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Mingled Greek Cuisine, and more. 

Because, on an every day basis, any home cooked meal is better than any delivery.

Before mingling, read through directions, prepare ingredients and organize them on your bench in order of use. It helps in numerous way, not the least of which being a visual of relative quantities. While mingling, listen to music, taste everything at regular intervals, and keep that magnifying glass (salt) at a proper distance! 


Beef, pork, and chicken are an efficient protein source. Consider carefully environmental and ethical issues, and chose your suppliers accordingly, especially, if you are going to be eating them regularly .

Chicken Livers with Mustard and Wine


Due to childhood memories I am guessing, this is my ultimate comfort food for winter. The livers first heat a smoking hot pan, and then mingle with white wine, onion, but also mustard seeds and ginger for an extra kick. I usually serve this with rice to enhance the comfort but a grated carrot, and/or lettuce salad will also pair well.


In a hot oily pan add stirring constantly for  couple of minutes:

1. Onion, 1 medium pc, finely chopped

2. Ginger, 1,5 tbsp, finely chopped

3. Mustard Seeds (brown or black or both), 1 tbsp



Push to the side of the pan and add in batches to slightly brown them:

4. Chicken livers, 1 kg

Deglaze with:

5. White wine, 1/4 cup

Turn heat down as soon as alcohol evaporates, add:


6. Mild mustard 1 tbsp

7. Lemon juice 1 tbsp


stir well, cover, and simmer for about 15 minutes.

Season with:


8. Salt


Adjust acidity and funk it up with:

9. Freshly ground black pepper

10. Dried oregano 


and garnish with:


11. Fresh Herbs (I prefer marjoram, but thyme or parsley will also work),

Beef Bulgogi with sauteed carrots 

INGREDIENTS AND DIRECTIONS (2 generous portions)

Probably the most famous Korean recipe in Europe. The deliciousness is hidden in an unexpected ingredient in the marinade and the long marinating period which really renders the beef incredibly soft. Since, most probably, at home you will be cooking the meat in a pan, make sure it is smoking hot and add the meat in batches to keep the temperature as high as possible and avoid just steaming it. You want to burn the outer layer of the marinade and create a pseudo-smokey flavour. Use a lean steak cut (such as a flank steak) and cut into thin strips. Allow to marinate overnight, at least 8 hrs.


In a hot non - stick pan add in batches:

1. Beef, 600gr, thin stripes, marinated overnight


For the marinade mix into a thick paste:

2. Soy, 6 tbsp

3. Mirin, 2 tbsp

4. Brown Sugar, 3 tbsp 

5. Garlic, grated, 1 tbsp 

6. Ginger, grated, 1 tbsp

7. Onion, 1 large pc, roughly chopped

8. Pear, peeled and grated, 1 pc (about 150 gr)


Remove from pan as soon as sufficiently browned, a few seconds on each side. Keep excess marinade for the carrots.


In the same pan, add some olive oil and quickly sautee, stirring constantly, until slightly softened:

9. Carrots, 2 medium pcs, peeled into strips (there really is no way around having a strip peeler for this..).


Take of heat and immediately add some of the marinade to coat them.


Place beef on a platter, top with the carrots and garnish with:


10. Sesame Seeds

11. Spring Onion tops, the green parts (and / or chives).


Serve with rice, of course

Pork Loin with Steamed Cabbage


Pork loin is my favorite of the cuts. It is lean, uniform, and cooks quickly. I will walk you through the proper way to cook it and keep it juicy, just pink, in which state it is perfectly satisfactory on its own. No need for much else, but on the other hand it pairs very well with a variety of sauces, from complex ones to simple good old mustards. Note this is the best way to cook any kind of loin, only the times will differ, the technique is the same. 

The cabbage is a healthy, alternative complement. It is steamed and quickly burnt in a pan.


For the pork tenderloin

1.Pork loin, 1 pc or 2 if too small, whole


While the meat comes to room temperature, heat oven, convection mode to 200 degrees Celsius, and also heat a non-stick pan very well. Oil the loin very well rubbing all around, and salt it heavily, everywhere, using your hands to evenly distribute the salt on the oiled meat.  


Add the loin in the pan, and brown it all over, by turning it a few times. If the pan is hot enough 2 minutes on each side should be enough. Immediately place loin in the oven, in the same pan if appropriate, or transfer to a tray, and cook for 8-10 minutes, depending on the oven and the size of the loin. Experience helps here. If this is your first time remember that you can always cook it more but never less. Also keep in mind the meat will keep on cooking slightly after you take it out of the oven. Furthermore, thinest parts cook faster, so the "tail" will turn out a bit dry, unless you cut it off before cooking, so that you have to even pieces of thickness and reduce the times for the thinner cut. The last very important step is to rest it at room T for at least 15 minutes before you serve. 

2. Cabbage, 1 pc, cut in half from top to bottom, not side to side. Use one of the halves.

Steam the cabbage, 5 minutes on each side. The round side, might not sit well but it doesn't matter as long as the lid of the steamer closes well. I usually steam using a pot in which I fit a metallic strainer (that does not touch the surface of the water), which I line with parchment paper, and cover well, so that no steam escapes, with a well fitting lid, and / or aluminum foil. Alternatively, I use a bamboo steamer over a pan with a little water.

Cut steamed half in two quarters (again from top to bottom, follow the bigger "vein") and dry very well all around using kitchen paper. Heat well a non-stick pan and add 1 tbsp oil and a good pinch of salt. Add the cabbage flat face down to brown the edges, about 2 minutes, then turn for the second flat edge.


To serve, sprinkle any or all of:


3. Sumac,

4. Zatar, 

5. Olive oil,

6. Salt flakes,

7. Freshly ground black pepper


and accompany with any sauce of your choice. I love this dish with a spicy mustard.

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