Kitchen Conundrum

Kea Artisanal, Welcome to the Island of Kea and to Your Culinary Vacation

by

After an exhausting but wonderful two days sightseeing in Athens, it was nice to board the ferry on the way to the island of Kea (Pronounced “kay ah” and also known as Tzia) to begin the culinary vacation portion of my trip at Kea Artisanal. Just an hour’s ferry ride from the mainland, the boat launches from the port of Lavrio, about 45 minutes south-east of Athens. To get there, a driver, Loukas, was arranged from Kea Artisanal to take us to the port.  Loukas picked me up from Eleni’s apartment and we made a stop at the airport to pick up a mother and daughter that were also attending the program. We had several hours before our departure so he took the scenic route, showing us the beautiful coast of Greece and even stopping a few times for us to take pictures, put our toes in the sea and a highlight, a trip to Sounio to see the Temple of Poseidon.  He was so sweet to take us all around and we really appreciated the mini tour!

Loukas left us at the port with just an hour or so to spare where the three of us sat outside in a “cantina” and had a little lunch. We ate a very odd sandwich that we thought was to be a gyro, but it was topped with ketchup and mustard and served on a sesame seed hoagie roll. So much for our authentic gyro experience! We were really hoping for tzatziki sauce!

The island of Kea is not as “touristy” as many of the other Greek Islands. It is one of the largest Cycladic islands and has only around 2,800 permanent residents. The island is a popular weekend getaway for Athenians who want to leave the summer heat of the city for some rest and relaxation by the sea.

It provides an incredibly diverse landscape with soaring hills and mountains, ravines and beaches and private coves. There are also several picturesque vistas that are perfect for watching the sunset.  A series of hiking trails, both for the beginner or very advanced adventurer can be found to keep visitors active during their stay on the island. We were able to experience all of these things during our stay.

Kea Artisanal, a culinary vacation program, is operated by Aglaia Kremezi and her husband Costas Moraitis.  Aglaia, an esteemed journalist and cookbook author, conducts the hands on cooking lessons highlighting authentic Greek specialties while Costas introduces the attendees to various Greek wines, cheeses, honeys and the extensive herb and vegetable gardens they grow throughout their stunning property.

We arrived on Kea and were greeted by Costas and taken to our various hotels. I had chosen to stay at the Porto Kea Suites which is located within walking distance of the port and just across the street from a beach. The hotel has a lovely pool which I tried to take advantage of on a few occasions. My room, a garden view double, was rather small but perfect for one person or possibly two people who are very close. The room was well appointed with a refrigerator, a microwave, free wired internet, a small tv and a very comfortable bed. I especially loved the very large front porch with a table and chairs so you could spend time outside enjoying the garden and the mountain view.  My one complaint is that the room was exceptionally dark inside even with all the lights on, so it made it very difficult to tell if it were day or night whenever you were in the room.  Thankfully, when I was there, I just needed to sleep but when it was time to wake up, it was often a shock to open the door to such bright sun. I felt as though I was emerging from a cave and I never knew what time it really was.

The best part of my stay there was the breakfast that was included in the room rate. Each morning guests could choose from an a la carte menu which included eggs, toasts, pastries, and pancakes. I enjoyed a large bowl of yogurt with honey each day with a pot of coffee. I had never experienced yogurt so thick, rich and creamy. It was quite unlike the “Greek” yogurt you get at the grocery store here in the states. It was not grainy or dry at all. It was like eating a bowl of sweet silky cool cream. Heaven!

Once we were settled into our rooms and had rested a bit from our trip to the island, Costas had taxis pick us up to attend a Welcome Dinner at their home on the first night.

First we met our group which consisted of five people, a mother and daughter from North Carolina and Los Angeles, respectively and a couple from Maine. Everyone was incredibly nice and soon enough we were fast friends.  Our group melded really well and I was relieved that everyone was so warm and welcoming. Aglaia and Costas introduced us to some friends that were dining with us that evening and we engaged in some lively discussions. I knew then, that it was going to be a great week!

I had vowed before I left that I would try absolutely everything that was offered during my stay and it began at the Welcome Dinner.

The menu started with white wine and mezze such as olives plucked  directly from their trees, marinated artichokes and carrots and dips such as smoked mackerel and scallion spread, eggplant and pepper spread all served with Aglaia’s Sourdough Laganes (flat breads) and Ladenia (Cycladic flat bread with tomato and onions). It was so delightful and fulfilling that it would have been enough but we moved to their beautiful wooden outdoor table for dinner.

We enjoyed a fresh fava bean, lemon and baby carrot salad followed by charcoal-grilled octopus. This was my first experience with octopus and it was delicious. It had a subtle smoky flavor and was a bit crunchy on the outside and chewy in the middle with a texture similar to sausage. I was worried about the suction cups but you didn’t even notice them. The best part is that it didn’t have any fishy aftertaste.

The main course was a roasted rabbit with dried fruit, garlic, olives and capers served with yellow and red beets and beet greens. Again, I had never experienced rabbit and found it was delicately gamey, but lends itself well to the rich, flavorful, vinegary marinade of the olives and capers with the sweetness of the dried apricots and other fruits. The flavor reminded me of the Chicken Marbella recipe from the Silver Palate cookbook that is one of my favorites.

With each course, we were introduced to more wines and before long we were completely satiated. But not before dessert arrived!  It was a delicately sweet Myzithra (fresh cheese) parfait with fresh orange cream and kumquats served with a homemade lemon liqueur to be sipped on the side.

The perfect evening ended and we were returned to our hotel rooms to dream about the week of foods to come.

On a Stick! 80 Party-Perfect Recipes By Matt Armendariz, Cookbook Review

by

On-A-Stick-CoverI seriously did a happy dance in my kitchen the other day when the mail arrived and brought me the new cookbook, On a Stick!, written by one of my favorite bloggers, the esteemed food photographer, Matt Armendariz, of Matt Bites.

I had the pleasure (and honor!) of meeting both Matt and his partner, Adam Pearson (famed food stylist) this past January at Food Blog Camp and have to say that they are even more awesome in real life!  They gave an incredible session on food styling and photography, sharing their immense talents with us.  But besides being generous with their knowledge, they are really super nice people with great sense of humors.  Matt truly has the most infectious smile that lights up the room and instantly improves the moods of all those around him!

His new book, On a Stick, 80 Party Perfect Recipes, was written for Ari and me. Well, not really, but it could have been, since we absolutely love food on a stick! We enjoy taking our family to fairs, and we find fair fare, irresistible!  The sausage pepper hoagies, the cotton candy, corn on the cob, fried turkey legs and of course, our favorite on a stick fair food, Corn Dogs! (Page 48!)

But this book isn’t just about all the cool foods on a stick you’ll find at your local fair, you’ll find those recipes too, like Spaghetti and Meatballs On a Stick and Fried Candy Bars On a Stick (HELLO!), it’s also about taking everyday foods and upping their fun factor by stabbing, skewering and piercing them with a stick. There is something for everyone in On a Stick!; sophisticated Stuffed Olives, Grilled Fruit Skewers, Caprese Sticks; Fun Fried Mozzarella, Pizza Skewers, Fudge Pops and Worldly Dak Sanjuk, Scotch Eggs and Lamb Souvlaki. But it’s tons more fun when presented On A Stick!

In the first section, Matt introduces readers to all kinds of things that can be used as the “stick”, from sugarcane and rosemary to cocktail picks and traditional wood skewers. He encourages you to “think off the plate” and employ a more portable, hand hold-able, convenient utensil that can be thrown away to make clean up a breeze!

If you are looking for the perfect dipping sauce to accompany your hand held treat, Matt includes several pages of recommendations and recipes to tantalize your taste buds including one for a Latin Green Goddess Dressing, a Mango Salsa and a Sweet and Sour Chili Sauce.

On a Stick! is divided into sections for both Savory and Sweet dishes, with each of the 80 recipes personally introduced and brought to life by Matt’s beautiful photography. (See more of his stunning portfolio here.)

While I am dying to test out every recipe in this entertaining book, here’s a list of my Top 5 to try right away:

1. Breakfast Pancake Dogs

2. Chicken and Waffles

3. Chinese Five-Spice Skewers

4. Deep Fried Mac ‘n’ Cheese

5. Molotes with Fresh Tomato Salsa (An Oaxacan street food of masa crusted potato and sausage filling)

6. Pizza Skewers with Garlic Butter Dipping Sauce (the kids and the child within will love these!)

7. Son-in Law Eggs  with Tamarind Sauce (Thai fried egg salad)

8. Suppli (Italian Rice Balls)

9. Chinese Meatballs with Sweet and Sour Chili Sauce

10. Tofu Tod (who’s Todd?) with Sweet Chili Sauce

Did I say 5? I really meant Top 10! This short list is only from the Savory recipe section! (There really are so many fabulous sounding recipes to choose from! How could I possibly just pick 5?!)

The Sweet recipe section should be recreated page by page as each recipe could only bring more and more joy!  There’s Deep-Fried Candy Bars, Chocolate Covered Cheesecake, Cinnamon Rolls with Creamy Vanilla Frosting, Frozen Elvis and even Margarita Jello- Shots. And yes, they are all On a Stick!

So if you are looking for incredible ideas for a party, or if you just want to bring out more fun in food, be sure to grab a copy of On A Stick! I guarantee you will have a blast with these and will definitely be a hit at your next gathering!

Last year, we saw this at a fair upstate and were mesmerized by this food on a stick and wondered how it could possibly be made (as well as eaten, but that’s another story!). Well, we were so happy to see this recipe in On a Stick! and wanted to share it with you:

 

Spaghetti and Meatballs

by Matt Armendariz

I know what you’re thinking: Spaghetti and meatballs on a stick? What was wrong with them on a plate? Well, you can relax. This recipe takes everyone’s favorite, pops it on a stick, fries it, and increases the fun factor by about a million. Seriously.

Serves 4

8 Popsicle sticks

Homemade Meatballs

Ingredients

1/2 lb lean ground beef
2 tbs minced yellow onion
1 garlic clove, minced
1 egg white
2 tbs seasoned bread crumbs
Salt and pepper, to taste

5 cups plus 3 tbs vegetable oil, divided
1/2 lb cooked spaghetti
2 cups marinara sauce
1 cup grated Parmesan cheese

Salt and pepper

Method

1. Line a baking sheet and a shallow baking dish with parchment paper.

2. Make the Meatballs: Place all meatball ingredients in a medium bowl and mix until well combined. Shape into 1-inch balls and place on the prepared baking sheet.

3. Warm 3 tablespoons of the vegetable oil in a large skillet over medium-high heat. Add meatballs and cook, turning to brown all sides, until just cooked through. Remove from heat and let cool.

4. Gently toss meatballs, spaghetti, marinara sauce, and Parmesan in a large bowl until thoroughly combined. Place mixture in the prepared baking dish, cover, and refrigerate at least 12 hours and up to overnight.

5. Preheat the remaining 5 cups of oil to 350 degrees F. Cut chilled pasta mixture into 8 equal squares. Remove squares from baking dish and insert a pop stick into each. Carefully place spaghetti sticks in pot, one at a time, and fry about 6 to 8 minutes, or until golden and crispy. Drain on paper towels, season with salt and pepper to taste, and serve warm.

 

To find out more about Matt and this book, be sure to check out his blog, Matt Bites. You can also find Matt on Twitter.

Disclosure: We received a copy of On a Stick! to review. All photos and recipes have been reprinted with permission of Quirk Publishing.

 

 

 

 

 

 

BlogHer Food ’11 Recap, Ari in the ATL

by

DSC_9079Having  just returned yesterday from spending the weekend at the Blogher Food conference in Atlanta I wanted to share some of my experiences and tips I learnt while there. First I have to say, it was so great seeing and hanging out with some newly met friends (Food Blog Camp ’11) and meeting many more new ones- you know who you are!  You really made my weekend and I thank you!

Secondly, there was so much to learn. By the end of all the different sessions our heads were spinning with all the useful information and great ideas, which we couldn’t wait to implement as soon as we got home. There were several sessions to choose from and while I wished there were a way to be in more than one session at a time, I participated in the ones covering writing, social networking, taking your blog mobile, branding, and photography. Happily, the others are actually transcribed on the BlogHer website, so I can go back and read the ones I missed!

Each presenter was really wonderful. They were knowledgeable and incredibly generous with their experiences and I learned a great deal of useful tips.

Here are just a few of the many I picked up-

When Writing:

– Dive right in, use literary devices

– Drop your reader into the middle of the story, but don’t keep it a mystery too long- get the reader involved right away

– Use good active verbs. Adjectives and adverbs can weaken a story; all of your action lay in the verbs.

– Be descriptive, use words that sound like the action; plunk, clatter, plop, whoosh

– Write well – Edit Well

– If you are facing writer’s block, lower your standards. Don’t become paralyzed by perfection.

– No echoes, don’t repeat descriptive words

When Using Social Media:

– Do something good and the people will come

– It’s about community and connection

– Don’t market. If you sound like an ad, it turns people off.

– Be personal and personable!

– An email newsletter is the most personal form of Social Media

– Authenticity is the key. Be who you are, not who your followers want you to be or who you think your followers want you to be.

Branding your Blog:

– Have a consistent voice. Brand = Voice = Identity

– Writing like someone else is unsustainable, find your own voice

– The most important part of your site is your voice, not the design or the font

– Design is not branding

– Don’t hire someone to find the brand for you, you have to know it yourself

– Start with your work, the brand will come

And finally, some Photo Tips:

– Get a tripod, even a cheap one will make a big difference in your shots

– Use a remote shutter release or a self timer for longer exposures when using a tripod to eliminate shakes

– If using studio lights, turn off the room lights

When the sessions were over we turned our sights to the food part of the conference. It was BlogHer Food, afterall.

We took a field trip to the Sweet Auburn Curb Market and experienced the local produce and Southern fare.

I would be remiss not to mention Mary Mac’s Tea Room and their Goodwill Ambassador, Jo Carter for the tasty classic southern food and the back rub.

At Holeman & Finch Public House we had an amazing dinner Saturday night, with special thanks to our waiter, Luke who guided us all through our culinary expedition.  I ate “parts” of animals I hadn’t tried before and while I was a bit hesitant, it was actually quite delicious. But for the record, fried rabbit liver still tastes like liver!

Thank you to Susan of DoughMesstic, Brandi of BranAppetit and Leslie of The Hungry Housewife for RockHer, the great Welcoming party at the Hard Rock Café Thursday night and to Tasty Kitchen for their fabulous party at the Ritz Carlton Friday night. They were both a lot of fun! And a huge thank you to all of the conferences sponsors who gave us lots of awesome products and samples and fed us well.  The deep fried turkey was a favorite!

The question I was asked most often over the weekend was what it was like being one of the few men at BlogHer.  All I can say is- what’s the problem being one of the very few men in a group of several hundred women?  I couldn’t find any, everyone  and everything was fantastic.