Month: February 2021

Oven roasted mushrooms

There are no mushrooms in the famous painting  ‘The Fairy Feller’s Master-Stroke’ of the Victorian lunatic Richard Dadd. Given the connotations of mushrooms and their place in folkore or in other Victorians’ eccentric writings, this is somehow unexpected. But we can think that something even stranger happened after the Fairy Feller stroke the chestnut. All  the chestnuts – not just the one he masterly smashed- turned into mushrooms. They spread uniformly like a hypothetical constellation defying the rules of gravity and space-time. Of course they could not be put to use for the construction of Queens Mab’s carriage ( have you ever heard of a carriage made of mushrooms?), so we roasted them with onions.  Queen Mab aside, this makes a great sidedish or – with the addition of some more greens – a good salad. Serves 4 as a side-dish 500g button mushrooms, washed, trimmed, and halved 250g small shallots, peeled and left whole 1 Tbsp rosemary leaves, finely chopped 2 garlic cloves, roughly chopped 5 Tbsp extra virgin olive oil 1 handful rocket, roughly chopped 2 …

turkey souvlaki

Grilled Turkey souvlaki and a light yogurt sauce

Out of all spices saffron is the one that in mind resembles the melange of the Dune universe. In a sense it has time shifting powers, only not in the future, but in the past.  In the Archeological Museum in Athens you can see a fresco from Akrotiri ( destroyed in the Theran eruption of 1628 BC) depicting two women harvesting crocus – the Greek saffron variety. The taste and smell of saffron remains the same since the artist painted these two priestesses of an ancient world. The figures could easily be characters from Dune – perhaps some pretty Bene Geserit preparing the Water of Life. A more everyday application of saffron is in this recipe of turkey souvlaki. It is on our list of light and very tasty dishes. This recipe is brought to you by the GBTS project! Serves 2 For the turkey souvlaki 400g turkey breast, cut in to 2 cm cubes 1 onion, minced 1 generous pinch ground saffron 1/2 tsp sweet paprika 2 Tbsp parsley leaves, finely chopped 1 tsp white wine …

chimichurri

Chimichurri sauce

I dreamed of barbeques in Patagonia, after long treks and under a southern night sky of unfamiliar constellations.  The only sound would be the cracking of the woods in the fire, the weather chilly and the wind fresh. Ah, Patagonia a mythical place, still wild. The names of mountains, lakes,  rivers and water passages  on the maps still not completely absorbed by the place –suited for the imagination of a kid still hoping there are unexplored lands and mystery in the world. And then I read Bruce Chatwin’s “In Patagonia” and my desire evaporated. Patagonia did not seem that innocent and fresh anymore. It stands out as a place of difficulty, broken wills and  social consequences – not to mention  Butch Cassidy and the Wild Bunch .  I am sure this does not make justice to Patagonia, but, in a time of Covid travel restrictions, what else can we do but armchair traveling and relying on the stories of others who have been there.. Chimichurri is a sauce for gauchos in the pampa. This version is …