Grilled Asparagus with Olive-oil-fried-eggs

Sunday April 25th, 2021Sunday April 25th, 2021 aglaia Leave a comment

Green are the only fresh asparagus we find here, on the island. They come usually from the Peloponnese and are succulent, and wonderful.

We like to briefly grill them on a stovetop griddle, on a non-stick pan, simply rubbed with olive oil and simply serve them sprinkled with some local, delicious finishing salt.

Recently we started combining the incredibly-tasting olive-oil-fried eggs from our neighbor’s hens with the grilled asparagus making a full dish. Elizabeth Minchilli calls this ‘Asparagus Bizmarck’ –probably an Italian term for the dish; she blanches her asparagus instead of grilling them.

I fry the eggs separately, and only until the white is no longer transparent. If you like to see the correct, Spanish way of frying eggs in olive oil check Jose Andres’ method.

We like to complement with feta cheese the asparagus and eggs, and of course serve slices of my latest homemade bread alongside.

The much sought-after white asparagus are cultivated in the north of Greece, and as far as I know are mostly exported in Germany and other parts of Europe.

To trim the green asparagus simply bend them until they snap. The top is the tender part you would like to grill and the bottom, somewhat tougher is ideal to flavor pasta, risotto, or any broth. Chop and keep in a the freezer until needed.

My recipe loosely-based on Giada in Italy (episode 5)

Serves 4 (more…)

Skillet-grilled Asparagus, Red Peppers and Zucchini Slices

Sunday April 25th, 2021Sunday April 25th, 2021 aglaia 1 Comment

Green are the only fresh asparagus we find here, on the island. They come usually from the Peloponnese and are succulent, and wonderful. We like to briefly grill them on a stovetop griddle, on a non-stick pan, simply rubbed with olive oil and serve them sprinkled with some local, delicious finishing salt. I love the taste peppers impart to the olive oil, and whatever is fried with or after them, see this variation of the simply grilled-fried asparagus, as I combine them with sliced zucchini.

If you would like to make this a main course add some olive-oil-fried eggs.

Serves 4-5 as first course or side-dish (more…)

Green, Spring Pasta (Pasta Primavera) with Asparagus, Fresh Fava, and Lemon

Tuesday April 20th, 2021Wednesday April 21st, 2021 aglaia Leave a comment

A very satisfying, brothy, lemony pasta that you can whip up in minutes, much like the tomato one-pot pasta. Use whatever fresh greens or vegetables you have at hand; the leftover asparagus stems give extra flavor –we like to save the tender spears and simply grill them, instead of using them in the pasta. Fresh or frozen peas can be substituted for the fava.

You can also add parsley, tarragon, chervil or any other spring herbs you like.

Serves 3-4 (more…)

HORTA, the Edible Wild Greens

Tuesday April 20th, 2021Sunday May 9th, 2021 aglaia 4 Comments

We keep an overused, slightly rusted, wood-handled Opinel knife in the glove compartment of our car. It is there because we never know if and when we will spot some gorgeous edible greens during our rides around the island. Greeks probably foraged for horta —wild leafy greens— because they had little else to eat. We continue to gather and eat them today because we love them.

Watch the Video-Slideshow of the most important Edible Greens we forage, and more…

During the rainy winter months, and as late as early spring, there are plenty of wild greens in the hills and mountains that surround the villages and the big cities. Middle-aged women and men gather them on special excursions. Armed with a knife and a plastic bag or a basket, the horta-gatherers can be spotted from a distance on a steep hill, but also next to a busy highway. A friend once told me that he has seen Greek-Americans gather greens on a sidewalk in New Jersey. These days, though, most city people buy horta from the weekly farmers’s markets; and they have become quite expensive, a real delicacy. (more…)

Feta, Fig, and Herb Savory Cake, or Quick Bread

Friday April 9th, 2021Monday April 12th, 2021 aglaia Leave a comment

This is a wonderful and easy everyday treat “from France, where savory loaf cakes are often served with drinks before dinner,” writes Greenspan introducing the recipe she published in New York Times Cooking. She starts with soft goat’s cheese that I cannot get here, so I decided to try the recipe with feta, and it was wonderful!

Adapted from Dorie Greenspan

I have only medium-small eggs –from our neighbors’ hens– so I increased the milk to 2\3 cup, and used the goat’s milk we drink with our coffee. Also, forgot to get parsley from the garden, so I omitted it –will add it next time.

Rosemary and thyme, as well as the tangerine zest give it great aroma and complement beautifully the sweetness of the figs. “If you’d like, use olives or dried tomatoes instead of figs, basil instead of parsley, lemon instead of orange,” Greenspan suggests;

she also notes that one can “experiment with other cheeses,” and this is exactly what I did.

“The loaf is pleasantly crumbly, and best enjoyed cut into thick slices,” she concludes.

Serves 8 (more…)