Nestled in the heart of the Aegean Sea, the picturesque Greek island of Naxos played host to an enchanting interview with the renowned Chef Anna-Maria Barouh. Against a backdrop of azure waters, golden beaches, and the melodic braying of a donkey named Carlos, Anna-Maria shared her culinary wisdom and a delightful recipe for a spinach omelet. Here’s a comprehensive recount of that memorable day.
The Charm of Naxos – Greek Breakfast
Naxos is not just another beautiful island in Greece; it’s a treasure trove of history, culture, and gastronomy. Known for its archaeological monuments, diverse beaches, and quaint mountain villages, Naxos offers a unique blend of experiences. Anna-Maria highlighted the island’s self-sufficiency, particularly in its dairy and agricultural products. Naxos is famous for its exceptional cheeses like graviera and arseniko, and its potatoes are renowned for their quality and flavor.
Anna-Maria’s Culinary Journey
Anna-Maria Barouh is a celebrated figure in the culinary world, particularly in Greece. Her role as a breakfast consultant has taken her across numerous hotels, suites, and villas, where she designs exquisite breakfast menus. Her expertise isn’t confined to the kitchen; she is a frequent guest on cooking shows, a food stylist, and a recipe developer, contributing to various food magazines and maintaining a popular food blog.
The Spinach Omelet Recipe
Anna-Maria’s spinach omelet has gained immense popularity in the hotels she consults for. Here’s a detailed step-by-step guide to making this delightful dish:
Ingredients
- Fresh or frozen spinach (thawed and drained if frozen)
- A bunch of parsley
- Fresh mint (or dried mint if fresh is unavailable)
- Spring onions
- Salt and pepper
- Oil and butter
Instructions
- Preparation: Start by thinly slicing the spring onions and parsley. Ensure the herbs are completely dry to facilitate easier slicing.
- Sautéing: Heat some butter and oil in a pan on medium heat. Once the butter has melted, add the spring onions and chives. Sauté them until they become translucent, which will impart a sweet flavor to the dish.
- Adding Herbs and Spices: Add the sliced parsley and mint. Season with salt and pepper. Continue to sauté the mixture until the herbs are well combined and fragrant.
- Incorporating Spinach: Add the drained spinach to the pan. Cover the pan with a lid to speed up the cooking process. Stir occasionally until the spinach is well incorporated and heated through.
- Final Steps: For the omelet base, crack four eggs into a bowl, ensuring no shell pieces are included. Lightly beat the eggs and add them to the spinach mixture. Stir gently until the eggs are just set, avoiding overcooking.
- Optional Additions: Cheese lovers can add grated cheese such as kasseri or graviera for an extra layer of flavor.
Culinary Tips and Insights
Anna-Maria shared invaluable tips throughout the cooking process. She emphasized the importance of using fresh, locally sourced ingredients to achieve authentic Greek flavors. For instance, using Greek olive oil adds a distinctive taste to the dish. She also noted that this spinach omelet could serve as a versatile meal, suitable for breakfast, a light dinner, or even an afternoon snack.
Anna-Maria highlighted, “You can keep this mixture for up to five days in the refrigerator or freeze it for up to three weeks. It’s a fantastic option for a quick and nutritious meal anytime.”
The Experience of Cooking Live
Cooking in a live setting brings its own set of challenges and joys. Anna-Maria and Bob Stavrou, the interviewer, navigated these seamlessly. From dealing with fresh herbs that bring tears to the eyes to the unexpected interruptions from Carlos the donkey, the live cooking session was both educational and entertaining. The duo’s camaraderie and Anna-Maria’s expertise made the session delightful for the audience.
Anna-Maria remarked, “Cooking live always has its surprises, but it’s these moments that make the experience real and relatable.”
Conclusion – Greek Breakfast
The interview with Chef Anna-Maria Barouh was not just a cooking lesson but an immersive experience into the culinary and cultural richness of Naxos. Her spinach omelet recipe, infused with the flavors of fresh herbs and the spirit of the Aegean, is a testament to the simplicity and elegance of Greek cuisine.
For those who wish to explore more of Anna-Maria’s culinary creations, she also has a Christmas-themed cookbook titled “Celebrating Christmas,” filled with festive recipes perfect for the holiday season.
Whether you’re an experienced chef or a home cook, Anna-Maria’s recipes and tips are sure to inspire and delight.
Celebrity Chefs on Cooking with Greek People
Greek TV Chef Anna-Maria Barouh,
Facebook: Anna-Maria Barouh,
Instagram: annamariabarouh
Celebrity Chef, Food Stylist, Recipe Developer Anna Maria Barouh is our guest on Cooking with Greek People. Anna-Maria is a regular on Greek Television and has a very popular food blog and is a magazine contributor. YouTube Episode: Cooking with Greek People YouTube Episode
Author: Bob
With over 20 years in Bioinformatics and AI in Molecular Diagnostics, Bob Stavrou advises BiCos, focusing on authenticating OLIVE OIL DNA. He's also a passionate contributor to YouTube Cooking with Greek People and appeared on Greek TV show Savvatokiriako Me Ton Manesi, bridging science and culinary arts. Watch it on Alpha TV.
