An Unusual Vegan Olive Pie

Thursday January 4th, 2018Wednesday January 10th, 2018 aglaia Leave a comment

Around mid-January, as the new olives are almost ready, I try to find ways to use-up the olives of years passed.

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This fragrant Eliopita, with an unusual, delicious, easy dough of olive oil and orange juice, is the first thing that comes to mind. It is much simpler than the common olive breads, and much more enticing. The original recipe was given to me many years ago by Zoe Evangelou whom I had met at my friend Roxani Matsa’s winery in Kantza. I made the pie several times, and included it in one of my early Greek books. Later, the recipe was revised by Vali Manouelides, another friend, who instead of the original large loaf, divided the dough and filling to shape smaller logs that were easier to cut and serve as finger food. (more…)

Mini-squash and Quince Stuffed with Wheat Berries, Nuts and Raisins

Friday November 17th, 2017Tuesday November 26th, 2019 aglaia 4 Comments

This is my suggestion for a glorious vegetarian main course. I bet that even avid meat-eaters will enjoy it.

The combination of the sweet, mini squash with the tart quince is perfect! For the stuffing I adapted the recipe for the Stuffed Quince I have in my Mediterranean Vegetarian Feasts (page 156) omitting the tomato sauce.

The small squash can be an interesting substitute for quince in case you cannot get the fragrant old apple-like fruit, which is the epitome of our Mediterranean winter. I actually envy my American friends because they can get these absolutely fantastic mini butternut squash, or honey-nut-squash as they are called. They were developed by Michael Mazourek, a plant breeder at Cornell University, in collaboration with the visionary Dan Barber.

If you are going to stuff just the squash, I suggest you add some tart apple to the stuffing or spike its sweetness with pomegranate molasses. (more…)

Eating our way through the North and South of Greece

Wednesday November 15th, 2017Monday October 1st, 2018 aglaia Leave a comment

Highlights from a sixteen-day exploration of the culture and gastronomy of the two wonderful, diverse ends of the country.

PART ONE: The North and Northwest

I arrived in Kavala one day before the official beginning of the trip. What a wise decision that was! It gave me more time to spend in Imaret.

This incredible, five-star hotel, is housed in an historic, 1817 building, a masterpiece of late Ottoman architecture. Hardly a place for those expecting a Ritz-like accommodation, its 26 charming rooms are full of character, one different from the other. Their appeal is original and uncommon, but quickly grows on you as you get immersed into the charm of this structure which was originally a religious school.

There are pools and serene inner gardens, long marble verandas and arcades that offer spectacular views of the bay of Kavala and the Aegean beyond. Looking at the bay, I enjoyed my exquisite breakfast as the golden morning sun sparkled on the water, an experience I will never forget!

Caught up in all sorts of everyday chores on Kea, even when we don’t prepare for a program or cook with our Kea Artisanal guests, I haven’t had the chance to travel within Greece for a very long time. The invitation of Georgeann Morekas and the Baltimore Women’s Guild of the Greek Orthodox Cathedral of the Annunciation to accompany them as they explored parts of northern Greece and Crete was a most welcome change. (more…)

Eating our way through the North and South of Greece (II)

Tuesday November 14th, 2017Monday March 9th, 2020 aglaia Leave a comment

Spinalonga, Lasithi and Archanes

At Elounda Bay hotel, on the northern coast of Crete, the sea was warm and inviting in the late afternoon as the sun was setting. We reached this popular southeastern resort of Crete flying from Ioannina, Epirus, to Athens, then to Heraklion, and finally driving through areas I used to know well but found so much changed. (more…)

Basic Tomato Sauce (Saltsa Domata)

Thursday November 9th, 2017Wednesday September 16th, 2020 aglaia Leave a comment

Make it when you have plenty of vine ripened tomatoes. But in the winter, when good, ripe tomatoes are not available, use canned, or slice and roast the pale tomatoes available to intensify their flavor.

Instead of sugar, I sweeten the sauce with currents.

Beyond pasta, the sauce can be used on flat, breads complemented with crumbled feta or any other cheese. It is the basis for the vegetarian mousaka, and also for the stuffing for papoutsakia (eggplant slippers), with the addition of chopped, sauteed bell peppers and feta, graviera or any other cheese, with or without walnuts, or other nuts.

Yields about 3 cups sauce, enough for 1 pound pasta

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