154635_GREEKGOURMETRAVELER_06
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GREEKGOURMETRAVELER...
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SUMMER 2007
O6
Foraging for Flavor Greek Herbs/Bean Cuisine / Spa Food à la Grecque/ Dinner with Kazantzakis/ Greek Wines on the Global Table/Greek Summer Fruit/ New Greek Salad
Contents ISSUE 6 SUMMER 2007
Letter from the President of HEPO
4
Letter from the CEO of HEPO
5
The Greek Economy at a Glance
6
Letter from the Editor
9
Foraging For Flavor: Greek Herbs
11
By Diana Farr Louis
Bean Cuisine
19
By Georgia Kofinas
Spa Cuisine à la Grecque
27
By Anthee Carassava
Kerasma Spa Cuisine Recipes
34
At the Table with Kazantzakis
38
By The Cretan Scribe
Flavors of the Aegean
47
By Diane Kochilas
Greek Wine on the Global Table
55
By Sofia Perpera
Sweet Summer Bounty: Greek Fruits
65
By Diane Shugart
Greek Salad Grows Up
73
By Dimitris Andonopoulos
Kerasma: New Greek Salad Recipes
78
Kerasma: Treat Your Taste with Great Recipes
85
for Herbs, Beans, Summer Fruits and More
3 GREEKGOURMETRAVELER
LETTER FROM THE PRESIDENT OF HEPO
We continue our efforts to update the public on great Greek products and cuisine. Our various activities from one end of the world to the other have been crowned with success and warmly embraced. The success of the last year's KERASMA conference in Athens prompted us to organize a second international conference. This year we've chosen two of the most magical settings, Crete and Santorini, as the venues for the 2nd KERASMA conference. Now we have an added goal: We want to illustrate the Greek way of living, which is indelible linked with Greek food and wine, with the friendly atmosphere of a typical Greek table, with good company and with the sharing of exquisite food. Food is our pretext for socializing, the vehicle we Greeks turn to in order to forget life's hardships. Our sound nutrition and delicious cuisine help us recharge and go on with life. They also have much to offer the rest of the world. In times like these, when health issues are on the forefront of the news, where the epidemic of obesity is spreading all over the Western world, the Greek diet offers more than a few pearls of wisdom. The Greek diet and the world renowned Cretan diet, which constitutes the core of Mediterranean nutrition, offer the tools necessary to confront today's burning health issues, because they combine both pleasure and usefulness. We touch upon that in this issue of the GreekGourmetraveler, too, in an enlightened article on spa cuisine. In the current issue, we also broach the issue of global accessibility, by presenting the success Greek wines have enjoyed around the world. Our conference guests will be given the opportunity to taste our wines in the striking environment of Santorini. We address health in this issue by offering up a gamut of articles and recipes for beans, herbs, and seasonal fruits, all of them part of the Greek diet, culled from the Greek earth. Those are just a few of the things you will find within the pages of our latest issue. Looking down the road, we want to invite you to enjoy even more healthy Greek treats by keeping us on the calendar next October and visiting us at ANUGA. We will be more than happy to meet you there and share with you the vast gamut of Greek products, our best examples of KERASMA, our Greek cuisine.
Panagiotis I. Papastavrou President HEPO
4 GREEKGOURMETRAVELER
LETTER FROM THE CEO OF HEPO
A year and a half has passed since we at HEPO initiated the “Kerasma” campaign and in that time Greek food and beverage exports have increased more than 42%, to _2.93 billion between 2004 and 2006. The success of the Kerasma campaign is unquestionably linked to the increase in food and beverage exports and we here at HEPO are proud. Since it began, “Kerasma” has been at the heart of some of our most successful activities in the international market. With Kerasma as our vehicle, we've forged new business partnerships by opening up new markets and upgrading the image of Greek products in existing markets. Beyond such tangible achievements, though, Kerasma means something else to us here at HEPO. Kerasma's success has shown us that our strategy is the right one, our direction correct. Greek exports have been on such a positive course, evinced by the biggest growth rate in years,that now we are thinking ahead to how we'll achieve an even bigger increase and intensify our presence abroad. We face a few challenges: how to attract the interest of businesses and food and wine professionals abroad, and how to broaden and systematize our interaction with reliable distribution networks in target markets. We here at HEPO believe that only through a continuation and strengthening of activities that illustrate all the unique characteristics of Greek food and beverages, will we be able to sustain and augment our successes abroad: •
By identifying Greek food and beverages with Greek- Mediterranean nutrition, a model that is now an internationally acknowledged vehicle for balance, health, well-being, and longevity
•
By incorporating food with the entire Greek culture, the Greek way of living
•
Through original, qualitative ways of presentation and marketing
Food and beverages are indelibly linked to quality of life, which is an indisputable ingredient in the commercial success of culinary products. With that in mind, we have created a new communications tool-a slogan--that will support all our activities, embrace our products, and incorporate and boost the notion of offering, of Kerasma. We have a great lifestyle, a great table, a great vineyard here in Greece, and our new slogan relays that with immediacy and precision:
From us here at HEPO to you around the world, enjoy our Great Greek style of Eating, Drinking, Living.
Panagiotis Drossos CEO, HEPO
5 GREEKGOURMETRAVELER
RAPID DEFICIT REDUCTION
JOB CREATION AND FALLING
IMPROVING COMPETITIVENESS
• Deficit of the general govern-
UNEMPLOYMENT
• Greece went up eight places
ment has been reduced by 5.3
• The unemployment rate has fall-
according to the latest ranking of
percentage points of GDP since
en from 10.5% in 2004 to 8.9% in
the Institute for Management
2004 - from 7.9% of GDP in 2004
2006.
Development based in
to 2.6% in 2006. It is the first time since EMU entrance that
• This is the first time that unemployment falls below 9% since 1998.
Switzerland. IMPROVED ECONOMIC
the deficit falls below the 3%
INCREASING INVESTMENT
ENVIRONMENT
limit.
• Total investment in Greece went
• The index of economic climate
STRONG GROWTH
up by 9.5% in 2006 in comparison
composed by the EU and the
• Economic growth reached 3.7% in
with 2005.
Foundation for Economic and
2005 and 4.3% in 2006.
• In 2006, Foreign Direct
Industrial Research is on a
Investment reached_4.2bn (2% of
steadily upward trend since June
growth rates in the European
GDP), nine times higher than
2005.
Union and the eurozone. In
2005.
• Greece enjoys one of the highest
• The latest ratings of Fitch,
2005, the growth rate for EU
RISING EXPORTS
Moody's and R&I reviewed
countries was 1.7% and for euro-
• Exports went up by 13.7% in 2005
Greece's outlook from stable to
zone members 1.4%.
and by 18.2% in 2006.
positive.
The Greek Economy at a Glance
6 GREEKGOURMETRAVELER
• The Prime Minister of Greece, Mr Kostas Karamanlis with the Greek Minister of Economy and Finance, Mr George Alogoskoufis. • The Greek Minister of Economy and Finance, Mr. George Alogoskoufis and his Chinese counterpart Mr. Jin Renqing met in Beijing in October 2007 in the context of the largest Greek business delegation's visit to China. • The Minister of Economy and Finance, Mr. George Alogoskoufis addressing members of the Japanese business community on “Greece:
• TThe Greek Minister of Economy and Finance, Mr. George Alogoskoufis, rings the closing bell at the New York Stock Exchange in November 2006. • The Greek Minister of Economy and Finance, Mr. George Alogoskoufis, during the India-Greece Business Forum organized by the Hellenic Foreign TradeBoard (HEPO) in New Delhi in February 2007. • The Greek Minister of Economy and Finance, Mr. George Alogoskoufis speaks at the presentation of HEPO’s programme for 2007.
The ideal business partner in Southeastern Europe and the prospects of the economy after the Olympic Games”, in Tokyo in May 2005.
7 GREEKGOURMETRAVELER
SUMMER 2007
O6 GreekGourmetraveler Greek Food, Wine & Travel Magazine Editor-in-Chief Diane Kochilas Editorial Assistant & Translations Evelyna Foukou Art Director & Designer k2design HEPO Liaison Anastasia Garyfallou Contributors Dimitris Andonopoulos, Anthee Carassava, Georgia Kofinas, Diana Farr Louis, Sofia Perpera, The Cretan Scribe, Diane Shugart Contributing Chefs Yiannis Baxevannis, Hector Botrini, Nena Ismirnoglou, Dimitris Lemonis, Miltos Karoumbas, Martin Kirchgasser Lefteris Lazarou, Jean Metayer, Stelios Parliaros, Christoforos Peskias, Athanasios Skouras, Kostas Vassalos Photography Athens News Agency, Benaki Museum Photography Archive (Nelly's, Dimitris Charisiadis, Elli Papadimitriou), Yiorgos Dracopoulos, Contantinos Pittas, Vassilis Stenos
Food Styling Dawn Brown, Tina Webb Printing Korifi Publications SA ISSN 1790-5990 Cover Vassilis Stenos Publisher Hellenic Foreign Trade Board Legal representative Panagiotis Drossos, CEO Marinou Antipa 86-88 Ilioupoli, 163 46 Athens, Greece Tel: 00 30 210 998 2100 Fax: 00 30 210 996 9100 http://www.hepo.gr http://www.kerasma.com
8 GREEKGOURMETRAVELER
Information and subscription GreekGourmetraveler, a publication of the Hellenic Foreign Trade Board, promotes Greek cuisine, wine, travel, and culture. The magazine is distributed free of charge to food-, beverage-, wine-, and travelindustry professionals. If you wish to subscribe, visit our website at www.hepo.gr or www.kerasma.com Reproduction of articles and photographs No articles, recipes, or photographs published in the GreekGourmetraveler may be reprinted without permission from the publisher. All rights reserved. GreekGourmetraveler©Hellenic Foreign Trade Board.
LETTER FROM THE EDITOR
From juicy watermelon to Greek salad revisited, our sixth issue of the GreekGourmetraveler is overflowing with the delicious flavors of a sun-drenched Greek summer. In this issue, we visit islands and savor the cuisine and pantry of the Aegean, but we also take you on a delicious, healthful journey to some of Greece's most extraordinary travel destinations, its world-class spas, in an article written by Time magazine reporter Anthee Carassava. She interviews spa chefs and nutritionists and illustrates how our ancient Mediterranean cuisine is still relative and apt for the healthful needs of contemporary spa cooking. Health and flavor have always gone hand in hand in Greek cuisine. It's no wonder that a country with over 6,000 edible plants should also have one of the most profound relationships to herbs, as veteran GGT writer Diana Farr Louis reports. Tradition abounds in every aspect of the Greek kitchen, but so does innovation, and nowhere is it more evident than in the iconoclastic approach modern chefs have taken to the most recognized icon of the Greek table: Village Salad. As well-known Athenian restaurant critic Dimitris Andonopoulos writes, Greek chefs are putting a new spin on this timeless classic. In this issue we also pay homage to cuisine in its broader social and cultural terms, with a visit upon one of Greece's most renowned literary figures, Nikos Kazantzakis, whose works provide a mirror to the food lore of his native Crete. No Greek summer table would be complete without a bite into a wedge of cool, ripe, succulent summer fruit, from ruby-red cherries to mouthwatering watermelons. Greece produces some of the most desirable fruits in Europe, as seasoned GGT contributor Diane Shugart relays. Arguably, though, no other product of our considerable gastronomic heritage has surpassed ethnic boundaries as successfully as our wines have, able to pair up to a whole new world of international foods. Oenologist Sofia Perpera pours forth a fascinating vintage of Greek wine knowledge, offering valuable advice for how to marry the distinct wines of Greece with the global gourmet table. This is a strong issue, perhaps our strongest to date, filled with sunny pictures, great, informative articles, inspired recipes and more. Enjoy it all summer long, no matter where you are!
Kali Orexi! Diane Kochilas Editor-in-Chief
9 GREEKGOURMETRAVELER
“If you don't have mint, you have nothing,” says Litsa Anagnostaki, a taverna owner in Chania, Crete, as she adds a finely chopped bunch of fresh leaves to her filling for the island's signature cheese pies. “Tea made from rigani (oregano) is good for coughs,” advises a bright-eyed great-grandmother in Rethymno but, she cautions, “don't sprinkle too much on your food because it can make you swell up.”
Foraging For Flavor Herbs in Greek Cooking and Health By Diana Farr Louis Photography: Vassilis Stenos Food Styling: Dawn Brown
11 GREEKGOURMETRAVELER
Both women represent twin
mountains, ganos = jewel).
The laurel or bay tree came into
threads in Greek botanical lore:
Marjoram, its milder cousin, was
being when Apollo pursued the
herbs as essential seasonings for
also woven into wedding crowns
lovely but chaste nymph, Daphne.
food and as natural aids to health.
and funeral wreaths to bring peace
Rather than submit to him, she
From earliest times, Greeks had an
and contentment in this life and
turned—with some help from her
intimate relationship with their
the next.
mother, Gaea—into a tree with
plants, gathering them from fields
Other herbs originated in myth,
strongly aromatic leaves. Although
and mountains, devising uses for
usually as nymphs attempting to
thwarted, Apollo made the tree
them over millennia of trial and
escape a god's attention or a god-
(daphne in Greek) his symbol. He
error. Herbs even played a part in
dess's wrath. Mint (Menthe), for
wore a pliant branch as a crown to
rituals.
example, was a comely favorite of
herald his victory over the giant
Some, like thyme and rosemary,
Pluto. His ardor inflamed
serpent Python on Mt. Parnassos.
were burnt as incense--the former
Persephone's jealousy. Long since
Later, the winners at the Pythian
to instill courage in warriors before
accustomed to spending half the
Games at Delphi were also
battle, the latter to banish evil spir-
year in Hades, the queen of the
crowned with laurel wreaths, while
its. Sweet yet pungent oregano
underworld started to kick and
the priestess there apparently
branches found their way into both
trample the unfortunate lass, but
chewed bay leaves before mutter-
wedding garlands and wreaths on
Pluto intervened. He transformed
ing her ambiguous prophecies. Its
tombs. Thought to have been cre-
her into a fragrant, resiliant shrub
connotations of merit and distinc-
ated by Aphrodite as a symbol of
that would remind him of her pres-
tion have come down to us in
happiness, the very word means
ence every time he touched her
terms like Nobel Laureate or “to
jewel of the mountains (ori =
leaves.
rest on one's laurels.”
12 GREEKGOURMETRAVELER
But an infusion of bay leaves can
ignore it except as a general guide.
his predecessors' knowledge when
also soothe stomach cramps, and
In fact, it is difficult to draw the line
prescribing cures. His Roman suc-
their volatile oils act as a tonic for
between herbs and edible plants in
cessor, Pliny the Elder, managed to
the stomach. At the same time,
Greece, where so many species
analyze eight percent of the 6,000
they are an indispensable flavoring
exist and find their way into the
species. His achievement is truly
for bean and lentil soups, stews of
kitchen or medicine cabinet.
exceptional if you consider that
all kinds, marinades, baked fish,
Any botanist will tell you that
barely five percent of the world's
roast chicken, and even dried figs.
because of its position between
600,000 species have been stud-
Europe, Africa, and Asia, Greece
ied even today. Sadly, after Galen of
HERBS THAT HEAL
accounts for a prodigious wealth of
Asia Minor, who was physician to
Nearly every herb used in Greek
plants. At least 6,000 species have
Marcus Aurelius in the second cen-
cooking possesses healing proper-
been identified, 750 of which are
tury AD, all scientific inquiry into
ties. Food historian Alan Davidson
endemic. Contrast this with
the nature and qualities of plants
defines an herb as “a plant with a
Britain, which has a mere 2,300
came to a halt and was not taken
stem which is not woody and
species. Hippocrates, the father of
up again for another 1,400 years.
whose green parts, usually leaves,
medicine, discovered therapeutic
This does not mean that ordinary
sometimes stalks, are used to
uses for 237 plants in the fifth cen-
people stopped using herbal reme-
flavour food, as well as a plant of
tury B.C. Two hundred or so years
dies. On the contrary, they contin-
medical importance.” This definition
later Theophrastus demystified the
ued to draw on long-established
would exclude bay and rosemary
so-called magical attributes of
practices, advising camomile for
and even some varieties of thyme,
healing plants, and in the first cen-
eye problems, spearmint for colic
sage and oregano, so we might
tury A.D. Dioscorides expanded on
and vomiting, basil for migraines
13 GREEKGOURMETRAVELER
and constipation, parsley for kid-
ets (kombi) and Yiannina, the town
only herbs, greens, and olive oil.
ney disorders and hypertension,
nearest the gorge, used to gather
They don't need me.”
and sage for almost everything else
herbs from the mountains and
They were just doing what came
that ailed them, from lack of ener-
then travel around the Ottoman
naturally. Linear B tablets
gy to colds, sore throats, and
Empire selling them and dispens-
unearthed at Mycenae document
memory loss.
ing their cures. Interestingly, when
trade in such herbs as coriander,
In addition to basic remedies that
spelled with one 'n,' the word also
cumin, mint, and fennel. Although
were common knowledge, every
means quack.
they were probably used in essen-
village had its mendicant, a wise
But there was no doubt as to the
tial oils and perfumes rather than
man or woman with special
benefit of Greek herbs and a diet
condiments, there is strong evi-
expertise in plant cures. To this
based on them--although it would
dence from molecular analysis of
day, people go to the herb vendors
take Westerners until a few
clay cooking pots that herbs found
in urban markets and rely on their
decades ago to realize this. As
their way into ancient stews. We
advice for healing various ailments.
Paula Wolfert reports in her book
also have the recipes of Athenaeus
Over time, some areas became
Mediterranean Greens and Grains at
and later Greeks and Romans (who
famous for their folk healers. One
the turn of the last century, an
always had Greek cooks) that call
of these was the Vikos Gorge dis-
Ottoman physician dispatched to
for seasonings such as fennel,
trict in Epirus. Specialists known as
Crete complained to his superiors
aniseed, basil, oregano, rue, savory
komboyiannites, a composite word
in Constantinople: “Everyone here
(throumbi), sage, and thyme, to
perhaps deriving from herbal pack-
is his own doctor. The people eat
mention just a few. The Romans
Herbs capture the very essence of Greece: light, warmth and rocky soil
14 GREEKGOURMETRAVELER
prized dill so highly that the state
herbs are enjoying a comeback.
The name derives from the
took advantage of its desirability
Take chervil, for instance. Two vari-
Marathon battlefield, where it sup-
and levied a tax on the herb. And
eties, called kafkalithres and myroni,
posedly grew in abundance. Its
everyone with a smidgen of knowl-
have recently joined the vast dis-
more delicate relative, dill, appears
edge of ancient culinary habits
plays of greenery at Athens street
all over the country in lettuce sal-
knows the fate of silphium--a plant
markets as ingredients for salads,
ads, spinach and artichoke
so popular it was gobbled to
soups, and stews. A decade ago
casseroles, pickles and stuffings for
extinction.
you would have found them only in
vegetables and vine leaves.
certain dishes in the southern
While you could gather almost any
ANCIENT HERBS, MODERN PLATES
Peloponnese.
herb except parsley and basil just by
Many of these herbs are as intrinsic
Wild fennel (maratho) is also gain-
wandering on a Greek hillside, most
to Greek cooking now as they were
ing favor. With a much more pro-
Greeks today are too busy and too
in antiquity; just a few are no
nounced touch of anise than the
urbanized to forage themselves.
longer in fashion. Aniseed and
fennel bulb and its feathery leaves,
Luckily, they don't have to. At their
coriander (whose odor the
it traditionally turns up in the
weekly open-air markets, they can
ancients compared to that of bed-
cooking of the Aegean islands and
choose from an array of potted
bugs) rarely appear in dishes, sage
Crete, and combines beautifully
plants for their balconies, fragrant
and rue practically never, although
with octopus and cuttlefish stews,
bunches picked that morning, and
rue in the garden is thought to
artichokes, greens pies, and on its
sachets or bundles of dried herbs.
deter malicious gossip. Other
own in fritters (marathokeftethes).
The variety is overwhelming. But
15 GREEKGOURMETRAVELER
Greek shoppers are notorious in
tomers standing at the counter,
try show that herbs are fast becom-
demanding only the freshest ingre-
contradicting the notion that
ing trendy souvenirs. And why not?
dients and sometimes mix up to
Greek cooks hesitate before experi-
Tastes and memories are insepara-
thirty different kinds of greens and
menting with new tastes. Says one
ble and herbs capture the very
herbs in their legendary hortopittes
shopkeeper, “You can't predict
essence of Greece: light, warmth
(greens pies).
what people will buy. One day
and rocky soil. Oregano might well
A visit to the herb and spice empo-
everyone will want mountain tea,
grow in a northern climate but it
riums on Evripidou street around
the next it might be branches of
will never develop the oils that we
the Athens Central Market high-
wild rigani.”
associate with that extra some-
lights the importance of herbs to
In fact, there are signs that imagi-
thing in our village salad.
city dwellers. One corner shop, no
native entrepreneurs are beginning
As Andrew Dalby concludes in Siren
bigger than a closet, boasts 300
to look beyond the local market for
Feasts, a history of food and gas-
varieties for sale, neatly stacked in
customers. From the covered mar-
tronomy in Greece, the reliance on
cellophane envelopes like office
ket in Chania to tourist shops in
certain herbs since time immemo-
files. A larger neighbor, with sack-
Plaka and dozens of resorts, promi-
rial means that “Europe's oldest
fuls of familiar and arcane season-
nent displays of attractively pack-
cuisine has never lost its original
ings, never has fewer than 10 cus-
aged herbs from all over the coun-
and unique flavor.”
Herbal infusions are a longstanding tradition as Greeks have always thought of herbs for their therapeutic as well as aromatic qualities. 16 GREEKGOURMETRAVELER
17 GREEKGOURMETRAVELER
Every time I ask my Greek student chefs to name a national Greek dish, they undoubtedly mention fasolada, bean soup. This hearty bean soup, made with plenty of onions, tomatoes, olive oil, and aromatic vegetables like celery and carrots or herbs such as parsley, is both frugal and nutritious. It is also a mirror of regional culinary distinctions, spiked with hot peppers in Macedonia, where spicy food is embraced, or perfumed with orange zest in Crete.
Bean Cuisine By Georgia Kofinas Photography: Vassilis Stenos Food Styling: Dawn Brown
19 GREEKGOURMETRAVELER
Beans and legumes have always
one cup, even more than some
nellini beans. Today those distinc-
been essential to the Greek table, a
cheeses.
tions are essentially academic,
staple during fasting, a life-saving
Legumes have been part of the
since New World legumes have
food during wars and famine.
human diet since the days of our
been cultivated in the
Today, beans and legumes are sta-
hunter-gatherer ancestors 12,000
Mediterranean for centuries.
tus symbols for healthy eating.
years ago. The ancient Greeks
Legumes, which include beans, are
called legumes phaselos (hence the
GREEK BEAN CUISINE
second only to the cereal grasses in
Greek word for bean, phasoli),
While there are regions of Greece
their importance in the human
which became the Latin Phaseolus,
renowned for the cultivation of
diet. They contain high percent-
a name adopted to describe the
specific legumes , other parts of
ages of protein, iron, and fiber; lit-
New World bean family. Legumes
the country are known for specific
tle to no fat; no cholesterol; and
can be divided into Old World
bean recipes.
significant amounts of other min-
legumes such as lentils, chickpeas,
Santorini is known for its many
erals, such as potassium, zinc, and
peas, soybeans, fava beans,
recipes for the humble yellow split
magnesium. They're also a rich
lupines, and black-eyed peas, and
pea and Rhodes and Sifnos are
source of calcium, especially black-
New World legumes, which
renowned for their chick pea dish-
eyed peas and chickpeas, which
include limas, kidney beans, black
es. In Sifnos, the local specialty is a
contain over 200 mg. of calcium in
turtle beans, cranberry, and can-
slow-cooked, clay-baked chick pea
20 GREEKGOURMETRAVELER
soup that simmers all night in
In Crete, an island with countless
breads. They are also served forth
wood-burning ovens; in Rhodes
bean dishes, chick peas are crushed
with fish, especially salt cod.
chick-pea fritters spiced with
and fermented and used as starter
But by far, no legume captures the
cumin are a local treat.
in one of Greece's most unusual
local imagination among Cretan cooks as much as the ancient
GREEK PGI BEANS
excellent quality, thanks
are five other PGI desig-
broad bean, which islanders savor
Some of Greece's best
to the region's moderate
nations for Greek beans:
both fresh and dried. The former is
beans are found in the
temperatures and rainfall,
Fasolia Gigantes-
floured and pan-fried when young,
northern central regions
calcium-rich soil, and
Elefantes, Kastorias;
served raw in salads together with
of the Prespes Lakes,
good drainage of the ter-
Fasolia Gigantes-
wild artichokes, braised with arti-
Nevrokopi, Florina, and
rain.
Elefantes, Kato
chokes and peas and other spring
Kastoria. The famed Greek
In 1996, the European
Nevrokopi; Fasolia
vegetables into lemony one-pot
gigantes and elephantes,
Union acknowledged the
Gigantes-Prespon
masterpieces, and turned, like the
which are varieties of the
giant and elephant
Florinas; Fasolia Koina
giant white kidney bean,
beans of the Prespes
Mesosperma, Kato
have been cultivated up
Lakes as products of
Nevrokopi; and Fasoli
here since the 1980s and
Protected Geographic
Plake Megalosperma
are renowned for their
Indication (PGI). There
Prespon Florinas.
Santorini split pea, into a luscious puree that is the perfect match for preserved fish, raw onions, herbs, and more. Dried broad beans also find their place in the local kitchen,
Beans and legumes have always been essential to the Greek table.
21 GREEKGOURMETRAVELER
soaked in salt water and roasted
thick tomato sauce.
sine is enjoyed far and wide all over
into an irresistible snack that
Legumes and beans are a natural
the country. Legumes are paired
tastes almost like popcorn, or
match with the countless greens
with rice in nutritionally balanced,
stewed fragrantly with onions, bay
and herbs that grow throughout
simple dishes; fakorizo, or lentil-
leaf, tomatoes, and cinnamon.
Greece, and many a casserole mar-
rice pilaf, and chick peas with rice
One of the oldest legumes are
rying both can be found all over the
are two classics. Pasta and beans
black eyed peas, and in the
country. Cranberry beans cooked
are among some of the oldest
Peloponnese cooks have a special
with celery and pasta make for an
Greek dishes, especially in places
affinity for them. Simply boiled,
old Corfu dish of Jewish origin;
like Rhodes, where chick peas and
they make an appetizing summer
chick peas and spinach are a classic
noodles are a match, and in Corfu,
salad combined with chopped
of the cuisine of Epirus, as are bean
where cranberry beans, celery and
fresh onions, parsley or dill, and
soups with country style sausages
pasta combine to make one of the
capers. Southern Peloponnese
or with cabbage, and even stewed
heartiest Greek stews. Soups are
recipes for black-eyed peas com-
lamb or pork with beans.
made with all manner of legumes,
bine them in a stew with chervil,
So many bean and legume recipes
but the lentil and the cannellini
celery or wild greens, or baked in a
are region-specific, but bean cui-
reign supreme.
Dishes that marry beans and greens are found all over Greece.
22 GREEKGOURMETRAVELER
23 GREEKGOURMETRAVELER
OTHER REGIONAL BEANS
quality old-world varieties.
almost chalky, as if to evince
fare all over Greece, typically
Greece's northern clime,
Santorini, for example, with
the island's volcanic soil, is one
served with raw onions and
with its ample rainfall and
its dry climate, and calcium-
of the most “haute” of Greece's
olive oil, it has been the staple
rich soil is conducive to bean
rich, porous soil, is particularly
regional legumes. This top-
food on the island for eons. It
production, but other
conducive to the production
quality yellow split pea melts
is also the stuff of contempo-
regions in the country, espe-
of yellow split peas, called fava
when boiled into a delicious,
rary Santorini cuisine. Chefs
cially some of the islands,
in Greek. Arguably, Santorini's
velvety puree. Although yel-
turn the humble yellow split
are known for their excellent
fava, tiny, pale yellow, and
low split pea puree is common
pea into fritters, sauces, pie
A GIANT IN EVERY WAY
the Greek giant bean, gigantes.
tile. Fine Greek restaurants might
But by far, the one Greek legume
Boiled then baked in a rich tomato
serve them as an accompaniment
that stands above all others, as
sauce until the skin becomes
to charred octopus, with nothing
standard fare on taverna menus, as
crispy while the bean retains its
more than a simple dressing of
an ambassador of the elegant sim-
buttery softness, gigantes are one
olive oil, vinegar, salt, and
plicity of the best Greek cooking,
of the all-time favorite Greek dish-
oregano.
and as fodder for modern chefs, is
es. They are also extremely versa-
In my cooking classes we've
There are six Greek bean varieties acknowledged by The European Union as products of Protected Geographic Indication.
24 GREEKGOURMETRAVELER
crusts, and luscious purees,
brown lentil cultivated in the
press them against the sides
typically call fava beans. Crete,
served forth in martini glasses
high altitude village of
of the pot until they are
especially the island's moder-
and terrines, and garnished
Englovis on the Ionian island
mashed, adding just enough
ately wet Lasithi plateau, is
with everything from seafood
of Lefkada, where the mild
water to make a thick
known for its broad beans,
to capers to kiwis.
temperatures allow for its
creamy soup.
but so are Alexandroupoli and
An even rarer and much less
early harvest. Local cooks
A very popular Old World bean
Halkidiki in northeastern
commercial regional legume
simply boil lentils with garlic,
is the kouki, or large, green
Greece, Ioannina in the north-
is the tiny, delicate, pale
oregano, and olive oil and
broad bean, which Americans
west, and Corfu.
boiled, skewered, and rolled them
Certain preparations, such as
ture when cooked on their own
in bread crumbs before frying
soups and some of the heartier
with olive oil. Contemporary chefs
them in olive oil as a tasty meze,
stews, are seasonal, winter dishes,
are rediscovering legumes as a way
and I have encouraged my stu-
but by and large most Greek bean
to offer healthy menu items but
dents to add them to the classic
dishes know no season and are
also as a way to play with the tex-
Greek salad of tomatoes, cucum-
delicious year-round. They may
tures, colors, and flavors of these
bers, onions, and feta.
also be served at room tempera-
versatile ingredients.
25 GREEKGOURMETRAVELER
Does the thought of Spa Cuisine conjure up visions of a lone lettuce leaf and insipid proteins? Does a “detox menu” beckon a denial of pleasurable foods or an acceptance of unpalatable ones? If so, then think again. There's no reason, say skilled culinary experts and nutritionists across Greece, why the notion of health and fitness can't blend smoothly with a savory, satisfying meal, one in which the basics of the GreekMediterranean diet marry perfectly.
Spa Cuisine à la Grecque Greece's culinary traditions marry perfectly with healthful spa fare By Anthee Carassava
27 GREEKGOURMETRAVELER
“Spa cuisine,” says Roula Tsakalou,
wholesome, healthy meal that
deprive our meals of taste and
head nutritionist at the Hotel
complements the relaxing experi-
enjoyment,” says Tsakalou.
Grande Bretagne's GB Spa, “is not
ence offered at the spa.”
Low calorie food dominated the
about dieting, fads, or weight-
Take the GB's savory tuna carpac-
1980s, switching, a decade later, to
reduction programs that strain the
cio, as an example. Drizzled with
low-fat products. Then, came the
emotional and physical balance of
sesame ginger dressing and often
“carb-craze” era. Today, a wiser nutri-
the body.” The emphasis, she says,
followed with green asparagus
tional approach to eating is taking
is a “mindful approach toward food
splashed with fresh Greek yogurt
root, one in which vegetables—one
that encourages healthy dietary
dressing and toasted pine kernels,
of the mainstays of the Greek diet—
habits.” That means high-quality
the dish is just one of the scrump-
play center plate. Good taste, of
whole foods, minimally processed
tious healthy choices offered at the
course, is crucial, and in the Greek
and simply prepared to maximize
hotel's sprawling Atrium.
kitchen flavors are always robust.
natural beauty, flavor, and health
Other popular menu items include
In recent years, food researchers in
benefits.”
a (very Greek) fricassee of sea-
the United States have started
“For us,” says Tsakalou, who spent
soned, pan-seared chicken breast
working on spa-inspired entrees
months developing a spa cuisine
with artichoke hearts. Sprinkled
with lighter flavors, different ingre-
menu with Grande Bretagne's head
with chopped thyme, the dish
dients, and larger vegetable por-
chef, “spa cuisine has less to do
rivals any gourmet meal offered at
tions. Such was the interest, that
with calories or grams of carbohy-
the five-star Grande Bretagne. “We
spa cuisine and its panoply of easy-
drates and fats, and more with a
went to great lengths not to
to-prepare dishes took home-cook-
28 GREEKGOURMETRAVELER
ing and connoisurs by storm. "Spa
a Greek-American nutritionist, tel-
Still, the Grande Bretagne has been
food is very health-conscious," says
evision host, and national
one of the initiators of spa cuisine,
Jeff Crosland, executive chef at Red
spokesperson for the American
nudging the lifestyle-cum-culinary
Mountain Spa in St. George, Utah.
Dietetic Association. “Greek cuisine
trend to a new level since inaugu-
"Its aim is to maintain the highest
is all about freshness—plenty of
rating its palatial, five-star spa in
integrity of the food, both nutri-
fruits and vegetables, beans, lots of
the heart of the Greek capital in
ent- and taste-wise."
fish, and, of course, the olive oil.”
2003. Since then, other hotels and
With Greek food maintaining many
Despite Spa Cuisine's new-found
spas have followed suit.
salient features such as the use of
craze and Greek influence in the
The key to spa cuisine is fresh,
olives, olive oil, cheeses made with
West, spa cuisine in Greece is just
organically grown produce. Savory
goats' or sheeps' milk, and other
beginning to gain momentum.
rubs, brines, and marinades are
natural products, chefs and nutri-
Most deluxe hotels in Athens offer
used more commonly, adding zest
tionists concede the national cui-
menus with light, healthy meals--
without fat. Fish, also, are
sine is naturally apt for spa cuisine.
mainly leafy salads, fresh juices
smoked, cured, and poached and
Greek cuisine, they say, displays an
(made with the country's excellent
complemented with fresh sauces
overwhelming capacity to absorb
selection of seasonal fruits), and
and garnishes of garlic, lemon, and
and reprocess influences from
herbal teas, another tradition in
parsley.
practically any direction.
Greece, where herbs have long
At Life Gallery, a modern hotel nes-
“Greece could be the host of spa
been consumed for their therapeu-
tled in the northern outskirts of
cuisine,” says Keith-Thomas Ayoob,
tic values.
Athens, hotel chef Dimitris
Greek cuisine, with its emphasis on freshness, is naturally apt for spa cookery.
29 GREEKGOURMETRAVELER
Lemonis says he gives “serious con-
cuisine offers the best basis for spa
make great use of those natural
sideration” to the food's origin, sea-
cuisine.”
products and produce our own
sonality, and nutritional value as
Indeed. With its high intake of
seasonal vegetables and oil in a
well as the complete culinary expe-
cereals, grains, vegetables, dried
local garden.” Local producers are
rience. Lemonis' innovative and
beans, olive oil, fresh herbs, and
also carefully screened for their
appetizing menus highlight his
seafood, the Mediterranean diet—
products.
culinary expertise in gourmet
believed to help reduce the risk of
“Any use of ready-made, canned or
restaurants.
heart disease and increase life
processed foods is forbidden,” he
Among the tasty monthly selec-
expectancy—offers an easy basis
says.
tions offered: tender spinach leaves
for the switch to spa cuisine.
Among the dishes carefully pre-
with a variation of Greek nuts,
In Aedipsos, Evia, north of Athens,
pared at Sylla's resort spa: wild rice
olive oil and lemon vinaigrette,
the Thermae Sylla Spa Wellness
with baby shrimp, grilled fillet of
roasted salmon, and a captivating
Hotel makes use of the fertile earth
pork with homemade applesauce,
carrot granita.
that provides the raw ingredients
and Cretan barley rusk with fresh
“The objective is to avoid highly
for a tantalizing variety of delicious
tomato, aromatic herbs, olive oil
processed foods and artificial addi-
and healthy dishes.
and Cretan soft sheep's milk
tives, and to reduce the intake [of
Greece, says chef Thomas
cheese.
foods ] that are high in saturated
Constantine of Thermae Sylla, “is
Feta fits in too. But instead of
fat or cholestorol,” says Lemonis.
rich in food resources due to its cli-
using a huge slab on top of the
“With this is mind,” he quips, “Greek
mate and geographic location. We
salad, suggests Ayoob, take about
30 GREEKGOURMETRAVELER
31 GREEKGOURMETRAVELER
a quarter of the portion and crum-
health, beauty, stress reduction,
not just to the resort's spa-goers.
ble it over the salad. Dessert is also
and rejuvenation using pure and
Starters include a string of light
part of spa cuisine. A pear poached
natural products.
entrees ranging from lobster
in some Mavrodaphne wine or a
Most importantly, Elounda chefs
carpaccio and lemon-olive oil vinai-
fruit salad with a little sweet
and managers say the menu's
grette to octopus salad with local
Samos Muscat wine are both great
emphasis is on the region's most
Cretan pligouri (cracked wheat).
ends to a healthful meal. An other
prided products: fish and seafood.
The sea bass tartar with light
option, says Ayoob, “ is some of the
“For us,” says Jean Metayer, the
lemon mousse tops the menu's
low-fat strained Greek yogurt and
French-born chief chef of the
main course meal, together with
spoon sweets. The idea here is that
resort, “the emphasis was working
crayfish and aubergine caviar, and
they are 'spoon' sweets not 'scoop'
with Greek products not Greek cui-
sole filets with Greek yogurt-herb
sweets. That means that you have
sine per se to produce the basis of
pesto. The menu is a star attrac-
a small spoon of your favorite one
a healthy spa cuisine menu.”
tion for most visitors who take to
and not the whole jar with your
Calorie counts and diet thinking
Elounda for a deluxe vacation.
yogurt.”
were “taken least into considera-
Greeks have always known that
On the island of Crete, the Six
tion” says Metayer who crafted the
their native cuisine and sun-and-
Senses Spa offers another succu-
menu three years ago with Jacque
sea-drenched raw ingredients pro-
lent experience. Situated within
Le Divellec, star chef and owner of
vide the basis for one of the world's
the Elounda De Luxe Resort, the
Frances' Michelin 2-star Le Sea
healthiest diets; it makes perfect
breathtaking spa provides an unri-
Grill.
sense that these timeless tradi-
valled range of signature treat-
The result? A lavish Spa Cuisine
tions marry perfectly with con-
ments and treats that focus on
menu available to every customer,
temporary spa trends.
Anthee Carassava is the Athens correspondent for Time magazine.
32 GREEKGOURMETRAVELER
Marinated Sea Bream Kerasma recipes Spa Cuisine Grande Bretagne, Executive Chef Martin Kirchgasser
For 4 servings
1 3/4 pounds (400 gr) seabream 100 ml lemon juice 1 scant tsp. salt 1 scant tsp. sugar 3 tsp. chopped spring onions 1 small red chili pepper 100 ml olive oil 1. Cut the sea bream into very thin slices and marinate with the salt, sugar, lemon juice, chili and spring onions for about 10 minutes. 2. Place the sea bream on a plate, sprinkle with fresh spring onions and
Vassilis Stenos
olive oil. Serve.
34 GREEKGOURMETRAVELER
Grilled Swordfish with Fennel and Eggplants Kerasma recipes Spa Cuisine Grande Bretagne, Executive Chef Martin Kirchgasser
For 4 servings
2 pounds (800 gr) Swordfish fresh 1 3/4 pounds (200 gr.) eggplant, sliced 1 3/4 pounds (200 gr.) zucchini sliced 1 3/4 pounds (200 gr.) fennel sliced 100 ml olive oil 60 ml lemon juice 1 pound (400 gr.) potatoes sliced, cooked 1. Grill the swordfish until medium done. Grill the sliced eggplants, zucchini, fennel and potatoes and place them on a warm plate. 2. Mix the lemon juice and the olive oil with some salt and pepper and sprin-
Vassilis Stenos
kle over the swordfish. Serve.
35 GREEKGOURMETRAVELER
Tomato Salad Kerasma recipes Spa Cuisine Life Gallery Spa, Chef Dimitris Lemonis
For 1 serving
3 oz. (100 gr.) tomato 2 oz. (60 gr.) cucumber 1 ½ oz. (40 gr.) arugula leaves 2 Tbsp. chopped water cress 2 Tbsp. curly endive, chopped 1 scant Tbsp. chopped scallion 30 gr. light Greek Anthotyro or cottage cheese 1 ½ Tbs. extra virgin Greek olive oil 1 scant Tbsp. lemon juice Salt and pepper to taste 1. Dice the tomato and cucumber and finely chop all the greens and scallion. 2. Whisk together the olive oil, lemon juice, salt, and pepper. Serve the salad in a bowl, drizzle with the dressing
Vassilis Stenos
and garnish with the cheese. Serve.
36 GREEKGOURMETRAVELER
Baked Gilthead Bream with Steamed Vegetables Kerasma recipes Spa Cuisine Life Gallery Spa, Chef Dimitris Lemonis
For 1 serving
1 whole gilthead bream (about 1 pound/400 gr.) 1 oz. (30 gr.) cauliflower 1 oz. (30 gr.) broccoli 1 oz. (30 gr.) carrots 1 oz. (30 gr.) asparagus tips 1 oz. (30 gr.) thin green beans 30 ml extra virgin Greek olive oil Fleur de sel Pepper to taste
1. Wash, scale, and gut the fish very well. Cut into two fillets and pat dry. 2. Marinated the fish fillets in olive oil, lemon juice, fleur de sel, and pepper. 3. Steam the vegetables for 5-8 minutes. In the meanwhile, grill the fish on high heat for 5-6 minutes. Season the vegetables with salt and serve all
Vassilis Stenos
together.
37 GREEKGOURMETRAVELER
Vassilis Stenos
Of all the contemporary depictions of Greece, perhaps none has left as lasting an impression as Zorba the Greek, brainchild of Cretan writer and Nobel candidate Nikos Kazantzakis. Although Zorba was not a Cretan, Kazantzakis graced his protagonist with one of the most emblematic Cretan characteristics: leventia, a word that combines gallantry, honor, defiance of unjust authority, bounteousness, largesse, open-heartedness, and panache all in one.
At the Table with
Kazantzakis By the Cretan Scribe Photography: Athens News Agency Benaki Museum Photography Archive Vassilis Stenos
38 GREEKGOURMETRAVELER
Kazantzakis includes references to
olutionary commander in Ottoman-
emblematic literary figure of Crete
food that provide glimpses of the
occupied Crete, Kazantzakis writes
par excellence, was born in
islanders’ relationship to the table,
about centenarian grandfathers
Herakleion and made the island
level more profound than that of
who express the fullness of their life
the backdrop for many of his
mere nutrition. These depictions,
by enumerating their offspring, then
books. Through his works, we
though written five decades ago,
tallying the enemies they had killed
glimpse the rich heritage of Crete,
are still fitting and telling of the
in honest battle and the war
its history, its daily life, its leventia.
island's rich food culture, which
wounds they had received in the
We also garner much about the
epitomizes the generosity of the
process. Inevitably, they describe
ancient yet constant food ways of
Cretan, and Greek, spirit.
their cellars overflowing with
the island.
Hospitality might find itself connect-
wheat, barley, olive oil, wine,
In two of his works, namely Report
ed with quantity and largesse. In
honey, raisins, and dried figs, then
to Greco and Freedom or Death,
Freedom or Death, a novel about a rev-
declare that they are ready to
Dimitris Charisiadis © Benaki Museum Archive
Kazantzakis (1883-1957), the
40 GREEKGOURMETRAVELER
and became fat, and delighted them-
and especially cereals (the staff of
vided their descendants with free-
selves in thy great goodness.
life), are called gennimata in Greek,
dom (through battles) and with
(Nehemiah 9:25)
which means “that which the earth
material goods (the filled cellars).
The bounty of the land continues
has given birth to.”
Such a reckoning is as old as man,
to this day in Crete, a place blessed
Food, however, does not limit itself
evident in the Homeric eidata polla
with a varied geography and cli-
to the notion of plentifulness, for the
(“a multitude of foodstuffs”), and
mate, with people who still live
simple reason that agricultural
the Bible:
close to the land, and with cooks
bounty has been a phenomenon
And they took strong cities, and a fat
inventive enough to turn simple
that is no more than four decades
land, and possessed houses full of all
vegetables into delicious, nutri-
old. Food is also intimately tied to
goods, wells digged, vineyards, and
tious fare—the quintessence of the
the deepest of all Cretan sentiments:
oliveyards, and fruit trees in abun-
Mediterranean diet. It is not acci-
hospitality, camaraderie, and pride.
dance: so they did eat, and were filled,
dental that agricultural produce,
In Freedom or Death, Kazantzakis
Nelly’s © Benaki Museum Archive
Elli Papadimitriou © Benaki Museum Archive
Nelly’s © Benaki Museum Archive
Through Kazantzakis’ work, we glimpse the rich heritage of Crete.
Nelly’s © Benaki Museum Archive
depart this life, as they have pro-
41 GREEKGOURMETRAVELER
iar village. He knocked on the door
and smooth-faced neighborhood
Cretan hosts will urge a guest to
of the village priest, knowing that
pauper, who describes eloquently
partake of their food in ways and
he could spend the night at his
and poetically to the neighborhood
with language the guest could
house. The priest welcomes him
housewives the [fictitious and non-
consider obtrusive, even brash.
cordially, offers him dinner and a
existent] elaborate meals that he
This constitutes part of an ages-
bed for the night. In the morning,
has prepared and consumed. The
long shrewd and astute game, in
he prepares breakfast for him and
housewives all marvel at his gas-
which the host has to preempt the
then bids him farewell. Minutes
tronomic prowess, and then exhort
guest's initial, polite, refusal of the
later, on the street, Kazantzakis is
and implore him to accept some of
food offered.
informed by a passerby that the
their own homely, simple food; this
In Report to Greco, Kazantzakis
priest's only son had died the day
is nothing but a stratagem to offer
describes a poignant incident that
before and that, even as he was
alms and food to the pauper in a
shows how Cretans interpret their
being served dinner by the priest,
way that would not hurt his pride
duty of hospitality. In one of the
the bereaved female relatives were
or make him appear the beggar.
author's treks throughout Crete,
holding a vigil to lament the son's
Hospitality is overriding in Crete to
nightfall found him at an unfamil-
loss. However, it was unthinkable
42 GREEKGOURMETRAVELER
Vassilis Stenos
the point that, even nowadays,
Vassilis Stenos
gives us Aliagas, the emaciated
es. He sidles over to his uncle, who
and offer food to a stranger.
The word the writer uses here for
was sleeping some distance away,
In the middle of August, walking in
'treat' is filévo, which comes from
and asks him if he knows what
the sultry afternoon heat,
“offer a tidbit (what the rest of
these noises are. “Go back to sleep,
Kazantzakis meets an old lady on
Greece calls a kérasma) to a friend.”
city boy,” his peasant uncle says, irri-
the street who treats him to two of
Crete has always been an agrarian
tated that his sensitive nephew had
the figs she had just collected.
society and the close ties people
interrupted his sleep. “Is it the first
Surprised, Kazantzakis asks the old
have to the land, its cycle of
time you hear that? It's just the
woman:
growth and all it gives them are
watermelons as they are stretch-
“Lady, do you know me?”
evinced in Kazantzakis' works.
ing, expanding, and growing.”
She looks at him as if she were
In another August incident from
In yet another stroll through Cretan
startled by the question, and
Report to Greco, Kazantzakis
villages, Kazantzakis sees a bird of a
answers back:
describes his childhood memory of
steel-blue hue flying overhead and
“No, child. Do I have to know you
sleeping outdoors in a watermelon
whistling. Fascinated by it, he asks
to offer you a treat? Aren't you a
patch and being alarmed by unfa-
a villager for its name. The villager,
human being? I am a human being
miliar creaking and squeaking nois-
ever-practical, shrugged his shoul-
Nelly’s © Benaki Museum Archive
too. Isn't that reason enough?”
Nelly’s © Benaki Museum Archive
to the priest not to open the door
43 GREEKGOURMETRAVELER
upon visiting any Cretan at home.
fretting about? That bird's not an
of many successive stifàdos.
Even small things will be offered
edible one!”
It is not accidental that Crete is
with a richness of gesture. But the
In yet another passage from Report
called Megalonisos, the big island,
guest has a reciprocal responsibili-
to Greco Kazantzakis mentions a
for its largesse extends not only to
ty, too. Once you have satisfied
laurel wreath awarded to him for a
physical size (it is the fifth largest
your hunger and thirst, don't be
university saber-fencing victory. At
island in the Mediterranean) but
surprised if you hear your host
that time, he was planning to trav-
to its spirit and its people, who
utter a variation of this Homeric
el around Europe with a friend,
regale you with stories—and
turn of phrase:
who suggested they should take
meals—larger than life. Even the
We opened our door for you, we offered
the laurel wreath up north with
smallest of gestures evince that
you water to clean up, and have put
them, as the leaves would be indis-
spirit, from the impromptu offer-
plenty of food and drink before you.
pensable for stifàdo, a slow-
ing of a shot-glass (or two) of tsik-
Now, it's your turn to delight us by
braised, spiced ragout of meat,
oudia, the fiery grape distillate
telling us who you are, who your fami-
tomatoes, and onions. After a two-
each Cretan house is amply
ly is, where you come from, and what
year stint in Germany, all the laurel
stocked with, to the offering of a
you saw and experienced in this jour-
leaves (and tokens of his victory)
glyko tou koutaliou, fruit preserve,
ney that has led you to our table.
44 GREEKGOURMETRAVELER
Nelly’s © Benaki Museum Archive
were gone, sacrificed on the altar
Dimitris Charisiadis © Benaki Museum Archive
ders and responds: “What are you
Nothing conjures up the dreamy images of Greece better than the Aegean, home to countless islands big and small and to cooking traditions as old as Homer.
Flavors of the Aegean Greece's islands are home to some of the country's most unique foods By Diane Kochilas Photography: Vassilis Stenos Food Styling: Dawn Brown
47 GREEKGOURMETRAVELER
Islanders have their unique exis-
arate universe. Their landscapes
scape that characterizes most
tence, defined by the deepest bond
are different from one another,
Aegean islands, where raw ingredi-
to place and familial roots, in com-
their histories individual—some
ents were traditionally limited to a
mon with one another, regardless of
grand and indelibly linked to the
few garden vegetables, pulses, wild
whether they come from places as
history of modern Europe; others
greens, fish, some meat, typically
off-the-beaten track as Ikaria or as
humbler and untrammeled still.
goat or lamb. But this simple litany
cosmopolitan as Rhodes or
Even within specifically grouped
of raw ingredients evolved over
Santorini. Even the most touristed
islands like the Cyclades and the
time into countless delicious dish-
islands, overrun by throngs of visi-
Dodecanese, each place is distinct,
es, paeans to the ingenuity of sim-
tors between April and October,
often with its own dialect, its own
ple cooks who hold one thing dear:
revert to their ancient selves once
customs, and, without a doubt, its
a respect for fine, seasonal foods.
the crowds go home. Agrarian
own cuisine and place-specific
The cooking of the Greek islands is
rhythms mark the days and seasons.
ingredients and dishes.
elemental Greek cooking. In some
Beyond the strong sense of place
Yet, Aegean cooking may also be
places, fish plays a more important
islands impart to their native sons
seen as a whole, hewn of the pecu-
role than in others; in some
and daughters, the Aegean islands
liarities of island life, the isolation,
islands, such as Sifnos, the staple
are truly each and every one a sep-
the uncompromising arid land-
food might be the humble chick
Syros’ famed sweet, loukoumi.
48 GREEKGOURMETRAVELER
pea, whereas in others, like
cured goat-meat pastourma on my
island claiming at least one special-
Santorini, the tiny yellow split pea
native island (it's hardly a commer-
ty and many boasting a handful of
is the food of sustenance. In
cial product and is almost always
unique, fascinating products.
Rhodes, the chick pea is also the
used to flavor bean soup) to more
Regardless of specific products and
stuff of a national dish, in the form
elaborate charcuterie such as the
dishes, the cuisine of the Aegean is
of fritters seasoned with cumin, a
wine-soaked specialties of the
marked by a pared down, no-non-
spice rarely found in other regional
Cyclades and the unusual cured
sense aesthetic, one that surely
Greek dishes and one that perhaps
fish that have been specialties of
derives from the hardships of island
evinces the island's place as a gate-
Santorini, Sifnos, and other places.
life. Cooks here prefer honest,
way East and South. But Aegean
In parts of the Dodecanese, certain
straightforward dishes that allow
cookery is nonetheless defined by
rare shellfish are put up in seawa-
the ingredients to shine. In an effort
its foundations: The three pillars of
ter brines, and to this day accom-
to share knowledge of at least some
the Mediterranean, grapes, grains,
pany fishermen on their journeys
of those raw ingredients, I have
and olives, reign supreme in all the
out to sea.
included a brief pantry of the Aegean
islands in one form or another.
One of the grandest chapters in
as a way for distant mariners to
The pantry reflects agrarian cus-
the culinary annals of the Aegean
enjoy the simple delights of the
toms, from oddities like the salt-
is surely its cheeses, with each
Aegean's mystical islands.
Island cooks prefer honest, straightforward dishes that allow the ingredients to shine.
49 GREEKGOURMETRAVELER
The Aegean Pantry
hard, yellow sheep's milk cheese
antiquity. It is highly aromatic and
(Adapted from The Glorious Foods of
that is air-dried then steeped in
therapeutic; in the kitchen,
Greece, William Morrow Publishers,
olive oil to preserve.
Mastiha traditionally is used in
2001)
Mastello. A relatively new cheese,
bread-baking and pastries, but
mastello is produced on Chios and
contemporary chefs marry it with
NORTHEASTERN AEGEAN CHEESES
is mild and sweet. It is an excellent
myriad other ingredients, from
Anthotyro Lesvou. Hard, blue-
cheese for frying.
chocolate to fish.
rind, fez-shaped, aged whey
Melichloro. This is a sea-washed,
Kalloni Sardines. The delicious,
cheeses that are made from
sun-dried goat's milk cheese that is
lightly salted sardines that come
sheep's milk and are a tradition on
made only on Limnos.
from the Bay of Kalloni in Lesvos
Lesvos. Sometimes the cheese,
Touloumotyri. One of the most
are considered one of the best
once air-dried, is further dehydrat-
ancient Greek cheeses, touloumo-
meze in all of Greece.
ed in low-temperature ovens,
tyri is essentially a fermented
which helps it keep for long.
goat's milk cheese, extremely pun-
CYCLADES CHEESES
Kalathaki. The name means bas-
gent, and aged in goat skins.
Arseniko. A hard, yellow table and grating cheese from Naxos,
ket and it refers to the lovely basket-shaped, goat's milk white brine
OTHER NORTHEASTERN AEGEAN
arseniko is one of the many deli-
cheese, akin to feta, that is native
PANTRY ITEMS
cious, combination aged sheep's -
to Limnos.
Mastiha. The crystal, resinous
and - goat's - milk cheeses in the
Ladotyri. Another cheese from
spice hails exclusively from Chios,
Greek pantheon.
Lesvos, Ladotyri, or “oil cheese,” is a
where it has been produced since
Chloro. The simple white goat's
Manoura from Sifnos (foreground) is aged in wine dregs; Kalathaki, right, is a goat’s milk Ikaria
cheese from Limnos.
50 GREEKGOURMETRAVELER
milk cheese from Santorini, can be
pasta to sauteed vegetables to
cow's milk, PDO cheese from Syros,
eaten either fresh (and soft) or
fruit and honey.
is one of the most esteemed in
aged, as a grating cheese (either
Kopanisti. The name means
Greece.
air-dried or brined) and is especially
“whipped” or “beaten,” and the
Spilias Milou. One of the many
delicious over island pasta.
cheese, soft and very peppery, is a
artisanal cheese produced in the
Manoura Sifnou. One of the most
specialty of Mykonos, Tinos,
Greek island’s; what distinguishes
unique, pungent, delicious special-
Andros, and other Aegean islands,
this hard, yellow cheese from the
ty cheeses in all of Greece, manouri
where it often ages in clay jugs
island of Milos is its aging process:
from Sifnos is a hard goat's milk
until it acquires its characteristic
The cheese is rubbed with pressed
cheese with a pinkish hue and
pungency.
olive mash and aged in clay jugs for
dark, winy aroma thanks to the
Myzithra. A soft, mild whey
at least six months.
time it spends aging in wine dregs.
cheese found all over the islands,
Xynomyzithra. This is a cheese
Graviera. There are too many
indeed all over Greece.
whose name refers to slightly differ-
types of graviera cheeses to list
Petroti. From the Greek word for
ent cheese’s, all soft and peppery,
individually, however the Cyclades
rock (petra), this lovely disk-shaped,
depending on where the cheese is
hold the distinction of being the
cow's milk cheese is pressed
made. In the Cyclades it is produced
only place in Greece where cow's
between rocks and drained. It is
mainly on Naxos and Tinos, but is
milk graviera is produced.
mild and semi-soft.
also produced on Crete.
Generally, graviera is a lovely,
San Mihalis. Although it is a rela-
sweet and nutty table cheese that
tive newcomer to the pantheon of
OTHER CYCLADES PANTRY ITEMS
pairs well with everything from
Greek cheeses, San Mihalis, a hard,
Apokti. A vinegar-brined and cinna-
From left to right: graviera, kopanisti cheese, and Santorini capers
51 GREEKGOURMETRAVELER
mon-and pepper-tinged cured pork
and others generally eat them.
cheese that has enjoyed some
loin that is a specialty of Santorini.
Louza. From the word for loin, as
commercial success in recent years
Capers. In various parts of the
in pork loin, louza is a wine-and-
as large island cheese manufactur-
Cyclades, but mainly in Santorini
spice cured meat made in Syros,
ers have begun to produce it and
and Sifnos, capers are picked wild
Tinos, and Andros.
sell it off the island. Similar wine-
and used in all sorts of dishes. The
Tomatinia Santorinis. These are
soaked cheeses are also produced
berries, buds, and leaves are all put
the nearly “waterless” (thanks to the
in Nyssiros and Leros.
to good culinary use in salads,
island's dry clime) small, intensely
Sitaka. One of the most unusual
stews, and more.
flavored tomatoes that have been
dairy products in Greece, sitaka is a
Fava. In Greek the term refers to
part of Santorini's culinary lore for
tart, creamy spread, not unlike
the yellow split pea, which is a spe-
almost two centuries. A vibrant
yogurt cheese, made from slightly
cialty of Santorini. Thanks to the
tomato canning industry still exists
fermented sheep's and/or goat's
island's chalky, volcanic soil, the
on the island; the tomatoes are
milk, which has been salted slight-
yellow split peas grown here are
even made into spoon sweets.
ly and reduced over low, traditionally wood-burning, fire. It is a spe-
delicious, with concentrated flavor and an unrivalled ability to cook
DODECANESE CHEESES
cialty of Kassos and served with a
down into the most velvety of
Krassotyri. This specialty of Kos is
delicious local pasta dish together
mashes, which is how islanders
a log-shaped, ribbed wine-soaked
with caramelized onions.
Note: For information on Cretes Cuisine and pantry, look in the GreekGourmetraveler, issue 3, summer 2006.
Lountza, a cured pork product
52 GREEKGOURMETRAVELER
Tandoori and carpaccio are two types of food most people wouldn't think to marry with Greek wine. But the truth is, from the spicy Greek wines of the north to the mineral-rich wines of
the Aegean islands, Greek wines are surprisingly compatible with the global table. Food-friendly and chef-friendly, they marry impressively well with a vast range of flavors and cuisines.
Greek Wine on the Global Table By Sofia Perpera Photography: Constantinos Pittas, Vassilis Stenos Food Styling: Dawn Brown, Tina Webb
55 GREEKGOURMETRAVELER
I can say this now, after a decade
unknown and poorly distributed.
industry had done little to promote
or so of promoting Greek wine in
The wines didn't even exist as a
or distribute their exciting new
the world's toughest wine market,
category; instead they were
products; most producers instead
America. When I moved to Atlanta
thoughtlessly relegated to viticul-
relied on longstanding relation-
from my native Athens, where, as a
tural limbo, inevitably lumped
ships with traditional importers
trained oenologist, I had seen first-
under the banner of “other wines
who themselves lumped Greek
hand the exciting transformation
from around the world.”
wines together with other Greek products, thereby confining most
of the Greek wine industry, shock rippled across my professional life.
FROM ETHNIC MARKET TO
labels to the ethnic Greek market. I
As I made my first forays into the
MAINSTREAM
knew instinctively that the future
American wine scene I realized
Part of the problem was that until
of Greek wines was outside the
that Greek wines were dismally
the late 1990s, the Greek wine
Greek community, and so I set
Greek wines represent a unique departure from the standard international varieties.
56 GREEKGOURMETRAVELER
about to establish them in the
of our campaign, we have seen
wines are produced from a vast
mainstream market.
some remarkable changes in the
assortment of indigenous varieties
Once American consumers, open-
perception of Greek wine, especial-
(over 300 in all). That fact alone has
minded and not as price-conscious
ly within the trade.
helped provide Greece's marketing
as Europeans, tasted the new gen-
Many people in the trade had little
advantage to compete with other
eration of Greek wines I was sure
or no concept of Greek wine; I saw
well-established winemaking
they would be won over.
that as an opportunity. Our man-
regions. Trade and consumers alike
In the summer of 2003, I went
date at first was simple: We wanted
are eager for more alternatives to
back to Greece and convinced a
to convince wine professionals that
the same grape varieties that are
group of wineries to join forces for
Greek wine was good and worth
produced all over the world, and
a promotional campaign in the
learning about. For most somme-
Greece has many different choices
U.S. and Canada. The campaign
liers and buyers, the tastings were a
to offer. The whites display an array
was called All About Greek Wine
revelation; although Greek wines
of fruit and floral aromas with crisp,
and was financed entirely by the
have flavors that are familiar, they
clean, mineral flavors. The native
producers. We started with 16
represent a unique, but interesting
red varieties combine fruit and
wineries the first year and by the
departure from the standard inter-
earthy aromas that lend themselves
second we were up to twenty-five.
national varieties and should be
to the production of many different
Today, as we enter the fourth year
evaluated on their own merit. Greek
styles of wine, ranging from fresh,
TASTING NOTES
with citrus flavors and hints
food, with its blend of spicy,
oped a unique character. In
Greek wines are more com-
of spice. It produces fragrant,
sour, salty, and bitter flavors,
the last 25 years Assyrtiko
petitive in the white wine
light dry white wines,
as well as fresh herbs.
has been planted throughout
category, especially now that
sparklings, and rosés.
Sparkling Moschofilero, with a
Greece where it expresses a
the market is changing
Because of Moschofilero's
hint of sweetness, is excellent
milder, more fruity character.
towards lighter, crisp, and
explosive aroma it some-
with oysters and fruits de mer,
Assyrtiko can also be blend-
aromatic wines.
times leaves the erroneous
as well as with salty foods
ed with the aromatic Aedani
impression of sweetness
such as smoked turkey or
grape for the production of
WHITE WINES
while in most cases it is bone
salmon, olives, and prosciutto.
the unique, dessert wines
MOSCHOFILERO
dry. When someone asks for a
Semi Dry Sparkling
called VinSanto, well known
Moschofilero is a distinctly
sweet rosé wine he can easily
Moschofilero is great with
since the Middle Ages.
aromatic variety grown in
settle for a Moschofilero.
lightly sweet Chinese food.
Assyrtiko has the ability to
Peloponnese. Its grapes have
Food PairingS
ASSYRTIKO
ripens with high levels of
a gray colored skin and there-
Moschofilero's acidity and
Assyrtiko is one Greece's
sugar and yields bone-dry
fore produce a Blanc de Gris.
aromatic character make it a
finest multi-purpose white
wines with citrus aromas
Moschofilero has a firm acidi-
very good match for salads,
grape varieties. It was first
and an earthy, mineral after-
ty and beautiful floral aroma
smoked salmon or trout and
cultivated on the island of
taste, due to the volcanic soil
of violets and roses together
spicy foods, especially Thai
Santorini, where it has devel-
of Santorini.
maintain its high acidity as it
Mantinia, in the central
57 GREEKGOURMETRAVELER
pleasing, aromatic reds and rosés to
wines offer is their ability to pair
makers craft their wines. The
extraordinarily complex, full-bodied
well with food. In Greece, food is
wines match well with a variety of
wines with long aging potential.
rarely served without wine and
cuisines and support the new trend
wine never served without food,
away from barrel-aged, full-bodied
FOOD-FRIENDLY WINES
and this symbiotic relationship is
whites and red wines that are way
Another advantage that Greek
reflected in the way Greek wine-
too over-extracted and suffer from
Food PairingS
make a flavorful mix that
Peloponnese. It is an aromatic
RODITIS
Assyrtiko, stainless steel, or
provides some exciting
grape that produces elegant,
Roditis is a rosé-colored
barrel -aged, is the perfect
match es. We particularly
medium- to full-bodied wines
grape cultivated throughout
match for grilled, fried, or
enjoyed matching a barrel -
with medium acidity and excit-
Greece. It produces the most
roasted fish. Barrel aged
fermented and aged
ing aromas of exotic fruits, cit-
elegant, light-bodied, crisp
Assyrtiko and smoked salmon
Assyrtiko with tandoori
rus, jasmine, and mint.
white wines with citrus fla-
are excellent together. The
chicken and lamb. We also
wine also cuts through rich
enjoyed southern Indian cur-
Food PairingS
low yields on mountainous
sauces for fish without over-
ries with coconut milk and
Malagousia is great with
slopes.
powering the flavor of the
barrel - aged Assyrtiko.
seafood, especially scallops,
fish, but it is equally good
vors when cultivated with
crab, langoustines, and lob-
Food PairingS
with fried vegetables.
MALAGOUSIA
ster. We loved pairing
Roditis is the perfect match
Another great match is lamb
Malagousia is an up -and-
Malagousia with lobster and
to grilled fish and is found in
with avgolemono sauce.
coming grape with great
saffron as well as with pasta
most seafood places
We had great fun pairing
potential. It originated in
with creamy white sauces.
throughout Greece. Contrary
Assyrtiko with Indian food.
Nafpaktos in Western Greece
The wine stands up well to
to the super powerful aro-
The numerous spices and
but is cultivated primarily in
chicken or pork dishes and to
matic white wines that dom-
herbs used in Indian cooking
Macedonia, Attica, and the
light but spicy Thai food.
inate most wine lists, Roditis
58 GREEKGOURMETRAVELER
excessive levels of alcohol.
riage of wine with food. Many of
southern wine-producing regions.
One other characteristic that
the chefs I have worked with have
We seized on the capacity of Greek
makes Greek wine so “food friendly,”
found it difficult at first to believe
wines to match well with many
especially the whites, is their won-
that wines with such expressive
styles of food and began to show-
derful acidity. For a chef, acidity is a
aromas and firm acidity are pro-
case them at some of the wine and
key element in the successful mar-
duced in one of Europe's most
food world's finest venues, demon-
delivers balance by not over-
ATHIRI
white wine which matches
mers. With low yields it
powering but enhancing the
Athiri is one of the most
salads, seafood, pasta with
makes elegant white wines
flavors of seafood.
ancient Greek grape vari-
cream sauce, and goat
with a citrusy aroma and
The Greeks use lemon in
eties, originally from
cheese. When it is planted in
medium body and acidity.
almost everything from
Santorini, which is also
high altitudes and the yields
Food matches
seafood to grilled meats and
known as Thira. Athiri is
are kept low, Athiri is more
At the beginning of our cam-
this makes the citrusy
found in several regions of
intense and can also be
paign we wanted to keep
Roditis a great match. We
Greece, including Macedonia
matched with light but spicy
away from Retsina, opting to
also found that Roditis goes
and Rhodes, where it pro-
Asian dishes, especially Thai.
make the statement that
well with stir-fried Chinese
duces VDQS Rhodes wines.
vegetables and with aromat-
Athiri grapes have a thin skin
SAVATIANO & RETSINA
beyond the well-known cliché.
ic Thai food, especially when
and yield a sweet and citrusy
Savatiano is the most widely
Now we realize that some
seasoned with kaffir lime
fruit. The wines are slightly
planted grape in Greece and
foods, such as fried vegetables,
leaves. It is also a good
aromatic with medium body
is mainly known for the pro-
the garlic sauce skordalia, bat-
match for that most difficult
and relatively low acidity.
duction of Retsina. It is the
ter-fried salt cod, and fried or
Greek wines have moved far
predominant grape in Attica,
salted sardines match better
especially with avgolemono
Food PairingS
where it displays excellent
with Retsina than with any
sauce.
Athiri is a very food friendly
resistance to the dry sum-
other Greek wine.
to pair food, the artichoke,
59 GREEKGOURMETRAVELER
strating in the process that there
paired each recipe with several dif-
matter of time before Greek wines
is, indeed, a place for Greek wine in
ferent wines. Chef Ripert's seared
were accepted in the mainstream.
the mainstream market.
white tuna with cucumber and
Since then, we've taken Greek
In one of our first events, in 2004
mango was a hit with the aromatic
wines on the road many times,
we decided to try something dar-
Moschofilero we served, as well as
from Aspen to Vermont, but one of
ing and chose New York's Le
the bone-dry Assyrtiko from
the boldest forays was into the
Bernardin to host a press lunch.
Santorini. And, Chef Panos's
heart of Las Vegas, which has
Chef Panos Karatassos, of Kyma
braised lamb shank provided a
become the high-end dining capital
Restaurant in Atlanta, teamed up
great match for the luscious, dark-
of the United States. Las Vegas is
with his former mentor, Le
berry flavors of Agiorghitiko as well
home to the largest concentration
Bernardin's Executive Chef Eric
as the complex spicy notes of
of Master Sommeliers in the world.
Ripert, to create the menu. Each
Xinomavro. For us, the Bernardin
Pushing the limits of the wines and
chef planned two items, not neces-
lunch becomes a benchmark; we
moving into new terrain, we paired
sarily Greek, and together we
were convinced that it was only a
Greek wines with Asian and Indian-
RED WINES
known for producing pleas-
more velvet expression of the
plex aroma combines red
ant aromatic rosé wines.
wine is a good match for
fruits such as gooseberry
Chinese food.
with hints of olives, spices,
AGIORGITIKO One of the most noble of the
Food Pairings
Full bodied, aged
and dried tomatoes. In the
Greek red grapes, Agiorgitiko
I am extremely fond of light
Agiorgitiko's pairs excellently
Macedonian region of
is grown primarily in the
and aromatic reds with
with steaks, roast beef,
Amyndeo Xinomavro is also
VDQS region of Nemea in
medium tannins and good
lamb, Chateaubriand, and
known for the production of
the central Peloponnese. It
acidity made from
most hard and rich cheeses.
world class rosés.
produces wines that stand
Agiorgitiko. There is a big
out for their deep red color
range of foods that go well
XINOMAVRO
Food pairings
and remarkable aromatic
with Agiorgitiko, from top-
Xinomavro, which means
Xinomavro wines are made for
complexity. Agiorgitiko's vel-
quality charcuterie, to ham-
“acid-black,” is the predomi-
food; delicate, elegant, but
vet tannins together with its
burgers and even pizza.
nant noble red grape variety
not overpowerful, Xinomavro
balanced acidity lead to the
Equally enjoyable is a light,
of Macedonia and its wines
is a great match with egg-
production of many different
slightly chilled Agiorgitiko
resemble the style of
plant stews, moussaka, char-
styles of wine, ranging from
with tuna, red mullet, octo-
Nebbiolo. Xinomavro wines
cuterie, sausages, offal, chilli
fresh, pleasing aromatic reds
pus or light beef curries.
are known for their superb
con carne, game casseroles,
to extraordinary full-bodied
Fresh Agiorgitiko’s also goes
aging potential and their rich
poultry, roasted leg of lamb,
aged reds. Agiorgitiko is also
great with grilled meats. A
tannic character. Their com-
and hard and aged cheeses.
60 GREEKGOURMETRAVELER
61 GREEKGOURMETRAVELER
GREEK ROSÉS
range of foods, from pasta and
terruptedly since ancient times.
fruit salads, lemon or orange
Consumption of rosé wines
salads to pizza and charcuterie.
From light, young aromatic
pies, ice cream, fois gras,
is rising worldwide, and the
They go equally well with
whites to long-aged and full-
chocolate, and Roquefort
international consensus is
seafood, poultry, and pork. Try
bodied elixirs produced either
cheese. Try a Mavrodaphne
that Greece produces some
a Greek rosé made from
from sun-dried or fortified
with English stilton cheese,
of the most interesting
Agiorghitiko or Xinomavro
grapes, the dessert wines of
pork or duck liver paté, berry
rosés—light, with bright
with spicy Indian food.
Greece please any wine afi-
pies, tiramisu or chocolate
cionado. They are extremely
cake. And finally enjoy a
acidity, and beautiful aromas. Greek rosés are a chef 's
GREEK DESSERT WINES
affordable, too.
VinSanto with an aged ched-
food-wine-pairing dream.
Some of the most distinguished
Light, young aromatic white
dar, a crème brulée, chocolate
Greek rosés have enough flavor
dessert wines in the world have
Muscats from Samos, Patras
puddings, or nutty desserts
and acidity to match a wide
been produced in Greece unin-
or Rhodes go very well with
like baklava or pecan pie.
inspired dishes prepared by chef
the crisp, aromatic whites were an
these new wines to the American
Martin Hierling at one of Vegas'
easy match for the scallops and
market.
newest, trendiest restaurants,
tuna with ginger confit. The
Greek wine is, and always has
Sensi, at the Bellagio. The dinner
atmosphere was truly electric that
been, part of a complete cultural
demonstrated the range of flavors
afternoon as some of Vegas's top
experience, inseparable from the
that Greek wine can handle. The
sommelier's came away talking
food, people, and history of Greece
delicious lamb tandoori paired
about the exciting opportunity
but also flexible enough to pair bril-
extremely well with the spicy char-
they saw for Greek wine and the
liantly with an enormous spectrum
acters of a Greek Xinomavro, and
fun they would have introducing
of flavors and culinary traditions.
Sofia Perpera is an aenologist and the director of All About Greek Wines.
62 GREEKGOURMETRAVELER
Seasons in Greece are marked by the rituals of the kitchen. Summer is fruit time, when home cooks put up all manner of fruits, make liqueurs and jams and marmalades with Greece's sweet bounty, or simply enjoy one of the simplest, greatest joys of nature eating a fresh, ripe piece of sunripened summer fruit.
Sweet Summer Bounty
By Diane Shugart Photography: Vassilis Stenos Food Styling: Dawn Brown
Greek Summer Fruits Glitter like Jewels and Taste like Honey
65 GREEKGOURMETRAVELER
Cherries, apricots, peaches, and
conies throughout the summer, as
FRUIT BY VARIETY
figs are enjoyed right off the tree all
the heat slowly transforms the
CHERRIES
over the Greek countryside; water-
sour cherries, sugar, and alcohol
Cherries are just one of the fruits of
melons and musk melons are unri-
into the homemade “tserri” liqueur,
Greek summer. Known in Greece
valled for their sweetness; grapes
which is later offered to guests
since antiquity, when they were
of every hue dangle from overhead
together with almond cookies at
likely brought over from Asia Minor
trellises and proper vines alike,
Christmas or drizzled over a scoop
and later cultivated, cherries are
savored for their succulent, intense
of ice cream. One lick conjures up
grown in lush mountain villages
fruit, one of the last juicy pleasures
the sweet perfume and the jewel-
like Steno and Partheni in the cen-
of the long, hot Greek summer.
like colors of cherries ripening on
tral Peloponnesos province of
One of the rites—and duties—of
trees or piled high on the stalls at
Arcadia and Arna in the southern
the season is reserved for women,
open-air produce markets in June.
Peloponnesos province of Laconia;
mainly in the countryside, as their
Summer fruit makes its appearance
at Ayios Lavrentios in Magnesia,
fingers stain dark by painstakingly
on the Greek table in a variety of
central Greece; and, most famous-
deseeding, with straight pins or
forms, from cooling granitas or ices
ly, the water-rich northern Greek
bobby pins, thousands of tiny sour
made from pulp and juices to the
towns of Naoussa and Edessa,
cherries, called vyssino. These
sesame-flecked karpouzopitta or
which all host annual cherry festi-
make for one of the most prized of
watermelon pie, popular on Milos
vals to celebrate the year's crop.
Greece's array of spoon sweets. The
and nearby islands. Mostly, sum-
Cherries are among the first’s fruit
cherries are put up as conserves or
mer is the season when lunch is
of the season, heralded by the
cordials for winter. Even in Athens,
often not more than a large wedge
crunchy petrokerasso with its white
home cooks fill large glass jars with
of sweet watermelon or a bowl of
or pale-yellow flesh and maraschi-
cherry pits and alcohol or cognac
grapes, both typically enjoyed with
no-red skin that makes a brief, but
to macerate on sun-battered bal-
a wedge of creamy, salty feta.
eagerly anticipated appearance in
66 GREEKGOURMETRAVELER
the market once the weather
Most of the annual production is
ing to George Polychronakis, spe-
begins to warm in late May and
for domestic consumption, with
cial advisor to Incofruit, the associ-
early June. Next are the ruby-red
just 10 percent going to exports.
ation of Greek fruit, vegetable, and
kerassia and the succulent, near-
Germany and the Netherlands are
juice exporters. “The biggest
purple Vodenon variety from
the two biggest markets for Greek
demand, by volume, is for water-
Edessa. The area also produces the
cherries, accounting for about
melon, which is in the range of
Tragana Rodohoriou, a dark red
two-thirds of exports.
about 170,000 tons.” According to Incofruit data, annual
fleshy and quite juicy cherry that enjoys the European Union's
WATERMELONS, PEACHES, APRICOTS
watermelon production averages
Protected Designation of Origin
AND GRAPES
about 580,000 metric tons.
(PDO) status.
Watermelons, peaches, apricots,
Exports in 2006 reached 150,000
Greece produces about 34,000
nectarines, and grapes are Greece's
tons; Greece's neighbor, Italy,
metric tons of cherries per year.
main summer fruit exports, accord-
imported just over 70,000 tons of
67 GREEKGOURMETRAVELER
68 GREEKGOURMETRAVELER
watermelons from Greece while
primary watermelon-producing
the last couple of years has been for
exports to Germany accounted for
areas in the flat plains of the Eleia
smaller varieties of watermelon as
roughly 25,000 tons more. The
province, on the western
well as seedless varieties.”
remainder was spread among
Peloponnese coast, and Achaia, in
ORGANIC TRENDS
other European markets, with
the region's center. Polychronakis
Consumer preferences do vary
Poland, the Czech Republic,
says there's also a small but grow-
according to market and this, pro-
Hungary, the U.K., and the
ing production of watermelons in
ducers lament, is increasing pres-
Netherlands each taking up
Thessaly, central Greece. The latter
sure for standardizing texture,
notable slices.
is one of the leaders in cultivation
color, and taste for the broadest
“All our exports are mostly within
of the new varieties of “mini” or
appeal. Reacting to the trend
the European Union,” says
smaller watermelons for which
towards standardization, some
Polychronakis. “In fact, European
there is growing demand from con-
producers are turning to organic
Union countries—which means the
sumers, both abroad (especially
production as a means of preserv-
enlarged EU—account for about 70
from northern European countries)
ing local varieties as well as com-
or 80 percent, sometimes more, of
but also at home as Greek con-
manding the higher prices that
non-domestic consumption.”
sumers adopt more westernized
make their cultivation viable. As
Watermelons are produced mostly
lifestyles and habits.
one producer from northern
in the south, with the earliest crop
“In internationalized markets, there
Greece noted, “a fruit like water-
coming from the island of Crete. As
really are no 'varieties' for products
melon takes time to grow and
the season progresses, provenance
like watermelons as [cultivation] is
mature, but market prices don't
shifts to the Peloponnese, inching
adjusted to [market] specifications,”
allow for this time. Organic cultiva-
northwards from the south to the
says Polychronakis. “The trend in
tion is probably the only method
69 GREEKGOURMETRAVELER
that allows us, as growers, to give
between domestic consumption,
Thomson seedless variety, where
our produce the care and time it
processing, and exports, mainly to
we're especially strong in the U.K.”
demands.”
Germany. Again, producers point
Indeed, according to Incofruit data,
The trend towards organic is also
out that market trends are squeez-
the U.K. and Germany absorb
becoming stronger in the produc-
ing out local varieties, like the pale,
about three-fourths of Greek grape
tion of other summer fruits, includ-
delicate “butter” apricots that
exports. Exporters say the key to
ing peaches, apricots, plums, and
make a short appearance in mar-
cracking markets is standardiza-
grapes. Peaches are an important
ket stalls, and diluting others like
tion, and recognizing and follow-
crop, with annual production aver-
the sweet, fleshy Diamantopoulou
ing trends in consumer demand
aging 750,000 metric tons.
grown mainly in the Peloponnese.
“Competitive prices are para-
Exports account for about 10 per-
The Peloponnese accounts for a large
mount,” says Polychronakis, but
cent, with the bulk absorbed by
share of Greece's grape crops, one of
producers also point to Greece's
Russia and Romania, while the rest
the most successful summer fruit
grape crops as a case where a
is split almost evenly between raw
exports in terms of market price.
product's reputation for quality can
domestic consumption and pro-
“Table grapes are the leader of
help drive demand to support a
cessing for canning or juice. Fresh
Greek exports, in terms of expen-
higher price. Corinthian grapes and
apricots are a far smaller crop, but
sive products,” says Polychronakis.
raisins, for example have long been
consumption is split more evenly
“This is especially true of the
valued by European consumers.
70 GREEKGOURMETRAVELER
I would venture to say that when a foreigner thinks of Greece three things come to mind: the Parthenon, bouzouki music, and Greek salad, or, as the Greeks call it, village salad, a luscious, juicy potpourri of fresh tomatoes, cucumbers, olives, onions, feta, oregano, and olive oil.
Greek Salad Grows Up Modern Chefs Put a New Spin on the Tomato-Feta-Cucumber Classic By Dimitris Andonopoulos Photography: Vassilis Stenos Food Styling: Dawn Brown
73 GREEKGOURMETRAVELER
Village Salad is quintessentially
Greece is blessed, among other
The third partner in the Greek sum-
Greek: Doric in its spare essence
things, with a great climate for cer-
mer salad trinity is the country's
and simplicity, yet succulent and
tain kinds of crops, among them all
national cheese, feta. In fact, the
juicy, a perfect example of
the summer garden vegetables and
quality of the cheese determines
Greece's sun-drenched seasonal
fruits. A tomato ripened under the
whether the dish is, indeed, wor-
cuisine. Although more than a few
Greek sun reaches depths of
thy of its name. True Greek feta, a
ingredients go into a typical Greek
authenticity, of primordial flavor,
product of protected designation
village salad, the flavors of each
unmatched by tomatoes grown
of origin, is made of sheep's milk or
are distinguishable with great
anywhere else. The sun caresses it
a combination of sheep's and
clarity; in this, separate-but-
as it grows; when mature, red,
goat's milk; it has a sharp, sour,
together approach to a national
plump yet firm, it becomes the per-
pungent, peppery taste that mar-
culinary icon, the village salad
fect expression of a tomato, full of
ries perfectly with the sweetness of
evinces the basic difference
fruit flavor, juicy.
the tomatoes and the coolness of
between our clean cuisine and
A crisp Greek cucumber is the toma-
the cucumbers. The cheese's inher-
that, say, of the French, which
to's perfect companion, countering
ent sharpness is why Greeks never
depends on the artful, complex
its fleshiness with crunch, its aro-
season their national salad with
blending of ingredients.
matic sweetness with cool restraint.
pepper. All the salad's piquancy
74 GREEKGOURMETRAVELER
comes from a sprinkling or a thin
Lettuce, especially iceberg, is a New
and the saucepan. For some,
slab of feta; oregano plays its part,
World affectation and a downright
molecular Village Salad is nirvana;
too, adding the undertones that
affront to the simple perfection of a
for others, it's the thing itself, per-
subtly link the basic trio of ingredi-
classic Greek salad.
haps pureed, with a scoop of feta ice cream on top that speaks
ents; olive oil is essential, the embrace, that holds the whole
SO WHY TINKER WITH PERFECTION?
tomes of culinary ingenuity.
thing together.
Chefs, arguably enjoying a simple,
Regardless where the new genera-
These are not the only ingredients
delicious Greek salad, just have not
tion of chefs stands in regard to
used to prepare a Greek salad. A
been able to leave well enough
this national culinary icon, one
few crisp fresh red onion rings give
alone. Nudged by the post-modern
thing is for certain: The Doric trini-
it a pleasant sharpness; large,
temptation to tweak, Greece's
ty of tomatoes-cucumbers-and
fleshy, Kalamata olives impart a
most progressive chefs have taken
feta has been forever changed.
touch of bitterness; green pepper
the national salad to the chopping
One simple change came from the
rings add a welcome vegetal cool-
block, the blender, the robocoupe,
hands of a chef who decided to cook
ness, one more reminder of the
the soup bowl, the martini glass,
his Greek salad, and so roasted the
best ingredients in season, grown
the ice cream maker, the freezer,
tomatoes, onions, and peppers,
under the brightest of skies.
the foam canister, the gel route,
melted the feta cheese, and mixed
Village Salad is the quintessential expression of sundrenched, clean Greek cuisine.
75 GREEKGOURMETRAVELER
their juices with olive oil before
cuted recently by award-winning
Athens. They created a Greek
punctuating the concoction with
Italo-Greek chef Hector Botrini,
garpacho and topped it with a
cucumbers, olives, salt, and
owner of Etrusco in Corfu. Using
heaping scoopful of feta ice cream.
oregano. Warm Greek salad surely
techniques of molecular cuisine, he
Finally, arguably the most icono-
isn't as refreshing as a fresh version,
turns the Kalamata olive and
clastic Greek salad change was
but it shows one of the many ways
capers into a crisp confection.
constructed by chef Yiannis
of rethinking the dish.
Chef Nikos Pouliasis of
Loukakos, at the Semiramis
Chef Christoforos Peskias of
Koukoumavlos in Santorini and
Restaurant north of Athens: He
Athens' well-known 48, The
Kitrino Podilato in Athens, draws
serves the salad like a napoleon,
Restaurant, in his attempt to reach
inspiration from the Greek custom
placing sweet tomato confit, feta
the inner essence of the tomato,
of eating not only tomatoes but
jelly, and olive marmalade in
uses its water, concentrating it so
watermelon with feta, and so adds
between layers of crunchy phyllo,
that it becomes an ethereal aroma.
cubes of the ripe, juicy fruit to his
à la mode with basil ice cream.
He makes a Greek salad-soup and
salad. He also enriches it with avo-
One can look at the unmaking of
uses the tomato extract as gar-
cado slices.
the Greek salad as sacrilege or as
nish, an abstraction that works
One of the most creative attempts
art. As for me, if the acclaimed
because it leads back to the core of
to rethink the Greek salad belongs
British chef Heston Blumenthal
the salad's inherent flavor. One of
to chef partners Ilias Balaskas and
can turn English breakfast into
the most playful attempts to
Vassilis Tsangaris of the newly
dessert, why shouldn't I have my
change the Greek salad was exe-
opened Capital restaurant in
Greek salad with ice cream, too?
Dimitris Andonopoulos is one of Athens' best-known restaurant critics. He writes for the weekly city guide Athinorama.
76 GREEKGOURMETRAVELER
77 GREEKGOURMETRAVELER
Greek Salad Napoleon with Basil Ice Cream Kerasma recipes New Greek Salads Chef Yiannis Loukakos
12 sheets commercial phyllo 2 oz. (50 gr.) butter, melted 1 oz. (20 gr.) confectioner's sugar For 4 oz. of Tomatoes Confit in Syrup 12 tomatoes, halved and seeded 1 star anise 1 vanilla stick 10 thyme sprigs 1 small cinnamon stick For 7 oz. (200 gr.) Syrup: 1 pound (600 gr.) sugar 1 pound (400 gr.) water
For 1 oz. (20 gr.) Olive Marmalade 3 oz. (100 gr.) black olives 9 oz. (300 gr.) sugar 2 oz. (50 gr.) water For 7 oz. (200 gr.) Basil Ice Cream 1 pound (500 gr.) milk 1 pound (500 gr.) cream 6 oz. (180 gr.) sugar 4 egg yolks 2 oz. (45 gr.) basil leaves
For 2 oz. (50 gr.) Feta Jelly 4 oz. (125 gr.) milk 2,5 oz. (65 gr.) Greek feta cheese 2,5 oz. (65 gr.) Greek anthotyro cheese 2 gelatin sheets (10 gr.)
1. Prepare the phyllo: Spread one piece
2. Prepare the tomato confit: Place
ing some hanging over the edges, and
of phyllo, brush it with melted butter
the tomato halves and the rest of the
pour in the mixture. It should be
and sprinkle with confectioner's
ingredients in a pan and bake in the
about ½-inch (1 1/4 cm) deep.
sugar. Repeat the same procedure
oven at 300°F/150°C until the toma-
Refrigerate until set. Cut the jelly into
with a second piece of phyllo and
toes are soft and the syrup thickens.
cubes the size of the phyllo pieces,
cover with a third piece of phyllo. Cut
3. Prepare the feta jelly: Soak the gel-
2x4-inch (4,5x10 cm) in diameter, and
the phyllo in 2x4-inch pieces (4,5x10
atin in water. Using an electric mixer,
refrigerate again.
cm). Place in a pan covered with silpat
whisk together all the ingredients.
4. Prepare the olive marmalade: Place
and cover with another silpat. Bake in
Add the gelatin. Place a large sheet of
the olives in a pot and fill with water.
the oven at 350°F/180°C until golden.
plastic wrap inside a large pan, leav-
Bring to a boil and remove from heat.
78 GREEKGOURMETRAVELER
Photography: G. Dracopoulos, Food Styling: Tina Webb
Repeat the procedure changing the
cream and half the sugar and bring to
according to unit's instructions.
water until the salt is leeched out of
a boil. In a bowl combine the remain-
6. To serve: Place a phyllo piece on
the olives. Put the olives and the rest
ing sugar and egg yolks. Add the milk
each of the serving plates and spread a
of the ingredients in a double boiler
mixture gradually into the egg mixture
dollop of olive marmalade over each.
and simmer until soft and the syrup
whisking constantly. Pass the mixture
Next, place the tomato fillets on top
thickens. The whole procedure is quite
through a chinois and add the basil
and then the feta jelly. Repeat the pro-
time-consuming. Finally, pulse the
leaves. Pulse the mixture in a blender,
cedure in napoleon style until you use 3
mixture in a blender.
cool immediately, and refrigerate for a
pieces of phyllo and 2 layers of filling
5. Prepare the basil ice cream: Pour
few hours. Then pass the mixture
for each serving. Serve with basil ice
the milk into a pot together with the
through the ice-cream machine
cream.
79 GREEKGOURMETRAVELER
Village Salad Soup Kerasma recipes New Greek Salads Chef Christoforos Peskias
4 servings
Photography: G. Dracopoulos, Food Styling: Tina Webb
For 4 cups Tomato Water 12 large tomatoes 1 Tbsp. salt ½ pound (200 gr.) feta cheese 2 tomatoes, peeled and seeded 1 red onion, finely chopped 2 Tbsp. fresh oregano 1 green pepper, finely chopped 2 small Cretan cucumbers, finely chopped Extra-virgin olive oil, for drizzling Salt and freshly ground pepper, to taste
1. Prepare the tomato water: Using an
a translucent liquid. The tomato
3. Pour 1 cup of tomato water, a little
electric mixer whisk together the
water may be refrigerated for 3-4 days
chopped pepper, cucumber, tomato
tomatoes and salt to combine well.
or frozen for longer.
and onion in individual soup bowls.
Strain the mixture through a colander
2. Prepare the village soup salad:
Place a little feta cream in the middle
or a cheese cloth, and refrigerate,
Pulse the feta, 1 tomato, and half the
of each bowl, drizzle with some olive
preferably overnight. If the water is
onion in a food processor until a
oil, and sprinkle with oregano, salt,
too red, like tomato juice, strain it one
smooth cream forms. Add the
and freshly ground pepper.
more time. The final mixture should be
oregano. Refrigerate.
80 GREEKGOURMETRAVELER
Alternative Greek Salad Kerasma recipes New Greek Salads Chef Nikos Pouliasis
Photography: G. Dracopoulos, Food Styling: Tina Webb
4 medium to large tomatoes, cut into 2-inch cubes (5 cm) 2 zucchini, cut into slices 1 cucumber, cut into slices 1 avocado (ripe), cut into strips (3 mm) (lengthwise) 2 green peppers, cut into julienne strips 5 oz. (150 gr.) feta cheese, cut into Φ -inch oblong pieces (1 cm) Extra-virgin Greek olive oil, to taste Salt and pepper, to taste Cider vinegar, to taste 15 chives 10 oz. (300 gr.) watermelon, cut into small cubes 15 black olives, pitted 1 oz. (30 gr.) capers Fresh oregano, to taste
1. Cut the tomatoes into round slices,
2. Place one tomato round in the mid-
4. To serve, insert 3-4 chives vertically
2-inch (5-cm) thick (3 slices per serv-
dle of the serving plate, alternating
into each napoleon salad and drizzle
ing). Cut the zucchini and cucumber
layers of zucchini, cucumber, pepper
with vinaigrette dressing. Cut the
in carpaccio rounds, and the avocado
and avocado on top. Place one more
watermelon into small cubes and gar-
in horizontal slices. Cut the feta into
tomato round and repeat the above
nish the salad. Sprinkle the salad with
Φ-inch (1-cm) oblong pieces (2 per
layers finishing with a tomato round
some olives, capers, and fresh
serving).
on top.
oregano. On one side of the serving
3. Prepare vinaigrette dressing by mix-
plate place 2 pieces of feta crosswise.
ing three parts olive oil and one part apple vinegar, salt and pepper.
81 GREEKGOURMETRAVELER
Village Salad Gazpacho with Feta Ice Cream Kerasma recipes New Greek Salads Chefs Hlias Balaskas and Vassilis Tsagkaris
Photography: G. Dracopoulos, Food Styling: Tina Webb
For the Village Salad Gazpacho 2 ripe tomatoes, peeled and seeded ½ cucumber, peeled Φ green pepper 1 scallion 2 fresh oregano sprigs Extra-virgin Greek olive oil, as needed Salt, to taste For the Feta Ice Cream 700 ml milk 300 gr. cream 1 1/2 pound (700 gr.) Greek feta cheese ½ pound (300 gr.) Cretan anthotyro cheese 6 oz. (180 gr.) egg yolks White pepper, to taste
1. Prepare the village salad gazpacho:
Whisk the egg yolks and add the milk-
3. To serve: Pour the gazpacho in a
Place the peeled and seeded tomatoes
cheese mixture. Season with white
martini glass and garnish with an ice-
in a blender and pulse together with
pepper to taste. Combine well and
cream quenelle or ball.
the remaining ingredients. Strain
place back in the pot. Heat the mix-
through a fine chinois.
ture until the temperature reaches
2. Prepare the feta ice cream: Scald
180°F/82°C. Let cool and process
the milk and cream, and pulse the hot
through an ice cream maker according
mixture in a blender with the cheeses.
to unit's instructions.
82 GREEKGOURMETRAVELER
Village Salad in Spherical Olive “Ravioli” Kerasma recipes New Greek Salads Chef Hector Botrini
For the Olive Sphere 7 oz. (200 gr.) fondant sugar 3 oz. (100 gr.) sugar 3 oz. (100 gr.) glucose 1 oz. (20 gr.) capers 1 oz. (20 gr.) black olives, pitted 0,5 oz. (5 gr.) coarse salt
Photography: G. Dracopoulos, Food Styling: Tina Webb
For the Village Salad 3 oz. (100 gr.) cucumber 3 oz. (100 gr.) tomato 2 oz. (50 gr.) red onion 200 ml extra-virgin Greek olive oil Lemon juice, to taste Fresh oregano, to taste Salt, to taste 3 oz. (100 gr.) feta cheese Olive oil, as needed Vinegar, to taste
1. Prepare the olive sphere: Dry out the
inside, and bake in the oven at
4. To serve: Spread an olive round on
capers and olives in a warm oven at
250°F/120°C until the mixture melts
top of a silpat. Fill it with village salad
210°F (100°C). Combine all the ingredi-
and turns into a homogeneous mass.
and feta vinaigrette and cover with
ents, spread them in a silpat and bake
Remove from oven and cool.
another round. Repeat the procedure
in the oven at 325°F/160°C until melt-
3. Prepare the village salad: Dice all
until all the ingredients are finished.
ed (about 5-7 minutes). Let cool and
the ingredients and marinate in olive
Then, pass them under a salamander
pulse in a blender until pulverized.
oil whipped with lemon and oregano.
at 250°F /120°C until the rounds stick
2. Place metallic ring molds (2-inch/5-
Season with salt to taste. Prepare a
together and a spherical “ravioli” is
cm in diameter) on top of a silpat,
vinaigrette dressing by mixing feta
formed. Remove and cool. Serve cold.
spread the pulverized ingredients
cheese, olive oil, and vinegar.
83 GREEKGOURMETRAVELER
V. Stenos / D. Brown
Kerasma: Treat Your Taste
with Great Recipes for Herbs, Beans, Summer Fruits, and More from Greece's Top Chefs Photography: Yiorgos Dracopoulos Food styling: Tina Webb
85 GREEKGOURMETRAVELER
Salad with Chickpeas and Smoked Trout Kerasma recipes Chef Lefteris Lazarou
4 servings
500 gr. (1 pound) chickpeas, soaked in water overnight 4 ½ oz. (140 gr.) carrot, coarsely chopped 3-4 sprigs fresh thyme 2 quarts/liters water ½ tsp. salt 4 smoked trout filets For the Vinaigrette Dressing 300 ml chickpeas broth 5 oz. (150 gr.) boiled chickpeas 2 Tbsp. white vinegar 120 ml extra virgin olive oil ½ Tbsp. salt ½ Tbsp. pepper 5 Tbsp. finely chopped scallions 1 Tbsp. fresh oregano, minced Boiled carrot, used above, cut into small cubes
1. Place the chickpeas in a pot with
oil, salt and pepper and pulse together
3. Fillet the trout into thin slices. Place
boiling salted water, add the thyme
until pulverized. Pass the vinaigrette
some chickpeas in a ring mold, place
and carrot, and cook until the chick-
through a fine-mesh sieve and set
the trout on top and continue in alter-
peas are tender but al dente, 45 min-
aside.
nating layers until the ring mold is
utes. Strain the chickpeas, discard the
2. Combine the chickpeas, scallions,
filled to the brim. Drizzle in some of
thyme sprigs and keep the broth
oregano, and chopped carrot and stir
the remaining vinaigrette and some
aside. Pour 300 ml broth in a blender,
to combine well. Pour in the vinai-
drops of olive oil. Sprinkle with
5 oz. (150 gr.) chickpeas, vinegar, olive
grette and refrigerate for 1 hour.
chopped parsley and serve.
86 GREEKGOURMETRAVELER
Yellow Split Peas Married with Fresh Anchovies Kerasma recipes Chef Lefteris Lazarou
6 servings
For the Fava 100 ml extra virgin olive oil ½ pound (220 gr.) chopped red onion 1 pound (500 gr.) fava from Santorini 1 quart/liter vegetable broth ½ Tbsp. salt ½ tsp. pepper 100 ml Greek balsamic vinegar 250 ml fresh milk 50 ml extra virgin olive oil
½ pound (200 gr.) flour for dredging Vinaigrette Dressing 100 ml white vinegar 200 ml extra virgin olive oil 50 ml thyme honey 1 tsp. salt ½ tsp. pepper 2 Tbsp. fresh oregano, minced
For the Anchovies 1 ½ pound (800 gr.) fresh anchovies, cleaned and deboned Greek sesame oil, for frying
For “Marrying” the Fava 1 large red onion, chopped 3 tomatoes, peeled and seeded, diced 1 small bunch parsley, chopped 70 ml extra-virgin Greek olive oil
1. Heat the olive oil in a pot and sauté
2. Prepare the vinaigrette by whisking
4. Heat the olive oil in a pot and sauté
the onion for 3 minutes. Add the split
or blending all the ingredients together.
the onion over medium heat for 3 min-
peas, sauté for another 2 minutes and
3. Filet the fresh anchovies and place
utes. Add 2 tomatoes, diced. Add the
pour in the vegetable broth. Season
in a bowl with ice water to drain the
parsley and split peas. Mix well to
with salt and pepper and boil over
blood. Strain the fish 10 minutes later
combine all the ingredients, adjust the
medium heat for 12 more minutes until
and wash thoroughly. Dredge the fish
seasoning, and serve in 6 individual
all the liquid is absorbed. While still
in flour and fry in sesame oil over high
plates. Place the fresh anchovies on
hot, pulse the split peas in a blender,
heat. When golden, carefully pour the
top, garnish with the remaining diced
add the milk and vinegar and process
oil out of the skillet and, while the
tomato and sprinkle with parsley.
together at high speed until the mix-
skillet is still hot, pour in the vinai-
Drizzle with olive oil and serve.
ture is smooth. Add the 50 ml extra-vir-
grette. Remove the skillet from the
gin olive oil and set the mixture aside.
heat and sprinkle with fresh oregano.
87 GREEKGOURMETRAVELER
Lentil-Chickpea Burgers in Potato Crust, Yogurt and Mint Sauce
Kerasma recipes
Chef Nena Ismirnoglou 4 servings
For the Burgers ½ cup red lentils 1 Tbsp. extra virgin Greek olive oil 1 onion, chopped 1 bay leaf 1 cup chickpeas, boiled and drained 1 egg 3 Tbsp. parsley, washed and finely chopped 2 Tbsp. mint, washed and finely chopped 1 cup plain bread crumbs ½ tsp. ground coriander ½ tsp. ground ginger Salt and freshly ground pepper
For the Potato Crust 250 gr. potatoes 2 Tbsp. extra virgin Greek olive oil For the Yogurt Sauce 1 cup Greek yogurt 1 Tbsp. extra virgin Greek olive oil 2 Tbsp. milk 2 Tbsp. lemon 1 Tbsp. fresh mint Salt and freshly ground pepper For Garnish 8 small plum tomatoes, washed Some salad leaves, washed and wipe dried
For Frying ½ cup flour 2 Tbsp. extra-virgin Greek olive oil
1. Bring the lentils to a boil with the
peas, egg, and onion for about 20 sec-
6. Place the flour on a large plate.
bay leaf and simmer for 10 minutes, or
onds. Transfer the mixture to a deep
Divide the mixture into eight equal
until tender. Drain well.
bowl. Pour in the rest of the lentils,
mounds and shape into burgers. Dust
2. Heat the olive oil and sauté the
parsley, mint, ginger and bread
lightly with flour. Heat the olive oil in
onion with the ground coriander.
crumbs. Knead well.
a nonstick skillet, pour in the olive oil,
Remove.
5. Let the mixture stand in the refrig-
and fry until golden brown on both
3. In a blender or food processor, pulse
erator, covered, for at least 30 min-
sides. Transfer to paper towels and
together half the lentils, the chick-
utes.
drain. Keep them warm.
88 GREEKGOURMETRAVELER
7. Make the potato crust: Grate the
2-3 minutes on each side until the
taste. Spread 4 potato crusts on 4
potatoes along the coarse side of a
crust is golden brown. Transfer to
large plates, place two burgers and
cheese grater. Wipe dry with a kitchen
paper towels and drain. Repeat to get
the tomatoes on top of each crust.
towel. Heat the olive oil in a small
8 flat potato cakes.
Cover with the rest of the potato
nonstick skillet. Put 1/8 of the pota-
8. Combine all the ingredients for the
crusts. Garnish the sides of the plates
toes inside and press with a spatula
yogurt sauce in a bowl.
with some yogurt sauce and the salad
until a thin layer covers the bottom of
9. To serve: Cut the tomatoes in half
leaves and serve.
the skillet. Fry over medium heat for
and season with salt and pepper to
89 GREEKGOURMETRAVELER
Cod with Giant Beans and Green Peppers Kerasma recipes Chef Athanasios Skouras
6 servings
2 ½ pounds (1,300 gr.) salt cod 2/3 pound (300 gr.) Greek giant beans (gigantes), soaked overnight 2 red onions, finely chopped 2 garlic cloves, finely chopped 5 tomatoes, peeled and diced 2 green peppers, diced 1 bunch parsley, finely chopped 1 bunch dill, finely chopped 300 ml extra-virgin Greek olive oil 2 bay leaves Salt and black pepper Sweet paprika, to taste
1. Soak the salt out of the cod in cold
4. Sauté the chopped onion, garlic and
Distribute the contents of the pan
water overnight, changing the water
peppers in the olive oil. Add the toma-
evenly by tilting it gently. Bake in pre-
three or four times.
toes, bay leaf, salt and pepper to taste
heated oven at 425°C/220°F for 1 hour.
2. Wash the cod, clean, debone and cut
and let the sauce simmer for 10 minutes.
Serve hot garnished with chopped fen-
into serving pieces.
5. Spread the giant beans in a pan,
nel on top.
3. Boil the giant beans until tender,
place the cod in between, pour in the
about 1 ½ hours. Drain and reserve the
sauce, enough broth to cover, half the
broth.
fennel, the parsley, and sweet paprika.
90 GREEKGOURMETRAVELER
Black-Eyed Peas with White Beets, Sausage and Pumpkin Purée
Kerasma recipes
Chef Christoforos Peskias
10 servings
For the Black-eyed Peas 1 pound (450 gr.) Black-eyed Peas boiled in chicken broth (reserve the broth) 2 pounds (1 kilo) white beets, trimmed 1 Greek village-style sausage 40 ml extra virgin Greek olive oil 1 garlic clove, minced For the Pumpkin Purée 4 pounds (2 kilos) red pumpkin, cleaned and cut into cubes ½ pound (200 gr.) butter 1 tsp. ground nutmeg 20 ml extra virgin Greek olive oil To Serve 120 ml extra virgin Greek olive oil 30 ml red wine vinegar ½ small bunch parsley, chopped Salt and pepper, to taste
1. Boil the black-eyed peas in chicken
heated oven at 250°F/120°C until the
and add the sausage, olive oil, vinegar,
broth and set aside.
pumpkin cubes acquire a caramel
parsley, salt and pepper to taste and
2. Sauté the white beets with garlic in
color.
mix. In a deep serving plate place a
olive oil until soft and set aside.
5. Place the pumpkin in the
ladleful of the peas and sausage. Place
3. Sear or grill the sausage and cut
Thermomixer at high speed and grad-
some white beets on top. Shape the
into round slices.
ually add the butter and nutmeg.
pumpkin purée into quenelles and
4. Prepare the pumpkin purée: Mix the
Pulse the mixture for 10 minutes until
place on top of the beets.
pumpkin with olive oil. Spread the
it has a velvety texture.
mixture in a pan and bake in a pre-
6. To serve: Heat the black-eyed peas
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Giant Beans with Mackerel Kerasma recipes Chef Christoforos Peskias
6 servings
For the Giant Beans 1 pound (450 gr.) giant beans, soaked overnight, drained, and boiled in vegetable broth 3 pounds (1 ½ kilos) tomatoes, peeled, unseeded and finely chopped 8 oz. (200 gr.) onion, finely chopped 3 garlic cloves, minced 2 fennel bulbs, finely chopped 250 ml extra-virgin Greek olive oil Salt and pepper, to taste For the Mackerel 6 mackerels (about ½ pound/250 gr.), cleaned, heads removed and deboned Extra virgin Greek olive oil, as needed Salt, to taste To Serve Parsley, finely chopped, as needed Buttermilk, as needed
1. Spread the boiled giant beans in a
3. Bake the beans in a preheated oven at
5. To serve: Place a ladleful of the
deep pan.
325°F/160°C until they are very tender.
giant beans in the center of each of six
2. Sauté the onion and garlic in olive
4. Prepare the mackerel: Brush the
serving plates. Sprinkle chopped pars-
oil until wilted. Add the tomatoes and
mackerels with olive oil, season with
ley on top. Place a mackerel over the
simmer until the sauce is cooked. Mix
salt, place them in the oven, raise the
beans. Drizzle with a little buttermilk.
the sauce with the remaining ingredi-
heat to 350°F/180°C, and bake for 25
ents and spread over the giant beans.
minutes.
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93 GREEKGOURMETRAVELER
94 GREEKGOURMETRAVELER
Snapper Poached in Celery Broth with Black-eyed Peas
Kerasma recipes
Chef Yiannis Baxevannis
4 servings
1 pound (450 gr.) black-eyed peas 2 pounds (1 kilo) snapper 200 ml dry white wine 2 large batches of celery, trimmed 2 egg yolks 2 ripe tomatoes, diced or grated 50 ml extra virgin Greek olive oil
1. Blanch the black-eyed peas, drain
2. Remove the fish from the pot. Place
3. Place 2 egg yolks and olive oil in a
and discard the water. Boil the peas in
the broth in a blender and pulse.
blender and pulse on and off, gradual-
fresh water and reserve the broth. Add
Drain the broth and return the liquid
ly adding the broth with the celery.
the wine and fish broth from the head
back to the pot and cook until it is
4. Serve the snapper fillets on top of
and bones of the snapper. Add the cel-
reduced to about one quarter of its
the black-eyed peas, pouring the
ery and the snapper fillets and let
volume.
foaming broth on top. Then, add the
them simmer for 6-7 minutes.
diced or grated tomatoes on top, drizzle with olive oil, and serve.
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Yogurt Soup with Cucumber and Mint Kerasma recipes Chef Christoforos Peskias
8 servings
800 ml strained Greek yogurt 500 ml sheep's milk yogurt 1 large cucumber, peeled 30 fresh mint leaves Salt and pepper, to taste
1. Place all the ingredients in the blender and pulse together for 2 minutes. 2. Strain the mixture and let it stand in the refrigerator to cool. 3. Serve the soup in cappuccino cups.
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Salad with Fresh Herbs Kerasma recipes Chef Christoforos Peskias
2 small bunches fresh coriander, with part of the stems 2 small bunches chervil, leaves and part of stems 1 small bunch parsley, chopped 1 small bunch fresh mint, chopped 3 scallions, chopped 1 tomato, peeled, unseeded, fileted and chopped 40 ml extra virgin Greek olive oil 10 ml fresh lemon juice Salt, to taste
1. Combine all the ingredients in a large bowl. 2. Serve in small individual bowls.
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Herb-Stuffed Sardines Kerasma recipes Chef Athanasios Skouras
4 servings
2 pounds (1 kilo) large fresh sardines 1 cup extra virgin Greek olive oil 1 medium onion, finely chopped 4 garlic cloves, minced 2 scallions, finely chopped 1 fresh garlic stalk (if available), finely chopped (only the white part) 4-5 ripe tomatoes, peeled, finely chopped, and divided into thirds 2 Tbsp. fresh coriander, finely chopped, divided in three 2 Tbsp. parsley, finely chopped, divided in three ½ cup capers, soaked out of salt Salt, to taste Freshly ground black pepper, to taste Sugar, to taste 1 tsp. sweet vinegar 1 Tbsp. bread crumbs
1. Clean, wash, drain, and blot the sar-
to taste. Let the mixture simmer for 10
4. Sprinkle the sardines with the rest
dines dry with paper towels. Carefully
minutes over low heat.
of the tomato, chopped parsley, and
remove the bone.
3. Stuff the sardines with the mixture.
coriander, drizzle with the remaining
2. Heat some olive oil in a pot and
Spread a third more of the tomato,
olive oil, season with salt and pepper
sauté the onion, garlic, scallions and
chopped parsley, and coriander in a
to taste, sprinkle with vinegar and
raw garlic. Add one third of the toma-
small pan or glass baking dish and
bread crumbs, and bake in the oven at
toes, one third of coriander and pars-
then spread the stuffed sardines on
350°F/180°C for about 25 minutes.
ley, the capers, salt, pepper and sugar
top, one by one, in a row.
Serve.
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Salt Cod Over Herbed Vegetables Kerasma recipes Chef Yiannis Baxevannis
8 servings
3 pounds (1 ½ kilos) salt-cod fillet 2/3 cup extra virgin Greek olive oil, as needed 3 lemons, juiced 2 Tbsp. capers, chopped 1 scallion, finely chopped Anise seeds, to taste Fennel florets, as needed 2 green peppers, diced 2 red peppers, diced 2 small zucchini, diced 1 eggplant, diced Mint, to taste Fresh thyme, to taste 1. Soak the cod in water for 24 hours, changing the water 3-4 times. Shred the cod into strips manually. 2. Spread the cod strips in a pan and add olive oil whisked together with the juiced lemons, chopped capers, scallion, anise seeds, and some chopped fennel. Let the cod marinate for 15-20 minutes. 3. Sauté all the diced vegetables in hot olive oil until crisp. Add some chopped fresh mint and some fresh thyme. Serve the cod in layers on top of the sautéed vegetables.
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Crisp Cuttlefish with Salty Semolina Cream and Basil Kerasma recipes Chef Yiannis Baxevannis
8 servings
3 pounds (1 ½ kilo) cuttlefish, with ink Extra virgin Greek olive oil, as needed 300 ml dry white wine 1 small batch of fennel, trimmed and finely chopped 6 oz. (200 gr.) butter 3 oz. (100 gr.) fine semolina 800 ml- 1 liter (3/4 - 1 quart) milk, or more, as needed 150 ml sheep's milk yogurt Salt and pepper, to taste Fresh basil, as needed, finely chopped
1. Wash and clean cuttlefish very well.
adding the cuttlefish back in the pot
until the mixture acquires the consis-
Keep the ink. Cut the cuttlefish into
in the end.
tency of a custard. The longer the cus-
very thin julienne strips and sauté in
2. In a small pot, heat half the butter
tard simmers, the better, so long as
hot olive oil until crisp. Pour in the
and sauté the fine semolina. Pour in
you add a little milk incrementally as
wine. Add the chopped fennel and the
the milk and let it simmer over low
it simmers.
ink and let the sauce cook and bind for
heat. Mix constantly until thick. Add
3. Serve the cuttlefish accompanied
4-5 minutes. If the sauce hasn't thick-
the yogurt, salt and pepper to taste,
with the custard cream.
ened, remove the cuttlefish from the
remaining butter and some chopped
pot and let it simmer until thick,
basil. If needed, add some more milk,
100 GREEKGOURMETRAVELER
Phyllo Pastries with Naxos Graviera and Ground Meat
Kerasma recipes
Chef Lefteris Lazarou
6 servings
50 ml extra virgin Greek olive oil 5 ½ oz. (160 gr.) chopped red onion 2 ½ oz. (80 gr.) grated carrot 1 pound (500 gr.) minced beef 5 oz. (150 gr.) coarsely grated Naxos Graviera cheese 2 Tbsp. chervil, chopped 2 Tbsp. Corinthian raisins 3 dried apricots, chopped 1 ½ oz. (40 gr.) Greek pistachios, roasted and coarsely chopped 1 tsp. salt Φ tsp. pepper 12 sheets commercial phyllo 7,5 x 10 inches in diameter (19 x 26 cm) 1 sheet puff pastry Olive oil, for brushing
For the Sauce 3 oz. (100 gr.) chopped potato 10 oz. (300 gr.) chopped red onion 3 oz. (100 gr.) chopped carrot 100 ml extra virgin olive oil ½ pound (250 gr.) chopped fresh mint ½ Tbsp. pepper 1 Tbsp. salt 1200 ml beef broth
1. Heat the olive oil in a pot and sauté
away the excess to get a circle that is
the ingredients for a little bit longer,
the onion for 4 minutes, until soft.
about 8 inches (20 cm) in diameter.
add the mint, pour in the beef broth
Add the carrot and ground beef. Sauté
Bring together in the center like a
and season with salt and pepper. Let
for another 6-7 minutes, then add the
pouch. Cut the flaky pastry into thin
the sauce simmer for 15 minutes.
small hortwort, currants, apricots,
strips and use them to “tie” the pouch-
Remove, pulse in a blender, and strain
pistachios, salt, and pepper. Remove
es at the gathering point. Brush lightly
through a fine-mesh sieve. Place the
the stuffing from the heat and set
with olive oil and bake on an oiled pan
sauce back in the pot, simmer for
aside to cool. Add the Graviera cheese.
in a preheated oven at 375°F/190°C for
another 20 minutes, and adjust the
2. Divide the pastry into six stacks of
about 15 minutes, until golden.
seasoning if needed. Pour the sauce in
two sheets each, brushing each layer
3. Heat 100 ml olive oil in a pot and
six individual plates, spreading to
with a little oil. Divide the filling into
sauté the onion for 4 minutes until
cover the entire surface like a pool.
six equal amounts and place in the
soft and withered and add the
Drizzle with some olive oil and place
center of each double phyllo sheet. Cut
chopped carrot and potato. Sauté all
the phyllo pouch on top.
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Cretan Dakos with Ouzo Jelly Kerasma recipes Chef Christoforos Peskias
For the Ouzo Jelly 150 ml water 150 ml Greek ouzo 2 gr. agar-agar 2 gelatin sheets, soaked in iced water For the Dakos 6 Cretan barley rusks (dakos) (10 cm/4 inches in diameter) 5 tomatoes, peeled, seeded, and chopped Water from the tomatoes 5 oz. (150 gr.) Greek xynomyzithra cheese, crumbled Greek oregano, to taste Extra virgin Greek olive oil, as needed
1. Combine the water, ouzo, and agaragar and whisk in a saucepan. Bring the mixture to a boil and remove from heat. Cool to tepid, add the gelatin sheets, and whisk. 2. Strain the mixture and place in a clean shallow container. Refrigerate until thick. When set, cut the jelly into small cubes. 3. Soak the rusks with the tomato water. 4. Mix the tomatoes with the ouzo jelly and divide the mixture equally on top of the rusks. Place a heaping tablespoon of xynomyzithra in the middle of the rusks. Drizzle with some olive oil, sprinkle with oregano to taste, and serve.
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Island Spaghetti with Lemon Grass and Naxos Cheese Sauce
Kerasma recipes
Chef Christoforos Peskias
5 servings
1 pound (1/2 kilo) spaghetti 8 roasted tomatoes (peeled, unseeded, cut into 4 slices, baked in the oven at 80°C for 4 hours, drizzled with some olive oil, sprinkled with salt, sliced garlic, and small thyme leaves), cut into julienne strips 2 small sprigs of lemon grass, chopped 5 oz. (150 gr.) Greek xynotyri from Naxos, or other hard, pungent Greek cheese, grated Fresh basil, chopped, as needed 60 ml extra virgin Greek olive oil 25 green olives, pitted and quartered Salt and freshly ground pepper, to taste
1. Boil the pasta in salted water to al dente. Drain and place in a large bowl together with the tomatoes, lemon grass, olive oil, and olives. 2. Serve the pasta in individual plates and sprinkle with grated xynotyri and fresh basil.
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Ikarian Marinated Octopus and Eggplant Salad Kerasma recipes Chef Miltos Karoumbas
6-8 servings
For the Octopus 2 pounds (1 kilo) octopus, trimmed and rinsed 100 ml vinegar 2 bay leaves 5-6 black peppercorns For the marinade 100 ml extra virgin Greek olive oil 50 ml apple vinegar 3 Tbsp. Greek capers Salt and pepper, to taste Dried Greek oregano, to taste
2 oz. (50 gr.) sun-dried tomatoes 2 oz. (50 gr.) red pepper, finely chopped 2 oz. (50 gr.) scallions, finely chopped 2 oz. (50 gr.) red onion, finely chopped 2 garlic cloves, minced 1-2 tsp. salt Ground white pepper 3 Tbsp. fresh lemon juice 150 ml extra virgin Greek olive oil
For the Eggplant Salad 2 pounds (1 kilo) large eggplants (about 4), roasted in the oven
1. Bring the octopus to a boil in a large
hours. Remove and serve over the egg-
5. Chop the rest of the vegetables and
pot of water seasoned with the vine-
plant salad.
mix them with the eggplants in a
gar, bay leaves and peppercorns.
3. Wash the eggplants well, cut away
large bowl. Add the spices, olive oil,
Reduce heat and simmer for about 45
the stems, pierce them with a fork in
garlic and lemon juice and set aside.
minutes, or until tender but al dente.
several places, and roast them whole
Serve the octopus with a dollop of the
Remove, cool, and cut into rounds.
in a preheated oven at 375°F/190°C.
roasted eggplant salad.
2. Whisk together all the marinade
4. As soon as the eggplants are roast-
ingredients and pour into a bowl.
ed, remove, cool, and peel, keeping
Marinate the octopus for about 3
only their flesh, unseeded.
105 GREEKGOURMETRAVELER
Syros Cheese Bread Kerasma recipes Chef Miltos Karoumbas
6-8 servings
For the First Batter 1 pound (400 gr.) butter ½ pound (225 gr.) cream cheese 1 heaping tsp. fine salt 1 scant tsp. dill, finely chopped 2 oz. (60 gr.) finely chopped scallions ½ tsp. ground red peppercorns For the Second Batter 1 pound (500 gr.) eggs 100 ml fresh milk 100 ml dry white wine
For the Third Batter 2 pounds (1 kilo) pastry flour 2 oz. (60 gr.) baking powder 1 pound, 10 oz. (600 gr.) Syros San-Mihalis cheese, or other hard Greek cheese, grated ½ pound (200 gr.) Greek green olives, quartered 3 oz. (100 gr.) turkey slices, diced
Note: All ingredients should be at room temperature. 1. Place the ingredients for the first
3. Using a slotted metal spoon, gradu-
ately in a preheated oven at
batter in the bowl of an electric mixer
ally fold in the ingredients for the
350°F/170°C for about 35-40 minutes.
and whisk until smooth.
third batter (soft flour, baking powder,
Remove from the oven and let the pie
2. Combine the ingredients for the sec-
San-Mihalis cheese and olives) with a
cool for 5-10 minutes inside the pan.
ond batter. Gradually mix the second
slow, circular motion.
Remove and serve.
batter with the first batter and con-
4. Butter a large rectangular pan and
tinue beating until blended and soft.
pour in the mixture. Level the surface
Remove the bowl from the mixer.
with a spatula. Place the pan immedi-
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Lamb Baked with Mint Sauce and Olive Oil Cheese
Kerasma recipes
Chef Miltos Karoumbas
6 servings
2 pounds (1 kilo) lamb leg, boned ½ pound (200 gr.) Santorini-type cherry tomatoes 1 pound (400 gr.) Mytilini lathotyri (olive oil cheese) 180 ml white wine 1 pound (½ kilo) small red potatoes, unpeeled, cut in half 400 ml water 1 small batch of fresh mint leaves 2 tsp. salt 1 tsp. black pepper 1 pound (½ kilo) spinach leaves, blanched 60 ml extra virgin Greek olive oil 3 garlic cloves, minced 1 onion, finely chopped
1. Wash the lamb and cut into serving
Add the potatoes, water, mint leaves,
Cut the lathotyri and tomatoes into
pieces. Blanch it for 15 minutes and
salt, and pepper and cook for about 45
cubes and spread them evenly. Place the
drain.
minutes.
baking dish in the preheated oven at
2. Heat a little olive oil in a large pot
3. Place the blanched spinach in the
375°F/190°C and cook for 10 minutes
and sauté the onion and garlic. Add
bottom of an ovenproof baking dish.
until the cheese melts and the tomatoes
the lamb and brown. Pour in the wine.
Add the cooked lamb with the potatoes.
are roasted. Remove and serve.
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Watermelon, Feta, and Olive Oil Salad Kerasma recipes Chef Stelios Parliaros
4 servings
1 1 /2 pound (750 gr.) peeled watermelon 3 oz. (100 gr.) sugar 6 gelatin sheets (30 gr.) 50 ml fresh strained lemon juice 100 ml sweet Greek white wine Feta for garnish, cut into small cubes Extra virgin Greek olive oil, for drizzling Some leaves of fresh mint or spearmint, for garnish
1. Peel and seed the watermelon and purée the pulp in a blender. 2. Soak the gelatin sheets in cold water. 3. Pour the watermelon pulp and sugar into a saucepan and bring to a boil. Simmer until the sugar dissolves. Remove from heat and add the soaked gelatin sheets. Add the lemon juice and wine, stir and empty the mixture into a shallow rectangular baking dish. 4. Refrigerate until thick. When ready to serve, cut the watermelon confection and feta into small cubes. Serve the salad cold, drizzled with a tablespoon of olive oil. Sprinkle with mint or spearmint.
108 GREEKGOURMETRAVELER
Rocket, Watermelon, and Asparagus Salad Kerasma recipes Chef Nena Ismirnoglou
4 servings
For the Sauce 4 Tbsp. water ½ Tbsp. brown sugar 1 cup watermelon, cut into cubes 2 Tbsp. balsamic vinegar 4 Tbsp. extra virgin Greek olive oil 4 Tbsp. fresh orange juice 3 Tbsp. fresh lemon juice Pepper, to taste For the Salad 7 oz. (200 gr.) green asparagus, washed and dried well 1 pound (600 gr.) watermelon, cleaned and cut into small slices 1 bunch rocket, washed and dried well 5 oz. (150 gr.) fennel bulb, washed and cut into chips 7 oz. (200 gr.) melihloro cheese from Limnos, or other semi-hard Greek sheep's milk cheese, cut into thin slices
1. In a small skillet combine the water
3. Trim the tough bottoms off the
4. Place all the ingredients for the
and sugar and stir until the sugar dis-
asparagus. Remove the tender tips
salad apart from the cheese in a bowl.
solves and a light syrup forms.
and set aside. Using a potato peeler
5. Drizzle with the sauce, mix careful-
Remove and cool.
grate the asparagus stalks into long
ly, and serve sprinkled with the cheese
2. In a blender, pulse together all the
thin strips like tagliatelle. Steam the
slices on top.
ingredients for the sauce and syrup.
tips of the asparagus for 2 minutes, remove, and cool.
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Saganaki with Skewered, Grilled Nectarines Kerasma recipes Chef Nena Ismirnoglou
4 servings
For the Sauce 4 Tbsp. water ½ Tbsp. brown sugar ½ cup nectarines, cut into cubes 4 Tbsp. extra virgin Greek olive oil 4 Tbsp. fresh orange juice 3 Tbsp. fresh lemon juice Pepper, to taste 4 large rosemary sprigs 2 medium nectarines, washed and cut into 12 slices 3 oz. (100 gr.) fennel bulb, cut into 8 slices 8 large green olives, pitted 2/3 cup Greek olive oil, for frying 1 cup flour 2 cups water 360 gr. (12 oz.) arseniko cheese from Naxos or Greek kefalotyri, cut into 4 slices
1. In a small skillet combine the water
olives, 2 fennel bulb slices and 3 nec-
6. Strain the skewers from the sauce
and sugar and stir until dissolved and
tarine pieces.
and let the sauce aside. Grill the skew-
a light syrup forms. Let it cool.
4. Pour the sauce into a shallow con-
ers for 2-3 minutes on each side.
2. Place all the ingredients for the
tainer and marinate the skewers.
Divide the saganaki (fried cheese) and
sauce and the syrup in a blender and
5. Preheat the grill. Heat the olive oil
the skewers among 4 plates. Drizzle
pulse together.
in a small skillet. Place the flour in a
the skewers with the reserved sauce
3. Trim the leaves off the rosemary
plate and pour 2 cups water in a bowl.
and serve immediately.
sprigs, leaving just a few on top. Wash
Dip each slice of cheese in the water,
and wipe the sprigs. Thread a nec-
dredge lightly with flour, shake off the
tarine slice first on each of the sprigs,
excess, dip again in water and fry
followed by the fennel bulb slices and
until golden on both sides. Drain on
olives. Each skewer should have 2
paper towels.
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Melon Souvlaki with Feta Ice Cream Kerasma recipes Chef Christoforos Peskias
6-8 Servings
For the Feta Ice Cream 1,000 ml milk 300 ml heavy cream 6 egg yolks 1 ½ pound (700 gr.) Greek feta cut into cubes 1 Greek melon, peeled and cut into cubes (1-inch/2 cm) Sugar, for sprinkling 1. Heat the milk with the cream to
stove and heat until it reaches
4. To serve: Thread 4 melon cubes on
160°F/70°C. Add the feta and remove
175°F/80°C. Strain the mixture and
each skewer. Sprinkle the skewers
from heat.
refrigerate until cool.
with sugar and heat with a small
2. Whip the egg yolks with an electric
3. Place in an ice-cream maker and
kitchen blow torch to caramelize.
mixer and gradually add the feta mix-
process according to individual unit's
Serve with quenelles of feta ice cream.
ture. Place the mixture back on the
directions.
111 GREEKGOURMETRAVELER
White Chocolate Mousse with Greek Mountain Tea
Kerasma recipes
Chef Stelios Parliaros
4 to 6 servings
800 ml heavy cream, 35% fat 2 tsp. (10 gr.) Greek mountain tea 6 oz. (250 gr.) white chocolate
1. Bring 300 ml of cream and tea to a boil in a medium pot. Remove from heat and let stand for 20 minutes. 2. Whip the remaining 500 ml of cream. 3. Melt the white chocolate in a double boiler, remove from heat and slowly add the whipped cream, stirring all the while. Pass the tea-steeped cream through a sieve to remove the tea and fold into the mousse, stirring gently and carefully. 4. Fill individual bowls and refrigerate. Garnish with tea leaves.
112 GREEKGOURMETRAVELER
Watermelon Pie Kerasma recipes Chef Stelios Parliaros
7 oz. (200 gr.) sugar 3 eggs 6 oz. (180 gr.) butter, melted 7 oz. (200 gr.) flour 2 ½ pounds (1 kilo) watermelon, juiced and strained Sesame seeds Cinnamon, for garnish (optional)
1. Combine the sugar, eggs and butter in a large bowl until just blended. Add the flour and stir vigorously. Add the watermelon juice and stir again. 2. Empty the mixture in a rectangular glass baking pan and bake in a preheated oven at 350°F/170°C for 15 minutes. Sprinkle with sesame and continue baking for another 20 minutes. Bake a little longer, as needed, until set but soft. 3. Remove from oven, cool on a rack, and serve, sprinkled with cinnamon.
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Baked Summer Fruit Compote with Mastiha Liqueur or Yogurt
Kerasma recipes
Chef Stelios Parliaros
4 servings
3 fresh figs, halved lengthwise 2 peaches, cut into 6 pieces each 10.5 oz. (300 gr.) combined red and green grapes 3 Tbsp. butter, melted Sugar for sprinkling 100-200 ml Mastiha liqueur 1. Place all the fruits in one layer in a pan, drizzle with melted butter, and sprinkle with sugar. 2. Bake in a preheated oven at 350°F400°F/180°C-200°C for 15 minutes. Remove and cool on a rack. Serve them in a bowl drizzled with the Mastiha liqueur. Note: If desired, serve the preserve accompanied with yogurt.
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Grape Cream Kerasma recipes Chef Stelios Parliaros
6 servings
750 ml (net weight) fresh grape juice 1 1/3 Tbsp. (20 gr.) sugar 1.7 oz. (50 gr.) cornstarch Olive oil for oiling the pan 6-10 grapes, cut in half
1. Keep half of the fresh grape juice, pour the rest into a pot and heat over low flame until it comes to a boil. 2. Combine the sugar and cornstarch and dissolve into the reserved grape juice. As soon as the juice comes to a boil, pour in the cornstarch mixture and simmer over low heat, stirring all the while, until thick and set. 3. Brush a 1-quart baking pan or 6 ramekins with oil and spread the halved grapes evenly on the bottom. Pour the mixture into the pan or ramekins and refrigerate until well chilled and set. Remove from the pan or ramekins and serve.
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Lavender-Scented White Cream with Apricots Kerasma recipes Chef Stelios Parliaros
For the Cream 500 ml cream 2 pounds (1 kilo) lavender, chopped/grated 3.5 oz. (100 gr.) sugar 6 egg yolks 3 oz. (10 gr.) gelatin sheets 4.5 oz. (130 gr.) heavy cream For the Apricots 6-8 apricots 1.7 oz. (50 gr.) butter, melted 1.7 (50 gr.) sugar
1. Pour the 500 ml of cream and grat-
2. Soak the gelatin sheets into cold
3. To prepare the apricots: Cut the
ed lavender into a pot. Whip the sugar
water and then add them to the mix-
apricots in half, remove the seeds,
and yolks in a bowl and empty the
ture. Stir gradually until the mixture is
butter them and sprinkle with sugar.
mixture into the cream. Stir constant-
cool. Whip the cream until it is as
Preheat the oven to 425°F/220°C and
ly over low heat until the temperature
thick as strained yogurt and add it to
bake until caramelized.
reaches 185°F/85°C. (Do not let it
the mixture. Stir well and spread the
boil.) Remove from heat and immedi-
cream in equal amounts in individual
ately pour the mixture into a clean
ramekins or a baking pan. Serve with
pot.
baked apricots.
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