Aglaia Kremezi writes about food in Greek, European, and American magazines, publishes books about Mediterranean cooking in the U.S. and Greece, and teaches cooking classes.
Aglaia Kremezi has changed her life and her profession many times over.
She currently writes about food in Greek, European and American
magazines, publishes books about Greek and Mediterranean cooking in the
US and in Greece, and teaches cooking to small groups of travelers who
visit Kea. Before that she was a journalist and editor, writing about
everything, except politics. She has been the editor in chief and the
creator of news, women's, and life-style magazines, her last disastrous
venture being a "TV guide for thinking people," a contradiction in
terms, at least in her country. She studied art, graphic design, and
photography at the Polytechnic of Central London. For five years she
taught photography to graphic designers while freelancing as a news and
fashion photographer for Athenian magazines and newspapers. Editors
liked her extended captions more than the pieces the journalists
submitted for the events she took pictures for, so she was encouraged to
do her own stories, gradually becoming a full time journalist and
editor. You can visit her website at www.keartisanal.com.
Adapted from Kalliopi Delios, who, together with her husband and son, owns the Taverna Castro in Avgonyma, Chios. She uses plenty of wild fennel, along with fresh mint from her garden and dill, to prepare these fragrant stuffed tomatoes.
The blossoms have a tendency to close up as you work with them. To keep them open, place them upside down on the work surface as you proceed, as my friend Katerina Vassiliadou taught me. She learned the trick from her mother, an excellent Santorini cook.
A much sought after appetizer served at all Greek taverns today. In the old days it was considered a 'poor man's' keftedes (meatballs), for the people who could not afford to buy meat. The mixture is very similar to the one for the crust-less pie, but needs to be drier, so squeeze more liquid out of the grated zucchini.
There are as many recipes for keftedes (plural of kefte) as there are cooks in Greece. This is my favorite, based on recipes from Macedonia and Thrace. The mixture of bulgur and grated zucchini, instead of bread, makes it exceptional. Chef Jim Botsacos of Molyvos in NY serves a variation of these keftedes in his restaurant.