Chilled Horta Vichyssoise w/ goat’s milk, herbs & extra virgin olive oil

By Chef Jonathon Sawyer

(served at Wines from Santorini New York Event Lincoln Center, May 2010)

4pc Leeks – thinly sliced, rinsed, whites only
2pc Shallot – thinly sliced
2 # Bitter Horta Greens (curly endive, escarole, etc. …) thinly sliced
1 # Fingerling potato’s peeled, diced & soaked in water
1 bu Dill – sliced thinly stems separated from the leaves
1 bu Parsley – sliced thinly stems separated from the leaves
1 bu Oregano – sliced thinly stems seprated from the leaves
½ # Goats Milk Butter
4qt Vegetable Brodo
1qt Goat’s Milk
tt Greek Extra Virgin Olive Oil (highest quality you can afford)
tt Salt & Pepper
  1. This recipe relies on the high quality sourcing of tasty local ingredients.
  2. So, in a large heavy-bottomed stainless steel pot add butter and melt over medium heat. Add the leeks, onions & herb stems, season aggressively with S&P. This will help draw all of the vegetables natural sweetness. Cover pot and allow veg to sweat over medium heat for 20 minutes, stirring frequently. This proper cooking technique is paramount for the flavor of the soup.
  3. Add brodo & potatoes and taste check for seasoning. Simmer for 10 minutes uncovered to fully cook potatoes.
  4. Add horta greens and simmer until fully cooked approximately 10 minutes
  5. Remove pot from heat and stir in herbs and goat milk, puree soup until smooth using a vita-prep blender. Taste for seasoning and garnish with Greek EVO.
    Enjoy!

Codfish with Tomato and Garlic

1 kg of salted codfish
0.5 kg of Santorini’s tomatoes (or cherry tomatoes)
2 tablespoons tomato paste
7–10 cloves garlic
Salt and pepper
Flour, oil

Cut the codfish into pieces and keep it in a bowl with water til the codfish won’t be salty any more by changing the water regularly. The next day, put the codfish in flour (just enough to have a slight layer of flour), fry them and let them on a piece of paper. Chop the garlic and tomatoes in large pieces. In a skillet, heat oil and then add the garlic and let it wither. Then add the tomatoes, the tomato paste and some water. When the sauce is ready, add the codfish, leave it for few minutes and then serve it.

– Compliments of George Gavalas