Aleco's brother, Pericles, met us at Piraeus and we drove to Kefalari in Kifissia where my Mother-in-law lived. Everybody welcomed us with affection and generosity and, being an only child, I soon felt that my husband's large family became mine, with many brothers, sisters, nephews and nieces.
My husband had three older brothers. George with his wife Nelly and their daughter Elva, lived in Madras, India. Pericles and Dolly had a small daughter, Despina, a lovely, intelligent child who danced all the time, a precious two-year old son, Dimitris, Aleco's godson, and they were expecting a new baby in August! Nicos and Cleo had a good-looking, brilliant four-year old son, called Dimitris who could recognize most of the car brands circulating on the road, and Despina, an adorable little daughter who was just beginning to walk! I was totally captivated by these sweet, talented children!
I loved visiting Aleco's Mother, who with her gentle, matriarchal style, always received us gracefully with joy and fed us with the most delicious, mouth-watering meals. She was a fascinating talker, who revived events and various topics with nostalgia, humour and sometimes emphasis, and it was ever so touching to watch her four handsome sons listen to her attentively, with love and pride.
In 1956, Greece was, slowly, recuperating from World War II and the Civil War. The latter, specially, had left deep wounds, not easy to heal. It would take about twenty years more, almost a generation, to forgive but not to forget this national tragedy.
Nevertheless, new roads were being built, hotels were being erected and airports and marinas were installed all over the country, as Greece was becoming a favourite tourist destination. Also, in Kifissia the roads were covered with fresh coats of asphalt and the the central park was being prepared for the May Flower Show, which, since its inauguration in 1954, had attracted tens of thousands of visitors.
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| The House in Kefalari |
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| One Can Still Circulate by Horse and Carriage |
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| A Black and White Photo of the Pentelikon Hotel in Kifissia Then Painted a Watermelon Red |
A few words about Kifissia, a suburb of Athens. Some of the historical information given below is from the beautifully presented book "KIFISSIA - Omorphia ke Mneme" by Mrs. Maria Caravia, for the Protection of Kifissia Society.
From the golden age of Pericles, Kifissia was known as the Nymphs' Retreat. Much later, one of the courtiers of Herodus Atticus had described Kifissia as a "large forest, in harmony with the gurgling of running water and the melody of birds."
At the second half of the 19th century, many of the intellectual, political and social elite of Greece built summer houses in Kifissia. Fortunately, these residents left documents concerning the town, also photographs depicting the haunting beauty of the villas, the flowering gardens and the quiet, tree-lined streets.
Apparently, that was the beginning of a period when architecture changed the image of Kifissia. An exclusive, daring and unique architecture. According to Mrs. Caravia, the British writer Osbert Lancaster, specializing in architectural styles, in his book "Classical Landscapes with Pictures" (1947) says:
"Kifissa is a unique suburb and the same time a museum of the most demonstrative and eccentric specimens of architecture that have no equal in Europe." Actually, back in 1956, we agreed absolutely with the author's opinion concerning the "demonstrative and eccentric" architectural style of the town; but now we consider these priceless gems as part of Kifissia's heritage.
In the 1970s, Kifissia followed the national orgy of building blocks of flats, on the plots of demolished villas or in beautiful gardens, in order to meet the needs of growing families and to accommodate the new residents arriving in town. So the city grew and spread enormously, not always in the most attractive manner.
Please. don't misunderstand me, Kifissia is still beautiful with lovely parks and blooming gardens. One can find significant museums and art galleries, beautiful luxury hotels, the most exclusive boutiques and restaurants, trendy cafes, bars and bakeries, but also adorable little gift shops and small taverns that offer excellent Greek food. In a nutshell, it is a lovely place to live in!
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| Kefalari Park |
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| Part of a Private Garden |
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| Kifissia Park |
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| Kifissias Central Park |
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| A Tree-Bordered Alley |
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| Hotel Pentelikon Before the Credit Crunch |
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| Hotel Semiramis |
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| Hotel Theoxenia |
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| Villa in the Centre of Kifissia |
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| Villa Galini |
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| Part of a Garden |
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Villa Kazouli |
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| A Poster of the Hotel Aperghi before World War II |
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| The Goulandri Museum of Natural History |
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| The Benaki Museum of Historical Archives |
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| The Drosini Museum |
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| The Copelouzos Family Art Museum |
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| The Michalarias Museum of Modern Art |
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| Kouvoutsakis Art Gallery |
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| Aristokratikon the Best Handmade Chocolates |
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| Ready to Enjoy |
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| Beautiful Greek Jewelry |
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| New Year's Charms By One of the Top Greek Jewelers |
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| An Old Small Tavern |
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| Yellow Restaurant |
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| A Small Bakery |
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| The French Chain |
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| A Gift Shop |
I'm giving you below a few recipes of the very tasty dishes that my Mother-in-law used to prepare so many years ago.
POLPETTES
(Minced Meat Patties Fried with Breadcrumbs)
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| Polpettes |
This dish with a hot potato salad can satisfy a large hungry family.
For the patties
1 kg (2 lb) minced meat
1/2 cup short-grain rice boiled in meat or vegetable stock and blended into a thick, smooth puree
About 90 g (3 oz) kefalotyri or pekorino, finely grated
3 egg yolks
2 tbsp or more Parmesan, finely grated
1 tsp fresh thyme leaves, chopped
Salt and freshly ground black pepper to taste
A few gratings of nutmeg
Frying ingredients:
1 plate full of slightly seasoned plain flour
1 soup plate with 3 egg whites, lightly whipped
1 plate of dried bread crumbs
Mild-tasting olive oil and butter for frying
Lemon slices and parsley twigs for garnish
Place all the ingredients for the polpettes in a large bowl and mix very well together. With wet hands shape rounds the size of tennis balls and flatten them evenly into patties.
Dust the patties, first in seasoned flour, removing the excess, then dip them into the beaten eggs whites and again let the excess dribble off, and finally coat them thoroughly in dried breadcrumbs.
Fry the polpettes, immediately, in mild-tasting olive oil and butter, over medium heat, 3 minutes on each side or more, until golden, crisp and cooked through. Then place them on a platter lined with paper towels to drain.
Serve the polpettes on a hot dish, garnished with lemon slices and parsley.
WOODCOCKS COOKED IN WINE
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| A Sensational Delicacy |
I still have a vivid picture of my Mother-in-law, with her white hair and peaches and cream complexion, teaching me, step by step how to prepare this superb dish.
4 woodcocks, plucked, singed, quartered, all innards reserved except the gizzards
1 clove garlic, mashed
Salt and freshly ground pepper
2 tbsp butter
2 tbsp olive oil
3 tbsp brandy
1 large onion, grated
3 tbsp plain flour
500 ml (2 cups) or more excellent quality wine
375 ml (1 1/2 cup) or more tasty game stock prepared from the woodcock bones (please see recipe below)* or the same amount of chicken stock
8 slices of bread, toasted, halved and, lightly, spread with butter
Remove the bones from the chests and legs of the birds and reserve. Rub the pieces of woodcock with mashed garlic, salt and pepper. Brown them all over, in 1 tbsp butter and 1 tbsp olive oil, over medium heat. Flame with brandy and cook, stirring until the alcohol evaporates. Then transfer, with a slotted spoon, to a large, flat saucepan and keep hot.
In the same frying pan, saute the onion in the remaining olive oil until soft, then sift the flour evenly over and stir until golden. Add half the wine and allow the sauce to simmer for 5 minutes stirring constantly. Then, add the stock and simmer, stirring for 10-12 minutes, until the sauce becomes smooth and thick. Pour the sauce over the woodcocks, in the saucepan, and cook gently for 6 minutes more.
Meanwhile, with the help of a pestle and mortar, crush the reserved innards with a little sauce and the remaining wine, and sieve into a small saucepan, pushing with the back of a spoon in order to extract all the flavour. Cook for 4-5 minutes, allowing the alcohol to evaporate and then pour and stir into the sauce with the woodcock pieces. Simmer for 10 minutes more or until the birds are tender, adding hot stock to thin the sauce down, if necessary. as it should have the consistency of a thick soup. Taste and season accordingly and stir in the remaining butter, cut into small pieces.
Arrange the toasted bread on a hot dish, spoon some sauce over, place the woodcock pieces on top and sprinkle with freshly ground black pepper, Serve immediately with the remaining sauce, a small green salad and a bottle of the same excellent wine that you used for cooking.
* Here is the recipe for the game stock:
Place the carcass and bones of the woodcocks, including the heads, in a roasting tin, add a little butter and olive oil and brown them first on the stove and then in an oven preheated 180 C (350 F) for 12-15 minutes until brown but not burnt.
Remove the tin from the oven and transfer most of the butter and oil mixture into small pyrex bowl, reserving it for another dish. Place the tin on the stove, pour a little brandy over the woodcock carcass and stir for 4-5 minutes until the alcohol evaporates. Then cover with 500 ml (2 cups) or more tasty chicken stock and cook gently for 20 minutes. Strain the stock, discarding any remaining fat from the surface, and reserve.
Also, remove the brains from the heads, tiny delicacies, which are, usually, the cook's treat!
ASPARAGUS AU GRATIN
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| Asparagus Officinalis |
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| Baked Asparagus Tips Wrapped in Ham |
This is a great dish for your family and friends and very easy to prepare.
500 g (1 lb) white or green asparagus, trimmed and boiled until just tender
12-15 thin slices smoked ham
A knob of butter for greasing the baking dish
White Sauce:
3 tbsp butter
3 tbsp cornflour
1 bay leaf
500 ml (2 cups) warm milk
2 heaped tbsp of grated kasseri or Gruyere
4 eggs, separated, whites whipped to soft peaks with a pinch of salt
250 ml (1 cup) cream mixed with the egg yolks
Salt and freshly ground white pepper
Freshly grated nutmeg to taste
2 tbsp grated San Mihalis or Parmesan for sprinkling over
First, prepare the sauce. Melt the butter in a saucepan, add the bay leaf and sift in the cornflour and stir for 3-4 minutes. Pour in the milk, in 3 portions, stirring very well after each addition, until the sauce bubbles and thickens. Remove the saucepan from the heat, discard the bay leaf and stir in the grated cheese. Allow the sauce to cool down and, stirring vigorously, pour in the cream/egg yolk mixture.
Sprinkle the sauce with pepper and nutmeg, taste and add a little salt, if necessary. Stir in one-third of the whipped egg whites to lighten it. Then fold in the remaining egg whites very gently, but thoroughly, until no traces of white are evident.
Sprinkle the sauce with pepper and nutmeg, taste and add a little salt, if necessary. Stir in one-third of the whipped egg whites to lighten it. Then fold in the remaining egg whites very gently, but thoroughly, until no traces of white are evident.
Wrap each asparagus with a slice of ham and arrange in a single row, in a buttered baking dish. Cover lavishly with the sauce, sprinkle with grated San Mihalis or Parmesan and bake in an oven preheated to 180 C (350 F) for 35–40 minutes, or until puffed and golden. Serve immediately, with crusty brown bread and a glass of iced dry white wine.
MOCK RUM BABA
(Psefto-babas)
Traditionally, one prepares rum baba using yeast as a leavening agent. This recipe is quicker to prepare with excellent results.
Cake:
6 medium-sized eggs
250 g (1/2 lb) sugar
A pinch of salt
1 large orange, the juice and grated rind
240 g (8 oz) fine semolina mixed with
140 g (1 cup + 2 tbsp) self-raising flour and
1 heaped tsp baking powder
Syrup:
600 ml (20 fl oz/1 pint) ) water
360 g (12 oz) sugar
1 liqueur glass or more dark Jamaican rum
300 ml (1 cup + 2 tbsp) warm milk
Garnish:
500 ml (2 cups) thick cream
2-4 tbsp icing sugar
Strawberries
Line the base of a round tin with baking parchment and brush the sides with melted butter; also heat the oven to 180 C (350 F).
Whip eggs, sugar and salt until pale and doubled in bulk. Pour in the orange juice and zest and stir softly to incorporate. Very gently fold in the semolina mixture, in portions. Pour the batter into the prepared baking tin, even the surface and bake for 40-45 minutes until puffed and golden and a skewer inserted in the centre of the cake comes out clean.
Meanwhile, prepare the syrup. Simmer the water and sugar until the sugar melts. Remove from the heat and when tepid add the rum. Also, heat the milk.
Overturn the cake on a dish and remove the parchment. When the cake is lukewarm, add the warm milk, by the spoonful, all over the surface, then quickly repeat the same procedure with the syrup.
While the cake cools down, whip the cream with the icing sugar to form soft peaks. When the baba is completely cold, pipe the whipped cream attractively over and garnish it with strawberries.
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| A Delicious Fake Rum Baba |
Traditionally, one prepares rum baba using yeast as a leavening agent. This recipe is quicker to prepare with excellent results.
Cake:
6 medium-sized eggs
250 g (1/2 lb) sugar
A pinch of salt
1 large orange, the juice and grated rind
240 g (8 oz) fine semolina mixed with
140 g (1 cup + 2 tbsp) self-raising flour and
1 heaped tsp baking powder
Syrup:
600 ml (20 fl oz/1 pint) ) water
360 g (12 oz) sugar
1 liqueur glass or more dark Jamaican rum
300 ml (1 cup + 2 tbsp) warm milk
Garnish:
500 ml (2 cups) thick cream
2-4 tbsp icing sugar
Strawberries
Line the base of a round tin with baking parchment and brush the sides with melted butter; also heat the oven to 180 C (350 F).
Whip eggs, sugar and salt until pale and doubled in bulk. Pour in the orange juice and zest and stir softly to incorporate. Very gently fold in the semolina mixture, in portions. Pour the batter into the prepared baking tin, even the surface and bake for 40-45 minutes until puffed and golden and a skewer inserted in the centre of the cake comes out clean.
Meanwhile, prepare the syrup. Simmer the water and sugar until the sugar melts. Remove from the heat and when tepid add the rum. Also, heat the milk.
Overturn the cake on a dish and remove the parchment. When the cake is lukewarm, add the warm milk, by the spoonful, all over the surface, then quickly repeat the same procedure with the syrup.
While the cake cools down, whip the cream with the icing sugar to form soft peaks. When the baba is completely cold, pipe the whipped cream attractively over and garnish it with strawberries.
