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GreekFoodTV☼ - March Madness - Country Cooking of Greece

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GreekFoodTV☼ - March Madness - Country Cooking of Greece

Country Greek Lamb or Goat Baked in Paper. What French-trained chefs call en papillote, Greek rustic cooks know as "kleftiko" or "exohiko" -- basically baking in paper. The word kleftiko comes from the Klefts, mountain rebels who fought in the resistance against the Fascists. They had to hide their food during cooking, usually by roasting whatever meager sustenance they could find, in shallow, covered pits in the ground. Kleftiko hence offers a little poetic license, as the food is "hidden" inside the paper. Exohiko, which means outdoors in Greek, is a more subtle reference to the Klefts.Above, is a dish from the Country Cooking of Greece (Chronicle Books, Fall 2012), for either goat or lamb. You'll notice it's whole on the bone, which is a slight deviation from more common recipes that usually call for baking chunks of meat in paper. Meat on the bone is just so much more flavorful.
— in Greece.


Fesklopita is one of the most unusual Greek pies, neither savory nor sweet. It's a dish native to Tinos, Andros and a few other Cycladic islands. It calls for a filling of chard (seskoulo in Greek, of which "fesklopita" is a transliteration; fesklo is the word in the local Cyclades dialect. But the chard is sweetened with raisins and onions and sometimes bound by a little rice. This rendition is the traditional version of a dish I just did at the CIA in St. Helena, CA, for the World of Healthy Flavors Conference. Notice the honey drizzled on top. The traditional version is sprinkled with sesame seeds. We used California pistachios as a garnish.
— in Greece.


One of my favorite dishes, for pumpkin-sweet potato moussaka. Greeks are gearing up for Lent, and I'd bet that this year the foods of austerity, of abstinence, will have a special place in many people's diets. But before that there is the Tyrini, on the Sunday before Lent starts, which this year is February 27th, Kathara Deftera (Clean Monday). Tyri (hence Tyrini) means cheese. On that Sunday, all things dairy make a last stand before the 40 days of abstaining from animal products. This and the following are a few of the cheesy, creamy recipes you will find in my upcoming Country Cooking of Greece (Chronicle Books, October 2012).
— in Greece.


A Northern Greek cheese pie (tyropita) from Pogoni, that calls for a few sheets of homemade phyllo to be prebaked, is one of my favorite Country Cooking recipes. It's a little complicated, the kind of thing you attempt on a leisurely weekend afternoon.
— in Greece.


Homemade bougatsa, the custard-filled phyllo pastry that has become a regional specialty in Thessaloniki, as well as other parts of Macedonia, and in Crete, is one of my all-time favorite Greek desserts. It's not as stodgy as the better-known galaktoboureko. The next best thing to making it yourself is to travel all the way to Iordani's in Chania, or the 2 or three places around the Lion's Fountai...See More
— in Greece.
Category
Cooking

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