Sykopita: Fig ‘Pie’

Using up the surplus of figs, the over-ripe fruit is mashed and mixed with nuts, spices and liqueur or sweet wine, then shaped as a thin flat cake and dried in the sun, as it was done since antiquity. Now you can dry it in a low oven or in a food dehydrator.



Wrapped in fig leaves and stored in a dry, cool place it keeps well for months; not in our house, though, as it has become Costas’ beloved snack, along our lightly toasted almonds. Traditionally it is cut into small pieces and enjoyed in the winter accompanied by sweet wine and/or paximadia (twice-baked, savory biscotti).

Similar fig ‘pies’ are made in Cyprus, in southern Italy, Spain, Malta, and all around the Mediterranean with variations in the spicing and the various favorite liqueurs.


For a 30 cm (12-inch) about 2.5 cm (1 inch) ‘pie’ (more…)


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Grape and Fig Harvest Tart

Six years ago, during our September 2014 Kea Artisanal Cooking vacation classes I made this pizza-like tart for the first time.



It was the day we devote to bread and the different, sweet and savory variation one can create with just one basic dough; I had just happened to see Cali Doxiadis’ recipe and decided to try it with some of our leftover dough, after we made loaves, the cheese-stuffed buns, and the tomato or pepper-topped lagana (flat breads) we usually make.


Cali recently shared the FaceBook photos had posted ‘6-years ago’ during my very first try on the Harvest Tart.

In her recipe Cali writes: “…the original inspiration for this sweet and somewhat savoury tart is an Italian recipe for Schiacciata con Grappoli d’Uva, but several adaptations later, it is nearly unrecognisable. It has become a sort of crisp but chewy round flatbread, or sweet peppery pizza…”  In that first harvest tart my bread crust –I did not use Cali’s recipe– was OK, but not ideal, as the fruits were not well-incorporated on top, while the bottom was somewhat soggy. But it accompanied ideally the aged cheeses we served it with, especially the particularly spicy Sifnos Manoura, which ages in wine sediment.



When I made the tart again I chose to use instead of bread or pizza dough, the olive-oil-and-orange pastry that is so wonderful in my vegan olive pies. (more…)


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Roasted Summer Vegetables with Garlic and Herbs

I bake all or some of the vegetables on the ingredient list, depending on what my garden produces. For example, I omit the eggplants and increase the amount of zucchini in June, when I harvest more zucchini than I could otherwise cook. Needless to mention, again, that simple dishes like this one depend on the quality of the vegetables. 


Choose the freshest vegetables from your local farmer’s market and your summer roast will always be spectacular, no matter what vegetables you choose. Sometimes we bake the vegetables in the wood-fired oven and, of course they are even more delicious!

Leftovers are great as a topping for polenta or grain pilaf.  You can also spoon them on toasted pita or bread to make a bruschetta, topping them with crumbled feta; They also make a great base for omelet or frittata.


Serves 4-6 (more…)


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Sugarless Rice Pudding with Dates and Almonds

I first made the vegan version of the traditional Greek ryzogalo, without sugar (see variation) researching and testing my recipes for the Plant Forward Summit; same ingredients and method only with oat and almond milk instead of regular cow’s milk.


I use dates instead of sugar and I think it is  as delicious, or maybe better, than the one my mother used to make…



Serves 8-10 (more…)


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Bringing Crete to Napa

We Greeks are thrilled that recently there seems to be a trend leading people back to the honest, no-frills, unadorned dishes that our grandmothers used to cook. Foreign visitors, especially those who are genuinely interested in food, often go to great lengths trying to find the long-forgotten, plain, everyday home cooking; and this is what we demonstrated at the Worlds of Flavor conference held last November in the renovated, wonderful Copia, in Napa Valley.


It was a foggy, bitingly cold morning as we stood at the back garden of Copia, in Napa.  With chefs Yiannis Tsivourakis and Dimitrios Mavrakis we had come for this fall’s Worlds of Flavor to present dishes from Crete to food professionals and chefs from all over the world. That morning we were giving our last workshop and tasting and had prepared a few more dishes in an open fire. As we were grilling and plating the stuffed calamari, the sunflower-seed-crusted cheese, and the smoky eggplant-pepper salad we almost forgot the humid cold, experiencing such warmth and genuine interest from the twenty or so participants. They tasted, expressed their gratitude, and asked relevant questions, making us proud and somewhat puzzled that the peasant-inspired, simple foods we learned from our ancestors were so enthusiastically received by savvy professionals.


See HERE the Video of our Ecolab presentations


The previous day at eight in the morning we were scheduled to deliver our big cooking demonstration at the Ecolab –the large, state-of-the-art amphitheater of Copia. We were somewhat afraid that very few if anybody would wake up at the crack of dawn to come see us. As we were being ‘wired’ with our microphones in the back room, all three of us were stressed and trying to concentrate and do exactly what we were supposed to do –show the slides, cook and plate our dishes, and especially keep the timing as it was planned. We had the feeling that we were fussy and nervous for no particular reason; besides the cameras that recorded the presentations, we didn’t expect more than a handful of people in the audience. Anne Mc Bride started to introduce me and as I stepped toward the podium and faced the audience I almost screamed seeing the vast amphitheater completely packed! Every single seat was occupied; there were even people standing in the back.



Chef Yiannis started the demo cooking the delicious olive-oil-fried snails with rosemary and vinegar.  Then he prepared my favorite tomato-braised chestnuts with pearl onions and mushrooms, a dish originally cooked in the villages high up in the rugged mountains above Chanea, on western Crete.




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