​When yogurt is called for in Greek cooking, it’s drained (strained) Greek sheep’s-milk yogurt, which is the consistency of cream cheese. Sheep’s-milk yogurt is sweeter and creamier than cow’s-milk and is available in Greek markets and gourmet shops. You can also use thick Mediterranean-style sheep’s-milk or cow’s-milk yogurt, available in supermarkets and specialty food stores throughout the United States. Following is our recipe for homemade drained yogurt, a simple and tasty way to DIY.

16 ounces (2 cups) plain whole-milk yogurt
 
Line a fine mesh sieve with a double thickness of cheesecloth and place it over a large bowl. Place the yogurt in the cheesecloth, gather up the sides, and tie them together with kitchen string. Cover the bowl with plastic wrap and let the yogurt drain in the refrigerator until very thick, 2 to 4 hours or overnight (discard the water that collects in the bowl). Makes 8 ounces (1 cup) Drained Yogurt (32 ounces of undrained yogurt makes 16 ounces of Drained Yogurt).
 
Serve with a drizzle of honey, toasted walnuts, and/or fruit, or use in your favorite recipes.
 
Recipe by Kelly Salonica Staikopoulos
Copyright © 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style
 
For recipes using Greek yogurt, check out our blogs:
Greek Chocolate Love featuring Chocolate Soufflés with Greek Yogurt
Mediterranean Diet Resolution Recipes: Sweet Success featuring Berry-Oat Parfait

Drained Yogurt is also featured in our Tzatziki recipe, from our Meze and Spreads & Dips cookbooks.

I hope you enjoyed this week’s how-to post. Stay tuned for more Greek cooking techniques in upcoming blogs.
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you next Monday.
 
Until then~
Kali orexi! Good appetite!
 
Kelly

​Copyright © 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

There’s no denying that when it comes to love, chocolate is the ultimate food pleasure. Chocolate and joy go hand-in-hand, and when you’re filled with joy, you love longer. Whether you’re celebrating with your sweetheart, family, or dear friends, this soufflé is an ideal way to spread joy and show how much you adore them!
 
To go all out with a heart theme, you can use heart-shaped ramekins or cut out a paper heart, place it in the middle of the baked soufflé, and dust confectioners’ sugar over the top, then remove the paper for an easy way to say I love you!

​Dark chocolate, coffee, almond essence, and thick Greek yogurt combine to create this deliciously intense dessert. The perfect match for a passionate heart!
 
PREP TIME: 15 minutes plus standing
COOK/BAKE TIME: about 25 minutes
MAKES: 6 servings
 
Unsalted butter, for ramekins
1/2 cup granulated sugar, plus more for ramekins
8 ounces bittersweet (60% cacao) dark chocolate chips
2 tablespoons brewed coffee
1/2 cup plain reduced-fat (2%) Greek yogurt
4 large egg yolks, lightly beaten
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
6 large egg whites, at room-temperature
1/4 teaspoon cream of tartar
 
Confectioners’ sugar, for sifting
Ripe berries, for serving
 
1. Generously butter six 6-ounce ramekins (if using 5-ounce ramekins, you’ll need seven; if using 4-ounce ramekins, you’ll need eight), coating the rims, then sprinkle each with 1 tablespoon granulated sugar, turning the ramekins to coat (like flouring a cake pan). Tap out excess sugar. Transfer the ramekins to a rimmed baking sheet.
 
2. Preheat oven to 400°F. Place the chocolate and coffee in a large heatproof bowl set over a saucepan of simmering water (the water should not touch the bowl). Heat over medium-low heat, stirring frequently, until the chocolate is melted and smooth, about 10 minutes. Remove the bowl from the heat and let stand until slightly cooled, about 10 minutes.
 
3. Whisk the yogurt into the chocolate mixture until smooth, then whisk in the egg yolks and extracts until combined well.
 
4. In a large mixer bowl, beat together the egg whites and cream of tartar on medium-high speed to soft peaks. Gradually add the 1/2 cup granulated sugar and beat to stiff, glossy peaks (do not overbeat).
 
5. Using a rubber spatula, gently fold one-third of the egg-white mixture into the chocolate mixture to lighten. Fold in the remaining egg-white mixture in two batches, gently folding all the way to the bottom to incorporate the whites without deflating, until hardly any white streaks are visible.
 
6. Spoon the batter into the prepared ramekins, filling completely and gently tapping the ramekins to settle the batter. Using a dough scraper or the back of a knife, scrape the edge over the tops of the ramekins to level, resulting in a flat top on the baked soufflés. Immediately bake the soufflés until puffed and risen above the top of the rims, 12 to 15 minutes. Dust each with confectioners’ sugar and serve immediately with berries.
​
Recipe by Kelly Salonica Staikopoulos
Copyright © 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style  
 
I hope you enjoyed this week’s post and that your Valentine’s Day, and every day, is overflowing with Greek Chocolate Love !
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you next Monday.
 
Until then~
Kali orexi! Good appetite!
 
Kelly

​Copyright © 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

When you think chocolate, the first (or second) thing that comes to mind is probably not Greek dessert. And why should it? Classic (or should I say original) Greek confections aren’t made with chocolate and they taste amazing just the way they are, so naturally you’d think, why try to improve on perfection? Well, even the Greeks have discovered that almost everything (we’re talking sweets, not spanakopita) is better with chocolate. If you’ve recently visited a Greek pastry shop, you already know that chocolate has found yet another welcoming new home, and it's love at first sight for the delighted shoppers!

During my visits to Greek bakeries like Artopolis and Titan in Astoria, NY, I found chocolate was used simply, as a drizzle or a filling (or both) in pastries like baklava and flogeres (nut rolls), or infused into the batter of karidopita (syrup-drenched walnut cake), or was more inventively used for dipping the pastries before sprinkling them with nuts. It was even incorporated into koulourakia dough to create a Greek version of a black-and-white cookie…with a twist!

If you’re jonesin’ for chocolate but you feel like making something Greek, you CAN have it both ways. Try the following tips to turn your Greek treat into a 2-for-1 indulgence, starting with a simple drizzle and ending with pure decadence.

NOTE: Start with good-quality bittersweet or semisweet dark chocolate—it's what we prefer for taste, plus it’s the healthier option.

1. Chocolate-drizzle up your baklava or nut rolls (this works on store-bought pastries too!):

~Let them cool completely after you’re done adding the syrup. 

~Melt a couple of ounces of chocolate (we love dark bittersweet to offset the intense sweetness of the pastry), then spoon it into a heavy-duty resealable plastic bag and snip a 1/8-inch hole from one of the corners. Twist the top of the bag to press the chocolate down to the snipped tip.

~Hold the tip about 1 inch above the area you want to cover and, while pressing the chocolate down, pipe the chocolate in a zigzag pattern over the pastry. Don’t worry if it doesn’t look perfect. It doesn’t have to. That’s the beauty of drizzling. The less perfect it is, the more unique it appears, so have fun with it.

​
2. Not chocolaty enough? Make Choclava!

~When assembling your nut rolls or baklava, drizzle chocolate on the inside or sprinkle each layer with chocolate chips.

~Then bake, syrup, cool, and finish with a top drizzle.

3. The ultimate chocolate-dip treatment for nut rolls:

~Hold a nut roll by one end and dip it one-third of the way into a bowl of melted chocolate. Remove and let the excess chocolate drip back into the bowl.

~Place the roll on a sheet of parchment or waxed paper and immediately sprinkle the chocolate with toasted almond slices. Repeat with the remaining rolls, keeping them one inch apart.

~Let the rolls cool at room temperature until firm. Don’t refrigerate, as that would cause the phyllo to soften and you want it to remain crisp. 

4. Have your Greek chocolate cake and eat it too!
To infuse a cake like karidopita, add cocoa powder to the dry flour mixture (swap out one-quarter of the flour with an equal amount of unsweetened cocoa powder), and/or fold in a handful of mini chocolate chips (or more, depending on the size of your cake or your taste) before pouring the batter into the baking pan.

5. A twist of chocolate: For koulourakia (below left), make two batches of dough, adding cocoa powder to the dry flour mixture (as in #4 above with the karidopita) to one of the batches. Per your recipe, roll out both dough colors into ropes, place one of each side by side and twist for a two-tone cookie.

6. Dust of chocolate: Another simple and elegant chocolate treatment can be accomplished by adding a light dusting of sweetened cocoa powder over your pastry or cake before serving (above right).

7. A chocolate sip: It’s more than just dessert! I came up with this idea while I was testing our recipes and experimenting, and decided it was time for a coffee break. Being in a creative mood, I thought it would be fun to try a spin on Greek demitasse. The luscious result is what I dubbed a mocha-tasse™.

~Start with Greek demitasse coffee poured into cups.

~Finely grate a touch of dark chocolate and sprinkle it over the coffee or dust it with sweetened cocoa powder. If desired, finish by sifting just a pinch of confectioners’ sugar on top to brighten it up. (Don’t stir or you’ll bring up the grounds from the bottom.) Sip, sigh, smile!

I hope you enjoyed this week’s When Greek Meets Chocolate and that it kicks your taste for Greek desserts up to an all-time high.

Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.

Thanks for following us and we’ll see you next Monday.

Until then~
Kali orexi!  Good appetite!

Kelly

Copyright © 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    

Web design by Kelly Salonica Staikopoulos

In this final installment of MDR Recipes, we’ll celebrate a month of dishes on our feel-good Mediterranean-diet journey featuring indulgent desserts minus the guilt. Nothing tops off a meal better than a treat and when you can have one that checks off the deliciousness box without tipping the scale, well, that’s the embodiment of dining success!
 
This recipe blog is a companion to part 4 of our Mediterranean Diet Resolution: Scaling the Pyramid post, and features recipes that contain amazing MDR elements, like fruit, whole grains, and deep-dark chocolate that will have you saying, How sweet it is!

Get cooking and launch your own Mediterranean Diet Resolution!

Berry-Oat Parfait
Fiber, antioxidants, and fresh sweetness burst from berries, making them the perfect star ingredient in this anytime dessert. There’s a wonderful variety of berries to choose from, so go with one of your favorites or use a variety to add color and rich flavor.
 
COOK TIME: 30 minutes
PREP TIME: 10 minutes
SERVINGS: 6
 
24 ounces (about 2 ½ cups) fresh or frozen berries (one type or mixed, larger berries halved)
3 tablespoons fresh lemon juice
1 small pinch vanilia or 3/4 teaspoon pure vanilla extract
2 teaspoons cinnamon, divided
¼ teaspoon cardamom
2 tablespoons Greek thyme honey
2 tablespoons coconut oil, melted
1 cup old-fashioned rolled oats
3/4 cup unsweetened flaked coconut
1/4 cup sliced almonds
1/4 cup coarsely chopped walnuts
1 tablespoon chopped sunflower seeds
1 ½ to 2 cups reduced fat (2%) Greek yogurt
Fresh berries and mint leaves, for serving (optional)
 
1. Heat oven to 350°F. In a 2-quart casserole dish, combine the berries, lemon juice, vanilia, 1 teaspoon cinnamon, and the cardamom. Spread out evenly in the dish.
 
2. In a microwave-safe cup, microwave together the honey and coconut oil on High until melted, about 20 seconds; stir to combine. In a large bowl, combine the oats, coconut, almonds, walnuts, sunflower seeds, and the remaining 1 teaspoon cinnamon. Pour the honey-coconut oil mixture over the top and stir until combined well and completely coated.
 
3. Evenly spoon the oat mixture over the berry mixture and bake for 30 minutes, until the fruit is bubbling and the topping is golden.
 
4. Place about 2 tablespoons of yogurt in each parfait cup and top with some berry-oat mixture. Repeat for a total of 2 layers in each cup. If desired, add fresh berries to each layer and garnish with mint leaves.

Dark Chocolate Trail-Mix Bark
For chocolate addicts (myself included), this is a customized bark that you create in your own flavor image. The antioxidant power of the dark side joins forces with the fiber/healthy-oil combo from the nuts, fruit, and seeds in this fast-and-easy treat.
 
TOTAL PREP TIME: 20 minutes plus standing
MAKES: about 30 pieces
 
12 ounces 60% cacao bittersweet dark chocolate chips or chopped chocolate
½ cup mixed raw nuts (almonds, pecans, cashews, pistachios, hazelnuts, and/or peanuts), coarsely chopped and lightly toasted
¼ cup unsweetened flaked coconut, lightly toasted
¼ cup dried fruit (blueberries, cherries, and/or apricots, larger fruit chopped)
2 tablespoons mixed seeds (sunflower, pumpkin, and/or sesame), lightly toasted
Coarse sea salt, optional
 
1. In a microwave-safe bowl, microwave the chocolate on High for 30 seconds, stir, and repeat until the chocolate is almost completely melted (stirring every 30 seconds). Stir until the few remaining chocolate pieces have melted.
 
2. Line a large rimmed baking sheet with parchment paper. Pour the melted chocolate onto the paper and, using an offset spatula, spread out to ¼-inch thickness (do not spread to the edges of the sheet).
 
3. Evenly sprinkle the nuts and coconut over the chocolate, then the fruit and seeds. Lightly press the toppings into the chocolate, then very lightly sprinkle the chocolate with salt (if using). Let stand at room temperature for 3 to 4 hours, or refrigerate for 20 minutes, until completely hardened.
 
4. Break the bark into pieces (you should have about 30) and serve. (Can be made ahead. Store in an airtight container at room temperature up to 2 weeks.)
 
Recipes by Kelly Salonica Staikopoulos
Copyright © 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style  
 
Refer to our Mediterranean Diet Resolution: Scaling the Pyramid blog for the basics on each food-level category and our essential tips that will help you incorporate this healthy meal plan into your lifestyle.

I hope you enjoyed this month’s Mediterranean Diet Resolution Recipe series and that it helps make your New Year a healthy and happy one. Stin iyia sou! To your health!
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you next Monday.
 
Until then~
Kali orexi! Good appetite!
 
Kelly

​Copyright © 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

This week, the triple Fs—healthy fats, fiber, and flavor—are the next stop on our Mediterranean-diet recipe journey.

​This recipe blog is a companion to part 3 of our Mediterranean Diet Resolution: Fats, Fiber, and Flavor blog, and features recipes that contain these amazing elements that will have you saying, More please!

Olive oil (virgin and extra-virgin ​), because it’s a fruit oil, is an antioxidant food and a must-have staple in the Mediterranean Diet. Nuts contain unsaturated fatty acids, as well as other nutrients.

Fiber has a ton of benefits, including helping you loose weight by making you feel full. Legumes, fruit, and vegetables are excellent sources of fiber.
​

Chickpea Salad with Walnuts and Grapes
This delicious main-course or side-dish salad is packed with the power of healthy fats and fiber.
 
TOTAL PREP TIME: 20 minutes
MAKES: 6 servings
 
CITRUS DRESSING
1/2 cup extra-virgin olive oil, plus more for serving
2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly squeezed orange juice
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground pepper
 
SALAD
2 cans (15.5 oz each) chickpeas, drained and rinsed
2/3 cup seedless red grapes, halved
1/2 cup diced seedless cucumber
1 plum tomato, diced
1 scallion, finely chopped
 
2 cups (packed) organic spinach or kale leaves
1/2 cup chopped walnuts, lightly toasted
Fresh mint leaves, for garnish
 
1. Make Citrus Dressing: In a small bowl, whisk together the oil, lemon juice, orange juice, salt, and pepper; set aside.
 
2. Make salad: In a medium bowl, mash half of the chickpeas, then add the remaining chickpeas, grapes, cucumber, tomato, and scallion; stir until combined. Toss with the dressing and refrigerate for 1 hour before serving.
 
3. To serve: Divide the spinach/kale leaves among 4 shallow serving bowls. Plate the chickpea salad in the center of the leaves, sprinkle with walnuts, and drizzle with oil. Garnish with mint leaves, if desired.

Herbs and spices are great for flavoring your meals and allow you to cut back on salt. At the top of our herb list is garlic, the star ingredient in the famed dip Skordalia.
​

Skordalia
This garlic sauce/dip can be served as an appetizer with vegetables, over fish, or alongside cooked vegetables. Everyone’s taste is different, so if you like the taste of more lemon or feel like there’s no such thing as too much garlic, adjust amounts to what tastes good to you.
 
PREP TIME: 20 minutes
COOK TIME: 15 minutes
MAKES: about 3 cups
 
2 medium russet potatoes (1 pound), peeled and cut into 1-inch cubes
Fine sea salt
1/2 cup pine nuts, lightly toasted
4 garlic cloves, or more/less to taste
1/4 cup freshly squeezed lemon juice, or more to taste
2 tablespoons white vinegar
3/4 cup extra-virgin olive oil
Freshly ground pepper
1 small red onion, thinly sliced, for garnish
 
Vegetables, for serving
 
1. Place the potato in a large saucepan, add ½ teaspoon salt, and fill with enough water to cover by 2 inches. Bring to a boil, then reduce heat to medium-low and cook until the potato is fork tender, 10 to 15 minutes. Reserve 2 tablespoons cooking water, then drain the potatoes well. Return potatoes to the saucepan and cook over medium-low heat until potatoes are dry. Remove from heat and pass through a ricer or thoroughly mash; set aside.
 
2. In a food processor, combine the nuts, garlic, lemon juice, and vinegar. Pulse until the mixture becomes a thick paste. Season with salt. Add the potato to the garlic paste and process until combined well. While the processor is running, slowly pour in the olive oil and process until lightened in color. If the skordalia is too thick, stir in some of the reserved potato water. Season with salt and pepper, to taste. (Can be made ahead. Cover and refrigerate up to 1 week.) Serve at room temperature or slightly chilled with vegetables. Garnish with red onion, if desired.
 
Recipes by Kelly Salonica Staikopoulos
Copyright © 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style  
 
Refer to our Mediterranean Diet Resolution: Fats, Fiber, and Flavor blog for the basics on these essential elements and for food suggestions, introducing a healthy Greek lifestyle for your New Year. 

I hope you enjoyed this week’s fats, fiber, and flavor recipes and that they help make your New Year’s resolution one you enjoy keeping. Join us next week as we take on the final installment of our Mediterranean-diet recipes that will help satisfy your sweet tooth as you map out your way to Greek-eating success.
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you next Monday.
 
Until then~
Kali orexi! Good appetite!
 
Kelly

​Copyright © 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

The Mediterranean Diet is multi faceted, and one of its key elements is Omega-3 fatty acids. These are fats that are actually good for you.
 
This week we’ll take a ride on the Alpha-and-Omega fast track to incorporating these healthy Omega-3s into your meals in simple and yummy ways.
 
This recipe blog is a companion to part 2 of our Mediterranean Diet Resolution: Power up with Omega-3s blog featuring the good-fat recipes that will get you on your way to a healthy and happy new you!

​SEAFOOD—the fatty kind, like salmon—is the best source of omega-3s. Aim for at least 2 to 3 servings (one serving can be just 3 oz) per week. Adding leafy-green vegetables to meals boosts your intake of these amazing fatty acids.

Greek-Style Roasted Salmon Fillets with Greens
This dish has it all—lemon, dill, garlic, veggies—in a one-meal package!
 
PREP 10 minutes
BAKING about 30 minutes
MAKES 4 servings
 
¼ cup olive oil, plus more for pan
3 tablespoons chopped fresh dill, plus sprigs for garnish
2 garlic cloves, finely chopped
¾ teaspoon sea salt
¼ teaspoon freshly ground pepper
¼ teaspoon dried thyme
1 pint Brussels sprouts, cut into quarters
1 bunch kale or collard greens, stems removed, cut into 1-inch pieces
4 (3 to 5 ounces each) salmon fillets
2 tablespoons fresh lemon juice
1 large lemon, cut into thin slices, plus wedges for serving
 
1. Heat oven to 450°F. Line a 13-by-9-inch baking pan with heavy-duty foil, then coat with olive oil. In a small bowl, combine the olive oil, dill, garlic, salt, pepper, and thyme.
 
2. Toss the vegetables with 2 tablespoons of olive-oil mixture and spread out evenly in the prepared pan. Roast about 20 minutes, until sprouts are just fork tender and greens are wilted.
 
3. Place the fillets, skin side down, over the vegetables and evenly coat the fillets with the remaining olive-oil mixture. Sprinkle lemon juice over the fillets and vegetables. Top the fillets with the lemon slices.
 
4. Roast for 8 to 10 minutes, until the fillets flake easily with a fork. Serve immediately with lemon wedges on the side and garnish with dill sprigs, if desired. ​

​
NUTS—like walnuts or flaxseeds—and BERRIES offer a healthy dose of omega-3s. Adding them to oatmeal boosts your Mediterranean diet with heart-healthy fiber!

Baked Oatmeal with Berries
Not just for breakfast, this recipe is portable and makes a great on-the-go snack, and feel free to add it to your list of guilt-free desserts.
 
3 cups old fashioned rolled oats (not quick cooking)
2 tablespoons flaxseed meal
2 teaspoons baking powder
¼ teaspoon sea salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
2 tablespoons honey
2 tablespoons maple syrup
2 large eggs
1 cup unsweetened almond or coconut milk (or a combination)
½ cup unsweetened applesauce
¼ cup coconut oil, melted
1 teaspoon pure vanilla extract
¼ cup chopped walnuts, lightly toasted
1 ½ cups fresh berries, divided
 
1. Heat oven to 350°F. Grease a 9-by-9 square baking pan with vegetable cooking spray.
 
2. In a medium bowl, combine the oats, flaxseed meal, baking powder, salt, cinnamon, and nutmeg.
 
3. In a microwave-safe cup, microwave together the honey and maple syrup on High about 10 seconds, until warm. Stir to combine and set aside.
 
4. In a large bowl, lightly beat the eggs, then whisk in the milk, applesauce, coconut oil, and extract. Whisk in the maple-honey mixture until combined.
 
5. Add the oatmeal mixture to the egg-milk mixture and stir just until combined. Fold in the walnuts and ¾ cup berries.
 
6. Pour the batter into the prepared pan and bake for 25 to 30 minutes, until golden brown and the center is just set. Cool to warm or room temperature before cutting into squares. Top with the remaining ¾ cup berries just before serving.

Recipes by Kelly Salonica Staikopoulos
Copyright © 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style
​
Refer to our Mediterranean Diet Resolution: Power up with Omega-3s blog for the basics on omega-3s and food suggestions, introducing a healthy Greek lifestyle for your New Year. 
 
I hope you enjoy this week’s omega-3 recipes and that they help jumpstart your healthy New Year lifestyle. Join us next week for level 3 of our Mediterranean-diet recipes featuring good fats and fiber.
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you next Monday.
 
Until then~
Kali orexi! Good appetite!
 
Kelly

​Copyright © 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

Deemed one of the world’s healthiest ways to eat, the Mediterranean diet is also a great way to loose weight while adopting a delicious lifestyle. Salmon, olive oil, almonds, and red wine are just some of the key foods in this cuisine.

​Greece, especially Karpathos (the island where we’re from), is surrounded by water, so fish is plentiful, making it the country’s main source of protein. Greeks eat more lower-fat plant proteins (such as nuts, seeds, and legumes) and fewer high-fat meats. Whole foods are the norm and processed foods are frowned upon. Daily meals include whole grains, healthy fats (like omega-3s), and fresh vegetables and fruits are in abundance. And lets not forget the red wine!
 
This blog is a companion to part 1 of our Mediterranean Diet Resolution blog featuring recipes that will get you on your way to a healthy and happy new you!

​Following are a couple of staples no self-respecting Greek would ever be without. If you want to cook like a healthy Greek, you have to stock up like one.
 
Lemon
Though this isn’t a spice or herb, it’s necessary to mention because just about everything in Greek cooking has lemon in it and it adds iconic flavor. Bottom line, lemons are to Greek cuisine like curry is to Indian food. You’ll find lemon mostly combined with the other Greek essentials of olive oil, oregano, and garlic. Together, these four flavors can turn ordinary food into a Greek dish—poultry, fish, lamb, tomato salad, artichokes, avgolemono soup, sauces, and so much more—and the result will make you a hero in your own kitchen. Our favorite uses include ladolemono (olive-oil and lemon dressing, λαδολέμονο, pronounced lah-thoh-LEH-moh-noh): Toss with cooked broccoli or spinach; combine with oregano and garlic to marinate lamb and roast with potatoes; combine with parsley to dress grilled/broiled fish. Growing up, our mom gave us cold lemon juice for nausea and warm juice for diarrhea. It worked every time and we’re never without lemons in our fridges! So when life hands you lemons, be Greek about it!

LADOLEMONO
½ cup extra-virgin olive oil
¼ teaspoon grated lemon zest (optional)
¼ cup freshly squeezed lemon juice
2 tablespoons to ¼ cup chopped fresh flat-leaf parsley (for fish dishes)
 
In a large bowl, w​hisk together the olive oil, zest (if using), and lemon juice until emulsified. For fish dishes, stir in the parsley (to taste) just before serving. Use about 2 tablespoons dressing per serving, tossing to combine with vegetables. Pour over fish just before serving. Store dressing (without parsley) in an airtight container in the refrigerator up to 2 weeks.

Garlic
No matter how you slice, chop, crush or mash it, ya gotta have garlic when it comes to making skordalia (garlic dip, σκορδαλιά pronounced skor-thah-LIAH), slow-roasted lamb, lentil soup, and a ton of other dishes. In Greek cooking, its usual companion is lemon juice or vinegar, which balances out the flavor of each dish perfectly. Eating garlic also helps to ward off a cold and lower cholesterol.

​GARLIC LADOLEMONO (for marinating or serving with grilled/broiled vegetables, pork, lamb, or chicken)
 
3 to 5 cloves unpeeled garlic (to taste)
1 cup plus 1 tablespoon extra-virgin olive oil, divided
½ cup freshly squeezed lemon juice
​1 teaspoon mustard
2 tablespoons chopped fresh thyme
2 teaspoons fine sea salt
½ teaspoon freshly ground pepper
 
1. Heat the oven to 400°F. Place garlic cloves on a cookie sheet and toss with 1 tablespoon olive oil to coat. Roast for 15 to 20 minutes, until fragrant and golden brown (do not burn). Let stand until cool enough to handle, then peel and mash. Set aside.
 
2. In a large bowl, whisk together the mashed garlic, lemon juice, mustard, thyme, salt, and pepper until combined well. While whisking, slowly pour in the remaining 1 cup olive oil, whisking until emulsified. Store dressing in an airtight container in the refrigerator up to 2 weeks.

Recipes by Kelly Salonica Staikopoulos
Copyright © 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style

I hope you enjoy cooking and eating the classic Greek way, and that these recipes help bring a healthy lifestyle into your New Year. Join us next week for level 2 of our Mediterranean-diet recipes featuring omega-3s.

​Refer to our Mediterranean Diet Resolution blog for our plan and suggestions, introducing a healthy Greek lifestyle for your New Year.
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you next Monday.
 
Until then~
Kali orexi! Good appetite!
 
Kelly

​Copyright © 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

​When we think of Greece, we have visions of breathtaking beaches and landscapes, awe-inspiring ruins, and, of course, food and classic wine! If necessity is the mother of invention, Greece has given birth (once again!) to some of the most innovative and perfected vintages of the country’s cherished wines that are sure to boost the country’s economy while tantalizing your palate! This week it’s all about what’s trending in wine from the homeland.
 
All of the items listed below are produced in Greece, by Greek people, with Greek culture, using Greek ingredients. It doesn’t get much more Greek, or delicious, than that.

Wine trending from Patras in the Peloponnese region has stepped into the spotlight this year. Following are my picks that are rooted in history but never archaic.

KARELA MAVRODAPHNE OF PATRAS is an exceptional sweet red Greek wine produced from 100 percent of the Mavrodaphne grape variety, when the legal requirement is just 50 percent. Grown within the specific geographic area of Patras (Patron), the wine falls in the Protected Designation of Origin (PDO) category. Aged in oak, this wine is deep purple in color and closely resembles a tawny port with prominent notes of black currants, caramelized fruit, and a lingering honey-syrup finish (15 percent alcohol). mavrodaphne.gr

Taking this wine variety to an impressive level, an elegantly balanced MAVRODAPHNE PATRON RESERVE PARPAROUSSIS 2003 (below, left) is lightly sweet and mellow with depth and spirit due to aging. ​This rich and complex Mavrodaphne redefines the class of this beloved Greek wine (19 percent alcohol). Serve at room temperature or slightly chilled as an aperitif or dessert wine. parparoussis.com

Golden aromatic muscat wines are also a flavorful way to go Greek. Try the light and sweet MUSCAT OF PATRAS, ACHAIA CLAUSS MUSCAT 722, with notes of ripe apricots and juicy peach, followed by a citrus finish and a lingering taste of honey (15 percent alcohol). LOUKATOS MUSCAT OF PATRAS is less sweet with a full body and a hint of brandy (15 percent alcohol). MUSCAT OF RIO PATRAS PARPAROUSSIS 2006, the least sweet of this group, is nicely aged and full bodied (12 percent alcohol). parparoussis.com  Serve muscats chilled as an aperitif or dessert wine. 
​

​OUZON (pronounced OO-zone) soda is an all-natural, non-alcoholic beverage based on the flavor of ouzo, the OPA! liqueur of Greece.

The unique syrup in Ouzon is handcrafted using pure cane sugar and is infused with organic star anise with its subtle notes of licorice, creating a drink that is refreshing, flavorful, and worthy of rubbing elbows with its high-octane cousin. Now kids and non-drinkers alike can enjoy a shot of Greek without feeling left out of the party crowd. opaoriginals.com
 
For more Greek wines, go to Omega Wines & Spirits.
 
Many Greek/Mediterranean liquor stores and some markets carry these products. If yours doesn’t, ask them if they can order them for you. Feel free to contact the companies through their websites for shopping info in your area. Some items are available online on Amazon, and titanfoods.net carries Ouzon and ships nationwide (call them if you don’t see what you want on their website). Oh, and Google works too!
 
I hope you enjoyed this installment of Greece: An Edible Revival. If it’s trending in Greece, we’ll cover it here! If you missed our posts on olives, honey, legumes & rice, and cooking staples, here’s your chance to catch up: Greece: An Edible Revival. 

Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

​Copyright © 2018 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

When we think of Greece, we have visions of breathtaking beaches and landscapes, awe-inspiring ruins, and, of course, food! If necessity is the mother of invention, Greece has given birth (once again!) to some of the most innovative and sumptuous foods that are sure to boost the country’s economy while tantalizing your taste buds! This week it’s all about what’s new in honey from the homeland.

All of the items listed below are produced in Greece, by Greek people, with Greek culture, using Greek ingredients. It doesn’t get much more Greek, or delicious, than that.

776 DELUXE FOODS has elevated the bar when it comes to quality honey that is never heated or filtered so the full flavor remains. Their Honey & Hios Mastic is the most distinctively aromatic, made with raw honey harvested locally and a touch of mastiha oil extracted from the resin of the mastic tree that grows exclusively on the island of Hios, imparting earthy herbal-pine notes. Enjoy it by the spoonful or add it to lemonade or vinaigrette to wow your palate. Other foods from this brand worth noting are their authentic Greek pasta line, extra-virgin olive oil, and kalamata olives, all from the Olympia region in Greece. Available at igourmet.com.  776deluxe.com

ENTOPIA embraces tradition with ingredients and products that are simple, natural, and generous, like their fragrant Thyme Honey with Honeycomb that is gathered from the Peloponnese mountains. Also lovely is their Thyme & Fir Honey Bio, an organic nectar with the added scent of the forests of Greece.

Beyond honey, Entopia also offers aromatic herbs, extra-virgin olive oil, organic balsamic, glazes, marmalades, natural sauces, and spoon sweets. Greek gastronomy at its best! entopiagreece.com

KAYAK Greek Frozen Yogurt uses pure raw materials (like 100 percent real Greek strained yogurt) and is based on homemade recipes to create a product that is non-GMO, low fat, with no artificial colors or preservatives…Did I mention the killer taste? Greek yogurt and honey have been having a love affair for ages, so when your favorite new honey is ready to be paired up, drizzle it over frozen Greek yogurt for a swoon-worthy dessert. Eight exceptional flavors from Kayak will take your taste buds to new heights. My personal favorite? Mediterranean Orange and their exotic and engaging Mango & Jasmine. They also make ice cream, sorbet, and sweets! Kayak’s cafes are seriously popular in places like Mykonos and Glyfada, so it’s no surprise their chilled treats have made it to our shores. kayak.gr


Many Greek/Mediterranean markets carry these products. If yours doesn’t, ask them if they can order them for you. Feel free to contact the companies through their websites for shopping info in your area. Some items are available online on Amazon, and titanfoods.net and Mediterranean Foods carry all things Greek and ship nationwide (call them if you don’t see what you want on their websites). Oh, and Google works too!

I hope you enjoyed this installment of Greece: An Edible Revival. Join us again next week for what’s trending in Greek wine. 

Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.

Thanks for following us and we’ll see you next Monday!

Until then~
Kali orexi! Good appetite!

Kelly

Copyright © 2018 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    

Web design by Kelly Salonica Staikopoulos

Flour, or as we say alevri (αλεύρι, ah-LEH-vree), goes beyond the all-purpose category in the Greek/Karpathian kouzina. The flours we use include many varieties and textures that create everything from breads to rusks to cookies to custards. The protein content in flour can range from 5 to 15 percent, resulting in two basic types of flour, soft and hard. Soft flour has less protein, making it ideal for pastries, cookies, and cakes, while hard flour is higher in protein and gluten, which produces an elastic dough, making it perfect for yeast breads. Organic/unbleached is recommended for all flours whenever possible. We prefer Greek flours for their smooth texture (yielding supple instead of tight results), and exceptional taste. Once the package is opened, all flours will remain fresh for about one month, particularly in warm climates (always check the date on the package to make sure it’s fresh). After one month it would be best to store flour in the freezer in a heavy-duty resealable plastic bag. To keep flour fresh when at room temperature, store in a cool, dry place in an airtight container with a couple of bay leaves—this works beautifully to keep flour bug-free. 

If you’ve ever been in a Greek market’s baking section and were not familiar with the labels and numbering system on the packages, you probably just kept going. Greek and European flours are similarly labeled and are worth getting to know. Following are the basic types of flours we use and how we use them:

We have had the wonderful privilege of learning from two gifted teachers, our mom (Kukla) and Aunt Francis (her sister), when it came to all things cooking and baking (and life!)—the added bonus was having our yiayia’s recipes and lessons passed on to us. Sometimes we take it for granted that our knowledge of simple elements (like flour) in the Greek kouzina is common when sometimes it’s not. We hope that this installment of Greek ingredients has helped demystify what all of these different flours are used for and how you can experiment in your own kouzina to get the results you want. 

We encourage you to cook and bake with your family and friends, and enjoy the process. Engage your kids to help and learn. The memories, lessons, and laughter that result from your time together will last a lifetime, for them and for you. These are the moments that will forever be cherished…they are for us!

The following in-store and online options will have you saying “YES”!

If you’re in the New York City area you can find these Greek flours (and more) at the following markets (they do phone orders and ship as well):

Titan Foods
25-56 31st Street
LIC, N.Y, 11102
718-626-7771

Mediterranean Foods (2 locations)
30-12 34th Street
Astoria, NY 11103
718-728-6166

22-78 35th Street
Astoria, NY 11105
718-721-0266

If you don’t live near these markets but have a Greek Orthodox Church nearby, chances are they know of a Greek/Mediterranean shop in the area.

Online shopping is the next best thing but you won’t find the selection that’s available in-store. Here’s where you can purchase Greek flour, as well as other foods and items:

Titan Foods
Recipiada

King Arthur Flour has a comparable organic line as well as European-style varieties.

I hope you enjoyed Flour Kouzina. The recipes for the foods pictured here will be featured in our upcoming cookbook. Stay tuned for more uniquely Greek and Karpathian ingredients that you can add to your kouzina pantry.

Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.

Thanks for following us and we’ll see you next Monday!

Until then~
Kali orexi! Good appetite!

Kelly

Copyright © 2018 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    

Web design by Kelly Salonica Staikopoulos