Featured Cookbook

ORDER/INFO

1. Asiago Cheese and Kalamata Dip

2. Greek Baguette Slices with a Sweet Kiss

Book Description

When you walk into Hathaways's Restaurant in Cinnaminson, NJ, just a stone’s throw from downtown Philadelphia, what is most likely to strike you is a sense of family, community and tradition –­ the hallmarks of the Mediterranean way of life. At the center of it all is co-owner and Executive Chef George Kyrtatas. At the startling young age of only 27, America's "Little Greek Chef" has accomplished a surprising amount in a relatively short period of time. At age 20 he was certified as Chef de Cuisine by the American Culinary Federation, perhaps the youngest ever, shortly after he was made Executive Chef of Hathaway’s, and in 2005 he penned his first cookbook My Big Fat Greek Feast.

... (more)

My Big Fat Greek Feast

Authors: George Kyrtatas

Date:

ISBN: 0974961701

Publisher: Small Potatoes Press

Paperback

ORDER/INFO

Makes 10 slices

• 1 can figs in water

• 1/2 teaspoon brown sugar

• 2 tablespoons honey

• 10 French baguette slices

• 1 teaspoon cayenne pepper

• 1 teaspoon paprika

• 4 ounces Gorgonzola cheese

1. Open can of figs and drain water. Slice figs into small pieces.

2. Lay baguettes on a sheet tray.

3. Evenly spread honey and brown sugar over all baguettes. Sprinkle cayenne pepper and paprika over all pieces as well. Then top with figs and gorgonzola.

4. Place baguettes under a broiler until cheese begins to melt.

5. Plate and serve warm.

More From This Book:

1. Asiago Cheese and Kalamata Dip

2. Greek Baguette Slices with a Sweet Kiss

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