A new show will be hitting American television sets starting January of 2010 with an emphasis on Greek cuisine. Chef Yannis Mameletzis, a chef at Jamie Oliver's Italian restaurant in Oxford, will be the host of the Cooking Odyssey. With degrees from Yale, Oxford St Peter's College and a passion for cooking, Americans will have a first hand opportunity to take in the Greek culinary experience. The show will run weekly on various PBS networks. More info to come as the date nears. The Cooking Odyssey is being produced by the Divine Media Group and Art N Sports.
For Chicago food lovers, here is a treat for you. A new tapas inspired restaurant called Meze recently opened its door's in the Randolph restaurant corridor (just a few blocks north of Greektown. The actual address is on 205 N Peoria.) With a five star executive chef, the restaurant focuses on creating an elegant yet casual atmosphere with a personal experience for each and every guest. Food portions are meze (tapas style) and include a wide arrange of items. Meze also features a great wine selection for wine drinkers. Check out their site for promos and times.
DF Note: We will bring you weekly updates with new recipes for our readers to enjoy from the Cooking Odyssey. Try this out for your holiday dinners.
Pita me Sika
3 Cups Milk
½ Cup Semolina
4 oz Gruyere Cheese
4 oz Cottage Cheese
4 oz Ricotta Cheese
5 oz Feta Cheese
1 pound dried figs
1 Box Puff Pastry
3 Tablespoons Butter
1 egg
Bring milk to a boil and slowly add semolina, stirring constantly so the semolina does not clump. Cook mixture for approximately 8-10 minutes or until semolina is done. Take off heat and add a bit of pepper and all of the cheeses which you have grated. Mix well until cheeses have melted into the semolina mixture. Place one piece of the puff pastry on a floured work surface and roll out lightly before placing into the bottom of a lightly buttered 9”square baking pan. Top the puff pastry with ½ of the dried figs which have been quartered. Add the semolina mixture on top of the figs and top with the remaining half of the quartered figs.
Roll out the remaining piece of puff pastry and place on top of the pan, crimping the edges to fit the pan. Brush the top of the puff pastry with the beaten egg, prick the top of the puff pastry with a fork and bake in a pre-heated 350 degree oven for approximately 30 minutes or until the puff pastry is golden brown.
posted on Tuesday, December 22