25 Chefs

KERASMA_ENTYPO_fin_xx2 06-10-06 22:44 Page 2
C M Y CM MY CY CMY K
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Prepare the filling for the haystacks: Blend feta with yogurt Remove from oven and serve warm with the salad.
until smooth. Stir in slivered green onion until well blended. Drain Prepare the salad: Combine in a stainless steel or glass or
in damp cheese cloth overnight, refrigerated. ceramic bowl the cucumber, tomatoes, olives and bell pepper.
Prepare the haystacks: Separate out a two inch wide section Heat the olive oil in a small sauce pot over medium heat with the
of kataifi and unravel to approximately 12 inches. Cut with scissors. garlic and the capers--briefly, between 1 and 2 minutes--until the
This will look like a long wide lock of women's hair. Repeat 4 times. garlic just softens and the capers swell and a few of them bloom.
Brush each "lock of hair" with melted butter, generously. Remove from heat and pour over tomato salad. Toss with remaining
Scoop a 2 oz portion of drained yogurt-feta mixture out seasonings and adjust to taste. Serve with the warm feta haystack.
onto the end of each section of Kataifi, then roll them up like a
sleeping bag, until you have a neat mound that looks like the big
bales of hay that stand out in the fields in the late summer.
Brush remaining melted butter on a half sheet pan and bake
at 400Φ'5fF for 15 to 25 minutes--until kataifi is golden all over
and cheese-yogurt is warm through to the center.
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A TASTE OF GREECE IN NY
25 New York Restaurants
create Greek-inspired dishes
“Kerasma” for Everything
from Meze to Dessert.
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 9100
http://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
Participating Restaurants 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
Participating Chefs 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
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25 NY RESTAURANTS CREATE GREEK-INSPIRED DISHES “KERASMA” FOR EVERYTHING FROM MEZE TO DESSERT
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TABLE
OF CONTENTS
INTRODUCTION 07
TO START / SALADS / MEZE Late Harvest Tomato Salad with Kataifi-Greek Feta Haystacks 09
PRUNE / Chef GABRIELLE HAMILTON
Crispy Eggplant and Feta Salad 10

BARBUTO / Chef JONATHAN WAXMAN, JUSTIN SMILLEY
Milos Special Fried Zucchini, Eggplant and Kefalograviera Meze 11

ESTIATORIO MILOS / Chefs COSTAS SPILIADIS, GEORGE SPILIADIS
Olive Rose Sauce 12

SAVOY / Chefs PETER HOFFMAN, MATT WINEGARDEN
SOUPS Greek-Brandy Shrimp Soup with Saffron-Feta Cream 13

PYLOS / Chefs CHRISTOS VALTSOGLOU, DIANE KOCHILAS
Yogurt Soup with Chick Peas and Greek Saffron 14

METSOVO / Chef BILL KATEKIS
FROM THE SEA Seared Sea Scallops with Warm Braised Cinnamon and Cauliflower 15
DONA / Chef MICHAEL PSILAKIS
Crispy Skin Red Snapper with Artichokes, Greek Olives and Florina Peppers 16
BARBOUNIA / Chef MICHAEL CRESSOTTI
Cuttlefish and Artichoke Salad with Kalamata Olive Marinade 17

PEACOCK ALLEY / Chef CEDRIC TOVAR
Greek Olive Oil-Seared Langoustines with Roasted Beets and Skordalia 18

THALASSA / Chef GREGORY ZAPANTIS
PASTA Macaronia with Lamb and Eggplant 19

ONERA / Chef MICHAEL PSILAKIS
Ouzerie Style Shrimp Over Greek Noodles 20

KELLARI / Chef CHRISTOS PHILLIPOU
Seafood Yiouvetsi 21
ITHAKA / Chef HARRIS HATZIPARASKEVAS
FIVE WAYS WITH LAMB Ground Lamb Skewers 22

PAREA / Chefs MICHAEL SYMON, JONATHAN SAWYERS
Greek Yogurt-Honey Braised Lamb 23

FIVE POINTS / Chef MARC MEYER
Lamb with Basil, Ouzo and Chios Mastiha 24

PERIYALI / Chef THOMAS XANTHOPOULOS
Spiced Braised Lamb Shank Yiouvetsi 25

SNACK TAVERNA / Chef ELIAS VARKOUTAS
Cold Roasted Lamb Shoulder with Dandelion Greens, Feta and Herbs 26
THE TASTING ROOM / Chef COLIN ALEVRAS
MORE MEAT Rabbit-Olive Oil Confit with Black-Truffle-Infused Trahana 27

COMPASS / Chef JONATHAN FRASER
Pork Chops Stuffed with Figs and Pistachios, Over Celeriac Puree & Wild Cherries 28
AMMOS ESTIATORIO / Chef CHRISTOS CHRISTOU
SWEET FINISHES Warm Tsoureki Sandwich with Whipped Manouri, Figs and Warm Almond Milk 29
MOLYVOS / Chefs JIM BOTSAKOS, JOHN PILIOURAS
Greek Honey and Yogurt Panna Cotta 30

CHANTERELLE / Chef DAVID WALTUCK, Pastry Chef KATE ZUCKERMAN
Manouri Cheesecake with Wine-Poached Peaches and Phyllo Cigars 31

TRATA / Owner CHRIS GEORGOU
Karydopita Crème Caramel 32

AVRA / Chef FERMIN CHAVEZ
Greek Bread Rusk Pudding with Dried Fall Fruits and Mavrodaphne Zabaglione 33
ABBOCCATO / Chefs JIM BOTSAKOS, JAKE ADDEO
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25 NY RESTAURANTS CREATE GREEK-INSPIRED DISHES “KERASMA” FOR EVERYTHING FROM MEZE TO DESSERT
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25 NY RESTAURANTS CREATE GREEK-INSPIRED DISHES “KERASMA” FOR EVERYTHING FROM MEZE TO DESSERT 07
INTRODUCTION
A Taste of Greece by New York’s Top Restaurants is a citywide The recipes are meant to be a peaen to the chefs who
celebration of Greek cuisine as seen through the eyes of premiere created them, a mirror and savory record of the Taste of Greece
Greek and American chefs in the toughest restaurant city in the festival, and a statement about the universal appeal and innate
world. healthfulness of Greek gastronomy. Many more of the culinary
innovations created during the Taste of Greece festival will be
The dishes that emerged, only a small portion of which are published both online and in the winter issue of our flagship
represented here, are a delicious potpourri of traditional Greek magazine, The GreekGourmetraveler. They are all part of what the
cuisine revisited and of Greek-inspired dishes that rely on some Greeks call Kerasma (KE-raz-ma), which means treat.
of the country’s most unusual regional food products, from sheep’s
and goat’s milk cheeses, to wild honey, sun-baked herbs, beguiling, We invite you to treat yourself to a convivial, delicious Greek
ancient spices, emerald, regionally distinct olive oils and succulent meal in New York City this Fall and beyond, but also to savor
olives, to Greek yogurt, which has been widely appreciated by a Taste of Greece in all its glory in your own home kitchens.
American consumers in the last few years.
In compiling these recipes and communicating with each of Kali Orexi! That’s Greek for Bon Appetit!
the chefs, it became clear to us at the Hellenic Foreign Trade Board
that one characteristic above all others dominated the perception
chefs hold toward Greek cuisine. Almost every one of the
participating chefs, Greek and American alike, waxed poetic about
the integrity of flavors and the cuisine’s inherent simplicity, which
are the hallmarks of Greek food. Simplicity is the prerequisite for
timelessness, as one chef aptly noted. Clarity, brightness, purity,
straightforwardness are all words that came up again and again
from our communication with the Taste of Greece’s participating
New York chefs.
In this collection of 25 recipes, you will find a perfectly

balanced Greek-Mediterranean table, brimming with everything
from 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 ancient
flavors.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 renowned
throughout the world.
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PRUNE Chef / Owner GABRIELLE HAMILTON
This simple salad the smell of sea air

LATE HARVEST
derives from the
chef's own taste
and the clack, clack,
clack sound of
TOMATO
memories of
summer spent
backgammon
in the background.”
SALAD WITH
in Serifos: “Salty
olives, cool crisp
For chef Hamilton,
the lack of
KATAIFI-GREEK
cucumber, a small
slab of feta with
pretension is Greek
cuisine's greatest
FETA
a glass of ouzo, strength. HAYSTACKS
For 2-4 servings For the "Haystacks": 1/3 cup pitted black
8 oz. Greek feta wrinkly oil-cured Greek
4 oz. Greek yogurt olives (throumbes)
8 oz. slivered green 1 green bell pepper,
onions sliced into very thin
8 oz. melted butter rounds
1/2 package of kataifi, 2/3 cup Greek extra
defrosted and at room virgin olive oil
temperature 2 cloves of fresh garlic,
_ slivered
3 Tbsp. drained Greek
For the Late Harvest capers
Tomato Salad: 2 Tbsp. red wine
vinegar
1 cucumber, peeled 2 generous pinches
and very thinly sliced dried Greek oregano
in rounds Kosher salt and freshly
1 pint mixed varieties ground black pepper
of the last tomatoes, to taste
or good heirloom
tomatoes, cut into
small chunks
Prepare the filling for the haystacks: Blend feta with yogurt Remove from oven and keep warm.
until smooth. Stir in slivered green onion until well blended. Prepare the salad: Combine in a stainless steel or glass
Drain in damp cheese cloth overnight, refrigerated. or ceramic bowl the cucumber, tomatoes, olives and bell pepper.
Prepare the haystacks: Separate out a two inch wide section Heat the olive oil in a small sauce pot over medium heat with
of kataifi and unravel to approximately 12 inches. Cut with scissors. the garlic and the capers - briefly, between 1 and 2 minutes - until
This will look like a long wide lock of women's hair. Repeat 4 times. the garlic just softens and the capers swell and a few of them
Brush each "lock of hair" with melted butter, generously. bloom. Remove from heat and pour over tomato salad. Toss with
Scoop a 2 oz. portion of drained yogurt-feta mixture out remaining seasonings and adjust to taste. Serve with the warm
onto the end of each section of Kataifi, then roll them up like feta haystack.
a sleeping bag, until you have a neat mound that looks like the big
bales of hay that stand out in the fields in the late summer.
Brush remaining melted butter on a half sheet pan and bake
at 400°F for 15 to 25 minutes - until kataifi is golden all over and
cheese-yogurt is warm through to the center.
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BARBUTO Chef / Owner JONATHAN WAXMAN

Chef de Cuisine JUSTIN SMILLEY
California legend
and peripatetic
chef Jonathan
Waxman draws on
this classic Greek
CRISPY
meze combo to
create a dish that
EGGPLANT
fits in with his
Manhattan bistro,
& FETA
Barbuto. SALAD
For 4 servings 4 lavender eggplants
Salt
1 egg
1 Tbsp. cream
1 cup plain bread
crumbs
1 cup all-purpose
organic flour
2 pints baby spinach
(washed and spun dry)
1/2 pound fresh goat
cheese curd or mild
Greek feta, crumbled
1 pint cherry tomatoes
(sliced in half on the
equator)
1 sprig rosemary (spiny
leaves separated)
1 lemon
1 1/2 cups Greek extra-
virgin olive oil
Cut eggplant into bite sized pieces, coat with salt and marinate
for one hour.
Make an anglaise with egg and cream.
In a heavy skillet heat 1 cup olive oil to 325°F.
Wash and dry 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 cup
olive oil.
Fry the eggplant until crispy, toss into bowl and season with
salt and pepper. Serve warm.
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ESTIATORIO Chef / Owner COSTAS SPILIADES

MILOS Chef GEORGE SPILIADES
Greek cuisine
possesses an
“inherent, apparent
naivety and uses
extraordinarily
MILOS SPECIAL
straightforward
ingredients. It
FRIED
doesn't disturb you
sleep at night and
ZUCCHINI,
you are ready to
eat it again
EGGPLANT &
the next day”, says
Milos owner Costas
KEFALOGRAVIERA
Spiliades. MEZE
For 2 servings 1 quart vegetable * the eggplant should
or Greek olive pomace be seedless
oil for frying
1 1/2 medium zucchini,
trimmed and sliced
into thin chips
1 medium eggplant,
trimmed and sliced
into thin chips*
All-purpose flour
Dried Greek oregano
Salt
1 slice Greek
kefalograviera (hard,
pungent Greek sheep’s
milk cheese)
1 1/2 Tbsp. tzatziki
(traditional spread
of Greek strained
yogurt, cucumber, garlic,
olive oil)
Heat the vegetable oil to 400°F 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 in
warm 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. When
they turn golden brown, remove with a spider. Sprinkle with dried
oregano and salt.
Heat some more oil in a frying pan. Soak the kefalograviera
cheese in warm water, dust with flour, then dip in water again and
fry the cheese in the hot pan and turn once until crispy and golden.
To serve, place the tzatziki in the center of a plate and
surround with the fried chips and cheese.
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SAVOY Chef / Owner PETER HOFFMAN

Chef de Cuisine MATT WINEGARDEN
This simple but

exotic combination
of olives and rose
water, two classic
ingredients in the
Greek kitchen,
marry exceptionally
well with another
common Greek
meze oily fish
such as mackerel,
one of the
healthiest foods in
OLIVE ROSE
the Mediterranian. SAUCE
1/4 cup lemon juice
2 cups cracked
Kalamata olives
1/4 cup olive oil
2 Tbsp. rose water
Place pitted Κalamata olives and lemon juice in a blender.

Puree on high speed until smooth. Emulsify with olive oil, and finish
with rose water.
Be careful not to run the blender very long once the rose
water has been added as it will burn and lose its perfume.
Serve with marinated mackerel or other strong oily fish.
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PYLOS Chef / Owner CHRISTOS VALTSOGLOU

Consulting Chef DIANE KOCHILAS
We work with the the brandy, and we

classics of Greek
cuisine at Pylos,
don't shy away
from bold flavors-
GREEK-BRANDY
trying to perfect
them rather than
they're so much
a part of the Greek
SHRIMP SOUP
invent a completely
new cuisine.We also
flavor palette.That's
what inspired the
WITH
love to cook with
Greek wines
Kozani safforn
and feta garnish
SAFFRON-FETA
and spirits, hence over the soup. CREAM
For 4-6 servings 1 1/4 lbs. medium Salt to taste
shrimp, shelled 1/3 cup heavy cream
and deveined, shells Fresh strained juice
reserved of 1/2-1 lemon, to taste
4 Tbsp. Greek extra- _
virgin olive oil
1 Tbsp. unsalted butter Saffron feta cream:
1/2 cup Greek brandy
2 quart water 1 cup soft Greek feta
1 Greek dried bay leaf 1 tsp. saffron threads
3 carrots, chopped 2 Tbsp. warm cream
2 celery stalks,
chopped
1 medium onion,
chopped
2 Tbsp. short grain
Greek rice (“nihaki”)
2 Tbsp. tomato paste
1/2 tsp. sweet paprika
1/2 tsp. Greek boukovo
(red pepper flakes)
or cayenne
Heat 1 tablespoon olive oil in a large pot over high heat and Cut reserved shrimp into a 1/4-inch dice, and use as garnish
sear the shrimp shells until golden. Pull away from heat for a minute for the soup.
and add the Greek brandy. As soon as it steams up and the For the saffron-feta cream: Submerge the saffron into the
alcohol evaporates, add water and bay leaf. Bring to a boil, reduce warm cream and steep for 10 minutes. Heat feta in a small pot
heat and simmer, uncovered, for 20 minutes. Strain shrimp stock until it begins to melt. Add the cream and stir until smooth. Place
through a china cap or fine-mesh sieve. Discard the shells. the mixture in a squeeze bottle and draw lines across the surface
While stock is simmering, in a separate, large pot, heat 1 of the soup as garnish just before serving. Serve the soup with
tablespoon olive oil and 1 tablespoon butter and sauté the shrimp a few pieces of chopped shrimp inside, the saffron cream as garnish,
with a little salt. Stir until just cooked through. Remove with and a few pieces of toasted pita triangles, if desired.
a slotted spoon and set aside, covered. Add remaining 2 tbsp.
olive oil to pot, and cook the carrots, celery, and onion over
moderate heat, stirring, until softened. Stir in the rice, tomato paste,
cayenne, and salt. Add the shrimp stock, bring to a boil, reduce
heat and simmer for about 30 minutes, until the rice is very tender.
Set aside 12 shrimp and stir remainder into the garidosoupa.
Purée the soup in batches in a blender, then strain through
fine sieve into another pot. Stir in cream and cook over low heat
until warmed. Do not let the soup boil. Stir in lemon juice and salt
to taste.
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METSOVO Chef / Owner BILL KATEΚIS
This dish takes

its cue from
the many yogurt
soups, served both
hot and chilled, in
Greece, especially
from the north.
Thick, delicious
Greek yogurt has
YOGURT SOUP
gained world
recognition. It's as
WITH CHICK
widely available as
feta cheese across
PEAS & KOZANI
the U.S. RED SAFFRON
For 12 servings 10 cups chicken stock
5 cups Greek strained
yogurt
4 Tbsp. all-purpose
flour
4 egg yolks
2 1/2 Tbsp. dried
Greek mint
Salt
White pepper to taste
2 lbs. chick peas,
soaked and drained
2 pinches Kozani red
saffron
Cook the chick peas in ample water until tender.

Drain, cool slightly and rub between the palms of your hands
to 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 until
well blended. Add mint, salt and pepper.
Pour into the stock, beating vigorously, and bring
to a gentle boil.
Add the chick peas to the yogurt soup and heat to warm
through. Add 2 pinches of saffron steeped in 2 tablespoons of hot
water and serve immediately.
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DONA Chef MICHAEL PSILAKIS
“The clean, simple

SEARED SEA
flavors of Greek
cuisine allow you
SCALLOPS
to create interesting
combinations” says
WITH WARM
chef Michael
Psilakis. In Greece,
BRAISED
cinnamon is a
common spice
CINNAMON
in cauliflower dishes. & CAULIFLOWER
For 4-6 servings For the Wilted 3 Tbsp. unsalted butter
Spinach and Braised 3 large sage leaves, or
Cauliflower: 6-8 Greek mountain
4 Tbsp. Greek extra tea (faskomilo) leaves,
virgin olive oil, divided reconstituted and
1 small cauliflower, cut chopped
into florets 2 Tbsp. Greek capers,
2 cinnamon sticks rinsed and dried
Kosher salt and pepper Salt and pepper
to taste 3 Tbsp. tart dried
Hot tap water cherries
3 scallions, sliced thin
on the diagonal
1 10-oz. bag trimmed
spinach
_
For the scallops:
3 Tbsp. Greek extra-
virgin olive oil
8-12 sea scallops
virgin olive oil
Heat 2 Tbsp. Greek extra virgin olive oil in a large heavy- Heat 3 tablespoons olive oil in a sauté pan over medium
bottomed braising pan over medium heat. When oil is hot, heat. Make sure the oil very hot - right at the smoking point -
add the cauliflower and brown the florets on all sides. Add the and place the scallops into the pan. Sear for about two minutes
cinnamon sticks and one tablespoon of kosher salt to the pan. on one side (the scallop should caramelized and brown on the
Add enough hot tap water to barely cover the florets and bring bottom). When the bottom is brown, remove pan from fire, drain
the water to a full boil. the oil, flip the scallop over and keep off the heat.
Lower heat to a simmer and cover pan loosely to allow Heat another sauté pan over medium high heat, and add
steam to escape. Cook until a fork pierces the cauliflower with butter. Add sage and capers and season with salt and pepper.
some resistance, about 10 minutes. Do not overcook. When the butter starts to bubble and get brown, transfer the
Using a slotted spoon, remove cauliflower to a dish lined scallops onto the plates.
with paper towels to absorb excess moisture. Discard cinnamon. Add the cherries to the butter and spoon the sauce over
Heat a second sauté pan over medium high heat. the scallops. Serve.
Add remaining oil and the scallion and sauté until the scallion starts
to get soft, about 1 minute.
Carefully add the cauliflower to the scallions and cook briefly
to warm. Add the spinach and sauté until slightly wilted, no more
than 30 seconds. Season with salt and pepper and reserve. Divide
equally on four plates.
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BARBOUNIA Chef MICHAEL CRESSOTTI
CRISPY SKIN
RED SNAPPER
WITH
“Rustic, earthy
dishes are central
ARTICHOKES,
to the Greek dining
experience. Greek
GREEK OLIVES
cooking is fresh and
clean, with a focus
& FLORINA
on natural flavors.” PEPPERS
For 2 servings 7 oz. red snapper fillets
Kosher salt and freshly
ground black pepper
2 oz. Greek extra-
virgin olive oil
1/4 cup red and yellow
cherry tomatoes
1/4 cup blanched
artichoke bottoms
1/4 cup roasted shallots
4 Tbsp. roasted,
chopped Florina red
peppers
1 tsp. Greek capers
(rinsed)
8 pitted Kalamata olives
1 lemon, cut into
segments, seeds
removed
1 cup chicken stock
2 tsp. chopped parsley
2 Tbsp. soft butter
Greek extra virgin olive
oil to garnish
Cook the snapper: Season both sides of snapper with kosher

salt and freshly ground black pepper. Heat 1 1/2 ounces olive oil in
a nonstick pan and when it begins to smoke add the red snapper,
skin side down. Press gently with a spatula so the fish doesn’t curl
up. Allow the snapper to cook over medium heat until the skin
side is very crisp, about 3 to 4 minutes.
Make the ragu: In a small sauce pan heat remaining 1/2 ounce
of olive oil. When it begins to smoke, add cherry tomatoes,
artichokes, roasted shallots, and roasted peppers, and sauté until
the tomatoes begin to color. Add the capers, olives, lemon segments,
and chicken stock. Allow to simmer for two minutes, and finish
with the parsley and butter.
Divide the roasted shallot ragu evenly between two warm
dinner plates, top the ragu with the crispy red snapper and drizzle
with Greek extra virgin olive oil.
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PEACOCK Executive Chef CEDRIC TOVAR

ALLEY / THE
WALDORF
ASTORIA
CUTTLEFISH
Cedric Tovar's most
vivid taste memory & ARTICHOKE
of Greek food is the
robust flavor of SALAD WITH
Kalamata olives
and botargo. “The KALAMATA
simplicity in taste
and texture” is OLIVE
what he likes most
about the cuisine. MARINADE
For 4 servings 1 lb. cleaned cuttlefish Zest and juice
2 tsp. Kalamata olive of 2 lemons
tapenade Zest and juice
2 tsp. chopped of 2 oranges
sun-dried tomatoes 1/2 cup of dry white
1 clove of garlic, wine
chopped 4 oz. strained Greek
1 sprig of thyme yogurt
2 Tbsp. Greek extra- Salt, freshly ground
virgin olive oil black pepper
_ Micro Basil
8 baby artichokes,
cleaned and cut into
halves
2 peeled, minced
shallots
2 garlic cloves, chopped
2 sprigs thyme
2 bay leaves
virgin olive oil
Marinate the cuttlefish overnight with the tapenade, the

chopped sun-dried tomatoes, garlic, thyme and olive oil.
In a medium sauté pan over medium flame, heat the olive
oil and add the artichokes and shallots. Season with salt and pepper
and cook slowly for 3 minutes to soften without coloring. Add
the garlic, thyme, bay leaves. Cook for 2 more minutes. Add half
of the lemon and orange zest, the juices and the white wine. Cook
until 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 the
grill 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 the
serving dish or plate with the yogurt sauce. Place the artichokes
in the middle, slice the cuttlefish and add them to the artichokes.
Garnish with micro basil and a drizzle of the reduced artichokes
cooking liquid.
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THALASSA Executive Chef GREGORY ZAPANTIS

RESTAURANT
GREEK OLIVE
OIL-SEARED
LANGOUSTINES
WITH ROASTED
BEETS &
SKORDALIA
For 4 servings For the roasted beets: For the langoustines:
1 lb. organic red 4 large or 8 medium
or yellow beets langoustines
1 cup water 1/2 cup all-purpose
1/2 cup Greek red wine flour
vinegar 1/2 cup Greek extra
2 Greek bay leaves virgin olive oil
Sea salt and pepper
For the skordalia:
3 garlic cloves
1/4 cup Greek almonds
1/4 cup white vinegar
1/2 tsp. white pepper
1 tsp. sea salt
1 lb. bread, crust
removed, soaked
in water and drained
1 cup Greek extra-
virgin olive oil
In a 6x10-inch roasting pan, place the beets, water, vinegar,

and bay leaves and bake at 425°F for one hour. Remove and cool.
Once the beets are cool, peel and slice them.
While the beets are roasting prepare the skordalia: In a
blender add all the ingredients for the skordalia except the olive
oil. Blend at high speed for 2-3 minutes. Reduce speed to medium
and slowly add the olive oil, working the motor until the skordalia
is smooth and creamy.
Toss the langoustines gently in flour and shake off excess.
In a sauté pan, heat the olive oil and sauté the langoustines over
medium heat, turning, until they turn bright pink. Remove.
Serve the beets and skordalia on 4 individual plates and place
the langoustines decoratively on top. Serve.
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ONERA Chef MICHAEL PSILAKIS
“In both my
restaurants,
Dona and Onera,
I present a
contemporary way
to view a rustic-
based cuisine” says
chef Michael
Psilakis. “I combine
many of the
ingredients
I remember as MACARONIA
a child to create
dishes with WITH LAMB
interesting layers
of flavor.” & EGGPLANT
For 4-6 servings 1 lb. spaghetti 1/2 cup red wine
or linguine 1/2 cup red wine
4 Holland eggplants vinegar
2 lbs. of lamb stew 3 bay leaves, preferably
meat or leg meat fresh
cubed 1/2 lb. grated manouri
6 Tbsp. extra virgin cheese
olive oil
2 Vidalia onions, peeled
and diced
1/4 cup Greek currants
or raisins
1/4 cup pine nuts,
toasted
1/2 cup julienned
roasted Florina
peppers
2 Tbsp. fresh basil
leaves
1 tsp. ground cinnamon
12 cups lamb broth
3 cinnamon sticks
Remove the skin from one eggplant. In a food processor

fitted with a steel blade, grind lamb and skinned eggplant until
minced. 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 olive
oil and sauté onions until translucent. Increase temperature to high
and add eggplant and lamb mixture. Brown well, about 10-15 minutes.
Add broth and all remaining ingredients except for the
cheese. Mix well. Bring to boil, reduce to a simmer and cover. Stir
about every 10 minutes and continue cooking until moisture
is 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 and
pepper. Heat remaining 3 tablespoons of extra virgin olive oil and
fry eggplant until golden. Place on a tray lined with paper towels
to cool.
When water boils, add pasta and cook according to box
directions. When done, drain, mix with meat sauce, and sprinkle
with fried eggplant and grated cheese.
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KELLARI Chef CHRISTOS PHILLIPPOU
“Greek cuisine is so
attractive because
of the relative
simplicity of its
recipes. We rely on
great quality fresh OUZERIE
ingredients to
achieve great STYLE SHRIMP
flavors rather than
on complex recipes OVER GREEK
that call for too
many spices.” NOODLES
For 4 servings 8 oz. hilopites (Greek
square noodle pasta)
4 Tbsp. Greek extra
virgin olive oil
1-2 Tbsp. minced garlic
(to taste)
1/3 cup minced shallots
16 medium shrimp
1/2 cups of fresh
chopped tomatoes
2-3 oz. Ouzo
4 oz. soft goat cheese
or mild feta, crumbled
Salt and pepper to
taste
In a medium size pot, bring two quarts water to a rolling

boil. Add salt and a tablespoon of olive oil. Stir in the hilopites and
cook 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 sauté pan heat the remaining olive oil and sear the
garlic and shallots until they become translucent. Add the shrimp
and cook for a few minutes, turning frequently. When the shrimp
are almost ready, stir in the fresh tomatoes. Add the ouzo and let
the alcohol evaporate. Finally, add the cheese and stir until mixture
becomes creamy.
Spread out a thin layer of the hilopites in center of four
medium-size plates. Place four shrimp per plate on top of the
hilopites and then pour equal quantities of the tomato sauce and
cheese mixture over the shrimp.
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ITHACA Chef / Owner HARIS HATZIPARASKEVAS
“I like to prepare
traditional dishes
the way my mother
and grandmother
SEAFOOD
prepared them” YIOUVETSI
For 4 servings 4 Tbsp. Greek extra-
virgin olive oil
1 large onion, chopped
1 cup dry Greek white
wine
8 oz. large shrimp,
cleaned
4 oz. sea scallops
4 oz. cleaned squid, cut
into rings
2 cups Greek
“kritharaki,” or orzo
4 cups hot water
Salt and pepper
to taste
Heat the olive oil in a large flame-proof casserole and sauté

the onion until translucent. Add the tomato paste and stir for one
minute. 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 350°F.
Bring the water to a rolling boil and add salt. Add the pasta
(kritharaki) and cook for about 5 minutes, until softened but not
done. 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 liquid
and is cooked through. Serve.
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PAREA Chef / Owner MICHAEL SYMON

Chef de Cuisine JONATHAN SAWYERS
This dish, by chef- roasting on the spit

partner Michael at my mom and
Symon (not dad's yearly Easter
pictured here) was lamb roast. My
inspired by what he favorite thing about GROUND
says are his most Greek cuisine is its
vivid taste purity and LAMB
memories of Greek brightness of
cooking: “lamb flavors.” SKEWERS
For 4 or 8 servings 1 lb. ground lamb
1/4 lb. ground pork
2 Tbsp. chopped mint
Zest of 2 oranges
1/4 cup minced onion
3 cloves garlic, minced
1/4 cup bread crumbs
1 egg
virgin olive oil
1 tsp. cayenne
1 tsp. cinnamon
Salt
Greek strained yogurt

for serving
Mix all the ingredients together. Shape into eight 3-inch long
sausages and pass a skewer through each. Flatten lightly and grill.
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FIVE POINTS Chef / Owner MARC MEYER
“Greek cuisine runs the gamut

is truly a natural from sweet to
cuisine. It ex- savory. In the States
emplifies garden to we think of yogurt
table cooking,” says as a sweet or a GREEK
chef Marc Meyer. bedtime snack. But
He says he "loves" it makes a great YOGURT-
Greek yogurt. sauce or marinade
“I've always been and I wanted to HONEY
fascinated by the incorporate it in
fact that its use that way." BRAISED LAMB
For 6 servings 3 lbs. boned leg
of lamb, cut into large
cubes
1 1/2 Tbsp. coarse
sea salt
1/4 cup dried Greek
oregano
Zest of 2 lemons
1/2 cup lemon juice
1/2 tsp. ground chili
pepper
2 cups strained Greek
yogurt
1/2 cup Greek honey
4 garlic cloves finely
chopped
1/4 water, plain chicken
stock, or light lamb
stock
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 350°F
for approximately 2 1/2 - 3 hours. Remove and serve.
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PERIYALI Chef THOMAS XANTHOPOULOS
Chef Thomas
Xanthopoulos was
one of New York's
earliest mavericks
in the Greek
kitchen, presenting
elegant renditions
of the classics way
back in the 1980s
and also
LAMB
experimenting with
Greek ingredients
WITH BASIL,
to create food that
is inherently Greek,
OUZO & CHIOS
grounded but new. MASTIHA
For 4 servings 4 oz. Chios Mastiha
crystals
3/4 cup Ouzo
2 lbs. boneless lamb
loin
1/2 cup plus 2 Tbsp.
Greek extra-virgin
olive oil
3 Tbsp. finely chopped
fresh basil leaves
1 lb. potatoes, sliced
1/2 lb. fennel, sliced
Salt and pepper
to taste
Steep the Μastiha in the ouzo and let it stand for 2-3 days.
(Alternatively, gently heat the ouzo and submerge the Μastiha
in it. Cool and let stand for six hours.) Set aside.
Trim and season lamb with salt and pepper. In a sealable
plastic bag, combine lamb, 4 tablespoons Greek extra-virgin olive
oil, and 3 tablespoons basil. Marinate lamb, covered and chilled, for
4 hours.
Preheat oven to 400°F.
Place potatoes and fennel in a shallow pan just large enough
to hold them in one layer. Add the remaining olive oil, salt, pepper
and one cup of water. Cover with aluminum foil and cook for 1
hour. Remove the aluminum and cook for 5 more minutes to get
some color.
Heat an ovenproof heavy skillet (preferably cast-iron) over
moderately high heat until hot and brown lamb on all sides. Put
skillet in middle of oven and roast lamb until a meat thermometer
registers 120°F for medium-rare. Finish with Ouzo. Cut lamb an
angle in slices and serve on top of the roasted potatoes and fennel.
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SNACK Chef / Owner ELIAS VARKOUTAS

TAVERNA
Snack Taverna is
a fun, modern place
SPICED
with a playful spirit
that serves up
BRAISED LAMB
contemporary
but also timeless
SHANK
Greek cuisine. YIOUVETSI
For 2 servings For the marinade: 2 lamb shank
Chicken stock, as
1/3 cup dry red wine needed
1 small cinnamon stick 4 Tbsp. marinated
2 whole cloves mushrooms
1 small garlic clove, 4 Tbsp. oyster
crushed mushrooms
1 sprig thyme 4 tablespoons of orzo
1 bay leaf (cooked)
1 carrot 3/4 cup tomato sauce
1 celery stalk 6 Kalamata olives
1 onion 8 sprigs watercress
1/3 cup dried cherries other greens
3 tomatoes, peeled and 1/3 cup grated Greek
seeded Kefalotyri cheese
10 whole black
peppercorns
Bring all ingredients to a boil in a sauce pot. Remove from

heat and cool marinade. Pour over lamb shanks and marinate,
covered and refrigerated, overnight.
Remove the shanks from marinade. Do not discard the
marinade. Season the shanks with salt and pepper and in an
ovenproof skillet or rondeau sear in olive oil to brown. Pour
marinade over the shanks and add enough chicken stock to cover.
Cover and place in a preheated oven at 325°F. Braise for about
3 hours, until tender.
Heat 2 tablespoons olive oil in a sauté pan and caramelize
the mushrooms. Add the orzo and tomato sauce and cook until
pasta is done. Add the cheese and stir to melt. Spoon the orzo on
the bottom of two large, deep dinner plates. Place the braised
lamb shank on the bed of orzo and garnish with Kalamata olives.
Set watercress on top of lamb shank and sprinkle with Kefalotyri
cheese.
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THE TASTING Chef / Owner COLIN ALEVRAS

ROOM
Colin Alevras, “My taste
pictured here with memories of Greek COLD
his wife and food are of cracking
partner, Reneé, is Easter eggs and ROASTED
an American with eating gyros.
a Greek last name Nonetheless, with LAMB
who had a Greek this dish and others,
great grandfather I wanted to portray SHOULDER
who was a saucier the immediacy and
at the Waldorf freshness of the WITH
Astoria in 1909 and cuisine, as well as
then opened up the adaptability of DANDELION
a diner in New our-American-local
Jersey in the 1920s ingredients into the GREENS, FETA
and ‘30s called the Greek vernacular”
French Restaurant. he says. & HERBS
For 4 servings 1 lamb shoulder, about
2 pounds
virgin olive oil
2 garlic cloves, minced
3 sprigs each of fresh
oregano, thyme
and rosemary
Salt to taste
1 cup Greek feta,
roughly chopped
1/3 cup extra-virgin
Greek olive oil
4 cups fresh, young,
tender dandelion
greens, trimmed
Juice of 1 lemon
Salt, pepper to taste
Rub the lamb shoulder with 4 Tbsp. olive oil, garlic, and fresh
herbs. Salt generously and vacuum pack into appropriate sized bag.
Cook in a water bath at 145°F for 8-12 hours. When finished
cooking, remove from vacuum and place in 500-600°F oven for
7-10 minutes to develop a crust. Set marinade ingredients aside
and chill the lamb until totally cooled.
Wash and dry the dandelion greens. Combine the feta with
the herbs and garlic from the marinade. Add the remaining olive
oil and stir gently.
Slice the lamb and arrange on each of 4 plates. Place equal
portions of dandelion greens on each plate and dress with the
herbed feta and oil. Season to taste with lemon juice, salt and
pepper and serve.
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COMPASS Chef JONATHAN FRASER
This recipe was such a sense of

inspired by the place”, continues
pasta trahana,
a common food
chef Fraser. “Things
like Kalamata
RABBIT-OLIVE
in Greece. “I love its
rustic texture.
olives. And the
wines. Specific
OIL CONFIT
Trahana and
truffles work well
varietals that
express themselves
WITH BLACK-
because they pair
an every-day food
so clearly there is
no mistaking them
TRUFFLE-
with something so
special and elegant.
for wines from
anywhere else.”
INFUSED
Greek cuisine has TRAHANA
For 4 servings 4 hind rabbit legs 1 Tbsp. Greek extra-
Salt and white pepper virgin olive oil
8 cups Greek extra 1 cup black trumpet
virgin olive oil mushrooms, cleaned
2 sprigs rosemary and torn
2 sprigs thyme 1 cup porcini
1 head garlic mushrooms, sliced
1 bay leaf 1/2 cup hazelnuts
_ 2 cups spinach, washed
and trimmed
5 cups chicken stock
1 cup sweet trahana
1 Tbsp. Greek yogurt
1 Tbsp. butter
1 Tbsp. chopped chives
2 Tbsp. chopped
winter truffles
2 Tbsp. white truffle oil
1/2 cup grated
Kefalotyri cheese
Wash and dry the rabbit legs very well. Season liberally with
salt and white pepper. Submerge in Greek extra virgin olive oil
together with the rosemary, thyme, garlic and bay leaf. Cover
tightly with aluminum foil and bake at 300°F for 3 hours, or until
the 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 the
texture is creamy. Add the yogurt and butter while stirring in
order to emulsify the fat. Add water if necessary. Finish just before
serving with the chives, chopped black truffles, truffle oil, and grated
Kefalotyri cheese. Season to taste with salt and white pepper.
In a very hot sauté pan add 1 tablespoon of olive oil. Add
the mushrooms to the pan. When the mushrooms are caramelized,
add the spinach and hazelnuts just long enough to wilt the spinach
and toast the nuts. Season to taste with salt and white pepper.
Plate the trahana by spreading it onto 4 large plates, Place
the mushroom-spinach mixture on top and then place a rabbit
leg over the greens. Serve immediately.
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AMMOS Chef CHRISTOS CHRISTOU
“I think Greek
cuisine has four PORK CHOPS
great secrets:
beautiful, fresh STUFFED
ingredients; the
judicious use of WITH FIGS
herbs and spices;
great olive oil; & PISTACHIOS,
and basic simplicity.
But it also has OVER CELERIAC
a great variety
of dishes that make PUREE &
for an extreme
culinary adventure.” WILD CHERRIES
For 1 servings For the cherry sauce: For the pork chop:
1 cup Greek merlot 1 double cut pork
1 cup Greek raisin or chop, bone on
balsamic vinegar 1 cup Kefalograviera or
1 cup Mavrodafni wine Kasseri cheese grated
1/2 quart beef stock 1 cup bread crumbs
2 oz. wild cherry 1 cup parsley, finely
preserves chopped
_ 1/2 cup dried Greek
figs, chopped
For the celery root 1 cup Greek (Aegina)
puree: pistachios chopped
1 bulb celery root, virgin olive oil
trimmed and cut in 1/2 Salt, pepper, to taste
inch cubes
2 cups milk
3 sprigs thyme
Salt, pepper to taste
Water as needed
Combine the wine and balsamic vinegar in a small sauce pot

and simmer until reduced by half. In a separate pot, reduce the
stock 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 over
medium flame, heat the celery root, milk, thyme and enough water
to submerge the celery root. Season to taste with salt and pepper
and simmer until the celery root is tender. Strain the celery root
from the liquid and reserve it. Discard the thyme. Puree the celery
root in a food processor, adding enough of the cooking liquid to
get a puree the consistency of mashed potatoes. Season to taste.
Cut a pocket in the pork chop on the side opposite the
bone.
Combine cheese, bread crumb, parsley, figs, and nuts, and
season with salt and pepper. Stir in olive oil.
Stuff pork chop with the mix, brush it with olive oil, season
both 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 350°F for 5 to 7 minutes.
Serve the chop over the celery root puree and drizzle with
the cherry wine sauce.
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MOLYVOS Chef / Partner JIM BOTSACOS

Chef de Cuisine JOHN PILIOURAS
Greek flavors “just

sing together”, says
WARM
chef Jim Botsakos,
pictured. “Although
TSOUREKI
the cuisine is very
simple, the Greeks
SANDWICH
like to celebrate
the freshness of
WITH WHIPPED
ingredients. The
foods may be
MANOURI, FIGS
simple but some
flavors can be quite
& WARM
complex.” ALMOND MILK
For 4 servings 2 pints fresh figs tsoureki bread
1 cup sugar Butter as needed
1/4 cup Mavrodafni
wine
1/2 piece vanilla bean,
scraped
6 oz. manouri cheese
1 cup strained Greek
yogurt
1/2 tsp. lemon juice
_
For the Almond Milk:
1 1/4 cup sliced

almonds, lightly toasted
1/4 cup sugar
2 Tbsp. plus 1 tsp. water
1/4 tsp. almond extract
2 3/4 cup milk
1/4 cup heavy cream
Steamed, foamed milk
to garnish
3 loaves Greek
Prepare the Figs: Remove the stems from the figs and cut reserve the strained almond milk.
into quarters. Toss the figs and sugar together in a bowl. When ready to use, reheat the milk and keep warm until
Place the Mavrodafni wine and vanilla bean in a stainless steel ready to serve.
pot and heat over medium flame. Pour the figs and sugar into the To assemble the Warm Tsoureki Sandwich: Cut the Tsoureki
pot and cook, stirring occasionally, until the figs become very soft into 36 1/4-inch oval slices, lightly coat each half of the slices with
and bubbly, about 20-25 minutes. Remove the vanilla bean, let the 1 1/2 teaspoons of the whipped cheese and yogurt. Coat the other
liquid cool slightly and puree with an immersion blender. Chill half of the remaining slices with 1/2 a teaspoon of the fig spoon
completely before using. sweet. Place the bread slices with the cheese spread and fig spoon
Prepare the Cheese Filling: Fit a table-top mixer with the sweets together to make 18 sandwiches.
paddle attachment. Place the cheese and yogurt into the bowl and Take 3 tablespoons of butter, at room temperature, and lightly
paddle at medium speed 1-2 minutes, until light and fully. Switch coat each sandwich on both exterior sides of the bread. Place a
to the whip attachment and mix another 30 seconds or until 10” non-stick pan over medium-high heat. Place 4-5 sandwiches
completely smooth and free of lumps. Reserve. in the pan buttered side down and cook until golden, 2-4 minutes
Take the lightly toasted almonds and place them in a bowl (as you would French toast).Turn and continue to cook until golden
of a food processor along with the sugar and water. Pulse until on both sides.
you make a thick paste that is slightly chunky. The paste will pull Remove the sandwiches from the pan, set aside and keep
away from the side of the bowl and form a small ball. warm. Repeat this process with the remaining sandwiches.
Combine the almond paste with the milk and cream in a On a long plate, place 3 warm sandwiches slightly overlapping
stainless steel saucepan. Place over medium heat, bring to a light like shingles and place a small shot glass or other small cup filled
simmer, lower to a bare simmer and cook 10-12 minutes stirring with the Almond Milk.Top the Almond Milk with foam to resemble
occasionally. Remove from heat, stir in the almond extract, and let a cappuccino and serve. the mushroom-spinach mixture on top
milk cool to room temperature. Strain, discard the almonds and and then place a rabbit leg over the greens. Serve immediately.
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CHANTERELLE Pastry Chef KATE ZUCKERMAN

Chef / Owner DAVID WALTUCK
“I had a dessert
about 10 years ago
simple it was.
A small ramekin
GREEK
at a Greek
restaurant on Ninth
of strained yogurt
topped with some
HONEY
Ave.,” says pastry
chef Kate
honey. To this day
I am constantly
& YOGURT
Zuckerman (not
pictured)“I was
playing with this
flavor combination
PANNA
astonished by how in my desserts.” COTTA
For 12 servings 16 oz. strained, whole
milk Greek yogurt
1 cup crème fraiche
(8 oz.)
1/4 cup Greek honey
2/3 cup whole milk
2/3 cup cream
3/4 cup sugar
3 fresh egg whites
1 Tbsp. powdered
gelatin
Combine the yogurt, crème fraiche, and honey in a stainless and chill it over ice until it comes to room temperature. Once the
steel bowl and whisk until the ingredients come together. Set aside custard has cooled off, using a whisk, combine the yogurt-crème
at room temperature. fraiche mixture with the custard. Whisk gently but briskly until the
Bloom the gelatin: In a small bowl sprinkle the gelatin over ingredients are homogenous and smooth.
2 1/2 tablespoons of water. Set it aside. Allow the mixture to sit Pour the custard into 12 3- or 5-ounce ramekins and tap
for 10 minutes. The gelatin will soak up all the water and expand them on the counter so that the custard settles and flattens on
into a gummy paste. top. Refrigerate custards for at least two hours or up to two days
Cook the egg white custard: In a small heavy saucepan, before serving.
combine the milk, cream, and 1/2 cup of the sugar; bring this mixture Serving Suggestions: These custards can be served with
to a simmer. Meanwhile, whisk together the egg whites and the a crisp wafer or cookie or some fresh seasonal fruit (raspberries,
remaining sugar. Remove the hot milk mixture and, with a ladle, blueberries, figs, melon, peaches, pineapple or strawberries).
add a little bit to the egg whites, whisking constantly. Slowly add
the egg white mixture into the hot milk/cream, stirring constantly.
Cook this mixture over medium heat, continuously stirring and
scraping the bottom of the pot with a rubber spatula or wooden
spoon. The custard is done when it thickens enough to coat the
wooden spoon.
Remove the custard from the heat and stir in the bloomed
gelatin. Slowly whisk the custard for one minute, dissolving any
small clumps of gelatin. Pour the custard through a mesh strainer
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TRATA Owner CHRIS GEORGOU
“The simplicity Georgou, “we want

of Greek cuisine to introduce and
forces the use expose ingredients
of fresh, flavorful
ingredients, which
that are not well-
known outside
MANOURI
then become the
focus of the dish,
of Greece. For
instance, while
CHEESECAKE
rather than
complex
everyone knows
Feta cheese,
WITH WINE-
preparations
and cooking
Manouri cheese
is not as well-
POACHED
techniques.
At Trata” says
known, and we use
it exclusively in our
PEACHES AND
owner Chris cheesecake recipe.” PHYLLO CIGARS
For 8 servings For the cheesecake: 2 whole black
peppercorns
2 Tbsp. melted butter 2 cups sweet Greek
5 oz. graham crackers wine, such as
4 cups manouri cheese Mavrodafni
6 whole eggs _
16 oz. cream cheese
2 cups sugar For the sesame cigar:
2 Tbsp. vanilla
3 Tbsp. fresh lemon 2 sheets country-style
juice phyllo
Pinch salt 4 Tbsp. ground walnuts
1/4 cup orange liqueur 4 Tbsp. ground sesame
_ seeds
4 Tbsp. sugar
For the poached 1 1/2Tbsp. ground
peaches: cinnamon
1/2 cup melted butter
5 fresh peaches, peeled,
pitted and halved
15 dried Greek figs
1/4 cup sugar
1/2 stick cinnamon
Combine the melted butter and ground graham crackers on

the bottom and up the sides of a 10-inch springform pan and chill.
Preheat the oven to 325°F.
In the bowl of an electric mixer whisk together all the
remaining ingredients for the cheesecake. Pour into the chilled
springform pan and bake until set, about 1 1/4 hours.
While the cheesecake is baking, make the fruit topping: Poach
the peaches and figs in the wine together with the spices until the
figs soften. Remove peaches and figs with a slotted spoon and
strain the liquid. Put back into a pot and simmer until reduced to
a loose syrup consistency. Place the fruit back into the reduced
wine.
Make the cigars: Place the first phyllo sheet in front of you,
brush with butter and sprinkle with half the nut and sesame seed
filling. Sprinkle lightly with sugar and cinnamon and roll up along
the horizontal end very tightly to get a thin cylinder. Repeat with
the second sheet and nut-sesame-seed mixture. Bake on a buttered
sheet 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.
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AVRA Chef FERMIN CHAVEZ
At Avra, we mainly an island. “But we

serve ‘nostalgic’ allow ourselves
Greek cuisine, creative license, just
explains chef enough so that we KARYDOPITA
Fermin Chavez, "the are always
kind of food you considered Greek” CRÈME
might find in a adds manager
Greek village or on Reno Christou. CARAMEL
For 8 servings For the caramel: 3/4 cup fine
breadcrumb
3 Tbsp. water 1 tsp. cinnamon
1 Tbsp. lemon juice 1/2 tsp. ground cloves
1 cup sugar 2 tsp. baking powder
_
For the Crème:

8 eggs
1 cup sugar
1/2 tsp. vanilla
1/4 tsp. salt
4 cups warm milk
_
For the Karydopita:

6 eggs (whites
separated from yolks)
1 cup sugar
1 cup coarsely chopped
walnut hearts
Make the caramel: Place water, lemon juice, and sugar in a Distribute evenly into the molds of the half-baked crème slowly
saucepan. Do not stir the liquid. Bring to a boil until the syrup takes in order not to disturb the consistency of the crème and continue
on a darkish-brown color. Pour a layer of the syrup into a large to bake for another 35 minutes. Remove, cool to room temperature
cake mold or into small individual aluminum containers and allow and chill for 5-6 hours.
to cool. To serve, place the molds into hot water to loosen and invert
Make the cream: Bring the milk to a boil. In a separate bowl, the mold onto the service plate. If only one large mold was used,
lightly beat the eggs and the sugar adding in the salt and the vanilla. pour half a cup of water into it and bring the remaining sugar syrup
Continue to beat the mixture while slowly adding the warm milk. to a boil and pour over the cake.
Pour the mixture into another bowl, passing it through a sifter to
filter out any clumps. Skim out any foam left on the surface. Layer
the cake mold or evenly distribute into the individual forms. Place
molds into a deep pan and place in a water bath. Bake at 350°F
for 35 minutes.
Make the Karydopita: 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-sugar
mixture, folding in all the ingredients.
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ABBOCCATO Chef / Partner JIM BOTSAKOS

Chef de Cuisine JAKE ADDEO
GREEK BREAD
Abboccato is
an Italian
pudding, for
example, is a
RUSK PUDDING,
restaurant, so chefs
Jim Botsacos
common dessert in
the Ionian Islands,
WITH DRIED
(pictured) and Jake
Addeo came up
especially Corfu,
which were
FALL FRUITS &
with Greek dishes
that have an Italian
governed by Venice
for almost 400
MAVRODAFNI
influence.This bread years. ZABAGLIONE
For 6 servings For the Bread Rusk 3 oz. sugar
Pudding 1 vanilla bean
4 egg yolks
1 cup Mavrodafni wine 1 whole egg
1/2 cup Greek sultanina Pinch of salt
raisins _
2 Tbsp. dried apricots,
cut into quarters For the Mavrodafni
2 Tbsp. sun-dried Zabaglione:
cherries
2 Tbsp. Greek dried 3 egg yolks
figs, chopped 1 whole egg
4 oz. rusks (paximadia), 1/2 cup sugar
broken into 1/4 inch 6 oz. Mavrodafni wine
pieces (reserved)
2 oz. butter, melted 1/2 cup unsweetened
1/2 tsp. cinnamon whipped cream
combined with (flavored with 1/4 tsp.
2 tsp. of granulated vanilla extract)
sugar
1 cup heavy cream
1 cup milk
Heat the Mavrodaphne in a sauce pot and bring to a boil. Place the 2-inch square baking dish containing the ramekins
Remove from heat. If flaming, allow flame to dissipate, and add the filled with the custard in the middle rack of a 350°F oven. Pour
dried fruits to the pot. Cover and set aside to cool 15-20 minutes. enough water into the pan to come half way up to the sides of
Preheat oven to 325°F. Place the crumbled rusks in a stainless the baking dish to create a water bath. Bake until pudding is lightly
steel bowl. Toss and lightly coat with melted butter, sprinkle with colored and set, 40-50 minutes. Remove from oven, set aside.
cinnamon-sugar mixture. In a small mixing bowl, place yolks, whole egg, sugar.
Place coated rusks on a cookie sheet and bake in a moderate Cream the eggs and sugar with a whisk, do not allow the mixture
oven until slightly golden 12-15 minutes, checking and mixing rusks to become foamy.
occasionally. When golden, remove from oven to cool. Place the bowl in a double boiler. Do not allow the bottom
Take six 5-ounce ramekins and coat with a non stick spray. of the bowl to touch the simmering water. Pour in the wine and
Place on a cookie sheet and refrigerate. beat the mixture with a balloon whisk until frothy and doubled
In a large stainless steel bowl, place the milk, cream, sugar in size.
and scraped vanilla seeds. Whip to combine and dissolve sugar Beat the zabaglione over and ice bath after cooking to cool
trying not to whip in any air as it will form air bubble in the custard. rapidly and holds its volume.
Slowly incorporate eggs, whisking all the while. Add pinch of salt, After cooling, fold in 1/2 cup whipped cream. Reserve chilled.
set in refrigerator until ready to use. To Serve: Unmold the bread pudding. Place on a plate and
Strain Mavrodafni, reserve wine for zabaglione, and place spoon 2-3 tablespoons of the zabaglione around the pudding.
fruits in a large bowl. Add toasted rusks to the bowls, toss to mix. You may also garnish with shaved chocolate and mint.
Place the ramekins in a square 2-inch deep baking dish.
Evenly distribute the mix between the ramekins.Top each ramekin
with 4 ounces of custard. Wrap and refrigerate for 5-6 minutes
until the bread softens slightly and absorbs some of the custard.
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KERASMA_ENTYPO_fin_xx2 06-10-06 22:44 Page 2

October 16 - November 18 / 2006

Marinou Antipa 86-88

Art Director & Designer

Participating Restaurants Abboccato / Ammos Estiatorio /

Participating Chefs Jake Addeo / Colin Alevras /

Crispy Eggplant and Feta Salad 10

Milos Special Fried Zucchini, Eggplant and Kefalograviera Meze 11

Olive Rose Sauce 12

SOUPS Greek-Brandy Shrimp Soup with Saffron-Feta Cream 13

Yogurt Soup with Chick Peas and Greek Saffron 14

Cuttlefish and Artichoke Salad with Kalamata Olive Marinade 17

Greek Olive Oil-Seared Langoustines with Roasted Beets and Skordalia 18

PASTA Macaronia with Lamb and Eggplant 19

Ouzerie Style Shrimp Over Greek Noodles 20

FIVE WAYS WITH LAMB Ground Lamb Skewers 22

Greek Yogurt-Honey Braised Lamb 23

Lamb with Basil, Ouzo and Chios Mastiha 24

Spiced Braised Lamb Shank Yiouvetsi 25

MORE MEAT Rabbit-Olive Oil Confit with Black-Truffle-Infused Trahana 27

Greek Honey and Yogurt Panna Cotta 30

Manouri Cheesecake with Wine-Poached Peaches and Phyllo Cigars 31

Karydopita Crème Caramel 32

In this collection of 25 recipes, you will find a perfectly

PRUNE Chef / Owner GABRIELLE HAMILTON

This simple salad the smell of sea air

BARBUTO Chef / Owner JONATHAN WAXMAN

ESTIATORIO Chef / Owner COSTAS SPILIADES

Heat the vegetable oil to 400°F in a deep pot over medium-

SAVOY Chef / Owner PETER HOFFMAN

This simple but

Place pitted Κalamata olives and lemon juice in a blender.

PYLOS Chef / Owner CHRISTOS VALTSOGLOU

We work with the the brandy, and we

METSOVO Chef / Owner BILL KATEΚIS

This dish takes

Cook the chick peas in ample water until tender.

DONA Chef MICHAEL PSILAKIS

“The clean, simple

BARBOUNIA Chef MICHAEL CRESSOTTI

Cook the snapper: Season both sides of snapper with kosher

PEACOCK Executive Chef CEDRIC TOVAR

Marinate the cuttlefish overnight with the tapenade, the

THALASSA Executive Chef GREGORY ZAPANTIS

In a 6x10-inch roasting pan, place the beets, water, vinegar,

ONERA Chef MICHAEL PSILAKIS

Remove the skin from one eggplant. In a food processor

KELLARI Chef CHRISTOS PHILLIPPOU

In a medium size pot, bring two quarts water to a rolling

ITHACA Chef / Owner HARIS HATZIPARASKEVAS

Heat the olive oil in a large flame-proof casserole and sauté

PAREA Chef / Owner MICHAEL SYMON

This dish, by chef- roasting on the spit

Greek strained yogurt

FIVE POINTS Chef / Owner MARC MEYER

“Greek cuisine runs the gamut

PERIYALI Chef THOMAS XANTHOPOULOS

SNACK Chef / Owner ELIAS VARKOUTAS

Bring all ingredients to a boil in a sauce pot. Remove from

THE TASTING Chef / Owner COLIN ALEVRAS

COMPASS Chef JONATHAN FRASER

This recipe was such a sense of

AMMOS Chef CHRISTOS CHRISTOU