Zambolis apartments

Zambolis apartments
For your holidays in Chania
Showing posts with label CHESTNUT. Show all posts
Showing posts with label CHESTNUT. Show all posts

Saturday, 24 November 2012

Money (Λεφτά)

The boys had a date with the barber today.



Mr Mihalis has relocated his salon from the busy centre to the outskirts of town bordering suburbia. He appreciates the peace and quiet of a residential street to the noisy polluted central location of a cramped town.

Apart from the usual framed qualifications and family photos often found on the walls of small local enterprises, Mr Mihalis also has a framed collection of Greece's former currency, the drachma.



As I snapped a photo of it while he was giving my son a haircut, he stopped what he was doing without saying a word, and went to the till where he opened a drawer beneath it. He took out a bunch of papers, and handed them to us to look at. They were photocopies of old drachmas that were in circulation in the 1930s and 1940s.


The 1930s notes had similar denominations to the drachma notes of the 1990s: 1000 and 5000 drachma notes were considered perfectly normal in both periods. After 1941, however, all sense of normalcy was blown apart, with Greece being ravaged by WW2. By 1944, the denominations that the drachma was available in lose all sense of proportion. Try following the commas and the zeros in this series of numbers: 100,000, 10,000,000, 500,000,000, 10,000,000,000.



Mr Mihalis has always found these drachma notes intriguing because he was living in the time that they were being used:
"In the village of Floria where we lived, we had chestnut trees. When we harvested the chestnuts, my father packed two large sacks full of chestnuts and loaded them onto the donkey, and took them to Hania to sell them at the market. When he came back, the sacks still looked full. They were filled with hundreds of drachma notes. He had sold the chestnuts and was paid for them in small denominations of drachmas. During that time, money was worthless. You needed a million drachmas to buy a loaf of bread. If you didn't have your own source of bread, you either gave everything you had to get some or you went hungry."
In the times that we live, the value of money is now seen as a balloon that is ready to pop. When the value of work decreases, so too will products and expenses, because no one will have much money to pay them.

Cost of a boy's haircut: €10; no wonder our summer tourists flock to the local salons here to get a haircut. It's ridiculously over-priced where they come from.

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Monday, 31 January 2011

Chestnut stew (Κάστανα στιφάδο)

Upon hearing the word στιφάδο (stifado), Greek people generally conjure up an image in their mind of a rich red stew of hare or rabbit, chicken, beef or pork, cooked with a large quantity of onions. It constitutes staple winter fare in most parts of Greece, replacing the Sunday roast during the colder months of the year. But with the rising interest in healthy food and a move away from meat, many people nowadays crave a vegetarian version of the same kind of dish. The creative chef at MAICh, Yiani Apostolaki, has once again used his love and knowledge of Cretan cuisine to create a meatless stifado, which has many variations, and can only be termed a masterpiece. Yiani's chestnut stifado is often on the menu during the chestnut season at MAICh, where it is enjoyed by the resident students and staff of the institute.

chestnutstifado

After having this for lunch at work one day, I decided that I had to make it at home as soon as I could for the whole family to enjoy. My own version of chestnut stifado reflects my family's preferences in spice tastes.

You need:
a few tablespoons of olive oil
1 large onion, chopped finely
2-3 cloves of garlic, chopped finely
500g chestnuts, shelled (to do this, follow the advice in this post; Cretan chestnuts peel easily - not so those from other regions, as I have discovered, when I wanted to buy some bigger and 'better-looking' chestnuts!)
500g whole small stewing onions (large ones don't cook evenly; make a small cross on top of the cleaned onions, as described in this post)
a can of pureed tinned tomatoes (I use my own home-made tomato sauce)
1 teaspoon of tomato paste (for a thicker sauce - this is optional)
1 small wineglass of wine
1 stick of cinammon
6-10 carnation cloves
2 bay leaves
freshly ground pepper
sea salt

In a wide pot, heat the oil and sautee the chopped onion and garlic till translucent. Add the whole onions and mix till they are coated in oil. Add the seasonings and wine, and leave the pot to simmer for a few minutes. Now add the pureed tomatos and tomato paste. If the mixture is too thick, you can add some water to the pot at this stage, but don't add too much: this will depend on the size of the onions. The topmost level of the liquids should be about 1cm below the topmost surface of the onions. Place a lid on the pot, and let the onions simmer at the lowest heat for 30 minutes. Now add the chestnuts, which will have been partly cooked when they were boiled (or roasted) to be cleaned,and cover the pot again. Allow the chestnuts enough time to soften. This depends on the desired texture; if you prefer the nuts to crunchy, then the stew doesn't need a lot of cooking time.

chestnut stifado with pilafi

The meat version of this same stew (ie using meat chunks instead of chestnuts) will fill you up very quickly. But the vegetarian versions are so much lighter, that you will find yourself eating more than one serving, or a very large one at that, and you won't have that bloated stuffed feeling that eating such a rich meal usually gives!

Not only that, but the same technique, sauce and spices can also be used in vegetarian stifado using other ingredients; any firm vegetables will work, eg carrots, potatoes, eggplant, mushrooms and pumpkin (which Yiani also adds to his chestnut stifado), as long as they can retain their shape while cooking. Such vegetables have the same fullness as meat, while being exclusively vegetarian products. The tomato-based sauce hints at the taste of umami, a taste inherent in meat that people often crave, even when they are vegetarians, thus satisfying their tastebuds. Only the cooking times for each vegetable will change, according to the desired texture of the finished dish.

The traditional way to serve stifado in Greece is with fried potatoes or thick pasta, but any carbohydrate will do. I served mine with pilafi rice made with a very light chicken stock. Using aromatic basmati rice provides even more umami taste, if you want to keep the meal completely vegan. This dish also needs a very fresh green salad to accompany it, and very little else.

UPDATE 8-12-2011: Due to the recent popularity of this post, here are two variations of chestnut stew: one uses potatoes (served at a mountain village food festival) and the other with mushrooms (served in a popular restaurant in Hania). 



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Friday, 24 December 2010

Chestnut truffles (Τρούφες με κάστανα)

It's still chestnut season in Crete. Hania boasts one of the largest chestnut plantations in Greece, in the area of Elos (one of the Nine Villages of Inachorion), so we have a plentiful supply of locally produced chestnuts. Roasted chestnuts, also sold as a street food, are a Greek favorite in the winter. More recently, they have also been used more creatively, ranging from being stewed in a red spicy sauce, to being turned into sweets.

elos valley hania chania chestnut tree elos hania chania
Chestnut trees in Elos valley - the bright green trees are the chestnut, while the silver green ones are olive.
roasted chestnuts roasted chestnuts
To roast chestnuts, slit their shell to stop them from exploding in the oven while they are cooking.

Cretan cuisine does not use chestnuts in a wide range of ways. Apart from roasted chestnuts as an evening snack, we rarely eat them in any other way in our house. I was recently given a very simple but rather exquisite recipe that turned chestnuts into chocolate truffles that had a superior taste to any chocolate truffles I've had before. My good friend, Yianis Apostolakis, the clever creative Cretan chef at MAICh, presented this dessert to the students at the institute. Yiannis' recipes are all based on natural locally available food, with an emphasis on Cretan products and simple techniques. These truffles will surprise even the expert chef with their simplicity and refined taste.

You need:
500g chestnuts
2 tablespoons of thick orange marmalade, meaning not very runny, not too many liquids - Yiannis makes his own (he gave me a jar full) using 1 glass of orange juice, I glass of sugar and all the peel from the oranges used to make the juice, boiled down to a very thick marmalade
200g of 70% chocolate, preferably dark
a tablespoon of olive oil (Yiannis insists that butter can replaced by olive oil in ALL recipes
a pinch of sea salt

chestnut truffles orange marmalade

Make a slit in each chestnut and boil* the chestnuts in a large pot of boiling water for a few minutes. Then drain them and when they are cool enough to handle, remove their outer shells. Then drop them back in the pot and boil again until they are soft. Drain them again, and when they have cooled down, mash them to fine grounds in a food processor (I use a multi-mouli; in any case, they should be soft and moist enough to mash with a fork or even your fingers). Add the marmalade and mix well. Shape the mixture into little balls the size of a small chestnut and place in the fridge on a plate to firm up.

chestnut truffles chestnut truffles

Melt the chocolate in a double boiler and add the oil and salt. Chocolate needs to be tempered, something which I admit I don't have enough patience for, but you need to make sure that the chocolate will set after you dip these chestnuts balls into it. Use a spoon and fork to dip them into the chocolate. Place each finished truffle on a piece of foil for the chocolate to dry**. As soon as they are dry enough to pick up (preferably with a spoon and fork, to avoid leaving fingerprints on the chocolate), place each truffle into a small paper case. Place them in the fridge and let the chocolate set till hard.

chestnut truffles

Serve these truffles with a cup of strong coffee. These truffles can also be made with a mixture of ground chestnuts and walnuts.

Chestnuts are often associated with Christmas, so this makes a very seasonal dessert. And with that, I wish you all:

MERRY CHRISTMAS

See you all in the new year safe and sound!


* They can be roasted if you prefer; boiling them makes them softer and less dry, which is helpful when shaping the truffles.
** I made the mistake of drying them on a plate - don't you do that though; stick to the foil!

©All Rights Reserved/Organically cooked. No part of this blog may be reproduced and/or copied by any means without prior consent from Maria Verivaki.

Monday, 14 July 2008

Lunch at Elafonisi (Τραπέζι στο Ελαφονήσι)


vathi

Every year, Aleko comes to Crete to spend the summer in a run-down house built by grandfather in a small village close to one of the most impressive nature spots on the south-western coast of Hania, Elafonisi, which also sports probably the most aesthetically alluring beach in the region of Hania: crystal clear water, whose rippling ground-level waves roll onto coral-pink sand, tucked away in a remote area of the province which was once extremely difficult to access. The wind always blows hard here, making the water icy cold, even in the middle of summer; maybe it's done on purpose, to keep too much development away from the area, on which point of course it has succeeded.

walnut tree topolia hania chania

To get to Aleko's house, we drive off the main highway onto very narrow country roads, passing a few sleepy villages, like Topolia, which is famous for the freshness of its water. It is located on a rise, so that the melting snow from the mountains surrounding it passes the area before it gets to the town of Hania itself. We sat under a walnut tree in the central square and cooled ourselves off with some of that refreshing water, with which people fill up plastic containers and take home with them (it's legal).

The plaque at the square reads as a mantinada, a form of Cretan poetry:
Drink water from Topoliana,
which Nature freely gives,
the whole of our community
welcomes you to our village.

P7130005

From this point on, the road narrows to a single lane, as it passes through the Gorge of Topolia (not the famous Samaria Gorge, but a narrow chasm nevertheless. A tunnel was built through the mountain. The traffic lights indicate which direction of the traffic has the right of way: only one car fits its width.

tunnel before ayia sophia cave hania chania

The tunnel leads directly to a hillside containing a cave of archaeological importance, turned into a shrine dedicated to St Sophia. Church services, even wedding ceremonies and baptisms, are held here, especially when the family concerned has been ''promised' to the saint (another meaning of dedicated: 'ταμένος').

ayia sophia cave hania chania

The road then passes through the village of Elos, which gets its name from 'swamp'. It used to be a breeding ground for malaria, but is now one of the most verdant villages in Hania, home to the oldest vineyard in Crete, and an environmentally important eco-system with native flora and fauna. Water runs freely in this area, the tall trees and dense foliage being living proof of this.

elos valley hania chania

The region also has one of the biggest chestnuts plantations in all of Greece.

P7130023

Whenever we visit him at his house, he and his wife always make us feel very welcome: traditional Cretan festive fare is the norm - kalitsounia with mizithra, kalitsounia with vlita, summer salad, boiled chicken with pilafi, pork steaks and potato chips, all followed by a juicy watermelon. he was only sorry that we oculdn't sit outside because the wind was roaring upwards of 7 on the Beaufort scale today (the plastic chairs were flying off the verandah).

P7130060

On the way to Elafonisi from Aleko's house, the road takes you past the monastery of Hrisoskalitissa (meaning 'the Virgin of the golden steps') built on the rocks above the roughest coast of the western shoreline of Hania; it stands like a sparkling gem, glistening under the glorious sun. There is a port close by to Hrisoskalitissa monastery; the area once played host to a large customs office, due to the area's inaccessibility to Hania. These times are now long gone, with the coming of extensive road networks.

P7130068

The sandy dirt road leading to the beach has been widened since the first time I came to Elafonisi, but nature is still in its rawest form here. The hills rise high and dry above Elafonisi, while the coast is bordered by low dense shrubs resulting from the high winds which do not allow trees to gain any height. The trees have taken the shape of an upside down witches broom, being swept to one side as the wind blows hard against them. The water is shallow for a long way out, and you can walk all the way to an islet in the middle of the sea, from which the area takes its name, the 'nisi' in 'ealfonisi' means 'island', while 'elafo' comes from the word 'elafi', meaning 'deer': I didn't see any!

Life in the main centers of Crete do not have that air of island life that many of the smaller islands in the Aegean Sea do: fantastic beaches, seaside cafes, peace and quiet. Like many other south-west coastal towns of Crete, Elafonisi reminds you that Crete is in fact an island, even if you do have to drive a long way out to prove it.

elafonisi hania chania

Aleko was born in the inter-war period and raised in the village of Vathi. In his youth, there were 120 children living there; now, there are about forty permanent residents in the whole area, and they're not at all young. The houses are all still standing, but the owners have moved away to Hania, or they have immigrated to the New World, for obvious reasons: the industrial boom, better working conditions away from the fields, a higher standard of living, better chances of education for the young.

During the war, he witnessed many atrocities, not just against the people of the village, but also against what they held dear to them. Hrisoskalitssa monastery became the Nazi headquarters in the area, where supplies of weapons were also kept: guns, bullets, bombs, grenades, mines. One day, a group of Cretan resistance fighters attacked some Nazi soldiers and one of them was killed. In revenge, the enemy began to raze the village, and started rounding up the men. Aleko's house was not in the village centre, but his family could see the Nazis coming down the hill. It was mid-August in 1943, and their helmets shone like light bulbs in the sun. The family left the house and hid in the fields.

vathi

Aleko's father wasn't with his family at that moment; he'd been visiting someone in another area. He managed to get away just in time and reach his house. He found it empty and suspected what had happened. He dressed up in his mother's clothes and made his way to the fields. The Nazis paid no attention to him as they passed him on the road. When the family finally made their way back to the house, they found it burnt down, the rocks and stones in the walls in ruins. They salvaged what they could and moved their belongings into the barn where they kept their animals. Above the barn was another room, the 'onta' (a word of Turkish origin, used to denote a room above the ground floor), where the family remained until the mid-60s.

vathi

At about this time, everyone had gotten tired of living like paupers. The end of the war saw peace, but it also saw great hardship and poverty. One by one, the members of the family started moving away. Aleko's sister went to Athens, where she married and had a family. His brother went to New Zealand, and did likewise. The simple room of the house is filled with photographs of relatives abroad.

Aleko was interested in astrology, watching the moon travel from one side of the sky to the other, observing the patterns the stars make, looking out for lights in the sky that move like a comet and whizz across the darkness. His liking for star-gazing is perfectly understandable; after dusk, there was no light int he village, as it was not electrified until the mid-70s. The stars and the moon in the sky always led the way. It was only in his village that he could see the stars; wherever else he lived and worked, there were too many artificial lights obscuring the view of the clear night sky.

But there was no call for paid work of this kind in the village, so he too had to leave and get a job, like everyone else who left the area. His first job was in construction in Hania. He hated it. He grabbed the first opportunity to get on board a ship bound for New Zealand where his brother lived, leaving behind his blind and widowed mother, who eventually moved into a retirement home in Hania.

During his time in New Zealand, he wondered who would look after his trees: apart from the ubiquitous Cretan olive trees, there were fig trees,

fig

almond trees,

almond

and cactus figs in his back yard.

cactus fig

Aleko moved back to Greece with his family in the late 70s after working for a few years in New Zealand, with the intention to restore the family home in Crete and live there. Are you crazy? said his sister. What are you going to do for a living? Pick olives? Against his wishes, he stayed in Athens and found work in the ship building yards, earning just enough to make ends meet. But he never forgot his parents' house. Every year he came down to see his mother in the old people's home, and stayed at his 'patriko', restoring a wall here or a window there, adding a few bits of furniture where necessary. Now that he's retired, he can enjoy the whole Greek summer in the house where he was born. And we are very lucky that we can spend a part of our summer where nothing can be heard except the wind and cicadas.

©All Rights Reserved/Organically cooked. No part of this blog may be reproduced and/or copied by any means without prior consent from Maria Verivaki.