Fritters by Mariana Kavroulaki

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Mariana Kavroulaki 13 Apr 2012, 08:11 PM

Snails, Artichoke, Carrot and Fresh Pea Stew

Delicate hearts hidden behind thorny leaves (the Cretan spiny artichokes) ~ fresh tender peas ~ sweet carrots ~ scallions and fresh garlic ~ wild fennel:a telltale sign that spring has arrived.
Pair with snails and you’ll have a great dish

Mariana Kavroulaki 12 Jan 2012, 02:50 AM

Best thing on a cold night: trachana soup

Cold nights call for a warm bowl of trachanas soup, rich and satisfying.
http://www.historyofgreekfood.org/2012/01/best-thing-on-cold-night-trachana-soup.html

Mariana Kavroulaki 8 Jan 2012, 01:13 AM

A box of ganache cubes

Ganache is not just an easy chocolate sauce...
http://www.historyofgreekfood.org/2012/01/box-of-ganache-cubes.html

Mariana Kavroulaki 29 Dec 2011, 01:10 PM

Watch this video to see how to make and decorate a traditional New year bread- pie from Attica / Greece
http://www.historyofgreekfood.org/2011/12/happy-new-year-bread.html

Mariana Kavroulaki 13 Dec 2011, 12:29 AM

Pumpkin recipes with a twist

Anchovies served over a small bed of pumpkin slices and pastry triangles filled with pumpkin cream.

http://www.historyofgreekfood.org/2011/12/pumpkin-recipes-with-twist.html

Mariana Kavroulaki 25 Nov 2011, 09:28 PM

Salepi

Sahlep is a wonderful anditote to cold days and nights.
http://www.historyofgreekfood.org/2011/11/salepi.html

Mariana Kavroulaki 25 Nov 2011, 09:21 PM

Before the (male) chef became a chef, he was....

http://www.historyofgreekfood.org/2011/11/before-male-chef-became-chef-he-was.html

Mariana Kavroulaki 26 Oct 2011, 12:15 AM

A Lavender - Cumin Cake for Love

http://www.historyofgreekfood.org/?p=2787

Mariana Kavroulaki 23 Oct 2011, 10:21 PM

How was meat preserved in Byzantine times? Salting was the most common technique. Salt was also used in conjunction with sun–drying and, less frequently, with smoking. The basic recipe of apaki (Byzantine salted and -optionally- smoked lean pork)can be made in three http://www.historyofgreekfood.org/?p=2773"variations".

Mariana Kavroulaki 5 Sep 2011, 07:56 AM

Xinohondros- a fermented milk/cereal mixture

The combination of ground cereal grains and milk or yogurt to produce a highly nutritious, storable foodstuff is a common practice among the countries of the Eastern Mediterranean.

There are two Cretan variations under this category: xinochondros (sour ground wheat) which is the boiled mixture of fermented goat’s or /and sheep’s milk and “chondros” and galochondros (milk-ground wheat) which consists of fresh unfermented milk and chondros.

http://www.historyofgreekfood.org/?p=2710

Mariana Kavroulaki 18 Aug 2011, 01:08 PM

Food and memory

as Marcel Proust http://www.historyofgreekfood.org/?p=2611"wrote" in Remembrance of Things Past “…when from a long-distant past nothing subsists, after the people are dead, after the things are broken and scattered, taste and smell alone, more fragile but more enduring, more unsubstantial, more persistent, more faithful, remain poised a long time, like souls, remembering, waiting, hoping, amid the ruins of all the rest;

Mariana Kavroulaki 9 Aug 2011, 09:39 AM

After the 1st Symposium of Greek Gastronomy

It is more than three weeks that the 1st of the Symposia on Greek Gastronomy is over but since I can say that it went very well, I wanted to share some thoughts on it …
http://www.historyofgreekfood.org/?p=2543

Mariana Kavroulaki 21 Apr 2011, 03:12 PM

Greek Easter breads (Tsoureki & Lampropsomo)

Easter preparations begin on Holy Thursday when the traditional eggs are dyed red and sweet Easter bread may be baked. Recipe for tsoureki.
http://www.historyofgreekfood.org/?p=2431

Mariana Kavroulaki 19 Apr 2011, 06:30 AM

In Greece, lazarakia, small loaves of sweet bread, celebrate the miracle of Jesus raising Lazarus from the dead http://www.historyofgreekfood.org/?p=2422

Mariana Kavroulaki 12 Apr 2011, 02:53 AM

The dark side of chocolate

Chocolate has a very dark side for thousands of people living in the cocoa sector of West Africa, since they are forced to labour in the production of cocoa, chocolate’s primary ingredient.
http://www.historyofgreekfood.org/?p=2373

Mariana Kavroulaki 7 Apr 2011, 08:40 AM

My favorite melopita (apple pie)....

.is actually a tart.
http://www.historyofgreekfood.org/?p=2360

Mariana Kavroulaki 22 Mar 2011, 03:37 AM

The Greek Ark

Old seeds for new cultures.
http://www.historyofgreekfood.org/?p=2353

Mariana Kavroulaki 8 Mar 2011, 02:03 AM

BOURANI, A CELEBRATION OF FERTILITY

An orgiastic, pagan festival of fertility, found under the misleading name bourani, marks the beginning of Lent in Tyrnavos. Bourani is a thick, oil-less, spinach-based soup served on Clean Monday. http://www.historyofgreekfood.org

Mariana Kavroulaki 2 Feb 2011, 01:42 PM

EDIBLE HISTORY #2~ GOING BYZANTINE: THE DINNER

A glimpse into the diet of the rich and poor of Constantinople in Komninoi times (11th - 12th century AD).
http://www.historyofgreekfood.org/?p=2179

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