Bebinca: Indian Sweet Potato Pudding/Cake

Thursday November 17th, 2022Thursday November 17th, 2022 aglaia Leave a comment

The recipe, by Mayukh Sen, was published in the NY Times Cooking, in a piece he wrote about chef Nik Sharma. “The lightly sweet pudding cake is an ideal fall dessert — a far less stressful alternative to a more labored pie,” Sen writes.

The mild taste of this unusual sweet is certainly a wonderful complement to the spicy Indian dishes; for my version I love to add crystalized ginger to give it a slight kick.

Mayukh Sen notes that Mr. Sharma riffs on a traditional dessert from the Indian state of Goa, using a base of coconut milk, eggs and sweet potatoes that are roasted and then puréed, perfumed with nutmeg. “…the addition of maple syrup is a distinctly American touch. (Mr. Sharma likes to make this for Thanksgiving.) Be sure to leave time for the bebinca to cool and set — at least 6 hours in the refrigerator, but preferably overnight,” Sen writes.

Yield: 8 servings

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Eggplant and Squash pie with Peper, Cumin, and Walnuts

Wednesday November 16th, 2022Wednesday November 16th, 2022 aglaia Leave a comment

This pie is a rif on Melitzanopita tis Dramas (eggplant pie from Drama) a wonderfully complex and delicious pie I learned to make years ago in this northern Greek town, and have published in my first cookbook, The Fooods of Greece.

I though of adding squash and bell pepper to the eggpants as I had no leeks to sweeten and add color to the stuffing. This semi-open colorful pie/tart is the perfect main course for a vegetarian Thanksgiving or for any festive fall and winter meal.

In the original pie of Drama sauteed leeks and eggplants are flavored with plenty of agad graviera cheese, and scented with cumin. Walnuts add a meaty taste to this delicious pie that I have baked on many occasions, both at home and also at various meals I have cooked over the years in the US. I often bake a rolled eggplant pie, as it is easier to cut and serve, especially if one uses commercial frozen phyllo, and not the wonderful home-rolled.

Serves 10-12 (more…)

Iceberg and Arugula Salad with Pomegranate Molasses and Mint

Tuesday October 25th, 2022Tuesday October 25th, 2022 aglaia Leave a comment

One more green salad which is ideal accompaniment to any meat, fish, or pasta you serve in the fall or winter.

Iceberg is a very recent addition to the Greek salad greens, and as it is very crunchy and almost tasteless, it pairs beautifully with our quite pungent arugula.

Serves 3-4 (more…)

Broccoli and Pepper Gratin with Yogurt and Feta

Monday October 24th, 2022Monday October 24th, 2022 aglaia Leave a comment

We love to eat this vegetarian, olive oil gratin all year round, especially these late fall days using locally grown, deliciously tender and flavorful broccoli, and the last long peppers we gather from the garden.

The tanginess of yogurt accentuated by the crumbled feta beautifully complement the sweetness of the broccoli and the peppers.

Serves 5-6: 12X9-inch (30X20cm) glass casserole (more…)

Bouyourdi: Grilled Feta, Tomato, and Pepper

Monday October 17th, 2022Monday October 17th, 2022 aglaia Leave a comment

Bouyourdi hardly needs a recipe. One or two slices of good tomato, a lavish slice of Feta cheese and pieces of bell and hot pepper are doused with olive oil, generously sprinkled with oregano and grilled in a very hot oven. Bouyourdi is brought to the table directly in its baking dish, often individual clay pots, and enjoyed with plenty of fresh crusty bread to sop-up the scrumptious oil. Although served as a meze in Greece, it can also be a wonderful breakfast or brunch dish for the whole family …Read more.

This very simple, absolutely irresistible meze is a somewhat recent addition to the summer menu of Greek taverns. It probably has its roots in the fried or grilled peppers with batzos – a quite pungent, semi-hard cheese from Thessaly and Macedonia. The irresistible meze was probably first served in Thessaloniki taverns and the surrounding areas, and was eventually adopted by home and restaurant cooks all over Greece.

Serves 4

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