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Visináda - Sour cherries refreshing beverage

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      Visináda (βυσσινάδα) is one of the favorite beverages in Greece. It is made with the juice of sour cherries and sugar, cooked until it’s concentrated into a thick, deep purple syrup. Though sour cherries are not usually eaten raw, they taste just wonderful when cooked with sugar.  In my little village we have only wild sour cherry trees; I never found out who first cultivated them here but they must have loved this place. And even if you plant only one tree, in a few years you end up with a small wild sour cherry forest because they tend to expand like crazy. Though you need to pit twice the amount of the wild fruit for a recipe compared to cultivated sour cherries, the wild variety has a superb taste. Sour cherries can be found in farmer’s markets at the end of June and early July in Greece; in July and even August in more northern countries. To enjoy visináda, pour in a glass, one part of syrup and four parts of ice cold water or club soda and fill with ...
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Bakaliaros me Stafida... Cod with Raisins.

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Bakaliaros me Stafida... Cod with Raisins. A specialthy of the coastal city of Kalamata. --- Dear Greek Food Lover, This dish consists of the rather unusual combination of cod and raisins and is a specialty of the Greek coastal city of Kalamata in the Southern Peloponnese. This dish is quite easy to make and is an excellent mid-week, comfort meal. Here's the recipe: Bakaliaros me Stafida... Cod with Raisins. 1/2 kg of cod (salted, fresh or frozen... I used fresh) 1/4 kg of onion 150 gr. of black raisins 75 ml. of olive oil (5 tablespoons) 1 tablespoon tomato paste 1. If you're using salted cod, make sure to soak the cod in water for at least 24 hours, ensuring to change the water several times, to remove the salt. 2. Heat olive oil in a cooking pot over medium heat, add chopped (not too finely) onions and sautee lightly for a few minutes; make sure to stir constantly to avoid browning the onion, we want it tender but not burnt. 3. Dilute tomato paste in 3/4 cup of wat...
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Purple Carrot Tzatziki and Eggplant and Walnut Dip

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Right now our fridge is full to the seal with the weight of two and a half men's worth of organic vegetables that I had delivered to my door yesterday. The box arrived with rather large quantities of 15 different varieties of vegetable, some of which I've never cooked with before but can't wait to get my kitchen tools into. There's more than Tony and I could get through in a week but I'm determined not to let any of it go to waste. Whether I make a batch of freezer-friendly soup or perhaps a stew, or share our bounty with the neighbours, everything in that refrigerator will be consumed. (I really should introduce myself to our neighbours. It's been almost three years after all and I'm sure they wouldn't mind me offering them a batch of pumpkin and feta croquettes since I'll have about 2,000 of them after I'm done with the massive pumpkin that's sitting in my fridge!) The first vegetables I really wanted to play with were the purple carrots....
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