Ohhhh my. I’m sorry for the long absence. In case you haven’t consulted the “about me” section, I’m a filmmaker and have been swamped finishing a documentary for a deadline. I’m happy to say I made my deadline and now I have more time to enjoy food and enjoy writing about food!
I also visited my parents’ home in northern Virginia and made a trip to New York over the holidays. I brought my boyfriend on his first visit to the States and we had a fabulous time! People ask me about his impressions of America. All I can say is, he is STILL talking about how wide the roads are and how big the cars are. Still.
But he also loved the food! Poor thing, I basically dragged him on a gastronomical tour. Rather than rushing from site to site, we rushed from restaurant to restaurant. 🙂 Whatever, he loved it.
I’ll post reviews of the many incredible (and some not-so-incredible) restaurants we visited with lots of pictures, and some recipes.
For now, here are some pictures and a description of my family’s New Years Day meal.
At the top of this page is the “Vasilopita:” a Greek (and Balkan) traditional sweet bread baked with a coin inside. “Vasili” references St. Basil, whose life is celebrated on January 1st. “Pita” means pie. As you can see, a cross shape is made with extra strips of dough.
The first piece cut is for Christ, the second for the Virgin Mary, the third for the House, and then each family member or person gathered at the time it is cut. (Other families may include to cut a piece for St. Basil, the Church, etc). Whoever gets the coin has great luck for the year. I have never, ever gotten the coin! But I feel blessed in life, so that’s OK. 🙂 This year, the coin was found in between pieces as we were cutting. This means it goes to the house, and everyone in it.
We roasted a whole pig. It was fork-tender and scrumptious. Everyone picked at it all day.
The appetizers were spanakopitakia (little spinach pies wrapped in phyllo) and a non-Greek addition- salmon roe on creme fraiche.
This dessert is always a show-stopper in my book. Mizitropites!! Homemade dough in crescent shapes is filled with a soft Greek cheese and deep fried. Then a decadent syrup of sauteed onions in honey is drizzled over the little pies. The onion may sound like a strange addition, but it is not. I’ve been eating this since I was very young and I always forget that there are onions involved. I will try to get a recipe from my aunt Anna or grandma. They make them the best. I am not biased, it’s true!
I also made potato gratin and chocolate mousse, but those are recipes I’ve discussed before. I was a little grumpy while cooking because I had a late night obviously. But once we started tasting, all was rosy again!
I wish everyone a happy new year! I resolve not to leave from the blog for such a long time again!
…I’m also resolving to eat healthier so get ready for some more fish and light dessert posts!
Next, though, I’ll discuss the most amaaaaazing restaurants in New York.
Evie's FOOD SYNAESTHESIA 