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Message 1 of 6 in Discussion

From:

ANNIE24447 (Original Message)

Sent: 8/14/2007 1:55 PM

Greek Stewed Potatoes, Green Beans And Zucchini
6 servings

1 tb Olive oil
1 lg Onion; chopped
2 lg Baking potatoes; (11/4
-lbs.),
Peeled and cut into 1/2-inch
-chunks
2 md Zucchini; halved lengthwise
And cut into 1/2-inch chunks
16 oz Frozen cut green beans;
-thawed
28 oz Canned diced tomatoes
1/2 ts Dried oregano
1/4 c Chopped fresh parsley
1/4 c Chopped fresh dill
1/2 ts Salt
1/4 ts Freshly ground pepper
4 oz Feta cheese; cut into chunks
(1 cup; optional)
6 T0 8 SERVINGS DAIRY-FREE

This zesty stew tastes just as good if made the day before--but don't add the herbs or cheese (if using) until you've reheated it.
Meal plan: A fresh, crusty bread, such as sourdough, makes an excellent partner. To round out the meal, serve a big spinach salad with some chickpeas tossed in.

In large pot, heat oil over medium heat. Add onion and cook, stirring often, until softened, 3 to 4 minutes.
Stir in potatoes until well combined. Add 1/2 cup water.
Bring to a simmer, then cover and cook until potatoes are
halfway tender, about 10 minutes.
Stir in zucchini, green beans, tomatoes (with liquid) and oregano. Return to a simmer, cover and cook until vegetables are
just tender, about 15 minutes.
Stir in parsley, dill, salt and pepper. Ladle stew into shallow bowls and sprinkle some feta over each serving if desired.

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Message 2 of 6 in Discussion

From:

ANNIE24447

Sent: 8/14/2007 1:57 PM

Aegean sea chowder (psarosoupa kakavia)
Servings: 8
1 lb White fish -- cut into 2-inch pieces

1/2 lb Clams (if desired)
1/2 lb Crab (if desired)
1/2 lb Lobster (if desired)
1/2 lb Scallops (if desired)
1/2 lb Mussels (if desired)
1/2 lb Shrimp (if desired)
1/2 lb Baby octopus (optional)
1/4 c Olive oil

3 Onions; chopped
2 Garlic cloves; pressed
2 lb Canned peeled tomatoes -- including liquid
1 c Chopped mushrooms
4 Celery stalks; chopped
2 ts Salt

1/8 ts Cayenne pepper
1 Bay leaf
1/2 c Wine red preferably
4 c -Water

Prepare fish and shellfish by cleaning
and cutting into bite-size pieces.
Heat oil in a large pot.
Fry onions and garlic on medium
heat for 5 mins.
Add remaining ingredients except
seafood and bring to a boil.
Reduce heat and cover.
Cook one hour.
Add fish and octopus and cook 20 mins. Add shellfish and simmer 5 mins more. Serve hot with crusty bread and crisp salad. Source: The Complete Greek Cookbook - by Theresa Karas Yianilos
~

Message 3 of 6 in Discussion

From:

ANNIE24447

Sent: 8/14/2007 1:58 PM

Anginares tarama
Yield: 6 Servings
6 sm Fresh globe artichokes
1 1/2 oz Tarama; rinsed if necessary -=OR=-
2 oz -Smoked skinned cod's roe
1 tb Finely grated onion pulp
2 lg Juicy lemons
1 c Fruity olive oil

Salt Freshly ground white pepper
To clean the artichokes cut off the
stems flush with the base remove
any tough unsightly outer leaves
and cut off the top one-third of the
flower bud itself.
Force the leaves open a little and
rinse under cold water with a squeeze
of lemon or a splash of vinegar to
prevent discoloring.
Place the
artichokes upside-down in a pot large enough

to hold them all in one layer
and pour in boiling water to come
one-fourth of the way up the sides.
Salt and simmer 15-40 mins
depending on their age and size -
until the heart is just tender when
pricked with a fork.
Drain and refresh them under
cold water; drain again and chill.
Beat the tarama or smoked cod's roe
with the grated onion.
You can do this easily in a food
processor.
Finely grate the zest of one lemon
and beat in with 2 tspns boiling water.

Squeeze the juice of both lemons.

Alternately dribble in lemon juice
and olive oil beating each addition
in before adding the next as
though making mayonnaise -
it may not need all the oil.
If you are doing this by hand it takes

perseverence and elbow grease to
make it nice and light.
Taste and season with pepper.
Open the artichokes and remove
the inner soft leaves and then the
hairy choke.
Spoon tarama into the cup of leaves.

Source: Recipes from a Greek Island - by Susie Jacobs
~~

Message 4 of 6 in Discussion

From:

ANNIE24447

Sent: 8/14/2007 2:02 PM

Arni exohiko ("surprise" lamb country style )
Yield: 8 servings
Kar
2 tb Olive oil
16 Cherry tomatoes; peeled
8 Loin lamb chops
1/2 lb Kasseri cheese; in 8 pieces
18 Sheets commercial phyllo
Salt & freshly ground pepper
6 tb Butter; hot and melted
3/4 c Chopped fresh parsley
2 c Peas; cooked and drained
1 pn Dried oregano

*Note: 3/4-inch slices leg of lamb may
be used instead of lamb chops.
In a heavy skillet heat the oil or
butter and fry the lamb over high
heat turning frequently.
Lower the heat and simmer for 15 mins then

remove from the heat.
Meanwhile unroll the filo sheets
and cover with a damp towel.
In a small pan over low heat have
the butter hot without letting it brown.

Remove two sheets of filo brush with
hot butter over the first then cover with
the second sheet and brush it with butter.

In the center of the buttered filo
place 1 lamb chop
2 tblspns peas
2 potato balls
2 cherry tomatoes and a
slice of kasseri.
Sprinkle with salt and pepper
a heaping tblspn of parsley
and a pinch of oregano.
Fold the filo around the lamb and vegetables like a sealed parcel.
Place seam side down on a buttered baking pan
(approximately 11 x 15 x 3 inches)
and set aside while you repeat the procedure with the remaining

ingredients to make 8 "parcels".
Brush hot butter on the tops then
bake in a moderate oven (350 F)
for 45 to 50 mins or until golden in color. Remove from the oven

and arrange on a warm platter or on individual dishes.
Serve warm with a fresh-cooked or raw vegetable salad.
Note: The vegetables and herbs may be varied.
Substitute green beans or lima beans for peas use thyme or basil
instead of oregano.
Arni Exohiko is frequently prepared
using buttered waxed paper parchment paper or aluminum foil rather
than with filo. From: "The Food of Greece" by Vilma Liacouras Chantiles
~~

Message 5 of 6 in Discussion

From:

ANNIE24447

Sent: 8/14/2007 2:06 PM

James ' BAKLAVA (Make mine in a jellyroll-sized pan)

1-1/2 lb. Phyllo dough
1 lb. unsalted butter (clarified)

NUT MIXTURE: (THIS CAN BE DONE DAYS IN ADVANCE)
1-1/2 lbs. walnuts
1/3 c. sugar
3 tsp. cinnamon
1-1/8 tsp. ground cloves

Grind nuts and add spices,
or put all ingredients in food processor
and process until walnuts
are a medium-fine texture.

SYRUP: ( THIS CAN BE MADE THE DAYS IN ADVANCE--

IT NEEDS TO BE COOLED TO POUR ON BAKLAVA.)
1 c. honey
2-1/2 c. water
4-3/4 c. sugar
2 T. lemon juice
4 cinnamon sticks (about 4" long)
6 pieces orange peel (about 3"-4" long)

Combine ingredients in saucepan and
bring to a boil.
(WATCH VERY CAREFULLY...
IT HAS A WAY OF BOILING
OVER AS SOON AS YOU
ARE NOT LOOKING!)
Gently boil for 20 mins. Cool to room temperature.

If phyllo is frozen, allow to defrost at room
temperature for about 1 hour. You will be working with about
30 sheets of phyllo.
Start by brushing pan with clarified butter with pastry brush.
Layer phyllo dough one at a time, brushing each one gently

and completely with butter.
(try not to brush the butter on to heavily)

Repeat this procedure through 10 sheets.
Now start layering the nut mixture...
You will need about
2 cups of nut mixture for each of the next 6-8 layers.
(it depends on how thick you spread
the layers)
Sprinkle the nuts over the phyllo, then evenly spread

them over the dough.
Be sure to get the edges and corners, too.
The larger pieces have a tendency to end up on the edges,

so I brush them into the center.
REPEAT THIS UNTIL THE NUTS ARE GONE.
Then top it off with the remaining 12-14 sheet of phyllo,
brushing each with butter.

Score with a serrated knife to the size you would like to serve.
IT CAN BE FROZEN AT THIS POINT!
Bake at 350 degrees for about 45 - 60 mins.
(should be golden brown)

Remove from oven. Using a measuring cup,
pour evenly over the hot baklava.Use all of the syrup.
(it might seem like a lot of syrup,
but after it sets overnight it will be absorbed in the layers.
Do not cover, or lay a piece of waxed paper lightly over the

top (after it cools)

After the baklava has set overnight, it can be cut into diamond

shapes and put into foil-lined cupcake cups.
(the foil prevents the butter from leaking through).
I don't cut the baklava until I am ready or close to getting
ready to serving it.

Message 6 of 6 in Discussion

From:

ANNIE24447

Sent: 8/14/2007 2:13 PM

another recipe for

Apple baklava
Yield: 12 Servings
6 Golden Delicious apples
6 Granny Smith apples
2 tb Unsalted butter
6 tb Sugar
1/2 ts Cinnamon Nut Mixture:
2 1/2 c Walnuts chopped
1/2 c Sugar
1/2 ts Grated lemon peel
1/2 ts Cinnamon
24 Sheets phyllo dough
1/2 c Unsalted butter melted
2 tb Plain dry bread crumbs
2 tb Honey

Prep time:
1 hour plus cooling
Baking time: 35 to 40 mins
Apples give a distinctive twist to this traditional Greek dessert.
Sauteing them first to let the water evaporate ensures a crisp crust.

APPLE LAYER:
Peel and slice apples.
Melt butter in Dutch oven over high heat.

Add apples sugar and cinnamon;
cook stirring occasionally until apples
are tender and juices are evaporated
15 to 20 mins.
Cool.

NUT MIXTURE:
Combine all ingredients in small bowl. Preheat oven to 400^F.
Trim phyllo sheets to 13x9-inch
rectangles; cover with plastic wrap.
Brush 13x9-inch metal baking pan
with butter. Place 1 phyllo sheet in
pan and brush with some of the
melted butter (keep remaining phyllo covered).
Layer 5 more phyllo sheets on
top brushing each with butter.
Spread 2 cups nut mixture on
top and repeat layering with 6
more phyllo sheets and butter.
Spread apple mixture on top;
repeat layering with 6 more
phyllo sheets and butter.
Sprinkle remaining nut mixture
on top; sprinkle with bread crumbs
and layer with the 6 remaining
phyllo sheets and butter.
With sharp knife cut lengthwise
through pastry and filling into
1 1/2 inch-wide strips then cut
diagonally at 2-inch intervals to
make diamonds. Bake 35 to 40
mins or until golden.
Drizzle honey on top and bake 5 mins more.

Cool in pan on wire rack.
Serve warm or at room temperature
with whipped or ice cream.
Makes 12 servings.

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