Recipes: Greek

GREEK SALAD

Ingredients

• 1 hothouse cucumber, unpeeled, and sliced into 4 vertically and then 1/4-inch thick horizontally
• 1 red bell pepper, large-diced
• 1 yellow bell pepper, large-diced
• 1 pint cherry or grape tomatoes, halved
• 1/2 red onion, sliced in half-rounds
• 1/2 pound feta cheese, 1/2-inch diced (not crumbled)
• 1/2 cup kalamata olives, pitted

For the vinaigrette:

• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon Dijon mustard
• 3T cup red wine vinegar
• 1 teaspoon salt
• 1/2 cup extra-virgin olive oil
• 1 teaspoon honey or sugar

Directions

Place the cucumber, peppers, tomatoes and red onion in a large bowl.

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion.

Pour the vinaigrette over the vegetables. Toss once. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

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SPANAKOPITA

Ingredients:

·       16 Phyllo Pastry Sheets (9X13” each)

For the filling:

• 2 lb frozen spinach
• 2 tablespoon salt
• 250g feta cheese
• 100g ricotta cheese
• 2 eggs
• pinch white pepper
• 1/2 tablespoon chopped dill (or 1 teaspoon dry)
• 1 tablespoon chopped mint (or 2 teaspoon dry)

1.      Preheat the oven to 350 degrees F.

2.     Thaw the spinach (use a microwave to expedite the process). Squeeze excess water from spinach using your hands. Place the spinach in a bowl along with the feta, ricotta, pepper, eggs and herbs. Mix thoroughly and set aside.

3.     Brush a baking sheet with some of the melted butter.

4.     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. Remove 2 phyllo sheets from under the cover. Using a sharp knife, cut the filo sheets into half on the long side. Use a pastry brush to brush one set (of two) of filo strips with melted butter. Place a large 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.

5.     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.

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MOUSSAKA

Ingredients

·        2 medium eggplants (approx. 1 lb. ea.), sliced 1/4 in. thick

·        2 tablespoons salt

 

Meat Sauce:

·        2 yellow onions, peeled and chopped

·        2 tbsp olive oil

·        2 1/2 lbs. ground beef (more authentic, use lamb)

·        1 tsp salt

·        3 cups Greek Tomato Sauce (recipe below or use store bought pasta sauce)

·        Cinnamon to taste

·       1 cup freshly grated Parmesan cheese

·        1/2 cup olive oil

Topping:

·        1/3 cup butter

·        1/2 cup flour

·        1 quart milk

·        1 tsp salt

·        1/4 tsp nutmeg

·        1/2 cup grated Parmesan

·        6 eggs, beaten

·        Cheese for garnish

Directions

Serves 10-12 as a Main Course and is made in four steps:
1- Eggplant
2-Meat Sauce
3-Topping
4-Casserole Assembly

Eggplants: Slice the eggplants and sprinkle with the salt. Place in a colander to drain for 1/2 hour. Rinse eggplant slices and pat dry with paper towels. Pour the 1/2 cup olive oil onto a large baking sheet and dip the slices in it, coating both sides. (You can also use a spray olive oil for this. It wastes less and is not so high in calories.) Arrange the slices on the sheet and bake at 425 for 30 minutes, turning once during this time. The slices should be tender.

Meat Sauce: Prepare meat sauce by heating a large frying pan or porcelain-lines stove-top casserole dish and add onions and 2 tbsp olive oil. Saute until the onions are clear and then add the meat. Saute until the meat begins to brown. Add the salt and Greek Tomato Sauce (recipe follows) and simmer for 30 minutes, uncovered. Taste for optional cinnamon and stir in the cheese. Set aside.

Topping: Prepare the topping by melting the butter in a small frying pan and stirring in the flour, making a roux. Cook for a few moments. Heat the milk in a saucepan and stir in the butter-flour mixture, using a wire whip. Stir over medium heat until it thickens. Stir in the salt, nutmeg, and cheese. Stir 1 cup of hot sauce into the beaten eggs, using a wire whisk. Stir this mixture back into the saucepan and stir the whole over medium heat until it is thick and rich.

Casserole Construction: Arrange 1/2 of the eggplant in the bottom of a 9x13 inch baking pan and top with the meat mixture. Place the remaining eggplant slices on the meat and pour the topping over the whole. Sprinkle a little extra cheese for garnish on top, if you wish, and bake at 350 for 1 hour.

Let cool slightly when finished and cut into squares at serving time.

Number of Servings: 12

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Greek Tomato Sauce
Yield: 6 cups

·       3 tbsp olive oil

·       1 yellow onion, peeled and coarsely chopped

·       1 clove garlic, chopped fine

·       5 very ripe tomatoes (or use canned tomatoes, about 4 1/2 cups)

·       2 tbsp chopped parsley

·       2 tsp dried oregan0

·       1 cup red wine (preferably dry)

·       1 8-oz can of tomato sauce

·       1/4 tsp ground cinnamon

·       pinch of allspice

·       salt and pepper to taste

Heat onions and garlic in large frying pan until tender, add remaining ingredients and cook approx. 20-30 minutes.
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BAKLAVA ROLLS

Since we made these in an earlier class, please see the recipe here:

http://epicurean509.blogspot.com/2013/11/recipes-middle-east-feast.html 

 

 

Session 11: Greek

Session 9: Tarts - Savory and Sweet

Indian Delights_Recipes

 Indian Delights

Menu: Vegetable Fritters (Pakoras), Fish in Mustard Sauce (Maacher Jhaal) , Rice,

Rice Pudding (Kheer)



Salmon in Mustard Sauce served over rice with  a side of sautéed cauliflower



 

Vegetable Pakoras

(Fritters)

Ingredients:

·       an assortment of vegetables like onions, potatoes, eggplant, zucchini, and carrots

·       oil for frying

Batter:

• 1C besan (chickpea flour)
• ¼  C rice flour
• ½ t salt (or to taste)
• 1/8 t cayenne pepper
• 1t coriander seeds coarsely crushed
• ¼ t baking soda
• Water, as needed

Directions:

1. Make a batter with all the batter ingredients and water. The consistency of the batter should be such that when vegetables are dipped, a thin layer of the batter sticks to the vegetables.
2. Heat oil to about 350F.
3. Peel and cut the potatoes, onions, zucchini, eggplant into thin (1/4”) discs, and carrots into sticks 3” long and ½ inch thick. Dip each vegetable slice in batter and deep fry a few at a time in hot oil.
4. Serve pakoras with mint chutney (recipe follows).

Variation: chop potatoes and onions into ¼” cubes and mix into the batter. Fry spoonfulls of the batter. Cilantro can also be added to the batter. This version works with chopped spinach too.

Maacher Jhaal

(Fish in mustard sauce)

Ingredients:

• 1 lb fish fillets about ½ inch thick (tilapia, salmon, or catfish)
• ½ t turmeric powder
• ½ t onion seeds (kalo jeere)
• 1T cooking oil
• 5 serrano chili peppers whole (optional)

      Grind:

• 2T brown mustard seeds
• ½ serrano chili pepper (needed to cut the bitterness of the mustard)
• salt to taste
• ½ C water

1. In a mortar and pestle, grind together mustard, the chili pepper, salt and water. Add more water if the paste becomes thick. Strain through a fine sieve using the back of a spoon to extract most of the yellow part of the mustard. Put the crushed mustard back into the mortar, add more water and grind again. Strain this liquid into the previous mustard extract.
2. Heat oil, add the onion seeds. After a minute add the mustard puree and turmeric. Bring to a boil.     
3. Add the fish and serrano peppers. Add more water if necessary to ensure fish is immersed. After 5 minutes, reduce heat and simmer uncovered until fish is done (about 10 minutes). During cooking turn fish pieces once. Let most of the water evaporate so that the sauce is thick and coats the fish well.

          Serve with rice.

Note: Instead of grinding the mustard, use 2T Coleman’s mustard powder mixed with ½ C water.

 

Kheer (Rice Pudding)

Ingredients:

• ½ Gallon milk (preferably full fat, half and half is even better but 2% is fine too)
•   1C rice
• ½ C sugar
• 1t ground green cardamom
• 2T rose syrup

Directions:

1.     Wash and soak the rice in water for about 30 minutes.

2.     In a large saucepan, bring the milk to a boil. Then reduce heat and let milk simmer until reduced by 1/3.

3.     Add the rice and cook stirring frequently until the rice is cooked and the mixture is creamy.

4.     Add sugar and cook for 2 minutes.

5.     Add the cardamom and rose syrup. Turn off the heat.

6.     The rice pudding can be eaten warm or cold. Refrigerate the leftovers.

 

 

Session 8: Mexican Fiesta

Cooking Classes in Pullman / Moscow

Session 8: Mexican Fiesta_9.12.14