Rich in nutrients (vitamin A/beta carotene, vitamin C, potassium, fiber, iron and manganese)—in both fresh and canned—the natural sweetness of pumpkin makes it a healthy and tasty choice for a number of dishes: grated to add to a salad tossed with feta, mashed with olive oil, shredded for a savory vegetable pie, or cubed and roasted for this week’s pumpkin-spice soup. A perfect way to celebrate October or to serve as a Thanksgiving vegetarian first course!

GREEK ROASTED SPICED PUMPKIN SOUP (KOLOKITHOSOUPA)
Our classic Greek herb/spice combination of sage (a healing herb), cinnamon, ginger, pepper, cardamom, and nutmeg gives this hearty soup its vibrant flavor. The health benefits of the pumpkin, sweet potato, garlic, and olive oil make this a modern-day Mediterranean-diet recipe to relish!
 
KOUZINA TIP: You can also make this soup using butternut, acorn, calabasa, or kabocha squash varieties in place of the pumpkin.
 
PREP TIME  15 minutes
COOKING TIME  10 minutes
ROASTING TIME  30 minutes
SERVES  4 to 6
 
1 1/2 pounds pumpkin, peeled, seeds removed, cut into 1-inch chunks
1 medium sweet potato, peeled and diced
3 tablespoons extra-virgin olive oil, divided
3 cloves garlic, unpeeled
2  leeks (about 1/2 pound), white and light green parts only, rinsed well and chopped
1 medium red onion, coarsely chopped
1/2 cup white wine
3 1/2 to 4 cups vegetable or chicken broth
5 fresh sage leaves, chopped
1 tablespoon cinnamon
1 tablespoon ginger
1 teaspoon Aleppo pepper
1/2 teaspoon cardamom
1/8 teaspoon freshly grated nutmeg
Sea salt, to taste
 
GARNISH
4 to 6 tablespoons 5% Greek yogurt
1 scallion, thinly sliced
4 to 6 tablespoons toasted pumpkin seeds
4 fresh sage leaves, thinly sliced
 
1. Heat oven to 400°F. Brush the pumpkin and sweet potato with 1 tablespoon olive oil and spread out, in a single layer, in a large baking pan. Wrap the garlic in foil and place in the pan. Roast about 30 minutes, until vegetables are softened and golden brown around edges. Remove from oven and press garlic cloves out of the skins.
 
2. In a large pot, heat the remaining 2 tablespoons olive oil over medium heat; add the leek and onion. Sauté, stirring occasionally, until softened and just starting to turn golden, 7 to 10 minutes. Add the wine and cook until reduced by half, about 5 minutes. Add 3 1/2 cups broth, the sage, cinnamon, ginger, pepper, cardamom, and nutmeg. Season with salt. Bring to a boil, reduce to a simmer, and cook until vegetables are tender, about 15 minutes.
 
3. Using an immersion blender, puree the soup in the pot (or, working in batches, puree in a food processor and return to the pot). Add more broth, if needed, until desired consistency; heat through. (Can be made ahead. Cool completely, cover, and refrigerate up to 3 days.)
 
4. Ladle the soup into serving bowls and garnish each with a dollop of yogurt, some scallion, pumpkin seeds, and sage. Serve warm.
 
Recipe © copyright Kukla's Kouzina: A Gourmet Journey~Greek Island Style, kuklaskouzina.com
 
I hope you enjoyed our ladle of pumpkin. More recipes can be found in our Meze cookbook, 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

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

Rich in nutrients (vitamin A/beta carotene, vitamin C, potassium, fiber, iron and manganese)—in both fresh and canned—the natural sweetness of pumpkin makes it a healthy and tasty choice for a number of dishes: cubed and roasted to add to a salad tossed with feta, mashed with olive oil, shredded for a savory vegetable pie, and grated for this week’s savory pot pie. A perfect way to celebrate October or to serve as a Thanksgiving vegetarian main dish or side!

Greek Pumpkin & Feta Pot Pie (savory Kolokithopita)
This savory pot pie marries the sweetness of pumpkin and the saltiness of Greek feta in a hearty filling that’s encased in a crisp-and-airy puff pastry crust. The filling can be made ahead, then baked the day of serving, or you can assemble the pie and freeze it up to a month.
 
PREP TIME  15 minutes
COOKING TIME  20 minutes
BAKING TIME  40 minutes
SERVES  8 to 10
 
3 tablespoons extra-virgin olive oil, divided
2 large leeks (about 1 pound), white and light green parts only, rinsed well and chopped
1 clove garlic, finely chopped
2 pounds pumpkin, peeled, seeds removed, grated
1 cup crumbled Greek feta cheese (about 4 ounces)
2 tablespoons chopped fresh mint leaves
1 tablespoon fresh oregano leaves or 1 teaspoon dried
1/8 teaspoon freshly grated nutmeg
 Sea salt
 Freshly ground pepper
2 large eggs, beaten
*
2 sheets frozen puff pastry dough, thawed according to package directions
1 large egg, beaten
Sesame seeds (optional)
 
1. In a large skillet, heat 2 tablespoons of olive oil over medium heat; add the leek and sauté, stirring occasionally, until softened and just starting to turn golden, 7 to 10 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add the pumpkin to the skillet, increase heat to high, and cook, stirring occasionally, until pumpkin has softened, 8 to 10 minutes. Remove from heat. If there is any liquid remaining in the skillet, strain the mixture through a sieve. Transfer the pumpkin mixture to a large bowl. Add the feta, mint, oregano, nutmeg, and season with salt and pepper; stir to combine well. (Can be made ahead up to this point. Cover and refrigerate up to 2 days.) Stir in the 2 beaten eggs until combined well.
 
2. Heat oven to 375°F. Roll out each puff pastry sheet to half its thickness. Brush the bottom and sides of a 10- or 12-inch round or square tart pan with the remaining olive oil and line with 1 sheet puff pastry. Trim pastry to 1-inch overhang (reserve scraps for decorative leaf- or pumpkin-shaped cutouts, if desired). Fill pastry with pumpkin mixture, spreading evenly to the edges. Brush edges of pastry with beaten egg and top pie with remaining pastry sheet, pressing edges to seal; trim to 1-inch overhang and flute edges or tuck under. Using a sharp knife, cut 1-inch vents around the top crust. (Can be made ahead. Wrap well in plastic wrap and place in a heavy-duty resealable plastic bag; freeze up to 1 month. When ready to serve, this goes directly from freezer to oven; do not thaw. Uncover and continue with recipe, adding 15 minutes to baking time.) Brush top with egg (top with cutouts, if using, brushing tops with egg) and lightly sprinkle with sesame, if desired.
 
3. Bake 30 to 40 minutes, until golden brown. Serve warm or at room temperature. (Can be made ahead. Cool completely and refrigerate up to 2 days. Reheat in a 350°F oven until heated through, 10 to 20 minutes.)
 
Recipe © copyright Kukla's Kouzina: A Gourmet Journey~Greek Island Style, kuklaskouzina.com
 
I hope you enjoyed our savory Greek-style autumn baking with pumpkin. More recipes can be found in our Meze cookbook, 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

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

Rich in nutrients (vitamin A, potassium, iron)—in both fresh and canned—the natural sweetness of pumpkin makes it a healthy and tasty choice for a number of dishes: cubed and roasted to add to a salad tossed with feta, mashed with olive oil, shredded for a savory vegetable pie, and grated for this week’s Pumpkin Phyllo Pie dessert. A perfect way to celebrate October or to finish a Thanksgiving meal!

Here’s a Greek pie with lots of options. If you don’t have a fresh pumpkin or time to grate it, this recipe can also be made with canned pumpkin (24 ounces equals 3 cups), just skip step 1 and start with step 2. If you don’t like nuts in the pie, try raisins. Once baked, you can either syrup the pie (top left) or sprinkle with confectioners’ sugar and nuts (top right).
 
PREP TIME  40 minutes (plus chilling, optional)
BAKING TIME  40 minutes
SERVES  8
 
3/4 cup butter or extra-virgin olive oil
3 cups grated fresh pumpkin* (or one and a half 15-ounce cans)
1/4 cup light brown sugar
1/4 cup fine semolina
1 teaspoon cinnamon
3/4 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon sea salt
1/8 teaspoon ground cloves
3/4 cup Greek thyme honey
1/4 cup maple syrup
2 large eggs, beaten
3/4 cup finely chopped, lightly toasted nuts (such as cashews, almonds, or walnuts) or raisins
·                
1 box (1 pound) #4 phyllo (14-by-18-inch), thawed, at room temperature
3/4 cup butter, melted, or extra-virgin olive oil
·                
SYRUP (optional)
1 1/2 cups water
1/2 cup granulated sugar
1/4 cup Greek thyme honey
1 cinnamon stick
·                
1 tablespoon confectioners’ sugar (optional)
2 tablespoons chopped, lightly toasted walnuts (optional)
 
1. In a large saucepot, melt 3/4 cup butter or heat the oil over medium heat. Stir in the pumpkin, reduce heat to medium-low, and sauté until the liquid has evaporated and the pumpkin has softened, 5 to 10 minutes. Remove from heat.
 
2. In a large bowl, whisk together the brown sugar, semolina, spices, and salt; set aside.
 
3. Stir the honey, maple syrup, eggs, and nuts (or raisins) into the pumpkin until combined well. Stir the pumpkin mixture into the dry ingredients until combined well. For optimal flavor, cover and refrigerate at least 1 hour or overnight.
 
4. Heat the oven to 350°F. Brush the bottom of a 10-inch round baking pan with butter/oil and line with 10 sheets of phyllo, brushing each sheet with butter/oil, allowing the phyllo to extend over the sides of the pan by at least 1 ½ inches.
 
5. Pour the pumpkin filling into the phyllo-lined pan and spread evenly to the edges.
 
6. Cover the top of the pie with 8 phyllo sheets, brushing each sheet with butter/oil. Trim the excess phyllo, leaving a 1 ½-inch overhang. Roll together the top and bottom phyllo overhang under and into the sides of the pan. Brush the top with butter/olive oil and, using a sharp knife, score just the top phyllo layers into diamonds or squares. Bake for 35 to 45 minutes, until the top is completely golden brown.
 
7. Make syrup (if syruping the pie): Meanwhile, in a medium saucepan, combine the water, sugar, honey, and cinnamon stick and bring to a boil over medium heat. Reduce heat to low and simmer until slightly thickened, about 15 minutes. Let cool to lukewarm.
 
8. When the pie is baked, remove from the oven and, following the precut phyllo pattern, using a sharp knife, immediately cut through the filling to the bottom. Gradually ladle the syrup over the pastry, evenly covering it to the edges and allowing it to soak in. Sprinkle with walnuts, if desired. Serve warm or cool the pie on a wire rack until the pan is just warm to the touch, then refrigerate it overnight.
 
9. In not syruping the pie, sift confectioners’ sugar over the top and sprinkle with walnuts, if desired.
 
*PUMPKIN NOTE: Use 2 1/4 pounds of raw, skin-on pumpkin to yield 3 cups. Halve the pumpkin and scoop out the seeds and stringy portion before grating.
​
Recipe © copyright Kukla's Kouzina: A Gourmet Journey~Greek Island Style, kuklaskouzina.com
 
I hope you enjoyed our Greek-style autumn baking with pumpkin. More recipes can be found in our Meze cookbook, 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

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

Lemon (lemoni, λεμόνι, pronounced leh-MOH-nee): A citrus fruit with acidic juice that compels Greeks to boldly dig through the strategically-arranged stack in their supermarket’s produce section (upsetting the fruit-manager’s display) to pick the freshest unblemished of these yellow oval gems.
​
Lust (epithimia, ἐπιθυμία, pronounced eh-pee-thee-MEE-ah): An intense longing or desire for the taste and aroma of all Greek foods, especially those made with lemon.

​We literally have an ongoing lust affair with lemons and the countless ways they zest up our food. Found in appetizers like dolmadakia (stuffed grape leaves) to desserts like galaktomboureko (syrup-drenched custard in phyllo, pictured left), lemons are ever-present in our eats and no true Greek would be without lemons (yes, more than one!) in their fridge. When cooking, these tart citrus staples make whatever you’re preparing in the Greek kouzina lust-worthy, seriously! Take the aroma coming from the oven when roasting a lemon-marinated chicken with crispy-edged, melt-in-your-mouth potatoes. That barrage of lemon-scented ecstasy tests the limits of your patience when it comes to waiting for dinner to emerge—that’s lust my friends, lemon lust! And when your tummy is under the weather, you’ll be lusting after lemon’s medicinal attributes as well (which we’ll address later on in this blog). 

Lemon—a key ingredient in just about everything in Greek cooking—adds the iconic flavor this cuisine is known for. Lemon is to Greek cuisine what curry is to Indian food. Lemon is often combined with other Greek pantry essentials such as olive oil, Greek oregano, and garlic. Lemon, along with any of these other three elements (used in various combinations), can easily turn ordinary food into a Greek dish—poultry, fish, lamb, roasted potatoes, tomato salad, artichokes, chicken soup (avgolemono, egg-lemon), sauces, desserts, and so much more—and the result will make you a lusted-after Greek god/goddess in your own kouzina. 

Following are a couple of our favorite fundamental dressing ​recipes that can transform plain food into lemony Greek meals--as well as our classic roast chicken-and-potatoes--and define the term lust!
 
LADOLEMONO (olive oil and lemon dressing, λαδολέμονο, pronounced lah-tho-LEH-moh-noh)
This basic Ladolemono is the perfect dressing for broccoli and spinach/greens. When we were little, we loved our veggies while our non-Greek friends refused to eat them. Why? Ours had this lusty dressing and theirs didn’t.

Prep time: 5 minutes
Yield: about 3/4 cup
 
1/2 cup extra-virgin olive oil
1/3 cup fresh lemon juice (from 2 medium lemons)
Sea salt and freshly ground pepper, to taste
 
In a medium bowl, whisk together all of the ingredients. Toss with cooked broccoli or steamed spinach/greens (about 3 tablespoons per serving, or to taste). (Can be made ahead. Store in an airtight container in the refrigerator up to 2 weeks. Bring to room temperature before serving, as the olive oil will solidify when chilled.)

Variations: To make a classic Greek salad, add a teaspoon of dried Greek oregano to this recipe. To use as a marinade for pork or lamb (to grill, broil, or roast), add 1 teaspoon dried oregano and a couple of crushed garlic cloves. Feel free to adjust the amounts of olive oil and lemon juice to suit your taste—flexibility is the beauty of this recipe.

LADOLEMONO-PARSLEY DRESSING (for fish)
This enhanced Ladolemono is whisked with parsley to make the ideal accompaniment for, but not limited to, grilled or broiled fish, such as porgy/sea bream (Kukla’s favorite) and red snapper.
 
Prep time: 10 minutes
Yield: about 1 cup
​
1/2 cup extra-virgin olive oil
1/2 teaspoon grated lemon rind
1/3 cup fresh lemon juice (from 1 medium lemon)
1/4 cup (packed) fresh flat-leaf parsley leaves, coarsely chopped
2 tablespoons fresh thyme leaves (optional)
Sea salt and freshly ground pepper, to taste
 
In a medium bowl, whisk together the olive oil, rind, and lemon juice until emulsified. Stir in the parsley and thyme (if using), and season with salt and pepper. Transfer to a serving bowl and stir again to combine just before spooning over fish. Use 1 to 2 tablespoons for a small fish (such as a porgy).

LEMON-ROASTED CHICKEN AND POTATOES
(kotopoulo kai patates lemonates sto fourno)
If you don’t want to make a whole chicken, this also works with chicken thighs—just adjust the roasting time, as they cook faster than an entire bird.
 
Prep time: 20 minutes
Roasting time: 1 hour 30 minutes
Servings: 6
 
1/2 cup olive oil, plus more for pan
1 whole (4 to 5 lb) chicken
1/2 cup fresh lemon juice
1 tablespoon sea salt
1 tablespoon dried Greek oregano
½ teaspoon dried marjoram
1/2 teaspoon freshly ground pepper 
3 garlic cloves
5 to 6 medium Yukon Gold potatoes (about 3 ½ lb)
3/4 cup chicken broth, plus more for pan
Fresh oregano sprigs, for garnish
 
1. Arrange oven rack in lower third and heat to 425°F. Lightly oil a large roasting pan; set aside.
 
2. Trim excess fat from chicken, rinse, and pat dry with paper towels; transfer to a large bowl. Using hands, rub half of the lemon juice all over the chicken, then coat with half of the olive oil. Season with half of the salt, oregano, marjoram, and pepper. Add the garlic cloves to the chicken cavity. Let marinate at room temperature for 10 to 15 minutes.
 
3. Meanwhile, peel the potatoes and cut into 1-inch wedges; transfer to another bowl and toss with the remaining lemon juice, olive oil, salt, oregano, marjoram, and pepper.
 
4. Transfer the chicken, breast side down, to the prepared roasting pan, pouring juices in bowl over the chicken. Arrange the potatoes around the chicken, pouring juices in bowl over the potatoes. Add 3/4 cup chicken broth to the pan.
 
5. Roast for 10 minutes at 425°F, then reduce oven to 350°F. Continue to roast until the chicken is golden brown, about 35 minutes. Stir the potatoes for even browning and turn the chicken breast side up. Roast about 45 minutes more, basting every 15 minutes, until the chicken is browned and cooked through and the potatoes are golden, crisp, and fork-tender but not falling apart. Check the pan occasionally to make sure it’s not dry, adding ¼ to ½ cup broth as needed.
 
6. Transfer the chicken and potatoes to a serving platter, pouring the juices and browned bits from the pan over the top. (If the roasting pan is a bit dry, add ¼ cup broth to the pan and place over medium heat on the stovetop. Bring to a boil, scraping up and stirring in the browned bits from the bottom of the pan. Spoon the pan juices over the chicken and potatoes.) Garnish the platter with fresh oregano sprigs and serve.

Recipes © copyright Kukla's Kouzina: A Gourmet Journey~Greek Island Style, kuklaskouzina.com ​

​Every Greek family has its own version of “Windex”—a cure-all for everything that ails you—ours was, of course, the coveted lemon. Growing up, Kukla gave us freshly squeezed cold lemon juice for nausea and heated (hot but not burning) juice for diarrhea. It worked every time and to this day lemons rule in our kouzina for cooking and feeling better. Life’s lemons give you the opportunity to be Greek about it!

I hope you enjoyed our lusty celebration of lemon. More recipes featuring this Greek ingredient that ignites our passions are in our cookbook series, starting with Meze and Spreads & Dips, 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

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

This week we're sharing our sweet experiences in Karpathos, our favorite honeys (along with recipes), and info on where you can buy them. Hold onto your appetite, this is going to be a tasty ride!

After getting a taste of what real honey should taste like, Vangeli took Joanne, Jackie, and Vinnie around the seaside town of Pigadia, popping in and out of shops and introducing them around. Their journey of varying landscapes, Karpathian foodie culture, and meeting the natives (95 percent of which turned out to be cousins in one form or another), was anything but boring.
 
“We were walking in the town and Vangeli specifically wanted us to go into what was like this general [food] store and behold another cousin!” Joanne shared, thinking that they seemed to be darting out of every corner. If you wanted to avoid them, which luckily she didn’t, you’d have to get off the island (but even then there were no guarantees). “We talked for a bit while Vinnie perused the shop,” she continued, “and he came upon a large can of thyme honey that said ‘Made in Olympos’ (a mountain village in Karpathos) with the name George Halkias on the label. Since our grandfather’s side of the family was named Halkias and most of the cousins we met were a Halkias, immediately we both think, Hey, we’re related to him!...our uncle was even named George Halkias. So I asked Vangeli about this ‘relative’ and his astounding, nonchalant reply was "Oh no, no, we aren't related to them." This, after an entire day of finding cousins in every crevice, I thought, how is it possible that we are on the same Island where our grandparents are from, and he’s named Halkias, and we aren't related?? Well, we just weren't, or so he said…then we figured maybe the name Halkias was like Jones or Smith here. We concluded there must have been a bit if inbreeding going on, and at sometime, somewhere, on someone’s family tree we are related.”
 
After all this commotion that started over a can of honey, the shop owner-cousin gave them the honey as a gift to take home. Sweet! Joanne shared the honey with me when she returned and it was the best I had ever tasted…I only wish I were there to taste it fresh off the honeycomb!

​This honey is rich in enzymes that relieve inflammation and is hailed as an excellent source of energy for athletes, children (not to be given to children under the age of 12 months), and pregnant women. It's also good for digestion and is renowned for its antimicrobial properties.
 
Monastiri honey is minimally processed so it crystallizes naturally. To return a honey to its liquid form, gently heat it by placing the opened jar in a pan of hot water over low heat just until the crystals liquefy, 10 to 15 minutes, being careful not to overheat. It should be stored at room temperature (not refrigerated) away from sunlight and heat.

The nearby island of Cyprus is leading the procession of raw honey and honey spreads with Ariadne Pure (known as Mellona in Cyprus). Their boutique collection, including an organic oak-tree honey, uses only raw honey and one natural local ingredient for each spread. All display a smooth, creamy texture, genuine flavor, and aroma. It begins with their original Raw Honey, the base for the other varieties, which include Grape Syrup (with grape must), chocolate-like Carob (with pure carob syrup), Almonds, Hazelnuts, and Peanuts. These spreads are wonderful on toast or stirred into milk or cereal for breakfast. They can be added to salad dressings, fruit, tea, or served over ice cream. The spreads can also replace sugar when baking, and make the perfect glaze for poultry, fowl or pork (a chef’s secret instant weapon!).

Some of the popular Karpathian and Greek dishes that prominently feature honey are Sisamomelo (a sesame-honey paste served at weddings), Loukoumades, Honey Cake, Melomakarona, and syrups for pitas. We love it drizzled over yogurt with fresh figs and on rustic bread with butter. It’s a deliciously sweet and healthy way to start your day and end a meal!

776 DELUXE Honey & Chios Mastic: 
​igourmet.com, DeMedici, and select Whole Foods Markets

MONASTIRI thyme honey from Crete:
Titan Foods
Mediterranean Foods

ARIADNE PURE (Mellona) from Cyprus:
ariadnepure.com

​I hope you enjoyed our personal taste of honey. Read about the history of honey in our blog Honey~An Ancient Treasure. For more on the foods of Karpathos, see our blog Greek Cooking with a Karpathos Island Twist. Stay tuned for more Karpathian flavors 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

ALERT: Special attention should be given to the fact that bee colonies are collapsing and certain bee species, like the patched bumblebee, are in danger of extinction. The recent rise in bee deaths has been linked to increased use of pesticides and insecticides in the United States. If the bees die, we eventually die. To learn more about this crisis and what you can do, visit NRDC. ​Together, we can save the bees!

​Copyright © 2021 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

​Warm breezes and good times aren’t complete without a summer cocktail that initiates the kefi in all of us.

​We created three thirst-quenching libations featuring mastiha, ouzo, and brandy spirits with non-alcoholic substitutions to satisfy everyone in your party. Stin iyia sou! To your health!

Mediterranean Spirit
We call this a mastiha citrus-ade because it captures the true spirit of Greek kefi. Skinos provides the mastiha essence while fresh lemon and orange juices elevate this libation into a refreshing summer cocktail.
 
Servings: 1 cocktail
 
2 lemon wedges
6 fresh mint leaves, plus a sprig for garnish
1 tablespoon simple syrup
Crushed ice
3 tablespoons Skinos Mastiha Spirit (or 1 teaspoon mastiha spoon sweet)
1/2 cup fresh orange juice, chilled
2 tablespoons fresh lemon juice, chilled
Club soda, chilled
 
In a tall glass, mash together the lemon wedges and mint leaves with the simple syrup. Add 1/4 cup crushed ice, then stir in the mastiha and juices (if using mastiha spoon sweet, dissolve in a tablespoon of water before adding). Top with club soda and crushed ice. Garnish with a mint sprig.

Lavender-Anise Spritzer
Ouzo’s black-licorice essence flavors this bubbly cocktail while lavender syrup deliciously complements it. Ouzon is alcohol free, so it’s the perfect substitute.
 
Servings: 1 cocktail
 
1/2 lemon, cut into thin slices, 1 slice reserved for garnish
6 fresh mint or basil leaves, plus a sprig for garnish
3 tablespoons ouzo (or Ouzon ouzo-flavored soda)
1 1/2 tablespoons Lavender Simple Syrup (recipe follows)
3 tablespoons fresh lemon juice
1/3 cup club soda, chilled
Turbinado sugar, for glass rim
Crushed ice
Fresh lavender sprig, for garnish
 
1. In a shaker, place the lemon slices and mint leaves; mash with a pestle. Add the ouzo, syrup, and juice. Stir well and strain twice. Stir in the soda.
 
2. To rim the glass, place the turbinado sugar in a shallow plate. Dip the top of a highball glass into the simple syrup, and dip the glass edge in the sugar. Carefully pour the cocktail into the rimmed glass, add crushed ice, and garnish with a lemon slice and sprigs of fresh mint and lavender.
 
Lavender Simple Syrup
1 cup water
1 cup granulated sugar
1 tablespoon fresh or dried lavender blossoms
 
1. Combine the water, sugar, and lavender blossoms in a small saucepan. Bring to a boil, stirring until the sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep about 30 minutes.
 
2. Pour the syrup into a sterilized glass jar through a mesh strainer to remove the blossoms; let cool. (Can be refrigerated in a sealed glass jar up to 1 month or frozen up to 3 months.

Brandied Watermelon
This beverage is the epitome of refreshing with summer’s favorite fruit paired with Greek brandy and mastiha essence.
 
Servings: 1 cocktail
 
Ice cubes
3 tablespoons Metaxa brandy (or fresh orange juice)
1 tablespoon Skinos Mastiha Spirit (or 1 teaspoon mastiha spoon sweet)
1/2 cup watermelon juice, chilled
1 teaspoon fresh lime juice, chilled
1 tablespoon agave syrup
1/4 cup coconut water, chilled
 
GARNISH
Watermelon cube
Thinly-sliced lime
 
Place 3 to 4 ice cubes in a tall glass. Add the brandy, mastiha (if using mastiha spoon sweet, dissolve in a tablespoon of water before adding), juices, agave, and coconut water; stir to combine. Garnish with a lime slice and watermelon cube.

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

I hope you enjoyed this kick-off to summer! For more info on the spirits used in these recipes, check out our Get Into the Greek Spirit~Opa 2! post.

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

Toursi (Τουρσί) is the Greek word for pickled vegetables and is a common, tasty way to preserve them throughout the cold winter months. The most common vegetables found in Toursi are carrots, cauliflower, string beans, red bell peppers, and green chili peppers, which are combined and pickled in a vinegar and/or brine solution. Every region in Greece has its own, unique way of making and flavoring Toursi, and so do we. In Karpathos, wild sea fennel is the main ingredient and an island favorite (and a taverna specialty~see Tavernas & Restaurants of Karpathos for a listing of the best eateries there).

Sea Fennel or Kritamo (Κρίταμο), also known as Rock Samphire, is a green, fern-like vegetable that can be found growing on rocky Mediterranean shores where it is directly exposed to drying sun, strong winds, and the salty sea—it not only survives these extreme elements, it thrives in their presence. Sea fennel has a naturally occurring salty taste and resembles its aromatic namesake, fresh fennel, in flavor. It makes a stunning garnish and, in Karpathos, is especially enjoyed pickled.

One of our subscribers who recently vacationed in Karpathos wrote to us and shared her experience with the island’s pickled sea fennel. She mentioned how much she loved it, asked where she could find it, and wanted to get a recipe. We thought it was a great idea for a blog so everyone can enjoy.

Be sure to choose young sea fennel before it flowers. If you can’t find sea fennel in your area, substitute thinly sliced fresh fennel with the chopped fronds.

2 cups water
1 cup cider vinegar
1½ teaspoons sea salt
1 garlic clove, halved
2 small bay leaves
2 pounds wild sea fennel, rinsed
2 pre-sterilized 1-pint jars
2 lemon slices
Extra-virgin olive oil, for serving

1. Combine water, vinegar, salt, garlic, and bay leaves in a large saucepot and bring to a boil over medium-high heat. Add sea fennel and cook until just tender, about 5 minutes (do not overcook).

2. Using a slotted spoon, transfer sea fennel, garlic and bay leaves to sterilized jars, dividing evenly. Top each with a lemon slice. Carefully pour hot vinegar mixture over each, filling within ½ inch of the top of the jars. Firmly but gently tap each jar against the counter to release any trapped air or run a knife along the inside edge to the bottom. Wipe the top of the jars dry and cover tightly with the lids. Refrigerate overnight before serving. (Can be stored in the refrigerator up to 1 month.)

3. To serve: Drizzle the chilled Toursi with olive oil for a condiment or side dish, add to salads with citrus sections, or use as a garnish for fish or meats.

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

​I hope you enjoyed pickling with us and we welcome you to send us your requests or ideas for future Kukla's Kouzina blogs. To learn more about Karpathian cuisine, check out our blog Greek Cooking with a Karpathos Island Twist. Stay tuned for more upcoming segments on uniquely Karpathian foods and culture!

For more Karpathian/Greek recipes, check out our new cookbooks Kukla’s Kouzina: A Gourmet Journey~Greek Island Style, Meze (Appetizers & Petite Plates) and Spreads & Dips, available on Amazon. These are the first two books in a series that we have developed and we’re excited to see this dream become reality! For details about the books and us, go to our BOOKS page.

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

Our Karpathos getaway travels into the island’s kitchens this week for a look at the unique style of cooking that makes Kukla’s Kouzina tick!

Step into our kouzina and learn about what makes our cuisine so different from the other corners of Greece, and what makes it so irresistible. 

Last week you got to see the beauty of Karpathos, this week you get to taste it!  

Kalos orisate!  (kah-LOHS oh-REE-sah-teh) Welcome!

Karpathian cuisine is as awe-inspiring as the Titans, the elder gods who made Karpathos their home. The island's history dates as far back as 2500 B.C. and its occupation by numerous peoples and their cultures is reflected in its cuisine. This history tells the story of pieces of a puzzle that, over centuries, came together to form what is now known as Karpathian cuisine.

This cuisine's diversity is an effect of not only climate and location, but also of occupation by various civilizations recurring throughout time as a result of wars and invasions.  

Records show that Karpathos was inhabited by numerous outside cultures which began in Neolithic times with the Minoans, who introduced a variety of foods from the sea, as well as savory olives and their complex flavorful oils, herbs such as oregano, and thyme-scented honey. 

The Minoans were followed by the Mycenaeans, whose culture was rich in farm-fresh, as well as dried, fruits and vegetables, sheep and goat dairy products, game meats, chicken, celery, cardamom, mint, and fennel. Then the Phoenicians transported wine to the island’s shores. The Dorians came next with their Spartan diet of olive oil, garlic, pomegranates, figs, whole grains, apples, grapes, flax seeds, lentils, and a number of other high-nutrient staples we now refer to as superfoods. The Romans arrived with barley, millet, wheat, and cheese, all of which were infused with honey in certain recipes. The Venetians instituted pasta into the Karpathian diet, which led to the creation of pastitsio. And the language of the Ottomans inspired recipe names such as moussaka, tzatziki, giouvarlakia, keftedes, and mboureki. There was even a Genovese basil-loving pirate, Moresco, who ruled over the island! Aromas of citrus, allspice, cinnamon, and crystallized vanilla dominate Karpathian cooking, and it is unknown whether they sprouted here and were taught to others or vice versa. Tomatoes became incorporated into Greek cuisine in the late nineteenth century and were widely used in Dodecanese cooking during the Italian occupation from 1911 to 1947, and still are today. This is just one element exclusive to the nature of cooking in this area. 

The Italian occupation resulted in a marriage between the two styles of cooking, and this melding is well represented in the meals you’ll encounter on this island, like pasta with meat sauce or makarounes. Some restaurants feature both cuisines and you’ll see items like shrimp parmigiana and pizza on the menu alongside moussaka and souvlaki. 
   
These influences, combined with the island’s faithful native roots, have made Karpathos incomparable in its novel style and preparation of food, creating a culinary icon that lives only on this distinct island and is enhanced in the pages of our cookbook.

The differences between Karpathian cooking and mainstream Greek cuisine are apparent in a number of dishes that share a common name but actually have their own distinct food personalities. The following examples are proof positive that a rose, or dish, by any other name is just as sweet…or savory.    

Savory spanakopites Karpathikes do not mimic the well-known spanakopita but exhibit their own distinctive, undeniable charm. Spice-scented homemade dough half-moons are filled with a spinach, rice, and onion mixture that is lightly flavored with lemon juice and herbs (no cheese in these, and you won’t miss it!). These individual pies are baked until risen, golden and seriously aromatic. 

On the island, especially in Olympos, baking is done in stone or brick communal ovens outside of the home. The food not only tastes better but it keeps the house cool…seriously important when it’s warm-to-hot most of the year. A classic case of If you can't stand the heat, take it out of the kitchen!

In the world of everyday pasta dishes, most people think of a tomato-based sauce. In Karpathos, pasta takes on a whole new meaning. Makarounes, an island specialty, is a peasant dish whose star ingredient is a homemade, finger-rolled, shell-shaped pasta (similar to cavatelli). The makarounes are cooked, then tossed with onion and garlic that were sautéed in olive oil, and topped with grated hard myzithra cheese (sheep and/or goat’s milk). Although this sounds too simple to fall into the realm of Greek cuisine, one forkful will prove that you don’t need a dozen ingredients and hours slaving over a hot stove to make a delicious Karpathian dish. Quick, easy, and entirely satisfying!

In Greek, kleftiko means stolen. In Karpathian history, thieves (kleftes) lived hidden in the mountains and would steal a lamb or goat, then they'd slow-cook the meat (up to 24 hours) in the ground in a sealed pit so there would be no smell, no visible smoke, and no sign of a stolen animal. The meat was so tender and delicious that the recipe was passed down through the generations and was named after the thieves. In Karpathos, kleftiko is still made the old-fashioned way (isn’t that usually the best?), on the bone, marinated in garlic and lemon juice, and slow-baked in a pit-oven. Sometimes it's wrapped in parchment and baked in a clay pot.

Unlike mainland baklava, mbaklavas Karpathikos is made with an olive oil-based pastry dough that is rolled into a spiral of thin layers, then sliced, and deep fried. Once drained and cooled, the diamond-shaped, flaky slices are drenched in a fragrant, spiced honey syrup and sprinkled with walnuts. Made for special celebrations, these extraordinary treats are piled high on trays, wrapped in colorful cellophane and tied with elaborate bows. When dining on the island, you can find these at just about every restaurant and it’s the first thing on the menu at bakeries.

We hope you enjoyed our Karpathian kitchen raid. In next week's blog Tavernas & Restaurants of Karpathos, we'll take you into the best tavernas and restaurants in Karpathos where the foods we just talked about leap off the menus, and the hosts make you feel right at home! For our classic Karpathian recipe for Kritamo Toursi, check out Pickling~Greek Island Style.

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

For centuries, village cooking (horiatiki magiriki) has been known for its simplicity and affordability, which is why it’s also referred to as peasant food. Today, this fare is sought after for its rustic deliciousness.
 
While searching for a topic for my next blog, I went to my comments folder and found a request we received from one of our subscribers:
 
My mother came from Epirus, Greece...and with four children, she was
very economical with our dinners. She never missed cooking a meal. I
remember many stovetop dinners as well as oven dinners that had very
little meat and yet were so filling.....like the spanakorizo. With very few
ingredients, we had wonderful dinners. Can you highlight weekday dinner
recipes that come from the villages which do not have such a kitchen list of
so many ingredients? I think these would be considered "village foods."
 
Thank you,
Aphrodite
 
Having been raised by a mom who celebrated horio (village) foods from Karpathois, it seemed like an ideal time to feature weekday Greek village meals that are appetizing and healthy, while going easy on the wallet. Inspired, I went to work on turning Aphrodite’s request into this week’s post, bringing that time-honored simplicity into our lives.
 
Most of these dishes make great leftovers, and the salad can be made ahead, adding the dressing just before serving.

​MELITZANES STIFADO  (STEWED EGGPLANT AND POTATOES)
(Μελιτζάνες στιφάδο, pronounced meh-lee-TZAH-nehs stee-FAH-thoh)

​This traditional dish of eggplant, potato, tomato, olive oil, onion, and herbs is known throughout Greece, with a few regional tweaks. This cooking method brings out the flavor of the veggies and makes for a satisfying stew.
 
Prep time: 20 minutes
Cooking time: 1 hour 10 minutes
Makes: 4 servings
 
Sea salt
1 pound eggplant, cut into 1-inch cubes 
2 pounds Yukon Gold potatoes
3/4 cup olive oil, divided
3 medium onions, chopped
1 small red bell pepper, cored, seeded, cut into 1-inch dice
1 1/2 pounds plum tomatoes, chopped (or 2 3/4 cups canned crushed tomatoes)
1 cup chopped fresh flat-leaf parsley
1/4 cup flour
 
1. In a large bowl, combine 1 tablespoon salt and 1 cup cold water; stir until dissolved. Add the eggplant and enough water to cover (weighting down with a small dish to keep the eggplant submerged); let stand at least 30 minutes or up to an hour.
 
2. Meanwhile, fill another large bowl halfway with water. Peel the potatoes, cut into 1-inch cubes and transfer to water in bowl. Make sure they’re completely submerged to prevent discoloration. Set aside.
 
3. In a large pot over medium heat, heat 1/2 cup olive oil, then add the onion and bell pepper; cook until softened and just starting to brown, 8 to 10 minutes. Stir in the tomato, parsley, 1 1/2 cups water, and 1/2 teaspoon salt. Increase heat to medium-high and bring to a boil. Reduce to a simmer, cover, and cook, stirring occasionally, 20 minutes. Drain the potatoes and add to the pot. Cook until the potatoes are just fork tender, 15 to 20 minutes.
 
4. Meanwhile, drain the eggplant and pat dry with paper towels. Line a cookie sheet with paper towels. In a large skillet over high heat, heat remaining 1/4 cup olive oil. Coat the eggplant on all sides with flour, shaking off excess, and fry, turning every couple of minutes, until golden brown on all sides, about 10 minutes. Transfer to prepared sheet to drain.
 
5. Gently stir eggplant into the tomatoes and potatoes, cover, and cook 10 minutes more.

​HORIATIKI / XORIATIKI SALATA  (GREEK VILLAGE SALAD)
(χωριάτικη σαλάτα, pronounced hohr-YAH-tee-kee sah-LAH-tah)
 
This is the salad that comes to mind when you think Greek! For a protein-packed main course, add grilled chicken.
 
Total prep time: 15 minutes
Makes: 4 to 6 servings
 
4 ripe medium-size or 8 plum tomatoes, cut into thick slices (or 3 pints cherry or grape tomatoes, halved)
1 seedless cucumber, halved lengthwise and cut into thick slices
1 small red onion, thinly sliced
1 red or green bell pepper, sliced
1/2 cup kalamata olives
1 8-ounce block Greek feta cheese, cut into 1-inch cubes
*
DRESSING
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon dried oregano or 1 teaspoon fresh oregano leaves
Pinch sea salt
Pinch freshly ground pepper
*
Crusty bread, for serving
 
1. In a large serving bowl, toss together the tomatoes, cucumber, onion, bell pepper, and olives. (Can be made a few hours ahead without adding dressing. Cover and refrigerate until ready to serve.)
 
2. Make dressing: In a small bowl, whisk together all of the salad ingredients until emulsified. (Can be made up to 5 days ahead. Cover and refrigerate until ready to serve.)
 
3. Toss the feta and dressing into the salad. Serve with bread on the side.

​GIGANTES PLAKI (BAKED GIANT BEANS)
(γίγαντες πλακί, pronounced YEE-ghahn-dehs plah-KEE)

​In Greek, the term plaki refers to a baked dish that includes olive oil, tomato, and vegetables.

These giant Greek beans baked in a rich tomato sauce are loaded with protein and fiber, making this dish a hearty main course, but it can easily be served up as a delicious meze on toasted bread.
 
Prep time: 10 minutes, plus standing
Cooking time: about 30 minutes (plus 50 minutes for dried beans)
Baking time: 1 hour
Makes: 4 to 6 servings
 
1 1/2 pounds dried butter beans (or 4 16-ounce cans, drained and rinsed)
1/2 cup extra-virgin olive oil, divided
1 medium onion, finely chopped
3 garlic cloves, finely chopped
1 1/4 teaspoons sea salt, divided
1 tablespoon tomato paste
1 cup vegetable or chicken broth, divided
1 28-ounce can crushed tomatoes
1/2 teaspoon freshly ground pepper
1/4 teaspoon cinnamon
Pinch dried Greek oregano 
Pinch sugar 
*
1 1/2 tablespoons chopped fresh flat-leaf parsley, for serving
5 ounces crumbled Greek feta, for serving (optional)
Crusty bread or rusk bread, for serving
 
1. If using dried beans: In a large bowl, soak the dried beans overnight in enough water to cover by 1 inch. Drain, rinse, then place in a large saucepan with enough water to cover by 1 inch. Bring to a boil, reduce heat to a simmer and cook until just tender (not soft), about 50 minutes. Drain and set aside.
 
2. Heat oven to 350°F. In a stockpot over medium heat, heat 1/4 cup olive oil. Add the onion, garlic, and 1/4 teaspoon salt. Cook until onion has softened (don’t brown), about 10 minutes. Dissolve the tomato paste in 1/4 cup of broth, then add to the onion with the crushed tomatoes, pepper, cinnamon, oregano, sugar, and remaining 1 teaspoon salt. Simmer until the sauce begins to thicken, about 20 minutes.
 
3. Bring remaining broth to a boil. Stir the broth, drained beans, and remaining 1/4 cup olive oil into the sauce. Transfer to a large ovenproof casserole dish or baking pan, spreading out evenly, and bake, uncovered, about 1 hour, until the beans are tender and creamy and the sauce has thickened and is bubbling. Let cool about 15 minutes before serving.
 
4. To serve: Sprinkle with parsley and top with feta, if desired. Serve warm or at room temperature with bread.

​SPANAKORIZO (SPINACH AND RICE)
(σπανακόρυζο, pronounced spah- nah-KOH-ree-zoh)

​This was a side-dish staple in our kouzina growing up and it was one of our favorite ways to enjoy spinach (spanaki). The rice (rizi) made it filling and scallion and herbs make it flavorful, ideal alongside seafood when fasting or anytime. Though there are a number of variations (like adding chickpeas or tomatoes), we’re featuring the beloved one-pot classic here. Feel free to serve with Greek feta or yogurt, if desired. This recipe pairs well with our Baked Fish recipe (below).
 
Prep time: 15 minutes, plus standing
Cooking time: about 35 minutes
Makes: 8 servings
 
1/3 cup extra-virgin olive oil, plus more for serving
4 scallions, chopped
2 garlic cloves, finely chopped
1 cup long-grain rice
2 pounds spinach leaves, washed well, chopped, and drained
1 teaspoon dried mint
2 tablespoons chopped fresh dill
Sea salt, to taste
Freshly ground pepper, to taste
2 cups vegetable or chicken broth, or water
Juice of 2 lemons
Lemon wedges, for serving
 
1. In a large stockpot over medium heat, heat the olive oil, then add the scallion and sauté until softened, 8 to 10 minutes. Add the garlic and cook until aromatic, about 1 minute. Stir in the rice, coating with oil. Add the spinach, mint, and dill, stirring to cook down. Cook just until the spinach wilts, about 5 minutes. Season with salt and pepper. Stir in the broth or water and bring to a boil. Reduce heat to low, cover, and simmer until the rice is tender, about 20 minutes, adding additional water as needed.
 
2. Stir in lemon juice, a drizzle of olive oil, and season with salt and pepper to taste. Serve with lemon wedges on the side.

PSARI PLAKI  (BAKED FISH WITH TOMATO, BELL PEPPER, AND OLIVES)
(ψάρι πλακί, pronounced PSAH-ree plah-KEE)

This is a popular Greek-Island dish. The tomato sauce’s intense flavor pairs well with an array of white-fleshed fish. This recipe goes well with our Spanakorizo, rice, or potatoes.
 
KOUZINA TIP: To save time, do step 1 first, then prepare the remaining ingredients.
 
Prep time: 20 minutes, plus chilling
Cooking time: about 30 minutes
Baking time: 15 minutes
Makes: 4 servings
 
4 cod, halibut, or striped bass fillets (6 ounces each), patted dry
Juice of 1 lemon
2 tablespoons extra-virgin olive oil, plus more for dish
Sea salt
Freshly ground pepper
1 medium red onion, cut in half lengthwise and thinly sliced
1 small red or green bell pepper, cut into thin strips
2 garlic cloves, finely chopped
1/4 cup dry white wine
1 28-ounce can crushed tomatoes (in season, use 1 1/2 pounds chopped fresh ripe tomatoes)
1/2 cup chopped fresh flat-leaf parsley leaves, divided
1/4 cup pitted kalamata olives, sliced
1/4 cup crumbled feta cheese
 
1. Season the fish with 1/4 teaspoon salt and 1/8 teaspoon pepper. Oil a 9-by-13-inch baking dish and arrange the fish in a single layer in the dish. Drizzle with the lemon juice. Cover and refrigerate at least 30 minutes or up to 1 hour.
 
2. In a large skillet over medium heat, heat the oil, then add the onion and bell pepper. Season with salt and pepper and cook, stirring frequently, until softened and starting to brown, about 8 minutes. Add the garlic and cook until aromatic, about 1 minute. Add the wine and cook until reduced by half, about 2 minutes. Stir in the tomato, 1/4 cup parsley, 1/4 teaspoon salt, and 1/8 teaspoon pepper and bring to a simmer. Simmer until the sauce has started to thicken, about 15 minutes.
 
3. Meanwhile, heat oven to 400°F. Pour the sauce over the fish, sprinkle with the remaining 1/4 cup parsley and the olives. Bake about 15 minutes, until the fish is opaque and just starts to flake easily with a fork. Sprinkle with cheese and serve.
 
Recipes by Kelly Salonica Staikopoulos
Copyright © Kukla's Kouzina: A Gourmet Journey~Greek Island Style  
 
I hope you enjoyed this week’s celebration of village cooking. Stay tuned for more Greek recipes 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 © Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

The number eight symbolizes joy, abundance, good luck, harmony, and power, so we’re feeling pretty good about turning 8.

As we celebrate eight years filled with hundreds and hundreds of blogs, two cookbooks, and an exciting new cooking series, Flippin’ Greek! ™, we’re sharing one of our favorite dessert recipes, Pantespani with Whipped Cream and Strawberries—it’s our way of saying thank you for your follows, likes, comments, and views.

​Step into our kouzina and lets bake up a Magic-8 cake!

Pantespani / Pandespani (Παντεσπάνι) is a light cake similar to sponge cake. instead of a traditional syrup, we added whipped cream and fresh strawberries to perfectly decorate this brilliant dessert. Serve with a Greek coffee or a shot of brandy, light a candle, and celebrate with us! 

KOUZINA TIP: For the whipped cream, chill the mixing bowl and beaters at least 1 hour before using. If you don’t have vanilia, use 1 teaspoon pure vanilla extract and beat in after the sugar.
 
PREP TIME: 20 minutes plus standing
BAKING TIME: 35 minutes for 9-inch springform cake
SERVINGS: 6 to 8
 
6 large eggs, separated
1 cup unbleached cake flour (not self-rising), plus more for pan
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
Pinch vanilia (vanilla powder)
1/4 cup unsalted butter, at room temperature
1 cup granulated sugar, divided
Zest of 1 lemon or orange
3/4 teaspoon cream of tartar
 
WHIPPED CREAM
2 cups cold heavy or whipping cream
1/2 cup confectioners’ sugar
*
6 large strawberries, cored and sliced
5 large whole or halved strawberries, for top of cake
 
1. Heat oven to 350°F. Grease and flour one 9-inch springform pan (or three round or square 9-inch pans). Line the bottom of each with parchment paper; grease and flour the paper. Separate the cold eggs, placing the whites in a clean mixer bowl and the yolks in another bowl. Cover both with plastic wrap and let stand until they are room temperature, about 30 minutes.
 
2. In a bowl, sift together the flour, baking powder, 1/4 teaspoon salt, and the vanilia. Set aside.
 
3. In a mixer bowl, beat the butter until creamy. Gradually beat in 2/3 cup granulated sugar; beat until light and fluffy. Beat in the egg yolks, one at a time, until combined well and lightened in color. Stir in the zest. Set aside while beating the egg whites.
 
4. Using clean whisk attachment, beat the egg whites until foamy. Add the cream of tartar and beat to soft peaks. Gradually add the remaining 1/3 cup granulated sugar and beat to shiny, just stiff peaks.
 
5. Sift one third of the flour mixture over the egg yolk mixture and, using a rubber spatula, gently fold in until just combined; repeat with the remaining flour mixture, one third at a time. Gently fold a quarter of the beaten egg whites into the cake batter until combined and lightened, then gradually and gently fold in the remaining whites just until combined (do not overmix or the batter will deflate). Pour into the prepared pan(s), spreading evenly, and bake 28 to 35 minutes for 9-inch springform (20 to 24 minutes if making three thinner layers), until risen, golden, and a toothpick inserted in the center comes out with just a few crumbs clinging to it. Transfer to a rack and let cool in pan(s) one hour. Invert cake(s) onto a wire rack(s), peel off the paper, and let cool completely. (Can be made ahead. Place in an airtight container and refrigerate up to 2 days.) If made in one springform pan, cut the cake horizontally into three equal layers.
 
6. Make Whipped Cream: In a chilled mixer bowl using chilled beaters, beat the heavy cream on high speed to soft peaks. Gradually beat in the confectioners’ sugar just to stiff peaks (do not overbeat). (Can be made ahead. Cover and refrigerate up to 1 day.)
 
7. Place one cake layer on a serving plate, top with one quarter of the whipped cream and half of the sliced strawberries; repeat with a second layer, whipped cream and remaining sliced strawberries. Top with the remaining cake layer and cover top and sides with the remaining whipped cream. Decorate with the whole or halved strawberries and serve.
 
Recipes copyright © Kukla's Kouzina: A Gourmet Journey~Greek Island Style
 
Thanks for celebrating our website’s 8-Year Anniversary and for supporting us along the way. You’re an important part of our journey! I’ll be sharing more fun recipes in upcoming blogs, so check back to see what’s cooking at Kukla’s. For more about our Kukla’s Kouzina journey, visit our Coming Full Circle post. For photos of our foods, Kukla, us, and our next generation, visit our Gallery page.

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 celebrating with us and we’ll see you next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

​Copyright © 2021 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / Flippin’ Greek!™ / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos