<?xml version="1.0" encoding="UTF-8"?><rss version="2.0" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:wfw="http://wellformedweb.org/CommentAPI/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:atom="http://www.w3.org/2005/Atom" xmlns:sy="http://purl.org/rss/1.0/modules/syndication/" xmlns:slash="http://purl.org/rss/1.0/modules/slash/" xmlns:georss="http://www.georss.org/georss" xmlns:geo="http://www.w3.org/2003/01/geo/wgs84_pos#" > <channel> <title>Herbs | Kalofagas.ca</title> <atom:link href="https://www.kalofagas.ca/category/herbs/feed/" rel="self" type="application/rss+xml" /> <link>https://www.kalofagas.ca</link> <description>Greek Food & Beyond</description> <lastBuildDate>Thu, 08 Jun 2023 14:42:51 +0000</lastBuildDate> <language>en-US</language> <sy:updatePeriod> hourly </sy:updatePeriod> <sy:updateFrequency> 1 </sy:updateFrequency> <image> <url>https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2023/01/Kalofagas_Favicon.jpeg?fit=32%2C32&ssl=1</url> <title>Herbs | Kalofagas.ca</title> <link>https://www.kalofagas.ca</link> <width>32</width> <height>32</height> </image> <site xmlns="com-wordpress:feed-additions:1">6604045</site> <item> <title>Grilled Soutzoukakia</title> <link>https://www.kalofagas.ca/2021/09/10/grilled-soutzoukakia/</link> <comments>https://www.kalofagas.ca/2021/09/10/grilled-soutzoukakia/#respond</comments> <dc:creator><![CDATA[Peter Minaki]]></dc:creator> <pubDate>Fri, 10 Sep 2021 15:10:16 +0000</pubDate> <category><![CDATA[Appetizer]]></category> <category><![CDATA[Beef]]></category> <category><![CDATA[Best of Greece]]></category> <category><![CDATA[Featured]]></category> <category><![CDATA[Greek]]></category> <category><![CDATA[Greek Food]]></category> <category><![CDATA[Greek Grill]]></category> <category><![CDATA[Herbs]]></category> <category><![CDATA[Main]]></category> <category><![CDATA[Meze]]></category> <category><![CDATA[Onions]]></category> <category><![CDATA[Pork]]></category> <category><![CDATA[Recipes]]></category> <category><![CDATA[Salt]]></category> <guid isPermaLink="false">https://www.kalofagas.ca/?p=32858</guid> <description><![CDATA[<p>One of my earliest fond food memories (1974) was noticing how Greeks (in the summer) were always eating outside. Of note were the tavernas that would come alive for the evening service: tables and chairs being arranged outside of the premise, tablecloths, plates, glassware laid out. Greeks eat dinner late (say 10ish) and menu items […]</p> The post <a href="https://www.kalofagas.ca/2021/09/10/grilled-soutzoukakia/">Grilled Soutzoukakia</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></description> <content:encoded><![CDATA[<p><img data-recalc-dims="1" fetchpriority="high" decoding="async" class="aligncenter size-full wp-image-32860" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2021/09/20190914_143121-01-scaled.jpeg?resize=800%2C1000&ssl=1" alt="" width="800" height="1000" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2021/09/20190914_143121-01-scaled.jpeg?w=1638&ssl=1 1638w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2021/09/20190914_143121-01-scaled.jpeg?resize=768%2C960&ssl=1 768w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2021/09/20190914_143121-01-scaled.jpeg?resize=1228%2C1536&ssl=1 1228w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2021/09/20190914_143121-01-scaled.jpeg?resize=400%2C500&ssl=1 400w" sizes="(max-width: 800px) 100vw, 800px" /></p> <p>One of my earliest fond food memories (1974) was noticing how Greeks (in the summer) were always eating outside. Of note were the tavernas that would come alive for the evening service: tables and chairs being arranged outside of the premise, tablecloths, plates, glassware laid out.</p> <p>Greeks eat dinner late (say 10ish) and menu items would be plenty and shared by those at the table.</p> <p>Back then there were no hamburgers but one could order Brizoles (pork chops), biftekia, keftedakia and today’s dish, soutzoukakia.</p> <p>Much like the mixture for <a href="https://www.kalofagas.ca/2010/04/15/soutzoukakia-smyrneika/" target="_blank" rel="noopener">Smyrneika</a>, these go on the grill and are nibbled on with some sliced tomatoes and onions, perhaps a spicy roasted pepper and some fries and bread on the side.</p> <p>For best results, choose meats that have about 20% fat content, ensure your grill surface is clean before placing your meat mix on the surface and don’t flip the meat countless times. Let the grill do its work.</p> <p><img data-recalc-dims="1" decoding="async" class="aligncenter size-full wp-image-32859" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2021/09/20190914_143126-01-scaled.jpeg?resize=800%2C594&ssl=1" alt="" width="800" height="594" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2021/09/20190914_143126-01-scaled.jpeg?w=2048&ssl=1 2048w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2021/09/20190914_143126-01-scaled.jpeg?resize=768%2C570&ssl=1 768w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2021/09/20190914_143126-01-scaled.jpeg?resize=1536%2C1141&ssl=1 1536w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2021/09/20190914_143126-01-scaled.jpeg?w=1600&ssl=1 1600w" sizes="(max-width: 800px) 100vw, 800px" /></p> <p><strong>Grilled Soutzoukakia</strong></p> <p><em>1/2 lb. medium ground beef</em></p> <p><em>1/2 lb. medium ground pork</em></p> <p><em>1 medium onion, finely grated</em></p> <p><em>1 clove of garlic, minced</em></p> <p><em>2 slices of stale <span class="vm-hook-outer vm-hook-default"><span class="vm-hook">bread</span></span>, soaked in milk then squeezed dry</em></p> <p><em>1 large egg</em></p> <p><em>approx. 2 tsp. sea salt</em></p> <p><em>1 tsp. ground pepper</em></p> <p><em>pinch of ground cumin</em></p> <p><em>1/2 tsp. ground allspice</em></p> <p><em>1/2 tsp. dried mint</em></p> <p><em>2 tsp. dried Greek oregano</em></p> <ol> <li>Mix all your ingredients with your hands in a bowl and fry-off a small piece of meat and taste and adjust seasoning to taste. Place in the fridge for an hour to bind and allow flavours to meld.</li> <li><span style="font-size: 1rem;">Take out of the fridge, and form into palm-sized oval meatballs or longer, sausage shaped (like in photos).</span></li> <li>Before grilling, allow the keftedes to come back to room temperature. Grill on medium-high heat cook for 3-4 minutes a side.</li> <li>Serve with<a href="https://www.kalofagas.ca/2020/11/07/crispy-french-fries-every-time/" target="_blank" rel="noopener"> Fries</a>, garnishes of sliced tomatoes, sliced onions and if you’re daring, a roasted hot pepper. Mustard goes well with these as well.</li> </ol>The post <a href="https://www.kalofagas.ca/2021/09/10/grilled-soutzoukakia/">Grilled Soutzoukakia</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></content:encoded> <wfw:commentRss>https://www.kalofagas.ca/2021/09/10/grilled-soutzoukakia/feed/</wfw:commentRss> <slash:comments>0</slash:comments> <post-id xmlns="com-wordpress:feed-additions:1">32858</post-id> </item> <item> <title>Pastourma With Figs and Greek Yogurt</title> <link>https://www.kalofagas.ca/2021/09/01/pastourma-with-figs-and-greek-yogurt/</link> <comments>https://www.kalofagas.ca/2021/09/01/pastourma-with-figs-and-greek-yogurt/#respond</comments> <dc:creator><![CDATA[Peter Minaki]]></dc:creator> <pubDate>Wed, 01 Sep 2021 13:34:01 +0000</pubDate> <category><![CDATA[Appetizer]]></category> <category><![CDATA[Armenian]]></category> <category><![CDATA[Asia Minor]]></category> <category><![CDATA[Beef]]></category> <category><![CDATA[Charcuturie]]></category> <category><![CDATA[Featured]]></category> <category><![CDATA[figs]]></category> <category><![CDATA[Fruit]]></category> <category><![CDATA[Greek]]></category> <category><![CDATA[Greek Food]]></category> <category><![CDATA[Herbs]]></category> <category><![CDATA[Meze]]></category> <category><![CDATA[Olive Oil]]></category> <category><![CDATA[Recipes]]></category> <category><![CDATA[Yogurt]]></category> <guid isPermaLink="false">https://www.kalofagas.ca/?p=32821</guid> <description><![CDATA[<p>Here’s a quick, delicious appetizer you can serve to your guests as the summer gently slips away from us. The days are still warm but I sense a little nip in the air as the sun sets. The star of this dish is pastourma, a salt and air-cured beef that’s coated in a spice blend […]</p> The post <a href="https://www.kalofagas.ca/2021/09/01/pastourma-with-figs-and-greek-yogurt/">Pastourma With Figs and Greek Yogurt</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></description> <content:encoded><![CDATA[<p><img data-recalc-dims="1" decoding="async" class="aligncenter size-full wp-image-32824" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2021/09/20210831_124544-01-scaled.jpeg?resize=800%2C868&ssl=1" alt="" width="800" height="868" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2021/09/20210831_124544-01-scaled.jpeg?w=1888&ssl=1 1888w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2021/09/20210831_124544-01-scaled.jpeg?w=1600&ssl=1 1600w" sizes="(max-width: 800px) 100vw, 800px" />Here’s a quick, delicious appetizer you can serve to your guests as the summer gently slips away from us. The days are still warm but I sense a little nip in the air as the sun sets.</p> <p>The star of this dish is <a href="https://www.kalofagas.ca/2009/01/27/pastourma-takes-patience-%cf%80%ce%b1%cf%83%cf%84%ce%bf%cf%85%cf%81%ce%bc%ce%ac/" target="_blank" rel="noopener">pastourma</a>, a salt and air-cured beef that’s coated in a spice blend (tsimeni) and often served on it’s own with cheese, in phyllo pies, with eggs and chopped and added to bean dishes.</p> <p>I’ve paired pastourma with sweet dried figs. If you live in a part of the world where you have tree-ripened figs – go with those.</p> <p>There’s a dressing that complements the figs with some citrus and vinegar, full fat tart Greek yogurt and some herbs to brighten the entire dish.</p> <p>You may find pastourma at Middle Eastern, Turkish or Greek specialty shops. I like the Armenian pastourma at <a href="https://www.groupeadonis.ca/en/find-us/marche-adonis-scarborough" target="_blank" rel="noopener">Adonis.</a></p> <p><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-32826" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2021/09/20210831_124636-01-scaled.jpeg?resize=800%2C1372&ssl=1" alt="" width="800" height="1372" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2021/09/20210831_124636-01-scaled.jpeg?w=1194&ssl=1 1194w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2021/09/20210831_124636-01-scaled.jpeg?resize=768%2C1318&ssl=1 768w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2021/09/20210831_124636-01-scaled.jpeg?resize=895%2C1536&ssl=1 895w" sizes="(max-width: 800px) 100vw, 800px" /></p> <p><strong>Pastourma With Figs and Greek Yogurt</strong></p> <p>(appetizer for 4)</p> <p><em>8 dried figs</em></p> <p><em>1/4 cup red wine vinegar</em></p> <p><em>2 Tbsp. honey</em></p> <p><em>2 Tbsp. orange juice</em></p> <p><em>2 Tbsp. lemon juice</em></p> <p><em>2 Tbsp. extra virgin olive oil</em></p> <p><em>2 Tbsp. chopped fresh chives</em></p> <p><em>2 Tbsp. lemon verbena leaves (or mint), hand torn</em></p> <p><em>1 cup strained Greek-style yogurt</em></p> <p><em>12 slices of pastourma</em></p> <ol> <li>Place your figs in a bowl and covered with enough hot water to just cover. Cover the bowl and allow the figs to soften for 5 minutes.</li> <li>Drain off the water, cut and remove the stems and cut each fig in half.</li> <li>Add the vinegar, honey, orange and lemon juices, olive oil, chives and stir to combine.</li> <li>Spread the yogurt on your serving platter and the pastourma with your hands and place half the pieces on top. Now place the figs on top followed by the remaining pastrourma slices.</li> <li>Spoon over any remaining “dressing” in your bowl and top with lemon verbena (or mint) leaves and serve.</li> </ol>The post <a href="https://www.kalofagas.ca/2021/09/01/pastourma-with-figs-and-greek-yogurt/">Pastourma With Figs and Greek Yogurt</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></content:encoded> <wfw:commentRss>https://www.kalofagas.ca/2021/09/01/pastourma-with-figs-and-greek-yogurt/feed/</wfw:commentRss> <slash:comments>0</slash:comments> <post-id xmlns="com-wordpress:feed-additions:1">32821</post-id> </item> <item> <title>Fried Zucchini Tower With Tzatziki</title> <link>https://www.kalofagas.ca/2021/08/27/fried-zucchini-tower-with-tzatziki/</link> <comments>https://www.kalofagas.ca/2021/08/27/fried-zucchini-tower-with-tzatziki/#comments</comments> <dc:creator><![CDATA[Peter Minaki]]></dc:creator> <pubDate>Fri, 27 Aug 2021 12:08:08 +0000</pubDate> <category><![CDATA[Appetizer]]></category> <category><![CDATA[Best of Greece]]></category> <category><![CDATA[Cheese]]></category> <category><![CDATA[Dips]]></category> <category><![CDATA[Featured]]></category> <category><![CDATA[Flour]]></category> <category><![CDATA[Frying]]></category> <category><![CDATA[Greek]]></category> <category><![CDATA[Greek Food]]></category> <category><![CDATA[Herbs]]></category> <category><![CDATA[Meze]]></category> <category><![CDATA[Recipe]]></category> <category><![CDATA[Salt]]></category> <category><![CDATA[Vegetables]]></category> <category><![CDATA[Vegetarian]]></category> <category><![CDATA[Zucchini]]></category> <guid isPermaLink="false">https://www.kalofagas.ca/?p=32809</guid> <description><![CDATA[<p>I am writing this post from Montreal, an overdue getaway filled with lots of great food along the way. Estiatorio Milos, now located in Miami, Las Vegas, New York, London, Los Cabos, Athens and of course, Montreal, where the first Milos opened. Although Milos is known for it’s fresh grilled fish and seafood, they have […]</p> The post <a href="https://www.kalofagas.ca/2021/08/27/fried-zucchini-tower-with-tzatziki/">Fried Zucchini Tower With Tzatziki</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></description> <content:encoded><![CDATA[<p><img data-recalc-dims="1" decoding="async" class="aligncenter size-full wp-image-32813" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2021/08/20210703_183320-01-1.jpeg?w=800&ssl=1" alt="" />I am writing this post from Montreal, an overdue getaway filled with lots of great food along the way.</p> <p><a href="https://www.estiatoriomilos.com/" target="_blank" rel="noopener">Estiatorio Milos</a>, now located in Miami, Las Vegas, New York, London, Los Cabos, Athens and of course, Montreal, where the first Milos opened.</p> <p>Although Milos is known for it’s fresh grilled fish and seafood, they have also made a name for it’s Milos Special, a stack of fried zucchini and eggplant chips piled up with a mound of tzatziki and some fried saganaki cheese around the platter.</p> <p>I’m presenting you with a simpler version with just zucchini chips but you may choose to use eggplant as well. I like Japanese eggplant as they are of similar size to zucchini.</p> <p><img data-recalc-dims="1" decoding="async" class="aligncenter size-full wp-image-32816" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2021/08/20210703_182403-01.jpeg?w=800&ssl=1" alt="" /></p> <p>The glue to this recipe and accompaniment is Tzatziki, so you should get started with that a day ahead. The rest can be done prior to serving: cut and prepare zucchini for frying, fry, lay tzatziki on the platter, arrange zucchini into the tzatziki, stack the remaining zucchini, grate some cheese and serve.</p> <p>An impressive appetizer!</p> <p><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-32814" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2021/08/20210703_183228-02-scaled.jpeg?resize=800%2C755&ssl=1" alt="" width="800" height="755" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2021/08/20210703_183228-02-scaled.jpeg?w=2048&ssl=1 2048w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2021/08/20210703_183228-02-scaled.jpeg?resize=768%2C725&ssl=1 768w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2021/08/20210703_183228-02-scaled.jpeg?w=1600&ssl=1 1600w" sizes="(max-width: 800px) 100vw, 800px" /></p> <p><strong>Fried Zucchini Tower With Tzatziki</strong></p> <p>(appetizer for 4)</p> <p><em>1 recipe for <a href="https://www.kalofagas.ca/2010/02/01/tzatziki/" target="_blank" rel="noopener">Tzatziki</a></em></p> <p><em>2 zucchini, rinsed</em></p> <p><em>1/2 tsp. sea salt</em></p> <p><strong><em>Flour Mix</em></strong></p> <p><em>1/2 cup all-purpose flour</em></p> <p>1/4 cup fine corn <span class="vm-hook-outer vm-hook-default"><span class="vm-hook">meal</span></span> (see note below)*</p> <p><em>2 Tbsp. of <a href="http://en.wikipedia.org/wiki/Cornstarch" target="_blank" rel="noopener noreferrer">corn starch</a></em></p> <p><em> 1/2 tsp. fine sea salt + 1/4 tsp. black <span class="vm-hook-outer vm-hook-default"><span class="vm-hook">pepper</span></span></em></p> <p><em>V<span class="vm-hook-outer vm-hook-default"><span class="vm-hook">egetable </span></span>oil for frying (I prefer sunflower oil)</em></p> <p><strong><em>Garnish</em></strong></p> <p><em>grated Kefalotyri cheese</em></p> <ol> <li>Using a mandoline (or a sharp knife), cut into very thin slices (1/8 inch). You may cut long thin slices down the length of the zucchini, across to make thin coins.</li> <li>Place in a bowl of cold water for 15 minutes. Transfer to a colander and strain excess water.</li> <li>Pre-heat your vegetable oil in a medium pot, wok or dedicated deep-fryer. You will need enough oil to fill the vessel about 2-3 inches deep. Place your candy thermometer in the oil and wait/watch for the oil to reach a temperature of between 365F.</li> <li>In the meantime, Mix the flour, corn meal, corn starch, salt and pepper in a bowl with a fork. Dredge your slices of zucchini in the flour, shake off excess flour.</li> <li>When your oil has reached 365F, remove your candy thermometer and drop your first batch of dredged zucchini slices. Fry until golden and remove with a <a href="http://images.google.ca/imgres?imgurl=http://upload.wikimedia.org/wikipedia/commons/thumb/b/b1/Spider_%28cooking%29.JPG/300px-Spider_%28cooking%29.JPG&imgrefurl=http://en.wikipedia.org/wiki/Spider_%28utensil%29&usg=__CkEYGt_UrJq7L9A319Zgge6j7gE=&h=210&w=300&sz=11&hl=en&start=1&sig2=gngiYTSxDstqwZCYyNMZmQ&um=1&itbs=1&tbnid=zPu5SgsfkL7vEM:&tbnh=81&tbnw=116&prev=/images%3Fq%3Dspider%2Butensil%26um%3D1%26hl%3Den%26safe%3Doff%26client%3Dfirefox-a%26hs%3DGH0%26sa%3DN%26rls%3Dorg.mozilla:en-US:official%26tbs%3Disch:1&ei=pbXRS_f7IYL68Abb7o24Dw" target="_blank" rel="noopener noreferrer">slotted spoon or spider</a> and place on a paper-lined plate or platter.</li> <li>To assemble your zucchini tower, spoon about 1/2 cup of tzatziki in the center of your plate. Now insert wedges of your zucchini chips into the bottom of your tzatziki in a circular fashion and continue until the tzatziki is covered entirely with zucchini chips.</li> <li>Arrange the remaining chips on top, garnish with lots of grated <a href="https://buygreek.shop/collections/feta/products/kefalotiri" target="_blank" rel="noopener">Kefalotyri cheese</a> and serve.</li> </ol> <p>NOTE: cornmeal is corn flour and it comes in different grinds ie. fine, medium and coarse. You want fine cornmeal</p>The post <a href="https://www.kalofagas.ca/2021/08/27/fried-zucchini-tower-with-tzatziki/">Fried Zucchini Tower With Tzatziki</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></content:encoded> <wfw:commentRss>https://www.kalofagas.ca/2021/08/27/fried-zucchini-tower-with-tzatziki/feed/</wfw:commentRss> <slash:comments>3</slash:comments> <post-id xmlns="com-wordpress:feed-additions:1">32809</post-id> </item> <item> <title>Posh Cretan Dakos Salad</title> <link>https://www.kalofagas.ca/2021/08/23/posh-cretan-dakos-salad/</link> <comments>https://www.kalofagas.ca/2021/08/23/posh-cretan-dakos-salad/#comments</comments> <dc:creator><![CDATA[Peter Minaki]]></dc:creator> <pubDate>Mon, 23 Aug 2021 11:37:50 +0000</pubDate> <category><![CDATA[Appetizer]]></category> <category><![CDATA[Bread]]></category> <category><![CDATA[Cheese]]></category> <category><![CDATA[Cretan]]></category> <category><![CDATA[Featured]]></category> <category><![CDATA[Greek]]></category> <category><![CDATA[Greek Food]]></category> <category><![CDATA[Herbs]]></category> <category><![CDATA[Lunch]]></category> <category><![CDATA[Meze]]></category> <category><![CDATA[Olive Oil]]></category> <category><![CDATA[Olives]]></category> <category><![CDATA[Onions]]></category> <category><![CDATA[Recipes]]></category> <category><![CDATA[Salad]]></category> <category><![CDATA[Salt]]></category> <guid isPermaLink="false">https://www.kalofagas.ca/?p=32774</guid> <description><![CDATA[<p>If you’ve been to Crete, you will have enjoyed a Cretan Dakos Salad. The base is a round Cretan rusk, topped with grated (or diced) ripe tomato and finished with fresh tart cheese (fresh myzithra). A garnish of dried Greek oregano, an olive and tuck in! For those not familiar with Cretan rusks (Paximadia), they […]</p> The post <a href="https://www.kalofagas.ca/2021/08/23/posh-cretan-dakos-salad/">Posh Cretan Dakos Salad</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></description> <content:encoded><![CDATA[<figure id="attachment_32792" aria-describedby="caption-attachment-32792" style="width: 1809px" class="wp-caption aligncenter"><img data-recalc-dims="1" loading="lazy" decoding="async" class="wp-image-32792 size-full" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2021/08/20210819_180023-02-scaled.jpeg?resize=800%2C906&ssl=1" alt="" width="800" height="906" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2021/08/20210819_180023-02-scaled.jpeg?w=1809&ssl=1 1809w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2021/08/20210819_180023-02-scaled.jpeg?resize=768%2C869&ssl=1 768w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2021/08/20210819_180023-02-scaled.jpeg?resize=1357%2C1536&ssl=1 1357w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2021/08/20210819_180023-02-scaled.jpeg?resize=400%2C453&ssl=1 400w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2021/08/20210819_180023-02-scaled.jpeg?w=1600&ssl=1 1600w" sizes="(max-width: 800px) 100vw, 800px" /><figcaption id="caption-attachment-32792" class="wp-caption-text">assembled with cheese on top</figcaption></figure> <p>If you’ve been to Crete, you will have enjoyed a<a href="https://www.kalofagas.ca/2020/08/09/cretan-dakos/" target="_blank" rel="noopener"> Cretan Dakos Salad</a>. The base is a <a href="https://buygreek.shop/collections/bread-rusk/products/tsinakis-kritharokouloura-mini-barley" target="_blank" rel="noopener">round Cretan rusk</a>, topped with grated (or diced) ripe tomato and finished with fresh tart cheese (fresh myzithra). A garnish of dried Greek oregano, an olive and tuck in!</p> <p><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-32796" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2021/08/117413218_10164376911430553_8830961599276343570_n.jpg?resize=800%2C800&ssl=1" alt="" width="800" height="800" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2021/08/117413218_10164376911430553_8830961599276343570_n.jpg?w=864&ssl=1 864w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2021/08/117413218_10164376911430553_8830961599276343570_n.jpg?resize=300%2C300&ssl=1 300w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2021/08/117413218_10164376911430553_8830961599276343570_n.jpg?resize=768%2C768&ssl=1 768w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2021/08/117413218_10164376911430553_8830961599276343570_n.jpg?resize=100%2C100&ssl=1 100w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2021/08/117413218_10164376911430553_8830961599276343570_n.jpg?resize=120%2C120&ssl=1 120w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2021/08/117413218_10164376911430553_8830961599276343570_n.jpg?resize=45%2C45&ssl=1 45w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2021/08/117413218_10164376911430553_8830961599276343570_n.jpg?resize=200%2C200&ssl=1 200w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2021/08/117413218_10164376911430553_8830961599276343570_n.jpg?resize=400%2C400&ssl=1 400w" sizes="(max-width: 800px) 100vw, 800px" /></p> <p>For those not familiar with Cretan rusks (Paximadia), they can look like round bagels or short, fat biscotti (in shape only). They are twice baked so that they last long in your pantry. They are softened in water before serving. An ancient pantry item that is still relevant today in Cretan (Greek at large) cuisine.</p> <p>Some tavernas and restaurants in Greece have been serving a refined presentation of the Dako Salad. I like this version and it suits dinner parties where you want a more formal presentation of your dishes.</p> <p>The fresh Myzithra from Crete cannot be found outside of Greece. I would describe it as being like a tart, creamy ricotta, a little salty.</p> <p>I’m mixing Feta and strained Greek yogurt for a similar effect and I think the result is good.</p> <p>When assembling this salad, you have two choices: top with the tomato mix or stick with the cheese topping – your choice. Choose which looks better to you but bottom line, you’re going to crush this salad on this hot summer day.</p> <figure id="attachment_32793" aria-describedby="caption-attachment-32793" style="width: 2037px" class="wp-caption aligncenter"><img data-recalc-dims="1" loading="lazy" decoding="async" class="wp-image-32793 size-full" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2021/08/20210821_140603-01-scaled.jpeg?resize=800%2C804&ssl=1" alt="" width="800" height="804" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2021/08/20210821_140603-01-scaled.jpeg?w=2037&ssl=1 2037w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2021/08/20210821_140603-01-scaled.jpeg?w=1600&ssl=1 1600w" sizes="(max-width: 800px) 100vw, 800px" /><figcaption id="caption-attachment-32793" class="wp-caption-text">assembled with tomato topping</figcaption></figure> <p><strong>Posh Cretan Dakos Salad</strong></p> <p>(serves 1)</p> <p><em>approx. 3/4 cup crumbled<a href="https://buygreek.shop/collections/bread-rusk/products/tsinakis-kritharenio-dakos" target="_blank" rel="noopener"> Cretan barley rusk</a></em></p> <p><em>approx. 3/4 cup diced ripe tomato</em></p> <p><em>2 Tbsp. diced red onion</em></p> <p><em>1 tsp. capers</em></p> <p><em>sea salt and fresh ground pepper to taste</em></p> <p><em>1 Tbsp. extra virgin olive oil</em></p> <p><em>1/2 tsp dried Greek oregano</em></p> <p><em>1/4 cup strained Greek yogurt</em></p> <p><em>1/4 cup crumbled Feta cheese</em></p> <p><em>2 Tbsp. milk</em></p> <p><strong><em>Garnishes</em></strong></p> <p><em>Kalamata olive</em></p> <p><em>capers</em></p> <p><em>dried Greek oregano</em></p> <p><em>extra-virgin olive oil</em></p> <ol> <li>Briefly run the rusk pieces under some water and crumble with your hands into a bowl. Set aside</li> <li>Into another bowl, add your diced tomatoes, onion, capers, salt, pepper, olive oil and oregano and mix with a spoon. Set aside.</li> <li>In another bowl, mix the yogurt, Feta and milk with a spoon.</li> <li>Place a ring mould on a plate and place the crumbled rusks in the bottom and press down with a spoon to flatten and even out.</li> <li>Top with tomato mixture, even out with a spoon and then top with Feta mixture and again, smooth out.</li> <li>Garnish with olive, capers, drizzle more olive oil and sprinkle with oregano and serve.</li> </ol> <p><strong>Top Tips:</strong></p> <p><em>*Don’t have a fancy ring mould? Find a plastic container like a yogurt or sour cream tub of similar diameter and cut the bottom off to make your own mould.</em></p> <p><em>*Also, if you have a ramekin of similar dimension, assemble the tartare in reverse order (rusks on top) and place a plate on top, invert and unmould.</em></p>The post <a href="https://www.kalofagas.ca/2021/08/23/posh-cretan-dakos-salad/">Posh Cretan Dakos Salad</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></content:encoded> <wfw:commentRss>https://www.kalofagas.ca/2021/08/23/posh-cretan-dakos-salad/feed/</wfw:commentRss> <slash:comments>2</slash:comments> <post-id xmlns="com-wordpress:feed-additions:1">32774</post-id> </item> <item> <title>Eggs With Pastourma</title> <link>https://www.kalofagas.ca/2021/08/21/eggs-with-pastourma/</link> <comments>https://www.kalofagas.ca/2021/08/21/eggs-with-pastourma/#comments</comments> <dc:creator><![CDATA[Peter Minaki]]></dc:creator> <pubDate>Sat, 21 Aug 2021 13:40:47 +0000</pubDate> <category><![CDATA[Appetizer]]></category> <category><![CDATA[Armenian]]></category> <category><![CDATA[Asia Minor]]></category> <category><![CDATA[Best of Greece]]></category> <category><![CDATA[Breakfast]]></category> <category><![CDATA[Charcuturie]]></category> <category><![CDATA[Dinner]]></category> <category><![CDATA[Eggs]]></category> <category><![CDATA[Featured]]></category> <category><![CDATA[Greek]]></category> <category><![CDATA[Herbs]]></category> <category><![CDATA[Meze]]></category> <category><![CDATA[Olive Oil]]></category> <category><![CDATA[Recipes]]></category> <category><![CDATA[Spices]]></category> <guid isPermaLink="false">https://www.kalofagas.ca/?p=32782</guid> <description><![CDATA[<p>One aspect of Greek cuisine that doesn’t get enough attention is charcuterie – yes, cured meats are a part of our cuisine. Mani and Messinia have Siglino and Pasto (smoked pork), the Cretans have Apaki (smoked porn loin), Corfu has Nouboulo (cured pork), Zamponi in Naxos. This is list is just off the top of […]</p> The post <a href="https://www.kalofagas.ca/2021/08/21/eggs-with-pastourma/">Eggs With Pastourma</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></description> <content:encoded><![CDATA[<p><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-32784" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2021/08/20210819_192954-01-scaled.jpeg?resize=800%2C913&ssl=1" alt="" width="800" height="913" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2021/08/20210819_192954-01-scaled.jpeg?w=1794&ssl=1 1794w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2021/08/20210819_192954-01-scaled.jpeg?resize=768%2C877&ssl=1 768w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2021/08/20210819_192954-01-scaled.jpeg?resize=1346%2C1536&ssl=1 1346w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2021/08/20210819_192954-01-scaled.jpeg?resize=400%2C457&ssl=1 400w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2021/08/20210819_192954-01-scaled.jpeg?w=1600&ssl=1 1600w" sizes="(max-width: 800px) 100vw, 800px" />One aspect of Greek cuisine that doesn’t get enough attention is charcuterie – yes, cured meats are a part of our cuisine. Mani and Messinia have Siglino and Pasto (smoked pork), the Cretans have Apaki (smoked porn loin), Corfu has Nouboulo (cured pork), Zamponi in Naxos. This is list is just off the top of my head!</p> <p>Don’t forget the many regional sausages from all over the country: sausages with pork from the Peloponnese and spicy leek sausages in the north. I could list more regional sausages but I’m not going to be a slave to SEO.</p> <p><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-32785" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2021/08/20210819_191904-01-scaled.jpeg?resize=800%2C1322&ssl=1" alt="" width="800" height="1322" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2021/08/20210819_191904-01-scaled.jpeg?w=1239&ssl=1 1239w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2021/08/20210819_191904-01-scaled.jpeg?resize=768%2C1270&ssl=1 768w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2021/08/20210819_191904-01-scaled.jpeg?resize=929%2C1536&ssl=1 929w" sizes="(max-width: 800px) 100vw, 800px" /></p> <p>The charcuterie for today is <a href="https://www.kalofagas.ca/2009/01/27/pastourma-takes-patience-%cf%80%ce%b1%cf%83%cf%84%ce%bf%cf%85%cf%81%ce%bc%ce%ac/" target="_blank" rel="noopener">pastourma, spiced beef</a> that is salted, air-dried, applied with a spice paste with garlic, fenugreek (and other spices) and allowed to further cure. It’s thinly sliced, served as a meze, made part of a phyllo pie with cheeses and often served with eggs.</p> <p>Greeks love having eggs for dinner and I love it with slices of pastourma. Back in Greece, most producers are Armenians who have lived there for generations and in my opinion, they make the best pastourma.</p> <p>Here in Toronto, Middle Easter, Turkish and some Greek spescialty shops with carry pastourma. Try <a href="https://www.groupeadonis.ca/en/on" target="_blank" rel="noopener">Adonis in Scarborough.</a></p> <p>This post is almost a none-recipe but more about introducing you to the combo of eggs and pastourma. It’s one of my faves!</p> <p><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-32783" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2021/08/20210819_193005-01-scaled.jpeg?resize=800%2C1186&ssl=1" alt="" width="800" height="1186" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2021/08/20210819_193005-01-scaled.jpeg?w=1382&ssl=1 1382w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2021/08/20210819_193005-01-scaled.jpeg?resize=768%2C1138&ssl=1 768w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2021/08/20210819_193005-01-scaled.jpeg?resize=1037%2C1536&ssl=1 1037w" sizes="(max-width: 800px) 100vw, 800px" /></p> <p><strong>Eggs with Pastourma</strong></p> <p>(serves 1)</p> <p><em>2-3 Tbsp. extra virgin olive oil</em></p> <p><em>sea salt and fresh ground pepper</em></p> <p><em>sweet paprika </em></p> <p><em>1 Tbsp. chopped fresh chives (or scallions)</em></p> <p><em>4-5 slices of pastourma</em></p> <ol> <li>Place a skillet or non-stick pan on your stovetop over medium heat. Add the olive oil and once oil has heat up, add your cracked eggs.</li> <li>Sprinkle with a bit of salt, some ground pepper and cook for a couple of minutes.</li> <li>Place the cover on the pan (I like the glass ones) and cook until whites are cooked but yolks still yellow.</li> <li>Slice the eggs onto your plate, arrange pastourma on top of eggs, garnish with a sprinkle of paprika, chives and serve with toast or crusty bread.</li> </ol>The post <a href="https://www.kalofagas.ca/2021/08/21/eggs-with-pastourma/">Eggs With Pastourma</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></content:encoded> <wfw:commentRss>https://www.kalofagas.ca/2021/08/21/eggs-with-pastourma/feed/</wfw:commentRss> <slash:comments>2</slash:comments> <post-id xmlns="com-wordpress:feed-additions:1">32782</post-id> </item> </channel> </rss>