This is my favored, old tomato-less version of the classic fassolada (see variation). Greek selino is very different from the American or northern European celery. It is often called ‘wild celery’ and can be found in Asian markets under the name kun choi or kin tsai.
I tasted this simple but delicious meze in Mytilini, the capital of Lesbos, at the old ouzo bar Hermes, in the old market. This, as with all vegetable meze, is one of the first dishes brought to the table, according to the traditional ouzo ritual of Lesbos.
Kaliope Delios, who, together with her husband, owns the tavern Castro in Avgonyma, Chios, makes delicious stuffed tomatoes. She uses plenty of wild fennel, together with fresh mint from her garden to flavor the simple rice stuffing. Since wild fennel…
In the winter, this dish is also made with peeled and sliced celeriac (celery root), along with bunches of the leafy, dark green celery that is common in Greece and the rest of the Mediterranean. This fragrant celery can be found in Asian markets under the name…
The meat, cooked together with the artichokes, takes on a delicious sweetness that is complemented by the tartness of the lemon juice. In many parts of Greece the sauce is often thickened with egg, making it avgolemono (egg and lemon sauce). But I prefer…
Serve finished lemon peel rolls with a glass of water on their own, as dessert, or slice rolls and use as topping for vanilla ice cream, thick yogurt, or cakes. To juice lemons, quarter the peeled lemons remove the pips, and process in a blender.
This wonderful homemade liqueur is loosely based on the Italian Limoncellos made in Amalfi. It needs to infuse for four to six weeks before it is ready to drink, so plan accordingly. Serve it very cold for best flavor.
Light and aromatic, it is the perfert guilt-free dessert. Make it the day before you plan to serve it so the flavors can completely infuse the cake. I use lemons from my garden or organic lemons in my recipes. If you cannot find organic lemons, wash your lemons thoroughly.
In a large, heavy, deep, non-reactive skillet, heat the olive oil over high heat and sauté the potatoes until they turn a golden brown on all sides, about 10 minutes. They don’t need to cook through because they will continue cooking in the sauce.
Traditionally made on the island of Lesbos, those fragrant figs keep forever because they are baked in the oven. They can be eaten on their own, as a snack, or can be soaked in sweet wine and used as a topping for ice cream, yogurt or custard.
In a large bowl stir together the dry ingredients. In another bowl beat together the olive oil and orange juice. Add the liquid to the flour mixture and knead briefly to make a soft dough.
Heat about 1/2 inch olive oil in a frying pan. Add the onion slices and sauté for 3-4 minutes, to soften. Add the olives and sauté, stirring often, for about 5 minutes, or until puffed and shiny.
Following our tradition, I substituted fennel for the celery called for in the original recipe. I made it last year for the first time, and I loved both the spicy olives as well as the fragrant preserved lemon pieces that are a great addition to all kinds of winter salads.
Place 2-4 pounds ripe, black olives in a basket or large colander, sprinkling generously with coarse sea salt. Place in a cool corner of the kitchen, over a large bowl. 
Rinse the freshly picked green olives with cold water. On a flat surface, crack each fruit with a stone or a meat mallet and soak the olives in cold water for 6-8 days – depending on the size of the fruits — changing the water every 12 or 24 hours.
Athanasia Moraiti, my late mother in law, cooked the mottled fresh cranberry beans together with potatoes and peppers, a combination I would not consider, if I had not tasted and loved it. Somehow I was under the impression that shelled beans and potatoes…
On Saturday evenings, women on Sifnos and other Cycladic islands bring to the communal bakery their specially marked clay casseroles filled with soaked chickpeas that have been doused in fruity olive oil and seasoned with oregano or bay leaves.
Most Greek women use fresh or home frozen grape leaves, and this makes all the difference. During our spring and early summer Keartisanal cooking classes we pick them from the garden. The leaves toughen as the days get hotter, though, so we use our home-frozen ones…
You need tiny green almonds that are crunchy but tender —before their shells have started to harden. My marinade is sour-sweet (agro-dolce). inspired by the pickling-liquid Italians in Liguria use for their tiny unripe peaches, which look and taste very much like green almonds.
Greek Books
Out of print
Copyright Aglaia Kremezi 2008 | Interface Design by Defrost Design | web development by ds-creative.gr
Greek Books
Out of print
Copyright Aglaia Kremezi 2008 | Interface Design by Defrost Design | web development by ds-creative.gr