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New Greek cookbook from Mt. Athos

An article in our newspaper today by Derek Gatopoulos of the Associated Press speaks of a Father Epifnios Milopotaminos who has written a cookbook containing 126 recipes used in the monasteries on Mt. Athos. Curretnly it's only available in Greek.

Alice, could we prevail on you to translate?

The article says it's divided into seafood--both with and without backbones for different fasting periods. The recipes contain no meat, no dairy, and no desserts. Father says it contains ingredients that were used all over the eastern Mediterranean until recently. He uses no flour to thicken his offerings--just lets them cook down over time.

Sound like it would be a good fasting period cookbook.

BOB

Dear Bob,

If I come across it, I will certainly try!

Regards,
Alice

Here's a link to the article: http://www.rep-am.com/articles/2008/08/12/lifestyle/359380.txt

From what I know of Greek monastery food, expect the recipes to have large amounts of extra virgin olive oil for flavor. Infact, vegetarian fasting dishes in Greek are called 'ladera', or 'oil foods'.

Alice

Our paper carried a picture of Father Epifanios and a couple of his fellows in front of a large fireplace with a huge pot in the middle of a wood fire.

BOB

I would be interested in seeing these recipes too.

The Greeks associate artichokes with poverty? Words fail me!

Fr. Serge

I don't know about artichokes, but for a few decades that I can remember, foods such as boiled greens (horta), and legumes were a painful reminder to older people of their difficult days of poverty. The ability to afford meat at the daily table became a source of pride, and no hostess's table would ever be without it as one of the dishes.

Memories of one's poverty do not die easily...I remember my grandfather who immigrated as a young man to the U.S. and was blessed to become successful in his new country fairly quickly. He was born into a very poor family in a small town of the Peloponesse and was one of many brothers. He would not look at or touch a sort of pasta soup made from yoghurt called 'trahana' (http://en.wikipedia.org/wiki/Tarhana) because his mother fed it to him and his brothers when they were children every day for sustenance and may have been the only food they had at times.

The tide has changed though, and since enough years and decades have passed since the difficult economic days of Greece, younger generations no longer seem to have these 'hang ups'about vegetarian foods and meals.

Alice

Dear Alice,

You don't know about artichokes? Take it from a gourmet; artichokes are delicious! They are also tricky to eat as well as relatively expensive - the artichoke knows how to make you earn your treat - but they are well worth both the cash and the bother. Just don't forget the melted butter (and if the physician complains, tell him he may have the leftover artichoke leaves).

Joking aside (well, to a degree!) every time a fast rolls around I smile at the thought of being ascetical in the company of artichokes, avocado, clams, crab, langoustine, lobster, mussels, shrimp . . . It's a bit of bother, since one must concoct a "kosher" sauce for these delights. But one will feel all the more righteous at concocting and enjoying such a sauce, and conforming to the letter of the law, while sneering at people who patronize MacDonalds'.

As for dessert, somewhere I have a good recipe for chocolate cake (it's rich, dark, and moist) which is approved for consumption on strict fast days.

But did I understand you to say that in Greece they eat olive oil on fast days? Olive Oil? OLIVE OIL?!? Deliver us from such blatant ungodliness! Ichabod! I shall rend my garments! Is Outrage!

Of course, one could always mix some sesame oil with vegetable oil - the result is quite tasty. A bit of garlic does no harm either. The Chinese have one of the world's greatest cuisines, without any olive oil at all.

Now do have some artichokes. And have patience with them (along with the melted butter).

with every blessing,

Fr. Serge

There is another book, available in English:

http://www.amazon.com/Greek-Monastery-Cookery-Archimandrite-Dositheos/dp/9608360366

It's a nice book, but sadly, the translation and instructions are often confusing: "glasses" instead of "cups" etc.

Dave

Dear Father Serge,

I love/adore *fresh* artichokes (in other words: not frozen or canned), but alas, I have no patience to clean them....when my mother in law, of blessed memory, was alive, and happened to be visiting us in March (or visa versa), she was always happy to prepare them for us.

In Christ,
Alice

To the best of my knowledge, I've never eaten either frozen or canned artichokes - the prospect sounds revolting. But to prepare fresh ones, you do indeed need patience. You've inspired me; I think I'll get some and steam them. I can melt the butter in the microwave.

Fr. Serge

Dormition Fast Alert!!!!

Your friendly neighbourhood Pharisee

Maybe it was really margarine? ;)What is Father's time zone?

I love artichokes. They are wonderful added to pasta along with veggies. Incidentally, there are some delicious vegetarian condiments available at your local Trader Joes (no, I do not work there).

Do those under the old calendar celebrate the Dormition on August 28?