Saturday, July 26, 2008

Welcome - kalōs orisate!


Welcome - kalōs orisate, long time no see - keró íha na sas do.
Please, let me take your bag. Did you have an enjoyable trip?

Let me pour you a little wine, you must be warm. Perhaps a nice white to go with meze? We will save the red for dinner.

Peter has made some excellent suggestions, I hope you approve.

Now then, tell me all about your day.

Dolmades - Meat-Stuffed Grape Leaves
¼ cup olive oil
1 medium onion, minced
1 lb. ground beef (or lamb)
½ cup med or short grain rice
4 tbsp chopped fresh mint
3 tsp dill weed
Salt and pepper to taste
¾ cup water
Juice of 1 lemon
50-60 preserved grape leaves
2 lemons, thinly sliced
Boiling water
Lemon juice to taste
Heat olive oil in a large skillet. Add onion. Sauté until onion is tender. Add meat. cook until meat is crumbly and browned. Add rice, mint, dill, salt and pepper. Stir over medium heat until rice is glazed. Add ¾ cup water. Bring to a simmer. Cook, uncovered, over medium heat 5 minutes or until liquid is absorbed. Stir in juice of ½ lemon. Cool. Cut stems from grape leaves. Place grape leaves in a large bowl. Pour boiling water over leaves. Drain and rinse. Cool. Line bottom of large saucepan with 2 of 3 large leaves. Place each leaf shiny-side down on a flat surface. Spoon about 1 tbsp meat mixture in center of each leaf. Roll up, tucking in ends as you roll. Stack rolls, seam side down, in an even layer over grape leaves in saucepan. Cover with layer of lemon slices, repeat. Cover with any leftover grape leaves. Place lid from a smaller pot on top to weigh the rolls down. Pour water over to cover by 1 inch. Cover and simmer 40 minutes or until rice is tender. Leaves should be tender but chewy. Cool slightly. Arrange stuffed grape leaves on a platter. Sprinkle with lemon juice to taste.



Melintzanosalata - Eggplant Dip
1 large eggplant
2 medium tomatoes, chopped
4 tbsp chopped fresh parsley
4 tbsp chopped fresh oregano
1 small onion, grated
4 cloves garlic, minced
½ cup olive oil
2 tbsp red wine vinegar
Salt and pepper to taste
Preheat oven to 400F. Use a fork to pierce eggplant in several places. Place pierced eggplant on oven rack and bake 1 hour or until soft. Cool. Peel and chop. Place in salad bowl with remaining ingredients. Mix well and refrigerate to chill.

Pita
1 cup all purpose flour
1 cup whole wheat flour
1 tsp salt
1 ½ tsp dill weed
Water
Vegetable oil
In a large bowl, combine flours and salt. Add just enough water to bring dough together. Knead on floured board. Divide into 6 balls. Cover with towel and let rest 10 minutes. Heat cast iron pan on medium high. Oil lightly. When hot shape each ball into 6 inch round and grill on both sides until cooked though. Can be made ahead and heated up in the oven for dinner.

Elies Marinates - Marinated Olives
1 ½ cups black olives
1 lemon, chopped
Generous drizzle olive oil, red wine vinegar
1 bay leaf
1 tbsp each dry thyme and oregano
1-2 hot peppers, chopped
Combine and refrigerate overnight.

Oh, I have been so swept away by your stories that I didn't notice we were out of wine. Let me fetch the red and put the dinner in the oven. It won't take long.

Cheers - stiniyia' soo!


Now then, a little dinner. Bon appetit - Kalí órexi!

Garides Giouvetsi - Shrimp and Feta Bake
20 medium shrimp
¼ cup olive oil
1 small yellow onion, minced
2 green onions, chopped
4 garlic cloves, minced
2 large tomatoes, diced
2 tbsp tomato paste
¼ cup white wine
1 cup chopped fresh herbs - parsley, thyme, lemon thyme, oregano
Salt and pepper to taste
¼ cup crumbled feta cheese
Chopped parsley for garnish
Clean, shell and devein shrimp. Refrigerate. Heat olive oil in large skillet. Add yellow onion. Saute until tender. Add green onions and garlic. Add tomatoes, herbs, wine, salt and pepper. Cook over medium heat until thickened. About 10 minutes. Preheat oven to 350F. Spoon half the tomato sauce into 2 gratin dishes. Cover with shrimp. Top with remaining sauce. Sprinkle cheese evenly over sauce. Bake 15 - 20 minutes or until shrimp is pink and cheese is golden brown. Sprinkle with parsley.


I hope you have enjoyed your Greek dinner this week with My Kitchen, My World, as I have enjoyed my time with you. A little coffee then, before you have to go. Wonderful.
All of today's recipes were adapted from Middle Eastern Cooking, 1982, by Rose Dosti.
Good bye - Yiá sas.