Santorini Fava with Caramelized Onions and Capers

Braised capers are an ideal topping for the local fava, the trademark dish of Santorini. Today Santorini Fava is served as a meze at taverns throughout Greece, usually prepared with mashed, imported yellow split peas (dal), dressed simply with fruity olive oil, topped with sliced onions and dried Greek oregano.

 

Recipe adapted from Mediterranean Vegetarian Feasts

 

In the old days, though, fava was made from dried fava beans and/or from an indigenous, ancient legume, a variant of Lathyrus sativus (chickling vetch or grass pea), called cicerchia in Italian and almorta in Spanish.

Inspired chef Dimitris Mavrakis, in Kritamon, his wonderful restaurant in Archanes, Crete, makes fava with a combination of legumes: dried fava beans, split peas and some lentils, and the flavor of the pureed beans is wonderful, even without any topping (see variation).

 

 

8-10 Meze servings

 

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Pickled Huevos Haminados (slow-cooked Eggs in Onion Skins)

The recipe is from my book Mediterranean Pantry (Artisan 1994), which is lavishly photographed the by the late Martin Brigdale –who also had photographed my Foods of Greece— and it is illustrated by the painter Sophie Kelly, who created the trompe-l’œil backgrounds that the multi-talented Martin had imagined.1a-eggs-pickle-jar1-smallThe pickled eggs taste better if they are slow-cooked with onion skins. But plain, hard-boiled eggs work well too. Serve as appetizer, drizzled with good, fruity olive oil, sprinkling with salt and pepper, or add to any salad of fresh, boiled or steamed vegetables. They complement beautifully bean, chickpea or lentil soups.

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6 eggs ( 6-12 appetizer portions) (more…)

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Liver Pâté with Thyme, Orange, and Pistachios

A fast and easy pâté that I make with the flavorful innards from the free-range turkey or the rooster we get for our festive winter lunches.

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I no longer remember which pâté recipe served as the base for my adaptation. As is my habit, I start by sautéing the onions with olive oil, instead of butter or duck fat, adding orange jest and also pomegranate molasses, which give it a lovely, fruity flavor. I prefer to use unsalted pistachios, but if you cannot get them, salted are fine.

This pâté is an ideal appetizer or first course, served with a simple green salad, like the one we make from the Romaine and other lettuce leaves and arugula from the garden.

I am sure your friends will appreciate a jar of this homemade pâté, so you may like to double the recipe.

Serves 6-8, about 2 ½ cups 
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Paximadia Horiatiki or Greek Salad with Rusks, Feta and Capers

Adapted from Mediterranean Hot and Spicy (Broadway Books) Tomato-Salad-Sw

Horiatiki, that has inspired the ubiquitous Greek Salad, is scented with dried, wild oregano or savory, and doused with plenty of fruity olive oil. It might also contain salted sardines, and was often made more substantial with the addition of stale bread or crumbled paximadia (barley rusks), which soak up the delicious juices.

Read HERE the story and roots of this iconic salad.

Serves 6 to 8  (more…)

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Charcoal-Grilled Octopus, Marinated

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This is a much anticipated dish, part of the various, seasonal meze we serve during the welcome dinner for our Kea Artisanal guests. It is quite easy to prepare, as you can blanch the octopus and keep in the marinade for up to 4 days in the refrigerator. Just before serving heat the broiler or fire the BBQ and grill briefly over very high heat, just to caramelize the skin.

 

Serves 6-8 as meze  (more…)

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