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Greece´s Guide to Epicurism

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Margi Cintrano View Drop Down
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Joined: 03 February 2012
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    Posted: 01 April 2012 at 09:16
 
*** we are still getting dressed, so please be patient while we prepare the guide.
 
 
Written by: Margi Cintrano.
 
If you could only use one word to describe Greece, which word would you select and why ?
 
I would have to select the word, enchanting. There are three extraordinare reasons why. Firstly, the beautiful seascapes and beaches, secondly, the quality of the regional cuisines and thirdly,  the Meze Movement, similar to the enormous penchant for Tapas on the Iberian Peninsula.
 
Here is a mini Guide to  the enormous uncountable regional specialties Greece has to offer ... Would truly appreciate some help Members ... ( thanks. )
 
Taramosalata =  a historic traditional dip recipe which employs: grey mullet roe, tamara or salmon roe, day old bread, boiled potato, scallions, pepper, lemon and EVOO.
 
Tzatziki = an ancient recipe and dipping coulis of: Greek yogurt, cucumber, garlic, dill or mint, EVOO and red wine vinegar.
 
Melitzanosalata = this ancient dipping sauce includes the following ingredients: eggplant, garlic, EVOO, white wine vinegar, walnuts and salt.
 
Skordalia = this is similar in texture  to chunky mashed potatoes. The ingredients are: potatoes, garlic, EVOO, red wine vinegar and stale bread blended together and eaten as meze, an appetiser.
 
Bakaliaros = These fried fritters of salt cod, are most popular. The recipe is:herbed and spiced  all purpose flour, salt cod, salt and pepper, lemon juice and EVOO and fried salt cod.
 
Tyrosalata = this is a Feta cheese dip created with EVOO, Bell green pepper, chili pepper, oregano, lemon, Black pepper and the Feta cheese blended. Its texture is of a Mousse.
 
Horiatiki = simply denotes a Greek Salad which consists of: oregano and salt, tomato, cucumber, green bell pepper, anchovies, Kalamata olives, red onion, Feta cheese, EVOO and wine vinegar.
 
Tyropitakia = this is a meze, appetiser, made of Phyllo pastry filled with Feta cheese, mint, Kefalotyri cheese, Myzithra cheese and is brushed with EVOO.
 
Spanakopita = a Phyllo pastry filled with spinach, Feta cheese, dill, parsley, Kefalotyri cheese and baked.
 
Avgolemono = an ancient saffron, fresh lemon and egg sauce similar in texture to Hollandaise.
 
Keftedes = ground beef or ground lamb meatballs filled with mint, breadcrumbs, tomato, onion, milk, flour, oregano, lemon or orange zest and green olives.
 
Lahanodlinades = Stuffed Cabbage made with ground beef, pancetta, diced onion, allspice, grated nutmeg, dry chili pepper flakes, soaked bulgur, salt, chicken stock, shallots or leek, garlic, blanched cabbage leaves and baked in the oven.
 
 
Candied Kalamata Olives: these olives are prepared with castor sugar, garlic, basil, mint, Evoo, Gin and Chervil Herb on skewers to create this scrumptuous Meze ( appetiser ).
 
Rusk :  this a Creatian barley grain indigenious bread.
 
Nigella :  black poppy seeds used in Greek pastries and breads.
 
Rhodes Muscat: white semi sweet Moscatel wine from Designation of Origin: Rhodes, Greece.
 
Scorpion Fish:  Scorpion fish is a bright coral red species with an armour plated uncouth appearance of a small dragon. However, its delectable white flesh is greatly appreciated throughout Greece, Croatia, Spain, Portugal, France and Italy. It is lovely grilled with Evoo and / or baked in oven with white wine. In Spain, many Chefs create a terrine of Cabracho, Scorpion fish in Spanish.
 
Portuguese: rainúculo
Spanish : cabracho
French: rascasse rouge
German: roter drachenkopf
Italian: Scorpaena Scrofa
 
Saganaki = The ultimate Meze...literally translating to, "little frying pan" which refers to many different Greek appetizers but is most frequently associated with fried cheese. The most popular cheeses for this dish are Kasseri or Kefalotyri. If you order this in a Greek Restaurant in the U.S.A., it is often flambèed at the table and the flames extinguished with a drizzle of lemon juice. To die and go to heaven ...
 
Amaranth: an edible indigenious Greek flower, a bulb variety from the Amaranteos family plant. It is used to flavor shellfish and seafood on the Aegean Islands, especially Crete.
 
Assyrtico: a white indigenious Greek grape from the desgination of origin Santorini. This grape is similar to the Iberian Peninsula´s  Galician Albariño. It is accompanied with Lobster and prawns in uncountable island specialties. 
 
Mastic Oil: a Greek resin with anise and pine aromas employed in dessert baking. For example: Fresh Peach Pie with Mastic.
 
Spanakorizo, is a long grain rice dish made with the following ingredients: fresh spinach, lemon, onion, wine vinegar, dill and fresh herbs.

Moussaka, if often called  the Greek Lasagne and of course it is the National Dish of Greece. The ingredients are: ground beef or ground lamb, eggplant, tomato, garlic, allspice, cloves, cinammon, bay leaf, red wine, béchamel, breadcrumbs, EVOO and Kefalotyri cheese.  
Briam, is a classic vegetable dish prepared with: zucchini, onion, potatoes, tomatoes, green bell pepper, dill, oregano herb, parsley and EVOO. The vegetables are set in an overlapping similar to a lasagne in rows and layers and the dish is baked.
 
Kotopoulo Yiouvetsi: this is a chicken dish made with brandy, cumin, garlic, onion, bell peppers of all colors, Orzo and grated Kefalotyri cheese. This dish is often called The Greek Chicken alla Parmigiana. *** If you would like to have my recipe: please drop me a note, and I shall post it when I return to Madrid, on Greek Easter Monday.
Kotopoulo Lemonato Me Patates, which translates to Chicken with Lemon Potatoes. This is a very popular dish in citrus growing regions of Greece. The ingredients: EVOO, lemons, zest of lemon, garlic, thyme, chicken and salt & black pepper.
 
Souvlaki is a famous dish worldwide made of marinated lamb cut into cubes, and served on skewers. The traditional marinade is: lemon juice, EVOO, oregano, salt and pepper, red wine. Then, drain the meat cubes, and place on skewers alternating with cherry tomato, lamb cube, onion, lamb cube and green bell and then lamb.
 
Baklava is the national Greek dessert made of Phyllo Pastry Dough filled with honey, pistachios, cinammon, cloves, lemon juice and clarified butter brushed and baked.
 
Galaktoboureko, is a phyllo based dessert which looks like a small fritter and is made from:
semolina, milk, eggs, sugar, vanilla and butter. Then they are drizzled with lemon, lemon zest grated and brushed with sugar water and baked.
 
Karydopita, a moist thick walnut cake made of flour, bread crumbs, baking powder, cinammon, cloves, orange zest, butter, sugar, eggs and milk. It is drizzled with honey, lemon juice and ground cloves. It is a bit gooey and moist in the filling.
 
Pastitsatha, a meat braised stew with tomato sauce, perciatelli which is a tubular pasta variety. Each family in each region has their own traditional recipe for this delicious dish.
 
Bourekakia is a biscotti type pastry, that is made with yogurt and Kaserri cheese.   
  
 
CLASSIC LAHANODOLMADES = stuffed cabbage with ground beef and tied with citrus rind ( one can use chive ribbon ). This classic recipe is made with pancetta, diced onion, allspice, nutmeg, 1 chili pepper, cabbage leaves blanched, ground beef, soaked Bulgur wheat, chicken stock, shallots, garlic and it is baked in the oven. ( please see recipe by: Margaux Cintrano in the Greek Section - separate post. )  
 

 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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