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Prepare the filling for the haystacks: Blend feta with yogurtuntil smooth. Stir in slivered green onion until well blended. Drainin damp cheese cloth overnight, refrigerated.

Prepare the haystacks: Separate out a two inch wide sectionof kataifi and unravel to approximately 12 inches. Cut with scissors.This will look like a long wide lock of women's hair. Repeat 4 times.

Brush each "lock of hair" with melted butter, generously.Scoop a 2 oz portion of drained yogurt-feta mixture out

onto the end of each section of Kataifi, then roll them up like asleeping bag, until you have a neat mound that looks like the bigbales of hay that stand out in the fields in the late summer.

Brush remaining melted butter on a half sheet pan and bakeat 400'5fF for 15 to 25 minutes--until kataifi is golden all overand cheese-yogurt is warm through to the center.

Remove from oven and serve warm with the salad.Prepare the salad: Combine in a stainless steel or glass or

ceramic bowl the cucumber, tomatoes, olives and bell pepper.

Heat the olive oil in a small sauce pot over medium heat with thegarlic and the capers--briefly, between 1 and 2 minutes--until thegarlic just softens and the capers swell and a few of them bloom.Remove from heat and pour over tomato salad. Toss with remainingseasonings and adjust to taste. Serve with the warm feta haystack.

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Participating Restaurants

Participating Chefs

October 16 - November 18 / 2006

Publisher

Hellenic Foreign Trade Board

Marinou Antipa 86-88

Ilioupoli, 163 46 Athens, Greece

Tel: 0030 210 998 2100

Fax: 0030 210 996 9100http://www.hepo.gr

http://www.kerasma.gr

Legal Representative:

Panagiotis Drossos, CEO

Editorial Director

Diane Kochilas

Art Director & Designer

k2design

Photography

Vassilis Stenos

Food Styling

Tina Webb

HEPO Liaisons

Anastasia Garyfallou

Teti Perissaki

Abboccato / Ammos Estiatorio /

Avra Estiatorio / Barbounia / Barbuto /

Chanterelle / Compass / Dona /Estiatorio Milos / Five Points / Ithaka /

Kellari Taverna / Metsovo / Molyvos /

Onera / Parea / Peacock Alley-

The Waldorf Astoria / Periyali / Prune /

Pylos / Savoy / Snack Taverna / Trata /

Thalassa / The Tasting Room

Jake Addeo / Colin Alevras /

Jim Botsacos / Michael Cressotti /

Christos Phillippou / Jonathan Fraser /

Chris Georgou / Gabrielle Hamilton /

Harris Hatziparaskevas / Peter Hoffman /Bill Katekis / Diane Kochilas /

Marc Meyer / John Piliouras /

Michael Psilakis / Jonathan Sawyers /

Justin Smillie / Costas Spiliadis /

George Spiliadis / Michael Symon /

Christos Valtsoglou / David Waltuck /

Jonathan Waxman / Matt Winegarden /

Thomas Xanthopoulos /

Gregory Zapantis / Kate Zuckerman

A TASTE OF GREECE IN NY

25 New York Restaurants

create Greek-inspired dishes

Kerasma for Everythingfrom Meze to Dessert.

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25 NY RESTAURANTS CREATE GREEK-INSPIRED DISHES KERASMA FOR EVERYTHING FROM MEZE TO DESSERT

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TABLEOF CONTENTS

Late Har vest Tomato Salad with Kataifi-Greek Feta Haystacks 09PRUNE / Chef GABRIELLE HAMILTON

Crispy Eggplant and Feta Salad 10BARBUTO / Chef JONATHAN WAXMAN, JUSTIN SMILLEY

Milos Special Fried Zucchini, Eggplant and Kefalograviera Meze 11ESTIATORIO MILOS / Chefs COSTAS SPILIADIS, GEORGE SPILIADIS

Olive Rose Sauce 12SAVOY / Chefs PETER HOFFMAN, MATT WINEGARDEN

Greek-Brandy Shrimp Soup with Saffron-Feta Cream 13PYLOS / Chefs CHRISTOS VALTSOGLOU, DIANE KOCHILAS

Yogurt Soup with Chick Peas and Greek Saffron 14METSOVO / Chef BILL KATEKIS

Seared Sea Scallops with Warm Braised Cinnamon and Cauliflower 15DONA / Chef MICHAEL PSILAKIS

Crispy Skin Red Snapper with Artichokes, Greek Olives and Florina Peppers 16BARBOUNIA / Chef MICHAEL CRESSOTTI

Cuttlefish and Ar tichoke Salad with Kalamata Olive Marinade 17PEACOCK ALLEY / Chef CEDRIC TOVAR

Greek Olive Oil-Seared Langoustines with Roasted Beets and Skordalia 18THALASSA / Chef GREGORY ZAPANTIS

Macaronia with Lamb and Eggplant 19ONERA / Chef MICHAEL PSILAKIS

Ouzerie Style Shrimp Over Greek Noodles 20KELLARI / Chef CHRISTOS PHILLIPOU

Seafood Yiouvetsi 21ITHAKA / Chef HARRIS HATZIPARASKEVAS

Ground Lamb Skewers 22PAREA / Chefs MICHAEL SYMON, JONATHAN SAWYERS

Greek Yogurt-Honey Braised Lamb 23

FIVE POINTS / Chef MARC MEYER

Lamb with Basil, Ouzo and Chios Mastiha 24PERIYALI / Chef THOMAS XANTHOPOULOS

Spiced Braised Lamb Shank Yiouvetsi 25SNACK TAVERNA / Chef ELIAS VARKOUTAS

Cold Roasted Lamb Shoulder with Dandelion Greens, Feta and Herbs 26THE TASTING ROOM / Chef COLIN ALEVRAS

Rabbit-Olive Oil Confit with Black-Truffle-Infused Trahana 27COMPASS / Chef JONATHAN FRASER

Pork Chops Stuffed with Figs and Pistachios, Over Celeriac Puree & Wild Cherries 28

AMMOS ESTIATORIO / Chef CHRISTOS CHRISTOU

Warm Tsoureki Sandwich with Whipped Manouri, Figs and Warm Almond Milk 29MOLYVOS / Chefs JIM BOTSAKOS, JOHN PILIOURAS

Greek Honey and Yogurt Panna Cotta 30CHANTERELLE / Chef DAVID WALTUCK, Pastry Chef KATE ZUCKERMAN

Manouri Cheesecake with Wine-Poached Peaches and Phyllo Cigars 31TRATA / Owner CHRIS GEORGOU

Karydopita Crme Caramel 32AVRA / Chef FERMIN CHAVEZ

Greek Bread Rusk Pudding with Dried Fall Fruits and Mavrodaphne Zabaglione 33ABBOCCATO / Chefs JIM BOTSAKOS, JAKE ADDEO

TO START / SALADS / MEZE

SOUPS

FROM THE SEA

PASTA

FIVE WAYS WITH LAMB

MORE MEAT

SWEET FINISHES

INTRODUCTION 07

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25 NY RESTAURANTS CREATE GREEK-INSPIRED DISHES KERASMA FOR EVERYTHING FROM MEZE TO DESSERT

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A Taste of Greece by New Yorks Top Restaurants is a citywidecelebration of Greek cuisine as seen through the eyes of premiereGreek and American chefs in the toughest restaurant city in theworld.

The dishes that emerged, only a small portion of which arerepresented here, are a delicious potpourri of traditional Greekcuisine revisited and of Greek-inspired dishes that rely on someof the countrys most unusual regional food products, from sheepsand goats milk cheeses, to wild honey, sun-baked herbs, beguiling,ancient spices, emerald, regionally distinct olive oils and succulentolives, to Greek yogur t, which has been widely appreciated byAmerican consumers in the last few years.

In compiling these recipes and communicating with each ofthe chefs, it became clear to us at the Hellenic Foreign Trade Boardthat one characteristic above all others dominated the perceptionchefs hold toward Greek cuisine. Almost every one of theparticipating chefs, Greek and American alike, waxed poetic aboutthe integrity of flavors and the cuisines inherent simplicity, whichare the hallmarks of Greek food. Simplicity is the prerequisite fortimelessness, as one chef aptly noted. Clarity, brightness, purity,straightforwardness are all words that came up again and againfrom our communication with the Taste of Greeces par ticipatingNew York chefs.

In this collection of 25 recipes, you will find a perfectlybalanced Greek-Mediterranean table, brimming with everythingfrom small plates (meze) to steaming soups, to ubiquitous lamb-an ingredient many chefs worked with to create their menus-to imaginative desserts that portray a modern marriage of ancientflavors. Vegetables, fruits, nuts, grain products, cheeses and more,figure prominently in chefs interpretations, too. So, of course,does Greek extra-virgin olive oil, the quality of which is renownedthroughout the world.

The recipes are meant to be a peaen to the chefs whocreated them, a mirror and savory record of the Taste of Greecefestival, and a statement about the universal appeal and innatehealthfulness of Greek gastronomy. Many more of the culinar yinnovations created during the Taste of Greece festival will bepublished both online and in the winter issue of our flagshipmagazine, The GreekGourmetraveler. They are all par t of what theGreeks call Kerasma (KE-raz-ma), which means treat.

We invite you to treat yourself to a convivial, delicious Greekmeal in New York City this Fall and beyond, but also to savora Taste of Greece in all its glor y in your own home kitchens.

Kali Orexi! Thats Greek for Bon Appetit!

INTRODUCTION

25 NY RESTAURANTS CREATE GREEK-INSPIRED DISHES KERASMA FOR EVERYTHING FROM MEZE TO DESSERT 07

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For 2-4 servings For the "Haystacks":

8 oz. Greek feta4 oz. Greek yogurt8 oz. slivered greenonions8 oz. melted butter1/2 package of kataifi,defrosted and at room

temperature_

For the Late HarvestTomato Salad:

1 cucumber, peeledand very thinly slicedin rounds1 pint mixed varietiesof the last tomatoes,or good heirloom

tomatoes, cut intosmall chunks

1/3 cup pitted blackwrinkly oil-cured Greekolives (throumbes)1 green bell pepper,sliced into very thinrounds2/3 cup Greek extravirgin olive oil2 cloves of fresh garlic,slivered3 Tbsp. drained Greekcapers2 Tbsp. red wine

vinegar2 generous pinchesdried Greek oreganoKosher salt and freshlyground black pepper

to taste

Prepare the filling for the haystacks: Blend feta with yogurtuntil smooth. Stir in slivered green onion until well blended.Drain in damp cheese cloth overnight, refrigerated.

Prepare the haystacks: Separate out a two inch wide sectionof kataifi and unravel to approximately 12 inches. Cut with scissors.This will look like a long wide lock of women's hair. Repeat 4 times.

Brush each "lock of hair" with melted butter, generously.Scoop a 2 oz. portion of drained yogurt-feta mixture out

onto the end of each section of Kataifi, then roll them up likea sleeping bag, until you have a neat mound that looks like the bigbales of hay that stand out in the fields in the late summer.

Brush remaining melted butter on a half sheet pan and bakeat 400F for 15 to 25 minutes - until kataifi is golden all over andcheese-yogurt is warm through to the center.

Remove from oven and keep warm.Prepare the salad: Combine in a stainless steel or glass

or ceramic bowl the cucumber, tomatoes, olives and bell pepper.

Heat the olive oil in a small sauce pot over medium heat withthe garlic and the capers - briefly, between 1 and 2 minutes - untilthe garlic just softens and the capers swell and a few of thembloom. Remove from heat and pour over tomato salad. Toss withremaining seasonings and adjust to taste. Serve with the warmfeta haystack.

PRUNE Chef / Owner

LATE HARVESTTOMATOSALAD WITHKATAIFI-GREEK

FETAHAYSTACKS

GABRIELLE HAMILTON

This simple saladderives from thechef's own tastememories ofsummer spentin Serifos: Saltyolives, cool crisp

cucumber, a smallslab of feta witha glass of ouzo,

the smell of sea airand the clack, clack,clack sound ofbackgammonin the background.For chef Hamilton,the lack of

pretension is Greekcuisine's greateststrength.


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For 4 servings 4 lavender eggplantsSalt1 egg1 Tbsp. cream1 cup plain breadcrumbs1 cup all-purposeorganic flour2 pints baby spinach(washed and spun dry)1/2 pound fresh goatcheese curd or mildGreek feta, crumbled

1 pint cherry tomatoes(sliced in half on theequator)1 sprig rosemary (spinyleaves separated)1 lemon1 1/2 cups Greek extra-virgin olive oil

Cut eggplant into bite sized pieces, coat with salt and marinatefor one hour.

Make an anglaise with egg and cream.

In a heavy skillet heat 1 cup olive oil to 325F.Wash and dr y eggplant. Toss into flour, then into the anglaise,and into the bread crumbs.

In a large bowl place the spinach, crumbled cheese, tomatoes,rosemary leaves, juice of one lemon, and toss well. Add 1/2 cupolive oil.

Fry the eggplant until crispy, toss into bowl and season withsalt and pepper. Serve warm.

BARBUTO Chef / OwnerChef de Cuisine

CRISPYEGGPLANT

& FETASALAD

JONATHAN WAXMANJUSTIN SMILLEY

California legendand peripateticchef JonathanWaxman draws onthis classic Greekmeze combo tocreate a dish that

fits in with hisManhattan bistro,Barbuto.


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ESTIATORIOMILOS

Chef / OwnerChef

For 2 servings 1 quart vegetableor Greek olive pomaceoil for frying1 1/2 medium zucchini,

trimmed and slicedinto thin chips1 medium eggplant,

trimmed and slicedinto thin chips*All-purpose flourDried Greek oreganoSalt1 slice Greek

kefalograviera (hard,pungent Greek sheepsmilk cheese)1 1/2 Tbsp. tzatziki(traditional spreadof Greek strainedyogurt, cucumber, garlic,olive oil)

* the eggplant shouldbe seedless

Heat the vegetable oil to 400F in a deep pot over medium-high heat.

Soak the chips in warm water for several minutes. Drain and

dust the wet chips in flour. Pick up four dusted chips, dip them inwarm water again, and then place them in the hot oil.Repeat for all the chips.

Mix the chips in the oil after 2 minutes of cooking. Whenthey turn golden brown, remove with a spider. Sprinkle with driedoregano and salt.

Heat some more oil in a frying pan. Soak the kefalogravieracheese in warm water, dust with flour, then dip in water again andfry the cheese in the hot pan and turn once until crispy and golden.

To serve, place the tzatziki in the center of a plate andsurround with the fried chips and cheese.

MILOS SPECIALFRIEDZUCCHINI,EGGPLANT &

KEFALOGRAVIERAMEZE

COSTAS SPILIADESGEORGE SPILIADES

Greek cuisinepossesses aninherent, apparentnaivety and usesextraordinarilystraightforwardingredients. Itdoesn't disturb yousleep at night and

you are ready toeat it again

the next day, saysMilos owner CostasSpiliades.


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SAVOY Chef / OwnerChef de Cuisine

1/4 cup lemon juice2 cups crackedKalamata olives1/4 cup olive oil2 Tbsp. rose water

Place pitted alamata olives and lemon juice in a blender.Puree on high speed until smooth. Emulsify with olive oil, and finishwith rose water.

Be careful not to run the blender very long once the rosewater has been added as it will burn and lose its perfume.Serve with marinated mackerel or other strong oily fish.

OLIVE ROSESAUCE

PETER HOFFMANMATT WINEGARDEN

This simple butexotic combinationof olives and rosewater, two classicingredients in theGreek kitchen,marry exceptionallywell with anothercommon Greekmeze oily fishsuch as mackerel,

one of thehealthiest foods inthe Mediterranian.


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PYLOS Chef / OwnerConsulting Chef

For 4-6 servings 1 1/4 lbs. mediumshrimp, shelledand deveined, shellsreserved4 Tbsp. Greek extra-virgin olive oil1 Tbsp. unsalted butter1/2 cup Greek brandy2 quart water1 Greek dried bay leaf3 carrots, chopped2 celery stalks,chopped

1 medium onion,chopped2 Tbsp. short grainGreek rice (nihaki)2 Tbsp.tomato paste1/2 tsp. sweet paprika1/2 tsp. Greek boukovo(red pepper flakes)or cayenne

Salt to taste1/3 cup heavy creamFresh strained juiceof1/2-1 lemon, to taste

_

Saffron feta cream:

1 cup soft Greek feta1 tsp. saffron threads2 Tbsp. warm cream

Heat 1 tablespoon olive oil in a large pot over high heat andsear the shrimp shells until golden. Pull away from heat for a minuteand add the Greek brandy. As soon as it steams up and the

alcohol evaporates, add water and bay leaf. Bring to a boil, reduceheat and simmer, uncovered, for 20 minutes. Strain shrimp stockthrough a china cap or fine-mesh sieve. Discard the shells.

While stock is simmering, in a separate, large pot, heat 1tablespoon olive oil and 1 tablespoon butter and saut the shrimpwith a little salt. Stir until just cooked through. Remove witha slotted spoon and set aside, covered. Add remaining 2 tbsp.olive oil to pot, and cook the carrots, celery, and onion overmoderate heat, stirring, until softened. Stir in the rice, tomato paste,cayenne, and salt. Add the shrimp stock, bring to a boil , reduceheat and simmer for about 30 minutes, until the rice is very tender.Set aside 12 shrimp and stir remainder into the garidosoupa.

Pure the soup in batches in a blender, then strain throughfine sieve into another pot. Stir in cream and cook over low heatuntil warmed. Do not let the soup boil. Stir in lemon juice and salt

to taste.

Cut reserved shrimp into a 1/4-inch dice, and use as garnishfor the soup.

For the saffron-feta cream: Submerge the saffron into the

warm cream and steep for 10 minutes. Heat feta in a small potuntil it begins to melt. Add the cream and stir until smooth. Placethe mixture in a squeeze bottle and draw lines across the surfaceof the soup as garnish just before serving. Serve the soup witha few pieces of chopped shrimp inside, the saffron cream as garnish,and a few pieces of toasted pita triangles, if desired.

GREEK-BRANDYSHRIMP SOUPWITH

SAFFRON-FETACREAM

CHRISTOS VALTSOGLOUDIANE KOCHILAS

We work with theclassics of Greekcuisine at Pylos,trying to perfectthem rather thaninvent a completelynew cuisine.We also

love to cook withGreek winesand spirits, hence

the brandy, and wedon't shy awayfrom bold flavors-they're so mucha part of the Greekflavor palette. That'swhat inspired the

Kozani saffornand feta garnishover the soup.


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For 12 servings 10 cups chicken stock5 cups Greek strainedyogurt4 Tbsp. all-purposeflour4 egg yolks2 1/2 Tbsp. driedGreek mintSalt

White pepper to taste2 lbs. chick peas,soaked and drained2 pinches Kozani red

saffron

Cook the chick peas in ample water until tender.Drain, cool slightly and rub between the palms of your handsto remove their skins.

Bring the chicken stock to boil in a large pot.In a bowl, beat the yogurt with the flour and egg yolks untilwell blended. Add mint, salt and pepper.

Pour into the stock, beating vigorously, and bringto a gentle boil.

Add the chick peas to the yogurt soup and heat to warmthrough. Add 2 pinches of saffron steeped in 2 tablespoons of hotwater and ser ve immediately.

METSOVO Chef / Owner

YOGURT SOUPWITH CHICK

PEAS & KOZANIRED SAFFRON

BILL KATEIS

This dish takesits cue fromthe many yogurtsoups, served bothhot and chilled, inGreece, especiallyfrom the north.Thick, deliciousGreek yogurt has

gained worldrecognition. It's as

widely available asfeta cheese acrossthe U.S.


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DONA Chef

For 4-6 servings For the WiltedSpinach and BraisedCauliflower:

4 Tbsp. Greek extravirgin olive oil, divided1 small cauliflower, cutinto florets2 cinnamon sticksKosher salt and pepper

to tasteHot tap water3 scallions, sliced thinon the diagonal1 10-oz. bag trimmedspinach

_

For the scallops:

3 Tbsp. Greek extra-virgin olive oil8-12 sea scallops3 Tbsp. Greek extra-virgin olive oil

3 Tbsp. unsalted butter3 large sage leaves, or6-8 Greek mountain

tea (faskomilo) leaves,reconstituted andchopped2 Tbsp. Greek capers,rinsed and driedSalt and pepper3 Tbsp. tart driedcherries

Heat 2 Tbsp. Greek extra virgin olive oil in a large heavy-bottomed braising pan over medium heat. When oil is hot,add the cauliflower and brown the florets on all sides. Add the

cinnamon sticks and one tablespoon of kosher salt to the pan.Add enough hot tap water to barely cover the florets and bringthe water to a full boil.

Lower heat to a simmer and cover pan loosely to allowsteam to escape. Cook until a fork pierces the cauliflower withsome resistance, about 10 minutes. Do not overcook.

Using a slotted spoon, remove cauliflower to a dish linedwith paper towels to absorb excess moisture. Discard cinnamon.

Heat a second saut pan over medium high heat.Add remaining oil and the scallion and saut until the scallion startsto get soft, about 1 minute.

Carefully add the cauliflower to the scallions and cook brieflyto warm. Add the spinach and saut until slightly wilted, no morethan 30 seconds. Season with salt and pepper and reserve. Divideequally on four plates.

Heat 3 tablespoons olive oil in a saut pan over mediumheat. Make sure the oil very hot - right at the smoking point -and place the scallops into the pan. Sear for about two minutes

on one side (the scallop should caramelized and brown on thebottom). When the bottom is brown, remove pan from fire, drainthe oil, flip the scallop over and keep off the heat.

Heat another saut pan over medium high heat, and addbutter. Add sage and capers and season with salt and pepper.When the butter star ts to bubble and get brown, transfer thescallops onto the plates.

Add the cherries to the butter and spoon the sauce overthe scallops. Serve.

SEARED SEASCALLOPSWITH WARMBRAISED

CINNAMON& CAULIFLOWER

MICHAEL PSILAKIS

The clean, simpleflavors of Greekcuisine allow youto create interestingcombinations sayschef MichaelPsilakis. In Greece,

cinnamon is acommon spicein cauliflower dishes.


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Cook the snapper: Season both sides of snapper with koshersalt and freshly ground black pepper. Heat 1 1/2 ounces olive oil ina nonstick pan and when it begins to smoke add the red snapper,

skin side down. Press gently with a spatula so the fish doesnt curlup. Allow the snapper to cook over medium heat until the skinside is very crisp, about 3 to 4 minutes.

Make the ragu: In a small sauce pan heat remaining 1/2 ounceof olive oil. When it begins to smoke, add cherry tomatoes,artichokes, roasted shallots, and roasted peppers, and saut untilthe tomatoes begin to color. Add the capers, olives, lemon segments,and chicken stock. Allow to simmer for two minutes, and finishwith the parsley and butter.

Divide the roasted shallot ragu evenly between two warmdinner plates, top the ragu with the crispy red snapper and drizzlewith Greek extra virgin olive oil.

BARBOUNIA Chef

For 2 servings

7 oz. red snapper filletsKosher salt and freshlyground black pepper2 oz. Greek extra-virgin olive oil1/4 cup red and yellowcherry tomatoes1/4 cup blanchedartichoke bottoms1/4 cup roasted shallots4 Tbsp. roasted,chopped Florina redpeppers

1 tsp. Greek capers(rinsed)8 pitted Kalamata olives1 lemon, cut intosegments, seedsremoved1 cup chicken stock2 tsp. chopped parsley2 Tbsp. soft butterGreek extra virgin oliveoil to garnish

CRISPY SKINRED SNAPPERWITHARTICHOKES,GREEK OLIVES

& FLORINAPEPPERS

MICHAEL CRESSOTTI

Rustic, earthydishes are centralto the Greek diningexperience. Greek

cooking is fresh andclean, with a focuson natural flavors.


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For 4 servings 1 lb. cleaned cuttlefish2 tsp. Kalamata olive

tapenade2 tsp. choppedsun-dried tomatoes1 clove of garlic,chopped1 sprig of thyme2 Tbsp. Greek extra-virgin olive oil

_

8 baby artichokes,

cleaned and cut intohalves2 peeled, mincedshallots2 garlic cloves, chopped2 sprigs thyme2 bay leaves2 Tbsp. Greek extra-virgin olive oil

Zest and juiceof 2 lemonsZest and juiceof 2 oranges1/2 cup of dry whitewine4 oz. strained GreekyogurtSalt, freshly groundblack pepperMicro Basil

Marinate the cuttlefish overnight with the tapenade, thechopped sun-dried tomatoes, garlic, thyme and olive oil.

In a medium saut pan over medium flame, heat the olive

oil and add the ar tichokes and shallots. Season with salt and pepperand cook slowly for 3 minutes to soften without coloring. Addthe garlic, thyme, bay leaves. Cook for 2 more minutes. Add halfof the lemon and orange zest, the juices and the white wine. Cookuntil the liquid is reduced by half and is at a syrup consistency.Remove from heat, strain through a chinois and set aside.

Season the cuttlefish with salt and pepper and cook on thegrill for 3 to 4 min.

Combine the orange and lemon zest with the Greek yogurt,season with salt and pepper to taste and cover the bottom of theserving dish or plate with the yogurt sauce. Place the artichokesin the middle, slice the cuttlefish and add them to the artichokes.Garnish with micro basil and a drizzle of the reduced artichokescooking liquid.

PEACOCKALLEY / THE

WALDORFASTORIA

Executive Chef

CUTTLEFISH& ARTICHOKESALAD WITHKALAMATA

OLIVEMARINADE

CEDRIC TOVAR

Cedric Tovar's mostvivid taste memoryof Greek food is therobust flavor ofKalamata olivesand botargo. Thesimplicity in taste

and texture iswhat he likes mostabout the cuisine.


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THALASSARESTAURANT

Executive Chef

For 4 servings

For the roasted beets:

1 lb. organic redor yellow beets1 cup water1/2 cup Greek red winevinegar2 Greek bay leaves

For the skordalia:

3 garlic cloves1/4 cup Greek almonds1/4 cup white vinegar

1/2 tsp. white pepper1 tsp. sea salt1 lb. bread, crustremoved, soakedin water and drained1 cup Greek extra-virgin olive oil

For the langoustines:

4 large or 8 mediumlangoustines1/2 cup all-purposeflour1/2 cup Greek extravirgin olive oilSea salt and pepper

In a 6x10-inch roasting pan, place the beets, water, vinegar,and bay leaves and bake at 425F for one hour. Remove and cool.Once the beets are cool, peel and slice them.

While the beets are roasting prepare the skordalia: In ablender add all the ingredients for the skordalia except the oliveoil. Blend at high speed for 2-3 minutes. Reduce speed to mediumand slowly add the olive oil, working the motor until the skordaliais smooth and creamy.

Toss the langoustines gently in flour and shake off excess.In a saut pan, heat the olive oil and saut the langoustines overmedium heat, turning, until they turn bright pink. Remove.

Serve the beets and skordalia on 4 individual plates and placethe langoustines decoratively on top. Serve.

GREEK OLIVEOIL-SEAREDLANGOUSTINESWITH ROASTED

BEETS &SKORDALIA

GREGORY ZAPANTIS


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For 4-6 servings 1 lb. spaghettior linguine4 Holland eggplants2 lbs. of lamb stewmeat or leg meatcubed6 Tbsp. extra virginolive oil2Vidalia onions, peeledand diced1/4 cup Greek currantsor raisins1/4 cup pine nuts,

toasted1/2 cup juliennedroasted Florinapeppers2 Tbsp. fresh basilleaves1 tsp. ground cinnamon12 cups lamb broth3 cinnamon sticks3 Tbsp. tomato paste

1/2 cup red wine1/2 cup red winevinegar3 bay leaves, preferablyfresh1/2 lb. grated manouricheese

Remove the skin from one eggplant. In a food processorfitted with a steel blade, grind lamb and skinned eggplant untilminced. Cut the remaining eggplants into 1-inch cubes and set aside

until ready to use.In a large, heavy-bottomed pan, heat 3 tablespoons of oliveoil and saut onions until translucent. Increase temperature to highand add eggplant and lamb mixture. Brown well, about 10-15 minutes.

Add broth and all remaining ingredients except for thecheese. Mix well. Bring to boil, reduce to a simmer and cover. Stirabout every 10 minutes and continue cooking until moistureis absorbed, about 1 hour. Remove cinnamon sticks and bay leaves.

Fill a stockpot with water and bring to a boil. In the meantime,skin, slice and cube remaining eggplant and season with salt andpepper. Heat remaining 3 tablespoons of extra virgin olive oil andfry eggplant until golden. Place on a tray lined with paper towelsto cool.

When water boils, add pasta and cook according to boxdirections. When done, drain, mix with meat sauce, and sprinkle

with fried eggplant and grated cheese.

ONERA Chef

MACARONIA

WITH LAMB& EGGPLANT

MICHAEL PSILAKIS

In both myrestaurants,Dona and Onera,I present acontemporary wayto view a rustic-based cuisine sayschef MichaelPsilakis. I combinemany of theingredientsI remember asa child to create

dishes withinteresting layersof flavor.


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For 4 servings 8 oz. hilopites (Greeksquare noodle pasta)4 Tbsp. Greek extravirgin olive oil1-2 Tbsp. minced garlic(to taste)1/3 cup minced shallots16 medium shrimp1/2 cups of freshchopped tomatoes2-3 oz. Ouzo4 oz. soft goat cheeseor mild feta, crumbled

Salt and pepper totaste

In a medium size pot, bring two quarts water to a rollingboil. Add salt and a tablespoon of olive oil. Stir in the hilopites andcook for about 5 minutes, to al dente. Strain, toss with a little olive

oil, and set pasta aside in a warm place.In a large saut pan heat the remaining olive oil and sear thegarlic and shallots until they become translucent. Add the shrimpand cook for a few minutes, turning frequently. When the shrimpare almost ready, stir in the fresh tomatoes. Add the ouzo and letthe alcohol evaporate. Finally, add the cheese and stir until mixturebecomes creamy.

Spread out a thin layer of the hilopites in center of fourmedium-size plates. Place four shrimp per plate on top of thehilopites and then pour equal quantities of the tomato sauce andcheese mixture over the shrimp.

KELLARI Chef

OUZERIESTYLE SHRIMP

OVER GREEKNOODLES

CHRISTOS PHILLIPPOU

Greek cuisine is soattractive becauseof the relativesimplicity of itsrecipes. We rely on

great quality freshingredients toachieve greatflavors rather than

on complex recipesthat call for toomany spices.


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ITHACA Chef / Owner

For 4 servings

4 Tbsp. Greek extra-virgin olive oil1 large onion, chopped1 cup dry Greek whitewine1 Tbsp.tomato paste8 oz. large shrimp,cleaned4 oz. sea scallops4 oz.cleaned squid, cutinto rings2 cups Greekkritharaki, or orzo

4 cups hot waterSaltand pepper

to taste

Heat the olive oil in a large flame-proof casserole and sautthe onion until translucent. Add the tomato paste and stir for oneminute. Add the wine and cook until the alcohol steams off.

Add the shrimp, scallops and squids to the pot.Stir for one minute, to color slightly. Remove from heat.Preheat the oven to 350F.

Bring the water to a rolling boil and add salt. Add the pasta(kritharaki) and cook for about 5 minutes, until softened but notdone. Remove from heat. Pour into the casserole with the seafood.Add a little olive oil, salt, and pepper, if desired, and bake, covered,for about 30 minutes, until the pasta has absorbed all the liquidand is cooked through. Serve.

SEAFOODYIOUVETSI

HARIS HATZIPARASKEVAS

I like to preparetraditional dishes

the way my motherand grandmotherprepared them


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For 4 or 8 servings 1 lb. ground lamb1/4 lb. ground pork2 Tbsp. chopped mintZest of 2 oranges1/4 cup minced onion3 cloves garlic, minced1/4 cup bread crumbs1 egg4 Tbsp. Greek extra-virgin olive oil1 tsp. cayenne1 tsp. cinnamonSalt

Greek strained yogurtfor serving

Mix all the ingredients together. Shape into eight 3-inch longsausages and pass a skewer through each. Flatten lightly and grill.

PAREA Chef / OwnerChef de Cuisine

GROUND

LAMBSKEWERS

MICHAEL SYMONJONATHAN SAWYERS

This dish, by chef-partner MichaelSymon (notpictured here) wasinspired by what hesays are his most

vivid tastememories of Greekcooking: lamb

roasting on the spitat my mom anddad's yearly Easterlamb roast. Myfavorite thing aboutGreek cuisine is its

purity andbrightness offlavors.


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For 6 servings 3 lbs. boned legof lamb, cut into largecubes1 1/2 Tbsp. coarsesea salt1/4 cup dried GreekoreganoZest of 2 lemons1/2 cup lemon juice1/2 tsp. ground chilipepper2 cups strained Greekyogurt

1/2 cup Greek honey4 garlic cloves finelychopped1/4 water, plain chickenstock, or light lambstock

Combine the lamb meat with the sea salt and Greek oregano,allow to rest, covered at room temperature, for one hour.

Add all the remaining ingredients except the water or stock

and combine well. Cover and refrigerate for at least 8 hours.Add the liquid and bake in a covered casserole at 350Ffor approximately 2 1/2 - 3 hours. Remove and serve.

FIVE POINTS Chef / Owner

GREEKYOGURT-

HONEYBRAISED LAMB

MARC MEYER

Greek cuisineis truly a naturalcuisine. It ex-emplifies garden totable cooking, sayschef Marc Meyer.He says he "loves"Greek yogurt.

I've always beenfascinated by thefact that its use

runs the gamutfrom sweet tosavory. In the Stateswe think of yogurtas a sweet or abedtime snack. Butit makes a greatsauce or marinade

and I wanted toincorporate it inthat way."


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PERIYALI Chef

For 4 servings

4 oz. Chios Mastihacrystals3/4 cup Ouzo2 lbs. boneless lambloin1/2 cup plus 2 Tbsp.Greek extra-virginolive oil3 Tbsp. finely choppedfresh basil leaves1 lb. potatoes, sliced1/2 lb. fennel, slicedSalt and pepper

to taste

Steep the astiha in the ouzo and let it stand for 2-3 days.(Alternatively, gently heat the ouzo and submerge the astihain it. Cool and let stand for six hours.) Set aside.

Trim and season lamb with salt and pepper. In a sealableplastic bag, combine lamb, 4 tablespoons Greek extra-virgin oliveoil, and 3 tablespoons basil. Marinate lamb, covered and chilled, for4 hours.

Preheat oven to 400F.Place potatoes and fennel in a shallow pan just large enough

to hold them in one layer. Add the remaining olive oil, salt, pepperand one cup of water. Cover with aluminum foil and cook for 1hour. Remove the aluminum and cook for 5 more minutes to getsome color.

Heat an ovenproof heavy skillet (preferably cast-iron) overmoderately high heat unti l hot and brown lamb on all sides. Putskillet in middle of oven and roast lamb until a meat thermometerregisters 120F for medium-rare. Finish with Ouzo. Cut lamb anangle in slices and serve on top of the roasted potatoes and fennel.

LAMBWITH BASIL,

OUZO & CHIOSMASTIHA

THOMAS XANTHOPOULOS

Chef ThomasXanthopoulos wasone of New York'searliest mavericksin the Greekkitchen, presentingelegant renditionsof the classics wayback in the 1980sand alsoexperimenting withGreek ingredients

to create food thatis inherently Greek,grounded but new.


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SNACKTAVERNA

Chef / Owner

For 2 servings

For the marinade:

1/3 cup dry red wine1 small cinnamon stick2 whole cloves1 small garlic clove,crushed1 sprig thyme1 bay leaf1 carrot1 celery stalk1 onion1/3 cup dried cherries3 tomatoes, peeled andseeded10 whole blackpeppercorns

2 lamb shankChicken stock, asneeded4 Tbsp. marinatedmushrooms4 Tbsp. oystermushrooms4 tablespoons of orzo(cooked)3/4 cup tomato sauce6 Kalamata olives8 sprigs watercressother greens

1/3 cup grated GreekKefalotyri cheese

Bring all ingredients to a boil in a sauce pot. Remove fromheat and cool marinade. Pour over lamb shanks and marinate,covered and refrigerated, overnight.

Remove the shanks from marinade. Do not discard themarinade. Season the shanks with salt and pepper and in anovenproof skillet or rondeau sear in olive oil to brown. Pourmarinade over the shanks and add enough chicken stock to cover.Cover and place in a preheated oven at 325F. Braise for about3 hours, until tender.

Heat 2 tablespoons olive oil in a saut pan and caramelizethe mushrooms. Add the orzo and tomato sauce and cook untilpasta is done. Add the cheese and stir to melt. Spoon the orzo onthe bottom of two large, deep dinner plates. Place the braisedlamb shank on the bed of orzo and garnish with Kalamata olives.Set watercress on top of lamb shank and sprinkle with Kefalotyricheese.

SPICEDBRAISED LAMB

SHANKYIOUVETSI

ELIAS VARKOUTAS

Snack Taverna isa fun, modern placewith a playful spiritthat serves up

contemporarybut also timelessGreek cuisine.


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For 4 servings 1 lamb shoulder, about2 pounds8 Tbsp. Greek extra-virgin olive oil2 garlic cloves, minced3 sprigs each of freshoregano, thymeand rosemarySalt to taste1 cup Greek feta,roughly chopped1/3 cup extra-virginGreek olive oil

4 cups fresh, young,tender dandeliongreens, trimmed

Juice of 1 lemonSalt, pepper to taste

Rub the lamb shoulder with 4 Tbsp. olive oil, garlic, and freshherbs. Salt generously and vacuum pack into appropriate sized bag.Cook in a water bath at 145F for 8-12 hours. When finished

cooking, remove from vacuum and place in 500-600F oven for7-10 minutes to develop a crust. Set marinade ingredients asideand chill the lamb until totally cooled.

Wash and dry the dandelion greens. Combine the feta withthe herbs and gar lic from the marinade. Add the remaining oliveoil and stir gently.

Slice the lamb and arrange on each of 4 plates. Place equalportions of dandelion greens on each plate and dress with theherbed feta and oil. Season to taste with lemon juice, salt andpepper and serve.

THE TASTINGROOM

Chef / Owner

COLDROASTEDLAMBSHOULDERWITHDANDELION

GREENS, FETA& HERBS

COLIN ALEVRAS

Colin Alevras,pictured here withhis wife andpartner, Rene, isan American witha Greek last namewho had a Greek

great grandfatherwho was a saucierat the Waldorf

Astoria in 1909 andthen opened upa diner in New

Jersey in the 1920sand 30s called theFrench Restaurant.

My tastememories of Greekfood are of crackingEaster eggs andeating gyros.Nonetheless, withthis dish and others,I wanted to portraythe immediacy andfreshness of thecuisine, as well asthe adaptability ofour-American-local

ingredients into theGreek vernacularhe says.


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COMPASS Chef

For 4 servings

4 hind rabbit legsSalt and white pepper8 cups Greek extravirgin olive oil2 sprigs rosemary2 sprigs thyme1 head garlic1 bay leaf

_

5 cups chicken stock1 cup sweet trahana1 Tbsp. Greek yogurt

1 Tbsp. butter1 Tbsp. chopped chives2 Tbsp. choppedwinter truffles2 Tbsp. white truffle oil1/2 cup gratedKefalotyri cheese

1 Tbsp. Greek extra-virgin olive oil1 cup black trumpetmushrooms, cleanedand torn1 cup porcinimushrooms, sliced1/2 cup hazelnuts2 cups spinach, washedand trimmed

Wash and dry the rabbit legs very well. Season liberally withsalt and white pepper. Submerge in Greek extra virgin olive oiltogether with the rosemary, thyme, garlic and bay leaf. Cover

tightly with aluminum foil and bake at 300F for 3 hours, or untilthe meat is falling off of the bone.For the trahana:Bring the chicken stock to a boil, and add trahana, stirring

constantly. Cook for about 15 minutes over low heat until thetexture is creamy. Add the yogurt and butter while stirring inorder to emulsify the fat. Add water if necessary. Finish just beforeserving with the chives, chopped black truffles, truffle oil, and gratedKefalotyri cheese. Season to taste with salt and white pepper.

In a very hot saut pan add 1 tablespoon of olive oil. Addthe mushrooms to the pan. When the mushrooms are caramelized,add the spinach and hazelnuts just long enough to wilt the spinachand toast the nuts. Season to taste with salt and white pepper.

Plate the trahana by spreading it onto 4 large plates, Placethe mushroom-spinach mixture on top and then place a rabbit

leg over the greens. Serve immediately.

RABBIT-OLIVEOIL CONFITWITH BLACK-TRUFFLE-

INFUSEDTRAHANA

JONATHAN FRASER

This recipe wasinspired by thepasta trahana,a common foodin Greece. I love itsrustic texture.Trahana andtruffles work wellbecause they pairan every-day food

with something sospecial and elegant.Greek cuisine has

such a sense ofplace, continueschef Fraser. Thingslike Kalamataolives. And thewines. Specificvarietals thatexpress themselvesso clearly there isno mistaking them

for wines fromanywhere else.


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For 1 servings For the cherry sauce:

1 cup Greek merlot1 cup Greek raisin orbalsamic vinegar1 cup Mavrodafni wine1/2 quart beef stock2 oz. wild cherrypreserves

_

For the celery rootpuree:

1 bulb celery root,trimmed and cut in 1/2inch cubes2 cups milk3 sprigs thymeSalt, pepper to taste

Water as needed

For the pork chop:

1 double cut porkchop, bone on1 cup Kefalograviera orKasseri cheese grated1 cup bread crumbs1 cup parsley, finelychopped1/2 cup dried Greekfigs, chopped1 cup Greek (Aegina)pistachios chopped3 Tbsp. Greek extra-virgin olive oilSalt, pepper, to taste

Combine the wine and balsamic vinegar in a small sauce potand simmer until reduced by half. In a separate pot, reduce thestock to half and add to the wine reduction. Add the wild cherries

and continue simmering until reduced by half.Prepare the celery root puree: In a medium-size pot overmedium flame, heat the celery root, milk, thyme and enough waterto submerge the celery root. Season to taste with salt and pepperand simmer until the celery root is tender. Strain the celery rootfrom the liquid and reserve it. Discard the thyme. Puree the celeryroot in a food processor, adding enough of the cooking liquid toget a puree the consistency of mashed potatoes. Season to taste.

Cut a pocket in the pork chop on the side opposite thebone.

Combine cheese, bread crumb, parsley, figs, and nuts, andseason with salt and pepper. Stir in olive oil.

Stuff pork chop with the mix, brush it with olive oil, seasonboth sides with salt and pepper, and mark it of on the grill.

After marking off the chop, finish cooking it in a preheated

oven at 350F for 5 to 7 minutes.Serve the chop over the celery root puree and drizzle withthe cherry wine sauce.

AMMOS Chef

PORK CHOPSSTUFFEDWITH FIGS& PISTACHIOS,OVER CELERIAC

PUREE &WILD CHERRIES

CHRISTOS CHRISTOU

I think Greekcuisine has four

great secrets:beautiful, freshingredients; the

judicious use ofherbs and spices;

great olive oil;and basic simplicity.But it also hasa great variety

of dishes that makefor an extremeculinary adventure.


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MOLYVOS Chef / PartnerChef de Cuisine

For 4 servings

2 pints fresh figs1 cup sugar1/4 cup Mavrodafniwine1/2 piece vanilla bean,scraped6 oz. manouri cheese1 cup strained Greekyogurt1/2 tsp. lemon juice

_

For the Almond Milk:

1 1/4 cup slicedalmonds, lightly toasted1/4 cup sugar2 Tbsp. plus 1 tsp. water1/4 tsp. almond extract2 3/4 cup milk1/4 cup heavy creamSteamed, foamed milk

to garnish

3 loaves Greek

tsoureki breadButter as needed

Prepare the Figs: Remove the stems from the figs and cutinto quarters. Toss the figs and sugar together in a bowl.

Place the Mavrodafni wine and vanilla bean in a stainless steel

pot and heat over medium flame. Pour the figs and sugar into thepot and cook, stirring occasionally, until the figs become very softand bubbly, about 20-25 minutes. Remove the vanilla bean, let theliquid cool slightly and puree with an immersion blender. Chillcompletely before using.

Prepare the Cheese Filling: Fit a table-top mixer with thepaddle attachment. Place the cheese and yogurt into the bowl andpaddle at medium speed 1-2 minutes, until light and fully. Switchto the whip attachment and mix another 30 seconds or untilcompletely smooth and free of lumps. Reserve.

Take the lightly toasted almonds and place them in a bowlof a food processor along with the sugar and water. Pulse untilyou make a thick paste that is slightly chunky. The paste will pullaway from the side of the bowl and form a small ball.

Combine the almond paste with the milk and cream in a

stainless steel saucepan. Place over medium heat, bring to a lightsimmer, lower to a bare simmer and cook 10-12 minutes stirringoccasionally. Remove from heat, stir in the almond extract, and letmilk cool to room temperature. Strain, discard the almonds and

reserve the strained almond milk.When ready to use, reheat the milk and keep warm until

ready to serve.

To assemble the Warm Tsoureki Sandwich: Cut the Tsourekiinto 36 1/4-inch oval slices, lightly coat each half of the slices with1 1/2 teaspoons of the whipped cheese and yogurt. Coat the otherhalf of the remaining slices with 1/2 a teaspoon of the fig spoonsweet. Place the bread slices with the cheese spread and fig spoonsweets together to make 18 sandwiches.

Take 3 tablespoons of butter, at room temperature, and lightlycoat each sandwich on both exterior sides of the bread. Place a10 non-stick pan over medium-high heat. Place 4-5 sandwichesin the pan buttered side down and cook until golden, 2-4 minutes(as you would French toast). Turn and continue to cook until goldenon both sides.

Remove the sandwiches from the pan, set aside and keepwarm. Repeat this process with the remaining sandwiches.

On a long plate, place 3 warm sandwiches slightly overlapping

like shingles and place a small shot glass or other small cup filledwith the Almond Milk. Top the Almond Milk with foam to resemblea cappuccino and serve. the mushroom-spinach mixture on topand then place a rabbit leg over the greens. Serve immediately.

WARMTSOUREKISANDWICHWITH WHIPPEDMANOURI, FIGS

& WARMALMOND MILK

JIM BOTSACOSJOHN PILIOURAS

Greek flavors justsing together, sayschef Jim Botsakos,pictured. Althoughthe cuisine is verysimple, the Greekslike to celebratethe freshness ofingredients. Thefoods may be

simple but someflavors can be quitecomplex.


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For 12 servings 16 oz. strained, wholemilk Greek yogurt1 cup crme fraiche(8 oz.)1/4 cup Greek honey2/3 cup whole milk2/3 cup cream3/4 cup sugar3 fresh egg whites1 Tbsp. powderedgelatin

Combine the yogurt, crme fraiche, and honey in a stainlesssteel bowl and whisk until the ingredients come together. Set asideat room temperature.

Bloom the gelatin: In a small bowl sprinkle the gelatin over2 1/2 tablespoons of water. Set it aside. Allow the mixture to sitfor 10 minutes. The gelatin will soak up all the water and expandinto a gummy paste.

Cook the egg white custard: In a small heavy saucepan,combine the milk, cream, and 1/2 cup of the sugar; bring this mixtureto a simmer. Meanwhile, whisk together the egg whites and theremaining sugar. Remove the hot milk mixture and, with a ladle,add a little bit to the egg whites, whisking constantly. Slowly addthe egg white mixture into the hot milk/cream, stirring constantly.Cook this mixture over medium heat, continuously stirring andscraping the bottom of the pot with a rubber spatula or woodenspoon. The custard is done when it thickens enough to coat thewooden spoon.

Remove the custard from the heat and stir in the bloomed

gelatin. Slowly whisk the custard for one minute, dissolving anysmall clumps of gelatin. Pour the custard through a mesh strainer

and chill it over ice until it comes to room temperature. Once thecustard has cooled off, using a whisk, combine the yogurt-crmefraiche mixture with the custard. Whisk gently but briskly until the

ingredients are homogenous and smooth.Pour the custard into 12 3- or 5-ounce ramekins and tapthem on the counter so that the custard settles and flattens ontop. Refrigerate custards for at least two hours or up to two daysbefore serving.

Serving Suggestions: These custards can be served witha crisp wafer or cookie or some fresh seasonal fruit (raspberries,blueberries, figs, melon, peaches, pineapple or strawberries).

CHANTERELLE Pastry ChefChef / Owner

GREEKHONEY& YOGURT

PANNACOTTA

KATE ZUCKERMANDAVID WALTUCK

I had a dessertabout 10 years agoat a Greekrestaurant on Ninth

Ave., says pastrychef Kate

Zuckerman (notpictured)I wasastonished by how

simple it was.A small ramekinof strained yogurttopped with somehoney. To this dayI am constantly

playing with thisflavor combinationin my desserts.


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TRATA Owner

For 8 servings For the cheesecake:

2 Tbsp. melted butter5 oz. graham crackers4 cups manouri cheese6 whole eggs16 oz. cream cheese2 cups sugar2 Tbsp. vanilla3 Tbsp. fresh lemon

juicePinch salt1/4 cup orange liqueur

_

For the poachedpeaches:

5 fresh peaches, peeled,pitted and halved15 dried Greek figs1/4 cup sugar1/2 stick cinnamon

2 whole blackpeppercorns2 cups sweet Greekwine, such asMavrodafni

_

For the sesame cigar:

2 sheets country-stylephyllo4 Tbsp. ground walnuts4 Tbsp. ground sesameseeds4 Tbsp. sugar1 1/2Tbsp. groundcinnamon1/2 cup melted butter

Combine the melted butter and ground graham crackers onthe bottom and up the sides of a 10-inch springform pan and chill.Preheat the oven to 325F.

In the bowl of an electric mixer whisk together all theremaining ingredients for the cheesecake. Pour into the chilledspringform pan and bake until set, about 1 1/4 hours.

While the cheesecake is baking, make the fruit topping: Poachthe peaches and figs in the wine together with the spices until thefigs soften. Remove peaches and figs with a slotted spoon andstrain the liquid. Put back into a pot and simmer until reduced toa loose syrup consistency. Place the fruit back into the reducedwine.

Make the cigars: Place the first phyllo sheet in front of you,brush with butter and sprinkle with half the nut and sesame seedfilling. Sprinkle lightly with sugar and cinnamon and roll up alongthe horizontal end ver y tightly to get a thin cylinder. Repeat withthe second sheet and nut-sesame-seed mixture. Bake on a butteredsheet pan until crisp and golden, remove, cool, and, using a serrated

knife cut into 8 equal pieces.When the cheesecake is set and golden, remove and cool.Remove from the springform pan and cut into 8 slices. To serve:top with the peach-wine mixture and garnish with a phyllo cigar.

MANOURICHEESECAKEWITH WINE-POACHED

PEACHES ANDPHYLLO CIGARS

CHRIS GEORGOU

The simplicityof Greek cuisineforces the useof fresh, flavorfulingredients, whichthen become thefocus of the dish,rather thancomplexpreparationsand cooking

techniques.At Trata saysowner Chris

Georgou, we wantto introduce andexpose ingredientsthat are not well-known outsideof Greece. Forinstance, whileeveryone knowsFeta cheese,

Manouri cheeseis not as well-

known, and we useit exclusively in ourcheesecake recipe.


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For 8 servings For the caramel:

3 Tbsp. water1 Tbsp. lemon juice1 cup sugar

_

For the Crme:

8 eggs1 cup sugar1/2 tsp. vanilla1/4 tsp. salt4 cups warm milk

_

For the Karydopita:

6 eggs (whitesseparated from yolks)1 cup sugar1 cup coarsely choppedwalnut hearts

3/4 cup finebreadcrumb1 tsp. cinnamon1/2 tsp. ground cloves2 tsp. baking powder

Make the caramel: Place water, lemon juice, and sugar in asaucepan. Do not stir the liquid. Bring to a boil until the syrup takeson a darkish-brown color. Pour a layer of the syrup into a large

cake mold or into small individual aluminum containers and allowto cool.Make the cream: Bring the milk to a boil. In a separate bowl,

lightly beat the eggs and the sugar adding in the salt and the vanilla.Continue to beat the mixture while slowly adding the warm milk.Pour the mixture into another bowl, passing it through a sifter tofilter out any clumps. Skim out any foam left on the surface. Layerthe cake mold or evenly distribute into the individual forms. Placemolds into a deep pan and place in a water bath. Bake at 350Ffor 35 minutes.

Make the Kar ydopita: Beat eggs and sugar until lightly frothy.In a separate bowl, mix the walnuts, bread crumb, cinnamon, cloves,and baking powder. With a wooden spoon mix into the egg-sugarmixture, folding in all the ingredients.

Distribute evenly into the molds of the half-baked crme slowlyin order not to disturb the consistency of the crme and continueto bake for another 35 minutes. Remove, cool to room temperature

and chill for 5-6 hours.To serve, place the molds into hot water to loosen and invertthe mold onto the service plate. If only one large mold was used,pour half a cup of water into it and bring the remaining sugar syrupto a boil and pour over the cake.

AVRA Chef

KARYDOPITA

CRMECARAMEL

FERMIN CHAVEZ

At Avra, we mainlyserve nostalgicGreek cuisine,explains chefFermin Chavez, "the

kind of food youmight find in aGreek village or on

an island. But weallow ourselvescreative license, justenough so that weare always

considered Greekadds managerReno Christou.


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ABBOCCATO Chef / PartnerChef de Cuisine

For 6 servings For the Bread RuskPudding

1 cup Mavrodafni wine1/2 cup Greek sultaninaraisins2 Tbsp. dried apricots,cut into quarters2 Tbsp. sun-driedcherries2 Tbsp. Greek driedfigs, chopped4 oz.rusks (paximadia),broken into 1/4 inchpieces2 oz. butter, melted1/2 tsp. cinnamoncombined with2 tsp. of granulatedsugar1 cup heavy cream1 cup milk

3 oz. sugar1 vanilla bean4 egg yolks1 wholeeggPinch of salt

_

For the MavrodafniZabaglione:

3 egg yolks1 wholeegg1/2 cup sugar

6 oz. Mavrodafni wine(reserved)1/2 cup unsweetenedwhipped cream(flavored with 1/4 tsp.vanilla extract)

GREEK BREADRUSK PUDDING,WITH DRIEDFALL FRUITS &

MAVRODAFNIZABAGLIONE

JIM BOTSAKOSJAKE ADDEO

Heat the Mavrodaphne in a sauce pot and bring to a boil.Remove from heat. If flaming, allow flame to dissipate, and add thedried fruits to the pot. Cover and set aside to cool 15-20 minutes.

Preheat oven to 325F. Place the crumbled rusks in a stainlesssteel bowl. Toss and lightly coat with melted butter, sprinkle withcinnamon-sugar mixture.

Place coated rusks on a cookie sheet and bake in a moderateoven until slightly golden 12-15 minutes, checking and mixing rusksoccasionally. When golden, remove from oven to cool.

Take six 5-ounce ramekins and coat with a non stick spray.Place on a cookie sheet and refrigerate.

In a large stainless steel bowl, place the milk, cream, sugarand scraped vanilla seeds. Whip to combine and dissolve sugartrying not to whip in any air as it will form air bubble in the custard.Slowly incorporate eggs, whisking all the while. Add pinch of salt,set in refrigerator until ready to use.

Strain Mavrodafni, reserve wine for zabaglione, and placefruits in a large bowl. Add toasted rusks to the bowls, toss to mix.

Place the ramekins in a square 2-inch deep baking dish.Evenly distribute the mix between the ramekins. Top each ramekinwith 4 ounces of custard. Wrap and refrigerate for 5-6 minutesuntil the bread softens slightly and absorbs some of the custard.

Place the 2-inch square baking dish containing the ramekinsfilled with the custard in the middle rack of a 350F oven. Pourenough water into the pan to come half way up to the sides of

the baking dish to create a water bath. Bake until pudding is lightlycolored and set, 40-50 minutes. Remove from oven, set aside.In a small mixing bowl, place yolks, whole egg, sugar.

Cream the eggs and sugar with a whisk, do not allow the mixtureto become foamy.

Place the bowl in a double boiler. Do not allow the bottomof the bowl to touch the simmering water. Pour in the wine andbeat the mixture with a balloon whisk until frothy and doubledin size.

Beat the zabaglione over and ice bath after cooking to coolrapidly and holds its volume.

After cooling, fold in 1/2 cup whipped cream. Reserve chilled.To Serve: Unmold the bread pudding. Place on a plate and

spoon 2-3 tablespoons of the zabaglione around the pudding.You may also garnish with shaved chocolate and mint.

Abboccato isan Italianrestaurant, so chefs

Jim Botsacos(pictured) and Jake

Addeo came up

with Greek dishesthat have an Italianinfluence. This bread

pudding, forexample, is acommon dessert inthe Ionian Islands,especially Corfu,which were

governed by Venicefor almost 400years.


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Extra Virgin Olive Oil

Olives and Olive Products

Feta Cheese

Kefalotyri Cheese

Kasseri Cheese

Manouri Cheese

Roasted Red Florina Peppers

Honey

Kozani Red Saffron Chios Mastiha Spices & Herbs


Wine

Fish OuzoBotargo

SPONSORS

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Documents

25 Chefs