Foraging for Flavor Greek Herbs/Bean Cuisine / Spa ... - Kerasma

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The Aegean Pantry (Adapted from The Glorious Foods of Greece, William Morrow Publishers, 2001) NORTHEASTERN AEGEAN CHEESES Anthotyro Lesvou. Hard, bluerind, fez-shaped, aged whey cheeses that are made from sheep's milk and are a tradition on Lesvos. Sometimes the cheese, once air-dried, is further dehydrated in low-temperature ovens, which helps it keep for long. Kalathaki. The name means basket and it refers to the lovely basket-shaped, goat's milk white brine cheese, akin to feta, that is native to Limnos. Ladotyri. Another cheese from Lesvos, Ladotyri, or “oil cheese,” is a Ikaria hard, yellow sheep's milk cheese that is air-dried then steeped in olive oil to preserve. Mastello. A relatively new cheese, mastello is produced on Chios and is mild and sweet. It is an excellent cheese for frying. Melichloro. This is a sea-washed, sun-dried goat's milk cheese that is made only on Limnos. Touloumotyri. One of the most ancient Greek cheeses, touloumotyri is essentially a fermented goat's milk cheese, extremely pungent, and aged in goat skins. OTHER NORTHEASTERN AEGEAN PANTRY ITEMS Mastiha. The crystal, resinous spice hails exclusively from Chios, where it has been produced since 50 GREEKGOURMETRAVELER antiquity. It is highly aromatic and therapeutic; in the kitchen, Mastiha traditionally is used in bread-baking and pastries, but contemporary chefs marry it with myriad other ingredients, from chocolate to fish. Kalloni Sardines. The delicious, lightly salted sardines that come from the Bay of Kalloni in Lesvos are considered one of the best meze in all of Greece. CYCLADES CHEESES Arseniko. A hard, yellow table and grating cheese from Naxos, arseniko is one of the many delicious, combination aged sheep's - and - goat's - milk cheeses in the Greek pantheon. Chloro. The simple white goat's Manoura from Sifnos (foreground) is aged in wine dregs; Kalathaki, right, is a goat’s milk cheese from Limnos.
milk cheese from Santorini, can be eaten either fresh (and soft) or aged, as a grating cheese (either air-dried or brined) and is especially delicious over island pasta. Manoura Sifnou. One of the most unique, pungent, delicious specialty cheeses in all of Greece, manouri from Sifnos is a hard goat's milk cheese with a pinkish hue and dark, winy aroma thanks to the time it spends aging in wine dregs. Graviera. There are too many types of graviera cheeses to list individually, however the Cyclades hold the distinction of being the only place in Greece where cow's milk graviera is produced. Generally, graviera is a lovely, sweet and nutty table cheese that pairs well with everything from From left to right: graviera, kopanisti cheese, and Santorini capers pasta to sauteed vegetables to fruit and honey. Kopanisti. The name means “whipped” or “beaten,” and the cheese, soft and very peppery, is a specialty of Mykonos, Tinos, Andros, and other Aegean islands, where it often ages in clay jugs until it acquires its characteristic pungency. Myzithra. A soft, mild whey cheese found all over the islands, indeed all over Greece. Petroti. From the Greek word for rock (petra), this lovely disk-shaped, cow's milk cheese is pressed between rocks and drained. It is mild and semi-soft. San Mihalis. Although it is a relative newcomer to the pantheon of Greek cheeses, San Mihalis, a hard, cow's milk, PDO cheese from Syros, is one of the most esteemed in Greece. Spilias Milou. One of the many artisanal cheese produced in the Greek island’s; what distinguishes this hard, yellow cheese from the island of Milos is its aging process: The cheese is rubbed with pressed olive mash and aged in clay jugs for at least six months. Xynomyzithra. This is a cheese whose name refers to slightly different cheese’s, all soft and peppery, depending on where the cheese is made. In the Cyclades it is produced mainly on Naxos and Tinos, but is also produced on Crete. OTHER CYCLADES PANTRY ITEMS Apokti. A vinegar-brined and cinna- 51 GREEKGOURMETRAVELER
Page 1: Foraging for Flavor Greek Herbs/Bea
Page 4 and 5: LETTER FROM THE PRESIDENT OF HEPO W
Page 6 and 7: RAPID DEFICIT REDUCTION • Deficit
Page 8 and 9: GreekGourmetraveler Greek Food, Win
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Page 13 and 14: But an infusion of bay leaves can a
Page 15 and 16: prized dill so highly that the stat
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Page 20 and 21: Beans and legumes have always been
Page 22 and 23: soaked in salt water and roasted in
Page 24 and 25: OTHER REGIONAL BEANS Greece's north
Page 27 and 28: Does the thought of Spa Cuisine con
Page 29 and 30: ing and connoisurs by storm. "Spa f
Page 31 and 32: 31 GREEKGOURMETRAVELER
Page 34 and 35: Marinated Sea Bream Grande Bretagne
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Page 38: Of all the contemporary depictions
Page 41 and 42: depart this life, as they have prov
Page 43 and 44: to the priest not to open the door
Page 47 and 48: Nothing conjures up the dreamy imag
Page 49: pea, whereas in others, like Santor
Page 54 and 55: Tandoori and carpaccio are two type
Page 56 and 57: I can say this now, after a decade
Page 58 and 59: pleasing, aromatic reds and rosés
Page 60 and 61: strating in the process that there
Page 62: GREEK ROSÉS Consumption of rosé w
Page 66 and 67: Cherries, apricots, peaches, and fi
Page 70: that allows us, as growers, to give
Page 74 and 75: Village Salad is quintessentially G
Page 76 and 77: their juices with olive oil before
Page 78 and 79: Greek Salad Napoleon with Basil Ice
Page 80 and 81: Village Salad Soup 1. Prepare the t
Page 82 and 83: Village Salad Gazpacho with Feta Ic
Page 84 and 85: V. Stenos / D. Brown
Page 86 and 87: Salad with Chickpeas and Smoked Tro
Page 88 and 89: Lentil-Chickpea Burgers in Potato C
Page 90 and 91: Cod with Giant Beans and Green Pepp
Page 92 and 93: Giant Beans with Mackerel 1. Spread
Page 96 and 97: Yogurt Soup with Cucumber and Mint
Page 98 and 99: Herb-Stuffed Sardines 1. Clean, was
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Crisp Cuttlefish with Salty Semolin
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Cretan Dakos with Ouzo Jelly Chef C
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Ikarian Marinated Octopus and Eggpl
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Lamb Baked with Mint Sauce and Oliv
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Rocket, Watermelon, and Asparagus S
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Melon Souvlaki with Feta Ice Cream
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Watermelon Pie Chef Stelios Parliar
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Grape Cream Chef Stelios Parliaros
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