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Skordalia
Skordalia is the
pungent garlicky dipping sauce that Greeks traditionally eat with fried
fish such as cod and with boiled vegetables. Ingredients 1 1/2 pounds potatoes
(about 3-4) 2. Using a mortar
and pestle, pound and crush the garlic and a little salt to a pulp. Peel
the first potato- they should all be hot- and pound it together with the
garlic, drizzling in olive oil and lemon juice, until the potato is creamy.
Repeat with remaining potatoes, olive oil, and lemon juice. Adjust seasoning
with salt and additional olive oil and lemon juice if necessary. Serve
immediately.
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|  Stifado (Beef Casserole with Onions)
* 4 tablespoons olive oil * 1 small sprig of rosemary * 1 kg tender beef, cut into large cubes * 900 ml water * 2 tablespoons tomato puree * salt * black pepper * 3 tablespoons red wine vinegar * 4-6 tablespoons vegetable oil * 700 grams small onions (the pickling size), peeled and left whole * 1 small glass red wine * 5 cm cinnamon stick * 1 teaspoon demerara sugar * 5 grains allspice Heat the olive oil in a large saucepan and brown the meat in it. It will produce a lot of moisture but continue until it has all evaporated and the meat starts to turn golden. Slowly pour the vinegar over it and, when the steam subsides, add the wine. Then add all the remaining ingredients except the vegetable oil, onions and sugar, cover and cook slowly for 1 hour or until the meat is almost tender. Heat the vegetable oil in a frying pan and add as many onions in one layer as it will take. Sautee them gently for about 15 minutes, shaking and turning them over until they brown lightly. Lift them out with a slotted spoon and spread them over the meat, distributing them evenly. Repeat until all the onions are done. Sprinkle the sugar over the onions, cover and cook very gently for 30 minutes, until the onions are soft but not disintegrating. Do not stir once the onions have been added, but rotate the saucepan occasionally to coat them in the sauce. (Serves 4) | |
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Yemista S 6 large, firm, ripe
tomatoes 1. Slice the tops off the tomatoes and peppers and set aside. Deseed the peppers. Remove pulp from tomatoes, chop and set aside. 2. Heat 2 tablespoons olive oil in a large skillet and sautŽ the onions, celery and garlic for 8 minutes over medium-low heat, until the onions are wilted. Add the rice, stir to coat and combine, and add 1 1/4 cups of water. Lower heat, cover, and simmer until water is absorbed. Add wine and continue simmering until absorbed. 3. Sprinkle salt and pepper on the inside of the tomatoes and peppers. Remove the rice and onions to a bowl. Mix in chopped tomato pulp, remaining olive oil, mint and parsley and combine thoroughly. Season with salt and pepper. 4. Oil a large oven-proof
glass baking dish with 2 tablespoons olive oil. Preheat oven to 3500F.
Fill each tomato and pepper about three-quarters of the way up with the
rice and herb filling. Place their tops back on and set in the baking
dish. Bake for 1 1/2 hours, basting occasionally, until rice is tender.
Serve warm or at room temperature.
* Fresh shrimp, complete with shells (Wash
and clean, reserving shells) When you are ready to prepare the soup, on the day you are going to serve it, Heat a large stockpot and add oil. The bottom of the pot should have 1/4 cup oil; add chopped onions and garlic, salt, pepper, chopped parsley. Simmer for 20 minutes, do not let them brown, stir frequently. Add clam juice and 6-8 C fish broth. Simmer for about 20 minutes. Add chopped tomatoes and liquid (I prefer Parmalat chopped tomatoes). You want a thin broth, not a tomato sauce. Prepare the mussels and clams: Scrub them clean, remove the beards, rinse well. In a large stainless frying pan, place 18 mussels and /or clams in 1/2 C water and 1/2 C white wine; cover and steam for 5-7 minutes, until they are opened; set aside and continue steaming the amount you want to use; set aside until the very last 5 minutes before serving. I allow 8/serving. Cut your cleaned fish into 3" cubes use as much as you like, remember the broth is to remain rather thin. Add your cubed fish, cleaned shrimp, scallops or cleaned calamari and cook on medium for about 7 minutes or until they are done. Fish does not take very long to cook. Warm your bread, for the soup, in the oven until crusty; wrap to keep warm. Just before serving (from the pot- rustic), put the mussels and clams (those that are opened, discard those which did not open) in the soup for about 5 minutes, just enough to warm them. Serve immediately in large soup bowls, sprinkle with fresh parsley and serve hot with torn pieces of bread! Chardonnay is a good wine to serve with the meal. Remember! There are no set amounts of ingredients mentioned. You will make hearty servings, since this is a main meal, so prepare plenty! They will love it - mine always do. It's healthy and hearty! Con Affetto! I serve light mezethes,
feta, Kalamata olives, marscapone cheese with wine jelly on pita chips,
for example - very light - with a good Greek wine before the meal.
Hmm. Malista!
TwoDay, Three Hour - Lima Bean Casserole 1lb Lima
Beans Soak the beans over night, drain and place in a very large pot. Cover with cold water, add chopped celery, carrot, and peppercorns, bring to a boil. Reduce the heat and simmer until tender, about 2 hours. Then drain, and put in baking dish. Heat the olive oil, add onion and garlic, and sauté until transparent. Add tomatoes with juice, sugar and seasonings. Remove from heat and add parsley. Pour sauce over boiled Lima beans and vegetables. Slice up two large tomatoes as garnish for the top and place across the top. Sprinkle with salt, pepper, and oregano, dot a little more olive oil on each tomato slice. Bake at 350 for 1 hour. Might be necessary to add water if it gets too dry. Don't cover when baking. Slightly
modified, but based on a recipe by Vefa Alexiadou's,
Greek Cuisine. Books are available on Amazon.com |
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|  Lahanorizo (Cabbage Rice)
* 1 medium cabbage * 1 teacup rice * olive oil * 1 onion * 3 fresh tomatoes, mashed * lemon juice of one lemon * Salt * Pepper Wash the cabbage and cut it in slices. Use a medium size saucepan. Add the onion and saute oil. Add the slices of cabbage and stir. Add 2 cups of water. Add the fresh tomato paste and stir again. Cook for 10 minutes and then add the rice. Cook until the rice is ready and the water is absorbed. Add salt and pepper as you wish. Cabbage rice is served either hot or cold with some lemon juice poured on top. Serves 4 | |
|  String Bean Salad
* 1,5 kg string beans * parsley * 2 cloves garlic * olive oil * vinegar Remove strings from beans. Wash the beans well. Boil them into salted water. When they become tender, drain them and serve them hot. Pour some olive oil and some vinegar and sprinkle the chopped garlic cloves and the parsley on top. Serves 4-6 | |
|  Greek Salad
* tomatoes, peeled and sliced * 1 cucumber, washed and cut in thin slices. Do not peel the cucumber! * 1 green pepper, cut finely in thin stripes * 1 large onion, finely sliced * At least 100 gr hard feta cheese, from the barrel * Black Kalamata olives * Capper * parsley * oregano * Thick salt * Extra virgin olive oil * A good vinegar Place all ingredients on a salad bowl, salt them, pour vinegar, oil and mix very very well. | |
|  Tyropita me filo kroustas (Cheese Pie)
* 500 grams filo crust * 1/2 lt fresh milk * 4 eggs * 125 ml cream fresh * 750 grams grated cheese (mix 3 different kinds of cheese, like feta cheese, kasseri and graviera. If you are not familiar with greek cheese choose feta cheese and a combination of sweet and salty cheese) * 1/2 cup fine semolina * mint * 1/2 can tonic water * Oil for basting the filo sheets Mix in a bowl the cheese with the semolina and the mint. Baste a rectangular baking pan with oil. Start placing the filo sheets in the pan. You should baste with oil each filo sheet separately. Place three filo sheets on the bottom. The bottom sheets should come up above the top of the pan. Start spreading the mixture on top of the bottom sheets. Do not spread all the mixture. Count three even portions of cheese mixture and after spreading each one place a filo sheet on top. When you have spread the last portion of mixture fold over the bottom sheets and add to more filo sheets on top, which they should be also basted with oil in order to become crunchy. Cut the pie in rectangular pieces. Beat eggs with milk and cream and pour over the pie. The mixture will be gradually absorbed. Pour soda and bake in preheated oven in 150 C – 160 C until filo sheets become golden. | |
|
 Koulourakia
INGREDIENTS:
PREPARATION: In a small bowl,
combine the flour and baking powder with a whisk. To shape each ring,
pull off a piece of dough the size of a walnut and roll it out by hand
into a rope about 4 inches long. Form a circle with it, and place on an
ungreased cookie sheet, leaving some distance between the cookies. Brush
the tops lightly with beaten egg and bake for 20 minutes or until golden
brown. Cool on racks. Yield: 4-5 dozen
 Tsoureki
(Easter Bread) * 1 kg flour * 1 teacup butter * 2 tablespoons grated orange rind * 6 eggs * 1 ½ teacups sugar * ½ teacup milk * 2 tablespoons yeast * ½ teacup lukewarm water Dissolve the yeast in the lukewarm water. Add a teacup of flour and beat the mix. Cover the mix with a towel and place it in a warm place to rise. Slightly heat the milk, the sugar, the butter and the orange rind and place them in a bowl. Add the yeast, the eggs, beaten, and the flour, stirring constantly. Make sure the dough is neither too soft nor too tough. Cover this dough with a towel and let it stand in a warm place for about an hour and a half. When the dough has doubled in size, knead it again by hand and shape plaited breads. Brush the breads with 2-3 beaten egg yolks and bake them in a medium oven for about 30-35 minutes. | |
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"Rizogalo" literally translates as rice milk. Deceptively light, creamy and satisfying, rice pudding is one of the simplest but most delicious Greek desserts. Serve it sprinkled with cinnamon, the way it si delivered at Greek pastry shops, and have a good cup of coffee ready. Ingredients * 2 cups water 1.Place water, milk, rice, and sugar in a large saucepan. Bring to boil, stir gently, reduce heat and simmer overe very low flame for about 1 hour, until the rice is virtually disintegrated and the mixture thick. 2. Remove from heat, and stirr in vanilla and lemon rind. Beat the egg yolks in a separate bowl, and add several tablespoons of the rice prudding to them, beating all the while. Add the egg yolks to the rice pudding, stirring well. Add raisons to mixture. Pour the mixture into 8 individual serving cups or into a large bowl. Cover with plastic wrap and chill. Sprinkle with cinnamon just before serving. Yield: 8 servings | |
|  Greek Frappe coffee
* 2 tspoons instant coffee (add 1 spoon if you do not want the coffee to have strong taste) * 3/4 cup of cold water * 1 tspn sugar, optional Milk, optional * 2 ice cubes Add into a shaker the coffee and the sugar and a little water (4-5 spoons). Shake until the coffee comes out of the shaker all thick and foamy. Strain the coffee into a tall glass and add the rest of the water, the ice cubes and milk. Greek Frappe coffee is drunk with a straw, which is also used to mix the coffee and sugar as it stands on the bottom of the glass. | |
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1. Defrost frozen
spinach & squeeze out excess water - set aside in drainer. Can be prepared in
advance and frozen prior to cooking, and then defrosted and baked on the
day of the event. Phyllo can also be cut into four lengthwise strips and
individually wrapped triangle appetizers can be prepared, frozen and then
baked as needed. | |
Potato-Garlic
Puree (Skordalia) 
Souvlaki
Baked
eggplants with Tomatoes, Onions, Garlic 
tuffed
Tomatoes and Peppers (Yemista)
t
amount wlll depend on the number of guests and your taste:
Vasilopita
(Christmas Cake) 
Baklava
Rizogalo
(Rice Pudding)
Elena's
Spanakopita (Spinach Pie)