Down in the kitchen.

Last week I entered the kitchen of a prestigious restaurant. 

Tutoring was the reason.

An honoured chef, some chic francophone ladies craving for learning and a three course menu, based on chocolate.

True pleasure.  

Guess where I was...

So many utensils, so little time to clean them

Coming up posts referring to the glorious menu and extra photos

A magical substance

 

Trying to make a complete guide to brown sugar, today I visited supermarkets and food shops to collect the different types and brands . 

When I finish my research,  I will be able to reveal the secrets and understand its multiple uses. For now, I will just whisper Mary Poppins' sweet lyrics

"A fullspoon of sugar, makes the medicine go down, the medicine go down".

Our Sping issue.

"Glykes Istories" vol 10.

We love Spring and this is how we show it.
Fresh, light, colorful pages with more than 60 recipes.
 I already love it.
What about you?

Delicate little thing.

Sunday is a really dull day, unless it includes cooking or a war scene taking place next door or daily news about nuclear explosition. Today lived up to my expectations, unfortunately. Little can we do when these happen, although the small tiny things sometimes make the difference.

Greek saffron does make a difference. In Kozani, a bunch of farmers are collecting with bare hands one-by-one those purple flowers growing in endless hectars. Each one gives less than ten scarlet stamens, what we call saffron (krokos, in greek). 

Four of these slim and meager threads are capable of converting one litre of water to dark yellow broth and dye rice grains golden. 

Risotto ai funghi e saffron for dinner.

Berlin is for (asian) lovers.

Continued from the previous berlining  post

Our first night in Berlin we decided to eat at a famous- although hidden- place, named Pan Asia, at Rosenthaler Str. 38. For the girls who do not easily try other countries' cuisine was a challenge. For me, an asian dinner and some fresh sushi, was just heaven.  

Shrimp dumplings, chicken satay with peanut sauce and cucumber salad,  maki sushi, fried rice and hot curry noodles and (although they still do not know that they have eaten) me-kong duck, delicious and soft. 

 ps. Minimal style, young customers, good quality of food- an absolute value for money. I will return for sure. A litlle slow motion service, but gentle and polite. If you are a late-at-night-eater, reservations won't be needed.

Berliners.

Few months ago I visited Germany for the very first time.  It was a long weekend to Berlin with my beloved erasmus roomates, two beautiful sicilian ladies, Federica and Serena. Little did we knew about the city, I tried to "spot the hot" while on the flight concentraning to my Time Out guide.

We had major problems because of the really bad weather Europe was facing, flights were three hours delayed, temperature at - 5 C and a really rude girl at the reception of our hostel. However, we had the time of our lives, laughed a lot, danced at the street, made snow angels, drunk hyper cocteils, sang live at Sony Center with a great audience, took milliards of photos, walked till dawn,  and of course ate some awesome food, which I still find hard to believe.

This post is for my friends, sere y fede, las amigas italianas de Espana and pretzels that we mostly enjoyed.

Next, some posts about Berlin's eat about. 

To be continued...

Eat your design.

"Listen to food. Have you ever chatted with a carrot? or even a tomato? Just do it once. They have so much to say. If you pay attention, the ingredients will finally tell you what you should do."
Jose Andres, chef.

Spain is my great love, a country I respect, my Mecca. So, when combined to food and drink, makes  the Holy Trinity. Last week I was invited at the opening of an interesting exhibition. A bunch of fresh Spanish designers inspired from contemporary Gastronomy, have created everyday's utensils and fine art de la table. The curator Martin Azua and co-curator Sergi Vich, whom I met and I am happy about it, have placed all these objects on a long dinner table, like the ones that held family events.

The name of the exhibition is Foodjects and it is being held in the "Athens School of Fine Arts" in collaboration with the Spanish Embassy and it will last till the 18th of February. These are some pieces which I would like to have in my kitchen, as a single girl. Como una soltera.

Nobu. That simple.

My taste spectrum has expanded enough through the years. When it comes to f-o-o-d, like when it comes to love, I taste- try everything. From this huge list of savor, few things are excluded- sushi was one, until some years before. But, as it seemed, it was the absolute outsider that won the battle. Thanks to Nobu Matsuhisa. 

Nobu’s restaurants are that famous worldwide, as the sushi itself. Quality materials,  exquisite service, great atmosphere, a place to be. Pure and simple. So, with every chance, I am there. And this is the ultimate dessert, mochi. At Matsuhisa Athens. That simple.

 

 ps. The chef patissier is called Marinos and something tells me that we will be listening at his name a lot in the short future.