Swiss Chard and Manouri Ravioli, braised artichokes, chanterelle mushrooms, egg/lemon sause

3 raviolis

5 pieces braised artichoke

8 pieces braised chanterelle mushrooms

1 ounce baby chard

5 pieces braised oil cure olive

2 ounces egg lemon sauce

Salt & pepper to taste

Cook ravioli for 3 minutes in boiling salted water.

Warm next 4 ingredients in sauté pan with a little of braising oil until chard is wilted; add ravioli toss and season.

Place ravioli and vegetable onto medium oval plate, spoon sauce around and garnish with a little of the braising oil.

For Egg Lemon Sauce:

1 cup diced onion

½ cup diced shallot

1 T. chopped garlic

2 Tbsp extra virgin oil

1 bay leaf

½ cup lemon juice

6 cups vegetable stock

1 cup egg yolks

Salt and fresh pepper

2 t. fennel pollen

Place first 5 ingredients in a stainless steel pot and cook until soft but not brown over medium low heat.

Add stock bring to a simmer, skim any scum that rises to the surface and cook for 20 minutes.

Add lemon juice, season and temper in egg yolks.

Cook until sauce coats back of spoon; strain in to container and add fennel pollen; chill

PUMPKIN YOGURT CAKE
Ingredients
12 pc. Mini pumpkins
½ cup butter
1 tsp. ground cinnamon
Cut the top from the pumpkins and remove with a spoon all the seeds, rub the inside of the fruit with soft butter. Sprinkle with cinnamon and bake @ 350 oven For 15 minutes. Remove from the oven and let cool
Cake
1 lb yogurt
4 pc. Eggs
1/4 cup sugar
2 tsp. vanilla extract
1 cup heavy cream
2 Tbsp honey

Mix all the above ingredients in bowl well and fill the mini Pumpkins. Save the tops, you will need them after baking the dessert .Bake the pumpkin Yogurt cake in water bath @ 275 for 40 minutes. Remove from the oven and now place the top on the pumpkin , refrigerate for a minimum of 6 hrs.



Kali Orexi

Chef Gregory zapantis

Spanakopita (spinach pies)

Ingredients:
· 2 # Fresh spinach
· 1 pc medium sized Spanish onions medium dice
· 1 bunch scallions sliced
· 1 small leek (well cleaned) medium diced
· 2 oz butter
· 3 eggs
· 2 lbs feta crumbs
· salt and pepper to taste
· 2 ½ boxes (1lb each) fillo thick
· 1 cup clarified butter and vegetable oil blend

Method:
1. Sweat onions, scallions, and leeks in butter until soft and sweet.
2. Place the feta in a bowl of a mixer with the paddle attachment and mix to slightly break it down, but still remain chunky. Add the spinach and onion mixture and continue to mix until evenly incorporated. Place the mixture in a bowl and refrigerate until cold. Fold in the egg mixture and refrigerate again.
3. Butter the fillo strips and stuff with spinach mixture and fold into triangles.
4. After triangles are formed place on sheet trays and brush with butter/oil mixture and sprinkle with sesame seeds. Bake in a 325 degree oven until golden brown and crispy. Make sure any excess butter is drained from the pan after cooking.


Kali Orexi

Chef Greg Zapantis

Tonos Tartare

4 oz tuna # 1 or # 2 + diced small
1 tsp lemon juice
1 Tbsp olive oil extra virgin
1 tsp chives cut small
Sea salt & white pepper to taste

1 Tbsp. taramosalata for garnish
¼ tsp tobiko caviar [black]
1 tsp balsamic reduction
1 pc of frisse for garnish


Place the cut tuna In a stainless still bowl and add the olive oil , lemon , chives and the sea salt and pepper mix well.
Use a 3” ring and pack the tuna tight
Place the taramosalata in the plate and top with the tobiko
Garnish with the balsamic reduction and frisse and serve


Kali Orexi

Chef Greg Zapantis

Mastiha Rice Pudding

3 qt. Milk
12 oz. Arborio rice
4 pc. Cinnamon sticks
1/2 pc. Orange
2 pc. Mastiha nuggets

In a heavy skillet simmer slowly all above ingridients until the arborio rice is fully cooked
about 45 minutes

1 cup Sugar
5 Eggs
1 qt. Heavy cream
in a stainless steel bowl mix the remaining of the ingredients and slowly add them to the skillet .when the rice pudding thickens about 5 minutes,remove from the heat and serve in small bowls dusted with cinnamon powder



Kali Orexi
Chef Greg Zapantis

Cretan Style Saligaria

1 Cup Extra Virgin Olive Oil

1 ½ lb Onions Diced Fine

6 – 8 pc. Garlic Cloves sliced thin

6 – 8 Springs of fresh Thyme

1 Table Spoon Tomato Paste

3 p.c. Fresh Tomatoes Grated

½ btl. White Wine

8 – 10 pc. Whole All Spice

4 pc. Bay leaves

2 lb Snails
Salt & Pepper


Sauté the onions and the garlic in the olive oil for few minutes add the remaining of the ingredients except the escargots , simmer for 15 minutes . Add the escargot and simmer an additional 15 minutes..



Kali Orexi


Chef Greg Zapantis

Diver Sea Scallops Wrapped With Kataifi

Makes 4 servings.


2 cups balsamic vinegar
4 extra large sea scallops
Salt and pepper to taste
1/4 lb kataifi filo
4 tablespoons butter, melted
1 tomato, diced
1/4 cup diced scallions
1/4 cup chopped dill
For the butter sauce
1 medium shallot, sliced
1 teaspoon chopped fresh thyme
1 cup white wine
1/2 lb butter, cut into small bits, thoroughly chilled

Preparation

In a small saucepan over medium heat, simmer the vinegar until syrupy, about 30 minutes.
Heat the oven to 450°F. Season the scallops with salt and pepper. Wrap each scallop in some of the kataifi filo. Arrange the scallops on a baking sheet and drizzle with the melted butter.
Make the butter sauce: In a small saucepan, combine the shallot, thyme, and wine. Simmer until completely reduced and there is no liquid remaining. Over low heat and whisking constantly, add the butter, a few pieces at a time. Allow the butter to become creamy before adding the next few pieces. Do not boil or the butter will melt and the sauce will become oily. Season to taste with salt and pepper. Keep the sauce warm.
Bake the scallops until just done, about 15 minutes.
To serve, cut each wrapped scallop in half and place in the center of the plate. Spoon the butter sauce over the scallops. Drizzle with some of the reduced balsamic vinegar (save the remaining balsamic syrup for another use). Sprinkle the tomatoes, scallions and dill around the scallop.

Kali Orexi

Chef Greg Zapantis