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GREEK Food & Wine NOVEMBER 18, 2017 GREEK Food & Wine NOVEMBER 18, 2017 The National Herald T H D E L N A AT ER www.thenationalherald.com IONAL H 2 Greek Food & Wine THE NATIONAL HERALD, NOVEMBER 18, 2017 The National Herald Our Best Wishes for the Upcoming Holiday Season A weekly publication of the NATIONAL HERALD, INC. By Eleni Sakellis (ΕΘΝΙΚΟΣ ΚΗΡΥΞ), reporting the news and Every year, The National Herald shares our special addressing the issues of FOOD & WINE insert with our readers just before paramount interest to the Greek Thanksgiving. We hope you enjoy the issue and that American community of the the recipes and articles included come in handy United States of America. during the busy holiday season. As we invite our loved ones to celebrate the holidays with us, keeping up the Greek tradition Publisher-Editor of hospitality, it can be easy to become stressed Antonis H. Diamataris out and lose sight of what is truly important. Actually spending time with family and friends in Assistant to Publisher, Advertising real life, switching off phones and other devices, Veta H. Diamataris giving back to the less fortunate, being present in Papadopoulos the moment, are just a few ways to make the most of the season. 37-10 30th Street, Gratitude for all the blessings in our lives should LIC, NY 11101-2614 not only occur to us as we go around the Thanksgiving table saying what we’re thankful for, We often Tel: (718)784-5255 but should be a part of our daily lives. take for granted how Fax: (718)472-0510, Thankfulness, every day, can make a difference in simple acts of kindness or a e-mail: the way we see ourselves and the world around us. It friendly word can mean so [email protected] can make the world a better place, just like taking much to someone in need, or the time to volunteer can change your perspective someone struggling in life. Democritou 1 and Academias Sts, and make you truly appreciate what you have With all the time-saving devices Athens, 10671, Greece when you meet people who are not so lucky. in our lives, how strange it is that we never seem to have enough time for the Tel: 011.30.210.3614.598 In these difficult times, when extremism people who should be our top priority. Fax: 011.30.210.3643.776 threatens innocent lives around the world, we can “think globally and act locally” In the spirit of the season, take a moment to say thank you to those who mean the e-mail: [email protected] to engage more with our fellow citizens, take a stand on serious issues, and make most to you as we say thank you to our readers for their continuing support. Best a positive impact. wishes for the upcoming holidays! Our Favorite Recipes of the Year By Eleni Sakellis Marinated Olives and Cheese Food in Greek culture is all about sharing and • 1/4 cup extra virgin olive oil • 2 tablespoons red wine vine - celebrating. This year, we gar • 1 clove garlic, crushed selected our top recipes, • 1/4 teaspoon fennel seed • 1/4 teaspoon freshly ground favorites, classics, and pepper • 2 cups olives of your choice updated versions of • 8 ounces kasseri or kefalo - graviera, cut into 1/2 inch traditional dishes to enjoy cubes with family and friends. In a bowl, whisk together the From everyday meals to olive oil, vinegar, crushed garlic clove, fennel seed, and pepper. casual get-togethers and Add the olives and the cheese and stir together. If preferred, you may pit the Kalamaria Gemista • 1 tablespoon salt • 1/2 cup white wine formal dinner parties, the Cover and place in the refrig - olives before adding them to the • 1 teaspoon freshly grated • 2 tablespoons freshly erator to chill until ready to marinade. Simply set each olive (Stuffed Squid) pepper squeezed lemon juice following recipes are serve or for up to three days, on your work surface or cutting • 1 cup Carolina rice • Additional Greek extra virgin stirring occasionally. Before board, give it a whack with the • 1/2 cup parsley, finely olive oil for drizzling versatile enough to adapt serving, allow the marinated flat of a chef’s knife or a meat • 2 pounds medium squid (10- chopped and enjoy any time and olives and cheese to stand at pounder, and remove the pit. 12) • 2 medium to large red bell Clean the squid and rinse room temperature for about Continue until all the olives are • 1 cup Greek extra virgin olive peppers, chopped thoroughly under cool water, re - for any occasion. thirty minutes. pitted. If you decide not to pit oil • 1 cup chopped fresh moving the head and tentacles Serve with toothpicks and the olives, set out a small plate • 2 cups grated onion tomatoes from the body, and removing toasted pita wedges or slices of or bowl, so your guests can dis - • 1/2 cup green onions, finely • 1/8 teaspoon cayenne fresh bread. pose of the pits. chopped pepper Continued on page 4 FLATBREAD MEDITERRANEAN FOODS • Over 50 Varieties of Flatbreads • Mediterranean Pastries SPECIAL • Ethnic Meats & Imported Foods DISCOUNTS OFFERED TO: Communities, Organizations, Church Festivals and Other Events b a find us on KONTOS FOODS , Inc. | P.O. Box 628, Paterson, NJ 07544 Tel: 973.278.2800 | Fax: 973.278.7943 /Kontos Foods www.kontos.com THE NATIONAL HERALD, NOVEMBER 18, 2017 Greek Food & Wine 3 GREEK ISLANDS Fresh Fish - Quality Traditional Cuisine Private Parties, Catering, Intimate Affairs Come in, your friends are already here! Let us reintroduce you to our newly renovated restaurant that transcends you to the Blue Breezy Aegean Come in and celebrate the holiday season and feast on our authentic greek cuisine and a wide variety of daily fresh fish picks accompanied by some of the finest greek wines! Happy Holiday Season For reservations: (718) 279-5922 25 3-17 Northern Boulevard Little Neck (Queens), NY 11363 b From Cross Island one mile East on Northern Boulevard. From LIE Exit 32N (Little Neck PKWY Exit) a www.georgesgreekislands.com 4 Greek Food & Wine THE NATIONAL HERALD, NOVEMBER 18, 2017 Our Favorite Recipes of the Year Continued from page 2 • 6 tablespoons Greek extra- lightly oiled bowl; cover bowl virgin olive oil, and with plastic wrap and set aside the guts, ink sac, and the thin additional for brushing until doubled in size, about 1 reed-like pen from the inside. • 1 small red onion, thinly hour. Remove the membrane from the sliced To make the tomato sauce, body leaving the squid white • 1 tablespoon tomato paste heat the 6 tablespoons of olive and rinse with cool water. Set • 34 cup sweet red wine, oil in a large saucepan over aside. The body of the squid will Mavrodafni medium-high heat. Add onions be filled with stuffing. Remove • 1 tablespoon honey and cook until translucent for and discard the beak and eyes • 12 teaspoon ground about 10 minutes. Add the from the head, rinse and chop cinnamon tomato paste, cook, stirring con - the head and tentacles finely • 14 teaspoon crushed red stantly for about 2 minutes. Add and set aside to add to the filling chile flakes the wine, honey, cinnamon, later. • 1 (28-oz.) can whole peeled chile flakes, and tomatoes. Bring For the filling, in a large tomatoes, undrained and up to a boil, then reduce the sauté pan or Dutch oven, heat crushed heat to low and cook, partially the olive oil over medium high • 4 tablespoons Greek extra- covered, stirring occasionally, heat until it shimmers, add the virgin olive oil until the sauce thickens, about grated onion and the green • 1 small onion, thinly sliced 40 minutes to 1 hour. Season onion and sauté until translu - • 2 medium zucchini, thinly with salt to taste, then set aside. cent. sliced Heat the 4 tablespoons of Add the chopped squid, salt, • 2 cups feta, crumbled olive oil in a 12" skillet over and pepper, and sauté until the medium heat. Add the onion liquid evaporates. Next, add the In a large bowl, stir together and cook for 2 minutes. Then, rice, parsley, the peppers, toma - yeast and 1 3 4⁄ cups warm water add the zucchini and season toes, and the cayenne pepper, about 115 degrees F, set aside with salt and pepper. Cook, stir - and stir. until foamy for 10 minutes. In a ring, until tender, about 5-8 Remove from heat and allow Salmon souvlaki. large bowl, whisk together flour, minutes, and then set aside. to cool slightly before stuffing semolina, whole wheat and bar - Uncover dough, divide into the squid. Spoon the filling into ley flours, salt, mahlepi, and 16 portions. Roll out each into the squid body and secure the a ball. Transfer the dough balls ends with a toothpick. Place the • 1/2 teaspoon salt every three minutes to ensure to a floured baking sheet and stuffed squid in a baking pan • 1 teaspoon freshly ground doneness on all sides. Laganes with zucchini topping. cover with a damp tea towel. and continue with the remain - pepper Serve with heated pitas and Allow to rest for 30 minutes. ing squid. • Bamboo skewers, soaked in all your favorite souvlaki accom - Working with one dough ball at Add the white wine and water for at least ten minutes paniments, such as thinly sliced a time, transfer to a lightly lemon juice and drizzle with to prevent scorching red onions, lettuce, and toma - floured work surface and use a olive oil before baking the toes. For an extra Greek touch, rolling pin to roll out dough into stuffed kalamaria in a preheated Place the salmon cubes in a add Kalamata olives and crum - an 8-inch disk about a half thick.
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