Appetizers, Small Plates, Shareables Soup
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Effect of Various Starters on the Quality of Kefalotyri Cheese E.M
Effect of various starters on the quality of Kefalotyri cheese E.M. Anifantakis, S.E. Kaminarides To cite this version: E.M. Anifantakis, S.E. Kaminarides. Effect of various starters on the quality of Kefalotyri cheese. Le Lait, INRA Editions, 1987, 67 (4), pp.527-535. hal-00929113 HAL Id: hal-00929113 https://hal.archives-ouvertes.fr/hal-00929113 Submitted on 1 Jan 1987 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. Le Lait, 1987, 67 (4), 527-536 Effect of various starters on the quality of Kefa1otyri cheese E.M. ANIFANTAKIS, S.E. KAMINARIDES Agricultural College of Athens, Votanikos, Athens, Greece. Summary The effect of 3 combinaisons of lactic acid bacteria, namely A = Streptococcus thermophilus + Lactobacillus bulgaricus, B = Streptococcus thermophilus + Lactobacil- lus bulgaricus + Lactobacillus casei, C = Streptococcus lactis + Lactobacillus bulgaricus + Lactobacillus casei, on the chemical composition, microflora and organoleptic charac- teristics of Kefalotyri cheese was studied here in. Significant differences in their pH and water soluble nitrogen during ail stages of ripening were determined. Sorne differences were also observed in the size and the tendency of the total counts and the lactobacilli of the various cheeses, during their ripening. -
Aristotle's Neutral Bay Small Plates
Aristotle’s Neutral Bay Historically, Greek food has been made to be shared and this tradition continues at Aristotle’s Neutral Bay. Small Plates Warm Marinated Olives Citrus zest, garlic, extra virgin olive oil 7.5 Dips with Pita Bread (2 serves) Taramosalata* White cod’s roe dip 15 Tzatziki Greek yogurt, cucumber, garlic 15 Melitzanosalata Smoked eggplant, red pepper, garlic, eschalots 15 Tirokafteri Feta, green pepper, radish, chilli 15 Santorini Fava Yellow split pea, tomato, eschalots 15 Trio of Dips Choice of 3 dips & pita bread (3 serves) 30 Extra Pita Bread* (1 serve) 3.0 Extra Gluten Free Bread (1 serve) 3.5 Aristotle’s Haloumi (3) Pomegranate, red grapes, honey, balsamic, walnuts 24 Dolmades (4) Vine leaves, rice, pine nuts, Greek yogurt 20 Spanakopita* Spinach & cheese pastry 22 Zucchini Flowers (4)* Greek honey, Kefalotyri cheese, lime 23 Imam Bayildi Smoked eggplant, caramelised onion, garlic, Manouri 20 World’s Best Anchovies Fava dip, warm tomato, eschalots, pita bread 45 in a Tin for 2 (100g) With 2 shots of Plomari Ouzo 63 Seared Scallops in the Shell Spiced carrot, pastourma, Ouzo 8 each Grilled Prawns Garlic, chilli, parsley, lemon 11 each Grilled Fremantle Octopus Kalamata olive puree, preserved lemon, aioli 27 Fried Calamari * Squid Ink taramasalata, spinach puree 25 Flamed Cypriot Sausages (2) Pork & lamb, parsley, lemon, tzatziki 24 *Contains Gluten Complimentary unlimited filtered still & sparkling water 1.5% surcharge for all credit cards Large Plates Kingfish Tomatoes, olives, capers, PX, lemon 34 Astakomakaronada* -
Restaurant Menu
▬▬ S P R E A D S Served with warm Pita bread Vt ▬▬ TZATZIKI Vt A traditional Greek dip; Kefir, grated cucumbers, olive oil, white wine vinegar, fresh garlic and dill weed. 7.5 SKORDALIA Vg A purée of potatoes, fresh garlic, EVOO, cilantro and white wine vinegar. Char-broiled zucchini. 8 HUMMUS Vg Chickpeas, garlic, lemon juice and Tahini. Garnished with paprika and cumin and a drizzle of EVOO. 8 SPANAKI LEMONATO Vg A refreshing blend of spinach, fresh garlic, cilantro and olive oil. Served with lemon. 9 BABA GHANNOUJ Vg Char-broiled eggplant, garlic, parsley, lemon, pomegranate molasses, EVOO and Tahini. 9.5 ▬▬ F I L O P A S T R I E S ▬▬ SPANAKOPITA Vt Baked triangles of crispy Filo filled with a tasty blend of spinach, Feta cheese, caramelized onion, eggs and fresh basil. 8.5 BOUREKIA Rolls of crispy Filo filled and baked with seasoned 100% lean leg of lamb, caramelized onion and regional spices. A sprinkle of powder sugar. 9 ▬▬ G R A P E L E A V E S ▬▬ YALANDJI Vg GF A filling of rice, fresh tomatoes, red pepper, chickpeas, mint caramelized onion and pomegranate molasses. Served chilled 8.25 DOLMADES GF A filling of lean beef, rice, and regional herbs and spices. Slowly braised and served with Tzatziki. 9.5 SALMON DOLMAS GF Slightly seasoned fresh salmon filet. Wrapped in grape leaves and delicately broiled. Served with Skordalia sauce. 10.5 ▬▬ S I G N A T U R E A P P E T I Z E R S ▬▬ FETA BRUSCHETTA Vt Valbresso ”imported sheep cheese”, tomatoes, fresh basil, mint and garlic with Balsamic and EVOO. -
Volos Dinner Events
1 3 3 R i c h m o n d S t W , T o r o n t o , O N PASSED CANAPES MiNimum 1 dozeN per order Greek Flatbread $2.50 Olive Oil, Tomato, Feta Cheese & Kalamata Olives Tiger PrawNs $4.00 Grilled with Corfu SeasoNiNg Grilled LemoN ChickeN Skewers $4.00 SpaNakopita - $3.00 SpiNach & Cheese Phyllo Pastry Sesame Crusted Feta - $3.00 DodoNis Feta aNd HoNey Dolmades - $3.50 Tzatziki $55 DiNNer MeNu FOR THE TABLE SagaNaki Sheep’s Milk Kefalotyri Cheese, Metaxa Brandy & LemoN FIRST COURSE (shariNg platters) Dolmades Grape Leaves, Metaxa-soaked GoldeN Raisins, Pine Nuts, Arborio Rice & Tzatziki + Soutzoukakia SmyrNa-style Meatballs, CiNNamoN, Cumin, & Tomato Sauce + Arugula Salad MaNouri Cheese, Grilled Pear & Roasted Walnuts SECOND COURSE Exohico Phyllo Pastry, Braised Lamb,Vegetables, Feta, Kefalotyri Cheeses, Lamb Jus or Seafood Kritharoto Braised GreeNs, Figs, PecaNs, whipped Feta Potato, Au Jus or Black Sesame Wild Pacific SalmoN Black Sesame Seed, SpaNakorizo, Dill Feta Cheese, Braised Rapini & Lemon Olive Oil DESSERT TraditioNal Baklava Phyllo Pastry, HoNey, WalNuts & Pistachios or Ouzo Chocolate Mousse Semi-sweet Dark Chocolate Mousse & Ouzo Chantilly or SelectioN of Sorbets aNd Ice Cream $65 DiNNer MeNu FOR THE TABLE SagaNaki Sheep’s Milk Kefalotyri Cheese, Metaxa Brandy & LemoN FIRST COURSE (shariNg platters) Calamari Tomato, Caper, OregaNo, LemoN, VOLOS Organic Olive Oil & Balsamic ReductioN + Grilled MoroccaN Octopus VOLOS OrgaNic Olive Oil & Balsamic Reduction + Arugula Salad MaNouri Cheese, Grilled Pear & Roasted Walnuts SECOND COURSE Seafood -
AUBERGINE.NL Wist Jehet Nietdat
AUBERGINE AUBERGINE.NL Wist jeHet nietdat... uitmaakt hoe groot of klein hij is aan de plant, een aubergine vrucht is altijd eetrijp. INLEIDING Een gemiddeld Nederlands huishouden eet maar weinig aubergines. Aan de kleur en vorm zal het niet liggen, want te midden van het vele groen op de groenteafdeling is het een echte eyecatcher. Een aubergine is bovendien verrassend veelzijdig. In dit boekje delen wij leuke weetjes over de paarse allemansvriend en laten we samen met gepassioneerde Nederlandse foodbloggers en een chef-kok zien hoe jij gemakkelijk een lekker auberginegerecht op tafel tovert. Heb jij trouwens ook gezinsleden die alles wat groen is op hun bord categorisch negeren? Met de fraai gekleurde aubergine is dat ‘argument’ dus letterlijk en figuurlijk van tafel. Zeker als je ze ook nog eens vertelt dat het eigenlijk een vrucht is... AUBERGINES UIT NEDERLAND Oorspronkelijk komen aubergines uit India. Rond de 15e eeuw brachten Arabieren de aubergine mee naar Spanje. Pas eeuwen later, in 1975, werden de eerste kassen in Nederland gevuld met aubergines. Omdat de plant zich het best voelt bij een temperatuur van 200 C tot 250C groeien aubergines in Nederland in kassen. Nederlandse aubergines zijn van februari tot november verkrijgbaar. De nieuwe planten worden weliswaar in november geplant, maar in december en januari is het te donker om aubergines te telen dan komen ze meestal uit Spanje. De planten kunnen tot wel 6 meter hoog worden en zo’n 110 aubergines dragen. Dat zijn heel veel borden moussaka! Het verzorgen van aubergineplanten is grotendeels handwerk. Dagelijks worden rijpe vruchten met een speciaal schaartje afgeknipt van de plant. -
Meze Steaks & Grills Specials & Casseroles Seafood Spicy
COLD STARTERS - MEZE HEALTHY MEAL SEAFOOD £17.95 Per person - Adaptable to vegetarian 37 CALAMARI £10.95 1 OLIVE MARINATE V £3.45 Marinated and battered squid with tartare sauce and green salad • Houmous Kavurma N • Falafel V 2 HOUMOUS V £4.95 • Broad Beans V • Halloumi Cheese V 38 GRILLED SALMON £15.95 Served with mashed potato and stir-fried vegetables Puree of chick peas, tahini, lemon juice and garlic • Aubergine Ratatouille V • Chicken on Wooden • Quinoa Tabbouleh V Skewers 39 SEA BASS (1 FILLET) £13.95 (2 FILLET) £17.95 3 BABA GHANOUSH V £5.95 Served with mashed potato and stir-fried vegetables • Baba Ghanoush V • Lamb on Wooden Caviar of smoked aubergine, tahini, garlic, yoghurt, lemon and olive oil • Tzatziki V Skewers 40 FISH SPECIAL £18.95 • Borek V • Lamb Kofte Grilled sea bass, salmon & king prawns, served with stir-fried vegetables 4 QUINOA TABBOULEH V £5.45 41 GRILLED SUCCULENT MARINATED PRAWNS £18.95 Finely chopped flat-leafed parsley mixed with mint, quinoa, tomatoes, Served with French fries & green leaves and sweet chilli sauce onion, lemon and pomegranate syrup FULL MEZE PLATTER £12.95 per person SPICY POTS 5 STUFFED VINE LEAVES V N £5.45 • Houmous V • Broad Beans V All cooked with onion, coconut cream, Rice with pine kernels, onions and herbs wrapped in vine leaves • Falafel V • Aubergine Ratatouille V garlic and ginger based spicy sauce served with rice • Borek V • Tzatziki V 6 TZATZIKI V £4.95 42 SPICY VEGETABLES V £11.95 • Halloumi Cheese V • Quinoa Tabbouleh V Mixed vegetables Yoghurt dip with cucumber, fresh mint, -
SYNTAGES 3 NEW 31-05-07 20:43 Page 1
SYNTAGES 3 NEW 31-05-07 20:43 Page 1 C M Y CM MY CY CMY K Simply Plated! 2 More than 25 Innovative Dishes from Crete and Santorini Composite SYNTAGES 3 NEW 31-05-07 20:45 Page 13 C M Y CM MY CY CMY K 13 Cretan Style Cheese-and-Chicken Pies with Herbs and Honey Fresh mint Soft Myzithra Cheese Honey Honey Greek honey, the undisputed best there is, is mainly varietal and seasonal, and Crete, whence this dish draws its influence, produces some of the top honey, especially Fresh Mint thyme honey, in Greece. Mint lends its refreshing astringency to many a cheese pie in Greece. Soft Myzithra Cheese Myzithra is one of the many fresh, soft whey cheeses in Greece and is one of the cheeses for which Crete is famous. For the dough: 2 pounds (1 kilo) flour, 80 ml milk, 2 oz. (60 gr.) Greek yogurt, Salt, to taste, Sugar, to taste, 2 tsp. baking powder, 2 chicken breasts, 1 cup fresh Cretan myzithra cheese or other soft, mild Greek whey cheese, 1 small bunch fresh mint, 1 small bunch fresh coriander, 3-4 bananas, 2 Tbsp. butter, 1 Tbsp. sugar, Cretan thyme honey, as needed Combine all the ingredients for the dough in a medium bowl and knead until smooth. Cover and let it rest for 20-30 minutes. Boil the chicken breasts in salted water. Remove, cool, and shred. Mix the chicken with the myzithra cheese. To make the pies: Roll out the dough on a floured surface and cut into circles, squares, or strips. -
Meze (Share Plates) Medusa Cocktails
MEZE (SHARE PLATES) Greek Olive Mix VG GF 5 Imported Greek Feta oregano & olive oil V 5 Dolmadakia grape leaves stuffed w/ rice & vegetables VG 9 133 5TH AVENUE, PARK SLOPE, BROOKLYN Zucchini Chips zucchini chips, tzatziki V 12 347-599-0749, MedusaTaverna.com Grilled Vegetables V GF 11 grilled seasonal vegetables, lemon oil, oregano, tzatziki Cheese Saganaki lightly battered kefalograviera cheese V 9 MEDUSA COCKTAILS Cypriot Halloumi V GF 11 grilled halloumi cheese w/ fig jam, lemon, mint SEASONAL COCKTAILS Spanakopita (spinach pie) V 12 Frosé (#froseallday) 13 spinach, feta, herbs, wrapped in filo dough organic peach & strawberry purée, rosé, vodka Grilled Shrimp (5pcs) GF 13 Classic Margarita (rocks OR frozen) 12 simply grilled shrimps (head on), lemon oil, oregano Flavors (add $2) : Pomegranate, Blood Orange, Green Apple, Mango, Watermelon , Blue Ouzo Kalamari fried calamari, lemon 12 Icy Aphrodite frosé w/ (red OR white) sangria 14 Grilled Octopus GF 19 red onions, capers, parsley, lemon oil, oregano SIGNATURE COCKTAILS Loukaniko grilled Greek pork sausage, mint yogurt, lemon GF 12 Its 5pm Somewhere 14 gin, green chartreuse, fresh lime, honey, club soda, rosemary Soutzoukakia (beef & lamb meatballs) 10 spiced tomato red wine sauce Figalicious Bulleit Rye, Aperol, fig jam, fresh lemon, bitters 13 Greek Mac & Cheese orzo pasta, halloumi, feta graviera V 11 Mastic Fashion bourbon, masitha, bitters 13 Greek Octopus Mac & Cheese 17 Mykonos Margarita (rocks) 14 octopus, orzo pasta, halloumi, feta, graviera mezcal, fresh lime, triple sec, pineapple ,salt & paprika Greek Mojito ouzo, rum, fresh lime, sugar, mint, club soda 12 Sangria (red, white OR pink) 11 GYROS + BURGER Gyros served on pita bread w/ tzatziki, onion & tomato. -
Soupes & Salates
Soupes & Salates (Soups and Salads) Soupes Kotopoulo Avgolemono 8 Classic chicken and orzo egg-lemon soup Soup of the day 9 A fresh soup created from current fare. Ask your server what today’s soup is. Salates Horiatiki 16 The famous Greek peasant salad with fresh Heirloom tomatoes, Cucumbers, Feta cheese, Olives, fresh oregano and extra virgin oil Smyrneiki 14 Romaine hearts, water cress, pine nuts mix with scallions, fresh mint and lemon dressing Pantsaria 16 Mixed greens with slow-roasted oven beets, Manouri cheesse, Walnuts, with orange and balsamic vinaigrette New Prasini 12 Field greens with broken wheat and turmeric tossed with olive oil and fresh lemon Horta 12 Steamed seasonal greens, with lemon and olive oil dressing Politiki 12 Fresh cabbage, celery, carrots, and red bell peppers served with oil and apple vinegar dressing Orektika (Appetizers) Calamarakia 16 Fried calamari with fresh lemon Tiropitakia 12 Five house made fried cheese pies Calamari Skaras 16 Grilled calamari stuffed with multi colored peppers, Graviera and Manouri cheese Spanakopita 9 Five triangles of the traditional Greek spinach and Feta cheese pie Lithos Chips 12 Fried eggplant and zucchini chips served with house-made Tzatziki sauce Saganaki 11 Traditional pan-fried Graviera cheese Sardelles 12 Fresh Sardines fried or grilled with an herb crust served with olive-lemon dressing Octapodi 18 Grilled octopus served with fava bean spread, grilled red pepper and lemon-olive oil dressing Htapodosalata 18 Combination of steamed octopus with grilled chopped red pepper, -
Sodas + Water Kafe (Coffee) + Tsai (Tea) Desserts Take-Out
DESSERTS 133 5TH AVENUE PARK SLOPE, Greek Yogurt w/ sour cherry preserves V 8 BROOKLYN Galaktoboureko V 8 347-599-0749 creamy semolina custard in filo, lemon honey syrup MedusaTaverna.com Chocolate Tahini Mousse V GF 7 pink pepper corn, sea salt, halva crumble TAKE-OUT & DELIVERY HOURS: 7 DAYS A WEEK 11AM – 10PM Baklava V N 8 walnuts, almonds, cinnamon, honey orange syrup Thank You for Supporting Medusa Taverna! KAFE (COFFEE) + TSAI (TEA) TO ORDER TAKE–OUT: MedusaTaverna.com Nescafé Greek frappé (iced) 4 TO ORDER DELIVERY: Elliniko traditional Greek coffee 4 Caviar DoorDash American Coffee 3 GrubHub UberEats Espresso 4 *Please inform us if you need plastic utensils. Cappucino 5 Tea 3 FROSÉ & MORE *Must Order Food To Purchase Alcohol Freddo Espresso 4 Frosé #froseallday 12 organic peach & strawberry purée, rosé, vodka SODAS + WATER Icy Aphrodite Frosé w/ (red OR white) sangria 13 Coke/ Diet Coke 3 Frozen Blue Greek Margarita 12 ouzo, tequila, triple sec, blue curacao, sour mix Sprite/ Ginger Ale/ Club Soda 3 Classic Margarita (rocks) 12 Loux Greek Sodas sour cherry / lemon / lime / orange 3 Classic Mojito rum, fresh lime, sugar, mint, club soda 11 Vikos Greek still water • 1 liter 5 Greek Mojito ouzo, rum, fresh lime, sugar, mint, club soda 12 Sourti Greek sparkling water • 750 ml 5 Mastic Fashion bourbon, masitha, bitters 13 Aperol Spritz Aperol, prosecco, club soda 11 Sangria (red OR white) 11 Bottled Wine sparkling, (white OR red) ask for pricing GYROS open faced sandwich on pita bread w/ tzatziki, onion & tomato, served w/ (french fries OR marouli salad) Add: 2 pcs of halloumi (+6) / extra tzatziki (+3) / Medusa dipping sauce (+3) Lamb Gyro (braised leg of lamb) 16 Meatball Gyro 15 • All of our food is prepared fresh to order, beef & lamb meatballs in a homemade tomato red wine sauce please allow extra time. -
Product Catalog
Importers, Manufacturers & Distributors of Specialty Foods ATALO C MAY 2020 G www.krinos.com Importers, Manufacturers & Distributors of Specialty Foods 1750 Bathgate Ave. Bronx, NY 10457 Ph: (718) 729-9000 Atlanta | Chicago | New York ANTIPASTI . 17 APPETIZERS . 19 BEVERAGES . 34 BREADS . 26 CHEESE. 1 COFFEE & TEA. 32 CONFECTIONARY. 40 COOKING & BAKING . 37 DAIRY . 27 FISH . 28 HONEY. 11 JAMS & PRESERVES . 13 MEATS . 30 OILS & VINEGARS . 9 OLIVES . 5 PASTA, GRAINS, RICE & BEANS . 23 PEPPERS. 20 PHYLLO . 22 SEASONAL SPECIALTIES . 49 SNACKS . 39 SPREADS. 14 TAHINI. 16 VEGETABLES . 21 www.krinos.com CHEESE 20006 20005 20206 20102 20000 Athens Athens Krinos Krinos Krinos Feta Cheese - Domestic Feta Cheese - Domestic Feta Cheese - Domestic Feta Cheese - Domestic Feta Cheese - Domestic 8/4lb vac packs 5gal pail 2/8lb pails 10lb pail 5gal pail 21327 21325 21207 21306 21305 Krinos Krinos Krinos Krinos Krinos Dunavia Creamy Cheese Dunavia Creamy Cheese White Cheese - Bulgarian White Cheese - Bulgarian White Cheese - Bulgarian 12/400g tubs 8kg pail 12/14oz (400g) tubs 12/900g tubs 4/4lb tubs 21326 21313 21320 21334 21345 Krinos Krinos Krinos Krinos Krinos White Cheese - Bulgarian White Cheese - Bulgarian White Cheese - Bulgarian Greek Organic Feta Cheese Greek Organic Feta Cheese 2/4kg pails 6kg pail 5gal tin 12/5.3oz (150g) vac packs 12/14oz (400g) tubs 21202 21208 21206 21201 21205 Krinos Krinos Krinos Krinos Krinos Greek Feta Cheese Greek Feta Cheese Greek Feta Cheese Greek Feta Cheese Greek Feta Cheese 12/200g vac packs 2 x 6/250g wedges 12/14oz -
Julia Child's Ratatouille
Julia Child's Ratatouille Ingredients: 1 pound eggplant 1 pound zucchini 1 teaspoon salt 4-6 tablespoons olive oil (divided) 1/2 pound thinly sliced yellow onions (about 1 1/2 cups) 2 green peppers (about 1 cup) 2 cloves mashed garlic Salt and Pepper to taste 1 pound tomatoes (peeled and then seeded and juiced) 3 tablespoons minced parsley Step-by-step directions: Peel the eggplant and cut into lengthwise slices 3/8" think, about 3" long and 1" wide. Scrub the zucchini, slice off the two ends and cut into slices about the same size as the eggplant. Place the vegetables in a bowl and toss with 1 teaspoon salt. Let stand for 30 minutes. Drain and dry each slice in a towel. One layer at a time, saute the eggplant and then the zucchini in 4 tablespoons hot olive oil in a 10-12" skillet for about a minute on each side to brown very lightly. Remove to a side dish. In the same skillet, cook the onions and peppers (add an additional 2 tablespoon of olive oil if needed) for about 10 minutes, until tender but not browned. Stir in the garlic and season with salt and pepper to taste. Slice tomato pulp into 3/8" strips. Lay them over the onions and peppers. Season with salt and pepper. Cover the skillet and cook over low heat for 5 minutes or until tomatoes have begun to render their juice. Uncover, taste the tomatoes with the juices, raise heat and boil for several minutes until juice has almost entirely evaporated.