The Expo West show in Anaheim was a working weekend for me, but also a good opportunity to talk to buyers, chefs, professionals, doctors, and health experts on the importance of extra-virgin organic olive oil in the diet. Bragg having such a large following of loyal customers were willing to try a sample and allow me to discuss this new product with them as they visited the booth. Using their extra-virgin olive oil in my daily cooking and as well as in my cooking classes, I could give advice about how to use it, where in recipes to use the oil, and facts about the benefits of extra-virgin organic olive oil and it’s nutritional benefits.
Making new friends at the evening event. Our Greek farmer flew out just for the occasion.
The Expo West often called The Natural Food Show, was everything I had expected this year. Yearly, I look forward to George Vutetakis dropping by for a visit. He works on both coasts, so when he’s in town we try and see each other and catch up on all the food news. The size of the show is the largest yet, as many new and old companies, speakers, non-profit organizations and authors gathered to show their products, speak on health , and support their cause. It’s so nice to have an old friend stop by and release you of your duties for a few minutes and discuss the best of the show exhibits and just say hello.
You can find George at local farmer’s markets signing his book, The Vegetarian Guy.
Many of his recipes are excellent original ethnic dishes you can incorporate into your diet.
This is George Vutetakis, a wonderful friend who captured a fun moment in the Bragg Booth. George has created the blog, called The Vegetarian Guy. He travels developing products, teaching, and cooking for many with his lovely book The Vegetarian Traditions. Check his blog for upcoming events and where you might be able to sneak a few minutes with this amazing chef and blogger.
Stuffed Eggplant called “Papoutsakia”, is a common lunch or dinner in our Greek Cuisine. Large and small sized eggplant can be found in every garden throughout Greece. This dish is commonly called “eggplant slippers” for the simple reason that they are stuffed with vegetables and various meats. Commonly stuffed with rice this recipe is using a more healthful version, using three different grains. These grains can be substituted with your favorites, or one grain can be used for the entire quantity. Browse your supermarket or farmer’s market to see what is in season, substituting the vegetables in this recipe with your favorites ones. Try and find nice long, rounded eggplant with firm and glossy skin for the freshest taste.
Eggplants vary in size and taste. I tend to use the same eggplant pictured here, but you may want to explore other types and sizes. Here, in the first picture is the Japanese long eggplant. And in the second picture is the more common globe eggplant. The both can be found at your local farmers market or online at Melissa’s Produce.
Clean Monday is a Greek traditional day off in the community, celebrating the beginning of Lent. Families take the day off work and enjoy being outside with your family. Often they bring along colorful kites to fly all day long. Throughout Greece , festivals are celebrating with music, food, and plays. This begins the first day of Lent which is called “Kathara Deftera”, Clean Monday. A special bread is served call Lagana with a Taramasalata Dip. More information can be found on my post “Kethara Deftera“.
Here are a few images of Clean Monday celebrated in Greece.
So go out and fly a kite with your family, and celebrate!
Pastitsio with Phyllo is a very common casserole found in the Greek cuisine, and there are just as many versions of this recipe as there are casseroles in the U.S. The meat can be substituted for ground lamb if you choose. Originally, this calls for a bechamel topping, but when I came across this version it’s been my favorite ever since. For me, it’s easier and fool-proof. I remember hearing my mother and aunts screaming from their kitchens when the bechamel sauce, their version of the white sauce separated or it somehow collapsed. Pastitsio with Phyllo may seem strange to you, and it did for me as well. In this recipe, once you prep all your ingredients ahead of time, assembling the dish is quick. A helpful tip is to make the meat mixture up to 2 days ahead, bring to room temperature before adding it to the casserole. But, as a caterer, it was such an easier, but still delicious recipe. This version of Pastitsio with Phyllo, is so satisfying and worth the work for a unique Greek dish to serve when company is coming! If you need help in working with phyllo dough, here is a phyllo tutorial for you, Working with Phyllo.
Greek lasagna layered with phyllo dough and penne pasta, wine meat sauce, and cheese, truly a traditional Greek dish.
Course
Main Dish
Cuisine
Greek
Keyword
Greek, pasta, pastitsio, phyllo
AuthorMary Papoulias-Platis
Ingredients
2poundsof lean ground beef
1cuponions, chopped
2tablespoonsof butter
2teaspoonssalt
1/4teaspoonpepper
1/2cupwine, sherry or marsala
2tablespoonstomato paste
1cupwater
1 1/2poundpenne pasta
1poundphyllo dough, defrosted
3cupscheese, pecorino or kefalotiri, grated
12eggs
1quartmilk
1/2poundof butter for brushing phyllo
1/2cupbutter for pasta
Instructions
Preheat oven to 350 degrees.
Saute onions in 2 tablespoons of butter until softened.
Add ground beef, salt and pepper, cook until browned.
Add wine, tomato paste, and water to beef. Reduce until no liquid is present.
Cook pasta until al dente (almost done).
Remove, drain, and add 1/2 cup melted butter.
In a 14x11 pan, brush bottom of the pan with butter, and layer 1/2 pound of the phyllo in pan, brushing each layer with butter.
Place half the pasta over the phyllo spreading evenly.
Sprinkle with half of the cheese, spreading evenly.
Add all the ground beef to the pan.
Add the remaining cheese.
Add the remaining pasta.
Beat the eggs until fluffy and light, add the milk.
Carefully pour the milk over the pasta, allowing it to soak in.
Layer the remaining pound of phyllo over the noodles.
Trim the edges of the phyllo with a knife around the rim of the pan.
Cut into 3x5 pieces, or 4x6 pieces.
Place on a sheet pan to catch drippings while baking.
Bake in the oven for 45-60 minutes, until golden on top and firm.
Let sit for 15 minutes before serving.
Recipe Notes
Can be assembled ahead of time and placed in freezer. If frozen: Bake unthawed for 1 1/2 hours. Can be made a day ahead of time baked and re-heated. Pyrex makes a 14x11 inch glass pan. Recipe adapted from : The Complete Book of Greek Cooking- St. Paul's Greek Orthodox Cathedral
If you need help with assembling Pastitsio with Phyllo, please take a look at this post on Working with Phyllo.
This is a short summary of a trip I had taken in a series, called Greece As I Know It – Kythera. At the entrance of Kapsali village on the island of Kythera, standing above the port at an attitude of 100 m, you’ll see the small chapel of Agios Ioannis beaming against the sun with it’s white washed walls from the rocky hillside. The stone steps that lead to the church entrance is where the monk, Ioannikios, lived and restored the chapel in 1725, and this is where his inscription will greet you as you enter the church. Apparently,originally there were two churches on this site. The church Agios Ioannis was built inside the cave. Dripping water from the cave walls are thought by some to be the presence of sacred holy water.
It’s once said that St. John the Theologian who according to one tradition began his writings of the Apocalypse here before he moved on to Patmos. Above the arched entrance is a two-bedroom guest house, originally built 500 years ago, where 5-6 monks once lived. And further down the cliff , dedicated to John the Baptist, you will encounter a small ancient temple which was ruined due to barbarian invasions, since restored in the 18th century. A breathtaking site as we stood below taking this photo from the picturesque port of Kapsali.
These Baklava Honey Nut Tarts are a new version of the traditional and famous Greek Baklava. Baklava, being the king of all Greek pastries, I do like to create different versions of this traditional dessert. So, here are my version of a Greek Tart glazed with assorted nuts in an individual form, perfect for that special date, Valentines Day, or one for you and one for your best friend. Enjoy these tarts warm with a scoop of heavenly vanilla ice cream. These Baklava Honey Nut Tarts can be made in a larger pan, just adjust the amount of filling and cooking time. Place you own spin on this recipe, by adding your own combination of nuts and raisins. Try adding dried cranberries, cherries, dates, mango, or blueberries. If you are short on time, you can purchase your tarts at Pillsbury. Or take a look in your freezer or refrigerated cases at your local supermarket.
Are you a fan of honey? Honey has so many health benefits;
Honey contain many nutrients, and is rich in health-promoting plant compounds, called polyphenols.
It’s rich in plant compounds and antioxidants, such as flavonoids and phenolic acids.
Honey has been linked to beneficial effects on heart health, including reduced blood pressure and blood fat levels.
Try and buy your honey at your local farmer’s market. An organic honey will ensure you to have a higher level of these benefits. Here is a company I enjoy buying my honey from: Mikolich Honey.
Chocolate is always the Valentine choice for most of us, so why not take something old as a traditional Chocolate Rice Pudding and make it into a decadent dessert for this special day. This can be made ahead of time and placed in the refrigerator until ready to serve. Place the exotic black cherry topping on your bowl of chocolate goodness right before serving. You could even take that chunk of chocolate and shave it over the cherries. Using a high grade chocolate bar guarantees that irresistible rich flavor. Cherries can be substituted for the topping with fresh raspberries, bananas, or your favorite fruit. Once you have finished assembling this recipe, give it a taste white it’s warm. Oh my! Then refrigerate and then decide which way you prefer it.
Theo Organic and Fair Trade bars are what I use. I had the opportunity to visit the facility, and I not only support their company, but they have the best quality and vairety of flavors.
There are many health benefits of chocolate:
Cocoa and dark chocolate have a wide variety of powerful antioxidants.
Quality dark chocolate is rich in fiber, iron, magnesium, copper, manganese, and a few other minerals.
Studies show that the flavanols from cocoa can improve blood flow to the skin and protect it from sun damage.
Chocolate Rice Pudding with Balsamic Cherry Topping
Course
Dessert
Cuisine
California Greek
Keyword
balsamic, cherry, chocolate, ricepudding
AuthorMary Papoulias-Platis
Ingredients
5cupswhole milk
2/3cupArborio rice
3/4cupsugar
1teaspoonvanilla
1cinnamon stick
3ozs.organic 72% baking chocolate, chopped
1 13oz.jar Black Cherries in syrup or frozen
1teaspoonbalsamic vinegar
Instructions
In a heavy pot combine milk, rice, sugar, vanilla, and cinnamon stick.
Bring to a boil, and reduce to a simmer, stirring frequently for 35-45 minutes.
The rice should be tender and thickened.
Remove from stove and add chopped chocolate and stir until combined.
Place in a container and cover with plastic pushing down on top so skin doesn't form. Refrigerate for 2-3 hours or overnight.
Sauce
Place the cherries in a small saucepan and add 1 teaspoon balsamic vinegar.
Simmer until reduced by 1/3. (If using frozen cherries and a little water.)
Top rice pudding with 4-5 cherries and serve.
Valentine’s Day
In addition to the United States, Valentine’s Day is celebrated in Canada, Mexico, the United Kingdom, France and Australia. In Great Britain, Valentine’s Day began to be popularly celebrated around the 17th century. By the middle of the 18th, it was common for friends and lovers of all social classes to exchange small tokens of affection or handwritten notes, and by 1900 printed cards began to replace written letters due to improvements in printing technology. Ready-made cards were an easy way for people to express their emotions in a time when direct expression of one’s feelings was discouraged. Cheaper postage rates also contributed to an increase in the popularity of sending Valentine’s Day greetings.
Americans probably began exchanging hand-made valentines in the early 1700s. In the 1840s, Esther A. Howland began selling the first mass-produced valentines in America. Howland, known as the “Mother of the Valentine,” made elaborate creations with real lace, ribbons and colorful pictures known as “scrap.” To learn more visit ; Valentine’s Day History.
Rosemary White Bean soup contains Mediterranean flavors and a garden herb that my family begs me to prepare often in my home. It calls for an Italian bean called Cannellini, which also is an excellent source of protein and fiber. It is a haricot bean that was originally cultivated in Argentina, but eventually became a staple of the Italian cuisine. It has a creamy texture with a mellow, nutty flavor. I find these beans at stores carrying Bob’s Red Mill products. This dish has very few ingredients with a touch of fresh rosemary. Do not skip the rosemary, it offers a fragrant, and earthy tone to the soup.
These beans may be difficult for you to find, so check your natural food stores.
“Tuscan Blue” is my favorite rosemary in my garden.
Rosemary is a native Mediterranean plant that has been cultivated since 500.B.C., where it grows wild in the fields. Rosemary’s silver-green, needle shaped leaves are highly aromatic and their flavor hints of both lemon and pine. I prefer the fresh form of this plant, so that I may also use the beautiful baby blue flowers for garnishes in salads and soups. Tuscan Blue glows to become 3-4 feet, into a large billowy bush. It needs very little water, and blooms several times a year. It can be used as a hedge if pruned, or left alone as a background plant in a border.
Hello from California Greek Girl. I’m the owner of Ethos Culinary located in the beautiful city of Carlsbad. Join me as we explore California’s bounty of foods, farmlands, and culinary experts. I’m looking forward to bringing you Greek, Mediterranean and Plant-Forward Cuisines. OPA!
Hello from California Greek Girl. I’m the owner of Ethos Culinary located in the beautiful city of Carlsbad. Join me as we explore California’s bounty of foods, farmlands, and culinary experts. I’m looking forward to bringing you Greek, Mediterranean and Plant-Forward Cuisines. OPA!
