Eating Under the Eucalyptus Tree

Review by Peter Minakis  on November 23rd, 2009
http://www.kalofagas.ca


Today I would like to continue sharing with you my visit to the area in Greece known as Leonidio (Arcadia). I stayed for three days in this area that awes you with both mountain and sea. I was a guest of Elena and her family and the memories are still very fresh.
Each day, we would visit a different beach. On this day we went to the beach known as Plaka. We would find our spot on the beach, lay down our belongings and dive into the crystal blue waters.
Swimming invites appetite. Located right behind us was the Eucalyptus Restaurant…appropriately named after the  the large Eucalyptus that grows to the side of the eatery.


When I came to Leonidio, I had no compass from which to judge how the food would be. This was my first time here. Eucalyptus is located right on the beach (Plaka) and from flipping through the menu, breakfast, lunch and dinner are all on offer.
First impressions of Eucalpytus were good: open kitchen (always inviting), super-clean and new and from looking at the other tables…prompt service.
Our hostess Athina greeted us with a beaming smile and organized a large table setting for us. We were right in front of the beach, hungry and certainly thirsty.
Our waiter recited the specials and signature dishes with precision memory and grace. Eucalyptus’ menu consists of traditional dishes with some nice twists thrown in for excitement.
I was impressed with the signature Eucalyptus Salad made of greens, tomatoes, olive paste, pine nuts and roasted Manouri cheese. I’m going to try making this salad next summer!
We ordered an array of appetizers that could be shared and each person also took in a main course. I opted for the special of the day (last order left) of Kokkoros Krassatos or “Rooster in wine”.
This dish is often duplicated with chicken but it’s unsurpassed when a real, gamey and flavourful rooster is used in this case. When you have good ingredients, little work in the kitchen is needed. The rooster, good olive oil, sauce from fresh tomatoes, some allspice berries and local red wine. Simmer until the meat falls off the bone and serve on a bed of pasta.
One of the appetizers that went fast (and was reordered) was a Grilled Halloumi (cheese) that was served with pita bread and a red pepper sauce. Halloumi is surely in my “Top 5″ of cheeses and this appetizer remains in my memory of that day’s lunch.
I’ve re-created this simple appetizer for you, which can be made indoors or on your backyard grill. The red pepper sauce consists of roasted red  peppers, canned plum tomatoes, onions, garlic and a touch of Greek oregano.
I’m now making my pita pita bread…heightening this already delicious, eyebrow-raising meze!
Grilled Halloumi With a Roasted Red Pepper Sauce
(appetizer)
1/3 cup diced red onion
1/4 cup extra-virgin olive oil
1 clove of garlic, smashed
1 roasted red pepper, peeled, seeded and chopped
1/2 cup of hand-crushed plum tomatoes (from good quality canned variety)
salt and pepper to taste
pinch of Boukovo (chilli flakes)
1/2 tsp. dried Greek oregano
Halloumi cheese, cut into 1/4 inch slices

Pita bread, cut into triangles (about the size of your Halloumi slices)

1. In a small skillet, add your olive oil over medium heat and add your onions and garlic and saute for a couple of minutes to soften. Add your chopped roasted red peppers and crushed tomatoes and bring to a boil.
2. Reduce back to medium and simmer. Add some salt and pepper to taste and simmer for another 7-10 minutes or until thick. Remove from the heat and allow to cool a bit. Add the sauce to a food processor or blender and puree. Adjust seasoning, add your pinch of Boukovo and dried Greek oregano and keep warm.
3. Pre-heat your gas grill or stove-top grill pan to medium-high heat. Brush your slices of Halloumi cheese with olive oil (but leave the pan dry). When the grill surface is hot, grill your cheese for 1 to 1 1/2 minutes a side.
4. Place your pita triangles on your serving dish and them top with the grilled Halloumi slices and a ribbon or dollop of the warm roasted red pepper sauce. Serve immediately.

Note: If you have any leftover sauce, this is great with some pasta and shrimp.
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© 2007-2009 Peter Minakis