Συνέντευξη με την Αγλαΐα Κρεμέζη — Q&A with Aglaia Kremezi

A couple of weeks ago I was humbled to see that celebrated Greek chef and renowned cookbook author Aglaia Kremezi–an individual who I admire greatly–left a comment on my Ekmek Kataifi post. In fact, I was ecstatic!

Black Eyed Pea Salad — Σαλάτα με Mαυρομάτικα

This simple, flavorful salad is another Lenten dish we enjoyed this week. Low in fat and high in quality protein and fiber, black eyed peas also contain several types of phytochemicals–i.e. they are rich in lignans, which can play a role in preventing osteoporosis, heart disease and certain cancers. Moreover, the flavonoids in beans may help reduce heart disease and cancer risk while phytosterols, also in legumes, help reduce blood cholesterol levels.

Μελιτζάνα με Nτομάτα και Kόκκινο Kρασί

This Monday (Καθαρή Δευτέρα or Clean Monday) signaled the start of Lent, a period of fasting and spiritual contemplation meant to cleanse one’s soul in anticipation of Easter and the resurrection of Christ. As such this week’s daily menu involves simple, traditional Greek fare enjoyed by many this time of year.

Τσιγαρέλλι — Tsigarelli

Corfiots like their food spicy and this simple dish of stewed wild greens is no exception. I first tasted Tsigarelli in a local taverna, “O Yiannis,” located on a small side street just wide enough to accomodate one passing vehicle in a Corfu Town suburb known as Mon Repo. The taverna is definitely my favorite among all we’ve tried on the island. The taverna’s owner, Yianni, is a spirited Corfiot with a vibrant personality and perpetual smile that make everyone that enters his humble establishment feel like family.

Eκμέκ Κανταΐφι — Ekmek Kataifi

  I’ve been meaning to post this recipe for days and as such would like to apologize for the long lapse in posts the last week or so. Without further ado, I’d like to offer you what is probably my favorite dessert–EVER–and which I revamped slightly to include the unique flavor of Mastiha. I am not sure of the history of Ekmek Kataifi and I can only hypothesize that it is a dessert combining Greek and Turkish influences.