Greek Taste > around the islands July 22, 2006
Posted by grhomeboy in Greek Food Culture.add a comment
Have you just come back from a wonderful holiday around the Greek islands?
These beautiful places surrounded by clear blue sea are mystified in Greek mythology.
Crete, just to name one, is said to be the dominion of King Minos who lived in a Palace known as the labyrinth. The remains of the actual Palace can still be seen together with other priceless artefacts such as alabaster columns, decorated amphora and marble statues.
Being a Mediterranean island, one cannot but mention the varieties of olives grown on the different islands, hence the different types of olive oils some of which have been recognised the world over.
Tomatoes too are a delicacy especially in Santorini where they grow a different type of cherry tomato which is then processed into pasta sauces, jams and sundried tomatoes.
Even though you may not be accustomed to eating these locally, I can assure you that once you try them you will keep on eating!
Greek Taste >Dolmades July 22, 2006
Posted by grhomeboy in Recipes.add a comment
Here’s the recipe for the traditional Greek dolmades which are stuffed vine leaves.
Dolmades are served cold so they are ideal as part of a buffet or BBQ. They can also be prepared in advance making them a perfect choice when preparing food for crowds!
Here is what you will need:
300g pack of vine leaves in brine (can be found in specialised shops or large supermarkets)
Lemon juice
Olive oil
1 medium onion, finely chopped
100g rice
180 ml hot water
Salt and Pepper
Herbs such as chives or dill
Start off by placing some oil in a frying pan and cook the onions until soft. Add rice (uncooked) and mix it properly with the oil and onion. Now cook it for 2 to 3 minutes then add the lemon juice and the water and cook and mix until the water is absorbed.
In the meantime, rinse the vine leaves in cold water and drain them well. Now place the leaves vein side up and place about 2 teaspoons of filling. Now roll them up firmly. Sprinkle with some more olive oil and lemon juice and allow them to cool. Once they have completely cooled, store them in the fridge until ready to use.
Should you be using fresh leaves instead of the pre-packed leaves in brine, place them in boiling water and boil for 3 minutes then strain and rinse in cold water.
Greek-Cypriot accord in Polish mobile outlets July 22, 2006
Posted by grhomeboy in Business & Economy, Telecoms.add a comment
Shareholders of Greek firm Germanos have accepted the offers for two Polish retail chains: Germanos Polska, an Era outlet, and GTI, an Orange outlet.
These stores will go into the possession of Tollerton Investments, a Cypriot company controlled by Panos Germanos.
The chain of 210 Era retail outlets was valued at EUR36 million and the chain of 170 Orange retail outlets for EUR 19.5 million. According to the assumptions of this transaction, each GTI outlet was valued at the price of about EUR 115 thousand and each Germanos outlet at EUR 170 thousand.
However those are only initial prices because the capital involved in the latest transactions is unknown. Germanos’ owners have valued Polish operations at EUR 55 million.
Greek Taste > Simple Greek Cuisine July 22, 2006
Posted by grhomeboy in GreekTaste World.add a comment
Greek restaurants in Montreal fall into distinct categories:
* fast-food souvlaki
* BYOB brochetteries offering copious portions at reasonable prices
* tavernas specializing in grilled fish and familiar Greek dishes
* the super-expensive, super-elegant, one-and-only Milos, choice of movie stars and business tycoons
Then, several years ago, Lezvos, billed as Mediterranean, opened in the artsy, trendy Plateau district. This became the hot reservation on a street lined with prime destinations. Soon Lezvos West opened in the popular Monkland Village, another neighborhood oozing charm and international cuisine.
I chose the village Lezvos, convenient to the Decarie Expressway and slightly less glitzy. What a lovely, restful place this is. Owners threw together several main-floor apartments (with a small terrace) in a classic brick building. The celery-green walls, stripped wood floors, interesting light fixtures, built-in wine cupboards, a few floral posters and comfortable upholstered chairs combine fine contemporary design with a welcoming atmosphere.
Greek background music and the menu soon identified the “Mediterranean” country. The extremely helpful server clarified everything and patrons explained the difference between skordalia (potato-garlic puree) and kopanesti (smashed feta cheese and pepper dip), or that flaming saganaki which is lightly breaded and sauteed goat cheese ignited with ouzo.
I really hoped someone would order it, just for the show.
Soon grilled bread with herbed dipping oil appeared, followed by our appetizer: paper-thin zucchini slices, dredged in flour, seasoned and fried to delicate crispness, with a mound of dense, rich, scallion-studded tzatziki. Simple, yet perfect. The combination appetizer platter comes highly recommended for a larger party. In fact, Greek chefs do appetizers so well that I had to resist ordering several, including calamari, and no entree. Someone at the next table did order a double appetizer order of grilled jumbo shrimp accompanied by fragrant fried potatoes topped with feta and parmesan and a wedge of spanakopita, all from the appetizers list. The Greek salad for one was plenty for two no lettuce, just a colorful combination of vegetables which will improve when local tomatoes are ripe.
Although I had heard that Lezvos has killer charcoal-broiled rib steaks ($23.95) and lamb chops ($6.95 each) the grilled fish is definitely their focus. Selections change daily: ours was sea bass or red snapper for two or swordfish for one. The sea bass, seasoned only with lemon and capers, was small but exquisitely fresh and perfectly cooked. Fish entrees come with rice and jumbo white limas in tomato sauce typical to the island for which the bistro is named. Dessert was predictable baklava, yogurt or fruit.
Simple preparations that showcase quality ingredients: that has always been my impression of Greek cuisine. Here, Lezvos West shines.
IF YOU GO
Lezvos: 1227 Mount Royal Blvd., (514) 523-4222. Open at 5 p.m., Monday through Saturday. Closed Sunday. Lezvos West: 4235 Decarie Blvd., (514) 484-0400. Open at 5 p.m. daily.
Directions: From Champlain Bridge, continue on Route 15 north which becomes Decarie Expressway. After joining the expressway, exit quickly at Sherbrooke Street. Turn right onto Sherbrooke, go two blocks to Decarie Boulevard, turn left and continue less than a mile to Lezvos, on the right, just before Monkland Avenue.
Menu: Mediterranean, Greek hot and cold appetizers, grilled meats and seafood, salads. Meat/fish entrees average $18; many vegetarian choices for less.
Full bar, Greek wines and beers.
Reservations strongly suggested at both locations.
Payment: Visa, MasterCard, Diners Club.
EDITOR’S NOTE > Lezvos > Lesvos the Greek Aegean island
This Greek girl makes a mean sauce July 22, 2006
Posted by grhomeboy in GreekTaste World.add a comment
I’ve been fortunate to meet so many wonderful people during the past years.
One such individual holds a very special place in my heart. Her name is Sophia Aggelonitis, of Ancaster, Ontario, Canada, and she’s the nicest, most sincere, honest and hard-working person I know.
A few years back, Sophia, who has an infectious personality, found herself without a job after being unceremoniously dumped by a local landfill company. I had dealt with Sophia on many occasions and always found her to be a professional, dedicated and loyal person.
When I first found out she was let go, just a few weeks before Christmas I might add (how classy), I called her and said, “This is the best thing that could ever happen to you.”
At the time I’m not sure Sophia felt the same way I did, but in my mind, a person of this character didn’t belong in a company that has back-handed their local community over and over again for more than a decade.
So off Sophia went back out into the world of uncertainty. After a few months of reflection, this proud Hamilton Mountain resident decided to take matters into her own hands and start a sauce company. It was a big risk.
That same year, Sauces By Sophia was born with the launch of the Soon to be Famous Tzatziki Sauce and Dip. (more…)
Gormley’s diner reopening next week July 22, 2006
Posted by grhomeboy in GreekTaste World.add a comment
Lisa Panteleakis can hardly wait to get behind the sizzling griddles in Gormley’s Luncheonette next week and serve up hearty breakfasts to those who missed coming to the East Merrimack Street (in Lowell, MA) diner for the past month.
She knows their faces will light up when they bite into fluffy scrambled eggs, the signature turkey dinner, and the Greek puddings and dishes that her immigrant husband, Mike Panteleakis, will be making from scratch every day. She can see her family and childhood friends from across Lowell come and share laughter over steaming coffee and celebrate the Panteleakis’ successful beginning as a restaurant owner.
It will be busy.
“I’ve got to get my dancing shoes on,” said an excited Lisa Panteleakis.
Gormley’s, the half-century-old fixture in the eastern end of the downtown, will reopen its doors early next week under the new ownership after a one-month closure. Previous owner Bob Gormley sold the business that his late father, Ray, started in 1951, to the Panteleakis, who hopes to carry on the restaurant’s legacy as a friendly neighborhood diner.
Owning a restaurant has been a dream for Mike Panteleakis, who has worked at Jimmy’s II in Methuen as a chef for the past 10 years. He has not only wanted to be his own boss, but also leave something for his children to succeed.
Besides, cooking has been his passion. (more…)
The Spirit of the Sea Festival July 22, 2006
Posted by grhomeboy in Greek Diaspora Festivals.add a comment
The Spirit of the Sea Festival (in White Rock Peace Arch, Canada) is just two weeks away, and the need for volunteers to make it happen is still high.
Despite best efforts, organizers have recruited less than half the people needed to pull the event off. “We need at least 50 more bodies to get this thing going,” volunteer co-ordinator Zarina Lalji said Wednesday. “We’re really short.”
The festival takes place along White Rock’s beach and Promenade Aug. 5 and 6. Highlights include a Greek festival, the Boathouse waiters’ race, fireworks, non-stop on-stage entertainment, a Penny Carnival, children’s parade and the ever-popular torchlight parade.
Lalji said a variety of positions still need to be filled, from operations support to help with Golf on the Beach and the Fun Zone, to parade marshals. She’s optimistic enough people will step up in time, the Peninsula is known for its volunteer spirit, she said.
“White Rock has been very good with volunteering in the past. It’s because of them we’ve been successful, volunteers are really the heart of the event,” she said. “They just have to be galvanized into action, that enthusiasm has to be rekindled. “We need as many as we can get.”
For more information or to sign on to help, call Lalji at 604-536-8205 or 604-837-1786.
grhomeboy
