Say Sagapo, I Love You, With Chocolate

Recipes No Responses »
Feb 132012

20120213-103507.jpg

They say the way to a man’s heart is through his stomach. Well, my man is no exception. And chocolate is one of his weaknesses. So when it came to finding the perfect dessert for Valentine’s Day it had to be pure chocolate cake decadence. Nothing says “sagapo” (that’s Greek for “I love you”) like a heart shaped molten lava dark chocolate cake. I found the recipe through one of my iPhone app obsessions, Foodgawker. It’s also gluten free for those of you with special dietary needs.

I actually made these a day in advance so that come dessert time tomorrow, we can simply pop the chocolate cakes in the oven for 11-13 minutes. (An unbaked chocolate cake is pictured above.)

We gave them a test run this past weekend. Ice cream is a good accompaniment to chocolate cake, but I think we will try homemade whip cream tomorrow. Yum!

Now for the details. Enjoy!

Molten Dark Chocolate Cake Recipe
Adapted from: The Gluten Free Fix

Ingredients

  • 3 oz unsweetened baking chocolate, preferably 60% (or more) cocoa
  • 6 tablespoons butter, cut into pieces
  • 2 eggs, room temperature
  • 1/3 cup honey
  • 1 tablespoon of brewed coffee or espresso
  • 1 teaspoon of vanilla
  • 1 tablespoon coconut flour, firmly packed

Preparation

Preheat your oven to 450 degrees F. Grease 4 ramekins (heart shaped if you have it!). Using a double boiler, melt the chocolate and butter: place 1-2 inches of water in a small pot on the stove and bring to a simmer, place a heat safe bowl over the top of the pot, gently melt together chocolate and butter in the bowl, stirring constantly. Remove the bowl from the pot and let cool slightly for one minute (you don’t want to cook the eggs!)

In a small bowl whisk the eggs, honey, coffee, vanilla and coconut flour, add mixture to the melted chocolate. Mix just until well blended. Pour into greased ramekins. Bake for 9-11 minutes.* Remove from oven immediately after the center slightly puffs up, the cakes should still have a liquid middle. If they cook too long the consistency will be thicker, still tasty just not molten. Gently run a knife around the ramekin to release the cake from the sides and invert onto serving plate.
Serve warm with fresh berries and whipped cream (or vanilla bean ice cream).

*add a few minutes to the baking time if your batter was kept in the fridge.

Posted by Ali Baloglu at 11:35 am Tagged with: , , , , , , , ,

Greek Festival Crescents, Hazelnut Cookies

Recipes No Responses »
Dec 022011

Greek Festival Crescents

Just in time for your holiday baking! This is a super easy recipe and can be served as a accompaniment to coffee in the morning or as a sweet anytime. These cookies are subtly sweet, so they are sure to please any crowd. Makes 12-15 cookies.

Ingredients

  • ¼ cup hazelnuts or almonds, or a combination of both
  • 10 tbsp unsalted butter, softened
  • 1/8 cup superfine sugar
  • 1 egg yolk
  • 1 tbsp brandy, or Metexa Greek brandy
  • ¼ cup cornstarch or arrowroot
  • 1 ¼ cup all-purpose flour (Note: you can use whole wheat flour, but the end result will be a little “heavier” tasting)
  • Orange-flower water
  • Powdered sugar

Easy and festive

Preparation

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper, or lightly butter. In a food processor, chop the nuts finely but without reducing them to ground nuts. In a mixing bowl, cream the sugar and butter until light and fluffy. Beat in the egg yolk and brandy, then stir in the nuts. Sift the starch and flour over the mixture and stir. Add more flour if necessary in order to create a firm dough. Remove the dough from the bowl and place on a clean working surface. You may wish to lightly flcrescents_sugar250our your hands. Break off a small piece of dough and roll into a small ball, then place the ball on the clean surface and roll into a 3 inch log, tapering into pointed ends. Shape into a crescent and place on the baking sheet. Repeat until all the crescents are made. Bake 20 to 25 minutes or until the cookies are firm but not too brown. Transfer to wire racks to cool.

Pour the orange-flower water into a small bowl. Place the powdered sugar into a large bowl. Dip the crescents into the water quickly and then into the sugar to coat them completely. Store them loosely in an airtight container.

Holiday Cookies

Posted by Ali Baloglu at 1:51 pm Tagged with: , , , , ,

Saints Constantine and Helen Greek Orthodox Church Greek Festival in Cardiff 2011

Greek-isms No Responses »
Sep 062011

Sometimes when you’re craving a little taste of Greece, there is nothing better than a Greek festival to give you a fix. From the live music and dancing to the tasty sweets and flavorful lamb you won’t leave hungry. Both your heart and your stomach will leave full. And guess what? It’s Greek Festival time again! Join us this weekend September 10-11 2011 with the Saints Constantine and Helen Greek Orthodox Church Greek Festival in Cardiff.

And no, the above photo is not from the festival! This image was from our trip to Santorini, where we stayed in Oia. We enjoyed the dreamy sunsets from our room and feasted on local treats.

Can’t make the Cardiff festival? Visit this site for a full listing of all the Southern California Greek Festivals.

Posted by Ali Baloglu at 10:29 am Tagged with: , ,

Grilled Octopus (Oktapodi) and Greek Island Memories

Food No Responses »
Jul 062011
Octopus drying in the sun in Naxos Greece

Octopus drying in the sun in Naxos Greece

What better way to kick off summer than with some delectable grilled seafood. And what better way to christen our new side courtyard on a warm SoCal July evening than grilled seafood. In a word – heaven.

Plus it gave me an excuse to sift through our Greece photos. Double the fun.

The harbor of Paros, Greece

The boats of Paros, Greece

Octopus, or oktapodi (oct-a-poe-dee) in Greek, was one of my favorite dishes in Greece. We had the best on the island of Paros.

Octopus drying in Naxos Greece

Octopus drying in Naxos Greece

But but not all oktapodi is prepared delectably. The key I learned is in tenderizing the meat. Which can be done the old-fashioned way by beating it on a rock and hanging it the sun for hours to break down the cartilage. Or by boiling it briefly before grilling it.

We purchased a whole octopus from Whole Foods already cleaned and simply boiled it before then grilling it. Boiling time varies based on the size of the octopus, but it could be as much as an hour to an hour and a half for a one pound octopus. Boil just until tender, then let cool before grilling.

Hmmmm grilled octopus

Crucial to the flavor is the use of a hot coal fire. If you have the choice always choose charcoal over gas. I am told by my talented husband that charcoal is a key contributor to the flavor. The key is to make sure the coals are extra hot and to get the octopus close to the hot coals.

What you absolutely can’t leave out is fresh squeezed lemon to finish it off.

Just writing this post I can taste the crisp yet tender and sweet yet savory grilled oktapodi. Yamas!

Grilling octopus at home over a chargoal grill

Grilling octopus at home over a charcoal grill

If you are feeling brave at your local fish market or Whole Foods seafood counter, you should try preparing it. It will be almost as good as it tastes in the Mediterranean. Almost.

P.S. – One of my favorite Oktapodi finds is a cute animated short. Nothing like a little oktapodi love to brighten your day. Watch it here:

Oktapodi, animated short

Oktapodi

Posted by Ali Baloglu at 8:15 am Tagged with: , , , , , ,

Name day cards. A rival for the birthday card.

Greek-isms, Life 1 Response »
Jun 232011
Savas Name Day

What's in a name? That which we call a rose. - Shakespeare

Until I met my husband, I had no idea what a name day was. It was all very confusing. It isn’t a birthday, but the celebration is similar. I am bad enough at remembering birthdays, now I suddenly had to remember 2 celebrations for each person. So naturally a lot of questioning ensued. What is a name day? Why is it celebrated?

Name days honor the saint that you were named after. Or in some cases, if there isn’t saint that shares your name, you would celebrate All Saints Day. The date corresponds to the date that the saint died and therefore was born into heaven. A list of Greek name days can be found online, I found one list here. The tradition however is not confined to the Greek culture. It is celebrated in many countries and pays tribute to your given name.

In my husband’s family name days are celebrated like birthdays, with a card, a phone call and/or a special meal. And I have noticed that missing a name day is almost more sensitive than missing a birthday. Which as a newbie to the tradition I found really surprising. But I have definitely grown to understand the importance of the name day. After all, names are very important to our individual esteem and identity.

A side-note about the image in this post. My father-in-law’s name day is December 5th, Savas. We took the picture above at Windnsea beach in La Jolla, CA and made a handmade card for him last year.

Do you celebrate name days? How does your family celebrate?

Posted by Ali Baloglu at 10:00 am Tagged with: , , ,

More Watermelon! Feta and Watermelon Salad

Recipes No Responses »
Jun 212011

Watermelon and Feta Salad

For this week’s Greek recipe I went back to an oldie but a goodie. And on this first day of summer, what better treat than fresh watermelon and feta salad!

The recipe can be easily adapted to include other seasonal items such as arugula and onion. And I have even tried it with balsamic vinegar instead of the citrus. You can easily experiment with the acid in this recipe. Enjoy!

Watermelon and Feta Salad

Ingredients

  • 2 cups Watermelon, cut in large slices
  • 4 oz Feta cheese (spring for the quality stuff like Dodoni for this recipe, it’s worth it!)
  • Fresh squeezed lemon or orange juice, about 2 tbsp
  • Sea salt
  • Pepper
  • Fresh mint leaves, chopped
  • Extra Virgin Olive Oil (from Kalamata olives preferred!)

Method

Place the watermelon on a serving platter. Top with feta cheese, crumble or leave in large chunks. Drizzle the fresh squeezed citrus over them. Sprinkle with salt and pepper to taste. Top with fresh mint leaves. Drizzle lightly with olive oil. Serve and enjoy!

 

Posted by Ali Baloglu at 9:35 pm Tagged with: , , , , ,

Easy stuffed eggplant

Food, Recipes 3 Responses »
Jun 132011

Stuffed EggplantWe tried this recipe last night and it was super easy and delicious and it has me brainstorming new twists on this Greek favorite. For instance how yummy would this be with bechamel sauce on top? Or with Japanese eggplant to make smaller portions? Yum!

Here’s the recipe:

Stuffed Eggplant with Ground Lamb

Stuffed Eggplant

Ingredients

  • 1 Large eggplant
  • 1/2 lb Ground lamb
  • 1 Garlic clove chopped
  • 1 Small onion
  • 1/4 cup Dry white wine
  • 1/4 cup Fresh parsley
  • Fresh oregano
  • 1/4 Kasseri, or other hard Greek cheese, grated
  • Salt and pepper
  • Butter

Method

Cut the eggplant in half. Scoop the pulp from the center of the eggplant halves, chop into small pieces and place into a small mixing bowl. In a frying pan, saute the eggplant halves in butter until soft and place into a glass baking dish. Saute the lamb, garlic and onion in butter in the frying pan over medium-high heat, until meat is browned. Add to the pan the eggplant pulp, parsley, oregano, wine and salt and pepper. Simmer for 20-30 minutes until the eggplant is soft and translucent. Preheat the oven to 350 degrees F.

Sprinkle the eggplant halves with salt and pepper. Fill the halves with the mixture and place in the glass baking dish. Add about 1 cup of chicken stock or water to the pan. Sprinkle the eggplant halves with the cheese. Bake uncovered at 350 degrees F for about 30 minutes, until cheese is brown and eggplant is cooked through. Serve warm, serve topped with a scoop of tomato sauce and fresh parsley or garnish (optional).

Posted by Ali Baloglu at 9:34 pm Tagged with: , ,

St. Spryidon Greek Festival San Diego

Greek-isms, Life 1 Response »
Jun 072011

St. Spyridon Greek Church San DiegoWell, we had a blast at the Greek festival this year – from Greek wine to gyros, Greek pastries and of course dancing! Something new this year was the addition of a wine lounge in the front courtyard area. They had a tasting menu for both white and red Greek wines for $6 for 4 tastings. Typically that area of the festival is used for sweets and coffee, and judging by the line to get in I would say that the wine lounge was a great idea!

After the wine lounge we walked to the rear of the church to the beer garden, dance floor and to partake in some20110606-103744.jpg delicious Greek food. Dessert too of course! We saw this awesome 60′s white Vespa adorned by a Greek flag in the beer garden, I just had to take its picture, it was too perfect.

After dinner we jumped into the fun on the dance floor for a couple of Greek line dances. For the first time I really started to feel like I knew what I was doing! Which for me is a big deal. I usually feel a little lost on the dance floor. Guess I am starting to get the hang of it!

Did you go? Leave me a comment and tell me about your favorite part of the festival. Missed the festival? Don’t worry, the fun will continue again September 10-11 2011 with the Saints Constantine and Helen Greek Orthodox Church Greek Festival in Cardiff, hope to see you there! Or visit this site for a full listing of all the Southern California Greek Festivals.

 

 

 

 

Posted by Ali Baloglu at 8:35 am Tagged with: , , , ,

Watermelon Lemonade: A Recipe

Recipes No Responses »
May 192011
watermelon lemonade

Yummy and refreshing watermelon lemonade

It’s only May, but the sun is shining in Southern California and it feels like summer is already here.  There is something about a fruity cocktail, enjoyed outside in the evening that brings back memories of tropical vacations and good times with friends.

Below is the recipe for Watermelon Lemonade, adapted from the California Sol Food Casual Cooking from the Junior League of San Diego.

Cheers! Yamas!

Watermelon Lemonade Cocktail

Recipe adapted by Allison Baloglu, from the California Sol Food Casual Cooking from the Junior League of San Diego


Makes about 8-10 servings

Ingredients

4 cups pureed seeded watermelon
2 cups water, sparkling water
2 cups fresh lemon juice
1-2 cups of vodka (optional, omit for a non-alcoholic beverage)
1 cup sugar

Preparation

Step 1: Puree the watermelon in a food processor or blender.  Squeeze several fresh lemons and set the juice to the side.

Step 2: Mix the watermelon puree, water, lemon juice, vodka and sugar in a large pitcher.  Stir to mix well.  Cover and place in the refrigerator to chill.

To Serve: Fill a glass with ice.  Pour the lemonade over the ice and garnish with lemon and sprigs of fresh mint.  Enjoy responsibly!

Note: Omit the vodka for a non-alcoholic version.  Try replacing the sparkling water with sparkling wine or regular tap water for a variation of this cocktail.

Posted by Ali Baloglu at 10:31 am Tagged with: , , , , ,

A karpouzi a day keeps the doctor away!

Food, Greek-isms, Life, Travel 1 Response »
May 162011

A couple of years ago I was lucky enough to have a chance to visit Greece for 2 weeks with my, at the time boyfriend, now husband. There are so many things that I can tell you about that trip, but today as I was walking through the grocery store deciding what to have for dinner, I strolled by a large display of watermelons, and was instantly transported back to Greece. Watermelon, or Karpouzi (CAR-POO-ZEE) in Greek, is a staple in the Greek diet. While in Piraeus, we stayed with Steve’s Theo (Uncle) Spiro and his family. Every night after dinner, Theo Spiro would eat almost half a large karpouzi.

Karpouzi (watermelon) is a low calorie and nutrient packed treat

What I know now is that not only is this a great dessert choice, it is choc full of valuable vitamins, and antioxidants, such as the free radical neutralizing, lycopene. It is rich in vitamins, C, A and B. It also is a good source of thiamin, potassium and magnesium. Giving it many added benefits when it comes to energy production (thanks to vitamin B6). And according to some studies, reduces the risk of developing various diseases such as heart disease and some cancers, such as colon cancer, reduces the airway spasm that occurs in asthma, and can alleviate some of the symptoms of osteoarthritis and rheumatoid arthritis.

Watermelon is a nutrient rich food. Because it has such a high water content and only contains 48 calories per cup, it delivers more nutrients per calorie than many other fruits.

It also turns out that eating carrots is not the only way to protect your eyesight. Fruits, like watermelon which is also rich in beta-carotene, are just as important. Eating 3 or more servings of fruit per day may lower your risk of age-related macular degeneration (ARMD), the primary cause of vision loss in older adults, by 36%, compared to persons who consume less than 1.5 servings of fruit daily. (Source: Archives of Ophthalmology) Curious how much fruit makes up 1 serving? See my previous post here: Getting your 5 a day

It has also been associated with numerous other health benefits in recent studies. According to one study, there may be a link between eating lycopene rich foods, like watermelon, and drinking green tea and a man’s reduced risk of getting prostate cancer. (Source: Asia Pacific Journal of Clinical Nutrition, Jian L, Lee AH, et al.)

The benefits go on, and on. I guess Theo Spiro, who is also a Doctor, is on to something. So if you happen to wander through the produce section and see some fresh watermelon in stock this season, stock up! Karpouzi for everyone! And for us, a little walk down memory lane of our trip to Greece as we feast on karpouzi for dessert tonight!

Karpouzi at a beachside cafe in Naxos
Karpouzi at a beachside cafe in Naxos
Scenic and breathtaking Oia, Santorini
Scenic and breathtaking Oia, Santorini
Posted by Ali Baloglu at 9:31 pm Tagged with: , , , ,
Older Entries
© 2012 The Accidental Greek Allison Creative