Keftedes With Pligouri, Fresh Herbs and a Lemon Verbena Yogurt Sauce

Each time I visit Greece (count 20 times), I come back to Canada just a little more Greek, a little less "Canadian". Don't get me wrong, Canada is the best place in the world to live but the climate here sucks and that's a big BUT.

Otherwise, why wouldn't the world's second largest country have a larger population than thirty million? It's that "cooler" climate.

My visits to Greece reaffirm my connection to family, friends, history, culture and the food. I've sampled many new dishes and I've been exposed to some novel dishes that use ancient ingredients presented in ways.

Today's ingredient is pligouri or bulgur. Bulgur is parboiled, dried out in the sun, and the bran is then removed. Bulgur wheat is used in baked goods, soups, stuffings or as an alternative to pilaf or couscous.

Here, bulgur wheat is the main ingredient for this wonderfully tasty, heathy and easy to prepare appetizer.

These mini keftedes (faux meatballs) are made of bulgur, cream cheese, feta, grated zucchini and fresh herbs.

The dish comes courtesy of Nena Ismirnoglou.

Keftedes With Pligouri, Fresh Herbs and a Lemon Verbena Yogurt Sauce

Faux Meatballs
1 1/2 medium bulgur wheat
1/2 cup of fresh basil, parsley and mint (finely chopped)
1 scallion, finely chopped
2 small zucchini, passed through the small holes of your box grater
1 tsp. sea salt
1 tsp. black pepper
3 Tbsp. olive oil
3 Tbsp. cream cheese
3 Tbsp. crumbled Greek feta
black sesame seeds

Yogurt Sauce
200gr. of strained Greek yogurt
70ml. of cream or milk
1 shot of Ouzo
1 Tbsp. fresh lemon juice
2 Tbsp. of chopped fresh lemon verbena
(substitute with your favourite fresh herb)

1. Rinse the bulgur under cold water and then place in a shallow bowl. Cover the bulgur with just enough warm water to cover it. Allow the bulgar to hydrate in 5-10 minutes or until its "al dente" to the tooth. Place in a mesh strainer and thoroughly drain.
2. Peel your zucchinis and grate them through the small-holed side of your box grater and add to a large bowl. Now add your chopped herbs, cheeses, olive oil, salt, pepper and throughly strained bulgur wheat. Using your hands, incorporate the mixture and taste and adjust seasoning accordingly (herbs, salt & pepper). If your mixture is too wet for binding, a little bread crumb should do the trick.
3. Now using your hands, shape the mixture into little round meatballs and place on a large plate, cover and refrigerate for at least two hours.
4. To make the sauce, add all of the ingredients into a blender or food processor and pulse a few times to incorporate. Sprinkle the black sesame seeds all over the meatballs just before serving.
   
5. Serve the faux meatballs with the chilled yogurt sauce, a salad and part of an array of appetizers.

Back in Black

Today, I'm cooking with a black ingredient, a new ingredient. I'm talking about black trumpet mushrooms.

The black trumpet is a Chanterelle mushroom and although you may not find them fresh at your market, one can easily find the dried variety (which I bought at my local Asian store).

I don't think I've ever cooked with a black ingredient before...I've burned things to a charred crisp but never have started out with something black.

Speaking of black, who likes AC/DC? After a long hiatus, they are on tour again and my friends and myself will be going to see these rock legends when they come to Toronto in October. Check your local listings to see when they'll be hitting your town.

In the meantime, here's some AC/DC to get you warmed up for their concert and for my "cooking in black" session...


Are you done head bangin'? Are you hungry? Are you ready to Eat to the Beat?

My friend Elly at Elly Says Opa holds a quarterly blogging event where you can write about a dish tied to or inspired by music. If you have a dish and tune in mind, you have until the end of the month to squeeze in an entry.

My entry is a Charred and Roasted Pork Tenderloin with a Black Trumpet Emulsion. In plain English you might be thinking?

I blitzed a mixture in my mini-food processor with dried Black Trumpets along with some herbs and even a touch of sugar (helped with the charring processs). The pork tenderloin then got seared in a skillet and finished off in the oven to a juicy finish.

Not satisfied with the use of Black Trumpets? They get simmered down and whizzed into a emulsion or sauce that's poured over the moist pork tenderloin.

This dish was not too difficult, the result surprised both myself and my brother and it was great to enjoy a recipe from a local, well-known Canadian chef, Michael Bonacini.

To accompany Bonacini's pork tenderloin, I made a Potato & Fennel Gratin and I pan-seared some boy choy.

The final meal was outstanding...fall ingredients, seasonal and a delicious foray into the beginning of autumn. I learned about a new ingredient (Black Trumpets), found out that I liked fennel alot and discovered bok choy is a quick, easy and health vegetable to serve up at the table.

Charred & Roasted Pork Tenderloin With a Black Trumpet Emulsion
(from Michael Bonacini)
serves 4

The Rub
1/2 tsp black peppercorns
3/4 tsp coriander seed
1 tsp coarse sea salt
1 tsp granulated sugar
1 Tbsp dried black trumpet mushrooms
2 pork tenderloins

Black Trumpet Emulsion
2 shallots, finely diced
1 clove of garlic, minced
2 Tbsp. of butter
3/4 cup of black trumpet mushrooms
(1/3 cup if dried, rehydrate in boiling hot water for 10 minutes)
3/4 cup of chicken stock
Salt and pepper
2 Tbsp. heavy cream

1. Add black peppercorns, coriander seeds, salt, granulated sugar and trumpet mushrooms to a spice grinder or coffee grinder. Grind spice mixture to a fine sandy texture. Alternatively, grind the spices using a mortar and pestle, but the final texture of the rub will be coarse. This seasoning rub can be kept in an airtight container for up to three months.
2. Thoroughly rub the pork tenderloin with generous amounts of the seasoning rub. Let sit for 20 to 30 minutes so the flavours penetrate the pork.
3. Preheat oven to 400 to 425 degrees F.
4. Heat a large heavy-bottomed frying pan (with oven proof handles) over medium high heat. Add a splash of canola oil and a good knob of butter. Sear the pork tenderloins in the pan, turning from time to time so pork browns evenly on all sides. Transfer to oven cook pork until just cooked to a pink and tender stage, about 6 to 8 minutes. Let rest 8 to 10 minutes, keeping warm.
5. In a small saucepan over medium heat, add butter, shallots and garlic. Gently cook until the shallots are soft. Add the black trumpets, cook lightly for 1 to 2 minutes. Add the chicken stock and bring to a simmer. Season the mixture with salt and pepper. Reduce mixture by about 1/3.
6. Transfer to a food blender and puree until smooth, about 1 to 2 minutes. Transfer back to the saucepan and bring back to a simmer. Add the cream and the last of the butter. Then using a small hand blender, aerate the sauce to create a light, foamy, very creamy and velvety emulsion. Adjust the seasoning if needed and serve.

Pasta Shells With Fresh Tomatoes & Feta

One of my favourite pasta shapes of late, are shells, or "kohilia" in Greek.

This shape of pasta is great for trapping the sauce and cheese inside the shell, making for a very falvourful meal.

This is one of the quickest sauces you'll ever come across but I remind you that this dish only works with fresh, very tomatoes. Don't even bother in the winter time.

Greeks will often serve a pasta plain with just some brown butter and feta. Here, feta gets paired with a light tomato sauce.

This dish is about using good quality ingredients:

Greek feta cheese. Any other cheese resembling it and made outside of Greece is a pretender. Feta is a PDO protected name.

Ripe tomatoes. The kind that you can eat all by themselves.

Fresh herbs. Here's one of the many herbs that flourish in my garden. Boy do I love basil!

There you have it. It may be a cliche but it still rings true...seek out and demand quality ingredients and you won't struggle or try and get too smart when cooking up a recipe.

Quality ingredients are your sous-chef, need I same more?

Pasta Shells With Fresh Tomatoes & Feta
(for 4)

500gr. pkge of pasta shells
2 cups of crumbled feta
4 medium tomatoes, concasse & diced
2 cups of fresh basil, chiffonade
4 cloves of garlic, finely chopped
1/3 cup of olive oil
salt and pepper to taste

1. Place a large pot of water on your stovetop and when it comes to a boil, add salt and boil your pasta as per package instructions.
2. In a large skillet, add your olive oil and garlic over medium heat. As soon as the the garlic starts to sizzle and the aroma of garlic hits your nose, add the diced tomatoes and simmer for a couple of minutes and take off the heat.
3. Adjust seasoning with salt and pepper and reserve.
4. As soon as your pasta is ready, strain and add it to your tomato sauce along with the chopped basil and about 1/2 a cup of crumbled feta.
5. Toss thoroughly to dress the pasta with the sauce and then plate.
6. Finish each plate with a topping of crumbled feta and some fresh black pepper and serve immediately.

Succulent Poached Salmon With a Fennel & Orange Relish

It's Royal Foodie Joust time and this my first entry since I won back in July for my Apricot and Pistachio Cake.

The "Joust" was created by Jenn The Leftover Queen and the premise is simple...a friendly competition where a dish has to be presented using three chosen ingredients. The winner of each Joust chooses the select ingredients for the ensuing competition.

Everything is friendly & all but from seeing the dishes of late, I can tell you that many step up their cooking talents and although there can be only one winner each month, we are all well rewarded with a pageant of innovative and fabulous looking dishes.

The ingredients for this month were chosen by last month's victor, Peter from Souvlaki For the Soul who won with his elegant and eye-catching Halvas.

Today, I present thee to you, Succulent Poached Salmon With a Fennel & Orange Relish. This is a dish from Bobby Flay's book, "Grilling for Life" and once again,the dude amazes me with his creations.

The salmon becomes "succulent" as it's poached. Not just any old poached but poached in olive oil! The salmon is poached gently in the oil, so there's no fear of supping on a oil-soaked fish or fear of the olive oil breaking down at a high temperature.

The result is a moist, delicate tasting salmon, poached to perfection in a quivering poach from the olive oil. This is decadent as it uses alot of olive oil but no fear, the oil can be re-used (if you wish) in the future. I'll use it for frying and sauteing, no doubt.

The salmon gets crowned with an orange and fennel relish, which contain all three of this month's Joust ingredients: dairy, fennel and parsley.

The plate gets rounded out with a warm potato salad that I've eaten before but never warm...it takes on a whole new flavour!

The verdict? I think the last photograph says it all!

Succulent Poached Salmon With a Fennel & Orange Relish
(for 4)

Olive Oil Poached Salmon
3 salmon fillets
enough olive oil to just cover the salmon
salt and pepper

1. Season salmon on both sides with salt and pepper. Place in a large high-sided sauté pan and cover with olive oil.
   
2. Turn the flame to medium and let the salmon gently poach in the oil until just cooked through, 15-20 minutes (watch over your salmon to ensure that the oil just "quivers" and adjust your heat accordingly).
   
3. Remove the salmon from the oil and drain on paper towels. Serve in a large shallow bowl and top with the fennel-orange relish with potato salad on the side.

Orange and Fennel Relish
Pinch of saffron
1 head fennel, outer layer removed, halved and thinly sliced
3 Tbsp. of melted butter
Salt and pepper
1 small red onion, halved and thinly sliced
2 oranges, segmented
2 Tbsp. pomegranate molasses
1 Tbsp. honey
Juice of 1 lemon
3 Tbsp. chopped parsley
3 Tbsp. fennel fronds

1. Preheat oven to 375 degrees F. Place saffron in a small bowl and cover with a few tablespoons of hot water, let sit 5 minutes to bloom.
   
2. Combine the fennel, 3 Tbsp. of melted butter and the saffron, along with the soaking liquid in a large bowl and season with salt and pepper. Transfer to a roasting pan and roast until just soft, stirring occasionally, about 20-25 minutes. Remove from the oven and let cool slightly then transfer to a large bowl.
   
3. Stir in the red onion, oranges, pomegranate molasses, honey, lemon, parsley and fennel frond and season with salt and pepper.

Warm Potato Salad
2 lbs. potatoes, scrubbed and boiled until just cooked through
3 Tbsp. olive oil
2 Tbsp. Dijon mustard
2 Tbsp. capers, drained
1/4 cup chopped fresh dill
Salt and freshly ground pepper

1. Cut each potato into quarters, lengthwise. Heat the oil in a large sauté pan over medium heat. Add the potatoes and stir to coat with the oil.
2. Let the potatoes cook until just warmed through. Add the mustard and cook for 30 seconds.
3. Remove from the heat and add the capers and dill and season with salt and pepper. Serve warm or at room temperature.

Fresh Salad

During this past vacation in Greece I again returned to the warm embrace of Athens.

I visited some old friends, made some new ones and I also had to cook and film a pilot to promote the concept of "Kalofagas" as a TV show.

If you would like a sense of where I'm coming from when it comes to food and in particular, Greek food, visit Wandering Educators where you can read a brief interview that I recently conducted.

As for the sharing the footage from the taping in Athens, please be patient...it's a matter of time 'til I unleash my video debut!

The majority of the filming took place at the Fresh Design Hotel in the center of Athens, at the foot of the Parthenon.

Basically, we filmed some footage at the nearby Barbakeios Market and then I along with two of the hotels' chefs, Christos and Athinagoras,
cooked a few dishes.

I would like to thank the staff at the Fresh Hotel, especially Christos and Athinagoras who made me feel like part of their cooking team and for selecting the quality ingredients.

The biggest "thank you" goes to Dimitri Vorris, the writer/producer/director who originally contacted me about creating a flim version of Kalofagas.

The day was long, the work hard but when one is deep in something you love (look food & cooking), it was damn good fun.

We almost forgot to eat but during a break to a relocation of camera equipment to the rooftop restaurant & bar, we had a chance to catch our breath, chat a bit and have a well-deserved lunch in one of the hotel's cafe's.

One of the offerings was a play on the Cretan Dakos, which is a barley rusk served with grated ripe tomatoes, olive oil and crumbled feta (or Myzithra) with a final topping of Greek oregano.

This salad uses "almyra koulourakia" or dry savory biscuits, kinda like a Greek pretzel but with anise seeds in them. Ask for Taralli at an Italian grocer, they should do the trick.

The presentation caught my eye, the idea novel and the flavour with those anise seeds, fantastic!

Fresh Salad
(inspired by the Fresh Design Hotel's offering)

Some almyra koulourakia (savory cookies)
1 medium sized tomato, diced
1 Tbsp. diced red onion
1 small clove of garlic, minced
extra-virgin olive oil
Crumbled Greek feta
coarse sea salt
ground pepper
Dry Greek oregano

1. Arrange some Paximadia (savory cookies) on a plate to form a bedding for your salad (break them in half if they are too big).
2. In a bowl, add your diced tomato, red onions, garlic, some sea salt, pepper, oreegano and some olive oil and allow the mixture to stew for about 15 minutes.
3. Spoon the tomato mixture over the paximadia and then top with crumbled Feta, drizzle with extra-virgin olive oil and top with dry Greek oregano.
4. Share the plate with friends, spoon some onto your plate, crack the paximadia and eat each forkful with some paximadi, tomato and feta.
   

Plum Tarte Tatin With Cinnamon Ice Cream

Tarte tatins are most commonly made with apples but other fruits get the spotlight every now & then. Up to bat are plums - another fruit that is at it's peak in the late part of summer/early fall.

The tarte tatin is French in origin and legend has it was created by accident when one of two sisters who ran the....Hotel Tatin was baking an apple pie and after having screwed up the recipe, she tried to make a save by placing the pastry base on top of the apples. Hence, the tarte tatin was born.

This is the first time I've ever made this tart and from scanning the many recipes out there, either puff pastry or a pie crust is usually placed on top of the fruit.

The approach I took was to use a recipe for a tart crust that contains ground almonds. I didn't have any puff pastry, I was craving a dessert and the almond pie crust recipe seemed easy enough.

With great delight, the plum tarte tatin was easy to prepare and the presentation is rustic yet pretty.

Don't forget to make the cinnamon ice cream! I don't have an ice cream maker (yet) but I improvised by mashing some ground cinnamon into some good French Vanilla ice cream, then forming a round scoop and placed back in the freezer to set.

The pairing is awesome!

It's a forgiving dessert where one doesns't have to fuss too much about the appearance of the tart crust as it gets flipped upside down.

It's now autumn, lots of ripe fruits at hand, try a tarte tatin.

Plum Tarte Tatin With Cinnamon Ice Cream

9 in. diameter skillet
1 kg. sweet firm red plums, halved & pitted
1/8 tsp ground nutmeg
splash of vanilla extract
2/3 cup sugar + 2 Tbsp.
3/4 stick unsalted butter

Tart Crust
1 3/4 cup flour
1/2 cup almonds, toasted & finely ground
1/2 cup sugar
8 Tbsp. melted butter
1 egg, lightly beaten
pinch of salt

Pre-heated 400F oven

1. Mix the flour, almonds and sugar in a medium bowl. Add the butter and mix with a fork until little pebbles form. Add the egg and salt and mix well.
2. On a floured work surface, knead the dough into a firm ball ball. Roll out into a flat disc and place in the fridge for 20-30 minutes.
3. Mix plums, 2 Tbsp. sugar, nutmeg and vanilla in a large bowl and let stand for about 30 minutes.
4. Melt the butter in a heavy oven-proof skilletover medium heat and add the 2/3 cup sugar over the melted butter. Keep stirring until the the sugar melts and has turned to a caramel colour. Now remove the skillet from the heat.
5. Tightly arrange plums, cut side up, working from the outside of the skillet to the center and pour over any remaining juices in the bowl.
6. Take your tart crust out of the fridge and roll it out to the size of your skillet. Lift the tart crust with your rolling pin and place it on top of the plums in the skillet. Press crust around the edges of skillet and poke some holes to allow steam to escape.
7. Place in the oven bake until top crust is golden brown. Let cool for 10 minutes before serving. Place your serving plate over the skillet and carefully invert it. Your tarte tatin should now be flipped with the crust on the bottom and plums on top.
   
8. Serve alongside with a scoop of cinnamon ice cream.

Calamari Souvlaki (Καλαμάρια Σουβλάκι)

Yesterday in Naxos, today back at my homebase of Halkidiki, where our summer home is. No worries, we're still be the sea.

For years (since 1980), my family has been coming to Nea Kallikratia for our summer vacations. Here in Toronto, people head north to their cottages to spend the summers but us...we just go to Greece!

The Psarotaverna (seafood tavern) where my family & friends' frequent is called Kapetan Giakoumis and it operates summer & winter and patronized by Greeks and tourists alike for it's fresh, local seafood and affordable prices.

I don't think anyone's paid more than 20 euros (per person) for an array of seafood appetizers and lots of Tsipouro.

Each year that I visit Greece I see new dishes, new takes on classics and I'm all too happy to share these food experiences with you all.

In Greece, "dinner" is eaten late and whenever we go out ( 9 or 10pm), our tables are surrounded by Greeks, as the tourists dine early.

Today's feature is a souvlaki made from calamari. I've seen this done before but what struck me this time was the simplicity and beauty of the presentation.

What "Giakoumis" did was to simply cut the squid then skewer the pieces to reform the shape of the squid's body with alternating coloured peppers and sweet red onions. Brilliant!

There are two paths you can take with this dish: one is to use smaller squids and serve them up as appetizers or go the entree route and use larger squid for each plating.

I've taken the latter approach, using one large squid per person. I do love calamarai, be it poached or fried but when it's grilled, it takes on a whole new dimension...it's my favourite.

Try Calamari Souvlaki...charred calamari, tender to the bite that's balanced by crunchy and sweet peppers and onions between each bite!

Calamari Souvlaki (Καλαμάρια Σουβλάκι)
(per skewer)

1 whole squid, cleaned and cut into equal pieces
wooden skewers (soaked in water overnight)
some red onion (cut to the size of squid pieces)
red, yellow and green peppers (cut to the size of squid)

Marinade
olive oil
minced garlic (or garlic powder)
sea salt
black pepper
balsamic vinegar
dry Greek oregano

1. Even using wooden skewers, soak them the night before so that when they hit the grill, they don't burn away or...use metal skewers like I did today.
2. After you've cleaned your squid, the cut it up in equal pieces but remember to keep the pieces in the sequence of the squid's body.
3. Start skewering the squid, starting from the tail and finishing at the other end with the tentacles, with you alternating a piece of onion or pepper in between each squid segment.
4. Once you've skewered your squid and vegetables, marinate them by first drizzling olive oil, splash of balsamic vinegar, minced garlic, black peppers, a little sea salt ( more later) and some Greek oregano. Allow the calamari to marinade for 1 hour room temperature.
5. Pre-heat your gas or charcoal grill until you have a medium-high heat. You should be able to count up to five when you put you hand above the grill (before it gets to hot).
6. Now season your calamari with sea salt and before grilling, ensure you've brushed your grill when and that you've treated it with some vegetable oil (this will prevent sticking).
7. Grill your squid for about a couple of minutes on each side (until charred) and keep turning the skewers until all sides have that char-grilled look.
8. Drizzle with good olive oil, squeeze some fresh lemon juice and sprinkle some dried Greek oregano.
9. Serve hot with a salad, rice pilaf and some crusty bread.

Postcard From Naxos

One of the stops I made during my recent trip to Greece was visiting the large island of Naxos. I had no intent on visiting this island until one of my readers extended an invite to witness and be a part of a traditional Greek island wedding.

I thought long and hard but after some coaxing from friends and relatives in Greece, they swayed me to visit Naxos. A "once in a lifetime" experience is how some described this. I'm going to dedicate another post(s) entirely on the wedding so please be patient.

Naxos turned out to be a pleasant surprise for me. I only spent a couple of days there but I can assure you I'll be back!

It's a large island and a car is needed to circle the island but what stood out for me was the warmth and genuine hospitality displayed by the locals, affordable pricing, beautiful beaches and great food!

I spent one evening exploring narrow, winding alleys of Naxos, taking in the sights, sounds and smells of the island and of course, taking in a meal.

The taverna that I chose for my meal was called, "To Smyrneiko" and opted to dine here as I saw lots of Greeks ( and Italians) eating here, the place was busy and the covered part of the outdoor eating area had evidence of outdoor heaters.

This last detail told me this taverna operated summer & winter...a sure sign of brisk year'round business!

Upon reaching Naxos, I was delighted to see most of the tavernas sun-drying fresh caught mackerel in the blazing Greek sun.

This sun-dried fish would later be grilled and served to many like me wanting to try a Cycladic specialty called "gouna".

I first read of Gouna through my blogging friend, Elena of Hungry For Life who describes the process of preparing Gouna in Greek here.

Gouna is first butterflied, spine column removed and then seasoned with sea salt and oregano and sun-dried for three days in the got sun. After that, the fish gets some olive oil, more oregano and black pepper and it's flash-grilled and served with a wedge of lemon and your favourite accompanying side dishes.

I loved this dish. The seasoning was perect, the oils of the mackerel assured me of a moist fish, grilled mackerel brings out the natural smokyness and I seriously took my time eating one of the most memorable dishes in ages!

For a lack of having a blazing Greek sun, I can't reproduce this dish for you (yet) but I have a few ideas for recreating Gouna...stay tuned.

However, I can leave with a quick, simple and very delicious recipe for an appetizer I had at "To Smyrneiko".

My lovely hostess (and server) Eirini recommended that I try the baked stuffed mushrooms and after she assured that they use only fresh mushrooms, I added them to my array of dishes.

As soon as I took a bite of a mushroom, "Ummm" noises could be heard. These mushrooms rocked! As I written previously, I love the Greek dishes that are inspired by the cooking of Constantinople and Smyrna and these stuffed mushrooms of cheese with hints of ginger sent me floating with food glee!

As the size of mushrooms and how many you would like serve will vary, it's impossible to give specific amounts here but this recipe should give enough of a guideline to try these delicious morsels for yourself.

Baked Stuffed Mushrooms
(appetizer)

approx. 12 white button mushrooms (medium sized)
approx. 1/3 cup grated mozzarella cheese
1 clove of garlic, minced
1/4 cup melted butter (or olive oil)
grated Kefalotyri (or Romano cheese) to taste
2 tsp. grated fresh ginger
couple of splashes of cream (enough to bind the filling)
3 Tbsp. chopped fresh chives

Preheated pre-heated 350F oven

1. Wash or brush the dirt off your mushrooms. Twist off and remove the stems and carefully open the cavity up a little more and reserve.
2. In a bowl, add the melted butter, grated mozarella, Kefalotyri cheese, minced garlic, ginger, chives and cream and stir to incorporate. Taste and adjust seasoning with more salty Kefalotyri and some black pepper.
3. Now with a small spoon, place some filling into each mushroom cap and place on a greased baking sheet (or other baking vessel).
4. Place on the upper middle rack and bake for 20-30 minutes or until the cheese has melted to a golden-brown. Serve imediately hot.
   

Greeked-Up Jalapeño Poppers

Today, I'm introducing you to a new ingredient called Pastourma. Pastourma, it is said, is where the origins of pastrami came from.

Pastourma is stronger than pastrami and upon tasting this thin sliced cured beef, one immediately tastes garlic, paprika and notes of cumin and fenugreek.

The origins of pastourma come from the Ottoman/Armenian cuisine but it has remained popular in Greek circles and no doubt brought back to mainland Greece from the Asia Minor Greeks.

Legend has it the best pastourma was made from camel but today it's mostly made of beef. Greeks will offer up thin slices of pastourma as part of an array of "mezedes", in omelets or use it as an ingredient (like I'm doing here today).

If you're curious to try pastourma, some Greek & Cypriot delis will carry it, Turkish, Armenian and Middle Eastern stores will also often sell this fabulously flavoured meat.

Today, I decided to "kick up" a roadhouse/pub classic, the Jalapeño Popper. For those not familiar with bar food here in Canada & the US, Jalapeño poppers are the spicy peppers that are filled with cheese, coated in a batter and then fried. An accompaniment of cool sour cream is also often served.

I've played around with the Jalapeño popper idea a few times and although the origins of this dish are Tex/Mex, my goal was to add a Greek twist to this favorite "bar food" of mine.

In Greece, we have our own cream cheese, commonly known as "katiki domikou". Here, the cream cheese is the vehicle that delivers the Greek flavours here...mashed Feta and tiny pieces of pastourma.

As a side, I serve up a cooling and refreshing Romesco Sauce, which fairs very well with this tasty snack/appetizer.

As for the batter, I found a good fish batter works best here and after seeing wonderful results from Kevin at Closet Cooking and Nina of My Easy Cooking...I'm chiming in to add that this batter recipe rocks!

So, go out & look for pastourma and if you like it, give these Greeked-up Jalapeño Poppers a go. You'll need some readily available tools in your kitchen and beyond hollowing the peppers, this ain't no sweat!

Greeked-Up Jalapeño Poppers

15-20 Jalapeno peppers
1/2 cup cream cheese, room temperature
1 slab of Greek feta cheese
3 slices of Pastourma, finely chopped

Batter
1 bottle beer
approx. 2 cups flour
1 teaspoon baking powder
1 large egg (lightly beaten) salt and pepper to taste
sunflower oil for frying

Tools
piping bag/or plastic bag
paring knife
cork screw

1. First, make your batter. Add the salt and baking powder to the flour in one bowl and beat an egg in another bowl and add the beer. Now gradually whisk the flour into the beer & egg until you get a thickish pancake-like batter. Set aside and prep your peppers.
2. Using a paring knife, cut off the stem part of the peppers and reserve them (you'll cap your peppers with these later). Now using a cork screw, stick it in the pepper and gently wiggle, ream and twist inside the peppers to hollow them out.
   
3. Get a small pot of water boiling and then throw the Jalapenos in for about 3 minutes and then blanche in cold water and then drain (you may skip this step if you like your peppers crunchy).
4. In a small bowl, add the cream cheese and Feta and mash together with a fork until one. Now add your finely chopped Pastourma and mix until incorporated. Now place the cheese filling in a piping bag or a plastic bag and simply snip a small hole in the bottom corner.
5. Now fill each Jalapeno with the cheese filling, to the point of where the cheese is just slightly exposed (this will be the glue to seal your peppers with the stem parts).
6. Now "glue" the stem part of the peppers back on.
7. Get your frying hot, to an approx. temperature of 360F. Dip your Jalapenos into the batter and then carefully drop into the hot oil. Fry until golden-brown (about 3-4 minutes) and then reserve on plate lined with paper towel.
8. Serve your Greeked-Up Jalapeno Poppers with a cool Romesco Sauce.
   

Chianti Chicken

I've had my eye on this dish for awhile. We're at the end of summer and here in Ontario the harvest is in full swing.

Grapes are at their peak and this next dish marries sweet with savory. As you can see, we have a show-stopper here but this ain't just another pretty dish it tastes "wicked awesome"!

Chianti chicken came to being through the well-known, entertaining, informative and most importantly, delicious blog called Jenn the Leftover Queen.

Jenn currently resides in Florida with her husband Roberto and together they cater to a us a vibrant food blog, a sister travel blog and an active food forum where several food enthusiasts can chat, discuss topics, compete in the Royal Foodie Joust or ask for some technical assistance.

Jenn was one of the first people in the blogging world who extended their hand (and smile) with positive encouragement, the support to publicize my blog's existence through the Foodie BlogRoll and to become a new friend. Isn't there always room for new friends?

The dish I'm about to show you will cement a friendship, complete that "date" or impress guests over for dinner( again, thanks Jenn).

I've added my own twists to this dish, the main one being to finish it off in the oven (rather than all on the stovetop).

My other twist was to add some aromatics to the chicken by whizzing up a blend of herbs. This time I was in the mood for lemon verbena but you may certainly used thyme or rosemary here. I placed the herb mixture between the skin the meat of the thighs.

You have two options here...go with Jenn's approach or try mine...both will yield delicious results.

I have no problem serving guests chicken, especially when it's offered up like this...chicken seared on a skillet then roasted with grapes and served up with a Chianti reduction and a bed of couscous?

I knew this dish would come together just seeing the grapes and chicken going into the oven. The presentation was going to be awesome but what would it taste like?

When the chicken came out of the oven, I tasted the pan juices and to my delight I found a sweet, syrup like sauce had been created from the juices of the grapes.

This was gonna be good...add some Chianti, low-sodium stock and reduce until thick and add some butter to tighten the sauce.

Chianti chicken's a winner and I can't wait to make this again!


Chianti Chicken
(for 4)

4 quarter chicken pieces
3 Tbsp. of butter
3 Tbsp. of olive oil
1 medium red onion, sliced
Approx. 1 cup of Chianti red
1 cup of chicken (or veg. stock)
4 clusters of red grapes
salt and pepper to taste

Aromatics
3 cloves of garlic
2 Tbsp. lemon verbena (or 1 Tbsp. dry)
2 Tbsp. chopped fresh parsley
salt and pepper to taste
2 Tbsp. olive oil

Pre-heated 400F oven

1. Trim excess fat from your chicken and wash and pat dry. Now take the ingredients listing under "aromatics" and place them in food processor and pulse until blended. Adjust seasoning accordingly. Now carefully place your finger between the skin and meat of the thighs and separate the skin from the meat. Now spread the aromatic mixture under the skin with your finger and repeat for all the chicken quarters.
2. Place an oven-safe skillet (large enough to hold 4 chicken quarters) on the stovetop and bring to a medium high heat. You may now season your chicken quarters with salt and pepper. Add your olive oil and butter and as soon as the bubbling stops, add the chicken into the skillet, face down and saute until the skin has turned to a golden-brown (3-5 minutes).
3. Flip your chicken quarters and place the clusters of grapes to the side of each chicken quarter. Now place in your pre-heated oven and roast for 20-30 minutes or until the juices of the chicken run clear. Carefully remove the hot skillet from the oven and reserve the chicken and grape clusters in a tented plate. Skim any excess fat from the juices in the skillet.
   
4. Place the skillet back on the the stove-top and add your sliced onions and reduce over medium heat for a couple of minutes. Now add your wine and stock and bring to a boil. Now reduce to medium and simmer, stirring occasionally.
5. As soon as the sauce thickens to your liking, take off the heat and swirl in a couple of pads of cold butter to tighten the sauce. Adjust seasoning with salt and pepper.
   
6. Spoon some sauce on the bottom of half your plate and place a mound of couscous on the other half. Now top your dish with the quarter chicken, a cluster of grapes and serve with a side of sauteed mushrooms.

Garidomakaronada With Ouzo and Fresh Tomato

Now isn't this title a mouthful?

Garidomakaronada is a compound word in Greek meaning "pasta & shrimp". Garides are shrimp, makaronia is general word, like pasta.

The bounty of fresh tomatoes is here and for this very short window of time, a tomato sauce can be made from fresh tomatoes and one can actually pull off a fabulously flavourful meal.

Like most of the great pasta dishes, the ingredients are few and the produce is at it's peak. The ingredients are all used in Greek cookery and the last minute splash of Ouzo gives this dish the "je ne sais quoi".

I've chosen some larger sized shrimp for their obvious presence in the dish and more & more I'm liking them with their heads on.

I know some people are going to get all "sucky-face" with me in the comments section but I now prefer shrimp with their heads on.

The heads (and shells) give the dish added flavour and when you tear the head off the the body, stick the open-end of the shrimp's head into your mouth and suck the juices out. Try it, then tell you don't like it.

Beyond peeling the shells and deveining the shrimp, this dish comes together in the time it takes for the water to boil to the pasta becoming "al dente".

This dish is Greek, right down to the pasta choice, "Misko Makaronia Trypita no.5" or...bucantini. I chose this type of pasta as it's hollow, which allows this aromotic, seafood tinged sauce to get right into the pasta.

Celebrate garden fresh tomatoes with this quick, easy Garidomakaronada.

Garidomakaronada With Ouzo and Fresh Tomato
(for 4)

1 pkge Miskos Trypita no.5 (500gr)
16 medium sized shrimp, heads on, body shelled & deveined
1/4 cup olive oil
1 large onion, diced
3 cloves of garlic, smashed
4 large, very ripe tomatoes, passed through a box grater
(skins discarded)
1 heaping Tbsp. of tomato paste
1 shot of Ouzo
1 tsp. of Boukovo (chili flakes)
2 Tbsp. chopped fresh parsley
salt and pepper to taste

1. Place a large of water on the stove top to bowl. Add a good amount of salt and cook your pasta as per instructions.
2. Season your shrimp with some salt & pepper and place a skillet on the stovetop over medium-high heat. Add your olive oil and quickly saute your shrimp. As soon as they turn pink, remove them with a slotted spoon and reserve.
3. In the same skillet, lower the heat to medium and add the onions and garlic and then reduce to medium-low and saute for about 10 minutes to soften and become translucent. Now add the tomato paste and grated tomatoes and bring to a boil. Simmer until the most of the water from the tomatoes has cooked off and you're left with a flavourful, thick sauce.
4. Add the Ouzo, stir in and turn off the heat and keep warm until your pasta has been cooked.
5. When the pasta is cooked, strain and add to the sauce along with the Boukovo (chili flakes) and your shrimp. Toss to coat the pasta and to allow the shrimp to finish cooking through (about 5 minutes).
6. Add some chopped fresh parsley and plate hot along with lots of napkins and bowls for the discarded heads and shells.
   

Fluffy Artichoke Dip

Last week I cam across a dip that was presented by Astra of Food for Laughter. The dip caught my eye because it was simple, the ingredients would allow the delicate flavour of artichoke come through and finally, easy to make.

As I told Astra, this recipe was too easy to NOT try - so here I am, presenting her artichoke dip with a few detours!

To make the dip a little leaner, I used strained Greek yogurt, I added a clove of minced garlic and I used an herbed cream cheese to give some more depth to the flavour.

The only other addition I made was to add some more artichokes, finely diced pieces that would remind you you're eating an artichoke dip with every bite.

I recently had a friend over for dinner and I served this up as a nibbly before dinner and us two Oinks wiped the plate clean. Astra, I'd say the dip was enjoyed!

Astra's Fluffy Artichoke dip can be found here but if you're looking for some lighter fare, visit Food For Laughter as Astra intersperses funny anecdotes with her straight up dishes.

It's Duck Season!

One of the new avenues I've chosen to connect with friends and fellow food bloggers is through a program called Twitter. Here you can read up on what your friends and favourite bloggers are doing. If you're on Twitter, look me up under "Kalofagas".

One such friend is Heather from Gild the Voodoolily and we've been having a "tete a tete" a la Bugs Bunny vs. Daffy Duck. I'm sure many of you remember this famous exchange between Bugs and Daffy, don't you? To do this day, the Warner Bros. cartoons are the most entertaining of any animation out there.

I've proclaimed it "DUCK SEASON", Heather insists it's "Wabbit Season". You can take a look at her take on rabbit with a comforting, sexy rabbit ravioli.

I've had duck on my mind for awhile. This summer's been a wash-out with so much rain that some of my herbs look sick from too much rain.

I come back from Greece and the north-east has been getting pounded by the remnants of hurricanes from down South.

There's a saying about rain..."nice weather if you're a duck"! Fitting that I dispatch a duck, non?

I was left with a conundrum...duck confit or breast? After reading up on how to save money buying duck (buy the whole thing and cut it up yourself) at Eating Club Vancouver, I knew I was closer to "DUCK SEASON".

I've never cut up a whole duck before but other than the legs being a jointed a little tighter to the breasts, the task was quite easy and I saved some coin.

So, on to mission duck. I've chosen seasonal ingredients, added some Greek flavours to the dish and made what I feel is a fall classic...seared duck breast with roasted plum sauce, grilled polenta with mint and medley of wild mushrooms.

The duck breast was marinated in a blend that I will try with other meats. When I opened the zip-block and smelled the marinated duck, I though to myself this duck would taste great with just the flavours of the marinade.

Next on the plate is a side I saw Greek chef Dina Nikolaou present with her own duck. It's polenta with fresh mint and Greek yogurt in it. Make this side ahead of time as you need to allow it to cool before grilling. I simply used Tupperware as a mould then I cut the polenta into the desired shapes and grilled/seared them "a la minute". This side was a pleasant surprise and it has me gravitating towards eating polenta more!

Finally, what fall dish would be complete without a saute of mushrooms? I'm not going to lay down a recipe for mushrooms here as I simply sauteed my mushrooms in butter and olive oil with some garlic, salt and pepper and only some oregano and fresh sage to round out their earthy flavours.

Here you have it folks...DUCK SEASON and I've laid all out for your down below. Enjoy!

Seared Duck Breast with Grilled Polenta and Wild Mushrooms
( for 2)
3 duck breasts
1/4 cup olive oil
4 sprigs of fresh thyme
2 cloves of garlic, minced
2 tsp. of mixed cracked peppercorns
1 tsp. of cracked coriander seeds
1 Tbsp. of minced ginger (or a inch piece)
small handful of fresh parsley
coarse sea salt
3 very ripe, sweet plums (juicy)

Sauce
1/4 cup shallots, finely diced
1 cup chicken stock
1/3 cup of Mavrodaphne (or other fortified wine)
2 Tbsp. balsamic vinegar
sugar to taste
2 Tbsp. unsalted butter
salt and pepper to taste

Grilled Polenta With Yogurt and Mint
2 cups of instant polenta
5 cups of stock (or water)
4 Tbsp. olive oil
half a bunch of fresh mint, chiffonade
1 cup of strained Greek yogurt
salt and pepper to taste

1. Trim any excess fat off the duck breasr and then score in 1 inch intervals. To a food processor, add the olive oil, garlic, thyme, parsley, ginger, coriander seeds and peppercorns and process to a coarse paste. Now place the marinade into a zip-lock bag with the duck breasts and massage the contents so that the marinade adheres to all of the meat. Seal and refrigerate for up to 12 hours.
2. Bring back to room temperature and pre-heat your oven to 400F. Season your duck breasts with some coarse sea salt and a little black pepper. Place a skillet (large enough for the three breasts) on to medium heatt and sear the breasts (fat side down) for five minutes (draining fat as it acccumulates).
3. Flip over the breasts and add your halved plums to the side. Now place the skillet in the oven and roast for another 5-7 minutes for a medium-rare duck breast. Carefully remove your skillet (hot handle) and remove your breasts and tent with foil while preparing the sauce.
4. In the same skillet (the plums stay), add your shallots and saute for a minute. Now add the stock, wine, vinegar and reduce until the sauce becomes half and thick. Adjust seasoning with some sugar and take off the heat and add your cold butter to thicken the sauce. Adjust seasoning with salt and pepper.
   
5. By now your duck breasts have rested and you may now cut them into slices. Pour some sauce on the plate and fan the slices over top with some plum halves. Serve with a side of grilled polenta and sauteed mushrooms.
   

Grilled Polenta With Yogurt and Mint

1. Add your stock into a pot and bring to a boil. While stirring with a wooden spoon, slowly pour in your polenta and keep stirring to prevent burning or from lumps forming.
2. As soon as the polenta mixture starts to come away from the sides, remove from the heat.
3. Now you may add your olive oil, chopped mint and strained yogurt and mix in until blended. Adjust seasoning with salt and pepper.
4. Place in a container (mould) and allow to cool to room temperature. Cover and refrigerate into a solid.
5. To grill or sear, brush some oil on your polenta pieces and grill on high heat just to form grill marks and to warm through.
   

Sardines, Mt. Olympus and the "Gri-Gri" boats of Greece

As I've written before, the town Nea Kallikratia where our summer home is located is a vibrant tourist and fishing town.

Nea Kallikratia is located about 3o minutes south of Thessaloniki and it's situated on the Thermaic Gulf. On a clear day one can see clearly across the Gulf and almost touch Mount Olmypus.

With myself being a big lover of seafood, I feel lucky to spend my summers by the sea to feel the warm sun on my body, cool off in warm waters of the sea and take full advantage of the fresh seafood caught daily from these very seas.

As you know, fishermen closely follow the phases of the moon and fish accordingly. In Nea Kallikratia as the sun sets, one can see the fishing boats (Gri-Gri) head out to sea to seek the day's catch.

At night, one can see the "Gri-Gri" boats lined up as they lay nets to catch their fish. If you take a close look at the night-time photo I took at this beach bar, you can see one row of lights just above the floating torches placed in the sea by the bar. That row of lights above are the "Gri-Gri"...working all night to bring us the freshest fish.

The next day these fish will go out to tavernas, fish mongers and to those few lucky ones that have a close relationship with the fishermen and reap the rewards of such a friendship.

In Nea Kallikratia, the "Laiki" or farmer's market arrives into town each Tuesday morning. There, townfolk can buy the freshest of fruits, vegetables, meats, cheeses, seafood, plants, nuts, sweets, spices and dry legumes.

I often will buy seafood on the Tuesday morning from the "Laiki" and one the Mediterranean's tastiest & healthiest fish has to be the sardine.

This past summer, a recipe from one of my favourite Greek chefs, Dina Nikolau was featured in Gastronomos magazine.

It's a baked fish dish that has many ingredients but is simple to prepare, healthy and "poli nostimo" (very tasty).

The three stars of this dish are the freshest of sardines, capers and mustard which offers up the tartness in the dish and as good thickener for the sauce.

If you can get a hold of fresh sardines in your area, do buy them and try them out fried, like a ceviche, grilled or in this case - baked.

Baked Sardines With Capers and Mustard
(for 6)

1 1/2 kg. sardines (scaled & gutted)
1 large onion, diced
3-4 scallions, diced
1 cup dry white wine
1 bunch of fresh parsley, chopped
2 Tbsp. of capers, rinsed & chopped
3 Tbsp. of mustard
1 medium-sized tomato, grated
1/2 cup olive oil
2 Tbsp. of coarse breadcrumbs
2 cloves of garlic, minced
zest & juice of 1 lemon
salt and pepper to taste

Pre-heated 400F oven

1. Scale, gut and pull the head off your sardines (or have your fishmonger do this for you) then rinse and place the sardines in a baking dish, lining the bottom, side by side.
2. In a large pot, add your olive oil over medium heat and add your diced onions and scallions saute for a couple of minutes. Now add the garlic and capers and saute for another minute.
   
3. Add your wine and simmer for another couple of minutes so the alcohol cooks off. Keep on stirring and then add the grated tomato and mustard and simmer for another 3-4 minutes. Take off the heat and add the zest & lemon juice and your chopped parsley. Stir to incorporate.
4. Pour your sauce mixture over the sardines in the baking dish and sprinkle the bread crumbs over top.
5. Bake for about 5-7 minutes and serve hot with some crusty bread and a salad.

Soutzoukakia Smyrneika With Olives

Homebase for me when in Greece is the fishing and tourist town of Nea Kallikratia in Halkidiki. It's situated about 30 minutes south of Greece's second largest city, Thessaloniki.

It's home away from home and I'm welcomed by family and friends. The people who have summer homes here are mostly from Thessaloniki and the rest are tourists and Greeks from the Diaspora who have bought summer homes (like our family).

Thessaloniki has "dopia" Greeks from Macedonia (my family), Pontions, Vlachs and Greeks who fled Asia Minor from Constantinople (Istanbul) and Smyrni (now Izmir).

If one ever gets into the middle of a Greek chat on food, references to the rich cooking legacy brought back from Constantinople and Smyrni arise almost every time.

"This lady from Constantinople works magic in the kitchen" or "that lady from Smyrni turns the simplest foods into gold". Ya get my drift?

Our family is lucky to have "Effie from Smyrni" amongst our close family friends. My mom swims out to sea with her gal pals and the ladies will discuss the days issues...kids, grandchildren, Greece's rising costs, the weather and...food. These ladies wade in the warm blue waters and discuss recipes, exchange ideas.

I often do the same with my walks along the beach. I get restless just sitting on my beach chair but do still want a tan and I do enjoy socializing.

I do my walkabout, pace the beach, greet family & friends, ask what's going for the evening, extend or accept invites for "kafe" and I ask the ladies "what's cookin'"?

Effie from Smyrni brings leftovers to the beach and feeds her grandchildren (sometimes me). On one such day she brought Soutzoukakia Smyrneika With Olives.

This is a departure on the classic Soutzoukakia Smyrneika which are a sausage-like meatball simmered in an aromatic sauce - a favourite for many Greeks.

This version is slightly different but surprisingly refreshing and wonderful in taste and aroma. When the meatballs were simmering in the sauce, I was thinking, "this dish screams Greece meets East"!

The olives used here are green olives from Halkidiki and they provide the unique flavour and aroma to this dish.

When making the meatball mixture, avoid the temptation to overseason the meat. The flavour will balance out when the olives simmer in the aromatic sauce.

I loved this dish for it's simplicity, the aroma made me wait in anticipation and the flavours of the meal rewarded my patience when I finally plated the meal.

Soutzoukakia Smyrneika With Olives
(serves 6)

1lb. lean ground beef
1/lb. lean ground lamb
2 cloves of garlic, minced
1 cup of breadcrumbs
1/2 tsp. cumin
4 Tbsp. red wine
1 tsp. of salt
1 tsp. of black pepper
3 Tbsp. olive oil

Sauce
2 large, ripe tomatoes, passed through a grater
1 large onion passed through a grater
1 tsp. tomato paste, diluted in 1 cup of water
1/4 cup of olive oil
1 cup of green olives
salt and pepper to taste

1. In a bowl, combine all the ingredients of the meatballs and knead with your hands until mixed. Fry off a small meatball and taste-test. Adjust seasoning accordingly.
2. Shape the meat mixture into sausage shaped meatballs and reserve on a plate.
3. Place a large skillet on medium heat and add your olive oil and grated onion and simmer for about 3-5 minutes. Now add your tomatoes and tomato paste mixture and bring to a bowl. reduce to a simmer and cook down for about 10 minutes or until the sauce has thickened.
4. Now gently lay the meatballs into the simmering sauce along with the olives and simmer slightly covered for another 10 minutes. If the sauce is too runny, carefully remove the meatballs and simmer the sauce until you've achieved the desired thickness. Place the meatballs back in the sauce to heat through.
5. Serve hot with rice pilaf or fried potatoes.

Linguine Carbonara

This is an Italian classic but I first tasted this dish when I visited the Greek island of Corfu in 1988. The Italian food Caribinieri will insist that this dish NOT contain any cream.

Lucky for the Italians, I can pull off this dish without cream but if you're the type that likes it in the mix, who am I to stop you?

Carbonara is very popular in Greece and it's often found on menus alongside other pastas & pizzas on offer.

After spending five weeks in Greece, I craved something a little different and this quick, filling and most satisfying dish always hits the spot.

There are many legends as to the origins of the dish...you pick the one you like and spout it off to your dinner guests...they'll think you cooked under the tutelage of Mario Batali!

Linguine Carbonara
(per serving)

1 handful of dry linguine
2 egg yolks
cracked black pepper to taste
grated Romano cheese
2 cloves of garlic, smashed
1/4 cup diced red onion
1/4 cup of diced bacon, pancetta or guanciale
splash of dry white wine
pasta water
chopped fresh parsley

1. Get a pot of water to boil and then add a generous amount of salt and cook your pasta to just under al dente (6-7 minutes).
2. In a large skillet, add your bacon and some water and place over high heat. The water will boil down to nothing and then your bacon will render better and crisp up nicely. Remove the bacon with a slotted spoon, remove most of the remaining fat (save a Tbsp.) and reserve.
   
3. Allow your skillet to cool down a bit and add your diced onions and garlic (add a bit of olive oil if the skillet has too little fat) over medium heat and stir frequently for 1-2 minutes.
4. Add a splash of white wine and deglaze the pan and take off the heat (you may remove the garlic cloves now, if you wish).
   
5. In a small bowl, whisk your egg yolks, black pepper and Romano cheese and reserve.
6. When your pasta is ready, strain while remembering to reserve some pasta water. Add the pasta to the skillet (off the heat) along with some pasta water and your egg yolk mixture.
7. At this point the residual heat of the hot pasta and pasta water should cook and bind your mixture into a thick & creamy sauce.
8. Add your chopped parsley and adjust seasoning with salt (rarely needed) and cracked black pepper to taste. Grate some additional Romano cheese on top if desired.
   

Caper Salad (Καππαροσαλάτα)

I had every intention of writing and sharing about my vacation and food experiences in chronological order but it's my prerogative to change my mind. This is a food blog afterall...no place here for orderly behaviour!

This year I visited three islands in the Cyclades. The Cyclades are the most famous of Greek islands which are located in the Aegean Sea, southeast of Athens.

I stopped by Naxos, Paros and Sifnos. If one looks to a map you'll see that each island is quite close to each other but from ancient times, the waters made travel between the islands seem worlds apart.

It was comforting to see that each island had retained it's own character, feel, sub-culture and style.

One common food theme I found was the heavy use of capers in the islands' cuisines. Order a Horiatiki (Greek) salad and you'll likely see the addition of capers in the mix.

One dish that was new to me was the Caper Salad. I sampled two versions: one being a stewed onion based dip with peppers and a faint presence of capers and the second one being a plate of whipped mashed potato (cold) with the bold presence of capers in it.

I preferred the second Caper Salad and it's one I'm going to share with you.

Again, simplicity dictates this dish with the use of few fresh ingredients, all local and of course, delicious.

Offer this up at a picnic, as a dip with bread or as a side alternative for your starch.

It's easy, it's delicious and it will transport you to the Greek Islands each time you take a bite!

Caper Salad (Καππαροσαλάτα)

3 large potatoes
3 large Tbsp. of capers (drained), finely chopped
2-3 green olives, coarsely chopped
3 cloves of garlic, miced
2 Tbsp. wine vinegar
1/2 cup olive oil
1/2 cup red onion, finely diced
1/4 cup chopped fresh chives + some for garnish
1/4 cup chopped fresh dill
1 tsp. dried oregano
salt and pepper to taste

1. With the skins on, place your potatoes in water and bring to a boil. Add a generous amount of salt and cook until fork tender. Remove from the heat and cool until the potatoes are safe to handle. Peel the skins and mash the potatoes in a bowl.
2. Add your minced garlic, vinegar, minced capers, olives, diced onions and mix in until incorporated. Now slowly add your olive oil until you've achieved your desired consistency.
3. Add the chives, oregano and fresh chopped dill and mix in as well.
4. Adjust seasoning with salt and pepper and serve room temperature or cold with a garnish of some chives and whole caper berries.
   

Greece 2008 Comes to a Close

I'm back and in a bitter-sweet way. It's good to be back in Canada after another wonderful, memorable and fantastic time vacationing in Greece.

Although I wish I could still be in Greece, all things must come to an end and I don't want to get sick of Greece and I always leave unfinished business (an excuse to go back to Greece each year).

Most of the goals I had set out to accomplish on my vacation were met. I met up with friends, caught up with family, made some new friends and took in some winery tours and did a taping for a "Kalofagas" promo.

Throughout my entire vacation, good food & drink was shared and I'm delighted to bring back more fresh & exciting Greek food ideas for you.

Each year that I go back to Greece I learn more about the best cuisine out there (Okay, I'm biased) with the help of the food wisdom from friends and relatives.

To me, the resumption of blogging just after my return from Greece is like a "a new season" for Kalofagas! There will be plenty of days and posts to share my vacation with you (so please be patient).

Let me start off with a quick and easy dessert or breakfast option for you.

In Halkidiki, Greece from August 15th until early September, tree-ripened figs can be had and if you lucky like me, you're surrounded by countless fig trees where one cannot pick or eat all of nature's bounty.

This yogurt parfait is inspired by a product I ate made by Activia, who offers a fruit bottom yogurt with figs.

The concept is quite simple...instead of serving honey with strained Greek yogurt, my not substitute with marmalade-like center of the ripened fig?

Yes, that's right...a tree-ripened fig is that sweet...like marmalade.

Simply spoon in some dollops of strained yogurt into a bowl (or go a little fancy with a tall glass) and layer the meat of the figs with the yogurt.

The tangy Greek yogurt plays off really well against the very sweet insides of the figs.

If you haven't eaten a tree-ripened fig, you must make it a personal foodie goal...you'll never buy a basket of those bland excuses for figs you find at the market for a $1 a piece.

Enjoy!