tag:blogger.com,1999:blog-87066740973228452472024-03-14T01:52:21.037-04:00Kali OrexiCulinary adventures of a home cookMariahttp://www.blogger.com/profile/08497881043950251929noreply@blogger.comBlogger95125tag:blogger.com,1999:blog-8706674097322845247.post-81463929106608623942009-12-11T19:51:00.003-05:002009-12-11T19:56:12.556-05:00A New Kali Orexi!<span style="font-size:130%;">Kali Orexi has moved ... please visit </span><a href="http://kalisasorexi.com/"><strong><span style="font-size:130%;">http://kalisasorexi.com/</span></strong></a><span style="font-size:130%;"><strong> </strong>to see the new site and read my latest recipe, Octopus Pot Pies.<br /><br /><br /><strong>Kali Orexi!</strong></span>Mariahttp://www.blogger.com/profile/08497881043950251929noreply@blogger.com0tag:blogger.com,1999:blog-8706674097322845247.post-31196997454780892472009-12-01T10:17:00.009-05:002009-12-02T15:57:48.806-05:00Ginger Leek Potato Croquettes with a Fennel Pear Honey Mustard<a href="http://4.bp.blogspot.com/_zBC_KjQT_tY/SxU17VQP7pI/AAAAAAAABhc/X-NKJIq9Qxw/s1600/IMG_3666.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5410289820789370514" border="0" alt="" src="http://4.bp.blogspot.com/_zBC_KjQT_tY/SxU17VQP7pI/AAAAAAAABhc/X-NKJIq9Qxw/s400/IMG_3666.JPG" /></a>Kalo mina! That's Greek for "Have a good month," a wish customarily shared amongst Greeks on the first of every month. Speaking of which, today (the first of December) is the deadline for this month's Royal Foodie Joust, a friendly blogger competition hosted by Jenn of <a href="http://www.leftoverqueen.com/">The Leftover Queen</a>, and I am running short on time considering I have until noon (it's 10:33 a.m. as I write this) to post this on the <a href="http://www.leftoverqueen.com/forum/index.php/topic,1477.45.html">RFJ forum</a>.<br /><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5410289825462411714" border="0" alt="" src="http://2.bp.blogspot.com/_zBC_KjQT_tY/SxU17mqY4cI/AAAAAAAABhk/KerI3vYltlY/s400/IMG_3698.JPG" /><br />So, the ingredients for this month's joust were fennel, pear and ginger. Three lovely ingredients indeed and so many dishes they can star in ... but I've got to keep this short. I got some inspiration for this dish from a snippet in the December 2009 issue of Food & Wine highlighting a fennel mustard by Thomas Keller (this master chef's version is just fennel cooked in white vinegar then pureed with mustard powder). I, on the other hand, cooked down some roughly chopped fennel and pear with a pinch of ground ginger in some white vinegar, then pureed it with dry mustard powder and thyme honey. Can you say Mmmmmmmm?<br /><br /><br /><div><a href="http://3.bp.blogspot.com/_zBC_KjQT_tY/SxU1gyPwsUI/AAAAAAAABhE/xRlh4I5JeHc/s1600/IMG_3738.JPG"><img style="WIDTH: 154px; HEIGHT: 217px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5410289364715483458" border="0" alt="" src="http://3.bp.blogspot.com/_zBC_KjQT_tY/SxU1gyPwsUI/AAAAAAAABhE/xRlh4I5JeHc/s200/IMG_3738.JPG" /></a> <a href="http://4.bp.blogspot.com/_zBC_KjQT_tY/SxU1gTF38nI/AAAAAAAABg8/NXRu27Rfg3k/s1600/IMG_3713.JPG"><img style="WIDTH: 152px; HEIGHT: 217px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5410289356352516722" border="0" alt="" src="http://4.bp.blogspot.com/_zBC_KjQT_tY/SxU1gTF38nI/AAAAAAAABg8/NXRu27Rfg3k/s200/IMG_3713.JPG" /></a> <a href="http://1.bp.blogspot.com/_zBC_KjQT_tY/SxU1hBY1RBI/AAAAAAAABhU/kV7k6x8g-w4/s1600/IMG_3729.JPG"><img style="WIDTH: 150px; HEIGHT: 217px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5410289368780063762" border="0" alt="" src="http://1.bp.blogspot.com/_zBC_KjQT_tY/SxU1hBY1RBI/AAAAAAAABhU/kV7k6x8g-w4/s200/IMG_3729.JPG" /></a><br /></div><div></div><div><br />Now, one of my favorite things to eat with mustard is a good potato <a href="http://en.wikipedia.org/wiki/Knish">knish</a>. A knish, if I am not mistaken, is Yiddish for a fried turnover/dumpling filled with potato more often than not although there are a number of varieties that also include ground meat, spinach and other fillings. My favorite is the potato, slathered with lots of whole grain mustard. So after making this homemade mustard of sorts, I had to try it with something potato-y ... hence these Ginger Leek Potato Croquettes that fit beautifully in with the Royal Foodie Joust, paired amazingly well with the Fennel Pear Honey Mustard and, even more importantly, took care of my sudden craving for a knish ... which come to think about it I haven't had in years.<br /><br /></div><div></div><div>And just so you can understand how delicious these are: my son upon popping two in his mouth jumped up and exclaimed, "Mmmm, Mama! These are yummy in my tummy!" What can I say? The kid's got a distinguished palate ... and he's only three!<br /><br /><br /></div><a href="http://1.bp.blogspot.com/_zBC_KjQT_tY/SxU1gJAVx_I/AAAAAAAABg0/pI551aleG3U/s1600/IMG_3686.JPG"></a><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5410289835927754146" border="0" alt="" src="http://1.bp.blogspot.com/_zBC_KjQT_tY/SxU18NphVaI/AAAAAAAABh0/dbCjRDRBnBw/s400/IMG_3765.JPG" /><br /><strong><em>Ginger Leek Potato Croquettes with a Fennel Pear Honey Mustard</em></strong><br /><br /><em></em><br /><em><strong>For 1 1/2 cups of mustard:</strong></em><br /><br />1 tablespoon olive oil<br />2 fennel bulbs, cleaned, trimmed and roughly chopped<br />2 pears, peeled and diced<br />1/2 cup white wine vinegar<br />Pinch of ground ginger<br />1 teaspoon dry mustard powder<br />1 teaspoon thyme honey<br />Salt, to taste<br /><br /><br />In a skillet, heat the olive oil and cook the fennel and pear over low heat until tender, about 15 to 20 minutes. Add the vinegar and ground ginger and cook for 10 to 15 minutes more. Once done, place the contents of the skillet into the bowl of a food processor, add the mustard powder and honey and blend until pureed. Spoon the mustard into a bowl, let cool, then season with salt and store tightly covered in the refrigerator. The mustard is best made at least one day ahead, if not more.<br /><br /><em><br /><strong>For the Ginger Leek Potato Croquettes:</strong></em><br /><br />2 large potatoes, scrubbed, peeled and quartered<br />1 large leek, washed, trimmed and roughly chopped<br />Pinch of grated ginger<br />1/3 cup panko breadcrumbs<br />2 eggs (one for mixture, one for coating before frying)<br />Salt and freshly ground pepper, to taste<br />Olive oil for frying<br /><br /><br />In a medium saucepan, place leeks and potatoes in enough water to cover and boil until the potatoes are fork tender. Drain the cooking water then place saucepan with the leeks and potatoes briefly back over the heat to evaporate any excess water.<br /><br />Transfer the potatoes and leeks to the bowl of a food processor along with the ginger, salt and pepper. Pulse until pureed then spoon the potato mixture into a large bowl. Stir in the breadcrumbs and one egg, adding more breadcrumbs as necessary to more easily form the mixture into croquettes. If you have the time, place the mixture in the refrigerator for at least 30 minutes for better handling. Beat the remaining egg in a small bowl and set aside. Heat about an inch of olive oil in a large skillet or dutch oven. Wet your hands slightly and begin forming the potato mixture into croquettes, about one inch in diameter. Coat the croquettes in the egg and fry until golden on each side. Drain briefly on a plate lined with paper towel.<br /><br />Serve hot or warm alongside the Fennel Pear Honey Mustard.Mariahttp://www.blogger.com/profile/08497881043950251929noreply@blogger.com19tag:blogger.com,1999:blog-8706674097322845247.post-48313322483671134572009-11-23T10:02:00.006-05:002009-11-23T10:56:16.842-05:00Two Bean Butternut Squash Chili<a href="http://3.bp.blogspot.com/_zBC_KjQT_tY/Swqkwc31QwI/AAAAAAAABgs/o5N2_V9AJ3Q/s1600/IMG_2610.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5407315454902747906" border="0" alt="" src="http://3.bp.blogspot.com/_zBC_KjQT_tY/Swqkwc31QwI/AAAAAAAABgs/o5N2_V9AJ3Q/s400/IMG_2610.JPG" /></a> I'm a sucker for a good chili ... spicy, warm, comforting. And for some very strange reason, I never make the same chili twice. I'm always tweaking: always adding a little extra this or subtracting a little of that. Sausage, ground meat, bell peppers, beans; regardless the ingredients, there is always a soul-satisfying, heartwarming bowl of chili to enjoy.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5407315446426807058" border="0" alt="" src="http://4.bp.blogspot.com/_zBC_KjQT_tY/Swqkv9TAqxI/AAAAAAAABgU/XSGI4o5222I/s400/IMG_2527.JPG" /> <div>This time around, chunks of butternut squash replaced meat and provided for the perfect counterpart to cannelini and black beans. Chipotle chilies added a smoky, spicy dimension of flavor every bowl of chili should boast.<br /><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5407315447905961186" border="0" alt="" src="http://3.bp.blogspot.com/_zBC_KjQT_tY/SwqkwCzqxOI/AAAAAAAABgc/jr8MHTksmhE/s400/IMG_2530.JPG" />Once done, just add a dollop of Greek yogurt and some fresh cilantro over top for the perfect chili everyone will enjoy.<br /><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5407315455411253250" border="0" alt="" src="http://2.bp.blogspot.com/_zBC_KjQT_tY/SwqkwexEcAI/AAAAAAAABgk/7c6h5NV1G1w/s400/IMG_2599.JPG" /><strong><em><span style="font-size:130%;">Two Bean Butternut Squash Chili<br /></span></em></strong></div><div></div><div>1/4 cup olive oil<br />2 medium onions, chopped<br />4 garlic cloves, minced<br />1 small to medium butternut squash, peeled and cut into 1-inch cubes<br />2 chipotle chilies, seeds removed and chilies finely chopped<br />2 teaspoons ground cumin </div><div>1/2 teaspoon dried Greek oregano</div><div>2 medium tomatoes, diced</div><div>2 tablespoons tomato paste<br />2 cups black beans, either canned or dried beans boiled until just tender</div><div>2 cups cannelini beans, either canned or dried beans boiled until just tender<br />2 cups vegetable or chicken broth </div><div>1 1/2 cups water (use more as needed)</div><div>Salt and pepper, to taste<br /><br /></div><div>Heat oil in a large pot over medium-high heat and saute onions and garlic about 10 minutes until quite soft. Add the butternut squash and cook for a couple of minutes. Stir in tomatoes, paste, broth, chipotle chilies, cumin and oregano. Add the broth and water and bring to a boil. If using dried beans that have been boiled until just tender, add now and simmer chili for about 25 minutes; if using canned, let mixture simmer for about 15 minutes before adding rinsed beans to pot and then simmering for 10 minutes more.<br /></div><div></div><div><br />Season to taste with salt and pepper and serve chili in bowls topped with Greek yogurt and chopped cilantro. </div></div>Mariahttp://www.blogger.com/profile/08497881043950251929noreply@blogger.com18tag:blogger.com,1999:blog-8706674097322845247.post-54622396736401566382009-11-20T09:40:00.004-05:002009-11-22T10:42:11.811-05:00Pumpkin Rizogalo<a href="http://2.bp.blogspot.com/_zBC_KjQT_tY/SwXagj7ge2I/AAAAAAAABgM/YKRXRH_MN_o/s1600/IMG_2868.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405966400878587538" border="0" alt="" src="http://4.bp.blogspot.com/_zBC_KjQT_tY/SwXZzLAQrpI/AAAAAAAABf0/8TGLRykstsw/s400/IMG_2821.JPG" /></a><br /><div>Pumpkin pie is certainly an important part of an American Thanksgiving ... it's the day's quintessential dessert and frankly, Thanksgiving just doesn't feel right without this sweet, spice-laced pie gracing our humble table. </div><div></div><div><br /></div><div>But for those that aren't so enthusiastic about traditional pumpkin pie, there are some great alternatives. <a href="http://kalisasorexi.blogspot.com/2008/11/pumpkin-and-coconut-milk-panna-cotta.html">Pumpkin and Coconut Milk Panna Cotta</a> anyone? Or how about this Pumpkin Rizogalo (that's Greek for rice pudding)? </div><div></div><div><br /></div><div>For me, rizogalo is one of those food items that brings back a flood of memories and emotions. One of my late Giagia's dessert specialties was her rizogalo and it was quite often that we would return home from school to the smell of rice simmered in milk, sugar, cinnamon and nutmeg wafting up the stairs from her apartment to our own. It was a smell that made me feel warm and simply secure inside. Giagia would use a whole gallon of milk to make enough of her rizogalo to satisfy us all and we all adored it.</div><div><br /></div><div></div><div></div><div>She gave me her recipe some time ago once her cooking came to a halt and she could no longer move around her kitchen the way she always had. It's a simple recipe of just rice, milk, sugar, cinnamon and nutmeg. To this day, it is my favorite rice pudding recipe and I neither need nor want any other to replace it. But in the spirit of Thanksgiving, I tried my hand at this festive version last weekend with the hope of honoring the holiday, the season and, more importantly, the memory of my Giagia all in one sweet bite. </div><div><br /></div><div></div><div></div><div>So, if you enjoy rice pudding and you are looking to add some more pumpkin to your holiday table, look no further ... here is my recipe for Pumpkin Rizogalo. </div><div></div><div><br /></div><div><a href="http://3.bp.blogspot.com/_zBC_KjQT_tY/SwXaTxywqLI/AAAAAAAABf8/4WDla9Fb5cE/s1600/IMG_2837.JPG"><img style="WIDTH: 231px; HEIGHT: 337px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405966961046759602" border="0" alt="" src="http://3.bp.blogspot.com/_zBC_KjQT_tY/SwXaTxywqLI/AAAAAAAABf8/4WDla9Fb5cE/s320/IMG_2837.JPG" /></a><a href="http://2.bp.blogspot.com/_zBC_KjQT_tY/SwXagj7ge2I/AAAAAAAABgM/YKRXRH_MN_o/s1600/IMG_2868.JPG"><img style="WIDTH: 235px; HEIGHT: 337px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405967180663651170" border="0" alt="" src="http://2.bp.blogspot.com/_zBC_KjQT_tY/SwXagj7ge2I/AAAAAAAABgM/YKRXRH_MN_o/s320/IMG_2868.JPG" /></a></div><div><br /></div><div></div><div><strong><em><span style="font-size:130%;">Pumpkin Rizogalo (Rice Pudding)</span></em></strong> </div><div><em><span style="font-size:85%;">Makes about 10 ramekins</span></em> </div><div><br /></div><div></div><div>6 to 7 cups milk<br />1 1/4 cups rice<br />1/3 cup sugar </div><div>1 1/2 cups pumpkin puree, either fresh or canned<br />pinch of salt<br />dash of grated nutmeg<br />dash of ground cinnamon<br />3 egg yolks<br />1 teaspoon vanilla<br /><br />In a large saucepan, bring the 6 cups of milk, rice, sugar and salt to a simmer. Stir in 1 1/4 cups of the pumpkin, the nutmeg and cinnamon and cook mixture until the rice is quite soft and cooked through, stirring often.<br /><br />Meanwhile, whisk the egg yolks with the vanilla and remaining pumpkin in a medium bowl. Remove the saucepan from the burner and slowly whisk some of the rice mixture into the egg yolk mixture so as to temper it. Pour the egg yolk mixture back into the saucepan and cook over low heat for a few minutes more. (Add additional cup of milk as necessary during cooking.)<br /><br /></div><div></div><div>Spoon into ramekins or serving dishes and place plastic wrap directly on surface of pudding (so as to prevent it from forming a "skin"). Serve warm or at room temperature. </div>Mariahttp://www.blogger.com/profile/08497881043950251929noreply@blogger.com13tag:blogger.com,1999:blog-8706674097322845247.post-72441833773926276762009-11-18T12:53:00.011-05:002009-11-18T18:05:58.087-05:00Cranberry Apple Chutney<a href="http://4.bp.blogspot.com/_zBC_KjQT_tY/SwREUxcuXaI/AAAAAAAABfc/EVbyrP8I4w8/s1600/IMG_3028.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405520576413326754" border="0" alt="" src="http://4.bp.blogspot.com/_zBC_KjQT_tY/SwREUxcuXaI/AAAAAAAABfc/EVbyrP8I4w8/s400/IMG_3028.JPG" /></a>Thanksgiving is just a week away so I thought I'd share some recipes that will be gracing our table this year. There are, of course, a few dishes that remain virtually unchanged year after year: the turkey is roasted simply with fresh vegetables and herbs; the sweet potatoes are baked with brown sugar and marshmallows; and the <a href="http://kalisasorexi.blogspot.com/2008/12/holiday-food-and-fun.html">rice</a> is made in our family's traditional way ... and there are no ifs, ands or buts about it.<br /><div><br /></div><div><a href="http://2.bp.blogspot.com/_zBC_KjQT_tY/SwRDtN-Dx6I/AAAAAAAABfM/VmBJ9J6Jc5M/s1600/IMG_3058.JPG"><img style="WIDTH: 146px; HEIGHT: 204px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405519896874567586" border="0" alt="" src="http://2.bp.blogspot.com/_zBC_KjQT_tY/SwRDtN-Dx6I/AAAAAAAABfM/VmBJ9J6Jc5M/s200/IMG_3058.JPG" /></a><a href="http://3.bp.blogspot.com/_zBC_KjQT_tY/SwRDs2Q9_GI/AAAAAAAABfE/RC4hB5kyOZ4/s1600/IMG_3037.JPG"><img style="WIDTH: 149px; HEIGHT: 206px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405519890511428706" border="0" alt="" src="http://3.bp.blogspot.com/_zBC_KjQT_tY/SwRDs2Q9_GI/AAAAAAAABfE/RC4hB5kyOZ4/s200/IMG_3037.JPG" /></a><a href="http://2.bp.blogspot.com/_zBC_KjQT_tY/SwRDtIVnmeI/AAAAAAAABfU/wKuOf3uk-b4/s1600/IMG_3116.JPG"><img style="WIDTH: 149px; HEIGHT: 206px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405519895362771426" border="0" alt="" src="http://2.bp.blogspot.com/_zBC_KjQT_tY/SwRDtIVnmeI/AAAAAAAABfU/wKuOf3uk-b4/s200/IMG_3116.JPG" /></a><br /></div><div></div><div>But some dishes I like to tweak and experiment with include appetizers, the essential cranberry sauce and all the fall inspired desserts. So I thought I'd start with this cranberry chutney which I began making last year in place of plain cranberry sauce (which I still adore but sometimes a girl needs a little extra oomph). This is a great make-ahead recipe that's full of flavor and can have some texture depending on how thick you like to dice your apples.<br /><br /></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405520581822774418" border="0" alt="" src="http://2.bp.blogspot.com/_zBC_KjQT_tY/SwREVFmb_JI/AAAAAAAABfk/nc14ykTG6Xs/s400/IMG_3121.JPG" /><br />Use apples that can withstand cooking a little better and not turn to mush: I'd say Gala, Rome, Jonagold or Winesap are your best bets. Also, freshly grated orange zest and juice as well as freshly grated ginger are key ... and if you're feeling adventurous, add some ground clove for a truly flavorful chutney that can not only serve as a worthy accompaniment to your turkey, but pair well with roasted pork loin, grilled pork chops and make an amazing addition to any sandwich.<br /><div><br /></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405520586434393698" border="0" alt="" src="http://3.bp.blogspot.com/_zBC_KjQT_tY/SwREVWx7tmI/AAAAAAAABfs/M6nicsxO0Rc/s400/IMG_3207.JPG" /><strong><em><span style="font-size:130%;">Cranberry Apple Chutney</span></em></strong><br /><em><span style="font-size:85%;">Makes 6 to 8 accompaniment servings<br /></span></em><br /><br />2 pounds of apples (about 4 large)<br />2 medium onions, thickly sliced<br />1/3 cup light brown sugar<br />1 tablespoon orange zest<br />1/2 cup freshly squeezed orange juice<br />2 tablespoons unsalted butter, cut into cubes<br />1/4 teaspoon ground ginger<br />1/4 teaspoon ground mustard<br />2 cups fresh cranberries (I purchase fresh cranberries and freeze them for future use, then thaw before using)<br /><br /><br />Preheat oven to 400 degrees. Halve, and core apples (and if you prefer, peel them as well although I leave them unpeeled) then cut into 1-inch cubes. In a bowl combine the apples with the orange zest, orange juice, sugar, ginger, mustard and butter and stir lightly to coat. Place the mixture in a baking dish and bake for about 45 minutes. Stir the apple mixture a few times during baking.<br /><br />Stir in the cranberries and bake for 15 to 20 minutes longer until the cranberries are soft and the chutney thick. You can make the chutney a couple of days in advance; just bring it to room temperature or warm it ever so slightly before serving with your roast turkey. Try it with roasted chicken or pork; better yet add it to a sandwich or wrap using leftover chicken or turkey breast ... trust me, you won't be disappointed.Mariahttp://www.blogger.com/profile/08497881043950251929noreply@blogger.com11tag:blogger.com,1999:blog-8706674097322845247.post-83306823300499954942009-11-12T10:20:00.006-05:002009-11-13T10:37:09.975-05:00Short Rib Terrine<a href="http://3.bp.blogspot.com/_zBC_KjQT_tY/SvyzjhimEOI/AAAAAAAABek/a_VmfJYMV3E/s1600-h/IMG_2558.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5403391075818016994" border="0" alt="" src="http://3.bp.blogspot.com/_zBC_KjQT_tY/SvyzjhimEOI/AAAAAAAABek/a_VmfJYMV3E/s400/IMG_2558.JPG" /></a> <div>Short ribs are easily my favorite cut of beef. I adore them. They need minimal TLC (barely any hands on cooking, just a bit more time in the oven or on a burner) and yet yield so much flavor -- a simple braise with fresh vegetables and herbs is all they need in my book; deglaze the braising liquid with some red wine and you've got sheer perfection.</div><br /><div>To change things up a bit, this past weekend I tried my hand at this Short Rib Terrine and I am pleased to say it's now one of my favorite tapas and a really great way to use my beloved short ribs. Served with fresh homemade bread dotted with leeks and garlic the terrine was full of flavor. Just be sure to add some briny capers to your serving tray when offering up this tapa as they pair beautifully with it.<br /><br /></div><div></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5403391079965797586" border="0" alt="" src="http://2.bp.blogspot.com/_zBC_KjQT_tY/Svyzjw_gLNI/AAAAAAAABes/CUWnJIEDIis/s400/IMG_2578.JPG" /> <div>What's even better though, is that the cooking process yields a fragrant beef broth that can be used to enhance the flavor of other dishes. (I stored a couple of cupfuls in separate glass storage containers and placed them in the freezer for future use.)<br /></div><div></div><div><br />Do try this Short Rib Terrine, you won't be disappointed. </div><div></div><br /><a href="http://2.bp.blogspot.com/_zBC_KjQT_tY/Svyz2DRvT5I/AAAAAAAABe0/qsFFWsPPlnE/s1600-h/IMG_2572.JPG"><img style="WIDTH: 241px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5403391394111770514" border="0" alt="" src="http://2.bp.blogspot.com/_zBC_KjQT_tY/Svyz2DRvT5I/AAAAAAAABe0/qsFFWsPPlnE/s320/IMG_2572.JPG" /></a><a href="http://2.bp.blogspot.com/_zBC_KjQT_tY/Svyz2SMKVeI/AAAAAAAABe8/kvswhLC1T0A/s1600-h/IMG_2584.JPG"><img style="WIDTH: 242px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5403391398114907618" border="0" alt="" src="http://2.bp.blogspot.com/_zBC_KjQT_tY/Svyz2SMKVeI/AAAAAAAABe8/kvswhLC1T0A/s320/IMG_2584.JPG" /></a><br /><div></div><br /><strong><em><span style="font-size:130%;"><br />Short Rib Terrine</span></em></strong><br /><em><span style="font-size:85%;">(Adapted from a recipe on </span></em><a href="http://www.epicurious.com/recipes/food/views/Short-Rib-Terrine-231383"><em><span style="font-size:85%;">Epicurious.com</span></em></a><em><span style="font-size:85%;">)</span></em><br /><br />6 pounds short ribs<br />2 onions, quartered<br />2 celery ribs, quartered<br />2 carrots, cut into large chunks<br />1 large leek, cleaned and quartered<br />4 fresh parsley stems<br />2 fresh thyme sprigs<br />1 bay leaf<br />6 to 8 whole black peppercorns<br />12 cups water<br />1 1/2 teaspoons salt<br /><br /><em>To finish terrine:</em><br />8 large garlic cloves, peeled but left whole<br />1/3 to 1/2 cup olive oil<br />1 1/2 teaspoons Spanish paprika<br />1/8 teaspoon cayenne pepper<br />1 teaspoon salt<br />1/2 teaspoon black pepper<br /><br />Preheat oven to 450 degrees. Season short ribs with some coarse sea salt and spread in a roasting pan along with the onions, celery, leek and carrot. Roast, turning occasionally, for about an hour.<br /><br />Make a bouquet garni with the parsley, thyme, bay leaf and peppercorns. Transfer meat (with bones) and roasted vegetables to a large pot and add 12 cups water, salt and bouquet garni. Add a bit of water to the roasting pan and scrape all the brown bits up then pour the liquid into the pot. Bring to a boil and skim froth as necessary. Reduce heat to low and gently simmer, uncovered for anywhere from 3 to 4 hours, until meat is extremely tender and broth is reduced.<br /><br />Transfer mixture to a bowl and cool completely, uncovered, then cover and chill overnight.<br /><br />Remove fat from chilled mixture. Reheat mixture over moderate heat until warm. remove from heat and transfer short ribs to a platter; once slightly cooled, discard bones and fat. Finely chop short rib meat and set aside. Pour broth through a cheesecloth-lined sieve and store as desired.<br /><br />To complete the terrine: Heat oil in a saucepan and cook garlic over low heat, turning occasionally, until golden, about 15 minutes. Remove garlic with a slotted spoon and reserve the oil. Mash the garlic to a paste with a fork.<br /><br />Add paprika, salt and pepper to the oil remaining in the saucepan and cook over low heat until fragrant, a couple of minutes. In a large bowl, stir together the paprika oil, garlic paste and short rib meat. Pack the mixture into a terrine or crock, cover tightly and chill overnight. Bring the terrine to room temperature before serving with slices of fresh bread, crackers or pita triangles and capers.Mariahttp://www.blogger.com/profile/08497881043950251929noreply@blogger.com11tag:blogger.com,1999:blog-8706674097322845247.post-49675792095314325632009-11-09T18:33:00.006-05:002009-11-09T19:36:46.090-05:00Roast Chicken, Cranberry and Honey Mustard Pita Sandwich<div><div><a href="http://1.bp.blogspot.com/_zBC_KjQT_tY/SvinKvyc5FI/AAAAAAAABeM/8mgzY1ZOp30/s1600-h/IMG_2362.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5402251556099515474" border="0" alt="" src="http://1.bp.blogspot.com/_zBC_KjQT_tY/SvinKvyc5FI/AAAAAAAABeM/8mgzY1ZOp30/s400/IMG_2362.JPG" /></a>I love roasting a whole chicken and then using leftovers in a variety of ways. My favorite as of late is this pita sandwich with roast chicken, homemade cranberry sauce, sweet and tangy honey mustard and fresh watercress. It's a satisfying little sandwich and it's pretty healthy. I used Greek pita bread that I placed under the broiler for a couple of minutes to get some color but you can obviously use any bread you wish. Layer some roast chicken breast over one half of the pita and top with honey mustard, cranberry sauce and a handful of watercress. Top with the remaining pita half and enjoy! </div><div><br /> </div><div>Now don't be fooled by the roast chicken being listed here first: the star of this sandwich is the fresh cranberry sauce. Sweet and tart with a hint of ginger, the cranberries take this sandwich to a whole new level. And considering shelves are stocked with tons of fresh cranberries, sauces and chutneys such as this will be creeping into our dishes pretty regularly over the next month or so. </div><div><br /> </div><div>Below, I'll just share my recipe for a simple cranberry sauce but in the coming weeks will also write up the recipe for my favorite cranberry chutney ... so stay tuned!</div><div> </div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5402257343128704034" border="0" alt="" src="http://3.bp.blogspot.com/_zBC_KjQT_tY/SvisbmJulCI/AAAAAAAABec/8SVxNdYbw2c/s400/IMG_2371.JPG" /></div></div><br /><p><strong><em><span style="font-size:130%;">Cranberry Sauce</span></em></strong> </p><p>1 cup water<br />1 cup sugar<br />12-oz fresh cranberries (3 cups)<br />1/2 teaspoon freshly grated orange zest<br />Juice of small orange<br />Splash of Mavrodaphne (or Port)<br />Pinch of grated ginger </p><p>As I was already using my oven to roast the chicken, I simply combined all the ingredients in a baking dish, covered with foil and baked it until reduced to a thick, chunky sauce. Alternatively, just combine all the ingredients in a saucepan and simmer until the cranberries are soft and the sauce is thick. </p>Mariahttp://www.blogger.com/profile/08497881043950251929noreply@blogger.com8tag:blogger.com,1999:blog-8706674097322845247.post-75248439171364151382009-11-02T18:13:00.007-05:002009-11-03T09:19:18.228-05:00Olive Oil Poached Cod, Mashed Sweet Potatoes and Sauteed Broccoli Rabe with Pine Nuts<a href="http://4.bp.blogspot.com/_zBC_KjQT_tY/Su9pTULhxYI/AAAAAAAABds/knpQjVbBmQw/s1600-h/IMG_1603.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5399650258796004738" border="0" alt="" src="http://4.bp.blogspot.com/_zBC_KjQT_tY/Su9pTULhxYI/AAAAAAAABds/knpQjVbBmQw/s400/IMG_1603.JPG" /></a>We eat fish quite a bit: I pan fry whole porgies or cook them in a foil "pouch" with oregano, garlic and olive oil on a weekly basis. But more supple fillets of fish inherently prone to overcooking, usually pose a problem as they demand a bit more attention than I can offer on a weeknight.<br /><br />It was only just recently I figured out a solution to this problem; it was only just recently I figured out that poaching fish in olive oil is an unbelievably forgiving method of cooking delicate fish that yields such amazingly tender, moist results. I cannot sing this method's praises enough: it's so simple and so easy, more importantly poaching really lets the fish shine and using good olive oil means it's healthy.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 250px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5399650698844711378" border="0" alt="" src="http://1.bp.blogspot.com/_zBC_KjQT_tY/Su9ps7fUKdI/AAAAAAAABeE/-_taF6o1h_o/s400/Blog+Pics2.jpg" /><br />In this dish, I used some fresh cod, which is thick and meaty, but I'm certain halibut would work just as well here. I served the olive oil poached cod over mashed sweet potatoes flavored with grated ginger and a touch of cream as well as some sauteed broccoli rabe with pine nuts toasted with a dash of cayenne pepper. The kids gobbled it all up and even asked for seconds. Need I say more?<br /><br /><a href="http://2.bp.blogspot.com/_zBC_KjQT_tY/Su9plU3rj3I/AAAAAAAABd0/aYYQDM5PVLo/s1600-h/IMG_1609.JPG"><img style="WIDTH: 245px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5399650568218840946" border="0" alt="" src="http://2.bp.blogspot.com/_zBC_KjQT_tY/Su9plU3rj3I/AAAAAAAABd0/aYYQDM5PVLo/s320/IMG_1609.JPG" /></a><a href="http://2.bp.blogspot.com/_zBC_KjQT_tY/Su9plRfbSKI/AAAAAAAABd8/I32rIkOlhHc/s1600-h/IMG_1644.JPG"><img style="WIDTH: 234px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5399650567311804578" border="0" alt="" src="http://2.bp.blogspot.com/_zBC_KjQT_tY/Su9plRfbSKI/AAAAAAAABd8/I32rIkOlhHc/s320/IMG_1644.JPG" /></a><br /><br /><strong><em>Olive Oil Poached Cod, Mashed Sweet Potatoes and Sauteed Broccoli Rabe with Pine Nuts</em></strong><br /><br />1 to 1 1/2 lbs. fresh cod<br />2 large sweet potatoes<br />Ground ginger, to taste<br />Dash of ground nutmeg<br />Tablespooon of butter or a splash of heavy cream<br />1 bunch broccoli rabe, bottom 2 inches of stems removed<br />2 cloves garlic, minced<br />1/3 cup pine nuts<br />Dash of cayenne pepper<br />Olive oil<br />Salt and pepper, to taste<br /><br /><br />To start with, clean and peel the potatoes and cook them in boiling water until fork tender (alternatively, clean the potatoes but don't peel; wrap them in foil and roast until tender; cool and then peel). Mash them either with a potato masher or in a food processor, then stir in the ground ginger, ground nutmeg, butter or heavy cream, salt and pepper to taste. Set aside and rewarm when ready to serve.<br /><br />For the broccoli rabe, rinse the stems and remove any thick or damaged leaves. Bring a pot of water to boil and add the broccoli rabe for just a couple of minutes. Remove the broccoli rabe to a colander and drain well. Meanwhile, heat a large skillet over medium high heat and add the pine nuts and a dash of cayenne. Shake the skillet frequently until the pine nuts are toasted and golden. Remove the pine nuts from the skillet and set aside. Add a couple of tablespoons olive oil to the skillet along with the minced garlic and cook until fragrant. Toss in the broccoli rabe and the pine nuts and combine well with the olive oil until heated through. Remove skillet from heat and set aside.<br /><br />For the cod, heat some olive oil (enough to just cover the cod) in a dutch oven or deep skillet over very low heat. Cut the cod into individual portions, season with salt and pepper and carefully add it to the oil. Let the cod poach in the olive oil (keep the heat at low) until opaque and just cooked through, about 12 to 15 minutes depending on the size of the fillets.<br /><br />Place the mashed sweet potatoes and broccoli rabe on the plate and carefully remove cod with a spatula and place over the potatoes to serve.<br /><br /><em>Try adding some fresh herbs or sliced garlic to the poaching oil so as to infuse the fish with those flavors as well.</em>Mariahttp://www.blogger.com/profile/08497881043950251929noreply@blogger.com9tag:blogger.com,1999:blog-8706674097322845247.post-55311045571997775392009-10-27T09:43:00.010-04:002009-10-27T10:55:47.484-04:00Spanako-Quesadillas (Spinach Pie Quesadillas)<a href="http://1.bp.blogspot.com/_zBC_KjQT_tY/Sub6vMAgreI/AAAAAAAABdk/XQK6jD-lqtM/s1600-h/IMG_1455.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5397276892034280930" border="0" alt="" src="http://1.bp.blogspot.com/_zBC_KjQT_tY/Sub6vMAgreI/AAAAAAAABdk/XQK6jD-lqtM/s400/IMG_1455.JPG" /></a> There are times when a quick lunch or dinner is a must but that doesn't necessarily mean takeout or fast food needs to creep into our diet. The other night, I was all tapped out and as the kids had enjoyed a heavier lunch I wanted to make a rather light and quick dinner. Knowing that I had some spinach and some flour tortillas on hand, I thought, "Why not make some spinach <span id="SPELLING_ERROR_0" class="blsp-spelling-error">quesadillas</span>?"<br /><br />I wasn't originally thinking I'd go with a Greek flavor profile, but the container of Feta was calling out to me much more emphatically than the block of cheddar and so my <span id="SPELLING_ERROR_1" class="blsp-spelling-error">quesadillas</span> quickly became an easy (you might call it lazy) though extremely tasty version of <span id="SPELLING_ERROR_2" class="blsp-spelling-error">Spanakopita</span> (traditional Greek spinach pie).<br /><br />I quickly sauteed some chopped onions, scallions, garlic and spinach then tossed in some chopped parsley and fresh mint that's still growing in the garden. An egg, some crumbled Feta, a skillet, some flour tortillas ... and voila, <span id="SPELLING_ERROR_3" class="blsp-spelling-error">Spanako</span>-<span id="SPELLING_ERROR_4" class="blsp-spelling-error">Quesadillas</span>.<br /><br />Make these as a light lunch or dinner; accompanied by a salad it's really all you'll need. Better yet, serve these as appetizers or quick finger foods when you're getting ready for a casual get-together with friends. Trust me, you won't be disappointed.<br /><br /><br /><a href="http://3.bp.blogspot.com/_zBC_KjQT_tY/Sub6NH4-XQI/AAAAAAAABdc/x_fT1xVnQj8/s1600-h/IMG_1449.JPG"><img style="WIDTH: 220px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5397276306813377794" border="0" alt="" src="http://3.bp.blogspot.com/_zBC_KjQT_tY/Sub6NH4-XQI/AAAAAAAABdc/x_fT1xVnQj8/s320/IMG_1449.JPG" /></a> <a href="http://4.bp.blogspot.com/_zBC_KjQT_tY/Sub6Myscb6I/AAAAAAAABdU/5aLFvuiU5Xw/s1600-h/IMG_1397.JPG"><img style="WIDTH: 235px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5397276301123678114" border="0" alt="" src="http://4.bp.blogspot.com/_zBC_KjQT_tY/Sub6Myscb6I/AAAAAAAABdU/5aLFvuiU5Xw/s320/IMG_1397.JPG" /></a><br /><br /><strong><em><span style="font-size:130%;"><span id="SPELLING_ERROR_5" class="blsp-spelling-error">Spanako</span>-<span id="SPELLING_ERROR_6" class="blsp-spelling-error">Quesadillas</span> (Spinach Pie <span id="SPELLING_ERROR_7" class="blsp-spelling-error">Quesadillas</span>)</span></em></strong><br /><em><span style="font-size:85%;">(Makes about 5 or 6 <span id="SPELLING_ERROR_8" class="blsp-spelling-error">quesadillas</span>)</span></em><br /><br />Olive oil<br />3 scallions, sliced<br />1 small onion, finely chopped<br />1 clove garlic, minced<br />Pinch of ground nutmeg<br />4 cups fresh spinach or 1 small box frozen spinach<br />Small handful of parsley, finely chopped<br />A few mint leaves, finely chopped<br />Salt and freshly ground pepper, to taste<br />1 egg<br />Feta (add as much crumbled Feta as you like)<br />5 or 6 small to medium flour tortillas<br /><br /><br />Heat a couple tablespoons of olive oil in a skillet and saute the onion, scallions and garlic until softened, about five minutes. Add the spinach and cook until wilted and heated through, about five minutes more. Stir in the nutmeg, salt, pepper, parsley and mint. Place mixture in bowl and let cool slightly. Stir in egg and feta and adjust seasonings if necessary.<br /><br />Meanwhile, wipe out the skillet and heat a tablespoon of olive oil over medium heat. Place one tortilla in the skillet and heat slightly. Add a few spoonfuls of the spinach mixture over HALF of the tortilla, then fold the empty half over the mixture and press down lightly. Cover the skillet and let cook for about five minutes; then uncover and turn your <span id="SPELLING_ERROR_9" class="blsp-spelling-error">quesadilla</span> carefully over. Cook a few minutes more. (Repeat with remaining tortillas and spinach mixture.)<br /><br />Remove the <span id="SPELLING_ERROR_10" class="blsp-spelling-error">quesadilla</span> from the skillet, cut it in half or in thirds and serve warm.Mariahttp://www.blogger.com/profile/08497881043950251929noreply@blogger.com21tag:blogger.com,1999:blog-8706674097322845247.post-34724564703410184202009-10-21T17:09:00.012-04:002009-10-21T18:34:27.839-04:00Cranberry Mavrodaphne Clafoutis<a href="http://3.bp.blogspot.com/_zBC_KjQT_tY/St969HUhusI/AAAAAAAABdI/MAnQnMv9bYg/s1600-h/IMG_1083.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5395166068968897218" border="0" alt="" src="http://3.bp.blogspot.com/_zBC_KjQT_tY/St969HUhusI/AAAAAAAABdI/MAnQnMv9bYg/s400/IMG_1083.JPG" /></a> I've always wanted to make clafoutis but for some very, very odd reason haven't. I'm not sure why ... these little desserts are really quite simple and so versatile. A complement to any and all seasonal fruit, they are the perfect ending to a savory dinner or a sweet and simple addition to a friendly brunch.<br /><br /><div><div><div><a href="http://4.bp.blogspot.com/_zBC_KjQT_tY/St96AtTAiyI/AAAAAAAABco/ghcYq9mfJw0/s1600-h/IMG_0989.JPG"><img style="WIDTH: 248px; HEIGHT: 172px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5395165031191055138" border="0" alt="" src="http://4.bp.blogspot.com/_zBC_KjQT_tY/St96AtTAiyI/AAAAAAAABco/ghcYq9mfJw0/s320/IMG_0989.JPG" /></a><a href="http://4.bp.blogspot.com/_zBC_KjQT_tY/St96Awc7lgI/AAAAAAAABcw/3RFKTfPyxKw/s1600-h/IMG_1047.JPG"><img style="WIDTH: 252px; HEIGHT: 172px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5395165032037979650" border="0" alt="" src="http://4.bp.blogspot.com/_zBC_KjQT_tY/St96Awc7lgI/AAAAAAAABcw/3RFKTfPyxKw/s320/IMG_1047.JPG" /></a><br /></div><div><br />Cranberries, fresh or dried, embody (at least for me) the spirit of fall. They're tart flavor and deep red hue just scream autumn. Simmered in wine and scented with cinnamon, they made the perfect base for these buttery clafoutis.<br /><br />The Greek dessert wine Mavrodaphne is similar to port but sweeter and beautifully balanced the tartness of the cranberries here. Using the dried fruit made these clafoutis even simpler and though I loved every part of the dessert, I am looking forward to making clafoutis using fresh cranberries as well.<br /></div><div><a href="http://3.bp.blogspot.com/_zBC_KjQT_tY/St96AI2pEOI/AAAAAAAABcg/ZxrgYtZnaG4/s1600-h/IMG_1003.JPG"><img style="WIDTH: 244px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5395165021408399586" border="0" alt="" src="http://3.bp.blogspot.com/_zBC_KjQT_tY/St96AI2pEOI/AAAAAAAABcg/ZxrgYtZnaG4/s320/IMG_1003.JPG" /></a><a href="http://4.bp.blogspot.com/_zBC_KjQT_tY/St95_7Y7oGI/AAAAAAAABcY/-NafNkjmsRU/s1600-h/IMG_0964.JPG"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5395165017794125922" border="0" alt="" src="http://4.bp.blogspot.com/_zBC_KjQT_tY/St95_7Y7oGI/AAAAAAAABcY/-NafNkjmsRU/s320/IMG_0964.JPG" /></a><br /><a href="http://1.bp.blogspot.com/_zBC_KjQT_tY/St95_l5JIxI/AAAAAAAABcQ/B0MQsrfBfXY/s1600-h/IMG_0958.JPG"><img style="WIDTH: 244px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5395165012023649042" border="0" alt="" src="http://1.bp.blogspot.com/_zBC_KjQT_tY/St95_l5JIxI/AAAAAAAABcQ/B0MQsrfBfXY/s320/IMG_0958.JPG" /></a><a href="http://3.bp.blogspot.com/_zBC_KjQT_tY/St96c74GOuI/AAAAAAAABc4/V1rxrUCpMA0/s1600-h/IMG_1079.JPG"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5395165516141050594" border="0" alt="" src="http://3.bp.blogspot.com/_zBC_KjQT_tY/St96c74GOuI/AAAAAAAABc4/V1rxrUCpMA0/s320/IMG_1079.JPG" /></a><br /><br /><strong><em><span style="font-size:130%;"><br />Cranberry Mavrodaphne Clafoutis</span></em></strong> </div><div><em><span style="font-size:85%;">(Adapted from a recipe on </span></em><a href="http://www.epicurious.com/recipes/food/reviews/Cranberry-Cinnamon-Clafoutis-240943"><em><span style="font-size:85%;">Epicurious.com</span></em></a><em><span style="font-size:85%;">)</span></em><br /><br />1 cup dried cranberries<br />1 cup Mavrodaphne<br />1/2 cup water<br />2 cinnamon sticks<br />3 large eggs<br />1 cup whole milk<br />3/4 stick unsalted butter, melted<br />1/4 cup sugar<br />1/3 cup flour<br />1 tsp vanilla<br />1/4 teaspoon salt<br />1 tsp sugar mixed with 1/8 tsp cinnamon<br /><br /></div><div>Preheat oven to 400 degrees with rack placed in center of oven. Butter either one 8- to 9-inch baking dish or 6 to 8 ramekins.<br /></div><div>In a small saucepan, simmer the cranberries, Mavrodaphne, water and cinnamon sticks uncovered until it's of a syrupy consistency. Pour the simmered fruit into the baking dish or ramekins and set aside. </div><div><br />In a large bowl, whisk together the eggs, milk, butter, sugar, flour, vanilla and salt until smooth and pour into the dish or ramekins. Sprinkle the cinnamon sugar over top and bake until puffed and set in center, about 35 to 40 minutes. Cool the clafoutis briefly and serve.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5395166065603560178" border="0" alt="" src="http://3.bp.blogspot.com/_zBC_KjQT_tY/St9686yKwvI/AAAAAAAABdA/Kq4NTpaRT7w/s400/IMG_1081.JPG" /></div></div></div>Mariahttp://www.blogger.com/profile/08497881043950251929noreply@blogger.com15tag:blogger.com,1999:blog-8706674097322845247.post-53937934162770087222009-10-19T09:43:00.016-04:002009-10-19T11:50:05.865-04:00Butternut Squash and Caramelized Onions over Polenta<a href="http://2.bp.blogspot.com/_zBC_KjQT_tY/Stx0-Kg7raI/AAAAAAAABcI/eRuY92uAH2Y/s1600-h/IMG_0848.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 297px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5394315065006206370" border="0" alt="" src="http://2.bp.blogspot.com/_zBC_KjQT_tY/Stx0-Kg7raI/AAAAAAAABcI/eRuY92uAH2Y/s400/IMG_0848.JPG" /></a><br /><div>It's been a while since I participated in the <a href="http://www.leftoverqueen.com/">Leftover Queen's</a> <a href="http://www.leftoverqueen.com/forum/index.php/topic,1419.15.html">Royal Foodie Joust</a>, but I'm back this month with an entry using each of the three chosen ingredients (orange colored squash/pumpkin; black tinted stout; sugar) and lots of Fall flair.<br /><br /></div><div></div><div>A heartwarming, soul-satisfying dish fit for Autumn is what I was going for here. So I took some flavorful butternut squash, soaked it in dark beer, coated it in brown sugar then browned it in some butter and roasted it with a bit of the beer til tender. Onions caramelized with the remaining beer joined the butternut squash atop a silky polenta.<br /><br /><br /></div><div></div><div><div><a href="http://2.bp.blogspot.com/_zBC_KjQT_tY/Stxy5jT5JpI/AAAAAAAABbw/g5ZyGksS3dI/s1600-h/IMG_0784.JPG"><img style="WIDTH: 239px; HEIGHT: 185px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5394312786739799698" border="0" alt="" src="http://2.bp.blogspot.com/_zBC_KjQT_tY/Stxy5jT5JpI/AAAAAAAABbw/g5ZyGksS3dI/s320/IMG_0784.JPG" /></a><a href="http://3.bp.blogspot.com/_zBC_KjQT_tY/Stxy5Afg9KI/AAAAAAAABbo/n84X0ZREJg8/s1600-h/IMG_0782.JPG"><img style="WIDTH: 238px; HEIGHT: 185px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5394312777393304738" border="0" alt="" src="http://3.bp.blogspot.com/_zBC_KjQT_tY/Stxy5Afg9KI/AAAAAAAABbo/n84X0ZREJg8/s320/IMG_0782.JPG" /></a><br /><a href="http://2.bp.blogspot.com/_zBC_KjQT_tY/Stxy477E2qI/AAAAAAAABbg/q51msuDYdYs/s1600-h/IMG_0781.JPG"><img style="WIDTH: 239px; HEIGHT: 190px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5394312776166726306" border="0" alt="" src="http://2.bp.blogspot.com/_zBC_KjQT_tY/Stxy477E2qI/AAAAAAAABbg/q51msuDYdYs/s320/IMG_0781.JPG" /></a><a href="http://3.bp.blogspot.com/_zBC_KjQT_tY/Stxy6B7kKFI/AAAAAAAABb4/Yy3vU7vynTM/s1600-h/IMG_0788.JPG"><img style="WIDTH: 238px; HEIGHT: 190px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5394312794959259730" border="0" alt="" src="http://3.bp.blogspot.com/_zBC_KjQT_tY/Stxy6B7kKFI/AAAAAAAABb4/Yy3vU7vynTM/s320/IMG_0788.JPG" /></a><br /><br />Serve this as a side dish to grilled or roasted beef, veal or chicken; as a stand alone first course; or even a light main dish. I thought of adding some crispy bacon or pancetta but we'd had enough meat in our diet last week though either would add a great dimension of flavor to this dish though. </div><div></div><div><br />Now, if you're a food blogger and not yet a member of the Leftover Queen's <a href="http://www.foodieblogroll.com/">Foodie Blogroll</a>, head on over to Jenn's site and sign up now. You'll be part of a great community of bloggers, you'll enjoy some great contests and giveaways and you'll qualify to compete in the monthly Royal Foodie Joust.<br /><br /></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5394315057370440626" border="0" alt="" src="http://4.bp.blogspot.com/_zBC_KjQT_tY/Stx09uEbI7I/AAAAAAAABcA/Js_-HVd2Ifc/s400/IMG_0800.JPG" /><br /><em><strong>Roasted Butternut Squash and Caramelized Onions over Polenta</strong></em></div><div></div><div><br />1 small butternut squash, peeled and cut into large chunks</div><div>1/2 bottle dark beer</div><div>Pinch of cayenne pepper</div><div>1/2 cup brown sugar</div><div>2 to 3 tablespoons butter</div><div>2 medium onions, thinly sliced </div><div>Salt and freshly ground pepper, to taste</div><div></div><div><em><br />For the Polenta:</em> </div><div>2 cups chicken or vegetable stock</div><div>2 cups water<br />1/4 teaspoon salt<br />1 cup cornmeal for polenta </div><div>Dash of nutmeg</div><div>Pat of butter </div><div>1/4 cup grated parmesan</div><div></div><div></div><div><br /><br />Heat oven to 350 degrees. Place the butternut squash in a large bowl; add the beer and cayenne pepper and give it a good stir until all the pieces of squash are coated well. Let the butternut squash soak in the beer mixture for about 15 minutes. </div><div></div><div><br />As the polenta cooks, heat 2 tablespoons butter in a large oven-proof skillet. Place the brown sugar in a bowl and once the butter is heated well, take the butternut squash cubes straight from the beer, coat each piece well with brown sugar and add to the hot skillet. Brown all the butternut squash pieces evenly on all sides then add half the beer marinade to the skillet and place it in the oven to roast the squash until tender. </div><div></div><div><br />Meanwhile, begin the polenta by bringing the water, stock and salt to boil in a large saucepan. Gradually whisk in the cornmeal and cook the polenta over moderately low heat (at barely a boil), stirring quite frequently until thick and smooth, about 30 to 40 minutes. Remove saucepan from heat and stir in the nutmeg, parmesan and butter. (Polenta will keep warm, covered, about 20 minutes. Stir well before serving.)</div><div></div><div><br />As the polenta cooks, in a skillet or saucepan, add the remaining 1 tablespoon butter and the sliced onions and cook 4 to 5 minutes until softened. Stir in the remaining beer and continue cooking the onions until golden and caramelized. </div><div></div><div><br />Spoon some polenta on the plate--or in a bowl--top with some caramelized onions and place a few pieces of butternut squash on top as well. Drizzle with any sauce from the roasted squash skillet and serve immediately. </div>Mariahttp://www.blogger.com/profile/08497881043950251929noreply@blogger.com10tag:blogger.com,1999:blog-8706674097322845247.post-57010860271760412752009-10-13T09:43:00.008-04:002009-10-13T13:16:00.466-04:00Ricotta Pancakes with Fig Compote<a href="http://3.bp.blogspot.com/_zBC_KjQT_tY/StSedjCCp7I/AAAAAAAABbA/a_tBjzBlrUg/s1600-h/IMG_0225.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5392108884326524850" border="0" alt="" src="http://3.bp.blogspot.com/_zBC_KjQT_tY/StSedjCCp7I/AAAAAAAABbA/a_tBjzBlrUg/s400/IMG_0225.JPG" /></a> This weekend we picked the last of the figs off of our fig trees and it's safe to say we're all "figged" out. Since early September we've been blessed with literally hundreds of sweet purple-fleshed figs and I've made everything from a Greek fig spoon sweet; to roasted figs stuffed with Gorgonzola and wrapped in prosciutto; to a cinnamon-spiced fig jam; to two large batches of vanilla-scented fig compote. Not to mention that we ate dozens of these little fruits as is.<br /><div><div><div></div><br /><div>On Sunday morning, I opened my fridge to see a half full (some might say half empty) container of ricotta on one shelf and a jar of fig compote on another. The kiddies asked for a batch of pancakes so it was only natural I whip up some ricotta pancakes and serve them with a spoonful of fig compote, right? </div><br /><div></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 250px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5392114051587048930" border="0" alt="" src="http://1.bp.blogspot.com/_zBC_KjQT_tY/StSjKUk9BeI/AAAAAAAABbQ/8W8dxusGW5E/s400/Blog+Pics.jpg" />I've seen some ricotta pancake recipes call for separating the eggs, adding yolks to the initial batter, then whipping the egg whites to stiff peaks and folding those in as well. I have to admit, I think those steps are kind of unnecessary. Not that I've done any experiments to officially note any differences between either method, but I've always been left satisfied with the fluffy, light pancakes my simple whisking of all ingredients has yielded. <div></div><br /><div>So here's my recipe for ricotta pancakes. I flavored this batch with a splash of my aunt's homemade vanilla but feel free to add either orange or lemon zest to perk these pancakes up as well. </div></div><br /><div></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5392112419167948738" border="0" alt="" src="http://2.bp.blogspot.com/_zBC_KjQT_tY/StShrTV6T8I/AAAAAAAABbI/4bcxood9DOw/s400/IMG_0221.JPG" /><strong><em><span style="font-size:130%;">Ricotta Pancakes with Fig Compote</span></em></strong><br /><div></div><em><span style="font-size:85%;">Makes about 8 pancakes</span></em><br /><br /><div>1 cup flour </div><div>2 teaspoons baking powder</div><div>1/4 teaspoon salt </div><div>1 tablespoon sugar</div><div>2 eggs </div><div>1/2 teaspoon vanilla extract </div><div>1/2 cup milk </div><div>1 cup ricotta </div><div>Butter (for coating griddle)</div><div>Fig compote (recipe below) </div><div></div><br /><div>In a large bowl whisk the flour, baking powder and salt until well combined. Add the sugar, eggs, vanilla, milk and ricotta and whisk briefly (batter should be lumpy so don't over stir). <em>Note: If the batter seems much too thick add a splash of milk to thin it out.</em><br /></div><br /><div>Heat a griddle or skillet over medium-high heat and once hot coat with a little butter. Drop batter by 1/4 cupfuls onto the hot griddle and cook until small holes begin to form on top. Using a spatula, flip the pancake and cook just a couple minutes more until golden. <em>Note: To keep other pancakes warm while making the rest, place on a baking sheet, cover with foil and heat in a 175-degree oven. </em></div><div><em></em></div><br /><div>Serve pancakes with a spoonful of compote and a drizzle of maple syrup.<em> </em></div><div><em></em></div><br /><div><strong><em><span style="font-size:130%;"></span></em></strong></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 250px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5392132711657048210" border="0" alt="" src="http://1.bp.blogspot.com/_zBC_KjQT_tY/StS0IewVCJI/AAAAAAAABbY/Qyk2mUjVGG4/s400/Blog+Pics1.jpg" /> <div><strong><em><span style="font-size:130%;">Fresh Fig Compote</span></em></strong><br /></div><div></div><div>Clean and dry about three cups of fresh small- to medium-size figs. Peel the figs carefully. Slice the figs in half and add to a saucepan along with 1/2 cup sugar and 2 cups water. Cook until the figs are really tender and reduced to a jam-like consistency. If needed, add a bit more water to continue cooking figs until tender. </div><div></div><br /><div>Once done, remove pan from heat and stir in a teaspoon of vanilla extract. Let compote cool then spoon into sterilised jars; cover tightly and store in the refrigerator. Serve over pancakes, ice cream, yogurt or mascarpone cheese. </div></div>Mariahttp://www.blogger.com/profile/08497881043950251929noreply@blogger.com14tag:blogger.com,1999:blog-8706674097322845247.post-57070195496630039602009-09-08T17:21:00.021-04:002009-09-09T19:47:50.037-04:00GreeceIt's hard to believe that our summer trip to Greece already came and went. Nearly six weeks of sea, sand and sun has made it a little difficult to get back into the swing of everyday life. But I'm looking forward to cooking up a storm this fall and winter; ramping up this blog with some great recipes; updating the look and feel of Kali Orexi; and exploring some culinary hotspots close to home.<br /><br />Yet, before I begin any of that I'd like to share some shots from our trip ... My plan this summer was to approach this year's vacation through the eyes of a foodie, to go beyond the "touristy" tavernas and explore what culinary treats Greece really has to offer. But with two little ones in tow, their needs take centerstage and hopes of great culinary finds promptly give way to the kids simply enjoying every day of our family vacation more than anyone else. Regardless, we had an amazing time and here are some shots I think capture the essence of our trip well:<br /><br />The Bridge at Rio Antirrio ...<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5379583435715603106" border="0" alt="" src="http://3.bp.blogspot.com/_zBC_KjQT_tY/Sqgeoe1naqI/AAAAAAAABaI/kkJrwR_SxVI/s400/IMG_5061.jpg" /><br /><p>Fruit stand on the road towards Agrinio ... </p><p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5379583430341765522" border="0" alt="" src="http://4.bp.blogspot.com/_zBC_KjQT_tY/SqgeoK0ZKZI/AAAAAAAABaA/4QvBpkzjWhc/s400/IMG_5062.jpg" /> Sunset from Kastraki, Agrinio ...</p><p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5379583453693808866" border="0" alt="" src="http://2.bp.blogspot.com/_zBC_KjQT_tY/Sqgephz9EOI/AAAAAAAABag/IEw0V6XJ-qU/s400/IMG_5147.jpg" /></p><p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5379583443161403298" border="0" alt="" src="http://3.bp.blogspot.com/_zBC_KjQT_tY/Sqgeo6k1T6I/AAAAAAAABaQ/qOc4U1eBR8M/s400/IMG_5140.jpg" /> Sunset at Peroulades, Kerkyra ...<br /><br /><a href="http://4.bp.blogspot.com/_zBC_KjQT_tY/SqgWarDrVRI/AAAAAAAABZw/8HUn4Nfalg8/s1600-h/IMG_5456.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5379574402384614674" border="0" alt="" src="http://4.bp.blogspot.com/_zBC_KjQT_tY/SqgWarDrVRI/AAAAAAAABZw/8HUn4Nfalg8/s400/IMG_5456.jpg" /></a> Traditional Corfiot architecture ...<br /><br /><a href="http://1.bp.blogspot.com/_zBC_KjQT_tY/SqgWaMHeg1I/AAAAAAAABZo/8ty99v3Ytrk/s1600-h/IMG_5494.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5379574394079052626" border="0" alt="" src="http://1.bp.blogspot.com/_zBC_KjQT_tY/SqgWaMHeg1I/AAAAAAAABZo/8ty99v3Ytrk/s400/IMG_5494.jpg" /></a></p><div><div><div><div><div><div><div><a href="http://4.bp.blogspot.com/_zBC_KjQT_tY/SqgWZhKTjyI/AAAAAAAABZg/5g2Hh7bXzXs/s1600-h/IMG_5495.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5379574382548193058" border="0" alt="" src="http://4.bp.blogspot.com/_zBC_KjQT_tY/SqgWZhKTjyI/AAAAAAAABZg/5g2Hh7bXzXs/s400/IMG_5495.jpg" /></a><br /><div><a href="http://2.bp.blogspot.com/_zBC_KjQT_tY/SqgWZaCO4CI/AAAAAAAABZY/wpkpuk4DpAs/s1600-h/IMG_5564.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5379574380635283490" border="0" alt="" src="http://2.bp.blogspot.com/_zBC_KjQT_tY/SqgWZaCO4CI/AAAAAAAABZY/wpkpuk4DpAs/s400/IMG_5564.jpg" /></a> The Museum of Asian Art in the Palace of Sts. Michael and George, Kerkyra ...<br /><br /><div><a href="http://3.bp.blogspot.com/_zBC_KjQT_tY/SqgVGGZMtdI/AAAAAAAABZQ/GOzPpfzt1Rk/s1600-h/IMG_5569.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5379572949433759186" border="0" alt="" src="http://3.bp.blogspot.com/_zBC_KjQT_tY/SqgVGGZMtdI/AAAAAAAABZQ/GOzPpfzt1Rk/s400/IMG_5569.jpg" /></a><br /><div><a href="http://4.bp.blogspot.com/_zBC_KjQT_tY/SqgVFk97-_I/AAAAAAAABZI/aV1loa0QVWw/s1600-h/IMG_5574.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5379572940461046770" border="0" alt="" src="http://4.bp.blogspot.com/_zBC_KjQT_tY/SqgVFk97-_I/AAAAAAAABZI/aV1loa0QVWw/s400/IMG_5574.jpg" /></a><br /><div><a href="http://4.bp.blogspot.com/_zBC_KjQT_tY/SqgVFRx0WoI/AAAAAAAABZA/sbQU76rCFws/s1600-h/IMG_5582.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5379572935309941378" border="0" alt="" src="http://4.bp.blogspot.com/_zBC_KjQT_tY/SqgVFRx0WoI/AAAAAAAABZA/sbQU76rCFws/s400/IMG_5582.jpg" /></a><br /><div><a href="http://3.bp.blogspot.com/_zBC_KjQT_tY/SqgVEzDtvHI/AAAAAAAABY4/GrdhlGflYkA/s1600-h/IMG_5592.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5379572927063506034" border="0" alt="" src="http://3.bp.blogspot.com/_zBC_KjQT_tY/SqgVEzDtvHI/AAAAAAAABY4/GrdhlGflYkA/s400/IMG_5592.jpg" /></a><br /><div><a href="http://3.bp.blogspot.com/_zBC_KjQT_tY/SqgVEgGqJiI/AAAAAAAABYw/sbjD-KybdSY/s1600-h/IMG_5593.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5379572921975580194" border="0" alt="" src="http://3.bp.blogspot.com/_zBC_KjQT_tY/SqgVEgGqJiI/AAAAAAAABYw/sbjD-KybdSY/s400/IMG_5593.jpg" /></a><br /><div><a href="http://3.bp.blogspot.com/_zBC_KjQT_tY/SqgTHuPmJ3I/AAAAAAAABYo/Hi758wZ7RP8/s1600-h/IMG_5598.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5379570778287515506" border="0" alt="" src="http://3.bp.blogspot.com/_zBC_KjQT_tY/SqgTHuPmJ3I/AAAAAAAABYo/Hi758wZ7RP8/s400/IMG_5598.jpg" /></a><br /><div><a href="http://1.bp.blogspot.com/_zBC_KjQT_tY/SqgTHLcaZjI/AAAAAAAABYg/FwE_SpW3fmI/s1600-h/IMG_5603.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5379570768946030130" border="0" alt="" src="http://1.bp.blogspot.com/_zBC_KjQT_tY/SqgTHLcaZjI/AAAAAAAABYg/FwE_SpW3fmI/s400/IMG_5603.jpg" /></a><br /><div><a href="http://1.bp.blogspot.com/_zBC_KjQT_tY/SqgTGgVol7I/AAAAAAAABYY/cq-LtI0Oyyc/s1600-h/IMG_5621.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5379570757374875570" border="0" alt="" src="http://1.bp.blogspot.com/_zBC_KjQT_tY/SqgTGgVol7I/AAAAAAAABYY/cq-LtI0Oyyc/s400/IMG_5621.jpg" /></a>View of Faliraki, Kerkyra from the Palace grounds ...<br /></div><div><div><a href="http://2.bp.blogspot.com/_zBC_KjQT_tY/SqgTGEoTA5I/AAAAAAAABYQ/ISl7TZPNx4I/s1600-h/IMG_5648.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5379570749936960402" border="0" alt="" src="http://2.bp.blogspot.com/_zBC_KjQT_tY/SqgTGEoTA5I/AAAAAAAABYQ/ISl7TZPNx4I/s400/IMG_5648.jpg" /></a> Our favorite Olive Wood Workshop in Corfu's Old Town...<br /><br /><div><a href="http://1.bp.blogspot.com/_zBC_KjQT_tY/SqgTFwbjG4I/AAAAAAAABYI/DqZB-Gpe-BE/s1600-h/IMG_5675.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5379570744514780034" border="0" alt="" src="http://1.bp.blogspot.com/_zBC_KjQT_tY/SqgTFwbjG4I/AAAAAAAABYI/DqZB-Gpe-BE/s400/IMG_5675.jpg" /></a> <div><a href="http://4.bp.blogspot.com/_zBC_KjQT_tY/SqgQIIlJnsI/AAAAAAAABYA/SSFMKTouOlw/s1600-h/IMG_5679.jpg"></a>In the Monastery of Paleokastritsa, Kerkyra ...<br /><br /><div><a href="http://1.bp.blogspot.com/_zBC_KjQT_tY/SqgQHjus4uI/AAAAAAAABX4/zFaEi8V_KNM/s1600-h/IMG_5814.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5379567476930306786" border="0" alt="" src="http://1.bp.blogspot.com/_zBC_KjQT_tY/SqgQHjus4uI/AAAAAAAABX4/zFaEi8V_KNM/s400/IMG_5814.jpg" /></a><br /><div><a href="http://2.bp.blogspot.com/_zBC_KjQT_tY/SqgQHSsa7EI/AAAAAAAABXw/0PsF8qHah3I/s1600-h/IMG_5820.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5379567472357338178" border="0" alt="" src="http://2.bp.blogspot.com/_zBC_KjQT_tY/SqgQHSsa7EI/AAAAAAAABXw/0PsF8qHah3I/s400/IMG_5820.jpg" /></a><br /><div><a href="http://3.bp.blogspot.com/_zBC_KjQT_tY/SqgQGxAVvoI/AAAAAAAABXo/W1OYB2LooVI/s1600-h/IMG_5824.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5379567463314079362" border="0" alt="" src="http://3.bp.blogspot.com/_zBC_KjQT_tY/SqgQGxAVvoI/AAAAAAAABXo/W1OYB2LooVI/s400/IMG_5824.jpg" /></a><br /><div><a href="http://4.bp.blogspot.com/_zBC_KjQT_tY/SqgQGdigiRI/AAAAAAAABXg/HQTiYopyKV0/s1600-h/IMG_5830.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5379567458088683794" border="0" alt="" src="http://4.bp.blogspot.com/_zBC_KjQT_tY/SqgQGdigiRI/AAAAAAAABXg/HQTiYopyKV0/s400/IMG_5830.jpg" /></a> <div><a href="http://2.bp.blogspot.com/_zBC_KjQT_tY/SqgKSrWhI2I/AAAAAAAABXY/KU2w461ahc0/s1600-h/IMG_5835.jpg"></a>And in the Monastery of Agia Paraskevi, Kynopiastes, Kerkyra ...<br /><br /><div><a href="http://2.bp.blogspot.com/_zBC_KjQT_tY/SqgKSJrnMzI/AAAAAAAABXQ/zBIr88wAa8g/s1600-h/IMG_5843.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5379561061846823730" border="0" alt="" src="http://2.bp.blogspot.com/_zBC_KjQT_tY/SqgKSJrnMzI/AAAAAAAABXQ/zBIr88wAa8g/s400/IMG_5843.jpg" /></a><br /><div><a href="http://4.bp.blogspot.com/_zBC_KjQT_tY/SqgKRln3qSI/AAAAAAAABXI/RwetENgXUUY/s1600-h/IMG_5847.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5379561052167448866" border="0" alt="" src="http://4.bp.blogspot.com/_zBC_KjQT_tY/SqgKRln3qSI/AAAAAAAABXI/RwetENgXUUY/s400/IMG_5847.jpg" /></a><br /><div><a href="http://4.bp.blogspot.com/_zBC_KjQT_tY/SqgKRM6VaEI/AAAAAAAABXA/JeGQ4aa8Iw4/s1600-h/IMG_5850.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5379561045534009410" border="0" alt="" src="http://4.bp.blogspot.com/_zBC_KjQT_tY/SqgKRM6VaEI/AAAAAAAABXA/JeGQ4aa8Iw4/s400/IMG_5850.jpg" /></a> <div><a href="http://4.bp.blogspot.com/_zBC_KjQT_tY/SqgKQ_S23iI/AAAAAAAABW4/cNcLVgdbRwE/s1600-h/IMG_5856.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5379561041878769186" border="0" alt="" src="http://4.bp.blogspot.com/_zBC_KjQT_tY/SqgKQ_S23iI/AAAAAAAABW4/cNcLVgdbRwE/s400/IMG_5856.jpg" /></a> On Kerkyra's West Coast ...<br /><div><a href="http://2.bp.blogspot.com/_zBC_KjQT_tY/SqgH-nJldsI/AAAAAAAABWw/Cc54rKk-9Dk/s1600-h/IMG_5864.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5379558527136528066" border="0" alt="" src="http://2.bp.blogspot.com/_zBC_KjQT_tY/SqgH-nJldsI/AAAAAAAABWw/Cc54rKk-9Dk/s400/IMG_5864.jpg" /></a><br /><div><a href="http://4.bp.blogspot.com/_zBC_KjQT_tY/SqgH-YJ8k3I/AAAAAAAABWo/Da6RuUL85tI/s1600-h/IMG_5866.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5379558523111510898" border="0" alt="" src="http://4.bp.blogspot.com/_zBC_KjQT_tY/SqgH-YJ8k3I/AAAAAAAABWo/Da6RuUL85tI/s400/IMG_5866.jpg" /></a> <div><a href="http://1.bp.blogspot.com/_zBC_KjQT_tY/SqgH9_Y7u-I/AAAAAAAABWg/ormA58CbdCs/s1600-h/IMG_5911.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5379558516463483874" border="0" alt="" src="http://1.bp.blogspot.com/_zBC_KjQT_tY/SqgH9_Y7u-I/AAAAAAAABWg/ormA58CbdCs/s400/IMG_5911.jpg" /></a><br /><div><a href="http://1.bp.blogspot.com/_zBC_KjQT_tY/SqgH9X8JQJI/AAAAAAAABWY/usrif9e425A/s1600-h/IMG_5923.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5379558505873752210" border="0" alt="" src="http://1.bp.blogspot.com/_zBC_KjQT_tY/SqgH9X8JQJI/AAAAAAAABWY/usrif9e425A/s400/IMG_5923.jpg" /></a><br /><div><a href="http://4.bp.blogspot.com/_zBC_KjQT_tY/SqgH848SHoI/AAAAAAAABWQ/_t1BSDityh8/s1600-h/IMG_5912.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5379558497552834178" border="0" alt="" src="http://4.bp.blogspot.com/_zBC_KjQT_tY/SqgH848SHoI/AAAAAAAABWQ/_t1BSDityh8/s400/IMG_5912.jpg" /></a><br /><div><a href="http://3.bp.blogspot.com/_zBC_KjQT_tY/SqgBrVY3dPI/AAAAAAAABWI/6eLxGFAqRjs/s1600-h/IMG_5916.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5379551598881502450" border="0" alt="" src="http://3.bp.blogspot.com/_zBC_KjQT_tY/SqgBrVY3dPI/AAAAAAAABWI/6eLxGFAqRjs/s400/IMG_5916.jpg" /></a> Tradtional Corfiot dance group performing in Liston, Kerkyra ...<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5379551581160852402" border="0" alt="" src="http://3.bp.blogspot.com/_zBC_KjQT_tY/SqgBqTX7y7I/AAAAAAAABV4/9HvEEcle8lM/s400/IMG_5947.jpg" /> <div><div>Delectable late night fare: Greek gyro, tzatziki, fresh-cut fries and souvlakia ...<br /><br /><div><a href="http://2.bp.blogspot.com/_zBC_KjQT_tY/SqgBp_9wOjI/AAAAAAAABVw/JgL0Cmyu3bs/s1600-h/IMG_5965.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5379551575950768690" border="0" alt="" src="http://2.bp.blogspot.com/_zBC_KjQT_tY/SqgBp_9wOjI/AAAAAAAABVw/JgL0Cmyu3bs/s400/IMG_5965.jpg" /></a><br /><div><a href="http://2.bp.blogspot.com/_zBC_KjQT_tY/SqgBppo9h4I/AAAAAAAABVo/8sRZGdToA5E/s1600-h/IMG_5972.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 380px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5379551569957980034" border="0" alt="" src="http://2.bp.blogspot.com/_zBC_KjQT_tY/SqgBppo9h4I/AAAAAAAABVo/8sRZGdToA5E/s400/IMG_5972.jpg" /></a><br /><div><a href="http://1.bp.blogspot.com/_zBC_KjQT_tY/Sqf_nH2D_SI/AAAAAAAABVg/YTLfDNtdP4I/s1600-h/IMG_5971.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5379549327503129890" border="0" alt="" src="http://1.bp.blogspot.com/_zBC_KjQT_tY/Sqf_nH2D_SI/AAAAAAAABVg/YTLfDNtdP4I/s400/IMG_5971.jpg" /></a> The popular Liston, Kerkyra ...<br /><br /><div><a href="http://1.bp.blogspot.com/_zBC_KjQT_tY/Sqf_mojRvjI/AAAAAAAABVY/zQd2BFi99nk/s1600-h/IMG_5984.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5379549319102840370" border="0" alt="" src="http://1.bp.blogspot.com/_zBC_KjQT_tY/Sqf_mojRvjI/AAAAAAAABVY/zQd2BFi99nk/s400/IMG_5984.jpg" /></a> Heroes of the Cyprian Battle Square, Kerkyra ...<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5379549301542893986" border="0" alt="" src="http://2.bp.blogspot.com/_zBC_KjQT_tY/Sqf_lnIqOaI/AAAAAAAABVI/wy4C9RcN2aQ/s400/IMG_5989.jpg" /> Outside the church of St. Spyridon ...<br /><br /><div><div><div><a href="http://3.bp.blogspot.com/_zBC_KjQT_tY/Sqf_lcYUmhI/AAAAAAAABVA/ssPmLJM3dWw/s1600-h/IMG_5993.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5379549298655795730" border="0" alt="" src="http://3.bp.blogspot.com/_zBC_KjQT_tY/Sqf_lcYUmhI/AAAAAAAABVA/ssPmLJM3dWw/s400/IMG_5993.jpg" /></a><br /><div><a href="http://1.bp.blogspot.com/_zBC_KjQT_tY/SqfG3AqLR5I/AAAAAAAABU4/08o6_p74Was/s1600-h/IMG_5994.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5379486928289351570" border="0" alt="" src="http://1.bp.blogspot.com/_zBC_KjQT_tY/SqfG3AqLR5I/AAAAAAAABU4/08o6_p74Was/s400/IMG_5994.jpg" /></a> The bell tower of St. Spyridon ...<br /><br /><div><a href="http://3.bp.blogspot.com/_zBC_KjQT_tY/SqfG2iLfAyI/AAAAAAAABUw/Kkl5J6nWb5o/s1600-h/IMG_5996.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5379486920107557666" border="0" alt="" src="http://3.bp.blogspot.com/_zBC_KjQT_tY/SqfG2iLfAyI/AAAAAAAABUw/Kkl5J6nWb5o/s400/IMG_5996.jpg" /></a> Traditional Corfiot specialty shops ...<br /><br /><div><a href="http://2.bp.blogspot.com/_zBC_KjQT_tY/SqfG2ZhnJXI/AAAAAAAABUo/B1i7t0TcuAs/s1600-h/IMG_5997.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5379486917784446322" border="0" alt="" src="http://2.bp.blogspot.com/_zBC_KjQT_tY/SqfG2ZhnJXI/AAAAAAAABUo/B1i7t0TcuAs/s400/IMG_5997.jpg" /></a> <a href="http://4.bp.blogspot.com/_zBC_KjQT_tY/SqfG15SvQqI/AAAAAAAABUg/Lh7ndHVnlLw/s1600-h/IMG_5998.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5379486909132128930" border="0" alt="" src="http://4.bp.blogspot.com/_zBC_KjQT_tY/SqfG15SvQqI/AAAAAAAABUg/Lh7ndHVnlLw/s400/IMG_5998.jpg" /></a><br /><div><div><a href="http://4.bp.blogspot.com/_zBC_KjQT_tY/SqfG1Trht9I/AAAAAAAABUY/0m5sBn0cOn8/s1600-h/IMG_5999.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5379486899035551698" border="0" alt="" src="http://4.bp.blogspot.com/_zBC_KjQT_tY/SqfG1Trht9I/AAAAAAAABUY/0m5sBn0cOn8/s400/IMG_5999.jpg" /></a><br /><div><div><a href="http://3.bp.blogspot.com/_zBC_KjQT_tY/SqfFbXmgH5I/AAAAAAAABUI/T40pCRZMqrE/s1600-h/IMG_6001.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5379485353899990930" border="0" alt="" src="http://3.bp.blogspot.com/_zBC_KjQT_tY/SqfFbXmgH5I/AAAAAAAABUI/T40pCRZMqrE/s400/IMG_6001.jpg" /></a><br /><div><a href="http://1.bp.blogspot.com/_zBC_KjQT_tY/SqfFauIhS9I/AAAAAAAABUA/jyG7lCDEt5E/s1600-h/IMG_6003.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5379485342768384978" border="0" alt="" src="http://1.bp.blogspot.com/_zBC_KjQT_tY/SqfFauIhS9I/AAAAAAAABUA/jyG7lCDEt5E/s400/IMG_6003.jpg" /></a><br /><div><a href="http://2.bp.blogspot.com/_zBC_KjQT_tY/SqfFaMswUOI/AAAAAAAABT4/r3HI_h--c94/s1600-h/IMG_6007.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5379485333793558754" border="0" alt="" src="http://2.bp.blogspot.com/_zBC_KjQT_tY/SqfFaMswUOI/AAAAAAAABT4/r3HI_h--c94/s400/IMG_6007.jpg" /></a> One more view of Liston ...<br /><br /><div><a href="http://4.bp.blogspot.com/_zBC_KjQT_tY/SqfFZi0klnI/AAAAAAAABTw/yPjn0aAGdJ4/s1600-h/IMG_6009.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5379485322552055410" border="0" alt="" src="http://4.bp.blogspot.com/_zBC_KjQT_tY/SqfFZi0klnI/AAAAAAAABTw/yPjn0aAGdJ4/s400/IMG_6009.jpg" /></a> Sunset over Erikoussa (from Peroulades), Kerkyra ...<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 388px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5379574408487557314" border="0" alt="" src="http://1.bp.blogspot.com/_zBC_KjQT_tY/SqgWbByu2MI/AAAAAAAABZ4/PjkVUrFDv6A/s400/IMG_5453.jpg" /></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div>Mariahttp://www.blogger.com/profile/08497881043950251929noreply@blogger.com15tag:blogger.com,1999:blog-8706674097322845247.post-57885636510125934542009-07-13T08:58:00.005-04:002009-07-13T13:36:46.702-04:00Pikantiko Kotopoulo me Fassolakia--Spiced Chicken with Green Beans<div><a href="http://1.bp.blogspot.com/_zBC_KjQT_tY/SlswxDHjb0I/AAAAAAAABQ0/WLY8NTbinNw/s1600-h/IMG_4797.JPG"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5357929800896048962" border="0" alt="" src="http://1.bp.blogspot.com/_zBC_KjQT_tY/SlswxDHjb0I/AAAAAAAABQ0/WLY8NTbinNw/s320/IMG_4797.JPG" /></a><a href="http://3.bp.blogspot.com/_zBC_KjQT_tY/SlswxjiDoBI/AAAAAAAABQ8/YnhxpZA4b3M/s1600-h/IMG_4803.JPG"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5357929809597145106" border="0" alt="" src="http://3.bp.blogspot.com/_zBC_KjQT_tY/SlswxjiDoBI/AAAAAAAABQ8/YnhxpZA4b3M/s320/IMG_4803.JPG" /></a></div><div> </div><div>I love making tomato-based dishes, known as kokkinista (literally meaning "reddened") and yiahni in Greek. Obviously versatile dishes, they can be made with a variety of seasonal ingredients; with any meat or vegetable available; and can easily be taken from basic to exceptional with a few herbs and spices. </div><div><br />In summer months, kotopoulo (chicken) kokkinisto makes for a much lighter dish than beef or lamb cooked in tomato. And more often than not, a main dish of just vegetables cooked this way graces our dinner table when the warm summer weather calls for lighter fare. </div><div><br />Here I combined some chicken thighs (a flavorful and, more importantly, cost-effective option) with some fresh green beans and added some Hungarian paprika and cayenne pepper for a little heat.<br /></div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5357988672401587394" border="0" alt="" src="http://1.bp.blogspot.com/_zBC_KjQT_tY/SltmT0kQPMI/AAAAAAAABRE/meshoMwp1Gs/s400/IMG_4799.JPG" /><br /><strong><em><span style="font-size:130%;">Pikantiko Kotopoulo me Fassolakia--Spiced Chicken with Green Beans</span></em></strong><br /><br />1/4 cup olive oil</div><div>8 chicken thighs, skin removed</div><div>1 1/2 lbs. green beans, rinsed and trimmed </div><div>1 large onion, thinly sliced</div><div>1 garlic clove, minced</div><div>1 cup chopped tomatoes</div><div>1/2 teaspoon paprika</div><div>1/4 teaspoon Hungarian paprika</div><div>Pinch of cayenne pepper</div><div>Salt and freshly ground pepper, to taste</div><div>Handful of dill, finely chopped</div><div>Handful of parsley, finely chopped</div><div><br /><br />Heat olive oil in a large pot over medium high heat. Season chicken with some salt and pepper and add to the pot. Brown well on both sides then throw in the onion and garlic. Shake the pot to combine, then add the plain paprika, Hungarian paprika and cayenne pepper. Add the tomatoes to the pot along with some salt and pepper; bring to a boil, cover then lower heat to a simmer and cook chicken about 25 minutes or so. (Add some water or a bit of chicken or vegetable stock to the pot if necessary.)</div><div></div><div><br /></div><div>Add the green beans to the pot, shake the pot and stir green beans lightly to coat with sauce. Cover the pot and cook until the green beans are tender, about 15 minutes. Sprinkle with the dill and parsley, adjust seasonings and serve with plenty of bread. </div>Mariahttp://www.blogger.com/profile/08497881043950251929noreply@blogger.com15tag:blogger.com,1999:blog-8706674097322845247.post-9480069612173087592009-07-08T10:56:00.002-04:002009-07-08T11:01:28.591-04:00Bakaliarakia Tiganita kai Skordalia me Kappari--Fried Whiting with a Caper Skordalia<a href="http://4.bp.blogspot.com/_zBC_KjQT_tY/SlQRNwZqd0I/AAAAAAAABQc/qnfEMoVWf1s/s1600-h/IMG_4752.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5355924784878876482" border="0" alt="" src="http://4.bp.blogspot.com/_zBC_KjQT_tY/SlQRNwZqd0I/AAAAAAAABQc/qnfEMoVWf1s/s400/IMG_4752.JPG" /></a>I'm lucky to have children who love to eat fish. Even luckier, I believe, that fish in New York is pretty inexpensive and pretty fresh. Family favorites such as Red Snapper (Synagrida) run between $6.99 and $7.99 a pound while Porgies (Tsipoures) and Sardines (Sardela) can be found for $2.99 a pound.<br /><br />I went to the fish market yesterday intent on buying Barbounia (Red Mullet, which were $6.99 a pound) as we hadn't had these tasty little fish in a long while. But when I got to the store, I quickly snapped up the smaller Bakaliarakia (Whitings) that I know the kids really enjoy. And at just $2.99 a pound, these tasty little fish were definitely a steal.<br /><br /><a href="http://4.bp.blogspot.com/_zBC_KjQT_tY/SlQP-gkbfkI/AAAAAAAABPc/18L61AGcwDM/s1600-h/IMG_4728.JPG"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5355923423419399746" border="0" alt="" src="http://4.bp.blogspot.com/_zBC_KjQT_tY/SlQP-gkbfkI/AAAAAAAABPc/18L61AGcwDM/s320/IMG_4728.JPG" /></a><a href="http://3.bp.blogspot.com/_zBC_KjQT_tY/SlQP_o5ynkI/AAAAAAAABP0/PZF0u9b_Om8/s1600-h/IMG_4733.JPG"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5355923442836348482" border="0" alt="" src="http://3.bp.blogspot.com/_zBC_KjQT_tY/SlQP_o5ynkI/AAAAAAAABP0/PZF0u9b_Om8/s320/IMG_4733.JPG" /></a><br /><br />Almost all Greek tavernas around New York--and there are A LOT of them--feature fried bakaliarakia (whiting) on their menus. They serve these small but meaty fish with some garlicky skordalia and the dish is a favorite among most patrons.<br /><br />As such, it was only natural that I fry our bakaliarakia yesterday and serve them with some skordalia. It's an easy enough dish without much hullabaloo but there are a few cooking points I'd like to note:<br /><br /><ul><li><em><strong>I find that when frying my fish, double-dipping it (i.e. in egg, then flour, then egg again and finally flour again) creates a much nicer crust.<br /></strong></em></li><li><em><strong>Season your flour well with your choice of seasonings but also season your fish with salt and pepper before dipping.<br /></strong></em></li><li><em><strong>When frying anything, heat your oil really well--you will never get a crisp, well-browned crust if your oil is not hot enough the second your fish touches it.<br /></strong></em></li><li><em><strong>As your fish finishes cooking, place it on paper towels to drain to keep the crust from getting soggy.</strong></em></li></ul><p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5355926728322574290" border="0" alt="" src="http://1.bp.blogspot.com/_zBC_KjQT_tY/SlQS-4Sv59I/AAAAAAAABQs/5qPPOTr_YvY/s400/IMG_4740.JPG" /><a href="http://3.bp.blogspot.com/_zBC_KjQT_tY/SlQP-4flidI/AAAAAAAABPk/p578f7_N_Cg/s1600-h/IMG_4735.JPG"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5355923429841537490" border="0" alt="" src="http://3.bp.blogspot.com/_zBC_KjQT_tY/SlQP-4flidI/AAAAAAAABPk/p578f7_N_Cg/s320/IMG_4735.JPG" /></a><a href="http://4.bp.blogspot.com/_zBC_KjQT_tY/SlQP_FKZWhI/AAAAAAAABPs/LlX0EK58Al4/s1600-h/IMG_4746.JPG"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5355923433242319378" border="0" alt="" src="http://4.bp.blogspot.com/_zBC_KjQT_tY/SlQP_FKZWhI/AAAAAAAABPs/LlX0EK58Al4/s320/IMG_4746.JPG" /></a><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5355924779562359890" border="0" alt="" src="http://2.bp.blogspot.com/_zBC_KjQT_tY/SlQRNcmG3FI/AAAAAAAABQU/iOZU-osXdv4/s400/IMG_4749.JPG" /><br />I served our bakaliarakia with some skordalia (garlicky mashed potato/bread) that I updated a bit by adding some chopped capers to. The tangy capers provided a great dimension of flavor and went well with the fish.</p><p><em>Note: I like to make my skordalia by simply mashing the ingredients with a fork as opposed to blending everything in a food processor--I just like the chunky texture as opposed to the smooth, sometimes elastic texture this dip gets when blended by the processor.</em><br /></p><p><strong><em><span style="font-size:130%;"><a href="http://1.bp.blogspot.com/_zBC_KjQT_tY/SlQQeyX3cPI/AAAAAAAABQE/IaIv0MXyVcw/s1600-h/IMG_4777.JPG"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5355923977954357490" border="0" alt="" src="http://1.bp.blogspot.com/_zBC_KjQT_tY/SlQQeyX3cPI/AAAAAAAABQE/IaIv0MXyVcw/s320/IMG_4777.JPG" /></a><a href="http://2.bp.blogspot.com/_zBC_KjQT_tY/SlQQeQe2m3I/AAAAAAAABP8/ePh7mjgcdj8/s1600-h/IMG_4773.JPG"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5355923968856857458" border="0" alt="" src="http://2.bp.blogspot.com/_zBC_KjQT_tY/SlQQeQe2m3I/AAAAAAAABP8/ePh7mjgcdj8/s320/IMG_4773.JPG" /></a><br /><br />Bakaliarakia Tiganita--Fried Whiting </span></em></strong><br /><br />2 1/2 pounds small Whiting, cleaned<br />1 cup flour<br />1/2 teaspoon dried Greek oregano<br />1/2 teaspoon paprika<br />Salt and freshly ground pepper<br />2 eggs, beaten<br />Oil for frying</p><p><br />Wash the fish well with water; pat dry and season with some salt and pepper. Heat about an inch of oil in a large skillet over medium-high heat. </p><p>Combine flour, oregano, paprika, salt and pepper on a large plate. Place the eggs in another plate. Begin dipping the fish in egg, then dredge it in the flour (making sure to shake off the excess), dip it again into the egg then give it one final dredging in the flour. Place it directly into the hot oil and fry just a few minutes on each side until well browned. Remove fish to a dish lined with paper towels and serve warm along with some skordalia, a salad and some crusty bread. </p><p><strong><em><span style="font-size:130%;"><br />Skordalia me Kappari--Caper Skordalia</span></em></strong><br /><br />2 medium potatoes, washed, peeled and boiled until tender<br />2 slices of white bread, crusts removed<br />1 large clove of garlic, minced<br />Salt and freshly ground black pepper<br />1 teaspoon red wine vinegar<br />Olive oil (about 1/4 cup)<br />2 teaspoons finely chopped capers<br /><br /><br />Drain potatoes well and place them in a large bowl. Begin mashing the potatoes with a fork and then set aside until somewhat cooled.<br /><br />wet the bread with some water or milk and squeeze out any excess. Add it to the potatoes along with the garlic, salt, pepper and vinegar and stir and mash the mixture with a fork until well combined. Begin adding some oil in a steady stream stirring constantly. Once you've added enough oil to reach your desired consistency, stir in the chopped capers.<br /><br />Allow the skordalia to sit for a while, then serve with fried fish, fried eggplant/zucchini slices or some fresh bread. </p>Mariahttp://www.blogger.com/profile/08497881043950251929noreply@blogger.com15tag:blogger.com,1999:blog-8706674097322845247.post-57451206501233143242009-07-02T15:34:00.011-04:002009-07-05T10:41:05.921-04:00Agginarotyropita--Artichoke Cheese Pie<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5353950086257121858" border="0" alt="" src="http://3.bp.blogspot.com/_zBC_KjQT_tY/Sk0NPKyHGkI/AAAAAAAABPA/xMif3MUFvGY/s400/IMG_4120.JPG" /><br />In Greek, the word "Pita" does not simply stand for the flatbreads most people are familiar with in Middle Eastern and Mediterranean cuisines. Instead, "Pita" is the Greek word for pie, a significant component of the classic Greek diet.<br /><br />In the old days, a Greek housewife was quite frankly "judged" on her ability to roll out her own phyllo and as such her most prized kitchen tools included only a long, thin wooden rod used as a rolling pin and a large round wooden surface on which to stretch the phyllo.<br /><br />Back then, pites (plural for pita) offered a way for housewives to make something a bit more substantial out of the little produce that was actually available. Fillings and techniques varied from region to region: savory or sweet; phyllo layered with a vegetable filling; coiled or S-shaped; some with cheese, others without; and many made with rice or semolina as opposed to dairy so as to abide by the dietary restrictions of Lent. The possibilities were and continue to be endless.<br /><br />I love having some form of Greek savory pies on hand during summer months as they always make for a light meal and a quick bite before or after a day at the beach. A flavorful pie--be it spinach, cheese, squash, or any other combination of vegetables and herbs you like--can go a long way. Pair it with a fresh salad and a Greek dip such as <a href="http://kalisasorexi.blogspot.com/2009/03/eliopsomo-me-anitho-kai-melitzanosalata.html">melitzanosalata</a>, tzatztiki or kopanisti and you've got a light lunch that won't weigh you down when you're out and about in the sizzling summer heat.<br /><br />During Lent I made an "<a href="http://kalisasorexi.blogspot.com/2009/03/kathara-deutera-clean-monday.html">Agginaropita</a>" that consisted of artichokes, herbs and a bit of semolina to bind it all as eggs and cheese were out of the question. It was quite good and extremely satisfying but the other day I put together this "Agginarotyropita" as I adore Greek pies featuring cheese, especially Feta. I served it during my daughter's birthday party and more than one guest commented that it was the best tyropita they'd ever eaten! I love how the artichokes provide an extra dimension of flavor. Try it, you won't be disappointed!<br /><br /><a href="http://4.bp.blogspot.com/_zBC_KjQT_tY/Sk0OEgamzbI/AAAAAAAABPQ/0JCL8Ihz6ME/s1600-h/IMG_4122.JPG"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5353951002597182898" border="0" alt="" src="http://4.bp.blogspot.com/_zBC_KjQT_tY/Sk0OEgamzbI/AAAAAAAABPQ/0JCL8Ihz6ME/s320/IMG_4122.JPG" /></a><a href="http://1.bp.blogspot.com/_zBC_KjQT_tY/Sk0OEFhVLKI/AAAAAAAABPI/d9xyvCdsQpY/s1600-h/IMG_4121.JPG"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5353950995377630370" border="0" alt="" src="http://1.bp.blogspot.com/_zBC_KjQT_tY/Sk0OEFhVLKI/AAAAAAAABPI/d9xyvCdsQpY/s320/IMG_4121.JPG" /></a><br /><div><br /><div><strong><em><span style="font-size:130%;">Agginarotyropita--Artichoke Cheese Pie</span></em></strong></div><div><em><span style="font-size:85%;">Makes a 13x9-inch pie</span></em></div><div><em><span style="font-size:85%;"><br /></span></em>6 to 8 artichokes, cleaned and chopped</div><div>Handful of dill, finely chopped</div><div>Handful of parsley, finely chopped</div><div>2 eggs</div><div>1 pound good quality Feta, crumbled</div><div>1/3 cup grated Kefalotyri, Parmesan or Pecorino Romano</div><div>3 tablespoons olive oil (you will need more for brushing the phyllo)</div><div>Freshly ground black pepper</div><div>12 sheets of phyllo</div><div><br />Preheat oven to 375 degrees. Oil the baking dish and set aside. In a large bowl, combine the artichokes, dill, parsley, Feta, grated cheese, pepper and eggs and stir until mixed thoroughly. Add the 3 tablespoons olive and stir (adding a little more if the mixture seems too dry). </div><div><br />Working quickly, take a sheet of phyllo and layer it in the baking dish. Brush the top with oil and repeat layering with 6 more sheets of phyllo (brushing each with oil before topping with the next). Spoon filling evenly over phyllo and then begin layering remaining 5 sheets of phyllo over top, brushing each with oil before topping with the next. Pinch edges of phyllo to form a crust around the pie and brush top layer well with olive oil. (Alternatively, you can roll sheets of phyllo filled with some of the mixture as I did <a href="http://kalisasorexi.blogspot.com/2009/05/rice-mushrooms-and-bacon-wrapped-in.html">here</a>.)</div><div><br />With a sharp knife, score only the top layers of phyllo into servings (this will make cutting the pie later much easier). Bake the pie in the center of the oven until the phyllo is golden, about 45 minutes. Let it cool before serving. </div></div>Mariahttp://www.blogger.com/profile/08497881043950251929noreply@blogger.com11tag:blogger.com,1999:blog-8706674097322845247.post-61799554913886213492009-07-01T13:06:00.009-04:002009-07-01T16:51:48.161-04:00Butterflies, ladybugs, strawberries ... Oh my!Two weeks ago today my little princess celebrated her fifth birthday! At the risk of sounding oh-so-cliche, I cannot believe five years have passed already. She seems quite grown up for her age--and as I too was always much too mature for my own good, I see a lot of myself in her. One key difference, however, is that she is much more outgoing than her Mommy...and that's a good thing. Aside from that she possesses much of the personality I do: she's got my love of reading, my romanticism, my creativity, my stubbornness, my affinity for perfection, my willingness to keep trying and--as most who know us can attest--she looks exactly like me ... my very own little clone!<br /><br /><div></div><div>We celebrated her birthday with family and friends and I made this special cake:</div><div><br /></div><div></div><div></div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5353556849419043490" border="0" alt="" src="http://4.bp.blogspot.com/_zBC_KjQT_tY/SkunlxZ7QqI/AAAAAAAABO4/FczHL5sm9js/s400/IMG_3946.JPG" /></div><div></div><br /><div></div>Inside was a buttery vanilla cake with layers of fresh cream whipped with Mascarpone cheese and dotted with sliced strawberries that were tossed in some sugar and raspberry preserves. The flowers, ladybugs, butterflies and strawberries on the cake's exterior were all molded from gumpaste and hand painted with some food-safe color dust mixed with lemon extract. The grass and basket-weave design were made of freshly whipped <a href="http://kalisasorexi.blogspot.com/2008/10/cupcakes-and-award.html">meringue buttercream</a> frosting. All for my little girl ...<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5353556843482668706" border="0" alt="" src="http://4.bp.blogspot.com/_zBC_KjQT_tY/SkunlbSlXqI/AAAAAAAABOw/8A2Qf5NffuY/s400/Early+Summer+2009.jpg" />Mariahttp://www.blogger.com/profile/08497881043950251929noreply@blogger.com14tag:blogger.com,1999:blog-8706674097322845247.post-14370182919322928362009-06-26T09:41:00.011-04:002009-06-26T15:27:56.060-04:00Psites Patates kai Piperies -- Roasted Potatoes and Peppers<a href="http://2.bp.blogspot.com/_zBC_KjQT_tY/SkTja0CM0zI/AAAAAAAABOY/BHnatfb7iVA/s1600-h/IMG_4327.JPG"><img id="BLOGGER_PHOTO_ID_5351652307006968626" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_zBC_KjQT_tY/SkTja0CM0zI/AAAAAAAABOY/BHnatfb7iVA/s400/IMG_4327.JPG" border="0" /></a> <div><div>Simplicity is best more often than not, especially when it comes to cooking. Even though I am extremely detail-oriented and a stickler for getting things just right, I'm not a big fan of elaborate dishes, eccentrically plated with extreme care -- dinner parties at this household are pretty much always served "family-style," just like our everyday meals.</div><br /><div>These potatoes and peppers are characteristic of the type of dish I might serve. It couldn't be a simpler dish, but believe me there is no loss of flavor. I use some white potatoes, fairly small in size, which I quarter or cut in thirds and leave unpeeled. The potato skins--in my humble opinion--add a great amount of flavor. I toss the potatoes with large chunks of red and green peppers, plenty of Greek olive oil, coarse sea salt, freshly ground pepper, paprika and a dash of cayenne. Toss the baking dish into the oven and let the potatoes crisp up until nice and golden on the outside and soft and creamy on the inside. The peppers roast quite nicely alongside their starchy counterparts. Generously season with another pinch of sea salt once done and this simple side dish goes a long way; the other night I paired it with some freshly caught Porgies I grilled with olive oil, Greek oregano and lemon. </div><br /><div>And I can attest to the fact that this side dish is just as good the next day, even better with just a small twist--spoon some into individual ramekins, heat through in the oven, sprinkle with crumbled Feta and set under the broiler until bubbly and browned. I could eat such a dish alone and be extremely satisfied ... but you can easily serve it up alongside roasted chicken, a juicy steak or a succulent pork chop. </div><br /><div></div><div><div><a href="http://3.bp.blogspot.com/_zBC_KjQT_tY/SkTUlnXmb0I/AAAAAAAABOA/V7c1J5FrHWQ/s1600-h/IMG_4309.JPG"><img id="BLOGGER_PHOTO_ID_5351635999911210818" style="WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="http://3.bp.blogspot.com/_zBC_KjQT_tY/SkTUlnXmb0I/AAAAAAAABOA/V7c1J5FrHWQ/s320/IMG_4309.JPG" border="0" /></a><a href="http://3.bp.blogspot.com/_zBC_KjQT_tY/SkTUlTvTwsI/AAAAAAAABN4/1Vhww7iFQ5I/s1600-h/IMG_4306.JPG"></a><a href="http://1.bp.blogspot.com/_zBC_KjQT_tY/SkTlkiL4WSI/AAAAAAAABOg/M0M0WELqHi0/s1600-h/IMG_4307.JPG"><img id="BLOGGER_PHOTO_ID_5351654673037678882" style="WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="http://1.bp.blogspot.com/_zBC_KjQT_tY/SkTlkiL4WSI/AAAAAAAABOg/M0M0WELqHi0/s320/IMG_4307.JPG" border="0" /></a><br /><br /><em><strong>Psites Patates kai Piperies -- Roasted Potatoes and Peppers</strong></em><br /><span style="font-size:85%;"><em>Makes 6 to 8 servings </em></span></div><div><em><span style="font-size:85%;"><br /></span></em>8 to 10 small to medium white potatoes, washed well, left unpeeled and cut into quarters or thirds</div><div>3 large green peppers, thickly sliced</div><div>3 large red peppers, thickly sliced<br />Coarse sea salt</div><div>Freshly ground pepper</div><div>1/2 teaspoon paprika</div><div>Dash of cayenne pepper</div><div>Olive oil </div><div>Feta (optional)</div><br /><div></div><div></div><br /><div>Heat oven to 375 degrees. In a large baking dish combine the potatoes, peppers, salt, pepper, paprika and cayenne. Drizzle with enough olive oil to coat all the vegetables and stir everything around to thoroughly mix. </div><div></div><br /><div>Roast for about 45 minutes or until the potatoes are golden on the outside and fork-tender. Season with additional sea salt and serve hot. </div><br /><div></div><div><em>Variation:</em> Spoon the roasted potatoes and peppers into individual dishes and top with crumbled Feta and a spoonful of the oil from the baking dish. Place under the broiler and cook until the Feta is bubbly and slightly browned.<br /><br /><a href="http://2.bp.blogspot.com/_zBC_KjQT_tY/SkTUlytIDtI/AAAAAAAABOI/Ks07qtTZFSo/s1600-h/IMG_4347.JPG"><img id="BLOGGER_PHOTO_ID_5351636002954284754" style="WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="http://2.bp.blogspot.com/_zBC_KjQT_tY/SkTUlytIDtI/AAAAAAAABOI/Ks07qtTZFSo/s320/IMG_4347.JPG" border="0" /></a><a href="http://3.bp.blogspot.com/_zBC_KjQT_tY/SkTUk4CRvUI/AAAAAAAABNw/qoYRlLE5cBE/s1600-h/IMG_4357.JPG"><img id="BLOGGER_PHOTO_ID_5351635987205307714" style="WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="http://3.bp.blogspot.com/_zBC_KjQT_tY/SkTUk4CRvUI/AAAAAAAABNw/qoYRlLE5cBE/s320/IMG_4357.JPG" border="0" /></a> </div></div></div>Mariahttp://www.blogger.com/profile/08497881043950251929noreply@blogger.com15tag:blogger.com,1999:blog-8706674097322845247.post-29090534295866375622009-06-22T17:21:00.013-04:002009-06-23T09:39:03.528-04:00Keftedes me Saltsa Verikoko--Meatballs in an Apricot Sauce<a href="http://2.bp.blogspot.com/_zBC_KjQT_tY/SkAV7z-g38I/AAAAAAAABNg/dac5B2Sypz0/s1600-h/IMG_4059.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5350300474625023938" border="0" alt="" src="http://2.bp.blogspot.com/_zBC_KjQT_tY/SkAV7z-g38I/AAAAAAAABNg/dac5B2Sypz0/s400/IMG_4059.jpg" /></a><br />Tapas, meze, appetizers, canapes, antipasti ... however you label them, these small bites are often the best part of a meal. Seriously, isn't it so much better sampling a variety of small dishes rather than taking 20-something bites of the same one?<br /><br />I can't imagine a better place to enjoy tapas than Spain--I've been to authentic Spanish <a href="http://3.bp.blogspot.com/_zBC_KjQT_tY/SkA4l8WZLYI/AAAAAAAABNo/nAiDDRQPBaw/s1600-h/Spain_S.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 159px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5350338581822516610" border="0" alt="" src="http://3.bp.blogspot.com/_zBC_KjQT_tY/SkA4l8WZLYI/AAAAAAAABNo/nAiDDRQPBaw/s200/Spain_S.jpg" /></a>restaurants here in New York numerous times but I long to taste the "real" thing in a rustic tapas bar in beautiful Barcelona. Being that a trip to Spain is not on the horizon (although a trip to Greece is looming--in fact I'll be leaving just one month from today), I love, love, love visiting Nuria's <a href="http://recipespicbypic.blogspot.com/">Spanish Recipes</a> and submerging myself in the Spanish culture and cuisine which she so eloquently shares with her readers.<br /><br />If you haven't heard, the latest <a href="http://www.antoniotahhan.com/projects/atom_home/">ATOM</a> event--hosted by Tony Tahhan of <a href="http://www.antoniotahhan.com/">Olive Juice</a>--is focusing on the Tapas of Spain and what better way to take a quick trip to lovely Spain than by cooking up your own tapas. So head on over to Nuria's <a href="http://recipespicbypic.blogspot.com/">site</a> and get a taste of Spain; then head on over to your kitchen and put together some delectable tapas.<br /><br />I put together these meatballs in a sweet and tangy apricot sauce for the ATOM event. They are amazingly flavorful little bites of minced pork and beef flavored with fresh herbs and served with a refreshingly simple sauce of apricots and yellow bell peppers. Try them, you won't be disappointed.<br /><br /><em><span style="font-size:85%;">**Note: This was my second attempt at making these keftedes/meatballs. The first came about when I had one too many apricots laying around and decided to cook some meatballs in a fresh apricot sauce. But the fresh apricots added directly to some onion, garlic and fresh herbs and cooked until softened didn't impart the flavor I was looking for. They were actually much more tart than sweet and although my husband was left extremely satisfied with the dish, I was less than pleased. That's why with this second attempt I included apricot preserves, which you can very simply make by cooking down some fresh apricots with some sugar, water and a few drops of lemon juice. The sweetness from the preserves was a must for me and took the sauce/chutney to an entirely different level.<br /></span></em><div><br /><div><a href="http://2.bp.blogspot.com/_zBC_KjQT_tY/Sj_4x19JETI/AAAAAAAABNI/9gAkkPEejJc/s1600-h/IMG_4067.jpg"><img style="WIDTH: 228px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5350268417520242994" border="0" alt="" src="http://2.bp.blogspot.com/_zBC_KjQT_tY/Sj_4x19JETI/AAAAAAAABNI/9gAkkPEejJc/s320/IMG_4067.jpg" /></a><a href="http://1.bp.blogspot.com/_zBC_KjQT_tY/Sj_4yuRxWyI/AAAAAAAABNY/J-Tr9XI6T70/s1600-h/IMG_4032.jpg"><img style="WIDTH: 263px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5350268432639154978" border="0" alt="" src="http://1.bp.blogspot.com/_zBC_KjQT_tY/Sj_4yuRxWyI/AAAAAAAABNY/J-Tr9XI6T70/s320/IMG_4032.jpg" /></a><br /><a href="http://1.bp.blogspot.com/_zBC_KjQT_tY/Sj_4xtbhTwI/AAAAAAAABNA/Y4TdjGx9X7w/s1600-h/IMG_4066.jpg"><img style="WIDTH: 252px; HEIGHT: 319px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5350268415231741698" border="0" alt="" src="http://1.bp.blogspot.com/_zBC_KjQT_tY/Sj_4xtbhTwI/AAAAAAAABNA/Y4TdjGx9X7w/s320/IMG_4066.jpg" /></a><a href="http://1.bp.blogspot.com/_zBC_KjQT_tY/Sj_4yJSbvdI/AAAAAAAABNQ/ipQJXwbMEcU/s1600-h/IMG_4058.jpg"><img style="WIDTH: 240px; HEIGHT: 319px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5350268422709820882" border="0" alt="" src="http://1.bp.blogspot.com/_zBC_KjQT_tY/Sj_4yJSbvdI/AAAAAAAABNQ/ipQJXwbMEcU/s320/IMG_4058.jpg" /></a><br /><br /><div><span style="font-size:130%;"><strong><em>Keftedes me Saltsa Verikoko--Meatballs in an Apricot Sauce</em></strong><br /></span><br />1/2 pound ground beef</div><div>1/2 pound ground pork</div><div>1 egg</div><div>1 onion</div><div>1/4 cup cilantro</div><div>1/4 cup parsley</div><div>2 cloves garlic</div><div>Salt and pepper, to taste </div><div>1/4 cup breadcrumbs</div><br /><div></div><div><em>For the Apricot Sauce:</em></div><div>2 yellow peppers, diced</div><div>2 celery stalks, chopped</div><div>1 onion, finely chopped</div><div>1 garlic clove, minced</div><div>Dash of cayenne pepper</div><div>Dash of chili powder</div><div>1/2 cup apricot preserves <em><span style="font-size:85%;"><strong>(</strong>see<strong> **note </strong>above<strong>)</strong></span></em></div><div></div><div></div><div>Olive oil, for sauteing and frying</div><br /><div></div><div></div><br /><div>In a food processor, combine one onion, 2 cloves garlic, the cilantro and the parsley and pulse until processed. In a large bowl combine the ground beef and pork with the onion mixture, the egg, the breadcrumbs, salt and pepper. Cover with plastic wrap and refrigerate for about an hour. </div><br /><div></div><div>Heat some olive oil in a large skillet over medium-high heat. Form the meat mixture into small balls and fry in the oil until browned well on each side. </div><div></div><br /><div>Meanwhile, heat a couple tablespoons of olive oil in a separate saute pan and add the chopped onions, celery and minced garlic. Stir in the yellow pepper and cook until softened, about 5 minutes. Add the apricot preserves, cayenne pepper and chili powder and stir well. Cook for about 10 minutes, adding some water to thin the sauce out if necessary. Season well with salt and freshly ground pepper. </div><div></div><br /><div>When ready to serve, pour some of the sauce over the meatballs and sprinkle with additional parsley or cilantro. </div></div></div>Mariahttp://www.blogger.com/profile/08497881043950251929noreply@blogger.com27tag:blogger.com,1999:blog-8706674097322845247.post-32474804520861243852009-06-04T09:00:00.011-04:002009-06-04T11:07:59.745-04:00Keik me Tahini kai Banana--Tahini and Banana Cake with Chocolate Chip Streusel<a href="http://1.bp.blogspot.com/_zBC_KjQT_tY/Sia4NDDgqfI/AAAAAAAABMk/MxhpPyLTv4Q/s1600-h/IMG_3384.jpg"><img style="WIDTH: 240px; HEIGHT: 185px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5343160542219512306" border="0" alt="" src="http://1.bp.blogspot.com/_zBC_KjQT_tY/Sia4NDDgqfI/AAAAAAAABMk/MxhpPyLTv4Q/s320/IMG_3384.jpg" /></a><a href="http://4.bp.blogspot.com/_zBC_KjQT_tY/Sia4M7MkBUI/AAAAAAAABMc/7BIdXX13XWE/s1600-h/IMG_3380.jpg"><img style="WIDTH: 255px; HEIGHT: 185px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5343160540109997378" border="0" alt="" src="http://4.bp.blogspot.com/_zBC_KjQT_tY/Sia4M7MkBUI/AAAAAAAABMc/7BIdXX13XWE/s320/IMG_3380.jpg" /></a><br /><div><a href="http://4.bp.blogspot.com/_zBC_KjQT_tY/Sia4NjrdEOI/AAAAAAAABMs/5XvGATnRmII/s1600-h/IMG_3390.jpg"><img style="WIDTH: 240px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5343160550976983266" border="0" alt="" src="http://4.bp.blogspot.com/_zBC_KjQT_tY/Sia4NjrdEOI/AAAAAAAABMs/5XvGATnRmII/s320/IMG_3390.jpg" /></a><a href="http://1.bp.blogspot.com/_zBC_KjQT_tY/Sia4N73Rj6I/AAAAAAAABM0/2xhdPFTWyKg/s1600-h/IMG_3474.jpg"><img style="WIDTH: 255px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5343160557469011874" border="0" alt="" src="http://1.bp.blogspot.com/_zBC_KjQT_tY/Sia4N73Rj6I/AAAAAAAABM0/2xhdPFTWyKg/s320/IMG_3474.jpg" /></a><br /><br /><div><div><div><div><div><div><div>There's something about a streusel topping that makes people feel all warm and fuzzy inside. It must be all that brown sugar and cinnamon. Add some walnuts and a handful of chocolate chips ... now you've got a little piece of heaven in every bite. </div><div></div><br /><div>I made this cake last week and I couldn't stop eating it. Not to toot my own horn or anything ... but neither could my husband; or our children; not to mention my mom enjoyed it too; oh, and a friend who'd stopped by for a quick cup of coffee said it should be selling in a bakery. And do you know what the best part is? Although this cake tasted so rich and flavorful, there was no butter. Instead, I used some tahini and no one was the wiser. Did I mention a friend said it was worthy of selling in a bakery? Just checking! </div><br /><div><strong><em><span style="font-size:130%;"></span></em></strong></div><br /><div><em><strong><span style="font-size:130%;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5343151334550844722" border="0" alt="" src="http://3.bp.blogspot.com/_zBC_KjQT_tY/Siav1F0OtTI/AAAAAAAABMU/2h-FiiSIk0w/s400/IMG_3492.jpg" /></span></strong></em></div><br /><div><em><strong><span style="font-size:130%;">Tahini and Banana Cake with Chocolate Chip Streusel<br /></span><span style="font-size:85%;">(Inspired by a recipe on </span></strong></em><a href="http://www.epicurious.com/recipes/food/views/Banana-Coffee-Cake-with-Chocolate-Chip-Streusel-107629"><em><span style="font-size:85%;"><strong>Epicurious.com</strong></span></em></a><em><span style="font-size:85%;"><strong>)<br /></strong></span></em><em><span style="font-size:85%;">Makes an 8-inch square cake</span></em> </div><br /><div></div><div>1 cup semisweet chocolate chips</div><div>2/3 cup packed brown sugar</div><div>1/2 cup chopped walnuts</div><div>1 tablespoon ground cinnamon</div><div>1 1/2 cups flour</div><div>3/4 teaspoon baking powder</div><div>3/4 teaspoon baking soda</div><div>1/4 teaspoon salt</div><div>1/2 cup sugar </div><div>3/4 cup tahini</div><div>1 egg</div><div>1/2 teaspoon vanilla</div><div>2 large (very ripe) bananas</div><div></div><div></div><br /><br /><div>Preheat oven to 350 degrees. Grease an 8x8x2 inch square baking pan and set aside. In a bowl, combine the chocolate chips, brown sugar, walnuts and cinnamon and stir. In another bowl, combine the flour, baking powder, baking soda and salt and whisk until well combined. </div><div></div><br /><div>In the bowl of an electric mixer combine the tahini and sugar and mix on medium high speed for a couple of minutes. Add the egg, then the vanilla and bananas and mix thoroughly. Slowly stir in the flour mixture and mix until combined. </div><br /><div>Spoon half the batter into the prepared pan and spread it evenly with a rubber spatula. Sprinkle half the streusel topping over the batter. Pour remaining batter over and spread it evenly with your spatula being careful to keep it from combining with the streusel below. Finally, top with the remaining streusel and bake for about 45 minutes, until a toothpick inserted in the center comes out clean. </div></div></div></div></div></div></div></div>Mariahttp://www.blogger.com/profile/08497881043950251929noreply@blogger.com23tag:blogger.com,1999:blog-8706674097322845247.post-54362810437410111862009-06-01T15:00:00.010-04:002009-06-02T08:22:31.583-04:00Rice, Mushrooms and Bacon Wrapped in Phyllo over Sweet & Spicy Roasted Cherry Tomatoes and Mini Peppers<a href="http://1.bp.blogspot.com/_zBC_KjQT_tY/SiQn_BxGhnI/AAAAAAAABLM/dWzHWRtgvC8/s1600-h/IMG_3658.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5342439021727876722" border="0" alt="" src="http://1.bp.blogspot.com/_zBC_KjQT_tY/SiQn_BxGhnI/AAAAAAAABLM/dWzHWRtgvC8/s400/IMG_3658.jpg" /></a>It's been a while since I participated in the friendly competition us food bloggers know as the <a href="http://www.leftoverqueen.com/forum/index.php/topic,5.0.html">Royal Foodie Joust</a>, so lovingly hosted by her highness Jenn <a href="http://www.leftoverqueen.com/">The Leftover Queen</a>. So this month, I decided it was high time to get back into the game and what better way to do so than with three great ingredients chosen by last month's winner, the ever-so-talented, Nuria of <a href="http://recipespicbypic.blogspot.com/">Spanish Recipes</a>. What are those great ingredients you ask? Well, rice, tomato and bacon of course. <div><div><div><div><br /><div></div><div>The ingredients seem simple enough. And to be honest, when I first read what Nuria picked, I arrogantly thought to myself, "This is going to be a breeze." Errrrr! Wrong! Coming up with something unique and genuine with such common ingredients was much, much, much harder than I thought. And after one failed attempt (turns out rice pudding should remain under the dessert category and not make any savory debuts) and a week's worth of (mis)conceptualizing, I was all but ready to give this month's Joust up. </div><div></div><div></div><div><a href="http://1.bp.blogspot.com/_zBC_KjQT_tY/SiQnkOWOptI/AAAAAAAABKs/940zCStwk4s/s1600-h/IMG_3596.jpg"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5342438561248356050" border="0" alt="" src="http://1.bp.blogspot.com/_zBC_KjQT_tY/SiQnkOWOptI/AAAAAAAABKs/940zCStwk4s/s320/IMG_3596.jpg" /></a><a href="http://1.bp.blogspot.com/_zBC_KjQT_tY/SiQnkVjJ0iI/AAAAAAAABK0/Ok8x6pZKzA0/s1600-h/IMG_3600.jpg"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5342438563181613602" border="0" alt="" src="http://1.bp.blogspot.com/_zBC_KjQT_tY/SiQnkVjJ0iI/AAAAAAAABK0/Ok8x6pZKzA0/s320/IMG_3600.jpg" /></a></div><div><a href="http://2.bp.blogspot.com/_zBC_KjQT_tY/SiQnk3WQPaI/AAAAAAAABK8/FzpE83ZuHNE/s1600-h/IMG_3605.jpg"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5342438572254313890" border="0" alt="" src="http://2.bp.blogspot.com/_zBC_KjQT_tY/SiQnk3WQPaI/AAAAAAAABK8/FzpE83ZuHNE/s320/IMG_3605.jpg" /></a><a href="http://3.bp.blogspot.com/_zBC_KjQT_tY/SiQnlGA8htI/AAAAAAAABLE/pxRBcgz7WaY/s1600-h/IMG_3610.jpg"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5342438576191473362" border="0" alt="" src="http://3.bp.blogspot.com/_zBC_KjQT_tY/SiQnlGA8htI/AAAAAAAABLE/pxRBcgz7WaY/s320/IMG_3610.jpg" /></a></div><div><a href="http://3.bp.blogspot.com/_zBC_KjQT_tY/SiQnlGA8htI/AAAAAAAABLE/pxRBcgz7WaY/s1600-h/IMG_3610.jpg"></a></div><div></div><div><br />But then a little bell rang in this jumbled mind of mine. It tolled out, "Maria, think more along the lines of what you know." No fancy schmancy savory rice puddings; no rice terrines; just simple, solid flavors using techniques that can't go wrong. So here you have it -- rice sauteed with bacon, mushrooms and parsley then rolled into long packets of phyllo, baked and served over a bed of roasted cherry tomatoes and peppers tossed in sugar and spicy Hungarian Paprika.</div><div><br />Now head on over to Jenn's site and take a look at the array of entries for this month's <a href="http://www.leftoverqueen.com/forum/index.php/topic,1299.90.html">Joust</a> ... they're all truly mouthwatering.</div><div></div><div></div><div><br />Kali Orexi!</div><br /><a href="http://2.bp.blogspot.com/_zBC_KjQT_tY/SiQ3lNgjxzI/AAAAAAAABLU/b1jEa2nod3M/s1600-h/IMG_3632.jpg"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5342456170389161778" border="0" alt="" src="http://2.bp.blogspot.com/_zBC_KjQT_tY/SiQ3lNgjxzI/AAAAAAAABLU/b1jEa2nod3M/s320/IMG_3632.jpg" /></a><a href="http://1.bp.blogspot.com/_zBC_KjQT_tY/SiQ3mN7GZBI/AAAAAAAABLs/11T7CSQjdxY/s1600-h/IMG_3649.jpg"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5342456187680351250" border="0" alt="" src="http://1.bp.blogspot.com/_zBC_KjQT_tY/SiQ3mN7GZBI/AAAAAAAABLs/11T7CSQjdxY/s320/IMG_3649.jpg" /></a><a href="http://3.bp.blogspot.com/_zBC_KjQT_tY/SiQ3lgOurcI/AAAAAAAABLk/Wn4RaTSrXVA/s1600-h/IMG_3655.jpg"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5342456175414652354" border="0" alt="" src="http://3.bp.blogspot.com/_zBC_KjQT_tY/SiQ3lgOurcI/AAAAAAAABLk/Wn4RaTSrXVA/s320/IMG_3655.jpg" /></a><a href="http://1.bp.blogspot.com/_zBC_KjQT_tY/SiQ3lSDFDII/AAAAAAAABLc/822FLIEK-Co/s1600-h/IMG_3633.jpg"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5342456171607690370" border="0" alt="" src="http://1.bp.blogspot.com/_zBC_KjQT_tY/SiQ3lSDFDII/AAAAAAAABLc/822FLIEK-Co/s320/IMG_3633.jpg" /></a><br /><br /><div><a href="http://3.bp.blogspot.com/_zBC_KjQT_tY/SiQnlGA8htI/AAAAAAAABLE/pxRBcgz7WaY/s1600-h/IMG_3610.jpg"></a></div><div></div><div><strong><em><span style="font-size:130%;">Rice, Mushrooms and Bacon Wrapped in Phyllo over Sweet & Spicy Roasted Cherry Tomatoes and Mini Peppers</span></em></strong></div><div><strong><em><span style="font-size:130%;"></span></em></strong></div><br /><div>1 cup Arborio rice</div><div>1 1/2 cups water/chicken broth</div><div>1 medium onion, chopped</div><div>2 cups sliced mushrooms</div><div>6 oz. bacon, chopped</div><div>Handful of parsley, chopped</div><div>Salt and freshly ground black pepper</div><div>1/4 teaspoon paprika</div><div>10 sheets of phyllo</div><div>Olive oil</div><div></div><br /><div>Partially cook rice in 1 1/2 to 2 cups water, chicken broth or vegetable broth and set aside. In a large skillet, heat a couple tablespoons of olive oil and saute onion until soft. Add the bacon and cook until slightly browned. Stir in the mushrooms and toss to coat well with the bacon and onions. Add the rice to the skillet, season with salt, pepper and paprika and cook for a minute more. Sprinkle with parsley and remove from heat.</div><div></div><br /><div>Preheat oven to 350 degrees. Take your phyllo, two sheets at a time, and oil the top sheet. Spoon some of the rice mixture along the shorter side of the phyllo about an inch from the edge. Begin rolling the phyllo over the mixture, making a long "packet," and brush the phyllo a little each time you roll the packet. Place in an oiled baking dish and brush top of phyllo packet with additional oil. Continue with the remaining phyllo and rice mixture; you should have five long rows of phyllo stuffed with rice. Score the tops of each row to cut through top layers of phyllo and make cutting through each piece later easier. Bake in center of oven for 45 minutes or until golden. </div><br /><div></div><div>To serve as a first course, serve the phyllo packets over a bed of cherry tomatoes and mini peppers that have been tossed in sugar, hot Hungarian Paprika and olive oil, then roasted until tender. </div></div></div></div></div>Mariahttp://www.blogger.com/profile/08497881043950251929noreply@blogger.com14tag:blogger.com,1999:blog-8706674097322845247.post-91796869336527467372009-05-29T13:31:00.007-04:002009-05-29T14:54:21.779-04:00Auga me Ntomata--Eggs with Tomatoes<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5341301360738634626" border="0" alt="" src="http://3.bp.blogspot.com/_zBC_KjQT_tY/SiAdScUjC4I/AAAAAAAABKE/YU-K3oiHIeE/s400/IMG_3082.jpg" />I'm not typically a breakfast person. As much as I love food and cooking, there's something about eating (be it toast, cereal, croissant, eggs, pancakes, etc., etc.) early in the morning (say, before 10:00 a.m.) that makes my stomach turn. It's been a problem since I was a kid: my mom would obviously want me to eat something before school and follow that something with a tall glass of milk ... I get nauseous just thinking about it. Don't get me wrong--I love all types of breakfast foods and I especially like milk, but again, after about 10:00 a.m. Before then, it's just a simple cup of coffee with a splash of milk/half and half and I'm good to go.<br /><br /><div><div><div><a href="http://3.bp.blogspot.com/_zBC_KjQT_tY/SiAeSx1loeI/AAAAAAAABKM/Bv79I2OAFmA/s1600-h/IMG_3086.jpg"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5341302466025988578" border="0" alt="" src="http://3.bp.blogspot.com/_zBC_KjQT_tY/SiAeSx1loeI/AAAAAAAABKM/Bv79I2OAFmA/s320/IMG_3086.jpg" /></a><a href="http://4.bp.blogspot.com/_zBC_KjQT_tY/SiAeTADFxOI/AAAAAAAABKU/x-nY194eGTU/s1600-h/IMG_3103.jpg"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5341302469840717026" border="0" alt="" src="http://4.bp.blogspot.com/_zBC_KjQT_tY/SiAeTADFxOI/AAAAAAAABKU/x-nY194eGTU/s320/IMG_3103.jpg" /></a> </div><div></div><div>On weekdays, I make breakfast for the kiddies around 7:30 a.m. and I'll stick with my coffee and some water until about 10:00 a.m. when I'll usually snack on some bread and cheese. Or, if I'm swamped with housework, errands, writing or blogging I won't eat anything until I make a quick salad at around 11:00 a.m. </div><div><br />On weekends though, as we're all home and there's no morning rush, I like to make more elaborate breakfasts for the family. Pancakes, crepes, French toast, omelets ... they're all crowd pleasers. One of my favorites though is fried eggs with tomatoes. It's a common dish in Greece (and we'll eat it any time of day, not just in the a.m.) and one that varies a bit cook to cook. Some like their eggs scrambled, some fried, some like to grate their tomato and some like to just chop it instead. </div><div><br />Personally, I'm a fan of the version I've posted below: coarsely chopped tomatoes, a little roasted red pepper and a runny egg yolk oozing over top ... serve with a slice of fresh bread and a slab of Feta and you're good to go. </div><div><br /><a href="http://4.bp.blogspot.com/_zBC_KjQT_tY/SiAizvwDycI/AAAAAAAABKc/s6C0zfFV8eo/s1600-h/IMG_3111.jpg"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5341307430448122306" border="0" alt="" src="http://4.bp.blogspot.com/_zBC_KjQT_tY/SiAizvwDycI/AAAAAAAABKc/s6C0zfFV8eo/s320/IMG_3111.jpg" /></a><a href="http://3.bp.blogspot.com/_zBC_KjQT_tY/SiAiz63p4wI/AAAAAAAABKk/CXPzrR6OW_0/s1600-h/IMG_3123.jpg"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5341307433432769282" border="0" alt="" src="http://3.bp.blogspot.com/_zBC_KjQT_tY/SiAiz63p4wI/AAAAAAAABKk/CXPzrR6OW_0/s320/IMG_3123.jpg" /></a><br /><br /><em><strong><span style="font-size:130%;">Auga me Ntomata--Eggs with Tomatoes</span></strong></em><br /><em><span style="font-size:85%;"><br /></span></em></div><div>3 tablespoons olive oil</div><div>2 small tomatoes, roughly chopped</div><div>1 roasted red pepper</div><div>2 tablespoons parsley, chopped</div><div>Salt and freshly ground pepper, to taste </div><div>Eggs (I use three to four eggs with this amount of ingredients)</div><div><br /><br />Heat olive oil in a medium-large skillet and stir in the tomatoes and red pepper. Season well with salt and freshly ground pepper. Cook the mixture, until most of the liquid has evaporated (about 10 minutes). </div><div><br />Carefully break your eggs over the tomato-pepper mixture. Season the egg yolks with a little salt and pepper then spoon some of the remaining liquid in the skillet over your eggs to more evenly cook them (should take about 5 minutes). Sprinkle with chopped parsley and serve with bread and Feta. </div></div></div>Mariahttp://www.blogger.com/profile/08497881043950251929noreply@blogger.com14tag:blogger.com,1999:blog-8706674097322845247.post-38009827181906644982009-05-26T13:44:00.010-04:002009-05-26T17:13:41.742-04:00Keik me Fraoules kai Karydia--Strawberry Walnut Loaf<a href="http://2.bp.blogspot.com/_zBC_KjQT_tY/ShxCe7-E6CI/AAAAAAAABJ0/zn333FOdg-U/s1600-h/IMG_2998.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5340215587353896322" border="0" alt="" src="http://2.bp.blogspot.com/_zBC_KjQT_tY/ShxByHQ7pYI/AAAAAAAABJs/34CR6syQJ28/s400/IMG_2993.jpg" /></a>Strawberry season is on and our local fruit and vegetable markets are brimming with containers of these ripe red berries. The kiddies can eat an entire quart in the blink of an eye so I barely ever get to set some aside for anything (or, <em>ehem</em>, anyone) else. But as strawberries now are ridiculously fresh and really inexpensive, I didn't hesitate to buy a few extra the other day.<br /><br />I love quick fresh cakes that double as a breakfast option and a healthy snack. So it was a no-brainer that any extra strawberries on hand would make it into one such sweet treat. Moist, just sweet enough and loaded with fresh strawberries this Strawberry and Walnut Loaf is the perfect way to put your strawberries to good use.<br /><br />As Happy Cook of <a href="http://mykitchentreasures.blogspot.com/">My Kitchen Treasures</a> is hosting the event <a href="http://mykitchentreasures.blogspot.com/2009/05/announcing-strawberry-feast.html">Strawberry Feast</a>, I am sending this her way.<br /><br /><a href="http://3.bp.blogspot.com/_zBC_KjQT_tY/ShxCfLXM7pI/AAAAAAAABJ8/FE8dDmcUIq8/s1600-h/IMG_3000.jpg"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5340216361548050066" border="0" alt="" src="http://3.bp.blogspot.com/_zBC_KjQT_tY/ShxCfLXM7pI/AAAAAAAABJ8/FE8dDmcUIq8/s320/IMG_3000.jpg" /></a><a href="http://2.bp.blogspot.com/_zBC_KjQT_tY/ShxCe7-E6CI/AAAAAAAABJ0/zn333FOdg-U/s1600-h/IMG_2998.jpg"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5340216357416134690" border="0" alt="" src="http://2.bp.blogspot.com/_zBC_KjQT_tY/ShxCe7-E6CI/AAAAAAAABJ0/zn333FOdg-U/s320/IMG_2998.jpg" /></a><br /><br /><strong><em><span style="font-size:130%;">Strawberry Walnut Loaf</span></em></strong><br /><strong><em><span style="font-size:130%;"><br /></span></em></strong>1/2 cup unsalted butter, softened<br />3/4 cup sugar<br />2 eggs<br />1/2 teaspoon vanilla extract<br />1 cup flour<br />1 teaspoon baking powder<br />1/4 teaspoon salt<br />1/4 cup Greek yogurt<br />1/2 cup sliced strawberries<br />1/3 cup walnuts, roughly chopped<br /><br />Preheat oven to 350 degrees and grease a loaf pan. In a small bowl, whisk together the flour, baking powder and salt and set aside.<br /><br />In the bowl of an electric mixer, combine the butter and sugar and beat on medium-high speed until light and fluffy. Add the eggs one at a time, followed by the vanilla extract.<br /><br />Stir in half of the flour mixture, then all the yogurt and finally the remaining flour. Mix in the sliced strawberries and walnuts until just combined.<br /><br />Pour the batter into the prepared loaf pan and bake in center of oven for about 40 minutes, until golden or a toothpick inserted in the center comes out clean. Cool cake in pan on wire rack.<br /><br /><em>Note: To dress this simple treat up, drizzle a simple glaze over top or serve with freshly whipped cream.</em>Mariahttp://www.blogger.com/profile/08497881043950251929noreply@blogger.com17tag:blogger.com,1999:blog-8706674097322845247.post-50830346577478449032009-05-22T13:38:00.006-04:002009-05-22T17:48:52.561-04:00Spetzofai se Kantaifi -- Sausage and Peppers over Kataifi<a href="http://4.bp.blogspot.com/_zBC_KjQT_tY/ShbzG5xEnEI/AAAAAAAABJk/9EnJ_u_J9vk/s1600-h/IMG_3041.jpg"><img id="BLOGGER_PHOTO_ID_5338721708205710402" style="WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="http://4.bp.blogspot.com/_zBC_KjQT_tY/ShbzG5xEnEI/AAAAAAAABJk/9EnJ_u_J9vk/s320/IMG_3041.jpg" border="0" /></a><a href="http://3.bp.blogspot.com/_zBC_KjQT_tY/ShbzGTKxWoI/AAAAAAAABJc/WkOu62pilE0/s1600-h/IMG_3065.jpg"><img id="BLOGGER_PHOTO_ID_5338721697844517506" style="WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="http://3.bp.blogspot.com/_zBC_KjQT_tY/ShbzGTKxWoI/AAAAAAAABJc/WkOu62pilE0/s320/IMG_3065.jpg" border="0" /></a><br /><div><br /><div><div>Spetzofai (sausage and peppers) is a common enough dish but one I don't think I can easily get tired of. It's definitely a rustic dish and one a little less visually appealing than a food blogger might like, but when done right it can be unbelievably flavorful. </div><div></div><br /><div>I came across this <a href="http://trans.kathimerini.gr/4dcgi/_w_articles_qsite7_1_21/11/2008_257118">recipe</a> on the Greek Web site <a href="http://www.kathimerini.gr/">Kathimerini</a> and thought it was a great twist to the traditional Spetzofai. Kataifi is typically used in Greek desserts but there are so many savory applications it can be used towards as well (see these <a href="http://kalisasorexi.blogspot.com/2009/04/ouzo-mezedes-part-ii.html">Shrimp Wrapped in Kataifi</a>). So, when some friends came by for an impromptu Friday night dinner a couple of weeks ago, I gave this Spetzofai over Kataifi a shot ... and made just a few minor changes along the way. </div><br /><div></div><div>Since Easter, I feel like we've been on a meat-eating spree and being that summer is here (I can't believe it's already Memorial Day weekend in the United States) it's time to tighten the reins. As such, I used some turkey sausage in this dish and although a much leaner and lighter version, I wasn't disappointed with the results. Saute the sausage with tons of onions, vibrant peppers and juicy tomatoes; layer it on top of some Kataifi (shredded Greek phyllo); top with some cheese and bake until heated through. You really can't go wrong.<br /><br /><img id="BLOGGER_PHOTO_ID_5338720841156245314" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_zBC_KjQT_tY/ShbyUbwXt0I/AAAAAAAABJU/FiYbITPZhmk/s400/IMG_3069.jpg" border="0" /><br /></div><div><strong><em><span style="font-size:130%;">Spetzofai se Kantaifi -- Sausage and Peppers over Kataifi</span></em></strong></div><div><em><span style="font-size:85%;">(Adapted from a recipe on Kathimerini.gr)</span></em></div><div><em><span style="font-size:85%;">Serves 6</span></em></div><div><em><span style="font-size:85%;"></span></em></div><br /><div>1/2 pound Kataifi (thawed)</div><div>1/3 cup olive oil</div><div>1 1/2 to 2 pounds turkey sausage, sliced into 1-inch pieces </div><div>2 medium onions, thinly sliced</div><div>2 cloves garlic, minced</div><div>2 large red peppers, sliced</div><div>2 large green peppers, sliced</div><div>2 medium/large tomatoes, diced</div><div>Salt and freshly ground pepper</div><div>Pinch of crushed red pepper flakes </div><div>6 ounces graviera (gruyere), cubed</div><div></div><br /><br /><div>Heat oil in a large skillet; add the sausage and the onions and saute until the sausage is browned. Stir in the garlic and red pepper flakes. Add the peppers and stir well. Pour in the diced tomatoes; cover the skillet and cook over low-medium heat for about 15 minutes. </div><br /><div></div><div>Meanwhile, heat oven to 350 degrees. Oil a baking dish and layer the bottom of the dish with kataifi (pulling the kataifi apart with your fingers as you go). Drizzle the kataifi with a little olive oil; top with the sausage mixture and add the cubed cheese on top. Bake until the kataifi is golden in color.</div></div></div>Mariahttp://www.blogger.com/profile/08497881043950251929noreply@blogger.com10tag:blogger.com,1999:blog-8706674097322845247.post-7067585570919859942009-05-15T17:40:00.005-04:002009-05-15T19:20:47.180-04:00Fassolakia me Koukounaria kai Katsikisio Tyri--Green Bean, Pine Nut and Goat Cheese Salad<img id="BLOGGER_PHOTO_ID_5336137322229577426" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_zBC_KjQT_tY/Sg3En1wyttI/AAAAAAAABI8/9bcmMnlbSis/s400/IMG_2908.jpg" border="0" />For some strange reason it had been a really long time since we'd had green beans. I don't know why ... the kids adore them, my husband loves them and I enjoy them too. But for most of this winter whatever green beans made it to our local fruit and vegetable markets looked kind of drab and lifeless ... never making it into my shopping basket.<br /><br />The other day though I came upon a fresh batch of slender green beans and I picked two bags right up. I was roasting some whole chicken legs again that day and I decided I wanted a light side dish to accompany them, so I came up with this no-fuss green bean salad. In hindsight, I would have liked to have seen some shallots make it into this dish in place of the garlic. But this simple saute was still packed with flavor as the nutty pine nuts and mellow goat cheese gave these tender green beans tons of character.<br /><div></div><br /><em><span style="font-size:85%;">I often have a few spectators waiting around to taste a dish while I'm trying to snap a picture of it. As you can see here, this little guy took the plate right out from under me just as I was wrapping up these pics! It's safe to say this green bean salad is a very kid-friendly dish ...just look at that happy smile!</span></em><br /><br /><div></div><div><a href="http://2.bp.blogspot.com/_zBC_KjQT_tY/Sg3FT-UTIGI/AAAAAAAABJM/Kgz8R5F4yKM/s1600-h/IMG_2927.jpg"><img id="BLOGGER_PHOTO_ID_5336138080440229986" style="WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="http://2.bp.blogspot.com/_zBC_KjQT_tY/Sg3FT-UTIGI/AAAAAAAABJM/Kgz8R5F4yKM/s320/IMG_2927.jpg" border="0" /></a><a href="http://1.bp.blogspot.com/_zBC_KjQT_tY/Sg3FTpnXR6I/AAAAAAAABJE/g9MMh4rHpAw/s1600-h/IMG_2926.jpg"><img id="BLOGGER_PHOTO_ID_5336138074883049378" style="WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="http://1.bp.blogspot.com/_zBC_KjQT_tY/Sg3FTpnXR6I/AAAAAAAABJE/g9MMh4rHpAw/s320/IMG_2926.jpg" border="0" /></a><br /></div><div></div><div></div><div></div><div></div><div><strong><em><span style="font-size:130%;">Warm Green Bean, Pine Nut and Goat Cheese Salad</span></em></strong></div><div><em><span style="font-size:85%;">Makes 4 servings<br /><br /></span></em></div><div><em><span style="font-size:85%;"></span></em></div><div><em><span style="font-size:85%;"></span></em></div><div>1 lb. green beans, trimmed</div><div>1/3 to 1/2 cup pine nuts</div><div>2 tablespoons olive oil </div><div>2 garlic cloves, finely chopped </div><div>4 oz. goat cheese, crumbled </div><div>Splash of balsamic vinegar<br /><br /></div><div></div><div></div><div>Heat the olive oil in a large skillet and add the pine nuts. Once the pine nuts look toasted and golden, add the garlic and stir for a few seconds longer. Add the green beans and give them a good stir. Cover the skillet and cook over low heat until the green beans are just tender but still bright green. Season with salt and pepper.<br /><br /></div><div></div><div></div><div>When ready to serve, add the splash of balsamic vinegar and sprinkle with the crumbled goat cheese. This is great served slightly warm or even at room temperature.<br /><br /></div><div></div><div></div><div><em><span style="font-size:85%;">Note: I tend to like to throw green beans in my skillet and saute them til tender, while most others like to blanch them in boiling water and then place them in ice water to stop the cooking process. So, the choice is yours ... </span></em></div>Mariahttp://www.blogger.com/profile/08497881043950251929noreply@blogger.com12