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Published:October 25th, 2009 13:41 EST
Chef Gaea Cooks with a Mediterranean Twist

Chef Gaea Cooks with a Mediterranean Twist

By Rocco Loosbrock

The perfect treats for pork`>">pork lovers everywhere with a Mediterranean twist. This recipe is taken from Gaea`s">">Gaea`s cookbook 5 Greek Chefs and Their Favorite Meze. The cookbook focuses on healthy living recipes using their environmentally friendly Greek olive oils, and sauces that add a flavor that transports you straight to the shores of Greece.

One recipe that is too good to pass up is Chef Christofors Peskias` Salami chip on wild mushrooms recipe. This dish has an assortment of great flavors; the Salami is baked until crispy than placed above the garlic sautéed mushrooms. To accentuate the flavor 4 pieces of bone marrow are placed around the mushrooms and a red wine sauce that includes ground cumin and coriander that is drizzled above to add the finishing touches to the dish. This is a great recipe that would compliment a good wine or the main course of pork.

Cooking directions:

Prep time: 30 min.    Cook time: 4 hours     6 servings

1 ½ lbs small chanterelle mushrooms (also called giroles) cleaned & dried
10 ounces raw bone marrow divided into pieces of 1.75 grams each
2 cups chicken broth
2 garlic cloves finely chopped
2 Tbsp. Gaea DOP Kalamata extra virgin olive oil
1.4 ounces butter
½ bunch fresh oregano, leaves only
7 ounces salami cut on slicing machine
For the sauce
1 ¼ cups sweet Agiorgitiko wine or other sweet red wine
2 ½ cups red wine
2 ½ cups dark chicken broth
1 tsp. ground cumin
1 tsp. ground coriander
Small amount of chopped chives
Coarse sea salt
Salt, freshly ground pepper
Arrange salami on cookie sheet lined with baking paper and bake in preheated oven at 175 degrees for 2-3hours or until dry and crispy similar to the texture of chips.
Prepare the sauce: Combine wines in a saucepan and reduce over medium heat until it becomes syrupy. In separate saucepan reduce the chicken broth until thick and rich. Combine the two liquids in one pot and add cumin and coriander. Poach the bone marrow in the chicken broth for about 10 min., without the broth coming to a boil. Cut cooked bone marrow into 4 slices.

Prepare the mushrooms: Sauté with olive oil on high heat for 30 seconds to release the liquid. Place mushrooms in a colander and let drain fro 2 min. Add butter and garlic to frying pan and sauté mushrooms again on high heat for another 30 seconds. Season and add chives.

To serve: Place some mushrooms in the middle of the plates and top with salami chips. Arrange 4 pieces of bone marrow around the mushrooms and sprinkle with coarse sea salt and oregano leaves. Drizzle sauce on top.

Smile when you eat!!!

Andres Samperio
Intern writer for Coastal Vineyards Gourmet Food Clubs


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