, and then, each time you want to make it, you can individualize it, change it, and adapt it to suit your tastes. So, we are writing the guideline for making Greek Potato Salad as per a recipe by Diane Kochilas. These directions should serve about 4 people.
Here it is:
1 1/2 to 2 pounds potatoes, peeled, boiled, diced
1 medium red onion, sliced
15 - 20 Kalamata olives, rinsed, cut in pieces
4 TBSP olive oil
2 TBSP red wine vinegar
salt and pepper to taste
2 tsp. oregano
• Wash and boil the potatoes. When they are soft in the center, and done boiling, allow them to cool for 15 minutes at room temperature. Then, peel and cut the potatoes into large cubes. You could cut them before boiling, but you want to make sure that the potatoes keep their shape. If using fingerlings or red potatoes, you may want to leave the skin on, but then, cut the potatoes in half or quarters after boiling. Put the cut potatoes in a bowl.
• Next, slice the onions and cut up the olives. Put them in the bowl with the potatoes.
• Add the seasonings, oil and vinegar and mix well.
• Be gentle in mixing so not to destroy the shape of the potatoes.
• Adjust the seasonings to your liking.
• Allow the potato salad to sit in the refrigerator for 30 to 60 minutes before serving. Serve chilled.
Here it is:
1 1/2 to 2 pounds potatoes, peeled, boiled, diced
1 medium red onion, sliced
15 - 20 Kalamata olives, rinsed, cut in pieces
4 TBSP olive oil
2 TBSP red wine vinegar
salt and pepper to taste
2 tsp. oregano
• Wash and boil the potatoes. When they are soft in the center, and done boiling, allow them to cool for 15 minutes at room temperature. Then, peel and cut the potatoes into large cubes. You could cut them before boiling, but you want to make sure that the potatoes keep their shape. If using fingerlings or red potatoes, you may want to leave the skin on, but then, cut the potatoes in half or quarters after boiling. Put the cut potatoes in a bowl.
• Next, slice the onions and cut up the olives. Put them in the bowl with the potatoes.
• Add the seasonings, oil and vinegar and mix well.
• Be gentle in mixing so not to destroy the shape of the potatoes.
• Adjust the seasonings to your liking.
• Allow the potato salad to sit in the refrigerator for 30 to 60 minutes before serving. Serve chilled.
This is a basic guideline, remember, and you will turn it into your own recipe (we hope). We decided to garnish this salad with a few capers. Be sure to rinse the capers well if you are going to use them, so they are not too salty for you.
Break off one more leg of Kyra Sarakosti -- three down, four to go!
Apolytikion in the Third Tone
O Holy Hierarch, equal of the Apostles, Saint Patrick, wonderworker and enlightener of Ireland: Intercede with the merciful God that He grant unto our souls forgiveness of offences.
Apolytikion © Holy Transfiguration Monastery - Brookline, MA
Kontakion in the Fourth Tone
The Master revealed thee as a skillful fisher of men; and casting forth nets of Gospel preaching, thou drewest up the heathen to piety. Those who were the children of idolatrous darkness thou didst render sons of day through holy Baptism. O Patrick, intercede for us who honour thy memory.
Kontakion © Holy Transfiguration Monastery - Brookline, MA
Source of the Apolytikion and the Kontakion:
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