Inspiration

Yes, this is a food blog, but there are so many things that inspire me, that I can't help but wanting to share them with you.

Who knows, perhaps this will be a regular thing around here.
Tell me what you think!


• I believe I have told you what a huge Woody Allen fan I am. This latest documentary on PBS about his life and work, left me even more impressed by this multitalented man and legendary filmmaker. I lurve Woody.

• This is what you get when a prima ballerina, wearing ethereal clothes by Chloé, dances to music by Philip Glass.

• Ashley Rodriguez's video on how to make a gradient cake with rolled fondant. She makes it look so easy. (Ashley writes the wonderful food blog Not Without Salt).

• Have you ever considered dining in the sky?

• I love creative couples, and iconic Dutch fashion photographer duo Inez van Lamsweerde and Vinoodh Matadin, are a fascinating one. The music video for Bjork's Moon, from her latest album Biophilia, is the perfect combination of their imaginative visual creativity and Bjork's evocative musical talent.

• I'm not at all good at DIY stuff but this I have to try; how to make your own distressed wood background for photographs.

• This and this are my favorite television series of late.

• Mikkel Adsbøl is a Danish food photographer. Check out his work. His photographs are stunning.


See you soon with a recipe!

Two Years

I can't believe it's been two years since I wrote these words.


Thank you all from the bottom of my heart for joining me on this creative gastronomic adventure.



We've only just began!

What I've been reading

• Macarons by Pierre Hermè

Until about a month ago, this book was only available in French. As soon as it came out in English, I snatched it. And by "snatched it", of course I mean I ordered it on Amazon.



I have been reading, looking, swooning, craving but not baking; at least not yet. I'm a macaron-making virgin so I'm a bit timid about venturing into the magical world of Monsieur Hermè's macarons. All that's about to change though, really soon.
I have to admit, it helps that I have already tasted the real thing.

Can't wait to make:
Salted-butter caramel macarons
Infinitely chocolate macarons
Chestnuts and matcha green tea macarons
Olive oil and vanilla macarons
Raspberry, red pepper and parmesan macarons







• Plate to Pixel: digital food photography & styling by Hélène Dujardin

Can someone fall in love with a book? That's a resounding yes. I'm in love with this one and even though I don't have a dSLR but only a point-and-shoot camera, Hélène has me hooked.



As she points out, "photography is pricey" and you "shouldn't let yourself be dazzled by special features, cool accessories and size". That's some good advice right there. So, I need to weigh my options before I spend precious money on a new camera.

In the meantime, I'm learning some amazing new things, from how a camera really works to composing a photograph for a shoot and valuable styling tips.
This book has opened my eyes to a lot of things I had no idea about.







• Will write for food by Dianne Jacob

I discovered Dianne Jacob through her blog, a great resource and conversation platform for all things food-writing, but it took me a while to decide to buy her book. I'm not an impulse shopper, especially when it comes to books, but looking back, in this particular case I should have gone for it sooner.
This lady knows what she's talking about when it comes to writing about food.



I was inspired to write things I never knew I had in me. Thank you Dianne.





• Asian Dumplings by Andrea Nguyen

I don't remember exactly when or how I became interested in Asian cuisine. What I'm certain of is that I'm crazy about Asian food and I can never say no to a good dumpling, spring roll, fried Chinese bun or Indian samosa.



I have made several recipes from this brilliant book by Andrea Nguyen and they have been successful every single time.
The recipe for Steamed filled buns is perhaps my favorite.

Can't wait to make:
Japanese pork and shrimp pot stickers
Spicy potato samosas
Fried sticky rice dumplings
Milk dumplings in cardamom and saffron syrup







• Δειπνοσοφισταί (Deipnosophists - The Banquet of the Learned) by Athenaeus

This monumental literary work by Athenaus, dating back to the 3rd century A.D., is composed of fifteen books. It is a gastronomic guide, the oldest one in Greek history, that includes information on how food was prepared in ancient Greece. It has priceless historical value as it explores the gastronomic preferences, customs and behavior of ancient Greeks.



I have always wanted to read these books and I'm currently finishing book one; I'm enthralled by it.

You can find it both in Greek and in English.







• The Murders in the Rue Morgue by Edgar Allan Poe

I got this book back in July when I was in Paris.
I'm a Poe fan and this short detective story is probably the best of its kind.
You should read it.
The end.







• Η μεγάλη χίμαιρα, 1953 (The great chimera) by M. Karagatsis

M. Karagatsis is one of the greatest contemporary Greek novelists and one of my favorite writers. I read "The great chimera" recently for the second time and I have to say that I'm fascinated by Mr. Rodopoulos' (his real name) writing as well as by the mystical and deeply symbolic elements that are dispersed throughout the book.



This book is written in Greek. So why am I listing it here? Perhaps you can find the translation.




What have you been reading lately? Do share.






Have a great weekend!

My Little Expat Kitchen on SAVEUR.com, 55 Great Global Food Blogs

This is perhaps my longest blog post title ever, but I figure the occasion deserves it.



I have been an avid reader of Saveur, one of the top culinary magazines in the United States and the world, and the online version, SAVEUR.com, for quite some time now.
So when I found out yesterday that my blog is among the 55 Great Global Food Blogs, I was thrilled, to say the least.

According to the editors of SAVEUR.com, My Little Expat Kitchen is in the must-read list of blogs in the international food blogging community.

It's truly amazing when your work is recognized by such an important food magazine. It is indeed a great honor!

Thank you Saveur!

Seven

A little while ago, I was invited by three fellow food bloggers, Vanessa, Nicole and Nancy, to participate in My 7 Links Project. I was flattered that they thought of me but was a little hesitant to "play" since I don't usually take part in similar projects. I found it interesting though and actually gave me the chance to reflect on my almost two years of blogging.

In search of the posts that would best fit the categories designated by the project, I went back through my archives and read some of my earlier posts as well as some recent ones. I found myself craving a lot of the food I have been cooking over these past two years and realized that I have become a better cook because of this blog.
I also became aware of how much my writing and photography has improved and evolved, and how this creative outlet has morphed into something that I am really proud of.

What was admittedly surprising, was the realization of how much this blog has become a part of my life and how much of my life I have been sharing through it with you, my readers.
So I would like to thank each and every one of you for coming to this space of mine, for reading my words and cooking my food, for sharing your own thoughts, ideas and stories with me, and for making all this worthwhile.


Here's my list of 7:

1. My most beautiful post





It was difficult to choose this one. They are all my "babies", how can I pick one?
In the end, I had to go with the Triple Chocolate Cake that I made for my birthday last November. Yes, I know not too many people make their own birthday cakes but I did, and it was perfect.








2. My most popular post





I couldn't believe it when I looked at my blog's statistics, but the most popular post on the English page (stats on the Greek page are different) is my very own recipe for Greek Baked Giant Beans. This is a dish which I make about once a month—that's how much I love it—but the fact that people all over the world enjoy it too, is just amazing. Greek giant beans rock!








3. My most controversial post





The post on which ingredients should and shouldn't be included in a real Greek Horiatiki Salad is not a controversial one per se, but it was the post that stirred up the most conversation in the comments.








4. My most helpful post





In many of my posts, I include tutorials and comprehensive instructions on how to clean, handle or cook certain ingredients, but the one featuring my recipe for Greek Mussel Pilaf was much appreciated for its instructions on how to clean mussels.








5. The post whose success surprised me





When I posted my Greek Beef Stew from the Island of Kefalonia on top of Tubular Pasta named "Pastitsada", I never expected it to be such a hit. Surely, for many Greeks this is a classic dish that we love and cook often in our homes in one version or another, but I never expected people all over the world to embrace it. It was such a pleasant surprise.








6. The post that didn't get the attention it deserved





My post for the famous Greek dip Taramosalata, was one of my earlier posts so I wouldn't expect it to be successful since not many people followed my blog back then. I was expecting for more people to discover it though as time went by. Taramosalata is the ultimate mezes. It is a salty, rich, slightly sweet, creamy dip that's honestly one of the best dips Greek cuisine has to offer.








7. The post I am most proud of





Without a doubt, my post titled "Family ties" is very close to my heart. It is a personal post in which I describe the cuisine I grew up with, "Politiki Cuisine" (the cuisine of the Greeks from Constantinople). I talk about an important person in my life, my grandfather, who was an excellent home cook and a great inspiration to me, and I cook Greek Manti, the recipe I am most proud to have mastered and perhaps my favorite one on the blog thus far.







I would like to invite the following five bloggers to take part in this project, share their own seven links and continue the fun, and I encourage all of you to visit their wonderful sites.

David of Cocoa & Lavender
Peter of Souvlaki For The Soul
El of Fresh
Peter of Kalofagas
Maria of Organically Cooked

In Bruges (and Brussels)

Visiting the medieval town of Bruges feels like going to sleep and waking up in a fairy tale.

I fell totally and utterly in love with its narrow, cobbled streets, its imposing buildings and Gothic architecture, its unique ambiance, its warm and welcoming people, its history and awe-inspiring art and its purely satisfying food.

Bruges (Brugge in Flemish) is a Flemish city in the northwest of Belgium, whose old city center is, unsurprisingly, a World Heritage Site of UNESCO.




The city center is rather small and nearly encompassed by canals.




Right in the middle of the old town, there is the Markt (Market) where one of Bruges' most prominent symbols is situated; the Belfort (Belfry), a 13th century medieval bell tower.




The Provinciaal Hof (Provincial Court), a neo-gothic government building, is also situated in the Markt.




In Burg square, very close to the Markt, you can see the Heilig-Bloedbasiliek (Basilica of the Holy Blood); a Roman Catholic church built in the 12th century. The Basilica houses a venerated relic of Christ—his very blood on a piece of cloth, used by Joseph of Arimathea during the Descent from the Cross.




In the same square you can also see the Bruges Stadhuis (City Hall).




Another famous sight in Bruges is the Onze-Lieve-Vrouwekerk (The Church of Our Lady), a 13th century church that houses the marble sculpture by Michelangelo, "Madonna and child".




I was captivated by the paintings from Flemish masters like Jan Van Eyck, Petrus Christus and Pieter Pourbus at the Groeninge Museum.


Besides all the fascinating scenery, architectural marvels and art, Bruges also has to offer some pretty amazing food. And chocolate. And beer.




There are innumerable chocolateries in Bruges and I have to say that the chocolate I sampled there was superb. The place to buy it? The Chocolate Line. This small shop sells top-quality chocolate that will make you swoon from the very first bite. It is not part of a chain (a very popular thing in Belgium) and they make the chocolate in-house. Try the bitter chocolate with cream that is sold in a cup and the dark and milk chocolate with almonds or praline, sold in blocks by weight.

Local beer, Brugse Zot (Bruges' Fool)

S was in heaven in Belgium. There were beers everywhere. So many of them actually that it was impossible to pick one to drink. Thankfully, we had inside information and one night we went to Cambrinus, one of the best beer-brasseries in Bruges. Cambrinus offers a selection of over 400 beers and the staff there were more than eager to help us choose the ones that fit our particular tastes.




Belgium is synonymous with waffles and we couldn't leave without trying one, or two, or, ok you got me, I can't resist waffles, ok? BitterSweet serves some delicious waffles and the best cappuccino S has had outside of Italy. S is an espresso and cappuccino fiend. He knows what he's talking about.




The Flemish part of Belgium is famous for fries (Vlaamse frites) and if you want to try the real stuff then you have to go to Chez Vincent. They also serve Hollandse bitterballen (Dutch meatballs) and fries to-go paired with mayonnaise—just like here in The Netherlands—which is ideal when you'd rather go sight-seeing around town than sit at table.




While in Bruges, we went to two restaurants where the food, service and atmosphere were simply excellent.
The first, De Vlaamsche Pot, served real Flemish food. We had Zeeland steamed mussels with Belgian fries, Burgse (from Bruges) sausage that was made by a local butcher specifically for the restaurant, and Waterzooi van zeevis (fish stew).
The second, Brasserie Raymond, served Belgian-French cuisine. We had North Sea shrimp croquettes with fried parsley, bouillabaisse, Belgian beef steak with béarnaise sauce, and Vol au vent with poultry, a classic Belgian dish.

I need to go back there. I miss the food.




We then headed towards Brussels, which is only an hour drive from Bruges.

House of Dukes of Brabant

The Grand Place (Grote Markt) was magnificent.

The Guild Houses

Victor Hugo described it as "the most beautiful plaza in the world".

Brussels Stadhuis (City Hall). A Gothic building from the Middle Ages.

I liked it. In fact, I was quite impressed by it.
But, it wasn't Bruges.


Click here to see more photos from Bruges and Brussels.