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…)

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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Santorini Fava with Caramelized Onions and Capers

Thursday November 2nd, 2017Monday December 28th, 2020 aglaia 3 Comments

Braised capers are an ideal topping for the local fava, the trademark dish of Santorini. Today Santorini Fava is served as a meze at taverns throughout Greece, usually prepared with mashed, imported yellow split peas (dal), dressed simply with fruity olive oil, topped with sliced onions and dried Greek oregano.

Recipe adapted from Mediterranean Vegetarian Feasts

In the old days, though, fava was made from dried fava beans and/or from an indigenous, ancient legume, a variant of Lathyrus sativus (chickling vetch or grass pea), called cicerchia in Italian and almorta in Spanish.

Inspired chef Dimitris Mavrakis, in Kritamon, his wonderful restaurant in Archanes, Crete, makes fava with a combination of legumes: dried fava beans, split peas and some lentils, and the flavor of the pureed beans is wonderful, even without any topping (see variation).

8-10 Meze servings

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Youvetsi: Baked Lamb with Pasta in Tomato Sauce

Wednesday November 1st, 2017Wednesday November 1st, 2017 aglaia Leave a comment

Adapted from The Foods of the Greek Islands.

This is the basic recipe for the very popular meat and pasta dish. You can prepare it with beef –I very often make it with the local, beef-like, veal shank on Kea (pictured here) but also with free range, gamy chicken (see variations).

Although I think that orzo-pasta works best, you can also find the dish made with hilopites (the small squares, or the flat, ribbon-like traditional pasta).

Makes 8 servings (more…)

Bread Stuffed with Figs and Brown Sugar

Monday August 7th, 2017Monday August 7th, 2017 aglaia 1 Comment

Fig Bread cut S Serve as dessert, with xynomysithra –the tangy ricotta-like fresh cheese from Chania, Crete. It is great for breakfast with yogurt and fruits, but can also be paired with aged and spicy cheeses. It is wonderful with gorgonzola and kopanisti –the Greek fermented cheese– especially complemented with Vinsanto of Santorini, with Mavrodaphne of Patras or port wine, but also with my aromatic lemon liqueur. (more…)