Prestonwood Gourmet Club Celebrates Athens, Greece!

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1 Prestonwood Gourmet Club Celebrates Athens, Greece! Greek cooking offers an incredibly rich and diverse array of foods and beverages that are the culmination of literally thousands of years of living, cooking, and eating. While each Greek meal is fresh and inviting, it is also a trip back through Greece's history. The names of foods, cooking methods 1, and basic ingredients have changed little over time. Bread, olives (and olive oil 2 ), and wine constituted the triptych of the Greek diet for many centuries, just as they do today. Greece is a nation of small farmers who produce an incredible array of mainly organically produced cheeses 3, oils, fruits, nuts, grains, legumes, and vegetables, supplemented by an array of greens and herbs that grow in the wild. These are the foods that form the base of the traditional Greek regimen, to which they add both variety and nutrition. Greece's climate is perfect growing for olive and lemon trees, producing two of the most important elements of Greek cooking. Spices 4, garlic and other herbs 5 such as oregano, basil, mint, and thyme are widely used, as are vegetables such as eggplant and zucchini, and legumes of all types. With 20 percent of Greece made up of islands - and no part of the Greek mainland more than 90 miles from the sea - fish and seafood are a popular and common part of the Greek diet. Lamb and goat (kid) are the traditional meats of holidays and festivals 6, and poultry, beef, and pork are also in plentiful supply. Vineyards cover much of Greece's hilly terrain and the country has become known for its array of fine wines and spirits, most notably ouzo, an anise-flavored liqueur that is the national spirit. A History of Culinary Influences While Greek cooking has influenced and been influenced by other cultures, as have the cuisines of most countries, of all of those countries, Greece must be foremost in the ranks of having a "fusion" cuisine which is easily traced back to 350 B.C. In c.350 B.C., when Alexander the Great extended the Greek Empire's reach from Europe to India, certain northern and eastern influences were absorbed into the Greek cuisine. In 146 B.C., Greece fell to the Romans which resulted in a blending of a Roman influence into Greek cooking. In 330 A.D., Emperor Constantine moved the capital of the Roman Empire to Constantinople, founding the Byzantine Empire which, in turn, fell to the Turks in 1453 and remained part of the Ottoman Empire for nearly 400 years. During that time, dishes had to be known by Turkish names, names that remain today for many Greek classics.

2 With each successive invasion and settlement came culinary influences - from the Romans, Venetians, Balkans, Turks, Slavs, and even the English - and many Greek foods have names with origins in those cultures, most notably the Ottoman Empire. Dishes with names like tzatziki 7 (from the Turkish "cacik"), hummus 8 (the Arabic word for chickpea) and dolmades 9 (from the Turkish "dolma"), that can be found in kitchens from Armenia to Egypt, have also found a home in Greek cooking, and been adapted over hundreds of years to local tastes and traditions. And during those times, the classic elements of Greek cuisine traveled across borders as well, adopted and adapted in Europe, North Africa, the Middle East, and... with Alexander the Great, farther east. Greek food is simple and elegant, with flavors subtle to robust, textures smooth to crunchy, fresh and timeless, nutritious and healthy. Preparing and enjoying Greek food, anywhere in the world, is an adventurous journey into the cradle of civilization and the land of the Gods of Olympus. Discovering, tasting, and experiencing Greek food: truly one of the joys we can all share. Did You Know...? The first cookbook was written by the Greek food gourmet, Archestratos, in 330 B.C., which suggests that cooking has always been of importance and significance in Greek society. Modern chefs owe the tradition of their tall, white chef's hat to the Greeks. In the middle ages, monastic brothers who prepared food in the Greek Orthodox monasteries wore tall white hats to distinguish them in their work from the regular monks, who wore large black hats. To a large degree, vegetarian cuisine 10 can be traced to foods and recipes which originated in Greece. Many ingredients used in Modern Greek cooking were unknown in the country until the middle ages. These include the potato, tomato, spinach, bananas, and others which came to Greece after the discovery of the Americas their origin.

3 MENU Appetizer Spanakopita (Spinach and Cheese Pastry) Soup Fassolatha (National Bean Soup dish) Entrée Souvlaki (Pork Kebabs) Side Lahanorizo (Cabbage Rice) Salad Horiatiki (Greek Salad) Dessert Vassilopita (New Years cake) Wine Notes Greek cuisine can tend to be on the heavier side, so as a rule of thumb try to choose crisp wines that are light to medium bodied and somewhat refreshing. For domestic wine choices, we suggest Sauvignon Blanc for white and Pinot Noir for red. Retsina is a popular Greek wine, but it is said to be an acquired taste. Ouzo is an anise-flavored liqueur that is the national spirit. Warning: If you serve Ouzo, you risk having broken plates OPA!

4 Suggested division of labor: 4 couples Couple 1 Appetizer Couple 2 Soup*/Bread and Dessert Couple 3 Salad and Cabbage Rice Couple 4 Entree 5 couples Couple 1 Appetizer Couple 2 Soup*/Bread Couple 3 Salad and Cabbage rice Couple 4 Entree Couple 5 Dessert *The soup recipe requires soaking the beans in advance Please note that some of the recipes will specify that they need to be doubled or tripled. Please consult the planners if you have any questions: Haltiner, Meyer, Kiser.

5 Spanakopita Yield: Approximately 20 triangles Ingredients: 1/4 cup water 1 (10-ounce) package frozen chopped spinach 2 teaspoons olive oil 1/2 cup chopped scallion 2 cloves garlic, minced 4 ounces feta cheese, crumbled 3 ounces cottage cheese 1 tablespoon chopped dill 1/4 teaspoon pepper 1/3 teaspoon salt 8 sheets frozen phyllo dough, thawed 1 stick butter, melted Preparation: Preheat oven to 350 degrees. Bring water to a boil. Add spinach, cover, and boil until spinach is defrosted. Place spinach in a colander and drain until barely moist. Set aside. Heat oil in pan over medium-high heat. Add scallions and garlic and sauté until scallions are soft. Add the spinach, feta, cottage cheese, dill, pepper, and salt. Stir to combine and remove from heat. Place 1 phyllo sheet on a buttered sheet pan. (Cover remaining dough to keep from drying out.) Lightly coat sheet with melted butter. Coat 3 more phyllo sheets, one at a time, with melted butter and stack one on top of the other. Spoon spinach mixture on top of the phyllo dough and spread evenly. Brush remaining phyllo dough with butter and place on top of spinach mixture, making sure to press the phyllo down firmly. Score the top phyllo into a triangle shaped piece and butter the top of the phyllo. Bake for 35 minutes or until golden brown. Cut into triangles. Serve warm.

6 Fassolatha Serves 4-6 (Double this recipe) Requires advance preparation! According to food historians, fassolatha has been around since ancient Greek times. It is the national dish of Greece, representing the best of the Greek way of cooking: legumes, vegetables, herbs, and olive oil. Serve with a crusty bread. Ingredients: 1 pound of dried beans (Great Northern work well) water 1 cup of olive oil 1/2 teaspoon of ground black pepper 2/3 tablespoons of tomato paste 2 carrots, sliced 1 medium potato, peeled and cut in small cubes 2-3 stalks of celery with leaves, chopped 2-3 small hot red peppers (to taste) 1/2 teaspoon of sea salt Preparation: Day 1: Soak the beans overnight in lukewarm water. Day 2: Drain and rinse the beans, and place in a soup pot with enough water to cover. Bring to a boil, cook for 5 minutes, and drain. Place beans in a clean pot with enough water to cover by about 1 1/4 inch. Add oil, ground pepper, tomato paste, sliced carrots, cubed potato, celery, onion, and hot peppers (these can be omitted completely if preferred). When full boil resumes, reduce heat, cover, and simmer on low heat for about 1 hour and 45 minutes. The beans should be soft and creamy, but not to the point of disintegrating, and since the quality of beans and personal preference varies, check for doneness after 1 1/2 hours. Beans may need to be cooked 2 hours or more. 10 minutes before cooking time is up, add the salt. Fassolatha bean soup is served warm or at room temperature. Preparation tip: During the simmering time, you may need to add more water. Make sure to add boiling water, and not more than a half of a cup at a time. Fassolatha is not a puree type of thick soup, but should not be watery. Serving suggestions: Serve fassolatha with crusty bread and olive oil

7 Souvlaki (Triple this recipe) The souvlaki is the best-known Greek food, a word that invokes Greece as much as the Acropolis, the Parthenon, retsina and ouzo. Anyone who s visited Greece or who lives in a northern European or US city will have tasted the famous Greek souvlaki at least once. Souvlaki are small cubes of pork threaded on a small wooden skewer (the souvla ), also known as a kalamaki. The word kalamaki applies equally to the souvlaki itself. These grilled morsels of pork are so popular that you should figure on a little more than 3/4 of a pound of meat per person as a main dish. It's an easy dish to prepare, and serving on the skewers adds an authentic touch. Ingredients: 2 1/2 pounds of pork shoulder or loin, cut in 3/4 inch cubes 1 teaspoon of ground Greek oregano 1/2 teaspoon of freshly ground pepper 1 tablespoon of sea salt 2 tablespoons of red wine (or good red wine vinegar) 2 tablespoons of olive oil Lemon for squeezing at serving time Preparation: In a bowl, pour wine (or vinegar) and oil over the pork and toss to coat. Sprinkle salt, pepper, and oregano, and toss again. Cover and refrigerate for at least 2 hours. Note: If using vinegar, do not marinate longer than 2 hours or the meat can absorb too strong a vinegar taste. If using wine, the meat can be marinated for up to 2 days as long as salt is also used. Using 8 inch skewers, thread approximately 6 pieces of meat on each. This should make about 12 skewers. Grill the meat turning until well browned, about 15 minutes. Serve on the skewers with a squeeze of lemon. Note: If using a gas grill, use wooden skewers. If using a charcoal grill, use metal skewers. If broiling in the oven, use either, but wooden skewers should be soaked in water for several minutes before using. Serve with the Cabbage Rice. Yield: serves 3 (4 skewers per person) as a main dish.

8 Lahanorizo Serves 4 Serve with the entree (Double this recipe) INGREDIENTS 1 medium cabbage 1 teacup rice Olive oil 1 onion 3 fresh tomatoes, mashed Lemon juice of one lemon Salt Pepper Preparation Wash the cabbage and cut it in slices. Use a medium size saucepan. Add the onion and sauté in oil. Add the slices of cabbage and stir. Add 2 cups of water. Add the fresh tomato paste and stir again. Cook for 10 minutes and then add the rice. Cook until the rice is ready and the water is absorbed. Add salt and pepper to taste. Cabbage rice is served either hot or cold with the lemon juice poured on top.

9 Horiatiki Serves 8 If you're used to eating vinegar-based Greek salads, this traditional version--made with lemon juice--will be a delightful change. Prep Time: about 30 minutes. Notes: You can prepare through step 2 up to 4 hours ahead; cover and chill vegetables and dressing separately. Just before serving, pour cucumber mixture into a colander to drain off any liquid, then return to bowl and mix with feta cheese and dressing. 2 English cucumbers, cut into 1/2-inch cubes 2 pounds tomatoes, cored and cut into 1/2-inch cubes 1 medium red onion, chopped, then rinsed and drained 1 1/3 cups coarsely chopped parsley 1 1/3 cups drained pitted kalamata olives, halved if large 1/2 cup extra-virgin olive oil 1/2 cup lemon juice 1 1/2 teaspoons dried oregano 1 pound feta cheese Salt and fresh-ground pepper 1. In a large bowl, combine cucumbers, tomatoes, onion, parsley, and olives. 2. In a small bowl, mix olive oil, lemon juice, and oregano. 3. Break feta cheese into about 1/2-inch chunks and add to cucumber mixture. Add dressing and mix gently, adding salt and pepper to taste.

10 Vassilopita Yield: Makes 12 Servings Ingredients 1 cups (2 sticks) unsalted butter, room temperature 1 3/4 cups plus 1 tablespoon sugar 3 eggs, separated 2 eggs 2 tablespoons water 2 teaspoons vanilla extract 3 cups all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 quarter, washed, wrapped in foil 1/2 cup blanched slivered almonds (about 2 ounces) 2 tablespoons sesame seeds Powdered sugar Preparation Position rack in center of oven and preheat to 325 F. Grease and flour a 10x4-inch tube (or Bundt) pan. Using an electric mixer, cream butter with 1 3/4 cups sugar in a large bowl until fluffy. Gradually beat in 3 egg yolks, 2 whole eggs, water and vanilla. Combine flour and baking powder in small bowl. Gradually mix dry ingredients into butter mixture (batter will be very thick). Using clean, dry beaters, beat egg whites with salt in medium bowl until soft peaks form. Add remaining 1 tablespoon sugar and beat until stiff but not dry. Fold egg whites into batter. Pour batter into prepared pan. Press coin into cake. Sprinkle with nuts and sesame seeds. Bake until toothpick inserted near center of cake comes out clean, about 1 hour 10 minutes. Cool completely in pan on rack. Run knife around pan to loosen. Invert onto plate and dust with powdered sugar. (Can be prepared 1 day ahead. Wrap tightly and store at room temperature.) Traditions of Cutting the Vassilopita Each family has its own tradition for cutting the Vassilopita; however they all have one thing in common: the wish for good fortune in the New Year. Traditionally, pieces are cut ceremoniously by the head of the household and allocated to the church (Holy Trinity and Virgin Mary), then the head of the household (male), his wife, their children (oldest to youngest), other family members by degree of relatedness, then guests. The coin or small medallion (flouri, pronounced floo-ree) is a tradition symbolizing an extra measure of good fortune for whoever gets the piece where it has been hidden during baking, and this can cause serious confrontation if ownership of the coin is disputed. Therefore: when inserting the coin, insert parallel to the way a knife will cut so it will remain in one piece; when making the first cut, declare loudly who gets the pieces on either side of the knife so there are no disputes; If a coin does end up between two pieces, the piece that has the larger part gets the coin. Καλή Χρονιά! Happy New Year!