Anna's Kitchen

Anna

Sep 2 2011 - 2:54pm

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...

Aug 5 2011 - 4:45pm

Hard to believe that only four short months ago the absolute temps were in the negative teens, the wind chills were below minus 30' F and that the icy grope of winter reached all the way to Mexico devastating crops below the Rio Grande. Eggplant and squash blossoms were annihilated and the price of eggplant jumped from $16.50 in mid-January to over $72 for the same quantity. Zucchini was gone...

Jul 3 2011 - 4:29am

We asked where we should eat and they said to "the shipwreck' a family-owned taverna by the sea. And what didn't we eat? Octopus drying in the sun, homemade wine, yigandes and skewers of lamb and pork. YUM!

Jun 25 2011 - 12:20am

Delphi, Day 1, Olympia Day 2, Gytheion Days 3, 4, Tolo Days 5, 6. Wi Fo spotty and poor at best; the Smatfon, Motorola Exprt, purchased JUST to make bloging and uploading photos easy is NOT. But finally we are we are sufficiently apprisedto start posting. Photos here: Gytheion, yes, view from our balcony. A sweet,1950s style hotel with illuminated plastic blocks announcing its name to the...

May 25 2011 - 5:47pm

It's taken eight Symposia for me to be calm and accomplished enough to sit, pre-event, and blog about all this. As a swimmer on the High School team competing in the 400IMA, I learned about endurance and the prospect of goal attainment as a process that has certain identifiable stages. I'll save the elucidation of those stages for a motivational series yet to come. In any case, each time I...

Feb 5 2011 - 7:48pm

It's been a while since I cut 24 or so hearts free hand to make individualized cards for my kids' pals on Valentines' Day. But there I was today, Saturday, cutting with my very good Whiskars, pink hearts to cover the Gioconda Truffles that are being sold at the Wedge and Hampden Coop as well as here at the Gardens for about $5. It's our gift to you: two each of our traditional Gioconda (That...

Jan 22 2011 - 6:17pm

Over 20 years of working in the kitchen at Gardens, only one preparation defies my mastery and that is Tyro. An emulsion of feta with nearly double its volume of oils and peppers that is whirred in a commercial high-capacity food processor for nearly an hour, the "finishedness" of Tyro is understood as much by an audible drop in decibels as by its visual texture which runs the gamut of a...

Jan 13 2011 - 3:26pm

January 26, 6-9pm is the date and time for our next Symposia. A Series. IV and I have been ruing/stewing over the menu for some time. Additionally to providing some of the best dining experiences in the Cities, holding Symposia is one way to keep me-as-Chef fresh, to hone my skills, as well as to test new dishes with our guests. I would say, so far, we have been "on-spot" and several of the...