PYLOS, Rustic Greek Home Cooking

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PYLOS rustic greek home cooking A Taste of Greece A Taste of Greece By 25 Top New York Restaurants PYLOS a la Carte Menu From October 16th to November 18th, 2006 This unique month-long menu was created for the Taste of Garidosoupa me Coniak, Kroko kai Feta Greece Festival, a citywide restaurant celebration of Greek Greek Brandy Shrimp Soup with Kozani Red Saffron and ingredients, wines, and cuisine. We at PYLOS were inspired by Feta 8 some of the most unusual Greek ingredients, especially the crystal spice, Mastiha, which is produced on the island of Chios, and Kozani red saffron. Greek olives, figs, and pasta, among ***** other things, also were our muses. The Taste of Greece campaign fits in perfectly with what we’ve Psilokomeno Briam Pano se Dako me Stafides always done at PYLOS. From our start four years ago, we’ve kai Piperies Florinis Sauteed Fall Vegetable Bread always worked with the most unique regional Greek ingredients, Salad with Corinthian Raisins and Florina Peppers 9 recipes and wines. Our mission is to provide a Greek dining experience that is both elegant and rustic, homey and haute, with roots in the cuisine’s regional diversity. ***** The Taste of Greece campaign is part of a larger world-wide effort by the Hellenic Foreign Trade Board called “Kerasma” (KE- Rofos Psimenos me Fystikia Aiginis kai raz-ma), which means treat in Greek. Mastiha, Pano se Horta Pistachio-Mastiha Crusted Wild Striped Bass over Orange-Scented Greens 22 Enjoy the special a la carte menu and look for many of these newly created dishes on our permanent fall menu, beginning in mid-November. ***** Kotopoulo Stithos Gemisto me Elies kai Kastana, Pano se Kouskousi Grilled Chicken Breast with Olive-Chestnut Stuffing over Greek Kouskousi 17 ***** Poutinga me Tsoureki, Syka kai Karydia Tsoureki Bread Pudding with Walnuts and Kalamata Figs 7 ***** Ahladi Pose se Siropi Portokaliou Voutigmeno se Sokolata kai Mastiha Orange- PYLOS Poached Whole Pear Covered in Mastiha-Dark Chocolate 7 128 East 7th Street (between 1st Avenue & Avenue A) New York, New York 10009, USA Tel. 212-473-0220 www.pylosrestaurant.com .

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Greek Sweet Mahlab Bread - Tsoureki
Recipe Category / Sweets / Desserts Greek sweet mahlab bread - Tsoureki 45' 3 hours' 30' 2 3 Ηands on Hands off Cook Time Portion(s) Difficulty Ingredients 150 ml water, at room temperature 15 g yeast 500 g hard flour 10-15 g mahlab 1/2 tablespoon(s) granulated sugar 1,5 g mastic 1/2 teaspoon(s) cardamom 1 pinch salt orange zest, of 1 orange 2 eggs, medium 1 tablespoon(s) vanilla extract 50 g butter, melted, + extra for brushing 150 g honey 100 g butter, at room temperature egg white, for brushing over tops of loaves 20 g almond slivers, for sprinkling Διατροφικός πίνακας Method Nutrition information per 100 gr. I tested many recipes to try to come up with the best tsoureki recipe. Two things that made a difference in my opinion was the high moisture ratio in the dough and the second thing is the use of honey. 380 10.0 47.0 Calories 18.0 Saturated Total Carbs Both of these help in creating a tsoureki that stays moist for days on end if it is wrapped (kcal) Total Fat (g) Fat (g) (g) carefully with cling film. Make sure that you use medium-sized eggs and not big ones! Otherwise, the dough will 19 % 26 % 50 % 18 % be quite runny and you will not be able to shape the tsoureki In a mixer’s bowl, add the water and yeast. Whisk by hand and gently add the flour over the mixture, until it is covered. 12.0 7.4 2.3 0.26 Do not stir….
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Tsoureki (Easter Bread) Proof Yeast 1. Heat milk in microwave for 1 min until warmed to 100-110°F. Add the warm milk to a large bowl. 2. Stir in the yeast and 1 cup (7 oz.) sugar. Let mixture stand 5-10 minutes until yeast begins to foam/bubble. If it doesn’t, the yeast is dead and you need new yeast. Make Dough 1. Add warm water, oil, mastica, cinnamon, and remaining cup of sugar to yeast mixture. Mix with whisk. Slowly add 6 beaten eggs. 2. Slowly add flour, 1 cup at a time, until dough is formed. Dough will be slightly sticky. Place dough in extra-large bowl coated with oil, turning to coat top (split into two bowls if do not have extra-large bowl). 3. Cover dough with plastic wrap and let rise until double in size, about 2 hours @ 80°F. Make Loaves 1. After dough has risen, punch down and knead well. Roll out dough into desire size loaves, or roll out long strands to braid into loaf or individual size pieces. Let rise again until double in size, about 1 hour (for more dense bread, let rise only 30 min). 2. In a small bowl, beat together remaining egg and 2 tablespoons water. With a pastry brush, evenly brush the egg wash over the loaves. Bake at 350°F until the bread is browned and the internal temperature reaches 190°F on an instant-read thermometer, about 30 minutes. Bread will make hollow sound when tapped. Let cool before serving. 1 cup(s) milk Whole 1 oz yeast 2 cup(s) sugar divided 3 cup(s) water warm 1 cup(s) olive oil (vegetable oil for more sweetness) 1 tsp mastica ground 1 tsp cinnamon 7 eggs divided, slightly beaten 4 lb(s) bread flour approximately From the Recipe Collection of Chris and Beth Bread - 1.
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EXPERT-LED PETER SOMMER ARCHAEOLOGICAL & CULTURAL TRAVELS TOURS & GULET CRUISES 2021 PB Peter Sommer Travels Peter Sommer Travels 1 WELCOME WHY TRAVEL WITH US? TO PETER SOMMER TR AVELS Writing this in autumn 2020, it is hard to know quite where to begin. I usually review the season just gone, the new tours that we ran, the preparatory recces we made, the new tours we are unveiling for the next year, the feedback we have received and our exciting plans for the future. However, as you well know, this year has been unlike any other in our collective memory. Our exciting plans for 2020 were thrown into disarray, just like many of yours. We were so disappointed that so many of you were unable to travel with us in 2020. Our greatest pleasure is to share the destinations we have grown to love so deeply with you our wonderful guests. I had the pleasure and privilege of speaking with many of you personally during the 2020 season. I was warmed and touched by your support, your understanding, your patience, and your generosity. All of us here at PST are extremely grateful and heartened by your enthusiasm and eagerness to travel with us when it becomes possible. PST is a small, flexible, and dynamic company. We have weathered countless downturns during the many years we have been operating. Elin, my wife, and I have always reinvested in the business with long term goals and are very used to surviving all manner of curve balls, although COVID-19 is certainly the biggest we have yet faced.
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WELCOME GREEK FOLK DANCING WELCOME Welcome to our 2015 Your Hosts in Media, PA St. George St. George Greek Festival! St. George Dance Group (GOYA/JOY) Greek Orthodox Church Our mission is to convey our faith and Various performances from local Greek Folk dancing groups. culture while promoting hospitality and ο A warm thanks to all of the dance Kαλώς Oρίσατε building unity within our church and groups for making an appearance. community. We hope you enjoy the fine foods, Greek dancing, and unique TAKE-OUT AVAILABLE activities that have made our Greek festival the best in Delaware County. Delicious menu foods and pastries available for take-out. Various vendors Call before leaving home; for your shopping order will be ready upon arrival. pleasure. Take-Out Direct: 610-459-1015 Food for the Soul Church tours: Thursday: 5:00 pm-8:00 pm Friday: 5:00 pm - 8:00 pm Saturday: 11:00 am - 2:00 pm and 5:00 pm - 8:00 pm Sunday: 1:00 pm - 6:00 pm We encourage you to visit our beautiful Church. Someone will be on hand to answer your questions about the Church FOOD FESTIVAL RAFFLE and the Greek Orthodox Christian faith. Don't miss out! Prizes up to $500! Raffle tickets available at the front entrance. $2.00 per raffle ticket 6 raffle tickets for $10 St. George Greek Orthodox Church ο October 1, 2, 3 & 4th 30 East Forge Road Thursday ................................................ 5pm-10pm Efharistoume Poli (Thank you very Media, PA 19063-4345 Friday .....................................................11am-10pm much) for attending our Greek Food More Information: 610-459-0366 Saturday..................................................
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Greece :: : History • The first wave of immigration to America began at the end of : Ionian Sea th the 19 century and continued up to the 1920’s. Main N : W~ +~_.,.E • ~-~ reasons for leaving Greece included unemployment, high : '.j.' s.aomot, - ~ 5 O prices and low wages. : MediterrilfleM Sea f • In that time about 400,000 Greeks immigrated to America l... '.~'.".' ....!'c~~, 0! ,':e•::e•.~~-~ ----········ and settled in major cities such as Chicago, New York, Boston and Detroit. • A second wave of Greek immigration occurred in the 1960’s-1970’s. They came to this country for schooling and business opportunities. Health Concerns • Increased rates of cigarette smoking leading to lung cancer in older people; young Greek Americans are not smoking as much. • Increased rate of osteoporosis in women. • Hypertension due to a high salt diet. • Thalassemia: iron deficiency disorder, common in Greeks from Peloponnesus. • Greeks believe that sickness is due to stress or the ‘evil eye.’ o You stay healthy if you surround yourself with good family and friends who like to have a good time. o Mati (evil eye) is very real and should not be ridiculed; if someone is sick people will discuss you may have given the evil eye to the patient. o They like doctors but “Doctors know books. We know life.” Food Management Practices • Women traditionally prepare the meal, but the whole family is often involved. • Women have tight relationships shown with food. Food is an expected part of any social interaction. • The children usually do not participate in food management on a daily basis, but contribute in preparing and serving food on holidays.
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