Blanche – to blanche means to drop food into a pot of boiling water for a short amount of time (just enough to take the rawness out of the food), then immediately rinse in an icy bath to stop the cooking process and retain the colour (this is known as “shocking” or “refreshing).
Mizithra – a Greek dry sheep’s milk cheese used as a grating cheese. Available at continental delicatessens.
TBLS = tablespoon
tsp – teaspoon
EVOO = Extra Virgin Olive Oil