Greek Cuisine

[Aline]

Greek Mushrooms

The isles of Greeze where burning Sappho loved and sung have contributed a splendid hors d’oeuvre.

(about 6 servings)

1-1/2 lbs whole small mushrooms
2 cups water
1 cup olive oil
1 celery stalk
1 frond fennel
1 garlic clove, peeled
juice of 1 lemon
1 tbsp white vinegar
3/4 tsp ground coriander
3/4 tsp salt
1/2 tsp rosemary
1/2 tsp sage
1/2 tsp thyme
1/2 bay leaf
8 peppercorns

Combine all ingredients and bring to boil. Simmer, stirring occasionally, 5 minutes.

Pour into a bowl and marinate overnight in refrigerator.

Serve mushrooms on toothpicks or, as a first course, on a bed of lettuce leaves.

[Aline]

Greek Artichokes

(3 servings)

3 medium artichokes
1 fennel branch, minced (optional)
1 celery stalk, minced
3 cups water
1/2 cup olive oil
juice of 1/2 lemon, or 2 tbsp vinegar
1/2 tsp salt
few coriander seeds
4 peppercorns

Cut artichokes into quarters. Remove prickly choke and trim pointed ends of leaves until leaves are about 1 inch long.

Mix remaining ingredients in pan and bring to boil. Add artichokes and cook, covered, until tender, 15 to 20 minutes.

Cool artichokes in the cooking liquid and serve in it.

[skoufaki]

Greek Tomato Salad

This is the Greek tomato salad that they serve in souvlaki restaurants.

2 sliced tomatoes
1 small sliced onion
1-2 slices feta cheese
4-5 Kalamata olives
Extra virgin olive oil
Greek oregano
salt & pepper to taste

1. Slice the tomatoes and onions, and toss them together.
2. Add salt & pepper to taste, and place them on an oval plate.
3. Top with feta, olives, and oregano.
4. Pour olive oil ontop and serve with toasted bread.

Toasted Bread

1. Slice crispy bread and toast on grill till lightly golden.
2. Brush with olive oil
3. Sprinkle with salt & oregano.
4. A bit garlic powder (optional)

The Greeks always have bread with their salad.

Hope you like it.

[Ohiojude]

Salted olives (Elies throumpes)

Serves / Yields:

INGREDIENTS
1 kg thick black olives (called throumpes)
3/4 kg thick salt

METHOD
Rinse the olives very well and let them drain in a strainer for 2-3 days. Place in a deep clay pot layers of salt and olives (one layer of salt follows one layer of olives and so on). Cover them with a towel and let them covered for 1-2 months. If they have sweetened place them in clean cold water where they can be preserved for a long time (up to 2 years). Whenever you want to eat some of them, take them out from water and wash them well. Use them in greek salad, serve them as an appetizer with ouzo or just eat them plain.

[Ohiojude]

Moussaka

A delicious dish for eggplant lovers, you can substitute lamb or a mixture of pork and beef. A Greek recipe.
INGREDIENTS:

2 medium eggplants
2 teaspoons salt
1 pound lean ground beef
1 can (14.5 ounces) tomatoes, drained
1 can (8 ounces) tomato sauce
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon oregano
dash cinnamon
2 tablespoons butter
2 tablespoons flour
1 cup milk
2 1/2 cups shredded cheddar cheese
2 eggs, slightly beaten
PREPARATION:

Slice eggplants in 1/2-inch slices. In a large kettle, boil eggplant slices 5 to 10 minutes, until tender. Drain in colander or on paper towels. Sprinkle eggplant with 2 teaspoons of salt and place a layer of paper towels on top of the salted slices. Place a heavy casserole or bowl on top of eggplant, pressing down to squeeze out excess water. Arrange half of the eggplant slices in a 13x9x2-inch baking dish.
In a large skillet, brown ground beef; drain off excess fat. Add drained tomatoes, breaking up with a spoon. Add tomato sauce, garlic powder, 1/2 teaspoon salt, pepper, oregano, and cinnamon. Simmer for 5 minutes, stirring occasionally. Spread meat mixture over the eggplant. Top meat mixture with remaining eggplant slices. In a medium saucepan, melt butter. Stir in flour; remove from heat. Gradually stir in milk; return to heat and cook until thickened, stirring constantly. Add shredded cheese and continue stirring until cheese is melted and sauce is smooth. Add a small portion of the mixture to the eggs, beating quickly, then return egg mixture to sauce in saucepan, whisking in quickly. Pour cheese sauce over the all. Bake at 400° for 30 minutes, or until topping is set. Let stand 5 minutes before serving. This eggplant recipe serves 6.

[Ohiojude]

Greek Quince Paste
Pastoky’thono
makes about 2 1/2 dozen

3 quinces, about 14 oz each
1 lb pears
4 cups sugar, plus extra for storing
4 Tb lemon juice
1/3 cup shelled almonds, blanched & lightly toasted
about 2 Tb Cognac or Poire William eau-de-vie

1 Tb lime flowers (ti’lio)
1 Tb lemon balm or lemon verbena (lui’sa), about 16 leaves
6-8 lemon geranium leaves (arbaro’riza)

A day ahead, make a strong infusion of lime flowers, lemon balm,
and scented geranium leaves by putting them in a glass jar with 1
1/2 cups of water and standing it in the sun all day. Alternatively,
simmer them together for 15 mins.

Peel, core, and chop the quinces into chunks. Puree in a food
processor. Peel, core, and chop the pears and puree them too. In
a large heavy-bottomed pot, mix the sugar with the infusion and
the lemon juice.

Bring slowly to a boil to dissolve the sugar, then boil for 10
mins. Stir in the fruit pulp and bring back to a boil. Turn down
the heat as low as possible - ideally, slip a heat diffuser under
the pan. Stir, cover, and simmer for 2-3 hrs, until the fruit
turns amber-to-dark pink. Stir occasionally, to be sure the bottom
is not sticking. The syrup should reduce to the consistency of a
thick porridge. If this is not happening, remove the lid and continue
cooking until a spoon run through the fruit leaves a trench. Be
careful not to burn the bottom. (If you stop cooking the syrup
at a thinner stage you will have marmalade)

Pour the fruit pulp into a 12 inch square baking pan, to a depth
of 3/4-> 1 inch. Press the toasted almonds in at regular intervals.
Cover tightly with clean cheesecloth and leave in the sun for 1
week. Or lacking Greek sun, put in an oven at its lowest heat to
dry. Brush the dried paste with Cognac, sprinkle with sugar, and
cut into pieces. To store, put in an airtight box with bay leaves
and waxed paper between the layers and eat within 6 months.

[skoufaki]

Greek Cream Cheese (Anthotiro)

This is extremely delicious served now in the summer with crispy bread and fresh tomatoes from your garden.

You will need:

3-liters (1 gallon) whole milk (goats milk optional)
1-Liter (1 Pint) 35% cooking or whipping cream
1-handful salt
1-cup vinegar

Pour all the ingredients into a large stock pot and set to medium heat, allow simmering for approximately 1 hour (it might take a little longer). Stir occasionally, and when you see that it’s just starting to boil. Drop in the vinegar and keep stirring till the curds separate from the rest of the mixture. With a sieve, transfer cheese curds to cheesecloth that is draped over a larger sieve in a large bowl. Let it drain till it’s completely cooled, place on a plate and sprinkle generously with salt (this prevents it from hardening and turning yellow). Refrigerate several hours so that it gets well chilled before serving.

Bon Apetite.

[b-man]

Saganaki (Fried Cheese) Greek Style

This is wonderful to serve as an appetizer, serve lots of lemon
wedges and I like crisp Pita Bread Pieces. If you cannot get the
Greek cheese you may in a pinch use Italian Provolone. The recipe is simple and very good.

Ingredients:

1 lb krinos kefalograviera cheese or kasseri cheese or graviera cheese
flour (for dredging)
1/2 cup olive oil (or less)
2 lemons, cut into wedges

1. Cut the cheese into strips 2 " wide and 1/2" thick.

2. Place strips one by one under the cold water tap and coat lightly
   with flour, set aside until you have dredged all the strips.

3. Heat oil in a heavy skillet and pan fry the cheese, turn once
   until golden brown on both sides.

4. Remove dab with paper towels and serve immediately with lemon wedges.

B-man

[b-man]

Kalamata Olive Spread

Ingredients:

1 (6 ounce) jar kalamata olives, pitted and drained
8 ounces sour cream
1 tablespoon dried dill
2 (8 ounce) packages cream cheese, softened
4 ounces feta cheese, crumbled

1. Combine olives, sour cream, and dill in a food processor and pulse
   until well blended.

2. Add cheeses and pulse until the misture is creamy.

3. Serve with pita bread, crostini, crackers, etc.

B-man

[b-man]

Salata Marouli (Romaine Lettuce Salad

Ingredients:

1 head romaine lettuce
3-4 scallions, chopped
2-3 tablespoons fresh chopped dill
olive oil
vinegar
salt

1. Wash the lettuce leaves very well under cold running water.

2. Chop the lettuce finely, and put it in a bowl.

3. To it, add the scallions and dill.

4. Add salt, olive oil, and vinegar to taste. Traditionally, this
   salad has a tart flavor (a little extra vinegar).

B-man

[b-man]

Lemon Garlic Chicken and Potatoes

So simple and sooo good!

Ingredients:

1/4 cup olive oil
4 skinless chicken breasts, boneless cut into 1 inch chunks (about 1
1/4 lbs)
1 teaspoon salt
1/4 teaspoon pepper
2 lbs new potatoes, cut into wedges
1 1/2 cups baby carrots
2 garlic cloves, minced
1 1/2 teaspoons dried oregano
1 cup chicken broth
1/4 cup lemon juice
1 tablespoon flour

1. Pour about half of the olive oil into a large skillet or dutch
   oven and place over high heat. Add the chicken breast chunks,
   sprinkle with some of the salt and pepper and cook quickly until
   slightly browned (it won’t be fully cooked).

2. Remove chicken from pan, leaving as much oil as possible.

3. Pour the rest of the olive oil into the pan and return to high
   heat. Add the potatoes, carrots, garlic and oregano and cook,
   stirring, for 2 to 3 minutes.

4. Now add the chicken broth, lemon juice and sprinkle in the flour,
   stirring until blended. Bring the mixture to a boil, then cover the
   pan and lower the heat to medium.

5. Add the browned chicken chunks, adjust the seasoning with more
   salt and pepper, if necessary and continue to cook, covered, for 7-10
   minutes, stirring occasionally, until the potatoes are tender.

B-man

[b-man]

Tourlou Tava

You might think of this as a Greek-style ratatouille. This dish is
best made the day before serving so that flavors have a chance to
“marry.” This recipe makes a large amount, so is particularly good
for entertaining or potlucks; however, it may be halved successfully.
Leftovers keep in the refrigerator for up to a week or may be frozen.

Ingredients:

2 lbs fresh string beans
2 large onions
1/4 cup chopped fresh dill
1/2 cup olive oil
4 garlic cloves
1 cup chopped fresh parsley
1 (2 lb) can Italian tomatoes, chopped
salt and pepper
4-6 medium zucchini
2 (10 ounce) packages frozen okra, thawed (optional)

1. Begin by washing and preparing the vegetables. Snap off ends of
   green beans and snap stems into 2-inch pieces. Quarter the onions and
   slice them. Slice the zucchini and set aside.

2. Preheat oven to 450 degrees. Combine the beans, onion, dill, olive
   oil, garlic, parsley, tomatoes, and salt and pepper to taste in a
   large casserole. Cover and bake for about 10 minutes or until liquid
   starts to simmer.

3. Reduce heat to 350 degrees and bake 1 hour.

4. Add the zucchini and okra (if used) and bake an additional hour or
   until vegetables are tender.

B-man

[b-man]

Pasta Flora (Greek Jam Tart)

Good and easy.

Ingredients:

3 cups flour
1 teaspoon baking powder
1 cup butter, room temperature
1/3 cup sugar
2 egg yolks
2 tablespoons brandy or cognac
1 tablespoon grated lemons, zest of
1 teaspoon vanilla
1/2 teaspoon lemon extract or almond extract
1 1/2 cups sour cherry jam or apricot jam
1/4 cup blanched slivered almonds

1. Sift together the flour and the baking powder into a bowl.

2. Cream the butter with an electric mixer.

3. Add the sugar and beat until the mixture is pale and light-
   coloured (about 5 minutes), scraping the sides of the bowl with a
   rubber spatula from time to time.

4. Add the egg yolks one by one.

5. Then add the brandy and the flavorings.

6. Stop beating, and fold in the flour a little at a time, with a
   wooden spoon, blending it evenly into the mixture. When the dough
   becomes too stiff to stir, mix the flour in by hand until the dough
   is smooth and elastic (you may need to add a little water or milk to
   your dough to achieve this consistency - just a little at a time).
   Avoid overworking the dough.

7. Cover dough in plastic wrap and allow to rest for 20 minutes
   before proceeding with recipe.

8. On a floured surface roll out 2/3s of the dough into a round and
   line a buttered 10" pie dish or tart pan.

9. Spread the jam over the dough.

10. Roll out the reserved dough to a thickness of 1/8" and cut it
    into strips 1/2" wide. Lay them across the filling in a lattice pattern.

11. Decorate with the almonds and bake the tart in a 350F degree oven
    for 30-35 minutes until light-golden.

12. Store the tart uncovered, in a dry, cool place to prevent it from
    getting soggy. It can be kept one week at room temperature.

B-man

[b-man]

Ground Lamb Loaf & Tzatziki Sauce

Ingredients:

LAMB:

1/2 cup medium onions, finely chopped
2 lbs ground lamb
1 tablespoon fresh garlic, finely minced
1 tablespoon dried marjoram
1 tablespoon dried ground rosemary
2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper

TZATZIKI SAUCE:

16 ounces plain yogurt
1 medium cucumber, peeled, seeded, finely chopped
1/8 teaspoon kosher salt
4 garlic cloves, finely minced
1 tablespoon olive oil
2 teaspoons red wine vinegar
5-6 mint leaves, finely minced

SERVE WITH:

1/2 cup chopped onions
1/2 cup chopped tomatoes
1/2 cup feta cheese

Yield; 8 servings

LAMB:

Process the onion in food processor for 10 to 15 seconds.
Put into dish towel and squeeze almost all juice and discard juice.
Return onion to food processor and add lamb, garlic, marjoram, rosemary, salt, and pepper.
Process about 1 minute until it becomes a fine paste.
Scrape sides occasionally.

TO COOK IN ROTISSERIE:

Form the meat mixture into a loaf.
Roll tightly in plastic wrap removing all air pockets.
Twist ends so wrap is tight.
Refrigerate at least 2 hours or overnight.
Place meat on rotisserie skewer.
Place aluminum foil, shaped like a bowl, underneath to catch drippings.
Cook on high for 15 minutes.
Reduce to medium and cook 30-45 minutes, until inside temp is 175.

TO COOK IN OVEN AS LOAF:

Preheat oven to 325.
Place mixture in loaf pan.
Place loaf pan in water bath and bake for 60-75 minutes.
Temp should reach 165-170.
Remove from oven and drain off fat.
Place loaf pan on cooling rack.
Place something heavy (such as a brick wrapped in aluminum foil) directly on top of meat fof 15-20 minutes.

TZATZIKI SAUCE:

Place yogurt in a tea towel, suspend over a bowl and drain for 2 hours in refrigerator.

Place the chopped cucumber in a tea towel and squeeze to remove the liquid.

Discard liquid.

Combine drained yogurt with all other sauce ingredients.
Store in refrigerator in air tight container up to a week.

TO SERVE:

Slice lamb and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.

B-man

[b-man]

Lemon Brulee

Ingredients:

1 lemon
1 lb natural Greek yoghurt
2 tablespoons soft dark brown sugar

Yield: 4 servings

Mix together the finely grated rind of the lemon and the yoghurt.

Divide between four 1/4 pint ramekins and sprinkle sugar on top.

Place under a hot grill for 1-2 minutes or until melted and bubbling.

Chill until ready to serve.

B-man

[b-man]

Greek Sour Cream Cake

Ingredients:

1/2 lb butter
2 cups sugar
5 eggs
3 cups cake flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup milk
1 cup sour cream
1 teaspoon vanilla

Syrup:

2 cups sugar
1 3/4 cups water
1 lemon wedges

Yield: 12 servings

Prepare syrup: boil syrup ingredients 10 minutes and let cool.

Cake: melt butter and cool.
Then cream with sugar and eggs.
Add mixed flour( baking powder,soda) alternately with milk and sour cream to the batter.
Stir in vanilla.

Pour into a greased 9 x 13 pan.

Bake in a 350F oven about 35 minutes or until tested done. POUR COOLED SYRUP OVER HOT CAKE.

Let cake cool completely before cutting.

B-man

[b-man]

Greek-Style Scampi

Serve with Orzo.

1 teaspoon olive oil
5 cloves garlic, minced
2 (28 ounce) cans whole tomatoes, drained and coarsley chopped
1/2 cup fresh parsley, divided
1 1/4 lbs large shrimp, peeled and deveined
1 cup crumbled feta cheese (4 oz)
2 tablespoons lemon juice
1/4 teaspoon fresh ground pepper

Yield: 6 servings

Preheat oven to 400 degrees.

Heat oil in a large dutch oven over medium heat.

Add garlic; saute’ 30 seconds.

Add tomatoes and 1/4 cup parsley.

Reduce heat; simmer 10 minutes.

Add shrimp; cook 5 minutes.

Pour into a 13X9 baking dish; sprinkle with cheese.

Bake at 400 degrees for 10 minutes.

Sprinkle with 1/4 cup parsley, lemon juice and pepper.

B-man

[b-man]

Moussaka

Ingredients:

3 medium eggplants, peeled sliced 1/2 inch thick
8 tablespoons olive oil
3 onions, finely chopped
1 clove garlic, minced
2 lbs ground lamb, browned and drained
3 tablespoons tomato paste
1/2 cup red wine
1 cup breadcrumbs
1 cup parmesan cheese
1/2 cup parsley, chopped
salt and pepper
1/4 teaspoon cinnamon

Topping:

8 tablespoons butter
6 tablespoons flour
4 eggs, beaten frothy
1 quart milk
2 cups ricotta cheese
1/4 teaspoon nutmeg

Yield: 8 servings

Brown eggplant slices in olive oil (or, spray with olive oil and bake@350* for 10-12 minutes).

Heat 4 tbs oil and cook onions and garlic until golden.

Add browned lamb and cook together to blend flavors.

Combine wine, tomato paste, cinamon, parsley, salt and pepper.

Stir into meat and simmer, stirring frequently until all the liquid is absorbed.

Preheat oven to 375* Prepare topping.

Melt butter, add flour mixing well.

Add hot milk, stirring constantly until thick and smooth.

Remove from heat, cool slightly, stir in beaten egg, nutmeg and ricotta.

Grease a casserole dish and sprinkle the bottom with bread crumbs.

Arrange alternate layers of eggplant and meat mixture, sprinkling each layer with bread crumbs and grated Parmesan.

Top with the cheese custard.

Bake 1 hour or until top is puffy and golden brown.

Cool 20-30 minutes before serving.

This can be frozen uncooked.

B-man

[b-man]

Amigdalota (Greek Almond Macaroons)

Ingredients:

1 pound ground almonds
3/4 cup granulated sugar
2 tablespoons toasted bread crumbs
4 egg whites
1/2 teaspoon lemon juice
Pinch of salt
1 teaspoon vanilla extract
Rose water
Confectioners’ sugar

Beat egg whites with salt until stiff, then add lemon juice. Add almonds, sugar and crumbs to egg whites, folding them in gradually. Add vanilla extract.

Cut a brown paper bag to fit a cookie sheet and grease the paper. Drop teaspoon−size macaroons onto paper and bake at 275 degrees F about 20 minutes, checking after 15 minutes so that Amigdalota don’t
burn.

Brush cookies with rose water when they come out of the oven. Loosen them from paper by moistening the paper slightly and lifting off macaroons. Sift confectioners’ sugar over them and let cool.

B-man

[b-man]

Apple Baklava

Sauteing the apples first to let the water evaporate ensures a crisp crust.

Ingredients:

6 Golden Delicious apples
6 Granny Smith apples
2 tablespoons unsalted butter
6 tablespoons granulated sugar
1/2 teaspoon cinnamon

Nut Mixture:

2 1/2 cups walnuts, chopped
1/2 cup granulated sugar
1/2 teaspoon grated lemon peel
1/2 teaspoon cinnamon
24 sheets phyllo dough
1/2 cup unsalted butter, melted
2 tablespoons plain dry bread crumbs
2 tablespoons honey

Apple Layer: Peel and slice apples. Melt butter in Dutch oven over high heat. Add apples, sugar and cinnamon; cook, stirring occasionally, until apples are tender and juices are evaporated, 15 to 20
minutes. Cool.

Nut Mixture: Combine all ingredients in small bowl.

Preheat oven to 400 degrees F.

Trim phyllo sheets to 13 x 9−inch rectangles; cover with plastic wrap.
Brush a 13 x 9−inch metal baking pan with butter. Place 1 phyllo sheet in pan and brush with some of the melted butter (keep remaining phyllo covered). Layer 5 more phyllo sheets on top, brushing each with butter.

Spread 2 cups nut mixture on top and repeat layering with 6 more phyllo sheets and butter. Spread apple mixture on top; repeat layering with 6 more phyllo sheets and butter. Sprinkle remaining nut mixture
on top; sprinkle with bread crumbs and layer with the 6 remaining phyllo sheets and butter.

With sharp knife, cut lengthwise through pastry and filling into 1 1/2 inch−wide strips, then cut diagonally at 2−inch intervals to make diamonds.

Bake 35 to 40 minutes or until golden. Drizzle honey on top and bake 5 minutes more. Cool in pan on wire rack.

Serve warm or at room temperature with whipped or ice cream.

B-man