While visiting Greece, Junnie & I took a cooking class and learned to prepare phyllo dough, Greek salad & this delicious cake featuring local oranges.
(while wearing 'chef' bandanas on our heads & listening to Greek music-very fun.
Greek Orange Cake
I didn't know very much about the cuisine of Greece when I visited in 2023... I fell in love with the simplicity of the recipes and delicious salads, lamb, vegetables, olive oils and desserts. This recipe is inspired by a wonderful orange cake I learned to prepare in a cooking class our group participated in. It's very simple and incredibly delicious.
Prep Time: 3o min
Cooking Time: 30 min
Ingredients
Yield: 10 portions
1 Cup olive oil
2 Cups Greek yogurt
1 Cup sugar
2 Tbsp Orange Zest
4 tsp Baking Powder
1 lb filo (dried/baked and finely crumbled)
Simple syrup
1 cup granulated sugar
1 cup water
2 Cups rhubarb, diced and poached in simple syrup (optional)
How to prepare Greek Orange Cake
Step 1
Mix the eggs, olive oil, yogurt, sugar, orange zest and baking powder together to create a smooth batter, add the crumbly filo and fold into the batter.
Step 2
Pour the batter into an oiled brownie pan and bake at 350° F for about 40 minutes until set. While the cake is baking, prepare the simple syrup by simmering 1 cup of granulated sugar in 1 cup of water until the sugar is dissolved-cool.
Step 3
Drizzle 1 cup of cold, simple syrup (I poached rhubarb in my simple syrup) over the warm cake slowly and let sit for about 30 minutes. Cut into portioned sized squares and enjoy with fresh fruit, I like to add fresh rhubarb poached in simply syrup!
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Often when I'm fishing, people catch bluefish or skate and throw them back. I always run over and ask to keep one or two. Bluefish are quick and easy to fabricate and a delicious dinner to prepare when I get back home from fishing all day. I prefer simply dredging in seasoned flour and frying pieces in olive oil & butter mixed together. Perfect with cold beer or white wine!
My first professional cooking job was as the poissonnier at Le Cirque in Manhattan. Occasionally the Chef asked me to make fried fingers (goujons) of flounder family meal. Being right out of culinary school, I set up the normal mise en place for standard breading; a tray of sifted flour, eggs and breadcrumbs. Chef came over and taught me the quicker method... flour the seasoned fish in a bowl, add eggs to the floured fish (same bowl) and then breadcrumbs (same bowl). (one bowl and a fraction of the time)! To this day, that’s the method I use to make crispy, fried goujons-these photos are with bluefish fillets Junnie and I caught.
I see fisherman fillet their fish, discard the head & frame! They're amazing at catching fish but have little experience fabricating or cooking the beautiful, fresh fish they get. I'm very interested in sustainability & respectful when I take a fish. I cook from head to tail... that's where the tender, 'chef' cuts are... cheeks, head, on the bones etc... which is perfect for salads, pasta, rice and this frittata. The first time I ate this frittata, I actually thought it was crabmeat!
One of the more challenging classical seafood dishes I know of requires fabricating a whole fish in to perfectly even darnes, trussing the darnes and then gently poaching in a Court Bouillon. While the darnes are still quite hot, the pin bones need to be pulled (they are on a diagonal), the butcher twine needs to be cut away, the skin needs to be peeled and the seafood must be plated without breaking... and served piping hot with Sauce Hollandaise & boiled, tourneed potatoes. I repeatedly practiced this dish for the CMC exam with a whole salmon... quite the challenge!
One of the more challenging classical seafood dishes I know of requires fabricating a whole fish in to perfectly even darnes, trussing the darnes and then gently poaching in a Court Bouillon. While the darnes are still quite hot, the pin bones need to be pulled (they are on a diagonal), the butcher twine needs to be cut away, the skin needs to be peeled and the seafood must be plated without breaking... and served piping hot with Sauce Hollandaise & boiled, tourneed potatoes. I repeatedly practiced this dish for the CMC exam with a whole salmon... quite the challenge!