Politismos eMagazine | Gastronomy
8
archive,paged,category,category-gastronomy,category-8,paged-6,category-paged-6,ajax_updown_fade,page_not_loaded,,large,shadow2

Chef Marko Rossi – Simply Genius

10.08.2017 in Gastronomy

Meet Chef Marko Rossi, Simply Genius Marko Rossi has established his presence on the gastronomic map of the Greek cuisine and is now one of the most renowned chefs of the younger generation. As a Head Chef at Nixon, he initiated the Greek audience into Brunching, while 2016 was the year he (along with his colleague Maro Paraskevoudi) brought an ambience of Venezuelan and Colombian street food downtown Athens by creating Los Loros Arepas & Empanadas. Marko Rossi’s restless spirit drives him pursue the most pure and palatable Greek products, which become the key ingredients in his cooking. As he has said,…

Lemon Yogurt Cake with Sage

15.07.2017 in Gastronomy

Lemon Yogurt Cake with Sage Ingredients: 1 Cup All-Purpose Flour ½ Cup Almond Flour ½ Cup Greek Yogurt (full fat is best) ½ Cup Olive Oil 1 Cup Sugar 2 Large Eggs 2 TSP Baking Powder ½ TSP Salt Zest, from 1 Medium Lemon 1/4 Cup Freshly Squeezed Lemon Juice ½ Cup Water 10 Sage leaves 1 Cup Confectioner’s Sugar *Optional: Vyssino (sour cherry) spoon sweets   Directions: Preheat the oven to 350F Spray a round cake pan with baking spray, set aside*  Sift together flours, baking powder, salt in a large bowl. Soak the sage leaves in the water…

Flavors of Syros

15.07.2017 in Gastronomy

The Sweet and Spicy Flavors of Syros What could rival the beauty and diversity of Syros? The sweet, savory and spicy flavors of its diverse gastronomy! An array of flavors was brought to the island by the various settlers, each delicacy unique and tasty! These are just a few of our favorites that we recommend you try on your travels to this beautiful island! Syros Thyme Honey The golden treat of Syros! Production of the honey is limited each year and excludes preservatives. This allows for unique and rich taste, unlike other honeys you may try in Greece. It is incredibly…

Unique Foods: Greek Sage

15.07.2017 in Gastronomy

The unique foods of Greece and their health benefits: Aromatic Greek Sage Since ancient times, the Greeks had realized how precious the gifts of Mother Nature were. The Mediterranean climate along with the geological formations of the country created a fertile ground where an abundance of wild herbs and plants could grow. About 1800 endemic species that grow on Greek soil have certified medicinal properties and this month we look at one of the most popular of all – Greek Sage! “Let food be thy medicine and medicine be thy food.” –Hippocrates Greek Sage (Salvia Fruticosa) ORIGIN AND TRAITS Common sage (Salvia Officinalis) is…

Greens Casserole

17.06.2017 in Gastronomy

GREENS CASSEROLE By Katerina Hamilaki My Athivoles From the cookbook “Logari” Memories roam in fields like those of St. John, Varna and Paliochora, where my mother and I picked the greens.  “Picking greens is an art,” my mother would say, “but it is not only art, as art is also the skill to enjoy the wealth of nature by allowing its elements, earth, water, sun and wind run their course…” ~Katerina Hamilaki Ingredients: Filling: 3 lbs of greens*, washed and chopped 2 spring onions, chopped 1 cup olive oil (for frying) salt, pepper, cumin, to taste n *Ideal greens for…

Healthy Food of Greece: Cretan Kohli

17.06.2017 in Gastronomy

The unique foods of Greece and their health benefits: Cretan Kohli (Snails) Since ancient times, the Greeks realized how precious the gifts of Mother Nature were. Over the years, Greeks have come to discover the properties of these special herbs and foods… This month, we take you on a journey to the island of Crete to sample Kohli – Cretan snails.  Join us as we explore the essentials of Greek foods! ORIGIN AND TRAITS In this month’s “Unique Foods of Greece” feature we take you on a journey to the island of Crete. Blessed by the Gods, Crete is home…

Logari and Katerina Hamilaki

15.06.2017 in Gastronomy

Logari: a place to feed your soul and a book to feed your mind Katerina Hamilaki is the author of not-you-average cookbook… In her book entitled “Logari: Cretan Diet through Poetry”, she thoroughly explores traditional Greek cuisine and its evolution through her experiences, talents and poetic lines. Katerina Hamilaki began working as a professional cook in Mariyannas Hotel, in Sisi, Lasithi, in 1989. She studied Catering and Hospitality Management in a public Vocational Training Institute in Agios Nikolaos, and later worked as a tutor in the same school. In 2003 she received her accreditation from the National Accreditation Center for…

Unique Foods of Greece – FAVA

15.05.2017 in Gastronomy

The unique foods of Greece and their health benefits: Yellow split peas puree (Fava) Since ancient times, the Greeks had realized how precious the gifts of Mother Nature were. The Mediterranean climate along with the geological formations of the country created a fertile ground where an abundance of wild herbs and plants could grow. According to historical research, Byzantine people acknowledged the fact that “you are what you eat” and so they developed an avid interest in healthy nutrition! “Let food be thy medicine and medicine be thy food.” Hippocrates ORIGIN AND TRAITS Modern Greeks, fortunate to share common roots with their world-renowned…

Byzantine Cuisine

15.05.2017 in Gastronomy

Byzantine diet and cuisine: In between ancient & modern gastronomy (The following are selected excerpts from the book “Flavours and Delights, Tastes & Pleasures of Ancient and Byzantine Cuisine”) He who has dined with the emperor does not go straight to the tavern. Like this one, a lot of the views expressed in the “Life of Theodore of Sykeon” (mid-sixth century – 612) bear witness to a transitional period between ancient and Byzantine gastronomy. The saint was familiar with both ends of the spectrum alluded to in the quotation: the tavern in his youth and the palaces of Constantinople in…

Fava

13.05.2017 in Gastronomy

Fava… Simply Divine Traditional fava in Greece is not made with “fava beans”… but rather with yellow split pea beans!  If you are not able to find yellow split peas (though now easy to find at organic shops or Mediterranean markets), you can substitute green split peas for yellow. Ingredients: 12 ounces of split peas 3 cups of water 1 teaspoon of salt 1 teaspoon of pepper ¼ cup diced celery 1/3 cup diced red onion 2-4 garlic cloves (to taste) 1 cup olive oil For Garnish: diced Kalamata olives, fresh parsley, fresh diced onion, and one fresh lemon Add all…