Wild Artichoke update

Yes these wild artichokes are bitter , but some how they are delicious and addictive, I would certainly brave the thorns again , as when cooked they are very tender

Wild Artichokes

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The photo is of some wild artichokes, aginares, that I bought in the market on Saturday.
The thorns should bare a health warning they are exceptionally sharp.The stall holder recommended that before cleaning , you take a pair of scissors and remove all the thorns. I followed her advice and after that these artichokes were tender and very easy to clean in acidulated water.(to stop them going too brown)
I then proceeded to make the classic Greek dish, "Aginares a la Polita".
You take 2-3 spring onions , 2-3 carrots and 2-3 potatoes and a bunch of dill, olive oil and lemon juice.
Roughly chop the onions and sweat in olive oil, when soft add the potatoes and carrots cut into medium size pieces. Saute with the onions then add the dill , artichokes cut in half and lots of lemon juice , salt and pepper , more oil if needed and some more chopped dill , cover the pan bring to boil , then simmer until all the vegetables are tender.
The lady in the market said that wild artichokes are more bitter than the cultivated ones, I will report back after lunch.

Dinner At P-Box Athens

I said in my introduction to this blog that Greek food is tasty, gutsy and healthy but not gourmet.
I stand corrected. Last night we ate at the Athenian Restaurant P-Box and had the most wonderful meal cooked by the Michelin starred chef Christoforos Peskias.
The food was truly sublime!
The menu is a mixture of greek dishes with a modern twist and Greek Asian fusion dishes.
We decided to choose dishes from the latter as we were curious.
Starters, smooth, smooth fava surrounded by delicate slices of octapus, the best taramasalata that we have ever tasted served with Won Ton crisps.Then the waiter arrived at the table with a very scary blow torch and proceed to smoke slices of salted mackerel at the table. This was served on a bed of shredded Korean radish with a subtle soy dressing. Then came salmon sashimi Greek style with a topping of crisp dakos crumbs. Next arrived seared fillet of beef that had been sliced wafer thin , with it was a side salad of chopped kos lettuce dill and spring onions. The beef had a delicious sauce , just not quite sure of the ingredients.
For main course we shared a perfectly cooked tuna steak which sat on a bed of aubergine that had a delicious lemony acidity that matched the oily fish perfectly,and a fillet of teryaki sea bass on a sauce of leeks and something else that was truly divine.
To round off the meal, chocolate mousse with a boule of strawberry ice cream.
This is seriously top notch cooking
Best of all the prices are sensible. We will be returning often.

Santorini

We spent Sunday and Monday of this week visiting Santorini and of course the Hatzidakis Winery. All Monday morning was spent in the vineyards , as that is where the wine making process begins. All his new vineyards are under organic production so full of wild flowers at this time of year. However , I could not resist this photo that really illustrates the minerality of the volcanic ash soil and the harshness of the terrior. The yellow is lichen full of sulphur.
After the vineyards we spent a happy hour tasting the wines in his cave cellar just outside the village of Pyrgos. As usual I loved his "Santorini" 2010 and of course his Mylos 2009.
We then decamped to the little taverna in Pyrgos "Mythos" run by the very jolly Nektarios. and his wife Katie. We had a marvellous lunch of, fava, tomatoe fritters, kalimari, the best tzaziki that I have had for some time and roast pork, all washed down with Hatzidaki's "Santorini". We rounded off themeal with fresh fruit and home made halva. and a Greek coffee.

Clean Monday

Monday this week was a public holiday here in Greece as it is the first day of Lent.
It is known as "Clean Monday". It is a day for friends and family to gather together ,  to go out and fly kites and then after to sit down to a feast of fasting food.
This is one of my very favourite days here in Greece.
As usual we had friends over and ate the following
Special bread , known as Lagana , large flat loaves covered with sesame seeds that is broken with your hands , you are not supposed to cut it with a knife.
Artichokes, Kos lettuce salad, cucumber salad, beetroot, stuffed vines leaves, lentils with vegetables and rice, octopus cooked in red wine, taramasalata, tomato tart, and finally prawn pea and broad bean rissoto. Followed by strawberries and halva.
Some recipes and pictures will follow soon.
As you can see no meat, this is the day for seafood and salads.
Octopus is an absolute must and I was finally brave enough to cook it.

Photos of our Tasting @ Efis Deli

                                      This is Efis Deli in Glfada Athens

Tasting at Effi's Deli

This Saturday our local Deli organised a tasting of Grey Mullet Bottarga matched with wines from the Attikan Winery , Marcou.
Bottarga is a salty fish roe from the Grey mullet  that is delcious served very simply on brown bread with a squeeze of lemon juice.
The producer Trikalinos also makes a powder from the roe that was fabulous sprinkled on their own cured sardine fillets, again served on brown bread.
The wine that seemed to me to compliment these was the dry white made from a blend of Savatiano with Chardonnay.

I am not a spirit drinker but I am sure the Bottarga snacks would be excellent with Vodka.