Tomato Fritters (Ντοματοκεφτέδες)

Yesterday's post with the fried calamari triggered fond memories of when I visited the island of Santorini in 1988.

These photos are from deep, deep, deep in the Kalofagas photo vault and they were taken at a little fishing outlet, situated below the village of Oia.

To this day, I fondly remember eating fresh caught squid that was turned into fried calamari and the now famous Santorini tomato fritters.

Santorini's tomato fritters are special as these small tomatoes are stressed into ripeness from the blazing sun, little moisture and volcanic soil. The result is the sweet, ultra-flavourful, dwarf-like Santorini tomato or "domatinia".

These little tomatoes are nearly impossible to find outside of Santorini and my challenge was to emulate as much as possible, the sweet and concentrated flavour of these "pseudo-keftedes".

I decided the best approach would be to roast some ripe cherry tomatoes under high heat with only the coaxing of olive oil, salt, pepper and a few cloves of garlic to add flavour.

There are several recipes for these tomato fritters and the usual binding ingredients are self-raising flour, eggs and breadcrumbs. I've take a slight departure and omitted the breadcrumbs as I find them to unnecessarily blacken the fritter.

Instead, I opted for a baked potato's starch to act as the glue. As for flavourings, the usual trinity of dill, parsley and mint are the herbs of choice but this time I opted to substitute dill with fresh basil and the outcome was a pleasant surprise.

Being the kind of person that likes to tweak a recipe (just a bit), I added some crumbled feta for even more flavour, some tartness to offset the sweet tomatoes and just because I love gooey, warm cheese.

For anyone that's made a vegetable fritter, you should note that the mixture (and final result) is a little softer than your usual fritter mixture. I found an ice cream scooper to be a fine way to scoop and drop each fritter into the hot oil.

Your final result should be a deep red pattie that's speckled with green herbs, crisp on the outside and and soft on the inside.

Tomato Fritters (Ντοματοκεφτέδες)
(makes approx. dozen patties)

1 kg. of ripe cherry tomatoes
1 bunch of scallions, chopped
Approx. 1 cup of self-raising flour
1 baked potato, mashed
1/2 cup chopped fresh mint
1/2 cup chopped fresh parsley
1/4 cup chopped fresh basil
fresh ground pepper to taste
1 egg
crumbled Greek feta to taste
vegetable for frying

1. In a roasting pan, toss your cherry tomatoes with some olive oil, salt, pepper and some cloves of garlic and roast in a preheated 450F oven for about 30-40 minutes or until they are slightly shriveled the the skins have just burst. You may also bake your potato while the oven is roasting. Allow to cool to room temperature and strain the excess liquid and reserve the roasted tomatoes in a large bowl along with the mashed potato.
   
2. In a skillet, add some olive oil to the pan over medium heat and add your chopped scallions and saute until they have softened and translucent. Allow to cool and add to the bowl with the tomatoes.
3. Add your flour, egg and herbs and black pepper mix throughly with a wooden spoon. The mixture will be soft and wet but sticky. Add more flour for binding as needed.
4. Add some crumbled Feta and taste test your mixture. Adjust flavourings with herbs, pepper or with some more cheese.
5. Add your vegetable oil to a large, non-stick frying pan (about 2.4 cm high) over medium high heat and drop a bit of the mixture in. When it starts to sizzle, your oil is hot enough for you to begin frying off your fritters.
6. Use an ice cream scooper to drop your fritter mixture into the oil and flatten each fritter into the shape of a pattie. Fry each fritter for about 2 minutes per side and reserve on large plate or platter that's covered in paper towel.
7. Fry off in batches and reserve in a warm oven until the entire batch is ready to be served.
8. Serve as part of an array of Greek mezedes with some Ouzo and ice.
   

Something Old, Something New - Seafood Edition

Last Friday was one of the few evenings where it hasn't rained around dinner time. We're now officially into summer and it's been quite rainy. Me thinks summer in Toronto might be cancelled. This is one of the few instances where I hope I'm wrong.

I have two dishes at the plate today. The "something old" would be fried calamari - you know...squid.

Here, I've deep-fried calamari rings. You'll find decent, frozen calamari rings at your supermarket and if you love calamari, this good convenience product saves you from the trouble of having to clean squid.

There's no rocket science here, the calamari rings are dredged in a seasoned combo of all-purpose and corn flour. If you want to have fried calamari at your home just the way you first tasted it at the Greek "psarotaverna", the simple and straightforward approach can be viewed here.

The "something new" is a shrimp dish I saw, gawked at, and tried. Now I'm sharing it with you. It's easy, quick, hard to screw up and delicious.

This recipe comes from Bobby Flay's Boy Meets Grill but interestingly (and refreshingly) this dish is not his but it comes from Bobby's inlaws.

Bobby Flay married Stephanie March, best know for her work in Law & Order. In this episode, she and her sis and mother make an appearance and share their family favourites with Bobby and the viewer.

I love this shrimp dish because it's easy, a little spicy, incorporates some quick grilling and when you taste the shrimp, you get the tangy zing from the lime and then bite into a contrast of naturally sweet, succulent shrimp.

Folks, this is a family favourite from Texas and now I know why...it's easy and tastes "dang good".

One final note...as instructed, leave the shrimp shells on. Eat this shrimp dish with your hands...suck the juices out of it, peel & eat to your enjoyment and damn to all who insist on cutlery.

Leave that for the the loopy characters in Seinfeld who ate the Snickers Bar with a fork & knife!

Cretan Dakos

Greece is a small country geographically. It's northernmost borders abut Albania, FYROM, Bulgaria and Turkey and the rest of the country is surrounded by sea.

This makes Greece a peninsula but one cannot forget the hundreds of islands that dot the Mediterranean and host as Europes's playground each summer.

Greece's largest island is Crete (South of the mainland). If you ask any Greek, they will tell you Crete is a "must see" island.

Cretans are an independant bunch, leaders rather than followers and if one took a look at their lifestyle, you'd think their motto would be " why fix something that's not broken". This is certainly true of the Cretan Diet.

Although most Greeks eat much of the same foods on a daily basis, Cretans are steeped in the old ways...buying and consuming locally sourced produce, meats and other goods that arrive on the kitchen table. The Cretans are blessed with still being able to live off the bounty of their land.

Here are the basics of the Cretan Diet:

• Eat local and eat seasonally.
• Incorporate as much wild greens into your daily diet as possible.
• Eat a moderate amount of dairy and milk products.
• Limit the consumption of meat to once or twice a week.
• Eat a moderate amount of seafood.
  
• Olive oil is the principle fat in the diet.
• An abundance of local and seasonal fruits and vegetables are consumed.

I have not been to Crete (yet) but I will go, perhaps next year. It's a big island and I believe that a two week tour of the island will do it justice and give me a good taste of what I like of the island. That way, I can pinpoint where to visit on Crete during future visits.

For a few months now, I've been getting a daily glimpse into Cretan life through the eyes and words of Maria of Organically Cooked. Maria is an ex-pat New Zealander of Greek extraction who now lives permanantly in Crete with her husband and children.

Maria writes in depth accounts of Cretan life, diet, recipes, traditions and the struggle of an ancient society trying to buck the changing world around them. It's an uphill battle but Cretans are strong - they will prevail.

One of Crete's most popular gifts to Greek cuisine is the Cretan Dakos. Dakos are a twice baked rusk made of whole wheat or barley flour and bread has always been an important part of Cretan and Greek diets.

Dakos or Paximadi have been known in Crete since the Middle Ages. These rusk-like rolls are shaped into rings and baked once before being sliced in two and dried slowly in a cooling oven.

After searching on the 'net for a Dakos recipe...all I would come up with are instructions with how to dress a Dako...DUH!

This recipe is from a chef named Ioannis Lappas. Three types of flour are used here: regular all-purpose, whole-wheat and barley.

If you're wondering where to find barley flour, check out a health food store or a bulk food store (that's where I found mine).

Dakos are Greece's own Bruschetta. When preparing a Dakos, be generous with the extra-virgin olive oil and allow a couple of moments for them to become thouroughly impregnated. Not only does it provide the bread with a great taste but it prevents the juices of the tomatoes from making the bread soggy (crunchy is good here).

Finally, although most Cretans wouldn't do this, I recommend mincing some garlic into the grated tomatoes or brushing the Dakos with a clove of garlic to impart some flavour.

Cretan Dakos (baking)
(makes 48 halves)

3 cups all-purpose flour
1 cup whole wheat flour
1 cup barley flour
1 Tbsp. active dry yeast
some warm water
1 Tbsp. sugar
1/4 cup olive oil
1 tsp. salt
3 cups of warm water

Pre-heated 400F oven

1. In one bowl, add your yeast with some sugar and tepid water and allow for the yeast to activate for a few minutes.
2. In another bowl, add all three of your flours and salt and mix well.
   
3. When your yeast is readyand active, add the olive oil to your yeast mixture and then make a well in the middle of your flour and add the yeast mixture into the flour and gradually add your warm water while drawing in more flour.
4. Knead the mixture on a work surface that's been treated with bench flour for about 5 minutes. The dough should be moist but not stick to the work surface (add flour as needed). Form into a ball then cover with plastic cling wrap and a tea towel and allow the dough to rest for 15 minutes (room temperature).
5. Divide into small balls and then roll each out into a long piece of dough, then form into a ring.
6. Place each ring onto a oiled baking tray and cover. Allow the dough to rise (expand) for another hour or so.
7. Place your tray in the pre-heated oven for 15 minutes and bake in batches. When the bread is still warm but safe to handle, cut each ring into half and place back on the baking tray.
8. Turn your oven off and place your trays of Dakos back in the oven for about 40 minutes to dry up in the oven's residual heat.
   
9. When the Dakos have returned to room temperature, you may dress your Cretan Dako.

Dressing Cretan Dakos

4 Cretan Dakos
Extra-virgin olive oil
clove of garlic
1 large very ripe, sweet tomato
crumbled feta cheese
dried Greek Oregano

1. Take a clove of garlic and use it to scrape on the Dako to impart the garlic flavour on the bread.
2. Now generously drizzle extra-virgin olive oil onto each Dako and allow for the oil to soak in for a few minutes.
3. Make a puree of fresh tomato using the side of your box grater with the largest holes and discard the skin.
4. Spoon the tomato puree onto each Dako.
5. Now top with crumbled Greek Feta and finish off with dried Greek oregano.
6. Serve as an appetizer, meze or snack.
   

Chicken in 360 Degrees

One of my favourite ways to prepare chicken is in my grill, summer time, beer can chicken style.

Last year, one of the earlier posts I made was for a more classic version of this American gift to BBQ.

This year, I kick it up a notch, shake up the ingredients and use the same, "shove the beer can up the chicken's ass" method.

One of the best sources of outdoor grilling has to be Steve Raichlen's Barbecue University.

Today, I'm showing you his Ragin' Cajun' Beer Can Chicken recipe or rather, his method of beer can chicken.

I've dumbed it down a bit as I'm using a gas grill but you get the same, smoky effect from the ingredients, moist, aromatic meat and crispy as Hell skin...Umm UMM GOOD!

Ragin' Cajun Beer Can Chicken

1 can of beer
1 whole chicken
1 tsp. liquid smoke
1 1/2 Tbsp. Cajun seasoning
1 1/2 Tbsp. Old Bay Seasoning
2 tsp. vegetable oil

1. Open your can of beer pop the tab off and using a can opener, make two more holes in the can. Now pour in your liquid smoke ad stir with a skewer to mix it well. Reserve.
   
2. Remove the giblets, etc. from the cavity of the chicken and throughly wash the chicken and pat dry. Remove any excess fat and place the chicken in a large bowl. Pour about a third of the beer & liquid smoke mixture over the chicken ans place in the frdge for an hour (turning a couple of times).
3. Place your can of beer onto the stand (if you have one) until your chicken is ready.
4. Return the chicken to room temperature and mix the Cajun & Old Bay seasonings in a bowl.
5. Rub some vegetable oil on your chicken (olive oil will burn) and rub some seasoning in the cavity and the rest all over the outside of the chicken.
6. Place your chicken on top of the beer can (and stand) and place a tray underneath to catch any drippings.
7. Preheat your grill with one side of the grill's gas turned on and the other side being turned off. Close the lid and wait until the temperature reads 360F.
8. Transfer your chicken over to the side of the grill that's not turned on and close the lid.
9. Roast your chicken for 70-80 minutes or until the juices run clear.
10. Allow 15 minutes for the chicken before carving.
    

Kourkouto With Zucchini (κουρκούτo με κολοκυθάκια)

Despite being a ten hour plane ride away from Greece, technology and media has brought the world (and myself) closer to our respective homelands.

I measure the pulse of Greek food through the internet, Greek magazines, word of mouth, frequent visits to Greece and through the miracle of satellite TV.

Today, I caught a morning Greek show and I was fortunate enough to catch the cooking segment, hosted by Chef Dina Nikolaou.

Today she featured a dish that I suppose one could call a "cheater's pita" as there's no phyllo involved yet the ingredients and flavour would mimic one.

In reality, this is somewhere between a quiche and a frittata, utilizing Greek ingredients to offer up a flavourful, light main course for lunch. Serve this with a side salad and consider lunch served.

The dish's title contains the word Kourkouto (from Kourkouti), which means a "batter" and a major component of the dish is flour. This dish is easy, it's Greek, you won't freak out about how to handle phyllo and it's wonderful hot or cold.

In the ingredient's list, the two cheeses used are Feta and Kasseri.
The name Kasseri is also a protected designation name (PDO) and it's a mild, sheep's or goat's milk cheddar. Many Greek markets and delis carry Kasseri. If you can't find it, a mild cheddar would do just fine here.

Kourkouto With Zucchini (κουρκούτo με κολοκυθάκια)

5 large eggs
1 cup of strained Greek yogurt
1 cup of self-rising flour
1 tsp. baking powder
1/2 cup olive oil
3 bunches of scallions, finely chopped 3 zucchinis, diced
1 cup Feta cheese, crumbled
1 cup Kasseri, grated
1 cup of chopped fresh dill
ground pepper to taste
sweet paprika to taste (and for garnish) slices of zucchini rounds (for finishing)
a 15" X 10" baking tray, greased with vegetable oil

Pre-heated 350F oven

1. Into a large skillet, add your olive oil and heat over medium-high heat. Add your chopped onions and diced zucchini (with some salt) and saute over medium heat for about 20 minutes to soften and have most of the water content evaporate (should reduce to about half). Take off the heat and reserve.
2. In a large bowl, whisk your eggs for a couple of minutes until mixed well and then add your flour and baking powder and mix in. Add your yogurt and stir in to mix.
   
3. Now add your grated cheeses and sauteed vegetables and mix to incorporate. Add some ground black pepper and sweet paprika. Have a taste and adjust seasoning (probably will not need any salt).
4. Stir in the the chopped fresh dill and pour the mixture into your greased baking dish.
5. Top with round slices of zucchini and sprinkle some sweet paprika over the entire mixture.
6. Place on the middle rack of your pre-heated oven and baked for approx. 1 hour.
   
7. Allow to rest for about 15 minutes and then cut up into slices.
8. Serve warm or room temperature with a side salad.
   

Rocket (Arugula) Pesto

At the pub where I imbibe my many alcoholic beverages of choice, sits a CD jukebox with an eclectic array of tunes.

One of the CD's in there is by William Shatner...yes, Captain Kirk of Star Trek fame. The dude also dabbled in some "music". I'm not sure if his musical tangent was sarcastic or serious - you decide.

Here, he sings or rather...narrates the lyrics to Elton John's Rocket Man. This version is bad that it's good! Little bored with the same song mix in your CD changer? Need to shake up the tunes at your next party? Throw in some Bill Shatner tunes. You might not fill the dance floor but the you'll stir up some good conversation and a gaffaw or five.

So, it's here that I tie Rocket Man, Bill Shatner and my dish du jour...Spaghetti with a Rocket Pesto.

Elly of Elly Says OPA! is the hostess of Eat to the Beat where food bloggers post a food or beverage related to a song.

If you're interested in contributing, you still have until June 30th to create a dish and submit a tune.

Arugula is pesto and pesto is arugula. I planted some rocket this year in my garden and it was looking full, lush and green but it's starting to grow long, look a little weedy and I figure, save (eat) what I can of the rocket before it goes into the composter.

So, without further ado, here's the Rocket Pesto recipe.

Rocket (Arugula) Pesto
(for 4)

2 cloves of garlic, roughly chopped
2 cups of fresh rocket
1 cup of fresh basil leaves
2 Tbsp. of chopped walnuts
1/4 cup grated Romano cheese
1/2 cup extra-virgin olive oil
1 tsp. black pepper
splash of good balsamic vinegar
500gr. package of dry spaghetti
salt

1. Bring a large pot of water to boil and then add a good amount of salt. Add your pasta and cook according to package's instructions.
2. Wash and pat-dry your rocket and basil leaves. Add the greens into your food processor along with the garlic, balsamic vinegar, grated cheese and half of your walnuts.
3. Pulse until the mixture is blended and then run your processor at a high speed. Now gradually add your stream of olive oil into the pesto mixture.
4. Adjust seasoning and consistency of pesto (more oil, cheese or any other ingredient lacking). Add the remaining walnuts, pulse a few more times.
5. Empty the pesto into a tub and reserve for upto 1 week in your fridge.
6. When your spaghetti is cooked, drain and add your your pesto while tossing to coat. Add some grated cheese and fresh ground pepper and serve immediately.