When Greek chef Anthony Kouroutsavouris (my supplier for all things Greek such as olive oil, Kalamata olives, feta, phyllo, ouzo, pita, etc.) phoned to let me know about a must-try restaurant, I paused and listened.

 

I have known and worked with Anthony for quite a while, and am aware of how he remains true to his native cuisine. He’s hard to please, but once impressed, the chef is generous with praise. This was why I rushed to Kos.

 

At Kos Greek Ouzeri at the UP Town Center, the ingredients used are of high quality. The olive oil is fruity, the lemons fresh, the meats prime, the greens crisp, and the method of putting all of them together just as it should be.

 

For a place devoid of frills, Kos is a pleasant surprise. Everything is simple and delicious. Since it’s very close to where I live, Kos is where I enjoy a glass of wine with mezedes. This combination alone is very satisfying.

 

Small plates

 

Mezedes or mezes are small plates, the little dishes of Greece, customarily partaken with ouzo, an anise/licorice flavored liquor.

 

These little dishes come in various varieties. What is served in one locale will differ from that in another, and are produce-dependent—for example, fish and shellfish by the coastal towns, cheeses and lamb by the mountains.

 

The assortment that ranges from dips, little salads, fried balls, little stuffed phyllo pastries, cured, marinated and/or grilled fish and shellfish, to loukaniko (sausages) and pastourma (heavily seasoned smoked beef) and many more, makes mezedes a gustatory feast.

 

I tried six little dishes at Kos: Melitzanosalata (roasted eggplant spread); Tyrokafteri (feta with chili peppers); Tzatziki (yogurt cucumber dip with garlic and dill); sundried tomatoes and capers; and my favorites Kalamaria Toursi (pickled squid) and Taramosalata (whipped fish roe), served with their own freshly baked crusty and flat breads. I was happy with all of them.

 

The lamb gyros were delicious and so was the house salad (though not truly authentic with figs, sundried tomatoes and candied walnuts).

 

The restaurant is managed and owned by First Gourmet Academy with the school director himself, chef Mats Loo, in charge of the kitchen.

 

It was wonderful to see another old friend walk out of the kitchen while I was dining.

 

Memorable meal

 

I have very fond memories of chef Mats’ food. The Swedish chef prepared a wonderful smorgasbord for me a few years back, and it remains one of the most memorable meals I have ever had. Everything he made on that spread was plated, seasoned and executed to perfection.

 

Chef Mats takes great pride in the sourcing of the ingredients at Kos, saying that he tries to make the food as authentic as possible, making use of both imported and locally sourced ingredients.

 

“I love Greek cooking,” he said. “I spent more than 10 years working on cruise ships sailing around the world. Every summer, the ships spent two to three months sailing around the beautiful islands of Greece, so I have a lot of experience in this type of cuisine.”

 

Simple culinary techniques

 

First Gourmet Academy opted to open a Greek restaurant because the preparation of this cuisine is quite simple. The cooking techniques required are based on old traditions—grilling, sautéing and braising. These fundamentals, according to chef Mats, are “something that the other instructors of First Gourmet Academy and myself take very seriously and insist upon our students to master.”

 

He added, “All types of artificial products are banned in the restaurant. In school and in the restaurant, we cook food from scratch.”

 

Kos Greek Ouzeri is at UP Town Center, Katipunan Ave. QC. Tel. 2871558.

 

Here, chef Anthony shares some mezedes recipes.

 

Traditional Greek fava bean spread

 

½ kilo fava beans

1 ½ liter cold water

1 lemon

2 onions

1 fresh onion

1 tablespoon parsley

Greek extra virgin oil

Salt

Pepper

 

1. Place fava in a pot of water.
2. When boiling, skim off the scum.
3. When the water is clear and free of scum, add 2 onions and the salt.
4. Continue boiling until the water is absorbed and the beans are soft.
5. Cool the beans.
6. Process until creamy.
7. Transfer to a serving plate.
8. Drizzle with Greek extra virgin oil and garnish with chopped onion, parsley, salt and black pepper.
9. Serve warm with pita bread.
10. Alternatively, spread it over freshly baked crusty bread and drizzle with Greek extra virgin olive oil. Garnish with capers.

 

Spetsofai

 

5-6 Greek souzouki sausages (substitute with spicy chorizo) sliced 1 inch

6 bell peppers (3 green, 3 red)

2 medium-size onions, finely sliced

2 medium-size tomatoes, seeded and coarsely chopped

3-4 tbsp. extra-virgin Greek olive oil

2 tbsp. parsley, finely sliced

1 shot Greek ouzo

1 tbsp. assorted whole colored peppercorns

1-2 drops Tabasco sauce

Salt

 

1. Sauté the peppers with the onion until slightly brown.
2. Add the sausages.
3. Add ouzo and flambé; cook until ouzo is reduced.
4. Add tomatoes and the rest of the ingredients.
5. Cook for 6-8 minutes until sauce is thick.
6. Serve warm with freshly baked bread.

 

Greek Taramosalata (Whipped fish roe dip)

100 grams Greek pure white Tarama fish roe

400 grams of white bread (day old)

Lemon juice, to taste

½ onion, grated

1 tbsp. dill, chopped

1 cup (+/-) Greek extra-virgin olive oil (might be less)

 

1. Remove the crust from the bread. Only the white part of the bread will be used.
2. Soak the bread in water until soft.
3. With your hands, squeeze the bread dry.
4. Put the bread in a blender and add tarama, onion and dill.
5. Blend.
6. Add the olive oil in a very thin stream. Blend until the mixture is emulsified.
7. Texture of the dip should be creamy.
8. Add lemon juice to taste.
9. Transfer to a bowl and drizzle with oil.
10. Serve with pita or crusty bread.

 

To purchase authentic Greek ingredients including breads for the recipes above, contact chef Anthony at tel. 6618240.

 

My cooking class schedule for April-May is now available. For inquiries, send an SMS to 0908-2372346 or 0917-5543700.