I am not the first one to observe that TV food has long ago stopped being about taste, cooking, talent or tradition, becoming one more excuse for a sensational voyeuristic show, not unlike the uncovering of yet one more Egyptian mummy…

In that context I started receiving phone calls and e-mails from various US and AustralianTV producers who wanted to pick my brain about THE most extreme and ‘dangerous’ foods of Greece, and more precisely the poisonous fish that they have heard about. Some mentioned ‘the scorpion fish’ which they have read, or heard or told about. Because there was not one, but at least three similar inquiries last year alone, I understood that after the Asian rats and the south American insects, of which the American public has probably had enough, our turn had come.

I haven’t been able to verify if the producers who contacted me decided to visit our country on their own, or had been invited or lured by the Greek Tourist Organization offices abroad, in a quest to boost the influx of visitors in order to help our gravely ill economy. I seriously doubt that a rat-eating TV host will bring tourists to the part of the world where rats are consumed, but I am not an expert in PR matters, and maybe it is better to watch or hear about a fearful Greek ‘scorpion fish” than about the unbelievable size of the Greek public debt… (more…)

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After reading Corby’s Maple Mystery — especially the last bit where fenugreek imparts the maple syrup flavor to ice cream– at last I understood why I hate maple syrup, one of the very few flavors I can’t stand; one other is fenugreek (!) which causes your body to reek if you eat lots of it. Basically known as one of the many curry components, fenugreek is a fascinating grain, not a spice but a legume, that contains important amounts of proteins and minerals that make it an essential additive for vegetarians.

Photo by zoyachubby

I was completely unfamiliar with the taste of fenugreek, which is difficult to find in Greece, although, ironically, its name in Latin means “Greek hay.” Ancients called it Tἠλις(telis) — a word since lost. In modern Greek it is called tsemeni, using its Turkishname. In Greek cooking fenugreek is the predominant spice used in the intensely flavored rub used in pastourma –the Greek and Middle Eastern version of pastrami. (more…)

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Besides supplying us with their delicious edible buds, artichokes, if left to blossom, surprise you with their furry stunningly purple and huge flowers. First cousins to the ubiquitous Mediterranean thistle they look like medieval chevaliers, wrapped up in impenetrable green armor. Some artichokes have large spikes on the pointed edges of their leaves, but their sensitive hearts remain tender and vulnerable, juicy and crunchy.

Our first crop of artichokes that I complemented with fresh garlic, intensely flavored parsley and lemons, all from the garden.

I never believed that we would have such an abundance of wonderful artichokes this year.

I never believed that we would have such an abundance of wonderful artichokes this year.

Vangelis Lykourentzos, an artichoke producer from the Peloponnese, brought the tuber-like artichoke roots and helped us plant them.

Vangelis Lykourentzos, an artichoke producer from the Peloponnese, brought the tuber-like artichoke roots and helped us plant them.

In November the first shoots appeared…

…and now the artichokes are thriving.

Our artichokes are not too large but so tender that you can eat leaves and not merely the heart.

The purple heart of the artichoke, before removing the choke.

The common wild Mediterranean thistle is artichoke’s close relative.

The huge purple artichoke flower that blooms it we fail to eat the succulent edible buds.

Braised Monkfish with Artichokes and Olive oil-Garlic Mashed Potatoes

Braised Veal with Artichokes in Egg and Lemon Sauce. The veal & Artichoke dish is from my book, PHOTO by Anastasios Mentis, www.mentistudio.com

Artichokes Marinated in Wine, Olive Oil, Lemon and Garlic

Preparing the Artichokes

Artichokes truly embody the essence of the Mediterranean: sentimental and sensual but at the same time hardy and a model of perseverance. They totally dry out in the summer, only to bud miraculously from the earth with the very first rains, their lush leaves emerging like artesian wells from the soil.

They grow very easily, or so you might be told.  Artichokes don’t need much water, Greeks will tell you, neither do they require extra care; they simply take root, never to leave your garden.  Unfortunately, not inour garden! We have been trying to grow them for years… (more…)

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Federico Ferro, a young pharmacist from Genoa’s Sestri Levante, is the proud winner of this year’s Campionato Mondiale del Pesto al Mortaio (World Championship of Mortar-beaten Pesto). READ MORE (at The Atlantic)

One hundred semi-finalists listen to the pesto hymn, before they begin to pound.

Observers in the middle of the baroque hall of the Palazzo Ducale where the Pesto contest is held.

The local DOP basil from Genoa is the base for the traditional pesto.

Contestants started to add ingredients to the mortars.

Some brought their own, well seasoned mortars.

Wearing red aprons, the judges tasted and noted.

Wearing red aprons, the judges tasted and noted.

The ten finalists await the results.

The winner, Federico Ferro, a young pharmacist from Genoa’s Sestri Levante.

Roberto Panizza, president of Associazione Palatifini, organizer of the event.

Before the main event, there was a children’s pesto competition in a smaller hall of the Palazzo Ducale.

Before the main event, there was a children’s pesto competition in a smaller hall of the Palazzo Ducale.

Exhibition of antique mortars at the charming old Kitchen of the Palazzo Spinola (Galleria Nazionale).

  Slide Show: In Genoa for the Pesto!

One hundred semi-finalists, winners of regional contests held throughout last year in many Italian cities, but also in other parts of the world –even in LA — met under the ornate roof of the magnificent central hall in the second floor of the Palazzo Ducale, in Genoa. (more…)

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