Eat Greek Tonight
May 18, no, the 22nd. Wait- the 28th? To heck with May.
June 1, 2008
I believe if life gives you lemons you should make lemonade... And try to find somebody whose life has given them vodka, and have a party. However — if life gives you pickles, you might as well give up, because pickle-ade is disgusting.
Hummus and Bread
Ingredients: Hummus, Bread
Preparation: Go to grocery store. Buy hummus... and bread. Return home. Open containers & enjoy.
By the time they had diminished from 50 to 8, the other dwarves began to suspect 'Hungry'
Tzatziki
Ingredients:
2 cups plain STRAINED yogurt
2 large cucumbers
1 tablespoon finely chopped garlic
1 tablespoon white vinegar
1-tablespoon olive oil
1/4 tablespoon of salt
1/4 tablespoon of pepper
Preparation:
In a small bowl, peel and grate the cucumber. Drain well. In the same bowl add the vinegar, olive oil, garlic, salt and pepper. Add the strained yogurt and mix well. Refrigerate.
When I read about the evils of drinking, I gave up reading.
Ingredients:
1 large head Romaine Lettuce
1/2 half red onion, sliced
1 English Cucumber, sliced
1 cup Kalamata olives
1 cup Greek Feta, crumbled
Dressing:
1/2 cup olive oil
3 tbsp red wine vinegar
1 tbsp fresh lemon juice
1 tsp dried oregano
1/2 tsp salt
freshly ground pepper
Preparation: Place lettuce in a large bowl. Mix dressing ingredients in a bottle and give it a good shake. Toss lettuce with about 1/2 the dressing. Place remaining salad ingredients on top of lettuce, and drizzle with some more dressing.
Eggplant and Walnut Phyllo Pie
Gourmet, May 2008
Makes 6 to 8 servings
Ingredients:3 (1-lb) eggplants, peeled and cut int
o 1/2-inch-thick rounds
About 1 1/2 cups olive oil, divided
3 medium leeks (white and pale green parts only)
2 cups coarsely grated graviéra or sharp white Cheddar (5 oz)
3/4 cup coarsely grated Kefalotyri or Pecorino Romano (2 1/2 oz)
1 1/2 cups walnuts (5 1/2 oz), chopped
1 1/2 teaspoons ground cumin
20 (12- by 7-inch) phyllo sheets, thawed if frozen
Preparation:
Sprinkle eggplant with 1 1/2 teaspoons salt and drain in a colander 30 minutes; pat dry. Heat 3 tablespoons oil in a large nonstick skillet over medium-high heat until hot, then fry eggplant in batches, adding about 3 tablespoons oil per batch and turning once, until tender and golden brown, 5 to 7 minutes total per batch. Drain on paper towels and cool to room temperature. Wipe skillet clean. Preheat oven to 375°F with rack in middle. Halve leeks lengthwise and thinly slice. Wash and drain. Cook leeks in 2 tablespoons oil in skillet over medium heat until golden, 7 to 9 minutes. Transfer to a bowl. Chop eggplant; add to leeks with cheeses, nuts, cumin, and salt and pepper to taste. Trim phyllo sheets into 9-inch squares. Cover stack of phyllo with plastic wrap and a damp kitchen towel. Layer 10 sheets in a 9-inch square baking dish, lightly brushing each sheet with oil. Spread filling on top, then cover with remaining phyllo, brushing each sheet with oil. Cut several slits in phyllo (to vent) and bake until puffed and golden brown, 45 to 50 minutes. Let stand 10 minutes. Cook leeks in 2 tablespoons oil in skillet over medium heat until golden, 7 to 9 minutes. Transfer to a bowl. Chop eggplant; add to leeks with cheeses, nuts, cumin, and salt and pepper to taste. Trim phyllo sheets into 9-inch squares. Cover stack of phyllo with plastic wrap and a damp kitchen towel. Layer 10 sheets in a 9-inch square baking dish, lightly brushing each sheet with oil. Spread filling on top, then cover with remaining phyllo, brushing each sheet with oil. Cut several slits in phyllo (to vent) and bake until puffed and golden brown, 45 to 50 minutes. Let stand 10 minutes.
In a box full of Cheerios --- be a fruit loop.
BAKLAVA - GREEK VERSION
Ingredients:
1 box phyllo pastry - 1 lb. defrosted
1 1/2 c. (3/4 lb.) unsalted butter, melted
1 1/2 c. finely cut walnuts
1/3 c. sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
SYRUP:
3 c. water
3 c. sugar
1 tsp. lemon juice
Cinnamon stick
2 tbsp. honey
Preparation: Peel off 10 sheets phyllo and place in buttered 13 x 9 x 2 inch pan brushing with butter after each second sheet. Spread with a mixture of walnuts, sugar, cinnamon and nutmeg (1/3 of mixture).
5 phyllo sheets, buttered
1/3 nut mixture
6 phyllo sheets, buttered
1/3 nut mixture
Top with phyllo sheets.
Cut into diamond shapes. Heat remaining butter - pour it on. Bake at 350 degrees for 30 minutes, 300 degrees for 1 hour. Remove from oven, pour on hot syrup.
Syrup: Simmer all ingredients except honey. Take out cinnamon stick and add honey last. Cool.
Just because it’s not what you expected, doesn't mean it isn’t everything you've been waiting for...
Koulourakia - Greek sugar cookie
The difference is the way it is shaped. Buy sugar cookie dough, roll the cookies into the shapes, and sprinkle sesame on top. Start with dough rolled into a snake around 5” long and ½” wide.
S-shape - take the snake and roll each end on its side, the opposite way into each other. It will look like an S.
O shape - roll sideways into a closed circle.
Braided –fold the shake in half and twist 4 times.
Kourabiedes
Ingredients:
2 cups butter or margarine
1/4 cup powdered sugar
2 egg yolks
2 tablespoons cognac (or vanilla extract)
1/2 cup finely chopped almonds
5-6 cups flour
Preparation:
Mix Soften butter with rest of ingredients and then add flour.
Roll into balls 1-1/2 inch diameter or shape as desired.
Bake 15 minutes at 350 degrees.
Roll in powdered sugar when they are slightly warm.
