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How To make Snails, Cretan Style, w/ Vinegar Or Tomatoes
Karen Mintzias
TO PREPARE SNAILS:
Wheat, flour and/or thyme Salt FOR FIRST RECIPE, TO SERVE 1:
1 lb Snails
1/2 c Olive oil
1/4 c Red wine vinegar
FOR SECOND RECIPE, SERVING 1:
1 lb Snails
1/2 c Olive oil
Salt 1 Onion; grated
1/4 c Chopped fresh parsley
1 lb Peeled, chopped tomatoes
The Greek gift for having a word for it applies richly to snails, usually called "salingaria" on the mainland, but "hohli" on Crete and "karaoli" on Cyprus. Hohli are a favorite Cretan food, and the delicious cooking methods explain why. Snails are scrupulously avoided except in summer, when they are considered safe to eat. Since snails absorb the odors and taste of foods on which they feed, Cretans catch them after a rainfall, put them in a covered container, and feed them for several days on wheat, flour, and perhaps some thyme. Then the real fun begins. The amounts of the other ingredients in this recipe are based on a pound of snails. One pound of snails serves 1 or 2. First be sure all the snails are alive, then wash them thoroughly in cold water and place in their shells in a container large enough to hold them. Pour hot water over them to cover and bring to a boil. Add a teaspoon of salt for each quart of water and continue to boil for 20 minutes, skimming off foam. Drain the snails, then wash in cold water and drain again. In a deep, heavy pan, heat olive oil almost to the boiling point, using 1/2 cup olive oil per pound of snails. Add the snails and fry for 10 minutes, turning carefully with tongs to avoid spattering oil. Pour in 1/4 cup red wine vinegar for each pound of snails. Remove from heat and stir constantly for a few minutes. Remove the snails to individual plates and serve hot with a little of the remaining sauce, and some bread and wine, as an appetizer or first course. SNAILS brAISED WITH TOMATOES Prepare the snails for cooking as directed above. In a deep, heavy pan, heat 1/2 cup olive oil per pound of snails, add some salt for seasoning and then the snails. Cover, lower the heat, and cook for 10 minutes, turning once. Add a grated onion and 1/4 cup chopped fresh parsley per pound of snails. Stir over medium heat for a few minutes, then add a pound of peeled, chopped tomatoes for each pound of snails. Cover and simmer for 30 minutes, or until the tomatoes are tender. Serve with fried potatoes and baby zucchini salad. From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenel Books, New York. Typed for you by Karen Mintzias
How To make Snails, Cretan Style, w/ Vinegar Or Tomatoes's Videos
Greek Salad - COME ON BABE; EAT IT RICH!
Yotam Ottolenghi visits Crete
Channel 4 (More4), the TV station in the UK, presents the series Ottolenghi's Mediterranean Island Feast. In this episode (first broadcast 21 November 2013) Yotam Ottolenghi visits Crete and explores its rich and complex culinary history.
In the ancient capital of Heraklion, Yotam makes a variation of the Cretan meze dakos, a marriage of tomatoes, crumbled feta, olives and oregano. In the fishing port of Agios Nikolaos, he marries octopus marinaded in wine with tender baby squid, stuffed with tomatoes and okra. On a trip inland, Yotam uses feta for a cheesecake with a ripe cherry compote. He also prepares a feast of spit-roasted pork souvlaki, served with his twist on tzatziki.
Our very own Victoria 'Tola' Trzeciak was the location fixer for this show... bravo Tola!
The Healthiest Diet in the World - Discover the Secrets of Horta Lifestyle!
???? Looking for a diet that can help you live longer and healthier?
???? Look no further than the Cretan Diet!
???? This ancient way of eating has been shown to be one of the healthiest and longest living diets in the world. In this video, we explore the secrets of the Horta lifestyle, a key component of the Cretan Diet, and show you how to incorporate this diet into your own life.
???? Join us on a journey to better health and a longer life! Watch this interview with Jouko Kivimetsä - an Horta lifestyle specialist.
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Catalonian cuisine | Wikipedia audio article
This is an audio version of the Wikipedia Article:
Catalonian cuisine
00:00:21 1 Basic ingredients
00:01:25 2 Savoury dishes
00:02:42 3 Sauces and condiments
00:03:25 4 Sweets and desserts
00:07:33 5 Wines
00:08:31 6 Alternative views
00:09:19 7 Chefs and restaurants
00:10:16 8 See also
Listening is a more natural way of learning, when compared to reading. Written language only began at around 3200 BC, but spoken language has existed long ago.
Learning by listening is a great way to:
- increases imagination and understanding
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Now learn the vast amount of general knowledge available on Wikipedia through audio (audio article). You could even learn subconsciously by playing the audio while you are sleeping! If you are planning to listen a lot, you could try using a bone conduction headphone, or a standard speaker instead of an earphone.
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- Socrates
SUMMARY
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Catalan cuisine is the cuisine from Catalonia. It may also refer to the shared cuisine of Roussillon and Andorra, the second of which has a similar cuisine to that of the neighbouring Alt Urgell and Cerdanya comarques and which is often referred to as Catalan mountain cuisine. It is considered a part of western Mediterranean cuisine.
King of Seafood - BLACK SEA FISH PARTY + Unseen Danube Delta, Romania!
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Danube Delta, Romania - A UNESCO World Heritage Site, the Danube Delta was one of the destinations I was most looking forward to visiting on my trip to Romania. It’s a stunningly beautiful place, teeming with delicious fish from the Danube River and the Black Sea. #Romania #DanubeDelta #Food
Green Village Resort - First of all a huge thank you to Green Village Resort for hosting us and for arranging this entire amazing Danube Delta experience in Romania.
We arrived in the evening, and started with an incredible seafood fish feast at the resort before calling it a night.
In the morning we got on a boat for breakfast, tried fishing without any luck, and ended up in a narrow waterway in the beautiful Danube Delta for breakfast. The smoked fish and smashed onions were the highlight.
Fisherman soup - For lunch, we made a huge pot of local style Danube Delta fish soup.
King of Romanian Seafood at La Mache - Finally to end this incredible Romanian seafood tour of the Danube Delta we drove to a restaurant called La Mache. I had no idea what to expect. Turned out to be a full show of fish and seafood from the Black Sea and the Danube Delta and one of the most spectacular meals of my entire trip to Romania.
Also, thank you to Nassim ( and Cristian ( for setting up this incredible trip.
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Minoan Cretan Cuisine -An Island Empire: An Interview with Jerolyn Morrison
Surely everyone wondered how did the Minotaur tasted like! After Theseus killed him in the famous labyrinth of King Minos, why didn't he cook the monster? Hmmmmmm...OK I guess it is just me then!
Joking aside, I had the great honour to talk with food archaeologist Jerolyn Morrison who is in the island of Crete. For the almost 3 decades now, with teams of dedicated, hard working archaeologists from different fields, she explores and excavates ancient sites all over the island. Jerolyn specialises on findings from the Minoan times, so we are talking really ancient stuff here! Times full of myths and legends!
On average the findings generally are 3 to 4 thousand years old! Very little was written back then and mostly in a writing system that we haven't deciphered yet. Most of the evidence is in the form of foodstuff remains, fragments of earthenware pots, and ancient rubbish or what was the kitchen type rooms when these were abandoned /destroyed. A lot of detailed and forensic zoo-archaeological work is going on as you can imagine!
So I was delighted to talk with Jerolyn and get an insight of the first European civilisation and their eating habits! What follows is an hour of fascinating facts about this mythical, distant past! I hope you will enjoy it as much as I did!
On top of all her hard work, Jerolyn is involved more broadly in recreating ancient food for modern audiences, with her social enterprise Minoan Tastes where people can book to learn how to cook with ancient ingredients, ancient cookware and ancient methods and techniques or more simply just to taste a menu inspired by Minoan Crete!
More about how you can get involved you can find here:
Music by the exquisitely talented Pavlos Kapralos
Have a lovely weekend and enjoy!The Delicious Legacy