Leonidas’ Almond and Lemon “Cigars”

My late cousin Leonidas loved sweets, but he had health problems that meant he had to avoid butter and eggs. At some point, inspired by rolled baklava, he created these wonderfully simple, vegan crunchy, almond, and lemon phyllo rolls.

They are more like cookies than a real dessert dish, but they are dangerously addictive.

Leonidas used to bring them to our festive lunches and dinners, and he was proud to share the recipe with anyone who asked—and most people did. See at the bottom my savory variation, with cheese.

 

 

Makes about 85 pieces  (more…)

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My Pasticcio

Greek pasticcio (or pastitsio) is a béchamel-topped dish of macaroni mixed with ground meat cooked with onions in a cinnamon-scented tomato sauce, then mixed with cheese, and béchamel. I often use up leftover meat or poultry instead of ground meat for my  pasticcio.  The dishes’ name is Italian (it literally means “a mess”) but pasticcio as such does not exist in Italy, though its roots are in the elaborate timbales, the pastry-enrobed meat-pasta-vegetable pies prepared for special occasions.

 

Read about its origins and get the recipe for the old Pastry-enrobed version.

 

 

Makes 6-8 servings  (more…)

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The Original 19c. Pasticcio from Syros

Greeks love pasticcio (or pastitsio), a dish of ground meat cooked with onions in a cinnamon-scented tomato sauce which is mixed with macaroni, cheese and béchamel, then baked topped with more béchamel. It is our version of Macaroni and Cheese, a comforting filling dish that mothers bake for their kids even when they are grownups… 

 

Pastitsio-CUT-full-Sw

Pastitsio-Bone-marrow-Ingre

 

Although its name is Italian (it means, literally, “a mess”), pasticcio as such does not exist in Italy, but its roots are in the elaborate old timbales—pastry-enrobed pasta, meat, vegetable and egg pies prepared there for special occasions. When I first visited Kythera, the island at the edge between the Aegean and the Ionian Sea, which divides Greece and Italy, I asked around about local dishes; the standard answer I received was “You must find the recipe for the Venetian Pasticcio”. Pasticcio, of course, is a dish prepared all over Greece and if you have visited the country, you have probably seen it listed on the menu of a tavern or restaurant.

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Cauliflower stories

I remember the huge cauliflowers –white and purple— as well as the oversized cabbages we used to get in the old days. Now the large cauliflowers have almost completely disappeared, although we occasionally find some here, on Kea, grown from heirloom seeds.

 

In Greece we traditionally boil cauliflower and broccoli in plenty of water, but the small tender ones we get today taste better steamed, I think. This saves us from the terrible stink that was pestering our kitchen in the winter whenever my mother boiled cauliflower to make father’s favorite salad. (more…)

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Cauliflower Salad with Rosemary-scented Vinaigrette

I often make this  salad buying two small cauliflowers and using the stems from both, plus a few florets to make my Cauliflower gratin. I steam most of the tender florets and serve them dressed with my fragrant rosemary-scented vinaigrette. In Greece traditionally we used to boil cauliflower and broccoli in plenty of water –the old-fashioned large ones needed considerably more cooking– but these small tender ones taste better steamed, I think.  

 

 

Serves 3-4 (more…)

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