Saturday, January 4, 2014

A Gastronomic Journey back in Time

 Dinner for the Friends of Museum and Archaeological site of Delphi. The menu was inspired by tastes from homeric to modern times (6/10/2012). 

Pig stuffed with chicken which was stuffed with a quail  stuffed with an egg

Saffron bread, symbol of the wings of the Naxian Spinx (Museum of Delphi) 

Menu
First course
Radishes
(Radishes, wine, vinegar, honey, mustard seeds)
Black olives
(Olives, honey, aromatic seeds)
Peas cooked with dill and leeks
Lentil cooked with fresh cilantro, vinegar, sumac, olive oil
Barley gruel
Apaki
(smoked pork)
Moretum
(Cheese, garlic, celery, cilantro, olive oil, vinegar)
Endive
(Boiled endive served with olive oil and garum)
Voletinos bread
(emmer flour, poppy seeds, olive oil)

Main course
Myma
(Chicken, cheese, vinegar, raisins, cumin etc)
Stuffed suckling pig
(Suckling pig, small birds, chicken, eggs, etc.)
Black-eyed beans
(Black-eyed beans, mustard seed, honey, parsley, cumin, vinegar, wine-garum, pepper)
Silky bread
(White flour, saffron)

Desserts
Plakous
(Cake made with honey, cheese and nuts)

Drinks
Kykeon
(Wine, barley flour, cheese)
Konditon
(Red wine, cinnamon, cloves, pepper)

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