Coffee Truffles

Baklavas Crackers

Melomakarona

Steak Sandwich

Souvlaki Iberico

Greek Bottarga 'Ladenia'

Squid Ink Mini Burger

Metsovone Croquette

Yellowfin Tuna Tartare

Coffee Profiterole

Truffled Lamb Shank

Lobster 'Giouvetsi'

Mousakas

Chocolate Truffles

Coffee Profiteroles

Braised Beef Short Rib

Cauliflower Roast

Monkfish

Beetroot Flatbread

Romaine Lettuce

Wild Seabass Tartar

Sourdough Cod Roe Butter

Orange Juice

Cappuccino

Place the finely chopped dark chocolate in a heatproof bowl and set aside. Chop small pieces so they melt evenly.

Prepare chocolate

Warm the 2 teaspoons of instant espresso powder with 1 tablespoon of very hot water (or dissolve directly in the warm cream when heating) until dissolved and set aside. This intensifies coffee flavor without adding liquid if dissolved in cream.

Bloom espresso

In a small saucepan over medium heat, combine 1 cup heavy cream, 2 tablespoons unsalted butter, dissolved espresso, 1 teaspoon corn syrup, and a pinch of fine sea salt. Heat until the mixture just begins to simmer and small bubbles form around the edge; do not boil.

Heat cream and butter

Pour the hot cream mixture over the chopped chocolate. Let sit undisturbed for 2 minutes to soften the chocolate, then gently stir with a spatula in concentric motions from the center outward until the chocolate is fully melted and the ganache is smooth and glossy. If any chocolate remains, microwave the bowl in 10-second bursts, stirring between, until smooth.

Make ganache

Let the ganache come to room temperature for about 30 minutes, then cover the bowl tightly with plastic wrap and refrigerate until firm enough to scoop but still pliable, about 1.5–2 hours (time will vary with refrigerator temperature). Ganache should be scoopable but not rock-hard.

Cool and thicken

Place unsweetened cocoa powder in a shallow bowl. If using powdered sugar or a cocoa-sugar mixture, place in separate shallow bowls. If dusting with espresso powder, sift it together with the cocoa or powdered sugar. Line a baking sheet with parchment paper.

Prepare coating station

Using a small cookie scoop or a spoon, scoop about 1-tablespoon portions of chilled ganache (roughly 10–12 grams each) and place them on the prepared baking sheet, spacing them about 1/2 inch apart. If ganache is very firm, let scooped mounds sit at room temperature for 5–10 minutes to soften slightly for rolling.

Scoop ganache

Lightly dust your hands with cocoa powder to prevent sticking. Quickly roll each scooped piece between your palms to form a smooth ball. Work briskly so the ganache doesn’t warm and become sticky; if it becomes too soft, return the tray to the refrigerator for 10–15 minutes and continue in batches.

Roll into balls

Roll each truffle in the unsweetened cocoa powder (or powdered sugar / cocoa-sugar mixture) until fully coated. For a different finish, dip truffles in melted chocolate: melt 4 oz chocolate in a double boiler or in short microwave bursts until smooth, cool slightly, then dip each truffle using a fork, letting excess chocolate drip back into the bowl before transferring to parchment. If desired, sprinkle a few flakes of sea salt on top of dipped truffles while the coating is wet.

Coat truffles

If dipped in chocolate, let truffles set at room temperature until chocolate firms (about 30–60 minutes) or refrigerate briefly to speed setting. Store truffles in an airtight container in the refrigerator for up to 2 weeks, or at cool room temperature for up to 3 days. Before serving, bring to room temperature for 15–30 minutes so the texture softens and flavors open.

Set and store

heavy cream

unsalted butter

good-quality dark chocolate, finely chopped (60–70% cocoa)

instant espresso powder

light corn syrup (or glucose syrup or honey)

fine sea salt

unsweetened cocoa powder

powdered sugar (optional: for a sweeter coating)

instant espresso powder (for dusting, optional)

melted chocolate (dark or milk) for dip (optional)

sea salt flakes (for sprinkling, optional)

Preheat the oven to 350°F (175°C). Line a small baking sheet (about 9x5 inch / 23x13 cm) with parchment paper. If your phyllo comes frozen, thaw according to package instructions and keep covered with a lightly damp cloth so it doesn't dry out while you work.

Using a sharp knife or pizza cutter, trim each phyllo sheet to roughly 3 x 4 inch rectangles (or the size you want your crackers to be). You will stack and cut later; trimming first makes layering neater.

In a medium bowl combine the finely chopped walnuts, almonds, and pistachios. Add the granulated sugar, ground cinnamon, and orange zest (if using). Toss to distribute evenly. The mixture should be dry and crumbly but fragrant.

Brush the first phyllo rectangle lightly with melted butter on one side and place it buttered-side down on the parchment-lined sheet. Repeat with a second sheet on top, brushing the top of the second sheet with butter.

Sprinkle about 1 teaspoon of the nut filling evenly across the layered phyllo. Press gently with your fingers so the nuts adhere slightly. Top with two more phyllo rectangles, brushing between each with melted butter. Repeat the layering so you have a 4-sheet stack with nuts in the middle—this makes each cracker sturdy and crisp.

If desired, stack a second set (another 4 sheets with nuts) next to the first to make multiple crackers. Using a sharp knife or pizza cutter, trim the edges cleanly and then cut the stacked phyllo into individual cracker-sized pieces (for 3x4 inch pieces, cut once crosswise and once lengthwise).

Brush the top of each sliced cracker with a little more melted butter and sprinkle the tops lightly with a pinch of coarse sea salt. This contrast enhances the honey and nut sweetness.

Bake in the preheated oven for 8–12 minutes, until the phyllo is golden brown and crisp. Keep a close eye during the last few minutes as phyllo browns quickly.

Remove from oven and let the crackers cool on the baking sheet for 5 minutes—this helps them firm up before glazing.

While crackers cool, gently warm honey and water in a small saucepan over low heat just until the honey becomes pourable (do not boil). Stir in lemon juice and orange blossom or rose water if using. Keep warm.

Using a spoon or small brush, drizzle or brush about 1 teaspoon of the warm honey glaze over each cooled cracker so it soaks slightly into the layers. Work quickly while glaze is warm. Avoid over-saturating—these are meant to stay crisp with a glossy glaze.

Sprinkle each glazed cracker with a pinch of chopped pistachios for color and a light pinch of coarse sea salt if desired. Allow glazed crackers to rest for 10–15 minutes so the honey sets and crackers return to crispness.

Serve at room temperature as a snack, with tea, or as a bite-sized dessert. Store in an airtight container layered with parchment between pieces at room temperature for up to 3 days to preserve crispness. If humidity softens them, re-crisp in a 300°F (150°C) oven for 3–4 minutes before serving.

phyllo (fillo) pastry sheets

unsalted butter, melted

walnuts, finely chopped

almonds, finely chopped

pistachios, finely chopped

granulated sugar

ground cinnamon

orange zest (optional)

honey

water

lemon juice

orange blossom water or rose water (optional)

coarse sea salt

extra chopped pistachios (for sprinkling)

Combine 1 cup water and 1 cup granulated sugar in a small saucepan over medium heat. Add the orange zest, cinnamon stick and whole cloves. Bring to a gentle boil, stirring until sugar dissolves. Reduce heat and simmer 5 minutes. Remove from heat, stir in 3 tablespoons honey and 2 tablespoons fresh orange juice. Let cool to warm (not hot) while you bake the cookies. Strain out zest, cinnamon stick and cloves before using the syrup.

Make honey syrup

In a large mixing bowl whisk together 1 cup fine semolina, 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon bicarbonate of soda, 1 teaspoon ground cinnamon and 1/4 teaspoon ground cloves until evenly combined.

Prepare dry ingredients

In a separate bowl combine 3/4 cup melted and cooled unsalted butter, 1/4 cup olive oil, 1/4 cup granulated sugar, 1/2 cup fresh orange juice, 1 tablespoon lemon juice, 1 tablespoon cognac or brandy (if using) and 1 tablespoon orange zest. Whisk lightly until sugar begins to dissolve.

Combine wet ingredients

Pour the wet mixture into the dry ingredients. Using a wooden spoon or hand, mix gently until the dough comes together — it should be soft, slightly sticky but hold shape. If dough seems too dry add up to 1–2 tablespoons additional orange juice or a splash of water. If too sticky, sprinkle a tablespoon of flour. Do not overwork.

Form the dough

Preheat oven to 350°F (175°C). Line two baking sheets with parchment. Lightly oil your hands and take walnut-sized portions of dough (about 20–24 total depending on size). Roll into smooth oval shapes, slightly flattened lengthwise. Make shallow fork marks across each cookie to create the traditional ridged pattern (press gently so marks don't crack the cookie). Place cookies on prepared sheets about 1 inch apart. Brush each lightly with 2 tablespoons melted butter (brush just before baking).

Shape cookies

Bake in the preheated oven 20–25 minutes, rotating sheets halfway, until golden brown but not dark (they will firm up as they cool). Remove from oven and let cool 5 minutes on the sheet; they should still be warm when you dip them in syrup.

Bake

Working in batches, transfer warm baked melomakarona to a wide shallow dish with a little of the syrup pooled in the bottom. Pour warm (not boiling) syrup over the cookies so they are well coated but not swimming — about 2–3 tablespoons of syrup per cookie, depending on size. Let sit 2–3 minutes, then flip each cookie so syrup soaks both sides. Transfer soaked cookies to a serving platter.

Soak in syrup

While still moist from syrup, sprinkle each cookie with a generous pinch of coarsely chopped walnuts and a light dusting of ground cinnamon. Allow cookies to rest at room temperature for at least 2 hours so syrup is fully absorbed and exterior becomes slightly sticky-glazed.

Garnish

Store melomakarona in an airtight container at room temperature layered with parchment for up to 7–10 days. If they become too soft, rest uncovered for a few hours to firm slightly. Syrup can be refrigerated for up to 2 weeks.

Storage

orange zest (from 1 medium orange)

cinnamon stick

whole cloves

fresh orange juice

semolina (fine)

all-purpose flour

baking powder

bicarbonate of soda (baking soda)

ground cloves

unsalted butter, melted and cooled

olive oil (or mild vegetable oil)

freshly squeezed lemon juice

cognac or brandy (optional)

orange zest

walnuts, coarsely chopped

ground cinnamon (for sprinkling)

melted butter (for brushing)

Pat the steak dry with paper towels. In a shallow dish or zip-top bag combine 2 tbs olive oil, 1 tbs soy sauce, 1 tsp Worcestershire sauce, minced garlic, 1 tsp kosher salt and 1 tsp black pepper. Add the steak and turn to coat. Marinate at room temperature for 20–30 minutes or refrigerate up to 4 hours. If refrigerated, bring to room temperature 20–30 minutes before cooking.

Marinate the steak

Heat a heavy skillet or grill pan over high heat until very hot (about 3–5 minutes). Add a thin film of oil if your pan is not nonstick. Sear the steak 3–4 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C), or longer to desired doneness. Remove steak to a cutting board and let rest 5–10 minutes to retain juices.

Cook the steak

Against the grain, thinly slice the steak into 1/8–1/4 inch strips. Cutting against the grain shortens the muscle fibers and makes the steak more tender for the sandwich.

Slice the steak

While the steak rests, heat 1 tbs olive oil in a skillet over medium heat. Add the sliced onion and bell pepper and a pinch of the listed salt. Sauté, stirring occasionally, until softened and caramelized at the edges, about 8–12 minutes. Taste and adjust seasoning. Remove from heat and keep warm.

Halve the rolls lengthwise. Spread about 1/2 tbs softened butter on each cut side (total 2 tbs). Optionally toast the buttered rolls in a skillet or under a broiler until lightly golden, about 1–2 minutes, watching closely so they don't burn.

Spread 1 tsp mayonnaise on the bottom half of each roll and 1/2 tsp mustard on the top half, if using. Arrange a layer of sliced steak over the bottom halves of the rolls, dividing the meat evenly among the 4 sandwiches. Top the hot steak with a slice of provolone (or American) so it melts slightly. Add sautéed onions and peppers on top of the cheese, then a small handful of arugula or lettuce if desired. Close the sandwiches and press lightly.

If you prefer the cheese fully melted, place assembled sandwiches in a hot skillet, cover, and heat 1–2 minutes until cheese softens. Alternatively, place them under a broiler for 1–2 minutes, watching carefully.

Slice sandwiches in half on the diagonal and serve hot.

flank steak or skirt steak

olive oil (for marinade)

soy sauce

Worcestershire sauce

garlic, minced

freshly ground black pepper

kosher salt

crusty sandwich rolls or baguette

unsalted butter, softened

yellow onion, thinly sliced

bell pepper (red or green), thinly sliced

olive oil (for sautéing)

salt

provolone or American cheese slices

arugula or lettuce (optional)

mayonnaise

mustard (optional)

In a medium bowl whisk together the extra-virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, smoked paprika, chopped rosemary, chopped thyme, sea salt and freshly ground black pepper until combined.

Prepare the marinade

Place the cubed Iberico pork in a large resealable bag or nonreactive bowl. Pour the marinade over the pork, toss to coat thoroughly so every piece is covered. Press out excess air (if using a bag), seal, and refrigerate at least 2 hours and up to 12 hours. For best flavor, marinate overnight.

Marinate the pork

If using wooden skewers, soak them in water for 30 minutes. Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Brush the grill grates or pan lightly with oil to prevent sticking.

Prepare skewers and preheat grill

Remove the pork from the marinade and let excess drip off. Thread the pork cubes onto skewers, leaving a little space between pieces so heat circulates. Arrange 3–4 cubes per skewer depending on skewer length, using about 6–8 skewers total.

Thread the pork

Brush the threaded skewers lightly with olive oil. Place on the hot grill and cook 3–4 minutes per side, turning to achieve even browning and light char. Total cooking time should be about 10–12 minutes, or until the internal temperature reaches 145°F (63°C) for medium doneness. Avoid overcooking Iberico pork to keep it tender and juicy.

Grill the skewers

Transfer skewers to a plate and let rest 5 minutes. Sprinkle coarse sea salt and chopped fresh parsley over the skewers and serve with lemon wedges to squeeze over just before eating.

Rest and finish

While the pork rests, squeeze any excess moisture from the grated cucumber using a clean towel or paper towels. In a small bowl combine the Greek yogurt, drained cucumber, crushed garlic, chopped dill, olive oil, lemon juice and salt. Stir until smooth and chill briefly if desired.

Make tzatziki

Warm the pita breads on the grill for 30–60 seconds per side until pliable and lightly charred. Keep wrapped in a towel to stay warm.

Warm the pitas

Serve: Slide grilled Iberico souvlaki into warm pita with a spoonful of tzatziki, extra parsley and a squeeze of lemon. Alternatively serve souvlaki on a platter with pita, tzatziki and a simple salad.

Iberico pork shoulder or loin, trimmed and cut into 1-inch cubes

extra-virgin olive oil

fresh lemon juice

red wine vinegar

garlic, minced (about 3 large cloves)

dried oregano

smoked paprika

fresh rosemary, finely chopped

fresh thyme leaves, chopped

sea salt

wooden or metal skewers (if wooden, soak 30 minutes)

olive oil for grilling (brush)

lemon wedges, for serving

coarse sea salt, for finishing

fresh parsley, chopped, for garnish

small pita breads or flatbreads

Greek yogurt (full-fat)

cucumber, seeded and grated

garlic, crushed

fresh dill, finely chopped

olive oil (for tzatziki)

salt for tzatziki

lemon juice for tzatziki

In a large bowl or the bowl of a stand mixer, combine the warm water (1 cup) and instant yeast. Let sit 2–3 minutes until foamy. Add 2 tablespoons olive oil and the 1 tsp salt and stir briefly.

Activate yeast and mix

Add the flour, one cup at a time, mixing on low (or with a wooden spoon) until a shaggy dough forms. If dough feels too dry, add the extra 1/4 cup warm water a tablespoon at a time until the dough comes together; it should be slightly tacky but not sticky.

Form dough

Knead the dough on a lightly floured surface for 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook for 4–5 minutes). Form into a ball.

Knead

Lightly oil a bowl, place the dough ball inside, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 60–90 minutes depending on room temperature.

First rise

While the dough rises, grate the tomatoes into a sieve or bowl; if using fresh, press lightly to remove excess liquid but retain some flesh. Combine the grated tomatoes with 1 tsp grated garlic, 1/2 tsp sea salt and 1/4 tsp black pepper. Let sit 10–15 minutes so flavors meld and excess water drains a bit.

Prepare tomato topping

Toss the thinly sliced red onion with a pinch of sea salt and 1 teaspoon of olive oil; let sit 10 minutes to soften and mellow. If you prefer, rinse briefly and squeeze to remove a bit of sharpness.

Prepare onions

Position a rack in the middle of the oven and preheat to 475°F (245°C). Generously dust a rimmed baking sheet or pizza tray with semolina or cornmeal and lightly oil the pan or spray with olive oil.

Preheat oven and prepare pan

When the dough has doubled, transfer to a lightly oiled surface and gently press into a 12 x 10 inch (30 x 25 cm) rough rectangle about 1/3-inch (8 mm) thick. Transfer the dough to the prepared pan. Using your fingertips, dimple the surface gently to create small wells that will hold oil and topping.