doughgirl's Profile
Cooking school/class in Athens?
I took a class last winter in Athens. It was sponsered by the Gourmet monthly supplementary by Eleftherotypia. It was held in Greek and it ran once a week for a month with a fairly well known Athenian chef ( who's name escapes me now). It's a demonstration styled class, not hands-on and I would say it's really a beginner course. He demonstrations were more meditteranean recipes as opposed to strictly Greek recipes.
Food critics Athens
Thanks for the tip!
What day of the week do her reviews come out?
Food critics Athens
I've been browsing online, through the major Greek Newspapers in Athens looking for the Food Section, and I haven't really come up with anything. Basically, I'm looking for restaurant critics and reviews. I know about monthly supplementary food magazines that are attached to most of the major newspapers, but I am curious to know if the major papers have a weekly restaurant review, and if so, which reviewers are considered more respected.
Making Greek Saganaki with Feta instead of kefalotiri
Saganaki in Greek means, small frying pans. And in cooking, it refers to anything cooked and presented in small frying pans. To make a traditional cheese saganaki, you need a hard cheese of some kind, either kefalotyri (translation, headcheese, i think head here refers to the hardness of the cheese) or Halloumi, that can hold up during the cooking process. You can do something similar with feta,. In Greek it's called feta psyti (pysti refers to anything roasted in the oven, or grilled) At home, you can do this by wrapping the feta either in parchment paper or aluminimum foil , add some spices, olive oil and small amount of rough chopped tomatoes, and cook it under a broiler , under a watchful eye, and at fairly low temperature, or alternatively, you can do it over a burner in a griddle pan. You will see the results are different, while saganaki cheese holds up and forms a nice crust, the fetapsyti, will soften and some of the brine will leach out and mix in nicely with few other ingredients you've added
what to do with a raw ham ?
it's definetly not shoulder, the greek translation is leg roll... I can't find the recipe the on CC's website either
what to do with a raw ham ?
I scored a raw ham at the supermarket today, which really is something seeing as I live in Athens Greece. American Thanksgiving is coming up...could that be it...nah that would be too weird...
I want to do a glazed baked ham, but each recipe i 've come across ,the ham is precooked. should I cook it completely and then follow the recipe, if so for how long and at what temperature. It's boneless and it's not a shoulder cut rather from the shank I suspect, it weighs 1.5 kg or 3.3 lbs (?) and has a nice layer of fat on top.
Cuts of Beef in Greek
Haven't been yet to "Meat Squared" yet. Although I have heard about it and I would like to go. Was it good?
Although most home cooks, are still cooking meat the same way, alot of restaurants are changing and offering tbones, sirloins and carpaccio, so something is starting to change. I have even found tbones at my local Alpha Beta, and I am live no where near the wealthy suburbs.
I am curious about the butcher you went to, do you recomment him? Is he central?
You are correct about the aged beef, they don't age it atleast not yet. Alot people here still believe in the freshness aspect and haven't understand that for beef , a little ageing goes along way. Although,having worked in some restaurants back home, I have learned a few techniques, so if, I could just get my hand on some flank, I can make an excellent, cast iron cooked steak et frites (sometimes, the cravings call out!!).
As for translations, I have only one so far to offer up.
Brisket : stithos brostino aka, front breast.
As for osso bucco I can't remember now the greek, but a lot of butchers know it exactly as that.
the bon filet, is that noya ?
Also, psaronefri, is what exactly, any idea?
I am determined to find these parts. I can understand, that steak like cuts are difficult, but there is no way, that slow cooking cuts are that different.
Happy cooking, and discovering!
Brunch in Athens?
Hell's Kitchen is also an option. I Haven't been there yet for brunch (only dinner) but I hear they even do scrambled eggs. Their dinner was not too expensive, and I think it's one of the best " value for your money" restaurants in Athens.
I know that my sound silly, but I am sure that anyone who lives in Athens, can attest to the fact, that alot restaurants here that veer away from the greek kitchen are way overpriced for what they offer. Atleast that's been my experience so far.
Hell's Kitchen isn't like that. As I understand, it's three partners who I think have lived, or maybe even grew up (?) in New York. The kitchen is tasty and unpretentious, and I had a great experience at dinner, and I have been meaning to go for brunch.
Location is central, it is tucked in behind Athen's city hall on Athina st, between Monastiraki and Omonia stations. Here's their address: Hell's Kitchen
13 Kleisthenous
Kotzia Square 210 524 1555
Cuts of Beef in Greek
I can understand that flank steak would be difficult to find seeing as quick grilled meats, still red in the centre are generally not something the homecook cooks, but short ribs which were always considered, the poor man's cut ( untill it became fashionable about 10 years with good restaurants) should be availabe, it is afterall a cut that does well for braising stewing etc.
All to true about the Greek butchers, execpt for a few cuts, you just ask for it by use, "cassarola", "fourno", "scara" etc. Although, I have yet to find an upscale butcher in Athens? ( any recommendations) , I have gotten lucky with women who works at the my nearby Alpha Beta, really knowledgable, only problem is my Greek is not that proficient when trying to describe, where it is on the animal. Next time, I'm going with diagram and try pointing it out to her, maybe I will finally buy something that I actually know what to do with.
If you guys are intrested I will report back with some translations, and equivalents!!!
Cuts of Beef in Greek
I have here a diagram for different cuts of beef in Greek that I got from one of the supermarkets and still not cannot figure out, what short ribs are in Greek? And, although this might be more of long shot, because I have never seen it cut the same way here in Greece, I am also looking for Flank/skirt steak? Any ideas?
CORN MEAL AND TARRAGON IN HELLAS
I hope you still check this board, we were gone for the whole summer and without ADSL, the only thing I do on the internet is check my emails: the rest just takes way too long to open.
Did you get a chance to try those shops I told you about? anyluck on cormeal yet?
As far as restaurant and taverna recommendations, I have to say that I have yet to have a memorable meal here in Athens. Although two days ago we went to a very simple psarotaverna in Pireaus, called Kritikos, it was somewhere tucked into a neighbourhood that I can longer remember the name, but I will ask my husband when he gets in. It was late and we only had some light meal, but it was the best musselpilaf I ever had! the dakos were done it the cretan style with an excellent xinomythira on top and I can't remember the rest but it was great. Very simple place, but it was sunday night and it was full, the place has been around since the 70's and you could understand why. Also I have enjoyed tzitzigas and mermigas in syntagma...and I am trying to think of some others but unfortunately I can't remember their names or their locations. If you have some suggestions on good tavernas, especially with good lambchops I would appreciate it. As for the fine dining restaurants, I have to say that I have been disappointed. I have yet to go to any that are very pricey, such lefteris Lazarus or some of the others but the ones that are upper middle price range I have been completely disappointed. I once paid 27 euros for a tbone that was as tough as shoe leather, and I also find the portion sizes to be very small. Of course, I have been a bit spoiled working in good restaurants in North America, and being a very avid cook, I am a bit of tough customer to please. If you have some good recommendations let me know.
Also, I am wondering if you know any good butcher and also the translations for certains cuts of beef? I am looking specifically beef shortribs? flanksteak and ossobucco. Any idea what their called in greek?
Appreciate anything you might know, and when I find out where 'kritikos" is I will let you know?
Regards
EC
Has anyone out there made Thomas Keller's lemon sabayon tart?
So sorry that I haven't reported back on my efforts earlier. I just wanted to let you know all your advice was exactly what I needed , especially the cooling periods for the dough. It turned out great!!! thankyou
CORN MEAL AND TARRAGON IN HELLAS
Just saw the post, I know it is a little late. Are you sure it was corn meal in the hortopita? I know a lot of cooks use simigdali? Have you tried checking the bulk stores on Evripidou down near monastiraki? One in particular, Bahar, has almost everything in terms of dried spices, flours etc. Bahar is located almost at the corner of Evripidou and Athinas, unfortunately I can't tell you if it the N,S, E,or W corner, but it's an institution so just ask around. Also , a little further down from Bahar is a shop called elixir, he sells mostly dried herbs and teas, and you will recognize it by his beautiful wooden spice cupboards, he sell great spices, hard to find vinegars etc, and he is the guy I go to when I can't find what I am looking for.
What is tarragon in Greek? Generally when I can't find what I am looking for, I go to some gourmet food shops in Athens and if they don't have it I ask them where I can find it. Degustibus delicatessen is a good place to start. I think they have a few locations, you can find them at. www.degustibus.gr. Also, there is a shop in Plaka, mesogoio, is the name, not sure where it is exactly, but I think you can find it with google search and they carry hard to find items. And lastely, visiting one of the bigger A.B Vassilopolous in the northern suburbs might help.
Since, I moved here ( and funny thing is I have been thinking about tarrogon lately too ) i have learned the almost everything here moves word of mouth and the best way to find something is to ask, but you have to find the right people to ask. The people who either own or work in shops that sell something different from the usual Greek traditional products are the ones who know. Ask, ask ,ask.
Has anyone out there made Thomas Keller's lemon sabayon tart?
Just woke up and saw the reply, thank you and will do... quick question on the subject of measurments- the recipe calls for 8 oz of butter, here in Greece we are metric and I just want to be sure; 1oz equals 28.74 grams, therefore 8oz is 229.92 grams correct?
Also, the recipe calls for room temperature butter, should I experiment with butter that's colder?
Are all the pastry recipes in TFL, Chef Stephen Durfee creations? I have enjoyed alot of these recipes in the book so far. Last spring, I made the Yogurt Charlottes with homemade yogurt I got from a village and It was a big success, the better the yogurt the better the charlotte.
Has anyone out there made Thomas Keller's lemon sabayon tart?
there seems to be alot of people out there singing the praises of Keller's lemon sabayon tart. So far, at least for me, the sabayon has turned out great, but my attempts at the crust has been one flop after another. I really like the taste of the crust, but it's way too crumbly . anyone have any suggestions on how to correct that? And also, how does one press in the crust and achieve an even form and cute scalloped edges around the edges, mine turns out looking like it was made by a five year old
