Food: Recipe: Greek Salad Sandwich

Hello my friends,

I came across this recipe last summer, when I was bored of eating a Greek salad every other day. I do love sandwiches and I am never uninterested of trying something new. So once I tried it it was an instant hit. Very easy to make and a healthy alternative to the Greek Salad enjoy!

 Ingredients:

·         2 tomatoes, ripe but firm, 1 thin sliced, 1 cut in small cubes
·         2 oz. cucumber, thin sliced
·         2 oz. green pepper (about 1/2 small pepper), seeded and thinly sliced
·         1 slice red onion, cut in half, rings separated, rinsed and drained (optional)
·         1 tablespoon crumbled feta (about 1/2 ounce)
·         1 to 2 teaspoons chopped fresh mint
·         1 teaspoon sherry vinegar or red wine vinegar
·         2 teaspoons extra virgin olive oil
·         Salt and freshly ground pepper (optional)
·         2 small (3 1/2-inch) whole-wheat English muffins, lightly toasted
·         2 teaspoons mayonnaise
·         Dijon mustard (optional)

Instructions:
1. In a medium bowl, combine the diced tomato, cucumber, green pepper, onion, feta and mint. Toss with the vinegar and olive oil. Season if desired with salt and pepper.

2. Spread the bottom half of an English muffin with half the mayonnaise. Layer half of the sliced tomato on top. Top with half the Greek salad mixture. Spread the top half of an English muffin with mustard if desired, and place on top of the salad. Press down, cut in half and serve. Alternately, you may wrap the sandwich in plastic and refrigerate. Use the remaining ingredients for a second sandwich.

Yield: Two sandwiches.

Advance preparation: The sandwiches will keep well for a day. Wrap tightly in plastic wrap, and place in a bag. Keep cold if possible.

Nutritional information per serving:
258 calories; 2 grams saturated fat;
1 gram polyunsaturated fat; 4 grams monounsaturated fat;
8 milligrams cholesterol; 34 grams carbohydrates;
7 grams dietary fiber; 352 milligrams sodium (does not include salt to taste);
8 grams protein

Wine: Domaine Spiropoulos - Mantinia

Domaine Spiropoulos - Mantinia
Mantinia Estate

Once again one of my favorite Greek Wines Mantinia from Spiropoulos Estate, a great balanced wine that paired really well with my Lavraki ( Loup De Mer) I highly recommended. I have attached a brief description as it is posted on the winemaker web site.

Cheers
Stathis Antonakopoulos

The complex Moschofilero grape calls attention to its elegant and more distinctive dimension in Domaine Spiropoulos Mantinia. Produced exclusively from selected organically grown grapes from the family-owned vineyards in the upland region of Mantinia. With roses, lemon-blossom and bergamot aromas which peak on the palate, and slightly acidy and refreshing flavor.

Alcohol content (%vol)	12 % vol
Residual sugar (gr/lt)	0.71 gr/lt
Acidity (gr/lt tartaric acid)	6.15 gr/lt
Ph	3.02
Volatile Acidity (gr/lt acetic acid)	0.12 gr/lt
Total SO2 (mgr/lt)	105 mgr/lt
Free SO2 (mgr/lt)	30 mgr/lt

Food: Recipe: Quince Organic Jam

Quince Organic Jam

This jam is all natural: no additives, no preservatives. Quinces, sugar, and a little lemon juice create a light jam, perfect for toast, as a filling for croissants, and as a condiment. Don't throw out the liquid from the first boil. Use it to make Quince Jelly. Quince is a member of the rose family and to me, tastes the way I think roses would taste.
Ingredients:
·         4 1/2 pounds of Organic quince
·         1 3/4 pounds of sugar (just under 4 cups)
·         4 tablespoons of water + 1 cup of water
·         1 tablespoon of lemon juice
Preparation:
Note: To change quantities: 2 parts peeled and seeded quince to 1 part sugar, by weight.
Clean the quince the way you would an apple, peeling and removing the seeds. Cut into small chunks and put into a bowl of water. Quince will turn dark if not covered with water. Drain and transfer to a pot with water just to the top of the quince. Cover and bring to a boil over high heat. Boil for 30 minutes, turn off heat, and leave the pot on the stove for 30 minutes.
Drain off liquid into another pot to make Quince Jelly or discard.
Place fruit in the food processor bowl with 4 tablespoons of water and pulp for 8 seconds. The consistency should be similar to chunky applesauce. Transfer to a large saucepan, add sugar and 1 cup of water, and bring to a boil over medium heat, stirring continuously with a wooden spoon to prevent sticking and browning. Reduce heat and simmer for 30 to 40 minutes, stirring frequently, until the jam melds, excess liquid cooks off, and the jam drops from a spoon in chunks.
Add lemon juice, stir for 5 minutes, and remove from heat. Allow to cool for 30 minutes, then transfer to jars with airtight lids. When the jam has cooled completely, seal the jars. The jam can be stored for up to a year and the color of the jam will darken over time to varying shades of red.
Yield: about 3-4 cups
Note: If the jam starts sticking to the pan and browning, remove from heat immediately and pour into a bowl. Use a spoon to remove brown parts, transfer to a clean pot and continue to cook.

Wine: Greek wine varietes

Agiorgitiko	Also known as St. George, agiorgitiko is the principal grape of the Nemea region in the Peloponnese. It is full-bodied, assertive, and can be blended with other varieties. It is Greece’s second most planted red grape.
Assyrtiko	A top quality vine originally from Santorini. The grape produces white wines of substance that have the ability to age. Assyrtiko wines feature honeysuckle and citric aromas and good acidity.
Athiri	A lesser-known white varietal that is not as widely planted now as it was in the past. It has lemon and other citric aromas and is often used for blending.
Debina	A light and refreshing variety that is responsible for making the white wines of Zitsa, in the northwest corner of Greece. It is grown at a high altitude and retains a high level of acidity.
Liatiko	An ancient vine from Crete that produces a soft wine and is usually blended with the Mandelaria grape.
Limnio	An ancient vine originally from the island of Lemnos, now grown throughout Greece. It is a red grape that produces a full-bodied wine with a good level of acidity. It is usually blended with other grapes.
Mandelaria	A thick-skinned black grape that is high in tannins and is commonly blended with softer grapes.
Moschofilero	A deep, pink-skinned grape that yields a strongly perfumed white wine. The Moschofilero grape is grown primarily on the plateau of Mantinia in the Peloponnese and is the only grape allowed in the Mantinia appellation wine. Conditions are usually good enough to warrant a harvest in October. This grape can also be used to make fruity and spicy rose wines, as well.
Robola	A white grape that produces a powerful and lemony dry white wine. The grape is grown throughout Greece, and is the grape variety for the Cephalonia Appellation. The Robola grape is early ripening with high acidity levels. It can be made into a single variety wine or blended.
Roditis	A slightly pink-skinned grape that ripens late, yet retains its acidity even though it is primarily grown in the hotter climate of central Greece. The wine can be made either white or rose, and is often blended with Savatiano to make retsina.
Savatiano	Greece's most widely planted white wine grape variety. It is particularly resistant to drought and is the primary ingredient in retsina. Naturally low in acidity, Savatiano yields well-balanced dry white wines.
Xinisteri	Cyprus' most commonly planted white grape. It is commonly used to make the dessert wine Commandaria, as well as the island's white wines.
Xinomavro	The most common red grape variety planted in Greece, the name literally translates  "acid black". The wines, when young, can be harsh, but age very well. It is grown throughout northern and central Greece. Once produced, the wines tend to be soft with good acidity and spicy aromas.

Poetry

The Sea

I always looked at the sea, trying to find me,

And I knew that one day I would.

On the Middle East Sea, I saw the wave.

A Silver peak, shined from far away.

The Sea had told me about that wave:

“One day will come; it will be so shine that would get you blind.”

Oh Love, why you come unannounced?

Then again the sea had warned me:

“Be aware of the waves they are forthcoming, is what you asked for”

Finally, I did not care, I had the silver in my hand, I ride the wave unconventional,

 I am happy, I am dreaming again and I am on my way to Ithaca, home at last!

“Oh Divine power!  Why me ? Why now ? ”

I asked the Sea, as I raised my arms, holding the silver in my hands.

“ Why Not ? ” The Sea replied.

And grabbed the silver from my arms, at that moment I lost my Heart...

I was fool and unaware; I took decisions with my head

Lost the wave and crushed on the dark sand, but now I know what I want.

 To ride that special silver wave, again & again, all the way home to my Island.

I cherish the journey that I lost; I am far away and I am looking at the Sea,

So much to see in an endless Sea…

I am sitting on the bench and the waves are riding away,

One by One, Side by Side, Bigger and Bigger, they waving away.

I look at the sea and it does not say much

But all of a sudden, I heard my heart…

“She was the One, Sea is never Gone…”

By: Stathis Antonakopoulos

               

Food: Adopt an Olive Tree from Greece Today

My Olive Oil Tree http://www.myoliveoiltree.com/

Freshly Squeezed Extra-Virgin Olive Oil
Straight from the farms in Kalamata, Greece

Adopt an Olive Oil Tree in Kalamata Greece, and receive the highest quality farm-direct extra virgin olive oil, unadulterated and unprocessed, straight from the grove right after the harvest!
We are a group of olive farmers who want to share our olive oil with our extended family and friends. We produce the Koroneiki olive, a variety that's been grown in Greece for over 3,000 years. This varietal grows from fragrant flowers, giving the olive oil its distinct aroma and feel.

By adopting your olive oil tree you will receive premium extra virgin olive oil with a distinctive and superb taste that has been grown, pruned, harvested and pressed following only the best methods.

For better flavor we start the harvest before the olive fruits reach full-ripeness. After harvest, we immediately press the fruits in the lowest possible temperature to assure and maintain the highest quality. Finally, we pack the olive oil into tin containers. We press and extract olive oil per individual grove, without mixing with other groves. The olive oil has nothing added, nothing subtracted, no processing and no chemicals. You know exactly where your olive oil has been - from the grove to your dinner table.
http://www.myoliveoiltree.com/

Food : Olive Oil ...aka...Liquid Gold

“EXTRA VIRGIN OLIVE OIL aka…LIQUID GOLD”

Homer coined the phrase “liquid gold” to illustrate the medicinal, cosmetic and culinary qualities of olive oil. The Greeks had revealed to the world the healthy alternative, thousands of years ago, the Cretan cold-pressed Extra Virgin Olive Oil.

In a global level, Crete Island (south part of Greece, close to Libya) plays a pivotal role to the production of olive oil. In 2005, Greece accounted for 18% of the world production, possessing the third position after Spain and Italy[1], while Crete along with Peloponnesus is the source of Greek olive oil. The Cretan olive oil is considered one of the best in the world, characterized as subtle, well balanced and fruity flavored.

According to archaeological studies, from the Bronze Age, Crete produced olive oil, which featured nutritious qualities comparable to the cold-pressed virgin olive oil produced nowadays. Moreover, the olive oil trading was a basic economic factor of the island since this era.

 Cretan Olive Harvest

 The pre-phase of the olive oil production is the olive harvest. This is a phase, during which all the family will help. Even relatives, neighbors and friends will join and contribute to this strenuous work. Everyone is willing to offer, especially when they have to wait until their own olives are mature enough to be collected or they have to postpone the harvest until the next year.

 

The olives must be gathered during their prime period which lasts from two to three weeks. After this crucial period, the healthy substances deteriorate in a high degree especially during the next two to five weeks.

Formerly, for the olive harvest, the olive trees were beaten. The great disadvantage of this method was that the olive was bruised after being dropped on the ground and subsequently the produced oil quality lowered. Nowadays, the olives are picked by hand from the trees, while a rake-like device is applied on the branches and the olives drop on a net, preventing the olives from falling on the ground. The manually picking of olives demands great effort, a fact that increases the cost but also the quality of the final product. Later, the tree must be disbranched accordingly, so that it will give strong fruit for the next harvest.

Finally, the transportation to the production location must be done very cautiously. The containers used should have the appropriate height to prevent the stacking of the olives and subsequently their bashing with each other. Furthermore, the olive oil production should not be delayed, for the olives storing will affect negatively the produced oil quality. Any mistreatment of the olives can result in oxidation and fermentation, and consequently quality depreciation.

Cretan Olive Oil Production

In the first phase of production, the leaves, twigs, and stems are taken off and then the olives are cleaned with running water. Later, the olives are positioned in a large metal device, providing centrally two large circular wheel-like stones of approximately 1.5-2.0 meters in diameter. The rotation of the stones causes the crushing of the olives. An alternative method utilizes stainless steel rollers that crush the olives and pits.

Malaxation is the next stage according to which the produced paste will be mixed with water. This method is mainly used for the concentration of small oil molecules and formation of bigger ones. This process lasts approximately 20 to 40 minutes, while some producers use technically advanced closed stirring chambers for the inhibition of oxidation.

Later, the paste will undergo either pressure or centrifugation. In the latter process, the speed of the centrifuge forces the oil and the water to the centre of the device, and the remaining part is directed to the sides of the cylinder. The output of this procedure is the pomace. For the separation of oil from water, the manufacturer will use the centrifugal decanting method, which will give oils of different water quantities. Finally, the oil refining will decrease the acidity and bitterness of the final product.

The Cretan olive oil production can guarantee not just good Extra Virgin Olive Oil, but oil of superior qualities!

A lot of Greek restaurants in NY are pride on using Cretan olive oil of extraordinary quality; our oil includes Linolic Acid, Vitamin E, Pro-vitamin A and minerals which as antioxidants, help to protect from a variety of diseases including cancer.

*** Adopt an olive tree in Greece !!! ***

&

***Get the most amazing OLIVE OIL by clicking below ***

http://www.myoliveoiltree.com/

 Stathis Antonakopoulos

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[1] Based on data from United Nations Conference On Trade And Development (UNCTA)
and the International Olive Oil Council (IOOC)