Liver Pâté with Thyme, Orange, and Pistachios

Tuesday December 20th, 2016Tuesday December 20th, 2016 aglaia 6 Comments

A fast and easy pâté that I make with the flavorful innards from the free-range turkey or the rooster we get for our festive winter lunches.

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I no longer remember which pâté recipe served as the base for my adaptation. As is my habit, I start by sautéing the onions with olive oil, instead of butter or duck fat, adding orange jest and also pomegranate molasses, which give it a lovely, fruity flavor. I prefer to use unsalted pistachios, but if you cannot get them, salted are fine.

This pâté is an ideal appetizer or first course, served with a simple green salad, like the one we make from the Romaine and other lettuce leaves and arugula from the garden.

I am sure your friends will appreciate a jar of this homemade pâté, so you may like to double the recipe.

Serves 6-8, about 2 ½ cups
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Rustic Chocolates with Dried Figs and Nuts

Friday December 9th, 2016Friday December 20th, 2019 aglaia 2 Comments

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Adapted from Mediterranean Vegetarian Feasts.

These bitter-chocolate-nut-and-fruit bars are delicious and almost guilt-free, as they have no added sugar. You will enjoy eating them and they make a much-appreciated edible gift; in any event, they are less of a problem when you bring to a friend’s dinner party, since flowers are a pain for the hosts who must stop everything and try to find a vase…

For about 80 pieces

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Citrus Fruit ‘Cheese’ with Pistachios

Wednesday April 13th, 2016Wednesday April 13th, 2016 aglaia Leave a comment

My way of recycling my leftover, homemade marmalade of previous years. The citrusy pieces are not dense and rubbery as Turkish delights, but somewhat creamier and really delicious, with intense flavor and aroma. I think they will pair beautifully with spicy cheese, with cookies, both sweet and savory, as well as with chocolates.

You can start with a smaller quantity of marmalade, halving the recipe.

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2 ½ kilos (quarts) marmalade: Seville orange, lemon, tangerine, or a combination of different kinds (more…)

Spicy Meat Sauce

Monday April 4th, 2016Monday June 13th, 2022 aglaia Leave a comment

Use with pasta, or as topping for flattened dough, to make Lachmacun. You can halve the recipe, but since the work involved in making the sauce is the same, I suggest you make the full recipe, use as much as you need, and freeze the rest, to have ready for any kind of dish you would like to make later.

Read More HERE.

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Makes 8 cups Meat Sauce

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PITTING OLIVES

Tuesday March 8th, 2016Friday March 18th, 2016 aglaia Leave a comment

These picture are very dear to me because I shot them using the hands of my late mother, Frossoula Kremezi. It was during one of the last times she stayed with us here, in Kea.

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To pit the olives you can use the appropriate tool, which has to be a really strong one, especially if you pit hard, green olives.

I prefer the following method: I place a handful of olives in a plastic bag and flatten them with a meat mallet or a pestle. Then I remove the pits that slip out easily. The olives are ready for chopping.

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