Feast for the Gods
Classic Greek Cooking of the Seven Ionian Islands
by
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INGREDIENTS 1 Pound Ground Pork 1 Pound Ground Beef, Sirloin 2 Tablespoons fresh Mint, chopped finely 1 Tablespoon fresh chives, chopped finely ¼ Teaspoon fresh thyme, chopped finely ¼ Teaspoon lemon zest 1 Cup onion, grated 3 Slices of white bread without the crust Salt and pepper to taste 2 Eggs, beaten well Vegetable oil for frying Put the bread in a small bowl and moisten with water. Tear into small pieces. Using a large bowl, mix all of the ingredients together with your hands. Roll the meatballs in your hands into balls about the size of a golf ball. Fry in extra virgin olive oil over a medium-high fire. Drain well on paper towels. Chef’s Tricks: 1. The water you use to moisten the bread should be ice cold. This will make the meatballs lighter. 2. Be sure to keep your hands slightly moist when rolling the meatballs. Alternatives: You can add either ¼ cup of crumbled feta cheese or 2 tablespoons grated Parmesan cheese to the mixture before forming the balls. Note: These meatballs can be served as hors d’oeuvres or over pasta in a traditional Greek tomato sauce.
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About the Book
To the best of my knowledge, there are no cookbooks that feature the classic Greek cooking of the Seven Islands. Most of Greece was occupied for 400 years by the Ottoman Empire; therefore, both the Middle East and the Orient have influenced the more recent Greek cooking. This book represents the recipes passed down by the housewives of the Seven Islands and has preserved the origins of the true culture and cuisine of ancient Greece. In fact, this book is true to classic Greek cuisine and has no Middle Eastern or Oriental influences. Ancient Greek food is both intricate and interesting and very little has been written about it.
This book reflects the classical simplicity of Greek cuisine. Chef Alexis has been compared to a French perfumer. He has often been called a “nose” due to his wonderful ability to balance herbs and spices in the dishes presented here.
There are more than 2000 Greek islands. 7 of these islands are in the Ionian Sea. The Ionian Sea runs between Greece and Italy. However, when Greeks speak of the Seven Islands, they are referring to Corfu, Ithaca, Kefalonia (Cephalonia), Zakinthos, Kythria, Paxos and Laphkada (Lefkas or Levkas.).
Ithaca is the island, which is often associated with Odysseus. Kefalonia is the largest of the Ionian Islands. Laphkada (Lefkas) is sixty miles north of Corfu and is separated from the mainland by a narrow channel only 120 feet in width. A broad causeway now crosses this channel. Corfu is thought to be Prospero’s magic isle. The Dorians settled Corfu in the 8th century BC. The island succumbed to the Romans in the first century AD. Barbarians, Sicilians, Venetians, and the French, have occupied it.
With the exception of Corfu, these islands have never attracted the numerous tourists that visit the Aegean islands. The Ionian Islands are more difficult to reach. Therefore, most of the islands were not taken over by the Ottoman Empire. The most northern of these islands are only a few miles from Italy. Therefore, these islands have a lively mixture of Western European influence particularly the Italians, Venetians and the French.
These islands provided a refuge for many of the Greek artists, writers, scholars and intellectuals from the influence of the Ottoman Empire.
The ever-increasing number of people visiting Greece and the Greek Islands will return home with wonderful memories of the foods they experienced and there are over 11.8 million Greeks living in the US.
About the Author
Theodore Alexander Fouros (Alexis) was born on a small Greek Island in the Ionian Sea. Lefkas is an island about 60 miles south of Corfu. His mother was Swiss/Italian and his father was Greek. His knowledge of Greek cuisine began with cooking with his mother, his aunts and his grandmother. Alexis is fluent in Greek, French, Italian and English. He moved to France to study after graduating from the naval academy and serving in the Royal Greek Navy. His next move was to Montreal, Canada where he attended McGill University and worked in a variety of restaurants.
In 1971, he moved to New York where he worked for the renown Sea Fare of the Aegean restaurant while attending graduate classes at Columbia University. He opened his first restaurant, Theodora’s in 1974. The restaurant was a success. A year later he opened a second restaurant, Hydra. He sold both restaurants. In 1978, he opened Tycoon where he hired a French chef. Alexis taught him to cook Greek food and he taught Alexis to cook French food. The restaurant was written up in the New York Times and in Who’s Who in American Restaurants.
He has had financial interests in several other restaurants and has worked as a consultant to a number of restaurants in New York and Connecticut.
Alexis takes a decidedly global approach to cooking, but no matter how creative he becomes, his Greek roots shine through.
Entering Alexis’ kitchen and world is a little like peaking into how a mad genius creates and lives. It involves a lot of wine, laughter and music nurturing the very real, substantial relationships with the people around him.
In 1999, Alexis constructed his home kitchen that is in reality, a restaurant kitchen with two double sinks, 2 dishwashers, a double size refrigerator, and a Vulcan stove. But the centerpiece of the kitchen is a 5000-pound custom-built stone wood-burning oven and grill. His garden is his pride and a joy to explore. He catches most of the fish the friends and family eat. He is well known by all of the butchers and specialty markets within 30 miles of his home. He still shops daily in the European tradition to insure the freshest ingredients.
Alexis is also known for his ability to play Chess. He began to compete at the age of 4 and became an International Master at the age of 30.