Spetzofai se Kantaifi -- Sausage and Peppers over Kataifi

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.

I came across this recipe on the Greek Web site Kathimerini 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 Shrimp Wrapped in Kataifi). 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.

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.

Spetzofai se Kantaifi -- Sausage and Peppers over Kataifi

(Adapted from a recipe on Kathimerini.gr)

Serves 6

1/2 pound Kataifi (thawed)

1/3 cup olive oil

1 1/2 to 2 pounds turkey sausage, sliced into 1-inch pieces

2 medium onions, thinly sliced

2 cloves garlic, minced

2 large red peppers, sliced

2 large green peppers, sliced

2 medium/large tomatoes, diced

Salt and freshly ground pepper

Pinch of crushed red pepper flakes

6 ounces graviera (gruyere), cubed

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.

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.

Tsiknopempti

I can hardly believe that we've begun celebrations for Lent when it seems we've just finished with Christmas/New Year celebrations. I know, I know: it's middle of February already and I should get a grip. But I just don't know where the days go.

Yesterday Greeks in Greece and abroad celebrated what is known as Tsiknopempti (pronounced tseek-no-PEMP-tee). Literally translated as the "Thursday of meat grilling," Tsiknopempti is a celebration of the meat many will forgo for the 40 days of Lent. In Greece, city and town governments arrange barbecues and grills in central squares while musicians walk the streets playing traditional instruments. Here in New York, some gather in local tavernas where they enjoy music and a variety of grilled meats while others celebrate at home. We enjoyed a more low-key celebration--or recognition of the day--at home where we grilled some lamb chops and sausage on the stovetop and served them with some pan-fried potato rounds, braised red cabbage with caramelized onions and grilled pita.

The celebration of meat will continue until this Sunday, known as Meatfare Sunday, while the following week will be centered on cheese and dairy products, culminating with Cheesefare Sunday which falls on March 1st. The Great Lent begins with Kathara Deutera (Clean Monday) on March 2nd. In Greece, people will enjoy this day in parks and along the countryside, flying kites and having picnics. The food served on Kathara Deutera is simple and traditional as it is an important day that symbolizes the start of the Lenten period and the abandonment of meat, cheese and dairy. Meals include taramosalata (fish roe dip), lagana (a yeast-less flat bread), dolmades (vine leaves stuffed with rice), calamari, octopus, mussels and other seafood, salads, halvas in the form of a semolina pudding and Macedonian Halva in the form of candy-like blocks made from tahini, honey and sometimes with swirls of cocoa, chopped almonds or pistachios.

Easter and all the traditions and preparations leading up to it (from the start of Lent through Holy Week), have always been a favorite of mine, both as a small child and as an adult. Memories of Easter preparations and celebrations are my most vivid memories of all and an integral part of my family's culture. My grandparents and parents held tightly onto these sacred traditions of the Great Lent and Easter they brought here with them from Greece and I am eternally grateful for having been raised with this knowledge and hope to teach my children just as well.

November Royal Foodie Joust

Acorn squash, orange and sage. At first glance, the ingredients seem easy enough--three fall flavors that should effortlessly complement each other. But when I started to tackle this month's Royal Foodie Joust, my first, I realized the task at hand was a little harder than I had imagined.

My first instinct was to make a souffle. Then I thought of a creamy soup. But as visions of Thanksgiving fare danced through my head, I ultimately settled on these acorn squash rings brushed with an orange-sage butter and filled with an apple and sausage stuffing. It's a great dish that can easily be done with or without the sausage and makes for an elegant side dish on any fall dinner table. I'm already planning a slightly different version to take the place of traditional stuffing at our own Thanksgiving feast.

And speaking of Thanksgiving, this blog's Nona (Godmother), Ivy of Kopiaste, passed on to me this award which I am extremely thankful for:

I'd like to pass this award on to all the blogs I've been trying to keep up with as they are all so deserving of it!

Sausage & Apple-Filled Acorn Squash Rings with Orange and Sage Butter

Makes 4 servings

5 tablespoons butter

4 to 5 sage leaves, finely chopped

Zest of 1/2 an orange

1 pound sausage, casings removed

4 shallots, chopped

2 McIntosh apples, peeled, cored, diced

1/4 cup chicken or vegetable broth

Juice of 1/2 orange

1/4 cup toasted pine nuts

1 large acorn squash, unpeeled and cut into 1-inch-thick rings, seeded

Salt and pepper to taste

Melt 4 tablespoons butter in a small saucepan and stir in sage and orange zest and set aside. Heat skillet and when hot toss pine nuts in and toast until fragrant and golden. Remove from skillet and set aside.

Brown sausage in hot skillet, all the while breaking it up with a wooden spoon. Remove sausage to a bowl. Add shallots to skillet along with last tablespoon of butter and saute until soft. Add apples, broth and orange juice. Saute until liquid evaporates. Remove from heat, stir in sausage and season filling to taste with salt and pepper.

Preheat oven to 350 degrees. Lightly grease a large rimmed baking sheet. Place squash on baking sheet and brush each ring with orange and sage butter, sprinkling with salt and pepper to taste. Place filling in center of each ring. Drizzle with remaining orange and sage butter. Cover loosely with foil and bake until squash is tender about 35 minutes.

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.