gosCook's blog

4th Annual Daily Planet Fundraiser: Tired of Eating Bad Food for a Good Cause?!

Platters of flavor served non-stop at this Wednesdays sold-out event: Saganakis of Mushroom, Shrimps, Scallops, followed by Arugula Citrus Salads with Feta,
All-natural, spice-rubbed Schulz chicken on the vertical rotisseries, Country style lamb ribs braised in white wine, fennel, shallots, honey, and orange peel, topped off with Revani, Greek syrup soaked sponge cake with yogurt mousse and Anna's own Kumkquat preserve.

Get GREEN @ Gardens!

Green beer scares you? We've got Greens that pour pure gold: Mythos, Finnegans, Martens, NordEast! Accompanied with a plate of Horta, steamed GREENS drizzled with extra virgin olive oil and wedged lemons, or Melitzana, pureed baked eggplant, scallions, and parsley and lots of garlic. Now, just in time for St Patty's Day, we've released Anna's line of organic Pistachio Ice Cream!

ASPARAGUS, ANCIENT & PACKED FULL OF NUTRIENTS

Asparagus has been used as a vegetable and medicine, owing to its delicate flavour, diuretic properties, and more. It is pictured as an offering on an Egyptian frieze dating to 3000 BC. In Ancient times, Greeks ate it fresh when in season and dried the vegetable for use in winter. A recipe for cooking asparagus is in the oldest surviving book of recipes, Apicius’s third-century AD De re coquinaria, Book III.

As DEMOED on RENA'S Debut EPISODE of KARE 11 SATURDAY NEWS, Recipe for MILOPITA

It's Apple time! and just in time for the Holidays, to make ahead and freeze or to make and share, MILOPITA, Apples Baked in a Fillo Pastry, makes for a new tradition!.

MILOPITA
A ½ sheet pan or torte form, 2” pastry brush

You will need:

5-8 apples peeled, cored, chopped into big chunks: about 2-21/2lbs; Haralson, Granny Smith, Honey Crisp—dense, crisp, tart combinations.

1 medium quince peeled and grated or finely chopped
or
½ c. dried blueberries or craisins

½ c. organic sugar

1 tsp cinnamon

½ tsp nutmeg

¼ tsp ground ginger

juice of half lemon (2 tbsp)

SYMPOSIA. A SERIES, XIV!

Even though the slush was piled at the door, our Leap Year Symposia. A Series, XIV was a night to be remembered: great food, company, wine & art---the components of a great event! With Jim Denomie's provocative, stylized canvases showing overhead, platters of scallops, mushrooms, beetroot soup, rabbit, turkey and hand-rolled black walnut baklava were passed below. Don't miss the next one, March 26 with Steve the international baker!

Symposia. A Series, XIV! Tonight for LEAP Year!

The snow has barely stopped and slush piles are making life difficult for pedestrians in NordEast, but we're stirring up pots and pans of new dishes for tonight's Symposia. A Series. Already the hand-rolled black walnut baklava is cooling on the racks and the Rabbit Stifado is thickening in the brasier; golden beets and fennel root are simmering in sherry that will become the base of the second course soup. The guest list is increasing and today we have had more fun than stress in a long time. I guess we're growing into this whole concept!

Symposia. A Series, XI. A Food Tour of Northern Greece: Wed, Oct 26 with ZORAN!

Tomorrow! The Food Tour of Northern Greece is designed as a nod to the kindred cuisine of our northern neighbors, Serbia, Bulgaria, Turkey. As in all Symposia. A Series, the expanded menu allows guests of all dietary persuasion to partake in extended, leisurely dining. So, for instance, while tomorrow evening's feature is roast pig, pickled cabbage Sarmades with 100% grass fed beef, will be served as well.

State Fair Hortopita at the Eco Experience: One Man's Noxious Weed is Another's Pharmacy!

1 dry white onion, chopped
1 bunch scallions, chopped
1/4 c extra virgin olive oil and 1/3-1/2 for brushing on fillo

1lb washed, drained mixed greens: spinach, arugula, endive, lambs quarters, amaranth (pigweed), mustard, purslane, dandelion, nettles, sorrel. Coarse chopped (about 1-2" cross-wise strips) If later in the season, strip leaves from woody stems. If unsure, pinch the stem, if it snaps easily put it in.

1lb feta or blend of cheese crumbed. (Kaseri, Kefalotyri, ricotta, pecorino, gouda, cottage cheese)

1/4 tsp white pepper
3 eggs beaten

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