Rice, Mushrooms and Bacon Wrapped in Phyllo over Sweet & Spicy Roasted Cherry Tomatoes and Mini Peppers

It's been a while since I participated in the friendly competition us food bloggers know as the Royal Foodie Joust, so lovingly hosted by her highness Jenn The Leftover Queen. 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 Spanish Recipes. What are those great ingredients you ask? Well, rice, tomato and bacon of course.

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.

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.

Now head on over to Jenn's site and take a look at the array of entries for this month's Joust ... they're all truly mouthwatering.

Kali Orexi!

Rice, Mushrooms and Bacon Wrapped in Phyllo over Sweet & Spicy Roasted Cherry Tomatoes and Mini Peppers

1 cup Arborio rice

1 1/2 cups water/chicken broth

1 medium onion, chopped

2 cups sliced mushrooms

6 oz. bacon, chopped

Handful of parsley, chopped

Salt and freshly ground black pepper

1/4 teaspoon paprika

10 sheets of phyllo

Olive oil

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.

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.

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.

Ouzo Mezedes, Part II

Anise-flavored ouzo pairs well with seafood, so it was a given that octopus, shrimp, mussels and some small fish would have to make up the menu for our Foodbuzz 24, 24, 24: Greek Ouzo Tasting ... in New York. There were also some chicken kabobs, sauteed potatoes, manitaropita (mushroom pie) and much more for guests to munch on as they sipped their ouzo. So here's the last installment (finally!) of Ouzo Mezedes we served:

Garides se Kantaifi me Pikantiki Magioneza--Shrimp Wrapped in Kataifi with Spicy Remoulade

(Shrimp in Kataifi adapted from a recipe in Gastronomos)

1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
2 teaspoons olive oil
3 teaspoons ouzo
Salt and pepper, to taste
2 lbs. jumbo peeled shrimp, with their tails on
1/2 pound kataifi, thawed
Olive oil for frying

Combine the first five ingredients in a bowl; add shrimp and marinate for about 15 minutes.

Heat about an inch of olive oil in a dutch oven. Take a few strands of kataifi and begin wrapping the shrimp, leaving the tails unwrapped and tightening the kataifi as much as possible around the shrimp. Add immediately to the hot oil and fry until the kataifi is golden, turning once. Drain on paper towels and serve warm with the remoulade.

For the remoulade, combine 1 cup mayonnaise, 1 minced garlic clove, 2 tablespoons chopped capers, 2 tablespoons finely chopped parsley, 1 teaspoon chopped tarragon, 1 tablespoon Dijon mustard, 3 finely chopped anchovies, 1/4 teaspoon cayenne, salt, pepper and a dash of Tabasco. Stir well and adjust seasonings. Serve with shrimp wrapped in kataifi or any other seafood dish.

Kotopoulo me Piperies kai Kremmydakia--Chicken Kabobs

Whole chicken breasts, about 4
1 large green pepper, sliced into 1-inch pieces

1 large red pepper, sliced into 1-inch pieces
1 pound pearl onions, peeled and left whole
Juice of 1 lemon
4 cloves of garlic, minced
1 teaspoon dried Greek oregano
1/2 teaspoon dried thyme
Salt and freshly ground pepper
1/4 cup olive oil
Wooden skewers

Remove skin from the chicken and slice breast off the bone. Cut into large chunks (1 to 1 1/2 inches) and place in a large bowl or dish. Stir in the pepper chunks, the pear onions, lemon juice, garlic, oregano, thyme, salt, pepper and olive oil. Toss to coat the chicken well; cover and marinate overnight.

Turn broiler on low. Thread chicken onto skewers; beginning with a piece of chicken, then adding some pepper, chicken, onion/pepper and finally chicken (or as much as your skewers can hold). Line the skewers on a baking sheet and place under the broiler for just less than five minutes per side, until the chicken and veggies get a nice color. Place on a heated platter, squeeze more lemon juice over, garnish with lemon slices and serve hot.

Sardela me Ntomata kai Kapari--Sardines with Tomato and Capers

1/3 cup olive oil
2 to 2.5 pounds whole sardines, cleaned
2 large tomatoes, finely diced or 1 cup canned
4 cloves garlic, thinly sliced
1 tablespoon capers
1 small bunch parsley, finely chopped
1/4 cup breadcrumbs

In a large oven-proof skillet heat the oil and stir in the capers. Once heated through, add half the garlic and saute until fragrant. Stir in the tomatoes and half the parsley, lower the heat and simmer for about 10 to 15 minutes.

Heat the oven to 375 degrees. Place sardines into the skillet ad spoon some sauce over. Sprinkle with the remaining garlic, parsley and finally the breadcrumbs. Place the skillet in the oven for about 25 minutes or so.

Midia Saganaki--Mussels Saganaki

3 pounds mussels, scrubbed and de-bearded
1/4 cup olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 green bell pepper, diced
1 teaspoon dried Greek oregano
1 cup dry red wine
1 26.5 ounce box chopped tomatoes
Handful of parsley, finely chopped
1 cup feta cheese, crumbled
Salt and freshly ground pepper, to taste

In a large pot, heat the olive oil on medium-high heat and add the onion, garlic and bell pepper. Saute until softened and stir in the oregano. Add the wine and boil for about a minute. Stir in the tomatoes, bring to a boil season with salt and pepper, turn the heat to low and simmer for about 5 minutes. Add the mussels to the pot, cover and turn the heat a little higher. Cook for about 3-5 minutes, or until the mussels have opened. Just before serving, stir in the feta cheese and parsley. Adjust the seasonings and serve warm.

Patates me Paprika kai Elies--Potatoes with Paprika and Kalamata Olives

1/3 cup olive oil
4 to 5 large potatoes, peeled, sliced into thick rounds and seasoned with salt and pepper
2 medium onions, sliced thin
4 cloves garlic, minced
Paprika, to taste
Salt and freshly ground pepper, to taste
1/3 cup Kalamata olive, pitted and halved
Small bunch parsley, finely chopped

Heat oil in a large skillet and saute potatoes until golden. Add the onions and garlic and cook for a minute or so, shaking the skillet occasionally instead of stirring (as you'll break apart the potatoes if you do). Add the paprika, salt, pepper and a little water to the skillet. Cover and cook for 5 to 10 minutes more, until your potatoes are done. Toss in the olives and heat through. Sprinkle with parsley and additional paprika before serving.

Manitaropita

1/3 cup olive oil
2 pounds mushrooms, sliced
1 large onion, finely chopped
3 cloves garlic
2 tablespoons ouzo
Small bunch parsley, chopped
1 cup crumbled Feta
2 eggs, beaten
1 stick of butter, melted
12 to 15 sheets of phyllo

Heat oven to 375 degrees. In a large skillet heat the olive oil and saute the mushrooms until softened. Add the onion and the garlic and stir until fragrant. With the heat still on high, add the ouzo and allow to nearly evaporate. Remove skillet from heat and set aside to cool slightly. Stir in the parsley, feta and eggs and season to taste with salt and pepper.

Brush a 13x9-inch baking dish with butter and begin layering 8 to 10 sheets of phyllo, brushing each sheet with butter before adding the next. Add the filling to the baking dish and begin layering the remaining phyllo over top, brushing each sheet with butter as well. Fold the overlapping edges of the top and bottom phyllo sheets together to form a "crust." Brush top and crust with butter and bake int he oven until golden (45 minutes).

February Royal Foodie Joust -- Mushroom Pastitsio with a Cauliflower "Bechamel"

I was pretty excited by the selection of February's Royal Foodie Joust ingredients: cauliflower, mushrooms and noodles. There were a million different ways to go with these humble ingredients for my second entry into this friendly competition hosted by Jenn over at The Leftover Queen. If you aren't already a member, please visit Jenn's forum where you'll find a great spot to interact with fellow food bloggers, participate in giveaways, join in on the friendly Joust or simply vote for your favorite Jouster--of course, that would be me ... wink, wink!

I knew from the start that I wanted to use the cauliflower in some sort of puree as I love the silky texture you can get from this earthy vegetable. Having just made a traditional Greek Pastitsio a couple of weeks ago, I still had Pastitsio on the brain the other day when I finally decided to tackle this Joust. Now, a traditional Pastitsio (which is the only Pastitsio my family and I have made) features layers of long noodles and cinnamon-scented ground meat topped with a decadent bechamel. To create a dish for the Joust, I decided to change up a traditional bechamel, make it a bit healthier if you will--my mom's Pastitsio recipe features a bechamel of 1/2 a gallon of milk, a stick of butter, 12 tablespoons of flour, a cup of grated cheese and a whopping 6 eggs--by using pureed cauliflower to replace much of the milk, flour and butter. This yummy cauliflower "bechamel" topped off earthy portobello and button mushrooms squeezed between layers of Greek Pastitsio noodles to make this light, entirely nontraditional Pastitsio.

Kali Orexi!

Mushroom Pastitsio with Cauliflower "Bechamel"

Makes a 13x9 casserole

Filling:
8 oz. pancetta or bacon, thinly sliced

3 shallots, chopped

2 lbs. mushrooms, wiped clean, stems removed and sliced thick (I used portobello and button mushrooms)

2 tablespoons olive oil

3 cloves garlic, thinly sliced

Thyme leaves stripped from 3 or 4 sprigs

2 tablespoons chopped parsley

Salt and freshly ground black pepper, to taste

1/2 package Misko No. 2 Pastitsio Noodles

Cauliflower "Bechamel":

1 large head of cauliflower, cut into large florets, steamed until tender and drained well

2 tablespoons butter

1/2 cup half & half

1 cup milk
3/4 cup grated Kefalotyri (easily substituted by grated Parmesan)
1/2 teaspoon grated nutmeg
3 large eggs
Salt and freshly ground black pepper, to taste

In a large skillet, render the pancetta or bacon until crisp. Remove from the skillet with a slotted spoon and into a separate bowl. Add the shallots to the skillet and saute until translucent. Stir in the mushrooms along with the garlic, salt and pepper and cook until the mushrooms are tender and cooked through (add the olive oil as the mushrooms are browning if they seem too dry). Sprinkle with the thyme and adjust the seasonings. Combine with the pancetta or bacon and sprinkle with the chopped parsley.

Boil the noodles according to the package directions. Drain well and begin layering in a 13x9 inch baking dish. Layer the noodles first, followed by the mushroom mixture and then another layer of noodles. Set aside.

Heat oven to 350 degrees. In a large pot, mash the cauliflower well until fairly smooth. Over medium heat, stir in the butter until melted then add the half & half and milk (stir the milk in gradually depending on how thick the mixture looks). Add the Kefalotyri, nutmeg, salt and pepper to taste. (If at this point the sauce does not seem thick enough, briskly whisk in a tablespoon or so of flour.)

Remove the pot from the heat and add the eggs one at a time, stirring briskly after each addition. Adjust the seasonings if necessary then pour the cauliflower "bechamel" over the noodles in the baking dish. Sprinkle with some grated cheese and bake in the center of the oven for about 40 minutes until slightly golden on top.

Let cool at least 15 to 20 minutes before serving. (Letting the dish cool before cutting and serving is crucial as pieces will fall apart upon cutting without first cooling slightly.)

Quick Weekend Pasta

Leonetto Cappiello

I’m a sucker for pasta. I can eat it with just about anything. Give me linguine with seafood, give me fettuccine Alfredo, give me penne with sauteed broccoli rabe, give me rigatoni Bolognese, give me ... well, I can go on and on with this list forever. I simply love it all. Just picture me as the harlequin in the vintage ad above -- so buoyant and ecstatic over a heaping plate of pasta.
As I was packing for our return home from Greece earlier this month, my husband’s parents, aunt and uncle were bombarding me with things they thought I should bring back. Among the olives, honey, oregano, chamomile, almonds, pistachios and raisins were also bags of pasta made by his aunt’s neighbor. As I’ve never gotten around to making my own pasta--although I have bought fresh pasta from a great Italian store in our neighborhood--I graciously accepted the homemade goods and tucked them safely away in my duffel.
The pasta were flat, wide, wavy three- to four-inch long pieces that worked well with this sausage and porcini mushroom cream sauce I paired them with this weekend. The Italian sausage I used was made with broccoli rabe and Parmesan, which added another depth of flavor to the dish as well.



I'm submitting this dish to Ruth over at Once Upon a Feast, creator and this week's host of Presto Pasta Nights.




Pasta with a Sausage and Porcini Mushroom Sauce
Serves 6

2 tablespoons olive oil
4 Italian sausage links
3 cloves garlic, minced
½ oz. dried Porcini mushrooms, soaked in warm water for 20 minutes, rinsed over and blanched 2 tablespoons sherry
1/3 cup heavy cream
1 pound of pasta
½ cup pasta cooking liquid
Chopped parsley
Salt and freshly ground pepper to taste
Grated Parmesan

Heat olive oil in a large skillet. Remove sausage from casings and add to hot skillet, breaking it up into smaller chunks with a wooden spoon as you go. Once the sausage has browned, add the garlic and mushrooms and saute for a minute more. Add sherry and deglaze the pan.

Meanwhile cook pasta in a pot of boiling salted water. Before straining the pasta, remove ½ cup of cooking liquid and add to the sausage mixture. Simmer for about 5 minutes. Add the heavy cream and continue to simmer until sauce is slightly thickened. Season with salt and pepper to taste. Add a couple of spoonfuls of sauce to pasta and toss to coat.
Top individual portions of pasta with sausage and mushroom sauce just before serving and sprinkle with chopped parsley and grated cheese.