Feb 08 2016
Mousakas/Mousakka/Musqqa’ah—What’s the Fuss?
A “Traditional Food”, according to the European Parliament means that a food’s ingredients, composition, production or processing can be shown to be transmitted through generations. A food is considered “traditional” if it has been known “since before the Second World War”. (16-03-2006)
And so, a quick check on the history of eggplant and its nutritive value; a look up of regional... read more
Jan 26 2016
That White Sauce--What is TZATZIKI
Spelled variously, Tsatsiki, Satsiki, Tzatzik in Greece, this appetizer sauce which combines at its most common level, yogurt and cucumber, is recognizable in the cuisines of India, Iraq, Iran, Armenia, the Caucasus, Turkey and the Balkans. Cucumbers, a specie of the gourd plant, originating in the foothills of the Himalayans, most likely began its millennial pas de deux with yogurt during the... read more
Feb 01 2016
All About Olives
In one variation of Greek Mythology, Athena, goddess of wisdom and war was competing with Poseidon, god of the sea, for the patronage of the growing Attica settlement: Poseidon struck the rock and a spring flowed, but it was salty water. Athena in turn touched the stoney ground and an olive tree grew. The olive tree was judged to be the more useful gift and the city became known as Athens.... read more
Jan 19 2016
Feta, Short for Feta Tyri--A Slice of Cheese
According to statistics published in the HuffPost and elsewhere, Greeks eat more cheese per capita than any other country in the world. Why? Because Greeks eat Feta. Feta, one of the most recognizable Greek foods, actually got its name from the Italian "fetta" meaning, “slice” in the 1700's presumably from the practice of slicing the cheese in order to barrel and ship it. Ubiquitous on Greek... read more
Jan 11 2016
Avgolemono--Soup or Sauce? What IS it, anyway?
Pronounced, av-goe-LE-moe-noe, this classic Greek sauce is BOTH! Deriving its name from the two words, avgo' (egg) and lemo'ni (lemon), Avgolemono is made by whisking fresh eggs into which about the same amount of freshly squeezed lemon juice is streamed while continuously beating. Next hot stock twice the volume of the egg and lemon mixture is slowing whisked in as well and finally the egg-... read more
Jul 28 2015
Get Your Flo On! Ouzo Flo! Three Years Quenching!
Third year world premier, the Gardens' Ouzo Flo! Share a bottle with two scoops of Anna's Organic Ouzo Ice Cream in a frosted glass or treat yourself to the light, not-too-sweet flavor of licorice soda and a single scoop that quenches any thirst! Never cloying!
Jun 26 2015
Slicing for the Graduate!
Jamie's Grad Bash was even more spectacular with the Gyro Carving Station manned by Lazaros! #howtoimpress
Aug 10 2013
Where Anna Will be Seen Outside the Gardens!
1) At Byerl's, Thursday, June 26 @ 6, at Byerly's, June 26 @ 6pm: Kolokithopita Strifti (Twisted Zucchini Pie Macedonian style), Saganaki Cheese, fried or grilled, Fasolakia Yachni (Vegetarian Green Bean Braise)
2) At Toast & Taste in the Gardens, MN Arboretum's 7th 100% fundraiser extravaganza: Wednesday, July 16 @ 6/7pm depending on tickets purchased.
3) At MN Arboretum... read more