Paper Palate

Jeff Botsacos is by far one of the most talented chef’s I’ve read about and his Greek restaurant Molyvos certainly has a large list of accolades. I’ve not had the personal pleasure of dining at his establishment so it’s wonderful that I now have his cookbook on my shelf.  Many of his mainstay dishes are within these pages and I look forward to working through as many of them as possible in the upcoming months.

Traditionally, Spanakopita is a Greek standard and one of the most popular items at Molyvos.  The recipe featured is very easy to follow and does require a steady hand when working with phyllo dough.  It’s a standard recipe but packed with bright vibrant flavors since the spinach is fresh not frozen as in store bought or commerically made brands.  Another simple recipe, but one full of flavor, is the Red Wine Vinaigrette.  It has five ingredients but goes so well over Greek salad, or drizzled on grilled vegetables.

The book truly brings Greek food to the next level by placing an emphasis on presentation, flavors and quality ingredients. If this style of cooking is new to you, then start with appetizers and work your way into soups and salads, onto seafood and finish with sweets.  You will enjoy your time spent in the kitchen preparing these dishes and your family and friends will enjoy the rewards of your culinary endeavors.