AlwaysInformed: Poseidon Bakery

GutterGourmet — December 07, 2009

An array of pastries from Poseidon Bakery. Bottom right, co-owner Lili Fable.

Poseidon may be the Lord of the Sea, but in Hell’s’ Kitchen, Poseidon Bakery has been the lord of Greek pastries since 1923. The best start to a meal here is to begin with a vegetable-the Spanakopita. It’s the Platonic ideal of the pastry in a flaky phyllo crust that shatters as you bite into it.

Click Here for Pictures of the Pastries at Poseidon Bakery >>

Featured Restaurant: Taverna Kyclades

AlwaysHungry — November 11, 2009

Small Peasant Salad with Tomatoes, Kalamata Olives, Onions, Cucumber and Feta.

When it comes to authentic Greek cuisine, we all know Astoria is the place to go. Not only does the neighborhood boast a Greek population, and awesome Greek cuisine, but these restaurants are also easy on the wallet. The AlwaysHungryNY.com favorite has for a long time been Elias Corner, but Taverna Kyclades is also a delicious experience that’s worth the trip.

Read the Full Review of Taverna Kyclades here.

AlwaysLearning: Galaktoboureko

April 02, 2009

What It Is: A custard-filled phyllo dessert. The pudding-like, milk custard is thickened with semolina (Greek simigthali) and/or cornstarch. Immediately after baking, galaktoboureko is soaked in a light lemony, or orange, syrup. The phyllo is layered above and below the custard and baked in a pie pan and then sliced (pictured) or rolled into individual servings. While the syrup can be served on the side instead of spooned overtop (cop-out), it’s best to serve the dish once it has completely cooled and the syrup has been fully absorbed by the pastry.

Where It’s From: A traditional Greek sweet. The name, which translates to “milk pie,” originates from the Greek words galact (milk) and bourkek (pie). As you’ll see below, just like the spelling of the word phyllo (or filo), the spelling of galaktoboureko seems to be up to interpretation.

Where You Can Get It:

Anthos: Galaktoboureko: Semolina Pudding with Ginger Ice Cream, Concord Grape Sorbet & Phyllo, $10.00

Milos: Galaktoboureko: Custard with Layered Phyllo Crust, $10.00

Molyvos: Galaktoboureko: Semolina Custard wrapped in Phyllo & bathed in Citrus Syrup, $9.00

Thalassa: Galaktobouriko: Citrus-Custard wrapped in Filo & drizzled with Orange Honey, $6.95

Avra Estiatorio: Galactobourico: Semolina Custard wrapped in Filo with Orange & Lemon Zest Syrup

Pylos: Christos’ Towering Galaktobourekakia: Buttery Phyllo Triangles filled with Greek Custard & drizzled with Cinnamon & Greek Mountain Honey, $6.00

Philoxenia: Galakrobourko: Fresh Custard Cream wrapped in Phyllo with Light Syrup, $5.50