Santorini, Strange Beauty

Santorini, Strange Beauty

Santorini is consistently voted as one of the 10 most beautiful landscapes in the world. A great ancient civilization flourished here, until a huge eruption in 1623 BC destroyed everything, leaving in its place a unique scenary.

Santorini is one of the most popular destinations worldwide, and is considered to have one of the most beautiful landscapes in the world. One can find hotels and restaurants of a very high standard, as well as other more simple solutions for accommodation and food. The famous sunset is best watched from Oia. Visit the unique Vlychada beach with to its volcanic rocks and black sand, as well as the more cosmopolitan Perissa.

Santorini also produces excelelent wines, that are exported to most European countries. During the last few decades, the expanse of vineyards has minimized greatly, due to touristic development on the island, and is currently confined to almost 6000 acres. Even so,  new technology and better-educated winemakers, have contributed to the wine’s enhancement.

Santorini’s main variety is the Asyrtiko. This forms the basis of VQPRD Santorini, together with the Athiri, the second white variety on the island. A third variety, the Aidani, is also produced. The Asyrtiko is considered to be one of the best white varieties of the Mediterranean and results in wines with high acidity and fruity flavours. Particularly in Santorini, the Asyrtiko develops unique characteristics, due to the peculiarity of the ground. We also meet the marvellous Vinsanto, an amber-coloured, sweet wine.

Top Santorini Hotels:

Enigma Suites – Oia, Santorini,
Iconic Hotel – Imerovigli, Santorini
Nefeles Hotel – Fyra, Santorini
white pearl villas – Oia, Santorini

Top 3 Restaurants:

Koukoumavlos – Fyra, Santorini
Τel.: 2286023807, 6979719289
Papagalos – Oia, Santorini
tel.: +30 228 607 1469, +30 694 220 5923
Vanilia – Fyrostefani, Santorini, Τel.: +30 22860 25631

Gourmed Tips:

• One must definitely try the sun dried tomatoes, the fava and Santorini’s wines.
• Take the boat to Caldera and walk on the ground of Nea Kameni.

Wine factories to visit:

Gavalas Wine factory, Megalochori, tel. 22860-82552

Boutari Wine Factory, Megalochori, tel. 22860-81011

Chatzidakis Wine Factory, Pyrgos, tel. 22860-32466

Kanava Roussos, Kanari, tel. 22860-31349

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Zabaglione with fresh rasberries

Zabaglione with fresh rasberries

Zabaglione, is a  thick cream originated from Piemonte, and it is one of the most classic desserts of Italy. Today we make it with Vinsanto of Santorini and green tea matcha.

Ingredients:

6 egg yolks
1/8 tsp. salt
1/3 cup. sugar
3/4 cup  Vinsanto wine
1/4 cup rum
a bit  of  matcha
whipped cream and berries to garnish

Procedure:

Use an electric hand beater to whisk the egg yolks, salt and  sugar in a heatproof bowl until thick and pale.
In a small bowl dilute the tea in the rum and the Vinsanto. Slowly incorporate the liquid in the egg mixture.
Transfer the heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water) and whisk for 6-8 minutes or until mixture doubles in volume.
Take away from the heat and keep whipping for two more minutes.
Divide in glasses and garnish with berries and some whipped cream. Serve immediately.

Rambagas Restaurant Sifnos

Rambagas Restaurant Sifnos

Rambagas Restaurant in Sifnos Island of the Cyclades is probably one the must go places for all visitors.

Merging architecture, tradition and the sense of moderation, Rambagas, the first multi-purpose space opened its doors to visitors in the Cyclades in the summer of 2006.
The ‘Cycladic Space’, based in the heart of Apollonia inSifnos, quickly became a place for gatherings, recreation and cultural activity.

Built on a spot that inspires and mesmerizes travelers with its views of the crystal blue Aegean, ‘Cycladic Space’ offers the services of a modern multiplex while simultaneously respecting tradition and was designed with the Greek summer in mind. Breakfast, coffee, cocktails and snacks at ‘Rambagas Café’, the all-day go-to hot spot of Apollonia! Hidden under the natural shade of the trees, are the three paved patios which offer rich breakfasts, fresh fruit juices and the chance to enjoy the summer laziness on our comfortable loungers.

A fresh take on traditional Cycladic flavors under the careful eye of well-known chef Yiannis Loukakos in the all new ‘Rambagas Restaurant’ .  The island of Nicholas Tselementes welcomes Yiannis Loucacos, the famous Greek chef who will be preparing a delicious menu with fresh new flavors based on the Greek Mediterranean cuisine, and especially traditional Cycladic gastronomy. “Every dish served on the menu exists to heighten one’s pleasure and memories of the general ambiance, the moment and the overall experience of the island of Sifnos”, says the chef.

In the Sifnos influenced spaces, harmoniously tied with the color and aura of the island, you can also enjoy selected labels of fine Greek wine.   All of this from early morning to late night , in an atmosphere as special as the island of Sifnos.

When the sun sets,  Rambagas Cafe welcomes its guests with music from around the world. Don’t forget to try one of the famous exotic cocktails…

Rambagas
Apollonia, Sifnos
T 22840-32215
Open from 9 am till late night.

Vanilla Ice Cream

Vanilla Ice Cream

Vanilla ice cream, is vanilla ice cream, and is always welcome! If you are lucky enough to have an amateur ice cream machine at home use this recipe to make a treat for the household! Make sure to buy top quality vanilla, even if the price seems eccentric, we garauntee it will make all the difference; other than that, other than the cost of the machine, home-made ice cream is very cheap to make.

Ingredients:

2 cups of milk
1 vanilla pod
4 egg yolks
3/4 cup of sugar
1 cup of cream

Procedure:

  • Slice the vanilla pod down the side, open out and scrape the knife along the center to extract all the vanilla seeds.

1. Put the milk, the vanilla seeds, and the pod in a pan over medium heat. Bring to a boil.

2.  Beat the egg yolks with the sugar.

3. Remove milk from heat and begin adding the milk to the egg sugar mixture, ladel by ladel. Stirring between the first two ladles.

4. Return the mixture to the heat and stir constantly and gently with a wooden spatula. When the mixture begins to set take off the heat.

5. Discard vanilla pod. Add the cream and leave to cool.

6. Pour the mixture into an ice cream maker and follow the manufacturer’s instructions until it is set and can be removed with a spoon.

*For a stronger vanilla aroma, add a teaspoon of vanilla essence to the milk.

Beans, Green/Red Choricero Pepper and Chorizo

Beans, Green/Red Choricero Pepper and Chorizo

A Mediterranean, (specifically Spanish) will have two reactions to this soup: the first is a sensory one, “yumm”, the second is a mental one, “oh..not only is this yummy, but it is actually healthy!”. If you are vegetarian, just take out the chorizo. Meateaters, make sure to get top quality chorizo, as sausages are often used to disguise bad quality meat.

Ingredients:

500g haricot beans
1 onion
1 medium sized leek
1 normal sized carrot
1 fresh green or red chorizero pepper
1 garlic clove
1 bay leaf
2 tbsp olive oil
140 – 175 g chorizo sausage

Procedure:

  • Soak your haricot white beans over night
  • Chop onion in brunoise
  • Chop leek and carrot in medium size pieces
  • Deseed and cut your chorizo pepper into 1/2cm thick pieces

1. Heat the olive oil in a large soup pot and once warm add the carrot, onion, leek, garlic clove and bay leaf.

2. Once slightly cooked and lightly browned, add the beans and enough water to come 2.5/ 3 cm above the beans.

3. Bring to a boil, reduce the heat, cover and simmer gently for about 1½ hours, or until the beans are tender.

4. Stir occasionally and add some cold water, (not hot), if necessary during the cooking.

5. Heat the rest of the olive oil in a small frying pan, and then fry the chorizo for 2-3 minutes until crisp.

6. Once cooked, take out the bay leaf and salt and pepper to taste

7. Serve the stew scattered with chorizo and drizzled with oil.

Tips

The finished stew should have a soupy consistency. If it doesn’t, take a ladel of beans, separately pass them through a blender and re-incorporate them into the soup.

Ali Oli (Garlic Mayonnaise)

Ali Oli (Garlic Mayonnaise)

Ali Oli, is one of those epic sauces, indispensable when eating paella! Mayonnaise may seem complicated to make, but it is so much more healthy to make at home, no additives, and you know exactly where everything you put in it comes from! There is also a Lebanese garlic sauce made in the same way as this called Tobum.

Ingredients:

1 egg
2 cloves garlic
1 pinch sea salt
1-2 tbsp red wine vinegar
1 cup sunflower oil
1 cup olive oil

Procedure:

1. Place the egg, garlic cloves and salt in a food processor and whirl them until the garlic is completely blended.

2. Add the vinegar and process a couple seconds more.

3. Gradually add the oil to the mixture. It is very important that you add it in a thin, steady stream, especially in the beginning, until the mayonnaise thickens.

*If the mayonnaise comes out too runny, you can thicken it by adding an egg to the food processor and combining it with the mayonnaise, pouring it in a steady thin stream.

*You can also make this using a mortar and prestle, and substituting the vinegar for lemon juice.

Sarah A. Lewis

Sarah A. Lewis

Sarah is a writer raised in Los Angeles and the coast of Maine, today settled between Milan and Sifnos, Greece.  She is a graduate of Bowdoin College and the Instituto Superiore di Architettura e Design, with degrees in religious studies, art history, and landscape design.  She has since entangled herself in the intimate politics of a small (but exceptional) Italian restaurant, all the while reporting on topics such as art, gardens, Italian eating habits and horse meat.  Driven by a remarkable appetite, she will continue to write about Italian recipes, ingredients, kitchens, and farms, here at Gourmed.com

Jamie Oliver

Jamie Oliver

James Trevor “Jamie” Oliver MBE FRCGP (Hon) (born 27 May 1975) is a British chef, restaurateur, media personality, known for his food-focused television shows, cookbooks and more recently his campaign against the use of processed foods in national schools. Nicknamed the Naked Chef, he strives to improve unhealthy diets and poor cooking habits in the United Kingdom and the United States. Oliver’s speciality is Italian cuisine, although he has a broad international repertoire.

 

Dimitris Chatzinikolaou

Dimitris Chatzinikolaou

 

Graduated from the University of Bordaux as a certified wine taster (D.U.A.D.), with a Master’s Degree in viniculture (D.E.A.) and a doctorate in microbiology.  He was given the French nationality, in honour of his perennial contribution to new white wine production methods .

Returning to Greece, he opened up new horizons for the wine scene in Greece by creating the first Technology and Marketing Consulting Office and naming it “Oenos, o Agapitos” (wine, the beloved).

His elaboration on the creation of new wine-making units, the vinification of selected varieties and his contribution to the formation of the idea of the “small producer”, are only three examples of his activities as a Technology of Wine Consultant.

In wine marketing, his main focus is the improvement of the packaging of wines (creating new labels and bottles) and the promotion of the extended wine choices of the consumer.

Various articles in newspapers and magazines, radio and television shows, books and web publications have earned him recognition as a pioneering wine journalist, for his promotion of quality wine in our Greece.

In 1993 he founded the first School of Wine in Greece, with, at present, more than 2.500 alumni.

He has published ten different books in Greek, as well as the first International Oenical Atlas(Eleytheroudakis Editions), written in Greek.

His book Favorite Wineries to visit, is an elegant album of wineries which are open to the public in the 250 illustrated pages.

Jenni Pressfield

Jenni Pressfield

Jenni Pressfield is a former healthcare worker, who specialized in helping people with their diet. Once she became a mother, she decided to turn her efforts to freelance writing about the subjects she studied and now contributes to a number of different sites, writing about health, food and fitness