tag:blogger.com,1999:blog-21854898944146034472024-02-19T17:48:49.856-08:00my little baklavaadventures in Greek and anything gastronomyYannis Mameletzishttp://www.blogger.com/profile/01455875570552333748noreply@blogger.comBlogger248125tag:blogger.com,1999:blog-2185489894414603447.post-20948168462134727002019-08-13T10:08:00.001-07:002019-08-13T10:10:00.828-07:004 years sabbatical?<div dir="ltr" style="text-align: left;" trbidi="on">
This is massively tragic. To be not posting for that long, but I have been consumed over the past few years trying to get countries to adopt PrEP (pre-exposure prophylaxis) in their national health systems (the new kid on the block as far as preventing HIV infection). More about our work on PrEP at the World Health Organization (WHO) here: https://www.who.int/hiv/topics/prep/en/<br />
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<a href="https://www.blogger.com/blogger.g?rinli=1&pli=1&blogID=2185489894414603447" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>The cookbook is on hold. Meantime, you can check out my <a href="https://www.ncbi.nlm.nih.gov/pubmed/31309457">latest paper on PrEP</a>, focusing on women (who constitute a group that can most definitely benefit from PrEP, especially in sub-Saharan Africa).<br />
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Yannis Mameletzishttp://www.blogger.com/profile/01455875570552333748noreply@blogger.com0tag:blogger.com,1999:blog-2185489894414603447.post-29735682960031027792015-11-26T07:12:00.001-08:002015-11-26T07:12:48.046-08:00my pumpkin soup (in a pumpkin) on this Thanksgiving <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white;"><span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="font-size: 14px; line-height: 18px; white-space: pre-wrap;">Pulp from 1 big and gorgeous pumpkin that you roast in the oven for 45 minutes in oven at 200 °C (drizzle some olive oil), add it to a big pot with a big knob of butter and swirl of olive oil, pump in there 3 garlic cloves (roughly chopped), 2 white onions (roughly chopped), 2 sage leaves, and one sweet potato (roughly chopped). Sauté for 3-4 minutes. Top off with vegetable broth just to cover the vegetables. Season away with salt, pepper, and cook this beauty off for about 15 minutes over medium heat. Give it a good blitz (purée), let it simmer for another 5 minutes. </span></span></span><br />
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<span style="background-color: white;"><span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="font-size: 14px; line-height: 18px; white-space: pre-wrap;">I tend to serve it with a spoonful of Greek yogurt or mascarpone folks. </span></span></span><br />
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Yannis Mameletzishttp://www.blogger.com/profile/01455875570552333748noreply@blogger.com1tag:blogger.com,1999:blog-2185489894414603447.post-57547154013738326302015-10-23T01:21:00.001-07:002015-10-23T01:22:39.143-07:00Guardian features Greek food<div dir="ltr" style="text-align: left;" trbidi="on">
As a Guardian reader, I have noticed a pleasant trend in the past few months. Greek food is being featured more heavily by our friends in London.<br />
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Recent <a href="http://www.theguardian.com/lifeandstyle/2015/oct/22/greek-roast-chicken-tzatziki-honey-biscuits-recipe-cook-residency?CMP=twt_gu">post </a>highlights a food venture called Mazi Mas. Recipes seem to be all kosher (although the tzatziki one does not call for dill when it should). I will get my hands on my mother's melomakarona recipe (that Greek traditional Christmas cookie), tweek it for non-Greeks to make it more versatile, and share with you all.</div>
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Slightly crazy that we are starting to talk about Christmas.</div>
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Yannis Mameletzishttp://www.blogger.com/profile/01455875570552333748noreply@blogger.com4tag:blogger.com,1999:blog-2185489894414603447.post-74651859234029954582015-10-13T08:25:00.001-07:002015-10-13T08:25:13.057-07:00get this blogging started<div dir="ltr" style="text-align: left;" trbidi="on">
Looking back at 2008, and 2009, my passion for posting here was much more evident.<br />
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Colleague at WHO has just requested a cupcake recipe. Let me think.<br />
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Yannis Mameletzishttp://www.blogger.com/profile/01455875570552333748noreply@blogger.com0tag:blogger.com,1999:blog-2185489894414603447.post-33228610337703641332015-07-12T03:22:00.000-07:002015-07-12T03:22:10.204-07:00apologies <div dir="ltr" style="text-align: left;" trbidi="on">
But the <a href="https://instagram.com/mylittlebaklava/">Instagram</a> and <a href="https://twitter.com/mylittlebaklava">twitter</a> accounts, and our <a href="https://www.facebook.com/pages/Yannis-Mameletzis/256078964452401?ref=hl">Facebook</a> page are in full swing.<br />
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Greece has been in turmoil. And I have failed to provide continent here for our loving readers.<br />
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This will change.<br />
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Yannis Mameletzishttp://www.blogger.com/profile/01455875570552333748noreply@blogger.com0tag:blogger.com,1999:blog-2185489894414603447.post-21290636477301158152015-05-31T23:30:00.002-07:002015-05-31T23:30:18.448-07:00Countdown to the island<div dir="ltr" style="text-align: left;" trbidi="on">
Καλό μήνα, φίλες και φίλοι! Ας υποδεχτούμε το καλοκαιράκι με Μυκονιάτικες εικόνες!<br />
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Yannis Mameletzishttp://www.blogger.com/profile/01455875570552333748noreply@blogger.com0tag:blogger.com,1999:blog-2185489894414603447.post-69417435248191390012015-05-31T22:43:00.001-07:002015-05-31T22:43:29.283-07:00WHO: World No Tobacco Day 2015 - Stop illicit trade of tobacco products<iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/QxA_2nBiIAk" width="480"></iframe>Yannis Mameletzishttp://www.blogger.com/profile/01455875570552333748noreply@blogger.com0tag:blogger.com,1999:blog-2185489894414603447.post-18353885436251908482015-05-27T06:27:00.006-07:002015-05-27T06:27:49.768-07:00I ate lamb's brain at the finest restaurant in Greece<div dir="ltr" style="text-align: left;" trbidi="on">
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Orange explosion (source: www.funkygourmet.com)</div>
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We may be a country in the midst austerity, but Greece's capital still boasts a range of fine dining options. Three weeks ago, I had the pleasure of being exposed to the taste menu at <a href="http://www.funkygourmet.com/">Funky Gourmet</a>, the culinary hot spot in Athens. Nestled in a quiet side street in the Keramikos neighborhood in the city centre, Funky Gourmet proudly harbors two Michelin stars. Yes, folks. Not one, but two big bad-ass stars. In a city riddled with tavernas, Funky is an outlier. And a good outlier. The chefs, Georgianna Hiliadaki and Nick Roussos, are young, hip, and have had training in Manhattan. They also happen to co-own the restaurant with another partner.<br />
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The restaurant itself is housed within a beautifully charming neoclassical building, whose interior is minimalist black and grey. I tend to be critical of lighting in most restaurants, and the . I loved the design, despite the steep staircase where by the end of the evening, I almost lost my footing. Too much lovely wine courtesy of Domaine Gerovasiliou.<br />
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The dishes are whimsical, delicious, playful, with careful thought given to taste, texture, presentation, and the use of Greek elements. I keep forgetting we actually have truffles, and very good ones mind you, from the Greek mainland.<br />
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The menu procession as follows:<br />
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<b>"Salsify in the soil"</b>. Greek bottarga with white chocolate, a crispy taco...<br />
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<b>"Pastitsio"</b>, which felt in fact like a little cannelloni, but was beautifully flavourful and evoked memories of my childhood.<br />
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A "<b>picnic</b>", where they set up a red plaid napkin, followed by a BLT sandwich, the most moist meatball I ever tasted, some nuts, and a boiled egg.<br />
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<b>Coulouri </b>bread and cretan buttermilk, paired with Fresh Chios Beer<br />
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<b>Topinambour </b>‘a la polita’<br />
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<b>"Kakavia"</b> fish soup Shabu, which was splendid.<br />
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<b>Langoustine </b>(it's a mini-lobster of sorts for those who are not familiar, which are very common in Greek cuisine) from the island of Chios.<br />
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A green risotto of snails entitled "<b>earthy aromas". </b>Brilliant, original, and delicious.<br />
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To clean the palate, one imagines some sorbet of lemon and ginger. Not here. We were presented with a sorbet ball of 'xoriatiki' (which translates to 'Greek salad'). The immediate taste was cucumber, followed by tomato, and a residual aftertaste of oregano. A very creative twist.<br />
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<b>The Silence of the Lamb</b>. A beautiful piece of lamb. The brain to be precise. Last time I had brain was in Mykonos during the feast of 'hirosfagia' in November of last year, but that was from a 100kg pig. It was<br />
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<b>The feta cheese that wished to be a beetroot</b>. It was a truffle of sorts, a ball of feta encapsulated by a gel of beetroot. Earthy and sweet in flavour. Lovely, just lovely.<br />
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Some dish I can't recall. I was starting to get light-headed by the copious amount of wine.<br />
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<b>Chocolate soup. </b>Enough said.<br />
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<b>Orange explosion.</b> This was the final display of culinary drama for the evening, with a bowl filled with real orange leaves, some chocolate truffles Waiters proceeded to fill the bowl with dry ice, after which we were allowed to actually have a hold of the chocolate delights. The sensation of a cold truffle exploding with the wondrous flavour of orange chocolate in one's mouth shall not be forgotten. Never. Ever.<br />
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In closing, when you are next in Athens, try to pay a visit if you don't happen to be on a strict budget.<br />
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Address: 13 Paramythias St and Salaminos, Keramikos 104 35 Αθηνα / Athína<br />
Phone: +302105242727<br />
Website: www.funkygourmet.com<br />
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Yannis Mameletzishttp://www.blogger.com/profile/01455875570552333748noreply@blogger.com3tag:blogger.com,1999:blog-2185489894414603447.post-91145047168911028062015-04-22T08:59:00.003-07:002015-04-22T09:00:15.282-07:00why Greek women live so long<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #141823; font-family: helvetica, arial, lucida grande, sans-serif;"><span style="font-size: 14px; line-height: 19.3199996948242px;">Women in Greece up until now had longer telomeres than men and therefore outlived them, according to this <a href="http://t.co/xRMRnDYJS6">Harvard University study</a>. Take note of the over-representation of women in this vintage family photo (my great-grandmother sitting in centre, front-row).</span></span><br />
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<span style="color: #141823; font-family: helvetica, arial, lucida grande, sans-serif;"><span style="font-size: 14px; line-height: 19.3199996948242px;">My grandmother was a legend when it came to her cooking prowess. Her food was influenced by her upbringing in Asia Minor.</span></span><br />
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Yannis Mameletzishttp://www.blogger.com/profile/01455875570552333748noreply@blogger.com0tag:blogger.com,1999:blog-2185489894414603447.post-3221370368117835312015-04-21T12:06:00.004-07:002015-04-21T12:06:38.736-07:00the laughing boy<div dir="ltr" style="text-align: left;" trbidi="on">
Today is a sobering day. It marks the anniversary of the coup d'état of 21 April, 1974, the start of the Greek dictatorship which lasted a total of seven years. That regime was supported by the U.S. government and remains a dark chapter in Modern Greek history.<br />
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Maria Farantouri sang a memorable performance of a song at the first concert given by legendary composer Mikis Theodorakis in Greece after the fall of the dictatorship in 1974. The song is the popular song "To gelasto paidi" ("The laughing boy"), whose composition actually has its origins in Ireland.<br />
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The song is a call for the spirit of democracy, which should never be taken for granted.<br />
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Have a good evening folks.<br />
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Yannis Mameletzishttp://www.blogger.com/profile/01455875570552333748noreply@blogger.com0tag:blogger.com,1999:blog-2185489894414603447.post-50107698369080552982015-04-19T05:50:00.002-07:002015-04-19T05:50:20.865-07:00#therealmykonos: Easter in the Aegean<div dir="ltr" style="text-align: left;" trbidi="on">
Christos Anesti, to all. For those not familiar with that expression, it translates to 'Christ has risen', which all Greeks along the cascade of faith (from academic atheists to devout Greek Orthodox Christian grandmothers) say from midnight on Holy Saturday and onward for forty days. It is one week since I had the pleasure of spending Easter Sunday feasting in Mykonos. A massive thank you to Vicky Kousathana, my dear friend, who hosted me at the fabulous boutique establishment <a href="http://www.terramariahotel.com/">Terra Maria Hotel</a>. My lovely room was conveniently situated over her uncle's bakery. Nothing like waking up in the morning with the beautiful fragrant smell of masticha.<br />
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My top-secret food project brought me to the island, and I will be sharing in the coming months some of the recipes and knowledge on my quest to discover a bit of old Mykonos on a plate. I have coined the hashtag #therealmykonos to underscore that there is much more to the island than sushi in the summer, and Moet champagne along the shores of Super Paradise Beach. Not to dispute the sheer fun associated with summer on the island, but there are layers of tradition which Mykonians value, and perhaps that is no more evident than around Easter. Hence, my visit.<br />
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Preparing glorious kouloures (the Easter bread-coils, a specialty in Mykonos) by Yannis Vamvakouris in his bakery during Holy Week </div>
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<span style="text-align: left;">My friend Thanassis' mom prepared a legendary feast on Sunday along with her husband and children. This was the centerpiece at the table.</span></div>
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The patriarch. Mr. Panagiotis Kousathanas. The man is a legend when it comes to meat. Responsible for the lamb, kokoretsi, giaxni, and kodosouvli.</div>
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The group of friends.</div>
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Afternoon in Gialos.</div>
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Kodoslouvi.</div>
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Until next time, my friends.<br />
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Yannis Mameletzishttp://www.blogger.com/profile/01455875570552333748noreply@blogger.com0tag:blogger.com,1999:blog-2185489894414603447.post-68539244975052694712015-03-26T11:23:00.000-07:002015-03-26T11:23:09.072-07:00happy independence, Motherland<div dir="ltr" style="text-align: left;" trbidi="on">
In the spirit of freedom and history, wanted to extend a happy Greek Independence Day to all our friends, and neighbours. I am a patriot, not a nationalist, of note.<br />
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Traditionally, we eat our version of fish and chips in Greece on March 25th, although instead of chips, we munch on a flavourful thick garlic sauce called skordalia which complements the fish itself. Oh, and the fish tends to be cod. Check out a recipe from The Cooking Odyssey <a href="http://www.thecookingodyssey.com/?portfolio=bakaliaros">here</a>.<br />
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Work entitled PARIS-ATHÈNES: Didier Martin</div>
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Yannis Mameletzishttp://www.blogger.com/profile/01455875570552333748noreply@blogger.com0tag:blogger.com,1999:blog-2185489894414603447.post-67009196633904117522015-02-22T02:14:00.003-08:002015-02-22T03:51:52.783-08:00my darn good banana bread recipe (inspired by Susan Jane White)<div dir="ltr" style="text-align: left;" trbidi="on">
Mylittlebaklava should be rebranded mylazyblogger. Anyway, I felt like sharing on this mildly cold Geneva Sunday a recipe for a very moist banana bread I baked yesterday in my lazy weekend boredom. The inspiration for this came from my dear Irish friend and critically acclaimed cookbook author and nutritional cook Susan Jane White (<a href="http://susanjanewhite.com/the-extra-virgin-kitchen/">The Extra Virgin Kitchen</a>). Susan Jane's <a href="http://susanjanewhite.com/rye-banana-bread-with-virtuous-nutella/">recipe</a> is a twist on the traditional banana bread using rye. <br />
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As noted, my version was an inspiration, but as I have no gluten allergies, the only thing our recipes share are the banana itself. And the cinnamon. And the coconut edge. I was frankly too lazy to schlep myself over to get the ingredients needed (e.g. rye, dates, and colleagues). Susan also makes her very own Nutella to top of her wonder bread. I used the commercial jar. She is the real deal. And I am the diva. <br />
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In essence, what was in the cupboard, I grabbed and did my magic.<br />
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WHAT YOU NEED:<br />
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1.5 cups flour<br />
1 teaspoon baking powder<br />
1 teaspoon salt<br />
2 teaspoons of cinnamon<br />
1 stick of butter<br />
1 cup sugar<br />
2 tablespoons brown sugar <br />
2 eggs, beaten<br />
1 teaspoon salt<br />
4 small bananas mashed with a fork (they were super ripe), save a few slices for topping<br />
1/4 cup Greek yogurt (I add it to everything)<br />
1/2 cup granola (I used a mix with hazelnuts that was a Swiss brand, which gives extra layer of flavour and texture)<br />
small handful of shredded coconut (I had some from an Indian food brand)<br />
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HOW YOU DO IT:<br />
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Preheat oven (fan) at 165 C, folks.<br />
1. Mix dry ingredients first. In a medium size bowl, sift flour, and add baking powder, salt, and cinnamon. Set this to the side.<br />
2. Break out your electric mixer, and cream butter with sugar in a separate (and larger) bowl. Do this for 5 minutes at medium-to-high speed. Then add brown sugar. And two eggs. Mix for one more minute at medium speed. (if you don't have an electric mixer, go vintage and mix by hand like our grandmothers did).<br />
3. Slowly add flour, again mixing at medium speed so you don't have an explosion of flour in your kitchen (or face).<br />
4. Finish off by adding rest of the ingredients, mix for one more minute. You are looking for a nice batter that is not too loose, nor too thick. Middle way, like the Buddha says. <br />
5. Pour batter into a rectangular bread tin that has been buttered up (I had a smaller tin). Add 4-5 slices of banana you have reserved as a topic. Makes for a nice effect when done, as you get this lovely caramelized texture of the banana.<br />
6. Bake for 50 minutes to 1 hour. Check after 40 minutes with a long souvlaki stick (or thin kebab skewer) to check if it is done. As I used a smaller tin, and my batter by virtue went up to the top of the tin, the bread took about an hour to be baked to perfection. <br />
7. When done, remove from oven, and rest on cooling rack. Remove from tin when cool, and indulge with some Nutella toping. </div>
Yannis Mameletzishttp://www.blogger.com/profile/01455875570552333748noreply@blogger.com0tag:blogger.com,1999:blog-2185489894414603447.post-11032840052409123572014-11-20T08:35:00.001-08:002014-11-20T08:35:30.621-08:00At last. The First Greek Lady comes to Athens.<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px;">Welcome home Arianna Huffington. A lot of excitement has filled Athens, as HuffPost opens up its Greek office. And importantly, a very powerful article on one Greek </span><span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px;">man's quest to serve food to those in need. </span><a href="http://t.co/JZcsgKGIP0" rel="nofollow nofollow" style="color: #3b5998; cursor: pointer; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px; text-decoration: none;" target="_blank">http://t.co/JZcsgKGIP0</a><br />
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Yannis Mameletzishttp://www.blogger.com/profile/01455875570552333748noreply@blogger.com0tag:blogger.com,1999:blog-2185489894414603447.post-16453252932680301782014-11-03T08:23:00.003-08:002014-11-03T08:23:52.260-08:00bringing American Thanksgiving to Greeks in Athens (let the festivities begin)<div dir="ltr" style="text-align: left;" trbidi="on">
My annual Thanksgiving dinner for my relatives in Athens nears. Menu includes:<div>
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<li>Two 7.5 kg turkeys, organic, from Thessaloniki. They shall be stuffed with chestnuts, cranberries, and haloumi cheese. Covered in lot's of Greek bacon. </li>
<li>Loads of sweet potatoes</li>
<li>Brussels sprouts with Mykonian louza and anthotiro</li>
<li>I am still undecided on the stuffing. Greeks are a funny bunch when it comes to this.</li>
<li>Dessert ideas? Pecan pie with maple syrup flavoured mascarpone cream </li>
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Yannis Mameletzishttp://www.blogger.com/profile/01455875570552333748noreply@blogger.com0tag:blogger.com,1999:blog-2185489894414603447.post-20613313805204079772014-09-08T10:15:00.001-07:002014-09-08T10:15:05.783-07:00God bless Mykonos (and the USA, and Lefkada)<div dir="ltr" style="text-align: left;" trbidi="on">
My partner in crime (refusing to disclose names) is helping with the metamorphosis of this pathetic blog. In the meantime, I am recovering from a glorious trip to America, Lefkas, and Mykonos. <div>
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Yannis Mameletzishttp://www.blogger.com/profile/01455875570552333748noreply@blogger.com0tag:blogger.com,1999:blog-2185489894414603447.post-40281382713365727092014-04-18T05:45:00.000-07:002014-04-18T05:45:15.320-07:00Instagram<div dir="ltr" style="text-align: left;" trbidi="on">
Instagram folks. As you can see, I have a fetish for red eggs at this time of year.<br />
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Yannis Mameletzishttp://www.blogger.com/profile/01455875570552333748noreply@blogger.com0tag:blogger.com,1999:blog-2185489894414603447.post-310398611052020452014-04-18T05:30:00.003-07:002014-04-18T05:30:59.799-07:00My laptop died on Good Friday. How fitting.<div dir="ltr" style="text-align: left;" trbidi="on">
Reporting from Greece. We are deep in meditation and fasting (OK, maybe I'm exxagerating, although I have attempted to be a vegetarian for 4 weeks now) in the lead up to the grandiose Easter Sunday festivities of roasting lambs on spits while sipping on ouzo and masticha. This picture was taken last year. For more, check us out Twitter (https://twitter.com/mylittlebaklava) and Instagram (http://instagram.com/mylittlebaklava). <div>
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Yannis Mameletzishttp://www.blogger.com/profile/01455875570552333748noreply@blogger.com0tag:blogger.com,1999:blog-2185489894414603447.post-8409697512361084442014-01-21T05:09:00.001-08:002014-01-21T05:26:50.209-08:00bonne année <div dir="ltr" style="text-align: left;" trbidi="on">
It's 2014. We're still idle. Much more happening over on Instagram. http://instagram.com/mylittlebaklava<br />
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Working on transforming this blog into a more user-friendly hub for all of you. Coming to your hometown later on this year. Until then, happy cooking.<br />
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My mother's Vassilopita. A beautiful almond cake celebrating the New Year. </div>
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Yannis Mameletzishttp://www.blogger.com/profile/01455875570552333748noreply@blogger.com0tag:blogger.com,1999:blog-2185489894414603447.post-34635749088869709822013-06-06T00:16:00.001-07:002013-06-06T00:16:16.528-07:00We have been idle, καλό καλοκαίρι<div dir="ltr" style="text-align: left;" trbidi="on">
I seem to have gravitated towards Twitter and Instagram, and working on a different platform for a website/blog. Meantime, check out some lovely pictures. Summer is here. Frappe time. here: http://instagram.com/mylittlebaklava<br />
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Yannis Mameletzishttp://www.blogger.com/profile/01455875570552333748noreply@blogger.com0tag:blogger.com,1999:blog-2185489894414603447.post-71538879226463052982013-01-24T04:47:00.001-08:002013-01-24T04:47:35.319-08:00Happy 2013<div dir="ltr" style="text-align: left;" trbidi="on">
All I can say is 2012 was a ridiculously busy year, and may 2013 bring everyone much health, joy, and good food, and even better wine.<br />
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Meantime, we're working on developing a new website. Stay tuned. And also check-out my <a href="https://www.facebook.com/pages/Yannis-Mameletzis/256078964452401?ref=hl">Facebook</a> page.<br />
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Yannis Mameletzishttp://www.blogger.com/profile/01455875570552333748noreply@blogger.com0tag:blogger.com,1999:blog-2185489894414603447.post-75488222476690899682012-09-17T23:13:00.001-07:002012-09-17T23:13:26.628-07:00New recipes from 'The Cooking Odyssey' Season 2<div dir="ltr" style="text-align: left;" trbidi="on">
New recipes from the 2nd season of 'The Cooking Odyssey' on PBS are now available online. Please check the website <a href="http://www.thecookingodyssey.com/site/?page_id=592">here</a>. And for those with a sweet tooth, check out the baked quince recipe!</div>
Yannis Mameletzishttp://www.blogger.com/profile/01455875570552333748noreply@blogger.com0tag:blogger.com,1999:blog-2185489894414603447.post-41672114665212729832012-09-17T23:02:00.000-07:002012-09-17T23:02:12.362-07:00new Facebook page<div dir="ltr" style="text-align: left;" trbidi="on">
We're back on this blog after some hibernating, and happy to announce my new Facebook page. Please check it out <a href="https://www.facebook.com/pages/Yannis-Mameletzis/256078964452401">here</a>. <br />
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Had a great summer, having organized the International AIDS Conference in Washington, DC (www.aids2012.org). More to come from my culinary excursions in Mykonos and Lefkada in August. And I hope you're all tuning into the 2nd season of '<a href="http://www.thecookingodyssey.com/site/">The Cooking Odyssey</a>'.<br />
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Yannis Mameletzishttp://www.blogger.com/profile/01455875570552333748noreply@blogger.com0tag:blogger.com,1999:blog-2185489894414603447.post-24614120500294406532012-03-22T13:14:00.001-07:002012-03-22T13:14:18.510-07:00Cooking Odyssey Season 2, coming to PBS<iframe allowfullscreen="" frameborder="0" height="270" src="http://www.youtube.com/embed/brAXwyQUF9c?fs=1" width="480"></iframe><br />
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Folks, it's been a busy January, February, and March. But with great excitement, The Cooking Odyssey 2 begins soon. More to come, but here's a teaser from the opening.Yannis Mameletzishttp://www.blogger.com/profile/01455875570552333748noreply@blogger.com0tag:blogger.com,1999:blog-2185489894414603447.post-13617951659934560072011-12-26T07:34:00.000-08:002011-12-26T07:41:18.276-08:00duck, chestnuts, and Bordeaux wine<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL0q11i0LorGrdzgBK64orbG92H8J-_MY6AiZTxTfr0H_t_NZG_cSlUgKb4yJ1K5LW2I2BK-t-3Hd4_JLM0hG5MA5zj7tUm8e2FjEfXdAmzmRuG3aJ7pW0NQ4U0D6crffnhAQuofECQr0s/s1600/ball.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL0q11i0LorGrdzgBK64orbG92H8J-_MY6AiZTxTfr0H_t_NZG_cSlUgKb4yJ1K5LW2I2BK-t-3Hd4_JLM0hG5MA5zj7tUm8e2FjEfXdAmzmRuG3aJ7pW0NQ4U0D6crffnhAQuofECQr0s/s320/ball.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5690461787437061634" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipPmFlvR3YS1ZxdgG7cEcrffjB9DfFiZ-kuDjCBnPO-ertJ2NeMefwuIskRNz8PA0GgBpet5rwVbcSTxcznD4mKXhNZP4C4cUqvcz7ue5npZmLqRWT5RzUmBfIOTtzfk7DEVrD2HpVRZnF/s1600/chestnuts.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipPmFlvR3YS1ZxdgG7cEcrffjB9DfFiZ-kuDjCBnPO-ertJ2NeMefwuIskRNz8PA0GgBpet5rwVbcSTxcznD4mKXhNZP4C4cUqvcz7ue5npZmLqRWT5RzUmBfIOTtzfk7DEVrD2HpVRZnF/s320/chestnuts.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5690461739991101714" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipGpPtVZ1SG2ASR5zMa2nvutXXisLYAoCQIgNfjIkWGLjUffiDZW9gzsYvUSHUai6JvAIEBvTZjZJeGz16kNl2QQ3HPNtoar-sf0Bc5kniRYh0OPTz_U91ig2V4vt15geLcGNRIxEgL7y0/s1600/diples.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipGpPtVZ1SG2ASR5zMa2nvutXXisLYAoCQIgNfjIkWGLjUffiDZW9gzsYvUSHUai6JvAIEBvTZjZJeGz16kNl2QQ3HPNtoar-sf0Bc5kniRYh0OPTz_U91ig2V4vt15geLcGNRIxEgL7y0/s320/diples.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5690461680518905986" /></a><br />Wishing you all an incredibly merry Christmas and a happy 2012. My <i>confit de canard</i> recipe coming up this week. Import from France, coupled with a fine Bordeaux wine, and for dessert, <span style="font-style:italic;">diples </span>straight from Athens. Chestnuts straight from my farmer's market in front of my place in Maroussi. Also more photos to come from my weekend trip back to Athens where I had an apéritif for friends and a big fat Greek family dinner.<br /><br />Health and peace and joy to you and your loved ones.Yannis Mameletzishttp://www.blogger.com/profile/01455875570552333748noreply@blogger.com0