Mountain Views News, Sierra Madre Edition [Pasadena] Saturday, October 14, 2017

MVNews this week:  Page A:9

Mountain Views-News Saturday, October 14, 2017 9FOOD AND DRINK & MORE Mountain Views-News Saturday, October 14, 2017 9FOOD AND DRINK & MORE 

Many of you know that I was born in Athens,
Greece, I flew back just a few years ago.
Expensive trip, but you don’t have to fly toGreece for the real deal Greek food! Recently(last week) I stopped by Papa Cristos on Picoin Los Angeles for an all-you-can-eat, Bar-B-
Qued Country-Style Lamb ribs feast, it camewith a Greek salad and red rub seasoned 
potatoes, Yum ! It is served on their patio everySaturday from 3:00 until 7:00 and Sundayfrom 12:00 until 3:00. Available also a menu 
that includes Chicken, Beef, Veggie kebabs,
Moussaka and Spanakopita. A huge selectionof Greek pastries including Galactoboureko(layers of Phyllo with custard inside) and theLoukoumades (fried dough balls topped withhoney, crushed walnuts and cinnamon.) Ofcourse no meal would be complete without Baklavawhich Cousin/owner Mark will tell you is speciallyengineered not to go to your hips! How do theydo that? It’s scientific and too difficult to explain inlayman’s terms.

Every Thursday night they have “Big Fat Greek”
family-style meal (endorsed by Nia Vardalos andattended by various cast members from the movie).
This is a party, which you invite yourself to. Theevening begins at 6:30 with a Greek wine-tasting anda couple nibbles (Greek sausage & Dip). Everyonesits together and shares Spanakopites, Tiropites,
Dolma, Feta Cheese, Olives, Tzatziki & pita followedby Greek Salad; then platters of Lemon-Oregano 

Julie’s Favorite Family Recipes 



1 stick unsalted butter, melted, plus more for pan 

2 cups unbleached all-purpose flour, plus more for pan 

1 cup sugar 

1 teaspoon kosher salt 

2 teaspoons baking powder 

1/2 teaspoon baking soda 

1/4 teaspoon ground allspice 

1/4 teaspoon freshly grated nutmeg 

1 1/4 cups pure pumpkin puree (from a 15-ounce can) 

3 large eggs, room temperature 

2 teaspoons grated orange zest, plus 1/4 cup fresh juice (from 1 large orange) 

1 teaspoon pure vanilla extract 

1/3 cup pepitas 


1. Preheat oven to 375 degrees. Brush a standard 9-by-5-inch loaf pan with butter and dust with flour,
tapping out excess. 
2. In a large bowl, whisk together flour, sugar, salt, baking powder, baking soda, allspice, and nutmeg,
30 seconds. In another bowl, whisk together butter, pumpkin, eggs, orange zest and juice, and vanillauntil smooth. Make a well in flour mixture and pour pumpkin mixture into it. Stir together just untilcombined and no dry flour remains (do not overmix). Transfer to prepared pan and sprinkle top evenlywith pepitas, pressing lightly to adhere. 
3. Bake until a tester inserted into center comes out clean, 1 hour to 1 hour, 10 minutes. Let cool in 
pan 10 minutes, then transfer loaf to a wire rack and let cool completely. Bread can be stored at roomtemperature, wrapped in parchment-lined foil, up to 3 days. 
Chicken, Rack of Lamb chops, (Vegetarian entreesare available), Greek-style Green beans, Papa Cristospotatoes and fresh-baked bread.

With my belly full, I watched a belly dance showand people were encouraged to join in. After that,
Greek coffee and Baklava. 
. They are closed on Mondays. Tuesday is a shortday 10:00 - 3:00. Wednesday through Saturday 10:00until 8:00 and Sundays we close at 4:00. Parking isalways free. 

Papa Cristos 2771 W. Pico Blvd. Los Angeles 323737-

Listen to Dining with Dills at 4:30 Saturday AM870 KRLA 

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