Kokkari: Contemporary Greek Flavors by Erik Cosselmon

By Erik Cosselmon

Conventional family members recipes and the traditional Hellenic customized of welcoming the stranger as a pal identified in Greece as philoxenia have encouraged the uniquely welcoming atmosphere of Kokkari eating place in San Francisco. an entire spring lamb spit-roasting over an open fireplace greets diners, and the menu bargains standard dishes like dolmades, avgolemono soup, and lamb moussaka in addition to more odd Greek dishes akin to deep fried smelt, watermelon and feta salad, and grilled octopus. via its use of clean seasonal elements, Kokkari brings a sophisticated, cosmopolitan sensibility to a loved Mediterranean culinary culture. Its proprietors and cooks are proud to have ushered in a brand new period of appreciation for bright Greek flavors. Now they invite you to aim a few of their favourite dishes at domestic, and want you a Greek bon appetit: kali orexi!

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Add the spinach and season to taste. Cook, stirring, until wilted, about 1 minute. Transfer to a bowl and let cool to room temperature. Add the dill and feta, crumbling the cheese as you add it. Mix well. Preheat the oven to 450°F and set a rack in the upper third of the oven. On a baking sheet, divide the filling into 24 equal mounds, a scant 2 tablespoons each. Brush another baking sheet lightly with some of the clarified butter. Put 1 sheet of phyllo on a work surface, keeping the remaining phyllo covered with plastic under a damp towel.

Greeks eat taramosalata all year but especially during Lent. It is divine with grilled fish. You can make it with a mortar and pestle if you want to do it like a Greek yia yia (grandmother) would, but it won’t be as smooth as this food-processor version. 3 slices day-old dense, non-sour French or Italian bread 2 tablespoons tarama (salted carp roe) 2 tablespoons fresh lemon juice 1 teaspoon finely grated white or yellow onion 1 teaspoon white wine vinegar 1/2 cup canola oil 1/4 cup extra-virgin olive oil Remove the crusts from the bread.

Don’t pierce the beets. Reserve the greens for another use. Put the beets in a baking dish. Add the cinnamon, allspice, thyme, the 1/4 cup wine vinegar, 1/2 teaspoon salt, and 3/4 inch boiling water. Cover tightly, transfer to the oven, and bake until a knife pierces the beets easily, about 1 hour. Set aside, covered, until cool. Peel the beets; the skin should slip off easily. Trim the ends. Cut the beets into chunks, wedges, or slices, as you like. Toss gently with the olive oil and the 1 tablespoon wine vinegar.

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