Greece Trip (Day 3) - Palace of Knossos

Palace of Knossos, Crete

After getting in off the Ferry, really the begining of our trip, and finding some food, we wandered around the market area of Heraklion. Many of the shops were tourist traps, but they had nice churches and the cool 'Lions" Fountain that stands in the middle of the square.

The Lions fountain

Directly behind it and to the right we stopped at a restaurant for lunch, getting fried zuchini and eggplant combo. The waiters were very loud and friendly, often giving out free ouzo shots and would respond to almost everything with a long "allriiight." One waiter in particular could have been the brother of the comic who does the "and did you know" skits on late night TV (Maggie and Mom, you would have died with laughter). He was very excited that we were from Minnesota and would yell after us, "Timbur-volves! Timbur-volves!" (basketball is big in Greece I guess)

Palace of Knossos

After fully exploring the town, we hoped on a bus and headed out to the Palace of Knossos, where the legendary Minotaur and Labyrinth were said to have been. The ruins were very very old compared to what we have seen on other travels.

Much of the site has been excavated and the artifacts brought back to the local museum in town, which we stopped at next. They had some really cool statues and vases.

Artifacts from Knossos

After the museum we took a walk down to the pier. We thought there was just a little ways out to go, but the pier had been built so big to shelter the cruise ships at Port that the 'little' walk turned into more of a death march. That day was extreamly windy and we later found out that many of the inter-island ferries had been cancelled or delayed. This was not the first time we were lucky with the weather.

Because our march to the end of the peir had worked up an appetite, we decided to take the recommendation of the hotel and visit a Tavern that served fresh seafood and traditional Greek dishes. It was one of the best meals we had on the trip.

Pita, Feta, Tomato sandwitches

Shadowed under the shade of trees (as all the traditional restaurants were) we sat out on the street patio and had amazing dishes with homemade wine.

Kalimaraki (version of squid)

Grilled Octopus (so good we ordered a second plate)



Loukoumades (Honey coated donuts) These were so so amazing.

They were very nice, giving us free dessert and ouzo, as we found that all the 'small' family owned places did. We were a little confused when they presented us with a menu in Spanish though. Since there are so many cultures that vacation in Greece, taverns frequently have menus made up in different languages. I guess that night we looked like we were from Spain... We also recognized and said hello to a French tour guide who we had ridden over on the Ferry from Athens with. I guess even foreign islands are smaller than you think.

Later we went back to The Lions square for drinks with our waiter friends, George and Mike. We found out exactly how much ouzo you can have without getting a headache the next morning.

Greece Trip (Day 1-2) - Traveling

Heraklion, Crete

On May 14th, Mike and I set out from Minneapolis for a 10 day trip to Greece. We planned everything out ourselves, no need for a travel agent with the ease of the internet these days. We were still concern about the strikes going on and the schelduling for the ferries, but we figured if we had to get stuck an extra couple of days, there would be worse places than Greece.

Mike on the Ferry

Our flight got us into Athens, after a loooong layover in Paris (the airport for that leg of the trip did not seem as bad as everyone had told us, on our return trip we found out why everyone says CDG airport is the worst...) We had walked quickly from our plane to the Sky Club room in Paris and played cards, mostly in a delirious state from the 8 hr time change.

Once in Athens we got on the public bus and headed to the Port where we would be taking the overnight Ferry to the island of Crete. The bus system was easy, but the ports were another matter. They jut out into the sea and are numbered based on the island you are going to. One confusing thing about Greece is that they often refer to the destinations by only the port name, not the island and then sometimes it is the Greek name for the port, not the common English name.

Restaurant at the Port

After we walked around, dragging our suitecases after us, we found the right Ferry and bought our tickets. We were so hungry that we jumped into the first place that looked like it served food we could find. It was a little restaurant across from our dock with a small menu and country music playing on the radio. The hostess and the cook were constantly yelling at each other in Greek, but the food was amazing. I had the Pork special and Mike had Beef with red sauce. Both were so comforting and juicy, the Pork winning out in the end. They were both served with the most amazing Greek potatoes we have ever (and even after our full trip) had. Sorry, but we were too tired and hungry for pictures that day. You can see the restaurant with the blue shutters in the photo above.

Lato Hotel in Crete

We slept on the ferry through the night, which turned out to be a wonderful way to get into the time change quickly. Arriving in Heraklion, the capital of Crete, we discovered that everything was a lot closer than we anticipated, so we were able to walk to our hotel, the Lato Boutique. It was a really nice place, with a roof top dinning area, lifts you had to pull doors open into, and THE smallest bathroom I have ever seen. One had to sit sideways on the toilet because of the limited leg room. Very quaint.

And so began our third day, with coffee and an apple tart....

Self Proclaimed Tiramisu Snobs

In Iowa City, where Mike and I went to college there was a restaurant called the Brown Bottle. It was a dimly light Italian place, with ok food and too high of prices for college kids. But the Tiramisu was amazing.

We'd go out to dinner at different places and then run over to The Brown Bottle for desert. They served the deep chocolate and espresso flavored treat in a large clear wine goblet, pressed up against the sides so you could tell it was individually made. Ever since then we've ooooh-d and ahhhh-d over every desert menu that we see it on, remembering the yummy dish. But it's never been the same. We get all hyped up to taste it and then it turns out in a perfectly layered (undoubtedly frozen) slice, tasting of cream cheese and bad coffee.



So I was really nervous to try making it myself. I'd found some good looking Lady Finger cookies at a local grocery store and figured I'd give it a try. Almost a year later they were still sitting in my cupboard.
We'd just had an amazing dinner with friends who made wonderful Bread Pudding and give us that recipe and one for Tiramisu.
Turns out it's pretty complicated to make from scratch, makes a lot of dishes, and is time consuming. Perfect! Honestly my kind of dish. I figure if it takes a long time to prep and make, it's gotta taste that much better than store bought.
I'm on the lookout for a better serving dish though. This repurposed flower vase just doesn't quite have the effect I'm looking for...



Tiramisu

6 egg yolks
1 1/4 cup sugar
1 1/4 cup mascarpone cheese*
1 3/4 cup heavy cream
2 packages dry lady fingers (3oz each)
½ cup coffee liqueur**
Cocoa powder or shaved chocolate curls

Beat egg yolks and sugar until lemony colored (1-2 minutes), place in top of double boiler a cook 8-10 minutes stirring constantly. Remove from heat and stir in cheese. Whip 1 ¾ cup of the cream until stiff. Fold in the egg mix. Line bowl with layer of lady fingers and pour the liqueur over them, soaking slightly. Avoid getting the liqueur on the eggs mixture (it soaks into lady fingers well). Cover with eggs mix (1/3) dust with cocoa and repeat layers. Top with sweetened whip cream and garnish with dusting of cocoa or shaved chocolate. Chill at least 4 hours or overnight.

*Mascarpone cheese substitute: 8 oz cream cheese, 2 Tbls. cream and ¼ cup sour cream blended until smooth.

**Coffee liqueur: Espresso with brandy or Kaluha/Tia Maria.

Sweetened whipped cream: ¾ cup cream, 2 Tbls. powdered sugar and 1/4 tsp vanilla whipped but not too stiff.

Spring has finally sprung!

Here in Minnesota we are used to snow in April, but this year we have been blessed with some of the warmest weather I can remember in the spring. The 'evil' snow pile that Mike and I had to shovel off the flowers finally melted. The bulbs I planted last year decided to bloom. I've even see some butterflies.

The best part about spring in our neighborhood is the lilacs. The whole road is lined with them and when the breeze blows south the whole house fills with the sent. It's one of my favorite smells.

Talking Guac

We were invited over to dinner last weekend by a couple who I work with at the Areboretum. They had an absolutly wonderful meal planned, much of it was done ahead of time, allowing them more time to talk with us than bustle around the kitchen.

I've often done the work upfront for dinner parties that we have. Something you can make a day (or even two) ahead of time will save hours of stress and planning the day of.

Some things, however, can not be rushed.

Simple dishes like guacamole, where there are very few ingredients, are always best when served right away.

Another dinner evening with friends brought out and equally wonderful meal, but with more of it prepared at the table. As quickly eaten as it was made. They served a guac side dish that was so yummy! Plus it was in a super cute pig morter bowl. I really need to get one of those....

Simple Guacamole

2 avacados, soft to the touch

1 tomato, chopped

1/4 cup red onions, chopped

2 tbsp lime juice

2 jalapeno peppers, sliced

1 tbsp cilantro, chopped

salt/pepper

Stir together until just mixed. Keep in refrigerator, covered in plastic till ready to serve. Always best when prepared right before ready to be eaten. Serve with blue corn chips.

Missing Spring

My spring yard is here somewhere....


There are little signs of desparate plants, trying to push up through the still feet of snow that buried them in the winter. They are trying.


The other day I took a shovel that pile, attempting to help them out. All I got was a few blisters and further frustration at our plow service. I think I'll have to wait this one out...





I diagramed (I know, nerd alert) my yard out last year. It only took me 3 years of living in our town house to finally plant some real flowers. There are many houses around us with wonderful, continually blooming gardens, wonderful in both spring and summer. Color coordinated and height planned to show the maximum number of blooms.


Once the snow melts we'll see how it turns out. I have mini iris, tulips and daffodils.

I hope the bunnies stay away from them....

Irish Cream Cheesecake

Again, March rolls in filled with baseketball, Corned Beef, and teasing warm weekends. Here in Minnesota we still have piles of snow and I watch with envy as other parts of the country start into spring.

Well I can control the color of some things. Most notably the green cheesecake we made for the upcoming St.Patrick's Day week.



The cheesecake recipe is a simple one, adapted from my sister who made the best cheesecakes growing up in Wisconsin. I added some Irish Cream flavoring and green food coloring in different layers to make a cake which resembles Irish Coffee. I may have to try adding some instant cappachino next year....



Basic Cheesecake
3 tbsp butter
1/2 cup brown sugar
2 cups graham crackers, crushed
1/4 cup hazelnuts, crushed

2 packages cream cheese, room temp
1 cup sugar
1 tbsp Irish Cream flavoring (or other extract)
2 eggs

Melt butter in a bowl and add sugar, graham crackers and hazelnuts. Make sure there is enough butter to be slightly sticky and press into a spring foam pan.

Mix cream cheese, sugar, and flavoring until smooth in a blender. Add eggs one at a time until well mixed. Pour into pan and bake at 350 degrees for 30 minutes until slightly browning at edges and still a little jiggly in the middle. Let cool on counter and chill for atleast 4 hours. Slice and serve.

* I double the cheese mixture and time to bake for a thicker slice.