One couple that stood out was Su and Gokhan, ever-smiling and promoting their Zei olive oil from the Aegean coast of Turkey (just across from Mytilini). The olive oil was being well-received but the stand-out products were in these jars and samples were being given out on these small spoons. No, they weren’t giving out caviar but samples of hazelnut, almond and pistachio spreads. All three are sweet but the pistachio paste is the front-runner with its bright green colour, natural sweetness and honey.

A few weeks later I finally caught-up again with Su and Gokhan where we discussed Turkey and Greece, our love of the two countries, the similarity and uniqueness of each cuisine and ultimately the pistachio spread and how to showcase/feature it. I was given some samples and off I went to create a dish that would draw attention that this product merited.

Here in Toronto, you can find pistachio spread at McEwan’s, Alex Farms (2594 Yonge north of Eglintion), Cheese Boutique, Mercantile on Roncesvalles, Geri’s Eatin’ Centre, Market Fresh in Guelph and Vincenzo’s in Kitchener.

There’s some prep involved with making this light dessert which used layers of phyllo pastry to make up the three layers of this dessert with the pistachio spread, some raspberries and Creme Anglaise. I had some leftover phyllo and rather than throw it out, I used in lieu of opening a package of puff pastry (which you may still do)! Creme Anglaise is basically a saucier egg custard that can be used to top a pound cakes, some berries or a steamed pudding. For those that like to have dessert out of the way, you should prep this dessert the day before and simply assemble come dessert time.

The soft crunch of phyllo, rich and nutty pistachio spread, tart raspberries and velvet Creme Anglaise all play with your taste buds…dance on the tongue!

Mille Feuille With Pistachio Paste & Creme Anglaise

(makes 6)

8 sheets of phyllo, thawed overnight in the fridge

1/2 cup melted butter

1/4 cup sugar

Creme Anglaise

2 cups of half & half cream

2 tsp. of pure vanilla extract

1/3 cup sugar

5 large egg yolks

1-180 gr. jar of pistachio spread

2 pints of raspberries

1. Allow the phyllo 15 minutes to come to room temperature. Place a sheet of phyllo on your work surface and brush with melted butter and sprinkle with sugar. Repeat with 3 more sheets of phyllo then cut into 9 equal squares. Place on a baking sheet lined with parchment paper and then place another sheet of parchment and lay another baking tray on top to weigh down. Place in your pre-heated 325F oven for approx. 15 minutes or until golden. Carefully remove the phyllo squares and allow to cool.
2. Repeat above procedure to make the second batch of phyllo squares.
3. To make your crème anglaise, add your cream into a medium pot and bring to just scalding over medium heat. In the medium, add the egg yolks and sugar in a large bowl and whisk until thoroughly creamed. As soon as the milk comes to the scalding stage, add the vanilla and take off the heat. While whisking the creamed eggs and sugar, slowly add the hot cream then pour everything back in the pot and simmer while stirring over medium heat until the crème anglaise just coats a spoon.
4. Remove from the heat, pour through a strainer (along with any settled cream on the bottom) and place in a bowl with plastic film covering it. Refrigerate overnight to set and thicken.
5. To assemble, place a spoon of crème anglaise on each plate to secure the bottom layer of phyllo then place the first layer of phyllo followed by some berries then some crème anglaise. Repeat for a total of 3 layers topped with berries, crème anglaise and a sprig of mint for garnish and sprinkle ground pistachios on top and around the plate.

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© 2012, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.

I am now selling Spanakopita (spinach and cheese), Tyropita (cheese) pitas, all made with hand-made, opened/stretched phyllo. The Spanakopita’s filling is made of spinach, Feta and ricotta cheeses, eggs, salt, pepper, scallions and fresh dill.

The Tyropita contains Feta and ricotta cheeses, eggs, salt and pepper and it is available in both rectangular and round trays. The round Tyropita is what us northern Greeks call a Boureki and it’s also called a Strifti pita. In English i is known as a spiral pie.

I am also offering a sweet Bougatsa…a Greek breakfast and snack offering. Adults and kids will indulge in Bougatsa in the morning be it in the store where it’s made or taken “paketo” with them. My Bougatsa is made just like in Greece with hand-made phyllo, semolina cream filling and baked until golden and flaky. All you have to is cut it into fork-sized pieces, sprinkle with icing sugar and cinnamon and enjoy with a Greek coffee, frappe or chocolate milk!

The large pies are 16″ X 11″ and sell for $30.00 and the small pies are 11″ X 8″ and sell for $15.00. The Spiral pies come in large and small sizes and again, $30 and $15 respectively. They are made and frozen in foil pans and you may either that overnight in the fridge before baking or bake from frozen (takes longer to bake).

These phyllo pies are great for entertaining, serve as part of a light lunch or dinner with a salad or soup and they always go over well at parties (they are the first to go).

Orders may be placed my emailing me at truenorth67 AT gmail.com, pick-up only (for now). Cash and paypal are accepted (firm).

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© 2012, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.

This dessert pairs bananas and chocolate along with a standard semolina custard cream, similar to what’s found in Bougatsa. Last week I made phyllo cups and this week it’s phyllo bundles – look like beggar’s purses. The recipe begins by making the custard and once it cools I add some coarely mashed bananas then form the bundles around the custard and bake until just golden.

The time it takes for the phyllo bundles to become golden in the oven gives me just enough time to make a chocolate sauce with some cinnamon notes to finish this easy and economical dessert. Dust with some icing sugar and drizzle some chocolate sauce over each portion.

Banana Cream Custard Phyllo Bundles

(makes 9)

Banana Cream Filling

4 ripe bananas coarsely mashed

1 stick of unsalted butter

1/2 cup of fine semolina flour

1/4 cup sugar

splash of vanilla extract

1 1/2 cups warm milk

Phyllo Bundles

4 sheets of phyllo pastry (thawed overnight in your fridge)

1/2 stick of unsalted butter

sugar

1/2 cup ground almonds

1 muffin tin

Chocolate Sauce

1/2 cup of chocolate pieces (70% semi-sweet chocolate)

pinch of salt

1 cup heavy cream

1/2 tsp. ground cinnamon

icing sugar for garnish

1. In a deep pot over medium heat, heat 2 Tbsp. of  butter and then add the semolina, sugar and vanilla extract. Cook, stirring for a couple of minutes until the butter’s absorbed and the semolina is golden but not browned.
2. While whisking, add the warm milk in a steady stream until absorbed. Cook while stirring for 3-4 minutes, until the custard has the texture of loose cream of wheat. Remove from the heat, transfer to a bowl and allow to cool then mix in the mashed banana, reserve.
3. Paint the insides of the muffin moulds with melted butter and pre-heat your oven to 325F. Lay a sheet of phyllo on work surface then brush with butter than sprinkle sugar and ground almonds. Repeat with remaining three sheets of phyllo then cut into nine squares (approx. 5″ X 5″).  Pre-heat your oven to 325F (middle rack position).
4. Carefully transfer each square to a muffin mould and with a spoon, place equal amounts of the banana custard into the center of each square and lift the phyllo corners up to the center and twist to close, forming a purse shape with a ruffled top. Brush the tops with any remaining butter and bake for 15-20 minutes or until just golden.
5. In the meantime, place the chocolate chunks, pinch of salt in a medium bow. Now add your cream and cinnamon to a small pot and bring to just scalding over medium heat. Pour the cream over the chocolate and allow the chocolate to melt for a minute then whisk until chocolate has melted into a velvety sauce.
6. When your phyllo bundles are golden and flaky, remove from the oven and allow to cool for five minutes before serving.

*Try making some savory Tyropitakia (Feta cheese phyllo triangles) if you have leftover phyllo

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© 2012, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.

A festival in Greece may go from one day to a week and since there’s such a large gathering of people, the by-product of a flea market, farmer’s market, rows and rows of stalls with people selling their wares and where there are people – there’s food. Lots of food! Food trucks set up at the Panigyria, restauranteurs rent kiosks and stalls to sell souvlaki, Gyro or whole lamb or pig on the spit, sandwiches, snacks and many types of desserts, sweets and confectionery are offered to lure the adult and child alike.

Halvas Farsalon from a Panigyri

my Halvas Farsalon

One of the treats offered at festivals is called Halvas Farsalon (not to be mixe-up with the other better know halvas). Many of you are familar with the semolina halva and there’s also the “Makedonikos Halvas”, a name given to the halva made traditionally with sesame paste and honey. Halva Farsalon comes from central Greece and originally from the town of Farsala…and this halva is the hallmark of this town. Halvas Farsalon is unique in that it’s made with corn starch (not semolina) and the consistency is of a jelly with a buttery caramel flavour.

Halvas Farsalon is made as such: sugar is added into large rounded pots (with heavy bottoms) over moderate heat with the purpose of forming a deep copper-coloured caramel. Waiting in the wings is a mixture of more sugar, corn starch and water that’s added into the pot as soon as the caramel has formed in the pot. Constant stirring then ensues and slowly the caramel melts away into the corn starch then the liquid begins to thicken and that caramel that you watched over with patience has come back to life and a dense, transparent caramel jelly has formed. At this point toasted almonds are added along with melted clarified butter (in increments) while stirring some more.

As soon as the butter has been absorbed and the halva no longer sticks to the sides, the treat is almost complete. The halva is left in the pot for a few moments to allow a crust to form on the bottom. Then, the halva is flipped/inverted so that the caramel-crusted bottom is on top and now the Halvas Farsalon is emptied onto a large round tray and allowed to cool. A sprinkle of cinnamon tops the Halvas Farsalon and it ready to be eaten – room temperature or chilled in the fridge.

This is very easy to dish to prepare at home until you get to the stage of creating that crust on top. One needs one of the large pots as shown in the above video and some practice flipping this large portion of Halva. At home, you have options: simply skip making the crust or be creative and use another method to make the crust. For me, the crust is a ‘must”. Once the Halva has cooled completely, you can sprinkle some sugar on top and either torch or brulee the top or place under your broiler in the oven until just brown on top. There’s another method to create that caramel top and you’ll find my suggestion at the end of this recipe!

Halvas Farsalon (Χαλβάς Φαρσάλων)

an 11-inch round metal pan (2 inched deep)

3 cups sugar

2 cups corn starch

1 tsp. vanilla extract

2/3 cup melted clarified butter (unsalted)

1/2 cup blanched almonds, halved and lightly toasted

ground cinnamon for finishing

Caramel Crust

1/2 cup sugar

1/8 tsp. cream of tartar

2-3 Tbsp. water

1. Mix 2 cups of sugar with cornstarch and vanilla and pour in 5 cups of water and mix until blended.
2. Add remaining 1 cup sugar into heavy-bottomed pot and stir continuously until a dark gold/copper colour is attained. Remove from the heat and pour the corn starch/sugar/water slurry into the pan.
3. Return to stovetop and stir over medium heat until mixture is thick and comes away from sides of pan.
4. Add almonds and some of the butter and stir and then add the rest of the butter (stirring) until once again absorbed. Empty the Halvas into the pan and level the top with wooden spoon. Allow to cool completely.
5. Once  the Halva has cooled completely, place a small pot on your stovetop with the sugar, cream of tartar and water and melt the sugar over medium heat. Watch the sugar turn into caramel and as soon as you’ve acheived a deep copper colour, pour it all over your cooled Halva and quickly tilt it around to even distribute the caramel over the entire top. Allow to cool and serve room temperature or chilled. Halvas Farsalon lasts covered in your fridge for up to 3-4 days.

*The town of Farsala is located in central Greece, in the southern part of the province of Thessaly. This mainly agrarian area is concentrated around cotton and livestock farming with some textile industry. The origins of Halvas Farsalon are from the  Near East (Turks) who settled in the mid-1400′s. Although Halvas Farsalon originates from Farsala, once can find this treat at Panigyria (festivals) throughout Greece. Efforts are currently being made to make Halvas Farsalon a PDO product.

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© 2011, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.

When I first tried to pay homage to this dish I used your usual mussels but the flavour wasn’t the same as at Diana’s: that sweetness was missing and the usual mussels were small in comparison with the mussels used at Diana’s Gallo Mussels. These mussels are cultivated in the West Coast and to look at the shells, they look like any other mussel to the naked one. Once they are steamed and open-up, you see the Gallo mussels are unique, they are huge, succulent, sweet and frankly the most delicious mussels I’ve ever eaten.

Gallo Mussels are the same genus as Galician Mussels but the European ones are a protected name and hence the name difference. I’m sure you could pull-off this dish with the usual live mussels but I urge you to try Gallo mussels just once. You may not want to eat any other type of mussel (I don’t). This is one of the easiest dishes to prepare, half the work being done preparing the mussels and the other half cooking them up.

The ingredients list is short but all of high quality: Gallo mussels, sweet red onions and in-season fennel, Riesling wine from the Reif Winery from nearby Niagara wine country and a splash of Reif’s First Growth Riesling, a sweet wine that’s not as sweet as an ice wine with a lemony, tart finish. The finishing touches to the dish are some cream and fresh herbs, some fennel fronds to accent the anise flavours and chopped fresh parsley to balance the the flavours.

Mussels With Fennel & White Wine Sauce

( for two)

1 1/2 lbs. of Gallo mussels

1/2 stick of unsalted butter

1/2 cup diced red onions

2 cloves of garlic, minced

1/2 cup sliced fennel

1/4 cup Riesling white wine

1 Tbsp.  First Growth TBA Reif Estate Riesling (or other white sweet wine)

2-3 Tbsp. heavy cream

1 Tbsp. fennel fronds or fresh tarragon

2 Tbsp. chopped fresh parsley

1. Choose mussels that are closed, feel heavy and if slightly opened, tap them to see if they are alive and close shut. Get your mussels home as soon as you can, pull the beards off them and scrub the shells. Rinse well and place in a bowl and place in your fridge for up to one day. Thirty minutes before you are about to cook your mussels, place them in a bowl with water and sprinkle with some flour or cornmeal. Allow the mussels about 20 minutes to spit any sand that may remain in the mussels (the sand clings to the flour) then rinse once more.
2. Place a medium-sized pot on your stovetop over medium heat and  once the butter has melted add the onions, fennel and garlic and simmer for about 5 minutes or until vegetables have softened and translucent. Turn the heat up to high, add the mussels, wine and cover. Allow the mussels to steam for 6-7 minutes or until they have opened (discard any that haven’t opened).
3. Add the cream, a splash of the ice wine, the chopped fennel fronds and parsley and shake the pot back & forth for a minute to warm through and amalgamate into the sauce. Transfer to a serving bowl with lots of crusty bread to mop-up the sauce and enjoy with a chilled Riesling.

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© 2011, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.