Anna's Kitchen

Anna

All About Olives

In one variation of Greek Mythology, Athena, goddess of wisdom and war was competing with Poseidon, god of the sea, for the patronage of the growing Attica settlement: Poseidon struck the rock and a spring flowed, but it was salty water. Athena in turn touched the stoney ground and an olive tree grew. The olive tree was judged to be the more useful gift and the city became known as Athens.

The olive, in any case, is one of the oldest cultivars known to man. Originating in Asia Minor as a small shrub, the first indication of the fruit collected for food dates to the 8th millennium...

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Feta, Short for Feta Tyri--A Slice of Cheese

According to statistics published in the HuffPost and elsewhere, Greeks eat more cheese per capita than any other country in the world. Why? Because Greeks eat Feta. Feta, one of the most recognizable Greek foods, actually got its name from the Italian "fetta" meaning, “slice” in the 1700's presumably from the practice of slicing the cheese in order to barrel and ship it. Ubiquitous on Greek tables sliced, cubed or crumbled, feta is eaten with nearly every Greek dish--salads, beans, greens, fruit, meat, stews, dessert. This brined, white, semi-soft cheese pronounced FE-tuh, is made today...

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Avgolemono--Soup or Sauce? What IS it, anyway?

Pronounced, av-goe-LE-moe-noe, this classic Greek sauce is BOTH! Deriving its name from the two words, avgo' (egg) and lemo'ni (lemon), Avgolemono is made by whisking fresh eggs into which about the same amount of freshly squeezed lemon juice is streamed while continuously beating. Next hot stock twice the volume of the egg and lemon mixture is slowing whisked in as well and finally the egg-lemon-stock mixture is poured slowly either over the vegetables and meat, the dolmades, or whisked into the soup. Seasonings are adjusted and the heat is turned up just to a brief simmer. Avoid boiling...

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Slicing for the Graduate!

Jamie's Grad Bash was even more spectacular with the Gyro Carving Station manned by Lazaros! #howtoimpress

Where Anna Will be Seen Outside the Gardens!

1) At Byerl's, Thursday, June 26 @ 6, at Byerly's, June 26 @ 6pm: Kolokithopita Strifti (Twisted Zucchini Pie Macedonian style), Saganaki Cheese, fried or grilled, Fasolakia Yachni (Vegetarian Green Bean Braise)

2) At Toast & Taste in the Gardens, MN Arboretum's 7th 100% fundraiser extravaganza: Wednesday, July 16 @ 6/7pm depending on tickets purchased.

3) At MN Arboretum Grilling in the Gardens series, Flatbreads on the Grill, Sat, Aug 9 @ 11am.

Vasilis Kourtaki @ Gardens!

Third generation owner of the Kourtaki Winery and purveyor of some of are longest and best selling wines, Vasilis Kourtaki visited the Gardens Tuesday before flying back to NY guest of Lynn Johnson of Johnson Bros and Doug McIntyre of Nestor Imports. They dined family-style and dashed to the airport.

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.

Symposia. A Series, XXIV! Wed, April 17 with Hazel Belvo

For fifty years I have painted, photographed, printed, and drawn the Spirit Tree, a four hundred year-old cedar tree that grows out of a rock in Lake Superior and is a spiritual icon for the Ojibwe people. I have studied it in every season, every time of day, every day of the year. For me it is a personal symbol of survival. --- Hazel Belvo.

More portrait than landscape, these trees move and transform, suggesting an enormous range of dynamic human states of being: anguish, solitude, and attitudes of ecstasy. The tree transforms in each painting to take on character traits that...

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