SEASON 1 - EPISODE RECIPES

EPISODE 101 - WORLD’S MOST FAMOUS OLIVE

Grilled Olives With Orange Wedges, Garlic And Herbs On Toast

Makes 4 to 6 meze servings

1/2 small orange, preferably organic2 tablespoons extra virgin Greek olive oil 2 cups Kalamata or wrinkled black Greek olives, preferably either Thassos or Halkidiki 1 large garlic clove, peeled and cut into very thin slivers1 scant teaspoon dried Greek oregano or 2 teaspoons fresh chopped oregano leaves Keep the peel on the orange and cut into 3 wedges. Cut each wedge into small triangular slices, about 1/8-inch thick. In a heavy flat skillet or stovetop grill pan, heat the olive oil over medium heat. Add the olives and orange wedges to the pan and

shake back and forth to combine. Stir in the garlic. Continue to shake the pan back and forth or to gently stir the contents for about 5 minutes, until the olives are warmed through, the garlic soft and shiny, and the orange slices slightly wilted. Stir in the oregano and transfer to a bowl. Serve.

Strapatsada / Scrambled Eggs With Tomatoes And Olives

Makes 2 to 4 servings

2 tablespoons extra virgin Greek olive oil4 plum ripe tomatoes, peeled, cored and chopped1 garlic clove (optional) finely chopped½ cup pitted, chopped Kalamata olives4 eggs2 teaspoons finely chopped fresh mint or oregano⅓ cup crumbled Greek feta¼ cup grated Greek kefalotyri cheeseParsley for garnishSalt and pepper to taste In a large skillet, heat olive oil over medium heat. Add tomatoes, garlic, and olives and simmer for 5 - 7 minutes, stirring with a wooden spoon, until most of the tomato juices have evaporated. In a small bowl, whisk together eggs, mint or oregano and cheeses. Pour egg mixture into skillet and cook, stirring with a wooden spoon

for 3-5 minutes, or to desired doneness. Serve warm, garnished with parsley and seasoned with salt and pepper.

Spartan Chicken

Makes 6 to 8 servings

1 medium-sized chicken (3 to 4 pounds), washed and quartered, or chicken partsGreek olive oil for frying3 large red onions, finely chopped3 garlic cloves, finely chopped2 large firm, ripe tomatoes, grated½ to ¾ cup waterSalt & pepper to taste2 teaspoons dried Greek oregano¾ pitted, rinsed green or Kalamata olives1 tablespoons red wine vinegar¼ pound feta cheese, shaved or crumbled1 pound Greek or other egg or whole wheat noodlesRice or Greek egg noodles to serve with

Season the chicken lightly with salt and pepper.

In a large heavy skillet or Dutch oven over medium heat, heat the olive oil. Sear the chicken, in batches if necessary, turning with kitchen tongs to brown. Remove and set aside. Place onions in the skillet, reduce heat, and cook until translucent, about 8 minutes. Stir in the garlic. Add browned chicken to pan; pour tomatoes over mixture and add ½ cup wine or water.

Cover and simmer for 35 to 40 minutes over medium to low heat, until chicken is almost cooked and sauce and pan juices reduced and thickened. While the chicken is simmering, bring a large pot of cold water to a rolling boil, salt generously and cook the noodles. Strain and stir gently with 3 tablespoons of olive oil. Set aside, covered, to keep warm. About ten minutes before removing skillet from heat, add the oregano, olives, and vinegar. Season to taste with a little salt and pepper, but judiciously since the feta will also add saltiness to the final dish. Sprinkle or strew the feta over the chicken and sauce. Simmer another 5 to 8 minutes, until cheese has melted. Serve hot over Greek-style noodles.

EPISODE 102- FLAVORS OR LONGEVITY - IKARIA

Ikarian Pitarakia, aka Longevity Greens Fillo Rolls

Yield: 20 to 30 pieces 2 large carrots, peeled and grated, or 1 1/2 cups grated pumpkin or butternut squash, lightly salted and thoroughly drained in a colander*1 ½ pounds / 750 g mixed raw sweet greens (any combination of spinach, sweet sorrel, sweet dandelion, Swiss chard, Chervil) / 6 cups cooked mixed greens 1 fennel bulb, chopped3 red onions, chopped2 leeks, trimmed and chopped4 scallions, trimmed and chopped1 pound commercial fillo, at room temperature 1 ½ cups chopped fresh herbs (any combination of mint, parsley, fresh oregano, marjoram, savory, dill, fennel fronds)¾ cup extra virgin Greek olive oil

If using grated pumpkin or butternut squash, place in a colander and salt lightly. Knead in the colander, squeezing out as much water as possible. Let stand for an hour to drain. You can opt to drain even further by transferring the grated pumpkin or butternut squash to a cheesecloth and wringing all the excel liquid out. Set aside until ready to use.

Heat 2 tablespoons of olive oil in a large, deep frying pan or wide pot and add the greens in batches. Season with a little salt and pepper, and stir and cook until wilted and all the liquid is cooked off, about 10 to 15 minutes. Remove from heat, transfer to a colander, and drain thoroughly. Transfer to a large mixing bowl. In the same frying pan or wide pot, add another 2 tablespoons of olive oil and heat over medium heat. Add the fennel, onions, leeks, and scallions and cook over medium heat until wilted and translucent, about 10 minutes. Transfer to the same mixing bowl as the greens.

Add the grated carrot, pumpkin or butternut squash to the frying pan or wide pot and cook over medium heat to wilt, about 8 minutes. Transfer to the mixing bowl. Season the filling mixture with salt and pepper. Preheat the oven to 350F/175C. Lightly oil two baking sheets, or line them with parchment. Prepare the fillo: On a clean work surface, roll out the fillo in front of you horizontally and cover with a kitchen towel and then a damp towel on top. You have to work fast, especially if the kitchen is hot. Take one sheet of the pastry and brush it with olive oil. Take a second sheet and stack it on top, brushing that with olive oil, too. Cut the fillo into 3 or 4 equal size strips, 3- to 4-inches/ 7 ½ - 10-cm wide, as desired.

Take a heaping teaspoon of the filling and spread it across the bottom of each strip. Fold in the sides and roll up to form cylinders. Place seam side down on an oiled or parchment-lined baking sheet. Continue until all the filling and fillo are used. Brush the surface of each cylinder with a little olive oil. VARIATION: Shape the pitarakia into triangles. To do so, place one strip on top of the other, oiling both, as above. Place a heaping teaspoon of the filling in the center bottom end of the double strip, about a half inch / 1.25-cm from the edge. Take the right- or left-hand corner, whichever suits you more comfortably, and bring it up to opposite side to form a triangle. Fold over across the width, then repeat from the opposite direction, continuing this way until you reach the top edge, the same way one folds a flag. Place seam-side down on a baking sheet and brush the top with olive oil. Bake the pitarakia for about 20 minutes, remove, cool slightly, and serve. You can prepare the cylinders or triangles and freeze them, well-covered, then bake them off directly from the freezer to the oven.

Baked Chickpeas With Vegetable And Herbs

Makes 6 servings 1 pound dried chickpeas, soaked overnight 3 tablespoons thick Greek honey, preferably from Ikaria 3 tablespoons balsamic vinegar 6 sprigs fresh thyme2 sprigs fresh rosemary 3 bay leavesSalt and freshly ground black pepper3 large red onions, halved and sliced 8 garlic cloves, cut into slivers 1 red bell pepper, cut into 1/4-inch / 6-mm rings1 green bell pepper, cut into 1/4-inch / 6 mm rings1 yellow bell pepper, cut into 1/4-inch / 6 mm rings1 small carrot, halved lengthwise and cut into 1/8-inch / 3 mm thin strips2 large firm-ripe tomatoes, cut crosswise into 6 slices 2/3 cup extra virgin Greek olive oil

Drain the chickpeas and place back in a large pot with enough fresh cold water to cover by 2 inches. 5 cm. Bring to a boil, then reduce to a simmer and cook until halfway to tender, about 1 hour. Reserving the cooking liquid, drain the chickpeas. Meanwhile, preheat the oven to 325°F / 160°C. Place the drained chickpeas in an ovenproof clay or ceramic baking dish with a lid. Pour in enough of the reserved cooking liquid to come about two-thirds of the way up the beans. Mix in the honey and balsamic. Add the herbs to the pan. Season with salt and black pepper. Layering them in the following order, arrange the onions, garlic, bell peppers, and tomatoes over the chickpeas. Drizzle 1/3 cup of the olive oil over the contents of the baking dish. Cover the pan with its lid (or with parchment paper then foil) and bake the chickpeas for about two and a half hour, or until tender. Remove the cover and bake until very tender and the liquid is almost all gone and the vegetables on top are almost charred, another 30 minutes. Serve hot, warm, or at room temperature.

EPISODE 103 - ANCIENT GRAINS Apple Dako

Makes 2 servings 2 Cretan barley rusks, preferably round 1 small Granny Smith or other tart apple, preferably organic, grated on the coarse side of a hand grater2 teaspoons plus ⅓ cup extra virgin Greek olive oil1/2 celery stalk, trimmed and cut into thin crescents1 cup red and/or yellow teardrop or cherry tomatoes, halved2 tablespoons chopped fresh mint1 tablespoon rinsed and drained capers Salt to taste½ cup crumbled feta, Cretan xinomyzithra cheese, or a combination of crumbled feta and fresh ricotta or anthotyro cheeses Run the rusks under cold water. Hold vertically to let the last drop of

water drain off. Place each rusk on individual serving plates or on a platter large enough to hold them.

Grate the apple and set aside.

In a mixing bowl, combine the grated apple, celery, tomato halves, mint, capers, salt and remaining olive oil and toss gently. Mound the mixture in equal parts over each of the rusks. Spoon the crumbled cheese or cheeses on top. Garnish, if desired, with a mint leaf, and serve.

Pasta With Greek Yogurt And Herbs

6 servings 6 tablespoons extra virgin Greek olive oil1 large red onion, finely chopped2 garlic cloves, minced2 cups finely chopped mixed fresh herbs of choice: rosemary, parsley, oregano, marjoram, basil, mint, fennel, thyme)Salt and black pepper to taste1 pound Pasta, such as Greek hilopites or fettucine or tagliatele 2 cups Greek yogurtGrated zest of 1 lemon In a medium skillet heat a tablespoon of olive oil over low heat and cook the onions until soft and golden, about 15 to 20 minutes. Stir in the garlic.

Combine the fresh herbs and onions in a mixing bowl. Season with salt and pepper.Cook the pasta in boiling salted water and drain, reserving 3 cups of its cooking liquid.Toss the pasta with the herb-onion mixture, olive oil, and yogurt. Add enough cooking liquid to make the sauce creamy. Stir in the lemon zest and black pepper. Serve hot.

Easy Ouzo Mediterranean Sea Bass With Bulgur And Tomato

Makes 4 servings

1 ½ cups bulgur wheat ⅓ cup extra virgin Greek olive oil 1 large fennel bulb, trimmed and chopped 1 leek, trimmed and chopped2 garlic cloves, chopped 1 cup cherry or teardrop tomatoes, halved4 tablespoons ouzo or dry white wine 6 pitted green olives, chopped 1/2 cup chopped walnuts Grated zest of 1 lemon 2/3 cup chopped fresh parsley ½ cup chopped fresh dill Salt, pepper to taste4 sea bass or gilthead bream fillets, skin on

Place the bulgur wheat in a bowl with 3 cups of water and a pinch of salt. Cover and let stand for 2 hours, until the bulgur absorbs most of the water and is tender. Drain off any remaining water in a colander and set the bulgur aside. Place the fish on a platter or pan and sprinkle with salt, pepper, and lemon juice. Cover with plastic wrap and refrigerate until ready to use. Heat two tablespoons of olive oil in a deep skillet or wide pot over medium heat and cook the leek and fennel until softened but still al dente, about 5 minutes. Stir in the garlic. Raise the heat a bit and add the tomatoes. Cook over high heat until they start to crinkle. Stir in the olives. Carefully pour in 2 tablespoons of the ouzo. When the alcohol steams off, turn off heat, add the walnuts, and drained bulgur and toss to combine. Stir in the lemon zest and herbs. Taste and adjust seasoning with salt and pepper. In a separate large frying pan, heat two more tablespoons of olive oil over medium heat. Place the fish fillets skin side up and sauté for 3 minutes. Turn carefully with a spatula and cook on the other side. Turn up heat, pour in the remaining ouzo, and cook for another minute or two until the alcohol evaporates but there is still liquid left in the pan. Remove the fillets. Toss the pan juices into the bulgur mixture and serve the bulgur in four equal portions on four dinner plates. Place a fillet over the bulgur mound. Drizzle remaining olive oil over each dish. Garnish with chopped dill and a lemon slice and serve.

Cretan breakfast porridge

Makes 4 to 6 servings

2 cups bulgur wheat or 2 cups whole wheat kernels*4 cups water1 cinnamon stick2 cups milkPinch of salt4 to 6 tablespoons Greek honey, or to taste½ cup finely chopped parsley½ cup finely chopped fresh mint⅔ cup seedless raisins 1 ½ cups pomegranate seedsCinnamon powder to taste

If using whole wheat kernels, rinse and soak overnight. They will need 45 minutes to an hour of cooking time, so adjust recipe accordingly.Place the bulgur or soaked whole wheat kernels in a medium saucepan with the water. Bring to a simmer over medium heat and add the cinnamon stick and milk. Reduce heat to low and simmer, stirring, until creamy, about 10 minutes for the bulgur and close to an hour for the whole wheat kernels. Season with salt and honey. Just before removing from heat, stir in the parsley, mint, raisins and pomegranate. Remove the cinnamon stick, serve in shallow bowls and sprinkle with powdered cinnamon.

Eggplant Braised with Cretan Xinohontros

Makes 4 servings ½ cup extra virgin Greek olive oil, or more as needed 1 large onion coarsely chopped3 Italian or Sicilian eggplants, trimmed and cut into 1 ½-inch / 3 ¾-cm chunks or cubes 2 potatoes, peeled and cut into cubes slightly smaller than the eggplant pieces2/3 cup dry white wine3 garlic cloves, coarsely chopped3 medium-sized tomatoes, grated1 cup Cretan xinohontros or sour trahanaSalt and pepper, to taste3 tablespoons chopped fresh thyme 2 tablespoons each of chopped fresh parsley and mint

Heat the olive oil in a wide pot over medium heat. Add the onions and cook, stirring, until soft, about 10 minutes. Add the eggplant pieces and stir gently for two minutes. Add the potatoes and stir.

Pour in the wine. As soon as it steams up, add the garlic cloves and grated tomatoes. Then, in the following order, season the contents of the pot: Sprinkle in salt, then add the thyme, parsley and mint. A Simmer for 10 – 15 minutes, or until the vegetables are about halfway cooked.

Add the xinohontros and cook for another 10 minutes or so, until the xinohondros is tender. If the xinohondros needs to cook a bit longer, add an additional cup of water. Remove from heat, drizzle with additional olive oil, and serve.

Snails with Xinohontros

½ cup extra virgin Greek olive oil1 red onion, chopped2.2 pounds / 1 kg boiled snails in shell1 cup grated tomatoes2 small potatoes, peeled and cut into 1 ½-inch / 4-cm cubes 1 pound / 1/2 kg xinohontros1 quart water2 small zucchini, trimmed and cut into 1 ½-inch / 4-cm cubesSalt and pepper½ cup chopped, fresh flat-leaf parsley Heat the olive oil in a large, wide pot and cook the onion until soft and translucent, abut 10 minutes. Add the boiled snails and stir.

Add the tomatoes, potatoes, and water. Bring to a boil over medium-high heat, reduce and simmer for five minutes. Add the xinohontros and zucchini, and simmer until the xinohondros is tender, about 15 minutes. Season with salt and pepper, and add parsley.

Traditional Cretan Mixed-Grain Rusks (Paximadia)

Makes about 10 pounds

2 pounds whole wheat flour2 pounds all-purpose flour2 pounds corn meal 2 pounds rye flour 2 pounds barley flour 1 1/2 quarts lukewarm water 1 pound / 1/2 kg sourdough starter (called prozymi in Greek and made by keeping a pound of dough from previous breadmaking)2 cups extra virgin Greek olive oil3 tablespoons salt2 tablespoons sugar Fire up a wood-burning oven or preheat your home oven to 450F/232C.

Sift all the flours together in a very large mixing bowl. Form a well in the center.

Dilute the starter in the well with about a third of the lukewarm water. Add sugar on top of starter (sugar will help the starter work better). Add 1 cup olive oil and and sprinkle the salt around the rim of the flour. Add a cup or two more of the water and start gradually kneading to form a dense dough mass that doesn’t stick. Local bread bakers, toward the end of the kneading process, dampen their hands with water, thus adding a little more moisture to the dough without adding so much that the dough will be sticky.

Cover the dough with folded white cotton bed sheet and cover that with a woolen blanket, to contain the heat, which ultimately helps the dough rise. The ceramic bowl also retains heat. Let it rise for about an hour.

Shape the dough into into loaves about 3 inches wide and as long as your baking sheets can hold. Score the slices almost but not all the way to the bottom. This will help you separate the slices when the dough is baked.

Lay the loaves next to one another, a few inches apart, on the baking sheets. Brush them with olive oil and place lemon leaves in a few places under the loaves, which imparts a lovely aroma and is a traditional rusk-making technique on Crete. Put the baking tray into a really hot oven to bake for about 15 to 20 minutes.

Remove, cool slightly, and break off the scored slices. Remove the leaves and lay the rusks on a dry baking tray.

Let the wood-fired oven die down, or reduce temperature on a conventional oven to 130F/54C. Let the rusks dehydrate over night in low heat. Remove, cool and store in muslin bags.

EPISODE 104 - OLIVE OIL EVERYTHING Briam

Makes 6 to 8 servings

1 ½ pounds zucchini, cut into ⅓ inch rounds3 medium red onions sliced into ½-inch rounds or crescents1 ½ pounds small white potatoes, peeled and halved or sliced into ¼-inch rounds3 large green bell peppers, seeded and cut into ¼-inch rounds1 heaping tablespoon dried oregano or ⅓ cup chopped fresh oregano½ cup chopped fresh parsleyCoarse sea salt and pepper to taste⅔ cup extra virgin Greek olive oil5 garlic cloves, finely chopped6-8 ripe plum tomatoes or 2 - 3 large ripe tomatoes, coarsely chopped Place the zucchini in layers in a large colander, salting lightly between

each layer. Place in the sink or inside a larger bowl. Place a kitchen towel over the zucchini and a weight, such as cans, over the towel to press down and drain the zucchini. Let it stand for at least an hour and up to eight. Pat dry. Lightly oil a large ovenproof glass or ceramic baking pan. Place all the vegetables except the tomatoes in a large mixing bowl and toss with the herbs, olive oil and a generous sprinkling of coarse salt and pepper. Preheat the oven to 350F/ 170C. Place all the vegetables except the tomatoes in alternating pieces in neat rows, one snugly next to the other. Using a rubber spatula, scrape out any oil and herbs or other liquid from the mixing bowl and pour over the vegetables. Strew the chopped tomatoes over the surface of the vegetable rows. If desired, even though this sounds unbelievable to most American cooks, drizzle a little more olive oil over the top! Cover with a piece of wax or parchment paper, then aluminum foil and bake in the middle of the oven for about 40 minutes, or until the vegetables are soft but the potatoes still likely to be al dente. Remove the paper and foil and continue baking the briam until most of the pan liquid has evaporated and the surface of the vegetables is lightly charred. I sometimes turn on the broiler to achieve this, and you can, too, if the potatoes are cooked to the point you like. Remove, cool slightly, and serve, drizzled with more extra virgin Greek olive oil. The briam is great at room temperature, too, and it pairs beautifully with great bread and a wedge of feta cheese.

Greens Rice Pilaf / Hortorizo

Makes 4 servings ⅔ cup extra virgin Greek olive oil 1 large onion, finely chopped 2 garlic cloves, finely chopped 1 ⅓ cups Greek rice, preferably the “Carolina” variety1 ½ pounds mixed sweet, such as spinach, Swiss chard, chervil, and sweet sorrel, trimmed, chopped, washed, and drained thoroughly3 cups water, or 1 cup each of water, dry white wine, and vegetable stock1 bunch dill, stems trimmed, leaves chopped Salt and freshly ground black pepper. to tasteJuice of ½ a fresh lemon, or more, to taste Heat 3 tablespoons olive oil in a wide, deep pot over medium heat. Cook the onion until soft and very lightly browned, about 8 minutes. Add the garlic and stir to soften for about a minute. Add the rice and stir to coat in the oil.

Add the greens mixture to the pot in increments if necessary, stirring to combine with the rice-onion mixture. When all the greens have been added and are wilted, pour in 3 cups water or a combination of water, white wine and vegetable stock. Cover the pot, reduce heat to low, and let the hortorizo simmer for about 40 minutes, until everything is soft. Stir in the dill. Season to taste with salt, pepper, and lemon juice. Serve alone, with a generous drizzle of remaining or additional olive oil and a little extra lemon juice, or serve with one of the following accompaniments:

- Shaved feta, pink peppercorns and lemon wedges- Dusting of hot paprika & Greek yogurt - Sunnyside up egg

Saffron Halva With Pistachios And Orange Zest, (Served With Yogurt Or Ice Cream And Citrus Spoon Sweets)

2 cups/400 g sugar1 cup/240 ml Greek honey3 cups/840 ml water1 cinnamon stick1 strip of orange peel6-8 Greek krokos (saffron) threads

Halva:

1 cup/240 ml extra-virgin Greek olive oil2 cups/350 g coarse semolina flour1 cup lightly toasted, unsalted pistachios2 teaspoons grated orange zest1 teaspoon ground cinnamon, plus more for sprinkling as garnish 1/2 cup/100 g dark seedless Greek raisins or currants

Ground cinnamon for garnish

Lightly oil an 8-in/20-cm ring mold.

To make the syrup: Combine the sugar, honey, and water in a saucepan and bring to a simmer over low heat, stirring occasionally until the sugar and honey have dissolved. Add the cinnamon stick and orange peel and simmer together for about 8 minutes, to make a loose syrup. Remove from the heat and set aside. Using a slotted spoon, remove the orange zest and cinnamon stick. Stir in the saffron.

To make the halva: Heat the olive oil in a large, wide pot over medium heat, and add the semolina. Cook, stirring, until the semolina begins to brown lightly, as if you were making a roux. This will take longer than you think! -- About 12 to 15 minutes. At that point, over low heat, using a ladle and with your face far from the pot’s opening, very slowly add the syrup to the semolina mixture, stirring vigorously with each ladleful. Add the nuts, additional cinnamon, raisins and orange zest. Continue to stir the halva mixture over low to medium heat for another 15 minutes or so, until the contents of the pot peel away from the sides. Remove from heat and spoon into a bundt or jellow mold or into individual tartlet or muffin molds. Cover with a kitchen towel and let the halva set at room temperature. You can then chill it or serve it at room temperature. I love it with a side of Greek yogurt or Vanilla ice cream and a small dollop of any of the great tasting citrus-based Greek spoon sweets.

EPISODE 105 – MEZE SOCIETY Tzatziki With A Twist

Makes about 2 cups

1 large seedless cucumber, peeled and grated on the coarse side of a hand graterSalt2 cups Greek yogurt 4 - 6 garlic cloves, to taste, minced 3 tablespoons extra virgin Greek olive oil3 small pickled cornichons, minced1 tablespoon red wine vinegar¼ cup chopped fresh dill Place the grated cucumber in a fine-mesh colander lined with cheesecloth, sprinkle lightly with salt and toss. Cover and let stand for an hour to drain. Gather up the ends of the cheesecloth and twist as far down as possible, squeezing out as much water as possible

from the cucumber. Do this several times until the grated cucumber has exuded most of its liquid. Empty the yogurt into a mixing bowl. Toss with the cucumber, garlic, olive oil, cornichons, vinegar and dill. Taste for salt and adjust seasoning if necessary. Chill for 15 minutes and serve. The tzatziki will keep for a day or two, covered and chilled, before the garlic starts to impart an unpleasant bitterness to the dip.

Classic Keftedes (Greek Meatballs)

Makes about 30-35 keftedes

1 ½ lbs. ground beef or combination of ground beef, lamb and/or pork2 large red onions, grated or minced (about 2 cups)1 large tomato, grated on a coarse grater* ¾ to 1 cup milkSalt and pepper2 tablespoons ground DRIED Greek mint¼-1/2 cup plain breadcrumbs, as needed1 ½ cups all-purpose flour for dredgingOlive oil for frying

* To grate the tomato: Keep the tomato whole and unpeeled. Cut off a quarter-size piece from the root end and begin grating the tomato into a bowl along the teeth of a coarse cheese grater.

Combine the ground meat and onions in a mixing bowl. Add the tomato, mint, salt, and pepper and knead well for about three

minutes to combine. Pour in the milk and continue kneading until the liquid is completely absorbed. If the mixture is so loose that the keftedes do mot retain their shape, add a few tablespoons of plain fine breadcrumbs. Cover the mixing bowl and refrigerate the mixture for at least one hour or up to six, so that the flavors meld.

To form: Season the flour with salt and pepper and spread out onto a large plate. Have a second, clean plate ready. Take a tablespoon at a time of the meat mixture and form into a ball, about the size of a golf ball. Roll in the flour and shake dry in the palm of your hand. Place the dredges meatball on the clean plate. Continue with remaining mixture until all the meatballs are shaped.

To fry: Heat about one inch of olive oil in a large, heavy skillet. Using a tablespoon or small spatula, gently place as many meatballs as will fit in the pan without crowding. Fry them over medium heat, turning once or twice so that all sides are browned. Remove, drain slightly on paper towels and serve, either hot or at room temperature. The meatballs may be made several hours ahead and stored, covered, at room temperature.

Shrimp Saganaki

Makes 4 to 6 meze servings 1 1/2 pounds large fresh shrimp, shelled and deveined, heads and tails on6 tablespoons ouzoJuice of half a lemon1 teaspoon lemon zest 4 tablespoons extra virgin Greek olive oil1 large red onion, finely chopped1 green chili pepper, finely chopped2 garlic cloves2 cups grated fresh tomato or chopped canned tomatoesSalt, freshly ground black pepper to taste2 teaspoons dried Greek oregano2 tablespoons finely chopped flat-leaf parsley⅔ cup crumbled greek feta, optional Place the cleaned shrimp in a mixing bowl with the three tablespoons of ouzo AND LEMON JUICE and chill for 15 minutes or up to two hours, until ready to use.

Heat the olive oil over medium heat in a large, deep frying pan. Sauté the onion and pepper until wilted, about 8 minutes. Stir in HALF the garlic. Add the tomato and bring to a simmer. Season lightly with salt and pepper. Cook for 15 minutes over medium-high heat, until most of the watery liquid from the tomatoes has evaporated. In another skillet, heat the remaining olive oil over medium high heat and add the shrimp. Sear, toss with garlic, and when shrimp turn pink, spritz with remaining ouzo carefully as it may flame up a bit. Add shrimp and juices to tomato sauce and cook for a few minutes until firm but ready to eat. Stir in the dried oregano, parsley, lemon zest. Add crumbled feta, saying this is optional. Variation: add ⅔ c crumbled feta at end, before parsley

EPISODE 106 - A BITE OF RED WINE Sea bass with mushrooms and red wine

Makes 4 servings

1 pound / 450 g mixed mushrooms: button mushrooms, Portobello, dried chanterelles4 tablespoons extra virgin Greek olive oil1 red onion, finely chopped2 garlic cloves, finely chopped 3 thyme sprigs 2 teaspoons tomato paste2/3 cup dry Greek red wine, such as XinomavroSalt, freshly ground black pepper to taste1 tablespoon Greek balsamic 4 sea bass fillets, skin on 3 tablespoons snipped chives

Wipe all the mushrooms clean. Slice the button mushrooms and the portobellos. Place the dried chanterelles in enough warm water just to cover and rehydrate. Heat 2 tablespoons olive oil in a large, deep frying pan and cook the onion until soft and lightly colored. Stir in the garlic. Add button and Portobello mushrooms. Drain the chanterelles and reserve their liquid. Add the chanterelles to the frying pan. Stir gently all together, cover and cook over low heat for five minutes, to wilt the mushrooms. Add the red wine, raise heat a little to medium, and bring to a simmer. Add the thyme. Season lightly with salt and pepper. Add the tomato paste and balsamic. Cook for five minutes. Pour the chanterelle water into the frying pan, straining it through a fine mesh sieve. Stir gently. Lightly season the fish fillets and place skin side up over the mushroom mixture. Cover and cook for about 7 minutes, until fork tender. Sprinkle the chopped chives over the contents of the pan and serve.

Roasted Leg of Lamb With Xinomavro Wine And Herbs

Makes 6 to 8 servings

For the Lamb: 1 Lamb leg, bone in, about 6 ½ - 7 pounds/ 3 kilos 1 1/2 cups grated kefalotyri or other sharp, hard, preferably Greek, sheep’s milk cheese, such as kefalograviera, ladotyri or hard myzithra (Pecorino and Parmesan also work well) 15 garlic cloves /4 tablespoons allspice berries / 6 tablespoons black peppercorns, divided½ cup extra virgin Greek olive oil3 – 4 tablespoons coarse Greek sea salt, as needed For the Roasting Pan:6 fresh rosemary sprigs 3 onions, sliced3 celery stalks, coarsely chopped

1 large fennel bulb, coarsely chopped6 bay leaves10 thyme sprigs10 fresh oregano sprigs 6 dried Greek sage leaves2 cups Xinomavro wine, or more, as needed Preheat the oven to 450F/232C. Using a mortar and pestle, pound the garlic, allspice berries, and half the peppercorns with a little salt, in increments if necessary, until the mixture is a damp, chunky paste. Mix together with the grated cheese. Set the mixture aside until ready to use. Rinse and pat dry the lamb. Using a sharp paring knife, make about 25 incisions on all sides of the lamb. Take a large pinch of the cheese-garlic-spice mixture and stuff it into each of the incisions, as deeply as possible. Continue until the mixture is used up, making additional incisions if necessary. Rub olive oil over the surface of the lamb leg and season generously with salt and remaining pepper. Place the lamb leg in a large baking pan, and pour over half the wine. Place the pan inside the oven and roast on high heat for about 15 to 20 minutes, turning at least once, to brown on all sides. Remove from oven, and reduce oven temperature to 325F/165C. Toss the vegetable-herb mixture in a mixing bowl with salt, pepper and remaining olive oil. Spoon the mixture into the pan, under and around the lamb. Pour ½ cup red wine over the lamb. Cover the pan with parchment or wax paper and seal with aluminum foil. Roast the lamb for 2 to 2 ½ hours for medium-rare, or until a meat thermometer inserted into the thickest part of the leg reads 145F. Over the course of roasting the lamb. Every 30 minutes or so, add additional half-cup increments of the wine, poured over the leg. Cover after each addition.

Remove and let the lamb rest for 20-30 minutes before carving.

Red Wine-Sage Stovetop Potatoes

Makes 4 to 6 servings

1 pound new or fingerling potatoes, preferably organic, scrubbed and with skins on⅓ cup extra virgin Greek olive oilCoarse sea salt and pepper to taste 4 - 6 garlic cloves, peeled and cut into paper-thin slivers2 teaspoons dried sage, whole leaves3 fresh rosemary sprigs, broken into 2-inch / 5-cm pieces ⅔ cup dry Greek red wine In a large, deep frying pan or wide pot, heat the olive oil over medium heat and add the potatoes. Cover the pot or frying pan with a tight-fitting lid. Reduce heat to medium-low and let the potatoes steam in the olive oil for five minutes. Sprinkle with salt and pepper. Place lid back on the pot or frying pan,

and shake the potatoes a few times back and forth over the heat. Cook another five minutes and add the garlic, SAGE and rosemary. Reduce heat to low and cook the potatoes for 10 minutes, shaking back and forth a few times to keep them from burning. Add the wine. Cover the pot again and cook the potatoes until fork tender, about 20 more minutes. Adjust seasoning with salt and pepper and serve hot.

EPISODE 107 - THE LESVOS SPIRIT

Baked Sardines with Ouzo, Tomatoes, Capers, and Lemon

Makes 6 servings

2 pounds/900 g fresh sardines2 firm ripe tomatoes, halved lengthwise, cored, and cut into slices about 1/8-inch thick2 medium red onions, halved and cut into slices about 1/8-inch thick2 lemons, halved lengthwise and cut into thin slices, a little less than about 1/8-inch thick 3 capers in brine, rinsed and drainedJuice of 1 lemon4 tablespoons Greek ouzo2 teaspoons Greek or Dijon mustard½ cup extra virgin Greek olive oil2 tablespoons fresh oregano leaves, chopped or 2 teaspoons dried

Greek oreganoSea salt and freshly ground black pepper to taste Clean the sardines: Using a sharp paring knife, cut off their heads from the spine toward the belly and pull down gently to remove the attached viscera. Run under cold water and scoop out any remaining viscera with a small spoon or your fingers. You can wear gloves while doing this as sardines have a strong, lingering fish smell thanks to all the healthy oils they contain. Rinse the sardines well in a colander. Preheat the oven to 350F/170C. Lightly oil a rectangular ovenproof glass or ceramic baking dish. Place the sardines inside the dish one by one in neat rows alternating the placement of each so that the first one sits plump end to tail, the second one snuggled next to it tail to plump end, etc., thus enabling the most ergonomic use of the space in the pan. Take the tomato, onion and lemon slices and snuggle them between the fish alternating between each as much as possible. Sprinkle the capers over the fish evenly. In a small bowl, whisk together the lemon juice, ouzo, mustard, and olive oil. Pour the mixture evenly over the contents of the baking dish. Season with salt and pepper to taste and bake, covered with parchment or wax paper and aluminum foil, for 20 minutes. Remove the paper and foil and continue roasting another 7 to 10 minutes, until lightly browned on top. Serve immediately.

Braised Octopus with Olives

Makes 4 to 8 servings

2 pounds stewing onions (stifado onions in Greek)4 pounds octopus 6 tablespoons extra virgin Greek olive oil, plus extra to drizzle as garnish1 medium red onion, very finely chopped1 medium fennel bulb, very finely chopped4 garlic cloves, minced and divided3 bay leaves1 star anise½ teaspoon black peppercorns5 thyme sprigs½ cup white wine 1 tablespoon good quality tomato paste2 cups whole teardrop or cherry tomatoes, stems removed

1 teaspoon chopped fresh thyme ¼ cup ouzo2 tablespoons balsamic 1 tablespoon Greek honey or petimezi (grape molasses)1 ½ cups pitted Greek whole black or green olives, rinsed½ cup fresh parsley Peel the stewing onions and set aside: Bring a pot of water to a rolling boil and blanch the onions for 2 minutes. Remove and place in a bowl of ice water. Using a paring knife, cut off their root ends. Pinch each onion to remove the skin, which will slip off very easily. Set aside. Clean the octopus: Cut off the head/sac just below the eyes and using a sharp paring knife, dig out the beak and discard. (You can clean the inside of head by turning it inside out and removing the viscera while running it under cold water. I like to use it either by slicing it and cooking it together with the octopus, or by slicing, sautéeing separately, and mincing it for use in octopus keftedes.) Cut the remaining octopus into tentacles and set aside refrigerated until ready to use. In a wide pot over medium heat, warm 3 tablespoons of olive oil. Reduce heat to low, add the chopped onions and fennel and sauté until very soft and just on the verge of starting to brown, about 10 to 12 minutes. Stir in half the garlic. Add the octopus tentacles, star anise, bay leaves, black peppercorns, and thyme sprigs. Cover and cook over low heat for about 30 minutes, or until the octopus turns deep pink and has exuded its liquid. Add the white wine. In about 5 minutes, when the alcohol cooks off, add the tomato paste. Continue cooking the octopus until tender but not stringy, about another 15 to 25 minutes. While to octopus is simmering, prepare the stewing onions and tomatoes. In a large, deep, preferably nonstick frying pan, heat the remaining olive oil over medium heat and add the peeled stewing

onions. Sprinkle lightly with salt. Cook slowly, shaking the pan back and forth every few minutes, until the onions turn light amber in color. Add the whole tomatoes to the pan and raise heat to medium-high. Adjust seasoning with salt and pepper. Add the remaining garlic and chopped thyme. Shake back and forth in the pan until the tomato skins wrinkle. Add the ouzo, balsamic and honey or petimezi and continue to cook another minute or two, until the tomatoes start to brown. Toss in the olives and shake to combine. About seven minutes before removing the octopus from heat, add the stewing onion-tomato-olive mixture. Stir in the fresh parsley. Stir very gently to combine. Remove from heat and serve.

Little Shoes – Eggplant Halves Baked With Three Cheeses And Tomato

Makes 4 to 8 servings

4 medium eggplants½ cup extra virgin Greek olive oil, or more, as needed6 red onions, coarsely chopped4 garlic cloves, minced5 fresh tomatoes, chopped1 cup chopped fresh mint1 cup chopped fresh parsleySalt, pepper to taste 2 eggs, slightly beaten2 cups combined Greek cheeses (1 cup coarsely grated Greek graviera cheese½ cup grated kefalotyri cheese, ½ cup crumbled feta)Salt, pepper to taste Preheat the broiler.

Cut the eggplant down the middle lengthwise, retaining its stem intact. (It looks pretty when baked.) Using a sharp paring knife, criss-cross and score the open, flesh side of each eggplant half, careful not to draw the knife completely down to the skin or to puncture the skin in any way. Lavishly brush the eggplant halves, skin and flesh, with extra virgin Greek olive oil.Place on a lined cookie tray or shallow pan, skin-side down. Broil 8 inches / 20 cm from heat source for about 5 to 7 minutes, until the skin starts to char lightly, then turn using kitchen tongs to broil on the other side. Remove when the flesh is tender but still al dente, in about 6 to 7 minutes. Pierce the flesh with a fork to gauge its readiness. Remove and set aside to cool. Switch the oven to bake mode and preheat to 350F / 180C. While the eggplant is roasting, start the onion – tomato mixture. In a deep skillet or wide pot over medium heat, warm 3 tablespoons of olive oil and cook the onions until wilted and just starting to brown, about 10 to 12 minutes. Stir in the garlic. Add the tomatoes and stir to combine. Raise heat to medium-high and cook for about 5 minutes all together, until most of the liquid from the tomatoes cooks off. Set aside to cool. Using a tablespoon, carefully remove most of the pulp from the eggplant, leaving enough around the perimeter of each eggplant half to keep it firm enough to hold up to the filling. I usually leave about an eight of an inch. Coarsely chop the pulp and mix into the onion-tomato mixture. Mix in half the cheeses and all of the herbs. Season to taste with salt and pepper. Stir in the beaten eggs. Place the eggplant halves in an oiled ovenproof glass or ceramic baking dish just big enough to hold them snuggly. Spoon equal amounts of the tomato-onion-cheese mixture into the eggplant halves. Bake for 30 minutes, or until the filling is set and the onions

soft. Sprinkle remaining cheese mixture over the top of each eggplant half and bake for a few more minutes, until it melts and starts to bubble. Remove, cool slightly and serve.

Lesvos Eggplant Keftedes

5 Japanese or other long eggplant variety, each about 6 inches / 15 cm long2 large eggs, slightly beaten1 ½ cups grated aged Greek myzithra, kefalotyri or other hard grating cheese, such as regato or pecorini1 heaping tablespoon dried Greek oregano 1 cup chopped fresh mint 3 to 4 tablespoons sour trahana or fine bulgurSalt and pepper to taste 2 to 8 tablespoons plain dried breadcrumbs, as needed1 to 1 ½ cups all-purpose flour for dredgingOlive or vegetable oil for frying*

Trim and peel the eggplants. Bring a pot of water to a boil, season with salt, and blanch the eggplants until soft. Remove with a slotted spoon and drain well. Transfer to a mixing bowl.

Mash the eggplant with a fork and add the eggs, grated cheese, oregano, mint, 3 tablespoons trahana, salt, and pepper. Add the

breadcrumbs judiciously, starting with a couple of tablespoons and adding only if the mixture is loose and needs to come together to hold its shape. You can also add another tablespoon of trahana or bulgur.

Take a tablespoon at a time and shape the eggplant mixture into patties about 1 1/2 –inches / 4-cm in diameter. Place on a platter or baking sheet or sheets and refrigerate for 30 minutes, to help firm them up even further.

Place a cup of flour on a flat dish. Heat two inches of oil in large, deep frying pan. Test the heat with a small cube of bread, which should sizzle and brown lightly when tossed in; remove it. Lightly dredge the patties, in batches, and, using a spatula or slotted spoon, slide them into the hot oil, careful not to crowd the pan. Fry until lightly browned on one side and flip carefully, to brown on the other side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining patties, and replenish the oil if necessary.

You can also bake the patties. To do so, preheat the oven to 350F/170C. Line two baking sheets with parchment paper. Shape the patties as above and refrigerate to firm up, as above. Place on the baking sheets and bake, turning to brown on both sides, for about 15 minutes, or until cooked and golden. Remove, cool slightly and serve.

EPISODE 108 - GREEK MOUNTAIN CHEESES - EPIRUS Ktipiti

Makes about 2 cups

½ to 2/3 cup extra virgin Greek olive oil 2 chopped roasted red peppers, either freshly roasted or brined Greek Florina peppers, rinsed and drained1 to 2 fresh chile peppers, seeded, to taste1 pound Greek feta cheese, crumbled or broken upA few drops of hot sauce 1 teaspoon dried Greek oregano Juice of ½ to 1 lemon, to tasteBlack pepper to taste4 to 6 tablespoons extra virgin Greek olive oil2 – 3 tablespoons Greek yogurt, as needed Pulverize the peppers in the bowl of a food processor.Add the feta and pulse until it’s a thick cream. Add half the lemon juice, hot sauce to taste, oregano, black pepper and 4 tablespoons of olive oil. Pulse to combine well. The mixture should be creamy. Add

remaining olive oil, Greek yogurt and lemon juice as needed to adjust flavor and consistency. Variations: You can use this as a dip but you can also use it to stuff long green peppers for baking, or even as a topping over broiled fish or chicken. It’s also great in between slices of cooked beets. To stuff peppers: Add ½ cup plain bread crumbs to the mixture. Remove the crowns from 6 to 8 long green peppers. Carefully remove as much of their seeds as possible without tearing the pepper. A long, dull butter knife does the trick. Using your thumb, press as much of the cheese mixture as possible into each hollowed out pepper, leaving about a half inch from the top free. Place the crown inside each pepper opening, stem side in. Place in an oiled pan, drizzle with olive oil, and bake in a preheated oven at 375F/180C until tender but al dente, and lightly charred. Serve hot. As a topping for fish such as salmon or sea bass, or for chicken, add 1 egg, ½ cup breadcrumbs, and 2/3 cup chopped fresh herbs such as mint, parsley and fresh oregano to the mixture. Season the fish or chicken with salt and pepper, and brush the fish or chicken with olive oil and a little mustard if desired. Press a few tablespoons of the cheese mixture onto the surface of each fillet and bake. You can broil for a few minutes just before removing from oven to get some color on the cheese crust.

Pork Exohiko

Makes 4 servings

2 pounds / 1 kilo boneless shoulder of pork2 tablespoons Greek or Dijon mustardGrated zest of 1 lemon, preferably organic2 tablespoons/30 ml fresh strained lemon juice4 tablespoons/45 ml white wine4 tablespoons/45 ml extra-virgin Greek olive oil10 garlic cloves10 dried sage leaves Salt and pepperHot paprika to taste, optional8 fresh rosemary sprigs, 3 - 4 inches / 7.5 - 10-cm each1 leek, trimmed, washed well and cut into thin rings 1 celery stalk, trimmed and coarsely chopped or diced 12 1-inch /2.5-cm cubes of Greek kefalotyri or kefalograviera cheese

Rinse and pat dry the pork.

In a medium size metal bowl, whisk together the mustard, lemon juice, wine, and olive oil. Toss the pork pieces in this mixture. Let stand, covered and chilled, for 1 hour. Cut 4 pieces of parchment paper large enough to hold the pork pieces. Set aside. Using a mortar and pestle, grind together the garlic and sage leaves. Preheat the oven to 350F/180C.

Using a slotted spoon, transfer the pork to a bowl and pat dry. Season generously with salt and pepper and toss in the garlic-sage mixture. Place equal portions of pork pieces inside each of the pieces of parchment. Sprinkle judiciously with the hot paprika, if using. Sprinkle with the lemon zest. Place 2 rosemary sprigs over the meat. Divide up the leeks and celery and spoon them evenly over the pork. Add the cubes of cheese to the package. Drizzle in a little of the marinade. Fold the long sides of the parchment over the pork and then bring the two ends together, rolling at the edges, to close the parcel. Secure closed with kitchen string and place on a lightly oiled baking pan. Sprinkle a little water over the parcels. Bake the parcels for 1 hour and 45 minutes, until the pork is tender. During cooking, sprinkle more water in the pan and over the parcels, to keep the meat moist. Remove from oven and serve. Open the parcels carefully because the steam that escapes is very hot.

Homemade Feta

For approximately 2 pounds /1 kilo of feta

5 quarts fresh, unpasteurized sheep’s milk, or 3 quarts sheep’s milk and 2 quarts fresh, unpasteurized goat’s milk, strained through a fine-mesh sieve 1/3 teaspoon organic dry calf rennet powder (available online)¼ cup, plus 1 quart water20 grams coarse salt

In a very clean, large stainless steel pot, heat the milk to 162F/72C. Cover with a clean kitchen towel and let the milk cool to 95F/35C.

Dilute the rennet in the quarter cup of water. Let it stand for five minutes then add to the milk, swirling it around a few times with a very clean stainless steel spoon. Cover and let stand for about 1 to 4 hours, depending on how hot the ambient room temperature is, untl the milk coagulates into a loose mass that looks very similar to Greek yogurt.

Reheat over very gentle heat, and, using a very clean stainless steel knife criss-cross through the loose cheese mass to form dice-like squares. After a few minutes of gentle heat, the whey will rise to the top.

Line a clean strainer with a cheese cloth. Using a slotted spoon, strain out the loose cheese mass that looks like yogurt and place each spoonful in the cheesecloth. Continue until all the cheese mass has been strained out. Discard the whey.* Tie up the ends of the cheese cloth to look like a large pouch and hang this somewhere safe to drain, i.e. over an outdoor sink or in the bathtub. Drain the cheese for 24 to 36 hours, or until firm but pliant, almost like a mozzarella in consistency and texture.

Prepare the salt brine: In a mixing bowl, dissolve the coarse salt into 1 quart of water. Cut the firmed up cheese mass into 4 thick pieces or wedges. Place the pieces in a mason jar or other receptacle large enough to hold it, and pour the salt brine on top. Close or seal and refrigerate for at least 1 week or up to 3 months. Remove, cut and serve.

Note: If the feta acquires a mucuous-like or moldy surface in places, simply wash it well before serving.

EPISODE - 109 A VOLCANO IN THE KITCHEN: SANTORINI

Melitzanosalata Me Kapari Kai Kremmydia(Roasted Eggplant Salad With Capers And Onions)

For 6 to 8 meze servings

3 large eggplants1/2 cup extra-virgin olive oilPinch of sugar if needed1 medium onion finely chopped3 cloves garlic, pressed through a garlic crusher or minced1/4 cup small pickled capers, rinsed and drained1 large firm tomato, diced1/4 cup finely chopped flat-leaf parsley2 tablespoons greek balsamicSalt and freshly ground black pepper to taste

Wash and pat dry the eggplants. Roast them whole over an open flame on the stove or under the broiler, turning, until the skins are

charred on all sides. (This may also be done on a barbecue.) Remove and cool slightly.

Have a bowl ready with the olive oil. Cut the eggplants open lengthwise and remove as many of the seeds as possible. Scoop out the pulp and place it in the bowl with the olive oil. Salt lightly. With a fork and knife, cut the eggplant so that it is chunky. Add the onion, garlic, capers, tomato and parsley and mix with a fork to combine well. Add the vinegar, and adjust seasoning with additional salt, pepper and vinegar if desired.

Fava garnished with Capers and Onions

Makes 6 servings

1 pound / 450 g yellow split peas 1 large onion2 bay leaves1 to 1 ½ cups extra virgin Greek olive oil Juice of 1 large lemonSalt to taste Saute the onion in ½ cup olive oil in a wide pot over medium heat. Add the yellow split peas and toss to coat in the oil. Add the bay leaves, salt and pepper and enough water to cover by 1 inch. Simmer, adding small quantities of water as needed, until the yellow split peas disintegrate and are like chunky mashed potatoes. The total quantity of water absorbed by the split peas can be anywhere between 8 to 12 cups. Remove and puree using an immersion blender, adding salt, lemon juice and olive oil in alternating streams until the mixture is very

smooth. Garnish with capers, raw red onion and even more olive oil!

Greek Sea Bass Baked with Santorini Assyrtico Wine, Capers Leaves, and Herbs

Makes 6 servings

6 sea bass or sea bream fillets, skin on1 cup assyrtico wine2 teaspoons greek or dijon mustard1 fennel bulb, sliced1 red onion, halved and chopped2 garlic cloves, minced3 cups cherry or teardrop tomatoes, whole 2 tablespoons capers2 tablespoons caper leaves1/2 cup extra virgin greek olive oilGrated zest of 1 lemon ½ cup chopped parsley 4 - 5 whole thyme sprigs Salt, pepper to taste3 tablespoons snipped chives Preheat oven to 400F / 200C. maybe less. 375/180

Score skin side of sea bass or bream fillets. Whisk together ½ c wine, mustard and 1 garlic clove in a medium bowl. gently toss fillets in marinade. Refrigerate for a half hour. Place fennel, onion, remaining garlic clove, cherry tomatoes, capers, caper leaves, olive oil, remaining wine in ovenproof glass or ceramic baking dish. Roast for 20 to 30 minutes, until thick and bubbling. careful not to burn. Stir up occasionally. Place the fish fillets over the vegetables. Sprinkle with lemon zest, thym sprigs, salt, pepper. Bake (covered or uncovered???), for 10 to 12 minutes, until the fillets are fork tender. Remove, sprinkle with chives and parsley and serve. This is great served over the fava or the roasted eggplant dish.

Margarita’s Tomato Fritters with Cod

Makes 6 to 8 servings 1 salt cod fillet, about 1 ½ pounds, desalted* 2 red onions, finely chopped10 scallions, trimmed and choppedSalt to taste3 pounds / 1 ½ kilos small, firm but not juicy tomatoes, such as grape tomatoes3 small round or oblong zucchini, grated on the coarse side of a (just the outer part, not the inside with seeds)1 cup chopped fresh basil leaves 3 tablespoons dried mintBlack pepper to taste3 to 6 cups of all-purpose flour, as neededCorn oil for frying

Break up the cod into pieces about 2 inches / 5 cm square. Place in a bowl and fill with cold water. Refrigerate, changing the water every few hours, for 24 to 48 hours. Remove and break apart into shreds.

Set aside.

Chop the onions and scallions and place them in a large bowl. Add a scant teaspoon of salt and knead the onion-scallion mixture until soft. Add tomatoes whole.

Cut the zucchini into quarters, lengthwise. Using a paring knife, remove and discard any seeds. Coarsely chop the zucchini and add it to the onion-scallion-tomato mixture. Add the chopped basil and dried mint. Chop up the shredded cod and add that, too, to the mix. Season to taste with additional salt and pepper.

Knead the mixture, adding enough flour as you go to form a dense mass that holds its shape on a spoon when scooped up and held upside down.

Over medium-high heat, heat 2 inches / 5 cm corn oil in a large, deep skillet or wide pot to 350F/176C. Take a teaspoon at a time of the mixture and, using a second teaspoon, slide the mixture into the oil. Do this in batches, filling but not overcrowding the pan. Fry for about 2 minutes, turn and fry on the other side, and remove with a slotted spoon when nice and golden. Drain on paper towels and serve.