General News
Meropi Kyriacou Honored as TNH Educator of the Year
NEW YORK – Meropi Kyriacou, the new Principal of The Cathedral School in Manhattan, was honored as The National Herald’s Educator of the Year.
Crete is internationally renowned for its delicious and healthy cuisine. Here are a few of The National Herald’s favorite Cretan recipes.
Dakos
4-6 large round Cretan barley rusks (paximadia)
1/2 cup Greek extra virgin olive oil
2-3 ripe tomatoes, grated, skins discarded
1 red onion, thinly sliced (optional)
1/2 cup feta, crumbled
1/4 cup mizithra
10-15 black olives
Greek dried oregano
Freshly ground pepper
Grate the tomatoes into a strainer over a bowl to allow some of the water to drain. Moisten the barley rusks with 4-6 tablespoons of the water, then place them on a serving dish or in a salad bowl and drizzle them with about half the olive oil. Top with the grated tomatoes, the onion – if using, the feta, mizithra, olives, about a pinch of oregano for each rusk, and grated pepper to taste.
Cretan Stewed Mushrooms
2 pounds mushrooms, chopped, if large
1 large onion, chopped
1 pound small stewing onions
1 pound ripe tomatoes, chopped
1 cup Greek red wine
1/2 cup Greek extra virgin olive oil
1-2 sprigs fresh rosemary
Greek sea salt and freshly ground pepper to taste
Clean the mushrooms, cut off stems, and chop into bite-sized pieces if they’re very large. Heat about half of the olive oil in a large deep pot or sauté pan, add the mushrooms, and sauté over medium high heat until the mushrooms have cooked down a bit. Add the chopped onion and sauté until translucent. Add the tomatoes, rosemary, salt and pepper to taste. Reduce heat to medium, cover, and simmer for 20-30 minutes until the sauce is reduced. In a separate pan, sauté the small onions with a dash of salt and pepper, add the wine, and simmer for a few minutes to reduce, then add to the simmering mushrooms. Stir and simmer for an additional 20 minutes. Taste and adjust the seasoning, as needed. Serve with fresh bread or over pasta, rice, or bulgur.
Xinohondros with Eggplant
1 medium eggplant (about 1 pound), cut into 1-inch cubes
3 tablespoons Cretan extra virgin olive oil, plus 1/4 cup
1/2 teaspoon Greek sea salt
1 1/2 cups xinohondros, or sour trahanas or coarse bulgur wheat
2 medium-large onions, chopped
1 large green bell pepper, cut in 1/4-inch pieces
2-3 ripe tomatoes, chopped
1/2 cup dry white wine, preferably from Crete
1 1/2 cups water
1/2 teaspoon crushed red pepper flakes
1 cup crumbled feta
1/2 cup chopped fresh mint
Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
Toss the eggplant cubes with the 3 tablespoons of olive oil and 1/4 teaspoon of the salt in a medium bowl. Spread on the prepared pan. Roast until golden, 15-25 minutes, then set aside.
Meanwhile, toast the xinohondros or trahanas or bulgur in a large saucepan over medium heat, shaking the pan occasionally, until fragrant, about 5 minutes. Transfer to a bowl. In the pan, heat the remaining 1/4 cup oil and add the onions. Cook, stirring occasionally, until the onion is translucent. Add the bell pepper and the toasted xinohondros, trahanas, or bulgur. Cook, stirring occasionally, until the bell pepper is softened, and then add the tomatoes and wine. Cook, stirring occasionally, for about 3 minutes. Add the water, the crushed red pepper and the remaining 1/4 teaspoon salt. Reduce heat to medium-low, cover and simmer until the xinohondros, trahanas or bulgur is tender, about 10 to 12 minutes more.
Remove from heat and stir in the eggplant, 1/2 cup of the feta and the mint reserving about 1 tablespoon of the chopped mint for garnish. Cover the saucepan and allow it to rest for about 3 minutes. Top with the remaining 1/2 cup feta and the mint and serve.
Sympetherio – Blended Legumes with Onions and Capers
1/2 cup Cretan extra virgin olive oil, divided
1 large red onion, chopped, plus 1 medium red onion, thinly sliced, divided
1 1/2 cups skinless fava beans (koukia), frozen or fresh, if available
1 cup yellow split peas
1/2 cup lentils
10 cups water
1/2 teaspoon Greek sea salt, plus 1/4 teaspoon for the onion topping
1/3 cup capers plus 1 tablespoon brine
3 tablespoons fresh lemon juice
1 cup thinly sliced radicchio
Crushed red pepper flakes for garnish (optional)
Heat 1/4 cup oil in a large pot over medium heat. Add chopped onion and cook, stirring occasionally, until very soft, about 8 minutes. Add fava beans, split peas, and lentils. Cook, stirring occasionally, until toasted, about 3 minutes. Add the water and bring to a boil over high heat. Reduce heat to medium and simmer, stirring occasionally for about 20 minutes, then stir in 1/2 teaspoon of the salt, and continue simmering until the legumes are very soft and the mixture is quite thick, 45 minutes to 1 hour 10 minutes, total. Using an immersion blender, pulse the cooked legumes a few times until mostly, but not completely, smooth. Cool completely for about 2 hours.
About 30 minutes before serving, combine the sliced onion, capers and brine, and lemon juice in a medium bowl. Set aside to marinate for 30 minutes. Add the radicchio, the remaining 1/4 cup oil and 1/4 teaspoon salt. Toss to combine.
Serve the legumes topped with the onion mixture on a Cretan rusk, if preferred. Garnish with crushed red pepper, if using.
NEW YORK – Meropi Kyriacou, the new Principal of The Cathedral School in Manhattan, was honored as The National Herald’s Educator of the Year.
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