DIMITRA'S DIARY: NOVEMBER 2024
Recipes, films, and timeless jewelry – step into Dimitra's world this November.
Dimitra's FavouritesHey guys, Dimitra here!
It’s been a minute, but I’m so excited to bring you my November Diary! This month, I’m sharing my favorite spot in Athens, two recipes I’ve been loving, the films and series that have kept me hooked, and, of course, the jewelry pieces I’m currently wearing on repeat.I hope you enjoy stepping into my world for a little inspiration this month.
Love, Dimitra 💛
SOME PICTURES OF MY CATS
Princess Kiki
The Queen is Queening
Paraskevas being himself
FILM I LOVED: EMILIA PEREZ
Emilia Perez is a vibrant, genre-bending musical crime drama that had me hooked from start to finish. The storytelling is bold and imaginative, blending humor, drama, and incredible musical numbers seamlessly. The performances are captivating, with every actor bringing their character to life in a memorable way. Visually, it’s a feast for the eyes, with stunning cinematography and colorful set designs that transport you into its world. It’s a film that dares to be different, and it’s impossible not to be swept up in its charm and creativity.
SERIES I LOVED: THE DAY OF THE JACKAL
Eddie Redmayne is absolutely mesmerizing in this series, delivering a performance that’s both nuanced and unforgettable. The action scenes are breathtakingly choreographed, keeping you on the edge of your seat with their intensity and precision. Combined with captivating storytelling that weaves suspense and drama seamlessly, The Day of the Jackal is a thrilling ride from start to finish. It's a perfect blend of stellar acting, gripping action, and a plot that leaves you wanting more.
RE-READING CURRENTLY: THE BROTHERS KARAMAZOV
Arguably the greatest novel ever written.
Caesar Salad Recipe
This is my go-to Caesar salad recipe with a rich, tangy dressing and fresh, high-quality ingredients. The combination of homemade croutons, grilled chicken, and Parmigiano Reggiano makes it irresistibly delicious. Here's how I make it:
Ingredients:
- 6 anchovy fillets
- 3 cloves of garlic
- 3 cloves of garlic
- 1 egg yolk
- Juice of 2 lemons
- Extra-virgin olive oil (high quality)
- Mixed greens of your choice (such as romaine and tender greens)
- 2 grilled chicken breasts, sliced
- Freshly grated Parmigiano Reggiano (as much as you like!)
- Homemade croutons (made from day-old bread, toasted with olive oil and salt)
Instructions:
- Make the Dressing:
In a mortar, combine the anchovy fillets, garlic cloves, and lemon zest. Pound the ingredients into a thick paste.
Add the gg yolk. Gradually add olive oil, a drop at a time, while continuously mixing until the paste emulsifies into a thick sauce.
Slowly stir in the lemon juice, followed by a little more olive oil, until the dressing becomes thick yet runny. Taste and adjust seasoning with salt and freshly ground black pepper.
- Prepare the Salad:
In a large salad bowl, toss the mixed greens to combine.Layer the grilled chicken slices over the greens. - Add the Dressing:
Drizzle the freshly made dressing generously over the salad, ensuring everything is lightly coated. - Finish with Croutons and Cheese:
Scatter the homemade croutons across the salad.Grate a generous amount of Parmigiano Reggiano over the top for that perfect cheesy finish.
Potatoes Gratin Recipe
This potatoes gratin recipe is the ultimate comfort food, combining a creamy potato purée base with a golden, crispy top. Perfectly paired with a hearty beef stew, it’s a dish that’s as indulgent as it is satisfying. Here’s how to make it:
Ingredients For the Purée:
- 1 kg potatoes (for mashing, such as Yukon Gold)
- 250 gr crème fraîche
- 100 g unsalted butter
- Salt and freshly ground black pepper (to taste)
For the Topping:
- 2 medium potatoes (thinly sliced, preferably with a mandoline)
- 50 g melted unsalted butter
- 1 clove garlic (minced)
- Salt and freshly ground black pepper (to taste)
- Freshly grated Parmigiano Reggiano
Prepare the Purée:
Boil the potatoes in salted water until tender, about 20 minutes. Drain well.Pass the cooked potatoes through a ricer into a mixing bowl.Using a stand mixer fitted with the paddle attachment, combine the riced potatoes with crème fraîche, butter, salt, and pepper. Mix until smooth and creamy.
Assemble the Gratin:
Preheat the oven to 180°C (350°F).Butter the bottom and sides of a baking dish and spread the potato purée evenly in the pan.
In a separate bowl, toss the thinly sliced potatoes with melted butter, minced garlic, salt, and pepper until evenly coated.
Layer the Topping:
Arrange the sliced potatoes over the purée, slightly overlapping to cover the surface.Dot with additional butter and sprinkle a generous layer of freshly grated Parmigiano Reggiano on top.
Bake the Gratin:
Cover the dish with aluminum foil and bake for 15 minutes.Remove the foil and bake for an additional 15 minutes, or until the top is golden and crispy.
Serve:
Let the gratin cool for a few minutes before serving. Pair it with a rich and hearty beef stew for a complete, comforting meal.
MY SPOTIFY WRAPPED
Since everyone (and their grandmother, lol) is sharing theirs, I couldn’t resist.
THE CHRISTMAS TREE AT OUR ATHENS STORE
Happy Holiday Season!
