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The
Greek love affair with food doesn't begin or end with the
Lotus-Eaters! As in other Mediterranean lands, Hellenic
cuisine is based on fresh natural ingredients: seasonal vegetables
and fruit, fish, rice, meat, and yogurt. Traditionally, it's
a remarkably varied and savory cuisine, ranging from preparations
in tomato-based sauces and olive oil to the familiar eggplant
casserole moussaka or appetizers such as tarama
(carp roe dip) and tsatsiki (garlic yogurt dip). And
seafood has always occupied a special place in Greek cuisine -
after all, the wine dark sea and thousands of islands in the
sun! Many Greek restaurants and cooks still prepare fish in
the simple and straightforward way it has been for centuries - sea
bass or trout is grilled or broiled with salt, herbs, olive oil
and served with a lemon sauce. Grilled calamari, scallops
and shrimp are all prepared in a similar manner or lightly
fried. But, the ancient cuisine is coming of age in
experimental dishes that are being developed both in Greece and
stateside by a new breed of innovative chefs.
In
New York, restaurants such as Kefi and Milos have
introduced new variations - instead of Spanakopita, diners
can now try rabbit in puff pastry. Instead of plain grilled
fish, they can sample a succulent grilled branzino presented with
artichoke confit and dandelion greens. A delicious modern
way of serving calamari involves a stuffing made with artichoke
hearts, herbs, and rice and accompanied by a garlic sauce. A
popular dish at Kefi is sheep's milk dumplings served with
spicy lamb sausage and tomato and pine nuts. To accompany
these dishes are the excellent wines from every region of the
country. Greek food is one of the great examples of a
traditional cuisine that is being successfully updated for the
modern palate and the new medleys of flavors are a sensual
delight. Bacchus himself would be proud!.
Dine:
Milos
Estiatorio
Dine:
Kefi
Tags:
food
greece
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