Aglaia's Table in Kea Cyclades - News Feed

Aglaia’s Mousaka

webmaster — Wed, 14 Jul 2010 07:31:47 +0000

(Mousaka with Eggplants, Potatoes and Peppers Topped with Yogurt and Olive Oil Béchamel)

I serve large spoonfuls, as with gratin dishes, and not perfectly cut squares. If you prefer a more elegant presentation make it in individual portions. I recently added the spicy and smoky Kea sausage to the lamb, which I think enriches the flavor.

Makes 6 servings

The Origins of Mousaka, and my Sloppy Version

webmaster — Wed, 14 Jul 2010 07:23:53 +0000

Based on my mother’s recipe my version of the ubiquitous dish is more like a gratin as it was probably in the old days.

Summer Highlights

webmaster — Wed, 14 Jul 2010 07:16:12 +0000

“How come we have never heard, let alone tasted, any of these unbelievably delicious cheeses?” exclaimed one of the most informed foodies who took part in our Kea Artisanal classes this season. Our guests were fascinated and genuinely surprised by the samples from our diverse Greek cheese board.

The ‘She-Dragon’ Fish of the Aegean

webmaster — Thu, 24 Jun 2010 06:49:09 +0000

I am not the first one to observe that TV food has long ago stopped being about taste, cooking, talent or tradition, becoming one more excuse for a sensational voyeuristic show, not unlike the uncovering of yet one more Egyptian mummy…

Ouzo Batter for Fish

webmaster — Thu, 24 Jun 2010 06:42:29 +0000

I use the same batter for sliced zucchini, eggplants, squash blossoms, and any other seasonable vegetable that I serve in my ‘Greek tempura’, as my friends call it.

Enough for 1 ½ - 2 pounds of fish fillets

Zhug, Hot Yemenite Sauce

webmaster — Thu, 24 Jun 2010 06:35:07 +0000

This is my version of the sauce, from my book Mediterranean Hot and Spicy

The Fascinating, FENUGREEK Controversy

webmaster — Thu, 24 Jun 2010 06:28:47 +0000

After reading Corby’s Maple Mystery -- especially the last bit where fenugreek imparts the maple syrup flavor to ice cream-- at last I understood why I hate maple syrup, one of the very few flavors I can’t stand; one other is fenugreek (!) which causes your body to reek if you eat lots of it. Basically known as one of the many curry components, fenugreek is a fascinating grain, not a spice but a legume, that contains important amounts of proteins and minerals that make it an essential additive for vegetarians.

Our Glorious Artichoke Crop

webmaster — Thu, 22 Apr 2010 09:15:59 +0000

Besides supplying us with their delicious edible buds, artichokes, if left to blossom, surprise you with their furry stunningly purple and huge flowers. First cousins to the ubiquitous Mediterranean thistle they look like medieval chevaliers, wrapped up in impenetrable green armor. Some artichokes have large spikes on the pointed edges of their leaves, but their sensitive hearts remain tender and vulnerable, juicy and crunchy.

Artichokes Marinated in Wine, Olive Oil, Lemon and Garlic

webmaster — Thu, 22 Apr 2010 08:57:20 +0000

In this versatile dish from Tinos Island, the acidity of the sauce is a good contrast to the sweetness of the artichokes which traditionally are cooked together with fresh favas. Serve as an appetizer or as a side dish with lamb, poultry or fish. Keeps very well in the refrigerator.

Makes 8 servings

Monkfish with Artichokes and Olive oil-Garlic Mashed Potatoes

webmaster — Thu, 22 Apr 2010 08:52:22 +0000

Inspired by the dish I enjoyed in Genoa, at Osteria de Vico Palla.
Italians rarely douse the artichokes with lemon, as we do in Greece.

Serves 4