Ginger Leek Potato Croquettes with a Fennel Pear Honey Mustard

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 The Leftover Queen, 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 RFJ forum.



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?

Now, one of my favorite things to eat with mustard is a good potato knish. 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.

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!

Ginger Leek Potato Croquettes with a Fennel Pear Honey Mustard


For 1 1/2 cups of mustard:

1 tablespoon olive oil
2 fennel bulbs, cleaned, trimmed and roughly chopped
2 pears, peeled and diced
1/2 cup white wine vinegar
Pinch of ground ginger
1 teaspoon dry mustard powder
1 teaspoon thyme honey
Salt, to taste


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.


For the Ginger Leek Potato Croquettes:

2 large potatoes, scrubbed, peeled and quartered
1 large leek, washed, trimmed and roughly chopped
Pinch of grated ginger
1/3 cup panko breadcrumbs
2 eggs (one for mixture, one for coating before frying)
Salt and freshly ground pepper, to taste
Olive oil for frying


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.

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.

Serve hot or warm alongside the Fennel Pear Honey Mustard.

Bakaliarakia Tiganita kai Skordalia me Kappari--Fried Whiting with a Caper Skordalia

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.

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.



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.

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:

• 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.
  
• Season your flour well with your choice of seasonings but also season your fish with salt and pepper before dipping.
  
• 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.
  
• As your fish finishes cooking, place it on paper towels to drain to keep the crust from getting soggy.

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.

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.

Bakaliarakia Tiganita--Fried Whiting

2 1/2 pounds small Whiting, cleaned
1 cup flour
1/2 teaspoon dried Greek oregano
1/2 teaspoon paprika
Salt and freshly ground pepper
2 eggs, beaten
Oil for frying

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.

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.

Skordalia me Kappari--Caper Skordalia

2 medium potatoes, washed, peeled and boiled until tender
2 slices of white bread, crusts removed
1 large clove of garlic, minced
Salt and freshly ground black pepper
1 teaspoon red wine vinegar
Olive oil (about 1/4 cup)
2 teaspoons finely chopped capers


Drain potatoes well and place them in a large bowl. Begin mashing the potatoes with a fork and then set aside until somewhat cooled.

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.

Allow the skordalia to sit for a while, then serve with fried fish, fried eggplant/zucchini slices or some fresh bread.

Psites Patates kai Piperies -- Roasted Potatoes and Peppers

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.

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.

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.

Psites Patates kai Piperies -- Roasted Potatoes and Peppers
Makes 6 to 8 servings

8 to 10 small to medium white potatoes, washed well, left unpeeled and cut into quarters or thirds

3 large green peppers, thickly sliced

3 large red peppers, thickly sliced
Coarse sea salt

Freshly ground pepper

1/2 teaspoon paprika

Dash of cayenne pepper

Olive oil

Feta (optional)

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.

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.

Variation: 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.

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).

Foodbuzz 24, 24, 24: Greek Ouzo Tasting ... in New York

Spring just sneaked in while winter is making a reluctant exit and yet I am already thinking about summer and our trip to Greece. And what says summer in Greece better than a refreshing glass of ouzo? Actually, I wouldn’t know … as Greek as I have been raised to be, as often as I have visited Greece, I'd never just sat and sipped on a glass of ouzo with a spread of mouthwatering mezedes surrounding me. Go figure ...

So when the call for entries for the March Foodbuzz 24,24,24 event was made, I jumped at the chance to submit an idea for an ouzo tasting. I was ready for a taste of ouzo, for a taste of summer, for a taste of friends enjoying a refreshing drink all the while discussing anything, everything or nothing in particular; just enjoying each others’ company. I know, I know; it’s March in New York … clearly not July or August on a sun-drenched island in Greece. But trust me: good friends, great food and ouzo make for an ideal party no matter where you are.

So, pull up a chair, close your eyes and imagine yourself sitting in a seaside taverna bathed in the light of summer’s sun, surrounded by crystal-blue waters, enjoying a glass of crisp ouzo. Can you smell the salty sea? Can you hear the waves breaking onto the beach? Now pick up a fork and enjoy a taste of Greece (be it from New York) … some traditional Greek mezedes (and a few contemporary ones at that) to help ease down that fiery ouzo.

The Menu:

Ouzo On the Rocks

Eight Iron (Ouzo Cocktail with Banana Liqueur and Blue Curacao)
Olive Oil Biscotti/Crostini Topped with Goat Cheese and Tomato/ Taramosalata/Kalamata Olives in Balsamic Vinegar
Ouzo Marinated Shrimp Wrapped in Kataifi with a Spicy Remoulade

Potatoes Sauteed with Onions, Garlic, Paprika and Kalamata Olives

Mussels Saganaki
Manitaropita (Mushroom Pie)

Sardines with Tomato and Capers

Htapodokeftedes (Octopus Croquettes)
Chicken Kabobs

Ouzo-Soaked Berries

P.S. There was a beautiful fennel, walnut and pear salad made by my sister, roasted beets with crumbled goat cheese and a cider vinegar dressing and for dessert a yummy rice pudding made by my cousin who actually stenciled the Ouzo 12 logo in cinnamon on top! Unfortunately, we failed to take photos of any of those dishes--although some may surface as friends and family start uploading whatever shots they snapped that night. Oh, and stay tuned for some Ouzo trivia, what we found to be our favorites brands of ouzo, recipes for all the mezedes above, photos and more ...

Synagrida me Estragon sto Fourno -- Red Snapper Baked with Tarragon

Synagrida (Greek for red snapper) is my favorite fish. I love its tender meat and its versatility as it can easily be grilled, baked or broiled whole and paired with virtually any sauce or flavoring.

Simply grilled and then dressed with ladolemono (olive oil-lemon sauce) is probably my favorite way to enjoy this red-fleshed fish when eating at a taverna, but at home I like to prepare it either plaki or baked then broiled with different herbs, lemon juice and olive oil surrounded by thinly-sliced potatoes for a tasty and healthy one-pan meal.

Having bought some fresh tarragon from the market the other day, I was curious to see how the herb would pair with our fresh snapper (usually dried Greek oregano is the star of the show). The verdict: the aroma of the fish baking away enveloped in foil, with fresh tarragon tucked in its cavity and lemon slices layered atop its red flesh, was--how should I put it--intoxicating.

Oh, and when my two year old son saw me setting the platter out to snap a couple of shots he began running laps (victory laps perhaps?) around the table emphatically declaring, "Mmmm, good Mama!" Not to mention that he and his sister asked for seconds and my husband, well, he was licking his fingers ... literally.

(I served the fish with some asparagus, which I simply roasted drizzled with olive oil, salt and pepper in the oven until tender.)

Synagrida me Estragon sto Fourno --

Baked Red Snapper with Tarragon

1 whole red snapper (about 2.5 lbs.), cleaned

3 cloves garlic, minced

1 lemon, halved; one lemon half left in tact and the other sliced thin

4 sprigs fresh tarragon

Couple pinches of dried Greek oregano

1/3 cup olive oil

3 potatoes, scrubbed and peeled then sliced into fairly thin rounds

Salt and freshly ground pepper, to taste

Heat oven to 375 degrees. Line a large baking sheet with plenty of foil, allowing the foil to overhang the baking sheet so that it may be sealed over the fish later. Pour about two tablespoons of oil in the center and sprinkle with some salt, pepper, 1/4 of the garlic and a bit of the oregano.

Place fish in the center of foil atop the seasoned olive oil. Season the cavity of the fish with 3/4 of the remaining garlic, juice from the lemon half, salt, pepper and a pinch of the oregano then place two of the tarragon sprigs inside and sprinkle with a little olive oil as well.

Drizzle remaining olive oil over the outside of the fish. Season with the remaining garlic, oregano, salt and pepper then top with the lemon slices and the two sprigs of tarragon. Arrange potato slices around the fish and sprinkle the potatoes with salt, pepper and oregano. Spoon some of the olive oil in the baking sheet over the potatoes then fold edges of foil over fish and seal.

Bake for about 30 minutes then open the foil, remove the lemon slices and tarragon from atop the fish and place the baking sheet under the broiler until the potatoes and fish get some slight color, about 10 to 15 minutes. Serve immediately.

Biftekia Gemista--Stuffed Beef Burgers

The last week has been a hectic one for a couple of reasons and as such has called for some quick, no-frills, family meals. Having made more than my fair share of saucy tomato-based dishes the last month (many of which I have yet to post), the night before found me wanting to use the ground beef I'd defrosted to make a fresh, simple and flavorful dish without employing even a tinge of chopped tomatoes, strained tomatoes, tomato paste or the like. After mentioning my ground beef "dilemma" to Peter of Kalofagas that evening, he quickly started sounding off some ideas--all of which were tempting, some with tomato (ugh!) and some without. And then he said, "What about biftekia gemista?" And I thought, "Why not?"

So here's my take on biftekia gemista (Oh, sorry! That would be Greek for "stuffed burgers" or beef patties, if you will). I often make biftekia simply using lots of fresh parsley, oregano, eggs, breadcrumbs and onion in the ground beef mixture; forming it into patties; and baking those in the oven surrounded with some thinly sliced potatoes tossed in olive oil and oregano. But having some fresh cilantro on hand, I omitted the oregano; and instead of the usual breadcrumbs or plain bread soaked in milk, I added some trahanas to give these moist biftekia an entirely new dimension of flavor. In addition, I didn't use an egg in the mixture as it was moist enough--just stuffed small cubes of two Greek cheeses (feta and kasseri) into the center of each patty and gave the burgers a good sear in a hot grill pan before placing them in the oven to finish off the cooking.

I served these biftekia with some sauteed spinach and a warm potato salad (as opposed to oven roasted potatoes or fries) and we had a fresh tasting, quick and healthy meal on our table in just minutes.

Biftekia Gemista--Stuffed Beef "Burgers"
Makes 12 patties

1.5 pounds ground beef

1 scallion, finely chopped

2 tablespoons finely chopped parsley

2 tablespoons finely chopped cilantro

1/2 a small-medium onion, grated

1 large garlic clove, minced

1/3 cup trahanas

4 tablespoons milk

3 tablespoons olive oil

Salt and freshly ground black pepper

Feta, roughly "cubed"

Kasseri, also cut into small cubes

Preheat the oven to 250 degrees. Add the trahanas to a small bowl and pour the milk over (use a bit more milk if all the trahanas isn't moistened by the 4 tablespoons). Set aside.

Combine the beef with the scallions, onion, parsley, cilantro, garlic, salt, pepper, olive oil and the trahanas soaked in milk. Mix briefly with hands to incorporate and place in the refrigerator until your grill pan is heated through.

Heat a stovetop grill pan, or a large skillet, over high heat. Begin forming the beef mixture into patties. Holding a patty flat in the palm of your hand, press a small cube of feta and kasseri down into the center, then begin to pinch the beef up around the cheese to seal it in. Pat the beef to even it out and place in the heated grill pan to brown each side well (about 3 to 5 minutes per side). Once the biftekia are well browned, place the grill pan in the heated oven and cook the biftekia another 10 minutes.

Serve hot with a warm potato salad and some sauteed spinach.

Warm Potato Salad

6 medium-sized potatoes, washed, peeled, quartered and boiled until tender

1 lime, juiced

1/2 lemon, juiced

Salt and freshly ground pepper

1/3 cup olive oil

3 scallions, chopped

Whisk together the lime juice, lemon juice, salt and pepper and slowly add the oil in a steady stream. While the potatoes are still warm, pour the dressing over and let stand for a few minutes. Sprinkle with the scallions and some finely chopped parsley or cilantro and serve still warm or at room temperature.

Festive Gemista

Gemista are a staple for us. As children, my mom and Giagia would stuff peppers and tomatoes with ground beef and rice but in my own kitchen I've grown accustomed to stuffing the vegetables simply with rice and various herbs.

This time I sauteed the rice with some white wine and added some pine nuts to the mix. The end result was deliciously moist and delectable. Be sure not to overstuff the peppers as the rice needs room to expand--loosely filling the peppers only about 2/3 full should do the trick.

I'd like to think the green of these peppers and the red tomato sauce are in line with the festive spirit of Christmas. Alternate between bright green and shiny red peppers and the dish will be even better.

Happy Holidays!

Gemista (Stuffed Peppers)

6 green peppers

1/2 cup olive oil

1 medium onion, finely chopped

2 scallions, finely chopped

3/4 cup rice

1/3 cup pine nuts

1/2 cup white wine

2 cups chopped tomatoes

Small bunch parsley, finely chopped

2 tablespoons chopped dill

Pinch of dried mint

Salt and pepper, to taste

1 tablespoon tomato paste

4 medium potatoes, peeled, halved and then quartered

Wash the peppers and cut a "cap" from the top of the pepper. Remove seeds and arrange peppers in a baking dish. Season inside of peppers with salt and pepper and drizzle with some olive oil.

Heat 1/4 cup of olive oil in a large skillet over medium heat. Add onion and scallion and cook until softened. Stir in pine nuts and rice and heat through for a minute or so. Turn heat to high and stir in the wine. Stir until most of the liquid is absorbed. Add 1 1/2 cups of the tomatoes and toss in the herbs. Simmer for a couple minutes longer.

Remove from heat and spoon into the peppers, making sure not to overstuff. Replace caps taking care to fully cover peppers. Pour remaining oil and chopped tomatoes over tops and sprinkle with salt and pepper.

Heat oven to 375. Toss the potatoes with additional olive oil, salt, pepper and a pinch of oregano. Add the potatoes to the baking dish in between the peppers. Dilute the tomato paste in about 1/2 cup water and add to the baking dish, shaking slightly to incorporate the liquid with the oil already in the dish. Bake in the oven for about an hour, or until the potatoes are fork tender and the rice is done. (Add water as necessary if the dish seems to be drying out.)

Shepherd's Pie ... with a Twist

Comfort food is, without a doubt, a necessity during fall and winter. There's nothing more satisfying than a warm stew, a hearty soup or a savory pie. As we turned on the heat in our home the other day, I finally settled into cold weather mode and got to thinking about which comfort foods need to make their way to our dinner table from here on out.

Pastitsio, moussaka, hmmm ... then my thoughts turned to a post I read a couple of weeks ago on Giff and Lisl's The Constables' Larder in which the duo featured their favorite comfort food, the almighty Shepherd's Pie. I'd eaten a few versions of this hearty dish for lunch in a couple of Irish pubs and restaurants in Manhattan while I still worked full-time, but it's been a good five years since. So I decided it was time to try my hand at shepherd's pie.

Now, this is my own version of this versatile dish so you can change up the seasonings, substitute different vegetables (every version I had in the past included just peas and carrots between the beef and mashed potatoes) and add anything you like to the potato topping. I'd like to think I added a Greek touch to this delectable dish, using some cinnamon to season the ground beef, some nutmeg and grated Kefalotyri cheese to flavor the potatoes and a layer of sauteed yellow squash sandwiched between the two.

Be sure to visit Giff and Lisl's blog to read up on their version of Shepherd's Pie, which I will personally try the minute I get some good bacon and a bottle of Worcestershire sauce on my next run to the market.

Shepherd's Pie

Serves 6

Potato Topping:

5 or 6 potatoes, peeled and halved

3/4 to 1 cup half & half (or milk)

2 tablespoons butter
1/2 teaspoon grated nutmeg

1/3 cup grated Kefalotyri

Salt and pepper to taste

Filling:
1 1/2 pounds of ground beef
1 large onion, finely chopped
1 tablespoon butter
2 large carrots, diced
2 cinnamon sticks
2 teaspoons tomato paste
Salt and pepper to taste

2 yellow squash, cut into 1/2- to 1-inch thick rounds

Olive oil

Salt and pepper

Boil the potatoes in lightly salted water until tender. Drain, return to pot and heat for a minute or so to allow some liquid to evaporate. Add the butter and mash until smooth. Stir in half & half, nutmeg, Kefalotyri, salt and pepper. (I used more towards a cup of half & half as I wanted the mashed potatoes a little loose so that they wouldn't dry up too much during baking.)

While the potatoes are boiling, make the beef filling. Heat a large skillet on medium high heat and add ground beef. Once the beef has browned, add the onion, butter, cinnamon sticks, carrot and tomato paste. Cook until the carrot is somewhat tender, about 15 minutes (if the beef mixture seems a bit dry add some water or stock). Season with salt and pepper.

Saute the yellow squash, seasoned with salt and pepper, in a couple of tablespoons of olive oil until browned on each side.

Place beef filling in the bottom of a pie plate or casserole. Layer with the slices of yellow squash. Top with the mashed potatoes, being careful to evenly distribute the potatoes without mixing with the meat or squash (bring the potatoes all the way to the edge of your dish to seal the "pie").

Bake in a 375 degree oven for about 20 to 25 minutes then place under the broiler to slightly brown the mashed potato topping. Let sit for a few minutes before serving.