Bougatsa (Μπουγάτσα)

Before I get on with showing you the dessert offering of Bougatsa for my Greek Thanksgiving, I should give you some background on this much-loved Greek breakfast treat.

Bougatsa is a pastry that consists of phyllo and it can contain a filling of cheese, spinach, spinach & cheese, ground meat or in this case, custard.

You can find Bougatsa all over Greece but Thessaloniki (second largest city in Greece) is the reputed Bougatsa capital of Greece.

There's the Bougatsa made in Crete and it's usually made with the use of Mizithra and you'll find shops offering up Bougatsa across Greece.

I first had Bougatsa as a child when my uncle, "Theo Mitso" brought me a small bag with an aromatic parcel and a chocolate milk for me.

My breakfasts in Greece were never the same after one first taste of Bougatsa.

When one goes to buy Bougatsa in Thessaloniki, finding a shop that sells them is real easy: look for the rush of people coming & coming in & out of the shop and usually one can smell the combo of baked pastry, Greek coffee and cinnamon in the air.

Bougatsa shops do most of their business in the mornings as that's when most of their Bougatsa is sold. There are two camps of Bougatsa fans: the savory lover and like myself, the sweet lover.

Know your order when in the shop. Simply ordering a "Bougatsa" will assure you of a question from the person behind the counter:

"You want Bougatsa with cheese, spinach, spinach & cheese, meat or cream"?

I always order "Bougatsa me krema"!

Upon hearing your order, the person will weigh your portion, place in some paper wrap and cut it into bite-sized squares. The Bougatsa is finished off with a generous shake of cinnamon and icing sugar.

Most take it "se paketo" or to-go but since I'm on holidays, I like to take a seat, enjoy my order of Bougatsa and people watch. The usual drink with Bougatsa is chocolate milk, frappe (ice coffee) or a Greek coffee.

That, my friends, is the inspiration to my dessert offering of Bougatsa for my Greek Thanksgiving dinner. I decided to make individual serving of Bougatsa and include some seasonal Greek ingredients in it...quince and almonds.

If you know your way around phyllo, this dessert is a cinch and it can be pre-made and frozen. For those not familiar with phyllo, buy it from a store that sells alot it...ensuring you get a fresh package that will allow you to work easily with it and save you from those phyllo nightmares.


Bougatsa With Quince and Almonds (Μπουγάτσα με κυδώνια και αμύγδαλα)
makes 12

2-3 quince, peeled, cored and sliced 2/3 cup sugar
1 cinnamon stick
2 whole cloves
3 cups of water

2 sticks of melted unsalted butter
3/4 cup fine semolina
1/2 cup granulated sugar
1 Tbsp. orange zest
1 tsp. vanilla extract
couple of drops of vanilla extract
2 cups of whole milk
3/4 cup apple juice
24 sheets of phyllo dough
icing sugar
ground cinnamon

Pre-heated 350F oven

1. In a medium-sized pot, add your water, sugar cinnamon stick and cloves and heat over medium heat until the sugar dissolves. Add the quinces. cover and simmer for 3o-40 minutes or until the slices are fork tender. Strain the quince, allow to cool and discard poaching liquid.
2. In a deep pot over medium heat, heat 2 Tbsp. of melted butter and then add the semolina, sugar, zest, vanilla and a couple of drops of vanilla extract. Cook, stirring for a couple of minutes until the butter's absorbed and the semolina is golden but not browned.
3. While whisking, add the milk and apple juice in a steady stream until all the liquid is absorbed. Cook while stirring for 3-4 minutes, until the custard has the texture of loose cream of wheat. Transfer toa bowl and allow to cool.
4. Lay out your phyllo beside your work surface and cover it with a damp towel. Take a phyllo sheet and place it on your work surface. Drizzle the phyllo sheet with melted butter and now place another sheet on top and again, drizzle with melted butter.
5. Place a couple of heaping tablespoons of custard in the middle top third of your buttered phyllo sheets, about 2 inches from the top edge. Place some quince slices on top and press to flatten the custard a bit.
6. Fold over the top flap, then fold over the sides flaps. Now fold the phyllo package downwards towards you. Lightly brush both sides of the pie with melted butter and place on a baking sheet. Place some sliced almonds on the top middle of each pie. Repeat with remaining phyllo, custard and quince until you've made 12 pies.
7. If making ahead of time, cover the baking tray with a large bag (garbage bag) and place in the oven until you're going to bake the Bougatsa. You may bake from frozen into a pre-heated 350F oven and bake for approx 30 minutes or until golden OR
   if baking immediately, place in a pre-heated 350F oven and bake for 10-12 minutes or until golden.
8. Allow to cool a bit, plate and sprinkle a generous amount to icing sugar and ground cinnamon on top. Serve with a Greek coffee.

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!

Baklava For Breakfast?

Well, almost. Baklava is a rich dessert of nuts and spices, sandwiched by thin sheets of phyllo and finished off with a lemony syrup.

Who would imagine having such a decadent dessert for breakfast? Why, it would be Elly of Elly Says OPA!

Elly is much like myself, a first-generation Greek who grew up outside of Greece but held onto her culture, religion and cuisine.

It was only yesterday that Elly posted her take on a breakfast baklava. She incorporated the fundamental flavours of baklava into a French Toast.

Here in Canada, it's a long weekend and we're celebrating Victoria Day, a testament to this country's Anglo beginnings. What does one do when you have an extra day off?

Make a decadent breakfast!

Breakfast Baklava French Toast
(for 2)

4 slices of bread, crusts trimmed off
3 large eggs
splash of orange juice
1 tsp. lemon zest
splash of vanilla extract
1 Tbsp. of honey
splash of milk
1 tsp. ground cinnamon
butter
Maple Syrup

Baklava filling
1 handful of nuts (I used walnuts)
1 tsp. of ground clove
1 tsp. of honey

1. Using your food processor, add the nuts and ground cloves and pulse until you get a granular consistency (like that of coarse salt. Remove contents and add to a bowl and and mix in the honey with a spoon and reserve.
2. In a bowl large enough to hold your slices of bread, add the eggs, orange juice, honey, milk, vanilla and cinnamon and whisk until incorporated.
3. Pre-heat a large, non-stick skillet over medium-high heat.
4. Place some baklava filling in between two slices of bread to form a sandwich (reserve some filling for garnish).
5. Carefully dunk the both sides of your "sandwich" into the egg mixture and make sure enough liquid has penetrated the bread (this makes for a moister French toast).
6. Add some butter to your skillet and when it starts to sizzle, place your French toast in the skillet and fry each side for a couple of minutes or until golden-brown. Keep warm and fry off your remaining French toasts in batches.
7. Carefully cut your French toast diagonally in half (this emulates the usual diamond shape of a piece of baklava). Plate your French toast, finish with some reserved baklava filling, good Maple Syrup, a sprinkle of cinnamon and icing sugar and some lemon peel for garnish.
   

Cinnamon Rolls

One of the main advantages of blogging is that one comes across a recipe that's been tested by someone who's food and tastes you admire.

We've all tried out recipes from a newspaper clipping or a food show but the best ones seem to come from friends, relatives, mother, aunts and the alike. Friends from the blogging world are an extension of this food sharing ritual.

I think I have about 200 blogs loaded into my Reader. About a month ago I was excited to see a Cinnamon Roll recipe that looked fabulous, sounded easy to make and a recipe that would keep more of my money in my wallet.

Here in Toronto, we have a franchise that sells Cinnamon Rolls in shopping malls and at some subway stations. The aroma of cinnamon seduces me each and every time. I fork out $5 each time I smell these Cinnamon Rolls.

Thanks to Nicole of Art & Aioli, I can now enjoy my own Cinnamon Rolls in the comfort of my own home. Nicole tried Molly Wizenberg's recipe, which appeared in Bon Appetit.

I can say, unequivocally, these Cinnamon Rolls kick some serious donkey. I've linked you to the original recipe but the only variances I've made is to halve the the recipe for the glaze, I allowed the rolls to rise overnight and I pushed the Cinnamon Rolls up from underneath for a nicer presentation. Otherwise...have fun with these Cinnamon Rolls and watch even the soundest of sleepers wake-up earlier than they are used to...from the seductive aroma of cinnamon.

Death By Guilt, Courtesy of Mom

Last year, I took it upon myself to make my mother Eggs Benedict, delivered to her bedside.

Instead of "thenk-you, Pee'rre...you thaught-fal, kind son", I got..."I know, you feed me reech food, fool aaf butter breakfast too geeve me haart-attack. You want to keel me aaf, get rid of me? Niiice Mother's Day prresent....ZOAN (animal)"!

For those that are Greek, you'll know that any kind gesture towards you're mom will be answered by a healthy dose of Greek Guilt. I serve her eggs benedict, I get grief and the urge to drink...alot!

All kidding aside, I wish all the moms, mothers, grand mothers (and soon to be moms) a wonderful Mother's Day...milk the day for all you can...you'll probably get everything you ask for!

Eggs Benedict are one of my favourite breakfasts/brunches. It is a rich meal but having it from time to time won't kill you but I found, whisking the Hollandaise Sauce over the double-boiler will!

How boring is it to sit over and whisk egg yolks for 10-15 minutes? I don't have that kind of patience in the morning and timing the English muffins, warm ham/bacon, poached eggs AND getting the perfect Hollandaise Sauce is just too much stress for someone who's just woken up.

Here's a shortcut method to poaching eggs and making a great Hollandaise Sauce. Around these parts, Eggs Benedict consists of one English Muffin, halved and toasted, 2 poached eggs (little runny), a side of home fries and the crowning Hollandaise Sauce in all it's glory.

(Notes taken from the Alberta Egg Producers)

Eggs Benedict
(for 2)

2 English muffins, toasted
4 eggs, poached
slices of ham, bacon or peameal bacon slices
2 potatoes, par-boiled and then skillet-fried (non-stick)
water
white vinegar

Hollandaise Sauce
1/2 cup of butter
3 eggs yolks
1 Tbsp. lemon juice
pinch of salt
dash of Tabasco Sauce
sweet paprika (garnish)
chopped fresh chives (garnish)

1. Add about 3 inches of water into a medium pot and bring to a boil. Reduce to a gentle simmer and add a few dashes of white vinegar.
2. Break the cold eggs, one at a time into a small bowl. Give your water a swirl and drop your eggs in, one at a time. Cook in the barely simmering water for 3-5 minutes.
3. Remove with a slotted spoon and place on the end piece of your loaf of slice bread (no one eats it anyway) to absorb the excess water.
   

Tips

• A shallow saucepan with large surface area is best for poaching eggs.

• For poached eggs with a compact oval shape, use the freshest eggs available. Rapid boiling will cause egg to break up as it cooks.
• A few drops of vinegar will keep poached eggs compact.
• Poached eggs can be made ahead of time and held for up to two days.Undercook them slightly so that the yolks remain runny when reheated.
• Refrigerate, covered, or store in ice water, deep enough to cover eggs, until ready to use. To complete cooking, immerse in barely simmering water for 1 to 2 minutes.
• Eggs can be poached in dry white wine, chicken broth or tomato juice.
  

Here are two ways to make your Hollandaise Sauce quickly and without having a morning heart attack stressing over it:

Stove Top

1. Melt the butter until bubbly but not browned and remove from the heat. Place yolks, lemon juice, salt and tabasco in a blender container and start blending on high. Remove the lid and start pouring the melted butter in a slow but steady stream.
   
2. Blend for another 30 seconds and serve warm over your poached eggs.

Microwave

1. In a microwave-safe measuring glass, nuke the butter on high for 1 -2 minutes or until the butter's melted. Meanwhile, in another glass measuring cup, whisk the eggs, lemon juice, salt and Tabasco. Gradually whisk the melted butter into the egg yolk mixture, beating constantly.
2. Microwave on medium (50%) for 30 seconds, whisk for a bit and then microwave again for another 30 seconds until smooth, creamy. Serve Warm over your poached eggs.

Tips

Curdling may occur due to over beating or adding butter too quickly. To rescue a curdled sauce, try one of the following:

• Beat another egg yolk in a small bowl. With a whisk or fork, gradually beat the curdled Hollandaise Sauce.
• Place 15 mL (1 tbsp) water in a small bowl. With a whisk or fork, beat in a small amount of separated sauce until it becomes smooth. Keep adding sauce slowly, while continuing to beat vigorously.
• Hollandaise Sauce may be frozen. To use, thaw in refrigerator. Warm in a double boiler over hot (not boiling) water, stirring constantly. If sauce should separate, use procedure outlined above.
  

Strapatsatha (Στραπατσάδα)

In 1492, any Jews who did not convert to Christianity were obliged to leave Spain, their homes and belongings behind.

Exiled Jews were accepted in different parts of the Ottoman Empire and many Jews settled in Thessaloniki, Greece's 2nd largest city, in northern Greece.

What little the Jews could bring with them was their faith, sense of survival and culture. A big part of anyone's culture is their food.

Up until the beginning of WWII, Thessaloniki had a thriving Jewish population of over 50,000.

As long as I can remember, my family and relatives have enjoyed Strapatsatha as a brunch as Greece, a late night supper. A 6Pm dinner in Greece is unheard of!

Strapatsatha was a dish brought to Greece by the Sephardic Jews from Spain. It's a loose omelet of tomatoes and feta and there are many variations of ingredients in between.

What you have here is my family's interpretation and you may certainly take the basic premise of the dish and run with it. I like adding thin slices of fried spicy sausage. Try some Chorizo, Kielbasa or even Pepperoni...all fantastic!

The key to this dish is having very ripe, tasty tomatoes otherwise, don't bother! This dish is also similar to the Greek omelet called Kagiana. Strapatsatha is a loose omelet and perfect for mopping up with some good, rustic bread.

Strapatsatha (Στραπατσάδα)
(for 1)

2 Tbsp. olive oil
Slices of Chorizo sausage
1 ripe tomato
1/4 cup diced sweet banana pepper
3 scallions, diced
handful of crumbled feta
2 eggs

1. Pour your olive oil into your skillet and heat up on medium-high heat. Add your sausage and and saute for a couple of minutes to brown. Remove with a slotted spoon and reserve. Wait 5 minutes for your oil to cool in your skillet
   
2. Using a box grater, grate your tomato into the skillet and reduce to medium to simmer for a couple of minutes or until most of the water is gone. Now add the scallions and saute for a minute or two.
3. Add your crumbled feta and let it heat through for a minute. Now add your eggs and sausage and stir the eggs to scramble them until you have cooked your eggs to a loose mixture of an omelet. Adjust seasoning with salt and pepper.
   
4. Plate your omelet, drizzle some extra-virgin olive oil and serve with crusty bread.
   

Mmmmm Muffins

Muffins have to be one of my favourite North American breakfast rituals. It's true, we work too hard, we could learn something from the Europeans about taking it easy and we do have to slow down.

In our busy lives, it's all rush, rush, rush. In Europe, people actually sit in a cafe, order and leisurely have their coffee and treat.

In North America, all I see is people lining up at a coffee shop or waiting in the drive-thu lane of Tim Horton's.

Muffins were practically made for this busy morning go-go-go ritual. We all see the co-worker sipping a coffee and nibbling on a muffin in their office.

Why not make the time to enjoy your coffee and muffin at home? I did.

One of my favourite muffins is the Lemon Poppyseed muffin. It's sweet, a little tart and I love the crunch of poppy seeds in my mouth.

I finally found a good recipe for these muffins at What Geeks Eat. Vanessa has a myriad of great dishes on offer and her blog also features a "print recipe" button (which I'm getting around to).

I made these muffins yesterday and the dozen is down to two. I'm assuming they were good.

I also made the icing but i think I'll skip it next time. The muffin "as is" is simply wonderful and a joy when taking my time reading the paper, sipping coffee and nibbling my muffin.

The View From Here

I've seen some people in my blogging realm that are posting views from their kitchen and I love this idea. This is the brainchild of LuLu's Bay from Cairo.

It's a window on the world and a window on what us food bloggers see when in our kitchens.

As you can see, my yard faces a large park, I have bird feeder that keeps on getting pillaged by the squirrels and...lot's of snow.

I'm extending an invite for anyone who wants to come over for a BBQ...pick your seat!

I also want to share my weekend indulgence with you...a big breakfast fry-up. I do bacon & eggs, buttered toast, a glass of orange juice and coffee, with some fruit to cap off a glorious breakfast.

For the record, margarine sucks. The only time margarine is actually better than butter is when it's used for making grilled cheese sandwiches.

I use margarine on toast...that's it. Otherwise, it's olive oil or in this case, butter for breakfast...and why not? I do my bacon in the microwave between paper towels...no grease and they're done to a crispy finish.

My eggs need butter. I put one dab of butter, when I hear a sizzle I add my eggs, season with salt and as you can see, a sprinkle of smoked paprika gives eggs sunnyside up a new brilliance.

I cover my fry pan with a plate to cook the top part of my eggs, time my toasts to pop-up just at that moment when my eggs are ready. A crack of fresh black pepper and breakfast is served.

I head to the TV set, put my feet on the table and dip my toast in runny egg yolks, sip my juice, eat some bacon, then repeat.

Bottom line:

Margarine blows and EVERYTHING'S better with butter.
(My recent physical at my family doctor has given me a clean bill of health with low blood pressure, low cholestrol, normal blood-sugar).

Good Morning Sunshine

Female : Wasn't last night just fantastic? Look! It's sunny and mild outside.

Male: What's your name again?

Female: You don't remember? You were whispering it in my ear all night...take a guess!

Male: Sorry, I had a little too much to drink.

Female: So...just yake a wild guess 'hun.

Male: Delores?

Female: NO!

Male: Doris?

Female: NO!

Female: IT'S MARIA YOU DUMBASS, how could you forget a name like Maria?

Male: Hmmm, there are alot of Marias in this world.

Female: How many have you slept with?

Male: I'm not sure but something tells me I'm going to remember THIS Maria!


The above interaction was pure fiction and intended for entertainment purposes only. Any resemblance to real people or real scenarios is purely by chance (and my apologies to all the Marias).

I thank my lucky stars that I've never had to encounter such an uncomfortable moment in my life but I have known of guys who have been through similar scenarios.

There's nothing better than waking up to see the person who you love, laying right there beside you. Even Scott Baio seems to have come to that realization and his womanizing ways appear to have ceased.

I'm done with commentary but next time you wake up before your wife, husband, lover, boy/girlfriend do, be nice and bring breakfast in bed...the payoff is tenfold!

Blueberry Pancakes
(makes 8 thick pancakes)

1 cup all-purpose flour
2 Tbsp. sugar
2 Tbsp. baking powder
3/4 tsp salt
1 egg
1 cup of whole milk
3 Tbsp. vegetable oil
blueberries (fresh or frozen)
butter
Maple Syrup

1. In a large bowl, mix the first four ingredients. In a smaller bowl, beat the egg slightly and stir in the milk and the vegetable oil.
2. Add to the flour mixture and stir until the flour is just moistened.
3. Heat your skillet or griddle ove medium-high heat and treat lightly with vegetable oil or margarine.
4. Pour the batter on to the griddle, making a few pancakes at a time. Place your blueberries on top of each pancake. Flip each pancake once it's turned a nice golden-brown.
5. Store your made pancakes in a warm oven.
6. Serve with butter and maple syrup.
   

Baked Omelet

If you like the flavours of a western omelet, then you'll surely enjoy Ina Garten's omelet for two. Despite it's title, I think the recipe is ample enough to feed four.

I liked this omelet more than the classic western because it combines potato in it and it didn't give me the usual heartburn I get from burnt onions or greasy pork product.

It's an easy dish, comes together quickly and the aroma will surely awaken your S.O. or other family members still in their deep sleep slumber.

One final note, Ina uses jalapeno peppers in the recipe and despite my love of heat and spicy foods, I substituted jalapeno with a fine dice of green bell pepper.

In my rule book, spicy foods appear after noon time. It's breakfast/brunch time...plenty of hours in the day to take in spicy foods.

Homemade Greek Yogurt

Today is your lucky day. I'm sharing my mom's recipe for making homemade Greek-style yogurt. I've seen people lament that they cannot find good Greek yogurt or some have even invested in a yogurt maker.

Forget about it! All you need is some homogenized milk, some plain yogurt and containers for your finished product.

Giaourti (yogurt) is an integral part of Greek cuisine. It's part of a Greek breakfast, eaten as a snack or dessert and it's used to make the famous Greek Tzatziki dip.

I longed for homemade yogurt and summoned the mom to impart her recipe. A funny side note on this recipe is that after the milk came to a boil, she lowered the heat to a simmer and she dropped a ramekin into the milk. I asked her why she did this and she said, "that's the "pethera" or mother-in-law watching that the milk doesn't overboil".

"Huh" I asked? You see the mother-in-law never does any work and the bride (nifi) had the burden of all the house chores. The mother-in-law would do nothing other than menial tasks so, you get her to watch over the milk so that it doesn't overboil.

Bingo! I just learned that an earthenware utensil (ramekin) will prevent overboiling and another mother-in-law slur!

Homemade Greek Yogurt

4 litres of homogenized milk
1/2 cup of plain yogurt (containing active live cultures)

1. In a large pot, bring your milk to a boil. Reduce the milk to a simmer and place a ramekin into the pot to prevent overboiling. Simmer for 15 minutes and take off the heat (do not cover with a lid).
2. Allow the milk to cool until you've reached a temperature between 110 - 115F (you may use a candy thermometer for this. Your milk should be warm enough to hold your finger in it for 12 seconds.
3. Take some warm milk and mix it with your starter yogurt. Now add it to the rest of your milk and mix well.
4. Set your oven to "warm" or about 200F. Your ideal "incubation" temperature is 110F. Start ladling your milk into plastic containers with lids. You may place the containers of yogurt in the oven (oven turned off) OR place a blanket on the counter and lay your closed tubs of yogurt on it and cover with another good blanket. Your yogurt should set in 8-12 hours.
   
5. Refrigerate your yogurt for at least 4 hours. Your yogurt will be good for up to 2 weeks. Enjoy!
   

Paximadia- Greek Toasted Almond Cookies

Paximadia are akin to Biscotti. My mom's being making these for years but I haven't had a real appreciation for them until as of late.

Paximadia are often served with coffee. They are dry and great for dunkin'. I'm a guy and baking isn't my strong suit but I was relieved that these cookies turned out real well, were easy to make and as good as any biscotti I've had in a cafe.

Don't hesitate to make lots as they hold up very well in the freezer.

Also, use them as part of a "thank you" gift to a co-worker. Buy a mug, place some Paximadia in there and wrap them with cellophane and tie it with a ribbon.

Paximadia

4 cups of all-purpose flour (approx. as the dough should be dense yet easy to roll).
1 1/2 cup vegetable oil
1 1/2 cup sugar
3 large eggs
1 cup chopped almonds
2 tsp baking powder
2 tsp vanilla extract
2 tsp almond extract
(preheat your oven to 350F)

1. Using your hands, mix the oil, eggs and sugar, vanilla & almond extracts and incorporate well.
2. Add your baking powder and flour and mix well. You should at this time have a soft dough. Add your almonds and mix again.
3. Form four loaves. Using wax paper, pour a cup of sesame seeds and wrap the paper around the loaf so that the sesame seeds coat the entire loaf. Repeat this process for each loaf and place them on a cookie sheet that's been treated with cooking spray.
4. Bake on the middle rack of your oven for 15 to 20 minutes. Turn off your oven. Let cool until you're able to safely handle them.
5. Slice your Paximadia widthwise and lay them back out on the cookie sheet. Place them back in the turned-off oven for at least an hour to dry out. The residual heat of the oven will do the rest of the work.
   

French Toast

As a kid, I always wondered what made French Toast...French? Not until my adulthood did I find out French Toast should be made with baguettes.

If you have some leftover baguette, cut them up and use them for french toast the next morning. One peeve I have about french toast is that people simply sink the bread in the egg/milk. Soak that bread! I think french toast should be crispy on the outside and moist on the inside.

Another peeve, for Pete's sake (no pun intended) use real maple syrup...the Japanese do, why not you?

Finally, use butter in the pan...oil makes them too heavy & greasy...even margarine (non-hydrogenated) is better than oil.

French Toast (2)

slices of baguette, cut into 3/4 inch slices
4 eggs, beaten
milk
some cream
1 tsp honey
1 tsp cinnamon
1 tsp vanilla extract
a splash of orange juice

1. In a bowl, beat the eggs then whisk in the remaining ingredients. Thoroughly dunk your bread in the mixture and allow them to sit in the egg/milk liquid while your pan is heating.
2. On a medium-high element, place a good dab of butter and pan fry your french toast in batches until golden brown on each side. If you're making large batches, place your done french toast in a pre-heated 200F oven to hold over.
3. Arrange on your plate, pour some good maple syrup, dust some icing sugar, cinnamon and add some berries.

Greek Yogurt With Honey & Nuts Parfait

Skiathos was the very first Greek island I visited. It was back in 1987 and to this day it's one of my favourite islands because it's very green, lush with vegetation, small island and town, it's not one of the more popular and super-crowded Cycladic islands and most importantly it has crystal-clear beaches.

It's best known beach has to be Koukounaries which is a big sweeping bay with idlyllic Aegean water and this remarkable beach has sand that looks like it has shards of broken glass in it - awesome!

Another thing that triggers my memories of Koukounaries is the wooden stand at the beach that would offer snacks & such, and in particular the strained yogurt with honey and pistachios.

In this instance, I substituted walnuts for pistachios. It's simple and another reason not to skip breakfast.

Greek Yogurt With Honey & Nuts Parfait

• you need strained plain yogurt (see my Tzatziki recipe for how-to)
  
• good Greek honey, like Attiki
• crumbled walnuts or pistachios

Simply spoon dollops of the strained yogurt into a bowl, spoon about 2 tbsps. of Greek honey on the yogurt and sprinkle walnuts or pistachios.