PARIS JULY 1 2009: "11.-CANADA WINS IN PARIS!
Canada wins 6 medals this year at the Gourmand World Cookbook Awards against 10 last year. 102 countries entered books.
The best in the world winner this year is for Foreign Cookery, encouraging one of the many small independent publishers from Canada, who manages to be well distributed internationally:
- Take the Taste of Greece with You
Litsa Bolontzakis
(Humming Bird Publications)
Litsa Bolontzakis published Boukia Boukia in Greece. She can be considered as one of the builders of the cultural bridge between Greece and Canada.
There were 26 countries competing in this category.
Monday, July 6, 2009
PARIS JULY 1 2009
PARIS JULY 1 2009: "22.-GREECE WINS IN PARIS!
Two books from Greece won Best in the World at the Gourmand World Cookbook Awards.
The first (ladies first!) is from Canada, by Greek author Lisa Bolontzakis with a perfect title:
- Take the Taste of Greece with You
Litsa Bolontzakis
(Humming Bird Publications)
Litsa Bolontzakis published Boukia Boukia in Greece. She can be considered as one of the builders of the cultural bridge between Greece and Canada.
It gets the award for Best Foreign Cookery Book in the world. It is an excellent book, with an outstanding international marketing, which is unusual for small publishers. All small publishers should see how it is done, and search all international distributors for this book"
Two books from Greece won Best in the World at the Gourmand World Cookbook Awards.
The first (ladies first!) is from Canada, by Greek author Lisa Bolontzakis with a perfect title:
- Take the Taste of Greece with You
Litsa Bolontzakis
(Humming Bird Publications)
Litsa Bolontzakis published Boukia Boukia in Greece. She can be considered as one of the builders of the cultural bridge between Greece and Canada.
It gets the award for Best Foreign Cookery Book in the world. It is an excellent book, with an outstanding international marketing, which is unusual for small publishers. All small publishers should see how it is done, and search all international distributors for this book"
Sunday, June 14, 2009
Tuesday, June 2, 2009
Almond cookies
2 cups butter unsalted (room temperature)
1 ½ cups sugar
2 eggs
5 ½ cups flour
2 tsp baking powder
2 tsp. vanilla
2 tsp almond extract
3 cups crushed almonds
1 egg for the egg wash
Place butter in mixer bowl and beat adding the sugar gradually until nice and creamy about 3 min.
Add the eggs and continue beating.
Replace the beaters with the paddle and add the almonds and the dry ingredients and knead until you have firm dough.
Take about 2 tbsp. of the dough in your hands and form into round balls, flatten and with a cookie cutter cut into the shape you like.
Place in a pan with parchment paper apply egg wash and bake in preheated oven at 350 for 15-20 minutes.
Let cool and enjoy them with a nice cup of coffee.
Love Litsa!
Wednesday, May 27, 2009
Artichokes in Greek cooking
Artichoke the European plant of the daisy family,it's history goes back thousands of years in Ancient Greece.
An exotic green vegetable with nutty flavor and healthful nutrients.
It is a perennial plant, tall and wide and it is cultivated for its large thistle like flower heads.
To look at the plant with its prickly appearance it makes you wander who had the intelligence and courage to investigate this beautiful wild plant and find something so precious to enjoy!
The artichoke is a flower that is not allowed to bloom, an immature flower head.
When allowed to come to fool bloom it is magnificent tall and proud with it’s amazing purple color a haven for honey bees and other flying creatures.
Native to the Mediterranean the time to enjoy fresh artichoke is in the spring, from March to May.
Rich source of vitamin C, folate, dietary fiber and a multitude of minerals.
Today we can enjoy thorn less variety’s like the Imperial star.
Did you know that the Jerusalem artichoke is cultivated for its potato like tubers and they are used for livestock feed the production of sugar and alcohol? Fascinating indeed.
Many feel intimidated by this unusual plant but it does’t have to be this way.
Here is my delicious recipe to enjoy this exotic vegetable.
Geek cooking is seasonal and I love that about my Greek heritage it makes it possible to enjoy the seasons to the fullest, what a great gift!
Artichoke medley with lemon and dill.
Perfect vegetarian meal or a delicious side dish.
½ cup olive oil
2 potato’s peeled and cut in 4
2 carrots cut in pieces
2 large onions sliced
1 bunch green onions finely
1 small bunch dill finely cut
Salt and pepper to taste
Water for cooking
1 lemon the juice
1 tbsp flour ½ cup water
Prepare the artichokes by removing the outer leafs, with a sharp knife remove the hard outer part of the artichoke cut in half and remove the fuzz from the heart carefully not to remove the meat of the artichoke, cut the remaining ends and place in a bowl with water and the juice of ½ a lemon to prevent oxidation.
In a large pan add the oil and the onions with the dill.
.Cook for 3 minutes on low heat until translucent.
Add the rest of the vegetables and artichokes and cook together turning the vegetables for a few more minutes.
Put enough water to cover, the lemon juice salt and pepper and cook on medium heat for 30 minutes or until you pick with a fork and you feel the vegetables are cooked.
The last step is to add the flour to thicken the sauce, in a small bowl add the flour and ½ cup water stir to dissolve the flour and pour in the pan with the vegetables, let cook 2 more minutes and your amazing artichoke medley is ready.
Have a glorious spring!
An exotic green vegetable with nutty flavor and healthful nutrients.
It is a perennial plant, tall and wide and it is cultivated for its large thistle like flower heads.
To look at the plant with its prickly appearance it makes you wander who had the intelligence and courage to investigate this beautiful wild plant and find something so precious to enjoy!
The artichoke is a flower that is not allowed to bloom, an immature flower head.
When allowed to come to fool bloom it is magnificent tall and proud with it’s amazing purple color a haven for honey bees and other flying creatures.
Native to the Mediterranean the time to enjoy fresh artichoke is in the spring, from March to May.
Rich source of vitamin C, folate, dietary fiber and a multitude of minerals.
Today we can enjoy thorn less variety’s like the Imperial star.
Did you know that the Jerusalem artichoke is cultivated for its potato like tubers and they are used for livestock feed the production of sugar and alcohol? Fascinating indeed.
Many feel intimidated by this unusual plant but it does’t have to be this way.
Here is my delicious recipe to enjoy this exotic vegetable.
Geek cooking is seasonal and I love that about my Greek heritage it makes it possible to enjoy the seasons to the fullest, what a great gift!
Artichoke medley with lemon and dill.
Perfect vegetarian meal or a delicious side dish.
½ cup olive oil
2 potato’s peeled and cut in 4
2 carrots cut in pieces
2 large onions sliced
1 bunch green onions finely
1 small bunch dill finely cut
Salt and pepper to taste
Water for cooking
1 lemon the juice
1 tbsp flour ½ cup water
Prepare the artichokes by removing the outer leafs, with a sharp knife remove the hard outer part of the artichoke cut in half and remove the fuzz from the heart carefully not to remove the meat of the artichoke, cut the remaining ends and place in a bowl with water and the juice of ½ a lemon to prevent oxidation.
In a large pan add the oil and the onions with the dill.
.Cook for 3 minutes on low heat until translucent.
Add the rest of the vegetables and artichokes and cook together turning the vegetables for a few more minutes.
Put enough water to cover, the lemon juice salt and pepper and cook on medium heat for 30 minutes or until you pick with a fork and you feel the vegetables are cooked.
The last step is to add the flour to thicken the sauce, in a small bowl add the flour and ½ cup water stir to dissolve the flour and pour in the pan with the vegetables, let cook 2 more minutes and your amazing artichoke medley is ready.
Have a glorious spring!
Thursday, April 23, 2009
Home made chicken soup!
How about a recipe for chicken soup.With actual chicken and vegetables.
I have a very funny story about chicken soup.
A young lady was sick with the flue and I volunteered to bring her some chicken soup.
I made my favorite soup and i brought her some.
I will never forget her reaction,she said "Oh it has chicken"At first I could not understand but then I realized cun soup has traces of chicken and probably she never had home made chicken soup rich and delicious a meal on it's own. Needles to say she loved it.
Here is my favorite recipe.
I would use 1/2 of a chicken.Wash chicken and remove all visible fat.
Place the chicken in a large pot with water to cover.
Start the cooking proses ,when it starts to boil froth will accumulate on the sides,remove it with a large spoon.
The more you remove the better your soup will be.At this point you can add 1 onion cut in 4 2 carrots and 2 celery stalks diced.If you have some garlic it is always good it takes away the smell of the chicken.
2 potato's diced are also good.Season with Salt and pepper,adjust the heat to low and let simmer for 30 min.At this point debone the chicken cut in small pieces and put back in your soup.If you like add some noodles,and you have a delicious soup.
I love to add 1 lemon the juice.
OK.OK. Avgolemono everyone is raving about avgolemono and they thing Iam hiding something.
What is Avgolemono,it means egglemon and the instructions follow.
This is my way for avgolemono, let the soup cool down for about 10 minutes .
In a bowl add the lemon juice and some soup broth.
You will need 2 eggs separated.
With a hand mixer beat the egg whites until picks form , add the yolks beat another minute and then slowly add the lemon broth.
Add this mixture to the soup and stir vigorously.
Never boil soup after this point.
This is the famous Avgolemono and it makes the soup stand out from the ordinary.
It gives it a reach and velvety texture.
I have a very funny story about chicken soup.
A young lady was sick with the flue and I volunteered to bring her some chicken soup.
I made my favorite soup and i brought her some.
I will never forget her reaction,she said "Oh it has chicken"At first I could not understand but then I realized cun soup has traces of chicken and probably she never had home made chicken soup rich and delicious a meal on it's own. Needles to say she loved it.
Here is my favorite recipe.
I would use 1/2 of a chicken.Wash chicken and remove all visible fat.
Place the chicken in a large pot with water to cover.
Start the cooking proses ,when it starts to boil froth will accumulate on the sides,remove it with a large spoon.
The more you remove the better your soup will be.At this point you can add 1 onion cut in 4 2 carrots and 2 celery stalks diced.If you have some garlic it is always good it takes away the smell of the chicken.
2 potato's diced are also good.Season with Salt and pepper,adjust the heat to low and let simmer for 30 min.At this point debone the chicken cut in small pieces and put back in your soup.If you like add some noodles,and you have a delicious soup.
I love to add 1 lemon the juice.
OK.OK. Avgolemono everyone is raving about avgolemono and they thing Iam hiding something.
What is Avgolemono,it means egglemon and the instructions follow.
This is my way for avgolemono, let the soup cool down for about 10 minutes .
In a bowl add the lemon juice and some soup broth.
You will need 2 eggs separated.
With a hand mixer beat the egg whites until picks form , add the yolks beat another minute and then slowly add the lemon broth.
Add this mixture to the soup and stir vigorously.
Never boil soup after this point.
This is the famous Avgolemono and it makes the soup stand out from the ordinary.
It gives it a reach and velvety texture.
Why snack on almonds
Almonds are a wonderful delicacy!
Almonds and honey what an amazing combination!
They are little bundles of energy always ready to do their magic.
Their composition covers all 4 food groups.
They are high in protein and other essential nutrients.
Almonds are easy to carry with you for a delicious and very healthy snack!
Almonds are indispensable in Greek cooking and baking.
Recipes I absolutely love using almonds
Kourabiethes (butter cookies with icing sugar)
Bake at 350 20-25 min. 35-40 pieces
2 cups good quality unsalted Butter (room temperature)
½ cup Icing sugar
1 Egg
2 tsp.Vanilla
2 tsp Baking powder
1 cup Almonds (blanched roasted and coarsely chopped)
5 cups Flour
Icing sugar for dusting
Place butter in mixing bowl and with mixer at high speed beat butter with icing sugar for 10 minutes.
Add egg and continue beating another 5 minutes.
Add the rest of the ingredients except flour and mix well.
Change the mixer element and use the paddle to work in the flour.
Slowly add the flour a cup at a time checking the mixture.
Mixture has to be soft and easy to handle.
Form small round balls, lightly indented with thumb and bake in medium heat .
When done and while warm put icing sugar in a flat container and gently place the cookies on top.
Dust icing sugar over cookies to cover them completely.
When cold place in a beautiful platter and enjoy your” Kourabiethes”.
Litsa's Tip:The softer the dough The better
your Kourabiethes will be.
.
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