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Magical Mastiha … Appetizers

Magical Mastiha … Appetizers

The morning of the Foodbuzz 24, 24, 24 event, I opened up the shopping bag I’d brought back from my visit to MastihashopNY and surveyed my mastiha bounty. I’d indulged in purchasing a box of mastiha resin, a jar of pistachio spoon sweet and the cookbook Mastiha Cuisine written by Diane Kochilas (which I haven’t even gotten to open yet but will soon sit down and pour over). And then I quickly set out to begin prepping the day’s dishes …
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Octopus Pot Pies

Octopus Pot Pies

Welcome to the new Kali Orexi! I made some changes to my site and hope you find them agreeable. Any comments or suggestions that you think may provide some improvement are, of course, welcome. But I hope you enjoy it as is! I set out to make a few simple changes. “What could be so difficult?” I thought. Well, small changes or large, creating a new site is a feat indeed. I’m sure there will be some tweaking and some updating along the way, but for now here it is …
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Ouzo Mezedes, Part II

Anise-flavored ouzo pairs well with seafood, so it was a given that octopus, shrimp, mussels and some small fish would have to make up the menu for our Foodbuzz 24, 24, 24: Greek Ouzo Tasting … in New York. There were also some chicken kabobs, sauteed potatoes, manitaropita (mushroom pie) and much more for guests to munch on as they sipped their ouzo. So here’s the last installment (finally!) of Ouzo Mezedes we served: Garides se Kantaifi me Pikantiki Magioneza–Shrimp Wrapped in Kataifi with Spicy Remoulade (Shrimp in Kataifi adapted from a recipe in
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Ouzo Mezedes, Part I

For my Foodbuzz 24, 24, 24: Greek Ouzo Tasting … in New York, I wanted to “abide” by the traditional way of serving ouzo: alongside an array of mezedes to help ease down the strong aperitif. Htapodokeftedes (octopus croquettes) are a delicacy on the island of Kalymnos, from which my family hails. I’ve enjoyed htapodokeftedes on the island a number of times but never anywhere else. This was my first time making them at home, but definitely not my last … these flavorful mezedes were much easier than they seem and a hit with our guests. I also
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Kalamarakia Gemista–Stuffed Squid

This was a fairly simple and flavorful dish that the whole family loved. Inspiration for it came from a recipe by Bobby Flay which was even simpler than this. Wanting to jazz things up just a tad, I tweaked some of the ingredients to add a bit more depth of flavor. I purchased whole squid and cleaned it myself so that we’d have plenty of tentacles as my daughter (she’s four mind you) loves them. Half the tentacles went into the rice and the others cooked alongside the stuffed squid. I added some red wine to the rice mixture as it cooked and then poured some
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Garides me Ntomata kai Leuko Krasi / Shrimp with Cherry Tomatoes and White Wine

The typical Greek diet during the days of Lent includes an array of legumes, grains and pastas but the highlight for me is the multitude of seafood dishes from shrimp, to calamari, to octopus, lobster, crabs, mussels, clams or scallops. I love seafood and yet as of late it’s been frequenting our dinner table less and less. The kids really enjoy fresh fish such as red snapper, sole or porgies much better so all other seafood and shellfish have naturally been put on the back burner (no pun intended). With the start of Lent, however, I got to make this scrumptious

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