Recipes from Stella

Soutzoukakia (Meatballs in tomato sauce) by Granny Despina

2010-11-12T04:16:00.004+02:00

Preparation time: 30 minutes

Frying time: 30 minutes

Cooking time: 30 minutes

Ingredients:

1 kilo minced beef
2 cloves of minced garlic
1 large finely chopped white onion (blended if possible together with the garlic)
1/2 cup bread crumbs
1 egg
2 table spoons ground cumin
1/2 cup finely chopped parsley
1 tea spoon dried Basil
1 tea spoon Baking Powder
1 tea spoon Cinnamon Powder
1 cup of virgin olive oil for frying
salt and pepper
flour

For the Sauce:

1 big white onion grated
4 cloves of garlic minced
4 cups of blented tomato
2 table spoons ground cumin
1/2 cup dry red wine
1/4 cup virgin olive oil
1 big cinnamon stick
1 bay leaf
salt and pepper

1. In a large bowl mix bread crumbs with the minced beef and the rest of the ingredients. Knead the mixture with your hands to blend well and let it rest in the fridge for an hour.

2. Mould the mixture into little oblong shapes, dredge lightly in some flour and fry them off in hot olive oil. When cooked set aside in a dish that was layered with kitchen paper to absorve excess oil and reserve.

3. When all the soutzoukakia are fried and set asite then in another casserole, add the olive oil and when warm add along the onions and garlic and saute for a while until the onions have softened or golden brown. Reduce the fire and add the red dry wine and poor in the blended tomatoes, cinnamon stick, bay leaf the ground cumin and when the sauce starts boiling reduce fire to medium and simmer until the tomatoe sauce has thickened.

4. When thickened add the soutzoukakia into the tomatoe sauce and carefully with a wooden spoon arrange them in the casserole so that all meat balls are coated in the sauce and turn off the fire.

5. They can be served with mushed potatoes or rice and Greek salad or boiled vegetables.

Kali sas oreksi!!!!!!!!!!!!!

MELITZANOSALATA / EGGPLANT SALAD (Cyprus recipe)

2010-11-05T01:05:00.001+02:00

Prep Time: 50 minutes
Cook Time: 40 minutes

Ingredients:

Four medium size eggplants/aubergines
Three garlic cloves
1/2 cup of virgin olive oil
some salt and pepper

Preparation:

Put the eggplants in the oven, and cook until they feel very soft (about 40 minutes in a normal oven). Using a sharp knife, slice in half, and using a spoon, remove the inside 'meat' and place in a bowl. If the eggplants are well done, the inside should come out very easily. Put the garlic cloves in a garlic press and spread the garlic on top of the eggplant. Using a fork, start mixing the garlic and the eggplants together, and spread the oil a little at a time. When the oil is absorbed, the salad is ready. Put in a fridge to cool and serve with sprinkled parsley. Eggplant salad (also called poor man's caviar) is eaten with pita bread

Cypriot wine

2010-11-05T00:18:00.000+02:00

Cyprus has been a vine-growing and wine-producing country for millennia. Internationally, it is best known for Commandaria wine. Most wine production remains based on a few varieties of local grapes such as Mavro and Xynisteri although international varieties are also cultivated.

History

The history of wine in Cyprus can be broken down into four distinct periods.

Ancient

Hellenistic mosaics discovered in 1962 close to the city of Paphos depicting Dionysos, god of wine.

Exactly how far back wine production in Cyprus goes is unknown. Wine was being traded at least as early as 2300 BC, the date of a shipwreck (similar to the Kyrenia ship) carrying over 2,500 amphorae, discovered in 1999. Its origin and destination are unknown, but must have been along the trade route between Greece and Egypt.

More recently, two discoveries have put that date back by a few more years. The first was the discovery of a Bronze Age (2500-2000 BC) perfumery near the village of Pyrgos. Near this perfumery, an olive press, a winery, and copper smelting works were also discovered. Wine containers and even the seeds of grapes were unearthed.

The second discovery involved an intriguing sequence of events. Dr. Porphyrios Dikaios, a major figure in Cypriot archaeology and once curator of the Cyprus Museum, had carried out excavations on the outskirts of Erimi village between 1932 and 1935. During these excavations, several fragments of round flasks were unearthed (amongst other artefacts). These pottery fragments ended up in the stores of the Cyprus Museum still unwashed in wooden boxes. They were dated to the chalcolithic period (between 3500BC-3000BC). In 2005, well after Dr Dikaios’ death, the chemical signatures of 18 of these were examined by a team of Italian archaeologists led by Maria-Rosaria Belgiorno. Twelve of these showed traces of tartaric acid (a component of wine) proving that the 5,500-year-old vases were used for wine.

Medieval to 1878

As expected, the history of wine on the island closely relates to its political and administrative history. During the Lusignan occupation, the island had close ties with the Crusader nations and especially the nobility of France. During this period, Commandaria wine won the Battle of the Wines, the first recorded wine tasting competition, which was staged by the French king Philip Augustus in the 13th century. The event was recorded in a poem by Henry d'Andeli in 1224.

During the Ottoman occupation of the island, wine production went into decline. This was attributed to two factors: Islamic tradition and heavy taxation. Indicative are reports written mainly by French and British travelers of the time; Cyrus Redding writes in 1851: the vine grower of Cyprus hides from his neighbour the amount of his vintage, and always buries part of his produce for concealment; the exactions of the government are so great, that his profit upon what he allows to be seen is too little to remunerate him for his loss in time and labour. The quality of the wine produced also lagged behind times with Samuel Baker referring to Cypriot wines in 1879 "It should be understood that no quality of Cyprus wines is suitable to the English palate".

1878-1980

1878 marked the handover of the island form Ottoman rule to the British Empire. British occupation brought a revival in the winemaking industry. Taxation rules changed and the local cottage industry began to expand. 1844 saw the foundation of one of the largest wineries surviving to date, that of ETKO by the Hadjipavlou family. The Chaplin family (at Per Pedhi) was Hadjipavlou’s main competitor until the arrival of KEO a company formed by a group of prominent local businessmen. KEO bought the Chaplin winery in 1928. In 1943, following a strike, a breakaway of trade union members from ETKO created a cooperative, LOEL. In 1947 the vine-growers themselves created SODAP, a co-operative to "protect the rights of the growers". These "big four" wine producers (a term widely used to refer to KEO, ETKO, SODAP and LOEL) dominated the industry scene and survive to date.

The first wave of expansion for Cypriot wines came with the misfortunes of the European viticulture sector. The phylloxera epidemic that affected mainland Europe in the late 19th century had destroyed the majority of wine producing vines. Cyprus, an island with strict quarantine controls managed to remain unaffected. As a consequence, demand for Cyprus grapes and wines coupled to the relatively high prices offered resulted in a mini boom for the industry. Further demand early in the early 20th century came from local consumption and from the regional forces of Britain and France in the Middle East. Cyprus produced quality cheap wine and spirits (mainly in the form of Cyprus brandy) and the big four companies prospered as a result.

The next big export product came in the form of Cyprus Sherry. It was first marketed by that name in 1937 and was exported mainly to northern Europe. By the 1960s, Britain was consuming 13.6 million litres of Cyprus wines, half the island's production, mostly as sweet sherry. A British market research study of fortified wines in 1978 showed Emva cream was the leading Cyprus sherry in terms of brand recognition, and second in that market only to Harveys' Bristol Cream. The island became the UK's third leading wine supplier behind France and Spain. A major factor was that Cyprus Sherry was more affordable than Spanish Sherry as British taxation favoured alcoholic beverages with an alcoholic content below the 15.5-18 percent bracket. This competitive advantage was lost a few years later with the re-banding of the alcohol content taxation. The fortified wine market also began to shrink as a whole due to a change in consumer taste and as a result Cyprus sherry sales in the UK fell from their peak in the early 1970s by some 65 percent by the mid 1980s. The final blow came when the EC ruled that as of January 1996 only fortified wine from Jerez could assume the title of sherry.

The other big market for Cyprus wine during the same period was the former Soviet bloc. Large volumes of low quality, mass produced, blended wines were sold to the eastern block with the cooperative wine producers (LOEL and SODAP) taking the lion’s share. This market began to dry up in the 1980s and vanished altogether with the fall of communism. Indicative of the industry's mass production tactics comes in a report by The Times in 1968 commenting on "the end of an underwater pipeline off the coast of Limassol linking to tankers taking on not gas or oil but wine - 100 tons an hour of it - destined for about 40 countries throughout the world.

1980 onwards

In response to the challenges faced by the industry the Cyprus vine-products commission began efforts to overhaul the sector in order to help it survive under the new circumstances. Reforms were intended to improve the quality rather than quantity of wine. Three initiatives were launched:

1. Firstly, new varieties of grapes were introduced and (financial) incentives given for their cultivation. The varieties introduced were considered more suitable for quality wine production intended for wines more palatable to overseas markets (than local grapes). Examples include grapes such as Cabernet Sauvignon, Cabernet Franc, Carignan Noir and Palomino (see complete table below).

2. Secondly, incentives were given to create small regional wineries with a production capacity of 50,000 to 300,000 bottles per year. This intended to promote better quality wines by reducing the distance grapes travelled from vineyard to winery. The big four wineries were located in the large port cities of Limassol and Paphos so vine growers were forced to transport their harvest for miles in the summer heat. This had an effect on the quality of wine as the fermentation process had already begun during transport. The knock on effect of this incentive also helped maintain the village population in the vine cultivating regions.

3. Thirdly a new Appellation of Origin was launched in 2007.

Mojito Cocktail

2010-03-25T23:30:00.000+02:00

The mojito was born in Havana, Cuba. There are many variations of the drink. This recipe calls for the five customary ingredients of mint, rum, powdered sugar, lime, and club soda. If you are throwing a Havana or Cuban theme party, plan on serving these fashionable yet traditional mojitos.

Prep Time: 10 minutes

Ingredients:

4 mint leaves
1 lime (for juicing)
1 teaspoon powdered sugar
2 ounces white rum
2 ounces club soda
1 sprig of mint (for garnishing)
crushed ice

Preparation:

There are countless recipes for the Mojito (pronounced moh-HEE-toh), but this version is for the one Hemingway himself enjoyed at the Mojito's place of birth: La Bodeguita del Medio in Havana, Cuba. If you are throwing a Cuban theme party (Havana night themed party), definitely plan on serving mojitos.

Place the mint leaves into a long mojito glass (often called a "collins" glass) and squeeze the juice from a cut lime over it. You'll want about two ounces of lime juice, so it may not require all of the juice from a single lime. Add the powdered sugar, then gently smash the mint into the lime juice and sugar with a muddler (a long wooden device pictured below, though you can also use the back of a fork or spoon if one isn't available). Add ice (preferably crushed) then add the rum and stir, and top off with the club soda (you can also stir the club soda in as per your taste).

Garnish with a mint sprig.

What are you waiting for, go put on some Perez Prado mambo music and start making mojitos!

Servings: Makes one drink.

Kotopoulo sta Karvouna me Latholemono: Grilled Lemon Chicken

2010-02-19T08:13:00.000+02:00

In Greek: κοτόπουλο στα κάρβουνα, pronounced koh-TOH-poo-loh stah KAR-voo-nah

Chicken seasoned with salt, pepper, and Greek oregano is cooked over the coals and basted with latholemono (oil and lemon sauce) for a fabulous dish that can only taste better when eaten with the hands. In addition to basting with and oil-lemon sauce, serve with lemon wedges for a last minute squeeze.

Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients:

# 4 pounds of chicken, cut in large serving sized pieces
# 2 teaspoons of salt
# 1 teaspoon of pepper
# 2 teaspoons of crushed Greek oregano (rigani)
# juice of 2 lemons
# 2/3 cup of olive oil
# 2-3 lemons, cut in wedges

Preparation:

Combine lemon juice and olive oil in blender and beat at high speed for several seconds until thick and creamy. Brush meat lightly with a little of the sauce.

In a small bowl, combine salt, pepper, and oregano. Lay chicken on a platter and sprinkle on both sides.

Heat meat rack 4-6 inches over red hot coals for a few minutes. Spread coals evenly and cook chicken for about 10 minutes on each side. Use tongs to turn frequently, basting often with the oil-lemon mixture. Test for doneness.

Serve with lemon wedges, and extra lemon wedges for hand cleaning.

Yield: Serves 4

Recipe quantities: To increase or decrease the recipe, figure on 1 pound of raw chicken per person.

Arnaki Kleftiko: Bandit's Lamb

2010-02-12T02:35:00.000+02:00

In Greek: αρνάκι κλέφτικο, pronounced ahr-NAH-kee KLEF-tee-koh

This recipe is an adaptation of a dish fixed in the mountains by guerillas (bandits) who needed to cook without being seen. They placed the meat on coals in a hole, covered it up, and let it cook for up to 24 hours. No trace of any stolen animal, and no smell of cooking meat to give them away. If you don't like garlic, this might not be the dish for you.

Prep Time: 30 minutes

Cook Time: 2 hours, 30 minutes

Ingredients:

* 4 pound leg of lamb
* 10-12 cloves of garlic, peeled
* 6 ounces of cheese (kefalotyri, pecorino) cut in cubes
* 1 tablespoon of olive oil
* 4 pounds of roasting or baking potatoes, peeled, cut in half or quarters
* 3 medium carrots, cut in chunks
* 6 whole small onions
* 3 bay leafs
* sea salt
* freshly ground black pepper
* 4-5 sheets of parchment cooking paper
* water

Preparation:

Preheat the oven to 480F (250C).

Rub the lamb with a little olive oil, and sprinkle with salt and pepper to taste. With a sharp knife, pierce the lamb and insert a clove of garlic and a piece of cheese into each opening.

Drizzle the potatoes and carrots with any remaining oil, season to taste with salt and pepper.

On a clean work surface, spread out the parchment sheets and lay the lamb in the center, with the potatoes, onions, carrots and bay leafs. If there is any remaining cheese and/or garlic cloves, add as well. Close the parchment paper and secure well, tucking the sides underneath to make a packet.

Fill a roasting pan 1/3 full of water, add the packet and cook for 2 hours 30 minutes, adding more water to the pan as needed to keep from getting dry.

When done, lift the entire packet onto a serving platter, and cut open at the table to serve.

Yield: serves 4

Alternate preparation: Cut meat into serving size portions and wrap each portion, together with portion-size serving of potatoes, onions and carrots, individually. Set side by side in roasting pan to cook, and serve one packet to each plate.

Grilled Lemon Chicken

2010-02-07T05:33:00.005+02:00

In Greek: κοτόπουλο στα κάρβουνα, pronounced koh-TOH-poo-loh stah KAR-voo-nah

Chicken seasoned with salt, pepper, and Greek oregano is cooked over the coals and basted with latholemono (oil and lemon sauce) for a fabulous dish that can only taste better when eaten with the hands. In addition to basting with and oil-lemon sauce, serve with lemon wedges for a last minute squeeze.

Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients:

4 pounds of chicken, cut in large serving sized pieces
2 teaspoons of salt
1 teaspoon of pepper
2 teaspoons of crushed Greek oregano (rigani)
juice of 2 lemons
2/3 cup of olive oil
2-3 lemons, cut in wedges

Preparation:

Combine lemon juice and olive oil in blender and beat at high speed for several seconds until thick and creamy. Brush meat lightly with a little of the sauce.

In a small bowl, combine salt, pepper, and oregano. Lay chicken on a platter and sprinkle on both sides.

Heat meat rack 4-6 inches over red hot coals for a few minutes. Spread coals evenly and cook chicken for about 10 minutes on each side. Use tongs to turn frequently, basting often with the oil-lemon mixture. Test for doneness.

Serve with lemon wedges, and extra lemon wedges for hand cleaning.

Yield: Serves 4

Recipe quantities: To increase or decrease the recipe, figure on 1 pound of raw chicken per person.

Kotosoupa Avgolemono: Chicken & Rice Soup with Egg and Lemon

2010-02-05T23:31:00.001+02:00

In Greek: κοτόσουπα αυγολέμονο, pronounced ko-TOH-soo-pah av-gho-LEH-mo-no

This soup is a favorite with Greek families and frequently served as a first course at the Easter table. There are several variations, and the egg-lemon sauce (avgolemono) is so popular that there are some who make a quick soup in the microwave using canned soup or broth, just to have the opportunity to add the avgolemono sauce, which is the crowning glory.

I like to serve this with a pepper grinder on the table for guests to add to taste.

Ingredients:

1 chicken, 3-4 pounds, cut in pieces
15 cups of water
2 cups of round rice
sea salt
ground pepper
3 tablespoons of olive oil
2 eggs
juice of 2 lemons
1 tablespoon of water
1 tablespoon corn flour

Preparation:

Clean chicken and remove skin and fat.

Place the chicken in a large stock pot and add water. Bring to a full boil. Skim off any foam that rises to the top. When the foam stops, reduce heat, cover the soup and simmer until the chicken meat is falling off the bone, (depending on weight, about 2 hours or more).

Remove the chicken from the pot and set aside. Strain the broth, return to the pot, and bring to a boil. Add the rice, salt, pepper, and olive oil. Reduce heat, and simmer until the rice is done, approximately 20 minutes. Remove from the heat.

While the rice is cooking, bone the chicken and cut the meat into pieces.

In a mixing bowl, beat or whisk the egg whites until foamy. (If using an electric mixer, use speed 3.) Beat in egg yolks, corn flour, water, and lemon juice. Fill a measuring cup or coffee cup with hot soup broth and add slowly, beating (or whisking) continuously. If the hot liquid is added too quickly, the mixture will curdle. When the mix is fully blended, stir the soup and pour in the egg-lemon mixture slowly. Shake the pot gently to distribute. Do not stir.

Add the chicken meat to the soup and serve.

Yield: serves 8-10

Shopping tip: Round rice is best for this dish and if not available in your local market, can be found in Asian and other ethnic markets (may be labeled "pearl" rice). First choice as a substitute would be Italian risotto, and last choice would be regular short-grain rice. Long-grain rice is not a good choice for this dish.

Commandaria (or Commanderia; Greek: Κουμανδαρία)

2010-02-02T00:15:00.000+02:00

Commandaria is an amber-coloured sweet dessert wine made in the Commandaria region of Cyprus on the foothills of the Troodos mountains. Commandaria is made from sun-dried grapes of the varieties Xynisteri and Mavro. While often a fortified wine, through its production method it often reaches high alcohol levels, around 15%, already before fortification. It represents an ancient wine style documented in Cyprus back to 800 BC and has the distinction of being the world's oldest named wine still in production, with the name Commandaria dating back to the crusades in the 12th century.

History

The wine has a rich history, said to date back to the time of the ancient Greeks, where it was a popular drink at festivals celebrating the goddess Aphrodite. A dried grape wine from Cyprus was first known to be described in 800 BC by the Greek poet Hesiod and was known as the Cypriot Manna.

In the 12th century, during the crusades, Richard the Lionheart is said to have enjoyed it greatly at his wedding in Cyprus and to have pronounced it "the wine of kings and the king of wines." Near the end of the century he sold the island to the Knights Templar, who then sold it to Guy de Lusignan, but kept a large feudal estate close to Limassol to themselves. This estate was referred to as "La Grande Commanderie". The word Commanderie referred to the military headquarters whilst Grande helped distinguish it from two smaller such command posts on the island, one close to Paphos (Phoenix) and another near Kyrenia (Templos). This area under the control of the Knights Templar (and subsequently the Knights Hospitaller) became known as Commandaria. When the knights began producing large quantities of the wine for export to Europe's royal courts and for supplying pilgrims en route to the holy lands, the wine assumed the name of the region. Thus it has the distinction of being the world's oldest named wine still in production.

Although today it is produced and marketed under the name Commandaria, it has been referred to with several similar names and spellings in the past. In 1863, Thomas George Shaw in his book Wine, the vine, and the cellar refers to this wine as Commanderia whilst in 1879, Samuel Baker refers to it as Commanderia. In 1833 Cyrus Redding in his book A history and description of modern wines makes reference to the wine of the Commandery.

Legend has it that in the 13th century Philip Augustus of France held the first ever wine tasting competition. The event, branded The Battle of the Wines (fr. La Bataille des Vins), was recorded in a notable French poem written by Henry d'Andeli in 1224. The competition which included wines from all over Europe and France, was won by a wine from Cyprus widely believed to be Commandaria. The Commandery region itself fell into the control of his descendent Philip IV in 1307 after suppression of the Knights Templar.

Another legend has it an Ottoman sultan invaded the island just to acquire Commandaria. And the grapes used to make this wine were the same grapes exported to Portugal that eventually became famous as the source of port wine.

Production

Commandaria is made exclusively from two types of indigenous Cyprus grapes: Xynisteri and Mavro. The grapes are left to overripe on the vine and when sugar content reaches acceptable levels (corresponding to high must weight) they are harvested. More specifically, Xynisteri is picked when at around 12 degrees Baumé (°Bé) and Mavro at 15-16 °Bé. The grapes are then laid out in the sun to further increase the sugar density through evaporation. When the must weight reaches 19 to 23 °Bé the juice is extracted thorough crushing and pressing. Fermentation takes place in reservoirs and will arrest naturally due to the high levels of alcohol achieved at around 15%. The above process has to take place within the confines of 14 designated villages that lie in the Commandaria Region (see below). Commandaria, by law is aged for at least four years in Oak Barrels but this can take place outside the above designated area within Cyprus under strict control and under the conditions laid down in Cypriot legislation.

Once fermentation has been completed, at a minimum alcohol level of 10% (which is often exceeded), the alcoholic strength of Commandaria may be increased by the addition of pure 95% grape alcohol or a wine distillate of at least 70% alcohol. However, after this addition, the wine's actual alcohol content may not exceed 20%, while its total potential alcohol (including its sugar content) must be at least 22.5%. Thus, Commandaria may be a fortified wine, but fortification is not mandatory.

The origins of the production method are not definite. In his poem Works and Days, written in the 7th century BC, Hesiod, writes:
“ Forget not next the ripen'd Grapes to lay, Ten Nights in Air, nor take them in by Day; Five more remember, e're the Wine is made, To let them ly, to mellow in the Shade; And in the sixth briskly yourself employ, To cask the Gift of Bacchus, Sire of Joy." ”

In his account Samuel Baker describes the production in 1879
“ ...the commanderia grapes are collected and spread upon the flat mud-plastered roofs of the native houses, and are exposed for several days, until they show symptoms of shrivelling in the skin, and the stalks have partially dried: they are then pressed……" ”

Interestingly he claims that the evolution of this method was more out of necessity than choice..…
“ "It has been imagined by some travellers that the grapes are purposely dried before pressing; on the other hand, I have been assured by the inhabitants that their only reason for heaping and exposing their crop upon the house-tops is the danger of leaving it to ripen in the vineyard. None of the plots are fenced, and before the grapes are sufficiently ripe for pressing they are stolen in large quantities, or destroyed by cattle, goats, mules, and every stray animal that is attracted to the fields…." ”

Commandaria is produced both by the large wine industries (KEO, ETKO, LOEL and SODAP) and by small local producers of the Commandaria appellation zone (see below).

Data recorded by Samuel Baker in his book Cyprus - How I saw it in 1879 reveal that in the late 19th century Cyprus had an annual production of about 300,000 okes, equivalent to about 385,000 litres (data reflects only duty-paid production). Of this, Cyprus exported 180,103 okes from Limassol Port, of which the vast majority went to Austria (155,000 okes valued at UK£2,075).

Official figures released by Cyprus’ Vines Products Commission show that there is a general increasing trend in the volumes produced. Much of Commandaria production is still targeted for export.

“Gigantes” (‘YEE-ghan-dess’) with bacon and Cretan Graviera cheese

2010-02-01T22:05:00.001+02:00

Five varieties of Gigantes beans have been registered as produce within the European Union by the Greek government. Gigantes beans are cultivated primarily in the area of Lake Prespa, in the north-western part of the Greek region of Macedonia, but they are universally enjoyed throughout Greece.

Now, I have long enjoyed southern Greek versions of baked Gigantes, but when I was first introduced to the spicy northern variation I was immediately hooked. I have a thing for spicy dishes, especially during the winter months. Thus, I thought it might be fitting to share my own seasonal spicy and savoury variation on the classic baked Gigantes theme. I added two unconventional ingredients to my recipe: thick-cut bacon and mild-flavoured Cretan Graviera cheese. The result was simply mouth-watering and I hope you will give this Greek comfort food recipe a try.

Ingredients:

½ lb. dried Gigantes beans
¼ lb. Cretan Graviera cheese
2 - 3 slices extra-thick cut bacon
1 medium sized onion
1 red bell pepper (diced)
1 cup strained tomato pulp/sauce
½ cup Olive oil
3 garlic cloves
A small bunch of Parsley, finely chopped
1 tbsp. dried Greek oregano
Salt & pepper

Soak the dried Gigantes beans overnight (use at least a 3:1 ratio of water to beans).
Rinse and add rehydrated beans to a generous pot of boiling water and cook for 45 minutes over a medium heat, until the beans are soft. Using a large spoon, periodically skim away any surface foam that may develop.
In a large sized skillet/pan, fry off the bacon until cooked but not completely crisped, then remove the bacon from pan but retain the fat. Cut the bacon into thin strips and set aside.
Add the diced onion to the pan with the bacon fat and sauté until soft.
Press and add garlic to the pan along with two tablespoonfuls of olive oil; stir for a few turns and then add the diced red pepper for several turns/tosses. Season with oregano, salt and pepper to taste.
Stir in the tomato sauce along with 1 cup of water and half the bacon strips along with the chopped parsley, bring to a boil, then lower heat to medium-low and let simmer for 15 – 20 minutes.
Preheat oven to 375°F/190°C and place an earthenware/stoneware/clay baking vessel in the oven to warm.
When the beans are cooked (i.e. soft), drain them and add them to the pan with the sauce to combine.
Take the heated vessel out of the oven, add the beans to it, pour the remaining olive oil over top and return to oven. Bake for 35 minutes.
Remove baking vessel from oven; add cubed cheese and bacon strips over top of the beans and bake for another 10 minutes until the cheese has melted.

Serve immediately along with some chewy sourdough village-style bread.

Makes 4 servings.

Note: If you like Gigantes beans, you may also enjoy my Pan-Fried Gigantes recipe.

Pànta Kalà (Always Be Well)

Makaronopita - Pasta Pie from Epirus

2010-01-31T17:22:00.000+02:00

Makaronopita simply means “macaroni pie”. The return on presentation points, along with the creamy piquant smoky flavour of this specialty Greek food makes it well worth the effort of its preparation. If you want to make an unforgettable impression on your next dinner group, give this recipe a try. You and your guests will not be disappointed.

Epirus offers up a wide range of pastoral and natural bounties. Mountainside, stream and fold are mainstays of the Epirote table. From beef and dairy cattle, to sheep and goats, to wild game and fresh water fishing; the specialties of the countryside and coast of Epirus reflect the alpine character of its physical geography. No other region in Greece produces more meat or traditional dairy products. Epirote meals are typically rich and hearty and there is a particular emphasis on pitas (or pies) in this regional Greek cuisine. This specific pita recipe is from the southeast corner of Epirus, near the inland city of Arta.

As with many Greek foods, this dish is best served at room temperature on the day following its baking; this interim allows the flavours time to meld and merge. A slight warming in a medium heat oven just before serving is also acceptable but not necessary.

Ingredients:

1 lb. (½ kg.) crumbled Greek feta cheese
½ lb. (¼ kg.) grated Metsovóne cheese (see notes)
½ lb. (¼ kg.) grated sheep’s milk Graviera cheese (see notes)
1 package (500 gr.) Greek Pastitsio No. 2 Macaroni (tubular thick pasta strands)
½ cup (125 ml.) of evaporated full cream milk
½ cup (125 ml.) of unsalted butter
¼ cup (60 ml.) of Greek Extra Virgin Olive Oil
3 eggs
1 tbsp. (15 ml.) red pepper flakes
*Small handful of pitted and chopped Kalamata olives
*Several chopped Greek sun-dried tomatoes
Salt and pepper to taste

*optional ingredients

Boil pasta in a large pot of salted water for 15 minutes (as directed on package).
When cooked, put pasta in a colander and run it under cold water and then strain well and set aside for thirty minutes to drain thoroughly. Using your hand, mix the pasta up several times as it sits to ensure as complete a draining as possible since we do not want a runny finished product.
Once the pasta has drained, transfer it to a large mixing bowl, add the olive oil and mix well with your hands to ensure the olive oil gets everywhere and to gently separate any pasta strands which may have clung together as they drained.
Blend the four eggs and the evaporated milk together and add to the mixing bowl with the pasta and mix it up to ensure full saturation.
Add the grated/shredded Metsovóne and Graviera cheeses, along with some fresh ground pepper and the red pepper flakes, then mix well for a complete covering of the macaroni strands in the mix.
Melt the butter in a small saucepan and using a pastry brush, coat the inside of a deep-walled baking dish, preferably stoneware crockery (I used a 2.5 litre round Corningware® casserole dish). Line the casserole dish with an overlarge sheet of parchment paper with the edges hanging out to serve as handles for ease of removing the pie when cool.
Spread out the phyllo leaves and cover them with a slightly moist kitchen towel to keep them from drying out as you work. Working quickly but with a sure hand, brush the parchment paper with the butter and form fit the first phyllo leaf into the dish with the excess pastry hanging over the edges of the dish. Then, after brushing the interior of the dish again (as well as the excess portions of projecting phyllo) with butter, add the next phyllo leaf in a crosswise fashion and form fit this into the dish as well, then brush it with the butter and proceed to use another six phyllo leaves to line the bottom and sides of the dish. Lay them out in a star shaped (or flower) pattern and form fit each phyllo leaf within the interior of the dish. Make sure to brush each layer thoroughly with the butter both within the dish and over the top-facing surfaces of the projecting edges of each layer. Be gentle when working with the phyllo leaves as you line the dish; they are quite forgiving for such thin pastry, but you must use them loosely when conforming each to fit into the shape of the dish in order to avoid tearing them. The pie’s final pastry shell should not have any holes so take care as you line the dish with the phyllo sheets.
When the dish has been completely lined with the phyllo sheets, proceed to add a third of the prepared pasta mix to the dish and spread it evenly making sure to avoid any empty pockets. Then add half of any (*optional) savoury ingredients i.e., sun-dried tomatoes and/or olives, and then layer half of the required crumbled feta cheese overtop. Proceed to add another third of the pasta mix to the dish and spread it evenly to ensure there are no empty pockets. Repeat layer of feta cheese (and any optional savoury elements). Add final third of the pasta mix to the dish and spread it evenly. The pasta mix will likely end up stacking higher than the top edge of the dish and that is exactly what we want for the finished dome effect of our pie.
Fold the (hopefully still soft and flexible) excess edges of the phyllo sheets back over the outer edge of the layered pasta and give this outer ring of phyllo ends a good brushing with butter. The butter will act as a bonding agent for the covering layers of phyllo such that the top layer of phyllo will seamlessly adhere to the leaves which line the dish.
Cover the entire dish with a phyllo sheet and fold the excess phyllo back over towards the centre of the dish making sure to brush the phyllo with butter. Lay another phyllo sheet crosswise overtop of the first top layer and repeat folding and brushing process. Use another two sheets of phyllo in the same fashion.
Using a butter knife, and following all around the rim edge of the dish, gently push the slightly protruding edges of the top layers of phyllo down within the top edge of the dish, and then brush this outer perimeter liberally with butter.
Once a seamless top layer effect has been achieved and the pie is fully covered with phyllo, beat the remaining egg and brush it over the top of the pie; this will serve to give the top layer a golden-brown appearance when cooked.
Place casserole dish in an oven pre-heated to 350° F. (180° C.) and bake for 45 minutes. If the top of the pie browns too quickly, or appears as if it will burn, simply cover it loosely with a sheet of aluminum foil and leave to bake fully.
Remove pie from oven and leave to cool for at least one hour (if not longer) before cutting. For myself, I prefer to let the pie cool completely, refrigerate it, and then serve it the next day after warming it up slightly in the oven. Like a whole host of other Greek food recipes, this dish is best served on the following day when all the flavours have had a chance to mingle and fully coalesce, and all the moisture has been absorbed.
Before cutting and serving, lift the pie out of the dish by using the edges of the parchment paper as handles. Starting from the centre, use a sharp serrated-edge steak knife to carefully cut the pie into wedge shaped slices for serving.

Serves: 8 (possibly more depending on the size of the slices).

Kali Orexi! (Bon Appetit)

A couple of notes about the ingredients for this recipe:

The Greek cheese known as Metsovóne (Μετσοβόνε, pronounced met-soh-VOH-neh) is a smoked semi-hard cheese of Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) within the European Union. [Used in conjunction, these terms describe foodstuffs which are locally produced and prepared in a given geographical area using recognized traditional expertise and methods.] This particular cheese has a slightly pungent flavour which results from its fire-smoked curing process. If you cannot obtain this cheese (though I do recommend you try), then a superior quality smoked Gouda may be used as a substitute.

Sheep’s milk (as opposed to cow’s milk) Graviera is a hard Greek cheese made according to traditional methods and it has a slightly sweet and mild flavour; if you cannot find it in your area you may try using a mild Gruyère instead (though again, I recommend using the original Greek product whenever possible).

The addition of the sun-dried tomatoes and Kalamata olives in this recipe is a variation of my own and they are not necessary elements in the original preparation. In the main, this dish is essentially a slightly spicy and mildly smoky three cheese macaroni pie in a phyllo pastry shell. If there are specific savoury ingredients you wish to add, feel free to experiment according to your tastes.

Authentic reproduction of the original recipe demands homemade phyllo pastry dough, though in the interest of saving time, I used store bought phyllo leaves instead.

Fish stew baked in the oven

2010-01-29T01:46:00.002+02:00

This is a very easy recipe to make, and a delicious dish to serve with rice.

Cook Time: 1 hour, 45 minutes

Ingredients:

* 1 Big Cyprinus
* 3 kilos small onions for stew or normal ones in slices
* 4 spoonfulls tomatoe paste
* 1 tomatoe juice
* 4 bay leafs
* salt
* pepper red and black
* pepper seed
* pimento
* some water

For garnish:

* 2-3 tomatoes
* chopped parsley
* sliced lemon

Preparation:

We peel and cut the onions in slices if we are using the big ones. To avoid watering eyes we put the onions in a jar with cold water.

Add olive oil to a skillet and brown the onions for a few minutes, we add the tomatoe paste, salt, the peppers, the pimento and we add water. We add some more water if necessary and we leave it on the stove for about 30 to 45 minutes, until the onions are well cooked.

Once the onions are tender we spread them in a pan with all the juice.

On top we add the Cyprinus cut in slices. We add salt and pepper on the fish and we garnish it with tomatoe slices, lemon slices and parsley. We add the bay leafs and we bake it for about one hour at 220°C.

We can serve it with roze wine.

Servings: 4 - 5

Mussels with Tomato and Garlic

2010-01-20T02:06:00.002+02:00

How to Buy

Mussels are very easy to identify. They are a bi-valve shellfish that measures from two to three inches in length. The shell is primarily a blackish colour with bluish highlights and has an elongated triangular shape. Mussels are traditionally marketed fresh in the shell. The shells are usually closed tightly but they may open slightly when left undisturbed. When purchasing mussels check any open shells by tapping them. If the shells do not close when tapped, they should be discarded. It is relatively easy to distinguish between wild and cultured mussels. Wild mussels, which are a dull bluish colour with white erosion marks, usually have seaweeds or barnacles attached. In contrast, cultured mussels have shiny bluish-black shells, free of barnacles and seaweeds.

How to Prepare

To prepare mussels for cooking, rinse the shells under cool running water. Remove the byssus threads (a bundle of brown fibres found between the two shells of the mussel) by cutting them with scissors or pulling them out with a quick tug. Mussels are traditionally prepared by steaming over medium heat for 5-7 minutes or until the shells open. Because mussels contain liquid, which comes out during the steaming process, it is not necesary to add any liquid when steaming fresh mussels. If the mussels are several days old, it may be necessary to add about 1/2 inch (1 cm) of liquid to the bottom of the pot. Vegetables such as carrots, celery or onion can also be added for extra flavour. When steaming mussels, cook them only until the shells open wide and the meats become loose from the shell. To continue steaming will overcook the mussels, causing them to be tough and dry. Do not be concerned by the different colours of the mussel meats. The pale white meat indicates a male mussel while the females are a yellowish rust colour. Mussels can easily be prepared in the microwave. Just place the mussels on a shallow pan, add 1/4 cut (50 ml) hot water and cook at a high temperature for 4-5 minutes.

There are many ways to cook mussels.

Ingredients:

* 4 sliced garlic cloves
* 2,50 lbs mussels
* 3 teaspoons Olive Oil
* 2 Pinch chopped parsley to taste
* 1 - 2 teaspoons freshly ground pepper
* 2 - 3 pinch salt
* 2 - 3 medium tomatoes finely chopped
* 6 oz white wine

Preparation:

Wash the mussels thoroughly, drain, and set aside.

Add olive oil to a skillet and brown the garlic for a few minutes, then add drained mussels, stir well pour in the wine and stir and continue to sauté for 2-3 minutes longer. Add the tomatoes, parlsey and seasonings and boil for 20 minutes.

Serve warm with fresh parsley.

Servings: 6

Makaronia me Manitaria & Beikon: Baked Pasta with Mushrooms & Bacon

2010-01-15T16:19:00.002+02:00

In Greek: μακαρόνια με μανιτάρια και μπεϊκον, say: mah-kah-ROHN-yah me mah-nee-TAH-reeyah kai bacon

A delightful family meal, add a seasonal salad, bread, and a tart dish like easy marinated peppers for a delicious spread.

A great make-ahead dish, this can be prepared the day before and refrigerated until time to bake.

Prep Time: 30 minutes
Cook Time: 20 minutes

Ingredients:

* 1 pound of penne pasta
* 1 tablespoon of margarine
* 2/3 pounds of bacon, cut in small pieces
* 2/3 pounds (10.6 ounces) of canned sliced mushrooms or mushroom pieces and stems, drained and rinsed
* sea salt
* freshly ground pepper
* 1 tablespoon of olive oil
* 14 ounces of grated yellow cheese (one or more) kasseri, gouda, edam

Preparation:

Cook the pasta for two minutes less than directed on the package, drain, and set aside.

Add margarine to a skillet and sauté bacon for a few minutes, then add drained mushrooms and continue to sauté for 2-3 minutes longer.

Preheat oven to 340°F (170°C).

Transfer pasta to a large bowl or pan, and toss with bacon, mushrooms, and two-thirds of the cheese. Add salt and pepper to taste.

Transfer to a 15 3/4 X 17 3/4 inch (or equivalent) pan and spread out evenly. Sprinkle remaining cheese over the top and bake at 340°F (170°C) for about 20 minutes, until the cheese browns. Yield: serves 6-8

Moschari me Freska Manitaria: Beef & Mushroom Ragout

2010-01-14T00:11:00.001+02:00

In Greek: μοσχάρι με φρέσκα μανιτάρια, pronounced mos-HAH-ree meh FRES-kah mah-nee-TAH-reeyah

This is a very easy recipe to make, and a delicious dish to serve with noodles or rice. The recipe works well with portobello, oyster, and regular white mushrooms.

Cook Time: 1 hour, 35 minutes

Ingredients:

* 2 pounds of stew beef, cut in chunks
* 1/3 cup of olive oil
* 1 pound of leeks, trimmed and sliced
* 1/2 cup of Metaxa or brandy
* 4 1/2 cups of water
* 1/2 teaspoon of pepper
* 2 pounds of fresh mushrooms, cleaned and sliced
* 2 teaspoons of salt

Preparation:

In a stew pot, heat the oil over medium high heat. Add the meat and brown on all sides. Add the leeks and cook until soft. Douse (deglaze) with brandy. Add the water slowly, stirring well. Add pepper, bring to boil, cover, and reduce heat to simmer for 1 hour and 35-40 minutes.

20 minutes before cooking time is up, stir in mushrooms and salt.

Yield: serves 4-6

Firikia Glyko: Whole Apples in Light Syrup

2010-01-13T23:31:00.001+02:00

In Greek: φιρίκια γλυκό, pronounced fee-REE-keeyah ghlee-KOH

Small apples are cooked in a light syrup with cinnamon and cloves to create a delicious and traditional spoon sweet. In Greece, firikia apples are a favorite for this recipe because they are small, sweet, and have a wonderful aroma. To substitute, choose the smallest, sweet apples you can find. Cooking will vary slightly depending on how soft or crisp the apples are.

Cook Time: 1 hour, 15 minutes

Ingredients:

* 5 1/2 pounds of small sweet apples (preferably firikia), peeled
* 8 cups of sugar
* 10 cups of water
* 2 sticks of cinnamon
* whole cloves (2 for each apple)
* 1/2 cup of brandy
* juice of 1 large lemon (about 3-4 tablespoons)

Preparation:

Place one clove in the top and bottom of each peeled apple. Place all ingredients in a large pot and bring to a boil, occasionally stirring gently with a wooden spoon. When full boil is reached, lower heat to the lowest setting to maintain a light boil without covering (low or medium low), and cook for 1 hour 15 minutes.

Five minutes before cooking ends, stir together brandy and lemon juice and add.

Allow apples to cool completely (or until lukewarm to the touch) in the pot before removing.

Remove apples carefully with a slotted spoon and serve one per person, with a little syrup.

Yield: approximately 24 small apples/servings

Notes:

* To make smaller quantities, reduce all ingredients proportionately, but use at least one stick of cinnamon.
* To store, place apples in clean jars and divide syrup evenly. Seal when completely cooled.

Kalamarakia Yemista me Aginares: Artichoke-Stuffed Squid (Calamari)

2010-01-09T15:00:00.005+02:00

In Greek: καλαμαράκια γεμιστά με αγκινάρες, say: kah-lah-mah-RAHK-yah yeh-mee-STAH meh ah-gkee-NAH-res

Artichoke hearts, rice, and a fabulous range of herbs make up the stuffing for small squid (calamari). Served with a lovely garlicky skorthalia on the side, crisp salad, and plenty of Greek olives, it makes a delightful meal.

Ingredients:

* 3 to 3 1/2 pounds of small squid (calamari), cleaned (* see below)
* 2/3 pounds of artichoke hearts, finely chopped
* 1 pound of leeks (white stem only), finely chopped
* 6 green onions, finely chopped
* 3/4 bunch of fresh parsley, finely chopped
* 1 1/2 tablespoon of finely chopped fresh dill
* 1 1/2 tablespoon of capers, rinsed and drained
* 1 1/2 tablespoon of long-grain rice
* juice of 1 1/2 lemons
* 3 medium tomatoes, peeled, finely chopped
* 1 1/2 cup of olive oil
* 2/3 cup of dry white wine or dry (white) vermouth
* 1 1/2 teaspoon of sea salt
* 1/2 teaspoon of freshly ground black pepper

Preparation:

Prepare squid, leaving tentacles attached to the tubes, and set aside:

Using 3/4 cup of the olive oil, sauté artichoke hearts, leeks, green onion, parsley, dill, and capers until nicely softened. Add rice, lemon juice, tomatoes, and a few tablespoons of the wine (or vermouth). Bring to a boil and cook until liquids reduce and the mixture is fairly dry.

With a teaspoon, stuff the calamari tubes and place in a pot with the remaining 3/4 cup of olive oil. Bring to a boil, add remaining wine, and reduce heat. Simmer until calamari are fork tender (about 30 to 45 minutes).

Serve lukewarm or at room temperature.

Yield: serves 6

Feta tiganiti - Pan Fried Feta Cheese

2010-01-09T14:48:00.003+02:00

It is really important that you use a good quality feta cheese for this recipe. I used the best: Feta Tripoleos, which is authentic Greek feta cheese from the southern Greek city of Tripolis. This particular feta is stored in wooden barrels and not tins or plastics. Some of the finer cheese shops will stock this variety and I highly recommend it.

Ingredients:

250g of Greek feta cheese
1 egg
3 tablespoons extra virgin olive oil
1 teaspoon oregano
fresh ground black pepper
sesame seeds

Method:

1. Using a sharp knife and without hesitation, cleanly slice the feta into 1/2 inch thick slices, be careful not to crumble or break the cheese when slicing. When the cheese is cut, put the slices on a plate and place in the freezer for 10 minutes to ensure that the cheese is firm.

2. In a shallow bowl, beat the egg well and mix in the oregano and the pepper.

3. Cover the bottom of a small plate with a generous amount of sesame seeds.

4. Dip the cheese into the egg mixture making sure to cover both sides well, then dip it into the sesame seeds and completely cover both sides of the cheese with a layer of sesame seeds; pat the seeds onto the cheese with your fingers if necessary to ensure a complete encrusting.

5. Heat the olive oil in a shallow pan at a medium-high heat. When the oil is hot, place the sesame-covered cheese in the pan and cook until you see the cheese starting to melt along its bottom edge, then carefully turn the slice over and cook to the melting point again. Remove and serve immediately.

I know you will enjoy this one...

Kali Orexi! (Bon Appetit)

Aginares Latheres: Artichokes with Vegetables

2010-01-09T02:19:00.002+02:00

In Greek: αγκινάρες λαδερές, pronounded ahg-kee-NAH-rehs lah-theh-RES

Artichokes are a favorite of the Greek cuisine and they grow in many different parts of the country. The combination of artichokes with dill and lemon is a classic, and the added vegetables make a favorite stew. If artichokes are not in season, frozen artichoke hearts can be substituted (make sure there are no additives like salt); defrost before using.
Cook Time: 1 hour

Ingredients:

* 12 fresh artichokes
* 2-3 carrots, cut in thick slices
* 3-4 potatoes, cut in chunks
* 2-3 green onions, coarsely chopped (or 1 onion, finely chopped)
* 3/4 cup of olive oil
* 2-3 tablespoons fresh dill, finely chopped
* 1 stalk of celery, finely sliced
* juice of 3 lemons
* 1 tablespoon of flour
* 2 teaspoons of sea salt
* 1/2 teaspoon of pepper
* 1 - 1 1/2 cups of water

Preparation:

Clean the artichokes: remove the coarse outer leaves and stem. Cut off the top (down to just above the choke) and scoop out the choke with a spoon. Trim off remaining leaves around the sides to leave just the pale colored heart.

Rub the artichoke hearts with lemon as soon as each is cleaned and place immediately in a bowl of cold water with half the lemon juice (to prevent them from turning black) and set aside until ready to use.

In a soup pot, lightly sauté the onions in the oil until they soften. Add carrots and potatoes and continue to sauté for a few minutes more. Add the artichoke hearts, dill, celery, salt, and pepper, and stir. Mix the remaining lemon juice with 1/2 cup of water and flour until smooth, and pour into the pot, stirring until well mixed in. Add the remaining water to cover the vegetables, and bring to a boil. Cover, reduce heat, and cook over low heat for about one hour until potatoes and carrots are done.

Serve hot, warm, or at room temperature, with additional lemon on the side.

Yield: 5-6 servings

Soufle Kounoupithiou: 3-Cheese Baked Cauliflower

2010-01-06T22:54:00.005+02:00

In Greek: σουφλέ κουνουπιδιού, pronounce soo-FLAY koo-noo-peeth-YOU

This recipes calls for cauliflower, milk, cheeses, eggs, and spices. A fabulous way to serve cauliflower (it can also be made with broccoli), and a pretty dish as well.

Cook Time: 40 minutes

Ingredients:

* 3 1/3 pounds of cauliflower
* 4 cups of whole milk
* 1 teaspoons of salt
* 1/2 teaspoon of pepper
* 1/4 - 1/2 teaspoon of ground nutmeg
* 4-5 tablespoons of cornstarch
* 2 eggs
* 1/4 pound of graviera cheese (gruyere)
* 1/4 pound of grated gouda cheese
* 1/4 pound of grated kefalotyri cheese (or pecorino, parmesan)

Preparation:

In a bowl, combine cheeses and toss to mix thoroughly.

Preheat oven to 350F (180C).

Wash and trim the cauliflower, removing core and leaves. Cut into medium-sized pieces, and boil in well-salted water for 10 minutes. Set aside to drain.

In a saucepan, heat 3 cups of milk with the salt, pepper, and nutmeg over medium-low heat. In a small bowl, beat together the remaining 1 cup of milk, eggs, and cornstarch. When the milk is steaming (do not boil), add the beaten egg mixture, whisking continuously so it doesn't boil. When the sauce thickens, remove from heat and stir in 2/3 of the mixed cheeses.

Spread the cauliflower evenly over the bottom of a 13" x 10" (or equivalent) pan. Pour the sauce over evenly and sprinkle with the remaining cheese.

Bake at 350F (180C) for about 40-45 minutes.

Tip: You can use leftover steamed or boiled cauliflower or broccoli to make this delicious dish.

Traditional Eggnog

2009-12-14T03:08:00.003+02:00

Everyone loves eggnog, but not everyone has been lucky enough to have had a super-dooper eggnog recipe handed down to them from their family or friends. We’ve been given some fantastic ones from MaryAlice family (from Boston), and have also happened upon various delicious eggnog recipes over the years.

In fact, I get so many people asking me for eggnog, that I decided to share them with everyone. Lucky you! Now you, too, can make the tastiest eggnog – and not just at Christmas! Let me know how you go, and feel free to send me in any of your own tried and tested recipes. Enjoy! Ho ho ho…

Ingredients:

12 eggs, separated
6 cups milk
2 cups heavy/ thickened cream
2 cups bourbon
1+ ½ cups sugar
¾ cup brandy
2 teaspoons ground nutmeg

Preparation:

In a large bowl and using a mixer, beat the egg yolks together with the sugar for approx 10 minutes (you want the mixture to be firm and the colour of butter).
Very slowly, add in the bourbon and brandy - just a little at a time.
When bourbon and brandy have been added, allow the mixture to cool in the fridge (for up to 6 hours, depending on how long before your party you're making the eggnog).
30 minutes before your guests arrive, stir the milk into the chilled yolk mixture.
Stir in 1+ ½ teaspoons ground nutmeg.
In a separate bowl, beat the cream with a mixer on high speed until the cream forms stiff peaks.
In yet another bowl, beat the egg whites until stiff peaks form.
Gently fold the egg white mixture into the egg yolk mixture.
Gently fold the cream into the egg mixture.
After ladling into cups, garnish with the remainder of the ground nutmeg.

Serves: 8.

Keik me Karota: Carrot Cake

2009-12-07T23:09:00.012+02:00

In Greek: κεϊκ με καρότα, say: cake meh kah-ROH-tah

Western style cakes have been popular in Greece since the mid-20th century, but in Cyprus for ever due to the British that live there and this version of carrot cake with walnuts is delicious ... but different than most carrot cakes that have become popular in the US. It's a Canadian Version of it! The frosting is optional. But it's delicious!

The key to fabulous texture is in beating the sugar and eggs to a mousse-like consistency.

Cook Time: 35 minutes

Ingredients:

* 1 1/2 cups of sunflower oil
* 2 cups of sugar
* 3 teaspoons of BP (baking powder)
* 2 teaspoons of Baking Soda
* 2 tablespoons of grated cinnamon
* 4 eggs, at room temperature
* 1 1/2 teaspoons of Vanilla Extract
* 2 3/4 cups of all-purpose flour
* 2 1/2 cups grated carrots
* 1 cup of ground walnuts

* FOR BAKING
* a little olive oil
* a little flour

* FOR ICING/FROSTING
* 50gr unsalted butter (at room temperature)
* 100gr philadelphia cheese (at room temperature)
* 300gr icing sugar
* 1 teaspoon Vanilla Extract

You can also first put a layer of ready made marzipan and then the icing.

Preparation:

In a mixing bowl, beat together the sugar and eggs until they reach a mousse-like consistency, about 10 minutes.

Beating continuously, add in oil slowly, then baking powder, flour, baking soda, cinnamon, vanilla extract, walnuts, and finally the carrots. Continue beating for 2-3 minutes longer.

Preheat oven to 350°F (175°C).

Transfer cake batter to a greased, lightly floured bundt pan, cake pan, or loaf pan.

Cover the pan loosely with foil and bake in a preheated 350°F (175°C) oven for 20 minutes. Remove the foil and bake for 15 minutes longer, or until nicely golden and a toothpick inserted into the middle of the cake comes out dry.

Serve at room temperature.

Melomakarona: Honey & Spice Cookies

2009-12-07T01:56:00.005+02:00

This is a great recipe of my Grandmother Despina!!!!

In Greek: μελομακάρονα (pronounced meh-lo-mah-KAH-ro-nah)

These honey-soaked cookies are a Christmas tradition all over Greece.

The recipe is very forgiving except in two areas: the dough should not be overworked or the cookies will become too dense; and the shape should be rounded, not flat or they will harden during baking. The baked cookies should have a texture slightly more dense than spice cake in order to absorb the syrup.

Prep Time: 35 minutes

Cook Time: 20 minutes

Ingredients:

* 9 cups of soft flour
* 3 teaspoons BP
* 1 teaspoon baking soda
* 1 cup of sugar
* 1 cup of fresh orange juice
* 1/2 cup brandy
* 3 cups of sunflower oil
* 1 cup of sugar
* 2 teaspoons of cinnamon
* 1 teaspoon of grated cloves (or ground cloves)
* grated peel of 1 orange
* grated peel of 1 lemon

Preparation:

To make the cookies

Preheat the oven to 320F (160C) with a convection oven, or 350F (180C) with a conventional oven.

Dissolve the baking soda in the orange juice.

Put all the dry ingredients (flour, sugar, spices) in a bowl and mix until blended with a whisk. In the middle, create a well and add the liquid ingredients (oil, brandy, orange juice). Knead the dough until it sticks to your hands.

To shape the cookies, take a fistful of dough and make it into a log. (Not a big one as it will double in size once baked). Press the dough gently with your fingers on one side to flatten slightly. The shape of the cookies can be rounded, small log shape, or oval like those shown in the photo.

Place the cookies well spaced in a greased cookie sheet (or on parchment cooking paper, or on a non-stick cookie sheet), place on the middle rack in the oven and bake until browned (about 15-20 minutes}. Remove from the oven and allow to cool on baking racks.

For the Syrup and Topping

* 2 cups of water
* 2 cups of sugar
* 2 cups of honey
* 1 stick of cinnamon
* 3-4 whole cloves
* 2 cups of finely chopped walnuts

The cooled cookies will be dipped in the hot syrup, so don't start the syrup until the cookies have cooled.

Put the water, honey, sugar, cinnamon stick, and cloves in a wide pot (like a deep frying pan) and bring to a boil over medium-high heat for 2-3 minutes. Turn the heat down to low. (As soon as it starts to boil, a foam rises to the top - scoop this off and throw it out.) Remove the cinnamon stick and cloves.

Put in cookies (as many as will fit on the bottom) into the hot syrup and use a spatula to hold them down for about 45 seconds to a minute, depending on how syrupy you want them to be. Once the cookies have been soaked, remove them with a slotted spoon, letting some of the syrup drip, place on a large serving plate in layers, sprinkling each layer liberally with the finely chopped walnuts before adding another layer on top.

Melomakarona are not refrigerated. Cover them well with plastic wrap to keep for several days or store in tins so they don't dry out, and they'll last for weeks or months - if they aren't eaten by then.

Note: If there's any syrup left over, don't throw it out. It will keep for several days. These cookies move fast and the syrup can be used in the next batch!

Loukoumathes: Honey Puffs

2009-12-07T01:45:00.005+02:00

In Greek: λουκουμάδες, pronounced loo-koo-MAH-thes

In many areas of Greece, Loukoumathes (also loukoumades) are a New Year's Eve tradition, and they are also made to celebrate the name day of St. Barbara (December 4). The Greek Jewish community also includes these small honeyed puffs at Hanukkah.

This recipe for loukoumathes calls for milk and a hefty helping of baking powder to create these small light fried balls of dough that are drizzled with honey and sprinkled with nuts.

Cook Time: 20 minutes

Ingredients:

* 1 1/2 cups of all-purpose flour
* 3 teaspoons of baking powder
* 4 level tablespoons of sugar
* 4 tablespoons of oil, or melted butter or margarine
* 3/4 cups of milk
* 1 egg
* oil for frying
* honey for drizzling
* finely chopped walnuts
* ground cinnamon

Preparation:

Sift the flour with the baking powder into a bowl. Add sugar, oil (or butter or margarine), milk, and the egg, and mix with a wooden spoon until smooth.

Heat 1-2 inches of oil in a saucepan or deep frying pan to just below the smoke point (medium to medium-high on most stoves). When the oil is hot, drop the batter by the small teaspoonful into the oil and fry until golden on all sides.

Tip: Keep a small bowl of cold water next to the workspace and dip finger before pushing batter into the oil (to keep batter from sticking).

Drain on paper toweling.

Place on serving platter and drizzle with honey. Dust with walnuts and cinnamon, and serve.

Yield: about 30 pieces (each about one inch in diameter)

Eliopsomo: Olive Bread

2009-11-26T00:37:00.003+02:00

In Greek: ελιόψωμο, say: eh-lee-OHP-so-moh

Olives and bread... what could be a more basic combination in a Greek bread? This recipe for Greek olive bread can be made with black or green Greek olives.

Prep Time: 1 hours, 30 minutes

Cook Time: 20 minutes
Ingredients:

* 6 3/4 ounces (200 ml) of warm water
* 1 package dry yeast (2 1/4 teaspoons)
* 3 1/4 cups of all-purpose flour
* 1 teaspoon of sea salt
* 2 teaspoons of sugar
* 4 teaspoons of olive oil
* 1/3 pound (5 1/3 ounces, 150 gr) of coarsely chopped Greek olives
* Fresh mint chopped (optional)
* additional flour

Preparation:

Dissolve the yeast in warm water.

In a large bowl, combine flour, salt, sugar, and oil and mix. Add water/yeast mixture and knead on a lightly floured surface until the dough is smooth and doesn't stick to hands (about 20 minutes).

Form dough into a large round loaf and place on a floured pan or cookie sheet in a warm place, cover with a light kitchen towel and allow to rise for 40 minutes.

Punch down the dough, add olives, and knead until the olives are distributed throughout the dough.

Preheat oven to 395° (200°C).

Divide dough into 4 equal parts and form into loaf shapes. Score the top of each loaf in 3 or 4 places, place on a floured baking pan (well spaced out) in warm place, lightly covered, and allow to rise for about 20 minutes.

Bake on the middle rack at 395° (200°C) for about 20 minutes. (The loaves should sound hollow when tapped on the bottom.)

Yield: 4 loaves of Greek olive bread.

Fasolatha: Bean Soup

2009-11-20T00:02:00.002+02:00

In Greek: φασσολάδα, say: fah-so-LAH-thah

According to food historians, fassolatha has been around since ancient Greek times. It is the national dish of Greece, representing the best of the Greek way of cooking: legumes, vegetables, herbs, and olive oil.

It can be made with tomato (red version) or lemon juice (white version), and whichever way you choose, culinary tradition dictates that fassolatha be served with crusty bread, feta cheese (except during Lent and periods of fasting when eating cheese is restricted), and black olives.

Cook Time: 1 hour, 45 minutes
Ingredients:

* 1 pound of dried beans (Great Northern work well)
* water
* 1 cup of olive oil
* 1/2 teaspoon of ground black pepper
* 2/3 tablespoons of tomato paste
* 2 carrots, sliced
* 1 big onion, sliced
* 1 medium potato, peeled and cut in small cubes
* 2-3 stalks of celery with leaves, chopped
* 2-3 small hot red peppers (to taste)
* 1/2 teaspoon of sea salt
* chopped fresh parsley for serving

Preparation:

Day 1: Soak the beans overnight in lukewarm water.

Day 2: Drain and rinse the beans, and place in a soup pot with enough water to cover. Bring to a boil, cook for 5 minutes, and drain.

Place beans in a clean pot with enough water to cover by about 1 1/4 inch. Add oil, ground pepper, tomato paste, sliced carrots, cubed potato, celery, onion, and hot peppers (these can be omitted completely if preferred).

When full boil resumes, reduce heat, cover, and simmer on low heat for about 1 hour and 45 minutes. The beans should be soft and creamy, but not to the point of disintegrating, and since the quality of beans and personal preference varies, check for doneness after 1 1/2 hours. Beans may need to be cooked 2 hours or more.

10 minutes before cooking time is up, add the salt.

Fassolatha bean soup is served warm or at room temperature sprinkled with chopped parsley.

Yield: Serves 4-6

Alternate Preparation:
To make "white" fassolada (without tomato paste), leave out the tomato paste, cook as above, and just before serving, stir in the juice of 1 lemon. This is served with olive oil and lemon juice sprinkled with chopped parsley.

Preparation tip:
During the simmering time, you may need to add more water. Make sure to add boiling water, and not more than a half of a cup at a time. Fassolatha is not a puree type of thick soup, but should not be watery.

Serving suggestions:

Serve fassolatha with a side of feta cheese sprinkled with pepper and oregano and doused in olive oil, crusty bread, black olives, and salty dishes like anchovies, smoked herring, or others of your choice.

Spanakotyropita: Easy Spinach Pie with Cheese

2009-11-17T22:17:00.005+02:00

In Greek: σπανακοτυρόπιτα, pronounced (take a deep breath) spah-nah-ko-tee-ROH-pee-tah

This is a family favorite because it's quick, and easier to make than some other versions. The spinach needs to be cooked the day before, but once the pita gets started, it takes a few minutes to get it ready, and about 30 minutes to bake.

Cook Time: 30 minutes
Ingredients:

For the spinach & herb mixture:
* 4 pounds of fresh spinach, washed, trimmed, and chopped
* 2/3 cup of olive oil
* 1 large and 2 small spring onions, chopped
* 1 bunch of fresh dill, stems removed, chopped
* 1/3 cup of water

For the pita:
* cooked spinach and herb mixture (above) at room temperature
* 1 egg
* 2/3 pounds of firm feta cheese
* 2 teaspoons of freshly ground pepper
* 2 tablespoons + 2 teaspoons of olive oil
* 1 pound of phyllo sheets 14 x 18 inches
* 2 tablespoons of water

OPTIONAL ADDITIONAL HERBS
* 3/4 cup of chopped flat leaf parsley
* 1 cup of chopped fresh mint
* 1/2 cup finely sliced leeks (white part only)

Preparation:

Note: Contrary to most instructions (even my own), the phyllo can be taken out of the freezer to defrost 3 hours before using (leave package unopened while defrosting).

Day 1: Prepare the spinach and herbs

Over medium heat, sauté the onion (and fresh dill, if using) in olive oil in a large soup or stew pot until soft. Add water and spinach and bring to a boil. Cover, reduce heat to low and cook for 20 minutes, stirring occasionally. Put in a colander to drain. When cooled, cover and continue to drain in the refrigerator overnight.

Day 2: Make the pita

Remove spinach from the refrigerator and keep in the colander over a bowl while allowing it to reach room temperature. As ingredients are added, it will continue to drain.

Preheat oven to 350F (175C).

Beat the egg with a fork and add to the spinach. Crumble the cheese and add to the spinach, and toss with one or two forks until evenly distributed.

Note: If the feta cheese is too soft to crumble by hand (if it starts to mush), put in a bowl and use the tines of a fork to make small pieces, then add to spinach.

Unroll the phyllo and count the sheets. Oil a pan measuring the same or slightly less than the phyllo sheets with 2 tablespoons of oil using a pastry brush. Lay half the phyllo in the pan, and fold in any overlap toward the center to fit the dough into the pan. Brush the top of the phyllo with 2 teaspoons of olive oil, covering it from side to side.

Pour the spinach mixture into the pan and use a fork to spread it out evenly over the dough. Lay the other half of the phyllo sheets on top of the spinach, and fold in the overlap so the sheets fit in the pan.

Note: To make a smooth top that hides the folds of the dough, keep one sheet out of the top layer, and place it on top of the other sheets. Trim the edges with a scissors to fit the pan.

With a sharp knife, cut into 20 pieces, cutting all the way through to the bottom. Use your hand to sprinkle 2 tablespoons of water evenly over the top. Work with small amounts of water to distribute evenly. Do not touch the dough with wet hands.

Bake at 350°F (170°C) for 30-40 minutes or until golden brown.

Cut and serve.

Htapothi Stifatho: Octopus & Onion Stew (Stifatho - Stifado)

2009-11-04T18:07:00.003+02:00

In Greek: χταπόδι στιφάδο, pronounced khtah-PO-thee stee-FAH-tho

A delightful stew made with a large quantity of onions - but the dish wouldn't be the same without them. Use small pearl stewing onions if you can find them. In case you can't find them use medium-sized onions and slice them.

Cook Time: 1 hour

Ingredients:

* 4 1/2 pounds of octopus, fresh or frozen (defrosted)
* 1 1/4 pounds of whole boiler onions, peeled (or medium onions, cut in strips)
* 2 1/2 cups pulped fresh tomatoes (or canned chopped stewed tomatoes)
* 1 clove of garlic, minced
* 7/8 cup of olive oil
* 1/2 cup of water
* 1/2 cup of good quality red wine vinegar
* 1/2 teaspoon of freshly ground pepper
* 1 cinammon stick
* 3 bay leaves

Preparation:

A note about octopus: Octopus loses a lot of its volume during cooking, so expect that the finished dish will look like quite a bit less than the original quantity.

If the octopus has not been cleaned: Under running water, remove and discard the ink sac, stomach, and eyes from the large head cavity. Remove the beak, at the bottom of the head where it joins the tentacles, with a sharp knife. (Squeamish? Wear rubber gloves.)

Place the whole octopus in a pot with enough boiling water to to cover generously. When it resumes boiling, cook for 10 minutes. Remove from heat, and drain. When cool enough to handle, rub the octopus with your hands under running water to remove the dark outer membrane. This comes off fairly easily, and if it doesn't all come off, that's all right. Cut octopus into small (1/2 to 1 inch) pieces.

In a large pot, bring the olive oil to medium heat and sauté the onions and octopus for 5 minutes, stirring frequently. Add the water and continue to cook for 5 minutes more, stirring to make sure the onions aren't sticking to the bottom.

Add the tomato pulp and garlic, bring to a low boil, then reduce heat and simmer covered for 35-40 minutes, stirring occasionally. Add the vinegar, pepper, cinammon stick and bay leaves, stir well, and let cook for another minute. Remove from the heat and allow to sit 10 minutes before serving.

Prep time: Prep time depends on the time it takes to peel the onions.

Omeleta me Aginares: Artichoke Omelet

2009-11-03T00:30:00.006+02:00

In Greek: ομελέτα με αγκινάρες, pronounced oh-meh-LEH-tah meh ahg-ee-NAH-ress

April is peak season for fresh artichokes, making this a springtime favorite, but this omelet is delicious with frozen artichoke hearts as well. This is a Greek country omelet, which means that it's a hearty pie-type omelet, packed with vegetables, and makes a filling main dish. So give it a try now that is fall with frozen hearts.

Cook Time: 35 minutes
Ingredients:

* 2 pounds of artichoke hearts, fresh or frozen (requires about 4 - 4 1/4 pounds of fresh artichokes before trimming)
* 4 cups of salted water
* juice of 1 lemon
* 3 tablespoons of olive oil
* 1 teaspoon of fresh lemon juice
* 1 teaspoon of sea salt
* 6 eggs + 1 tablespoon of water, beaten with a fork

Preparation:

To prepare fresh artichokes: Remove the coarse outer leaves and stem. Cut off the top (down to just above the choke) and scoop out the choke with a spoon. Trim off remaining leaves around the sides to leave just the pale colored heart.

Rub the artichoke hearts with lemon as soon as each is cleaned and place immediately in a bowl of cold water with half the lemon juice (to prevent them from turning black) and set aside until ready to use.
In a large pot, bring the water to a boil. Add artichoke hearts and lemon juice and boil for 10 minutes. Drain well, and cut hearts into quarters.

In a 8-9 inch nonstick frying pan, heat the olive oil over medium-low heat. Add artichoke hearts, lemon juice, and salt, and cook for 20 minutes, stirring frequently, until very soft. Pour beaten eggs over the artichoke hearts and distribute evenly in the pan. Cook for 1 minute, turn, cook for 1 minute, and turn again.

To turn:

Run a spatula under the sides and bottom of the omelet to loosen. Put a plate over the top of the pan and turn the omelet out onto the plate. Slide the omelet back into the pan to cook the other side.

With a fork, spread the middle of the omelet to check for doneness. Serve hot.

Yield: serves 4

Hoirino me Selino: Lemon Pork with Celery

2009-11-02T22:20:00.006+02:00

This stew is a favorite combination of tastes... meat, in this case pork, stewed with a green vegetable (celery), doused with lemon juice before serving. It's easy and delicious.

This is one of the few Greek recipes that calls for thick-stemmed celery, and not wild celery.

Cook Time: 1 hour, 10 minutes
Ingredients:

* 3 1/4 pounds of boneless neck pork, cut in 2 inch chunks
* 4 1/4 pounds of celery with leaves or and celery root
* 2 large onions, finely chopped
* 3/4 cup of olive oil
* 1 beaten egg
* 1/4 cup of freshly squeezed lemon juice
* 1 tablespoon of salt
* 1/2 teaspoon of pepper
* 3-4 cups of water

Preparation:

Trim and wash the celery. Cut in long strips and cut strips into 1 1/2 to 2 inch pieces. (the root in small chunks). Transfer to a saucepan with cold water to cover, bring to a boil, and boil for 10 minutes. Drain and set aside.

In a dutch oven or stew pot, sauté the onion in hot oil. When the onion is soft, add the pork and 3 cups of water. Bring to a boil, cover, and cook over medium heat for 45 minutes. Add celery, salt, and pepper, reduce heat and simmer for 25 minutes. Do not stir the pot. Shake gently from time to time to prevent meat from sticking.

Beat the egg with lemon juice and add some of the meals water slowly. Remove the pot from the fire and add the beaten egg and shake the pot gently. Let sit for 10 minutes before closing the lid or serving.

Note: If more water is needed, add boiling water.

Yield: serves 6-8

Grilled Eggplant dish

2009-10-30T02:26:00.006+02:00

Let me get straight into a great seasonal salad with a short introduction. One of my favourite appetizers is the Grilled Eggplant dish. This seasonal eggplant salad recipe is adapted from one of my recipes, and I have been making and enjoying it for well a decade now. My best friends, who ordinarily does not like eggplant all that much, is crazy about this dish.

I used eggplant, tomato, and parsley fresh out of my aunts kitchen garden for this Greek vegetarian recipe. When I cut the eggplant, it was “dripping its honey” as they say in Greece. The tomatoes were moments from the vine, and the parsley was simply redolent with the freshness of its immediacy to hand. I cannot adequately express in words the total satisfaction of cooking and eating fresh produce from one’s own garden; it is a true delight and one of life’s most indulgent pleasures.

Ingredients:

2 large eggplants
3 tomatoes
small bunch of parsley, finely chopped
2 garlic cloves, pressed or very finely diced
1 tbsp. (15 ml.) dried Greek oregano
Fetta Cheese (Optional)
Greek extra virgin olive oil
Salt and pepper to taste

Method:

1. Slice the eggplant into discs along its length - not too thin and not too thick.
2. Fill a large mixing bowl or pot with salted water, place the eggplant discs into the salt bath and set a plate overtop of them to weigh them down into the bowl. Leave to soak well, say 20 – 30 minutes. Mix them up periodically to ensure the salty water soaks them completely. We do this to remove the bitterness from the flesh of the eggplant.
3. Chop tomatoes into small cubes or pieces and place in a bowl.
4. Add chopped parsley, pressed garlic, salt, pepper, oregano and 2 -3 tablespoons of olive oil to the chopped tomatoes and mix well then set aside.
5. Light you grill and aim for a temperature of 400 or so. When the grilling surface is ready, spray or run a wipe of some vegetable oil over it to act as lubricant.
6. Using your hands and working quickly over the grill, brush (or spray) the downward facing side of each slice of eggplant with a little olive oil before placing it in order across the grill, starting from the top left rear section and filling the entire surface in rows. Once all the eggplant discs are on the grill, give each of their upward facing sides a brushing (or spraying) with some olive oil. Grill until they have visibly softened around the edges, watch them carefully but give them a few minutes to cook through and absorb the olive oil, then give them another brushing of olive oil and turn them over. Grill for another few minutes and then give them a final brushing of olive oil; leave them on the grill for another minute or so and remove onto a platter or dish. They should be quite soft yet not burned, visible grill marks are also desirable but not at the expense of burning them through, so watch them carefully while they are over the heat.
7. Arrange several eggplant discs on a serving plate, spoon some of the chopped tomato mixture overtop, sprinkle with some oregano, and serve with some crusty bread.

I prefer this dish at room temperature, so I refrigerate the tomato mix and the eggplants and serve it the following day after leaving them out on the counter for an hour or so, but it can be eaten warm as well.

Note: If I am going to refrigerate it, I do not add salt to the tomato mix; I add the salt when serving as this prevents the tomatoes from seeping too much of their juice.

Kali Orexi!

Chtapodi Ladorigani - Octopus with Oil and Oregano

2009-10-27T23:57:00.002+02:00

Ingredients

· 1 kilo Octopus
· 1 bay leaf
· 2 – 3 whole black peppers
· 170 grs Olive Oil
· 1 tea spoon Oregano
· 100 grs Vinegar
· salt
· pepper
· 1 tea spoon caper

Directions:

· Wash the octopus and remove the ink bag.
· Place the octopus in a pot with the vinegar, bay leaf and the whole black peppers and a little water.
· Bring to a boil and simmer until tender.
· Cut the octopus into small pieces and add the salt.
· Beat the oil, vinegar and oregano together and pour over the octopus, garnish with the caper and serve.

Sweet and Sour Turkey

2009-10-27T03:20:00.000+02:00

This recipe was given to me by my Aunt Rena, a few years back before I started blogging and I didn’t think back then to ask her where she got this recipe from. Will ask her next time I call her. This is one of my girls favourite recipes and it’s one of those meals that you feel that you don’t need a dessert afterwards.

If you have leftover salsa, it makes a delicious pasta dish the next day.

Preparation time: 30 minutes
Cooking time: about 1 hour
Serves: 5 - 6

Ingredients:

· 1 kilo turkey breast, cut into small pieces
· 1 can (330 ml) beer

Salsa (sauce)

· 1 big onion, finely chopped, or in cubes
· 1/3 cup olive oil
· 2 cups bell peppers yellow, red and green
· 1 tinned pineapple 300 gr., together with syrup
· 3 - 4 carrots, grated or sliced
· the juice of about 4 - 5 oranges (1 cup)
· 1 tablespoon of honey
· 2 tablespoons of wine vinegar
· Salt and freshly ground black pepper
· 1 tomato juice (500 grams)

For thickening:

· 1 tablespoon corn flour (optional)
· ¼ cup milk (optional)

Directions:

1. In a saucepan heat half the olive oil and sauté the onion. Add the bell peppers, the pineapple each slice cut in eight pieces as well as the pineapple juice, the orange juice, the honey, the vinegar, the tomato, salt and pepper and bring to a boil.

2. As soon as it boils heat the remaining olive oil in a bigger saucepan and sauté the turkey on all sides.

3. Pour the beer and wait until alcohol evaporates and then add the sauce (no additional water is necessary).

4. Cook for about 1 hour until the turkey is tender and the sauce is thick.

5. If the sauce needs thickening stir the corn flour (starch) with the milk and add, stirring for a couple of minutes.

6. Serve with Rice (basmati preferably).

Revithokeftedes (Chickpea patties)

2009-10-24T23:39:00.005+03:00

Ingredients:

· 1/2 kilo chickpeas, preferably without skin
· 1 big onion or 4 - 5 spring onions, finely cut
· 1 cup of parsley, finely cut
· 2 spoonfuls of dried mint or fresh
· 1/2 teaspoon of oregano
· salt
· pepper
· 2 eggs (optional)
· 2 table spoonfuls of flour
· Extra flour for dredging
· Olive oil for frying

Directions:

Soak the chickpeas in water overnight. Drain, add fresh water and bring to a boil. Skim all the foam that forms with a slotted spoon and then drain. Put them in the pot again and add water and remove any chickpeas skins which will float on the surface. Put them back on the heat and when they boil add salt and simmer until they become soft. This may take 1 - 2 hours depending on the quality of the chickpeas.

Drain and mash with a fork. I do not mash them in a food processor as we want some small bits of chickpeas in the patties.

Grate the onion or finely cut the spring onions and the parsley, add all the remaining ingredients except the flour for dredging and mix well.

Shape them into round patties, dredge them in flour and fry in hot olive oil. Remove on kitchen paper to absorb excess oil and serve as a side dish.

I could not resist reserving some of those chickpeas with hoummous which I have allready posted.

The ultimate Caramel Apple Pie Recipe courtesy by my Aunt Eleni Antoniades

2009-10-24T17:24:00.008+03:00

Ingredients

· 3 cups all-purpose flour
· Pinch salt
· 3/4 cup (1 1/2 sticks) unsalted butter, cold, cut in chunks
· 2 eggs separated, (yolks for the pastry, whites for the glaze)
· 3 tablespoons ice water, plus more if needed

Caramel Apples:

· 1 cup sugar, (190 gr.)plus 1/4 cup (50 gr.) for the top
· 3 tablespoons water
· 1/4 cup heavy cream
· 1/2 cup red wine
· 1/2 vanilla bean, split and scraped or vanilla essence
· 1 lemon, halved
· 8 apples (recommended: Granny Smith and Gala)
· 1 tablespoon flour
· 1 cinnamon stick, freshly grated
· ¼ (55 gr) cup unsalted butter

Directions

1. Preheat oven to 180C degrees

2. To make the pastry, combine the flour and salt together in a large bowl. Cut in the chunks of cold butter with a pastry blender, a little at a time, until the dough resembles cornmeal. Add the 2 egg yolks and the ice water, and blend for a second just to pull the dough together and moisten. Be careful not to overwork the dough. Form the dough into a ball, wrap it tightly in plastic wrap, and let it rest in the refrigerator for 1 hour.

3. While the dough is resting, prepare the filling.

4. To make the caramel sauce: place the sugar and water in a small pot and cook, stirring constantly, over medium-low heat until the sugar has melted and caramelized, about 10 minutes. Remove the pot from the burner and add the cream and wine slowly. It may bubble and spit, so be careful. When the sauce has calmed down, return it to the flame, add the vanilla bean and heat it slowly, until the wine and caramel are smooth and continue to slowly cook until reduced by half. Remove from the heat and cool until thickened.

5. Fill a large bowl with cold water and squeeze in the lemon juice. Peel the apples with a paring knife, cut them in half, and remove the core with a melon baller. Put the apple halves in the lemon-water (this will keep them from going brown). Toss the apples with the flour and cinnamon.

6. Take the dough out of the refrigerator, unwrap the plastic, and cut the ball in half. Rewrap and return 1 of the balls to the refrigerator, until ready for the top crust. Let the dough rest on the counter for 15 minutes so it will be pliable enough to roll out. Using a rolling pin, roll out the dough on a lightly floured surface into a 12-inch circle (30 cm). Carefully roll the dough up onto the pin and lay it inside a 10-inch (26 cm) glass pie pan. Press the dough into the pan so it fits tightly.

7. Slice a couple of the apples at a time using a mandolin or a very sharp knife. The apples need to be thinly sliced so that as the pie bakes, they collapse on top of each other with no air pockets. This makes a dense, meaty apple pie. Cover the bottom of the pastry with a layer of apples, shingling the slices so there are no gaps. Ladle about 2 ounces of the cooled red wine caramel sauce evenly over the apple slices. Repeat the layers, until the pie is slightly overfilled and domed on the top; the apples will shrink down as the pie cooks. Top the apples with pieces of the butter.

8. Now, roll out the other ball of dough just as you did the first. Brush the bottom lip of the pie pastry with a little beaten egg white to form a seal. Place the pastry circle on top of the pie, and using some kitchen scissors, trim off the overhanging excess from around the pie. Crimp the edges of dough together with your fingers to make a tight seal. Cut slits in the top of the pie so steam can escape while baking. Place the pie on a sheet tray and tent it with a piece of aluminum foil, so the crust does not cook faster than the apples.

9. Bake the caramel apple pie for 25 minutes on the middle rack. In a small bowl, combine the remaining 1/4 cup of sugar with the freshly grated cinnamon. Remove the foil from the pie and brush the top with the remaining egg white. Sprinkle evenly with the cinnamon sugar and return to the oven. Continue to bake for another 25 minutes, until the pie is golden and bubbling. Let the apple pie rest at room temperature for at least 1 hour to allow the fruit pectin to gel and set; otherwise the pie will fall apart when you cut into it.

Lahanosalata… Greek Coleslaw Salad (Λαχανοσαλάτα)

2009-10-23T17:37:00.004+03:00

One of the things that always amuses me whenever I see it on a menu or in an advertisement is the phrase “Greek salad”. Now, Greek salad is commonly understood as either one of two things: a combination of tomatoes, cucumbers, onion and feta cheese (and sometimes peppers), or the same aforementioned ingredients with the addition of lettuce. The truth is, Greeks consume more vegetables (both raw and cooked) than all other Europeans, and the numerous “salads” one can find throughout the various regions of Greece are as varied as the terrain. The one thing, though, that never makes it into a “Greek salad” in Greece is lettuce!

Although North Americans are familiar with coleslaw as a side for fish and chips or pulled pork, few of us are aware that coleslaw salad was known to both the ancient Greeks and Romans, and although many regional variations exist today, the combination of shredded cabbage and carrot is as old as the hills. Of course, some things have changed - the colour of the carrot for instance. In ancient times, carrots were either white or purplish in colour. We have the Dutch to thank for the orange colour of present-day market carrots as they bred their national colour into the strain we commonly refer to as “carrots”.

So, the next time somebody asks you to make a “Greek salad”, try this one:

Recipe:

1/3 of a white cabbage
2 large carrots

For the Dressing:

1/2 cup of Greek-style strained yogurt
1/4 cup of olive oil
2 tablespoons fresh lemon juice (or vinegar)
1 tablespoon chopped fresh parsley or dill
1/2 teaspoon dried Greek oregano
Salt & Pepper

1. Wash cabbage well and peel carrots.

2. Shred the cabbage finely with a sharp knife. Cabbage is a tough vegetable due to the density of its layered composition, so you may find it difficult/dangerous to achieve thin slices with a knife in which case you can use a mandoline. Once the cabbage is well shredded place in a large mixing bowl.

3. Shred the carrots into ribbons using a mandoline (or the large holes on a grater) and add to shredded cabbage.

4. Toss shredded cabbage and carrots well to ensure a good mixing.

5. In a food processor/blender, add all of the dressing ingredients (yogurt, olive oil, lemon juice, oregano, parsley, salt and pepper) and blend together until smooth and creamy.

6. Pour dressing overtop of individual servings or mix well into the entire salad before serving.

Garnish with chopped parsley or dill and a Kalamata olive or two.

Rice-Stuffed Grape Leaves: Dolmathakia Yialantzi

2009-10-22T11:19:00.008+03:00

This meatless version of dolmathakia is a favorite both as a meze and as main course. The stuffing is a combination of rice and vegetables (yialantzi means there's no meat).

If anything, this version is more popular than others that include ground meat.
Serve stuffed grape leaves warm or at room temperature, and get creative with a condiment or sauce. They're great just drizzled with a little extra virgin olive oil, or served with plain yogurt, tzatziki, or a béchamel sauce.

Preparation time: 45 minutes to 1 hour

Cooking time: 35 minutes

Servings: 5 - 6

Ingredients

· 60 - 70 vine leaves
· 2 cups of Carolina or Arborio rice
· 1 big onion, finely chopped
· 4 - 5 spring onions
· 1 cup of finely chopped parsley
· ½ cup of finely chopped dill (optional)
· 2 – 3 tablespoons of dried mint or 1/2 cup fresh mint
· ¾ cup of olive oil
· 3 - 4 grated ripe tomatoes
· 3/4 tablespoon salt
· Freshly ground black pepper
· 1/4 tsp cinnamon (optional)
· 1 cup of water

Directions:

1. Wash the vine leaves and boil them for five minutes. Rinse with cold water and drain.

2. Wash the rice and place it in a big bowl.

3. Add the onions, parsley, mint, dill, salt and pepper, 1/2 of grated tomatoes and 1/2 of the oil and mix well. For instructions on how to wrap the dolmades you can see my step by step instructions given here.

4. Add the water and the remaining oil and tomatoes.

5. Place the lid on top and cook for half hour.

Wrap the rice mixture with the grape leaves. This is the most difficult and time consuming part, although after you are through it a couple of times you enjoy it the most. It is better if two people work on it simultaneously, talking, joking etc. You want to make them small in size (about 2 inches.) Discard the central stem of these leaves. You want to wrap the rice very tightly.

You place the rice in one end, fold from the wide end and the two sides and then roll while pushing the rice downwards to pack it really tight.

You have to do it a couple of times to understand. If they are not tightly packed they will unroll later. Also be careful to wrap totally, do not leave any holes.

You arrange the dolmadakia in a casserole, tightly. Make more than one layers. Add the lemon juice, the rest of the olive oil and 1 1/2 cups of hot water. Cover them with a plate or something to keep them in place. Let them simmer for 35 minutes.
Serve then cold, with strained yogurt or taramosalata. Enjoy.

Moussaka me Melitzanes: Moussaka with Eggplant

2009-10-10T13:24:00.005+03:00

In Greek: μουσακά με μελιτζάνες, pronounced moo-sah-KAH meh meh-leed-ZAH-nes

Moussaka can be any dish of layered vegetables and ground meat, and dishes with the same or similar names are prepared in several areas of the world. Other Greek versions call for artichokes, potatoes, and zucchini, or a combination, but this is the classic known worldwide. Moussaka is generally served in large portions.
No one ever said it was easy, but it's worth the effort!

Prep Time: 2 hours, 30 minutes

Cook Time: 45 minutes

Ingredients:

· 5-6 medium Globe eggplants (about 5-6 pounds)
· sea salt
· olive oil
· 2 large onions, chopped
· 2 1/2 pounds (1 kilo) of ground beef
· 3 cups of chopped ripe tomatoes with juice (or canned tomatoes)
· 3 cloves of garlic, minced
· 6-8 whole cloves
· 1/2 teaspoon of ground cinnamon or a small stick (break off around 1 inch long)
· 1/8 teaspoon of ground allspice
· 2 bay leaves
· 1 cup of grated kefalotyri cheese (or pecorino or parmigiano reggiano)
· 1 cup of breadcrumbs
· 1/2 cup of dry red wine
· 3 tablespoons of tomato paste
· freshly ground pepper
· béchamel with cheese

Preparation:

* See my recipes for Béchamel with Cheese

Build the Moussaka from the bottom up:

PREPARE EGGPLANT

Wash eggplants and trim off stems. Cut off 1/2-inch wide strips of the skin lengthwise, leaving about an inch in between, all around the eggplant, then cut eggplant lengthwise into 1/2-inch slices. Put slices in a large bowl or on a tray, sprinkle liberally with salt and let them sit for 30 minutes. Rinse well, drain, and pat dry. Brush slices lightly on both sides with olive oil and run them under the broiler on an ungreased cookie sheet until lightly browned and soft. Remove and set aside to cool.

Note: If you've never fixed this before, there are two reasons often given for salting the eggplant: (1) to remove any bitterness, and (2) to absorb some of the natural liquids.

PREPARE MEAT SAUCE

Preheat the frying pan or skillet over low heat.

When the pan is hot, add 2 tablespoons of oil and increase the heat to medium low. Sauté the onions with a wooden spoon, until onions are translucent. Add the meat and continue to sauté until lightly browned. Add tomatoes, 1/2 the breadcrumbs, salt, pepper, garlic, cinnamon, cloves, bay leaves, allspice, wine, and tomato paste, and mix well. Reduce heat, cover, and simmer until all the liquid has been absorbed, about 45 minutes to an hour.

Note: If there is still liquid in the pan, continue to simmer uncovered, stirring to prevent sticking, until the mixture is as dry as possible. To prevent the final dish from having too much moisture, this step is crucial.

When dry, remove the cloves, bay leaves, and cinnamon stick (if used), and set sauce aside uncovered until ready to use.

PREPARE BECHAMEL SAUCE

While the sauce is simmering, make the bechamel, cover, and set aside.

Preheat the oven to 350°F (180°C).

BUILD THE MOUSSAKA

Lightly oil a baking or roasting pan and sprinkle the bottom with the remaining 1/2 cup of breadcrumbs. Place a layer of eggplant slices on the breadcrumbs (it's ok to overlap) and spread the meat mixture evenly on top. Cover with the remaining eggplant slices, and carefully pour the béchamel sauce evenly over the top.
Bake at 350°F (180°C) for 30 minutes, then sprinkle the cheese over the top, and continue to cook for another 15 to 30 minutes, until golden brown.

Remove the moussaka from the oven and allow to cool for 20-30 minutes. Moussaka is traditionally eaten warm, not hot, and can also be eaten at room temperature. Like many Greek dishes, this is even better the next day.

Yield: approximately 8 servings

Serving suggestions:

Moussaka is traditionally served in very large pieces and it is a heavy dish. Serve with a green salad, crusty bread, and a dry red wine. If anyone has room for dessert, a fruit sorbet or cheese with fruit is a light way to end on a sweet note.

Notes:

· In Greece, Moussaka is most often made with ground beef.
· Moussaka can be prepared up to the béchamel and refrigerated overnight. The next day, add the béchamel sauce and cook. It can also be completely cooked and cooled, then frozen and reheated.

Bechamel Sauce with Cheese

2009-10-10T13:01:00.003+03:00

In Greek: μπεσαμέλ με τυρί (pronounced behs-sah-MEL meh tee-REE)

This thick version of bechamel it turns out thick and rich every time. It's made with fresh milk and contains cheese, and is just one variation of this popular sauce used with meats and vegetables. It isn't hard to make, and doesn't take long, but it has to be stirred the entire time.

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients:

· 7-8 tbsp flour
· 6 tbsp butter or Olive Oil
· 4 tea-cups freshly-boiled milk
· 1/2 cup of grated kefalotyri cheese (or pecorino or parmigiano reggiano)
· 3 eggs
· salt and pepper
· cinammon
· 1/2 cup of breadcrumbs
· pinch of grated nutmeg

Preparation:

For the béchamel make your best efforts. Put butter in a pot and melt it in medium heat. Then add flour, stirring all the time with wire, not to let it stick. When they are mixed and a bit golden in colour, add slowly the boiled milk and stir into a thick white sauce (add some more flour if not thick enough). After sauce is creamy, remove from heat and allow it 2 – 3 minutes to cool. In the meatime beat three eggs in a bowl and after the white sauce cools add them together with the nutmeg stirring with the wire and return to the heat, whisking briskly until well blended. Remove from heat and set aside until ready to use.

Yield: enough for one complete 11 x 14 x 3 pan of moussaka or pastitsio (about 7 cups).

Storage & Reheating

Béchamel can be refrigerated for one day (not more). It can be reheated using a double boiler (stirring constantly) or in the microwave, covered, vented, on medium power. Microwave time depends on the amount to be reheated and the microwave's wattage, so check every couple of minutes.

Where to Use Béchamel

On Moussaka
On Pastitsio

Gavros sto Fourno: Baked Anchovy Appetizer

2009-10-08T04:49:00.002+03:00

In Greek: γαύρος στο φούρνο, pronounced GHAH-vrohs stoh FOOR-noh

Throw out any thoughts of very salty little fish that come in cans or packed in salt. This recipe calls for fresh anchovies baked with tomatoes, onion, garlic, wine, and tomatoes. Great as an appetizer or main dish.

Cook Time: 45 minutes

Ingredients:

· 1/2 cup of olive oil
· 1 onion, finely chopped
· 2-3 cloves of garlic, minced
· 2 ripe large tomatoes, finely chopped
· 1/2 cup of white wine
· 3 tablespoons of finely chopped fresh parsley
· 1 bay leaf
· 1 teaspoon of sea salt
· 2 - 2 1/2 pounds of fresh anchovies
· 4-5 tomatoes, thinly sliced
· sweet paprika

Preparation:

Clean the fish: Remove head and intestines, rinse, and set aside.

Preheat oven to 355°F (180°C).

In a medium saucepan, sauté the onion and garlic in the olive oil. When the onion and garlic soften, add chopped tomatoes, wine, parsley, bay leaf, and salt, bring to a boil, and boil for 5 minutes, stirring occasionally.
Using a 15 3/4 X 13 3/4 inch roasting pan (or equivalent), distribute the sauce evenly over the bottom. Place the fish in a single layer, closely aligned. Arrange the tomato slices over the top, sprinkle with a little sweet paprika, and bake at 355°F (180°C) for 40-45 minutes.

Serve hot.

Mythia me skortho kai ouzo: Flaming Mussels with Garlic & Ouzo

2009-10-08T04:26:00.003+03:00

In Greek: μύδια με σκόρδο και ούζο, pronounced MEE-theeyah meh SKOR-thoh keh OO-zoh

Once cooking starts, this fabulous dish of mussels with herbs and ouzo takes 15 minutes to make. The recipe calls for mussels, garlic, parsley, thyme or savory, and ouzo. If you have the opportunity to cook tableside, the ouzo added at the end will flame up, for an exciting treat.

Cook Time: 15 minutes

Ingredients:

· 1 pound of cleaned shelled mussels (about 35 medium)
· 10-15 mussels in shells, cleaned of beards
· 1/2 cup of olive oil
· 7-8 cloves of garlic, thinly sliced
· 1/2 bunch of fresh flat-leaf parsley, finely chopped
· 1 teaspoon of sea salt
· 1/4 teaspoon of pepper
· 1 tablespoon of fresh crushed thyme or savory
· 1/3 cup of ouzo
· 1/3 cup of water

Preparation:

Prepare mussels: Clean well to remove all traces of sand. Dump into a pot of boiling water for a few minutes until shells open. Drain, rinse, and either remove mussels (for the shelled), or leave in shell for the 10-15 pieces.

In a deep nonstick skillet or frying pan, bring olive oil to high heat and sauté the garlic quickly to soften. Add all mussels (those with and without shells) and continue to sauté for a couple of minutes. Add parsley, salt, pepper, thyme or savory, and water. As soon as the liquid cooks down, add ouzo - carefully, because the food will flame up.

Douse the flames and serve.

Kydonia sto Fourno: Sweet Baked Quince

2009-10-07T21:17:00.003+03:00

In Greek: κυδώνια στο φούρνο, pronounced kee-THOHN-yah stoh FOOR-no

Quince is a greatly underappreciated fruit in many countries, but if anything can change that, this recipe might be it. The raw fruit is pale yellow and astringent, but cooked with sweeteners and spices, quince turns wonderful shades of red and is delicious as a dessert, preserve, and spoon sweet. This dessert is as beautiful as it is tasty.

Prep Time: 20 minutes

Cook Time: 1 hour, 30 minutes

Ingredients:

* about 3 1/2 pounds of whole quince
* 2 cups of sugar
* 1 stick of cinnamon
* whole cloves
* 3 cups of water

Preparation:

Preheat oven to 350°F (180°C).

Wash the quince well, remove and discard stem, and cut in half. Remove seeds and tough fiber surrounding the seeds and set aside. Place quince halves in a bowl of water until ready to use to prevent the fruit from darkening.

In a pot, combine the water, sugar, quince seeds, and tough fiber, and boil for 8-10 minutes. Strain into a bowl.

Stick 2 cloves in each half quince, and place in a baking pan. Pour the strained liquid over the quince and add the cinnamon stick. Bake at 350°F (180°C) for 1 1/2 to 2 hours or until quince are very tender.

Serve warm or at room temperature with the sauce (optionally with yogurt or whipped cream).

Notes:

- The number of servings will depend on the weight of the quince; 1/2 quince per person.
- Quince contain a lot of natural pectin so the sauce, when cooked will gel.

Quince

2009-10-07T20:39:00.005+03:00

Name in Greek and Pronunciation:

kythoni (or kydoni), κυδώνι, pronounced kee-THOH-nee

Ancient Provenance:

It is believed that the quince long preceded the apple, and that many ancient references to apples were, in fact, references to quince, including the forbidden fruit in the Garden of Eden. Greek mythology associates the quince with Aphrodite, the goddess of love, and many believe that the golden apple given to her by Paris was a quince.

Ancient Greeks associated the quince with fertility, and it played an important role in wedding celebrations where it was offered as a gift, used to sweeten the bride's breath before entering the bridal chamber, and shared by bride and groom. These associations have resulted in the quince becoming known as the "fruit of love, marriage, and fertility."

Improved on Crete:

In Kydonia on the island of Crete, which is the origin of the botanical name, Cydonia oblonga, the ordinary quince of old was transformed into the fruit as we know it today in the Mediterranean area. The shape is somewhere between an apple and pear, it has a rich yellow exterior, and a strong pleasant fragrance.

The quince is hard, acidic, and astringent before cooking, but once cooked and sweetened, it turns red, tastes divine, and takes on the color and flavor of love, in addition to the name.

Availability:

Quinces are ripe and ready for eating in late autumn.

Cooking with Quince:

Quinces are used to make marmalade, spoon sweets, and jellies (they have a lot of natural pectin), pies or as additions to apple pies, and are delicious cooked with meats. In Greece we have favorite pork dishes with quince, and it's also good with lamb, turkey, and duck. Quinces can also be baked, much the same as apples.

The Orange-to-Red Color:

Aluminum cookware will deliver the deepest red color in cooked quince.

The "Fruit of Love":

They dined on mince and slices of quince,
Which they ate with a runcible spoon;
And hand in hand on the edge of the sand
They danced by the light of the moon.

~ "The Owl and the Pussycat," by Edward Lear

Fassolakia Freska me Domata: Green Bean Casserole with Tomato

2009-10-06T07:10:00.004+03:00

In Greek: φασολάκια φρέσκα με ντομάτα, pronounced fah-soh-LAHK-yah FRES-kah meh doh-MAH-tah

This Theban version of a classic Greek recipe is deceptively simple to fix, combining fresh green beans with onions, tomatoes, garlic, and parsley, and delivers a sophisticated taste. It can be served as a main dish, or as a side.

Note: This dish works well with all kinds of "string" beans, depending on which type is freshly available.

Prep Time: 30 minutes

Cook Time: 50 minutes

Ingredients:

· 2 pounds of fresh green beans or other long "string" bean
· 2 cups of tomatoes, peeled and finely chopped
· 2 big red onions, finely chopped
· 1 cup of olive oil
· 1 small bunch of fresh parsley, finely chopped
· 2-3 cloves of garlic, finely chopped
· 1/4 cup of water
· bay leaf
· sea salt
· cinammon powder
· fresh ground pepper

Preparation:

Wash the beans, cut off the tips and remove the stringy piece of fiber along the seam. Rinse the beans.

In a soup pot, sauté the onions in olive oil with a wooden spoon until they turn translucent. Stir in the garlic and sauté a few minutes more. Add all the remaining ingredients and the water. Stir well, reduce heat, and simmer covered for 50 minutes or until the beans are tender. (Add more water if needed during cooking - boiling water.)

Serve warm. On the side, consider tzatziki or feta cheese, and certainly some great country bread.

Yield: 4 servings as a main dish, 6-8 as a side

Note: For a more substantial dish, add 4 medium potatoes, peeled and cut into big chunks and 2 carrots sliced in rings.

Moshari Yiouvetsi: Beef & Pasta Casserole

2009-10-06T06:56:00.003+03:00

In Greek: μοσχάρι γιουβέτσι, pronounced mohs-HAH-ree yoo-VET-see

This is one of my girls favorites, and a great way to start with oven-baked casseroles that are so common in Greek cooking. Whether you use a traditional yiouvetsi (fired clay casserole pot) or another type of oven-proof casserole dish, this oven-to-table main dish is sure to please.

Yiouvetsi is the name of a fired terracotta casserole pot in which dishes with meat, poultry, or seafood are traditionally cooked with pastas, however any oven-proof covered casserole dish can be substituted. An easy one-pot oven-to-table dish. This recipe doesn't require any special cut of beef; cheaper cuts do quite well.

Prep Time: 20 minutes

Cook Time: 2 hours, 15 minutes

Ingredients:

· 3 - 3 1/2 pounds of stew meat, cut into serving-sized chunks (not bite-sized)
· 6 tablespoons of olive oil
· 2 large onions, minced
· 4 cloves of garlic, diced
· 1 pound of ripe tomatoes (chopped) or 3 cups of canned stewed tomatoes
· 4 cups of beef broth or water
· 1 pound of small or medium orzo pasta
· 2 teaspoons of sea salt
· 1 teaspoon of freshly ground pepper
· 1 small stick of cinammon
· grated kefalotyri or pecorino cheese or regato or parmesan (parmigiano)

Preparation:

In a large, heavy-bottomed pot, sauté the meat in 3 tablespoons of olive oil over medium heat until browned on all sides (about 10 minutes). Remove the meat with tongs or a spoon (do not pierce with a fork) and set aside. Add the remaining 3 tablespoons of olive oil to the pot and sauté the onion and garlic until the onion softens. Add the water or broth, cinammon, tomatoes, pepper, and meat (using tongs or a spoon). Stir to mix and reduce heat to low. Cover and simmer until the meat is tender (about 1 hour). With a wooden spoon, stir in salt and orzo, cover and simmer gently for 2-3 minutes.

Preheat the oven to 355°F (180°C).

Spoon the meat into a an oven-safe covered casserole dish, and pour the orzo and liquids around the meat. Cover and bake for approximately 50 minutes, until the orzo is cooked and there's still some liquid sauce.

Remove from oven and let rest, covered, for 30 minutes. Serve with grated cheese.

Yield: serves 6

Serving suggestions: Divide and bake in 6 covered oven-proof terracotta or ceramic bakers for individual servings. (The small bakers can be covered with foil during cooking if they don't have lids.)

Variations:

· Lamb can be substituted for the beef.
· Short macaroni-type soup pasta (ditali or tubetti) can be substituted for the orzo.

Taramosalata: Fish Roe (Caviar) Dip or Spread

2009-10-04T21:19:00.004+03:00

In Greek: ταραμοσαλάτα, pronounced tah-rah-mo-sah-LAH-tah

This easy to make, no-cook meze is one of the classic Greek dips, and a favorite served with ouzo. The roe comes in plain and smoked varieties, as well as a paste. Smoked cod roe is a whitish color, while carp roe is generally light (uncolored with no additives) to dark (coloring and soy meal added) pink. The lighter color, without additives, is the higher quality.

Preparation Time: 10 minutes

Ingredients:

· 3 1/2 ounces of cod or carp roe (plain or smoked)
· 1 cup of extra virgin olive oil
· 2-3 slices of bread, crust removed
· juice of 2 lemons
· warm water

Preparation:

Run the bread under water and squeeze dry.
Put all ingredients except oil and lemon juice in food processor and blend (setting 2) until mixed. Add oil and lemon juice slowly and continue on pulse until creamy and thick. (Use water to dilute if it gets too thick.) Chill.

Serve well-chilled with wedges of lemon and pita wedges or slices of crusty bread. Garnish with a black olive or green herb leaves.

Alternative preparation:

Using a standing mixer or hand mixer, combine roe and bread in a bowl. With the mixer on low, add oil slowly and build up speed. Add lemon juice when the oil has been absorbed, and warm water if needed to bring it to the consistency of a thick spread (it should not be stiff). Mix to reach desired consistency. The taramosalata in the picture was mixed for a total of 50 seconds until light and airy: 30 to add the oil and lemon juice, 20 to correct taste (with more lemon to increase tartness, more bread to decrease) and achieve desired texture.

Skorthalia (Skordalia): Greek Garlic Dip and Sauce

2009-10-04T20:58:00.003+03:00

In Greek: σκορδαλιά pronounced skor-thal-YAH

My older family members would fix this using a mortar and pestle to first degrade the garlic with salt, then add other ingredients to create the purée texture desired. Today, I often use a food processor or hand mixer which makes things a lot easier and takes a lot less time! Skordalia (skorthalia) can also be made with bread, but the potato recipe is more versatile since it can double as garlic mashed potatoes.

Prep Time: 30 minutes

Ingredients:

· 1 1/2 pounds of potatoes for boiling
· 6-12 cloves of garlic, minced or grated (to taste)
· 1 cup of extra virgin olive oil
· 1/3 cup of good quality red or white wine vinegar
· 1 tablespoon of salt
· 1/2 teaspoon of freshly ground black pepper

Preparation:

Add the salt to a large pot of water. Peel the potatoes and boil in salted water until well done (easily pierced with a fork). Drain.

Sprinkle the potatoes with pepper and mash.

In the blender bowl of the food processor (or with a hand mixer), purée the potatoes and garlic until well mixed, about 30-45 seconds. Still puréeing, slowly add the olive oil and vinegar, alternating between them, tasting as you go, until the mixture is smooth. Skorthalia should be creamy and thick. If it gets too thick, add a little cold water (not more than 1/4 cup).

Yield: About 2-3 cups

To prepare by hand

Mash potatoes with garlic. Drizzle in the olive oil and vinegar slowly, alternating between them, mashing well. Add pepper. This version may be grainier, but the taste is wonderful!

Note: Skordalia is a matter of taste. Some prefer a mild garlic taste, while others prefer a strong garlic taste. If the taste is too strong, adjust the quantities of potatoes or bread up a bit. If the taste is not strong enough, increase the garlic.

Melitzanosalata: Eggplant Dip Appetizer

2009-10-04T20:35:00.003+03:00

In Greek: μελιτζανοσαλάτα, pronounced meh-leed-zah-no-sah-LAH-tah

I have friends who try to save time and make this in a blender or with a hand mixer, but it's very easy as is and gives a much more authentic texture and taste when mixed by hand. The key to a great tasting result is a well-charred eggplant. If possible, cook it over a wood-burning fire or grill with wood chips added.

Cook Time: 15 - 20 minutes

Ingredients:

· 1 Kilo eggplants
· 1/2 cup of extra virgin olive oil
· 4 teaspoons of wine vinegar
· 3 cloves of garlic, minced
· sea salt
· freshly ground pepper

Preparation:

Pierce the eggplants with a fork and char on the grill, or over an open flame (alternatively, cook in the over at 180 - 200°C) until the eggplants turn black and are very soft. Set to cool and drain on a rack with paper towels underneath.

As soon as they can be handled, peel by hand (the skin will come off easily), and transfer to a bowl. Chop the pulp into small pieces with a knife, and mash with a fork. With a wooden spoon, stir in oil and vinegar slowly, alternating between them, until well blended. Stir in garlic, salt, and pepper.

Serve chilled or at room temperature, with pita wedges, slices of crusty bread, and/or fresh vegetables, garnished with black olives and a sprig of parsley. This goes well with salty cheeses and fish mezethes like anchovies.

Yield: about 1 1/2 cups

Baklava Pastry (Baklavas)

2009-10-04T17:51:00.003+03:00

In Greek: μπακλαβάς, say: bahk-lah-VAHS

Sheets of wafer-thin phyllo dough are sprinkled with a sweet nut mixture to create one of Greece's most famous dishes. A wide variety of nuts can be used - alone or mixed - and this recipe calls for walnuts and almonds. The pastry is baked, then covered with a sweet syrup. Syrups can be honey-based, sugar-based, or call for a combination. However it's made, the small pieces of flaky pastry are packed with sweetness.

Baklava is the most famous of the Greek pastries, and every area of Greece - and sometimes every family within a region - has a favorite recipe. Enjoy this favorite of mine, made with walnuts, olive oil, cinnamon, and cloves. The recipe is a modified version of a Cretan specialty from Roman times.

Prep Time: 45 minutes

Cook Time: 30 minutes

Ingredients:

· 1 pound of large (14 x 18 inch) phyllo sheets (20 - 22 sheets)
· 5 cups of chopped walnuts
· 1 cup of breadcrumbs
· 2 cups of sugar
· 2 tablespoons of ground cinnamon
· 2 tablespoons of ground cloves
· 1/2 to 3/4 cup of olive oil
· 4-5 tablespoons of bottled soda water

· Syrup:

· 2 ½ cups of sugar
· 1 cup of honey
· 3 cups of water
· juice of 1 lemon (about 2 tablespoons)
· 1 big stick of cinnamon
· 5 cloves

Preparation:

Defrost phyllo dough according to package directions.

In a large bowl, combine the walnuts, breadcrumbs, sugar, cinnamon and cloves. Mix well with hands or a large whisk until thoroughly blended.

Preheat oven to 350-355°F (180°C).

Oil the bottom and sides of a 17 X 13 inch (or equivalent) rectangular baking pan. Place a sheet of phyllo in the pan and brush with a little oil (or butter). Allow any overlap to hang out the sides. Repeat until there are 4 sheets on the bottom. Spoon one third of the nut mixture evenly over the pastry. Add two more sheets of pastry, brushed with oil (or butter). Spoon a little of the nut mixture over the pastry and repeat until all but 4 sheets of phyllo remain. Top the pastry with 4 sheets, each brushed with oil (or butter), except the top sheet. Tuck any overlapping phyllo dough under itself, on top of the filling.

Score the pastry in pieces using a razor blade, and follow up with a sharp knife, cutting all the way through. To make triangles: cut the pastry into squares, then, cut squares in half diagonally to make triangles. To hold the pastry on place I usually put a clove on each corner of each triangle.

Sprinkle just the top of the pastry with 4-5 tablespoons of soda water (to get best results, use a spray bottle). Bake on the rack just below the middle of the oven 350-355°F (180°C) until golden (about 45 minutes).

Note: The cooked baklava may have white spots on top. These are from the soda water and will disappear after the syrup is added.

Unlike many other baklava recipes, hot syrup is poured over the hot pastry:

· Bring the syrup ingredients to a boil.
· Reduce heat and simmer for 10 minutes.
· Pour the hot syrup carefully and evenly over the hot baklava as soon as it comes out of the oven, making sure to cover the sides and corners.
Allow the baklava to cool thoroughly and absorb the syrup before serving (at least 3-4 hours).

Yield: 60 small pieces

Notes About Butter: I don't recommend using butter, but if you must, substitute 1 1/2 cups of melted unsalted butter for the olive oil. If there is any butter (not oil) left after making the baklava, omit the soda water spray and pour it over the top before baking.

How Do You Like Your Baklava? Some love a chewy baklava. If this is your preference, refrigeration is the secret. After cooking, cool the baklava completely. Cover well and refrigerate for a day. Bring to room temperature before serving.

Beet & Garlic Salad - Pantzaria Salata

2009-10-03T17:02:00.003+03:00

Greek menus include a wide variety of cooked vegetables we call "salads," and this cold beet and garlic salad is just such a dish. It's delicious, simple to make, healthy, and adds a strong shot of color to the table.

In Greek: παντζάρια σαλάτα, pronounced pahnd-ZAH-reeyah sah-LAH-tah
This cold salad is easy to make, and delicious. The combination of beets and garlic is a Greek favorite.

Prep Time: 15 minutes

Cook Time: 25 minutes

Ingredients:

· 2 pounds of fresh red beets or 2 cans of sliced beets (discard liquid)
· 2 - 3 cloves of garlic, minced
· 1/2 cup of olive oil
· 1/4 cup of balsamic vinegar
· sea salt (optional)
· fresh ground pepper (optional)

Preparation:

If using fresh beets: Remove leaves, leaving about an inch of stem, and don't cut the taproot. Wash gently (don't break the skin), and place in a pot of cold water to cover. Bring to a boil and cook until done (firm but cooked, about 40-50 minutes). Drain the beets, cool under running cold water, and remove skin with fingers. Slice.
Combine beets, garlic, oil, and vinegar in a bowl and toss. Add salt and pepper to taste, and refrigerate covered for several hours before serving.

Notes:

· Try this salad with a dollop of thick yogurt on top or on the side. It's delicious!
· I prefer this salad well seasoned with salt and pepper but it tastes delicious even without.

Watermelon & Feta Salad

2009-10-03T16:38:00.003+03:00

The combination of watermelon and feta cheese is a Greek favorite in summer. It's eaten as a snack or a light meal. This variation includes paper-thin slices of red onion, and a touch of balsamic vinegar to turn this fabulous taste combination into a summer salad.

Prep Time: 10 minutes

Ingredients:

· Per serving:
· 3/4 - 1 cup of cold watermelon, cubed
· 1/4 cup of feta cheese, crumbled or cubed
· 1/4 medium red onion, cut in paper-thin slices
· 1/4 teaspoon of balsamic vinegar or balsamic vinaigrette

Preparation:

Place the watermelon in a bowl, top with most of the onions, then the feta cheese. Place remaining onions on top. Sprinkle with balsamic vinegar, and serve.
This recipe can be made in individual servings or multiplied and served in a large salad bowl.

Oven-Roasted Pork Chops with Potatoes

2009-10-02T20:10:00.004+03:00

In Greek: μπριζόλες χοιρινές στο φούρνο, pronounced bree-ZOH-les hee-ree-NES stoh FOOR-no

Pork chops are roasted with potatoes and a sprinkling of chopped tomatoes, bell pepper, onion and garlic. This is an easy and delicious dish to prepare. Just add a salad to complete the meal.
Cook Time: 2 hours

Ingredients:

* 6 pork chops (approx. 3 3/4 - 4 pounds, each about 3/4 inch thick)
* 7 large potatoes, peeled, quartered lengthwise
* 3 ripe tomatoes, chopped (with juice)
* 1 green bell peppers, stem and seeds removed, chopped
* 4 cloves of garlic, chopped
* 1 big red onion in rings
* 1/2 cup of olive oil
* 1/2 cup of lemon juice
* salt
* pepper
* Greek oregano (rigani)
* water

Preparation:

Preheat oven to 480F (250C).

Rinse the pork chops well to remove any debris. Drain but do not dry, and salt on both sides with 1 tablespoon of salt.

In a large roasting pan, place the pork chops in a single layer. Add potatoes on top and sprinkle with 1 teaspoon of salt and 1 tablespoon of oregano. Add tomatoes, green bell pepper, onion and garlic. Sprinkle with 1 teaspoon of pepper. Pour lemon juice and olive oil over the top and add 3 1/2 cups of water, or enough water to make 1 inch of liquid in the pan.

Roast at 480F (250C) until the liquid comes to a boil. Reduce heat to 425F (220C) and cook for 1 hour or until the potatoes are slightly browned and soft (test with a fork). Move the pork chops from the bottom of the pan to the top, laying them over the potatoes. Add 3/4 to 1 cup of water and continue to cook for 1 hour longer, until the pork chops are well-browned and very tender.

Make it a meal with Maroulosalata (Romaine Salad), a slice of feta cheese, tzatziki and some crusty country bread.

Yield: serves 6

Souvlaki: Grilled Pork Kebabs

2009-09-30T18:31:00.004+03:00

It's time to fire up the grill (if you haven't already) - and get your souvlaki on! Last-minute souvlaki is best made with pork or chicken. They are tender meats and just need a short time in the marinade. Lamb and beef are tougher and need a long time to marinate.

Souvlaki (say: soov-LAH-kee) - skewered kebabs - is one of those foods that have become synonymous with Greece, as popular with Greeks as they are with non-Greeks. Souvlaki is a favorite street food on the skewer or in pita wraps, and a family favorite at home, cooked on the grill. A quick marinade of herbs, spices, oil, is all that's needed.

Ingredients:

· Pork Loin
· Garlic, finely chopped
· Olive Oil
· Lemon, fresh juice
· Red Onion, finely chopped
· Green bell pepper
· Tomatoes
· Salt and pepper
· dried Greek oregano (rigani)

Prepare the meat and cut in bite size pieces and place them in a bowl. Add the garlic, onion, oregano and olive oil and season with the pepper and salt. If making bigger quantities, use plastic bags and place the meat with the marinade in each bag, shake well and store in the fridge overnight or at least for a few hours. Make sure to shake the plastic bags several times so that the marinade can distribute evenly. If marinating the meat in the bowl, turn it with a spoon several times (that’s what I prefer and you can actually prepare that 2 days in advance it becomes more tender).

When ready to make, put the meat pieces on the skewers (with or without thin slices of onion, tomatoe and green bell pepper between) and grill them for a few minutes. Don’t overdo it since pork loin gets harder when extensively grilled.

Of all the versions of souvlaki, pork is the most frequently used meat in Greece. This is an easy recipe to make, and even easier to eat. Make the skewers with small pieces of meat to recreate a classic Greek street food, or make them large for a meal.

Favorite taste combinations: When fixing this recipe for Pork Souvlaki at home, I always figure on at least ½ killo of meat per person because these are such favorites. But that's a lot of meat - so side dishes are kept pretty minimal. We enjoy these with fried potatoes, a classic Greek salad, some great crusty country bread (or grilled Greek or Cyprus pitta bread if available), and tzatziki.

Pastitsio

2009-09-29T22:34:00.005+03:00

If you've never tried Pastitsio, you're in for a real treat when you experiment with this recipe. This is a rich meat and pasta casserole that is a wonderful one-dish meal for a chilly winter evening. It requires several ingredients, but is quite easy to make. This definitely isn't a low fat or low calorie dish, but it is a terrific treat to enjoy on special occasions. Hearty and delicious. The beauty of this recipe (besides great taste) is it's ability to freeze (and defrost) so well, with no loss of flavour, making it ideal for once a month cooking.

To prepare Pastitsio, you will need to make a meat sauce, a white sauce, and prepare the pasta before combining everything to bake.

Prep Time: 1 hours, 15 minutes
Cook Time: 1 hour

Ingredients:

· 1 kg beef mince
· 1/2 kg macaroni for pastitsio (Traditionally, Greek macaroni no. 2 pasta is used but ziti or other tubular pasta, long or short, can be substituted)
· 1 large red onion finely cut
· 1 – 2 Cloves garlic, finely chopped
· 3 big ripe tomatoes, grated
· 2 tea-cups grated cheeses (caseri, kefalograviera, parmesan or halloumi)
· 1 tea-cup white dry wine
· 1/2 tea-cup olive oil
· salt, pepper
· 1 1/2 teaspoons of ground cinammon
· 1 cup finely chopped parsley

For the béchamel sauce (white sauce): In Greek: μπεσαμέλ, pronounced beh-sah-MEL
· 7-8 tbsp flour
· 6 tbsp butter or Olive Oil
· 4 tea-cups freshly-boiled milk
· 3 eggs
· salt and pepper
· cinammon
· 1/2 cup of breadcrumbs

Preparation:
Boil macaroni in salted water (don't let them boil too much), drain and return to the pot (but not over any heat) toss with a couple of tablespoons of olive oil to prevent sticking, and set aside. Meanwhile put the finely chopped garlic and the onion in a frying pan saute them and when they wither, add mince, broken in pieces, along with salt, pepper and the ground cinammon. When it’s almost cooked sprinkle with wine and add the tomatoes and finally the parsley. Reduce heat and simmer until liquid has been absorbed. Mmmm...fragrant!

For the béchamel make your best efforts. Put butter in a pot and melt it in medium heat. Then add flour, stirring all the time with wire, not to let it stick. When they are mixed and a bit golden in colour, add slowly the boiled milk and stir into a thick white sauce (add some more flour if not thick enough). After sauce is creamy, remove from heat and allow it 2 – 3 minutes to cool. In the meatime beat three eggs in a bowl and after the white sauce cools add them to it stirring with the wire and return to the heat, whisking briskly until well blended. Remove from heat and set aside until ready to use. Butter a roasting pan and lay out half of the macaroni and put on top half of the grated cheese. Add mince (see that it goes everywhere), the rest of macaroni, the rest of cheese and carefully pour the home made béchamel over the top and use a spatula to spread evenly. Springle with cinammon and breadcrumbs and cook in the heated oven for about an hour at 180 C or until the sauce rises and turns golden brown.

Remove pan from oven and allow to cool before serving (Pastitsio is served warm, not hot). Cut into rectangular pieces

Eat it with your family or friends.

Notes: This dish can be prepared the day before, all the way to the béchamel sauce, refrigerated overnight, and cooked the next day after adding the sauce.

Gemista (stuffed tomatoes)

2009-09-28T22:28:00.005+03:00

Gemista, means “filled” or “stuffed” vegetables such as, peppers, eggplants, courgettes, onions etc. The filling can be a meat based one, usually with minced beef and rice but I sometimes prefer to make them vegetarian (or some of them) as I cook meat but I don’t eat it.

Gemista fall under the category ladera or “oily” food, as we call them but my version is a much lighter one, using not too much oil and are mostly “saucy” than “ladera”. The normal amount of oil used would be at least twice the quantity I use.
Gemista is a summer food, since it is the time when the tomatoes are ripe and as they are a light food they can be consumed during hot Mediterranean temperatures, as a slightly hot or cold dish. I really don’t mind baking during summer and if it’s unbearably hot, I prepare them in the evening and bake them early in the morning or just have the air-conditioning on. Although there are tomatoes year round now with the green houses, I seldom make them during winter, except maybe during Lent when we need to eat a variety of vegetarian dishes or whenever the girls ask for them.
Sometimes, I add thin slices of potatoes in between the gaps but as potatoes usually take more time to cook, I end up by over baking them, so now I prefer to half bake the potatoes separately in parchment paper, adding the same seasoning, and then add them to cook together or cut them in small cubes from the very beginning.
Gemista are one of my favourite dishes as it is a combination of so many tastes and aromas. Vegetables, oil, rice, potatoes, parsley and mint are mingled in our palate and all the sweet juices from the fresh ripe tomatoes should be mopped off the plate with fresh hot bread.

Preparation time: 30 minutes
Cooking time: 1 hour 30 minutes
Serves: 4 - 5

Ingredients:

· 9 large, ripe, tomatoes
· 1 large red onion finely cut
· 1 – 2 Cloves garlic, finely chopped
· 1/3 cup top quality extra virgin olive oil
· 3 green bell peppers
· 150 grams short-grained rice (Carolina)
· 1 cup finely chopped parsley
· 2 tbsp dried Greek Mint or fresh if available
· salt and freshly ground black pepper
· 2 large Potatoes (optional), cut into thin wedges, seasoned with salt, pepper and dried oregano

Preparation:

Wash tomatoes and cut a horizontal slice off the bottom side of the tomato (not where the stem is) but do not cut entirely.
With a teaspoon, scoop out the contents of the tomato into a food processor and then blend them.
Wash the green bell peppers and cut horizontal the top side where the stem is entirely and cut out the seeds.
Put the tomatoes and peppers in a baking dish and sprinkle some salt inside their cavities.
Heat a few tablespoons of olive oil in a non stick sautéing pan and sauté the onions and garlic until translucent then add the rice and mix.
Season with salt and pepper.
Add the blended tomatoes, lower heat and mix for five minutes stirring occasionally.
Add the parsley and mint, mix in and remove from the heat.
Fill in the tomatoes and peppers by ¾ full, leaving room for the uncooked rice to expand. Cover the tomatoes and the peppers with the lids.
Add the potatoes, the remaining olive oil and some tomatoe juice. (No water should be added)
Preheat oven at 180 degrees C.
Bake for about 1 hour thirty minutes. Baste the vegetables at least twice, in order to keep them moist on the top or cover with a silver foil and have it removed after the first hour.
In case no potatoes are used the baking time is less.

Horiatiki Salata: Greek Salad

2009-09-28T20:41:00.003+03:00

On the menu in every Greek restaurant and many non-Greek restaurants as well, this salad has many individual variations, but here are the basics to work from. This is the traditional version that does not include lettuce.
Note: Many cooks peel the tomatoes if the skins are tough; it's a personal call.

Prep Time: 15 minutes

Ingredients:

· 4 large, ripe, tomatoes
· 1 large red onion
· 1 cucumber
· 1 green bell pepper
· 50 gr of Greek feta cheese, sliced or cumbled
· dried Greek oregano (rigani)
· sea salt
· top quality extra virgin olive oil
· 1 dozen Greek olives (Kalamata, green Cretan olives, etc.)

Preparation:

Wash and dry the tomatoes, cucumber, and green pepper. Clean off the outer skin from the onion, wash, and dry.
Cut the tomatoes into bite-sized irregularly shaped chunks. Slice the cucumber into 1/4-inch slices, cutting slices in half (whether or not you peel the cucumber is a personal choice). Slice the pepper into rings, removing the stem and seeds. Slice the onion into thin rings.
Combine the tomatoes, cucumbers, green pepper and onion in a large salad bowl. Sprinkle with oregano, pour olive oil over the salad, and toss. Just before serving, place the feta on top of the salad, either as a slice or crumbled, and toss in some olives. Sprinkle the cheese with oregano (and pepper if desired), add the olive oil and serve.
Yield: Serves 4-6

Tzatziki: Traditional Yogurt, Cucumber, and Garlic Dip

2009-09-28T20:24:00.003+03:00

Tzatziki is traditionally served as an appetizer and can be left on the table as an accompaniment to foods throughout the meal. The key to great tzatziki is the thick creamy texture that allows it to be eaten alone, as a dip, as a spread, and as a condiment.

Prep Time: 15 minutes

Ingredients:

· 16 ounces (2 cups) of thick Greek yogurt
· 4 cloves of garlic grated
· 1/2 cup of diced or grated cucumber (Kirby or "English")
· 1 tablespoon of olive oil
· 1 - 2 teaspoons of dried Greek mint
· ½ teaspoon salt

Preparation:

Prepare all ingredients in advance. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, and the cucumber. Stir until evenly distributed. Garnish with the dried mint and serve well chilled.

Shopping Tip:

The thick, full-fat yogurts available at Greek, Middle Eastern, and specialty food markets - or a commercial full-fat strained yogurt - will give the best results

Preparation Tips:

· Kirby or "English" cucumbers work best (usually wrapped in plastic wrap at the market). If not available, peel and seed the cucumber before dicing or grating.
· After dicing or grating the cucumber, pat it dry with absorbent toweling to remove excess moisture.
· The longer the tzatziki is refrigerated before serving, the more intense the garlic taste will become.

Storage:

Tzatziki will store safely in the refrigerator for several days. If excess liquid accumulates on top, just pour it off.

Serving Suggestions:

Friends who are passionate about tzatziki serve it with non-Greek foods as well including fried chicken, lunch/dinner omelets, and in other ways suited to their tastes.

Kolokythanthoi Yemistoi me Ryzi: Stuffed Zucchini Blossoms with Rice

2009-09-28T15:59:00.003+03:00

Zucchini blossoms (and blossoms from other squash) make a delightful appetizer, and they are often stuffed with mixtures similar to fillings used in stuffed leaves and vegetables. This vegetarian version calls for a mixture of rice, tomatoes, and herbs, and is served at room temperature.
Blossoms can be used from winter and summer squash. If picking your own fresh blossoms, pick early in the morning while blossoms are open. Separate from stalk.
Cook Time: 30 minutes

Ingredients:

· 20 zucchini blossoms
· 1 1/2 cups of long grain rice
· 1 medium onion, grated
· 3 tomatoes, grated or finely chopped
· 1/2 bunch of fresh parsley, finely chopped
· 1/2 bunch of fresh mint, finely chopped
· 2 cloves of garlic, finely chopped
· sea salt
· freshly ground black pepper
· 1-2 teaspoons of olive oil
· 1 cup of water
· 1/4 cup of olive oil

Preparation:

Rinse the zucchini blossoms individually, removing any external green leaves and internal pistil and stamen, using a sharp knife. Take care not to tear the blossoms. Once rinsed, place the bottom of each blossom into the opening of another to prevent from closing, and set aside to drain thoroughly. Pat dry before using.
Note: The pistil and stamen do not need to be removed, but most Greek cooks do take them out.

In a mixing bowl, combine rice, onion, tomatoes, parsley, mint, garlic, and salt and pepper to taste. Add 1-2 teaspoons of olive oil to help bind and mix thoroughly.
Carefully fill each blossom with 1 teaspoon of the mixture. Fold the open end of the blossom inward and turn underneath, and place in a wide pot or deep skillet. Continue until all blossoms are filled, and placed snugly in a single layer in the pot.

Add 1 cup of water and 1/4 cup of olive oil.
Bring to a boil and cook over medium heat for 30 minutes.
Yield: 20 pieces

Spetzofai: Country Sausage with Peppers & Tomato

2009-09-28T08:28:00.004+03:00

The choice of peppers is yours, but unless the sausage is extremely mild, red bell peppers are always a good choice. For mild sausage, try Greek pepperoncini or other mildly hot pepper. In this recipe, I used our local handmade sausage (loukaniko) which has enough spice to make my eyes water, so I chose red, green and orange (sweeter) bell peppers. Note: This is delicious on the second day as well!

Prep Time: 10 minutes
Cook Time: 35 minutes

Ingredients:

· 2 pounds of spicy country sausage
· 2 medium onions
· 1 red bell peppers
· 1 yellow bell peppers
· 1 green bell peppers
· 1 large ripe tomato, finely chopped with juice
· 1 clove of garlic, sliced
· 1 tablespoon white or red wine
· 3 tablespoons of olive oil

Preparation:

Cut sausage into slices. Peel onions and cut into chunks. Trim peppers and remove seeds. Cut into chunks.
In a heavy-bottomed frying pan or skillet, saute the onion in the olive oil over medium heat until translucent, about 5-8 minutes stirring constantly with a wooden spoon. Add sausage, peppers, chopped tomato and juice, and garlic, and stir until all ingredients are well mixed. Stir in wine and cover. Cook for 20-25 minutes, stirring occasionally.
Spoon onto serving plates and serve warm. A favorite with rice.
Yield: serves 4

Keftedakia (Meat Balls)

2009-09-28T08:15:00.003+03:00

Keftethakia are a favorite dish and easy to make. I usually make up large batches of the meat mixture and use some for these cocktail meatballs, and others for hamburger patties or meatballs in sauce.
Tip: When buying the ground meat, ask the butcher to grind it twice. The grind used in the originals is finer than that usually found in grocery stores.

Prep Time: 20 minutes
Cook Time: 30 minutes

Ingredients:

· 1 Kilo of lean ground beef
· 2 large onions, grated
· 5 tablespoon of Greek Mint
· 1/2 teaspoon of black pepper
· 1 tablespoon of sea salt
· 2 eggs, beaten with a fork
· 2 slices of white bread, crust removed (best if slightly stale)
· 1 bunch of fresh flat-leaf parsley, chopped
· 3 tablespoons of olive oil
· 1/4 cup of toasted breadcrumbs
· 2 big potatoes thinly grated and squeeze out the juice
· 1 teaspoon BP
· olive oil for frying
· some flour

Preparation:

Wet the bread, squeeze out the moisture. Mix all ingredients for 10 minutes by hand until soft and well blended.
Form the meat into slightly flattened balls with a diameter of about 1 3/4 inches at most (about the diameter of a golf ball)and roll them in the flour.
Pour about 1/3 inch of olive oil into the frying pan and heat until hot. Add meatballs, and fry over medium heat until brown on all sides (about 15-20 minutes). (A 10-inch frying pan will hold about 25 meatballs.)
Serve with lemon wedges.
Yield: 40 cocktail meatballs
(if the micture is more than you wish to use for the day you can always safe the rest in a special freezer bag for another day to use!!

Hummus with Tahini

2009-09-28T03:25:00.004+03:00

This dip is quick and easy to make, delicious, and healthy. No cooking involved. Just grab the blender and go. Chickpeas (also known as garbanzo beans) and tahini (a paste made from roasted sesame seeds) combine to make a tasty appetizer to serve with wedges of pita bread. A favorite in Greek restaurants outside Greece (see note below the recipe).

The key to great hummus is to let the flavor of the chickpeas come through, rather than be overwhelmed by the lemon (it's easy to get too much lemon taste).
Prep Time: 5 minutes

Ingredients:

· 2 1/2 cups of canned chickpeas, drained and rinsed
· 1/3 cup of freshly squeezed lemon juice
· 1/4 cup of tahini
· 2 cloves of garlic, crushed
· 1-2 tablespoons of olive oil
· 1/2 teaspoon of ground cumin
· 1/2 teaspoon of cayenne pepper
· pinch of freshly ground black pepper
· 1 teaspoon of salt
· 1/3 cup of water
· parsley and olive oil to garnish

Preparation:

Put 1/2 the lemon juice and all ingredients into the blender except the chickpeas (and the parsley and oil for garnish) and blend for 5 seconds. Add the chick peas and blend on high until it reaches the the consistency of sour cream, but granular, about 10-15 seconds. Blend in remaining lemon juice to taste. If the dip is too thick but you don't want to add more lemon juice, add a little water slowly and blend until it reaches the correct consistency.
Transfer to a serving bowl, cover and refrigerate for a few hours before serving. (It can be eaten immediately, but becomes even more flavorful if left to chill well.)
Drizzle of olive oil over the top and add a garnish of parsley or black olives before serving. Serve with pita wedges or slices of whole grain breads.
Note: Be sure to rinse the canned chickpeas well to clear away the taste of any ingredients used in the canning process.
About Hummus and Greek Food: Hummus is a dip/spread that is made from chickpeas. In fact, hummus is the Arabic word for chickpea. You may notice that many hummus recipes call for garbanzo beans, not chickpeas. Don't worry, garbanzo is the Spanish translation of chickpea. They are called cece beans in Italy.

Hummus is one of the oldest foods dating back to ancient Egypt. We know that chickpeas were used quite frequently over 7,000 years ago.

Dakos: Rusks with Tomato and Cheese from Crete

2009-09-28T03:11:00.005+03:00

A traditional meze or light meal on the island of Crete, dakos (also called "koukouvayia") is often called "Greek bruschetta," and is easy to make with few ingredients and no cooking. You can find rusks at online Greek food shops, make your own, or use a thick slice of grilled or toasted crusty country bread (without the water).

Prep Time: 10 minutes

Ingredients:

· 1/2 of a large round barley rusk (about 5 inches diameter)
· 1 large or 2 small ripe tomatoes, coarsely grated (discard skin)
· 2-3 heaping tablespoons of feta cheese or aged myzithra, crumbled or grated
· extra virgin olive oil
· freshly ground pepper
· Greek oregano (rigani)

Preparation:

Run the rusk under a spray of water (about 4-6 tablespoons) to moisten. Grate the tomato with a vegetable grater (or the large grate on a multi-grater) into a strainer over a bowl so most of the liquid drains off.
Spread the grated tomato on the rusk and top with cheese. Sprinkle with pepper and a good amount of oregano, and drizzle with olive oil.
Yield: One rusk serves 1 as a light meal, 2-4 as a meze.

Fava

2009-09-28T03:05:00.004+03:00

Fava is an easy dish to make and its bright yellow color is a pretty addition to any table. It can be served as an appetizer, meze, or a side dish. Fava goes particularly well with dark leafy greens, salty dishes, and fish. Look for the peas at a Greek grocer, or try an Indian market and look for yellow daal (moong). Last choice: check your local grocery store for yellow split peas.

Ingredients:

· 1 3/4 cups of yellow split peas
· 4 1/3 cups of water
· 1 tablespoon of sea salt
· 2 tablespoons of olive oil
· -----------
· chopped red onion to garnish
· extra virgin olive oil to garnish

Preparation:

Put the peas in a pot with water to cover generously. Bring to a boil and cook 5-10 minutes until froth rises to the top. Drain the peas and rinse well.
In a pressure cooker, add the 4 1/3 cups water and peas. Bring to a boil, seal, and when pressure reached, reduce heat to low and cook for 10 minutes. Use fast-release of pressure, and open the pot.

Puree the peas and liquid in a food processor bowl, and return to the pot. Add oil and salt. Cook uncovered over lowest possible heat for 15 minutes until it becomes the texture of thick cream, stirring with a wooden spoon to prevent from sticking.
Serve at room temperature in shallow bowls topped off with olive oil and a tablespoon of diced onion.

Yield: serves 8-10 as a side dish, more if combined with other mezethes or appetizers.

To store: Cover and set aside for 12 hours, then refrigerate in an air-tight container.

COCONUT CAKE (by my beloved Granny Despina)

2009-09-28T02:55:00.004+03:00

Ingredients:

1 cup milk
2 cups flour
1 cup sugar
1 ½ cups coconut
¾ cup sunflower oil
2 ½ tea spoon fulls BP
4 eggs
some vanilla sugar

Syrup: 2 ½ cups of sugar and 2 ½ cups water, 2 gloves and 1 cinammon stick. We just bring it to boil and set it aside until the cake is baked.

Method:

First we whisk the sugar with the oil. When they become creamy we add the eggs to make a soft creamy mixture. Then we add the fresh milk. In a bowl we mix all the rest of the ingredients and we add then all slowly while whisking the micture.

Bake at 170 degrees until golden on top. To check if its baked put through the mixture a knife and if it comes out dry then the cake is baked.

Instantly after removing from the oven while it is still warm we poor the syrup which we had made allready and it is in a room temperature.

At the end optionally put some more grated coconut on top for garnish.

Cheese Cake

2009-09-28T02:40:00.004+03:00

Ingredients:

1 pack Digestive Buiscuits
½ unsalted butter
1 Philadelphia Cheese
1 Vlahas (sweetened milk)
½ cup lemon juice
1 Blackurrant can or Redckurrant or Strawberries
1 morfat cream

Method:

Grate the buiscuits and mix it with the unsalted butter. We place it in an either rounded form or any kind of pyrex that we like and we press it with the back of a spoon to sit firmly. Place it in the fridge for half hour to become firm.

In the meantime we put in the mixer the morfat cream, and after 20 seconds the philadelphia cheese. When they become creamy we add the milk and the lemon juice.

Place the mixture on top of the buiscuit and place it in the fridge to set.

Just about an hour before serving add the blackcurrants.

Yoghurt

2009-09-27T18:55:00.007+03:00

Yoghurt or yogurt is a dairy product produced by bacterial fermentation of milk. Fermentation of lactose produces lactic acid, which acts on milk protein to give yoghurt its texture and its characteristic tang. Soy yoghurt, a non-dairy yoghurt alternative, is made from soy milk.

There is evidence of cultured milk products being produced as food for at least 4,500 years. The earliest yoghurts were probably spontaneously fermented by wild bacteria Lactobacillus delbrueckii subsp. bulgaricus.

Yoghurt is nutritionally rich in protein, calcium, riboflavin, vitamin B6 and vitamin B12. It has nutritional benefits beyond those of milk. People who are moderately lactose-intolerant can enjoy yoghurt without ill effects, because the lactose in the milk precursor is converted to lactic acid by the bacterial culture. The reduction of lactose bypasses the affected individuals' need to process the milk sugar themselves.

Yoghurt also has medical uses, in particular for a variety of gastrointestinal conditions, and in preventing antibiotic-associated diarrhea. One study suggests that eating yoghurt containing L. acidophilus helps prevent vulvovaginal candidiasis, though the evidence is not conclusive.

Yoghurt is believed to promote good gum health, possibly because of the probiotic effect of lactic acids present in yoghurt.

A study published in the International Journal of Obesity also found that the consumption of low fat yoghurt can promote weight loss. In the trial, obese individuals who ate 3 servings of low fat yoghurt a day as part of a low calorie diet lost 22% more weight than the control group who only cut back on calories and did not have extra calcium. They also lost 81% more abdominal fat.

Yoghurt Benefits

The health benefits of yogurt have been cited for centuries, but many people still don’t realize just how valuable yogurt can be to living a healthy lifestyle. Yogurt can actually benefit your health in a variety of ways, and it should definitely be added to your shopping list the next time you head out to the grocery store.

The most outstanding benefit of yogurt comes right from the unique way yogurt is made. Yogurt is simply milk or cream that is cultured with active live cultures. These cultures are the key to many of yogurt’s health benefits. Active live cultures are basically good bacteria that are necessary for the body to function at its best. These good bacteria prevent the growth of harmful bacteria that cause bacterial infections and diseases. Healthy levels of good bacteria also promote digestive health and boost the immune system.

Good bacteria prevent imbalances in the body’s yeast levels, which can prevent various types of yeast infections. It has been shown that good bacteria can also prevent urinary tract infections. If you are taking antibiotics, they may be destroying the good bacteria present in your body. Eating yogurt regularly can help restore your good bacteria levels. Active live cultures actually reduce yogurt’s level of lactose, making yogurt a delicious dairy alternative for anyone who is lactose intolerant.

Since yogurt is made from dairy products, it is very high in calcium, which is highly beneficial for bone and teeth health. Calcium is especially important for those seeking to prevent bone density loss and osteoporosis. Healthy levels of calcium can also encourage the body to maintain and lose weight.

Yogurt is also a good source of protein, which helps give the body energy to keep you going throughout the day. Protein is an essential building block for many systems in the body, including your muscles. Protein is also good for curbing your appetite and helping you feel full for a longer period of time.

Yogurt can be incorporated into your diet in a variety of ways. By adding fruit, berries, granola, nuts, or chocolate candies to your yogurt, you can turn it into a delicious replacement for your usual dessert. You can also substitute yogurt for milk in many recipes for foods like pancakes, waffles, and even pumpkin pie.

When buying yogurt, the more natural the product is, the more beneficial it will be to your health. Organic yogurt is best. Look for yogurt that is low in sugar and without added trans fat or high fructose corn syrup. If you are on a low-fat diet: many brands of yogurt come in low-fat or no-fat versions. Always check the levels of active live cultures in your yogurt.

The more active live cultures there are present in your yogurt, the more benefits you will receive from them. Keep in mind that yogurt should be made with pasteurized milk or cream, but any pasteurizing done after the culturing process can kill the active live cultures and keep you from reaping their benefits.

Strawberries

2009-08-03T17:22:00.004+03:00

Strawberries have a history that goes back over 2,200 years. Strawberries grew wild in Italy as long ago as 234 B.C. and were discovered in Virginia by the first Europeans when their ships landed there in 1588.

Early settlers in Massachusetts enjoyed eating strawberries grown by local American Indians who cultivated strawberries as early as 1643. After 1860 strawberries were widely grown in many parts of the country.
How Strawberries Got Their Name
There are many explanations, some believe that the name came from the practice of placing straw around the growing plants for protection, others believe the name originated over 1000 years ago because of the runners which spread outward from the plant. The name may have been derived from the Anglo-Saxon verb to strew (spread) and the fruit came to be known as streabergen, straberry, streberie, straibery, straubery, and finally, "STRAWBERRY’ to the English.

Wine

2009-08-03T00:46:00.006+03:00

Wine is an alcoholic beverage typically made of fermented grape juice. The natural chemical balance of grapes is such that they can ferment without the addition of sugars, acids, enzymes or other nutrients. Wine is produced by fermenting crushed grapes using various types of yeast. Yeast consumes the sugars found in the grapes and converts them into alcohol. Different varieties of grapes and strains of yeasts are used depending on the type of wine being produced.

Although other fruits such as apples and berries can also be fermented, the resultant wines are normally named after the fruit from which they are produced (for example, apple wine or elderberry wine) and are generically known as fruit wine or country wine (not to be confused with the French term vin de pays). Others, such as barley wine and rice wine (i.e., sake), are made from starch-based materials and resemble beer and spirit more than wine, while ginger wine is fortified with brandy. In these cases, the use of the term "wine" is a reference to the higher alcohol content, rather than production process. The commercial use of the English word "wine" (and its equivalent in other languages) is protected by law in many jurisdictions.

Wine has a rich history dating back to around 6000 BC and is thought to have originated in areas now within the borders of Georgia and Iran. Wine probably appeared in Europe at about 4500 BC in what is now Bulgaria and Greece, and was very common in ancient Greece, Thrace and Rome.

It is believed that wine was introduced in Greece around 4000 BC and there is evidence, found on artifacts, that it was known to the Minoan and Myceneaean civilizations.

Ancient Greeks considered that wine was a gift from the Gods and worshiped Dionysus, a creature with the mind of man and the instincts of a beast, as God of wine. Festivals honoring Dionysus were held during winter months and were celebrated by performing arts and wine drinking. Vineyards, grapes and wine drinking festivities were painted on hundreds of ancient Greek artifacts of clay, marble and metal.
During Homer times, wine cultivation was part of Greece's agriculture. It is evident that wine was a drink for old and young Greeks. Tradition says that infant Achilles was given wine with his meals. Even Ulysses during his quest to return home used wine to gain control over Polyphemus by getting him drunk and blinding him afterwards.

Wine has also played an important role in religion throughout history. The Greek God Dionysos and the Roman equivalent Bacchus represented wine, and the drink is also used in Christian and Jewish ceremonies such as the Eucharist (also called the Holy Communion) and Kiddush.

Grapes

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A grape is the non-climacteric fruit, botanically a true berry, that grows on the perennial and deciduous woody vines of the genus Vitis. Grapes can be eaten raw or used for making jam, juice, jelly, vinegar, wine, grape seed extracts, raisins, and grape seed oil. Grapes are also used in some kinds of confectionery.

HISTORY

Ancient Egyptian hieroglyphics show the cultivation of grapes. Scholars believe that ancient Greeks, Phoenicians and Romans also grew grapes both for eating and wine production. Later, the growing of grapes spread to Europe, North Africa, and eventually to the United States.

Greece is one of the oldest wine-producing regions in the world. The earliest evidence of Greek wine has been dated to 6,500 years ago where wine was produced on a household or communal basis. In ancient times, as trade in wine became extensive, it was transported from end to end of the Mediterranean; Greek wine had especially high prestige in Italy under the Roman Empire. In the medieval period, wines exported from Crete, Monemvasia and other Greek ports fetched high prices in northern Europe.

DESCRIPTION

Grapes grow in clusters of 6 to 300, and can be crimson, black, dark blue, yellow, green and pink. "White" grapes are actually green in color, and are evolutionarily derived from the red grape. Mutations in two regulatory genes of white grapes turn off production of anthocyanins which are responsible for the color of red grapes. Anthocyanins and other pigment chemicals of the larger family of polyphenols in red grapes are responsible for the varying shades of purple in red wines.