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Feta Feast

9/30/2019

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The Many Faces of Feta

Slice…Crumble…Cube…Fry…Grill…Bake…EAT!
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As an appetizer, on a salad, in a savory pie/pita (like spanakopita), or over pasta—when it comes to feta, variety is the spice of Greek life! And in that life, man cannot live on one feta alone—not when there’s an abundance of feta varieties to explore and enjoy! There’s a wealth of feta cheeses that are not that well known in the non-Greek community that are well worth exploring and sampling. Make sure you have some olives and crusty bread to complete the experience!
 
On the mainland and on many of the Greek islands, fresh and aged feta varieties are uniquely made in each village using sheep’s and/or goat’s milk, so the varieties are seemingly endless. The animals are grass fed and graze freely, producing milk of the highest quality. Many of these varieties are commercially-produced and exported, becoming more and more available in specialty markets, gourmet shops, Greek/Mediterranean stores and supermarkets throughout the United States. A few of them can also be ordered online!
 
This week the Greek feta cheese plate is on Kukla’s Kouzina’s table with details about each variety (featured in our cookbooks), including how they can be used. A list of places where you can purchase these feta cheeses follows.
 
FETA (φέτα) pronounced FEH-tah
(sheep’s and/or goat’s milk, aged and kept in a salty whey brine for at least two months)
Soft-creamy to semi-firm, flavor ranges from moderately salty to salty-peppery-sharp
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​Everyone knows about feta and most people love it but not many realize that feta comes in as many varieties as there are towns in Greece, and most of these varieties are named for the region they come from. The majority of fetas are made from sheep’s milk and have a creamy-smooth texture. Some are made with goat’s milk, which gives them a tangy quality—you’ll even find little wheels of goat feta that are scored from being ripened in small baskets (kalathaki). A few are made with both sheep’s and goat’s milk, combining the qualities of both. If a cheese is labeled as feta but is made with cow’s milk (domestic) it is NOT real feta—it has none of the flavor of traditional feta and you should not waste your money! Always read the label and look for sheep’s milk, goat’s milk, or a combo of the two. Most specialty markets will let you have a taste to help you choose.
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These are a few of our favorites: 
Arahova (sheep’s milk): semi-firm, sharp, a bit salty, peppery. Great for crumbling in a salad, serving sliced with a drizzle of extra-virgin olive oil and kalamata olives, baking in a pita, and frying (as in saganaki, where feta is sautéed in olive oil, flamed with liquor, and sprinkled with lemon juice).
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Bulgarian (sheep’s and/or goat’s milk): semi-firm, tangy, salty. Great in a salad, serving sliced, for baking, and frying.

Dodoni (sheep’s milk): firm, salty. Great in a salad, serving sliced, for baking, and frying.
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French (sheep’s milk): soft to semi-firm, creamy, mildest of the feta family. This feta is perfect for serving fresh in salads, crumbled in an omelet, or sliced on an appetizer (meze) plate.
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​Got Feta?
If you’re in the New York City area, you can find these feta varieties (and more Greek cheeses) at the following markets (you might be able to order by phone or their websites may also offer them):
 
Titan Foods
25-56 31st Street
Astoria, NY, 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 
 
New Bakaliko
115 Broadway (RT 107)
Hicksville, NY 11801
516-932-8988

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 (or maybe the first, depending on if you have a nearby market available). Here’s where you can find Greek cheese, as well as other foods and items:
 
igourmet.com
Parthenon Foods
Amazon
Costco, select locations (Dodoni feta), and from Instacart 
 
I hope you enjoyed our celebration of feta. This prized cheese will be featured in recipes in our Meze and Spreads & Dips cookbooks, available on Amazon!
 
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
​
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Copyright © 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos
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Greece: Trending Edibles

9/23/2019

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​The fabulous new Greek/Mediterranean foods that debuted at the summer Fancy Food Show in New York made such an impression that we had to share. Whether you’re craving anything from a meze to a libation—think trendy za’atar snack, innovative flatbread, vegan cheese, marinated feta, flavorful glazes, finishing sea salt and olive oil, and finely-crafted liqueurs—you’ll discover the latest and our most impressive finds right here. Most of the items listed below are either produced in Greece or inspired by the homeland’s iconic ingredients. Links to recipes included!

Zesty-Z

Products: Zesty Z Condiment, Seasoning, Mediterranean Popcorn, and more
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Now that the widely popular za’atar condiment Savory Zesty Z is a huge success, what do owners Alex and Lorraine do next? They kick up the flavor punch with the first ever Mediterranean Popcorn line with Feta & Za’atar, Savory Za’atar, and Spicy Za’atar flavors. Movie night just got a whole lot more, well, Zesty!
Get recipes!
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Kontos Foods​

Products: Crepes (Traditional and Savory flavors), Gordita (soft flatbread taco shell)
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The producer of the freshest phyllo and pita products we’ve worked with knows no boundaries when it comes to creating food items to enhance the cooking experience with a vast array of pita/flatbread varieties. We especially love their preservative-free Crepes (Traditional and Savory flavors), Gordita (soft flatbread taco shell), Nan, and Toasted Pita Tidbits. An amazing heat-in-bag flatbread (in za’atar, sesame, and plain) that we sampled (and fell in love with) at the show is currently in testing…and we hope available soon. This is as close to homemade as it gets…more details when it’s ready for prime time!
​Get recipes!
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Koliós, The Greek Dairy

​Products: Vegan dairy-free feta, kasseri; traditional feta PDO/organic, manouri, kasseri, kefalograviera; Greek yogurt; Labneh (cream cheese)
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Whether you’re fasting or allergic to dairy, this brand’s Vegan line of cheeses work beautifully in recipes or on a cheese platter with a rich flavor that comes from coconut oil. This is the first time we’ve been impressed enough by a vegan cheese to include it on one of our reviews. Available in blocks, grated, and sliced packages.
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Also available: ​when not looking for a dairy-free option, their traditional line is exceptional as well
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Cretan Salad
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Vegan Pizza
More recipes!
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Kourellas Dairy (USA)

​Products: Organic Cheese (sheep’s & goat’s-milk) with Tomato & Oregano block; Organic Feta Bites with Sundried Tomato & Oregano 
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These organic ready-to-serve zesty mezedes will have everyone asking for more, so get a few to add a garden-variety statement to your gathering!
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Also available: organic and classic Greek cheeses and yogurt
Get recipes!

Entopia

Products: Glazes in Orange, Fig, and Honey
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Entopia embraces a simply delicious tradition once again. No preservatives, additives, sulfites, caramel, or colors taint these extraordinary delicious glazes. Their sweetness comes from the natural ingredients in the incredibly tasty range of flavors. Perfect for salads, broiled or grilled vegetables, seafood, poultry, meat, and desserts.
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Also available: honey varieties, marmalades, spreads, herbs, organic vinegars and extra-virgin olive oil, and so much more
Recipe ideas!

Mentis Estate

​Product: Fleur de Sel “flower of salt” sea salt
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Mentis premium, medium-grain Fleur de Sel is 100% hand-harvested using artisanal methods to produce the finest quality sea salt with its full compliment of minerals and the delicate taste of the Mediterranean Sea. Its nuanced and delicate flavor with a flakey, subtle crunch sets this above regular sea salt. It is also excellent as a finishing condiment over salads, vegetables, and any type of meat or fish. And, yes, it beautifully finishes a dessert (especially chocolate). Locally harvested salt is a unique way to experience the rare and complex flavor of a region and the essence of a country.
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Also available: a pure, unblended extra-virgin olive oil harvested from just one olive variety, the renowned Athenolia, with an acidity of less than 0.5%. Well-balanced aromatic characteristics described as pine, floral, nutty, fruity, buttery, and pungent, with a hint of artichoke.
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Distillery Pilavas

Products: Tentura (cinnamon, spices), Mastiha
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Tentura, Patra’s traditional liqueur for over a hundred years and three generations, combines the aromas of carnation, cinnamon, and nutmeg with extracts of Mavrodafni (the region’s renowned sweet red wine) and has a flavor profile that invokes the essence of baklava.
 
Mastiha liqueur contains genuine mastiha tears from the mastic tree indigenous and exclusive to one island, Chios, providing this libation with a vibrant flavor that ignites the senses.

Enjoy these liqueurs as digestifs following a meal, as cocktail mixers, or straight up in a shot glass. Feel free to add a dash to your dessert recipes to make them shine.

Also available: ouzo, brandies, other liqueur varieties
For stores, contact importer: Esteson Co., San Jose California, 800.682.4705. They’re also available online.
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Greek/Mediterranean markets carry many of these products but 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 (Google it). Mediterranean Foods and Titan Foods carry all things Greek and ship nationwide (call them if you don’t see what you want on their website). 

Enjoy tasting and cooking with these trending new foods!
 
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
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​Copyright © 2019-2021 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos
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Get Your Souvlaki On

9/9/2019

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Souvlaki 7 Ways: the souvlaki truck has arrived!

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A souvla is a large skewer used for rotisserie roasting, like gyro. Souvlaki refers to a smaller skewer used for cooking individual portions of meats, fish, vegetables, and fruit.
 
Souvlaki—commonly recognized as marinated meat on a stick—is one of those dishes that is pretty much without limits when it comes to the kind of food you can skewer, grill (or broil), and enjoy. There’s a version for every food-lover’s palate. If you can cube it, you can souvlaki it!
 
As a Greek, I can attest to the fact that lamb (the Greek meat) really rocks when it comes to souvlaki but this meat can be expensive, so Greek food trucks and restaurants don’t always offer it on their menu. The remedy is to turn your kitchen into your own souvlaki truck by grilling up this Greek meat and making the neighbors jealous!

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Some people don’t like lamb (I don’t think they’re Greek!), and if you’re not used to it (or raised on it), it might taste fatty or gamey. Enter pork (left) and chicken (right), the easiest to find when eating out. 
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The one thing that makes all of these meats taste Greek is the marinade: a simple emulsion of olive oil, lemon juice, oregano, and minced garlic—one marinade, three meats! Marinate in the refrigerator for 1 hour (or overnight), skewer, and grill (or broil).
 
For a twist, try alternating cubes of lamb and pork on a skewer. The pork will absorb some of the fat from the lamb, keeping it moist, and the lamb will taste a bit leaner.
 
Not a meat lover? Go fish! Seafood: swordfish, ​shrimp, scallops, cod, halibut…cast your net and sea how deliciously it grills! Swap lemon zest or thyme for the oregano, marinate in the refrigerator for 30 minutes, skewer, and grill.
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grilled shrimp and scallop kabobs
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swordfish souvlaki
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​Not a meat or fish lover? Veg out! Vegetarian souvlaki can get the meat-marinade treatment: marinate in the refrigerator for 30 minutes, skewer, and grill. Adding cheese (like halloumi) adds protein and substance but if you don’t want cheese or are vegan, it can be replaced with extra-firm tofu and topped with vegan tzatziki. The idea is to put what you love on the skewer, as long as it’s firm enough to skewer and grill.

For the ultimate food-truck experience, place your souvlaki in a pita with tzatziki sauce (included in our Meze and Spreads & Dips cookbooks), lettuce, tomato, caramelized onions, and Greek fries!

I hope you enjoyed my food-truck-inspired souvlaki post. Stay tuned for upcoming segments on uniquely Greek foods and ingredients!
 
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 © Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos
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Meat the Greek

9/2/2019

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​When you think Greek meat, lamb is probably the first thing that pops into your head. It’s that Pascha (Easter) centerpiece—a roasted lemon-oregano-garlic main course surrounded by melt-in-your-mouth potatoes—that takes over your senses and takes up residence in your brain. If that’s your go-to, you’re right, lamb is the cornerstone of Greek-meat cuisine but it’s not the only meat at the table.

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​There are certain dishes (and occasions) in which lamb is irreplaceable (as in the roasted one mentioned above) and others where lamb can be too rich for those who aren’t used to it or who normally prefer to eat lean. For this post, we’re going to focus on classic Greek meals that can be lightened and refreshed by making a few simple changes to the usual lamb solo, pairing it with pork and/or beef to give it a new dimension. You can adapt just about any recipe calling for lamb alone by following the recipe tips below.

Keftedakia—herbed mini meatballs that are served with Tzatziki sauce (recipes in our Meze cookbook)—are typically made with ground lamb, but combining the lamb with ground beef makes them taste less fatty and adds another facet to their flavor profile while enhancing their texture. When we can’t get ground lamb, we use very good quality ground beef and the result never disappoints.
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​Gyro—the rotating cone-shaped, herb-and-spice-infused meat grilled on a vertical spit (rotisserie)—is made a number of ways and usually not just with lamb. Gyro can be made with marinated whole-meat cutlets stacked on the spit (above) ​and topped with a piece of fat or they can be made with ground meat shaped into a cone around the spit. Many tavernas use pork but the ones known for their awesome gyros mix up their ground meat (below) in combos like lamb-pork, pork-beef, lamb-beef, and lamb-pork-beef. The triple-meat gyros win in the ultimate-flavor category.

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​Souvlaki—marinated meat on a stick—is one of those dishes that you want to use lamb for, but rising costs for restaurants makes this one hard to find on a menu, with pork and chicken being the easiest to get when eating out. For a twist when grilling at home, try alternating cubes of lamb and pork on a skewer. The pork will absorb some of the fat from the lamb, keeping it moist, and the lamb will be a bit leaner.

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In dolmades—stuffed cabbage leaves—ground lamb can be replaced with beef or pork, or you can combine two or three of these meats and experiment until you find the version that tastes best for you. Served with avgolemono, this is clod-weather comfort food at its finest!

TIPS FOR MARINATING GREEK MEAT
Lamb can be replaced or combined with other meats in any number of recipes. When grilling or roasting, use the basic Greek marinate (olive oil, lemon juice, garlic, oregano, sea salt, and pepper) for your meat. Coat the meat with the marinade, place in a bowl, cover, and proceed as follows:
  1. For chicken and pork, refrigerate for at least 1 hour or up to 12 hours before cooking.
  2. For lamb and beef, let stand at room temperature 30 minutes to 1 hour (depending on the size of the meat, souvlaki cubes would be 30 minutes and a leg of lamb would be 1 hour). To make ahead, marinate and refrigerate up to 12 hours and bring to room temperature before cooking.
  3. Brush the meat with marinade every 10 minutes as the meat cooks. Always keep the marinade refrigerated between basting. Follow the USDA’s recommendations for safe internal temperatures and rest times for meat.

I hope you enjoyed our journey to the Greek butcher counter. Stay tuned for upcoming segments on uniquely Greek ingredients!
 
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

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Copyright © 2018-2021 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos
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    This Greek cooking blog is a companion to our  cookbook series 
    KUKLA’S KOUZINA: 
    A Gourmet Journey~
    Greek Island Style, including Meze 
    ​
    (Appetizers & Petite Plates) and Spreads & Dips, on Amazon. Visit our BOOKS page for more info.


    It's a Greek cooking school in your own home. Here you'll learn about Greek-island foods and will find cooking techniques that will demystify what is sometimes considered a complicated cuisine, allowing you recreate the dishes of the gods in your own kitchen! ​

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    olive oil kouzina

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       This exquisite olive oil produced by Mentis Estate is hand picked and carefully pressed by local artisans, creating a pure unblended oil that is aromatic and fruity with an acidity of less than 0.5%. 
       Mentis Estate is truly the finest olive oil we at Kukla's Kouzina have ever tasted and it's our first choice for serving with crusty bread, drizzling on salads, and finishing a dish. 

       Check out our blog Olive Oil~Branch to Bottle to see what makes Mentis Estate so special. Delicious (υπέροχος)!

    author  
    Kelly Salonica Staikopoulos

    Read all about Kelly, Kukla's Kouzina's blogger, and the rest of our team in our about page!


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