Politismos eMagazine | Gastronomy
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Στραπατσάδα -Tomato & Egg Scramble (Strapatsada)

01.03.2016 in Gastronomy

Στραπατσάδα -Tomato & Egg Scramble (Strapatsada)   A delicious traditional recipe from Mani, Greece!    Ingredients:    4 eggs  2 large tomatoes  1 tsp honey  2 TB olive oil  1 garlic clove, minced  2 tsp dried oregano  2 tsp dried basil  1/2 cup feta  Parsley, chopped  Salt & pepper to taste    Directions:   Cut off the base of the tomato, and grate the tomato using a hand grater (you can also finely chop the tomato, if you don’t have a grater).  In a large frying pan, add olive oil and garlic over medium heat. Sauté for one minute. Add tomatoes,…

Mini Phyllo Cheese Bites

06.02.2016 in Gastronomy

Τυροπιτάκια Σφολιάτας – Mini Phyllo Cheese Bites   Courtesy of Krystina Kalapathakos, chef and author of the cookbook: “Back To My Roots”   Yield: 12 Bites Ingredients: 1 12-cup muffin pan, greased 12 sheets phyllo dough 2 eggs, beaten 2 TB olive oil 1/4 cup scallions diced 1 cup cream cheese 3 TB Parmesan cheese 1/2 cup feta cheese Pinch of Herbs De Provence Pinch of dried dill Sea salt & pepper   Directions: In a large bowl add eggs, olive oil, scallions, cream cheese, Parmesan, feta, and spices. Whisk together and make sure ingredients are combined. Turn oven temperature…

Avgolemono South with Chicken, Rice & Kale

31.01.2016 in Gastronomy

Avgolemono Soup With Chicken, Rice & Kale   Ingredients: 10 cups of Chicken or Turkey Stock 1/4 cup finely diced celery 1/4 cup finely diced carrot 1/4 cup Arborio/Carolina rice chicken meat harvested from chicken/turkey carcasses salt to taste 1/4 cup chopped kale Avgolemeno 2 eggs juice of 1 lemon   “Avgolemono” means Egg/Lemon soup and it’s made by slowly adding hot stock into a bowl of vigorously whisked eggs & lemon juice so that you don’t end up with scrambled eggs. The slow tempering of hot liquid into the egg/lemon mixture prevents the scrambled egg disaster from occurring. Peter…

“Sage” Advice- Drink Faskomilo!

25.01.2016 in Gastronomy

“Sage” advice Drink Faskomilo, Greek Sage Tea! We’ve got “sage” advice for you, tomorrow morning, before your reach for that cup of coffee, consider a cup of tea instead, specifically, a cup of Greek sage tea, or as the Greeks call it – faskomilo (fahs KOH mee loh = Φασκόμηλο). Sage isn’t just for sipping though! It can be consumed in various ways. In addition to brewing for tea, the fresh leaves can be chewed and the plant can also be distilled for essential oils. Use of the herb has been recorded from ancient to modern history and by various cultures…

A Survey of Foodies: Greek Cuisine in Top 10

01.12.2015 in Gastronomy

A Survey of Foodies: Greek Cuisine in Top 10    According to the results of the extensive “Sopexa Foodies Survey” answered by foodies from six different countries, Greek Cuisine is among their top ten cuisines preferences, with the Italian and the French being the most popular.     A foodie is a person with an ardent or refined interest in food and alcoholic beverages. A foodie seeks new food experiences as a hobby rather than simply eating out of convenience or hunger.   Sopexa is a global agency for food, beverage and lifestyle marketing with clients in 52 countries and cultures.  Their 2015 Foodie Study illustrates trends in…

Καρυδόπιτα: Karidopita (Greek Walnut Cake)

01.12.2015 in Gastronomy

Καρυδόπιτα   Karidopita (Greek Walnut Cake)    Cake Ingredients:    8 eggs, separated  1 cup sugar  1 tsp vanilla  12 Zwieback toast  2/3 lb. walnuts  4 tsp cinnamon  1/4 tsp ground cloves  1 tsp baking powder  1/4 tsp salt  1 tsp orange zest  1 tsp lemon zest    Syrup Ingredients 2 cups water  2 cups sugar  1/2 cup honey  2 strips orange peel  2 strips lemon peel  1 cinnamon stick     Preheat the oven to 350 degrees and grease a 9 by 13 baking dish. In a mixer, place the egg whites inside and mix until stiff. Then place the…

New Greek Cuisine

01.11.2015 in Gastronomy

New Greek Cuisine    In Greece over the past few years, there has been a noteworthy transformation, a sort of revolution… The evolution of culinary art has led many young chefs and professionals in the field of mass catering to focus on reforming Greek cuisine. During the past 25 years what has come to be commonly known as New Greek Cuisine has been created.    New Greek Cuisine, NGC for short, is in fact difficult to define for two reasons. On the one hand, it is a challenge to determine its characteristics as the traits of “old” Greek cuisine have…

The Mediterranean Diet and Economic Crisis

01.11.2015 in Gastronomy

The Mediterranean Diet and Economic Crisis   In 2013, the European Heart Association Conference, concerning the prevention of cardiovascular diseases, was held in Rome (EuroPrevent 2013).   The most important new study discussed was the PREDIMED (Primary Prevention Of Cardiovascular Disease With A Mediterranean Diet); to date, this is the best designed dietary study that acknowledges not only the known value of the Mediterranean diet and its significance in the prevention of cardiovascular disease, but also its superiority to the low-fat diet which is highly recommended among the Cardiology societies of the Western world. A closer study of data comes…

Milk Pie – Galatopita of Ioannina

01.11.2015 in Gastronomy

Milk Pie   Galatopita of Ioannina    Ingredients:    5 cups milk (sheep or cow milk may be used)  1 cup granulated sugar  0.5 tsp salt  1 cup semolina flour  3 large eggs, separated  1 tsp vanilla extract  1 tsp cinnamon  10 sheets phyllo dough  0.5 cups unsalted butter (melted)  Confectioner’s sugar (to dust on top)    Preheat the oven at 375F.  Combine milk, 0.5 cups granulated sugar, and salt in a saucepan, bring to a slow simmer.  Whisk in slowly, semolina.  Continue to whisk and keep at a slow simmer until mixture is the consistency of loose cream of wheat…