There are over 300 indigenous grapes grown in Greece with the major ones rocking names like Agiorghitiko, Roditis, and Limnio. Fret not, you really don’t need to pronounce these grapes to enjoy them. Greek wine spans the spectrum from light and crisp to heavy and sweet white wines and light, delicate to heavy and bold reds. This is a part of the wine world really worth exploring.
Recently, I had a conversation with a group of friends about roasting asparagus with olive oil, not realizing all the twists and turns our conversation would have. My dear friend Ann who knows everything about what Dr. Oz(See Q&A) has to say about things, warned about roasting food with olive oil. Thus, I had to research this more after all I only the editor of a cooking website. I stumbled upon a blog which seem to share the same info that was shared with me. Read Below.
George Mateljan has written 5 books on healthy eating, including The World’s HealthiestFoods.
While preparing for a Chicago Cooking Show, the author share with the producer, “You never want to let olive oil get hotter than 200-250 degrees,” he warned as he poured it into a pan for our taped cooking segment
When you first put room temperature olive oil into a pan, it’s green and vibrant- filled with vitamins and anti-oxidants. But as the temperature rises, all those nutrients are literally burned out of the oil, along with the color, and toxic fumes start to rise from the pan.
“People are inhaling this smoke every day when they think it’s being healthy, but in reality, the smoke from heated olive oil is full of toxins,” George tells me.
So what’s a home chef to do??!!
“Use an oil that can take the heat,” he explains.
“Like canola oil?” I ask.
“Use safflower oil, coconut oil, or avocado oil. You can find all of those in the supermarkets today,” he suggests.
George spent 10 years doing research before launching his World’s Healthiest Foods
book, so I trust he knows what he’s talking about.
So does this mean no more olive oil? Not a chance. Research
says that by ingesting more olives,
“I drizzle olive oil on just about everything,” says George. “After I’ve cooked my meal, I put it on fish, vegetables, whatever you make- it’s like adding a handful of nutrients and vitamins to every dish.”
Read more: http://www.chicagonow.com/blogs/spiritual-dammit/2009/07/cooking-with-olive-oil-can-be-toxic.html#ixzz1VF5ZZjXC
The Annual Baltimore Greek Folk Festival begins on June 10th. To Find out more visit the MCCN Home Page
See our Festivals & Travel Section
Koulourakia (Greek: κουλουράκια, IPA: [kuluˈracia]) is a traditional Greek dessert, typically made at Easter to be eaten after Holy Saturday.
They are a butter-based pastry, traditionally hand-shaped, with egg glaze on top. They have a sweet delicate flavor with a hint of vanilla. Koulourakia are well known for their sprinkle of sesame seeds and distinctive ring shape. In fact, the word is the diminutive form for a ring-shaped loaf or lifebelt. These pastries are also often shaped like small snakes by the Minoans, as they worshiped the snake for its healing powers.
Now the pastries can be shaped into braided circles, hairpin twists, figure eights, twisted wreaths, horseshoes or Greek letters, although they are still often shaped into a snake style. They are commonly eaten with morning coffee or afternoon tea. Like all pastries, they are normally kept in dry conditions in a jar with a lockable lid.- (Wikepedia)
Greek Celebs Share Their Favorite Greek Foods:
The lovely Melina Kanakaredes is very definite: her favorite Greek dish is Dolmathes me Kima – stuffed grape leaves with meat, topped with avgolemono sauce. A fave of Olympia Dukakis is Grilled Octopus. It’s a classic image that comes to mind when many think of Greece: sitting under an umbrella by the seaside, with ouzo or wine and a plate of freshly grilled octopus. It’s delicious, and you can create the same atmosphere at home.
For more info please visit: http://greekfood.about.com/od/discovergreekfood/tp/stars_picks.htm
2 pounds spinach (steamed, squeezed, drained and chopped)
1 cup feta (crumbled)
1/4 cup dill (chopped)
1/4 cup parsley (chopped)
1 bunch green onions (sliced)
3 eggs (lightly beaten)
salt and pepper to taste
1/4 cup olive oil
1. Mix the spinach, feta, dill, parsley, green onions, eggs, salt and pepper in a large bowl.
2. Brush the bottom of an 8×8 inch baking pan with olive oil.
3. Brush the top of a sheet of phyllo dough with olive oil and place it in the pan. (You may have to cut the phyllo dough to fit the pan.) Repeat until you have 6 layers.
4. Place the spinach mixture on top of the phyllo dough.
5. Brush the top of a sheet of phyllo dough with olive oil and place it on the spinach. Repeat until you have 6 layers.
6. Bake in a preheated 350F oven until golden brown on top, about 30-50 minutes.
For more info visit : http://closetcooking.blogspot.com/2008/04/spanakopita-greek-spinach-pie.html