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​Mediterranean Charcuterie, Sweets & Beverages

12/11/2023

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Following months of tasting and testing, we finished reviewing over 100 products from this year’s sold-out Summer Fancy Food Show and have narrowed down our choices to the best of the best to share with you, including Sofi Award winners.
 
The following 30 curated finds will help you create a gorgeous charcuterie and/or dessert board and beverage station for you and your guests to enjoy throughout this holiday season. Arrange little bowls of olives, gherkins, fruit, and nuts to enhance your board, visually and tastefully.
 
For gift ideas, see last week’s post Mediterranean Food Gifts (including pantry staples). As an added bonus, you’ll find items in both posts that can easily cross over between categories covering everything trending for your holiday menus, snacking, and sipping by the fire (or TV). Get ready to be WOWED by some of the most exceptional foods and drinks we’ve sampled!

MEDITERRANEAN CHARCUTERIE

Below we’re featuring cheeses, meats, pâtés, breads, condiments, and so much more that you can choose from to customize your own unique charcuterie board. Whichever products you pick, your meze course will be a hit!
CHEESE
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Busti Formaggi di Famiglia – Cheese from Tuscany
Saying these chesses are magnificent does not do them justice. We can’t pick just one, so we’re including two in this lineup. The Argitoni Pecorino Romano is creamy, rich, and not too salty (as Pecorino Romano can be). The Busti Pecorino di Fauglia is nutty, silky, and melts in your mouth as it continues to burst with Tuscan flavor. The company also produces lactose-free cheeses. We suggest you purchase these in wheels and serve with a cheese knife, as pictured here.
Contact Schuman Cheese for purchase information.

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Sincerely, Brigitte
Every cheese from this brand has a distinct personality that makes you want to say: “I’ll have one of each!” Three of our favorites are perfect for this post. Prairie Jack with Lemon & Sage cheese captures the flavors so common in Greek cuisine. Prairie Jack with Sundried Tomato & Olive cheese tastes like pizza, seriously (and also comes shredded for homemade pizza)! And the ideal cheese centerpiece is the layered Brigitte’s Spirit Brie & Fig Paste (the Brie & Guava Paste is pretty awesome, too).
Shop locations

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Cypress Grove
This producer creates award-winning cheeses that range from fresh and tangy to soft-ripened classics, to buttery aged chesses. Their Meyer Lemon and Honey Goat Cheese combines floral Meyer lemon that’s lightly sweetened with delicate alfalfa honey (two Greek favorites) which is then mixed into fresh goat cheese — tangy with a balanced sweetness and the brightness of coastal sunshine.

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Ivy’s Reserve Vintage Cheddar
Ivy’s Reserve Vintage Cheddar is the world’s first carbon neutral cheddar, named after the family’s grandmother Ivy Clothier, who perfected the recipe in the 1930s. Made with 100% green energy using electricity and gas sourced from solar power and biogas generated from the farm and dairy waste. The award-winning cheese is crafted in Somerset, England at Wyke Farms and is aged up to 18 months to develop a slightly sweet, nutty, creamy complex flavor with a rounded tangy finish.

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Royal Hollandia Mediterranean Herb
Imported from Holland, this robust variety merges savory notes of black olives, tomatoes, basil, and garlic. Pair with mixed olives, almonds, roasted red peppers, Pinot Grigio, and IPAs.

​Also exceptional is their Mild Gouda with a mild taste and creamy texture, adding a nice balance to a board filled with strong flavors. Pair with green grapes, almonds, salami, rosé, or amber ale.

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Aussie Select – Australian lamb deli meats
Nothing says Greek like lamb! DELIcious all-natural, fully-cooked, pasture-raised Australian lamb in varieties Tikka Masala Lamb Ham, Agave Rosemary Lamb Ham, and Lamb Pastrami  elevate the cold-cut aisle to a gourmet level. These flavorful, minimally-processed meats are naturally lean and tender, and a good source of protein, as well as 13 essential nutrients, including iron, Omega-3, and B vitamins.

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Prosciutto di Parma
Tender, buttery, melt-in-your-mouth (no gristle), hands down the best prosciutto you will ever wrap your mouth around. Look for the Parma Crown on the packaging—the five-pointed crown, or “ducal crown,” was originally created to symbolize the Duke of Parma and Piacenza (a town northwest of Parma) but is still used as the coat of arms for the town of Parma today. When you buy Prosciutto di Parma, you don’t have to worry about quality.

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Rovagnati – Italy’s #1 charcuterie
Rovagnati charcuterie meats are produced in Italy and brought to the U.S. Italian tradition is carried through its premium range with no-nitrites-ever salamis and cold cuts. The brand features a vast assortment to complement any table.

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Monte Pollino North Beach Pepperoni (meat stick)
This traditionally-prepared salami represents the best flavors of the famous North Beach neighborhood in San Francisco.

The meat stick is dry-cured, dense, nitrate and hormone-free, and packed with 7 grams of protein per serving.

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Alexian Pâté & Specialty Meats
Duck Liver and Pork Mousse with Cognac will make a luxurious meat addition to your board. The winner of the prestigious Good Food Award in San Francisco, this pâté is incredibly smooth and spreadable. This is just one of the many exceptional foods from this brand.

SEAFOOD
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Hancock Lobster Company Mini Lobster Grilled Cheese – 2023 SOFI Gold Award
Gourmet lobster cooked and shipped to your door. Four-star entertaining has never been this easy. Hancock’s Mini Lobster Grilled Cheese appetizers make a wonderful addition to your board. Made with sweet Maine lobster surrounded by melting cheese and stuffed between slices of sourdough bread, these apps come ready to heat and serve. In addition to more appetizers, entrees, and soups & chowders, Hancock offers delectable lobster gift packages like Mac & Cheese, pot pies, and risotto.

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Groix et Nature Sardines with Lobster Oil – The French Farm
Say “Oui” to sardines from Brittany, France that are prepared by hand and delicately marinated with lobster oil (made from grape seed oil in which the cooked lobster shells are infused). These sardines with lobster oil (with 19 grams of protein per 4-ounce can) can be served in a bowl on your board, as well as enjoyed alone or added to a salad or meal. Bon appétit!

BREAD & CRACKERS
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Brooklyn Bred from Damascus Bakeries
This precooked Pizza Crust is naturally fermented using 00 flour (perfect for pizza dough) and hearth-baked on a hot stone for extra volume, a light and airy texture, and crispy crust. Sure you can make pizza with it, but because of its thickness, it doubles as fresh bread. Just heat, slice like focaccia, and serve on your board or on the side.
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*Varieties: Traditional, Original, Ancient Grains

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Trésors French Butter Crackers with Roquefort & Honey (Epicure Foods Corp) – 2023 New Product SOFI Award
These crackers are a tasty gourmet snack or meze accompaniment. Every little cracker is traditionally baked in France using the renowned French Roquefort PDO blue cheese and a hint of honey.

​Thirty percent real Roquefort is incorporated in the recipe.

CONDIMENTS
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Mama’s Hot Roasted Pepper Spread (Max’s Imports) – 2023 SOFI Gold Award
This Macedonian 100 percent all-natural spread is simply made with roasted peppers and eggplant, sunflower oil, and sea salt.
*Gluten-free, vegan, and vegetarian.

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Cleveland Ketchups & Mustards
Quality and flavor that takes the ordinary out of traditional condiments. Purchase them individually or in sets for gifting! These go well with charcuterie but it doesn’t stop there.
*Cleveland Ketchups top flavors: Bacon & Bourbon (made with real applewood-smoked bacon and a touch of bourbon), Garlic Dill (made with real pickles to satisfy pickle aficionados)
*Cleveland Mustards top flavors: Brown (deli style with a balanced mix of tartness and subtle heat to dress up any food), Gametime (Cleveland-style brown mustard with a bite that pairs perfectly with game-day and tailgate foods)

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Lewis Road Creamery – New Zealand Premium Salted Butter – 2023 SOFI Gold Award
Similar to the rich and flavorful butter made in Greece (but available in the U.S), this grass-fed butter is pasture-raised and fed, displaying a deep yellow color that develops from the grass. Made from fresh pure cream with just two ingredients (cream and salt, no water), as nature intended. The non-GMO butter is gently churned and has a velvety taste and texture.
*Other premium varieties: Sea Salt Crystals, Unsalted, Garlic & Chives

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Judy Z’s condiments
Add outstanding fresh homemade taste to your board and have everyone asking for the recipe! The originals date back three generations and honor the lady herself, Judy Z.
*Judy Z's Chipotle Mayo (low-carb, gluten-free), Chipotle Light Mayo (low-carb, low-calorie), Chipotle Vegan Mayo (low-carb, low-calorie)
*Judy Z's Garlic Tarragon Salad Dressing (rich, creamy, low cholesterol, non-GMO)
Shop

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André’s Confiserie Suisse – Savory Quiche & Sweets
While well known for their sweets, André’s also has a strong savory following for their Signature Quiche, which ships nationally. It comes in two flavors: Quiche Lorraine and Cheese Pie. Just slice and add to your board or serve on the side.

​You could also create a sweets board with their Winter Holiday Collection chocolates/desserts. Be sure to explore the many other delectable products André’s offers!

SWEET BOARD

​Start with chocolate and dessert ideas from André’s Confiserie Suisse (above) and add the below for a sweets board to impress!
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Hellenic Farms Fig Salami – 2019 New Product SOFI Award
Add a sliced Fig Salami from this Greek importer to your savory or sweet board and your guests will want to place their own orders. We love the orange-zest variety, as well as smoked paprika, pistachio and pepper, pistachio and cinnamon, almonds and black pepper, and more.

​The salamis are also available in sets of three and five.

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Lily Maude’s Bundtlets – 2023 SOFI New Product Award
Located in Memphis, Tennessee, Lily Maude's was founded with a mission to reinvent their heritage flour confection recipes when the founder was diagnosed with autoimmune disease and food allergies. So they stripped them of gluten and nuts while keeping the butter, eggs, sugar, and texture intact. Their goal was to produce desserts worthy of a blue-ribbon or Sofi Award. Mission accomplished! These moist, light-and-airy mini bundt cakes are the perfect individual size (no cutting required) and come in a variety of seasonal flavors to satisfy everyone’s sweet tooth.

BEVERAGES HOT & COLD

​From mixing up cocktails, to something deliciously warm to sip by the fire or TV, to worthy alcohol-free options (which are also great for a dry January!), we’ve got it covered!
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Runamok Maple
Runamok’s new Maple Grenadine” cocktail mixer (pomegranate, lime, maple sugar) is sweet, tart, and deliciously refreshing. This all-natural grenadine is reminiscent of the original grenadine recipe before artificial colors (Red 40, Blue 1) and high-fructose corn syrup were added to the mix. Deliciously nostalgic!
*Add to cocktails, mocktails, seltzers, spritzers, and slushies (check out their recipes)
This family-owned, Vermont-based producer also produces the best maple syrups (for pancakes, cooking/baking, and also for drinks) in a variety of flavors that taste of the holidays (like Cardamom, Cinnamon-Vanilla, and Sparkle) and every other season as well! They have gift packages and pairing collections that will make any maple-syrup aficionado sing their praises!

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GuS Grown-Up Soda
Unlike most soda, GuS’s is full of flavor and not overly sweet (it’s lightly sweetened with cane sugar with nothing artificial), has real juice, natural extracts, and no caffeine. Go holiday with Pomegranate or Cranberry Lime, or choose from their many other flavors.
*Drink alone, over ice, or add to cocktails, mocktails, seltzers, and spritzers (check out their recipes)
*Gluten-free and is non-GMO.

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Natural Blonde Bloody Mary Mix
Natural Blonde is 91 percent juice using only premium handpicked sun-ripened fresh yellow tomatoes (instead of red) to craft a uniquely perfect sunny Bloody Mary experience. Available in original and Spicy in a variety of sizes, as well as gift sets.
*Add to cocktails or mocktails
*Alcohol-free, all-natural, gluten-free, low sodium, no preservatives, 2-year shelf life (check out their recipes)

WARM AND COZY
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ChocolaTea – Global Teas (finest brewed cacao)
This creamy-rich hot chocolate is brewed like coffee and you can drink it hot or cold. A vegan-friendly dark chocolate made from fermented, dried, roasted organic cacao beans is rich in antioxidants, is naturally sugar- and dairy-free and is remarkably delicious. The ChocolaTea Collection is not just about hot chocolate but also merges this distinctive cacao with coffee and tea varieties, including Dark Chocolate, Double Dark Chocolate Dream, Dark Chocolate Magic Coffee, Dark Chocolate Fresh Mint, Dark Chocolate Mocha, Dark Chocolate Chai. Try a Sampler Pack to get the full experience. This is definitely one of our favorite things!

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Savannah Bee Company – Roasted Honey Coffee
Well known for their fabulous array of honeys (like our fav, Tupelo), Savannah Bee’s organic coffee lives up to the expectations!

​Arabica coffee beans are gently roasted and coated in the brand's pure golden honey, infusing a subtle, mellow sweetness into this rich, full-bodied coffee. This flavor duet wakes you up while wrapping you in warm-cozy yumminess.

ALCOHOL-FREE LIBATIONS
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Seraphim Social Beverage Cacao Blend – 2023 SOFI New Product Award
Join the party without the buzz with this nutrient-crafted beverage that gets its intoxicating flavor from natural ingredients with no added sugar, artificial flavors, or preservatives. Plant extracts are infused for wellness in smooth-and-buttery Cacao and healthy-and-happy Cassia blends.
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*Vegan, gluten-free

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Abstinence Spirits
Crafted in South Africa, award-winning Abstinence Spirits is a collection of non-alcoholic Italian-style bittersweet Aperitifs & Spritzes. The 1:1 replacements for alcohol makes these ideal for versatile mixing for both non-alcoholic and alcoholic drinks, Varieties include Blood Orange Aperitivo Spritz, Lemon Aperitivo Spritz, Cape Spice, Cape Citrus, Cape Floral, and more (check out their recipes).
*Distilled botanical spirits, sugar-free, calorie-free
*Company contributes 1% of annual sales to environmental causes

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Fauxmosa
How about some bubbly alcohol-free mimosas? The blend of California grapes, real fruit juice, and botanical flavors with a touch of apple cider vinegar results in a zero-proof, crisp, refreshing champagne taste with half the calories of other ready-to-drink cans.
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*Varieties: Grapefruit Raspberry & Holy Basil, Cranberry Hibiscus & Ginger, Pineapple Lemon & Mint, and Orange Turmeric, as well as a Variety 6-Pack

 
I hope you and those on your guest list enjoy these wonderful products we discovered at the Fancy Food Show. Share your photos in Comments below—we’d love to see your creations. If you have time to prepare, our cookbooks Kukla’s Kouzina: Meze and Spreads & Dips feature some of our favorite holiday recipes!
 
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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​Trending Edibles: Meze

5/8/2023

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The fabulous Greek/Mediterranean foods featured at the Fancy Food Show made such an impression that we’re taking a month to share all the different categories. Whether you’re craving anything from a meze to a libation you’ll find the latest and our most impressive finds right here in this series, starting with meze/appetizers—think savory dolmadakia (stuffed grape leaves), zesty za’atar snacks, crunchy almonds, and home-style croutons. Most of the items listed below are either produced in Greece or embody the homeland’s iconic flavors. Shopping and recipe links included!
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​PALIRRIA DOLMA
Products: Stuffed Vine Leaves with Rice & Herbs, Sweet & Spicy Dolmas
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This brand of canned vine-leaf dolmadakia are the most flavorful we’ve ever had. The traditional with rice-and-herbs variety is savory and fresh, and the sweet-and-spicy is an addictive meze with a pleasant kick. To serve as a meze, plate them and drizzle with fresh lemon juice or avgolemono sauce, then toss the cans and let your guests think you made them yourself. Seriously!
 
SHOP
The Stuffed Vine Leaves with Rice & Herbs variety is sold at Trader Joe’s under the Trader Joe’s brand name, as well as online.
Sweet & Spicy Dolmas is sold at Greek grocery stores and online.

​ZESTY-Z
Products: Zesty Z Mediterranean-inspired popcorn, Mediterranean seasonings
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The first ever Mediterranean popcorn line comes from Zesty Z in Feta Cheese, Organic Olive Oil, Honey Sea Salt, and Spicy Chilies flavors. Snacking just got a whole lot more Zesty!
 
Zesty Z’s incredibly versatile za’atar seasoning—a blend of wild Mediterranean thyme, oregano, sesame seeds, sumac, and salt—dresses up just about any meal. If you’re in a tangy and savory mood, flavor with their Mediterranean Everything Bagel seasoning.
 
SHOP
Zesty Z is widely available (select Whole Foods and Costco stores carry their products). Check their Store Locator for shopping near you or shop online.
RECIPES

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DAILY CRUNCH SPROUTED ALMONDS
Products: Original Sprouted Almonds, cinnamon-flavored Coffee + Coconut nut medley (with almonds and cashews), Cacao + Sea Salt Sprouted Almonds, or Nashville Hot (Sprouted Almonds with a serious kick), as well as medleys (think crunchy trail mix)
 
Sprouted almonds are almonds soaked in water for a long period of time, which causes them to “sprout.” The result: easier to digest, more nutrient dense, and crunchier almonds. No added oil or sugar, these snacks are vegan, keto, paleo, and gluten-free. Oh, and the flavors are off-the-charts amazing!
 
SHOP
RECIPES


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OLIVIA’S CROUTONS
Products: Butter & Garlic, Gluten-Free Garlic, Organic Garlic & Herb, Parmesan Pepper, Multigrain with Garlic, and three stuffing varieties (Traditional, Cornbread, and Gluten-Free)
 
From home kitchen in 1991 to today’s 36,000 square foot facility in Brandon, Vermont, this women-owned crouton business started with the Butter-and-Garlic flavor that was sold in hand-stamped brown bags. The croutons have now expanded to include organic, gluten-free, and multigrain croutons and stuffing.
 
These croutons taste fresh as homemade with flavors that complement any first-course meze. The Gluten-Free Garlic is the perfect addition to a Greek salad!
 
SHOP & STORE LOCATOR
RECIPES


​Greek/Mediterranean markets carry some 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 websites).

Enjoy tasting and cooking with these new and trending 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 when we'll explore what's trending in kitchen staples (olive oil, honey, and spices)!
 
Until then~
Kali orexi! Good appetite!
 
Kelly


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

1/31/2022

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This week we’re Greeking up a couple of must-have game-day eats—Buffalo chicken dip and honey-glazed wings (with a feta dip)—for an epic tailgate party. Need another meze/app? Add our Greek Pepper Poppers (in our Anytime Flips blog) to your menu and you’ll have every zone covered. (Keep in mind that soccer is Greek football, so tailgate with these recipes whenever you want to score a goooal !) Say ba-bye to the usual, and yia sou (hello!) to our Super eats!
 
The recipes below link to how-to videos on our YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!
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GREEK BUFFALO CHICKEN DIP (episode S2 E19)
We used leftover rotisserie chicken and souvlaki-seasoned it to make this irresistible dip with feta with Greek yogurt. An American classic just got the Greek flip!
 
PREP TIME: 15 minutes
BAKING TIME: about 25 minutes
SERVINGS: 10 to 12
 
SOUVLAKI CHICKEN
2 cups shredded cooked chicken breast
1 tablespoon extra-virgin olive oil
1 teaspoon fresh lemon juice
1/8 teaspoon dried oregano
1/8 teaspoon sea salt
Pinch Aleppo pepper
Pinch garlic powder
*
1 cup 2% or 5% Greek yogurt
1 cup crumbled Greek feta cheese
2 tablespoons extra-virgin olive oil
2 tablespoons chopped scallions
1/2 cup jarred buffalo sauce
1 teaspoon chopped fresh dill
Pita chips, for serving
 
1. Make Souvlaki Chicken: In a bowl, stir together the chicken, olive oil, lemon juice, oregano, salt, Aleppo pepper, and garlic powder until combined well. Set aside.
 
2. In a food processor, pulse together the yogurt, feta, olive oil, and scallions until creamy, about 45 seconds.
 
3. Heat oven to 350°F. Place the yogurt-feta mixture in a heatproof glass baking dish, add the buffalo sauce and dill, and stir until combined. Stir in the chicken until combined well and spread out evenly. Bake 20 to 25 minutes, until lightly golden around edges. Serve hot with pita chips.

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CHICKEN WINGS WITH HONEY-BRANDY GLAZE & FETA DIP (episode S2 E20)
For our grand finale, we Greeked up a dry rub and glaze for wings that are moist and delicious inside, crisp and scrumptious outside. Serve with our Feta Dip to score big at the menu end zone. Flippin’ Greek wing it!
 
PREP TIME: 20 minutes
COOKING/BAKING TIME: 1 hour 10 minutes
SERVINGS: 6
 
CHICKEN WINGS
1 tablespoon baking powder
2 teaspoons garlic powder
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
3 1/2 pounds chicken wings, separated at the joint, tips discarded
 
FETA DIP
1 cup 2% or 5% Greek yogurt
3/4 cup crumbled Greek feta (4 ounces)
2 scallions, finely chopped (1/4 cup)
2 tablespoons chopped fresh flat-leaf parsley
1/2 to 1 teaspoon chopped pepperoncini (to taste)
Pinch sea salt
 
HONEY-BRANDY GLAZE
3/4 cup honey
1/4 cup extra-virgin olive oil
1/4 cup fresh orange juice
1/2 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon dried thyme
1/4 teaspoon sea salt
1/4 teaspoon Aleppo pepper
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons Metaxa brandy
*
1 teaspoon sesame seeds (optional)
 
FOR SERVING
Lemon wedges
Sprigs fresh parsley, for garnish
 
1. Make Chicken Wings: Arrange rack in upper third of oven and heat to 400°F. Grease a large baking sheet or line with a silicone mat.
 
2. In a shallow bowl, combine the baking powder, garlic powder, paprika, cumin, salt, and pepper. Pat the wings with paper towels until very dry. Toss the wings in the spice mixture until coated evenly. Arrange on prepared baking sheet in a single layer, 1 inch apart. Bake 30 minutes, turn over, and cook about 30 minutes more, until golden brown and crisp.
 
3. Meanwhile, make Feta Dip: In a medium bowl, stir together all the dip ingredients until combined well. Refrigerate until ready to serve.
 
4. Make Honey-Brandy Glaze: In a small saucepan, combine the honey, olive oil, orange juice, lemon zest, lemon juice, thyme, salt, and pepper. Bring to a boil and cook over medium-low heat, stirring occasionally, until combined well, 3 to 5 minutes. Remove from heat and stir in the parsley and brandy. Cover and set aside.
 
5. Dip the cooked wings in the glaze until coated evenly, allowing excess to drip back into saucepan. Return coated wings to baking sheet, arranging in a single layer, sprinkle with sesame (if using), and bake 5 minutes more, until golden brown. Serve with Feta Dip, lemon wedges, and garnish with parsley sprigs, if desired.
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoy our Super Game-Day ChicEats recipes. Join us next week as we heart up our menu in Valentine It Greek—a champagne toast and four courses that will turn your table into a Greek-style dining-out luxury served in the cozy comfort of home!
 
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 here and on YouTube next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly


ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™ is our YouTube cooking series featuring familiar non-Greek recipes we flip to Greek-island style using ingredients and cooking techniques found in Karpathos. Each episode runs 2 to 15 minutes, the perfect length for viewers to quickly learn how to recreate foods and beverages/cocktails right alongside us.
 
The ingredients used in Greek-island cuisine is what sets this style of cooking apart from standard Greek fare, giving meals a fresh take that keeps them interesting. Karpathos, the home of Kukla’s Kouzina, has its own unique style, and we’ll show you how to take common dishes and reinvent them into Karpathian versions with our simple substitutions.
 
Many think that everyday Greek cooking is made up of dishes like spanakopita (spinach pie), moussaka, and pastitsio. These are classics for sure, but too time-consuming to make on a regular basis. During our time in Karpathos, we learned that the locals’ quick meals made from the island’s staples like fresh vegetables, fruit, herbs, spices, and protein, prepared using certain methods, came out tasting Greek-island delicious. So we thought this would be a great way to bring our hometown flavor into YOUR kouzina, adding some spicy variety to your life while keeping it simple and fast. Recipes for each week will be posted right here on our blog with links to the episodes.

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

1/24/2022

0 Comments

 

Meze to Fry For!

This week we’re frying up two of our favorite game-day finger foods as we build a Super tailgate-party menu. Pot stickers and falafel are getting a Greek makeover, transforming them into fried phyllo meat pies and fava/chickpea sliders with dips (baking options included). This is how we make them in Karpathos and everyone loves them!
 
The recipes below link to how-to videos on our new YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!
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​MEAT-PIE FRY (GREEK POT STICKERS) (episode S2 E13)
This recipe is our response to pot stickers using a Greek-inspired filling that’s wrapped in phyllo, tied into a purse, and then fried until crisp and golden brown. You can serve these with our easy aioli or an avgolemono sauce (recipe follows). You’ll flippin’ love it!
 
PREP TIME: 45 minutes plus standing
COOKING TIME: about 1 hour
SERVINGS: 6 to 8 side-dish
 
MEAT FILLING
1/4 cup extra-virgin olive oil
1 cup chopped onion
1/2 cup chopped scallion
1/2 pound ground beef
1/2 pound ground lamb
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh dill
1/2 teaspoon sea salt
1/4 teaspoon cinnamon
1/4 teaspoon freshly ground pepper
1 cup chicken broth
1/2 cup long grain rice, rinsed and drained
1/3 cup canned crushed tomato
 
GREEK-YOGURT AIOLI WITH DILL
1 cup 2% or 5% plain Greek yogurt
2 garlic cloves, minced
2 tablespoons chopped fresh dill
4 teaspoons fresh lemon juice
1/4 teaspoon sea salt
1/8 teaspoon Aleppo pepper
*
One 1-pound box #4 or #5 (14-by-18-inch) phyllo dough, thawed according to package directions
3 tablespoons olive oil
2 scallions, green parts only, cut lengthwise into strips to form ribbons
2 cups canola oil
 
1. Make filling: In a large saucepot, heat the olive oil over medium heat. Add the onion and cook until translucent, about 3 minutes. Add the scallion and cook until wilted, about 2 minutes more. Add the ground meats and cook until browned, breaking up with the back of a wooden spoon (the meat should be crumbled without any clumps), about 10 minutes. Stir in the parsley, dill, salt, cinnamon, and pepper until combined well. Stir in the chicken broth, rice, and tomato until combined well. Bring to a boil, then reduce to a simmer, cover, and cook until the liquid is absorbed, about 20 minutes. Let cool slightly. ((Can be made ahead. Let cool completely, then cover and refrigerate up to 24 hours.)
 
2. Meanwhile, make aioli: In a bowl, stir together all of the ingredients until combined well. Cover and refrigerate until ready to serve.
 
3. Make meat pies: Cut the phyllo into 6-inch squares. On a clean dry work surface, place 1 phyllo square and brush with olive oil (keeping remaining sheets covered with a damp kitchen towel or a sheet of plastic wrap). Repeat, stacking with 2 more sheets. Place 1 tablespoon of meat mixture in the center. Lift the phyllo corners and pinch and twist just above the filling to make a purse, then gently tie with a scallion ribbon (the ribbons are delicate). Brush the outside with olive oil and place on a cookie sheet. Repeat with the remaining phyllo, filling, and scallion ribbons. Line a cookie sheet with paper towels. (If you prefer to bake instead of fry, place 1 inch apart on an ungreased rimmed baking sheet and bake in a preheated 350°F oven about 15 minutes, until completely golden brown.)
 
4. In a deep saucepot or deep fryer, heat the canola oil until it registers 350°F to 375°F on a deep-fry thermometer. Using a slotted spoon, lower the purses into the oil and cook until golden brown, about 2 minutes per side. Transfer to prepared cookie sheet and let drain 1 to 2 minutes. (Can be made ahead. Let cool completely, then transfer to an airtight container and refrigerate up to 24 hours. Reheat in a 350°F oven about 10 minutes, until heated through.) Serve hot with aioli on the side.
 
AVGOLEMONO (EGG-LEMON) SAUCE
1 cup chicken broth, divided
3 large egg yolks
Fresh lemon juice from 2 lemons
 
1. In a small saucepan, heat the chicken broth over medium heat until just warm.
 
2. In a bowl, whisk the egg yolks until broken up, then gradually whisk in the lemon juice until combined well. Whisk in 1/2 cup warm chicken broth, then gradually stir the egg mixture into the warm chicken broth in the saucepan, stirring constantly.
 
3. Bring to a low boil over medium heat and cook, stirring constantly, 2 minutes. Remove from heat and cover. Serve warm.

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FAVA FALAFEL (episode S2 E16)
This Greek slider version is made with our native seasonings and yellow split peas, the legumes we use to make a dish called fava. You can substitute chickpeas for the fava to make revithokeftedes (chickpea patties), but they need to soak for a longer period of time to soften (see recipe for instructions). It’s important to use only dried beans that are soaked overnight, as canned or cooked will be too soft and will not hold the patties together. This recipe takes one or two overnights for soaking the beans and chilling the falafel mixture, so plan ahead. Since most of the prep is already done, your serving day will be super easy with only the shaping and frying left to do. Included are make-ahead instructions and a baking method.
 
PREP TIME: 30 minutes, plus standing (overnight) and chilling
COOKING TIME: about 30 minutes
MAKES: 20 patties
 
2 cups dried yellow split peas beans (or chickpeas)
1/2 teaspoon baking soda
1 tablespoon extra-virgin olive oil
3 to 4 scallions, sliced
3 to 4 garlic cloves, peeled
3/4 cup fresh mint leaves (or 2 tablespoons dried)
3/4 cup fresh parsley leaves
1/2 cup fresh basil leaves
1 large egg, beaten
2 tablespoons fresh lemon juice
1 teaspoon ground cumin
1 teaspoon fresh thyme (or 1/2 teaspoon dried)
1/4 teaspoon Aleppo pepper
Sea salt
1 roasted bell pepper, chopped
1 teaspoon baking powder
2 tablespoon toasted sesame seeds
1/3 cup fine semolina
Oil, for frying
*
TO SERVE
Tzatziki
Roasted Red Pepper Sauce (recipe below)
Lemon wedges
 
FOR SANDWICHES
Pocket pita bread, warmed
Lettuce leaves
Tomato slices
English cucumber slices
1 small red onion, thinly sliced
 
1. In a large bowl, combine the dried beans and baking soda and add enough water to cover the beans by 2 inches. Let soak at room temperature at least 18 hours (or up to 24 hours for chickpeas), until softened. Drain well and pat dry with paper towels.
 
2. In a small skillet, heat the olive oil over medium heat and sauté the scallion and garlic until softened and slightly golden, about 7 minutes.
 
3. In a food processor, add the beans, scallion and garlic, mint, parsley, basil, egg, lemon juice, cumin, thyme, Aleppo pepper, and season with salt. Pulse until combined well and the mixture comes together. Stir in the bell pepper. Transfer to an airtight container, cover, and refrigerate at least 1 hour or overnight (to firm the mixture). Keep refrigerated until ready to cook.
 
4. Stir the baking powder and sesame into the bean mixture. With damp hands, using 1 tablespoon for each, shape into 20 balls (1 1/2-inch thick) or patties (1/2-inch thick) and lightly coat in semolina. (Can be made ahead. Place in a single layer on a cookie sheet lined with waxed paper and freeze until hardened. Transfer to a heavy-duty resealable plastic bag and seal, pressing out air. Freeze up to 1 month. Cook, unthawed, as in step 5.) Line a baking sheet with paper towels.
 
5. Fill a medium saucepan halfway with oil and heat over medium-high heat until it registers 375°F on a deep-fry thermometer (it should sizzle when adding balls/patties). Using a slotted spoon, gently add the balls/patties, in small batches, to the oil and cook until browned and crisp, 5 to 7 minutes, adjusting the heat and time as needed. Transfer to the prepared baking sheet to drain. (Alternately, these can be baked in a 350°F oven. Place on an oiled baking sheet, spray the tops with olive oil and bake 7 to 10 minutes per side.) Serve warm with Tzatziki, Roasted Red Pepper Sauce, and/or lemon wedges, or in a pita with your choice of sauce, lettuce, tomato, cucumber, and onion.
 
ROASTED RED PEPPER SAUCE
4 jarred roasted red bell peppers, drained and patted dry with paper towels
2 tablespoons extra-virgin olive oil
Pinch Aleppo pepper

In a food processor, add the roasted peppers, olive oil, and Aleppo pepper. Puree until smooth. Cover and set aside. (Can be made ahead. Cover and refrigerate up to 3 days. Serve at room temperature.)
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoyed our Tailgate Fryers recipes. Join us next week as we amp up the party eats with must-have Super Bowl flips that infuse our Greek passion into the standards!
 
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 here and on YouTube next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

 
ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™ is our YouTube cooking series featuring familiar non-Greek recipes we flipped to Greek-island style using ingredients and cooking techniques found in Karpathos. Each episode runs 2 to 15 minutes, the perfect length for viewers to quickly learn how to recreate foods and beverages/cocktails right alongside us.
 
The ingredients used in Greek-island cuisine is what sets this style of cooking apart from standard Greek fare, giving meals a fresh take that keeps them interesting. Karpathos, the home of Kukla’s Kouzina, has its own unique style, and we’ll show you how to take common dishes and reinvent them into Karpathian versions with our simple substitutions.
 
Many think that everyday Greek cooking is made up of dishes like spanakopita (spinach pie), moussaka, and pastitsio. These are classics for sure, but too time-consuming to make on a regular basis. During our time in Karpathos, we learned that the locals’ quick meals made from the island’s staples like fresh vegetables, fruit, herbs, spices, and protein, prepared using certain methods, came out tasting Greek-island delicious. So we thought this would be a great way to bring our hometown flavor into YOUR kouzina, adding some spicy variety to your life while keeping it simple and fast. Recipes for each week will be posted right here on our blog with links to the episodes.

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

10/25/2021

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Pumpkin Fritter Meze

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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, cubed and roasted for a pumpkin soup, or shredded for a savory vegetable pie or for this week’s pumpkin fritters. A perfect way to celebrate October or to serve as a Thanksgiving vegetarian meze/appetizer!

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GREEK PUMPKIN & FETA FRITTERS (Kolokithokeftedes, Κολοκυθοκεφτέδες)
Shredded pumpkin and potato are tossed with crumbled feta, fresh herbs, and seasonings, then fried to delicate crispiness on the outside, tender lusciousness inside (baking option follows)!
 
KOUZINA TIP: Potato oxidizes (turns dark) quickly once it’s peeled. To avoid this, prep the other ingredients first, then peel and shred the potatoes and immediately toss them in.
 
PREP TIME  20 minutes
COOKING TIME  about 20 minutes
SERVES  4 to 6
 
3 cups freshly grated pumpkin (about 1 pound, peeled and seeded)
2 medium Russet potatoes (about 3/4 pound), peeled and shredded
1 1/4 cups crumbled Greek feta cheese
1/4 cup extra-virgin olive oil, plus more for frying
2 large eggs, lightly beaten
3 scallions, chopped
1/4 cup chopped fresh mint (or 2 tablespoons dried)
1 tablespoon chopped fresh chives, plus whole for garnish
1/2 teaspoon sea salt
1/4 teaspoon Aleppo pepper
1 1/4 to 1 1/2 cups all-purpose flour
*
Tzatziki (your own or try ours in our Meze and Spreads & Dips cookbooks), for serving (optional)
 
1. In a large bowl, toss together the pumpkin, potato, feta, olive oil, eggs, scallion, mint, chives, salt, and pepper until combined well. Add enough of the flour so that the mixture just holds together (it should not be dry). Shape into balls and flatten into 1/2-inch-thick patties, about 2 inches in diameter.
 
2. Heat oven to 275°F and line a baking sheet with paper towels. In a skillet, heat about 1/4 inch of olive oil over medium-high heat. Cook 2 to 3 patties at a time until golden brown, about 3 minutes per side. Using a slotted spatula, transfer patties to prepared baking sheet and keep warm in oven. Repeat with remaining patties. Serve warm garnished with chives and with Tzatziki on the side, if desired.
 
OVEN METHOD
Heat oven to 425°F and arrange rack in upper third. Coat a large rimmed baking sheet with olive oil and arrange the patties, 1 inch apart, on the sheet. Lightly brush the tops of the patties with olive oil and bake 8 to 10 minutes, until the bottoms are golden brown. Using a spatula, turn the patties over and bake 8 to 10 minutes more, until golden brown on other side. Transfer to a serving platter and serve warm garnished with chives and with Tzatziki on the side, if desired.
 
Recipe © copyright Kukla's Kouzina: A Gourmet Journey~Greek Island Style, kuklaskouzina.com
 
I hope you enjoyed our pumpkin meze—prepare all of our pumpkin recipes for a complete October pumpkin-celebration menu. 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
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Pita-bilities

2/15/2021

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This week’s Pita-bilities theme explores four ways to use pita bread outside of the usual souvlaki or gyro wrap. Quick and easy, these dishes can be served as a snack, meze, or as a meal with a side salad. The pita possibilities are endless on Flippin’ Greek!
 
The recipes below link to how-to videos on our YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!
​
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PIZZA PITA (episode S2 E25)
Forget-the-dough was our inspiration to create this pita-based Greek-island-style pizza with fresh plum tomato, Greek cheeses, and caramelized onion. Seriously delicious!
Serve as a snack, meze, or as a vegetarian meal with a side salad.
 
PREP TIME: 15 minutes
COOKING/BAKING TIME: about 40 minutes
SERVINGS: 2 to 4
 
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 large sweet onion, sliced (about 2 cups)
2 cloves garlic, chopped (about 1 tablespoon)
1 large plum tomato, thinly sliced and juices drained
2 pocketless pita breads
1/2 teaspoon dried oregano
Sea salt
Freshly ground pepper
1/2 cup shredded kasseri cheese
1 tablespoon grated myzithra cheese
6 large fresh basil leaves
 
1. In a large skillet, heat the olive oil over medium heat. Add the onion, reduce heat to low, and sauté, stirring occasionally, until caramelized, about 25 minutes. Add the garlic and cook until just golden, about 4 minutes more.
 
2. Meanwhile, heat oven to 375°F. Pat the tomato slices dry with paper towels and layer on the pitas. Sprinkle the tomato with the oregano and season with salt and pepper.  Divide the cheeses between the pitas, spreading out evenly, and top with the onion-garlic mixture, then lightly drizzle with olive oil. Bake about 10 minutes, just until the cheese starts to melt. Top with the basil leaves, cut into wedges, and serve hot.

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GREEK-ISLAND ZA’ATAR PITA (episode S2 E26)
For our second Pita-bilities recipe, we reimagine za’atar (the popular Middle Eastern sesame-herb mix) into a spreadable Greek version customized to give it that island flavor we love. Served as a snack or meze.
 
PREP TIME: 10 minutes
BAKING TIME: 10 minutes
SERVINGS: 6
 
SESAME-HERB SPREAD
2 tablespoons dried marjoram
2 tablespoons dried oregano
1 1/2 tablespoons toasted sesame
1 1/2 tablespoons dried thyme
1 teaspoon lemon zest
1/8 teaspoon sea salt
1/3 cup plus 1 tablespoon extra-virgin olive oil
*
2 pita breads
Sliced fresh basil, for topping
 
1. Make Sesame-Herb Spread: In a small bowl, combine the marjoram, oregano, sesame, thyme, zest, and salt. Stir in the olive oil until the consistency of a paste. (Can be made ahead. Cover and store at room temperature up to 2 weeks. Do not refrigerate.)
 
2. Heat oven to 375°F. Divide the spread between the pitas, spreading out evenly. Bake 5 to 10 minutes, just until heated through and lightly golden around the edges. Top with basil, cut into wedges, and serve warm or at room temperature.

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BRUSCHETTA (DAKOS) PITA (episode S2 E27)
Our third Pita-bilities recipe pairs dakos—a classic Greek-island topping with plum tomato, sweet-onion, and fresh-herbs—with pita. Similar to bruschetta but with a flavor all its own, dakos is normally made with rusks but we found that using a thin pita accentuates the exceptional topping. Serve as a snack or meze.
 
TOTAL PREP TIME: 15 minutes
SERVINGS: 4
 
1 tablespoon extra-virgin olive oil
1 teaspoon fresh lemon juice
1 small plum tomato, chopped (about 1/2 cup)
1 tablespoon minced sweet onion (like Vidalia)
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped fresh basil
Pinch sea salt
Pinch Aleppo pepper
1 pita bread, warmed
 
1. In a bowl, whisk together the olive oil and lemon juice until emulsified. Stir in the tomato, onion, oregano, basil, salt, and pepper, until combined. (Can be made ahead. Cover and let stand at room temperature up to 1 hour.)
 
2. Top the pita evenly with the tomato mixture and cut into wedges. Serve immediately.

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GREEK BEAN-SALAD PITA (episode S2 E28)
For our final Pita-bilities recipe, we’re combining cannellini beans with tomato, bell pepper, arugula, feta, kalamata olives, and a classic Greek dressing for a hearty pita topping. Serve as a snack, meze, or a vegetarian meal.
 
TOTAL PREP TIME: 15 minutes
SERVINGS: 2 to 4
 
DRESSING
2 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
1/2 teaspoon dried oregano
1/8 teaspoon garlic powder
Pinch Aleppo pepper
*
1 cup coarsely chopped arugula
1/2 cup canned cannellini beans, rinsed and drained well
1 small plum tomato, chopped (about 1/2 cup)
1/4 cup chopped red bell pepper
1/4 teaspoon sea salt
2 pita breads, warmed
1/4 of 1 seedless cucumber, thinly sliced
1/4 cup crumbled Greek feta
1/4 cup sliced kalamata olives
 
1. Make dressing: In a bowl, whisk together all if the dressing ingredients until emulsified. Set aside.
 
2. In a large bowl, combine the arugula, beans, tomato, bell pepper, and salt. Divide between the pitas, spreading out almost to the edges. Arrange the cucumber slices on top, and sprinkle with the feta and olive slices. Drizzle with the dressing and serve.
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoy making our Pita-bilities recipes. Thanks to Kontos Foods for ​their fresh and delicious pita products. Join us next week for Sideline—four side dishes that will enhance any meal, Greek 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 here and on YouTube next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

Bookmark and Share
 
ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™ is our YouTube cooking series featuring familiar non-Greek recipes we flipped to Greek-island style using ingredients and cooking techniques found in Karpathos. Each episode runs 2 to 15 minutes, the perfect length for viewers to quickly learn how to recreate foods and beverages/cocktails right alongside us.

The ingredients used in Greek-island cuisine is what sets this style of cooking apart from standard Greek fare, giving meals a fresh take that keeps them interesting. Karpathos, the home of Kukla’s Kouzina, has its own unique style, and we’ll show you how to take common dishes and reinvent them into Karpathian versions with our simple substitutions.
 
Many think that everyday Greek cooking is made up of dishes like spanakopita (spinach pie), moussaka, and pastitsio. These are classics for sure, but too time-consuming to make on a regular basis. During our time in Karpathos, we learned that the locals’ quick meals made from the island’s staples like fresh vegetables, fruit, herbs, spices, and protein, prepared using certain methods, came out tasting Greek-island delicious. So we thought this would be a great way to bring our hometown flavor into YOUR kouzina, adding some spicy variety to your life while keeping it simple and fast. Recipes for each week will be posted right here on our blog with links to the episodes.

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

2/8/2021

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It’s a big fat Greek Valentine dinner, from a champagne toast, to an artichoke app, to tomato-pepper soup, to a seared-lamb entrée, to a bonus strawberries-and-cream-cake finale—your tummy will fall in love, Greek-island style!
 
The recipes below link to how-to videos on our YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!
​
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GREEK CHAMPAGNE COCKTAIL (episode S2 E21)
We’re launching our Valentine It Greek week with a toast to get you in a love-intoxicated mood. Five minutes is all it takes to stir up a bubbly start to our restaurant-inspired meal (below). Celebrate each other and this fabulous menu—we Flippin’ Greek heart it!
 
TOTAL PREP TIME: 5 minutes plus standing
SERVINGS: 2
 
KOUZINA TIPS: For a non-alcoholic beverage, substitute grapefruit or pomegranate juice for the brandy and sparkling white-grape or apple cider for the champagne/prosecco.
To make the orange curls, cut four 3-inch long strips of orange peel and twist each into a curl. Secure with a clip for a minute to set the shape.
 
2 large or 4 small brown-sugar cubes
2 tablespoons Metaxa brandy
1/4 cup fresh orange juice
2/3 cup champagne or prosecco
4 orange-rind curls, for garnish
 
In each of 2 tall champagne glasses, place sugar cube(s) and 1 tablespoon brandy. Let stand 1 to 2 minutes to allow the cube(s) to absorb the brandy. Into each, stir 2 tablespoons orange juice and 1/3 cup champagne/prosecco. Drop 1 curl into each beverage and garnish each rim with 1 curl, if desired. Stin igia sou! Cheers!

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ARTICHOKE-FETA CUPS (episode S2 E22)
We’re spreading the love with an appetizer using artichoke hearts as the base for this phyllo-cup filling that can also be served as a dip/spread or as a side with Thursday’s seared-lamb main course.
 
PREP TIME: 15 minutes
COOKING/BAKING TIME: about 25 minutes
SERVINGS: 4 to 6
 
2 cans (15-oz each) artichoke hearts
2 tablespoons fresh lemon juice
1/4 teaspoon sea salt
1/8 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
1/4 cup chopped scallion
1/4 cup chopped red bell pepper
1 package (10 oz) baby spinach
1 cup crumbled feta cheese
1/4 cup chopped fresh dill
2 tablespoons Greek yogurt
*
2 packages frozen phyllo cups (or pita chips)
 
1. Drain the artichokes in a colander and rinse under cold water; drain well. Chop the artichokes and transfer to a large bowl. Pour the lemon juice over artichokes and toss to coat well. Season with the salt and pepper. Set aside.
 
2. Heat oven to 350°F. In a medium saucepan, heat the olive oil and add the scallion and bell pepper. Sauté until softened, about 2 minutes. Add the spinach and sauté just until wilted. Add to the artichokes and stir to combine well.
 
3. In a small bowl, stir together the feta, dill, and yogurt until combined well; add to the artichoke mixture and stir until combined.
 
4. Divide the artichoke mixture among the phyllo cups* and place on a cookie sheet. Bake about 20 minutes, until lightly golden on top. (Can be made ahead. Cover and refrigerate up to 1 day. Reheat in a 350°F until warm, about 10 minutes.) Serve warm.

  • DIP/SPREAD: If not using phyllo cups, place the artichoke mixture in a heatproof baking dish, spreading out evenly, and bake about 20 minutes, until lightly golden on top. Serve warm with pita chips.

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ROASTED RED PEPPER-TOMATO BASIL SOUP
​(episode S2 E23)

This soup is all about the red, and the combination of roasted bell pepper, tomato, and seasonings deliver in this elegant second course that will elevate your home cook to 5-star restaurant-chef status.
 
PREP TIME: 15 minutes plus standing
COOKING TIME: about 50 minutes
SERVINGS: 6
 
2 large red bell peppers
2 tablespoons extra-virgin olive oil 
1 medium onion, chopped
2 garlic cloves, finely chopped
6 canned plum tomatoes, seeded and chopped
1/4 of 1 carrot or 2 baby carrots, peeled
1 teaspoon dried thyme
1 teaspoon smoked paprika
5 to 6 cups chicken or vegetable broth (use the lesser amount for a thicker soup)
1/2 teaspoon sea salt
1/8 teaspoon Aleppo pepper
1/4 cup fresh basil leaves, chopped, plus more leaves for garnish
 
1. Heat broiler. Lightly coat the bell peppers with olive oil and roast about 5 minutes, turning every minute, until charred on all sides. Transfer to a paper bag and seal for 15 minutes, then peel, seed and core. Chop the peppers and set aside.
 
2. In a large saucepan, heat the remaining olive oil over medium heat and cook the onion until softened, about 5 minutes. Add the garlic and cook until fragrant, 1 minute. Stir in the tomato, bell pepper, carrot, thyme, and paprika. Bring to a boil, reduce heat to medium-low, and cook until thickened, about 15 minutes.
 
3. Add the broth, salt, and pepper. Bring to a boil, reduce heat to low, and simmer, partially covered, until the tomatoes and bell peppers are tender, about 25 minutes.
 
4. Puree with an immersion blender or strain broth into another saucepan and transfer the vegetable solids to a food processor and puree until smooth. Add the puree back to the broth, stir in the basil, and heat through. (Can be made ahead. Cover and refrigerate up to 1 day.) Serve hot garnished with basil leaves, if desired.

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SEARED LAMB WITH ROASTED RED PEPPER SAUCE
(episode S2 E24)

For our Valentine it Greek main course, we marinated lamb with Greek herbs and flavorings before searing it to juicy perfection. A Roasted Red Pepper Sauce adds the love-ly color of the occasion. This quick and easy entrée has all the earmarks of dining out but it’ll shine in your own home.
 
For the Roasted Red Pepper Sauce: see the Kasseri Sticks recipe in our Super Bowl Fryers blog, video on Flippin' Greek! )
 
PREP TIME: 15 minutes plus standing
COOKING TIME: about 25 minutes
SERVINGS: 6
 
2 1/2 pounds butterflied leg of lamb (deboned)
 
MARINADE
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
*
3 garlic cloves, sliced
 
TOPPING
1/2 cup Roasted Red Pepper Sauce (recipe in Super Bowl Fryers blog, video on Flippin' Greek! )
1/4 cup grated kefalograviera cheese (optional)
 
1. Rinse lamb and pat dry. Place in a large casserole dish or roasting pan.
 
2. Make marinade: In a small bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Rub all over the lamb, covering all sides. Make small slits in the meat and stuff with garlic slices. Cover and let stand at room temperature 30 minutes.
 
3. Heat grill or grill pan and place lamb, fat side down, on grill. Cook 10 minutes per side for medium-rare (12 minutes per side for medium, 14 minutes per side for well-done). Transfer to a warmed plate, cover loosely with foil, and let rest 10 minutes before cutting.
 
 4. Meanwhile, prepare Roasted Red Pepper Sauce.
 
5. Slice the lamb against the grain (like a steak). Drizzle the sauce over the center of the lamb and sprinkle with grated kefalograviera cheese (if using). Serve immediately.

Bonus Dessert

HEART-SHAPED PANTESPANI WITH STRAWBERRY-WHIPPED CREAM
Pantespani / Pandespani (Παντεσπάνι) is a light cake similar to angel food or sponge cake. Our fresh strawberry-infused whipped cream is the perfect topping for this love-ly dessert. Serve with a Greek coffee or a shot of brandy for a warm menu finale. Light a candle and have a delish Flippin’ Greek Valentine! 
​
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
BAKING TIME: 35 minutes for 9-inch cake, about 20 minutes for minis
SERVINGS: 6
 
2 cups unbleached cake flour (not self-rising), plus more for pan
2 teaspoons baking powder
Pinch vanilia (vanilla powder)
1/2 cup unsalted butter, at room temperature
1 1/2 cups granulated sugar
6 large eggs, separated
1/2 cup Greek yogurt
Grated zest of 2 lemons
Pinch sea salt
 
STRAWBERRY WHIPPED CREAM
1 cup cold heavy or whipping cream
1/4 cup confectioners’ sugar
5 large strawberries, pureed
 
1. Heat oven to 350°F. Grease and flour a 9-inch heart-shaped cake pan or 6 mini heart-shaped pans. In a bowl, sift together the flour, baking powder, and vanilia.
 
2. In a mixer bowl, beat the butter until creamy. Gradually beat in the sugar; beat until light and fluffy. Beat in the egg yolks, one at a time, until combined well. Alternately beat in the flour mixture and yogurt, beginning and ending with flour mixture, until incorporated. Stir in the zest.
 
3. In a clean mixer bowl with clean beaters, beat the egg whites with the salt to stiff but not dry peaks. Fold half of the beaten whites into the cake batter until combined, then fold in the remaining whites until combined well. Pour into the prepared pan(s), spreading evenly, and bake about 35 minutes for 9-inch cake (about 20 minutes for minis), until risen, golden, and a toothpick inserted in center comes out with just a few crumbs clinging to it. Transfer to a rack and let cool in pan(s). (Can be made ahead. Store in an airtight container at room temperature up to 1 day.)
 
4. Make Strawberry 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.) Whisk in the strawberry puree just before serving.
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoy our Valentine It Greek menu. Join us next week as explore Pita-bilities—four ways to get creative with pita bread, Greek 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 here and on YouTube next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly
 
ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™ is our YouTube  cooking series featuring familiar non-Greek recipes we flipped to Greek-island style using ingredients and cooking techniques found in Karpathos. Each episode runs 2 to 15 minutes, the perfect length for viewers to quickly learn how to recreate foods and beverages/cocktails right alongside us.
​ 
The ingredients used in Greek-island cuisine is what sets this style of cooking apart from standard Greek fare, giving meals a fresh take that keeps them interesting. Karpathos, the home of Kukla’s Kouzina, has its own unique style, and we’ll show you how to take common dishes and reinvent them into Karpathian versions with our simple substitutions.
 
Many think that everyday Greek cooking is made up of dishes like spanakopita (spinach pie), moussaka, and pastitsio. These are classics for sure, but too time-consuming to make on a regular basis. During our time in Karpathos, we learned that the locals’ quick meals made from the island’s staples like fresh vegetables, fruit, herbs, spices, and protein, prepared using certain methods, came out tasting Greek-island delicious. So we thought this would be a great way to bring our hometown flavor into YOUR kouzina, adding some spicy variety to your life while keeping it simple and fast. Recipes for each week will be posted right here on our blog with links to the episodes.

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

Super Bowl Kefi

2/1/2021

0 Comments

 
This week we’re Greeking up standard game-day eats by adding kefi (passion) for an epic tailgate party. Nachos, beer, Buffalo chicken dip, and must-have wings are getting a makeover. Add our Greek Pepper Poppers (in our Anytime Flips blog) to your menu and you’ll have every app covered. (Keep in mind that soccer is Greek football, so tailgate with these recipes whenever you want to score a goooal !) Say ba-bye to the usual, and yia sou (hello!) to our Super eats!
 
The recipes below link to how-to videos on our YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!
​
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PITA-CHOS (GREEK NACHOS) (episode S2 E17)
We’re kicking off with our pita-chip nachos loaded with seasoned lamb, kasseri cheese, bell pepper, pepperoncini, olives, and scallion. For an extra-cheesy snack, we’re including an optional recipe for Tyrokafteri Sauce, a thinner version of the classic spicy feta dip. Lets get Flippin’ Greek snacking!
 
KOUZINA TIP: This recipe also works well with 50/50 ground lamb and beef, or all beef, all chicken, or all turkey.
 
PREP TIME: 20 minutes
COOKING/BAKING TIME: 20 minutes
SERVINGS: 8 to 10
 
1 pound ground lamb
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/2 teaspoon garlic powder
1/4 teaspoon sea salt
1/8 teaspoon Aleppo pepper
 
TYROKAFTERI SAUCE (Spicy Greek Cheese Sauce), optional
6 ounces Greek feta, crumbled (about 1 1/2 cups)
2 jarred roasted red bell peppers, drained and patted dry
2 tablespoons extra-virgin olive oil
1/2 teaspoon Aleppo pepper
1/4 teaspoon garlic powder
1 cup milk
*
1 12-ounce bag pita chips
2 cups shredded kasseri cheese
3/4 cup diced roasted red bell pepper
1/4 cup chopped pepperoncini
1/2 cup sliced kalamata olives
1/3 cup chopped scallion (green part only)
 
1. In a large saucepot, cook the ground meat until browned, breaking up with the back of a wooden spoon (the meat should be crumbled without any clumps), about 10 minutes. Stir in the parsley, oregano, marjoram, garlic powder, salt, and Aleppo pepper until combined well; cook 1 minute more. Remove from heat and set aside.
 
2. Make Tyrokafteri Sauce (if using): In a food processor, puree all of the ingredients together until smooth. While the processor is running, very gradually add the milk through the feed tube until incorporated and smooth.
 
3. Heat the oven to 325°F. Spread out half of the pita chips, in a single layer, in a large heatproof casserole dish or cookie sheet. Sprinkle half of the meat mixture over the pita chips and add half of the cheese. Evenly top with half of the Tyrokafteri (if using). Repeat layering with the remaining chips, meat mixture, cheese, and Tyrokafteri (if using).
 
4. Bake till the cheese melts, about 9 minutes. Remove from the oven and sprinkle evenly with the roasted bell pepper, pepperoncini, olives, and scallion. Serve warm.

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BEER COCKTAILS (episode S2 E18)
What’s a tailgate party without beer? We like making the following three recipes with Greek lager (like Mythos) but any beer will do. We added citrus, spices, and different Greek liqueurs to create a Mediterranean dimension of this growing cocktail genre. Lets get Flippin’ Greek toasting--Stin igia sou (to your health)! Cheers!
 
TOTAL PREP TIME: 5 minutes
SERVINGS: 1 of each
 
BEER MOSHATO
2 tablespoons fresh orange juice
2 tablespoons moshato liqueur
Pinch vanilia (crystalized vanilla) or 1/2 teaspoon pure vanilla extract
4 ounces beer
Orange rind curl, for garnish
 
In a cocktail glass, combine the juice, liqueur, and vanilia. Pour in the beer and garnish with the rind, if desired.
 
BEER METAXA
2 tablespoons fresh grapefruit juice
2 tablespoons Metaxa brandy
1/2 teaspoon honey
Pinch nutmeg
Grapefruit slice
4 ounces beer
Grapefruit rind curl, for garnish
 
In a cocktail glass, combine the juice, liqueur, honey, and nutmeg; stir until the honey dissolves. Add the grapefruit slice, then pour in the beer and garnish with the rind, if desired.
 
BEER MASTIHA
2 tablespoons fresh lemon juice
1/2 teaspoon Mastiha liqueur
1 teaspoon honey
Pinch cardamom
4 ounces beer
Lemon rind curl, for garnish
 
In a cocktail glass, combine the juice, liqueur, honey, and cardamom; stir until the honey dissolves. Pour in the beer and garnish with the rind, if desired.

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GREEK BUFFALO CHICKEN DIP (episode S2 E19)
We used leftover rotisserie chicken and souvlaki-seasoned it to make this irresistible dip with feta with Greek yogurt. An American classic just got the Greek flip!
 
PREP TIME: 15 minutes
BAKING TIME: about 25 minutes
SERVINGS: 10 to 12
 
SOUVLAKI CHICKEN
2 cups shredded cooked chicken breast
1 tablespoon extra-virgin olive oil
1 teaspoon fresh lemon juice
1/8 teaspoon dried oregano
1/8 teaspoon sea salt
Pinch Aleppo pepper
Pinch garlic powder
*
1 cup 2% or 5% Greek yogurt
1 cup crumbled Greek feta cheese
2 tablespoons extra-virgin olive oil
2 tablespoons chopped scallions
1/2 cup jarred buffalo sauce
1 teaspoon chopped fresh dill
Pita chips, for serving
 
1. Make Souvlaki Chicken: In a bowl, stir together the chicken, olive oil, lemon juice, oregano, salt, Aleppo pepper, and garlic powder until combined well. Set aside.
 
2. In a food processor, pulse together the yogurt, feta, olive oil, and scallions until creamy, about 45 seconds.
 
3. Heat oven to 350°F. Place the yogurt-feta mixture in a heatproof glass baking dish, add the buffalo sauce and dill, and stir until combined. Stir in the chicken until combined well and spread out evenly. Bake 20 to 25 minutes, until lightly golden around edges. Serve hot with pita chips.

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CHICKEN WINGS WITH HONEY-BRANDY GLAZE & FETA DIP (episode S2 E20)
For our grand finale, we Greeked up a dry rub and glaze for wings that are moist and delicious inside, crisp and scrumptious outside. Serve with our Feta Dip to score big at the menu end zone. Flippin’ Greek wing it!
 
PREP TIME: 20 minutes
COOKING/BAKING TIME: 1 hour 10 minutes
SERVINGS: 6
 
CHICKEN WINGS
1 tablespoon baking powder
2 teaspoons garlic powder
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
3 1/2 pounds chicken wings, separated at the joint, tips discarded
 
FETA DIP
1 cup 2% or 5% Greek yogurt
3/4 cup crumbled Greek feta (4 ounces)
2 scallions, finely chopped (1/4 cup)
2 tablespoons chopped fresh flat-leaf parsley
1/2 to 1 teaspoon chopped pepperoncini (to taste)
Pinch sea salt
 
HONEY-BRANDY GLAZE
3/4 cup honey
1/4 cup extra-virgin olive oil
1/4 cup fresh orange juice
1/2 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon dried thyme
1/4 teaspoon sea salt
1/4 teaspoon Aleppo pepper
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons Metaxa brandy
*
1 teaspoon sesame seeds (optional)
 
FOR SERVING
Lemon wedges
Sprigs fresh parsley, for garnish
 
1. Make Chicken Wings: Arrange rack in upper third of oven and heat to 400°F. Grease a large baking sheet or line with a silicone mat.
 
2. In a shallow bowl, combine the baking powder, garlic powder, paprika, cumin, salt, and pepper. Pat the wings with paper towels until very dry. Toss the wings in the spice mixture until coated evenly. Arrange on prepared baking sheet in a single layer, 1 inch apart. Bake 30 minutes, turn over, and cook about 30 minutes more, until golden brown and crisp.
 
3. Meanwhile, make Feta Dip: In a medium bowl, stir together all the dip ingredients until combined well. Refrigerate until ready to serve.
 
4. Make Honey-Brandy Glaze: In a small saucepan, combine the honey, olive oil, orange juice, lemon zest, lemon juice, thyme, salt, and pepper. Bring to a boil and cook over medium-low heat, stirring occasionally, until combined well, 3 to 5 minutes. Remove from heat and stir in the parsley and brandy. Cover and set aside.
 
5. Dip the cooked wings in the glaze until coated evenly, allowing excess to drip back into saucepan. Return coated wings to baking sheet, arranging in a single layer, sprinkle with sesame (if using), and bake 5 minutes more, until golden brown. Serve with Feta Dip, lemon wedges, and garnish with parsley sprigs, if desired.
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoyed our Super Bowl Kefi recipes. Join us next week as we heart up our menu in Valentine It Greek—a champagne toast and four courses that will turn your table into a dining-out luxury, Greek 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 here and on YouTube next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly


ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™ is our YouTube cooking series featuring familiar non-Greek recipes we flipped to Greek-island style using ingredients and cooking techniques found in Karpathos. Each episode runs 2 to 15 minutes, the perfect length for viewers to quickly learn how to recreate foods and beverages/cocktails right alongside us.

The ingredients used in Greek-island cuisine is what sets this style of cooking apart from standard Greek fare, giving meals a fresh take that keeps them interesting. Karpathos, the home of Kukla’s Kouzina, has its own unique style, and we’ll show you how to take common dishes and reinvent them into Karpathian versions with our simple substitutions.
 
Many think that everyday Greek cooking is made up of dishes like spanakopita (spinach pie), moussaka, and pastitsio. These are classics for sure, but too time-consuming to make on a regular basis. During our time in Karpathos, we learned that the locals’ quick meals made from the island’s staples like fresh vegetables, fruit, herbs, spices, and protein, prepared using certain methods, came out tasting Greek-island delicious. So we thought this would be a great way to bring our hometown flavor into YOUR kouzina, adding some spicy variety to your life while keeping it simple and fast. Recipes for each week will be posted right here on our blog with links to the episodes.

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

Anytime Flips

12/21/2020

0 Comments

 
Each of this week’s recipes can be eaten anytime, for breakfast or lunch, lunch or dinner, as a party meze or a snack-time treat. No rules…your choice!
 
The recipes below link to videos on our YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!
​
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​PANCAKES TO TIGANITES (episode 161)
Tiganites look like mini pancakes but they’re thin and crisp on the outside, and tender on the inside. Instead of syrup, we drizzle with thyme honey and sprinkle with nuts, sesame, and cinnamon. You can also top these with Greek yogurt and fruit. A traditional Karpathian comfort food!
 
PREP TIME: 10 minutes, plus standing
COOKING TIME: about 25 minutes
MAKES: about 12 tiganites, 4 inches in diameter, serving 4 to 5
 
1 cup all-purpose flour
1 teaspoon sugar
Pinch salt
1 large egg
1 cup milk
1 teaspoon orange zest
*
1/2 cup walnuts and/or almonds, chopped
2 teaspoons sesame seeds
3/4 cup olive oil
Greek thyme honey
Cinnamon
 
1. In a small bowl, combine the flour, sugar, and salt.
 
2. In a medium bowl, whisk the egg, then whisk in the milk until combined well.
 
3. Gradually whisk the flour mixture into the egg-milk mixture, whisking until smooth. Whisk in the orange zest until combined. Cover and let stand 20 minutes. Line a cookie sheet with paper towels; set aside.
 
4. Meanwhile, in a small dry skillet over medium-low heat, toast the nuts, stirring frequently, until golden, 4 to 5 minutes. Transfer nuts to a heatproof bowl. To same skillet, add the sesame and toast, stirring frequently, until golden, about 3 minutes.
 
5. In a large skillet, heat the olive oil over medium-high heat. Spoon the batter into the skillet forming 4-inch rounds (don’t overcrowd the skillet so the edges cook). Cook, turning once, until golden brown on both sides, about 3 minutes per side. Transfer tiganites to prepared sheet and let stand 1 minute to drain (to keep warm, place tiganites on the lined sheet in a 200°F oven while making remaining tiganites). Repeat with remaining batter.
 
6. Transfer tiganites to a serving platter, drizzle with honey, sprinkle with nuts and sesame seeds, and lightly dust with cinnamon. Serve immediately.

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​BRUSCHETTA TO DAKOS (episode 162)
Dakos (ντάκος, pronounced nDAH-kohss, ndakos—also called koukouvayia/kouloukopsomo, depending on the island) is the Greek version of bruschetta that’s typically a tomato-topped rusk served on the islands as a light meal, or meze, often alongside wine or beer. In Karpathos, you’ll find this at the breakfast table, as well as served in the afternoon or as an appetizer.
 
TOTAL PREP TIME: 15 minutes
SERVINGS: 4
 
 4 small barley rusks (3 to 4 inches in diameter) or 1/2 of a round crusty country bread, grilled or toasted
2 ripe plum tomatoes, coarsely chopped
1/3 cup crumbled Greek feta (or manouri cheese)​
5 pitted kalamata olives, sliced
1/4 teaspoon fresh Greek oregano or thyme, plus sprigs for garnish
Sea salt, to taste
Freshly ground pepper, to taste
Extra-virgin olive oil
 
1. If using rusks: In a shallow bowl, place 1/3 cup water and dip the tops of the rusks in long enough to just moisten (don’t soak). Transfer to a serving plate, wet side up.
If using bread: Cut into 4 1-inch-thick pieces, 3 to 4 inches in diameter, and transfer to a serving plate.
 
2. Divide the tomato among the rusks or bread. Top with feta, olives, oregano, salt, pepper, and a drizzle of olive oil. Garnish with herb sprigs, if desired.

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TACO TO PITACO/TACO-PITA (episode 163)
We’ve taken the concept of the Mexican taco and given it a reimagined Greek-island life with our herbed lamb bifteki (burger), feta, and red-pepper sauce all wrapped up in a pita. Make your own, then comment with the name you like best for this recipe, Pitaco or Taco-pita.
 
PREP TIME: 25 minutes
COOKING TIME: about 20 minutes
SERVINGS: 4
 
BIFTEKIA
1/2 pound ground lamb (or equal amounts of lamb and beef)
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh mint
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder (or 1 small garlic clove, minced)
*
1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
1 pint grape tomatoes, halved
1/2 teaspoon sea salt
Pinch Aleppo pepper
4 jarred roasted red bell peppers, drained
4 pocketless pita breads, warmed
3/4 cup crumbled Greek feta
1 cup shredded romaine lettuce
 
1. Make Biftekia: In a bowl, stir together the meat and olive oil until combined well and the oil is absorbed. Stir in the lemon juice until absorbed. Stir in the mint, salt, pepper, oregano, and garlic just until combined. Shape into 4 oval patties, flattening slightly.
 
2. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the biftekia and cook 3 to 4 minutes per side, turning once, for medium. Transfer to a bowl and let stand until cool enough to handle, then crumble.
 
3. Meanwhile, in the same skillet, heat 2 tablespoons olive oil over medium heat. Add the tomatoes, 1/2 teaspoon salt, and the Aleppo pepper and sauté, stirring occasionally, until tomatoes have blistered and softened, 5 minutes. Stir in the biftekia crumble to reheat, about 3 minutes.
 
4. Meanwhile, in a food processor, add the roasted peppers and the remaining 2 tablespoons olive oil. Puree until smooth, for sauce.
 
5. Assemble: Divide the biftekia-tomato mixture among the 4 pitas, pour over some of the roasted-pepper sauce, and top with feta and lettuce. Fold and enjoy!

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​JALAPEÑO POPPERS TO GREEK PEPPER POPPERS (episode 164)
We used mini bell peppers to re-create jalapeño poppers into a zesty Greek version, featuring the heat on the inside, rather than the outside. The peppers are stuffed with a creamy filling of feta cheese, Greek seasoning, and finely chopped hot peppers, then they’re roasted or grilled. The result? Irresistible! This is a quick-and-easy recipe to make as a delicious appetizer/meze for holiday entertaining or anytime you feel Opa-festive!
 
PREP TIME: 20 minutes, plus standing
BAKING TIME: 18 to 22 minutes
SERVINGS: 4 to 6
 
FILLING
1/2 cup crumbled Greek feta
1/2 cup cream cheese
4 jarred pickled hot pepperoncini peppers, cut in half lengthwise, seeds removed (or some left in if you like it super hot), finely chopped
2 tablespoons chopped fresh oregano or 1 teaspoon dried
1/4 teaspoon garlic powder
*
3/4 cup fresh breadcrumbs
3 tablespoons extra-virgin olive oil
8 to 10 mini bell peppers, cut in half lengthwise, seeded
 
1. Heat oven to 400°F. Line a baking sheet with foil.
 
2. In a bowl, combine the feta, cream cheese, hot peppers, oregano, and garlic powder. In another bowl, combine the breadcrumbs and olive oil until the breadcrumbs are completely moistened. Fill each bell-pepper half with the cheese mixture and top with breadcrumbs. Transfer the filled peppers to the prepared baking sheet.
 
3. Bake 18 to 22 minutes, until tops are golden. Let stand about 10 minutes before serving. Serve warm.
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoyed our week of Anytime Flips. Join us next week for Leftover-Phyllo Solutions—four delicious flips that let you use up those extra sheets!
 
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 here and on YouTube next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly


ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™ is our YouTube  cooking series featuring familiar non-Greek recipes we flipped to Greek-island style using ingredients and cooking techniques found in Karpathos. Each episode runs 2 to 15 minutes, the perfect length for viewers to quickly learn how to recreate foods and beverages/cocktails right alongside us.

The ingredients used in Greek-island cuisine is what sets this style of cooking apart from standard Greek fare, giving meals a fresh take that keeps them interesting. Karpathos, the home of Kukla’s Kouzina, has its own unique style, and we’ll show you how to take common dishes and reinvent them into Karpathian versions with our simple substitutions.
 
Many think that everyday Greek cooking is made up of dishes like spanakopita (spinach pie), moussaka, and pastitsio. These are classics for sure, but too time-consuming to make on a regular basis. During our time in Karpathos, we learned that the locals’ quick meals made from the island’s staples like fresh vegetables, fruit, herbs, spices, and protein, prepared using certain methods, came out tasting Greek-island delicious. So we thought this would be a great way to bring our hometown flavor into YOUR kouzina, adding some spicy variety to your life while keeping it simple and fast. Recipes for each week will be posted right here on our blog with links to the episodes.

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

Flippin’ Greek Healing Foods

11/23/2020

2 Comments

 

Eat Your Way to Healthy

Growing up, our mom initially went to ancestral natural remedies to treat colds, sore throats, and upset stomachs. They always worked for us, then and now, and since they’re basic elements we normally cook with, we feel better trying these first before taking (sometimes unnecessary) medicine. Incorporating ingredients like bulbs, spices, herbs, and citrus into your daily diet can help keep you healthy, but when you’re starting to feel ill, the healing components in these same ingredients can be enhanced to get you back to feeling good. Following is how we make the most out of garlic, anise seeds, marjoram and oregano, and lemon juice.
 
NOTE: Check with your doctor regarding interactions with medicines, if you have any health concerns, or if you have sensitivity to certain foods. If you have symptoms that last longer than a few days, there could be a more serious underlying condition requiring medical attention.
 
The recipes below partner with episodes on our new YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. The link from each recipe to its YouTube episode will be active on the day of the week noted. Join us!

Monday: Garlic

Medicinal: Garlic is a natural healing food with proven health benefits. When a cold is coming on, eat 1 or 2 cloves per day as a detox (raw or cooked).
​
Recipe: GREEK GARLIC BREAD (episode 145)
We roasted the garlic to create a flavorful Greek version of this recipe that’s seasoned with oregano and myzithra cheese, making this not only seriously delicious, but also deviously detoxifying.
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PREP TIME: 5 minutes
BAKING TIME: about 40 minutes
SERVINGS: 4
 
1 whole head of garlic
3 tablespoons extra-virgin olive oil, divided
Sea salt
Freshly ground pepper
1 mini French baguette, cut in half lengthwise
1 teaspoon dried oregano
1 to 2 teaspoons grated myzithra cheese or parmesan (optional)
 
1. Heat oven to 400°F. Peel off the loose papery skin outside of the garlic head. Using a sharp knife, cut off about 1/2 inch off the top of the head, exposing all of the cloves. Transfer, cut side up, to a sheet of foil large enough to wrap the head completely. Drizzle 1 tablespoon olive oil over the top, into each exposed clove. Lightly season with salt and pepper. Seal the head in the foil and place in a baking pan.
 
2. Bake 30 to 40 minutes (or up to an hour for larger heads), until the head is soft when pressed. Let stand until cool enough to handle.
 
3. Heat broiler. Cut bread two-thirds of the way through into slices, then brush with the remaining 2 tablespoons olive oil. Squeeze about 2 to 4 garlic cloves (to taste) onto each bread half and spread evenly to the edges (refrigerate any remaining garlic in an airtight container up to 1 week for another use). Sprinkle bread with oregano and lightly season with salt and pepper. Broil about 1 minute, until lightly toasted around the edges. Slice and serve warm.

Tuesday: Anise Seeds

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Medicinal: Anise seed is a healing spice with antifungal, antibacterial, and anti-inflammatory properties that aid digestion. For a digestive to relieve gas in babies and adults, brew the seeds in water to make a tea.

​Recipes: ANISE BREW (episode 146)
We brewed the seeds into an aromatic, naturally sweet tea to drink or to flavor bread with, deliciously adding a healthy element to daily life.
 
TEA
Anise has the light essence of licorice and is naturally sweet, so the tea doesn’t need a sweetener. For babies, cool to warm (the temperature you would heat the baby’s milk/formula to). For adults, cool to warm, as you would drink regular tea.
 
In a small saucepot over medium heat, bring 1 cup water to a boil. Add 1 teaspoon anise seeds and simmer over low heat until aromatic, about 4 minutes. Strain (discard seeds), let liquid cool to desired temperature, and enjoy.
 
BREAD FLAVOR BOOST
In a small saucepot over medium-low heat, bring 1/4 cup water to a boil. Add 1 teaspoon anise seeds and simmer over low heat until aromatic, about 4 minutes. Strain (discard seeds), let liquid cool to lukewarm, and add to bread recipes with other liquids as a flavoring.

Wednesday: Marjoram & Oregano

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MARJORAM (MANTZOURANA) & OREGANO BREWS (episode 147)
Marjoram and oregano are healing herbs that naturally boost recipes by adding healthy elements to daily nutrition.

MARJORAM
Similar to oregano but lighter and sweeter in flavor, this herb pairs well with basil and oregano when cooking.
 
Medicinal: Through steam inhalation, marjoram helps to clear sinuses and heal laryngitis. Professional singers brew it as a tea and drink it with honey to keep their vocal cords in prime condition.
 
Recipes:
For congestion and laryngitis: In a large saucepan, bring 2 quarts water to a boil over medium-high heat. Add 1 teaspoon marjoram and simmer over low heat until aromatic, about 5 minutes. Remove from heat and let cool until not too hot but still steaming (the steam should not be so hot that it burns the skin). Inhale the steam for a few minutes.
​
For vocal-cord optimization: In a small saucepot over medium heat, bring 1 cup water to a boil. Add 1/2 teaspoon marjoram and simmer over low heat until aromatic, about 4 minutes. Strain (discard herb) and drink with honey as a tea.
 
You can also use marjoram in place of or in combination with oregano to season lamb before grilling or roasting.
 
OREGANO, GREEK
This is the most fragrant oregano, and the most flavorful is sold in dried bunches or bouquets in Greek/Mediterranean markets. It’s grown on the mountainsides of Greece to prevent erosion, as is displayed in the word itself “oros” (mountain), “ganos” (joy).
 
Medicinal: This herb treats indigestion, coughs, and inflammation when sipped as a tea or when added to foods.
 
Recipe: In a small saucepot over medium heat, bring 1 cup water to a boil. Add 1/2 teaspoon oregano and simmer over low heat until aromatic, about 4 minutes. Strain (discard herb) and drink it as a tea.
 
You can also place fresh oregano sprigs on feta and drizzle with extra-virgin olive oil, or sprinkle the leaves on salads.

Thursday: Lemon

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Medicinal: A small amount of fresh lemon juice helps with nausea and diarrhea. Add it to a glass of water in the morning for multiple health benefits like aiding digestion, getting a good dose of vitamin C and potassium, and antioxidant protection.
 
For nausea: Drink 1 tablespoon cold fresh lemon juice.
For diarrhea: Drink 1 tablespoon hot (but not burning) fresh lemon juice.
For overall health benefits: Stir 1 tablespoon fresh lemon juice into an 8-ounce glass of water and drink it first thing in the morning.

Recipe: LADOLEMONO (episode 148)
This versatile dressing features herb variations for fish, poultry, and veggies. Olive oil and garlic give this recipe added health benefits. The fact that it’s delicious will make you forget how good-for-you it is.
 
TOTAL PREP TIME: 5 minutes
MAKES: about 1/3 cup (about 2 tablespoons per serving)
 
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/8 teaspoon sea salt
Pinch freshly ground pepper
1/4 teaspoon minced garlic or a pinch garlic powder
Herb: 2 tablespoons chopped fresh flat-leaf parsley (for fish), fresh oregano (for poultry), fresh dill (for veggies)
 
Whisk together the olive oil, lemon juice, salt, pepper, and garlic until emulsified. Stir in your chosen herb until combined. (Can be made ahead. Cover and refrigerate up to 3 days. Bring to room temperature before serving.)
 
Recipes copyright © Kukla's Kouzina 
 
For more on Greek herbs, spices, and flavorings and their medicinal values, see our blogs:
Greek Herbs, Spices & Flavorings
Spice Up Your Cooking~Greek-Island Style!

I hope you enjoyed our week of Greek Healing Foods. Join us next week for Cocktails—four celebratory flips to toast the holidays!
 
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 here next Monday and on YouTube every Monday through Thursday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

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​ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™ is our brand new cooking series on YouTube and the next exciting chapter in our kouzina. It’s four episodes a week, Monday through Thursday, featuring familiar non-Greek recipes we flipped to Greek-island style using ingredients and cooking techniques found in Karpathos. Each episode runs 2 to 15 minutes, the perfect length for viewers to quickly learn how to recreate foods and beverages/cocktails right alongside us.

The ingredients used in Greek-island cuisine is what sets this style of cooking apart from standard Greek fare, giving meals a fresh take that keeps them interesting. Karpathos, the home of Kukla’s Kouzina, has its own unique style, and we’ll show you how to take common dishes and reinvent them into Karpathian versions with our simple substitutions.
 
Many think that everyday Greek cooking is made up of dishes like spanakopita (spinach pie), moussaka, and pastitsio. These are classics for sure, but too time-consuming to make on a regular basis. During our time in Karpathos, we learned that the locals’ quick meals made from the island’s staples like fresh vegetables, fruit, herbs, spices, and protein, prepared using certain methods, came out tasting Greek-island delicious. So we thought this would be a great way to bring our hometown flavor into YOUR kouzina, adding some spicy variety to your life while keeping it simple and fast. Recipes for each week will be posted right here on our blog with links to the episodes.

​Copyright © 2020 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / Flippin’ Greek!™ / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos
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    about

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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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    Subscribe to me on YouTube

    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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