BAKLAVA
Sugar syrup:
1¼ c sugar
¾ c water
1/3 c honey
1 T fresh lemon juice
3 strips lemon zest (removed in large strips with vegetable peeler)
1 cinnamon stick
5 whole cloves
1/8 tsp salt
Nut filling:
8 oz blanched slivered almonds
4 oz walnuts (I use pecans)
1¼ tsp ground cinnamon
¼ tsp ground cloves
2 T sugar
1/8 tsp salt
Pastry and Butter:
1½ c unsalted butter
1 pkg frozen phyllo dough
For the syrup:
Combine syrup ingredients in small saucepan and bring to full boil over medium-high heat, stirring occasionally to ensure that sugar dissolved. Transfer to 2-cup measuring cup and set aside to cool while making and baking baklava. When syrup is cool, discard spices and lemon zest (can be stored in an airtight container in the fridge for up to 4 days).
For the nut filling:
Pulse almonds in food processor until very finely chopped, about 20 1-second pulses. Transfer to a medium bowl. Pulse the walnuts/pecans in the food processor until very finely chopped, about 15 1-second pulses. Transfer to the bowl with the almonds and toss to combine (measure out 1 T nuts and set aside for garnish). Add cinnamon, cloves, sugar and salt to the nuts, toss well to combine.
To assemble and bake:
Spray a 13 by 9 inch baking pan with Pam. Adjust the oven rack to the lower-middle position and heat oven to 300°. Unwrap and unfold the phyllo dough on a large cutting board. Carefully smooth with hands to flatten. Using the baking pan as a guide, cut sheets in half yielding two stacks roughly the same size as the pan (one may be narrower than the other). Cover the phyllo with a damp tea towel.
Place one phyllo sheet on the bottom of the baking pan and brush until completely covered with butter. Repeat with 7 more phyllo sheets, brushing each with butter.
Evenly distribute about 1 c of nut mixture over the last layer. Cover with another phyllo sheet and dab with butter. Repeat with 5 more phyllo sheets, staggering sheets slightly, if necessary, to cover the nuts and brushing each with butter. Repeat layering with additional 1 c of nut mixture, 6 sheets of phyllo and remaining 1 c of nut mixture. Finish with 8 to 10 sheets of phyllo, brushing each except final sheet with butter. Use the palms of your hands to compress the layers, working from center outward to press out any air pockets. Spoon 4 T melted butter on the top layer and brush to cover all surfaces. Use bread knife or other serrated knife with a pointed tip in gentle sawing motion to cut baklava into squares, rectangles or diamonds.
Bake until golden and crisped, about 1½ hours, rotating baking pan halfway through baking. Immediately after removing baklava from the oven, pour the cooled syrup over the cut lines until about 2 T remain syrup will sizzle). Drizzle remaining syrup over the surface. Garnish centre of each piece with a pinch of the reserved ground nuts. Cool to room temperature on a wire rack (about 3 hours) then cover with foil and let stand at least 8 hours before servicing. Can be wrapped tightly and kept at room temperature for 1 week.
Tuesday, December 13, 2011
- Dolmades (Stuffed Grape Leaves)
Labels:
Main Dishes
DOLMADES
(Stuffed Grape Leaves)
¼ c olive oil
2 large onions, diced
2 celery stocks, finely diced
1 c long grain rice
½ c chopped fresh dill
3 T chopped fresh parsley
3 T chopped mint
½ c lemon juice
salt
pepper
16 oz jar of grape leaves
Juice of 1 lemon
¼ c olive oil
Lemon wedges
Heat ¼ c of the oil in large saucepan. Add onions and celery. Sauté until transparent. Stir in the rice and herbs. Add 3 c water which should cover the mixture. Season with salt and pepper and bring to a boil. Lower the heat and let simmer until the rice is partially cooked, about 10 minutes. Remove from heat and add the lemon juice. Taste and adjust the seasoning. Let cool. Pick out 8-10 grape leaves and line the bottom of a large Dutch oven (they will protect the Dolmades from burning). If the grape leaves have any stems, cut them off and discard them. Place a small amount (original recipe says 1 tsp but I used a bit more) of the mixture in the centre of the stem. Fold the bottom of the leaf over, then fold the sides in and roll up, placing stems down.
Layer the dolmades not on the grape leaves that line the bottom of the pot. Pour the remaining lemon juice and ¼ c olive oil over the Dolmades. Simmer over medium low heat for about 30 minutes (DO NOT BOIL). Remove from heat and let cool for about 20 minutes before removing them.
Serve with lemon wedges.
(Stuffed Grape Leaves)
¼ c olive oil
2 large onions, diced
2 celery stocks, finely diced
1 c long grain rice
½ c chopped fresh dill
3 T chopped fresh parsley
3 T chopped mint
½ c lemon juice
salt
pepper
16 oz jar of grape leaves
Juice of 1 lemon
¼ c olive oil
Lemon wedges
Heat ¼ c of the oil in large saucepan. Add onions and celery. Sauté until transparent. Stir in the rice and herbs. Add 3 c water which should cover the mixture. Season with salt and pepper and bring to a boil. Lower the heat and let simmer until the rice is partially cooked, about 10 minutes. Remove from heat and add the lemon juice. Taste and adjust the seasoning. Let cool. Pick out 8-10 grape leaves and line the bottom of a large Dutch oven (they will protect the Dolmades from burning). If the grape leaves have any stems, cut them off and discard them. Place a small amount (original recipe says 1 tsp but I used a bit more) of the mixture in the centre of the stem. Fold the bottom of the leaf over, then fold the sides in and roll up, placing stems down.
Layer the dolmades not on the grape leaves that line the bottom of the pot. Pour the remaining lemon juice and ¼ c olive oil over the Dolmades. Simmer over medium low heat for about 30 minutes (DO NOT BOIL). Remove from heat and let cool for about 20 minutes before removing them.
Serve with lemon wedges.
- Roasted Greek Potatoes
Labels:
Salads and Vegetables
ROASTED GREEK POTATOES
8 large red potatoes cut into wedges (skins left on)
½ c olive oil
1 T prepared mustard
½ c lemon juice
1 T oregano
3 garlic cloves, sliced
1 c water
salt
pepper
Preheat oven to 400°.
Place the potatoes in a baking pan and pour the oil over them. Mix and coat well. Sprinkle the garlic slices over the potatoes. In a medium size bowl, combine the rest of the ingredients and pour that mixture over the potatoes. Stir to ensure the potatoes are coated. Bake for 1½ hrs, turning at least once, until all of the liquid has been absorbed and the potatoes are golden.
8 large red potatoes cut into wedges (skins left on)
½ c olive oil
1 T prepared mustard
½ c lemon juice
1 T oregano
3 garlic cloves, sliced
1 c water
salt
pepper
Preheat oven to 400°.
Place the potatoes in a baking pan and pour the oil over them. Mix and coat well. Sprinkle the garlic slices over the potatoes. In a medium size bowl, combine the rest of the ingredients and pour that mixture over the potatoes. Stir to ensure the potatoes are coated. Bake for 1½ hrs, turning at least once, until all of the liquid has been absorbed and the potatoes are golden.
Friday, December 9, 2011
- Garides Youvetsi (Shrimp with Tomatoes & Feta)
Labels:
Appetizers
GARIDES YOUVETSI
(Shrimp with Tomatoes and Feta)
1½ lbs jumbo shrimp
4 T olive oil
1 medium onion, chopped fine
4 – 5 garlic cloves, minced
16 oz jar of good quality crushed tomatoes
½ c dry white wine (or Sambuca)
3 tsp oregano
Salt and pepper to taste
½ lb feta cheese, crumbled
Parsley
Shell and devein shrimp. Wash and drain. In skillet, sauté the onions and garlic in olive oil until soft and transparent. Add the shrimp and cook for 1 minute. Add the wine tomatoes and seasonings. Stir in the feta cheese and bake at 400° for about 12 minutes or until the cheese has melted a bit. Remove from oven, sprinkle on the parsley and serve (with pita bread).
Notes:
1. I now will only use Macedonian feta which I think is the best.
(Shrimp with Tomatoes and Feta)
1½ lbs jumbo shrimp
4 T olive oil
1 medium onion, chopped fine
4 – 5 garlic cloves, minced
16 oz jar of good quality crushed tomatoes
½ c dry white wine (or Sambuca)
3 tsp oregano
Salt and pepper to taste
½ lb feta cheese, crumbled
Parsley
Shell and devein shrimp. Wash and drain. In skillet, sauté the onions and garlic in olive oil until soft and transparent. Add the shrimp and cook for 1 minute. Add the wine tomatoes and seasonings. Stir in the feta cheese and bake at 400° for about 12 minutes or until the cheese has melted a bit. Remove from oven, sprinkle on the parsley and serve (with pita bread).
Notes:
1. I now will only use Macedonian feta which I think is the best.
- Spanakopita (Spinach Pies)
Labels:
Appetizers
SPANAKOPITA
(Spinach Pie)
2 big bunches of fresh spinach, washed and stems removed
½ c olive oil
2 medium onions, diced
½ c fresh chopped dill
3 T fresh parsley
½ c fresh chopped mint
2 c crumbled feta cheese
2 T long grain rice
4 eggs
1 pkg frozen phyllo dough
butter (melted)
In a large saucepan heat the olive oil and sauté the onions until soft (don’t brown). Add the spinach and cook until wilted. Remove from heat and drain. When cool, squeeze as much liquid out as you can.
Transfer the drained spinach/onion mixture to a large bowl and add the remaining ingredients except the phyllo and butter. Mix well.
Unwrap the phyllo dough. Take out a sheet and dab that sheet with butter. Place another sheet over the buttered one and dab that new sheet with butter. Take out one last sheet and place it over the second sheet. Do not dab that one with butter. You will now have three sheets. Cut 4 vertical rows. Place 1½ T of spinach mixture at the bottom end of the row. Brush butter along the edges of that row. Fold the phyllo over the filing to form a triangle. Continue to fold the phyllo maintaining the triangular shape. Place on a parchment lined baking sheet and brush with butter. Repeat the process until all of the filling and phyllo is used. At this point you can freeze the pies or bake at 400° until golden (15 – 20 minutes).
Notes:
1. I now will only use Macedonian feta which I think is the best.
2. The night before making the pies put the frozen phyllo dough in the fridge to thaw.
3. Make sure that as you take a sheet of phyllo you cover the remainder with a damp tea towel while you are working.
4. If you are baking frozen pies, do not thaw before baking.
5. The rice helps absorb the liquid and you won’t even notice it in the pies.
(Spinach Pie)
2 big bunches of fresh spinach, washed and stems removed
½ c olive oil
2 medium onions, diced
½ c fresh chopped dill
3 T fresh parsley
½ c fresh chopped mint
2 c crumbled feta cheese
2 T long grain rice
4 eggs
1 pkg frozen phyllo dough
butter (melted)
In a large saucepan heat the olive oil and sauté the onions until soft (don’t brown). Add the spinach and cook until wilted. Remove from heat and drain. When cool, squeeze as much liquid out as you can.
Transfer the drained spinach/onion mixture to a large bowl and add the remaining ingredients except the phyllo and butter. Mix well.
Unwrap the phyllo dough. Take out a sheet and dab that sheet with butter. Place another sheet over the buttered one and dab that new sheet with butter. Take out one last sheet and place it over the second sheet. Do not dab that one with butter. You will now have three sheets. Cut 4 vertical rows. Place 1½ T of spinach mixture at the bottom end of the row. Brush butter along the edges of that row. Fold the phyllo over the filing to form a triangle. Continue to fold the phyllo maintaining the triangular shape. Place on a parchment lined baking sheet and brush with butter. Repeat the process until all of the filling and phyllo is used. At this point you can freeze the pies or bake at 400° until golden (15 – 20 minutes).
Notes:
1. I now will only use Macedonian feta which I think is the best.
2. The night before making the pies put the frozen phyllo dough in the fridge to thaw.
3. Make sure that as you take a sheet of phyllo you cover the remainder with a damp tea towel while you are working.
4. If you are baking frozen pies, do not thaw before baking.
5. The rice helps absorb the liquid and you won’t even notice it in the pies.
Friday, December 2, 2011
- Salsa
Labels:
Sauces and Dips
SALSA
5 lbs tomatoes (about 15 medium)
4 Jalapeno peppers
2 hot chili peppers
1 large Spanish onion, chopped (about 1½ c)
1 large green pepper, chopped (1½ c)
1 large red pepper, chopped (1½ c)
3 cloves garlic, fine chopped
1 can tomato paste
¾ c white vinegar
3 T sugar
1 T pickling salt
2 tsp paprika
3 T chopped cilantro
Blanch tomatoes in boiling water and rinse in cold water. Peel and squeeze out any excess juice. Place tomatoes in a large saucepan.
Remove cores from the peppers and chilies. Chop the peppers, chilies, onion, garlic and cilantro. Add the peppers, onion, garlic, tomato paste, vinegar, sugar, pickling salt, paprika to the tomatoes in the saucepan. Mix well. Bring to a boil over medium heat and simmer, uncovered, for 1 hour, stirring occasionally. Add cilantro and continue cooking for 15 – 30 minutes under desired consistency is reached. Stir occasionally.
Spoon sauce into hot sterilized jars filing to within ½ inch of the top of the jars. Process at the boil for 30 minutes.
Notes:
This year I used:
50 lbs tomatoes
10 large onions
50 assorted red and green peppers
5 Jalapeno peppers
3 hot red chilies (hotter than Jalapeno peppers)
2 orange chilies (milder than Jalapeno peppers)
6 large heads of garlic
12 x each of the other ingredients
Yield: 30 quarts
5 lbs tomatoes (about 15 medium)
4 Jalapeno peppers
2 hot chili peppers
1 large Spanish onion, chopped (about 1½ c)
1 large green pepper, chopped (1½ c)
1 large red pepper, chopped (1½ c)
3 cloves garlic, fine chopped
1 can tomato paste
¾ c white vinegar
3 T sugar
1 T pickling salt
2 tsp paprika
3 T chopped cilantro
Blanch tomatoes in boiling water and rinse in cold water. Peel and squeeze out any excess juice. Place tomatoes in a large saucepan.
Remove cores from the peppers and chilies. Chop the peppers, chilies, onion, garlic and cilantro. Add the peppers, onion, garlic, tomato paste, vinegar, sugar, pickling salt, paprika to the tomatoes in the saucepan. Mix well. Bring to a boil over medium heat and simmer, uncovered, for 1 hour, stirring occasionally. Add cilantro and continue cooking for 15 – 30 minutes under desired consistency is reached. Stir occasionally.
Spoon sauce into hot sterilized jars filing to within ½ inch of the top of the jars. Process at the boil for 30 minutes.
Notes:
This year I used:
50 lbs tomatoes
10 large onions
50 assorted red and green peppers
5 Jalapeno peppers
3 hot red chilies (hotter than Jalapeno peppers)
2 orange chilies (milder than Jalapeno peppers)
6 large heads of garlic
12 x each of the other ingredients
Yield: 30 quarts
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