Skillet-grilled Asparagus, Red Peppers and Zucchini Slices

Sunday April 25th, 2021Sunday April 25th, 2021 aglaia 1 Comment

Green are the only fresh asparagus we find here, on the island. They come usually from the Peloponnese and are succulent, and wonderful. We like to briefly grill them on a stovetop griddle, on a non-stick pan, simply rubbed with olive oil and serve them sprinkled with some local, delicious finishing salt. I love the taste peppers impart to the olive oil, and whatever is fried with or after them, see this variation of the simply grilled-fried asparagus, as I combine them with sliced zucchini.

If you would like to make this a main course add some olive-oil-fried eggs.

Serves 4-5 as first course or side-dish (more…)

Green, Spring Pasta (Pasta Primavera) with Asparagus, Fresh Fava, and Lemon

Tuesday April 20th, 2021Wednesday April 21st, 2021 aglaia Leave a comment

A very satisfying, brothy, lemony pasta that you can whip up in minutes, much like the tomato one-pot pasta. Use whatever fresh greens or vegetables you have at hand; the leftover asparagus stems give extra flavor –we like to save the tender spears and simply grill them, instead of using them in the pasta. Fresh or frozen peas can be substituted for the fava.

You can also add parsley, tarragon, chervil or any other spring herbs you like.

Serves 3-4 (more…)

HORTA, the Edible Wild Greens

Tuesday April 20th, 2021Sunday May 9th, 2021 aglaia 4 Comments

We keep an overused, slightly rusted, wood-handled Opinel knife in the glove compartment of our car. It is there because we never know if and when we will spot some gorgeous edible greens during our rides around the island. Greeks probably foraged for horta —wild leafy greens— because they had little else to eat. We continue to gather and eat them today because we love them.

Watch the Video-Slideshow of the most important Edible Greens we forage, and more…

During the rainy winter months, and as late as early spring, there are plenty of wild greens in the hills and mountains that surround the villages and the big cities. Middle-aged women and men gather them on special excursions. Armed with a knife and a plastic bag or a basket, the horta-gatherers can be spotted from a distance on a steep hill, but also next to a busy highway. A friend once told me that he has seen Greek-Americans gather greens on a sidewalk in New Jersey. These days, though, most city people buy horta from the weekly farmers’s markets; and they have become quite expensive, a real delicacy. (more…)

Spring…

Wednesday March 31st, 2021Wednesday April 7th, 2021 costas 1 Comment

This year we did not get much rain after December on Kea. The landscape is quickly turning from green to yellow, although it is not yet too warm. Still, spring is gloriously blossoming, and in shady spots green keeps its hold, and flowers keep surprising us with their elegant shapes and colors.

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Our Favorite Ancient Vegan Pudding

Wednesday March 17th, 2021Thursday March 18th, 2021 aglaia Leave a comment

Asouré (or aşure) also called ‘Noah’s pudding’ in Istanbul, is an ancient, delicious, sweetened grain risotto with nuts and fruit, both dried and fresh. It is the perfect vegan dessert and we make it often in the spring, especially the days of Lent before Easter.

Read also about kollyva, another version of the ancient sweet.

1-ashure-plate-s

Asouré is probably the continuation of polysporia the mixture of grains symbolically offered by ancient Greeks and other Eastern Mediterranean people to their gods, especially Demeter (Ceres), the goddess of agriculture, much like kollyva which in ancient Greek the meant “small coin” or “small golden weight,” as well as “small cakes.” The Turkish and Greek asouré or asourés, also called ‘Noah’s pudding’ in Istanbul, is a similar age-old sweet.

In this the wheat berries are not drained as in kollyva, but simmered with sugar, sometimes, especially in Istanbul together with beans and/or chickpeas until the cooking liquid thickens. Nuts and dried fruits are added, and the soupy ashure is served in bowls, traditionally decorated with pomegranate seeds. It solidifies when it cools, like a real pudding. In Israel and throughout the Middle East I found similar sweets, with the grains cooked in milk and sweetened with honey. Obviously, they all share the same ancient roots. (more…)