September -October Recipe:
Onion Stuffed with Ground Meat and Pine Nuts |
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Ingredients:
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6 |
medium onions
(3 1/2-4lbs.
total), unpeeled |
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1/4 cup |
olive oil |
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2 |
garlic cloves, minced |
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10 ounces |
lean ground pork or beef |
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1 cup |
chopped fresh dill |
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2/3 cup |
coarse bulgur |
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1/2 cup |
dry red wine |
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1 tlbsp. |
tomato paste, dissolved in 2
tlbsp. warm water |
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1 tsp. |
Aleppo pepper or pinch of
crushed red pepper flakes |
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1/2 cup |
grated hard myzithra, kefalotyri
or pecorino Romano cheese |
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1/3 cup |
pine nuts, toasted |
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2 |
large eggs, lightly beaten |
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Sauce |
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1/4 cup |
olive oil |
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2 cups |
grated ripe tomatoes |
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1 |
bay leaf |
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1 tsp. |
dried oregano, crumbled |
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1/4 cup |
dry red wine |
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1/2 cup |
beef stock, chicken stock or
water |
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salt and freshly ground black
pepper |
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3 tlbsp. |
chopped fresh flat-leaf parsley |
Preparation:
Bring a large pot of water to
a boil. Cut a length-wise slit on each onion all the way to
the center d add to the pot. Add 2 tablespoons salt and
simmer over medium heat for 25 minutes, or until ¬soft. With
a slotted spoon, transfer the onions a colander and rinse
under cold running water.
With a very sharp knife, trim off the top and bottom of each
onion and peel off and discard the n and the second layer if
it is tough. Gently h out the center of each onion, leaving
about r outer layers, and chop the centers. Carefully rate
the remaining onion layers and place m on paper towels to
drain. (The onion layers be covered with plastic wrap and
refrigerated with the chopped-onion centers in a separate
container for up to 2 days.)
In a large skillet, heat the oil and sauce the chopped-onion
centers over medium heat for 3 minutes, until soft. Add the
garlic and sauté for 2 minutes more. Add the pork or beef
and sauté, stirring, until no longer pink, about 3 minutes.
Stir in the dill, bulgur, wine, tomato-paste mixture ¬and
pepper or pepper flakes and remove from the heat. Stir in
the cheese, pine and salt to taste and let the filling
slightly. Taste and adjust the pings, then stir in the eggs.
Reheat the oven to 4oo°F.
Place about 2 tablespoons filling on each onion layer and
roll up to enclose the filling. (The inner layer will need
less stuffing, the outer e.) Arrange the stuffed onions
close together and seam side down in a 13-x-9 inch baking
dish.
Make the sauce
In a medium skillet, heat the oil over medium-high heat and
sauté the tomatoes with the bay leaf and oregano for 5
minutes, until the sauce starts to thicken. Remove from the
heat, add the wine and pour the sauce over the stuffed
onions. Add enough stock to come two-thirds of the way up
the onions and sprinkle with salt and pepper to taste.
Place the onions in the oven. Reduce the oven temperature to
375°F and bake, basting the onions frequently with the
sauce, for 45 minutes, or until the onions are soft and the
sauce is thickened.
Let stand, covered, at room temperature for at least 1 hour,
or until cool, to let the flavors develop.
Baste the onions again with the sauce and reheat in a
preheated 375°F oven for about 15 minutes, basting twice.
Remove the bay leaf, sprinkle the onions with the parsley
and serve. |
Excerpts from:
"The Foods of the Greek Islands"
Are you missing Greek delicacies, desserts, coffee?
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Watch Your Manners In Greece |
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The History of Good Manners In Ancient Greece (Part B) |
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A women's chiton was
usually longer than a man's. It was a plain, long shirt, which
freely slipped against the body and was simply tied by a lace.
Married women would tie this lace in a knot beneath their chest,
whereas young girls would tie it on their chest or hips. The edges
of the female chiton were pinned over the right shoulder or tied in
a bow above the chest.
Although fashions changed, just as
they do today, the last word in elegance remained the same: it was
the way in which women skillfully draped the fabric of the chiton
(similar to how Scottish kilts are formed). Ancient Greeks' clothes
were overall, uniform and practical.
Women wore jewelry such as bracelets,
rings, necklaces, earrings and crowns. Men wore stamp-rings
During Classical times, a man holding
a staff was considered most fashionable.
Great attention was paid to
hairstyling, which also changed according to fashion. For example,
in the 6th century B.C. men had long curls, which became shorter in
length after the battle at Marathon. Lycourgos believed that long
hair made handsome men look more handsome but made ugly men appear
repulsive. In general long, well cared for hair was a sign of
aristocratic descent in classical Athens - and often, in addition,
of oligarchical political beliefs and pro-Spartan feelings.
Both men and women dyed their cheeks,
as a pale face was a sign of beauty.
They also used make-up and eyebrow and
eyelash dyes. Excavations have unearthed whole beauty work-shops,
with mirrors, perfume bottles and cream jars.
The writer Ischomachos records: "One day I noticed that my wife had done herself up. She had rubbed white powder (white lead) on her face, to make her skin seem paler than it really is, she had put blusher on her cheeks so that they seemed rosier than they are and she wore high heels so that she looked taller than she really is."
At home the ancient Greeks wandered around barefoot. Outdoors, however, they wore sandals or half boots. Socrates, the philosopher, preferred to stroll barefoot - even though the Athenian roads were not renowned for their cleanness.
They also used to polish their shoes with a sponge. There is an amusing story concerning shoe polishing: An Athenian met up with an acquaintance of his and observed that his shoes were wonderfully polished. From this he was brought to the conclusion that his friend was having financial difficulties and was obliged to polish his own shoes, since a slave would have never done such a good job.
A wife's primal duty was to bear children, male if possible. So important was child-bearing that in Sparta a husband could lend his wife to another man just to impregnate her.
The word "Hetaera" (concubine) literally meant
and the only ones who were educated to the same level as men.
Much has been written and commented about the sexual orientation of the Ancient Greeks. They did not discriminate between homosexuality and heterosexuality, and approved of men's relationships both with other men and with women, considering it all part of a young person's education. The "Zeros Lochos" (Holy troop) of ancient Thebes consisted of couples of male lovers; during battle, each one tried to protect his beloved, and was ashamed to appear a coward before his lover's eyes.
Most marriages were pre-arranged and
the couple's feelings were rarely taken into consideration. Dowry
was the primal and most important criterion. Want of a dowry usually
led a girl to a "husbandless and childless life."
to be continued...
Excerpt from "Watch Your Manners In Greece" by Christos K. Zampounis
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Featured
Destination:
Skopelos |
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 Skopelos,
the second largest of the Sporades islands after Skyros, lies east
of Pelion between Skiathos and Alonnisos, 60 nautical miles from
Volos. It is a picturesque, well-watered island with abundant
greenery and pleasant beaches. Traditionally, its houses were white
with roofs of greeny blue slate but, unfortunately, many of these
have been replaced with red files. The island is renowned for its
pears and plums, and the decorative costumes of its womenfolk. Apart
from the capital, Skopelos, the island has three villages: Glossa,
N. Klima and Loutraki, its second port. There is also a small port
at Agnonta.
The Hora in Skopelos is one of the most attractive towns In Aegean.
The beauty of its buildings is complemented by a riot of flowering
vines and potted plants. The town alone boasts more than 100 lovely
old churches.
Twenty-eight Idlometres of paved road connect all the main sites and
villages on the island, beginning with Staphylos Bay on the south
coast. From there the road winds round to the northwest along the
coast to Loutraki, the port of Glossa. on the west facing Skiathos.
Staphylos, so closely linked with the island's prehistory, and from
there to Agnonta, a sheltered, horseshoe shaped harbour. Panormos
the prettiest and largest bay on the island, also has a concealed,
fjordlike cove that provides a safe anchorage for yachts in any
weather. Milia, considered by many to be the island's finest beach,
actually consists of three- crescent shaped stretches of white sand
rimmed with pine forest, The road then leads to Elios, and to Glossa.
Loutraki is Glossa's port, and all ships stop here as well as at
Hora. Caiques sail from the main port to all those places, as well
as along the weatherbeaten northeast coast and to beaches
inaccessible by car.
All that remains, are the famous monasteries of Skopelos, which
boast rare murals, icons, and wood reliefs, built high up on the
slopes with incredible views to the sea.
HISTORY
In antiquity, Skopelos had the unusual name of Peparethos. The
Minoans established a colony there, and it is said that its first
settler and ruler was the mythical Staphylos, the son of Dionysos
and Ariadne. A tomb discovered in 1927 at Staphylos Bay, is thought
to have belonged to him. Among the many rich finds were a solid gold
scepter, kept in the Volos Archaeological Museum, and a large gold
sword handle, in the Athens National Archaeological Museum.
The name Skopelos was acquired during the Hellenistic era. At the
end of the Roman era, the island's patron saint and first bishop,
Realness was martyred there. During the Byzantine era, Skopelos was
used as a place of exile. In 1204, it was taken over by the
Venetians and was recaptured later by Likarios, a knight in the
service of Byzantine Emperor Michael VIII Palaiologos. It remained
Greek until 1453, the year Constantinople fell to the Turks and the
Venetians regained control, In 1538, a Turkish Admiral, Barbarossa,
plundered the island and slaughtered the entire population, Skopelos
continued to be deserted for many years, and it was only in the 17th
and 18th century that it regained life and social organization.
Skopelos, the second largest of the Sporades islands after Skyros,
lies east of Pelion between Skiathos and Alonnisos, 60 nautical
miles from Volos. It is a picturesque, well-watered island with
abundant greenery and pleasant beaches. Traditionally, its houses
were white with roofs of greeny blue slate but, unfortunately, many
of these have been replaced with red files. The island is renowned
for its pears and plums, and the decorative costumes of its
womenfolk. Apart from the capital, Skopelos, the island has three
villages: Glossa, N. Klima and Loutraki, its second port. There is
also a small port at Agnonta. |
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Travel
Guides, Videos, and DVDs |
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Saints'
Namedays in October |
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Monday |
Tuesday |
Wednesday |
Thursday |
Friday |
Saturday |
Sunday |
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1
Ananiou / Pomanou Melodou |
2
Kuprianou / Ioustiounis |
3
Dionisiou Aeropagitou |
4
Ierotheou |
5
Xaritinis |
6
Thoma |
7
Poluxroniou |
8
Pelagias |
9
Iakovou
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10
Eulampiou |
11
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12 |
13 |
14 |
15
Loukianou
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16 |
17 |
18
Louka |
19
Kleopatras |
20
Artemiou / Gerasimou Kefallhnias
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21
Sokratous |
22 |
23
Iakovou |
24
Sevastianis |
25
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26
Dimitriou Myrovlitou
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27
Nestoros |
28
Agias Skepis |
29
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30
Zinoviou |
31 |
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Icons depicting the celebrated Saint, make great gifts for namedays.
Shop
among our great collection of icons at our store. Also available, namedays,
birthday, holiday, and special occasion greeting cards.
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