by Krista | Jan 26, 2010 | Spring
We arrived in Greece cheering with whoops of joy and relief, so happy they let us out of Albania without proper paperwork.
This lack of adequate documentation was not our fault. We have the naughty, naughty rental car company to thank for that. Those charming folks who thought it would be perfectly fine to send us on a road trip through the Balkans with only a COPY instead of the ORIGINAL documents. Yeesh. Needless to say, each entry and exit of places like Bosnia, Croatia, Montenegro and Albania, were fraught with anxiety, irate border guards and visions of Third World prison cells. 🙂
It was a grueling yet exhilarating trip through Albania. Nine hours over the worst roads we’d ever seen, through achingly beautiful countryside with people who looked like they’d stepped right out of an Old World painting.
One of the “roads” we traversed. Seriously. The rocky part, not the concrete bit.
We were scared and awed and loved every moment of it, but didn’t realize how grateful we were for “civilization” until we arrived in Greece and suddenly we had GPS (yeah, we went through Albania with an inaccurate, indecipherable map the size of a small car :-)), cell phone coverage and even the occasional English-speaker. 🙂
We arrived just before dark, settled our jostled bodies with a frosty bottle of Mythos and a lovely Greek pita filled with greens, chicken, tzaziki and, of all things, French Fries. Then we boarded our ferry to Corfu, finding seats on the top deck so we could soak in the sunset over the ocean.
The gorgeous view, cool sea breezes and gentle rocking of the ferry dissolved the last of our stress and we arrived in Corfu ready to start the next phase of our adventure. We had chosen our hotel online, expecting little for $12/person. Imagine our surprise when we woke the next morning to find THIS!
We couldn’t believe it! 🙂 To top it off, all our rooms overlooked the sea AND the $12/night included breakfast every morning. Not just any breakfast either, we’re talking the whole nine yards: juices, coffees, pastries, sausages, eggs, casseroles, sliced tomatoes and cucumbers, spanikopita, fresh bread and butter, cereal. Oooee! We were thrilled. 🙂
Our first morning we spent by the pool, soaking up sunshine, reading books, falling asleep, recuperating from 8 days of cross-country driving. Mid-day we dined poolside on Souvlaki, French Fries and sparkling water.
Finally we dragged our groggy selves away from the pool, got dressed and went to…Starbucks. 🙂 Yes, I know you’re “supposed” to only do local, native things when you travel, but every once in a while it’s such a comfort to duck into a place that “feels” like home. If home had everything written in Greek. 🙂 Besides, this particular Starbucks had a view to die for and was right above a little church we wanted to explore and an island we wanted to visit. So off we went, touristy as can be, not caring in the slightest. 🙂
Refreshed by cold drinks and ocean breezes, we hiked down the hill to the church shown above. It is a tidy little place, white-washed and weathered, with a teensy courtyard inhabited by pots of flowers and a slumbering dog.
It is my personal policy that whenever traveling, if there is a boat ride available, I will take it! 🙂 Particularly when the captain is a scruffy local with weathered skin and a battered hat. It simply must be done. 🙂 Thankfully my travel companions were of the same mind and we all piled on board: Ben, Ry,
Trish, Viss, Stace, Nat and me.
Content with a boat trip out to Mouse Island, my cup of joy overflowed when the captain offered me the wheel. WOOHOOHOO!! 🙂
Mouse Island is a quiet, secluded place, peaceful and serene dotted with trees, ringed with craggy boulders and fields of grasses, with a white church perched atop a hill.
After trekking about the island for a while, balancing on stone walls, dipping our fingers in the water, we rode back to shore.
We drove back through town, past an old fort we knew we’d have to explore the next day.
We found a little restaurant recommended by a local (Ry’s surefire trick to always eating well in foreign countries), enjoying the setting sun as we dug into fresh bread with marinated olives and tomatoes, tender calamari with lemon, Greek salad topped with thick slabs of feta, fresh grilled fish (Ben and Ry even got to pick our their own fish!), and linguini with prawns.
At last we drove home under a pearly sky and fell fast asleep.
by Krista | Jan 25, 2010 | Bootstrap Monday
It’s been a truly blissful weekend. Feeling well and truly under the weather, I canceled everything and tucked myself in at home to rest, read and write. It was just what I needed.
Comfort food was definitely in order, and I was happy to oblige. 🙂 Saturday I only wanted to cook once, so I juiced oranges and ruby red grapefruit then made a massive batch of my favorite breakfast: fried potatoes with sausage, peppers, onions and garlic.
Sunday I had a lot of leftover bits of this and that: cilantro, shredded beef, cherry tomatoes, chunk of sharp cheddar, wheat tortillas. A Breakfast Burrito was just the ticket.
When I checked my email this weekend, I was thrilled to find a note from the oh-so-lovely Oz at Kitchen Butterfly informing that she had given me two blog awards!!!
I have loved Oz’s writing, photos and spirit ever since I stumbled across her blog last month. With roots in Nigeria and the Netherlands, her recipes and experiences are an ever-changing delight. Thank you, dear Oz! 🙂 You absolutely made my weekend. 🙂
According to the rules of the first award, I must provide readers with the answers to the thirty-five questions below in one word. I also must thank my award-giver for this fun award (see above!) grant six of my favourite bloggers this award, then give them the heads-up that they have been nominated. Here goes! 🙂
Where is your cell phone? Couch
Your hair? Mess
Your mother? Creative
Your father? Dependable
Your favourite food? Potatoes
Your dream last night? France
Your favourite drink? Tea
Your dream/goal? Writer
What room are you in? Livingroom
Your hobby? Traveling
Your fear? Hopelessness
Where do you want to be in six years? Happy
Where were you last night? Home
Something that you aren’t? Jealous
Muffins? Bran
Wish list item? Plane-ticket (a hyphen makes it one word, right? ;-))
Where did you grow up? Canada
Last thing you did? Scrabble
What are you wearing? PJ’s
Your TV? Mystery
Your pets? Eventually
Friends? Precious
Your life? Brighter
Your mood? Peaceful
Missing someone? Yes
Vehicle? Silver
Something you’re not wearing? Slippers
Your favourite store? Thrift
Your favourite colour? Red
When was the last time you laughed? Night
Last time you cried? Today
Your best friend? Honesty
One place that I go to over and over? Europe
One person who emails me regularly? Tabby
Favourite place to eat? Paris
For the second award, I’m to share ten things which make my day:
- Knowing all my dear ones are safe.
- Being told I am loved.
- Sunshine after lots of rain, rain after lots of sunshine.
- Handwritten letter or package in the mail.
- Surprise latte.
- Unexpected day off.
- Hearing from you folks. 🙂
- Someone cooking for me.
- Starting a really good book and have an afternoon free to read it.
- Discovering a new song that cheers my heart and playing it loudly and repeatedly.
And now for six blogs that inspire me. Since I already chose ten a couple of weeks ago, I’m going to list new blogs that also bring me joy. 🙂
- My Marrakesh – Maryam is a treasure of creativity, beauty and genuine love for others.
- Amuse-Bouche for Two and Words Just So – different blogs, same delightful woman. I love how her words beautifully set the scene for simple pleasures of food, homeyness and life with her man, Roberto.
- Little French Garden House – she presents such beautiful ideas and inspiration.
- Morning Light In My Room – Yvette has a gift for capturing beauty in simple things and soft light.
- Maison Cupcake – I love her “postcards” and honest portrayals of her triumphs and flops.
- I’m squeezing two into this last slot, because I can. 🙂 Ellie from Almost Bourdain and Lorraine from Not Quite Nigella – two delightful Sydney-based women who thrill me with the beauty of their photos and the lushness of their lives and recipes.
- And, I’m adding one more, because I recently discovered Kevin’s fantastic Closet Cooking blog and figure we need a worthy male addition to this list of inspiring people.
Happiest of Mondays, dear ones. 🙂
by Krista | Jan 22, 2010 | Spring
After posting about the lovely
Villa Trotta this week, I had a request for more photos of the
villa and surroundings from my photographer friend
Justin. It’s a place of such tranquil beauty and happy memories that I was delighted. I hope you enjoy them. 🙂
A grape vine found one of the lanterns
Lovely wooden chair on the tiled balcony overlooking the valley
Retaining wall at the villa
Shuttered window on the ground floor
Sun-warmed stone bench
Sunset view from large terrace
Where we dried our laundry. 🙂
Steps leading up from the lower terrace
Steps leading up from the olive grove
The olive grove below the villa
The view from my bedroom window
Perhaps next week I’ll share more photos from the surrounding area. 🙂
I wish you all a wonderful weekend! 🙂
by Krista | Jan 21, 2010 | Winter
It seemed like a good idea at the time. My boss, Raphael, asked if I’d be open to cooking a special dinner for the staff. He’d pay for whatever I wanted to do and I could rope in willing helpers. Would I be open? Of course!! 🙂
I settled on Indian food and plotted my menu, tracked down recipes, and filled my shopping cart with cilantro, limes, and all manner of amazing spices. The morning of the dinner I decided to get up bright and early so I could get a head start.
What a gong show. 🙂
I wasn’t able to find paneer (Indian cheese) so I had to resort to making it. From scratch. I followed the directions carefully, heating the whole milk, adding lemon juice, stirring faithfully, but the recipe neglected to give timing and that’s where I got befuddled. Nearly a gallon of milk made only 1/2 cup of cheese! Ack!
I glanced at the clock, took a deep breath and thought, “No worries, I can just pick up more milk and do it again this afternoon.” Onward!
I didn’t want to waste all that milk, so I decided to use it for the Vermicelli Pudding I had planned for dessert. I toasted the vermicelli until it browned beautifully.
I stirred the vermicelli into the milk and started to cook it and then, oh THEN it turned into cheese!!! Tons and tons of it! Only now it was sweet and filled with toasted vermicelli and looked like a science experiment gone horribly wrong. So, I was late to work and had nothing to show for my efforts except a measly 1/2 cup of paneer cheese, a whole pot of cheese/pudding glop, and a mountain of dirty dishes. Sigh. 🙂
I confess I got a bit teary in frustration, but then bucked up, had a chuckle and made a new plan. There was still hope. 🙂 My ghastly efforts at paneer-making ended up teaching me exactly how to make it properly, and after Mums stopped laughing at my adventure, she volunteered to make it for me. (Thanks, Mums!!!) She also helped with a new dessert and even made the table “fancy” for me. 🙂 You can bet I hugged her soundly!
Thankfully the rest of my Indian cooking venture went much better! 🙂 My office manager, boss’s wife and Mums pitched in throughout the evening as the best sous chefs ever! 🙂
We made Spicy Potato Pea Samosas
Lovely mild and cheesy Spinach Paneer
My favoritest curry in the whole wide world concocted by my brother Ryan and I: Chicken Curry with Cilantro and Lime, creamy with coconut milk and ricotta, oh so savory after marinading the chicken in soy sauce, sesame oil, ginger and garlic.
We washed it all down with Indian Lemonade, a refreshing blend of lemon, muddled mint, sugar and black salt. The traditional recipe also called for cumin, but I thought my guests were having enough unusual dishes for one night so I omitted it. The black salt was a marvelous addition, softening the water and heightening the other flavors.
Our dinner ended with one of my favorite desserts: Almond Jello with Fresh Mango. A delicate, cool and utterly delicious dish, the perfect light finale to a meal of richness and spice.
It turned out to be a good idea after all. 🙂
Samosa (Potato Stuffed Pastry)
(From Food-India)
Ingredients:
For Pastry:
2 cups flour
½ teaspoon salt
4 tablespoon oil
6 tablespoon water
For Potato Stuffing:
5 medium potatoes
4 tablespoon oil
1 medium onion, peeled and finely chopped
1 cup green peas
1 tablespoon ginger, grated
1 hot green chili (finely chopped)
3 tablespoon green coriander (cilantro), chopped
1.5 teaspoon salt
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon ground cumin seeds
Oil for deep frying
Directions:
Dough for Samosa Pastry:
- Mix flour and salt in a bowl.
- Add 4 tablespoons oil and rub until the mixture resembles coarse breadcrumbs. Slowly add about 6 tablespoons water and knead the dough for about 10 minutes or until it is smooth.
- Rub dough with oil. Cover it and set aside for 30 minutes or longer.
- Potato stuffing for Samosa
- Boil, cool and peel the potatoes. Dice it into 1/4 inch size.
- Heat 4 tablespoons oil in karahi or wok in medium flame.
- Lower the heat and carefully put the onion. Stir fry until golden brown in medium heat.
- Add peas, ginger, green chili, and fresh coriander (cilantro). Add diced potatoes, salt and all spices.
- Mix and cook on low heat for 3-4 minutes. Do not forget to stir while cooking.
Making Samosa
- Knead the dough again. Divide it into about 10 balls.
- Roll it into flat round shape with about 5 inch diameter.
- Cut it into half. Make the half into a cone by sticking seam together with a little water.
- Fill the cone with about 2.5 tablespoons of the potato mixture.
- Stick the top of the cone together with a little water. The seam should be about 1/4 inch (5 mm) wide.
- Repeat this again.
Cooking Samosa
- Heat about 2 inches of oil for deep frying over a medium-low flame. (You may use a wok, Indian karhai or any other utensil you seem fit)
- When the oil is hot, carefully put in as many samosas as it fits. Fry slowly, turning the samosas until they are golden brown and crisp.
- Drain excess oil and serve hot.
Palak Paneer
(From Food-India)
Ingredients:
1 lb paneer pieces (½ inch cubed)
2 lb spinach
3 tablespoon onion (chopped)
2 tablespoon tomato (chopped)
½ cup half and half
2 teaspoon garam masala powder
1 teaspoon cumin powder
½ teaspoon turmeric powder
2 tablespoon ghee or oil
Salt to taste
Directions:
- Heat ghee in low-medium flame. Add cubed Paneer and heat until light golden brown. Remove and set aside.
- Heat ghee or oil. Sauté onion until light golden brown. Add spinach and cook until it turns into a paste.
- Add spices and tomatoes. Simmer for few minutes.
- Add half and half and Paneer to spinach curry. Cook for about 10 minutes in medium heat.
- Serve hot with rice or indian bread.
- Number of Servings: 6 to 8
Chicken Curry
Ingredients:
1 pound boneless, skinless chicken breasts, cubed
Marinade:
1/4 cup Soy Sauce
1/4 sesame seed oil
2 Tbsp brown sugar
2 cloves garlic, minced
1-inch piece ginger, peeled and grated
Toss chicken in marinade to coat. Let sit for 1-2 hours, stirring occasionally.
1 Tbsp dry, unsweetened, shredded coconut (desiccated)
1/4 cup almonds, ground
2 Tbsp vegetable oil
3 green cardamom pods
1 bay leaf
1 dried red chili, crushed
2/3 cup coconut milk
2/3 cup ricotta cheese
1 1/2 tsp ground coriander
1 tsp chili powder
1 tsp minced garlic
1 1/2 tsp fresh grated ginger
1 tsp salt
1 bunch cilantro, chopped
3-4 limes, juiced
Directions:
- Stir ground almonds and coconut in wok over medium heat until they are lightly toasted. Transfer to large bowl.
- Add coconut milk, ricotta cheese, ground coriander, chili powder, garlic, ginger and salt. Mix together well.
- Heat vegetable oil in wok and add drained chicken, cardamom pods and bay leaf. Stir fry 10-15 minutes until chicken is cooked.
- Pour in coconut milk mixture and stir well. Lower heat. Add chili and half of cilantro and cook for 10-12 minutes, stirring occasionally to keep contents from sticking to pan.
- Just before serving, stir in fresh cilantro and fresh lime juice.
- Serve over basmati rice.
Jal Jeera (Indian Cumin Lemonade)
(From Food-India)
Ingredients:
3 cups of ice water
1 tablespoon ground cumin
1 teaspoon mint leave paste
2 tablespoon lemon juice
½ teaspoon Black salt (Kala Namak)
pinch of sugar
Mint leaves for garnish
Optional Spices:
½ teaspoon cilantro (coriander) paste
½ teaspoon amchur (dry mango powder)
Directions:
- Mix everything together and served chilled with ice and mint garnish.
- Number of Servings: 3
Almond Jello with Fresh Mangoes
(From Lynn Siy)
Ingredients:
2 pkgs. unflavored gelatin
1 cup cold water
1/2 cup sugar
2 1/2 c. milk
1 tsp. almond extract
2-3 ripe mangoes, cubed
- Sprinkle gelatin on cold water in a pot. Put on medium heat.
- Stir constantly until dissolved.
- Add 1 cup sugar, stir to dissolve. Remove from heat.
- Add almond flavoring to the milk and pour into the gelatin mix. Stir to blend.
- Pour into 9″ square glass pan and put in fridge to set.
- When cut in 1/2 -1-inch squares.
- Place a cup full into each bowl. Top with cubed mango or fruit cocktail or any desired seasonal fruit and serve.
by Krista | Jan 20, 2010 | Winter
I arrived at CEC this week frazzled, exhausted and distracted by the many responsibilities sending my mind into a tizzy. Then my friends greeted me with grins, Darren poured me a glass of red wine, Selwyn served up appetizers, and all of a sudden life righted itself and I felt the stress of the day slip away.
It was Greek Night and we clustered around the counter chatting, nibbling salty Greek olives and dipping warm slices of cheese-topped pita bread into Darren‘s homemade hummus and cool, creamy tzaziki.
Deborah made a creamy orzo pasta salad studded with sweet bell peppers, parsley and tangy feta cheese.
Feta also made an appearance in Toby’s light and fluffy Mediterranean couscous.
Darren and Cameron meandered between kitchen and smoker as they fixed a succulent leg of lamb and a whole tray of veggies.
It was a delicious and healthy dinner, not too heavy but filling and nourishing.
Toby helped me wrap up the meal with Galaktoboureko Rolla – delicate Custard-Filled Phyllo Rollups doused in Lemon-Cinnamon Syrup.
Jack did mounds of dishes (thank you!!), Baboo the cat made us laugh as he ran full speed across the room and attacked our plates, and Michael entertained us with his most recent embarrassing moment. It was a grand evening. 🙂
Deborah’s Mediterranean Orzo Salad
Salad Ingredients:
1 cup orzo pasta
1 cup diced bell pepper
1/2 cup crumbled feta cheese
1/4 chopped fresh basil
Salad Dressing Ingredients:
1 packet (1 ounce) Hidden Valley Ranch Salad Dressing Seasoning Mix
1 Tbsp olive oil
1 Tbsp red wine vinegar
1 tsp sugar
Directions:
- Cook orzo according to package directions, omitting salt.
- Rinse with cold water and drain well.
- Mix orzo, bell pepper, feta, and chopped basil in a large bowl.
- Whisk together seasoning mix, oil, vinegar and sugar.
- Stir dressing into orzo mixture.
- Cover and refrigerate for at least two hours.
- Garnish with leaves of basil before serving.
- Makes 4-6 servings.
Toby’s Mediterranean Couscous
(From Recipezaar)
Ingredients:
1 cup uncooked couscous
2 roma tomatoes, diced
2-3 scallions, chopped
2 cloves garlic, minced
8 oil-cured olives, pitted and sliced
1/2 tablespoon olive oil
salt (optional)
feta, crumbled (optional)
Directions:
- Prepare the couscous (Bring 1 1/2 cups of water to a boil).
- Heat olive oil in a small pan to medium-high.
- Add tomato, scallions, garlic, and olives.
- Saute in the pan for around 3 minutes.
- Fluff couscous with a fork.
- Add salt to taste, mix tomato mixture with couscous and serve.
Krista’s Galaktoboureko Rolla – Custard-Filled Phyllo Rollups
(From Greek Food)
Ingredients:
For the syrup:
2 cups of sugar
2 cups of water
2 tablespoons of lemon juice
1-2 slices of lemon peel
1 stick of cinnamon (optional)
For the custard:
3 eggs at room temperature
1/2 cup of sugar
1/2 cup of semolina (fine grind), or rice flour, or cream of wheat
1/2 tablespoon of freshly squeezed lemon juice
1/2 teaspoon of grated lemon peel
3 cups of whole milk
1 cup of unsalted butter, melted
2 one-pound boxes of phyllo pastry sheets, defrosted, at room temperature
Preparation:
Note: Defrost the phyllo dough in the refrigerator the day before. Bring the phyllo to room temperature before beginning, and do not open the package until the filling has been prepared and you’re ready to start making the pastry. When you do open it, keep unused portion covered with a piece of waxed paper or plastic wrap and a cool damp towel. Make sure hands are dry when handling.
Make the syrup: Combine sugar and water in a small saucepan. Bring to a boil over medium heat. Add lemon peel and cinnamon, reduce heat to low and cook for 10 minutes. Remove from heat, add lemon juice (do not stir) and set aside.
Make the custard:
- With an electric mixer on high speed, beat 1 egg with 1/3 of the sugar until light and fluffy; add another egg and another 1/3 of the sugar, and repeat until all 3 eggs and all the sugar have been beaten together. Continue to beat on high for 2 minutes.
- Beat in the semolina, lemon juice, and grated lemon peel. Continue beating and add the milk and 1 tablespoon of the melted butter. Beat for another 5-6 minutes until the mixture is light and fluffy.
- Transfer the custard to a pot and heat over medium heat. Whisk vigorously until it thickens to the consistency of ketchup (or puréed baby food). Remove from heat immediately and set aside.
- Tip: If the custard has thickened a little too much, transfer to a bowl, whisk, and continue with the recipe. If left in a hot pot, it could continue to thicken further.
Preheat oven to 350°F (175°C).
- Prepare the rollups: Brush the bottom and sides of two or more shallow baking pans with melted butter. Open the phyllo dough and work with 5 sheets at a time, keeping the rest covered.
- Place the phyllo lengthwise in front of you on a dry work surface.
- Fold the sheet in half from side to side and brush the top lightly with butter.
- Using a pastry bag or tablespoon, place custard (about 2 to 2 1/2 tablespoonfuls) across the bottom of the phyllo (shorter side), about 1 inch in from the bottom and sides.
- Fold the phyllo up over the custard from the bottom, and roll up two or three times, trying to make sure there’s no air space between the dough and the custard.
- Fold the sides in to create a straight channel and roll the pastry up the rest of the way.
- If needed to keep the rolls fairly tight, brush the phyllo with a little more butter to avoid stressing the phyllo, which could result in tearing; however, do not roll too tightly as the custard will expand a bit during cooking.
- Place the roll in the baking pan with the seam side down and continue until all custard is used. Do not place too closely together.
- Package any remaining phyllo in airtight wrapping and refrigerate for use another time. Do not freeze. It will keep for about 10 days.
- Brush the tops and sides of the rolls with melted butter and bake at 350°F (175°C) on the rack just below the middle of the oven for 30 to 35 minutes, until golden.
- Remove the pan from the oven and pour cooled syrup (remove cinnamon stick and lemon peel first) evenly over the pastries to the edges of the pan. Let sit several hours until syrup is absorbed and the pastries come to room temperature.
Galaktoboureko should be eaten within a day or two. Store in an airtight container in the refrigerator.
Yield: 30-40 pastries
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