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labels misc monday february 9 2009 pragmatic pastitsio and a food event late last year my friend tony from olive juice contacted me and told that he is hosting a food event called taste of the mediterranean it s a food blogging event sponsored by igourmet com and each month a journey and celebration of each dish takes place focusing on a popular dish from that from each of the regions of the mediterranean tony asked me if i would be a part of the panel for judging the dishes each month and i immediately said yes it s always been my goal to promote greek food and this just the event to do it last month it was focus france and february it s fabulous greece you can visit tony s site here to read the itinerary of this culinary tour around the mediterranean basin having said that do you fancy a trip around the mediterranean this month join us in greece where we showcase the very popular dish called pastitsio pastitsio is greece s answer to lasagna where the traditional recipe is assembled using tubular pasta known as makaronia 2 bucatini ground mince and a topping of bechamel sauce there are many takes on pastitsio around greece nutmeg being the prevalent spice in the bechamel and any one or a or a combination of bay clove allspice and cinnamon are employed in the mince to kick up this favourite be it greek or non greek eaten at a greek restaurant or at your greek friend s home one will find a slab of pastitsio being served by your most hospitable greek host or hostess part of being greek is being tolerant pragmatic inclusive melina mercouri once described athens like a mother ever stretching her arms to embrace yet another child that s the way of greeks our spirit our love of people family and friends and being the most gracious host esses to our guests there are many approaches you can take to pastitsio tony has just offered up his take here i too have posted a pastitsio recipe and you have have a peek at my version here the pastitsio canvass is wide open do you have a desire for the classic pastitsio with ground meat pasta and bechamel perhaps you want to make a vegetarian pastitsio are you in the mood for a seafood pastitsio a lenten pastitsio or one with legumes there s more ever thought of a dessert pastitsio the possibilities are endless celebrate greek food and try your hand at pastitsio be imaginative with the ingredients the spices the construction i only ask that you have fun in the kitchen enter the event with verve and celebrate greek food and all mediterranean food this month and in the coming months each month a winner will be selected by way of a vote from our distinguished panel your dish s entry earns you a chance to win a 50 gift certificate from igourmet com what are you waiting for get in the kitchen and get cookin simply cook up your version of pastitsio take photos relate the thought process to your dish and blog it by february 28th link back to tony s taste of mediterranean page and you can even use the logo p s i encourage my readers from greece and abroad to participate as well feel free to offer up a dish in greek or any other language you are most comfortable in communicating if you are not reading this post in a feed reader or at http kalofagas blogspot com 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 2007 2009 peter minakis posted by peter m at 4 42 a m 42 comments labels food event greek misc saturday february 7 2009 kakavia κακαβια kakavia is also known as psarosoupa or a fish soup kakavia also gets it s name from the pot in which it s cooked in the kakavi by all accounts kakavia is the pre cursor to the modern day bouillabaisse it made its way from greece to marseilles massalia around 600 b c the greeks cooked this in the kakavi the french in the bouillet which pot do think came first good there are many renditions of kakavia this one having some tomatoes others made in a avgolemono sauce and both are absolutely delicious the two versions any many in between are made with a combination of fish and shellfish filled with vegetables and herbs and it makes for an excellent pairing with some crusty bread and a dry glass of white wine some of the older recipes for kakavia even call for the use of sea water in the soup but we ll steer away from that kakavia is traditionally made from the day s catch to feed the crew so don t fret if you don t have the same array of seafood i ve used the best fish and seafood is the freshest fish and seafood there are three components to a kakavia the first being the base of vegetables and herbs the second component is the whole fish that s gives the soup mid range seafood flavours without the whole fish this would just be a vegetable soup with some shellfish thrown in the end the third and final component is the actual fish and seafood that get added just near the end of the cooking process the meat of the dish if you will preparation or mise en place is always important when cooking but i d recommend you get organized when making kakavia it s not a difficult soup to make there are just some steps one has to be organized about when tackling this dish bouquet garnis are required for the whole fish that get poached in the soup and for the bundle of herbs and spices that will add depth of falvour leeks are best for soups but onions work fine too a rough dice of all the vegetables is all that is required the goal is to have chunks that fit well on the soup spoon a gulp of potato a slurp of carrot and clam a bite if shrimp and celery kakavia is also a liberal recipe in that there s no set rules as to what fish and seafood one should use my only caution to you is to avoid adding salmon here the salmon will dominate the entire flavour of the soup so pay a visit to your fishmonger ask him or her to find you a good whole fish for stock say a red snapper or 2 3 red mullets in greece the scorpion fish does the fish stock duties but i ve yet to see such species on this side of the atlantic a medley of shellfish are the jewels of the soup grab some clams mussels the shrimp and some fillets of white fish like bass cod whiting or grouper an important procedure with kakavia is to wrap the whole fish well in a cheesecloth the wholefish will be poached in the broth and the body can come apart rather easily the cheesecloth does a very good job of preventing pin bones from remaining in your soup finally do accompany this soup with some good crusty bread on this occasion i toasted some homemade artisan bread wizzed up some roasted garlic with olive oil and scallions and smeared the spread over the crusty warm bread the combination of dipping this old school garlic bread into this chunky fish soup will remain a memory for awhile kakavia κακαβια serves 6 1 2 cup olive oil 2 large leeks rinsed well rough dice 3 carrots peeled and chopped 2 ribs of celery chopped 3 large potatoes diced 4 cloves of garlic smashed 3 bay leaves 4 5 allspice berries 6 7 peppercorns 1 bunch of fresh thyme pinch of saffron threads 1 heaping tbsp tomato paste 1 2 cup tomato puree 1 cup dry white wine 2 red mullets or 1 whole red snapper or scorpion fish 1 lb clams 1lb mussels 1 lb shrimp peeled deveined shells reserved 1 lb white fish fillets bass haddock halibut whiting cut into bite sized pieces 8 9 cups of water salt and pepper to taste some cheesecloth crusty garlic bread chopped fresh parsley wedges of lemon have your mise en place in order clean peel chop up your vegetables wash scrub peel clean trim your fish and seafood and keep in the fridge until ready to cook have some cheesecloth handy to make a bouquet garni of your herbs and spices and to wrap your whole fish place a large pot on your stovetop over medium high heat and add your leeks carrots and celery and saute you may also add the bouquet garni of bay thyme allspice peppercorns along with the saffron threads and another bouquet garni of reserved shrimp shells lots of flavour in those lower to medium and cover and allow to sweat and soften for about 10 minutes add your potatoes tomato paste and tomato puree and stir in for a minute or two now add the wine and water and bring to a boil cover reduce to medium and simmer for another 30 minutes add some salt and pepper to taste add your whole fish wrapped tied in cheesecloth and simmer for another 15 minutes carefully remove the fish continue simmering the soup carefully remove the meat of the fish and reserve you may discard the fish bones clams take longer than all the remaining seafood to cook drop the clams into the pot and bring back to a boil as soon as your soup is boiling turn the heat off and add the mussels shrimp and pieces of white fish and cooked red mullet meat cover and allow the residual heat of the soup to cook the seafood for about 10 minutes remove both bouquet garnis and discard adjust seasoning with salt and pepper divide the soup in large bowls and serve with some crusty garlic bread sprinkle some chopped fresh parsley and serve with a wedge of lemon i recommend drinking a pavlou xinomavro riesling it s a blanc de noir meaning it s a made primarly of crushed red grapes and the skins are removed to preserve it s white wine appearence the xinomavro riesling is an 80 20 mix and it has intense acidity that s good berry tones with a lemon finish if you are not reading this post in a feed reader or at http kalofagas blogspot com 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 2007 2009 peter minakis posted by peter m at 4 21 a m 36 comments labels fish greek herbs main recipe seafood vegetables wine friday february 6 2009 artisan bread in five minutes book winners it s friday i m in a good mood and i m awed by the overwhelming response to this book giveaway i m going to give away two books as chosen by a computerized random number generator the first winner is 11 comment left by elsee the second winner is 109 comment left by dimitra congratulations ladies and welcome to a whole new world of baking bread please email me at truenorth67 gmail dot com and provide me with your full name and mailing address thank you again to everyone who left a comment i think i ll do more giveaways this is fun finally see you all soon at my new blog s address stay posted if you are not reading this post in a feed reader or at http kalofagas blogspot com 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 2007 2009 peter minakis posted by peter m at 1 12 p m 15 comments labels giveaway misc older posts home subscribe to posts atom subscribe to www kalofagas ca subscribe in a reader search for other kalofagas recipes subscribe now subscribe in a reader subscribe via email enter your email address delivered by feedburner kalofagas on twitter about me peter m toronto ontario canada first of all allow me to tell you what kalofagas means in greek it s a gourmet i am a canadian of greek descent born here in toronto i m a financial advisor love traveling especially to greece i have pet cockatiels who are also prolific breeders enjoy a quiet night at home or going out to be a tourist in my own city in case you haven t wondered i love food and this will become more evident as i write my installments view my complete profile copyright kalofagas 2007 2008 this work is licensed under a creative commons attribution noncommercial share alike 2 5 canada license blog archive 2009 21 february 6 so long blogger pragmatic pastitsio and a food event kakavia κακαβια artisan bread in five minutes book winners spaghetti with brown butter and feta μακαρόνια με artisan bread in five 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