ΜΟΣΧΑΡΙ ΦΡΙΚΑΣΕ ΜΕ ΜΑΡΟΥΛΙ

ΥΛΙΚΑ (για 6 μερίδες):

1250 γρ. μοσχάρι
10 κρεμμυδάκια φρέσκα, ψιλοκομμένα
1 φινόκιο, ψιλοκομμένο
5 σκελίδες, σκόρδο ψιλοκομμένο
3 μαρούλια χοντροκομμένα
1 φλυτζ. λευκό κρασί
1/2 φλυτζ. λάδι
2 αυγά2-3 λεμόνια
1 μάτσο άνηθο
Αλάτι
Πιπέρι

ΕΚΤΕΛΕΣΗ:

Κόβουμε το κρέας σε κομμάτια και το τσιγαρίζουμε σε μια μεγάλη κατσαρόλα με το μισό λάδι. Αφού έχει πάρει χρώμα το βγάζουμε απ’ την κατσαρόλα και το βάζουμε σε ένα μπολ. Αφαιρούμε από την κατσαρόλα το λίπος.
Προσθέτουμε στην κατσαρόλα το φινόκιο και σοτάρουμε για 5 λεπτά, προσθέτουμε το σκόρδο και τα κρεμμυδάκια με λίγο ελαιόλαδο και σοτάρουμε για άλλα 5 λεπτά. Τοποθετούμε το κρέας στην κατσαρόλα και προσθέτουμε 1/3 άνηθο, προσθέτουμε το κρασί και αλατίζουμε. Το αφήνουμε να βράσει για περίπου 1 ½ ώρα. 15 λεπτά πριν σβήσουμε το φαγητό προσθέτουμε το μαρούλι, χοντροκομμένο.
Φτιάχνουμε το αυγολέμονο:
Χτυπάμε στο μίξερ τα ασπράδια από τα αυγά και μόλις γίνουν μαρέγκα προσθέτουμε τους κρόκους. Μετά το λεμόνι και στο τέλος 1 ποτήρι ζουμάκι από το φαγητό μας ( το ζουμί πρέπει να το ρίχνουμε σιγά σιγά στο αυγό.)
Ρίχνουμε το αυγολέμονο στην κατσαρόλα μας ΣΙΓΑ ΣΙΓΑ, για να μην κόψει το αυγό,το φαγητό μας.

Baklava Cheesecake

We recently hosted a birthday party for a good friend of ours, Jack. When we were planning said party and asked Jack what sort of birthday dessert he would like, he asked for chocolate cake. Sam said “Jack, that’s fine and all, but Lolo really loves to cook, and very rarely gets to bake since we don’t eat a lot of baked goods at home. You can really ask for something more than just chocolate cake.” Later I received a text message probing about the possibility of cheesecake. Now, I make a mean cheesecake. It’s my mom’s recipe, with lots of sour cream in it and chocolate sauce marbled in to the top. I have no idea how many times I’ve made it, its a piece of cake (so to speak). Then I get another text. “How about baklava cheesecake? Is such a thing even possible?” Uhhh…googling…yup, apparently it is possible, damn you. And so, I promised to take on the challenge of making the most complicated dessert I’ve ever made. And I did. And it was awesome.

DISCLAIMER: THIS CAKE TAKES LIKE TWO DAYS TO MAKE. DOWNLOAD A GOOD AUDIOBOOK.
Click here for the recipe link!
The recipe itself is quite long, and I did follow it almost exactly. Here are my notes from where I deviated:
I did not worry about clarifying the butter, just used regular unsalted butter that I melted in the microwave, and it turned out great.
For the initial crust, I found that the pieces of phyllo dough were not long enough to cover the entire bottom of the pan and leave a 5″ overhang as the recipe suggests. So instead I rotated the pan slightly with each piece of dough, placing it so that the top edge of the dough met up with the top edge of the springform pan, overlapping the pieces so eventually there was full coverage on the bottom and sides of the springform pan. I then poured the cake batter in the pan, and made a separate top for the cake out of phyllo dough rounds. I cut out the rounds (after buttering and layering on parchment paper) by putting a 10-inch dinner plate upside down on the stack of dough and tracing the outside with a pizza cutter. Then I placed the dough rounds right on top of the cheesecake. Here is what it looked like after baking and after I removed the springform ring:

• 

Our friend Zach saw this and said “Ah, the old paper bag pie. My favor

I ended up using one whole package of phyllo dough from World Market. I’ve also seen it at Trader Joes and at Sprouts.
From prior experience I will warn you, do NOT used reduced fat cream cheese for the cake, it just won’t turn out the same!
I used pistachios instead of walnuts in the baklava filling. Yum!

I used the springform ring suggestion to spread the almonds and pistachios, worked like a charm.

I used a pizza cutter to cut the top layer of phyllo dough over the baklava filling, and a sharp knife to get right up to the edges of the pan

I was out of cinnamon sticks, so for the syrup I just sprinkled in some ground cinnamon and it turned out great.
I bought an airplane bottle of Remy Martin VSOP cognac since I didn’t need a whole bottle, and it was $1.99 at Total Wine.

Just came out of the oven, about to cool for an hour then go into the fridge!

Whew! There you have it. My Paleo, no carb, super healthy cake. Nah, just kidding. It’s good to cheat once in a while. Seriously though, I have never been so nervous putting something in the oven, but it turned out better than expected. I have to admit that I was skeptical about putting so much fresh lemon juice into a cheesecake, but letting it sit overnight really made the flavor very smooth. It also seemed very appropriate with the baklava pairing. The cake really tasted even better after it had sat for two days. I would definitely make it again – now that I’ve done it once I’m less scared of the phyllo dough and I know the process would be much faster the second time around. I love my sour cream cheesecake as a quick and delicious option, and Sam and I agreed that the the baklava cheesecake was just as good, just very different. And most importantly, the birthday boy loved it!


thebakingpan.com

Petros Kafe, El Segundo – Greek, No Compromises

Successful market research can take two forms: find out what you can do that fits the needs of a community, or find a community that wants what you are determined to give them. Both can be successful, and each has its own risk. Pander too much to local taste, you risk losing whatever is special about your enterprise; be inflexible and wrong about what the area wants, you are in trouble.

Petros Benekos has restaurants with almost identical menus in Manhattan Beach, Santa Barbara, and the Santa Ynez wine country, all just called Petros. When I heard he planned to open Petros Kafe in a former bakery in El Segundo, it sounded brilliant: a streamlined, simpler, less expensive Greek restaurant would be a perfect fit for the lunch crowd. The fact that the bakery would continue operating seemed to confirm this, and I looked forward to a stream of the delicious Greek pastries I knew from experiences in that country.

I was therefore quite surprised on my first visit: the menu was very similar and just as upscale as his other restaurants, despite the more casual-sounding name. There are differences – some of the more upscale dinner items aren’t offered here, and there are a few extra sandwiches at lunch. That aside, the cool, modern style is a sharp contrast to the more dated or utilitarian restaurants that dominate Downtown.

Our first visit was for brunch, at a table by the window where we could enjoy the peaceful small-town streetscape. The bakery is still in operation, and the first thing to arrive at our table, a basket of warm bread, showed that someone knows how to run it. The olive bread was very good, the sesame bread fantastic – I tried to buy a loaf of each but was told that at this time they’re not selling it.

A glass of sparkling wine with berries added a sophisticated note while we perused the menu. We decided to share an arugula salad and an appetizer combo – baked feta cheese crusted with sesame and topped with raisins, shrimp in tomato sauce, and the fried cheese called saganaki. The combo had a wonderful mix of flavors but was small for a party of four; a bite of each item to tease the senses, which is what an appetizer is supposed to do. The arugula salad was a bit more substantial and quite unusual; the slightly bitter green was paired with roasted tomatoes, a drizzle off honey, and a dusting of grated Greek cheese that is similar to a mild Parmesan. There was sweetness from the tomatoes and honey to balance the greens and mild vinaigrette, SO even someone who usually doesn’t like arugula fancied it.

Another salad that is often offered is a watermelon, tomato, mint, and cheese salad, one of those rare items that remind you tomatoes are a fruit. It almost always appears on the menu but is only available when they can get fresh enough products, as it should be. For those who like greens but are less adventurous, Petros Kafe also offers an excellent shrimp, avocado, and vegetable salad; and a Greek salad that can be used as a benchmark. Soups are offered too, vegetarian lentil or vegetable-bean or avgolemono, the hearty chicken stock, lemon, and rice soup that is a national dish. I’ve tried all three and was surprised to prefer the vegetable bean, which is a find light meal.

Like most places in Downtown, Petros Kafe woos the business lunch crowd with a selection of sandwiches and quick-serve items. These include an array of sandwiches, “Petros Bowls,” (salads topped with chicken or salmon), pizzas, and burgers in the standard American style or with Greek spices. I tend to gravitate toward the pizzas, which have a thin freshly made crust and Greek toppings. Greek cheeses don’t melt the way Italian cheeses do, and the sauce is less highly seasoned, so the effect is somewhat different from the usual. It is worth noting that the cheese on a pizza usually helps the ingredients stick to the crust, so you should take care to not spill into your lap if you pick up pizza to eat it.

Sandwiches are made with that excellent olive bread, and the best I’ve tried is the braised lamb shoulder with caramelized onions. The chicken in pita bread with homemade tzatziki sauce is also usually very good, though it was strangely dry on one visit. When I pointed this out to our server she offered to have another made, which was good customer service.

Specials are also offered, and on a recent afternoon we were happy to see Greek-style rack of lamb with french fries. The fries were crisp and lightly dusted with herbs, and the five small chops were delicious. We were less pleased when the bill came – I had neglected to ask the price figuring that it would be in line with the other entrees, but were surprised when it was $28.00. Since most entrees here were between $14 and $20, it would have been nice if the server had let us know, or the sign had included the price.

Petros Kafe has a very good wine list with premium Greek wines, a decent beer selection, and can dish out powerful coffee that will keep those brain cells humming along. They don’t serve liquor, so shots of ouzo after dinner are out, but there are desserts that include freshly made doughnuts to finish the meal.

Petros Kafe is a bet that El Segundo residents and visitors will warm to an upscale but casual environment, and it seems to be succeeding; on my most recent visit the place was two-thirds full despite the fact that we were dining relatively late. Our server mentioned that some new items would soon be added to the menu, so one of the most sophisticated menus in town may become even more so. Locals may not yet be ready for the beet and octopus with oregano sauce served in Manhattan Beach, but the day will surely come.

Petros Kafe is at 131 Grand Avenue in El Segundo, just west of Main. Open 11 am – 11 pm Su-Thu, 11 am-midnight Fr-Sa. Parking in adjacent structure, wheelchair access good, some vegetarian/vegan items. Cork age $15, beer and wine served. No online menu, phone 310-322-6200.

http://petrosrestaurant.com/

LA TIMES: “Smashing Stereotypes at Kentro,

Aristo’s Greek Cuisine

224 S 1300 E, Salt Lake City, UT 84102 

Phone: (801) 581-0888

http://www.aristosslc.com/#about

Specialty Dishes: Grilled Octopus, Lamb Taco

Guy swings by Aristo’s for old-school Greek cuisine with a modern twist. He swears the grilled octopus drizzled with Cretan extra virgin olive oil and lemon will make a convert of anyone. The lamb tacos are also a hit; Guy says “the lamb is perfect, tortillas are great (and) the feta is fantastic.”

HIGH END GASTRONOMY IN GREECE

Discover award-winning restaurants and the finest service in Greece 

 

Greece is an agricultural nation with premium, world-renowned products and produce, many with a protected designation of origin (PDO). Modern Greek cuisine is constantly evolving. The alliance of the latest culinary trends with authentic Mediterranean cuisine is what makes dining in Greece so unique.
The many stars and accolades awarded to the restaurants here are a direct result of the absolute joy of eating in this country. Luxury restaurants provide diners with five-star culinary journeys that include high standards of service and a high quality cooking.

Greece’s leading chefs have made their mark. They are constantly experimenting with new techniques, utilising the freshest ingredients and are committed to authentic and innovative gastronomy. Their restaurants are prime examples of high-end dining experiences.
In Athens there are five Michelin-starred restaurants, while in the surrounding areas – in the islands and the mainland – particularly in Santorini, Halkidiki and Mykonos, there are many more award-winning restaurants. Greek gastronomy at its finest!

Culinary Treasures of Mediterranean Cuisine
But the most precious culinary secrets in Greece are not only hidden in high-end restaurants. They are also found within more humble traditional tavernas in small fishing villages or in alpine hamlets of Greece – many of which operate without a menu, taking their inspiration from the day’s fresh ingredients. They offer authentic Mediterranean cuisine, made with pure and organic produce. Dishes are prepared with eggs and cheese from the nearby farm, vegetables grown in their own gardens and freshly-caught fish brought by the fishermen at dawn and then paired with wine from the local vineyard.

It’s in these unspoilt haunts that you will get to know the real identity of authentic Greek gastronomy. Embrace this opportunity and savour every flavour – you will remember the food you try here forever.

An Introduction to the Flavors of Greece

Traditional flavours and modern Greek cuisine combine to create a unique culinary experience

Greeks approach food with a combination of seriousness and nostalgia, inevitably thinking back to the dishes they were raised on. They don’t eat to live but rather live to eat, and a meal is almost always a social, convivial occasion, which revives the original meaning of companionship – people who broke bread together. Greek cuisine offers unique treats.
There is no notion of the western ‘eat and run’ syndrome. Here in Greece, a lunch or dinner can last for hours, and the more people gathered at the table the better, for good food and good wine bring good talk. So, sit down and prepare to enjoy yourself. You’ll start with a series of starters, mezedes. Presented on little plates and designed to open your appetite, they may be accompanied by ouzo, the national drink, schnapps-like tsipouro, or of course wine.
They may arrive in no particular order, but cold dishes are apt to be served first, and fish before meat and they are meant to be shared, not claimed by just one person. One thing that will strike you immediately is the freshness and excellence of the local produce: the just-picked salads, the freshly caught seafood, the meat raised on a hillside not factory-farmed.

This is the flavour of Greek cuisine: salt from the ubiquitous sea, olive oil, our liquid gold that contains all the goodness of the sun, and bread, the staff of life, ground from wheat, the age-old fruit of the earth. And all in one mouthful.

Traditional Greek Cuisine
From ancient times to today, Greek eating habits have changed so radically that it’s difficult to summarise the gastronomic culture of the country in a few words. Although it’s highly likely that Homer’s heroes would feel at home at a Greek Easter, they would not recognise the lemons, potatoes or tomatoes, and much more. Since those days, so many new fruits and vegetables have arrived on these shores, so many people have introduced different ways of cooking them, from both East and West, that tracing the roots and trends of traditional Greek cuisine is complicated.

But one thing has always been true: the emphasis on genuine raw materials, unadulterated and grown locally – simple dishes, cooked slowly and without fussy sauces, seasoned with herbs and olive oil rather than exotic spices, with love and imagination.

Pork with potatoes and wild greens

Modern Greek Cuisine
Over the past couple of decades a new wave of chefs has sprung up, who are committed to recreating the traditional Greek cuisine they were nurtured on but with new combinations and techniques. Often trained abroad, where they have come into contact with other food cultures, they are two-way ambassadors. As they return, they experiment with new approaches to traditional recipes, changing techniques and creating a modern Greek cuisine. Domestic production which had been neglected is also being rediscovered, transformed and redesigned.

As examples, we have the rare Cretan skolymbous, a wild green that costs more than fillet mignon, sweet potatoes from Trikala, chestnuts from Volos, farmed black pork, mountain goat from Crete. An intriguing fusion: the old with its historic value, blended with new ideas, to give it new life. Innovative, with surprising revelations, excitingly fresh. You’ll be impressed by the inventiveness of the new generation of cooks in the fine restaurants of the mainland and islands, from Crete to Corfu, from Halkidiki to Laconia. Seek them out and sample their offerings. We promise you’ll be asking for a second helping.

Gastronomy has its very own special place in Greece

Delicious local specialities, famous spirits and a large selection of traditional produce.

You’ve come to a country blessed with a rare Mediterranean beauty, which unfolds in an extraordinary diversity of landscapes and seascapes, opening your horizons to every possible kind of experience, not least gastronomical. Forget that the Greek sun and sea usually refer to beaches. Think instead of the delicious things they produce, from the miraculous olive tree to the lowliest mollusc.
Greece promises to be a gastronomy experience that you’ll never forget. Here you’ll take part in a game of discovering new tastes and aromas, new combinations of foods, new fruits of the earth. The gastronomy here will excite you: traditional Greek breakfast, colourful authentic Mediterranean cuisine, Greek local products, fine wines, flavorful beers and local spirits.
Every corner of the country has its unique specialities, foods that have evolved over time from the interplay of necessity and invention, from raw materials that grew naturally in harsh or lush environments, from passersby – invaders or refugees – who introduced new ideas, and from the Orthodox Church, whose stringent regulations regarding fasting compelled countless generations of housewives to create an enormous repertoire of wonderful vegetarian and vegan dishes. Come and discover Greek cuisine in all its manifestations: regional or panhellenic, traditional or modern, sophisticated or simple, one thread connects all the food you will eat here.

Greek cuisine in the big cities
In the big cities, you’ll dine at innovative and star-spangled restaurants serving new Greek cuisine and you’ll visit traditional markets that have been open since the 19th century. Shop windows and open-air displays will entice you with their novelties and freshness, inviting you to sample and taste familiar or unfamiliar foods. Live like a local in a land that has been influenced by waves of conquerors and make your own habits to nourish body and soul. Every place is its own little gastronomic kingdom.

Gastronomic tradition in Greece
Seek out local products, bend to the ancient culinary tradition of a universal culture, exchange toasts with your neighbours as you drink wine made from exquisite indigenous grapes, have fun at lunch parties on Sundays and holidays that last till evening, enjoying traditional dishes that have been seasoned with love and special care.

Greek products
Think of the gastronomic wealth of Greece as a giant gift basket full of natural perfumes and tastes. Peel the juiciest peach of your life and let the juice dribble like a bracelet around your wrists and fingers. Take a mouthful of fruity Nemean red wine or flinty Santorini white and let the long aftertaste intoxicate you. Feel the strength and energy flow into you after a light but fortifying Greek breakfast.
Ask the vendors at the farmers’ markets to choose their best produce for you. Swim at dawn and watch the fishermen haul in their catch; then order it for lunch at the beach taverna. Watch your palate explore new tastes – a freshly picked, piquant wild green, the firm flesh of a real tomato in a courtyard ringed by strumming cicadas in the heat.

Wine and Greece’s local spirits
Discover award-winning Greek wine from historic vineyards. Share traditional local drinks – an aromatic tsipouro, ouzo or raki of a local producer – and enjoy the refreshing and flavourful Greek beers that have been gaining more and more fame in recent years. Finally be sure to try the one of a kind mastiha from Chios, as a liqueur as well as in a cocktail. The drinks and spirits that the Greek soil produces will contribute to your big and memorable moments.

Turn your exploration of the flavours of Greece into an exciting gastronomic odyssey.

A Market Tour of Athens

An Introduction to the Flavors of Greece

How to prepare GYROS -the ultimate Greek delicacy

Χαλβας Φαρσαλων