The other weekend Jason and I were in Athens visiting some friends. If you haven’t been to Greece it should definitely be on your to-do list. It is so old and historical and the people are some of the most warm and happy that we have ever met. Plus, they love to eat! Needless to say we ate alot.
We stayed with our friend George, who runs the best hotel in Santorini. One thing we noticed about greek cuisine is the use of the word salad, which boils down to a spread or dip for bread. They are commonly cheese based and contained very little if any greenery, but I was not complaining.
George made us something called Dakos, which of course he described as a salad. I would say it is more like a Bruschetta. But calling it salad sure makes you feel better. It has the essential tastes of Greece and is something you can eat all day long but preferably with ouzo.
Jason and George at Cape Sounion in Athens
Like I mentioned in the last post, we had an engagement brunch for Chefanie Wambach and Nathan. Kati Joon and Chef Suspence stayed with us that weekend which was a lot of fun. It is always nice having a helping hand in the kitchen.
Besides her guacamole, Kati Joon is quite famous for her Bacon & Egg cups, so when she offered to make them I was very excited. I had never had them before this brunch and they turned out great.
They are super quick and easy to make and look great on your plate. As there are so few ingredients in the cups, the best quality ingredients are preferred. Which is what we do anyway here at The Chefanies. Kati Joon recommends using Whole Foods meat counter bacon. (That’s the kind that you buy by the pound, not the pre-packaged stuff.)
Both Chefanie Wambach and I have been super busy the past few months. I have been in Paris for work for 2 months and while the food here is obviously delicious, I am really starting to miss the kitchen.
This is an appetizer we made for Chefanie Wambach & Nathan’s engagement bruch which Jason and I threw for them in November. The ingredients were very seasonal then but I am sure you can enjoy this dish whenever. The inspiration came from a pizza Chefanie Wambach had, so I decided to recreate it into a tart as we had a lot of success with the asparagus tart we made in spring. This one turned out just as good if not better. It was sweet and salty and there were no leftovers. Always a good sign. My picture doesn’t do it justice.