Aglaia's Table in Kea Cyclades - News Feed

Paximadia Salad with Tomatoes, Feta and Capers

webmaster — Wed, 01 Feb 2012 16:46:48 +0000

The crumbled hard rusks steeped in the juices of the chopped tomatoes and the spicy aromatic olive oil sauce acquire a superb flavor and texture. Lighter biscuits get mushy. Prepare the salad 1-3 hours in advance, but toss just before serving.

Barley and Wheat Cretan Paximadia

webmaster — Wed, 01 Feb 2012 16:41:32 +0000

My variation, inspired by various traditional recipes.

For 16 large (4 1/2 Inch) biscuits

PAXIMADIA: barley biscuits' past and present

webmaster — Wed, 01 Feb 2012 16:07:16 +0000

When, in the fifties, Ansel Keys and his colleagues studied the eating habits, the state of health, and life expectancy of various peoples in seven countries, they decided that the inhabitants of Crete were faring best of all. Paximadia (barley rusks) in those days were the staple food of the Cretans. But when their traditional eating habits became the model for the now famed Mediterranean diet, the barley biscuits were translated into "whole wheat bread" for the unaccustomed and refined Northern Europeans and Americans.

A Scrumptious Thorn from Crete Travels to Napa!

webmaster — Thu, 01 Dec 2011 10:05:50 +0000

Askolymbri, the crunchy roots of the common golden thistle (Scolymus hispanicus, or Spanish oyster thistle) braised with lamb and finished with an airy avgolemono (egg and lemon sauce), was probably one of the most unusual and rare delicacies we sampled during this year's marvelous Worlds of Flavor Conference at Greystone, in Napa.

Eliopita Roll

webmaster — Wed, 23 Nov 2011 11:00:06 +0000

Eliopita Rollo (Olive and Onion Pie in Orange and Olive Oil Pastry)

About 12 ppetizer portions

Pastry
4 cups all purpose flour
1 1/2 teaspoon baking powder
1 teaspoon salt
1 cup olive oil
1 cup fresh orange juice

Green, Fruity, Peppery…with a special ingredient…

webmaster — Wed, 23 Nov 2011 10:54:42 +0000

This year’s olive oil from our trees is emerald green, quite peppery, and very aromatic!

We pressed it early with the help of our October KEArtisanal guests. As it trickled from the olive press, still warm and hazy, it tasted heavenly on slices of fresh bread, just out of the oven for the occasion.

Sweet and Sour Fig Jam

webmaster — Mon, 19 Sep 2011 09:48:00 +0000

Serve with creamy cheeses, such as Manouri, Ricotta Salata, or a sharp Stilton, Gorgonzola or Rockford; great with cured meats, grilled and roasted poultry and game.

Makes about 2 cups

1 pound good quality Dried Figs
1 cup Sugar
1 (2-3 inch) piece Cinnamon stick
1 cup balsamic vinegar

Cut of the ends and quarter the figs.

FIGS, our late-summer royalty!

webmaster — Mon, 19 Sep 2011 09:40:18 +0000

The sight of an old man lazily pulling his donkey on the beach is not as common these days as it used to be. With his obedient donkey and some weathered baskets, the old man brings the bathers a few treasures, the man’s frugal summer crop: freshly cracked almonds, and perfectly ripe figs! Chubby green, reddish or purple, usually small and far from picture-perfect, these figs are deliciously sweet and fragrant!

Tomato and Purslane Relish

webmaster — Thu, 25 Aug 2011 08:34:51 +0000

This is a mild, fresh-tasting relish, especially created to complement grilled, seared or even steamed fish. If you want to use it with grilled poultry or meat add 1-2 cloves minced garlic, and a minced jalapeno, or pinch of Aleppo pepper flakes.

Serves 4-6

TOMATOES revisited

webmaster — Thu, 25 Aug 2011 08:20:15 +0000

Unfortunately the late May Kea Artisanal group didn’t have the chance to taste our tomatoes. We had a prolonged spring with lots of rain, so until mid-June our tomatoes were tiny and green. Some of them, especially the Black Tula, were not quite ready even for our late June visitors, and the Yellow Pear, which we planted later, have no ripe fruits yet. We love our tomatoes, grown naturally, just with manure.