Best "Garlic Salad"

My hostess made the best "Garlic Salad" which goes great w/beets. In addition to lots of garlic, she added some almonds -- Opa!

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Something new, and they liked it!

After I cooked half the cauliflower (see previous post), I went to the supermarket for ketchup and mayo to make Thousand Island Dressing to serve as a dip for raw florets -- something new to the Greek palate. They liked it!

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The price of cauliflower in Northern Greece!

Imagine my happy surprise when I bought this quite large cauliflower (from nearby Langadha) at Monday's outdoor market ‎in Thessaloniki for 1 (ONE) Euro or about $1.12 -- versus about $4 in Miami and $7-8 in Canada!

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First night, no diet yet!

Am going to do a better job this trip chronicling my Greece food exploits with short and sweet (or not) notations. Even though I plan to diet (really?), I will be constantly faced w/food challenges :) An 11 pm arrival in Thessaloniki notwithstanding, my hostess insisted on a little late-night snack: special little cheese pies, stuffed cabbage leaves, "gigantes" (giant beans), feta/olives and, of course, tsipouro -- OPA!

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Festive Beets with Tzatziki -- Kali Orexi!

When in Greece, I was remiss in not chronicling all my food adventures for reasons I won't bore you with. But I enjoyed a number of wonderful meals made for me largely by my Girls School students of yesteryear (1968-78), who welcomed me with open arms. Some of their dishes are pictured here (clockwise): baked feta-stuffed mushrooms, spicy Spetsofai (sausage with peppers), "politiki" salata (that is, in the Constantinople tradition), Pontion-style snails, homemade pitta, stewed yellow beans, gigantes ("giant beans"), horiatiki ("village") salad, and moussaka -- all were fabulous!

Now back in Miami, I am cooking up Greek food more than before. So I ventured to make "skordohaviaro" or tarama w/garlic and mint, which originates from my father's hometown of Naousa. The garlic cuts the fishiness of tarama, which many non-Greeks don't care for -- and I was always sad that when I made tarama, people mostly left it alone. Last night, my guests did everything but lick the bowl. Thrilling!

I also made "Festive Beets w/Tzatziki," based on tzatziki with beets that I ate this summer in Thessaloniki. As beets in Greece are often served with a dollop of skordalia (garlic "dip") on the plate, I reversed the ratio to beets w/tzatziki. Just mix cut cooked beets with tzatziki to generously coat till it all turns pink. When in the serving bowl, sprinkle the walnuts on top.

Kali Orexi!

Port Hope's Olympus Burger now flaunts a burger w/Peanut Butter!

No kidding...and it was the highlight of my return visit to Port Hope's #1 restaurant according to Trip Advisor.

I discovered the "Morpheus Burger" on Olympus Burger's online Secret Menu‎. But even though I love peanut butter, I still had questions about a peppercorn burger that also included crispy bacon and jalapeño peppers (2 more of my favorite foods). George explained that after hearing from a customer about a burger w/peanut butter eaten somewhere, the Kallonakis Clan went to work tinkering with a recipe that finally resulted in what he says is now a favorite of many of their best customers. And that would certainly include me -- it was awesome, I heartily  recommend it. Kali orexi!

"Labour of Hercules" Challenge Update: You may recall that these always forward-thinking Greeks offer a FREE t-shirt‎ to anyone who can finish a burger slathered with their secret Olympus Hot Sauce made from Trinidad Scorpion and Ghost Peppers (backyard-grown, I might add) in 15 minutes w/only one glass of water.  So far 317 folks have tried -- you have to sign a waiver first! -- and only 75 have succeeded. I'll stick with the tiny cupful they give me so I can dip a couple of fries and remember why I can live w/out the t-shirt. 

(Olympus Burger is located at 55 Mill Street S, Port Hope, Ontario -- 905.885.GODS)

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Athens Wine Bar "Heteroclito" - Double OPA!

‎Preparing for my trip to Greece, I revisited a Wine Spectator article on Greek wines and was reminded that Marie-Madeleine Lorantsos -- mother Greek, father French --  opened a wine bar in 2012 to showcase Greek varietals/wines. So Heteroclito ("heterogeneous") landed atop my current Athens Bucket List, especially since it's a stone's throw from Constitution Square at Petraki 30.  

I was not disappointed...except that it was nearly impossible to find a spot to sit. Heteroclito is a very popular place these days, with well-chosen wines and a a few tapas choices also by Greek producers. The wine-by-the-glass menu -- sparkling, white, rose, red, and dessert wine choices -- changes monthly and other great Greek wines‎ are always available by the bottle. Does it get any better than that?

Four of us had a total of 10 glasses plus 3 tapas plates for 45EU. All were expertly presented. My favorite was Dourakis "Kudos" 2010, a carignan from Chania, Crete, at 4EU a glass. The red Domaine Arvanitidis Xinomavro Thessalonikis 2012 at 5EU a glass was a close second. At the end of the evening, I tried Callecounis ROOTS  (The Finest Sweet Liquor for the Soul) at 4.50EU a glass -- a "handcrafted with passion" herb spirit from Kalamata made of Cretan diktamo, vanilla pod, licorice root, and extract of nutmeg‎...and very special!

If you really want to learn more about Greek wines -- and there are some very fine ones these days! -- without traipsing all over Greece, the unique and stylish Heteroclito is the place to visit. More than once. Double OPA!

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