Sunday, November 18, 2012

Galaktobou​reko Rolla - Greek Custard Filling Phyllo Rolls In Greek: γαλακτομπούρεκο ρολλά, pronounced gah-lahk-toh-BOO-reh-koh roh-LAH Galaktoboureko is a favorite dessert, and these individual servings are made with the same delicious custard filling rolled up into neat packets made with phyllo pastry sheets. Make 24 pastries Ingredients: For the syrup: 1/2 cup of sugar 2 tablespoons raw honey 1 cup of water 1 tablespoon of lemon juice 1 slice of lemon peel 1 stick of cinnamon (optional) *********** For the custard: 1-2 eggs at room temperature 1/4 cup of sugar 1/4 cup of semolina (fine grind), or rice flour, or cream of wheat 1/2 tablespoon of freshly squeezed lemon juice 1/2 teaspoon of grated lemon peel 1 1/2 cups of milk 1 tablespoon of olive oil butter *********** 1/2 lb of phyllo pastry sheets, defrosted, at room temperature Method: Defrost the phyllo dough in the refrigerator the day before. Bring the phyllo to room temperature before beginning, and do not open the package until the filling has been prepared and you're ready to start making the pastry. When you do open it, keep unused portion covered with a piece of waxed paper or plastic wrap and a cool damp towel. Make sure hands are dry when handling. Make the syrup: Combine sugar and water in a small saucepan. Bring to a boil over medium heat. Add lemon peel and cinnamon, reduce heat to low and cook for 10 minutes. Remove from heat, add lemon juice (do not stir) and set aside. Make the custard: With an electric mixer on high speed, beat 1 egg with 1/2 of the sugar (if you use 2 eggs) until light and fluffy; add another egg and another 1/2 of the sugar until they have been beaten together. Continue to beat on high for 2 minutes. Beat in the semolina, lemon juice, and grated lemon peel. Continue beating and add the milk and 1 tablespoon of the melted butter. Beat for another 5-6 minutes until the mixture is light and fluffy. Transfer the custard to a pot and heat over medium heat. Whisk vigorously until it thickens to the consistency of ketchup (or puréed baby food). Remove from heat immediately and set aside. Tip: If the custard has thickened a little too much, transfer to a bowl, whisk, and continue with the recipe. If left in a hot pot, it could continue to thicken further. Preheat oven to 350°F (175°C). Prepare the rollups: please watch youtube link starts at 5:00
Brush the tops and sides of the rolls with melted butter and bake at 350°F (175°C) on the rack just below the middle of the oven for 30 to 35 minutes, until golden. Remove the pan from the oven and pour cooled syrup (remove cinnamon stick and lemon peel first) evenly over the pastries to the edges of the pan. Let sit several hours until syrup is absorbed and the pastries come to room temperature. Galaktoboureko should be eaten within a day or two. Store in an airtight container in the refrigerator.

Phyllo Cheese Triangles - Tiropites Make 24 triangles. 1/2 lb phyllo dough 1 egg 2 ounces feta cheese, crumbled 4 ounces ricotta or cottage cheese (small curd) 4 ounces cream cheese 2 tablespoons parmesan cheese sea salt and ground pepper melted olive oil butter Beat egg well. Add feta cheese, ricotta or cottage, cream cheese and parmesan cheese to egg and beat to a thick creamy consistency. Add sea salt and ground pepper and blend well. Place a sheet of phyllo dough on work surface. Cut into three strips, lengthwise. Brush top side of each strip with melted butter. Drop a teaspoon of cheese mixture on edge of lower corner of strip, fold over one edge to meet the other, continue to fold side to side (like folding a flag). Brush entire triangle with melted butter and lay seam side down on baking sheet. Bake at 350°F for 15 - 18 minutes, until golden brown. Serve hot

Karithopita (kah-ree-THOH-pee-tah) is a moist and flavorful walnut cake that is flavored with cinnamon and bathed in sweet syrup. It’s a great cake to make ahead because it will keep well covered for many days and at room temperature. For the cake: 4 eggs 1/2 cup olive oil 1/4 cup milk 1/2 cup raw cane sugar 1 tablespoon brandy or cognac (For non alcoholic cake lovers, please use 1 tablespoon orange juice instead) zest of 1 lemon 1 teaspoon ground cinnamon 1/16 teaspoon ground clove 1 1/2 cups self-rising flour (homemade or store bought) 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 cup grated walnuts For the syrup: 1/2 cup sugar 4 tablespoon raw honey 1 1/4 cups water 1 small piece cinnamon stick juice of 1/4 lemon (strained) Note: It may seem unusual to be using self-rising flour together with baking powder and soda, but I tried it and it worked well, producing a light and airy cake. Preheat the oven to 350 degrees. Grease and flour a 8 x 8 square baking pan or a similarly sized round pan. If you’d like, you can line the bottom of the pan with parchment to make it easier to remove the pieces. In a large bowl, using an electric mixer beat the eggs until they are a light yellow color, about 5 minutes. Add the oil, milk, and sugar and mix well. Add cognac (or orange juice), lemon zest, cinnamon and clove and mix until just incorporated. In a separate bowl, sift the flour with the baking powder and baking soda. With the mixer on lowest speed, incorporate the flour into the batter. Stir in the grated walnuts and turn off the mixer once the ingredients are combined. Pour the cake batter into the prepared baking pan and bake in a preheated 350-degree oven for 30 minutes or until a cake tester inserted in to the center of the cake comes out dry. While the cake is baking, prepare the syrup. In a medium saucepan, add the sugar, water and cinnamon stick and bring to a low boil. Simmer uncovered for ten minutes until the syrup thickens slightly. Remove from heat, remove the cinnamon stick and stir in the lemon juice. Allow the syrup to cool to room temperature. Remove the cake from the oven and carefully pour the cooled syrup over the warm cake. This cake is traditionally topped with more chopped walnuts, but that is optional.

Kourambiethes (Greek Almond Shortbread Cookies) Make 15 cookies Ingredients: 1 cup almond meal (Or 1/2 cup cake flour and 1/2 cup grounded almond) 1/4 cup raw cane sugar (Or caster sugar) 1 tsp almond extract (Or vanilla extract) 1 egg white 1/2 cup almond flakes Method: Preheat your oven to 350F. In a large bowl, mix together the almond meal, sugar and almond extract. Add the egg whites and incorporate it until it forms a sticky dough/paste. I thought the egg white wasn't going to be enough but be patient and it should all come together. Roll tablespoons of the dough into logs, form crescent-shapes and roll through the almond flakes to coat. Place on the baking paper. They won't rise if you use almond meal; they will rise a little if you use cake flour in the oven so don't worry about leaving huge spaces between the cookies. Bake in the oven for around 15-18 minutes until golden brown. Cool completely before serving.

Monday, August 8, 2011

splIt-pEA And cOcOnUt crEAm pUudding 香滑的椰汁馬豆糕

馬豆 (split peas) 1/2杯 - 1/2 cup split peas
粟粉(玉米粉 cornflour)1杯 - 1 cup cornflour
糖 1 1/2杯 - 1 1/2 cups white sugar
椰漿(椰奶 coconut cream) 2/3杯 - 2/3 cup coconut cream
花奶 (evaporated milk) 1/2杯 - 1/2 cup evaporated milk
水 4杯 - 4 cups water
Rinse and drain split peas. Put them in cold water and bring to the boil until soften. Drain well.

用 1杯水,把粟粉調勻。Mix cornflour with 1 cup of water. Make sure to mix them very well. Set aside.

糖放入3杯水中煮到大滾 Melt sugar with 3 cups of water and bring to the boil.

隨即加入花奶和椰漿。再滾時,Add evaporated milk and coconut cream.

倒進拌勻的粟粉水,徐徐不停地搞拌,用中慢火煮至再滾後​,煮多2分鐘。 When it boils again, gradually stir in cornflour mixture. Keep stirring and cook over low to medium heat. After the mixture boils again, cook for 2 more minutes.

把煲撤離火,加入馬豆輕輕拌勻。Remove from heat. Add drained split peas and mix well.

倒糕糊入已濕水的糕盤模型或食物盒中,放涼後,置入雪櫃​(冰箱)中冷藏。Pour the split pea mixture into cup cake moulds or a Pyrex bowl. Let it cool down a bit. Then refrigerate for a minimum of 3 hours before serving.
After refrigerating, the split pea pudding would become firmer and more tasteful.
Be cautious when cooking the spit peas. It easily overflows when it boils. You might like to lift up the lid of your pot a bit to avoid this unpleasant accident.

Wednesday, May 11, 2011

Sautéed Petrale Sole in Herb Butter Sauce

Organic Ingredients:
1 1/2 pounds fresh petrale sole fillets
Sea salt, to taste
2 Tablespoons extra virgin olive oil
3 Tablespoons minced shallots
1/4 cup dry white wine
2 Tablespoons, cut into 4 pieces, cold, unsalted butter
Fresh thyme leaves (or any fresh herb for flavor)
Minced fresh chives
Lemon wedges (use Meyer lemons if available)

Pat the sole fillets dry with paper towels. There is a lot of moisture in petrale sole, so you might have to pat them dry twice. Lightly salt the fillets on both sides.

Heat oil in a large, stick-free skillet on medium-high heat. Once the oil is hot, carefully add the fillets to the pan. Brown the fillets gently on both sides. Fish is cooked when it flakes easily and is no longer translucent. Sole fillets will cook up very quickly, no more than a few minutes on each side, so don't walk away from the pan while cooking. Once done, remove the fillets from pan and place on a warm plate.

Add shallots to the pan and sauté until soft. Deglaze the pan with white wine and scrape up the browned bits at the bottom of the pan. Add butter and gently swirl to make a sauce. Add herbs, and squeeze a little lemon juice into the sauce. Spoon over the sole.

Serve immediately.

Monday, April 11, 2011

OrgAnIc hOmEmAdE rAIsIns brEAdstIcks

OrgAnIc hOmEmAdE rAIsIns brEAdstIcks : ))

1/3 cup organic olive oil butter,
1 tablespoon baking powder
1 tablespoon organic sugar
1 teaspoon sea salt
1 cup farm milk

Add 2 1/2 cups organic all purpose flour and 1 1/2 cups organic raisins in 1/2 cup measure alternatively

Stir with a big spoon until a ball of soft dough that leaves the sides of the bowl.

Now place the dough on the counter. Using a rolling pin to flatten it and cut into 8 pieces.

Roll each piece into a log then fold side to side for a braid. Repeat until all done.

Brush Kalamata extra virgin olive oil lightly on a baking pan, transfer each braid to the baking pan carefully.

Brush the remain Kalamata extra virgin olive oil on each braid

Bake 400F for 5 minutes then 350F for 25 minutes or until golden brown.

Kung Pao Chicken With Peanuts

Note: Organic ingredients are highly recommended...

1 pound skinless, boneless chicken breast halves - cut into chunks
2 tablespoons white wine
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 ounce hot chile paste (optional)
1 teaspoon distilled white vinegar
2 teaspoons brown sugar
6-8 green onions, chopped
3 peppers (orange, red and yellow) chopped
1 red onion chopped
1 white onion chopped
3 tablespoons minced garlic
1 (8 ounce) can water chestnuts (optional)
4 ounces chopped peanuts

To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, peppers, red onion, white onion, minced garlic, water chestnuts (optional) and peanuts. In a medium skillet, heat sauce slowly until aromatic.
Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

Monday, November 1, 2010

Challah Bread

This Challah bread makes wonderful french toast, with it's soft eggy texture and flavor. Add a blueberry sauce and some whip cream and you have something very special! Perfect for that Sunday morning breakfast.

Note: Organic ingredients are recommended...

1 cup lukewarm water
2 eggs
2 egg yolks
2 tablespoons oil
3 tablespoons honey
4 1/2 cups bread flour
1 teaspoon salt
1 1/2 teaspoon instant yeast
sesame seeds (optional)

Egg Wash:
2 egg whites


Prep all your ingredients ahead of time.
This will help to make sure you have all the ingredients needed to make the Challah bread and to help things to move faster.
In a bowl combine the water, eggs, honey and oil together.
Whisk till all the liquid ingredients are well mixed.
Pour mixture into a large bowl.
Add in about two cups of the bread flour and the yeast and salt.
Beat together till smooth and very well mixed.
Allow to rest for 15 minutes uncovered.
After 15 minutes have passed continue to add the rest of the flour, half a cup at a time.
Once the dough becomes firm enough to work with your hands.
Pour out onto a flat surface and knead for 10 minute till the dough becomes soft and elastic. You may need more flour, thats OK just add it 1 heaping tablespoon at a time till the dough is workable without sticking to your hands. But, not to dry either.
Like I always say if your not to sure it's better to be on the sticky side rather then the dry side.
After the dough has been kneaded place into a greased bowl and turn dough over to lightly coat all sides.
Cover with plastic wrap and allow to rise till double in bulk.
This will take an hour to an hour and a half.
After dough has risen place onto a flat surface and cut into three equal parts.
I like to use a scale to weigh the dough so the braid will look even after cooking. For my dough each piece weighed about 13 ounces your may be slightly different depending on the amount of flour needed.
Roll out each piece of dough into a 15 inch rope.
Now, connect the three pieces of dough at one end.
Start to braid the dough starting from the right side.
Once the dough has been braided pinch the ends and tuck them under the braid to make a clean and stunning braid. Place the braid onto a parchment lined cookie sheet.
Take the egg wights that you have left over from the two egg yolks.
Using a wire whisk beat the egg white till they become foamy.
Using just the foam brush the Challah bread till all the dough has some of the egg wash.
Set the remaining egg wash aside because you will need to do this again before baking.
Cover the braid with plastic wrap and allow to rise till double in bulk about an hour to a hour and a half.
After the dough has risen remove the plastic wrap and whisk the remaining egg wash again and brush the foam on the braid again.
Sprinkle sesame seeds or poppy seeds and place into a pre heated 400 degree oven for 20 minutes then rotate the bread and turn the heat down to 375F bake for another 15 to 20 minutes or until the loaf is deliciously browned. Cool on a wire rack.

Wednesday, August 11, 2010

Sardine In Saor

Note: Organic ingredients are recommended...

2 pounds sardines
1 pound white onions, sliced
2-3 cups vinegar
1 cup extra virgin olive oil
2 tablespoons pine nuts
sea salt
2 tablespoons raisins

Gut and remove the head and bone of the sardines.
Wash and pat dry, coat with flour and fry in olive oil.
Drain them, remove the excess oil with a paper towel, salt and set aside.
Prepare a cooked marinade: fry the onions in olive oil over low heat and, when golden brown, add the vinegar.
Keep over low heat for a few more minutes to reduce the vinegar slightly.
Remove from pan, and set aside.
Fill a terracotta dish with alternate layers of sardines and the marinade and add pine nuts and raisins.
The top layer should be the marinade.
Cover and let rest for 1-2 days before eating.

Wednesday, July 14, 2010

Moshari Kokkinisto me Araka

Note: Organic ingredients are recommended...

4 1/2 pounds of beef rump, round, or other stewing cut, cut in 2-inch chunks
4 1/2 pounds of potatoes, peeled and cut in quarters or sixths
1 medium onion, diced
1 1/3 cups of extra virgin olive oil
2/3 cup of red wine
1 1/2 cups of water
1/2 pound carrots, chopped (optional)
1/2 pound green beans (optional)
3 ripe tomatoes, grated or chopped in blender
8 ounces of canned tomato sauce
1 1/2 tablespoons of sea salt

Sprinkle the meat with 1 tablespoon of salt.
In the pressure cooker, sauté the onion and meat in the oil over medium heat for 10 minutes, turning often.
Stir in wine, cover loosely, and cook for another 10 minutes.
Add water and when it comes to a boil, seal pressure cooker, reduce heat to low when it reaches pressure, and cook for 35 minutes at pressure.
Use fast pressure release, open the pressure cooker, and add tomatoes and tomato sauce.
Return to medium heat, cover loosely, and cook for 10 minutes.
Stir in potatoes, carrots, green beans and remaining salt.
Bring to a boil over medium heat, cover and seal, reduce heat to low when it reaches pressure, and cook for 5-7 minutes at pressure.
Remove from heat, use fast pressure release, and let sit for 10-15 minutes covered (not sealed) before serving.

Wednesday, June 23, 2010

Psaria Plaki

Note: Organic ingredients are recommended...

2-1/2 pound red snapper, cleaned, with head and tail left on
sea Salt
juice of 1 lemon
3 tablespoons fresh oregano
fresh ground black pepper
1 cup olive oil
1 large onion, chopped
1/4 cup chopped parsley
4 cloves garlic, minced
1 pound new potatoes, sliced
2 carrots, chopped
6 ripe tomatoes, peeled, seeded, sliced
1/2 cup bread crumbs
1 lemon, cut into 1/4-inch slices
1 bay leaf

Preheat the oven to 350 degrees F.
Sprinkle fish with salt. Score the fish by making 3 diagonal cuts about 1 inch apart and 1/2 inch deep into thickest part of fish.
Combine the lemon juice, oregano, and black pepper in a small bowl.
Press mixture into slits.
Brush about 1 tablespoon of olive oil in a baking dish large enough to hold the fish.
Lay the fish in the dish, then brush about 1 tablespoon of oil over the fish.
Cover and let marinate for 30 minutes.
Heat 1/4 cup of oil in a skillet over medium heat.
Saute the onions for 5 to 6 minutes.
Stir in the parsley and garlic and remove from the heat.
Place onion mixture over the fish, followed by the potatoes, carrots and tomatoes. Sprinkle about 4 tablespoons oil on top.
Sprinkle on the bread crumbs.
Arrange the lemon slices and bay leaf.
Bake for 30 minutes; fish should feel firm.

Friday, June 4, 2010


Note: Organic ingredients are recommended...

4 pound leg of lamb
10-12 cloves of garlic, peeled
6 ounces of cheese (kefalotyri, pecorino) cut in cubes
1 tablespoon of olive oil
4 pounds of roasting or baking potatoes, peeled, cut in half or quarters
3 medium carrots, cut in chunks
sea salt
freshly ground black pepper
4-5 sheets of parchment cooking paper

Preheat the oven to 480F (250C).
Rub the lamb with a little olive oil, and sprinkle with salt and pepper to taste.
With a sharp knife, pierce the lamb and insert a clove of garlic and a piece of cheese into each opening.
Drizzle the potatoes and carrots with any remaining oil, season to taste with salt and pepper.
On a clean work surface, spread out the parchment sheets and lay the lamb in the center, with the potatoes and carrots.
If there is any remaining cheese and/or garlic cloves, add as well.
Close the parchment paper and secure well, tucking the sides underneath to make a packet.
Fill a roasting pan 1/3 full of water, add the packet and cook for 2 hours 30 minutes, adding more water to the pan as needed to keep from getting dry.
When done, lift the entire packet onto a serving platter, and cut open at the table to serve.
Alternate Method:
Cut meat into serving size portions and wrap each portion, together with portion-size serving of potatoes and carrots, individually.
Set side by side in roasting pan to cook, and serve one packet to each plate.

Thursday, June 3, 2010

Shepherd's Pie

Note: Organic ingredients are recommended...

2 pounds potatoes, such as russet, peeled and cubed
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
1/2 cup vegetable or chicken broth
salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 3/4 pounds ground beef or ground lamb
1 carrot, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire, eyeball it
1/2 cup green peas, a couple of handfuls
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves

Boil potatoes in salted water until tender, about 12 minutes.
Drain potatoes and pour them into a bowl.
Combine sour cream, egg yolk and vegetable or chicken broth.
Add the cream mixture into potatoes and mash until potatoes are almost smooth.
While potatoes boil, preheat a large skillet over medium high heat.
Add oil to hot pan with beef or lamb. Season meat with salt and pepper.
Brown and crumble meat for 3 or 4 minutes.
If you are using lamb and the pan is fatty, spoon away some of the drippings.
Add chopped carrot and onion to the meat.
Cook veggies with meat 5 minutes, stirring frequently.
In a second small skillet over medium heat cook butter and flour together 2 minutes.
Whisk in broth and Worcestershire sauce.
Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.
Preheat broiler to high.
Fill a small rectangular casserole with meat and vegetable mixture.
Spoon potatoes over meat evenly.
Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned.
Top casserole dish with chopped parsley and serve.

Bread and Butter Pudding

Note: Organic ingredients are recommended...

1 teaspoon ground cinnamon
1/4 cup sugar
4 tablespoons butter or margarine, more or less as needed, at room temperature
5 slices crust-on white bread
1/2 cup golden raisins
2 cups milk

Preheat oven to 350 degrees F.
Add cinnamon to sugar in cup and mix well. Set aside.
Generously spread one side of each piece of bread with butter or margarine.
Cutting diagonally, slice each in half.
Arrange triangle slices in pan, slightly overlapping, with butter-side up and cut edges facing the same direction, making a spiral.
As you add the bread, sprinkle with sugar, cinnamon, and raisins.
Put milk in small bowl, add eggs, and using whisk or fork, mix to blend well.
Pour milk mixture over bread and raisins in baking pan. Set aside for about 15 minutes for bread to absorb liquid.
Bake in oven for about 30 minutes, or until top is golden brown.
Serve the pudding while still warm in individual dessert bowls.
It is eaten plain or with cream poured over it.

Wednesday, June 2, 2010


Note: Organic ingredients are recommended...

3 egg whites
1 pinch salt
1 cup white sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
1 1/4 cups heavy whipping cream
1/2 cup confectioners' sugar
1 pint fresh raspberries

Preheat oven to 300 degrees F (150 degrees C).
Line a sheet pan with parchment paper.
Draw a 9 inch circle on the parchment.
An easy way to do this is to draw around the outside of a 9 inch pan with a pencil.
In a large bowl, beat egg whites on high speed until soft peaks form.
Add 3/4 cup of the sugar gradually, while continuing to whip.
Make sure sugar is completely dissolved.
Mix together the remaining 1/4 cup sugar with the cornstarch; lightly fold into meringue with lemon juice.
Spread a layer of meringue to fit circle on parchment, approximately 1/4 inch thick. With remainder of mixture, pipe or spoon swirls around the edges to form a shallow bowl shape.
Bake at 300 degrees F (150 degrees C) for 1 hour.
Turn off oven, but leave meringue in oven for an additional 30 minutes.
When cool, the meringue should be hard on the outside, and slightly moist on the inside.
In a large bowl, combine the cream and half a cup of confectioners sugar, and whip until thickened.
Decorate with fruit of your choice; raspberries are excellent.

Boiled Australian Crayfish with Pepper Butter

Note: Organic ingredients are recommended...

6 crayfish (about 1 1/2 pounds each)
1/2 pound unsalted butter
4 1/2 teaspoons lemon juice
1/4 cup chopped fresh parsley
1 teaspoon salt
2 teaspoons fresh-ground black pepper

In a large pot of boiling, salted water, cook the crayfish, covered,
until just done, about 10 minutes after the water returns to a boil.
Meanwhile, in a medium stainless-steel saucepan, melt the butter.
Remove the pan from the heat and add the lemon juice, parsley, salt, and pepper. Divide the butter among four small bowls.
Serve the crayfish with the pepper butter for dipping.

Wine Recommendation:
An expansive chardonnay with or without oak flavor is ideal with crayfish.
Try a bottle from California or Australia.
Or, if you really want to celebrate, select a Meursault premier cru (made from chardonnay) from the Burgundy region of France.

Thursday, May 27, 2010

Shrimp Fried Rice

Note: Organic ingredients are recommended...

1 1/2 cups uncooked white rice
3 cups water
4 tablespoons vegetable oil
1 cup fresh bean sprouts
1/2 cup chopped onion
1 1/2 cups cooked medium shrimp, peeled and deveined without tail
1/4 cup chopped green peas (or green onion)
2 brown eggs, beaten
1 teaspoon salt
1/4 teaspoon ground black pepper
4 tablespoons soy sauce
1/4 teaspoon sesame oil

In a saucepan bring water to a boil. Add rice and stir.
Reduce heat, cover and simmer for 20 minutes. Set aside and allow rice to cool.
Heat a large skillet or wok for 2 minutes.
When the skillet or wok is hot, pour in vegetable oil, bean sprouts and peas/onions.
Mix well and cook for 3 minutes.
Mix in cooled rice and shrimp and cook for another 3 minutes.
Stirring constantly.
Mix in green onions, eggs, salt, pepper, soy sauce and sesame oil.
Cook for another 4 minutes, stirring continuously, until eggs are cooked and everything is blended evenly.

Spinach and Rocotta Lasagne

Note: Organic ingredients are recommended...

20 whole wheat lasagna noodles
2 tablespoons olive oil
1 cup chopped fresh mushrooms
1 cup chopped onion
1 tablespoon minced garlic
2 cups fresh spinach
3 cups ricotta cheese
2/3 cup grated romano cheese
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil leaves
1/2 teaspoon ground black pepper
1-2 brown eggs
3 cups shredded mozzarella cheese
3 cups tomato pasta sauce (homemade preferred)
1 cup grated parmesan cheese

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil.
Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
In a skillet over medium-high heat, cook mushrooms, onions, and garlic in olive oil until onions are tender.
Drain excess liquid and cool.
Boil spinach for 5 minutes.
Drain, then squeeze out excess liquid.
Chop spinach.
Combine ricotta cheese, romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl.
Add cooled mushroom mixture.
Beat with an electric mixer on low speed for 1 minute.
Lay 5 lasagna noodles in bottom of a 9 x 13 inch baking dish.
Spread one third of the cheese/spinach mixture over noodles.
Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top.
Spread 1 cup spaghetti sauce over cheese.
Repeat layering 2 times.
Cover dish with aluminum foil and bake in a preheated oven for 1 hour.
Cool 15 minutes before serving.

Grilled Swordfish Kebabs with Lemon-Herb Glaze

Note: Organic ingredients are recommended...

1/2 cup olive oil
2 tablespoons fresh lemon juice
1/2 tablespoon dried oregano
1/2 tablespoon dried thyme
2 garlic cloves, minced
salt and pepper to taste
1 1/2 pounds swordfish steaks or fillets
16 skewers, soaked in warm water for 30 minutes if wooden
1 large onion, quartered and separated into segments
8 fresh bay leaves, cut in half lengthwise
16 cherry tomatoes, halved
1 red bell pepper, seeds and ribs removed, cut into 1-inch squares
Lemon wedges, for garnish
Sprigs of oregano, for garnish
Sprigs of thyme, for garnish

Mix the olive oil, lemon juice, oregano, thyme, garlic, and salt and pepper together and whisk to combine.
(The marinade may be made one day in advance.)
Combine the swordfish cubes with the marinade in a resealable plastic bag
and allow the fish to marinate for 1 to 2 hours, refrigerated.
Drain the marinade from the fish and reserve for basting.
Prepare the skewers by adding the ingredients in the following order:
onion segment, fish, bay leaf, 1/2 cherry tomato, bell pepper square, fish.
Repeat, ending with onion.
Cook the fish skewers over an indirect medium-hot charcoal fire for 10 to 15 minutes,
or until the fish flakes easily and the vegetables are done.
Turn the skewers occasionally during cooking and baste frequently with the reserved marinade.
Serve 2 skewers per person, accompanied with lemon wedges or sprigs of fresh oregano or thyme.

Minced Lamb Kebabs

Note: Organic ingredients are recommended...

450 grams (about one pound) minced lamb
1 tablespoon oil
55 grams (about 2 ounces) fresh coriander leaves (washed and chopped)
juice of half lemon
4 cloves garlic (crushed)
4 green chilies (deseeded and chopped)
1/2 teaspoon coriander powder
1 teaspoon cumin powder
1/2 teaspoon black peppercorns (crushed)
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala
2 teaspoons grated ginger
1 teaspoon salt

Put two teaspoons of lemon juice in the mince and leave aside to tenderize the meat.
Blend the oil, garlic, ginger, chilies, crushed peppercorns, cumin, coriander powder, lemon juice, turmeric powder and salt.
Fold the blended paste into the meat and add the chopped fresh coriander leaves.
With wet hands skewer the meat into long sausage shapes. Rotate the meat around the skewer, pressing gently all round.
Brush with a little oil and grill under a medium heat or barbecue till it's cooked well right through.
Serve with hot pita bread and tomato and chili chutney.

Lamb Stew with Broad Beans

Note: Organic ingredients are recommended...

3 tablespoons olive oil
1 large onion, chopped
1 stalk celery, chopped
3 pounds boneless lamb shoulder, cut into 2 inch pieces
8 ounce tomato sauce
3 cups hot water
1 pound fresh broad beans
1 tablespoon chopped fresh parsley
1/2 teaspoon dried mint
1/2 teaspoon dried dill weed
1 pinch ground cinnamon
1 pinch white sugar
salt and pepper to taste

Heat oil in a large pot over medium heat.
Saute onion and celery until golden.
Stir in lamb, and cook until evenly brown.
Stir in tomato sauce and water. Reduce heat, and simmer for about 1 hour.
Stir in broad beans.
Season with parsley, mint, dill, cinnamon, sugar, salt and pepper.
Continue cooking until beans are tender.

Thursday, May 20, 2010

Dublin Coddle

Note: Organic ingredients are recommended...

1-1/2 pounds pork sausage, cut into 1-inch pieces
1-1/2 pounds smoked ham, cut into 1-inch dice
1 quart boiling water
2 large yellow onions, peeled and thinly diced
2 pounds potatoes, peeled and thickly sliced
4 tablespoons chopped parsley
Salt and freshly ground black pepper to taste

Place the sausage and ham in the boiling water and boil for 5 minutes.
Drain, but reserve the liquid.
Put the meat into a large saucepan (or an oven-proof dish) with the onions, potatoes, and parsley.
Add enough of the stock to not quite cover the contents.
Cover the pot and simmer gently for about 1 hour, or until the liquid is reduced by half and all the ingredients are cooked but not mushy.
You may need to remove the lid during the last half of the cooking process.
Season with salt and pepper.
Serve hot with the vegetables on top and fresh Irish Soda Bread and a glass of stout.

Chocolate Porter Cake

Chocolate Porter Cake

Note: Organic ingredients are recommended...

3/4 cup plus 2 tablespoons salted butter
2-1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 brown eggs, separated, at room temperature
1-1/3 cups sugar
3 ounces unsweetened baker's chocolate, melted
1 cup Porter or other dark beer, flat

Chocolate Chip and Porter Cake Frosting:
1 pound semisweet real chocolate chips
2 tablespoons salted butter
5 tablespoons milk

To make the cake:
Preheat the oven to 375 degrees F.
Lightly grease two 9-inch cake pans with the 2 tablespoons butter and dust with 1/4 cup of flour.
Shake out and discard any excess flour, and set the pans aside.
Mix together the remaining 2-1/4 cups flour with the baking powder, baking soda, and salt.
Beat the egg whites with 2 tablespoons of the sugar until stiff peaks begin to form.
With an electric mixer, cream together the remaining sugar with the 3/4 cup butter until light in texture.
One at a time, beat in the egg yolks. Stir in the melted chocolate, the beer, and then gradually beat in the flour mixture.
With a rubber spatula, fold in the egg whites.
Scrape half the batter into each of the cake pans, and bake in the middle of the oven 30 to 35 minutes,
until a toothpick inserted in the center comes out clean.
Remove the pans from the oven and let the cakes cool while you prepare the frosting.

To make the frosting:
Soften the chocolate chips and butter in a double boiler.
(The chips should be soft, but still hold their shape.)
Remove from the heat. Using an electric beater, beat the chocolate and butter until smooth, about 1 minute.
Beat in the Porter and milk, one tablespoon at a time, until the mixture is soft and shiny. Remove the cakes from the pans.
Frost the layers.
Yield: 1 two-layer cake

Pate en Croute

Note: Organic ingredients are recommended...

2 1/4 cups all-purpose flour
3/4 cup butter
1 large egg
3 tablespoons sour cream
1/2 teaspoon salt

3/4 pound ground beef
3/4 pound ground pork
3/4 pound ground veal
1 cup chopped mushrooms
1 cup shredded Gruyere cheese
1/2 cup chopped onion
1/2 cup chopped fresh parsley
4 large egg yolks, beaten
Sour cream for accompaniment
Fresh dill for accompaniment

For Filling:
Brown meat in large skillet. Do not overcook.
Add remaining filling ingredients, cool slightly.
Drain off excess liquid.

For Pastry:
Place flour and salt in large bowl.
Cut in butter, egg and sour
cream. Form into a soft ball. Chill.
Assembly: Roll out dough into rectangle.
Center 1/2 of pastry in middle of a greased baking sheet.
Place meat loaf on pastry in center.
Fold pastry over filling and seal edges with a fork.
Save some pastry trimmings and cut into long pieces 1/2-inch wide.
Brush crust with egg wash (1 egg and 2 tablespoons cream).
Cross pastry strips across crust. Brush all with egg wash.
Bake at 375°F (190°C) until golden brown, about 40 minutes.
Serve at room temperature with sour cream and fresh dill.
Serves 12 to 14 as an appetizer.

Wednesday, May 19, 2010

Olive Pie, Spicy Meat Pie, Leek Pie

Note: Organic ingredients are recommended...

Olive Pie Ingredients:
5 1/2 tea cups soft flour
1/2 tea cup olive oil
4 brown eggs
1 tea cup milk
1 spoons ham, finely chopped
2 onions, finely chopped
1 spoon fresh spearmint, finely chopped
2 teaspoons baking powder
1 tea cup black olives, cleaned and finely chopped

Use a bowl to beat the eggs.Pour into the bowl the olive oil, the onions, the spearmint and the ham. Gradually and not all in one row add the flour, the baking powder and the milk. Finally, add the chopped olives and dredge over plenty of flour. Mould the mixture (do not use a mixer because the olives will be mashed). Use prefereably a long and narrow baking pan and spread the mixture. Preheat the oven in 180 C and bake for 1 hour. Let the pie cool, cut in slices and serve.

Meat Pie Ingredients:
1 pound lean ground chuck
1 pound lean ground lamb
2 tablespoons olive oil
2 onions, chopped
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon oregano, crushed
1 cup tomato sauce
1/2 teaspoon cinnamon
2 eggs, lightly beaten
1 cup freshly grated parmesan cheese
1/2 cup butter, melted
12 sheets phyllo pastry

In a skillet, saute ground meat in olive oil with onions until browned; season with salt, oregano and pepper; add tomato sauce & cinnamon.
In a small bowl, beat eggs and stir in Parmesan cheese; when ground meat has cooled, fold in the eggs and cheese mixture.
Butter a 9x13 inch baking pan; arrange six sheets of Phyllo pastry on bottom of pan, buttering each sheet with the melted butter.
Spread a layer of cooled meat mixture evenly on Phyllo & cover with remaining six phyllo sheets, brushing each with melted butter.
Trim edges of Phyllo to fit pan with a sharp knife; slice through top of pastry to form diamond shapes.
Bake in a preheated 350°F oven until pastry is golden crisp, about 20 to 25 minutes.
May be served hot or cold.

Leek Pie Ingredients:
2 pounds leeks
3 brown eggs
1/2 teacup milk
200 grams white cheese
100 grams yellow cheese
ground pepper to taste
olive oil

Prepare the dough like in the traditional filo dough recipe.
Remove greens and ends from the leeks.
Chop them in small pieces and wash them using plenty of water to remove soil.
Chop them using a blender or a knife.
Place them in a bowl and add the eggs, the cheese (grated), the milk, pepper, parsley (chopped) and mint (gives a very nice taste!).
Work the mixture well with your hands in order to unify all ingredients.
Oil a baking pan well. Spread the dough and make two sheets of filo (one for the base and one for the top). Place the first in the baking pan and oil it.
Spread the mixture on top of the first sheet and then place the second sheet.
Oil it and slice off any parts of the sheets that have remained.
Score the top sheet with a knife into squares. Bake for an hour in 180 C / 350 F.

Traditional Filo Dough for Pies
1 teacup water
2 teacups soft flour
1 teacup self raising flour
1 teacup olive oil

In a bowl add the water, drops of vinegar and the olive oil.
Add 1 teaspoon salt and the flour.
Work the mixture well as much as it needs to become tight.
If it requires more water and flour add in order for the dough to become as thick as it needs.
Cover the dough with a plate and leave it for half an hour before it is used.

Escargots a la bourguignonne

Note: Organic ingredients are recommended...

Here is what you will have to do to prepare them in the true French Burgundy fashion.
Prepare Beurre d'escargot, a.k.a. Snail with Garlic and Butter
Open, drain and poach the snails
Have snail shells or snail baking dishes available
Have an oven capable of heating to 450 degree F
Be hungry and have a bottle of Pinot Noir or Cru Beaujolais

Beurre d'escargot a.k.a. Snail with Garlic and Butter
Enough for 72 snails---6 dozen
1 pound unsalted butter, soft
1/2 cup chopped Italian parsley
4 tablespoons shallots, chopped fine
2 tablespoons garlic, minced---remove the center shoot
1/4 tsp. fresh thyme leaves
2 tablespoons brandy
1 tablespoon lemon juice
2 teaspoons Kosher salt
1 teaspoon ground white pepper
1/8 teaspoon cayenne pepper---not tabasco sauce

3/4 cup bread crumbs, fresh white, trimmed of crusts

Combine all ingredients except the bread and mix well with hands or electric mixer, then fold in the bread crumbs.
Roll the butter into 2 individual logs or store in plastic containers.
To prepare the snails for stuffing in shells or cocotte (a snail dish)
The Snails are drained from the can and rinsed with cold water. Place them in a non-reactive pot and cover with the ingredients listed below, bring to a boil, reduce the heat and simmer for 15 minutes. Cool in an ice bath, reserving the cooking liquid, ingredients and snails. Store in plastic containers until ready to use.

Snail Poaching Liquid Ingredients:
2 cups water
2 cups red wine (Beaujolais is good for this)
1 cup mirepoix, chopped small
1 bay leaf (approximately 1" by 1")
1 tablespoon crushed black peppercorns tied in cheesecloth
2 sprigs of thyme, fresh if possible, or 1 tablespoon leaves
2 tablespoons chopped garlic cloves, not pre-chopped
1 tablespoon kosher salt

Soften the butter and scoop the snails out of the liquid to drain.
The procedure is almost the same for filling shells as it is for the cocotte.
Place about 2 tsp. of butter in the shell, then a drained snail (the round part goes in first so the flat part is at the shell entrance) pushing it in slightly.
Seal the shell with 2-3 teaspoons of butter.
Repeat this process until the snails and butter are all used.
If using a cocotte, first add butter, then snail and top with more butter.
Use about the same amount of butter with the cocotte as with the shells so you do not waste the butter.

Heat your oven to 450 degree F, place the snails in the shell on specially made dishes to hold them upright (that is so the butter doesn't cook out of the shell).
Or attractively crumple a sheet of aluminum foil into a 6 inch circle with 6 indentations to hold the snail shells upright.
Cook for 10-12 minutes; when hot and bubbly, transfer to a serving plate and voila, they are ready to eat...
In all methods use a baking pan as an under-liner to prevent the butter from spilling on the oven bottom and maybe causing a fire.
The finished dish should be served very hot, and sprinkled with a teaspoon of chopped chives for every 6 snails. Serve with warm baguettes to sop up the juices and butter.

Wednesday, May 12, 2010

Summer Vegetable Tart

Note: Organic ingredients are recommended...

1 1/2 cups all purpose flour
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons chilled solid vegetable shortening, cut into 1/2-inch cubes
4 tablespoons (about) ice water

Filling and Topping:
5 ounces soft fresh goat cheese
1/2 cup whipping cream
1/4 cup sour cream
1/8 teaspoon salt
Generous pinch of cayenne pepper
3 large eggs

2 tablespoons olive oil
1 small red bell pepper, stemmed, seeded, cut into 1/2-inch strips
1/2 medium fennel bulb, cored, cut lengthwise into 1/2-inch strips
1 small zucchini (about 5 ounces), halved lengthwise, cut crosswise into 1/2-inch pieces
1 small yellow squash (about 5 ounces), halved lengthwise, cut crosswise into 1/2-inch pieces
1/2 cup fresh corn kernels
1 tablespoon chopped fresh basil

For crust:
Blend flour and salt in processor.
Using on/off turns, cut in butter and shortening until pea-size pieces form.
With machine running, add enough ice water by tablespoonfuls to form moist clumps.
Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 1 hour.
(Can be made 1 day ahead. Keep refrigerated. Soften dough slightly at room temperature before continuing.)

Roll out dough on lightly floured surface to 12-inch round.
Transfer to 9-inch-diameter tart pan with removable bottom.
Trim dough overhang to 1 inch.
Fold overhang in; press to form double-thick sides. Pierce bottom of dough all over with fork. Refrigerate 1 hour.

Preheat oven to 400°F. Bake crust until golden, piercing with fork if bubbles form, about 20 minutes. Cool 5 minutes. Reduce oven temperature to 375°F.

For filling and topping:
Whisk cheese, cream, sour cream, salt, and cayenne in medium bowl to blend.
Add eggs and whisk to blend. Pour into prepared crust. Bake until filling is set, about 20 minutes. Cool 10 minutes.

Meanwhile, heat oil in large skillet over medium heat.
Add bell pepper and fennel and sauté until beginning to soften, about 4 minutes.
Add zucchini, yellow squash, and corn; sauté until all vegetables are tender, about 12 minutes.
Season with salt and pepper.
Mound vegetables on top of tart and sprinkle with basil.
Serve warm or at room temperature.

Blackberry Spread, Strawberry Jam & Peach Preserves

Note: Organic ingredients are recommended...

Blackberry Spread Ingredients:
3/4 cup crushed blackberry (do not puree, crush with a potato masher)
1 cup sugar
1/4 (1 3/4 ounce) package fruit jell pectin

Carefully measure out the berries, put them into a pot.
Carefully measure sugar in a large bowl.
Add the pectin to the berries a little at a time, stirring constantly.
Heat on high, stirring constantly until mixture comes to a FULL boil.
Add sugar ALL at once, stirring.
Bring mixture back to a full hard boil, stirring constantly.
Boil for 1 minute.
Remove from heat and ladle into clean, hot ounce jars, leaving 1/4 inch space at the top.
Wipe the rim of the jar and put canning lids and rings on firmly tight.
Place in canner with very hot water, make sure water is 1 inch above jars.
Process in boiling water bath for 10 minutes.
Remove and set them upright on a towel to set for 12 hours.

Strawberry Jam Ingredients:
6 ounces fresh strawberries, hulled
3/4 cup sugar
2-1/2 teaspoons lemon juice

In a wide bowl, crush strawberries in batches until you mashed berry.
In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice.
Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil.
Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C).
Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal.
Process in a water bath.
If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

Peace Preserves Ingredients:
3 cups peaches
1 1/2 to 2 cups sugar
1 teaspoon fruit fresh

Pour boiling water over peaches and allow to set for about 15 minutes.
Slip skins from peaches, remove pits and cut into good sized chunks.
Make layers in a large heavy stainless or porcelain pan.
For every 3 cups of peaches, use 1 1/2 to 2 cups of sugar mixed with 1 teaspoon of fruit fresh.
Layer the peaches and sugar in the pan, making no more than 4 layers.
Cover and allow to stand for several hours while the peaches draw their own juice.
When you turn on the fire, keep it low until the syrup looks clear, then raise it to high and, stirring frequently, boil it until the syrup looks thick.
The more peaches you have in the pan the longer this will take.
But it is better to use a high temperature and do a lot of stirring and get the syrup reduced quickly.
Allow to stand about 5 minutes before you begin putting the preserves into jars.
Stir thoroughly.
This will help prevent the fruit from floating.
Pour into hot sterile jars and seal.
Place in hot water bath for 20 minutes to properly seal and prevent fruit from floating.