For the Syrup
1 cup sugar
1 cup honey
3/4 cup water
1 tablespoon lemon juice
2 cinnamon sticks
1 (1-inch) strip lemon zest
2 pinches ground cloves
2 pinches ground cardamom
Filling and Dough:
1 pound walnuts, or a combination of walnuts, pistachios, and almonds
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
2 sticks unsalted butter
1 pound , thawed according to package instructions
To make the syrup: Combine the sugar, honey, water, lemon juice, cinnamon sticks, lemon zest, cloves, and cardamom in a medium saucepan. Cook over medium heat, stirring occasionally, until the sugar is dissolved. Reduce the heat to medium-low and cook until the syrup is slightly thickened, about 10 minutes. Remove the cinnamon sticks and lemon zest and set aside to cool.
To make the filling and dough: Using a sharp knife or food processor, finely chop the nuts. In a mixing bowl, combine the nuts, cinnamon, and salt and stir well to combine.
Melt the butter over low heat in a small saucepan.
Using a pastry brush, lightly coat a 9-by-13-inch or 10-by-15-inch baking dish with some of the melted butter.
Open the package of and lay the thin sheets on a clean work surface next to your baking dish; if the sheets measure approximately the same size, then proceed from here. If they are larger, use a sharp knife to cut the sheets approximately the same size as your baking dish. Discard any scraps. Cover the sheets with a piece of plastic wrap or a lightly damp kitchen towel; the sheets of dry out very quickly if left uncovered.
Preheat the oven to 350 degrees F.
Place one of the sheets of in the bottom of the buttered baking dish and lightly brush with some of the melted butter. Repeat this procedure with 6 more sheets of , for a total of 7 layers. Spread 3/4 cup of the nut mixture evenly over the buttered sheets. Repeat again with 7 more sheets of phyllo, buttering each layer as before, and top these sheets with another 3/4 cup of the nut mixture. Continue this layering process, buttering 7 sheets of and topping each 7 sheets with 3/4 cup of the nuts, until you have used all of the nut mixture. Layer any remaining sheets of on top, buttering between each layer, until all of the sheets have been used.
Use a sharp knife to make four lengthwise cuts through the layered at 1 1/2-inch increments. You should have 5 (1 1/2-inch) wide strips lengthwise. Then cut diagonally at 1 1/2-inch increments to form diamond shapes. You should end up with approximately 36 diamond-shaped pieces of baklava.
Bake the baklava until golden brown, about 40 minutes.
Remove from the oven, set aside on a wire rack to cool 5 minutes. Using a ladle or small measuring cup, drizzle the cooled syrup over the warm baklava. Allow to stand several hours before serving.
My desert that is one of the most eaten in Greece is Baklava it is sweet and crunchy and great.
Tuesday, April 21, 2009
Stuffed Grapevine leaves
Great food comes from great cultures and in mine is a great one there was great people there was great food and this recipe is one of them.
3/4 cup olive oil
2 medium onions, finely chopped
1 large bunch scallions, including green, finely chopped
1 teaspoon salt
2 cloves garlic, finely chopped
1 cup rice (raw)
2 tablespoons raisins, chopped
3 tablespoons pine nuts, chopped
1 tablespoon chopped mint
2 tablespoons chopped dill
1/4 cup parsley leaves (reserve stalks), chopped
Salt and pepper to taste
Juice of 2 lemons
1 (12-ounce) jar grapevine leaves
Additional parsley stalks
Boiling water
Directions
In a large saucepan over low heat, heat 1/4 cup oil. Add onions, scallions and salt, stirring occasionally, for 5 to 10 minutes. Add garlic and cook about 2 minutes more. Add rice and another 1/4 cup olive oil and stir to combine. Add raisins, pine nuts, mint, dill and parsley. Add 1 cup boiling water and simmer, covered, for about 5 minutes. Remove from heat and add juice of 1 lemon.
Separate grapevine leaves and rinse under water to remove brine. Drain. Remove thick stems with a sharp knife. Place 1 tablespoon filling on underside of leaf, which should be facing up on your work surface. Starting at the base, roll over, fold in sides and continue to roll tightly toward the leaf point.
Line a medium saucepan with a few heavy grapevine leaves. Place bed of parsley stalks over leaves. Arrange stuffed grape leaves, seam side down, in layers. Sprinkle with remaining 1/4 cup olive oil and remaining lemon juice. Weigh grape leaves down with heavy plate. Add boiling water so that it covers stuffed leaves. Bring water back to the boil, reduce heat to a simmer and cover saucepan. Simmer slowly for about an hour, until rice is tender. Simmer longer if necessary. Allow to cool to room temperature, remove from water mixture and chill. Serve cold with additional lemon wedges for sprinkling on at service.
3/4 cup olive oil
2 medium onions, finely chopped
1 large bunch scallions, including green, finely chopped
1 teaspoon salt
2 cloves garlic, finely chopped
1 cup rice (raw)
2 tablespoons raisins, chopped
3 tablespoons pine nuts, chopped
1 tablespoon chopped mint
2 tablespoons chopped dill
1/4 cup parsley leaves (reserve stalks), chopped
Salt and pepper to taste
Juice of 2 lemons
1 (12-ounce) jar grapevine leaves
Additional parsley stalks
Boiling water
Directions
In a large saucepan over low heat, heat 1/4 cup oil. Add onions, scallions and salt, stirring occasionally, for 5 to 10 minutes. Add garlic and cook about 2 minutes more. Add rice and another 1/4 cup olive oil and stir to combine. Add raisins, pine nuts, mint, dill and parsley. Add 1 cup boiling water and simmer, covered, for about 5 minutes. Remove from heat and add juice of 1 lemon.
Separate grapevine leaves and rinse under water to remove brine. Drain. Remove thick stems with a sharp knife. Place 1 tablespoon filling on underside of leaf, which should be facing up on your work surface. Starting at the base, roll over, fold in sides and continue to roll tightly toward the leaf point.
Line a medium saucepan with a few heavy grapevine leaves. Place bed of parsley stalks over leaves. Arrange stuffed grape leaves, seam side down, in layers. Sprinkle with remaining 1/4 cup olive oil and remaining lemon juice. Weigh grape leaves down with heavy plate. Add boiling water so that it covers stuffed leaves. Bring water back to the boil, reduce heat to a simmer and cover saucepan. Simmer slowly for about an hour, until rice is tender. Simmer longer if necessary. Allow to cool to room temperature, remove from water mixture and chill. Serve cold with additional lemon wedges for sprinkling on at service.
Souvlaki
1 leg of lamb
1 c olive oil
1/3 c lemon juice
1/2 c wine
salt and pepper
oregano
1-2 gloves garlic 1-2 bay leaves
Tomatoes, quartered
onions
green peppers
mushroom caps (optional)
cut lamb in to 1 to 2 inch cubs . combine olive oil, lemon juice, and wine and pour marinade over meat. sprinkle with salt and pepper, oregano and garlic. Add 1 or 2 bay leaves and place quartered tomatoes and onion pieces on top of meat. weigh down with heavy plate, cover and refrigerate overnight. skewer meat, alternating with tomatoes onions green peppers and mushroom caps if desired. cook skewers over charcoal (or oven broiler)cook for about 20-25 min or until cooked.
makes 8 servings
This is my grand mothers recipe. and a traditional Greek dish made by people all over the world.
1 c olive oil
1/3 c lemon juice
1/2 c wine
salt and pepper
oregano
1-2 gloves garlic 1-2 bay leaves
Tomatoes, quartered
onions
green peppers
mushroom caps (optional)
cut lamb in to 1 to 2 inch cubs . combine olive oil, lemon juice, and wine and pour marinade over meat. sprinkle with salt and pepper, oregano and garlic. Add 1 or 2 bay leaves and place quartered tomatoes and onion pieces on top of meat. weigh down with heavy plate, cover and refrigerate overnight. skewer meat, alternating with tomatoes onions green peppers and mushroom caps if desired. cook skewers over charcoal (or oven broiler)cook for about 20-25 min or until cooked.
makes 8 servings
This is my grand mothers recipe. and a traditional Greek dish made by people all over the world.
Flaming Greek Cheese (Saganaki)
- 1/2 LB Kasseri or Kealotiri Cheese
- 3 tsp Metaxa or another brandy
- 1/2 lemon
- sliced thin Greek, French, or Italian bread, toasted
Place a 1/4 inch thick slice of cheese on a broiler pan, or a single platter. Broil approximately 7 min or until cheese is soft and the surface bubbles, (5-7 inches for the heat). flame warm brandy and pour over cheese. squeeze lemon juice over surface. place on a thin piece of toast and serve immediately .
makes 4
This is one of the things I consider peaceful food so I thought I would you would like to try it.
Monday, April 20, 2009
Sweet Wings
1 habanero, seeded and chopped
1/4 cup soy sauce
1/4 cup honey
1/4 cup brown sugar
2 tablespoon sugar
2 teaspoons fennel seed
2 teaspoons cayenne pepper
2 teaspoons allspice
2 teaspoons dried thyme
1 teaspoon ground ginger
4 garlic cloves, chopped
4 green onions, chopped
1/4 cup apple cider vinegar
1/4 cup lime juice
1/4 cup orange juice
7 pounds chicken wings
Directions
In a food processor, blend together all the ingredients but the chicken until smooth. Reserve 1 cup of marinade. Place chicken wings into a large resealable plastic bag and pour remaining marinade over them. Seal and marinate in the refrigerator 4 to 6 hours.
Preheat oven to 350 degrees F. Line 2 sheet trays with parchment. Remove chicken from bag and place on the baking sheets. Bake 20 minutes. Meanwhile, in a small saucepan bring reserved marinade to a boil. Reduce by 1/3 until it thickens slightly, about 10 minutes. After 20 minutes, remove chicken from oven. Brush chicken with the glaze. Raise the heat to 400 degrees F and cook chicken until cooked through, another 20 minutes
I put this here because the food is kinda like my personality I am a very sweet person but I also have a punch to me. The wings are the same way they are spice and sweet all at the same time.
Spanicoopita
3 boxes frozen spinach, thawed and liquid squeezed out
1 bunch scallions, finely chopped, white and green parts
1/2 cup chopped parsley
1/2 cup chopped fresh dill
1 1/2 cups feta cheese, grated or crumbled
1/2 cup cottage cheese
5 eggs
1/2 cup cream of wheat
1 cup olive oil
Salt and pepper
10 leaves phyllo dough
Directions
Preheat the oven to 400 degrees. In a large mixing bowl, add the spinach, scallions, parsley, and dill, and toss. Add the cheese and toss again. Add the eggs and then the cream of wheat. Work the eggs and cream of wheat into the mixture with your hands. After it is well incorporated, pour 1/2 cup olive oil over all and use a spoon to coat the mixture well. Season with salt and pepper.
Brush a 9 by 13 inch baking pan with olive oil. Line the bottom of the pan with a leaf of phyllo. Brush with olive oil and repeat with another 4 leaves. Evenly spread the spinach mixture over the layered and oiled phyllo. Add 5 more leaves, brushing each with oil. With sharp knife, score top phyllo into serving size portions. Bake for about 45 minutes or until the phyllo is golden brown and the mixture inside is piping hot.
To show you my difrent coulchers i made this blogspot and this is something that shows them because people all over the world eat this.
1 bunch scallions, finely chopped, white and green parts
1/2 cup chopped parsley
1/2 cup chopped fresh dill
1 1/2 cups feta cheese, grated or crumbled
1/2 cup cottage cheese
5 eggs
1/2 cup cream of wheat
1 cup olive oil
Salt and pepper
10 leaves phyllo dough
Directions
Preheat the oven to 400 degrees. In a large mixing bowl, add the spinach, scallions, parsley, and dill, and toss. Add the cheese and toss again. Add the eggs and then the cream of wheat. Work the eggs and cream of wheat into the mixture with your hands. After it is well incorporated, pour 1/2 cup olive oil over all and use a spoon to coat the mixture well. Season with salt and pepper.
Brush a 9 by 13 inch baking pan with olive oil. Line the bottom of the pan with a leaf of phyllo. Brush with olive oil and repeat with another 4 leaves. Evenly spread the spinach mixture over the layered and oiled phyllo. Add 5 more leaves, brushing each with oil. With sharp knife, score top phyllo into serving size portions. Bake for about 45 minutes or until the phyllo is golden brown and the mixture inside is piping hot.
To show you my difrent coulchers i made this blogspot and this is something that shows them because people all over the world eat this.
Couscous Sald
2 tablespoons olive oil (1 tablespoon for the tomatoes and 1 tablespoon to toss with the couscous)
4 yellow tomatoes
1 pound Israeli couscous (pearl pasta)
1 red bell pepper, stems and seeds removed and cut brunoise
1/2 cup fresh mint leaves, packed plus a few small sprigs for garnish
1 (8-ounce) jar picked cipollini onions
2 English cucumbers, peeled and sliced into 1/4-inch thick disks
2 tablespoons red wine vinegar
2 garlic cloves, lightly crushed with the side of a knife blade and quartered
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup extra-virgin olive oil
Directions
Preheat oven to 325 degrees F. Brush 1 tablespoon olive oil on the tomatoes (reserving the rest) and roast for about 25 minutes. Remove from oven, allow to cool, and cut into wedges.
Boil couscous until al dente as you would for pasta, drain well, and toss with 1 tablespoon reserved olive oil.
For the dressing, add the vinegar to a blender and replace the cover. Turn on the blender and through the feed opening add, 1 at a time, the garlic, mustard, salt, and pepper. Leaving the blender running, add the olive oil in a slow thin stream. Set aside briefly.
Toss together the couscous, tomatoes, bell pepper, mint leaves, cipollini onions, and cucumber with enough of the dressing to coat. Serve additional dressing on the side.
4 yellow tomatoes
1 pound Israeli couscous (pearl pasta)
1 red bell pepper, stems and seeds removed and cut brunoise
1/2 cup fresh mint leaves, packed plus a few small sprigs for garnish
1 (8-ounce) jar picked cipollini onions
2 English cucumbers, peeled and sliced into 1/4-inch thick disks
2 tablespoons red wine vinegar
2 garlic cloves, lightly crushed with the side of a knife blade and quartered
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup extra-virgin olive oil
Directions
Preheat oven to 325 degrees F. Brush 1 tablespoon olive oil on the tomatoes (reserving the rest) and roast for about 25 minutes. Remove from oven, allow to cool, and cut into wedges.
Boil couscous until al dente as you would for pasta, drain well, and toss with 1 tablespoon reserved olive oil.
For the dressing, add the vinegar to a blender and replace the cover. Turn on the blender and through the feed opening add, 1 at a time, the garlic, mustard, salt, and pepper. Leaving the blender running, add the olive oil in a slow thin stream. Set aside briefly.
Toss together the couscous, tomatoes, bell pepper, mint leaves, cipollini onions, and cucumber with enough of the dressing to coat. Serve additional dressing on the side.
Fish Tacos
3 lemons, zested and juiced
2 sprigs fresh oregano, leaves finely chopped
A handful flat-leaf parsley, finely chopped
3 cloves garlic, grated or minced
1/4 cup extra-virgin olive oil
2 pounds halibut or mahi mahi
Salt and pepper
12 (5 to 6-inch) flour tortillas
1 heart romaine, chopped
1/2 red onion, thinly sliced
8 pepperoncini peppers
2 roasted red peppers, patted dry
1 cup Greek yogurt
1/2 teaspoon ground cumin
1/4 cucumber, peeled and grated
Directions
Heat grill pan over medium high heat or preheat outdoor grill.
Combine the juice and zest of 2 lemons, oregano, parsley, 2 cloves garlic, olive oil and add fish, turn to coat and season with salt and pepper.
Wrap tortillas in foil and place in warm oven or directly on grill to soften and warm through.
Shred romaine lettuce and combine with sliced onions.
Slice hot peppers and reserve.
Combine red peppers and yogurt in food processor. Add cumin, 1 clove garlic, zest and juice of remaining1 lemon, cucumber and process until smooth, transfer to a bowl.
Grill fish 6 to 7 minutes until firm and cooked through then cut into cubes.
Serve fish to wrap in soft tortillas with lettuce, onions, hot peppers and sauce.
2 sprigs fresh oregano, leaves finely chopped
A handful flat-leaf parsley, finely chopped
3 cloves garlic, grated or minced
1/4 cup extra-virgin olive oil
2 pounds halibut or mahi mahi
Salt and pepper
12 (5 to 6-inch) flour tortillas
1 heart romaine, chopped
1/2 red onion, thinly sliced
8 pepperoncini peppers
2 roasted red peppers, patted dry
1 cup Greek yogurt
1/2 teaspoon ground cumin
1/4 cucumber, peeled and grated
Directions
Heat grill pan over medium high heat or preheat outdoor grill.
Combine the juice and zest of 2 lemons, oregano, parsley, 2 cloves garlic, olive oil and add fish, turn to coat and season with salt and pepper.
Wrap tortillas in foil and place in warm oven or directly on grill to soften and warm through.
Shred romaine lettuce and combine with sliced onions.
Slice hot peppers and reserve.
Combine red peppers and yogurt in food processor. Add cumin, 1 clove garlic, zest and juice of remaining1 lemon, cucumber and process until smooth, transfer to a bowl.
Grill fish 6 to 7 minutes until firm and cooked through then cut into cubes.
Serve fish to wrap in soft tortillas with lettuce, onions, hot peppers and sauce.
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