Roasted Red Pepper and Potato Salad (Πατατοσαλάτα με πιπεριές Φλωρίνης)

I hope you enjoyed my travel and food journey through New York over the past couple of weeks. There have been many times since my return where I wished I could jet off each weekend, see some new friends again and sample more of the city's great food.

I'm thinking New York could become a yearly thing and I have some ideas for the next time! I have one more (final) post to add about my New York stay but I'll delay that one for a bit as I'm kinda hungry to get back into my regular blogging step.

I'm most comfortable creating or trying new dishes, photographing it (quickly as possible as my food photo subjects are also meal subjects) and ultimately sharing the dish with you.

This dish involves two of my favourite ingredients...potatoes and red peppers. Potatoes are filing, potatoes taste great and potatoes are versatile. Potatoes can be boiled, friend, baked, steamed and used in both sweet and savory dishes.

Peppers...Oh how do I love thee pepper. As the son of two parents from the northern Greek prefecture of Florina, it's almost by default that I would adore peppers. Greeks by and large enjoy peppers but I think the Greeks in the north love them just a little bit more.

My dad will have peppers in some form or the other in his meal. My father also has a thing for hot peppers. We're not talking spicy but hot, blow your head-off, speaking in tongues /I think I see God kinda-hot.

I had an uncle who was so enamored with peppers (especially hot ones) that he would bring small chilis with to a wedding reception and snip some into his banquet dinner!

Red peppers all across Greece are referred to as "Πιπεριές Φλωρίνης" or "Florina Peppers. Yes folks, we're that fond of peppers that the red ones are associated with the Prefecture of Florina!

As most of your will agree, tomatoes around this time of suck. Well, most of them. Here in Canada, we have quite the hot-house industry for growing vegetables indoors and I even saw some imported Ontario "on the vine" tomatoes at Whole Foods in New York!

I usually stick with cherry tomatoes in the winter as they are the only option for anything with taste but don't give up - there's an alternative....make the red pepper your winter tomato!

Red peppers have more vitamin C than an orange and so on a health aspect, you want red peppers in your winter diet and some of you might even have a phobia about scurvy. Eat red peppers!

The best way to roast red peppers is on a gas or charcoal grill. Us Canadians are crazy that way (we'll grill all year 'round) but we're also realists....standing for hours charring peppers is a sure way to get sick.

Each September, my family roasts bushels of sweet and hot peppers for the long Canadian winter. If your don't have a charcoal or gas grill, use your stovetop to char your peppers but be prepared for a hearty post-charring clean-up...it will be messy.

Bushels of peppers get charred/blackened on the grill and then they are placed on a large tray and covered so that they can "sweat" before being preserved.

My family's favourite method for preserving roasted peppers is to freeze them. In one of my earliest blog posts, I go into detail on how we do this but the short story is...bag them in zip-lock bags and freeze them for up to the next summer.

When you freeze your peppers, leave the charred skins on. The skins will provide added protection to your peppers from freezer burn and when thawed, the skins peel off rather easily, leaving you with perfectly roasted peppers that are ready for a salad or side dish as part of your winter meal.

Today, I'm going to show you one of my favourite combos, that is to say roasted red peppers and boiled potatoes. Here, I've also added some roasted red garlic, extra-virgin olive oil, chopped fresh chives, parsley and briny capers.

Roasted Red Pepper and Potato Salad (Πατατοσαλάτα με πιπεριές Φλωρίνης)
(for 2 or as a side dish)

1 large Yukon Gold potato
1 large red bell pepper, skins peeled and cut into ribbons
3 cloves of roasted garlic
(or 1 raw clove)
1 Tbsp. capers
2 Tbsp. chopped fresh parsley
1 Tbsp. chopped chives
1/4 cup extra-virgin olive oil
red wine vinegar (optional)
sea salt
fresh ground pepper

1. Place a small pot of water on your stovetop and bring to a boil. Add some salt to the boiling water and carefully place the potato (with skin on) into the water and reduce heat to medium and boil until fork tender. Place under to cold water to cool the potato until you're able to comfortably handle the potato (you still want it to be warm).
2. Using the dull side of a knife, peel of the skin of the potato. Now carefully slice your potato into slices and set aside.
3. Wrap each slice of potato with a ribbon of roasted pepper and plate in a circular, overlapping pattern.
4. In a small bowl, add roasted garlic and mash it into a paste with a fork. Now add the olive oil and whisk the two ingredients until blended.
5. Sprinkle some sea salt over your roasted red pepper and potato salad and pour the olive oil and garlic mixture over the salad.
6. Grind some fresh black pepper over the salad, garnish with chopped fresh parsley, chives and capers and drizzle a little wine vinegar (optional) as a finishing touch.
7. Serve with grilled or fried fish or some good, homemade sausages.
   

Heads & Tales: Fish Tails (and a Recipe)!

Today's installment of my New York City recap involves making more new friends from the blogging community, celebrating seafood and living like a New Yorker.

Having been given the luxury of having one week to live in New York City gave me a new perspective on this great city.

New Yorkers are kind. Throughout the week I did get lost on the subway, disoriented on many occasions at an intersection and often "rescued" by an all too eager New Yorker willing to help me, one of thousands of tourists in the city that never sleeps.

Many New Yorkers use the transit system. Unlike other North American cities (like Toronto) where a transit system is in place, many New Yorkers actually prefer using the vast subway and train system. It's extensive, runs 24/7 and it's safe.

New York City has the best of everything, the worst of everything. New York has ten-times better everything but...ten-times "the worst" of everything - all is multiplied. It's a big city, with flaws and like any other destination, you need to explore, do some homework (buy & read a travel book) and with some good travel instincts, you'll find what you're looking for.

As a fish and seafood lover, I knew that I'd be spoiled with some of the freshest seafood in the world. When Marc of No Recipes extended an invite to dine together at a sushi restaurant in New York, I couldn't refuse.

His choice, Sushi Azabu...located in TriBeCa near the Hudson River. I got to the place a little early, ordered a Japanese beer and leafed through the new cook books which I had just bought from The Strand.

New Yorkers are very familiar with The Strand but for those of you contemplating a trip to NYC and looking for rare books for fabulous price, The Strand is a must. The place is teeming with book lovers, helpful staff and shelves upon shelves (18 miles) of mostly used (some new) books touching upon every genre possible.

I was kindly assisted to the cooking section, found some Greek cookbooks, snapped them up and toted them in my backpack for the day.

Marc and his ever-smiling wife Liz arrived punctually and ventured to the basement of the establishment (upstairs served steak and Italian), downstairs was sushi. I'm not a fan of basement haunts but the service staff here are warm, courteous and the decor sleek (Japanese designed - right down to the bathroom amenities).

Liz, Marc and I warmed up to each other quickly and being a Greek dude who enjoys sushi, I allowed Marc to take the lead on ordering.

First up was the beverage of a choice...a sesame Shochu which is a brew of premium wheat, rice and sesame. This drink was served on ice, reminded me of vodka with a definite sesame aroma and taste. We ordered one bottle and had no difficulty in finishing this fabulous Japanese drink.

Marc's choices for the dinner were of the highest quality and every morsel went unwasted. From the Japanese seaweed salad to some seared, rare Wagyu beef and on to the red snapper carpaccio and the Chef's Choice of the market-fresh sushi offering of the day...the meal was dreamy.

Liz, Marc and I got acquainted with each other's lives, talked food (what else) and relished every single course of this masterpiece sushi dinner. A trip to Japan just got bumped up on my "to do" list.

Let's rewind a bit. Not that far back - just a little earlier in the day. STAY right there...mid-afternoon and lunch.

What was to be the largest food-blogger gathering of the week for me would take place at Lupa, a Mario Battali and Joseph Bastianich osteria.

Coordinating the lunch was Stacey of Stacey Snacks and Giff of The Constables Larder. Stacey made the reservation (based on her contented patronage of Lupa) and Giff liaised with myself and the others to confirm all in attendance.

You've already met Stephane of Chefs Gone Wild and Mlle. Claire of Colloquial Cookin' but I'd like to also introduce a new acquaintance and friend, Rachel of the Essential Rhubarb Pie.

I was afraid that Rachel was going to arrive late (something about work) but it appears she and Stacey got real comfy with each other, at the bar and in the midst of an afternoon glass of wine...how civilized!

We met for a late lunch and although most were hungry, we kept on getting distracted by the usual "getting to know you chats" that ranged from life in New York, rude behaviour (or not) of Parisians, a little politics, more New York and a little about each of us.

With lunch hours dwindling...Stacey suggested we order some sampling platters: one seafood antipasti and other a veggie/salad antipasti.

Each of us ordered their own main and we washed our food down with a northern Italian white and a Sicilian red.

Being a Greek and enjoying the food concept of appetizers and mezedes, I would have been most comfortable just ordering and ordering starters, sampling, chatting, drinking and sampling again...THAT is a good dinner and company for me!

Lupa's service is very good. The staff attentive, they know the menu and the wines and they were kind and patient with our tardy ordering from the menu.

The best approach to ordering from Lupa's menu is order some antipasti, enjoy your wine - order your main and don't forget it's ala carte here...grab a side to complete your entree.

I didn't order dessert but I had a sample of Claire's hazelnut tartuffo (huge) and if any of the other desserts are like this one...Lupa delivers from start to finish.

I'd like to leave you all with a dish that reminded me of that day in New York City, filled with memories of some the freshest seafood I've ever had in North America, the new friendships made and the memories...forever!

Here's a simple Italian seafood dish, works great with bream, sea bass or any other white-fleshed fish fillet. I found some wonderful Grouper fillets at my local market and in keeping with Lupa's unpretentious Osteria cooking approach without sacrificing quality or breaking the bank, I present a Walnut Gremolata Grouper...enjoy!

Walnut Gremolata Grouper
(serves 4)

4 Grouper fillets
olive oil
sea salt
fresh ground pepper
sweet paprika

Gremolata
2 Tbsp. of lemon rind, thinly sliced 1/4 cup chopped fresh parsley
1 clove of garlic, minced
2 Tbsp. extra-virgin olive oil
1 Tbsp. coarse bread crumb
1/3 cup toasted walnuts, chopped salt and pepper to taste

1. Combine all the Gremolata ingredients in a bowl and cover - set aside.
2. Rub both sides of the fish with olive oil and sprinkle with salt, pepper and sweet paprika.
3. Add some olive oil into a non-stick pan over medium high heat and place the fillets (skin-side down first) for 3-4 minutes per side or until crisp and brown.
4. Plate the fish immediately with a mound of Gremolata on top and serve with a garlic mash or in my case...orzo with mushrooms and zucchini.

Heads & Tales: Kefi in New York

During my stay in New York, my days were occupied by sightseeing (nothing too touristy) and the evenings were for dining and meeting new friends.

My stay in New York and the exploration of the Greek food scene wouldn't be complete without tasting the creations of Michael Psilakis.

Michael has appeared on Iron Chef America and he currently is part owner of Anthos and Kefi. Anthos is on the high end of the menu scale and Kefi is smaller but in no way inferior, quality-wise.

Once again, my Greek food and drink guide Konstantine suggested we meet at Kefi, located on West 79th (Upper West Side) and sample an array of the dishes.

Michael Psilakis was not here on this night but the staff accomodated us immediately with a table despite the packed lobby and lack of avaialable seating. Kefi will be moving to a new location soon and this problem should be resloved soon.

What does Kefi mean? The literal translation is "fun" but that really doesn't describe Kefi. Kefi is spirit, triumph, joy, adrenalin, the state of being aware of experiencing a good time, a celebration of being Greek, with good friends, food and drink, laughter, emotion, sentiment and finally...something only a Greek can really feel.

If you're a Greek reading this, you know what I mean and to others...go out with your Greek friends and ask them to tell you when "that moment" of Kefi has been reached...maybe then you'll understand.

From the waiting area to the farewell, Kefi's ambiance was laid-back, down-to-earth and unpretentious. The dining area is small and below street level but with such close quarters, one makes easy friends with the table beside you and conversations on food & wine can be easily engaged.

Constantine and I imbibed on a wonderful Vatistas Malagouzia and our other fave, the Pavlou P62 Syrah/Xinomavro with our parade of meze-sized dishes at Kefi.

For in New York or some of you who would like to enjoy some Greek food in the area, Kefi will offer you the greatest bang for your buck out of all the Greek establishments in Manhattan. Do not think in any way think that quality or portions are compromised.

Remember, this is a Michael Psilakis joint...the dishes were traditional but offered wonderful Greek twists with the ingredients. One dish after another was relished by Konstantine and I and a highlight of the night was the braised pulled rabbit meat tossed in hand-made pasta with a sauce reminiscent of a Rabbit (or hare) Stifado.

The first dish to arrive was the fried sweetbreads in creamy wine sauce with spinach, sage and crispy fried onions. The sweetbreads were paired wonderfully with one of Konstantine's new brands...a Vatistas Malagouzia from Monemvasia. Malagouzia is another grape varietal that's unique to Greece and I'll be touching upon this wine in a future post (it was awesome).

Next up was the grilled octopus on a bed of warm chickpea salad.

We sampled the Pork Sofrito medallions with shaved fennel, capers, olives and some orange slices.

Grilled lamb chops were ordered on the insistence of our server and boy was I glad he recommended these!

The crowning glory had to be the Pulled Braised Rabbit on a bed of homemade pasta which turned out to be the perfect accompaniment to our Pavlou P62 red.

This Syrah/Xinomavro took on a whole new aroma and taste when paired with the rabbit in a aromatic, spicy Stifado sauce. A stifado's has a noticeable presence of cinnamon and when paired with the P62, for the first time I was smelling notes of chocolate and black cherry in the wine...remarkable experience!

My evening at Kefi was a smash...wonderful food, good conversation at the table (and with the table beside us), unforgetable wine pairings with the food and laid-back but prompt and cheerful service from the staff.

This week, I had to re-experience that zen-moment when I ate the Braised Pulled Rabbit and sipped on the Pavlou Estate P62. I've recreated a dish that packs much of the flavours I experienced in Kefi's version but I used a whole chicken to make a Stifado.

A Stifado is a Greek stew that is tomato based, has the presence of red wine, an array of spices that almost always includes cinnamon and the usual suspect in the dish is rabbit or hare. Other popular stifados are made with rooster, beef or veal and octopus.

The other dominant ingredient is onions...plenty of onions which play very well when slow cooked with the meat of choice, blending with the spices to perfume your kitchen & home into something remarkably intoxicating and transporting you and your home to a Greek kitchen.

The dish I'm about to show you is usually made with a rooster but I'm no where near a farm and Stouffville Market is only open on weekends. This dish is inspired by my evening at Kefi and it's also reminiscent of a popular dish from the Greek island of Folengandros called "Matsata".

Imagine trying this dish on the island...farm fresh rooster, wild thyme from the mountains of the island, Greek red wine and spices that entered Greek cuisine from the time that Greek mariners ruled the Mediterranean and the spice trade in the area.

Finally, this may sound cliched but the pasta in this dish was homemade by myself after finally splurging on my own pasta machine. After fumbling the first few times with the machine, I finally was able to produce long, elastic ribbons of fresh egg pasta that cooked in minutes and truly heightened the dish. I may become a pasta snob!

Matsata (Ματσάτα)
(serves 4)

1/3 cup olive oil
1 whole chicken (or rooster), cut into pieces
1/2 onion, grated
1 cup of pearl onions
2 large onions, sliced
3 cloves of garlic, smashed
1/4 cup Balsamic vinegar
3 whole cloves
1 cinnamon stick
2 bay leaves
1 some grated nutmeg
1 heaping Tbsp. of tomato paste
2 cups of pureed plum tomatoes
1 cup of dry red wine
2 tsp. of fresh thyme leaves
salt and pepper to taste
fresh made broad pasta
grated Kefalotyri cheese (Romano is fine)

1. In a large skillet, add your olive oil to medium high heat. Add your pearl onions and quickly saute until they have slighted caramelized. Remove with a slotted spoon and reserve. Now season your chicken pieces with salt and pepper and brown off your meat over medium heat and then reserve.
2. Now grate add your grated onion, sliced onions and garlic and saute over medium-low hea for about 7-10 minutes or until softened. Now add the balsamic vinegar and stir to lift up the brown bits and coat all the onions. Reduce for a minute or two.
3. Now add the bay leaves, whole cloves, cinnamon stick, tomato paste and red wine over medium heat. Now bring up to a boil and simmer for 2-3 minutes. Add your tomato paste, pureed plum tomatoes and bring to a boil. Add your fresh thyme and your reserved chicken pieces, pearl onions and reduce heat, cover (slightly ajar) and simmer for about 45-60 minutes, sitrring occasionally.
   
4. At this point, you should have a thick, aromatic sauce. Adjust seasoning with salt and pepper, grate some fresh nutmeg and set aside and keep warm.
5. Boil some fresh, broad pasta and when cooked to al dente, strain toss with some of the tomato sauce, tear some meat off the bone and mix in with the pasta and the sauce.
6. Place a mound of dressed pasta on each plate, place a piece of chicken on top and grate some fresh Kefalotyri cheese on top.
   
7. Serve this warm, aromatic dish with a Pavlou P62 Xinomavro-Syrah.
   

Heads & Tales: Uptown and Downtown

If there's one glaring thing I noticed about New York City since my last visit there is that's is safer. The last time I was in New York, the mayor was David Dinkins, Bill Clinton was being inaugurated as President and Times Square still teemed with Peep Shows.

Fast forward to 2008, post 9/11 New York with a comforting police presence to be seen in subways, streets and in less savory neighborhoods.

This new New York reality allows one to be able to travel (visit) almost every neighborhood in Manhattan. Am I the daring type, maybe but surely I'm a person who takes calculated risks.

I took to a visit Harlem, an African-American neighborhood once notorious for being unsafe but always an important place where many a talent would make their debut in show business at the Apollo theater.

Ella Fitzgerald played here, James Brown, Stevie Wonder, Billy Holiday (to name a few) got their start at the Apollo.

No visit to an African-American 'hood could be complete without having some soul food, that is to say Afro-American food from the South.

I bought an Obama T-shirt from a street vendor in Harlem (New York souvenirs now include everything Obama) and the gal was all too pleased to give me her recommendation for soul food.

She directed me to Sylvia's. Upon entering this eatery from the cold & windy New York October, I was greeted by an enthusiastic hostess like I was attending a family reunion.

The aroma is this joint was amazing...I knew I was going to eat good - eat well. I was promptly seated, handed a menu and while I was perusing the menu, a warm basket of corn bread arrived.

I munched on a couple of pieces, slathered some butter on them and gave my order. Today I was going to have Meatloaf, baked macaroni and cheese and collard greens braised in smoked turkey.

Did I tell you how comfortable I felt in this place? The staff were friendly, engaging & helpful with the menu and lucky me..Sylvia (the owner) was there and she was delighted to take a photo of me (she loves Canadians)!

In my lifetime of trying/exploring different foods, I come to the realization that many cuisines exist in a parallel universe: many share similar pasta dishes, wrapping/bundling food packets, similar approaches to a cooking method or in the case of meatloaf...everyone having their own version of this classic.

How is it that American Soul Food and something as ancient as Greek cookery share similar dishes? The Greeks' answer to meatloaf is Rolo (pronounced Rrrro-LO). I've had the Greek and classic American-style meatloaf countless times but Sylvia's meatloaf triggered my memory of a Greek food friend's blog in Athens called, Asteromases and the hostess...Asteraki.

She wowed me with her "rolo" (meatloaf), the attention to the steps, detail offered in preparation and finally, showing off the final product.

I promised myself and Asteraki that I would be making this dish and he we are...making a Greek meatloaf dish that ties in with a trip to New York's Harlem!

Before I get on with my recipe...day is followed by night, right? You know what they now say about New York right? When in New York City, eat and drink with blogging friends.

This night I was to meet up with Amy & Jonny of We Are Never Full. This Brooklyn based couple and I knew we had to meet, have drinks, talk alot and share the table over dinner. Amy & Jonny's blog has become one of my favourite blog-stops...informed on food, well fed and always straight-up, honest food served up elegantly yet simply. Me thinks you should add them to your Google Readers.

We met at New York's oldest Irish pubs, McSorley's (East Village) and I was greeted with hearty handshakes, hugs ans kisses from Amy and cold glasses of dark beer. Again, I was met by the exact same people I've come to love reading on a daily basis, I was comforted to find out they are just as genuine and hilarious in person and very passionate about food.

We finished the evening by going two doors down to restaurant serving up Burmese food and after a brief Google search of Toronto, I'm saddened that I can't at this time explore this fascinating new cuisine to me that had a Pan-Asian feel about it.

The night ended a little earlier than I had hoped as Amy& Jonny were headed to England the next day but guys (Amy & Jonny)...I promise, we have unfinished business to attend to (more eating & drinking).

Hungry for meatloaf? How about a Greek Rolo? This recipe takes some guidance from Asteraki's Rolo, combined with my own signature to the dish. Much like Asteraki, I chose to serve roasted potatoes, as good as the Greek reputation is for serving up the humble yet delicious spud.

Rolo - Greek Meatloaf (Ρολό)
3/4 lb. of ground beef
1/4 lb. of ground pork
1 onion, grated
1 egg
3 slices of white bread, soaked in water and then squeezed of excess liquid
1/2 cup dry red wine
2 tsp. of sweet paprika
3 cloves of garlic, minced
2 tsp. of dry Greek oregano
2 tsp. of fresh thyme
1/2 carrot, grated
2 Tbsp. chopped fresh parsley
splash of olive oil
2 tsp. salt
2 tsp. black pepper

some Graviera (or Gruyere cheese)
1 to 1 1/2 good, firm sausage
(I used a smoked sausage)
strips of bacon

Sauce
1/4 cup olive oil
couple of pads of butter
1 onion, grated
2 cloves of garlic, minced
1 Tbsp. tomato paste
2 tsp. of sweet paprika
1/2 cup dry red wine
couple of bay leaves
2 cups of tomato juice
salt and pepper to taste

Pre-heated 425F oven

1. In a large bowl, add your ingredients (except the sausage) and mix gently but thoroughly in a bowl. The mixture should adhere and be moist to the touch but firm. Fry off a small meatball to taste-test and then adjust seasoning.
   
2. On a your work surface, lay out a large piece of wax paper or cling wrap and layout your rolo mixture on it and spread it out into a rectangular shape. Carefully remove the sausage casing and place it in the middle of the mince meat surface area. Now add the cheese strips alongside the sausage and carefully fold over one side of the meatloaf to make one roll of mince. Place it in the fridge for about 30 minutes for the form to set.
3. Pre-heat your oven and take the Rolo out. Remove the cling wrap/wax paper and place the Rolo in your baking vessel and rub the top of it with some oil (help the bacon adhere). Now drape your strips of bacon over the top surface area of the rolo. The bacon keeps the Rolo moist, adding a wonderful flavour and upper crust to the Rolo.
4. Place in your preheated oven and cook for 30 minutes and then take out to carefully drain the bacon fat. Reduce your oven's heat to 375F and keep baking your Rolo, all the while checking to remove excess drippings and fat.
5. In the meantime, make the sauce. In a large skillet, add the olive oil and butter over medium heat and add your grated onion and garlic and saute while stirring with a wooden spoon for about 5 minutes. Now add the tomato paste and stir int for a couple of minutes. Now add the wine and slowly bring up the heat to bring to a boil.
6. Now add your tomato juice, paprika, bay leaves and tomato juice and bring to a boil. Reduce to a simmer (uncovered) for about 30 minutes or until thick. Adjust seasoning with salt and pepper, remove the bay leaves and set aside and keep warm.
7. Continue to check your Rolo to remove excess bacon fat and at the 60 minute mark, take the Rolo out and cover the top part with your tomato sauce and return to the oven. Cook for the final 30 minutes of cooking time (approx. 90 total).
8. Allow the Rolo to rest for about 10 minutes before slicing and serve with roasted potatoes or a side of Macaroni & Cheese (recipe to come).