Menu
Stuffed Vine Leaves (Dolmades)
Tzatziki
Grilled Eggplant Salad
Tomatoe and Feta Salad
Deep Fried Zucchini Thins
Sauteed Green Oluives
Grilled Pita Bread
Grilled Fish with Olive Oil
Braised Green Beans
Grilled Mini Peppers
Watermelon Wedges
Honey Nut Baklava Roll
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**Tzatziki**
For this fresh dip, go for a full-fat yogurt. You need only a little to add a refreshing taste to the vine leaves.
In refrigerator, drain 2 cups Balkan-style yogurt through cheesecloth-lined sieve set over bowl until thick enough to mound on spoon, about 2 hours.
Mix in 1 - 2 small or large garlic gloves (depends on how garlicky you want it??
, minced; 1 T each chopped fresh mint and extra-virgin olive oil; 1/4 tsp salt
and 1/2 cup diced, seeded, pepped cucumber.
Makes 2 cups
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**Dolmades**
1/3 cup extra-virgin olive oil
3 green onions, thinly sliced
2 cloves garlic, minced
1 small onion, minced
2/3 cup short-grain rice
2T each currants and pine nuts
2 T lemon juice
1/2 tsp salt
1/4 tsp cinnamon
1 cup boiling water
1 T each chopped fresh dill and mint
1 jar (500 ml) preserved grape leaves
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In skillet, heat half of the oil over medium heat; fry green onions, garlic and onion, stirring occasionally, until softened, about 5 minutes. Stir in rice, currants and lemon juice, salt and cinnamon; pour in boiling water and bring to a boil. Cover and reduce heat to low; simmer to soften rice slightly, about 10 minutes. Stir in the dill and mint; let cool.
Meanwhile, drain and separate grape leaves. Immerse 32 of the larger most intact leaves in a large bowl of boiling water; drain and pat dry.
Place each leaf , shiny side down, on work surface. Spoon 1 T of the rice mixture in centre near stem end of each, fold over sides and roll up neatly. Place , leaf side down, in clean skillet. Drizzle with remainig oil; add enough water to come two-thirds up sides of rolls. Cover with a few of the remainig leaves.
Cover pan and bring to a boil; reduce heat and simmer gently until rice is tender and most of liquid is absorbed, about 35 minutes. Uncover and let cool. (Make ahead: Refrigerate in airtight container for up to 2 days.)
Makes 32 pieces
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**Grilled Eggplant Salad""
Accompany this robust dip by a basket of warmed or toasted pita bread.
2 eggplants (2 lbs)
4 green onions, thinly sliced
1/4 cup each chopped fresh parsley and coriander
2 cloves garlic, minced
1/4 cup extra-virgin olive oil
2 T lemon juice
3/4 tsp salt
1/4 tsp pepper
1/3 cup walnut halves, toasted
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Prick eggplants all over. Place on greased grill over medium-low heat or on rimmed baking sheet; close lid and grill or bake in 350F oven, turning often on grill, until softened and charred, about 50 minutes. Let cool on plate.
Peel and discard skin and any juices; chop coarsely and transfer to serving bowl. Stir in green onions, parsley, coriander, garlic. oil. lemon juice, salt and pepper. (Make ahead: Cover and refrigerate up to 8 hours)
Chop walnuts coarsely, sprinkle over eggplant mixture.
Makes 3-1/2 cups
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**Tomatoe and Feta Salad**
There was never a restaurant anywhere in Greece in the 5 weeks I was there that used an unripe or bland tasting tomatoe. Greece has won the right to call its tangy white goat's cheese "feta". Other countries producing similiar cheeses must add the country of origin, such as Danish feta or Canadian feta, to distinguish it from the real thing.
4 - 8 small tomatoes
12 sun-dried black olives
12 oz (375 g) feta cheese
quarter English cucumber, thinly sliced
1/4 cup extra-virgin olive oil
1 T parsley
Fresh basil chopped
Core tomatoes, cut each into 8 wedges from stem end almost to base, leaving base intact so wedges form flower shape. Arrange on serving platter.
Place olive in centre of each tomatoe, surrround with remaining olives. Slice feta thickly; add to platter along with cucumber. Sprinkle with oil, parsley and basil.
Serves 8
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**Deep Fried Zucchini Thins**
To be enjoyed to their fullest, it unfortunately requires that someone fries while everyone else munches. These were on the menu all over Greece, sometimes served with tzatziki for dipping. Everything is good dipped in tzatziki!!!!!!
2 small zucchini (8 oz), trimmed
1/3 cup flour
1/2 tsp salt
Vegetable oil for deep frying
**Batter**
1/2 cup flour
1 tsp baking powder
1/4 tsp each salt and pepper
3/4 cup water
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Batter: In large bowl, whisk together flour, baking powder, salt and pepper. Add water, whisk until smooth. Cover and let stand for 1 hour at room temperature. Rewhisk to use.
Using mandoline or sharp knife, diagonally slice zucchini as thinly as possible. In shallow bowl, whisk flour with salt. In large saucepan or deep fryer, heat vegetable oil to 350F.
One at a time and using tongs, dip zucchini slices first into flour mixture and then into batter, letting excess drip off. Deep fry about 6 at a time and removing any fried batter between batches, until crisp and light golden, about 1-1/2 minutes. Drain on paper towelling.
Makes about 90 pieces
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**Sauteed Green Olives**
Heating mellows the big fat green olives.
In skillet, heat 2 T extra-virgin olive oil over medium heat. Add 1/4 cup finely chopped red onions and 2 garlic cloves, minced; fry, stirring occasionally, until softened, about 3 minutes.
Add 8-oz (250 g) large green olives and 1 T chopped fresh oregano; fry until olives are hot and well coated, about 3 minutes.
Stir 2 T lemon juice; cook just until liquid evaporates, about 1 minute. Transfer to serving bowl. Garnish wirth lemon wedges.
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**Grilled Fish with Olive Oil**
Mediterranean fish is hard to come by here in Canada, the most popular fish on the menu being Sea Bream. For this recipe they used pickerel which would have a similiar flavour, but any fish would be delicious.
1/3 cup extra-virgin olive oil
3 lbs pickerel fillets, skin on
1 T fresh minced oregano
1 tsp each salt and pepper
2 T capers
1 lemon, cut into wedges
1 bunch watercress or purslane
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Remove half of the oil and set aside. Brush remaining oil over both sides of fish fillets. Season tops with oregano, salt and pepper.
Place skin side down, on greased grill over medium heat; close lid and grill until fish is opaque and flakes easily when tested with a fork, about 10 minutes. Transfer to platter. Drizzle with reserved oil; sprinklwe with capers. Surround with lemon and watercress.
Serves 8
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**Braised Green Beans**
2 T extra-virgin olive oil
4 green onions, thinly sliced
2 cups diced peeled seeded tomatoes
3/4 tsp salt
1/2 tsp pepper
1-1/2 lb green beans, trimmed and halved
2 T each chopped fresh mint and parsley
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In large saucepan. heat oil over medium heat; fry onions until softened, about 4 minutes. Add tomatoes, salt and pepper and cook, stirring, until softened, about 4 minutes.
Add green beans ans 1/2 cup water; cover and bring to a boil. Reduce heat and gently simmer until beans are tender and coated, about 25 minutes. Stir in mint and parsley.
Serves 8
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**Honey Nut Baklava Roll**
Fruit is dessert of choice after a meal. Greeks usually only have sweets on special occasions. But you don't need an excuse to enjoy this coiled form of Greece's most revered desserts.
3/4 cup butter
10 sheets filo dough
**Filling**
1-1/2 cups chopped walnuts
2/3 cup slivered dried apricots
1/3 cup each chopped almonds and pistachios
1/4 cup fresh bread crumbs, toasted
2 T granulated sugar
1 tsp cinnamon
pinch ground cloves
**Syrup**
2/3 cup granulated sugar
1/2 cup liquid honey
1 strip lemon rind
1 cinnamon stick
1 T lemon juice
Grease 9-inch springform pan; set aside.
Filling: In bowl, stir together walnuts, apricots, almonds, pistachios, bread crumbs, sugar, cinnamon and cloves; set aside.
Syrup: In saucepan, bring sugar, honey, lemon rind, cinnamon and 1 cup water to boil, stirring. Reduce heat and boil gently until syrupy, about 12 minutes. Stir in lemon juice, simmer for 1 minute. let cool.
In small saucepan, melt butter over low heat. Skim off foam; pour clear melted butter into bowl, leaving milky liquid in pan.
Place 1 of the filo sheets on work surface, covering remainder with thin damp cloth. Brush with butter. Top with second sheet; brush with butter. Spread generous 1/2 cup of the filling alnong 1 long edge; roll up and fit around edge of pan. Repeat with remaining pastry, filling and butter until pan is full, coiling rolls around edge of pan then in spiral and pressing firmly to form compact rounds. Brush with butter. Place on 12-inch pizza pan.
Bake in centre pf 350F oven until filo is golden and crisp, about 40 minutes. Remove from oven; pour syrup over coil and let cool on pan on rack, pouring any syrup that leaks onto pan over coil. (Make ahead: Cover and store at room temperature for up to 24 hours).
Serves 16
YAMMAS!!!!!!!!!
Stuffed Vine Leaves (Dolmades)
Tzatziki
Grilled Eggplant Salad
Tomatoe and Feta Salad
Deep Fried Zucchini Thins
Sauteed Green Oluives
Grilled Pita Bread
Grilled Fish with Olive Oil
Braised Green Beans
Grilled Mini Peppers
Watermelon Wedges
Honey Nut Baklava Roll
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Advertisement:
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********************
**Tzatziki**
For this fresh dip, go for a full-fat yogurt. You need only a little to add a refreshing taste to the vine leaves.
In refrigerator, drain 2 cups Balkan-style yogurt through cheesecloth-lined sieve set over bowl until thick enough to mound on spoon, about 2 hours.
Mix in 1 - 2 small or large garlic gloves (depends on how garlicky you want it??
, minced; 1 T each chopped fresh mint and extra-virgin olive oil; 1/4 tsp salt
and 1/2 cup diced, seeded, pepped cucumber.Makes 2 cups
******************************************************************************** ******************************************************************************** **********
**Dolmades**
1/3 cup extra-virgin olive oil
3 green onions, thinly sliced
2 cloves garlic, minced
1 small onion, minced
2/3 cup short-grain rice
2T each currants and pine nuts
2 T lemon juice
1/2 tsp salt
1/4 tsp cinnamon
1 cup boiling water
1 T each chopped fresh dill and mint
1 jar (500 ml) preserved grape leaves
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In skillet, heat half of the oil over medium heat; fry green onions, garlic and onion, stirring occasionally, until softened, about 5 minutes. Stir in rice, currants and lemon juice, salt and cinnamon; pour in boiling water and bring to a boil. Cover and reduce heat to low; simmer to soften rice slightly, about 10 minutes. Stir in the dill and mint; let cool.
Meanwhile, drain and separate grape leaves. Immerse 32 of the larger most intact leaves in a large bowl of boiling water; drain and pat dry.
Place each leaf , shiny side down, on work surface. Spoon 1 T of the rice mixture in centre near stem end of each, fold over sides and roll up neatly. Place , leaf side down, in clean skillet. Drizzle with remainig oil; add enough water to come two-thirds up sides of rolls. Cover with a few of the remainig leaves.
Cover pan and bring to a boil; reduce heat and simmer gently until rice is tender and most of liquid is absorbed, about 35 minutes. Uncover and let cool. (Make ahead: Refrigerate in airtight container for up to 2 days.)
Makes 32 pieces
******************************************************************************** ******************************************************************************** **********
**Grilled Eggplant Salad""
Accompany this robust dip by a basket of warmed or toasted pita bread.
2 eggplants (2 lbs)
4 green onions, thinly sliced
1/4 cup each chopped fresh parsley and coriander
2 cloves garlic, minced
1/4 cup extra-virgin olive oil
2 T lemon juice
3/4 tsp salt
1/4 tsp pepper
1/3 cup walnut halves, toasted
**********************
Prick eggplants all over. Place on greased grill over medium-low heat or on rimmed baking sheet; close lid and grill or bake in 350F oven, turning often on grill, until softened and charred, about 50 minutes. Let cool on plate.
Peel and discard skin and any juices; chop coarsely and transfer to serving bowl. Stir in green onions, parsley, coriander, garlic. oil. lemon juice, salt and pepper. (Make ahead: Cover and refrigerate up to 8 hours)
Chop walnuts coarsely, sprinkle over eggplant mixture.
Makes 3-1/2 cups
******************************************************************************** ******************************************************************************** **********
**Tomatoe and Feta Salad**
There was never a restaurant anywhere in Greece in the 5 weeks I was there that used an unripe or bland tasting tomatoe. Greece has won the right to call its tangy white goat's cheese "feta". Other countries producing similiar cheeses must add the country of origin, such as Danish feta or Canadian feta, to distinguish it from the real thing.
4 - 8 small tomatoes
12 sun-dried black olives
12 oz (375 g) feta cheese
quarter English cucumber, thinly sliced
1/4 cup extra-virgin olive oil
1 T parsley
Fresh basil chopped
Core tomatoes, cut each into 8 wedges from stem end almost to base, leaving base intact so wedges form flower shape. Arrange on serving platter.
Place olive in centre of each tomatoe, surrround with remaining olives. Slice feta thickly; add to platter along with cucumber. Sprinkle with oil, parsley and basil.
Serves 8
******************************************************************************** ******************************************************************************** **********
**Deep Fried Zucchini Thins**
To be enjoyed to their fullest, it unfortunately requires that someone fries while everyone else munches. These were on the menu all over Greece, sometimes served with tzatziki for dipping. Everything is good dipped in tzatziki!!!!!!
2 small zucchini (8 oz), trimmed
1/3 cup flour
1/2 tsp salt
Vegetable oil for deep frying
**Batter**
1/2 cup flour
1 tsp baking powder
1/4 tsp each salt and pepper
3/4 cup water
********************************
Batter: In large bowl, whisk together flour, baking powder, salt and pepper. Add water, whisk until smooth. Cover and let stand for 1 hour at room temperature. Rewhisk to use.
Using mandoline or sharp knife, diagonally slice zucchini as thinly as possible. In shallow bowl, whisk flour with salt. In large saucepan or deep fryer, heat vegetable oil to 350F.
One at a time and using tongs, dip zucchini slices first into flour mixture and then into batter, letting excess drip off. Deep fry about 6 at a time and removing any fried batter between batches, until crisp and light golden, about 1-1/2 minutes. Drain on paper towelling.
Makes about 90 pieces
******************************************************************************** ******************************************************************************** **********
**Sauteed Green Olives**
Heating mellows the big fat green olives.
In skillet, heat 2 T extra-virgin olive oil over medium heat. Add 1/4 cup finely chopped red onions and 2 garlic cloves, minced; fry, stirring occasionally, until softened, about 3 minutes.
Add 8-oz (250 g) large green olives and 1 T chopped fresh oregano; fry until olives are hot and well coated, about 3 minutes.
Stir 2 T lemon juice; cook just until liquid evaporates, about 1 minute. Transfer to serving bowl. Garnish wirth lemon wedges.
******************************************************************************** ******************************************************************************** **********
**Grilled Fish with Olive Oil**
Mediterranean fish is hard to come by here in Canada, the most popular fish on the menu being Sea Bream. For this recipe they used pickerel which would have a similiar flavour, but any fish would be delicious.
1/3 cup extra-virgin olive oil
3 lbs pickerel fillets, skin on
1 T fresh minced oregano
1 tsp each salt and pepper
2 T capers
1 lemon, cut into wedges
1 bunch watercress or purslane
****************
Remove half of the oil and set aside. Brush remaining oil over both sides of fish fillets. Season tops with oregano, salt and pepper.
Place skin side down, on greased grill over medium heat; close lid and grill until fish is opaque and flakes easily when tested with a fork, about 10 minutes. Transfer to platter. Drizzle with reserved oil; sprinklwe with capers. Surround with lemon and watercress.
Serves 8
******************************************************************************** **************************************
**Braised Green Beans**
2 T extra-virgin olive oil
4 green onions, thinly sliced
2 cups diced peeled seeded tomatoes
3/4 tsp salt
1/2 tsp pepper
1-1/2 lb green beans, trimmed and halved
2 T each chopped fresh mint and parsley
****************
In large saucepan. heat oil over medium heat; fry onions until softened, about 4 minutes. Add tomatoes, salt and pepper and cook, stirring, until softened, about 4 minutes.
Add green beans ans 1/2 cup water; cover and bring to a boil. Reduce heat and gently simmer until beans are tender and coated, about 25 minutes. Stir in mint and parsley.
Serves 8
******************************************************************************** **************************************
**Honey Nut Baklava Roll**
Fruit is dessert of choice after a meal. Greeks usually only have sweets on special occasions. But you don't need an excuse to enjoy this coiled form of Greece's most revered desserts.
3/4 cup butter
10 sheets filo dough
**Filling**
1-1/2 cups chopped walnuts
2/3 cup slivered dried apricots
1/3 cup each chopped almonds and pistachios
1/4 cup fresh bread crumbs, toasted
2 T granulated sugar
1 tsp cinnamon
pinch ground cloves
**Syrup**
2/3 cup granulated sugar
1/2 cup liquid honey
1 strip lemon rind
1 cinnamon stick
1 T lemon juice
Grease 9-inch springform pan; set aside.
Filling: In bowl, stir together walnuts, apricots, almonds, pistachios, bread crumbs, sugar, cinnamon and cloves; set aside.
Syrup: In saucepan, bring sugar, honey, lemon rind, cinnamon and 1 cup water to boil, stirring. Reduce heat and boil gently until syrupy, about 12 minutes. Stir in lemon juice, simmer for 1 minute. let cool.
In small saucepan, melt butter over low heat. Skim off foam; pour clear melted butter into bowl, leaving milky liquid in pan.
Place 1 of the filo sheets on work surface, covering remainder with thin damp cloth. Brush with butter. Top with second sheet; brush with butter. Spread generous 1/2 cup of the filling alnong 1 long edge; roll up and fit around edge of pan. Repeat with remaining pastry, filling and butter until pan is full, coiling rolls around edge of pan then in spiral and pressing firmly to form compact rounds. Brush with butter. Place on 12-inch pizza pan.
Bake in centre pf 350F oven until filo is golden and crisp, about 40 minutes. Remove from oven; pour syrup over coil and let cool on pan on rack, pouring any syrup that leaks onto pan over coil. (Make ahead: Cover and store at room temperature for up to 24 hours).
Serves 16
YAMMAS!!!!!!!!!