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Let Homer and his Odyssey be your culinary guide to Ithaka and beyond with this Ionian inspired menu. Taste the sunshine, the warmth of the people and the electric hospitality of its locals. On a trip to the mountainous and green cypress ladened Kefalonia's northern port, Fiscardo, I discovered a charming and colorful maritime trade village nestled beside the blue bay. Its famous restaurant, Tassia, run by Tassia Dendrinou and her family, promises these classic dishes will make you friends for life. One tatse of tzatziki floods my palate with warm memories of vacations to Greece. It's a staple meze, small plate, at every meal. Greek yogurt, a thicker and tangy tasting yogurt, can now be found at most local markets. TZATZIKI GREEK YOGURT DIP WITH CUCUMBER, GARLIC AND MINT 2 cups Greek yogurt Grate the cucumber through the medium holes into a large mixing bowl. Squeeze out any excess water from the grated cucumber and discard liquid. Add a pinch of sea salt and toss to combine. Add the Greek yogurt, garlic, lemon juice, olive oil, mint and dill. Season with fresh pepper and toss to combine. Cover and refrigerate for a few hours. Transfer to a large serving bowl. Garnish with diced cucumber and sprigs of fresh dill. Serve immediately with warm pita bread. Makes 2½ cups. BAKED EGGPLANTS 2 round eggplants Slice the eggplants and soak in salted water for approximately 1 hour. Drain and set aside. Heat a large skillet to medium high heat. Add enough vegetable oil to coat and fry the eggplant slices. Fry eggplant and set aside to drain atop paper-towel lined platter. Heat olive oil in a deep skillet or saucepan. Saute the onion and garlic until golden brown. Add tomatoes, tomato paste, salt and fresh pepper, parsley, dill and water. Allow the sauce to thicken. Preheat oven to 350°F. Lay the fried eggplant slices in an ovenproof dish. Pour the tomato sauce over the eggplant and top with Feta cheese. Bake for 1 hour. Serve immediately. Serves 4. LAGOTO WITH LAMB 4½ lbs lamb chops cut into portions Rinse the meat in lukewarm water and pat dry. Coat lamb meat with dusting of flour and shake off the excess flour. Set aside. Heal olive oil in a medium skillet over medium-high heat. Saute the lamb meat then transfer to a saucepan. Using the same hot skillet, saute the garlic strips until golden brown. Add the mustard and a touch of water. Stir gently to combine ingredients. Add this sauce to the meat. Add the vinegar and wine to the meat saucepan. Cook and allow the meat to absorb the liquids. Add salt, pepper, oregano, bay leaf and water. Stir gently. Lower heat to simmer and cook the meat for 1 hour and 20 minutes. Serve immediately with steamed rice or french fried potatoes. Serves 4. Traditionally a sweet Greek Christmas biscuit, Kourambiedes are made for all happy and festive occasions throughout the year. KOURAMBIEDES CRESCENTS 1¼ lbs unsalted butter, softened to room temperature Preheat oven to 350°F. Cream the butters with 4 tablespoons of the confectioners' sugar and egg yolks over medium speed in a large mixing bowl. Slowly add the ouzo and chopped almonds. Sift together over a medium bowl the flour, baking powder, baking soda and pinch of salt. Gently add the flour mixture to the creamed butter mixture and form a dough with floured hands as to prevent sticking. Shape the dough into medium crescents, approximately 60. Place on greased baking sheets. Bake for 40 minutes. Remove from the oven and sift confectioners' sugar over the cookies while still piping hot. Cool completely before removing from baking sheets. Makes 5 dozen medium sized crescents. |
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