Artichoke−Parmesan Phyllo Bites
[u][b]Artichoke−Parmesan Phyllo Bites[/b][/u]
[b]Ingredients:[/b]
3 (6 ounce) jars marinated artichoke hearts, undrained
3/4 cup freshly grated Parmesan cheese, divided
1 clove garlic, minced
10 sheets frozen phyllo pastry, thawed
Drain artichoke hearts, reserving marinade; set marinade aside.
Position knife blade in food processor bowl; add artichoke hearts, 1/2 cup cheese and garlic. Pulse 4 times or until artichoke hearts are finely
chopped. Set aside.
Place 1 phyllo sheet on wax paper (keep remaining phyllo covered).
Lightly brush phyllo sheet with oil portion of reserved marinade; sprinkle with 2 teaspoons of remaining cheese. Top with another phyllo
sheet; brush lightly with oil portion of reserved marinade. Cut phyllo sheet in half lengthwise.
Cut each half crosswise into thirds, making 6 sections, each measuring approximately 6 x 5 inches.
Place a heaping teaspoon of artichoke mixture in center of each phyllo section. Gather corners of phyllo over filling, and gently twist to close.
Place on a lightly greased baking sheet. Repeat procedure with
remaining phyllo sheets, marinade, cheese and artichoke mixture.
Bake at 350 degrees F for 14 minutes or until golden.
Serve immediately. Makes 30.
B-man :D
Athenian Salad (Salata Athenas)
[u][b]Athenian Salad (Salata Athenas)[/b][/u]
[b]Ingredients:[/b]
1 medium head lettuce
1 bunch romaine
10 radishes, sliced
1 medium cucumber, sliced
6 scallions (with tops), cut into 1/2−inch pieces
1/2 cup olive or vegetable oil
1/3 cup wine vinegar
1 teaspoon salt
1 teaspoon dried oregano leaves
24 Greek or ripe green olives
1/4 cup crumbled feta cheese
1 (2 ounce) can rolled anchovies with capers, drained
Tear lettuce and romaine into bite−size pieces. Place lettuce, romaine, radishes, cucumber and scallions in large plastic bag. Close bag tightly and refrigerate.
Shake oil, vinegar, salt and oregano in tightly covered jar; refrigerate.
Just before serving, shake dressing. Add dressing and olives to vegetables in bag. Close bag tightly and shake until ingredients are well coated.
Pour salad into large bowl; top with cheese and anchovies.
Yields 8 servings.
B-man :D
Baked Macaroni with Beef and Cheese (Pasticcio)
[u][b]Baked Macaroni with Beef and Cheese (Pasticcio)[/b][/u]
[b]Ingredients:[/b]
2 cups uncooked ziti or elbow macaroni
3/4 pound ground beef
1 small onion, chopped
1 (15 ounce) can tomato sauce
1 teaspoon salt
1 1/2 cups grated Kasseri, Parmesan or Romano cheese
1/8 teaspoon ground cinnamon
1 1/4 cups milk
3 tablespoons butter or margarine
1/8 teaspoon ground nutmeg
Cook macaroni as directed on package; drain. Cook and stir beef and onion in 10−inch skillet until beef is light brown; drain.
Stir in tomato sauce and salt. Spread half the macaroni in a greased 8−inch square baking dish; cover with beef mixture.
Mix 1/2 cup of the cheese and cinnamon. Sprinkle over beef mixture.
Cover with remaining macaroni.
Cook and stir milk and butter in 2−quart saucepan until butter is melted.
Stir at least half the milk mixture gradually into beaten eggs. Blend into milk mixture in saucepan; pour over macaroni.
Sprinkle with remaining 1 cup cheese. Bake uncovered at 325 degrees F until brown and center is set, about 50 minutes.
Sprinkle with nutmeg. Garnish with parsley if desired.
Yields 6 servings.
B-man :D
Beef and Onion Stew (Stifado)
[u][b]Beef and Onion Stew (Stifado)[/b][/u]
[b]Ingredients:[/b]
1 medium onion, chopped
2 cloves garlic, minced
3 tablespoons olive oil
1 (2 pound) boneless beef chuck, tip or round, cut into 1−inch cubes
1/2 cup dry red wine
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon coarsely−ground pepper
1 bay leaf
1 stick cinnamon
1 (8 ounce) can tomato sauce
1 1/2 pound pearl onions, peeled
Crumbled feta cheese
Cook and stir chopped onion and garlic in oil in Dutch oven over medium heat until onion is tender; remove with slotted spoon.
Cook beef in remaining oil, stirring frequently, until all liquid is evaporated
and beef is brown on all sides, about 25 minutes; drain fat.
Return onion and garlic to Dutch oven. Stir in remaining ingredients except onions and cheese. Heat to boiling; reduce heat. Cover and simmer 1 hour and 15 minutes.
Add white onions. Cover and simmer until beef and white onions are tender, about 30 minutes.
Remove bay leaf and cinnamon. Garnish with cheese.
B-man :D
Beef with Thyme and Oregano Butter
[u][b]Beef with Thyme and Oregano Butter[/b][/u]
[b]Ingredients:[/b]
1kg (2 pound) piece rump steak
1 tablespoon olive oil
Freshly cracked black peppercorns
Salt
Thyme and Oregano Butter
100g (4 ounces) soft butter
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
1 small clove garlic, crushed
2 teaspoons lemon juice
Cut steak into 6 pieces. Brush each steak with oil, sprinkle with salt and pepper to taste.
Barbecue, pan−fry or grill steaks until cooked as desired. Serve with slices of thyme and oregano butter.
[b]Thyme and Oregano Butter:[/b] Beat all ingredients in small bowl with electric mixer or wooden spoon until well combined. Spoon mixture onto a sheet of grease−proof paper in a rough log shape. Fold one side of the paper over roll, then, with a ruler, push against the butter so that the mixture forms a smooth log. Roll the butter in the grease−proof paper, refrigerate.
Serves 6.
Thyme and Oregano Butter can be made a day ahead.
[b]Storage:[/b] Covered in refrigerator; Microwave: Not suitable; Freeze: Butter suitable.
B-man :D
Braised Chicken in Aromatic Tomato Sauce
[u][b]Braised Chicken in Aromatic Tomato Sauce(Pastitsatha)[/b][/u]
[b]Ingredients:[/b]
1/4 cup olive oil
1 (3 pound) chicken, cut into 8 pieces
3 cups chopped red onions
6 whole allspice
1 cinnamon stick
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
Pinch cayenne pepper
1 (28 ounce) can whole Italian−style tomatoes, drained, juices
reserved, tomatoes chopped
1 cup water
2 tablespoon (or more) red wine vinegar
2 tablespoon tomato paste
Pinch of granulated sugar
12 ounces perciatelli pasta or spaghetti
Freshly grated kefalotyri cheese or Parmesan cheese
Heat oil in heavy large Dutch oven over medium−high heat. Add chicken in batches and cook until brown on all sides, about 8 minutes per batch.
Place chicken on platter. Add onions to Dutch oven; sauté until tender, about 5 minutes.
Add spices; stir until fragrant, about 1 minute. Stir in tomatoes and their juices and water. Return chicken to Dutch oven. Cover; simmer over medium−low heat until chicken is very tender, about 35 minutes.
Transfer chicken to platter. Tent with foil. Add 2 tablespoons vinegar, tomato paste and sugar to Dutch oven.
Simmer until thickened to sauce consistency, stirring occasionally, about 10 minutes.
Season with salt, pepper and more vinegar, if desired. Remove from heat. Cover to keep warm.
Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer pasta to platter. Top with chicken, sauce and cheese.
B-man :D
Chandler Greek Festival Spanakopita
[u][b]Chandler Greek Festival Spanakopita[/b][/u]
[b]Ingredients:[/b]
2 pounds fresh spinach
1 onion, finely chopped
4 tablespoons butter
1 cup cream sauce
6 eggs, beaten
1 cup feta cheese, finely crumbled
Salt and pepper
Dash of nutmeg
1/2 pound phyllo pastry sheets
Butter, melted
Wash spinach and discard stems. Dry thoroughly on absorbent paper and cut into pieces.
Sauté onion in butter until soft. Add spinach and sauté a few minutes longer. Cool.
Add cream sauce, eggs, cheese and seasonings. Mix well.
Place 7 layers of phyllo pastry sheets in an 11 x 14 x 2−inch pan, brushing each sheet well with melted butter. Add spinach mixture, then place 8 phyllo pastry sheets on filling. Again, butter each sheet well.
Bake at 350 degrees F for about 30 minutes or until crust is golden brown. Cut into small squares before serving.
Makes 16 squares.
B-man :D
Chicken with Tomatoes and Olives (Kotopoulo...
[u][b]Chicken with Tomatoes and Olives (Kotopoulo me Tomatoes kai Elies)[/b][/u]
[b]Ingredients:[/b]
Flour (for dredging)
Salt and pepper, to taste
1 (3 pound) frying chicken, cut into 6 to 8 serving pieces
1/2 cup olive oil
2 large red onions, peeled, chopped
3 garlic cloves, peeled, minced
1 1/2 cups peeled, chopped plum tomatoes
1/2 cup dry red wine
1/2 cup crumbled feta cheese
1 cup pitted Kalamata olives, rinsed and drained
1 teaspoon oregano
Combine flour, salt and pepper on a plate and lightly dredge the chicken. Heat 1/3 cup olive oil in a large, deep skillet and brown the chicken on all sides, over high heat. Remove with a slotted spoon.
Add remaining olive oil to skillet, and sauté onions until wilted and lightly browned. Add garlic and stir for 30 seconds.
Place chicken back in the pan. Pour in the tomatoes and wine, and season with salt and pepper. Cover and simmer over low heat for about 45 minutes, or until the chicken is tender.
Ten minutes before removing from heat, add the crumbled feta and stir until melted. Five minutes before removing from heat, add olives and oregano.
Serve warm. Yields 6 servings.
B-man :D
Cinnaamon Chicken (Kota Kapama)
[u][b]Cinnaamon Chicken (Kota Kapama)[/b][/u]
[b]Ingredients:[/b]
8 pieces chicken
4 tablespoons butter
1/4 cup extra virgin olive oil
1 1/2 cups finely chopped onions
1 teaspoon finely chopped or minced garlic
6 fresh garden tomatoes or 1 cup chopped,
drained, canned plum tomatoes
2 tablespoons tomato paste
1/2 cup chicken stock
1 (4−inch long) cinnamon stick
Freshly−grated Parmesan cheese
Grind some sea salt and black pepper over the chicken pieces.
Heat the butter and olive oil over moderate heat in a sauté pan, and brown the chicken pieces. Transfer them to a plate.
Pour off all but a thin film of fat add the onions and garlic. Cook and stir for a few minutes until the onions are light brown. Stir in tomatoes, tomato paste, chicken stock, cinnamon stick, 1/2 teaspoon of sea salt and a few grindings of black pepper.
Bring to a boil, and then return the chicken to the pan and baste it thoroughly with the sauce. Reduce the heat to low, cover and simmer, basting occasionally, for about 30 minutes.
Serve with white or brown rice or pasta. Spoon the tomato sauce over the chicken and rice or pasta.
Sprinkle with Parmesan cheese if desired.
B-man :D
Faki Soupa (Greek Lentil Soup)
[u][b]Faki Soupa (Greek Lentil Soup)[/b][/u]
[b]Ingredients:[/b]
3/4 cup brown lentils
1 large onion, sliced
2 cloves garlic, crushed
1 (3 ounce) can tomato purée
8 ounces fresh tomatoes, peeled and seeded
Good pinch of oregano
2 tablespoons olive oil
3 3/4 cups water
Salt, to taste
Pepper, to taste
Cover lentils with cold water and bring to boil. Drain lentils and return to the pan with 1 1/2 pints water, garlic, onion, tomato purée, fresh tomatoes, oregano and olive oil.
Bring to a boil and simmer until the lentils are soft. Remove from heat and blend, but stop blending before the mixture gets too smooth. Season to taste.
B-man :D
Garides Me Feta (Shrimp with Feta Cheese)
[u][b]Garides Me Feta (Shrimp with Feta Cheese)[/b][/u]
[b]Ingredients:[/b]
1/2 cup minced onion
1 1/2 tablespoons butter
1 1/2 tablespoons vegetable oil
1/2 cup dry white wine
4 ripe medium tomatoes, peeled, seeded and chopped
1 small clove garlic, minced
1 teaspoon salt
1/4 teaspoon freshly−ground black pepper
3/4 teaspoon oregano
4 ounces feta cheese, crumbled
1 pound raw large shrimp, shelled and de−veined
1/4 cup chopped fresh parsley
In a heavy skillet, sauté onion in butter and oil until soft. Add wine, tomatoes, garlic, salt, pepper and oregano. Bring to boil, lower heat to medium, and simmer until sauce is slightly thickened.
Stir in cheese and simmer for 10 to 15 minutes. Adjust seasonings.
Just before serving, add shrimp to hot sauce and cook for 5 minutes or until shrimp are just tender. Do not overcook. Garnish with parsley and serve immediately in large bowls with crusty French bread.
Pass the rice!
B-man :D
Greek Butter Biscuits (Koulourakia Voutirou)
[u][b]Greek Butter Biscuits (Koulourakia Voutirou)[/b][/u]
[b]Ingredients:[/b]
3/4 cup butter
3/4 cup granulated sugar
1 egg
2 egg yolks
3 1/2 cups (approximately) flour
1 beaten egg
2 teaspoons baking powder
Cream butter and sugar. Add the egg and egg yolks and beat until light and fluffy.
Add flour − sifted with baking powder− knead to make a soft dough, chill for an hour and form into small rings. Arrange on greased baking sheets, brush with beaten egg and bake in a moderate oven for about 10−12 minutes.
Servings: 40
B-man :D
Melitzanosalata - Eggplant Dip
Melitzanosalata - Eggplant Dip
Ingredients
2 Large Eggplants (aubergines)
50 ml of Extra Virgin Olive Oil (Greek, Spanish or Italian)
½ lemon, squeezed juice
150 ml Greek Yoghurt
2 Cloves Mashed Garlic
Pinch of Ground Cumin
Salt and Pepper to taste
Freshly chopped Parsley, for Garnish
Slices of raw red and green peppers to dip
Warm Pita Bread to dip
Preparation
Wash the eggplants and pierce them a few times with a fork before placing them in a preheated oven (375 F, 190 C). Bake the eggplants for 45 minutes or until they appear to be very tender. Let them cool and then halve and scoop out the flesh.
Heat the oil in a frying pan and then add the eggplant flesh, sautéing for four or five minutes. Place the pan aside and in a blender, add the eggplant along with the lemon juice, Blend slowly, and when creamy, add in the yoghurt, cumin, and garlic. Blend to desired thickness.
The eggplant mix should be chilled one hour before serving. Garnish with chopped parsley, and served with warm pita bread and sliced vegetables (raw), such as red peppers, green peppers.
PASTITSIO (Pasta casserole)
[u][b]PASTITSIO (Pasta casserole)[/b][/u]
Serves 6-8
[b]Ingredients:[/b]
1 T. butter
2 lb. ground beef
1/2 cup white wine
1/2 cup grated kefolotiri (cheese)
2-3 peeled and chopped tomatoes
1 finely chopped onion
1 lb. tomato sauce
1 clove garlic
Parsley, chopped
Salt
Pepper
Heat the butter in a large frying pan and sauté the ground beef and
onion until slightly browned. Add remaining ingredients, cover and
cook over a medium heat; allow to cool.
Butter a baking pan and put in half the macaroni. Cover with the
meat filling. Top with remaining macaroni. Sprinkle with cheese and
cover with the cream. Sprinkle top with the rest of the cheese and
cook in a moderate oven for about 45 minutes or until golden brown.
Cool for 20 minutes then cut into square pieces and serve.
B-man :wink:
SPANAKOPITA (SPINACH TRIANGLES OR PIE)
SPANAKOPITA (SPINACH TRIANGLES OR PIE)
1/3 cup olive oil
2 pounds spinach, washed and drained
1 bunch scallions, white and green parts, chopped
1/4 cup finely chopped parsley
Salt and freshly ground black pepper
1/2 pound feta cheese, crumbled
1 to 2 eggs, lightly beaten
1 cup (2 sticks) unsalted butter, melted
1 pound filo pastry sheets
Heat 1 tablespoon of the oil in a large pan, add half of the spinach and saute until spinach wilts, tossing with tongs, about 2 minutes. Remove spinach and squeeze out excess liquid, then chop roughly. Repeat with remaining spinach, using 1 more tablespoon of olive oil. Pour off any liquid from the pan, and add remaining olive oil. Add scallions and saute until soft, about 2 to 3 minutes. Add the spinach to the scallions, along with the parsley, salt and pepper. Cook over low heat for 1 to 2 minutes, then remove from heat to cool. (This part can be done ahead and kept refrigerated).
Stir the feta and as much beaten egg to moisten the cooled spinach mixture.
Preheat the oven to 350 degrees F. Brush a baking sheet with some of the melted butter.
Unroll the filo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle. Using a sharp knife, cut the filo into 3 by 11 inch strips, and recover with the towel. One by one, use a pastry brush to brush a strip of filo with melted butter. Place a small spoonful of spinach filling 1 inch from the end of the pastry. Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag. Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake.
Brush the triangles lightly with butter, then bake for 20 to 25 minutes, or until golden and crisp. Serve hot. (These may be frozen before baking, layering waxed paper between layers of triangles to keep them from sticking. Bake frozen triangles an extra 10 minutes.)
Variation: Butter a 9 by 13 inch baking pan, and spread 6 sheets of filo, brushing each with butter, on the bottom. Spoon the spinach filling over the filo, then cover with 6 more sheets of filo, buttering each sheet. Score the top 3 sheets with a sharp knife. Bake 40 to 45 minutes, or until top is golden, let stand 15 minutes, then cut into squares and serve warm.
Yield: 60 triangles or 1 (9 by 13inch) pie
Dolmades (Stuffed Grape Leaves)
Dolmades (Stuffed Grape Leaves)
Recipe courtesy Tyler Florence
Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Yield: about 30 dolmades
1/2 cup extra-virgin olive oil
1 large yellow onion, finely chopped
1 small fennel bulb, halved, cored and diced
1 teaspoon grated lemon zest
1/2 cup pine nuts
1 cup long-grain rice
1 1/2 cups chicken stock
2 tablespoons finely chopped dill leaves
1/4 cup finely chopped flat-leaf parsley
Kosher salt and freshly ground black pepper
1 (8-ounce) jar grape leaves, rinsed and drained
2 lemons, juiced
To make the filling, coat a large saute pan with 1/4 cup of the oil and place over medium heat. Add the onion, fennel and lemon zest and stir until soft, about 10 minutes. Add the pine nuts and rice, saute for 2 minutes, stirring to coat. Pour in just 1/2 cup of the chicken stock and lower the heat. Simmer until the liquid is absorbed and the rice is al dente, about 10 minutes. Scrape the parboiled rice mixture into a bowl and add the dill and parsley; season with salt and pepper. Allow to cool. Now on to the grape leaves.
Bring a big pot of water to a simmer. Blanch the grape leaves in the hot water for 5 minutes until pliable. Drain then trim the stems and any hard veins from the leaves. Pat dry with paper towels.
To assemble the dolmades, lay a grape leaf on a work surface, shiny-side down. Put 2 tablespoons of the rice filling near the stem end of the leaf. Fold the stem end over the filling, then fold both sides toward the middle, and roll up into a cigar – it should be snug but not overly tight because the rice will swell once it is fully cooked. Squeeze lightly in the palm of your hand to secure the roll. Repeat with remaining grape leaves and filling.
Place the dolmades in a large Dutch oven or wide deep skillet, seam-side down in a single layer. Pour the remaining cup of broth, remaining olive oil, and the lemon juice over the dolmades, the liquid should reach halfway up the rolls, add some water if necessary. Cover the pan and simmer over low heat for 30 to 40 minutes, until the dolmades are tender when pierced with a fork. Serve warm, at room temperature or cool.
Episode#: FO1D09
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
IT'S GREEK TO ME! SPICY HOT FETA CHEESE SPREAD
[u][b]IT'S GREEK TO ME! SPICY HOT FETA CHEESE SPREAD[/b][/u]
[b]Ingredients:[/b]
4 to 6 red and green jalapeño peppers, roasted, skin peeled, and diced
1 lb. Greek feta cheese, finely crumbled
1/4 lb. cream cheese
1/4 C. extra virgin olive oil
1/3 C. fresh lemon juice
2-3 garlic cloves, crushed
To roast the peppers, place them on a baking sheet in an oven
set at 500°F. Bake until the peppers are soft enough to peel the skins,
about 20 minutes.
Blend the feta and cream cheese in a mixer or food processor
until smooth. Mix in the roasted peppers, olive oil, and, if using, garlic
cloves. Add the lemon juice 1 tablespoon at a time. Taste the mixture
and add the lemon juice accordingly to balance the flavor. You might
not need all the lemon juice depending on the type of feta used.
Refrigerate and use as a spread on bread or pita or a dip for
vegetables.
Serves 10-12.
B-man :wink:
CHICKEN GYROS WITH DILL SAUCE
[u][b]CHICKEN GYROS WITH DILL SAUCE[/b][/u]
This is a traditional Greek sandwich.
[b]Ingredients:[/b]
1 cup plain yogurt
2 tablespoons plus 1 teaspoon chopped fresh dill
2 large garlic cloves, finely minced
1 teaspoon plus 1 tablespoon fresh lemon juice
1 pound skinless boneless chicken breast halves, cut into 1/2-inch pieces
1 teaspoon dried oregano
2 tablespoons olive oil
2 medium onions, thinly sliced
4 fresh pita bread rounds, heated
Salt and freshly ground pepper to taste
In small bowl blend together yogurt, 2 tablespoons dill, garlic and 1
teaspoon lemon juice. Season with salt and pepper. Set aside.
Heat 1 tablespoon oil in heavy large skillet over medium-high heat.
Add chicken with oregano, 1 teaspoon dill, salt and pepper. Sauté
until browned and cooked through, about about 5 minutes. Transfer to
a bowl. Add 1 tablespoon oil to skillet and sauté onions until golden
brown, about 10 minutes.
Return chicken and any juices to skillet. Add 1 tablespoon lemon
juice. Stir until heated through, about 2 minutes.
Top pita rounds with chicken mixture. Spoon dill sauce over chicken
and serve. This sandwich is folded in half and eaten. Pass the extra
sauce, as desired.
B-man :wink:
Help would love a recipe for mediteranean purses
Hi I would love a recipe for mediterranian purses. Kind of like beef wellingtons but stuffed with couscous and veggies I guess is the best to describe it. Just hoping someone has a recipe before I start tearing apart the kitchen