tag:blogger.com,1999:blog-59049093067064101112024-02-18T22:23:47.015-08:00Mama Flo's Greek Cuisine BlogMy recipes, techniques, and anecdotes for making your own delicious Greek food.Flo Titmushttp://www.blogger.com/profile/04285034459955156017noreply@blogger.comBlogger25125tag:blogger.com,1999:blog-5904909306706410111.post-88877396439048592652014-04-14T10:08:00.000-07:002014-07-20T07:35:40.948-07:00Rizogalo (Rice Pudding)<div class="separator" style="clear: both; text-align: center;">
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I think it would be safe to say that Rice Pudding could be one of our world's ultimate comfort food. You can find variations on this luscious treat in nearly every part of the world. A creamy delight, of rice, some form of milk or water, spices and/or flavorings, and some sort of sweetener. The Greek version is sprinkled with cinnamon and flavored with vanilla or mastic (A resin from the Mastic Tree. It has a slightly pine or cedar like flavor.) <br />
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My mother would make this dessert quite often because it always brought about good childhood memories of her life in Greece. I've tried to recreate her recipe here. <br />
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Ingredients:<br />
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4 cups whole milk<br />
1/2 cup sugar<br />
1/8 teaspoon salt<br />
A pinch of nutmeg<br />
2/3 cups arborio rice (a short grain rice)<br />
3 egg yolks<br />
1/2 tablespoon vanilla extract<br />
cinnamon<br />
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Preparations:<br />
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It is best to use a heavy bottom pot to make this dessert but if you don't just stir a little more often to <br />
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make sure the rice doesn't get lumpy or stuck on the bottom. <br />
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Pour milk, sugar and the salt into the pot and heat until it is nearly boiling. Stir the milk and don't leave it unattended. Add the rice and pinch of nutmeg. <br />
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I like to grate it fresh into the pot.<br />
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Once the rice mixture comes to a boil, turn down the heat to medium low. Cook for around 30 minutes until all the grains of rice have cooked and absorbed the sweet milk. <br />
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Turn the heat off and allow it to cool slightly. <br />
Next separate eggs, save the whites for another dish.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY56bGDa2Mv8dUKq6vNKRxTABBEv0LBYpGD5hphxgOvm-GE5Xh3fHnUWNDCS3RZR7veeYCc_LWSCrjMjiTPkoMt_MvYSGGhIj9gMQacEmjwLU2_SOgzsHW0BOInjBM4-_GsMJHtNArpy6S/s1600/DSC01624.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY56bGDa2Mv8dUKq6vNKRxTABBEv0LBYpGD5hphxgOvm-GE5Xh3fHnUWNDCS3RZR7veeYCc_LWSCrjMjiTPkoMt_MvYSGGhIj9gMQacEmjwLU2_SOgzsHW0BOInjBM4-_GsMJHtNArpy6S/s1600/DSC01624.JPG" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">3 egg yolks</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDIuOyl07bhXeoGn-ItMKVKBLNPPZhmfK1ZtNxd7oHQudsJCEp1Ozctg18GOC2zIRL65RgzhJEvmRmu_Jy1xBC7PNkwiHvcLoecXE-ELvAmJxcdPoU3B1VmL7V9GlTIi4sO3zUqpRT2pVc/s1600/DSC01627.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDIuOyl07bhXeoGn-ItMKVKBLNPPZhmfK1ZtNxd7oHQudsJCEp1Ozctg18GOC2zIRL65RgzhJEvmRmu_Jy1xBC7PNkwiHvcLoecXE-ELvAmJxcdPoU3B1VmL7V9GlTIi4sO3zUqpRT2pVc/s1600/DSC01627.JPG" height="240" width="320" /></a>Whip the eggs until creamy. Next you must temper the eggs with the warm milky rice so they do not curdle. One ladle full while whipping, add another ladle full of the milky rice and then pour into the pot and stir to mix thoroughly. <br />
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Turn heat back on, keep stirring until thickened and it coats the back of the spoon.</div>
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Remove from heat and allow to cool slightly. </div>
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Add vanilla extract.<br />
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Pour into small bowls or a large glass container. Sprinkle generously with cinnamon and cover to cool in the refrigerator.</div>
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Enjoy!</div>
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Flo Titmushttp://www.blogger.com/profile/04285034459955156017noreply@blogger.com3tag:blogger.com,1999:blog-5904909306706410111.post-5225191562420058062013-11-10T23:41:00.001-08:002013-11-13T09:56:52.440-08:00Giouvetsi (Lamb and Orzo Casserole)<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: #0c343d; color: white; font-family: Georgia, Times New Roman, serif; letter-spacing: 0px;">Giouvetzi or Youvetsi (yoo-VEH-tsee) is a traditional Greek casserole baked in a clay pot that can be made with any meat though traditionally it is made with lamb or beef. The meat is cooked in a rich tomato sauce together with orzo pasta and finished with grated cheese on top, in this case I used Kasseri.</span></div>
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<span style="background-color: #0c343d; color: white; font-family: Georgia, Times New Roman, serif; letter-spacing: 0px;">For my version, I added more vegetables and used less oil for a healthier balance. It makes a wonderful meal on a cold evening along with some steamed green beans or peas. The traditional seasonings of sweet cinnamon and aromatic oregano give this dish a robust flavor sure to please most everyone. </span></div>
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<span style="background-color: #0c343d; color: white; font-family: Georgia, Times New Roman, serif;">I used a dutch oven to bake this casserole. </span></div>
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<span style="background-color: #0c343d; color: white; font-family: Georgia, Times New Roman, serif;">Ingredients: Serves 4</span></div>
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<span style="background-color: #0c343d; color: white;">1 pound boneless leg of lamb</span></div>
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<span style="background-color: #0c343d; color: white;">1 small onion</span></div>
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<span style="background-color: #0c343d; color: white;">1 leek</span><br />
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<span style="background-color: #0c343d; color: white;">2 or 3 carrots</span></div>
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<span style="background-color: #0c343d; color: white;">2 small shallots</span></div>
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<span style="background-color: #0c343d; color: white;">3 small stalks celery, preferably the heart</span></div>
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<span style="background-color: #0c343d; color: white;">3 clove garlic</span></div>
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<span style="background-color: #0c343d; color: white;">1 14 oz can chopped or crushed tomato</span></div>
<div style="font-family: 'American Typewriter'; margin-bottom: 18px;">
<span style="background-color: #0c343d; color: white;">1 cup (8 oz) chicken broth</span></div>
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<span style="background-color: #0c343d; color: white;">1 cup orzo</span></div>
<div style="font-family: 'American Typewriter'; margin-bottom: 18px;">
<span style="background-color: #0c343d; color: white;">1/3 cup red wine</span></div>
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<span style="background-color: #0c343d; color: white;">1/4 cup fresh flat leaf parsley, finely chopped</span></div>
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<span style="background-color: #0c343d; color: white;">2 to 3 tbsp olive oil</span></div>
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<span style="background-color: #0c343d; color: white;">2 tbsp tomato paste</span></div>
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<span style="background-color: #0c343d; color: white;">1 tsp allspice</span></div>
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<span style="background-color: #0c343d; color: white;">1 stick cinnamon</span></div>
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<span style="background-color: #0c343d; color: white;">1 tsp oregano</span></div>
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<span style="background-color: #0c343d; color: white;">salt and pepper to taste</span></div>
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<span style="background-color: #0c343d; color: white;">Grated cheese (kasseri, kefalotyri, or parmesan)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGzRf38eprjb_8O8XR0OjYbCRndKqgUs9KxFOBPpKatyc32-M_E3EIL8yp82P0ngq6KUuouzIWW_2glJmIXEH29YDn50tQJB4OIwbbTtHhJecQ0Ak9AM67A3TyLmKCMM1brxQSVut9JJsY/s1600/DSC01599.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="background-color: #134f5c;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGzRf38eprjb_8O8XR0OjYbCRndKqgUs9KxFOBPpKatyc32-M_E3EIL8yp82P0ngq6KUuouzIWW_2glJmIXEH29YDn50tQJB4OIwbbTtHhJecQ0Ak9AM67A3TyLmKCMM1brxQSVut9JJsY/s200/DSC01599.JPG" width="200" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz178LRUgMt0dHmQgiVApD9YdR8L2AO42xCAEWvWRxBiIVmVfYNz_4SoLhb3zy78Ozh6qOJhmBu6Yw5Qb4_tjQ11o98VrOoPCpCsk2CKMFUFlSO1IQYJ_b_rZPsKPsT2DTUXSKp6pWKAt7/s1600/DSC01600.JPG" imageanchor="1" style="clear: right; color: #333233; float: right; font-size: 14px; margin-bottom: 1em; margin-left: 1em;"><span style="background-color: #134f5c;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz178LRUgMt0dHmQgiVApD9YdR8L2AO42xCAEWvWRxBiIVmVfYNz_4SoLhb3zy78Ozh6qOJhmBu6Yw5Qb4_tjQ11o98VrOoPCpCsk2CKMFUFlSO1IQYJ_b_rZPsKPsT2DTUXSKp6pWKAt7/s200/DSC01600.JPG" width="200" /></span></a>Preparation: preheat oven to 350 degrees</div>
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Start off by chopping your vegetables - onions, leeks, shallots, garlic, celery and carrots. A rough chop should do the trick. I like bite sized pieces.</div>
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Put them in a bowl and set aside. </div>
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<span style="background-color: #0c343d; color: white;">Next step is to trim your meat of any excess fat and then chop into 1 to 1 1/2 inch cubes. Generously salt and pepper the meat.</span></div>
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Put your dutch oven on the stove and heat up - I used a 4 quart round dutch oven.</div>
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Put 2 tablespoons of olive oil in the pot, add meat and brown on all sides. Remove the meat with a slotted spoon and set aside.</div>
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Drain the pot and then add the rest of the olive oil and bring up the heat. Pour the bowl of vegetables into the pot and scrap the bottom of the pot with a wooden spoon to get the meat bits up. Salt and pepper to taste, add fresh parsley, allspice and oregano.<br />
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Once the vegetables start to glisten, pour in the 1/3 cup of red wine.<br />
Cook for a few minutes, return the browned meat to the pot. Add the can of tomatoes, tomato paste, cinnamon stick and chicken broth. <br />
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Bring to a boil.<br />
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Cover the pot and place in the preheated oven. Cook for around 40 minutes. <br />
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Add orzo and cook for another 10 to 15 minutes until the liquid is absorbed.<br />
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Serve the Giouvetsi with grated cheese.<br />
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My favorite is kasseri but traditionally kefalotyri is used which is similar to parmesan cheese.Flo Titmushttp://www.blogger.com/profile/04285034459955156017noreply@blogger.com3tag:blogger.com,1999:blog-5904909306706410111.post-63386719646849024482012-10-16T17:00:00.002-07:002012-10-16T19:29:12.612-07:00Briani (Mixed Vegetable Casserole)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9iG4GFhRNRnyMmahTq7APkD3pKndoFpRTwz2Yq0PB9Eq6wlIDIVLTH_lhUMQFEaY7aQmKTvYOzVDVdEGjVb8cgQBKMOj1wNHSahYQDZ1OEuK4CUz4aFCxClOCXHPRgNzfzvf6wlbMc02t/s1600/DSC01440.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9iG4GFhRNRnyMmahTq7APkD3pKndoFpRTwz2Yq0PB9Eq6wlIDIVLTH_lhUMQFEaY7aQmKTvYOzVDVdEGjVb8cgQBKMOj1wNHSahYQDZ1OEuK4CUz4aFCxClOCXHPRgNzfzvf6wlbMc02t/s400/DSC01440.JPG" width="300" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFqdFlx9gPcGWunmGCNhNn4-56rW_ud8AGuXl4kwUWZwE7Qgjzc9ALdP-AnSwYr-RLQ6mqiUSlQa2xFx3qb4B-trO4f1MKLewr8nRqXWmP_XN4l14DuGEmhL_2SSBLA6aNpVIedXgjMJvZ/s1600/DSC01396.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFqdFlx9gPcGWunmGCNhNn4-56rW_ud8AGuXl4kwUWZwE7Qgjzc9ALdP-AnSwYr-RLQ6mqiUSlQa2xFx3qb4B-trO4f1MKLewr8nRqXWmP_XN4l14DuGEmhL_2SSBLA6aNpVIedXgjMJvZ/s200/DSC01396.JPG" width="200" /></a>Greeks do like their greens and my mother was no exception. She would usually cook dandelion greens or broccoli and douse them with olive oil and lemon, to her that was ambrosia. She also would make stuffed vegetables (yemista) when they were in season using eggplants, zucchini and large tomatoes. In my research to find another dish to add to my blog I came across this vegetable casserole in which you can use most any combination of delicious in season vegetables. Instead of using a lot of olive oil (I do love a good quality extra virgin olive oil but it's nice to have alternatives!) </div>
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Ingredients: </div>
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Base:</div>
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1 large can diced tomatoes (28-ounces)</div>
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4 cloves fresh garlic</div>
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1/2 cup fresh parsley</div>
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1 Tbsp. dried oregano or 1/4 fresh</div>
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salt and pepper to taste</div>
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Olive oil (one recipe called for 1 cup) I used an oil mister and used my favorite olive oil.</div>
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Vegetables - carrots, eggplant, okra, squashes (zucchini or yellow varieties), potatoes, onions, string beans, fresh tomatoes - whatever tickles your fancy and is in season.</div>
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Preparation:</div>
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Preheat oven 350 degrees</div>
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Stir to incorporate</div>
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If you are going to use okra, you will need to prepare them by first cutting the tops off and rinsing them off, scrubbing light to remove fuzz. Then dry them on a paper towel.</div>
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Put them in a bowl and cover with vinegar and let them soak for around 30 minutes, the greeks prefer red wine vinegar. Before you use them, drain well.<iframe bordercolor="#000000" frameborder="0" height="150" hspace="0" marginheight="0" marginwidth="0" scrolling="no" src="http://ad.doubleclick.net/adi/N7433.148119.BLOGGEREN/B6693958.1117;sz=180x150;ord=[timestamp]?;lid=41000000000373657;pid=598409;usg=AFHzDLvgF5qK_z52ZRKxvN2e77Aa8ZDX-g;adurl=http%253A%252F%252Fwww.surlatable.com%252Fproduct%252FPRO-598409%252F;pubid=586392;price=%2420.00;title=Chef%27n+SleekSlice+Coll...;merc=Sur+La+Table;imgsrc=http%3A%2F%2Fwww.surlatable.com%2Fimages%2Fcustomers%2Fc1079%2FPRO-598409%2Fgenerated%2FPRO-598409_Default_1_430x430.jpg;width=85;height=85" vspace="0" width="180"></iframe> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc1nf6j92Lm6AnUd_FGXpzILZe5IxNX3N9QFM1i59OxnyAMmi-TUPJhH0yeNMcoCZk8MB6WBf4gxKsCYWqdd9q-sRYYBJBY4Mkuoul-sMXOxhKgAG8p3sq25wozRmZ8nTGPIuEfdXL_3Eq/s1600/DSC01424.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc1nf6j92Lm6AnUd_FGXpzILZe5IxNX3N9QFM1i59OxnyAMmi-TUPJhH0yeNMcoCZk8MB6WBf4gxKsCYWqdd9q-sRYYBJBY4Mkuoul-sMXOxhKgAG8p3sq25wozRmZ8nTGPIuEfdXL_3Eq/s200/DSC01424.JPG" width="200" /></a>Begin slicing your vegetables as finely as you wish. I recently purchased a mandoline which will slice all kinds of vegetables or fruits! It's fabulous. Today I did zucchini, onions, okra, yellow squash, eggplant and a large tomato from my garden. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmrBYA3ZCgu23-xMsnAdQkRYkpgDQdMQzMMcces40WSytqgB5mghxpj_L8TksGPdmfUAltbZDfm4_2qTolzHj0FEOxrymimS0E92P2CVV5C74qhYUXaT6d_5HMA3y2UrJ2SwBbURaktxE5/s1600/DSC01425.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmrBYA3ZCgu23-xMsnAdQkRYkpgDQdMQzMMcces40WSytqgB5mghxpj_L8TksGPdmfUAltbZDfm4_2qTolzHj0FEOxrymimS0E92P2CVV5C74qhYUXaT6d_5HMA3y2UrJ2SwBbURaktxE5/s200/DSC01425.JPG" width="200" /></a>Spray or drizzle some olive oil on the bottom of the casserole. Start with a layer of vegetables - I used onions first. Drizzle or spray olive oil, grind salt and pepper, add the herbs and then the diced tomato and garlic mixture. </div>
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Keep layering in that fashion until you use up your vegetables, finish with the diced tomatoes. </div>
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Cover with lid or foil and bake in the over for 75 minutes, until vegetables are soft. Take lid off and bake for another 10 minutes. <br />
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Remove from oven and let cool at room temperature before serving. It's great as a side dish or with a slice of crusty bread or rolls. <br />
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Flo Titmushttp://www.blogger.com/profile/04285034459955156017noreply@blogger.com0tag:blogger.com,1999:blog-5904909306706410111.post-20482543528983630022012-05-08T11:13:00.002-07:002012-10-15T14:24:14.761-07:00Keftedes (Greek Meatballs)<div class="separator" style="clear: both; text-align: center;">
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I remember when I was young my mother would make these meatballs for guests. They are flavorful and great with catsup or a marinara sauce. If you make them small, they are a perfect appetizer, roll them larger for a main dish. My version is not fried mostly because I like the flavor better when you bake them in the oven.<br />
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Ingredients:<br />
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1 lb ground lamb<br />
1 lb ground beef<br />
3 slices bread (optional)<br />
1 sweet onion<br />
2 cloves garlic<br />
2 eggs<br />
large handful each fresh mint & parsley<br />
2 teaspoons salt<br />
1 teaspoon pepper<br />
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Preparation: Heat oven to 375<br />
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Quarter the onion add it to a food processor along with the garlic cloves. If you don't have a food processor, finely chop or mince the onion and garlic. Add the herbs and pulse.<br />
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Put bread slices in a flat bowl and pour a little water to wet them.<br />
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You will need to squeeze the excess liquid before adding it to the meat.<br />
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I have also made these meatballs without bread for dietary reasons, they are tasty this way too.<br />
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In a large bowl with the ground meats: 1.) crumble the wet bread over it. 2.) add eggs 3.) add onion, herb, garlic mix 4.) salt & pepper. <br />
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Mix well. Now you are ready to ROLL!<br />
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1 to 2 inch balls should suffice, smaller for appetizers and larger for a main dish. Whichever you prefer. Larger ones will take longer to bake.<br />
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There are two ways you can do this. I prefer a large pan fitted with a rack. <br />
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You can also put parchment on the bottom of the pan and do it that way. <br />
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Brush or spray the meat balls with olive oil.<br />
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Bake in oven for 45 minutes and turn them halfway through the cooking process. May sure they are nicely browned on the outsider. <br />
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We eat them with catsup drizzled over the tops or add them to a pasta dish with marinara.<br />
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Also try putting a few in a pita with lettuce leaves, tomato slices and a couple spoonfuls of <a href="http://flotitmus.blogspot.com/2011/07/tzatziki.html">Tzatziki</a> YUM!Flo Titmushttp://www.blogger.com/profile/04285034459955156017noreply@blogger.com3tag:blogger.com,1999:blog-5904909306706410111.post-5239495151975939422012-02-10T20:07:00.000-08:002012-11-05T08:32:15.263-08:00Stifado<div class="separator" style="clear: both; text-align: center;">
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Warm rich savory food is wonderful on a chilly winter night. Stifado is a meat and onion stew infused with cinnamon, clove, allspice and wine vinegar - it adds a tang to the rich sauce. Add some green vegetables and serve it over plain rice for a complete meal. As a child I remember my mother making this stew on cold evenings.</div>
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I've worked this recipe for those who want a healthier option, less fat with lots of flavor. </div>
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Ingredients: </div>
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2 1/2 lbs. stewing meat Chuck steak works very well, cut into cubes.</div>
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Marinate: 3/4 cup red wine (something you enjoy drinking!)</div>
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1/4 cup red wine vinegar</div>
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4 garlic cloves</div>
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2 bay leaves</div>
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2 tsp each ground allspice and clove </div>
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2 cinnamon sticks (or 2 tsp ground) </div>
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2 tsp salt</div>
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1 tsp pepper</div>
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1 to 2 cups cipolinne onions</div>
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1 to 2 cups shallots </div>
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1 to 2 cups pearl onions</div>
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1 1/2 tbsp olive oil</div>
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1/4 cup tomato paste</div>
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1/4 cup red wine vinegar</div>
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Preparation:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPUxbcVyZ34bwrLx9Vb08l2bf0VHY4ZpZWJEuA5JNeaePg7zn2ubprK85FmP_VfQXFaY1mh5vO7JQ99LNlFbjvuInjKdkH01hf6hevHbF5fcV-jlAr37QYKT2CBHExmDEWZKynq9W8mzsK/s1600/DSC01140.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPUxbcVyZ34bwrLx9Vb08l2bf0VHY4ZpZWJEuA5JNeaePg7zn2ubprK85FmP_VfQXFaY1mh5vO7JQ99LNlFbjvuInjKdkH01hf6hevHbF5fcV-jlAr37QYKT2CBHExmDEWZKynq9W8mzsK/s200/DSC01140.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHIE7GsADrqhp4gi4-TEyulRSpNF5myd4EcbSOncyBARdGwpYD-YfnRQkkE8LrzayqktEQ9rYdul2-EcnSgqMVlNwxIT68PjGFbhnfRvPCQkIGqefRiKYUN1qt3FTphZC6Tm3S22LwYes3/s1600/DSC01142.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHIE7GsADrqhp4gi4-TEyulRSpNF5myd4EcbSOncyBARdGwpYD-YfnRQkkE8LrzayqktEQ9rYdul2-EcnSgqMVlNwxIT68PjGFbhnfRvPCQkIGqefRiKYUN1qt3FTphZC6Tm3S22LwYes3/s200/DSC01142.JPG" width="200" /></a>Thinly slice your garlic and measure out your spices. In a large bowl add cubed meat. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6nQQJ-6l_dFgil115aut61_Bhm9cKkGDp1qb56wGPXwxBXQO9MR2UiseSVEcd0A64YJ9Hl8EZuheN94mDkVEhLleoe86i64219cc4t8-kzUF_uIXQllovw-a6OJiwXTirmyO8Lc0WoHrO/s1600/DSC01141.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6nQQJ-6l_dFgil115aut61_Bhm9cKkGDp1qb56wGPXwxBXQO9MR2UiseSVEcd0A64YJ9Hl8EZuheN94mDkVEhLleoe86i64219cc4t8-kzUF_uIXQllovw-a6OJiwXTirmyO8Lc0WoHrO/s200/DSC01141.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ZhcimREW-YXus_EQvnd7RvUKjBuUqJzUjpItiRKXHXex2GibLyzUsf4OZ8a0c4T1OoJlE3VdWdwyA5LhxN7bMKeziaqq5dWdRkLPeOWjtJEWsw2i893ZMcsGhN3RLnAV_ncwSqW_xW9N/s1600/DSC01143.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ZhcimREW-YXus_EQvnd7RvUKjBuUqJzUjpItiRKXHXex2GibLyzUsf4OZ8a0c4T1OoJlE3VdWdwyA5LhxN7bMKeziaqq5dWdRkLPeOWjtJEWsw2i893ZMcsGhN3RLnAV_ncwSqW_xW9N/s200/DSC01143.JPG" width="200" /></a>put the bay leaves, cinnamon, garlic, allspice, cloves, and salt/pepper. Pour the wine and vinegar over it and cover bowl with plastic wrap. Let this marinate for at least 6 hours or overnight to allow the flavors into the meat.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI07s2ocXfDSPBhPFDv2KXuObSDnOs6y_nS8_wnh_5_szK32k-jrO82wi0IN12nj1kY074zsfYoNDEtW_j0EtTSYiNWzYjxwpdCE2WKuDiHi-azQ5MbfgapeG78rRIDH6252tZYeuBx32K/s1600/DSC01144.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI07s2ocXfDSPBhPFDv2KXuObSDnOs6y_nS8_wnh_5_szK32k-jrO82wi0IN12nj1kY074zsfYoNDEtW_j0EtTSYiNWzYjxwpdCE2WKuDiHi-azQ5MbfgapeG78rRIDH6252tZYeuBx32K/s320/DSC01144.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1RjtpKxKKx_bHUoYtLy3b1kyv8Qa9LpC5qVRtIJiWwOomVzUKoyCzqCT5WugJrUvke9TYgp6MszPFFQvDmX0buNbjYtlAd_WzjCA9J9fArZjf8Y6LQdRisEF5DWTHyMslIpdAXp6EMYkV/s1600/DSC01145.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1RjtpKxKKx_bHUoYtLy3b1kyv8Qa9LpC5qVRtIJiWwOomVzUKoyCzqCT5WugJrUvke9TYgp6MszPFFQvDmX0buNbjYtlAd_WzjCA9J9fArZjf8Y6LQdRisEF5DWTHyMslIpdAXp6EMYkV/s200/DSC01145.JPG" width="200" /></a>Next step! Peel the shallots and cipolinne onions. If they are very large cut in half, otherwise leave them whole. Frozen pearl onions are wonderful and you can find them in most any market, no need to peel.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyW-MFU4RE27Mi9Cau59NlN_d-7iIItdHxZsyj06NBDpVD7S772FI1pJOiVE3_Lxn83aWZLSuMNUR89JOmeAVGhQqVeuqOIx7uKierI7-iLlavGUU5at59Ah2c5xq73C0ZPC8VzkqRPlOc/s1600/DSC01146.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyW-MFU4RE27Mi9Cau59NlN_d-7iIItdHxZsyj06NBDpVD7S772FI1pJOiVE3_Lxn83aWZLSuMNUR89JOmeAVGhQqVeuqOIx7uKierI7-iLlavGUU5at59Ah2c5xq73C0ZPC8VzkqRPlOc/s200/DSC01146.JPG" width="200" /></a>In a large pot heat the olive oil on high, add the onions and cook them until they are glistening, remove them into a bowl. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-WPvz5lYKr7ydV8ZXTeSG-dWP5zUCKQvgXsVpsq2UfXyqhR-emsl5Kc9AAifiYUfY6P863O7E5uJgPfIuORgJcnFDqO9bbZrfCMhaLyHQDjZFPPIZ9Z_pi8AeBMKHRtham2H2I-ZStP1v/s1600/DSC01150.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-WPvz5lYKr7ydV8ZXTeSG-dWP5zUCKQvgXsVpsq2UfXyqhR-emsl5Kc9AAifiYUfY6P863O7E5uJgPfIuORgJcnFDqO9bbZrfCMhaLyHQDjZFPPIZ9Z_pi8AeBMKHRtham2H2I-ZStP1v/s200/DSC01150.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiu2Xdeuaychd_GK22aJrMBJsNVeQEF8I4zsUL3yZONkUZJpdQSDtG4o_NlAojYsyezaT-6hO9d7-Jy29sZtKmF5JjAl6i3MtcsJ1cT1uhzdp9BuhO4BrPUtnrSyc20BOtjOfRbNmI-ck5/s1600/DSC01148.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiu2Xdeuaychd_GK22aJrMBJsNVeQEF8I4zsUL3yZONkUZJpdQSDtG4o_NlAojYsyezaT-6hO9d7-Jy29sZtKmF5JjAl6i3MtcsJ1cT1uhzdp9BuhO4BrPUtnrSyc20BOtjOfRbNmI-ck5/s200/DSC01148.JPG" width="200" /></a>Meanwhile remove the meat from the marinade using tongs. You want to make sure you don't have the whole cloves and allspice berries in the meat. It might take some careful inspection. Reserve the marinade. Add the meat to the pot that you cooked the onions in and brown the meat.</div>
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Return the onions into the pot and then add the marinade by pouring it through a sieve. Put the cinnamon sticks and bay leaves in the pot. (Sometimes I'll add a little ground allspice and clove.) Add the vinegar and tomato paste and turn down the heat to simmer once it begins to boil. Loosely cover pot with lid. Cook for 2 to 3 hours until the meat is very tender. You might want a bit more salt, add to taste. Your house will smell amazing. Before serving remove the bay leaves and cinnamon sticks. Ladle into a bowl over plain rice if you like or just vegetables. Green beans are great with this dish. A good red wine is the perfect compliment to this stew. Enjoy!!</div>
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Flo Titmushttp://www.blogger.com/profile/04285034459955156017noreply@blogger.com3tag:blogger.com,1999:blog-5904909306706410111.post-35016320202971145802011-12-28T09:39:00.000-08:002011-12-28T12:02:32.206-08:00Christopsomo (Christmas Bread)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiylHrLuDW83YMWPJc97G7ehHLduQh46nhr1t5-ah31itg5z5-dSaZNgd3vI9sFVCD2TrOi9zEU9r8K56MnTC9WD0bteZpkKFxbZML9dDohhtLt7ccZ01PWHsCCebPEkaZrjqKtUg3z-EfR/s1600/DSC01083.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiylHrLuDW83YMWPJc97G7ehHLduQh46nhr1t5-ah31itg5z5-dSaZNgd3vI9sFVCD2TrOi9zEU9r8K56MnTC9WD0bteZpkKFxbZML9dDohhtLt7ccZ01PWHsCCebPEkaZrjqKtUg3z-EfR/s400/DSC01083.JPG" alt="" id="BLOGGER_PHOTO_ID_5691235731254837026" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBtJLa07pBdZEKmVhxdqqmdv9DKMOC__wq3Fey7jQYBZqjf1t7Vu0bOSirSyqV4TsZl0WQP6Uebl3HPCkVUi-KxIk_bXwU6ugETzw2HSJue_agSbWWwZsyGyhb2j_HGETlcle1vl7Hkcc0/s1600/thumbnail.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 120px; height: 160px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBtJLa07pBdZEKmVhxdqqmdv9DKMOC__wq3Fey7jQYBZqjf1t7Vu0bOSirSyqV4TsZl0WQP6Uebl3HPCkVUi-KxIk_bXwU6ugETzw2HSJue_agSbWWwZsyGyhb2j_HGETlcle1vl7Hkcc0/s200/thumbnail.jpg" alt="" id="BLOGGER_PHOTO_ID_5691241389395538578" border="0" /></a>Greece is a country where customs and traditions are a part of everyday life. My mother would tell us about how her family would celebrate Christmas in Greece and the kinds of foods that would be served. Presents are given on St. Basil's day which is on New Year's Eve and holidays breads and cakes with a lucky gold coin inside. Caroling was a tradition too, this is a Greek Christmas Carol - http://www.youtube.com/watch?v=nbc_Zq8fXus<br /><br />While my own family always celebrated Christmas in the western ways, I would always have something Greek as part of our holidays. Christopsomo is a braided sweet buttery egg bread with golden raisins and almonds, some people might mistake it for Challah.<br /><br /><br />Ingredients:<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLWpyFhlQP7TtlOAQOzu5GGmmM6YYxmqusEGRv7bsZtHmWdk4IfoCKYfQ3h_La8Wr44VjDn5LXQxmJTQJUwh8qW95vOMMRUTBdEqtOLm-pnTYYtU9wzsWUWlOB8_xqHn014gxWh-mvKYkZ/s1600/DSC01048.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLWpyFhlQP7TtlOAQOzu5GGmmM6YYxmqusEGRv7bsZtHmWdk4IfoCKYfQ3h_La8Wr44VjDn5LXQxmJTQJUwh8qW95vOMMRUTBdEqtOLm-pnTYYtU9wzsWUWlOB8_xqHn014gxWh-mvKYkZ/s320/DSC01048.JPG" alt="" id="BLOGGER_PHOTO_ID_5691242793337250530" border="0" /></a> 1 package yeast<br />1/2 cup warm water<br />1 tbsp. sugar<br />*******<br />2 eggs<br />1/2 cup sugar<br />1/2 cup milk - scalded then cooled<br />1/2 cup melted butter<br />1 tsp vanilla or mastic (ouzo can be used)<br />1/2 cup blanched almonds<br />1/3 cup golden raisins<br />1 tbsp grated lemon zest<br />4 to 5 cups white bread flour<br /><br /><br />Preparation:<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ff-7qaaUhrz0DXJYdz8oH_ubUv0rjHsniOq_Zd5D2JX2LG6ZMuoxwRk4YKAjx1vUmkk6p2PPO_OobU-_xBgupyB1OfsrwK-wwifYT2lDUddHgbC-6EnTj0pONp6cvudzNVD8aPak8I78/s1600/DSC01049.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ff-7qaaUhrz0DXJYdz8oH_ubUv0rjHsniOq_Zd5D2JX2LG6ZMuoxwRk4YKAjx1vUmkk6p2PPO_OobU-_xBgupyB1OfsrwK-wwifYT2lDUddHgbC-6EnTj0pONp6cvudzNVD8aPak8I78/s200/DSC01049.JPG" alt="" id="BLOGGER_PHOTO_ID_5691264315147160882" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaWye4KeKsyIyZePjNkKmQc09UInEzd9XeqhQGWWb1SDzX8sBHTwLiqXc_L5YQsTQ7s_VhLEzxnQUyaR8REo_w-ExZ5qg4bkxgBt1GS3cHpBLs2pM3Zayg5gRAXywjnsj2jcjJ9eGelQPh/s1600/DSC01052.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaWye4KeKsyIyZePjNkKmQc09UInEzd9XeqhQGWWb1SDzX8sBHTwLiqXc_L5YQsTQ7s_VhLEzxnQUyaR8REo_w-ExZ5qg4bkxgBt1GS3cHpBLs2pM3Zayg5gRAXywjnsj2jcjJ9eGelQPh/s200/DSC01052.JPG" alt="" id="BLOGGER_PHOTO_ID_5691264827835834530" border="0" /></a>In a medium bowl combine warm water and 1 tbsp. sugar, sprinkle yeast over it and allow to bloom in a warm place - 10 minutes. It will foam and bubble.<br /><br /><br /><br /><br /><br />In a large bowl beat eggs, then add sugar, salt, butter, vanilla and cooled milk (it should be slightly warm).<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjaKY37gVAUEOZHfh974WhIMIozX-axpirk1muXuCYo1JbjdwPzVMrXPmf72_O1GI2maZqw4TdGCjRFOlWoXqA9DRgMIjYe9mfmN2F834gYO6M16Fx2gJcG7Vpg7USF-HxWvskA64oPYTF/s1600/DSC01079.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjaKY37gVAUEOZHfh974WhIMIozX-axpirk1muXuCYo1JbjdwPzVMrXPmf72_O1GI2maZqw4TdGCjRFOlWoXqA9DRgMIjYe9mfmN2F834gYO6M16Fx2gJcG7Vpg7USF-HxWvskA64oPYTF/s200/DSC01079.JPG" alt="" id="BLOGGER_PHOTO_ID_5691266138125282290" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4HstPcR6AdIr3ZqdziM0mjRQ_thAyURuFAzTuCHMxc7bF0ZeANZ89rvP7Bz4cywhT95v8wIBxQBnIwZerXOzX-_wOLpzUwknwTPx3HNlbP-ltcAqzQlvAwoSSz4q1RFXAon8kb1iAY8qE/s1600/DSC01080.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4HstPcR6AdIr3ZqdziM0mjRQ_thAyURuFAzTuCHMxc7bF0ZeANZ89rvP7Bz4cywhT95v8wIBxQBnIwZerXOzX-_wOLpzUwknwTPx3HNlbP-ltcAqzQlvAwoSSz4q1RFXAon8kb1iAY8qE/s200/DSC01080.JPG" alt="" id="BLOGGER_PHOTO_ID_5691266470112390098" border="0" /></a><br />Stir in 1 cup flour, almonds, raisins, and lemon zest and mix thoroughly. Start adding flour a half cup at a time until still and elastic.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifCsD55Ty0YB-LWhY6oDbB4UzMcKbk2CE92NWTYfYZ209tGcqg0_1rAOVh0yrsl-NrGSA0IhkbP2naMdTRrDci8GrtNXwgXz4Nr7vOtgj1rt1MpfD9Kr0ZdZLPW5qvn-kanYvFEX9WDQcD/s1600/DSC01081.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifCsD55Ty0YB-LWhY6oDbB4UzMcKbk2CE92NWTYfYZ209tGcqg0_1rAOVh0yrsl-NrGSA0IhkbP2naMdTRrDci8GrtNXwgXz4Nr7vOtgj1rt1MpfD9Kr0ZdZLPW5qvn-kanYvFEX9WDQcD/s200/DSC01081.JPG" alt="" id="BLOGGER_PHOTO_ID_5691267102600472722" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH1b1gB0d9qXSjocjjDNDesdLr-IImZ1bVtYMyD-52QZCuPInfB0Zi3J4NQ-Kt-Txpxj9bTbGW-ocom6PyKeLDBBjiCTqrH2vs1AzP-VMIKG-FdrjFDJcdwgCTCFBxa1dconYmGgloVp9c/s1600/DSC01055.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH1b1gB0d9qXSjocjjDNDesdLr-IImZ1bVtYMyD-52QZCuPInfB0Zi3J4NQ-Kt-Txpxj9bTbGW-ocom6PyKeLDBBjiCTqrH2vs1AzP-VMIKG-FdrjFDJcdwgCTCFBxa1dconYmGgloVp9c/s200/DSC01055.JPG" alt="" id="BLOGGER_PHOTO_ID_5691268220603301746" border="0" /></a>Place in a well greased bowl and coat the ball of dough some butter. Loosely cover bowl and place in a warm place to double in size. I have a proofing feature on my oven but you can warm your oven to 100 degrees and set the bowl inside. It works very well that way!<br /><br />When doubled in size, take the dough and punch down. Knead on a slightly floured surface. Separate into three balls. Proceed to roll each ball into a long rope. Press the three together at one end and then proceed to bring the end rope over the middle, alternating sides. (I should have photographed this step - I will do that at a later time!). <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEQnAGTgq4WzJ1Y1x1vVQ5TRZgGHYytPEUc4zoMAnu0-orY4zlu9aBA8avsOYIFScB3r2mmPY6MeVA3U8UBE_MNcwQfomuNPV2YalM4F9zWu9ODM0afB_WjVTK56o_3TumTfX16jx8kn2h/s1600/DSC01057.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEQnAGTgq4WzJ1Y1x1vVQ5TRZgGHYytPEUc4zoMAnu0-orY4zlu9aBA8avsOYIFScB3r2mmPY6MeVA3U8UBE_MNcwQfomuNPV2YalM4F9zWu9ODM0afB_WjVTK56o_3TumTfX16jx8kn2h/s200/DSC01057.JPG" alt="" id="BLOGGER_PHOTO_ID_5691269232437023330" border="0" /></a>It should look something like the above. Place on a slightly greased cookie sheet, I used nonstick foil which works beautifully. Let rise in the warm oven for about 40 minutes. Take out and heat the oven to 350 degrees. Beat an egg and brush over the top of the loaf, bake for 30 minutes or until golden brown.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibCqIjvqOff7pLHUZ_xyhVN-b15ldj7IbzwO5lJ1br0f7VeAYoyFIH_Brncw5RoRWjx6E45HW7dFsN9NcNeyAXYn2Ul8JrG5lC_VMY_13Ns59OwID-n-xAcvVu2gjQ5GNZ43uyof-3yBEf/s1600/DSC01085.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibCqIjvqOff7pLHUZ_xyhVN-b15ldj7IbzwO5lJ1br0f7VeAYoyFIH_Brncw5RoRWjx6E45HW7dFsN9NcNeyAXYn2Ul8JrG5lC_VMY_13Ns59OwID-n-xAcvVu2gjQ5GNZ43uyof-3yBEf/s200/DSC01085.JPG" alt="" id="BLOGGER_PHOTO_ID_5691270569461309122" border="0" /></a>I personally like one big braid but my mom and I tried making two smaller loaves which were nice and you can make delicious biscotti too. Just slice and bake at 400 for about 5 to 10 minutes. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijh7oLhWu1tV1F7tI3MCOddoPEvBCfRKdHmSiFjcqQVdH0tT5p79wcaMVogEhlL9rKsaJ_5Xn7kVQXYrEp8No7dPIT3GXJc4_SfuIyGpY7mXVhFPTqldMgahKkPofUOHynQFKahvqyxg-g/s1600/DSC01082.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijh7oLhWu1tV1F7tI3MCOddoPEvBCfRKdHmSiFjcqQVdH0tT5p79wcaMVogEhlL9rKsaJ_5Xn7kVQXYrEp8No7dPIT3GXJc4_SfuIyGpY7mXVhFPTqldMgahKkPofUOHynQFKahvqyxg-g/s200/DSC01082.JPG" alt="" id="BLOGGER_PHOTO_ID_5691271096205874290" border="0" /></a><br /><br /><br /><br />Happy Holidays!<br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTsTlRSYJJ6aCy-3BBhXQHWERGiPNvKNpNHYDmDoWKg90-zbI3spoiC5q0erT7tFVeXf9tA8lfOYcycDflj-5tjpKKReMoqLkhtfOlmwdFgpzQ2wp6zhEEhqfxNyAQnsVmI7RS8k4k8F8H/s1600/DSC01087.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTsTlRSYJJ6aCy-3BBhXQHWERGiPNvKNpNHYDmDoWKg90-zbI3spoiC5q0erT7tFVeXf9tA8lfOYcycDflj-5tjpKKReMoqLkhtfOlmwdFgpzQ2wp6zhEEhqfxNyAQnsVmI7RS8k4k8F8H/s320/DSC01087.JPG" alt="" id="BLOGGER_PHOTO_ID_5691271510398992850" border="0" /></a>Flo Titmushttp://www.blogger.com/profile/04285034459955156017noreply@blogger.com2tag:blogger.com,1999:blog-5904909306706410111.post-43165820351873281942011-12-18T12:05:00.000-08:002012-11-16T16:09:42.477-08:00Kourabiedes (Holiday cookies)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju8aw3hdRvTewW-sA2xygHduRC9bQKEkJzbtup7Pyg1hGEziuLBBkaqsyN7nekMLSlbBDPpHmYvx9bAU9PDQP3zGh7yWlV8akX6QzGKYvpUuAJz9SLYoOg0n-rosVnXV33QEkR41SqXhDp/s1600/DSC01074.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5687626190541501938" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju8aw3hdRvTewW-sA2xygHduRC9bQKEkJzbtup7Pyg1hGEziuLBBkaqsyN7nekMLSlbBDPpHmYvx9bAU9PDQP3zGh7yWlV8akX6QzGKYvpUuAJz9SLYoOg0n-rosVnXV33QEkR41SqXhDp/s400/DSC01074.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEBLcyLcYIH06Sx30RZkkj8sfmT2HtQGrM7qqmzSZ1A7yvMC8s21w_L4ZoREyqZorO6yO1SLHJVHFVYT_d7-6Li2VXUaID8b0wG7DRQIqlsp7o8fV-SsSZUf3pL9duzNO1qB1zWpVWFKsW/s1600/DSC01058.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2jouo7aRvGsJ5i6SIxowHXojZ0EGhO8OCkFw4f0Kk_D8G17NhiIWFuaVSTdZLTt3BArwyNzwoScoIJrzrAccZeEr1yTgJJxedBF-xK2Crxl_EjYrCEEuXqVmPmmuYe3Np8GktoOplOmex/s1600/DSC00475.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5687566020100465202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2jouo7aRvGsJ5i6SIxowHXojZ0EGhO8OCkFw4f0Kk_D8G17NhiIWFuaVSTdZLTt3BArwyNzwoScoIJrzrAccZeEr1yTgJJxedBF-xK2Crxl_EjYrCEEuXqVmPmmuYe3Np8GktoOplOmex/s200/DSC00475.JPG" style="cursor: hand; cursor: pointer; float: right; height: 150px; margin: 0 0 10px 10px; width: 200px;" /></a>Every country has their traditional foods for the holidays and Greece is no exception. My mother would bake these crescent shaped cookies every December and put a single stick of clove in each one. These are a traditional Christmas cookie in Greece. You can flavor them with ouzo, metaxa (brandy), mastic, or rose water and add nuts. Below I have two variations that are quite delicious. I love it when my house smells like cloves and cinnamon in December. Over the next two weeks I will post at least three different recipes for this holiday season.<br />
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Ingredients:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF24aF7Dn5Pg6Uo4um403Rkuo4hM58XqluSnbxqcy89YuuZ6VJ9D1VNRlg72lHcl4v5wMB749BLTjlO2lG6Y2f3ArbFVnGIzisTjN2YOtPTL8oQZDYmz41hy2A5ioK6hWiEAIpc60d1-2a/s1600/DSC01061.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5687617556332355106" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF24aF7Dn5Pg6Uo4um403Rkuo4hM58XqluSnbxqcy89YuuZ6VJ9D1VNRlg72lHcl4v5wMB749BLTjlO2lG6Y2f3ArbFVnGIzisTjN2YOtPTL8oQZDYmz41hy2A5ioK6hWiEAIpc60d1-2a/s320/DSC01061.JPG" style="cursor: hand; cursor: pointer; float: left; height: 240px; margin: 0 10px 10px 0; width: 320px;" /></a>1 cup walnuts or almonds<br />
2 cups cake flour<br />
1/2 tsp baking powder<br />
1/2 tsp sea salt<br />
1 cup unsalted butter, softened<br />
3/4 cup powered sugar<br />
1 large egg yolk<br />
1 tbsp. brandy, ouzo, or orange liquor<br />
1 tsp pure vanilla extract<br />
1 cup powdered sugar<br />
Whole cloves<br />
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Preparation:<br />
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Preheat oven to 350 degrees. Fahrenheit<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Ubcj_iCHCOQwq7gv8f_o3xdreiiS0yO7gcrAS6FCY4P9OaZrZFAy5OGkC7zv-DRceGa7lpHtKoqryDqk3ni3vrk9uo0BSOQ8v4kanSkv7UOIc2JPHCUYlamnRRVnhdSp3QMRfgtwMz8c/s1600/DSC01065.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5687619449737817586" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Ubcj_iCHCOQwq7gv8f_o3xdreiiS0yO7gcrAS6FCY4P9OaZrZFAy5OGkC7zv-DRceGa7lpHtKoqryDqk3ni3vrk9uo0BSOQ8v4kanSkv7UOIc2JPHCUYlamnRRVnhdSp3QMRfgtwMz8c/s200/DSC01065.JPG" style="cursor: hand; cursor: pointer; float: right; height: 150px; margin: 0 0 10px 10px; width: 200px;" /></a>Toast the walnuts or almonds until lightly browned and fragrant. I do it over the flame in a stainless steel pan. Let cool. In a food processor finely grind 1/2 cup of the nuts. And then chop the rest into medium small pieces.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCXPFARjrdAy9M3Z7VaIQF0235cuWyCpbGpHgOeGhrgfjO0E-ivdsiZJeCdZfCPo1Gd92oJMtJnbk04xvCpqvebXsnki5GEmE5ztcCMSIgub32nEnappb9aBAlbhBjbAkg8k0PMHcSrYFD/s1600/DSC01064.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5687620470092950386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCXPFARjrdAy9M3Z7VaIQF0235cuWyCpbGpHgOeGhrgfjO0E-ivdsiZJeCdZfCPo1Gd92oJMtJnbk04xvCpqvebXsnki5GEmE5ztcCMSIgub32nEnappb9aBAlbhBjbAkg8k0PMHcSrYFD/s200/DSC01064.JPG" style="cursor: hand; cursor: pointer; float: right; height: 150px; margin: 0 0 10px 10px; width: 200px;" /></a>Sift flour, baking powder and salt into a bowl, add the nuts. Set aside.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyrmrcdXtQpVECr-_mEj_WYWF1HrWJ3HmWXr-bn0fl1cxZ1arw0IheJVmHiy-l9QCOOYIiTAc5kiYVdn8TszfVXREvseqIK1lOE9hfcdMQYFzEnKauA7we4VCZg1279pLJi5lGYskDGBK2/s1600/DSC01063.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5687620829518049810" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyrmrcdXtQpVECr-_mEj_WYWF1HrWJ3HmWXr-bn0fl1cxZ1arw0IheJVmHiy-l9QCOOYIiTAc5kiYVdn8TszfVXREvseqIK1lOE9hfcdMQYFzEnKauA7we4VCZg1279pLJi5lGYskDGBK2/s200/DSC01063.JPG" style="cursor: hand; cursor: pointer; float: left; height: 150px; margin: 0 10px 10px 0; width: 200px;" /></a> In a mixing bowl, beat the butter, sugar, egg yolk, brandy or orange liquor for walnuts OR ouzo with almonds, and vanilla extract on medium speed. Mix until the mixture is light and fluffy, approximately 10 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxrMnWMHMolrfCzz42d8N9ftfBpYiSETTFP4SIXejZEYbGS79NXF1eqQaLAvHf0i1Z-MAM_UfdPIScLXV9SHZB4AnuVLrfNU3h1hPbuO4j9omQjb6YXBI8U5frOtcKhBF20hL-z9gdbZeh/s1600/DSC01066.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5687622130187111922" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxrMnWMHMolrfCzz42d8N9ftfBpYiSETTFP4SIXejZEYbGS79NXF1eqQaLAvHf0i1Z-MAM_UfdPIScLXV9SHZB4AnuVLrfNU3h1hPbuO4j9omQjb6YXBI8U5frOtcKhBF20hL-z9gdbZeh/s200/DSC01066.JPG" style="cursor: hand; cursor: pointer; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /></a>At low speed at the dry ingredients. I add about 1/3 of the dry mix into the mixing bowl at a time, mix, add more, mix until you have a crumbly mixture. Cover the bowl and set aside at room temperature. About an hour.<br />
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Line a couple of baking sheets with either parchment paper, non-stick foil or coat with nonstick spray.<br />
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Take a tablespoon at a time. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEBLcyLcYIH06Sx30RZkkj8sfmT2HtQGrM7qqmzSZ1A7yvMC8s21w_L4ZoREyqZorO6yO1SLHJVHFVYT_d7-6Li2VXUaID8b0wG7DRQIqlsp7o8fV-SsSZUf3pL9duzNO1qB1zWpVWFKsW/s1600/DSC01058.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5687623187510761858" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEBLcyLcYIH06Sx30RZkkj8sfmT2HtQGrM7qqmzSZ1A7yvMC8s21w_L4ZoREyqZorO6yO1SLHJVHFVYT_d7-6Li2VXUaID8b0wG7DRQIqlsp7o8fV-SsSZUf3pL9duzNO1qB1zWpVWFKsW/s200/DSC01058.JPG" style="cursor: hand; cursor: pointer; float: right; height: 150px; margin: 0 0 10px 10px; width: 200px;" /></a>Walnut version - roll into balls between the palms of your hands.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFjG5elDtNwCok4H3zQxFoUd3wr8f5quzSNYE7HR66QedPywQ7y8yyGdGlgMXktuol2ULDzpR0aIMa0ZSoZPjN2jygvnPlVo6QPVCYKHA2HL14DnNlrCKLoROnSjNTv9rJ3ANESWXl9nWC/s1600/DSC01068.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5687623559824016962" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFjG5elDtNwCok4H3zQxFoUd3wr8f5quzSNYE7HR66QedPywQ7y8yyGdGlgMXktuol2ULDzpR0aIMa0ZSoZPjN2jygvnPlVo6QPVCYKHA2HL14DnNlrCKLoROnSjNTv9rJ3ANESWXl9nWC/s200/DSC01068.JPG" style="cursor: hand; cursor: pointer; float: right; height: 150px; margin: 0 0 10px 10px; width: 200px;" /></a>Almond version - form into a crescent shape and stick a clove in the middle.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWkzGneQ9xka6Am-5UkmdWuD6rANdoHSJav4Acf5GQU910xN1Y7ycNYaqZQxt_ZOlhVv05jQKaF5-cdctlh15lD9bbZQg9NFrEMBPcKEKV9scTKoe-WerIa_eUA-zvLVRi2cuaG1ZKMXaK/s1600/DSC01071.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5687624584272817714" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWkzGneQ9xka6Am-5UkmdWuD6rANdoHSJav4Acf5GQU910xN1Y7ycNYaqZQxt_ZOlhVv05jQKaF5-cdctlh15lD9bbZQg9NFrEMBPcKEKV9scTKoe-WerIa_eUA-zvLVRi2cuaG1ZKMXaK/s200/DSC01071.JPG" style="cursor: hand; cursor: pointer; float: left; height: 150px; margin: 0 10px 10px 0; width: 200px;" /></a><br />
Bake cookies until lightly browned and set, about 18 to 20 minutes.<br />
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Remove cookies from oven, while hot dust all sides with powdered sugar and set in a pan to cool. Once cooled give them another dusting of sugar to give them that lovely white snowy look.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6v16y7GaUcyz_tHdS8OwiW5v-eu8G9Bo984j2Dci_uD9lK00bU2M3qWAF48isHwqJag5YTlyCrD86J2FyWPH5NkOPt2tQLPusCMyAcENEIyjhUVU9fwjE0zIxM943yArPM7qccZ2zwv3P/s1600/DSC01070.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5687624894760765378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6v16y7GaUcyz_tHdS8OwiW5v-eu8G9Bo984j2Dci_uD9lK00bU2M3qWAF48isHwqJag5YTlyCrD86J2FyWPH5NkOPt2tQLPusCMyAcENEIyjhUVU9fwjE0zIxM943yArPM7qccZ2zwv3P/s200/DSC01070.JPG" style="cursor: hand; cursor: pointer; float: left; height: 150px; margin: 0 10px 10px 0; width: 200px;" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfOyFAdQEcKO_McMBu5-u3PsaiNm6xLeuuh2qq3Ieno2SPPXbC9VwdtyO0UcVcoKboBMdEOKpZKJmmuY6ohempGAkV02hKq_K0biTQ8m3TogjmghA4p5n-8GF3P31x0c6rmbTyAFm7-kDz/s1600/DSC01072.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5687625164584980434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfOyFAdQEcKO_McMBu5-u3PsaiNm6xLeuuh2qq3Ieno2SPPXbC9VwdtyO0UcVcoKboBMdEOKpZKJmmuY6ohempGAkV02hKq_K0biTQ8m3TogjmghA4p5n-8GF3P31x0c6rmbTyAFm7-kDz/s200/DSC01072.JPG" style="cursor: hand; cursor: pointer; float: right; height: 150px; margin: 0 0 10px 10px; width: 200px;" /></a>Enjoy!!Flo Titmushttp://www.blogger.com/profile/04285034459955156017noreply@blogger.com1tag:blogger.com,1999:blog-5904909306706410111.post-3138368594115917022011-11-18T14:22:00.001-08:002011-11-18T15:48:08.687-08:00Baklava<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmNHvtBwdVw6obmd0oQrCB6aWEK4ny-39xdsz2bvsOvtocjD95Y7J3-1siMoSdeHx675ELCJWIRGWshUI2sgv_OK5rZXaLGYCzZB9AAbqjIiq_6tO04RVLP4lAnRdRXRjup3JS5ItzCnG3/s1600/DSC01047.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmNHvtBwdVw6obmd0oQrCB6aWEK4ny-39xdsz2bvsOvtocjD95Y7J3-1siMoSdeHx675ELCJWIRGWshUI2sgv_OK5rZXaLGYCzZB9AAbqjIiq_6tO04RVLP4lAnRdRXRjup3JS5ItzCnG3/s400/DSC01047.JPG" alt="" id="BLOGGER_PHOTO_ID_5676465066673793842" border="0" /></a><br />The holidays are a great time for family and friends gathering and I take a special pleasure in baking sweet delights like baklava for festive occasions. I like walnuts and orange zest in mine, some have mixed nuts like almonds, walnuts and pistachios, most have cinnamon and clove. One of my friends recently asked if I had ever had chocolate baklava, so I decided to bake a pan to bring to work and added some dark semi and bittersweet chocolate. Thank you James, what a decadent dessert!<br /><br />Ingredients:<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGrnnNBJ8IYwcAOBQ8i20i9qTw_-gkl6GVXZaOLhI2GDG6qQ3i3T5WEPFtVa8WeyoxX77Qb8hGuVCMw0ieJNl31RFRRZNxUu5a3b7k0fFVOFGlOcwscDq4MXILYdI252GWzbpqzG233lxm/s1600/DSC01035.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGrnnNBJ8IYwcAOBQ8i20i9qTw_-gkl6GVXZaOLhI2GDG6qQ3i3T5WEPFtVa8WeyoxX77Qb8hGuVCMw0ieJNl31RFRRZNxUu5a3b7k0fFVOFGlOcwscDq4MXILYdI252GWzbpqzG233lxm/s320/DSC01035.JPG" alt="" id="BLOGGER_PHOTO_ID_5676467251552016546" border="0" /></a>pastry:<br />2 lbs walnuts (4 cups)<br />1 lb fillo dough<br />1/2 lb butter<br />1/2 cup sugar<br />1/4 bread crumbs<br />1/4 extra light olive oil<br />1 tbsp. cinnamon<br />1 tsp ground clove<br />zest of one orange (optional ingredient - chocolate)<br />1/4 salt<br /><br />Syrup:<br />1 cup water<br />1 cup sugar<br />1 cup honey<br />1 slice of orange - the juice of half orange<br />2 cinnamon sticks<br /> 4 whole cloves<br /><br />Preparation:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9g4ydlHd-lHbYlSLqQWxWO_AvxwT9iNICf0Kmaa_QoexumY_KHFiFciik1s0aln9_gQyfGWGq1mdTlpVPNG9UhSh3oOD7JSGyc1LkbllqcsH1oKDANsJKgZU1QYOR6GBNiQTrSwEMjNGg/s1600/DSC01036.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9g4ydlHd-lHbYlSLqQWxWO_AvxwT9iNICf0Kmaa_QoexumY_KHFiFciik1s0aln9_gQyfGWGq1mdTlpVPNG9UhSh3oOD7JSGyc1LkbllqcsH1oKDANsJKgZU1QYOR6GBNiQTrSwEMjNGg/s200/DSC01036.JPG" alt="" id="BLOGGER_PHOTO_ID_5676469619294790194" border="0" /></a><br />Make your syrup first. Put all the ingredients in a small pot and bring to a boil, turn heat to low and let simmer for about 15 minutes. Remove from heat.<br /><br /><br /><br />Pastry: Preheat oven to 325.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5KAawpDBKM4fbmlRhKnOc5QBwfLc52cIT2MhjUHA4fkErDWkxZCTHt910Ch2VrkKi7tymIMlCmkV-NQDcd65tVFw0xYcTKJV7VFJC0lDeevFOC7UJV7c-j8Mgeo0fsnCa5zd3wIsaXvmi/s1600/DSC01037.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5KAawpDBKM4fbmlRhKnOc5QBwfLc52cIT2MhjUHA4fkErDWkxZCTHt910Ch2VrkKi7tymIMlCmkV-NQDcd65tVFw0xYcTKJV7VFJC0lDeevFOC7UJV7c-j8Mgeo0fsnCa5zd3wIsaXvmi/s200/DSC01037.JPG" alt="" id="BLOGGER_PHOTO_ID_5676470036653681058" border="0" /></a> Melt butter in a small pan and set aside for when you layer the fillo and nuts.<br /><br />Next step is to prepare the nut mixture. If the walnuts are whole or big chunks, whirl them around in a food processor until small bits. Don't overdo it or you'll have walnut butter. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixp5WgmBj627cZFlZdvu1NLfgaJhx9Bx04f5P9Y9zFffhiPf7Ygos4R9omKQT2mBoreReCyc4c8GztdTLXzlTWISH-9qiOpFNF3dcCoDNknrRKAlA_dZX1RurH4k9M_RMUZIEvQjWQNMUp/s1600/DSC01038.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixp5WgmBj627cZFlZdvu1NLfgaJhx9Bx04f5P9Y9zFffhiPf7Ygos4R9omKQT2mBoreReCyc4c8GztdTLXzlTWISH-9qiOpFNF3dcCoDNknrRKAlA_dZX1RurH4k9M_RMUZIEvQjWQNMUp/s200/DSC01038.JPG" alt="" id="BLOGGER_PHOTO_ID_5676471111493484706" border="0" /></a>Sometimes, I mix the sugar, bread crumbs, orange zest, cinnamon, clove and salt in the processor with the nuts so they are well incorporated. Lastly add the olive oil and coat everything. It should like the picture above. Now you are ready to put it together.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPOTUvA7kqGUK46b7_V4uk9Igj1XFYB0tYxDdYyUWDMxgDOaPrxo86GXpmS4yM_pVjXurPMjlHSsl8K_vjzIsAXgMBwcLf7QOsYDOgtvkZBOwB7z_V6MsIqJ28th0rcLLdC9fDYJ2PUKR_/s1600/DSC01039.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPOTUvA7kqGUK46b7_V4uk9Igj1XFYB0tYxDdYyUWDMxgDOaPrxo86GXpmS4yM_pVjXurPMjlHSsl8K_vjzIsAXgMBwcLf7QOsYDOgtvkZBOwB7z_V6MsIqJ28th0rcLLdC9fDYJ2PUKR_/s200/DSC01039.JPG" alt="" id="BLOGGER_PHOTO_ID_5676472238279039970" border="0" /></a>In a 9 by 13 inch pan, coat with a bit of extra light olive oil and layer fillo on all sides, like so. Coat the layers with butter, or if you want to be a little more health conscience, olive oil. Just make sure you use extra light, otherwise it will overwhelm the flavor of the pastry. The bottom is about 10 layers thick.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil1cNFT2xDEXtFW5rHwSBULOojCRTH40CZKia6pj8WsZhcckt7DaDOxPgeaud10VrRKhqzzb-JP6y1CyZgF69o0DLGFrzqVpq3wQqDxw8b7EhfJWSkf5aa1_n-liBCxfBrIY9sTqui1C3P/s1600/DSC01040.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil1cNFT2xDEXtFW5rHwSBULOojCRTH40CZKia6pj8WsZhcckt7DaDOxPgeaud10VrRKhqzzb-JP6y1CyZgF69o0DLGFrzqVpq3wQqDxw8b7EhfJWSkf5aa1_n-liBCxfBrIY9sTqui1C3P/s200/DSC01040.JPG" alt="" id="BLOGGER_PHOTO_ID_5676473027253201250" border="0" /></a>Add one third of the walnut mixture and spread evenly. If you want to add some chocolate (use semi or bittersweet or it will be cloyingly sweet!). I would suggest using 1/3 cup per nut layer.<br /><br />Layer another 7 to 10 sheets of fillo and coat every other sheet with butter. Another third of the walnut mixture.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8c4CmEtAVkHOSjXG_lce_Ng7Zll8cX7kwE6W6dZZhB6Krj6_9B2QJXVbtt9srf3xfaAA9ZMQru1P4C90SmQAkcglQ7m94A_VUtHNq7hLEGfkWLqKwE8ymcOs8f5y2L5DQcNfgMornm-1v/s1600/DSC01041.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8c4CmEtAVkHOSjXG_lce_Ng7Zll8cX7kwE6W6dZZhB6Krj6_9B2QJXVbtt9srf3xfaAA9ZMQru1P4C90SmQAkcglQ7m94A_VUtHNq7hLEGfkWLqKwE8ymcOs8f5y2L5DQcNfgMornm-1v/s200/DSC01041.JPG" alt="" id="BLOGGER_PHOTO_ID_5676474204889233026" border="0" /></a>Layer and coat 10 more sheets of fillo and then the rest of the nuts. Fold over the sides of the fillo and add a dozen or so to the top. Always finish to top with butter so it will brown properly.<br />Then score the top of the baklava before putting into the oven. I do it lengthwise but traditionally they cut diamond shapes. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2XEHcvOAMRXySRvaEnB9Tm2ggyDZiZ75fuqMHHvS_PqwKqQFJS79-fmlx9AVvtJQhTI0mRqu-NMNgd-n6T6cVZ4KkOL8gXzP5kY24Cgf03emxCW3NXUJC9W7c-H30TifCV9pcFf3wcLEy/s1600/DSC01042.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2XEHcvOAMRXySRvaEnB9Tm2ggyDZiZ75fuqMHHvS_PqwKqQFJS79-fmlx9AVvtJQhTI0mRqu-NMNgd-n6T6cVZ4KkOL8gXzP5kY24Cgf03emxCW3NXUJC9W7c-H30TifCV9pcFf3wcLEy/s200/DSC01042.JPG" alt="" id="BLOGGER_PHOTO_ID_5676475483154970994" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYmxdQHbxTMlLnsFrTq85oL2RZ9yayqCx-8E5v2SXR5dQOgxH05E72kXoUFIwFIcPudXI5riLCziCqtpb5X5k6YCEAo50GoooApqUTXo39Ub3dyRI9ZRg_U0auEnG5Vct4aKKPjqh2mbU9/s1600/DSC01044.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYmxdQHbxTMlLnsFrTq85oL2RZ9yayqCx-8E5v2SXR5dQOgxH05E72kXoUFIwFIcPudXI5riLCziCqtpb5X5k6YCEAo50GoooApqUTXo39Ub3dyRI9ZRg_U0auEnG5Vct4aKKPjqh2mbU9/s200/DSC01044.JPG" alt="" id="BLOGGER_PHOTO_ID_5676476384367729010" border="0" /></a>Bake for 1 hour or until the top is slightly browned and flaky looking. Take out of the oven and pour the honey syrup over the hot baklava. I fish out the orange, cinnamon sticks, whole cloves and use a sieve to make sure they are no bits of things in the syrup.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG7dTctrUagpFTN2b51S3kVa2QZ51JOxTGQM52A3joIpMaG18nb8-n1KLc2_3Wn-e2b0s-auS2EJxx0-vT9JUUE0Y-ykKZAThCCkjub7OL_MfL1dj1-YSz0vo3ciib_CsgHx9ZRWFiOkxQ/s1600/DSC01045.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG7dTctrUagpFTN2b51S3kVa2QZ51JOxTGQM52A3joIpMaG18nb8-n1KLc2_3Wn-e2b0s-auS2EJxx0-vT9JUUE0Y-ykKZAThCCkjub7OL_MfL1dj1-YSz0vo3ciib_CsgHx9ZRWFiOkxQ/s200/DSC01045.JPG" alt="" id="BLOGGER_PHOTO_ID_5676476801914204642" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br />Leave uncovered to cool. Cool completely before slicing into squares or diamonds.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4HBbEE_PPXWlDt5fDl3O8BEEiKfX-ZBfcQovi4sxwmmpoYml_m_OacPYpy-nEVugr7tvtxcx1Hlep8RCZpVFrfHeOPyjRgl90D4_PEo1g5iQDVqvpRRsDQczWjwQxIWJp8eDArQOZAhAn/s1600/DSC01046.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4HBbEE_PPXWlDt5fDl3O8BEEiKfX-ZBfcQovi4sxwmmpoYml_m_OacPYpy-nEVugr7tvtxcx1Hlep8RCZpVFrfHeOPyjRgl90D4_PEo1g5iQDVqvpRRsDQczWjwQxIWJp8eDArQOZAhAn/s200/DSC01046.JPG" alt="" id="BLOGGER_PHOTO_ID_5676485995026696082" border="0" /></a>Flo Titmushttp://www.blogger.com/profile/04285034459955156017noreply@blogger.com3tag:blogger.com,1999:blog-5904909306706410111.post-49838993109714519192011-11-03T19:58:00.001-07:002011-11-04T21:57:54.218-07:00Souvlaki and Yia yia's rice pilaf<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif8D-cEJSaZoTf6wlugNiqbHcfjyRtHxAGnrUqeZufkY0wcWLtknuY3JMgw09e2UvGWOooMbWmXpMAPpXhwq8BY6b6wJ5_P4p77mPXtNIGY3ycV-mOjQ1SrkjASF046ozc4HZPDO2-wT14/s1600/DSC01027.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif8D-cEJSaZoTf6wlugNiqbHcfjyRtHxAGnrUqeZufkY0wcWLtknuY3JMgw09e2UvGWOooMbWmXpMAPpXhwq8BY6b6wJ5_P4p77mPXtNIGY3ycV-mOjQ1SrkjASF046ozc4HZPDO2-wT14/s400/DSC01027.JPG" alt="" id="BLOGGER_PHOTO_ID_5670969910822796450" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqsaXvKEpGbjIvkl3vN_0Zdu8kQ1xOc2DT1I6p9e7qRb1TaVaTrKstkqSemMQTjlJLVP87qecGrxEjRhCu7cBPwWLlyTAvx8dweWxnTWwMfXRWFYZypTjjpU95CTJdwZcKbpa3q33W6R8n/s1600/300px-Naxos_Taverna.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqsaXvKEpGbjIvkl3vN_0Zdu8kQ1xOc2DT1I6p9e7qRb1TaVaTrKstkqSemMQTjlJLVP87qecGrxEjRhCu7cBPwWLlyTAvx8dweWxnTWwMfXRWFYZypTjjpU95CTJdwZcKbpa3q33W6R8n/s200/300px-Naxos_Taverna.jpg" alt="" id="BLOGGER_PHOTO_ID_5670972003448075778" border="0" /></a>In Greece it is very common to spend an afternoon at the local taverna having some flat bread and skewered meats, or fish caught that day from the sea, a glass of wine and salads.<br /><br />You will see old men sitting at tables clacking their komboloi (worry beads), they almost look like rosaries. They can help limit smoking and stress by keeping your hands busy. This is what I found in wikipedia - <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG9gWDeJPatyAutjUTwHFxp-t81gLWNXVPxiZ5YCVOJ9mGZOw7mBpb6cOc1HOvK5eX9O5rWuvrzG63VGl6DqZZ6dEBvK1dXbopV5pyzWSBv-7ritPnsEuz25jo3Ynt_-Dzyf2srxMvA6xq/s1600/220px-Blue_amber_komboloi.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 153px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG9gWDeJPatyAutjUTwHFxp-t81gLWNXVPxiZ5YCVOJ9mGZOw7mBpb6cOc1HOvK5eX9O5rWuvrzG63VGl6DqZZ6dEBvK1dXbopV5pyzWSBv-7ritPnsEuz25jo3Ynt_-Dzyf2srxMvA6xq/s200/220px-Blue_amber_komboloi.jpg" alt="" id="BLOGGER_PHOTO_ID_5671179291631844210" border="0" /></a>"Greek komboloi generally have an odd number of beads (usually one more than a multiple of four, e.g. (4x4)+1, (5x4)+1, and so on) and usually have a head composed of a fixed bead (παπάς "priest"), a shield (θυρεός) to separate the two threads and help the beads to flow freely, and a tassel." And what is even more interesting with the Greek komboloi is that they are generally strung with a prime numbers of beads - 17, 19, or 23. My mother always had a few in our house, mostly decorative. Greeks like odd numbers of things for superstitious reasons!<br /><br />Souvlaki is found very often on the menu of a taverna, tasty skewers of meat cooked over a grill served with flat bread and rice pilaf. Below is my version of the marinated kabobs.<br /><br />Ingredients:<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg27UDyKOSaUOrDP0IQtMfWNWMpzJvWUsMQDLTWd5JiZskqYuFn_teJkD0T7XRM1hJ2NuOXDXutOqw0SyOcBv9zTbt-jGh5eTMKCJRp9q0VBT0uE6fEaB40OkdUy6_MBkfc9ICBgajrsJrY/s1600/DSC01005.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg27UDyKOSaUOrDP0IQtMfWNWMpzJvWUsMQDLTWd5JiZskqYuFn_teJkD0T7XRM1hJ2NuOXDXutOqw0SyOcBv9zTbt-jGh5eTMKCJRp9q0VBT0uE6fEaB40OkdUy6_MBkfc9ICBgajrsJrY/s320/DSC01005.JPG" alt="" id="BLOGGER_PHOTO_ID_5671180445785072306" border="0" /></a> 2 lbs. lamb or beef. Try to buy a cut of meat without too much sinew.<br />1 to 2 cups red wine (I use leftover bottles of wine I have.)<br />1 large red onion<br />1/4 cup olive oil<br />5 to 6 cloves of garlic<br />1 tbsp dried oregano<br />1 tsp dried parsley<br />2 tsp salt<br />1 tsp pepper<br /><br /><br /><br /><br /><br /><br /><br /><br />Preparation:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4YACxce6CGjvuAjFa-E_9Au_jj71H4E4byskP7KncYxtdU2XW8brLxtaiHbKQrHKlHr4Ovjq2o1bnlU_rvWYn2BCDTCM53wt6BDL0M-PmLoV-EixJVmNIUvbVul62b1XIMnj7PJfQ11Qp/s1600/DSC01007.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4YACxce6CGjvuAjFa-E_9Au_jj71H4E4byskP7KncYxtdU2XW8brLxtaiHbKQrHKlHr4Ovjq2o1bnlU_rvWYn2BCDTCM53wt6BDL0M-PmLoV-EixJVmNIUvbVul62b1XIMnj7PJfQ11Qp/s200/DSC01007.JPG" alt="" id="BLOGGER_PHOTO_ID_5671363688663621794" border="0" /></a><br />Cut meat into approximately 1 1/2 inch cubes, put into a large bowl.<br /><br />Then slice onion into large pieces and add to bowl.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEvWafpx0J_GrHidWGcdpoyNHNZZ1na1050iFzxzhh9-r7pMPb5VAKudVaaEpQQlk-I2Jpep7XbvEDAnB8BRf5oVVeATtqj4gLt-_0uZpIqmw8LzlPUCi8LiCEvlPtIbV9tO_wRGO5nHC1/s1600/DSC01006.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEvWafpx0J_GrHidWGcdpoyNHNZZ1na1050iFzxzhh9-r7pMPb5VAKudVaaEpQQlk-I2Jpep7XbvEDAnB8BRf5oVVeATtqj4gLt-_0uZpIqmw8LzlPUCi8LiCEvlPtIbV9tO_wRGO5nHC1/s200/DSC01006.JPG" alt="" id="BLOGGER_PHOTO_ID_5671364585350659362" border="0" /></a><br /><br /><br /><br /><br />Pour red wine over the meat and onions to cover, drizzle the olive oil. Add the minced garlic, oregano, parsley, salt and pepper.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcFKPZYSvHv8eiTY4G206hMzN-VcH04NyDciqpoNbR3xQ0bwtGo7362wo379_GT-_7lLiBYgWZIBoISqL3OO4Z3vuH86gz_lPAE-7KdZUlxjjvpa2LAhejrWzAasevUKe-DMNBa0zcHU1v/s1600/DSC01008.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcFKPZYSvHv8eiTY4G206hMzN-VcH04NyDciqpoNbR3xQ0bwtGo7362wo379_GT-_7lLiBYgWZIBoISqL3OO4Z3vuH86gz_lPAE-7KdZUlxjjvpa2LAhejrWzAasevUKe-DMNBa0zcHU1v/s200/DSC01008.JPG" alt="" id="BLOGGER_PHOTO_ID_5671365400187070418" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYc63HWU_8uGRMX7U7EhfasS2wKvNa08Q0Omt1BdEx9m37paYM97nmFE8C4_Hmyg9E5Sq2kMvAxqzwMnOlNg1l_VZ7MrjIYlUjJ72LRyaLMQJwEa2kEa894uNvvrd_C5m8A0fXhz4t0VJl/s1600/DSC01009.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYc63HWU_8uGRMX7U7EhfasS2wKvNa08Q0Omt1BdEx9m37paYM97nmFE8C4_Hmyg9E5Sq2kMvAxqzwMnOlNg1l_VZ7MrjIYlUjJ72LRyaLMQJwEa2kEa894uNvvrd_C5m8A0fXhz4t0VJl/s200/DSC01009.JPG" alt="" id="BLOGGER_PHOTO_ID_5671365722353847314" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6OrgUkBF0w5yJU74Z_pz-DqmZa0CLeK7pSAyxoVr9lBqyp2CAkm6Ej6Tw8ypWh1Z2H9fu-Hnb3714yc6nv7r37J9frKRYQ0C4uJYtq3HMzQa8_tMEnkhMWw5OymO-CKncvhTbWUP3XDM9/s1600/DSC01010.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6OrgUkBF0w5yJU74Z_pz-DqmZa0CLeK7pSAyxoVr9lBqyp2CAkm6Ej6Tw8ypWh1Z2H9fu-Hnb3714yc6nv7r37J9frKRYQ0C4uJYtq3HMzQa8_tMEnkhMWw5OymO-CKncvhTbWUP3XDM9/s200/DSC01010.JPG" alt="" id="BLOGGER_PHOTO_ID_5671366093533042706" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR9h5kbAINjYxggw72qIAtnA70rOrrTlzNK61peBPh1v_bXDC1xUtJX-HC1o2GvKRw1pMBoQR2Q4KcwntzQhlRxVBz4W2DFyLUegWzPf8oYnneDVgwOwMsvffy0N_bbEiwDRUlCeLAaLtQ/s1600/DSC01011.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR9h5kbAINjYxggw72qIAtnA70rOrrTlzNK61peBPh1v_bXDC1xUtJX-HC1o2GvKRw1pMBoQR2Q4KcwntzQhlRxVBz4W2DFyLUegWzPf8oYnneDVgwOwMsvffy0N_bbEiwDRUlCeLAaLtQ/s200/DSC01011.JPG" alt="" id="BLOGGER_PHOTO_ID_5671366393583260562" border="0" /></a><br />Mix well and seal the bowl. Let marinate in the refrigerator for at least 4 hours.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7LIiZzFeV1h8aAPsYx0WGBE4mtI_WS3DyMzxd9o_BsWfyxBWUn7BvMqKCx3DfU8A1ER8Wpva8GR-H2Fbh_Fv_Fj472IY-7jpr1oscyoqXXYDEXxUjzxthZDq1yUmEKN6MX4S-EWw6CY8S/s1600/DSC01026.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7LIiZzFeV1h8aAPsYx0WGBE4mtI_WS3DyMzxd9o_BsWfyxBWUn7BvMqKCx3DfU8A1ER8Wpva8GR-H2Fbh_Fv_Fj472IY-7jpr1oscyoqXXYDEXxUjzxthZDq1yUmEKN6MX4S-EWw6CY8S/s200/DSC01026.JPG" alt="" id="BLOGGER_PHOTO_ID_5671367181718693378" border="0" /></a>After they have marinated, put onto skewers. I actually prefer the wooden skewers but you must soak those first in water or they will burn over the fire. The best way to cook these is over a barbeque but you can you a stove top grill or even the broiler. Turn once and cook until done. I like grill marks on my meat and a little pink on the inside. You want the meat to be tender and succulent.<br /><br /><br />What follows is my mom's tried and true recipe for rice pilaf.<br /><br /><br />Rice Pilaf<br /><br />Ingredients:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP-1pLbYfUT8gC0AZoffzQ5RfHUSmN794f2Fg3DjEUmsJbsef-ev8jimUlWxayGPhR49J4P4ZV0n1d_RAg4UNFC7qxuahwMGOoZCEp4d1XeSVWilejQ3clwC7x7MNAM9LjFnqSEtsLZ5mA/s1600/DSC01030.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP-1pLbYfUT8gC0AZoffzQ5RfHUSmN794f2Fg3DjEUmsJbsef-ev8jimUlWxayGPhR49J4P4ZV0n1d_RAg4UNFC7qxuahwMGOoZCEp4d1XeSVWilejQ3clwC7x7MNAM9LjFnqSEtsLZ5mA/s320/DSC01030.JPG" alt="" id="BLOGGER_PHOTO_ID_5671368837460983138" border="0" /></a> 1 1/2 cups Uncle Ben's converted Rice<br />1 package dry chicken noodle soup mix (with read chicken broth)<br />3 cups water<br />1 tbsp each butter and olive oil<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Melt butter and olive oil in pan, then add your rice and soup mix. Mix well to coat all the rice.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt_rc4ZvYOxtE7prCjrmh5iU80wUKPnBoM5IwSjjt7B08OfLrTujFA3ECozsKOE-7fjQBMJvYoF1fDzxzNqFaRwsUio0xjz1vVkWwy-cnVg3V9WUOehO6d_3JaKpmxWmlS731g8v3fk3QA/s1600/DSC01031.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt_rc4ZvYOxtE7prCjrmh5iU80wUKPnBoM5IwSjjt7B08OfLrTujFA3ECozsKOE-7fjQBMJvYoF1fDzxzNqFaRwsUio0xjz1vVkWwy-cnVg3V9WUOehO6d_3JaKpmxWmlS731g8v3fk3QA/s200/DSC01031.JPG" alt="" id="BLOGGER_PHOTO_ID_5671369549849426114" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpY6IZeS6llBqzcSRxQ8qin6RacszfE0u73SV9p3X5pYhV6p41Z0ChpW5UfoEb0Tk5ssIyGzllsRlwSJWJ-3YrvR8ZLv_gPw6kp00DW-Mi91-ABIpZ107PoS0gsuws8P6hkt5ZWBZejFra/s1600/DSC01032.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpY6IZeS6llBqzcSRxQ8qin6RacszfE0u73SV9p3X5pYhV6p41Z0ChpW5UfoEb0Tk5ssIyGzllsRlwSJWJ-3YrvR8ZLv_gPw6kp00DW-Mi91-ABIpZ107PoS0gsuws8P6hkt5ZWBZejFra/s200/DSC01032.JPG" alt="" id="BLOGGER_PHOTO_ID_5671370053402669730" border="0" /></a><br />Pour water over the rice, you should hear a little sizzle when you add the water. Bring to a boil and then turn the heat down to low. It will be ready in less than 30 minutes. Fluffy Rice Pilaf, a perfect bed for your souvlaki.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUJB0s9vKu1BXCGhfgRaOLjd6mgV7v7hNp4mVJk7H3x8gmAEYGndQvJFrlzc5Lp-sh_cIp3u5pg6_ei_LTNFgC9TC3whjHdILzSE2eDHfLQqbVFsZWufDqkupTyAN_Uf8lYEP-lfIBPKOW/s1600/DSC01033.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUJB0s9vKu1BXCGhfgRaOLjd6mgV7v7hNp4mVJk7H3x8gmAEYGndQvJFrlzc5Lp-sh_cIp3u5pg6_ei_LTNFgC9TC3whjHdILzSE2eDHfLQqbVFsZWufDqkupTyAN_Uf8lYEP-lfIBPKOW/s200/DSC01033.JPG" alt="" id="BLOGGER_PHOTO_ID_5671370617097538658" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyAe2QPs-z6anT2YWEB37dPBHF3lKRZo8SInaNyvnPnhHs2tzf2ZcrOhC8RoIRwT5CIVabYAkBUEBdOQFch4H0QyFiU3QUeyA_BQkB9Pz3Uj0Cw8ghnpduY2X3j-twSuAcSosu3WunxeLl/s1600/DSC01034.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyAe2QPs-z6anT2YWEB37dPBHF3lKRZo8SInaNyvnPnhHs2tzf2ZcrOhC8RoIRwT5CIVabYAkBUEBdOQFch4H0QyFiU3QUeyA_BQkB9Pz3Uj0Cw8ghnpduY2X3j-twSuAcSosu3WunxeLl/s200/DSC01034.JPG" alt="" id="BLOGGER_PHOTO_ID_5671371018437678258" border="0" /></a>Flo Titmushttp://www.blogger.com/profile/04285034459955156017noreply@blogger.com0tag:blogger.com,1999:blog-5904909306706410111.post-89781237605433789232011-11-01T07:53:00.000-07:002012-10-16T19:46:15.118-07:00Flo's Greek Yogurt<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1fizZu-UoxiOUpTFSXVRM41yliYdWmc1W4SVK2Y3fN6Wk1iXW2OwYpSQ2sc1CZz-2IuAJCviJGpMpjEVPmsjZJc36BLkl2fP3ytw6yhTulQJj92FzlIrvja0OKl4qNx6PjRCJiPpjpC1O/s1600/DSC01029.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5670041460552223490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1fizZu-UoxiOUpTFSXVRM41yliYdWmc1W4SVK2Y3fN6Wk1iXW2OwYpSQ2sc1CZz-2IuAJCviJGpMpjEVPmsjZJc36BLkl2fP3ytw6yhTulQJj92FzlIrvja0OKl4qNx6PjRCJiPpjpC1O/s400/DSC01029.JPG" style="cursor: hand; cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 300px;" /></a><br />
There are some days in the kitchen when I think of myself as the mad scientist, mixing various <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiik4FgyZE5It2EUCzL_mL3m7qF82ws5r4puZOypWXH5JszxOTilW43ROTxjoQxvEpyApnBnT_eV2KqFfvjHIIsST7_2PzbwaVwnCcstcVGLgwP6pf5GXY1uYnRznmDZZKGjjR91OmCWe7e/s1600/thumbnail.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5670042097983962994" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiik4FgyZE5It2EUCzL_mL3m7qF82ws5r4puZOypWXH5JszxOTilW43ROTxjoQxvEpyApnBnT_eV2KqFfvjHIIsST7_2PzbwaVwnCcstcVGLgwP6pf5GXY1uYnRznmDZZKGjjR91OmCWe7e/s200/thumbnail.jpg" style="cursor: hand; cursor: pointer; float: right; height: 178px; margin: 0 0 10px 10px; width: 200px;" /></a>foods together - a little of this, a little of that and then magically I'll have a culinary treat. Yogurt is made by the bacterial fermentation of milk. Cows milk is the most commonly used but it can be also made with goats, sheep, camel or water buffalo (can you imagine milking a buffalo or camel?!!).<br />
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Greek Yogurt is my favorite kind of all, it's thick and creamy and when eaten with fruits or honey and nuts can be heavenly. I always start my day with a bowl of yogurt and fruit. It is so much cheaper to make your own if you can. Below is my version of greek yogurt without having to drain it through a cheesecloth. Mostly I use nonfat cow's milk and sometimes I will add a little vanilla or honey to sweeten it.<br />
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Ingredients:<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGuElcBS2_yv2H8IHqNuFTZwMlBgkg1U2MqDRhI20czbDJk-rvIVJhl-etZN0u5XUciKoOXaoVEk-WQ4WmzJNOEIlzBW-I21mbj774yM1mmiP66R6_1-Qn_x6tL8ueHDyVsnVwp6d_aB6g/s1600/DSC01012.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5670045418472880162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGuElcBS2_yv2H8IHqNuFTZwMlBgkg1U2MqDRhI20czbDJk-rvIVJhl-etZN0u5XUciKoOXaoVEk-WQ4WmzJNOEIlzBW-I21mbj774yM1mmiP66R6_1-Qn_x6tL8ueHDyVsnVwp6d_aB6g/s320/DSC01012.JPG" style="cursor: hand; cursor: pointer; float: left; height: 320px; margin: 0 10px 10px 0; width: 240px;" /></a> 4 cups milk (any fat content - I use nonfat)<br />
1 cup plain lassi, kefir or yogurt. (I prefer lassi - an Indian based yogurt drink. You have to love that it says it has 15 billion probiotic cultures per serving!)<br />
1/2 cup nonfat powdered milk<br />
*optional - vanilla (1 tsp), honey (2 tbsp.) or pureed fruit<br />
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That's all folks!<br />
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Important tools - candy thermometer, wooden spoon and whisk.<br />
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Now for the magic!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2YCrP-oe40HqZnkPOMAdm3uqJxPCVco6Z8p1Sd9mOjxKIK7jXxKASfO6kjwvswJVBy4p2KXtYoG4oIwUf2JjYoiDr07_YNoMifKvZ828Fr4y7mnPNZF6Vt8Kp2q4XrZjabbdoa515nMxJ/s1600/DSC01014.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5670047133281294530" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2YCrP-oe40HqZnkPOMAdm3uqJxPCVco6Z8p1Sd9mOjxKIK7jXxKASfO6kjwvswJVBy4p2KXtYoG4oIwUf2JjYoiDr07_YNoMifKvZ828Fr4y7mnPNZF6Vt8Kp2q4XrZjabbdoa515nMxJ/s200/DSC01014.JPG" style="cursor: hand; cursor: pointer; float: right; height: 200px; margin: 0 0 10px 10px; width: 150px;" /></a><br />
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Pour your milk into a medium saucepan and heat on medium to medium high heat.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNK2kMdFbFJSQaGpklVLMq2BXuqDfrrFXri6iBSbEgym8l0YMer39v11QYXIfXQUEGvOjjWb8Wu0144aPZiSkVySR3C8O2j9aH7XwGxjovRhb9ONrdS43AccwNC6RWuoujIGsKoH_5_ncf/s1600/DSC01015.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5670048268259982770" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNK2kMdFbFJSQaGpklVLMq2BXuqDfrrFXri6iBSbEgym8l0YMer39v11QYXIfXQUEGvOjjWb8Wu0144aPZiSkVySR3C8O2j9aH7XwGxjovRhb9ONrdS43AccwNC6RWuoujIGsKoH_5_ncf/s200/DSC01015.JPG" style="cursor: hand; cursor: pointer; float: left; height: 150px; margin: 0 10px 10px 0; width: 200px;" /></a> I keep an eye on my milk stirring frequently with a wooden spoon so it doesn't burn on the bottom of the pan.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOFuDdiHBQu_0gs7gxn2RtyYPjfqVPLqmfTlOzw2kYqPbNpljT_VQMr2C6SYPtMAeAgKsGYhk9SND7U5Q6zJOb-IVwoigjKBvqpCEoRlHjEd1Z-XZW02pob1QMN3ibIbref6euPc-FVxlG/s1600/DSC01016.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5670048814859230338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOFuDdiHBQu_0gs7gxn2RtyYPjfqVPLqmfTlOzw2kYqPbNpljT_VQMr2C6SYPtMAeAgKsGYhk9SND7U5Q6zJOb-IVwoigjKBvqpCEoRlHjEd1Z-XZW02pob1QMN3ibIbref6euPc-FVxlG/s200/DSC01016.JPG" style="cursor: hand; cursor: pointer; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /></a>You want to bring the temperature of the milk up to 180 degrees and then shut the heat off and let cool.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcUsCwDs1SujG6OVjm825_8LSaX4gGgzE2Re4QalAL8lKbq-b6Tme_-BQ3eKdg10w8C7P_WNIlKLiNNJQLBQF4RYD5-bR3A8Km-aS5JeuTsxZUcX06mkWexjoqXu9le7yC_hDm8hkr6B1z/s1600/DSC01020.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5670049469490519634" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcUsCwDs1SujG6OVjm825_8LSaX4gGgzE2Re4QalAL8lKbq-b6Tme_-BQ3eKdg10w8C7P_WNIlKLiNNJQLBQF4RYD5-bR3A8Km-aS5JeuTsxZUcX06mkWexjoqXu9le7yC_hDm8hkr6B1z/s200/DSC01020.JPG" style="cursor: hand; cursor: pointer; float: left; height: 150px; margin: 0 10px 10px 0; width: 200px;" /></a><br />
Let it cool down between 110 and 115 degrees. I think it's comes out a little thicker when you mix the lassi or kefir in at the slightly higher temperature. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs619YBeXXbwr0qbkVPdLkeUq2YtlbCBhCZa6MyMNkQvK2JQFjorQfti_VX2T2fjk554vZA0u2gB9vy_Yr6ILX-ZJg5ZS14Jtv3eSb7sNKPOgXnwdN6AhnVewdb_dxwpfHk2dc2QzjLWtx/s1600/DSC01021.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5670050086497606306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs619YBeXXbwr0qbkVPdLkeUq2YtlbCBhCZa6MyMNkQvK2JQFjorQfti_VX2T2fjk554vZA0u2gB9vy_Yr6ILX-ZJg5ZS14Jtv3eSb7sNKPOgXnwdN6AhnVewdb_dxwpfHk2dc2QzjLWtx/s200/DSC01021.JPG" style="cursor: hand; cursor: pointer; float: right; height: 150px; margin: 0 0 10px 10px; width: 200px;" /></a><br />
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I take one ladle of the warm milk and mix it with the lassi or kefir to temper it. This is when the chemical reaction starts happening. Quickly pour it into the milk and then whisk in the powdered milk. If you want to add flavoring (honey, vanilla or pureed fruit) do it now, then pour the milk mixture through a sieve to make sure there aren't any lumps of powdered milk.<br />
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I invested in a yogurt machine which keeps the temperature an even 100 degrees. I Love my Euro Cuisine yogurt maker. It's fully automatic and will shut off after the alloted time.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoieR0zvk0C_5s3sW_TBwY0gBM_kIprWycalSss8_FB0NnVncmkPTnmS4gazH_6fnd-v3raL6EKvHMOP8_BEjb5hPWgzjWxKTTcBwsMZg9hnYU-RdiWDlFO1-5vSqOds6OMhOP12FC7yuW/s1600/DSC01024.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5670051046171009314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoieR0zvk0C_5s3sW_TBwY0gBM_kIprWycalSss8_FB0NnVncmkPTnmS4gazH_6fnd-v3raL6EKvHMOP8_BEjb5hPWgzjWxKTTcBwsMZg9hnYU-RdiWDlFO1-5vSqOds6OMhOP12FC7yuW/s200/DSC01024.JPG" style="cursor: hand; cursor: pointer; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /></a><br />
Pour the milk mixture into individual jars or a bowl. Keep in a warm place overnight - a slightly warmed oven works, just wrap a towel around the bowl or jars. I put mine into my yogurt maker for 8 hours. Take the yogurt out, cover it with lids or plastic wrap and store in the refrigerator. It's ready to eat when it's cold. It makes 7 six ounce yummy servings of greek style yogurt. Eat it for breakfast or make a dessert by drizzling honey and walnuts over the top.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVFoPn9OKryp6PZ3JLJTh73t4_41kRxdSI0vAlXNtORV6Qwfnfocp5YbcDoE10kCU8o-nnTgzBCoQgC73X4LMz_MwfAjJmQ1S6nUnqIVSnir5JY4Zxr83UD9oAjEgD7WyEYwPOupqZa6Gg/s1600/DSC01025.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5670051972173356498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVFoPn9OKryp6PZ3JLJTh73t4_41kRxdSI0vAlXNtORV6Qwfnfocp5YbcDoE10kCU8o-nnTgzBCoQgC73X4LMz_MwfAjJmQ1S6nUnqIVSnir5JY4Zxr83UD9oAjEgD7WyEYwPOupqZa6Gg/s320/DSC01025.JPG" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>Flo Titmushttp://www.blogger.com/profile/04285034459955156017noreply@blogger.com1tag:blogger.com,1999:blog-5904909306706410111.post-11271736233417704612011-10-09T09:08:00.001-07:002011-10-15T12:00:56.855-07:00Moussaka<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNxBnHq_Ye9RDSEdhNnURJtSH70noHczwYrzf-EzEs6T84dmDVv_w7bGoXN3TO7AAuoDNtf_aLjAGapWd8qi1SIcW7tHj0oiOixaGXbNSrx_7_yiidV10G4VH8H-ZAtduK8lHN9zHIw8fU/s1600/DSC00949.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNxBnHq_Ye9RDSEdhNnURJtSH70noHczwYrzf-EzEs6T84dmDVv_w7bGoXN3TO7AAuoDNtf_aLjAGapWd8qi1SIcW7tHj0oiOixaGXbNSrx_7_yiidV10G4VH8H-ZAtduK8lHN9zHIw8fU/s400/DSC00949.JPG" alt="" id="BLOGGER_PHOTO_ID_5661525139992115218" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqMcub5GvCfVcit2AARc6YCdVRt77sRKwVdRVh0xMcOTsjgdDaM-p6Ch-T0duZgeUAqpTj7sOTfziwxJAUEf3WRVdZq21vNoRPT61jklhU6Po2rMS0tfpNJuFL6E7xJRM4TJAxPabR31PK/s1600/DSC01838.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqMcub5GvCfVcit2AARc6YCdVRt77sRKwVdRVh0xMcOTsjgdDaM-p6Ch-T0duZgeUAqpTj7sOTfziwxJAUEf3WRVdZq21vNoRPT61jklhU6Po2rMS0tfpNJuFL6E7xJRM4TJAxPabR31PK/s200/DSC01838.JPG" alt="" id="BLOGGER_PHOTO_ID_5661527153143069602" border="0" /></a>Some of my most favorite times are around a meal with family and friends, having fun banter and eating great food. It's one of the reasons I love to entertain and cook for them. It is a joy and I will never regret spending my time in the kitchen trying to create delicious food.<br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj16qsVIxZTgEqdZN8fWQpP70vQO4_6bMp0nRZBjSK-f3_70ibkLL_EXe1pZt86Nmdfn2xP-jaDogn5ZjXMzwa6Zth2P5fi4TJNjxYZbSR96vgAITmN1tinAEP-xISIPP8t9aTVpWAbivVb/s1600/DSC00964.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj16qsVIxZTgEqdZN8fWQpP70vQO4_6bMp0nRZBjSK-f3_70ibkLL_EXe1pZt86Nmdfn2xP-jaDogn5ZjXMzwa6Zth2P5fi4TJNjxYZbSR96vgAITmN1tinAEP-xISIPP8t9aTVpWAbivVb/s200/DSC00964.JPG" alt="" id="BLOGGER_PHOTO_ID_5661529071660315378" border="0" /></a>Moussaka is one of my favorites that I've enjoyed in restaurants and greek festivals. I've been trying out all sorts of recipes for this dish to find what I like best. It's been a lot of trial and error but I think this particular recipe is very good. Moussaka is an eggplant casserole, layering meat with eggplant and topping with a creamy bechamel sauce. In this recipe I roast my eggplant slices instead of frying them.<br /><br /><br /><br />Ingredients:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR7dfd5ewTmRCPqD_8PD6oVYUk1zPTtOm6qGR9zWqfZ3QXTkH0oYYbSDsfTyf9aN2p3YEa56wdWTCUSRc4Xqn_AW6PyNCMvkdhy4xEMmlIWD_p-D4b7y000c93Wd_fc9rko_JjtVdbYLIC/s1600/DSC00989.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR7dfd5ewTmRCPqD_8PD6oVYUk1zPTtOm6qGR9zWqfZ3QXTkH0oYYbSDsfTyf9aN2p3YEa56wdWTCUSRc4Xqn_AW6PyNCMvkdhy4xEMmlIWD_p-D4b7y000c93Wd_fc9rko_JjtVdbYLIC/s320/DSC00989.JPG" alt="" id="BLOGGER_PHOTO_ID_5661530422315489842" border="0" /></a> Meat Sauce:<br />2 lbs ground meat (lamb, beef, veal, chicken, or turkey)<br />1 large onion (I like the sweeter varieties)<br />3 to 4 garlic cloves<br />1/4 cup each fresh mint, parley, and basil<br />1/4 cup good red wine<br />2 tsp cinnamon<br />1 to 2 teaspoons salt (to taste)<br />1 tsp pepper<br />1 large can tomatoes (whole or diced)<br />2 tbsp. tomato paste<br />1/4 cup bread crumbs<br />2 tbsp. olive oil<br /><br /><br />3 to 4 eggplant<br />olive oil<br /><br />Bechamel Sauce:<br /><br />6 tbsp. butter<br />2/3 cup flour<br />4 cups milk<br />4 eggs<br />1/4 cup kasseri cheese (kefalotyri if you can find it or parmesan will work too)<br />1/2 teaspoon nutmeg<br />1 tsp salt<br />1/2 tsp white pepper<br /><br />Preparation:<br /><br />I start with the meat sauce.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTNYcgSclV7uFRne9cQoiV8q8kUhvE7oJCbxt8iYRAw0X7iahyIdffs-AJGEMHE7TaLelKaSwKZjeQuHasOElGm5K8uJmkoDcS2LYaJdW7ngROQI2ht0qBYjohR4gF555ItBsTbdcyfjlm/s1600/DSC00990.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTNYcgSclV7uFRne9cQoiV8q8kUhvE7oJCbxt8iYRAw0X7iahyIdffs-AJGEMHE7TaLelKaSwKZjeQuHasOElGm5K8uJmkoDcS2LYaJdW7ngROQI2ht0qBYjohR4gF555ItBsTbdcyfjlm/s200/DSC00990.JPG" alt="" id="BLOGGER_PHOTO_ID_5661533411880545266" border="0" /></a>Finely chop your onion and garlic.<br /><br />Then in a large pan heat the olive oil and then toss in the onions and garlic. Saute until they glisten.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA3hH-wfp_nesJtMi5qJZOK6qPh-ibCN_FykqlGroGK4iVCsWDxgdiSeepJOmFw4Zey0HMQqm8E2UlI67WpFJl_HKaaCcowlfPGTrGQWhvkED3hJW8AR6UWrf69KXn_D9rJh-CNDLVi56R/s1600/DSC00992.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA3hH-wfp_nesJtMi5qJZOK6qPh-ibCN_FykqlGroGK4iVCsWDxgdiSeepJOmFw4Zey0HMQqm8E2UlI67WpFJl_HKaaCcowlfPGTrGQWhvkED3hJW8AR6UWrf69KXn_D9rJh-CNDLVi56R/s200/DSC00992.JPG" alt="" id="BLOGGER_PHOTO_ID_5661534123285084722" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy_-C6fLT3IY_0dKtIzIOIiblmSsS4ZQQXjQB6l5lfsRPRT9-cuDFxRswaMMNIj98M5faoJUqabl0ujLMNHdjU1571MqCNLpd9UC5uvZ0p7FosoA5HO-yx1QKoSVFADD6MjODaTCZ9LYc4/s1600/DSC00995.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy_-C6fLT3IY_0dKtIzIOIiblmSsS4ZQQXjQB6l5lfsRPRT9-cuDFxRswaMMNIj98M5faoJUqabl0ujLMNHdjU1571MqCNLpd9UC5uvZ0p7FosoA5HO-yx1QKoSVFADD6MjODaTCZ9LYc4/s200/DSC00995.JPG" alt="" id="BLOGGER_PHOTO_ID_5661534824446099954" border="0" /></a>You are ready to braise the meat, break it up as much as you can <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSGAW3XeiBelWS8psFJ7UIDq5CgCCYTjt4lGdFwzFbVH5hRXmkPDB2NqmF8WfTE5ra0uoqW7UK6O9bRmhWj3_P8n226cpkFQ81-Us0Kk8dm9V3mnE3KtU2esRZonQBQgDYRE98CWI2MDVl/s1600/DSC00994.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSGAW3XeiBelWS8psFJ7UIDq5CgCCYTjt4lGdFwzFbVH5hRXmkPDB2NqmF8WfTE5ra0uoqW7UK6O9bRmhWj3_P8n226cpkFQ81-Us0Kk8dm9V3mnE3KtU2esRZonQBQgDYRE98CWI2MDVl/s200/DSC00994.JPG" alt="" id="BLOGGER_PHOTO_ID_5661535129356739010" border="0" /></a>and then add your finely chopped herbs and spices (cinnamon, salt and pepper).<br /><br /><br />Mix them well and continue to break up the meat.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrdCtOC6WpXdleiTiZFMaKZKUU2LWRA_ZZ3b0AzPOwmUkQ_nigHtncdnNxm2aTpvQuMUsddVgBwyDvZGocvp_B4CtY1OEWzOrdKv-3MMgF_Qqi8IaBTUg3DLIQpN4ejHlVTYN-GfrwCfuw/s1600/DSC00998.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrdCtOC6WpXdleiTiZFMaKZKUU2LWRA_ZZ3b0AzPOwmUkQ_nigHtncdnNxm2aTpvQuMUsddVgBwyDvZGocvp_B4CtY1OEWzOrdKv-3MMgF_Qqi8IaBTUg3DLIQpN4ejHlVTYN-GfrwCfuw/s200/DSC00998.JPG" alt="" id="BLOGGER_PHOTO_ID_5661536158362303458" border="0" /></a>Sprinkle the bread crumbs over the mixture and pour in the wine.<br />Tomatoes and paste go in last and break up the tomatoes. Allow to simmer for a while to thicken.<br /><br />While the meat sauce is cooking I prepare the eggplant and bechamel.<br /><br />Eggplant:<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeMOZ5E-X_RMaBXB9_XKtwCyw8eQ8iFNY3ObeJ6VxPl2Ll1SLw07cBzww5ziNJpWaGbowSmNHExJqieM4YHr3PJjEsEHLCAdwZsboogC0HmZ_pFrjUwiMI37iQcet15Tn0dWzVFRBxnvxr/s1600/DSC00933.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeMOZ5E-X_RMaBXB9_XKtwCyw8eQ8iFNY3ObeJ6VxPl2Ll1SLw07cBzww5ziNJpWaGbowSmNHExJqieM4YHr3PJjEsEHLCAdwZsboogC0HmZ_pFrjUwiMI37iQcet15Tn0dWzVFRBxnvxr/s200/DSC00933.JPG" alt="" id="BLOGGER_PHOTO_ID_5661536795112850706" border="0" /></a>Heat the oven to 450 degrees. Peel and rinse off the eggplant. Then slice them into wedges lengthwise.<br /><br />I cover my baking pans with aluminum foil and I have discovered non-stick foil! You don't have to pry your food off the pan.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQdSg9tOv3ICP7IfDiwcpybzgexFvoTnYmWsxat-p_ctQqcaYGSbksZfTHjqr1a20_HsGT_VDa2aFWf4xexQwP2grtn_owo523Le2j9nMkIxsgh2G3J1JUhA8SC9ndCy9lGtlGk2LeedVK/s1600/DSC00934.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQdSg9tOv3ICP7IfDiwcpybzgexFvoTnYmWsxat-p_ctQqcaYGSbksZfTHjqr1a20_HsGT_VDa2aFWf4xexQwP2grtn_owo523Le2j9nMkIxsgh2G3J1JUhA8SC9ndCy9lGtlGk2LeedVK/s200/DSC00934.JPG" alt="" id="BLOGGER_PHOTO_ID_5661538018712988018" border="0" /></a>Brush the pans with olive oil and lay the eggplant over it. Then brush the top of the eggplant with a little olive oil too. Sprinkle lightly with salt.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYBv9RZVHAmhSKGzqaQqXdeSTH7JtadsZviS-ykJN196Hu9Jnm216IHaX3ic-nWlYO8xTKFk4e5ZsTh1YP8hV2GrJq3GEGqnLiMcLq3LExfjrpvnVyO3V4bzd1gmnKeSLgszIbhrJj2wMZ/s1600/DSC00940.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYBv9RZVHAmhSKGzqaQqXdeSTH7JtadsZviS-ykJN196Hu9Jnm216IHaX3ic-nWlYO8xTKFk4e5ZsTh1YP8hV2GrJq3GEGqnLiMcLq3LExfjrpvnVyO3V4bzd1gmnKeSLgszIbhrJj2wMZ/s200/DSC00940.JPG" alt="" id="BLOGGER_PHOTO_ID_5661538634078468194" border="0" /></a>You will need a couple of trays or do it in shifts until your eggplant is cooked. While they are cooking prepare the bechamel sauce.<br /><br /><br /><br /><br /><br />Bechamel Sauce:<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDcBxWDJMSqInp8hJDXmIapbZGWQ2LAzwP6uB1SgrigKbynnJSc77btYX69fJrv18VJZpNY6tPuZcPNSNyfKPqGw36Kq8D9STc_My1hnNuDSsz-XP2rLlepSvN5w9Sp-eKF-TKjUlvSUlp/s1600/DSC01001.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDcBxWDJMSqInp8hJDXmIapbZGWQ2LAzwP6uB1SgrigKbynnJSc77btYX69fJrv18VJZpNY6tPuZcPNSNyfKPqGw36Kq8D9STc_My1hnNuDSsz-XP2rLlepSvN5w9Sp-eKF-TKjUlvSUlp/s200/DSC01001.JPG" alt="" id="BLOGGER_PHOTO_ID_5661539356144081522" border="0" /></a>In a large saucepan melt the butter over medium high heat. Using a whisk or wooden spoon, sprinkle flour over the melted butter and mix well. Note (heating your milk in advised but not required)<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4M43STf55b1-d_D9ygr8H2CrQOFko8bn2Ng5ErkRVU95-I6PBxgo90Te-eoPpbeOwD2MoQ3tsJZKWKNxywwXGgs7tB-KkFwzFLrFmviWEpSli1ybWFucn6guZgKfDvRmYSvBJR0aiEGFI/s1600/DSC00936.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4M43STf55b1-d_D9ygr8H2CrQOFko8bn2Ng5ErkRVU95-I6PBxgo90Te-eoPpbeOwD2MoQ3tsJZKWKNxywwXGgs7tB-KkFwzFLrFmviWEpSli1ybWFucn6guZgKfDvRmYSvBJR0aiEGFI/s200/DSC00936.JPG" alt="" id="BLOGGER_PHOTO_ID_5661540352195595538" border="0" /></a>Slowly add your milk and mix well with a whisk to avoid getting lumps.<br /><br />Turn off the heat once it's thickened and smooth.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG14JCUMD9Xj51H6wahIj4B_r9g_l4od8CuuQDJRmog4bDc86xKbLPhou6KTVeRFzJ33oAJnCK7-zHJcvDm76xVOxkpb5SiYoJYLwDjv1nFJ9YRtHsegysKczQhRkun4NzlMk7DnYDvLHR/s1600/DSC00939.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG14JCUMD9Xj51H6wahIj4B_r9g_l4od8CuuQDJRmog4bDc86xKbLPhou6KTVeRFzJ33oAJnCK7-zHJcvDm76xVOxkpb5SiYoJYLwDjv1nFJ9YRtHsegysKczQhRkun4NzlMk7DnYDvLHR/s200/DSC00939.JPG" alt="" id="BLOGGER_PHOTO_ID_5661540956190706850" border="0" /></a>Beat your eggs until foamy and then incorporate into the white sauce.<br />Grate or add your nutmeg, salt and pepper. Finely grate the cheese over the sauce and you are ready to put it all together!<br /><br /><br /><br /><br />Lower the heat in the oven to 350 degrees:<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzv9pMwJkZFhX8eZWp0cH-08l-w53HGtAzxSfUowsyskb3kVpKPBp1YoQX9aQvj0ZZLWdgGsEjtT-6BxgPt1KxKY2gqXJQL7pkY2cYnCKjAecv6VuMockZxr157T_MLZ6DqC4woAaE9Wvk/s1600/DSC00941.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzv9pMwJkZFhX8eZWp0cH-08l-w53HGtAzxSfUowsyskb3kVpKPBp1YoQX9aQvj0ZZLWdgGsEjtT-6BxgPt1KxKY2gqXJQL7pkY2cYnCKjAecv6VuMockZxr157T_MLZ6DqC4woAaE9Wvk/s200/DSC00941.JPG" alt="" id="BLOGGER_PHOTO_ID_5661542017062529954" border="0" /></a>I use a 9 by 13 pan. Lightly brush olive oil in the baking pan and layer the bottom with the roasted eggplant. Cover with half the meat mixture. You can sprinkle some cheese over it if you like. Then layer with more eggplant. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4v-lXmyfROqJ4LkmNusnHz14qDto5AZopsOjo-1qI3pl0SH0kZ7ClRiVfQXocUba4CrCb-EPG6hnQrYE2N26kOuQZN7zDP0h694RnVDNxi3nBaAUbqm74cr3eLWoFP2mw5emNijnrDKkV/s1600/DSC00942.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4v-lXmyfROqJ4LkmNusnHz14qDto5AZopsOjo-1qI3pl0SH0kZ7ClRiVfQXocUba4CrCb-EPG6hnQrYE2N26kOuQZN7zDP0h694RnVDNxi3nBaAUbqm74cr3eLWoFP2mw5emNijnrDKkV/s200/DSC00942.JPG" alt="" id="BLOGGER_PHOTO_ID_5661542561160571490" border="0" /></a><br /><br /><br />Repeat with the rest of the meat mixture and then end with eggplant.<br /><br />Cover the entire pan with the bechamel sauce and sprinkle the entire thing with more cheese.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXfh1IbZJEKyOhg-U1csujFgFlcpLczmB9_Lq0AfpauupGjgA0EDhzi4ck8ufeYwmoMdD_u1j9N9eysrfW6x2IBMgkWjjKaFlQHnrwBPUN8YrjrBHRUhh8oxW0r_5FS_WaqiQmGOhrh18J/s1600/DSC01002.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXfh1IbZJEKyOhg-U1csujFgFlcpLczmB9_Lq0AfpauupGjgA0EDhzi4ck8ufeYwmoMdD_u1j9N9eysrfW6x2IBMgkWjjKaFlQHnrwBPUN8YrjrBHRUhh8oxW0r_5FS_WaqiQmGOhrh18J/s200/DSC01002.JPG" alt="" id="BLOGGER_PHOTO_ID_5661543102869026034" border="0" /></a><br /><br /><br />Put into the heated oven and bake for 45 minutes to 1 hour. Until lightly browned on top.<br /><br /><br /><br />Allow to rest for 20 minutes before slicing into wedges and serving!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6LoktGB5BpRjJ4JZ058GK3Tjo67wXh5zxQksfY0TTDxgu9KGnI8BLVfjK9bGTDXaYNRxDRwcQ36_4PyTdkUwuNhf2KZk4cnjWBvKKxzdyNG7DbsHqPYWfMBkCejyc-SN026n6y30hZZQX/s1600/DSC01003.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6LoktGB5BpRjJ4JZ058GK3Tjo67wXh5zxQksfY0TTDxgu9KGnI8BLVfjK9bGTDXaYNRxDRwcQ36_4PyTdkUwuNhf2KZk4cnjWBvKKxzdyNG7DbsHqPYWfMBkCejyc-SN026n6y30hZZQX/s320/DSC01003.JPG" alt="" id="BLOGGER_PHOTO_ID_5661544246858552146" border="0" /></a>Flo Titmushttp://www.blogger.com/profile/04285034459955156017noreply@blogger.com0tag:blogger.com,1999:blog-5904909306706410111.post-38704095460684103772011-09-14T15:29:00.001-07:002021-01-09T20:38:52.467-08:00Karidopita (Walnut Cake)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC6ZCYkOFxlGa6f_rzMnC9OR5a36mtkn2SsbSrWA5ZR-Ce5iUTkW6woGiRhnkmoCJyLsa46SE9IOKnTM5Pfq5NXqEDDRkZfElR9K4EuaAGB08BarlP6kmWM0nEjnJX4SaXjrJy7RgrIuZ6/s1600/DSC00920.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC6ZCYkOFxlGa6f_rzMnC9OR5a36mtkn2SsbSrWA5ZR-Ce5iUTkW6woGiRhnkmoCJyLsa46SE9IOKnTM5Pfq5NXqEDDRkZfElR9K4EuaAGB08BarlP6kmWM0nEjnJX4SaXjrJy7RgrIuZ6/s400/DSC00920.JPG" id="BLOGGER_PHOTO_ID_5652346493378440194" style="cursor: hand; cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 300px;" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfTIwKgsPIJhrDx7QI0CRbzDhFkcmfY5YELoWPBfIE2PeZJ7AsKLxcyV53FXxvhx2kEhO1194Yfwm5G1mbLeb-pS9WKLRpTQkz1Pqly6l6D6b9N949gfpFI1ILiF_xUxxUlJ3saCClEIK3/s1600/DSC00423.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfTIwKgsPIJhrDx7QI0CRbzDhFkcmfY5YELoWPBfIE2PeZJ7AsKLxcyV53FXxvhx2kEhO1194Yfwm5G1mbLeb-pS9WKLRpTQkz1Pqly6l6D6b9N949gfpFI1ILiF_xUxxUlJ3saCClEIK3/s200/DSC00423.JPG" id="BLOGGER_PHOTO_ID_5652347322821226706" style="cursor: hand; cursor: pointer; float: left; height: 150px; margin: 0 10px 10px 0; width: 200px;" /></a>Every September is the start of a new season for the Los Angeles Opera and I am always happy to be back at work with my wonderful friends and colleagues. This is one of the reasons I have been unable to blog more often lately, but I will keep posting things as time allows.<br />
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We work hard preparing and rehearsing the music before each production opens and have fun afterwards. From time to time people will bring something special to share during our breaks and one of my favorites to bring is this walnut cake. It is a moist cake that has been soaked with a honey syrup and is spiced with orange zest, cinnamon, nutmeg and clove.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQTODM6DDhkKES4d7XYmfeW04a713qBMhaa6mPbnjaVCYSt4LhxQL1IQsxotwvM5YB7ZaUtwu3hDSvTr_Ey3ydS7xqc0BwOj3R0cTQFpUTFuXy5jjFtG5_TEtEbfp3C5dOiWCPoao1mucM/s1600/DSC00334.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQTODM6DDhkKES4d7XYmfeW04a713qBMhaa6mPbnjaVCYSt4LhxQL1IQsxotwvM5YB7ZaUtwu3hDSvTr_Ey3ydS7xqc0BwOj3R0cTQFpUTFuXy5jjFtG5_TEtEbfp3C5dOiWCPoao1mucM/s200/DSC00334.JPG" id="BLOGGER_PHOTO_ID_5652353302912819922" style="cursor: hand; cursor: pointer; float: left; height: 150px; margin: 0 10px 10px 0; width: 200px;" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLtCqnmeSqWRzArYOPlSZD7DhO2FPIttX64ypNOgFdSOrJ9JexAAUJqjNI_vma-v8KJSG1xOG5Ii3Xlk7ITG0zVmu37tfvwX5l6xLnSZ5gN4-saherCKHCDozlkNHITTMp8OR9odSdJspW/s1600/DSC00390.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLtCqnmeSqWRzArYOPlSZD7DhO2FPIttX64ypNOgFdSOrJ9JexAAUJqjNI_vma-v8KJSG1xOG5Ii3Xlk7ITG0zVmu37tfvwX5l6xLnSZ5gN4-saherCKHCDozlkNHITTMp8OR9odSdJspW/s200/DSC00390.JPG" id="BLOGGER_PHOTO_ID_5652353944813259042" style="cursor: hand; cursor: pointer; float: right; height: 150px; margin: 0 0 10px 10px; width: 200px;" /></a>Did I mention that I LOVE my job?!!<br />
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The ingredients:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigH7WHIDO74M4t3xkNVg4syiQcBa14Z6kpVH0Y5Snwe16E8gF3l6-uj0b7_BC4ogbEIyUrfPxcVV26EYkRAqGK6FxRCLcviKCEbNdG8mmNh0wAZw390CFxMoylcsTqpCxyEaMaDfUUWD2V/s1600/DSC00902.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigH7WHIDO74M4t3xkNVg4syiQcBa14Z6kpVH0Y5Snwe16E8gF3l6-uj0b7_BC4ogbEIyUrfPxcVV26EYkRAqGK6FxRCLcviKCEbNdG8mmNh0wAZw390CFxMoylcsTqpCxyEaMaDfUUWD2V/s320/DSC00902.JPG" id="BLOGGER_PHOTO_ID_5652349453242483362" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
Honey Syrup:<br />
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1 cup water<br />
1 cup honey<br />
3/4 cup sugar<br />
2 cinnamon sticks or 1 tsp. cinnamon<br />
2 or 3 whole cloves<br />
1 slice orange<br />
1/4 cup orange liquor<br />
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Cake batter:<br />
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1 cup sugar<br />
1/2 lbs. softened unsalted butter (2 sticks)<br />
6 eggs<br />
1 cup farina (cream of wheat)<br />
1 cup flour<br />
1 lb walnuts<br />
2 to 3 tsp. baking powder<br />
2 tsp cinnamon<br />
1 tsp nutmug and clove<br />
1/2 tsp sea salt<br />
The zest from one orange - Use a fine zest.<br />
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Preparation:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpzrZAPwOi_0gH275DUGKUhiU1blOY9RD2xoeOk60CtcqcSwG6W16Q1fW8P_RogbqplUI7IO4JoDJ2pGQ0BB9Io9NC5BJ6iakETKS2vLMsrsP7LgD71aHZBrJnVlebVG7Zu-w6ly3C18FI/s1600/DSC00904.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpzrZAPwOi_0gH275DUGKUhiU1blOY9RD2xoeOk60CtcqcSwG6W16Q1fW8P_RogbqplUI7IO4JoDJ2pGQ0BB9Io9NC5BJ6iakETKS2vLMsrsP7LgD71aHZBrJnVlebVG7Zu-w6ly3C18FI/s200/DSC00904.JPG" id="BLOGGER_PHOTO_ID_5652351088698984018" style="cursor: hand; cursor: pointer; float: right; height: 150px; margin: 0 0 10px 10px; width: 200px;" /></a>Into a small pot goes the water, sugar, honey, cinnamon sticks, cloves and orange slice. Bring to a boil and let simmer about five minutes. Remove from heat and allow to cool as you prepare the cake.<br />
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Preheat oven to 350. Fahrenheit!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhZeL7bFyrmKOm25UXd_JOKh_o-QBk_u1aAstxG63rF0v1CuGXgmBDzGPFqxcdLGycEj5AJPFJQiU1Oq901DVj7jDDRiX1gztQ4aGhscsc7lVgTrIaN1T2fiVzYgAhA0MCjQiUXKnqyqkb/s1600/DSC00903.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhZeL7bFyrmKOm25UXd_JOKh_o-QBk_u1aAstxG63rF0v1CuGXgmBDzGPFqxcdLGycEj5AJPFJQiU1Oq901DVj7jDDRiX1gztQ4aGhscsc7lVgTrIaN1T2fiVzYgAhA0MCjQiUXKnqyqkb/s200/DSC00903.JPG" id="BLOGGER_PHOTO_ID_5652351838142798498" style="cursor: hand; cursor: pointer; float: left; height: 150px; margin: 0 10px 10px 0; width: 200px;" /></a>Now for the batter.<br />
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First mix all your dry ingredients<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYG6Qfnv69j2v-pfagoD8QTChcomMmBSozEa-WYCwinAlRGATHbq6C35uSsXLSWlQ5JazKtpcTf-iEziHhVZRZSvfeRVM_Ds27oG03-xdv4r19mUWaodBQgndcJFHbSx5atIWeW033xuFK/s1600/DSC00912.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYG6Qfnv69j2v-pfagoD8QTChcomMmBSozEa-WYCwinAlRGATHbq6C35uSsXLSWlQ5JazKtpcTf-iEziHhVZRZSvfeRVM_Ds27oG03-xdv4r19mUWaodBQgndcJFHbSx5atIWeW033xuFK/s200/DSC00912.JPG" id="BLOGGER_PHOTO_ID_5652352412897363986" style="cursor: hand; cursor: pointer; float: right; height: 150px; margin: 0 0 10px 10px; width: 200px;" /></a> together - farina, flour, baking powder, and spices. Set aside.<br />
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In a large mixer begin creaming the sugar and butter together. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwj20zoaCk-car2vSP4V5ul8lCWUhYFIk99rxgJ8BSH3EUkdQl57UHN4JblnLIB1VTc3C7QezI4skCYqtrwez-ykMSY2kfillPJpKCxEvIe2CqGAhmDk5bHiUEGCeo35jB4rLxKlrAsmV8/s1600/DSC00905.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwj20zoaCk-car2vSP4V5ul8lCWUhYFIk99rxgJ8BSH3EUkdQl57UHN4JblnLIB1VTc3C7QezI4skCYqtrwez-ykMSY2kfillPJpKCxEvIe2CqGAhmDk5bHiUEGCeo35jB4rLxKlrAsmV8/s200/DSC00905.JPG" id="BLOGGER_PHOTO_ID_5652354578573897186" style="cursor: hand; cursor: pointer; float: right; height: 150px; margin: 0 0 10px 10px; width: 200px;" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpNBjmR-NcVCrs7vy7v4Dwgo0l5zOGKRetkAJBQ6DSxndaDeLtRFkhmELya7vMCBxjkoqZF9teX29KEdDgoZgWiU2uP4JvqQ-PN23k7vVSsckHSA4Is8cVlBqM92YMlJ-2OjFZNcCHNfCq/s1600/DSC00908.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpNBjmR-NcVCrs7vy7v4Dwgo0l5zOGKRetkAJBQ6DSxndaDeLtRFkhmELya7vMCBxjkoqZF9teX29KEdDgoZgWiU2uP4JvqQ-PN23k7vVSsckHSA4Is8cVlBqM92YMlJ-2OjFZNcCHNfCq/s200/DSC00908.JPG" id="BLOGGER_PHOTO_ID_5652354986458281762" style="cursor: hand; cursor: pointer; float: left; height: 150px; margin: 0 10px 10px 0; width: 200px;" /></a><----Until it looks like this. You are ready to add your eggs.<br />
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I always like cracking my eggs into bowl first to make sure there is nothing amiss with them. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEsrJD45FWix8-KcSb_Dd43vrkJFjWzWK6qf1qIm8eBthbjjs3Q1-e8Vx9YPXbIT8jwnCZIGnjhHJHjnV3oofHe27AIZjdqLHDEpIybFpCfX3sd5uIa-ISn6PTj7o2FkbDG4BLVK4XgK7Z/s1600/DSC00909.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEsrJD45FWix8-KcSb_Dd43vrkJFjWzWK6qf1qIm8eBthbjjs3Q1-e8Vx9YPXbIT8jwnCZIGnjhHJHjnV3oofHe27AIZjdqLHDEpIybFpCfX3sd5uIa-ISn6PTj7o2FkbDG4BLVK4XgK7Z/s200/DSC00909.JPG" id="BLOGGER_PHOTO_ID_5652355559627061938" style="cursor: hand; cursor: pointer; float: right; height: 150px; margin: 0 0 10px 10px; width: 200px;" /></a><br />
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Add them one by one into the mixer until well blended.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnHYmopVIYTpLo2zBOXhHIvoIcJ8TUz1A6IIl1ocSdo5wsvd4XrqFfhFZnHtJkaCK1p9JI59wsyr0-VOpYPNmuWnB8M1ECn0ptXqIH_XNiOszBM6Q9BuIEJ6h3qmShHThEmAL1vGoEiLMs/s1600/DSC00910.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnHYmopVIYTpLo2zBOXhHIvoIcJ8TUz1A6IIl1ocSdo5wsvd4XrqFfhFZnHtJkaCK1p9JI59wsyr0-VOpYPNmuWnB8M1ECn0ptXqIH_XNiOszBM6Q9BuIEJ6h3qmShHThEmAL1vGoEiLMs/s200/DSC00910.JPG" id="BLOGGER_PHOTO_ID_5652355919838331442" style="cursor: hand; cursor: pointer; float: left; height: 150px; margin: 0 10px 10px 0; width: 200px;" /></a>Zest entire orange into the wet mixture.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQrGqMlPGdXzUv2TQBche4cVfgBBNuKZxPv-ESvYlRz5_OtvqzcdHg-yshyDmdm2FWH9aTlUSVT8OGI2NCCZRlVHWn_B4ZgLzA9q4TwUmE6_c2LI96tDK-YNb0c00IfeJpN4QGIdwZaXto/s1600/DSC00911.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQrGqMlPGdXzUv2TQBche4cVfgBBNuKZxPv-ESvYlRz5_OtvqzcdHg-yshyDmdm2FWH9aTlUSVT8OGI2NCCZRlVHWn_B4ZgLzA9q4TwUmE6_c2LI96tDK-YNb0c00IfeJpN4QGIdwZaXto/s200/DSC00911.JPG" id="BLOGGER_PHOTO_ID_5652356998044799394" style="cursor: hand; cursor: pointer; float: left; height: 200px; margin: 0 10px 10px 0; width: 150px;" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ_W4BhLywuDzf1VW58vYlsKyUE5S_XeNGE32fR9fhajVeEGugYB0GQQ0b3AR5K9mqja4rrlF2Ta26vy6HQN_Mmzxz3dRe3I31hVuSDgzyYu-tXSvqKyzt7NiPNjPxOB4mhbQdrSliFczl/s1600/DSC00913.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ_W4BhLywuDzf1VW58vYlsKyUE5S_XeNGE32fR9fhajVeEGugYB0GQQ0b3AR5K9mqja4rrlF2Ta26vy6HQN_Mmzxz3dRe3I31hVuSDgzyYu-tXSvqKyzt7NiPNjPxOB4mhbQdrSliFczl/s200/DSC00913.JPG" id="BLOGGER_PHOTO_ID_5652357809259077410" style="cursor: hand; cursor: pointer; float: right; height: 150px; margin: 0 0 10px 10px; width: 200px;" /></a>If you have large pieces of walnuts just whirl them in a food processor until they are fine.<br />
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Put your dry ingredients into the mixer, half of it - mix well, then the rest. Fold in the walnuts. Incorporate all the ingredients well. Put into a 9 by 13 greased pan (that's inches.)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqNEOMxgy4v1-5g14rvxpLOSlP9LpcxJBV-xeCe-z-uRLmAmUGkrvNKT7b95wfOc3VdRzlLKr80lqrmz4YZgugvq4VaDkx6NSsdUWhUrJaBr4IBV97vHDEe2c1ww51xPJZVrU2dklAjKGC/s1600/DSC00914.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqNEOMxgy4v1-5g14rvxpLOSlP9LpcxJBV-xeCe-z-uRLmAmUGkrvNKT7b95wfOc3VdRzlLKr80lqrmz4YZgugvq4VaDkx6NSsdUWhUrJaBr4IBV97vHDEe2c1ww51xPJZVrU2dklAjKGC/s200/DSC00914.JPG" id="BLOGGER_PHOTO_ID_5652359265542765954" style="cursor: hand; cursor: pointer; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /></a><br />
Bake for 35 to 40 minutes until the cake springs back.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4uYWNFnvRLMM2MxQPDMh8BhJ9qnzF_-NvdFY5twCmlMPZd9tNsxXxcbS6MLlVyJSbv1v7lFN9-VCjGNQ3pDn7_SOvhDJRDCu1jyTSxn348g5gUNP5xf-W87gwXDkNbk2LS9WodgEo41_r/s1600/DSC00916.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4uYWNFnvRLMM2MxQPDMh8BhJ9qnzF_-NvdFY5twCmlMPZd9tNsxXxcbS6MLlVyJSbv1v7lFN9-VCjGNQ3pDn7_SOvhDJRDCu1jyTSxn348g5gUNP5xf-W87gwXDkNbk2LS9WodgEo41_r/s200/DSC00916.JPG" id="BLOGGER_PHOTO_ID_5652359820658520882" style="cursor: hand; cursor: pointer; float: left; height: 200px; margin: 0 10px 10px 0; width: 150px;" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibURT5kRH5sVT9sIN_baRSqzGcJl-dMuSJAdZ6r3WIk-biGa6qWbgHofV52k2V7B44ZazAb-S3wTO8Sp0TQHZ69l5z9IUSqetbgFw8pML5YXbPP1veb9iEsvew7AVVIB6sd-s8Qomejf5r/s1600/DSC00917.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibURT5kRH5sVT9sIN_baRSqzGcJl-dMuSJAdZ6r3WIk-biGa6qWbgHofV52k2V7B44ZazAb-S3wTO8Sp0TQHZ69l5z9IUSqetbgFw8pML5YXbPP1veb9iEsvew7AVVIB6sd-s8Qomejf5r/s200/DSC00917.JPG" id="BLOGGER_PHOTO_ID_5652360113949824642" style="cursor: hand; cursor: pointer; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /></a>Take out of the oven and pour the honey syrup over the cake. It will absorb the liquid and make this a very luscious treat.<br />
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Cut into diamonds or squares and serve. Enjoy!!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGEwFnn9OS-1CqXM0gQAH2G5rVbEs3YN8GFnaeZmLup8Kky9urlQCV0M1pT2IxZPLCjsq7rm8zd_g7-1GYn4WOK0FnNpI59wJGz9_q0rWkBDmdsDdas8TM9Dmj_jGMthi29zfx0kn1uDsh/s1600/DSC00918.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGEwFnn9OS-1CqXM0gQAH2G5rVbEs3YN8GFnaeZmLup8Kky9urlQCV0M1pT2IxZPLCjsq7rm8zd_g7-1GYn4WOK0FnNpI59wJGz9_q0rWkBDmdsDdas8TM9Dmj_jGMthi29zfx0kn1uDsh/s200/DSC00918.JPG" id="BLOGGER_PHOTO_ID_5652360682684782674" style="cursor: hand; cursor: pointer; float: right; height: 150px; margin: 0 0 10px 10px; width: 200px;" /></a>Flo Titmushttp://www.blogger.com/profile/04285034459955156017noreply@blogger.com4tag:blogger.com,1999:blog-5904909306706410111.post-86156454519504145812011-09-04T20:18:00.001-07:002013-05-21T08:26:49.813-07:00Pastitsio<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ-WqWTQ1QtDct3qwvHfGbD-uDiofHvZu3ZuZvBObypaD8zx_d0XUpd1I18eotHNPNr_pynOvviYpF27mky35GEUAd61x1R7u9IE1x7MepkLEE3dGXUM8M1L4VVlUO_UmMtXG2FZUQjBFl/s1600/DSC00898.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5648712798717975954" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ-WqWTQ1QtDct3qwvHfGbD-uDiofHvZu3ZuZvBObypaD8zx_d0XUpd1I18eotHNPNr_pynOvviYpF27mky35GEUAd61x1R7u9IE1x7MepkLEE3dGXUM8M1L4VVlUO_UmMtXG2FZUQjBFl/s400/DSC00898.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVGt-VYirzPzQZUomJpP3P-_yI4hcPrixOqNcUBknxfqjMbp-WMpBVtDzaQTOU1v2Jlgvmi9zgw7k7QgI1GdqRAYvCHtC6FCCHxgKZ1G8wRo_ijdYmgu3PoMnnSquZKrol80bpTtH9_P9a/s1600/IMG_0865.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5648710868512028210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVGt-VYirzPzQZUomJpP3P-_yI4hcPrixOqNcUBknxfqjMbp-WMpBVtDzaQTOU1v2Jlgvmi9zgw7k7QgI1GdqRAYvCHtC6FCCHxgKZ1G8wRo_ijdYmgu3PoMnnSquZKrol80bpTtH9_P9a/s200/IMG_0865.JPG" style="cursor: hand; cursor: pointer; float: right; height: 150px; margin: 0 0 10px 10px; width: 200px;" /></a>When I traveled to Greece I was so very fortunate to have family there. They gave me a place to stay and always provided delicious home-cooked food. Most of my time in Greece was in Athens and my Thea Gogo (Georgia). She would take very good care of me by making sure I had good meals when I would get back after a day of traveling around the city. Pastitsio is what I like to call the Greek fusion of Mac N' Cheese and Lasagna - pasta, creamy cheese sauce and a sweetly spiced meat sauce. This is probably a dish you would find in many of the eastern Mediterranean countries which love spices like cinnamon, nutmeg and allspice.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhisYocDCZZ-J0q1R5pXEby3ltHTKY14zyE_w1VtFT_8VhZGHlXj-470WOsD7GkEd8wg4TfmXAS3LJ9yWX508od7FhuOMnzd8UPAiA7SG3c3LXvzHC2gTbMewRgbMScoIhXUaGld2Mk_jcN/s1600/IMG_0945.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5648712383240269778" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhisYocDCZZ-J0q1R5pXEby3ltHTKY14zyE_w1VtFT_8VhZGHlXj-470WOsD7GkEd8wg4TfmXAS3LJ9yWX508od7FhuOMnzd8UPAiA7SG3c3LXvzHC2gTbMewRgbMScoIhXUaGld2Mk_jcN/s200/IMG_0945.JPG" style="cursor: hand; cursor: pointer; float: left; height: 200px; margin: 0 10px 10px 0; width: 150px;" /></a><br />
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Greece is rich in history, beautiful art and amazing foods. I was awed by the many places I went to in Athens. The number of churches is astounding and the Eastern Orthodox religion is very prominent in the country and was the main factor in keeping the greek language and customs alive during the Ottoman rule.<br />
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Ingredients:<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr2LYwHCrnUHE7haPmZSS7pcB0htssNTxX5FfV7m61obNYXUzpbMHo4DzoRCShihxC1jKtl7abwl6p9yEENZo3lVFGPevZRAeo3YQeTrkEf2hbqgBdXqMN7ls3jjoWc-PBMNiJ3QSNdlXt/s1600/DSC00878.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5648714574545315410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr2LYwHCrnUHE7haPmZSS7pcB0htssNTxX5FfV7m61obNYXUzpbMHo4DzoRCShihxC1jKtl7abwl6p9yEENZo3lVFGPevZRAeo3YQeTrkEf2hbqgBdXqMN7ls3jjoWc-PBMNiJ3QSNdlXt/s320/DSC00878.JPG" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a> Meat Sauce:<br />
<br />
1 lb. ground beef, lamb, veal, or turkey<br />
4 tomatoes (I use romas)<br />
4 oz tomato paste<br />
1 medium sweet onion<br />
2 tsp allspice<br />
1 tsp each cinnamon and nutmeg<br />
2 tsp salt<br />
1/2 tsp pepper<br />
1 tbsp olive oil<br />
<br />
Pasta:<br />
<br />
1 lb. Pasta (perciatelli, ziti, elbow, rotini - today I used cavatappi)<br />
1/2 cup Kasseri cheese ( kefalotyri or parmesan will do as well)<br />
olive oil<br />
salt<br />
<br />
Creamy cheese sauce:<br />
<br />
This is basically a bechamel sauce with cheese and egg added.<br />
<br />
3 cups milk<br />
3 eggs<br />
1&1/2 cup kasseri cheese or you can use a combination of mozzarella and kasseri if you want a milder flavor.<br />
1/2 cup parmesan cheese<br />
3 tbsp flour<br />
3 tbsp butter<br />
1 tsp salt<br />
nutmeg<br />
<br />
Assembly:<br />
<br />
Preheat oven to 400 degrees.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV5N5J0d1bxBdIm4S5u3FFUqfyMM_RXkzuQPLpesPDuKO8X5kRlZT_aOUyI71A4KN7rD4te_Zq8fvI0b_9J2P74lUBWRE7HbHHJ1I9MHDafYPRdfFTArJsB1PFxWA5T8ZHqLBkTC6v2J5W/s1600/DSC00879.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5648718226839837634" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV5N5J0d1bxBdIm4S5u3FFUqfyMM_RXkzuQPLpesPDuKO8X5kRlZT_aOUyI71A4KN7rD4te_Zq8fvI0b_9J2P74lUBWRE7HbHHJ1I9MHDafYPRdfFTArJsB1PFxWA5T8ZHqLBkTC6v2J5W/s200/DSC00879.JPG" style="cursor: hand; cursor: pointer; float: right; height: 150px; margin: 0 0 10px 10px; width: 200px;" /></a>Blanch tomatoes by bringing some water to a boil in a medium pot and dropping them into it. Turn heat off and wait a minute or two. Then drain and put cool water over the tomatoes. This will make it easier to peel the skins off. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1pgM8F3KUAbOyVqC97VKUT-iGlLlzhyphenhyphenZJaV2plMFQ_xks57Y_s2DN22wlwQEo52053l3zDjLkCfdB407qs5ZutYY6161v9lFAKmVv3Dmr8xRpiFUYJKOCEq4PHdywqaehlB24w8t6Py3-/s1600/DSC00881.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5648718937075704562" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1pgM8F3KUAbOyVqC97VKUT-iGlLlzhyphenhyphenZJaV2plMFQ_xks57Y_s2DN22wlwQEo52053l3zDjLkCfdB407qs5ZutYY6161v9lFAKmVv3Dmr8xRpiFUYJKOCEq4PHdywqaehlB24w8t6Py3-/s200/DSC00881.JPG" style="cursor: hand; cursor: pointer; float: left; height: 150px; margin: 0 10px 10px 0; width: 200px;" /></a><br />
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Chop onions and tomatoes, then set aside.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLUHPQzDLX9QfgXh3cHPEuVtMHm7-qKlWldg6xbzlHOmC-WWEkai_U-PuGdFKUml1LFuxp0fQpL5upgYNflpY0h3p59Of648CYNtzbg2xm3farpUoQQyBAJ1F-GbbY_gG09l7f6cjMW217/s1600/DSC00882.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5648719910092925874" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLUHPQzDLX9QfgXh3cHPEuVtMHm7-qKlWldg6xbzlHOmC-WWEkai_U-PuGdFKUml1LFuxp0fQpL5upgYNflpY0h3p59Of648CYNtzbg2xm3farpUoQQyBAJ1F-GbbY_gG09l7f6cjMW217/s200/DSC00882.JPG" style="cursor: hand; cursor: pointer; float: left; height: 200px; margin: 0 10px 10px 0; width: 150px;" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0nY_YvVvIBhmIuOYY7T4JR34X4q_uiiTROkY5-nlxpm7g_0QWUf151B1m64IpuwVJnoXz2bIjH1B-ssz7LAiGD8OGu3PbAtyNe8KPo_uykvMEyFhsMj-nuQiHxkPNJsnwPVd4POOPmRSL/s1600/DSC00880.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5648719443845158130" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0nY_YvVvIBhmIuOYY7T4JR34X4q_uiiTROkY5-nlxpm7g_0QWUf151B1m64IpuwVJnoXz2bIjH1B-ssz7LAiGD8OGu3PbAtyNe8KPo_uykvMEyFhsMj-nuQiHxkPNJsnwPVd4POOPmRSL/s200/DSC00880.JPG" style="cursor: hand; cursor: pointer; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU6lRmpwvRtkn8P_lT3W3oFLzXkXW0F8wc6mDuMM-wmpU9Ke-7JThxvPvvhBCsrB41Q5DkSKDaKL2vAekdUIi0qRssiupjBkeMjMAsx0brBIQKAzL5ix3JZu2LWBAm4AANxMaJmeL_dl8_/s1600/DSC00883.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5648720654513350402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU6lRmpwvRtkn8P_lT3W3oFLzXkXW0F8wc6mDuMM-wmpU9Ke-7JThxvPvvhBCsrB41Q5DkSKDaKL2vAekdUIi0qRssiupjBkeMjMAsx0brBIQKAzL5ix3JZu2LWBAm4AANxMaJmeL_dl8_/s200/DSC00883.JPG" style="cursor: hand; cursor: pointer; float: right; height: 150px; margin: 0 0 10px 10px; width: 200px;" /></a>Using a large pan, heat the olive oil and add your onions, saute until they glisten. Add the meat and lightly brown.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRx6V6M1uhaFtpdLSh56Oqt3RB8CSyeImtr2hNOQnZzli56qdGbfVqtS16tRWsHKUpXBxtNyIHkg-RpzlulDxIRZSQwkdWI_W-qb6gzyXvArsSYl5UeipIAUQ6CIL2feUdir4-oYEuHld_/s1600/DSC00884.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5648721510729059298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRx6V6M1uhaFtpdLSh56Oqt3RB8CSyeImtr2hNOQnZzli56qdGbfVqtS16tRWsHKUpXBxtNyIHkg-RpzlulDxIRZSQwkdWI_W-qb6gzyXvArsSYl5UeipIAUQ6CIL2feUdir4-oYEuHld_/s200/DSC00884.JPG" style="cursor: hand; cursor: pointer; float: left; height: 150px; margin: 0 10px 10px 0; width: 200px;" /></a><br />
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The add the spices, salt and pepper. Mix well.<br />
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Then add the chopped tomatoes and paste. Let simmer until thickened.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO4ejLYIAr2mpf0fBTgXNfb7c7z26h9R6UzDaRh8K0pq0wwPzBAw4vIfxxm_Lx5FwxKMTgg8iI84FaZBzkkl1p8RR5HeszsWX84duhfATtPBF_m88yAM4aTvA8IHxXdeO9ldpBQe2fZOaa/s1600/DSC00885.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5648722306406694818" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO4ejLYIAr2mpf0fBTgXNfb7c7z26h9R6UzDaRh8K0pq0wwPzBAw4vIfxxm_Lx5FwxKMTgg8iI84FaZBzkkl1p8RR5HeszsWX84duhfATtPBF_m88yAM4aTvA8IHxXdeO9ldpBQe2fZOaa/s200/DSC00885.JPG" style="cursor: hand; cursor: pointer; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /></a><br />
Fill a large pot with water and bring to a boil, add salt and olive oil to the water. While the water is heating up for the pasta start preparing the cream sauce. Boil the pasta according to package directions and drain well.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtZB-Y3XZRNj2RafMucyrebCgEcQRWyi0xkkew44S3tWxdtMAmwT57vxT7eg-vMHmkRq6ytX2JuihUlWWoEs_L61w09R42Hd6hM1rhzji-t5-zNyRo6uEobMeAvToBi6gOvrOVpScRD8Nn/s1600/DSC00886.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5648723531627357186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtZB-Y3XZRNj2RafMucyrebCgEcQRWyi0xkkew44S3tWxdtMAmwT57vxT7eg-vMHmkRq6ytX2JuihUlWWoEs_L61w09R42Hd6hM1rhzji-t5-zNyRo6uEobMeAvToBi6gOvrOVpScRD8Nn/s200/DSC00886.JPG" style="cursor: hand; cursor: pointer; float: left; height: 150px; margin: 0 10px 10px 0; width: 200px;" /></a> First whip up your eggs until they are light and foamy, set aside.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjTTk_3XgZbHopzCk3pIHXtkgBI4RXtofiUcZEs1OGY-MgDA4oi7ne7a6HXkVmerqSiR_9r1rC0HoVfHLY7JWmMKsTZCeE_PVHXNpGBCDjXys1DZCX1_2icK4ldCi1JdiQH_T8m5IE6wFX/s1600/DSC00887.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5648724420831926450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjTTk_3XgZbHopzCk3pIHXtkgBI4RXtofiUcZEs1OGY-MgDA4oi7ne7a6HXkVmerqSiR_9r1rC0HoVfHLY7JWmMKsTZCeE_PVHXNpGBCDjXys1DZCX1_2icK4ldCi1JdiQH_T8m5IE6wFX/s200/DSC00887.JPG" style="cursor: hand; cursor: pointer; float: right; height: 150px; margin: 0 0 10px 10px; width: 200px;" /></a>In a medium pan heat the butter over a high heat until melted. Add the flour and make a rue (like a thick paste). Gradually add your milk and stir constantly to incorporate the flour. You want a smooth texture.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRkI-aY8zr10Ac6Rf0G8JiAS0tiGdkGNYTY020tgHgSN9FY4tIv4pq6oVSIxGJeXxl6AEKp8FRU2wjrZ1QSlhAO71d8WLgTlMU0wmqAPKBJSSrg_7XpBZAMjrLW-1RjZdh0aifTNFxhgqj/s1600/DSC00888.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5648725017318134930" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRkI-aY8zr10Ac6Rf0G8JiAS0tiGdkGNYTY020tgHgSN9FY4tIv4pq6oVSIxGJeXxl6AEKp8FRU2wjrZ1QSlhAO71d8WLgTlMU0wmqAPKBJSSrg_7XpBZAMjrLW-1RjZdh0aifTNFxhgqj/s200/DSC00888.JPG" style="cursor: hand; cursor: pointer; float: left; height: 150px; margin: 0 10px 10px 0; width: 200px;" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN3K4W3TfCZgMhqSpERy-0xOXO6is80iCf75WFS1vi7L0TzcaLbM9EVTgKH4fDM2_zhyYSv521RKOZ0rXipvp-f5ETZIHzVQEbbydxPkl9I96ONJfcDIEVdZVSJxcB07aKH3HvjoVwdbek/s1600/DSC00889.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5648725291263545922" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN3K4W3TfCZgMhqSpERy-0xOXO6is80iCf75WFS1vi7L0TzcaLbM9EVTgKH4fDM2_zhyYSv521RKOZ0rXipvp-f5ETZIHzVQEbbydxPkl9I96ONJfcDIEVdZVSJxcB07aKH3HvjoVwdbek/s200/DSC00889.JPG" style="cursor: hand; cursor: pointer; float: right; height: 150px; margin: 0 0 10px 10px; width: 200px;" /></a><br />
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Once it is blended, fold in the cheese and eggs, then sprinkle a little salt and nutmeg for flavor. You are ready to put it together.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvKDn5cA8KgikgU5QVw1hvngy4-gfkfup_a5lHmTvHQALH21pwTXeXiDG_OBRm0Ezgcg6uFnnCZthwI1E1mGpvJVVf7f8F9aViNgdzbH58JdWgIkYIQgz2iE_E7LrDXCJBypfv4JNztAI1/s1600/DSC00890.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5648726696044931042" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvKDn5cA8KgikgU5QVw1hvngy4-gfkfup_a5lHmTvHQALH21pwTXeXiDG_OBRm0Ezgcg6uFnnCZthwI1E1mGpvJVVf7f8F9aViNgdzbH58JdWgIkYIQgz2iE_E7LrDXCJBypfv4JNztAI1/s200/DSC00890.JPG" style="cursor: hand; cursor: pointer; float: right; height: 150px; margin: 0 0 10px 10px; width: 200px;" /></a>Use a nice casserole dish, coat with a little bit of olive oil on the bottom. Put half of your pasta in the bottom and press it down. Like so.<br />
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Sprinkle with 1/4 cup cheese.<br />
You can also add a little of the cream sauce if you so desire.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2FmFEVL31J8gcGT9vmeujWTLiiMYZYnKlLmhzmzHMSaBRVe6RFZrbIpaNEiAzoN-mw_7g5Ff2vB8tEU7qpybSi8rUYPxg4eUmY42dVPBTTX555yvr9M9e4xvC4ZcvGbXxlJFRPuXzI_ak/s1600/DSC00893.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5648727659788242834" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2FmFEVL31J8gcGT9vmeujWTLiiMYZYnKlLmhzmzHMSaBRVe6RFZrbIpaNEiAzoN-mw_7g5Ff2vB8tEU7qpybSi8rUYPxg4eUmY42dVPBTTX555yvr9M9e4xvC4ZcvGbXxlJFRPuXzI_ak/s200/DSC00893.JPG" style="cursor: hand; cursor: pointer; float: left; height: 150px; margin: 0 10px 10px 0; width: 200px;" /></a>Pour all the meat sauce on the pasta.<br />
Sprinkle a little cheese over it.<br />
Fill the casserole with the rest of the pasta, press down slightly with the back of a wooden spoon. Go easy.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj92AEDzUZiSVIaCxG2IknVKwlO8ZQdSZs7AlOJ0ysGXO-yYCMP8Tmi3HmesU6OSMD1AXfSqNpHIOXZ62nU6lfhoKWHC2MZtyV1rXUVfBJstq3_P-MCLApjqvjwQd-jiXw-HvlXL2KBJGWU/s1600/DSC00894.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5648728484994843234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj92AEDzUZiSVIaCxG2IknVKwlO8ZQdSZs7AlOJ0ysGXO-yYCMP8Tmi3HmesU6OSMD1AXfSqNpHIOXZ62nU6lfhoKWHC2MZtyV1rXUVfBJstq3_P-MCLApjqvjwQd-jiXw-HvlXL2KBJGWU/s200/DSC00894.JPG" style="cursor: hand; cursor: pointer; float: right; height: 150px; margin: 0 0 10px 10px; width: 200px;" /></a>Add the cream sauce and then top with cheese.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIPU0bE7TYfNjjqvZUZbXKniXja9qJhgAXj6BE-Rn-r22BbBA9VqjCcMqMbhX_uuUiRW2CPPpy061M1s1BI4MQn1uNTtJiaQ9exMmcQJ3TwryVWwggveqIH6d9HIyvHJdgQtlwzbRef2Ki/s1600/DSC00895.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5648728971298724386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIPU0bE7TYfNjjqvZUZbXKniXja9qJhgAXj6BE-Rn-r22BbBA9VqjCcMqMbhX_uuUiRW2CPPpy061M1s1BI4MQn1uNTtJiaQ9exMmcQJ3TwryVWwggveqIH6d9HIyvHJdgQtlwzbRef2Ki/s200/DSC00895.JPG" style="cursor: hand; cursor: pointer; float: left; height: 150px; margin: 0 10px 10px 0; width: 200px;" /></a>You are ready to put the pastitsio into the oven.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjScMCFGgZy-EMw5XaUZAbvx1mBfMpALCqw4MwbTF5gAd88V1i6sTJVNmqHU3V5mwSQEM5ExE5kP-T1EcqPfj2qMVevRXXPw9BHBZxuRwaVJOcnNFqUq2aAnJQ21GotwFQ-p8vTzReoTEz_/s1600/DSC00896.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5648729544341771666" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjScMCFGgZy-EMw5XaUZAbvx1mBfMpALCqw4MwbTF5gAd88V1i6sTJVNmqHU3V5mwSQEM5ExE5kP-T1EcqPfj2qMVevRXXPw9BHBZxuRwaVJOcnNFqUq2aAnJQ21GotwFQ-p8vTzReoTEz_/s200/DSC00896.JPG" style="cursor: hand; cursor: pointer; float: left; height: 150px; margin: 0 10px 10px 0; width: 200px;" /></a><br />
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Cover with foil, bake for 15 minutes, then remove foil. Bake for another 35 to 40 minutes until the top is slightly red.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkE-N_iP_lUUqEip9E-N5adQOhPhRa_il4UnJ6xbWQyMedWXqtx0opppwc3MgudSzMoyrjXAUGS5j0beZST3KIOk1z42T12Uvea_RbV1BEN8KecbwimCby_mcKMjchw0TJW5SZrQfLk7FU/s1600/DSC00897.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5648729874109554178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkE-N_iP_lUUqEip9E-N5adQOhPhRa_il4UnJ6xbWQyMedWXqtx0opppwc3MgudSzMoyrjXAUGS5j0beZST3KIOk1z42T12Uvea_RbV1BEN8KecbwimCby_mcKMjchw0TJW5SZrQfLk7FU/s200/DSC00897.JPG" style="cursor: hand; cursor: pointer; float: right; height: 150px; margin: 0 0 10px 10px; width: 200px;" /></a><br />
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I promise you that you will get many compliments for this dish. And if you have any leftovers, it freezes very well!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_fDjsP8OHn4AtdjQh-1T8UDBFpWusSlHSkI6Di9zFiFdin6NJHoICmE4WXbR5l86hlZRSJKRwOaIqM1_RXB3n4IeR2QYCv1QTI50xrv91CSWjZHPKkgVf8xbEFHAkOOtN0A2vcczSEV1g/s1600/DSC00899.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5648730744327615874" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_fDjsP8OHn4AtdjQh-1T8UDBFpWusSlHSkI6Di9zFiFdin6NJHoICmE4WXbR5l86hlZRSJKRwOaIqM1_RXB3n4IeR2QYCv1QTI50xrv91CSWjZHPKkgVf8xbEFHAkOOtN0A2vcczSEV1g/s320/DSC00899.JPG" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>Flo Titmushttp://www.blogger.com/profile/04285034459955156017noreply@blogger.com0tag:blogger.com,1999:blog-5904909306706410111.post-23070448944288945072011-08-20T18:46:00.000-07:002011-10-15T12:34:56.624-07:00Galaktoboureko<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWwr7iZA6jZWHlXvQ0uTLtQ43GhmQn-RVZIrgOKxthqTTpOFs0VoL5g1iyuFy935oEvixk6dYHWi2vlSAPZzMSWVpJ3QLM5KxD0DcrCbvr1PYn-mhPMrKK8CV71j3BgvuJmMJedAUsnfk_/s1600/DSC00849.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWwr7iZA6jZWHlXvQ0uTLtQ43GhmQn-RVZIrgOKxthqTTpOFs0VoL5g1iyuFy935oEvixk6dYHWi2vlSAPZzMSWVpJ3QLM5KxD0DcrCbvr1PYn-mhPMrKK8CV71j3BgvuJmMJedAUsnfk_/s400/DSC00849.JPG" alt="" id="BLOGGER_PHOTO_ID_5643120291785772354" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSkmTP35Xj-PRSfs3QnDZUGl6YZDVnIPWcZ7wnJHwOOKVx5_IfYznwrd6XV7RD23h_Z77WsDMLwYc9lJj5A3wisfkpz6WNMH1bYI-12VVggCDQhBPMzFOcPuWTnj_X2J_NYnP9xPEAGm_b/s1600/The+Acropolis.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSkmTP35Xj-PRSfs3QnDZUGl6YZDVnIPWcZ7wnJHwOOKVx5_IfYznwrd6XV7RD23h_Z77WsDMLwYc9lJj5A3wisfkpz6WNMH1bYI-12VVggCDQhBPMzFOcPuWTnj_X2J_NYnP9xPEAGm_b/s200/The+Acropolis.jpg" alt="" id="BLOGGER_PHOTO_ID_5643120996341422594" border="0" /></a>In March of 2005 I took a trip to Greece with my mom to visit family and her birthplace. It was such a beautiful time, meeting loved ones, seeing historical sites and eating delicious food. My aunts all took good care of me. I will never forget my time there and hope one day to return with my own children.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKk0jmo5jq_ci4NZs7-Rxk3Ivxl46-LdTKoraNYlLLXB_L3cdzxHuhoPc2teIR0oEuQKPcvWZgQcD1Gzl0_Co-5NdPZtgwMNu-luxpMbatGqeCblGYO63sAdAcXHxVlbAl5jugf8XvzGC0/s1600/IMG_0918.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKk0jmo5jq_ci4NZs7-Rxk3Ivxl46-LdTKoraNYlLLXB_L3cdzxHuhoPc2teIR0oEuQKPcvWZgQcD1Gzl0_Co-5NdPZtgwMNu-luxpMbatGqeCblGYO63sAdAcXHxVlbAl5jugf8XvzGC0/s200/IMG_0918.JPG" alt="" id="BLOGGER_PHOTO_ID_5643122363527824706" border="0" /></a><br /><br />There were days I would go out on my own for sightseeing and walking all around Athens. The day I went to the Acropolis was particularly wonderful. The weather was beautiful and while I was walking around the lower part I stopped into a little cafe which had baked goods. After perusing the menu I decided to order a small demitase of sweet greek coffee and a pastry called Galaktoboureko. A rough translation of Galaktoboureko is milk pie. A silky egg and semolina custard wrapped in fillo and drizzled with honey syrup and best when served warm. It was the most perfect beginning to my day and I will never forget that warm pastry passing over my lips. It's taken me a while to discover a good recipe for this delight and I think I am pretty close.<br /><br />Ingredients:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK7jG1uql8mXIY6xrcW8tdsMQOti11HkaNMJT3EqFOzU1yuS1m0MgEuXMCLzqkJCsKwZ-lW8WAVnmLXoO3D4Xo3eM5Zy1D-BrQ5XF49FT48cdDIRfVJMQY7jufcYZK_fDHpK-XPvdvBgo1/s1600/DSC00828.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK7jG1uql8mXIY6xrcW8tdsMQOti11HkaNMJT3EqFOzU1yuS1m0MgEuXMCLzqkJCsKwZ-lW8WAVnmLXoO3D4Xo3eM5Zy1D-BrQ5XF49FT48cdDIRfVJMQY7jufcYZK_fDHpK-XPvdvBgo1/s320/DSC00828.JPG" alt="" id="BLOGGER_PHOTO_ID_5643126434167987522" border="0" /></a>Custard:<br />3 cups whole milk<br />1/2 cup semolina flour<br />2 tbsp cornstarch<br />3/4 cup sugar<br />3 eggs<br />1 tsp vanilla<br />1 to 2 tsp orange zest<br />a pinch of salt<br /><br />8 oz fillo ( 1/2 package should be more than enough)<br />1/2 cup butter - 1 stick<br /><br />Syrup:<br />1/2 cup water<br />1/2 cup sugar<br />1/3 cup honey<br />1 stick cinnamon<br />1 slice orange and a little juice if you like<br /><br />Assembly:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrroKW1pJ5p0PNNdjQrX-8ojRtah5mgXSPltg1EeTdehciJ8WMBuMEkG0IV6VxQOausW5Hv-Iazs88bBdPrwA7G7KbLH5rtDju0o4pzhK1i6Bskxdr63Xh6ESkKnqpO_4w0rdPr0tOCKRg/s1600/DSC00831.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrroKW1pJ5p0PNNdjQrX-8ojRtah5mgXSPltg1EeTdehciJ8WMBuMEkG0IV6VxQOausW5Hv-Iazs88bBdPrwA7G7KbLH5rtDju0o4pzhK1i6Bskxdr63Xh6ESkKnqpO_4w0rdPr0tOCKRg/s200/DSC00831.JPG" alt="" id="BLOGGER_PHOTO_ID_5643128915011654418" border="0" /></a><br />First prepare your dry ingredients in a bowl - semolina, 1/2 cup sugar, constarch, and pinch salt. Whisk together so there are no clumps and set aside.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbujtC2cf8dwz8xLifn_DETQb4-9pojomtj6k9eSfJYhu54wia1SHVpOnj9_L3foDGSz3iG5sF7B71FRAr15kjGfWQtcLZ7uzjhN0vt_gzHUoiS7D1gm5Bn4wMRs7NOgMrU36law1FcSu4/s1600/DSC00835.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbujtC2cf8dwz8xLifn_DETQb4-9pojomtj6k9eSfJYhu54wia1SHVpOnj9_L3foDGSz3iG5sF7B71FRAr15kjGfWQtcLZ7uzjhN0vt_gzHUoiS7D1gm5Bn4wMRs7NOgMrU36law1FcSu4/s200/DSC00835.JPG" alt="" id="BLOGGER_PHOTO_ID_5643129360203785186" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSw57bEoFhCwmgFSGQeNWYW4KriWlewhrGx7V-TrcQmgT9y24DSWc0Kok0D_dM0aTnEozEfHaV5zCV08qwRzByupd-LQ2bJxn3FQoXuI1Ct3KK1Y88glH1R25dvJZRHcg8iLIjISobqt5t/s1600/DSC00829.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSw57bEoFhCwmgFSGQeNWYW4KriWlewhrGx7V-TrcQmgT9y24DSWc0Kok0D_dM0aTnEozEfHaV5zCV08qwRzByupd-LQ2bJxn3FQoXuI1Ct3KK1Y88glH1R25dvJZRHcg8iLIjISobqt5t/s200/DSC00829.JPG" alt="" id="BLOGGER_PHOTO_ID_5643130334983273282" border="0" /></a>Pour milk into a medium-large pot and bring to a boil over medium high heat. When milk begins to boil, gradually add the semolina mixture. Use a wooden spoon to stir this until it thickens. Keeping stirring until it comes to a full boil and then remove from heat and set aside.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2UQTTY1QB7dtcjsB-FHmTdNflaCILY1IuG6EUWbuL9WyTxXhpVvK9Cb6_AsKrd2VlO-W6Dj2QNL2fvpgjbGrob8Q-ZgmuFP0KpCg1SymNbSDhJHZLkNoYH7ycp_AlIzrYGW10_auy85r-/s1600/DSC00837.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2UQTTY1QB7dtcjsB-FHmTdNflaCILY1IuG6EUWbuL9WyTxXhpVvK9Cb6_AsKrd2VlO-W6Dj2QNL2fvpgjbGrob8Q-ZgmuFP0KpCg1SymNbSDhJHZLkNoYH7ycp_AlIzrYGW10_auy85r-/s200/DSC00837.JPG" alt="" id="BLOGGER_PHOTO_ID_5643131304444988962" border="0" /></a><br /><span style="text-decoration: underline;"></span><br /><br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNATdYC3JBg2ZvOitOxzo2fAFRqm_GefcqV7at6jgbNDhtpPGahrv6uFWq2IqQ5MvduVe7D_i1UAxBt6p2RgfxphSmC0ZCSgHpTBuqu6covj67SSer4n4FJV86rbAnqrxJPnE0NPIqZ1bU/s1600/DSC00838.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNATdYC3JBg2ZvOitOxzo2fAFRqm_GefcqV7at6jgbNDhtpPGahrv6uFWq2IqQ5MvduVe7D_i1UAxBt6p2RgfxphSmC0ZCSgHpTBuqu6covj67SSer4n4FJV86rbAnqrxJPnE0NPIqZ1bU/s200/DSC00838.JPG" alt="" id="BLOGGER_PHOTO_ID_5643132454012758258" border="0" /></a>For the second part you need an electric mixer. In a bowl, beat eggs with mixer on high and add 1/4 cup sugar. You want to whip these eggs until they are thick and pale. Stir in the vanilla. <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4pCcaPLZ1PpVCONAyAyQpuDd-ZlyDEirppQlEuuDqBAlWpdjuqGoFmYza2Mi9iIqsdq8LhO2e0-sgZtSZ1Q86mRfvQeA4UfV6JoJqznwVhmx4zwJiUCuQf8SmSVuT-B2CotZoayQ3ad8k/s1600/DSC00839.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4pCcaPLZ1PpVCONAyAyQpuDd-ZlyDEirppQlEuuDqBAlWpdjuqGoFmYza2Mi9iIqsdq8LhO2e0-sgZtSZ1Q86mRfvQeA4UfV6JoJqznwVhmx4zwJiUCuQf8SmSVuT-B2CotZoayQ3ad8k/s200/DSC00839.JPG" alt="" id="BLOGGER_PHOTO_ID_5643132972681354066" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br />Fold the whipped egg mixture and orange zest into the semolina mixture. Set aside to cool.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-xTDCb6oP5DRDcHK37JFoGn-8QKtHS0u2O5hTbJPUqsS2VbFkFhE0vJoQIWPnCSK8xi5dqFBNEj5xIKUgaGGgoBHXhuI_eku-V4DRMM3qIFh3UZgvskQ_HFBK7XJJOCeahweZB1iZiN3D/s1600/DSC00840.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-xTDCb6oP5DRDcHK37JFoGn-8QKtHS0u2O5hTbJPUqsS2VbFkFhE0vJoQIWPnCSK8xi5dqFBNEj5xIKUgaGGgoBHXhuI_eku-V4DRMM3qIFh3UZgvskQ_HFBK7XJJOCeahweZB1iZiN3D/s200/DSC00840.JPG" alt="" id="BLOGGER_PHOTO_ID_5643134024925346658" border="0" /></a>Preheat your oven to 350 degrees.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmBkTD0moeEmqPUo-e8o46lw6ATOnAaF5IXOiPLkfSdFohBVevv6-Kkuo2wEUXXG1Hi0-KurVwRIoCtmL6SJUVOZ2FE6F8-nbvuH-p-IvVPSG1atUaP1s4CdVed_0fm1ZkOPqEG_USFYql/s1600/DSC00845.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmBkTD0moeEmqPUo-e8o46lw6ATOnAaF5IXOiPLkfSdFohBVevv6-Kkuo2wEUXXG1Hi0-KurVwRIoCtmL6SJUVOZ2FE6F8-nbvuH-p-IvVPSG1atUaP1s4CdVed_0fm1ZkOPqEG_USFYql/s200/DSC00845.JPG" alt="" id="BLOGGER_PHOTO_ID_5643135676823897858" border="0" /></a>For this recipe I used a muffin tin. Melt your butter and using a pastry brush, coat each cup with butter. Have a clean kitchen towel that is slightly damp ready to cover the fillo so it doesn't dry out while you are working. Lay your fillo dough flat on a cutting board and cut in half with a sharp knife. Take a sheet, fold in half then brush with butter. Lay it over a muffin cup and gently push down. Layer 3 folded sheets in one cup and then ladle some of the custard into the well. Like so.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiud_t1-Wmu40KhfQSasXfr7OwmmqdrkQkjvQaYvbj_0uwfDNGkseXWYADZD-6clBej23ObEQkbwFTs9q3aHKMFJtPBlM_U0mr_2ze3RetGSR_j-WYH3rvb3E1yzbLO0w3OjYSM5EYE4_Ca/s1600/DSC00843.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiud_t1-Wmu40KhfQSasXfr7OwmmqdrkQkjvQaYvbj_0uwfDNGkseXWYADZD-6clBej23ObEQkbwFTs9q3aHKMFJtPBlM_U0mr_2ze3RetGSR_j-WYH3rvb3E1yzbLO0w3OjYSM5EYE4_Ca/s200/DSC00843.JPG" alt="" id="BLOGGER_PHOTO_ID_5643136380614505842" border="0" /></a><br /><br />Bring the edges up and twist around until it covers the custard. Brush with butter. You don't want the fillo to dry out in the oven.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMt48kC6ls7x4W-WwRf-bDljRQ7XEiRCtdMPs9YhRhzs68Mun2eNG-c_iY0ri-112wL-Y9pnGFUMgi35sHIKOYVKiwQ2C9InCDI9TaWo9UJ6X9OSnjL99aJOODQlkB1F_cKG-2paWkGjG4/s1600/DSC00844.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMt48kC6ls7x4W-WwRf-bDljRQ7XEiRCtdMPs9YhRhzs68Mun2eNG-c_iY0ri-112wL-Y9pnGFUMgi35sHIKOYVKiwQ2C9InCDI9TaWo9UJ6X9OSnjL99aJOODQlkB1F_cKG-2paWkGjG4/s200/DSC00844.JPG" alt="" id="BLOGGER_PHOTO_ID_5643136942343054242" border="0" /></a><br /><br /><br /><br /><br />It should look like this. Continue until you fill the rest of the cups.<br />Put into the oven and bake for 25 minutes. It should be lightly browned.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrRgxdB2hqwtbDrWdS4QAkw2a4V8Z8XHht0NGzmfiwFWt3SzCdI_oOWYiFO3bpoRzuVINP_X0vTFlTV52W8fhWs4YAwuOba0FaJoAN2TFIJ7yt5a26DdESuwkt5B2LnyLXC0Jdz3O1tcKz/s1600/DSC00847.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrRgxdB2hqwtbDrWdS4QAkw2a4V8Z8XHht0NGzmfiwFWt3SzCdI_oOWYiFO3bpoRzuVINP_X0vTFlTV52W8fhWs4YAwuOba0FaJoAN2TFIJ7yt5a26DdESuwkt5B2LnyLXC0Jdz3O1tcKz/s200/DSC00847.JPG" alt="" id="BLOGGER_PHOTO_ID_5643137526185719394" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpN3N7zbZk26UTj8_-imWaeyIrxhC7T8t_kk73ZAtB6hnCK_n40l7esADE_24T-8RXIrNTSWxYShmPdtMOUhOzo2Mm1mFtqdniZ5v7OITJhRUriOQ5Mwt5TAqnhsyRwHbqxKqya4pSO_q0/s1600/DSC00841.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpN3N7zbZk26UTj8_-imWaeyIrxhC7T8t_kk73ZAtB6hnCK_n40l7esADE_24T-8RXIrNTSWxYShmPdtMOUhOzo2Mm1mFtqdniZ5v7OITJhRUriOQ5Mwt5TAqnhsyRwHbqxKqya4pSO_q0/s200/DSC00841.JPG" alt="" id="BLOGGER_PHOTO_ID_5643138138828935042" border="0" /></a>While this is baking prepare your honey syrup in a small saucepan. Bring to a boil and turn down the heat to low. You want it to slightly thicken.<br /><br />Put the individual pastries on a platter and drizzle them all with the warm syrup. You are ready to serve them anytime! I think this dessert is best when it's warm.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG58XlyIYxsTh8JwthNUE88moj5HxGKXWWeOKutWraUwiFlSCeguGlULzTDCEwda0fhXuu6iBN0EtaxdcWZaL4iLZETb18OLoQPlWMVGc2_UQqSl5HNFedEbE62BrCMNo7sYdkcnY8VLyN/s1600/DSC00848.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG58XlyIYxsTh8JwthNUE88moj5HxGKXWWeOKutWraUwiFlSCeguGlULzTDCEwda0fhXuu6iBN0EtaxdcWZaL4iLZETb18OLoQPlWMVGc2_UQqSl5HNFedEbE62BrCMNo7sYdkcnY8VLyN/s320/DSC00848.JPG" alt="" id="BLOGGER_PHOTO_ID_5643138877606896642" border="0" /></a>Addendum: You can double this recipe and bake in a 9 by 13 pan. Just layer about 10 sheets on the bottom brushing with butter and then, 10 to 12 sheets on top. Bake for 45 to 50 minutes until slightly browned on top. Pour the honey syrup over the top and slice into diamonds or squares. This dessert I like to eat warm but it is still delicious cold.Flo Titmushttp://www.blogger.com/profile/04285034459955156017noreply@blogger.com0tag:blogger.com,1999:blog-5904909306706410111.post-47014917638873582482011-08-10T09:48:00.001-07:002011-08-10T11:43:11.807-07:00Arni Kapama (Lamb Shank Stew)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio5ZRG2NIff3QMOeF7OC1g_i3EyAOZREoG6u6aVx8LV6wTT-_SasfYdZJwzrbEWkqrKJfpQSgFs3ZeMpneZjRDJIRtchVvvShRlnHxPG1UgFwtWX74Q5bRQOdNTwfpoktLAy7MYjuM5PoZ/s1600/DSC00826.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio5ZRG2NIff3QMOeF7OC1g_i3EyAOZREoG6u6aVx8LV6wTT-_SasfYdZJwzrbEWkqrKJfpQSgFs3ZeMpneZjRDJIRtchVvvShRlnHxPG1UgFwtWX74Q5bRQOdNTwfpoktLAy7MYjuM5PoZ/s400/DSC00826.JPG" alt="" id="BLOGGER_PHOTO_ID_5639270551748810242" border="0" /></a>
<br />You'll probably think me crazy for making this rustic dish in the middle of summer, a hearty lamb stew <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnMPGPlHffoADI6OrCQ-k3JYmXgnDXUsStreeC5GRDHKEjydGCRX94wFKd2RlJe7boVYoIdXzRcfBKVJIF88j7e8Dm9YSuJzWnoutDVLeiUEE3GSwStoVFxeSh8_gB-P0wgxi5pSPK2xi9/s1600/DSC00472.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnMPGPlHffoADI6OrCQ-k3JYmXgnDXUsStreeC5GRDHKEjydGCRX94wFKd2RlJe7boVYoIdXzRcfBKVJIF88j7e8Dm9YSuJzWnoutDVLeiUEE3GSwStoVFxeSh8_gB-P0wgxi5pSPK2xi9/s200/DSC00472.JPG" alt="" id="BLOGGER_PHOTO_ID_5639276691643744562" border="0" /></a>spiced with cinnamon, allspice and nutmeg but I have no doubt you would want to try it yourselves.
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<br />Lamb is a very popular meat in Greece. I'm sure many of you remember the movie "My Big Fat Greek Wedding" and the line "That's Okay, I make Lamb!" So, last week while my mom was visiting us to see her grandson, she mentioned a dish to me that she had in her childhood. A hearty rich stew of lamb shanks, potatoes and vegetables in a velvety spiced tomato sauce. It made my mouth water as she described the dish and her feelings about it. She had dreamed about it recently and wanted to have Arni Kapama again. Naturally I wanted to make this dish myself. My plan is to surprise her with it when she comes back to visit again.
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<br />Ingredients:
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh24b6HaXHGu-BhWWycmn7YzY1T5nqezbIb1n45NLAeyWK293Ym82Q-hRsxCl5NSAWJ2JL1WSPRedGf0HqXHo_ILVA3skFFUO0E0Tiru14jS3wNhQ8PBX_di4ltOH06uA795tVnMcnBOUzd/s1600/DSC00810.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh24b6HaXHGu-BhWWycmn7YzY1T5nqezbIb1n45NLAeyWK293Ym82Q-hRsxCl5NSAWJ2JL1WSPRedGf0HqXHo_ILVA3skFFUO0E0Tiru14jS3wNhQ8PBX_di4ltOH06uA795tVnMcnBOUzd/s320/DSC00810.JPG" alt="" id="BLOGGER_PHOTO_ID_5639281749872016962" border="0" /></a> 4 lamb shanks, trim some fat
<br />1 large onion or 2 small ones
<br />3 cups water
<br />2 cups chicken broth or stock
<br />1 lb potatoes (I like red, golden, purple with skins on)
<br />Vegetables - String beans, carrots, zucchini, etc..
<br />1 small 6 oz can tomato paste
<br />1 tbsp salt
<br />2 tsp pepper
<br />2 tsp cinnamon
<br />1 tsp nutmeg
<br />1 tsp allspice
<br />2 tbsp butter (unsalted)
<br />a drizzle olive oil
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<br />Assembly:
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<br />First you want to salt and pepper your lamb shanks<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk05nteEMKoXmWjs7j_mJuyiE7Grmwl05fC7xI_WmtOWhXVh2lkklg6ylKe9Vw0irVk1PSHEN_Ys9QsYrEPL9vB_PXdfO1N2WqSsdVSnR7wSl-dlTZLbxapZJt6TSvzJL5CGbGxovUuy29/s1600/DSC00811.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk05nteEMKoXmWjs7j_mJuyiE7Grmwl05fC7xI_WmtOWhXVh2lkklg6ylKe9Vw0irVk1PSHEN_Ys9QsYrEPL9vB_PXdfO1N2WqSsdVSnR7wSl-dlTZLbxapZJt6TSvzJL5CGbGxovUuy29/s200/DSC00811.JPG" alt="" id="BLOGGER_PHOTO_ID_5639284139973285186" border="0" /></a> on both sides before braising them.
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<br />Put a large pot on high heat, drizzle with olive oil and add the butter. I let the butter brown slightly before adding the lamb.
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP5fB-Loapm1wHuEBhCiMwjF5-YwVaCTbGYROnnlnHTkvaojS81iFTie4KVYlEIq5-Mw6P7yBbe6Y5jpPw0gYgA7JwePzZRGyWToYWYw0nKmWdfRonJHxAEDHZaSwXxQ2GgLNxH2iWgYnm/s1600/DSC00812.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP5fB-Loapm1wHuEBhCiMwjF5-YwVaCTbGYROnnlnHTkvaojS81iFTie4KVYlEIq5-Mw6P7yBbe6Y5jpPw0gYgA7JwePzZRGyWToYWYw0nKmWdfRonJHxAEDHZaSwXxQ2GgLNxH2iWgYnm/s200/DSC00812.JPG" alt="" id="BLOGGER_PHOTO_ID_5639284781986347458" border="0" /></a>
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC3xMX56wXq8sUqmJQwp87_47TaHWOcnOIG9qE7Ed82iJSY8P_RqYxpx1_6I4ua8jjkDZCal3OzWEIUcPIV8jLNNLhTQCY265UP6FSOg3Ft6vCd0eA7gZusFyjAjIhsfmBGpSjTjNFd_fO/s1600/DSC00813.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC3xMX56wXq8sUqmJQwp87_47TaHWOcnOIG9qE7Ed82iJSY8P_RqYxpx1_6I4ua8jjkDZCal3OzWEIUcPIV8jLNNLhTQCY265UP6FSOg3Ft6vCd0eA7gZusFyjAjIhsfmBGpSjTjNFd_fO/s320/DSC00813.JPG" alt="" id="BLOGGER_PHOTO_ID_5639285472284080370" border="0" /></a>
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<br />Brown the lamb on all sides. Next, chop up
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDXSnLj_58X2OIIiIhsRTgWLRLdJUJWwGCVtKDNgCgjNzYe45Y1Ykpf0bW-zsqixpXfi9Jt94xrp6La-_KO2Z2zdsgeI7ouD8yVotKtIxABZfuEdT7E1C8RrxTIEJ6MEeRpki_VM6XSpWx/s1600/DSC00814.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDXSnLj_58X2OIIiIhsRTgWLRLdJUJWwGCVtKDNgCgjNzYe45Y1Ykpf0bW-zsqixpXfi9Jt94xrp6La-_KO2Z2zdsgeI7ouD8yVotKtIxABZfuEdT7E1C8RrxTIEJ6MEeRpki_VM6XSpWx/s200/DSC00814.JPG" alt="" id="BLOGGER_PHOTO_ID_5639286049645375314" border="0" /></a>
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<br />Add the onion in the pot and cook <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5rweg9OIeTR8K7XKd2BJEandMrjfOmVLW49Jxdb5U8nuVje7T7l3mh0J2V-7O7gofs-BMXcpBav48_G27nz-d6yqjjhF3OnPydIGhM0ErVVoS4JLk30b2zGh0SYDzQzBU1vQuhPTGm5Nt/s1600/DSC00815.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5rweg9OIeTR8K7XKd2BJEandMrjfOmVLW49Jxdb5U8nuVje7T7l3mh0J2V-7O7gofs-BMXcpBav48_G27nz-d6yqjjhF3OnPydIGhM0ErVVoS4JLk30b2zGh0SYDzQzBU1vQuhPTGm5Nt/s200/DSC00815.JPG" alt="" id="BLOGGER_PHOTO_ID_5639286895258016114" border="0" /></a>until they are soft and glistening. You are ready to add your water and chicken stock to the pot.
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMX0vj8uoXkRxByDnaOjVHXsK2TlUss-bqJ4FqWPDpHKC9s6WLQodsYkQmjkPJ4WdYbUbKtdDvupAh6_iGsxEdWxzO2EjxMHjp-OHVAzeQ9X9ePwemKQTPXun8kpQRqsre7p3zUKyTI4a4/s1600/DSC00816.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMX0vj8uoXkRxByDnaOjVHXsK2TlUss-bqJ4FqWPDpHKC9s6WLQodsYkQmjkPJ4WdYbUbKtdDvupAh6_iGsxEdWxzO2EjxMHjp-OHVAzeQ9X9ePwemKQTPXun8kpQRqsre7p3zUKyTI4a4/s320/DSC00816.JPG" alt="" id="BLOGGER_PHOTO_ID_5639287745736509058" border="0" /></a>
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<br />Once you cover the lamb with the liquid, bring to a rolling boil and then turn the heat down to low. Let this simmer for 90 minutes. Do this early in the day or even the day before. Transfer to a cool pot and refrigerate so the fat will come to the top and harden. It will make it easier to remove the fat. Nothing worse than eating a really greasy dish.
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<br />Later: Skim the fat off the top. You are ready to make magic!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6yix_-Gi5VvyAWewPEtBPEKMgH2mtQqG0aGlYUHjCtVLRt5SCGLjtF-Fi-DGc6dekrmmsHmdPW_XTA9GwwKY2786tUPSjN617HgNetk4CvABJWz5IsFDS6se3Sq4SjpP_mcUhgDPV-kJk/s1600/DSC00819.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6yix_-Gi5VvyAWewPEtBPEKMgH2mtQqG0aGlYUHjCtVLRt5SCGLjtF-Fi-DGc6dekrmmsHmdPW_XTA9GwwKY2786tUPSjN617HgNetk4CvABJWz5IsFDS6se3Sq4SjpP_mcUhgDPV-kJk/s320/DSC00819.JPG" alt="" id="BLOGGER_PHOTO_ID_5639289631961208322" border="0" /></a>
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<br />Chop up the vegetables into bite-sized pieces. Today I used squash, potatoes and carrots. Big chunks give it a more rustic look.
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrqWNProhR3gms4YOAJhBp3av1yzbU8xC2BZy9nn_PeqRJGr3dxjeO8gKvSg64ejbJP30sPPna1hij0fJaJbUupJzoQ2JzMDo9eFKpbFPhOdLW6_gdSRDC6kNAeKP2oF0gpwC5fe-ndOmA/s1600/DSC00820.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrqWNProhR3gms4YOAJhBp3av1yzbU8xC2BZy9nn_PeqRJGr3dxjeO8gKvSg64ejbJP30sPPna1hij0fJaJbUupJzoQ2JzMDo9eFKpbFPhOdLW6_gdSRDC6kNAeKP2oF0gpwC5fe-ndOmA/s200/DSC00820.JPG" alt="" id="BLOGGER_PHOTO_ID_5639291060485870242" border="0" /></a>
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<br />Heat the lamb, add the tomato paste, salt, pepper and spices to the pot and let come up to a boil, turn down to medium low and add the potatoes and vegetables to the pot.
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtXG7ovr_smzPaqBk1Fsmc2kgDhOyDfxXx8jQLDO7NaA63yf88de3QbvIizH7f1QL0ehGUOcGtqqdMkqTiDBXEbfRYpQuQRHIqJBCsJkUmzjVSKuwelAu_MdQmVqAhZfCn44BKLgGoWFm-/s1600/DSC00821.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtXG7ovr_smzPaqBk1Fsmc2kgDhOyDfxXx8jQLDO7NaA63yf88de3QbvIizH7f1QL0ehGUOcGtqqdMkqTiDBXEbfRYpQuQRHIqJBCsJkUmzjVSKuwelAu_MdQmVqAhZfCn44BKLgGoWFm-/s200/DSC00821.JPG" alt="" id="BLOGGER_PHOTO_ID_5639292039469811938" border="0" /></a>Cook for around 30 minutes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4is4uKKdAv7uG6ZsAs_7zrghCpFp71o7F2zrn8i5T_bXhoZa3NZfnpyjtjxryKiFaqSea7on6uDYjFPKmbhK9HCp3kAdumVIYDVBtC3WPcNzIGZfKUT1vabrT56UJmByDGwI-MLgCxBFr/s1600/DSC00823.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4is4uKKdAv7uG6ZsAs_7zrghCpFp71o7F2zrn8i5T_bXhoZa3NZfnpyjtjxryKiFaqSea7on6uDYjFPKmbhK9HCp3kAdumVIYDVBtC3WPcNzIGZfKUT1vabrT56UJmByDGwI-MLgCxBFr/s200/DSC00823.JPG" alt="" id="BLOGGER_PHOTO_ID_5639292584651187698" border="0" /></a> until the vegetables are tender and the sauce has thickened. Using a pair of tongs put a shank on a plate and ladle the vegetables and sauce over it. Crusty bread is perfect accompaniment to sop up the sauce. I would serve this with a green salad and a robust red wine.
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<br />Kali Orexi!
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghzuSGPcHzv6wQtQl0ipvmYGAiSTEOAhy51QW25thzdIR6jQhX29PEWiqfhVDMrvikwkLEmko4E1duI4RlnbC7D5ONCAD-6k3hYUCptCRrNH3cwwXKpSeGTg4SzdJlkKu-EpzM8PI2Xk-V/s1600/DSC00825.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghzuSGPcHzv6wQtQl0ipvmYGAiSTEOAhy51QW25thzdIR6jQhX29PEWiqfhVDMrvikwkLEmko4E1duI4RlnbC7D5ONCAD-6k3hYUCptCRrNH3cwwXKpSeGTg4SzdJlkKu-EpzM8PI2Xk-V/s320/DSC00825.JPG" alt="" id="BLOGGER_PHOTO_ID_5639294563030947794" border="0" /></a>
<br />Flo Titmushttp://www.blogger.com/profile/04285034459955156017noreply@blogger.com3tag:blogger.com,1999:blog-5904909306706410111.post-66538556265689279402011-08-07T08:44:00.000-07:002020-05-20T13:07:08.351-07:00Yemista<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVmqVaqvIw7gU6X08YxKEkVWA2bsllk8Ng8hNdMjXI7AZ0c1OvBUCSDr8Uisu2F4p_6LbU22E9nfvG3KSU7KpuAUjwTT5BQrpTx9f1-Wrz9ZzlJZ_PyUOgZRKB1m7awoCFIWSrNxBoZYj3/s1600/DSC00805.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvYzD2sCnQfMeT26e0pd0njFxUAOQEh2rIcgGptKspUwuVCWp5TklFurDfDyKtYB-E0F__eOjOswrWUgDYz-zDb3Nj1dG34YAz2pNUW2fyWcbYxhhl4wSuBIBYa_cLST3T_carIF-CyZkX/s1600/DSC00803.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5638140886351658658" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvYzD2sCnQfMeT26e0pd0njFxUAOQEh2rIcgGptKspUwuVCWp5TklFurDfDyKtYB-E0F__eOjOswrWUgDYz-zDb3Nj1dG34YAz2pNUW2fyWcbYxhhl4wSuBIBYa_cLST3T_carIF-CyZkX/s400/DSC00803.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYVT1rIZBo0xzS-XUezIXgUusTuQna28emP2lb2wClDxNsWe1cGSSbnv7MWgVsIh5K8v9y73IZebP9OTSSQAFG9PU3-aTfYH6W4mJNqYjKdLG9xLP9KOOPbznSA0wKs6lcYLWBzb7KVE4y/s1600/thumbnail.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5638159582394275874" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYVT1rIZBo0xzS-XUezIXgUusTuQna28emP2lb2wClDxNsWe1cGSSbnv7MWgVsIh5K8v9y73IZebP9OTSSQAFG9PU3-aTfYH6W4mJNqYjKdLG9xLP9KOOPbznSA0wKs6lcYLWBzb7KVE4y/s200/thumbnail.jpg" style="cursor: hand; cursor: pointer; float: left; height: 169px; margin: 0 10px 10px 0; width: 200px;" /></a>My mom was born and grew up in Patras, Greece. She was the middle child of five daughters and they lived with their Mother, Father and Yia Yia Euphrosene. My Papu, Christos Karakitsos, was the chantor or psaltis at Agios Andreas Greek Orthodox Church and taught voice from his home. She remembers her Yia Yia in the kitchen cooking the family dinners. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhffFuOYXK7oMUcZZbykrL3fKPOwmm9K-QirsWft54Xl62kA7bvPrQgOWH-BAEttylVa6s_Lj5TRIIu-P2XBiKlr_RTH8t2ghlKsDfowgWDxIxYwMJ-DKo603TLtAx7fV_emu-2CevEIurV/s1600/Yia+yia+Ephrosini.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5638143042026130658" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhffFuOYXK7oMUcZZbykrL3fKPOwmm9K-QirsWft54Xl62kA7bvPrQgOWH-BAEttylVa6s_Lj5TRIIu-P2XBiKlr_RTH8t2ghlKsDfowgWDxIxYwMJ-DKo603TLtAx7fV_emu-2CevEIurV/s200/Yia+yia+Ephrosini.jpg" style="cursor: pointer; float: right; height: 214px; margin: 0pt 0pt 10px 10px; width: 130px;" /></a>Here is a picture of my Great Grandmother, Euphrosene and my mother on her lap.
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In the summer months they would stuff summer vegetables with meat and rice and take them to the local bakery to bake in the oven. People didn't have ovens in their homes in those times. This dish is not only delicious but very pleasing to the eyes. This is one of the recipes my mother passed down to me from her early years in Greece.
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Ingredients:
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqdPGXhxSDyPGqyiXMJNGn5Sp3o35ixTOy61XkyScD6DfcAEeT2abIPKX_1Dd3w0o1w0o9Om0QPOPUrSSe6VoH_BCDialvlF5FZxRyQt9f2Ve0UvU6PDwNz0FR5sKqzzP9ysqegeLuyopn/s1600/DSC00785.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5638144676317279426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqdPGXhxSDyPGqyiXMJNGn5Sp3o35ixTOy61XkyScD6DfcAEeT2abIPKX_1Dd3w0o1w0o9Om0QPOPUrSSe6VoH_BCDialvlF5FZxRyQt9f2Ve0UvU6PDwNz0FR5sKqzzP9ysqegeLuyopn/s320/DSC00785.JPG" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>A variety of summer vegetables - Beefsteak Tomatoes, Bell Peppers, Squash, and Eggplants
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1 1/2 lb ground meat (lamb, beef, chicken, turkey or pork)<br />
1 1/2 cup rice (my mom preferred Uncle Ben's converted rice)<br />
1 large yellow onion
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1 head garlic
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a few red, yellow or russet potatoes 3 or 4 depending on size
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3 cups chicken broth
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1 small can tomato paste
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fresh basil, mint and parsley (1/4 to 1/2 cup each)
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2 tsp dried oregano<br />
salt and pepper to taste (I use around 1 tablespoon of salt and 1/2 tablespoon pepper)
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olive oil
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Assembly:
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6GyHAOwTj-szMtQZAj0RikusNRBkAhTZ8QkJjYONr-IKEUmN37ULLuTvMtW1FPdqYK8pah1Z8H0197zUeEve4TyK3uuN3602M9wSh24pUxuWUK65OxQAhcnMKVGu3VSvdvO_jZCyljCyD/s1600/DSC00786.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5638147645057967218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6GyHAOwTj-szMtQZAj0RikusNRBkAhTZ8QkJjYONr-IKEUmN37ULLuTvMtW1FPdqYK8pah1Z8H0197zUeEve4TyK3uuN3602M9wSh24pUxuWUK65OxQAhcnMKVGu3VSvdvO_jZCyljCyD/s200/DSC00786.JPG" style="cursor: hand; cursor: pointer; float: left; height: 150px; margin: 0 10px 10px 0; width: 200px;" /></a>First you wash your vegetables very well. Cut the tops off the vegetables and scoop out the tomatoes, eggplant and squash (put this into a bowl to use later.) Remove seeds from inside bell peppers. Salt inside of vegetables. Save the tops to cover the vegetables!
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxhwuLTqIFePchZ4vsZHJX4GaXa5mZHag2SGuKMlBrjI8RiEms1ubRFXBW_KoKiDPAhMCMtSVoVOzJQpK1nO-kcJB6-tHULlbaxoDlarc3QPXuFMriwViV5jEWgN3kVL90J6KY_bFkTFn-/s1600/DSC00788.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5638148232918534514" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxhwuLTqIFePchZ4vsZHJX4GaXa5mZHag2SGuKMlBrjI8RiEms1ubRFXBW_KoKiDPAhMCMtSVoVOzJQpK1nO-kcJB6-tHULlbaxoDlarc3QPXuFMriwViV5jEWgN3kVL90J6KY_bFkTFn-/s200/DSC00788.JPG" style="cursor: hand; cursor: pointer; float: left; height: 150px; margin: 0 10px 10px 0; width: 200px;" /></a> Here you seen my Mom scooping out the eggplant with a spoon. Sometimes you need a small knife to start the zucchini or squash since they are a little firmer.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_KOGcDNAHEZBFrsoRVSgOTDQEgWq5LIBnswGSjhDGF0kVdLi60lXPVLbbbJBSNa-ogkfjttCBQi0NDHF5wlKN5Au_Y844cNb3V_sVrZxQbXFRAhXrCP6-n_jCX1ZKw6rS-7mwnxd-hsjk/s1600/DSC00790.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5638149407731349794" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_KOGcDNAHEZBFrsoRVSgOTDQEgWq5LIBnswGSjhDGF0kVdLi60lXPVLbbbJBSNa-ogkfjttCBQi0NDHF5wlKN5Au_Y844cNb3V_sVrZxQbXFRAhXrCP6-n_jCX1ZKw6rS-7mwnxd-hsjk/s320/DSC00790.JPG" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>Once your vegetables are cleaned out and salted, drizzle them with a little olive oil. These are all ready to be stuffed - set aside as you prepare the meat mixture.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw0jnD6E8Wft2Z7bDesQsfJ-QnORB68VYdoAGjfwYV6rI6j5rK4cSjucZY0hyphenhyphenC4nhE01HXRfKm19AK7sEAQlDDSaaDjUwnVrbto5U0KbbQRqX1ZWjjFMMKxobYwtbOBcz0Jhyphenhyphen8L0ad2cBG/s1600/DSC00789.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5638150714237169698" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw0jnD6E8Wft2Z7bDesQsfJ-QnORB68VYdoAGjfwYV6rI6j5rK4cSjucZY0hyphenhyphenC4nhE01HXRfKm19AK7sEAQlDDSaaDjUwnVrbto5U0KbbQRqX1ZWjjFMMKxobYwtbOBcz0Jhyphenhyphen8L0ad2cBG/s200/DSC00789.JPG" style="cursor: hand; cursor: pointer; float: left; height: 150px; margin: 0 10px 10px 0; width: 200px;" /></a>Dice the onion<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDGiJR9Vk8diYMwC55LSRN4v9kpzQnpO6-e9ZIk-I0tWRnV22vkHULEnv2IVjCr-swblTh-jJ-vkIGhEd4HROJ4T0xoPgJh1kiKISVZYcCjzHfXRVu4UaTb485L3_fxvxgHDuk6omxLjPL/s1600/DSC00793.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5638151582096426018" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDGiJR9Vk8diYMwC55LSRN4v9kpzQnpO6-e9ZIk-I0tWRnV22vkHULEnv2IVjCr-swblTh-jJ-vkIGhEd4HROJ4T0xoPgJh1kiKISVZYcCjzHfXRVu4UaTb485L3_fxvxgHDuk6omxLjPL/s200/DSC00793.JPG" style="cursor: hand; cursor: pointer; float: right; height: 150px; margin: 0 0 10px 10px; width: 200px;" /></a>
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Peel garlic and finely mince or mash.
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In a large pan, heat the olive oil and add onions. Cook the onions until they glisten. Next you add the meat and brown slightly. Remember those vegetables you scooped out, add the insides of the tomatoes, squash, eggplant and the garlic, cook this a bit. Salt and pepper to taste and add a bunch of chopped parley and mint.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0g80Lc9D9yF2xKZF-v_LUfmRTpuyxCGNqrm8JUXpTkH9LqXL1TbVpRT2GAvxT76CnN1M20YazknoaRJq-9wFgXoBCcyw4oPkUTZjfB_QL70qcpLMY1id5RBiPAhqUrmQv-xJkieXCXOpJ/s1600/DSC00794.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5638155475328308802" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0g80Lc9D9yF2xKZF-v_LUfmRTpuyxCGNqrm8JUXpTkH9LqXL1TbVpRT2GAvxT76CnN1M20YazknoaRJq-9wFgXoBCcyw4oPkUTZjfB_QL70qcpLMY1id5RBiPAhqUrmQv-xJkieXCXOpJ/s200/DSC00794.JPG" style="cursor: hand; cursor: pointer; float: left; height: 150px; margin: 0 10px 10px 0; width: 200px;" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQfF5R4WfvXJdWAJYm3Y0nAESA3litO9BFoaF6OkzbT0p1cpUQ2AVMvnogdLEQk58iYWRoqGAEAlAqdOICD4-XASvTi4d4HgGGsYKncIu5mLmtS8wd1cKF6HZwzAasE9xSBenhHvnbo4T_/s1600/DSC00795.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5638155930327024210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQfF5R4WfvXJdWAJYm3Y0nAESA3litO9BFoaF6OkzbT0p1cpUQ2AVMvnogdLEQk58iYWRoqGAEAlAqdOICD4-XASvTi4d4HgGGsYKncIu5mLmtS8wd1cKF6HZwzAasE9xSBenhHvnbo4T_/s200/DSC00795.JPG" style="cursor: hand; cursor: pointer; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOJxRR9o397sgxFXMA7N2IKeZLOmFv5V8bCdiKbQCaIbtEcmrRMyuAGM5vSaNkRbVyt3f99JIwMf-QgjOZ2Fl8Hqye_8DaTGHNnwuibCMJOp9svfP7C1_6jCP_LacO5GR_La9ABLmBnWOV/s1600/DSC00791.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5638156350273801090" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOJxRR9o397sgxFXMA7N2IKeZLOmFv5V8bCdiKbQCaIbtEcmrRMyuAGM5vSaNkRbVyt3f99JIwMf-QgjOZ2Fl8Hqye_8DaTGHNnwuibCMJOp9svfP7C1_6jCP_LacO5GR_La9ABLmBnWOV/s200/DSC00791.JPG" style="cursor: hand; cursor: pointer; float: right; height: 150px; margin: 0 0 10px 10px; width: 200px;" /></a>
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Once all the ingredients are cooked, add the rice and tomato paste.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSiMVoKGOfko3vQFi_XItB1qd_ZqkuliEvuTDuKH8dR-soKkmOfdXNCy90Sf99Y2Ah3Pl50vYLzKIEpF2yQY6J3uhRCwk4NQ2cJ8jNVQ5fBDA919xPT6zK1GsGRkaDljjCLC4k8JEZAPCQ/s1600/DSC00797.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5638158103389881906" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSiMVoKGOfko3vQFi_XItB1qd_ZqkuliEvuTDuKH8dR-soKkmOfdXNCy90Sf99Y2Ah3Pl50vYLzKIEpF2yQY6J3uhRCwk4NQ2cJ8jNVQ5fBDA919xPT6zK1GsGRkaDljjCLC4k8JEZAPCQ/s200/DSC00797.JPG" style="cursor: hand; cursor: pointer; float: left; height: 150px; margin: 0 10px 10px 0; width: 200px;" /></a> Mix well before adding the chicken broth to the pot.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1zEolUvIv2FDJH4wlCKyxMU0vSuELY-gOY988OZNww3NZ5xhg9CkjUFtzoDS7MV2QsiBiC-QXB7kMDDGRv2TYslBhzuRFSlXaLwtKQww88PUjSDM_GfwgEK0aBuoK4wXPhcP3lyX8aVIU/s1600/DSC00798.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5638158463235281810" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1zEolUvIv2FDJH4wlCKyxMU0vSuELY-gOY988OZNww3NZ5xhg9CkjUFtzoDS7MV2QsiBiC-QXB7kMDDGRv2TYslBhzuRFSlXaLwtKQww88PUjSDM_GfwgEK0aBuoK4wXPhcP3lyX8aVIU/s200/DSC00798.JPG" style="cursor: hand; cursor: pointer; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /></a> The rice will absorb the broth and once it thickens you are ready to stuff the vegetables with the mixture. Time for the fun part!
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrNuJ60jJDAFLpPTWlyKXTOxX9GqHZ1mS0Azdpbmm3HhjcloahnlcFVUhk_HSpVnwzVcksDe5VUHDr6m6G1y8RQdbDNDqbtFuXx9i1kEGXmKwkNXUu_GTF2aWrex-NRhU0SrnoGAtFp3Cd/s1600/DSC00799.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5638160049308186178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrNuJ60jJDAFLpPTWlyKXTOxX9GqHZ1mS0Azdpbmm3HhjcloahnlcFVUhk_HSpVnwzVcksDe5VUHDr6m6G1y8RQdbDNDqbtFuXx9i1kEGXmKwkNXUu_GTF2aWrex-NRhU0SrnoGAtFp3Cd/s320/DSC00799.JPG" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1nSctO0eGCM4tDiz5tXSike1T_2_UM3T47TGHmDIoM4JnEcdn_MLxo6rgG190Q-aEv78XWi_lkQ49oZyAMinkuMZUrCbWcIgxq62ByHtzf-Mr7gIvZPz3iVUBm88W9gPQmqBDyl-XYB3a/s1600/DSC00800.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5638160533848929714" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1nSctO0eGCM4tDiz5tXSike1T_2_UM3T47TGHmDIoM4JnEcdn_MLxo6rgG190Q-aEv78XWi_lkQ49oZyAMinkuMZUrCbWcIgxq62ByHtzf-Mr7gIvZPz3iVUBm88W9gPQmqBDyl-XYB3a/s200/DSC00800.JPG" style="cursor: hand; cursor: pointer; float: right; height: 150px; margin: 0 0 10px 10px; width: 200px;" /></a>Preheat your oven to 350. Stuff each of the vegetables with the meat and rice mixture and place the tops to cover them. Cut red potatoes into wedges and fit them around the vegetables. If there is leftover meat mixture fill in the empty spaces with it and add a little water or broth to the pan before putting into the oven.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuRPj8totbCznP9j_cxE3SejiHtkoRCSqPYJE5oq8_gj5jGS_UeRBqkjddYHlDwZiCgwWl4Fvh9ES5kbTR5tq6qP99ejvjD0SZpCxAzgP9MXn5Z686Ncds3rSwkdLouPncqeUkAo-8g1eK/s1600/DSC00802.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5638163168213286898" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuRPj8totbCznP9j_cxE3SejiHtkoRCSqPYJE5oq8_gj5jGS_UeRBqkjddYHlDwZiCgwWl4Fvh9ES5kbTR5tq6qP99ejvjD0SZpCxAzgP9MXn5Z686Ncds3rSwkdLouPncqeUkAo-8g1eK/s200/DSC00802.JPG" style="cursor: hand; cursor: pointer; float: left; height: 150px; margin: 0 10px 10px 0; width: 200px;" /></a>
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Bake in the oven for 1 1/2 to 2 hours until the vegetables are cooked well. This is definitely wonderful to serve to guests or have at parties, a real crowd pleaser.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVmqVaqvIw7gU6X08YxKEkVWA2bsllk8Ng8hNdMjXI7AZ0c1OvBUCSDr8Uisu2F4p_6LbU22E9nfvG3KSU7KpuAUjwTT5BQrpTx9f1-Wrz9ZzlJZ_PyUOgZRKB1m7awoCFIWSrNxBoZYj3/s1600/DSC00805.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5638163639883341586" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVmqVaqvIw7gU6X08YxKEkVWA2bsllk8Ng8hNdMjXI7AZ0c1OvBUCSDr8Uisu2F4p_6LbU22E9nfvG3KSU7KpuAUjwTT5BQrpTx9f1-Wrz9ZzlJZ_PyUOgZRKB1m7awoCFIWSrNxBoZYj3/s320/DSC00805.JPG" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>Flo Titmushttp://www.blogger.com/profile/04285034459955156017noreply@blogger.com1tag:blogger.com,1999:blog-5904909306706410111.post-61340716625930072802011-07-27T19:41:00.001-07:002012-11-02T23:54:06.078-07:00Kotopoulo Kapama<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3xlMrnhl_Thd7dFaKkkJXuEIhAaPmuaFW_t3Vke2bZegHP0QctyQ3z9bXQ76iGEQJ4uLLUJwxT34wp6HFFmq10M9ybwjFjUecz0jHOeRKld-yQU6OcHiT77e6usMfb73-414ftq7dyAX8/s1600/DSC00781.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5634228030140368210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3xlMrnhl_Thd7dFaKkkJXuEIhAaPmuaFW_t3Vke2bZegHP0QctyQ3z9bXQ76iGEQJ4uLLUJwxT34wp6HFFmq10M9ybwjFjUecz0jHOeRKld-yQU6OcHiT77e6usMfb73-414ftq7dyAX8/s400/DSC00781.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
Chicken Stew with a greek twist.<br />
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This is a very tasty stew that I've made for friends and family many times and it's one I remember my mom making regularly for guests. It has ingredients that you don't always think go together but when the sweet peppery cinnamon and tart lemon juice mix with the tomato sauce, it's magical. Ladle this stew over good hardy pasta. My preferred pasta is perciatelli, a long straw like noodle. You can find them in some supermarkets, if not then try it over parpadelle, the long broad noodles. And the best garnish for this dish is Kasseri cheese, a hard tangy greek cheese. You'll find this rustic dish quite popular once you make it.<br />
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The Ingredients:<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9e5I6PkUv6gpaTPlsksdxEGBEOuKtEUW2taRhCh9aJDm0n3vVRZFEIpfwjxThbY2Ah6aNwtRhhusjVRFDsKTABNdn6O_GNHzwvdnM-RPPvgJoXgLHLFz_i5YdOkyjeEKrYfhSJc-b8Izt/s1600/DSC00762.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5634231893279902786" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9e5I6PkUv6gpaTPlsksdxEGBEOuKtEUW2taRhCh9aJDm0n3vVRZFEIpfwjxThbY2Ah6aNwtRhhusjVRFDsKTABNdn6O_GNHzwvdnM-RPPvgJoXgLHLFz_i5YdOkyjeEKrYfhSJc-b8Izt/s320/DSC00762.JPG" style="cursor: hand; cursor: pointer; float: left; height: 240px; margin: 0 10px 10px 0; width: 320px;" /></a>3 to 4 chicken legs (legs and thighs)<br />
28 ounce can diced tomatoes<br />
1 sweet onion<br />
1/2 cup tomato paste<br />
1 14 oz can chicken broth<br />
3 lemons juiced<br />
1 tablespoon cinnamon<br />
1 teaspoon allspice<br />
1 teaspoon nutmeg<br />
salt and pepper to taste<br />
tbsp olive oil and 1/2 tbsp butter<br />
1 lb package perciatelli or parpadelle<br />
kasseri cheese (you can use parmesan or another hard tangy cheese.)<br />
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Putting it all together:<br />
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First wash and cut the chicken legs, remove skin from thighs.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8CJQIkaxqLJCKnNVPIkLXkrSJHxJlQiETs39CSy-T-l0TazHxJVVAbgnrbD5Zu4o27_66n-IElvMcIpMpRf4lkEbU7emE6HwI7CJgcqwF_MSSIVlq_Gh7Qdj2fdy6o5ioJrif0gVjge5-/s1600/DSC00763.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5634234058471935250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8CJQIkaxqLJCKnNVPIkLXkrSJHxJlQiETs39CSy-T-l0TazHxJVVAbgnrbD5Zu4o27_66n-IElvMcIpMpRf4lkEbU7emE6HwI7CJgcqwF_MSSIVlq_Gh7Qdj2fdy6o5ioJrif0gVjge5-/s200/DSC00763.JPG" style="cursor: hand; cursor: pointer; float: left; height: 150px; margin: 0 10px 10px 0; width: 200px;" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMPbb02F1p_7anqWWUo04S1Hautm_YsBraiioV5EOsrk-aobXXoVVlOV08ayFTFFlXRrU8WK7W_nxzQAVN_2f8XmLf_OVlG924OLoi7nxWwIRRludLnqNjEEHN7poPJMSjuHc3e0gpGV-f/s1600/DSC00764.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5634234316954668338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMPbb02F1p_7anqWWUo04S1Hautm_YsBraiioV5EOsrk-aobXXoVVlOV08ayFTFFlXRrU8WK7W_nxzQAVN_2f8XmLf_OVlG924OLoi7nxWwIRRludLnqNjEEHN7poPJMSjuHc3e0gpGV-f/s200/DSC00764.JPG" style="cursor: hand; cursor: pointer; float: right; height: 150px; margin: 0 0 10px 10px; width: 200px;" /></a>I've also used the whole chicken cut up and also boneless, skinless chicken if you want less fat. Chicken breast tends to get a little dry tasting if you aren't careful to add a little more olive oil. Salt and pepper them.<br />
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Clean your cutting surface and hands after handling the poultry!<br />
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Chop up the onion.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOhlyFa30VKVfzazWDVA3tqT1adcWY2O03tSZgOfQ-LfHpizGhikADbZuYTWebMSHiX-Trjqi2FqwI_JyXsbkCx6ysHowX2yVed9531BvS8anSpdiKF9AR4LczWlAEBNk77pjIplqobnEw/s1600/DSC00765.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5634235948002751666" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOhlyFa30VKVfzazWDVA3tqT1adcWY2O03tSZgOfQ-LfHpizGhikADbZuYTWebMSHiX-Trjqi2FqwI_JyXsbkCx6ysHowX2yVed9531BvS8anSpdiKF9AR4LczWlAEBNk77pjIplqobnEw/s320/DSC00765.JPG" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
Heat a deep pot over high heat and add olive oil and a little bit of butter. The butter helps brown the chicken parts.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ7hSm3UGAD0h0p3I35O4HUfby7uiQdFauMgLlXmMRWt0FWfUW7LEynWwdV_Jx0DSsRaY6CvgkpJ3780R0hJ9vd3aSXAJU04r-k0Mz1YEpA2PYuRtnQqbf95_CU8CnzH4y3qgAB55ihyphenhyphen9i/s1600/DSC00766.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5634236641689833746" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ7hSm3UGAD0h0p3I35O4HUfby7uiQdFauMgLlXmMRWt0FWfUW7LEynWwdV_Jx0DSsRaY6CvgkpJ3780R0hJ9vd3aSXAJU04r-k0Mz1YEpA2PYuRtnQqbf95_CU8CnzH4y3qgAB55ihyphenhyphen9i/s200/DSC00766.JPG" style="cursor: hand; cursor: pointer; float: left; height: 150px; margin: 0 10px 10px 0; width: 200px;" /></a> Saute the onion until it glistens <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmpRZas-POCy8XizULhVJB8XaOh5YkrqwR20f3m9VbUSpsMKIUQ_omDLVj9A0qJgwH94pqmFoJWhwHuB1ib9LBwBLoItslfDELZHY-LmjeICiY99Xh7y4XeoEvelfSLeuRDUWWcfI6bY1B/s1600/DSC00767.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5634237588776515202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmpRZas-POCy8XizULhVJB8XaOh5YkrqwR20f3m9VbUSpsMKIUQ_omDLVj9A0qJgwH94pqmFoJWhwHuB1ib9LBwBLoItslfDELZHY-LmjeICiY99Xh7y4XeoEvelfSLeuRDUWWcfI6bY1B/s200/DSC00767.JPG" style="cursor: hand; cursor: pointer; float: right; height: 150px; margin: 0 0 10px 10px; width: 200px;" /></a><br />
and then add the seasoned<br />
chicken parts. Brown them<br />
on both sides. This takes about 5 to 10 minutes.<br />
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The next step is adding the cinnamon, nutmeg and allspice, coating the chicken well. Salt and pepper to taste. Start with a teaspoon of salt and add more if necessary.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTwa3jZiJBnE6dj2UVmdIt0jwwBObC0nbJroJ7uWp0QAR0CWIfcYymWxZ_4F5-PLbQnj7-MisUL9QmIg8VMQLFf5Hz-bPprX1z9a1qetay4Z0zIVAKnhVPrxYr3w-d_Srwl-voP_AMV0v5/s1600/DSC00768.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5634238450674651122" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTwa3jZiJBnE6dj2UVmdIt0jwwBObC0nbJroJ7uWp0QAR0CWIfcYymWxZ_4F5-PLbQnj7-MisUL9QmIg8VMQLFf5Hz-bPprX1z9a1qetay4Z0zIVAKnhVPrxYr3w-d_Srwl-voP_AMV0v5/s200/DSC00768.JPG" style="cursor: hand; cursor: pointer; float: left; height: 150px; margin: 0 10px 10px 0; width: 200px;" /></a> De-glaze the pot with some<br />
chicken broth and then add <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEgFNfb_krbhj9gD2Xgqbq2OkXMkn5DaL0drTcurrgUai6zdLRN6857FnU2iLQJ47ALSPQKDDvuBgWujodMVZmFsDCw87ArQUtZr0891K_GyBvpVNJ92ckFVeW51vI-W7d1j8hp8ix02qn/s1600/DSC00769.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5634239058753164002" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEgFNfb_krbhj9gD2Xgqbq2OkXMkn5DaL0drTcurrgUai6zdLRN6857FnU2iLQJ47ALSPQKDDvuBgWujodMVZmFsDCw87ArQUtZr0891K_GyBvpVNJ92ckFVeW51vI-W7d1j8hp8ix02qn/s200/DSC00769.JPG" style="cursor: hand; cursor: pointer; float: right; height: 150px; margin: 0 0 10px 10px; width: 200px;" /></a><br />
the canned tomatoes, paste and<br />
chicken broth. Mix well and then<br />
add the juice of three lemons. Fresh lemon is the best, don't skimp on that!<br />
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Let it simmer with the top slightly askew for around an hour and a half.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhekGZjKTv0gGD_O-zc_90mBwjxGtL497nX0U2fYZIEKs4t-s2JRaWOuv44Ph7vaeg6uyInzlQdD482FV4MzE6wh5_2YNYNcp4TaeFMTzc5Prhk_fLaeRRG1wAxPDAidUDG8Mu5DEwUCsrD/s1600/DSC00770.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5634239831122254130" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhekGZjKTv0gGD_O-zc_90mBwjxGtL497nX0U2fYZIEKs4t-s2JRaWOuv44Ph7vaeg6uyInzlQdD482FV4MzE6wh5_2YNYNcp4TaeFMTzc5Prhk_fLaeRRG1wAxPDAidUDG8Mu5DEwUCsrD/s320/DSC00770.JPG" style="cursor: hand; cursor: pointer; float: left; height: 240px; margin: 0 10px 10px 0; width: 320px;" /></a> You want the sauce to thicken and the chicken<br />
to be falling off the bone. It'll be very flavorful the more it thickens. Before serving the the stew you need to cook your pasta.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZIWjr4ZZhktgfM5kPRpbazZ-Z-I4UXAGYCx6m2aMBHIQzjwXBhumi8UG8zame328SXWX8ZAuv9q5wBvyNwf5Rkis3qaikGk2nGbYFhxXvZUkpRbmX23n8-IDXp4bZ5Owqs9Nry94KMLJq/s1600/DSC00772.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5634240516977843650" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZIWjr4ZZhktgfM5kPRpbazZ-Z-I4UXAGYCx6m2aMBHIQzjwXBhumi8UG8zame328SXWX8ZAuv9q5wBvyNwf5Rkis3qaikGk2nGbYFhxXvZUkpRbmX23n8-IDXp4bZ5Owqs9Nry94KMLJq/s200/DSC00772.JPG" style="cursor: hand; cursor: pointer; float: left; height: 150px; margin: 0 10px 10px 0; width: 200px;" /></a> Here is the perciatelli, you need <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghXY-ubMS9kChjRsmuS-WxUhulmDVcoZvN8uXZHmTakNsrto08soHik-6LvcoGP3Nj4XbrXOYMzTUHjaEOwWkjsMVmKT0IP2io-mLpNul3Z71Bo_N2mm_cCPcpoJ2I5XlpVf6lfWIlgky1/s1600/DSC00776.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5634241216702060306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghXY-ubMS9kChjRsmuS-WxUhulmDVcoZvN8uXZHmTakNsrto08soHik-6LvcoGP3Nj4XbrXOYMzTUHjaEOwWkjsMVmKT0IP2io-mLpNul3Z71Bo_N2mm_cCPcpoJ2I5XlpVf6lfWIlgky1/s200/DSC00776.JPG" style="cursor: hand; cursor: pointer; float: right; height: 150px; margin: 0 0 10px 10px; width: 200px;" /></a><br />
a large pot of water to cook this.<br />
Bring the water to a roiling boil.<br />
Throw pasta into the pot and cook<br />
until it's al dente, about 11 minutes for perciatelli. Drain well and put back into the pot.<br />
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My mom used to brown butter in the pot and then put the pasta back in and coat it with this browned butter. It was yummy. But in these health conscious days, I use a little olive oil to coat the pasta.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizBuFwlgD6VfmpVbJ9uLLDRZXCQAfWImdJf5y1vLrpe9rlnc8i9JkAaFbHljjC1OwNnxJNulaGwZnVCRsnp0MUMYk8quL8tzBv0xloRvWwfD7f8aUXff4IfsYLCEtgUpQF_nwz_6q1L1XB/s1600/DSC00774.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5634243055764975426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizBuFwlgD6VfmpVbJ9uLLDRZXCQAfWImdJf5y1vLrpe9rlnc8i9JkAaFbHljjC1OwNnxJNulaGwZnVCRsnp0MUMYk8quL8tzBv0xloRvWwfD7f8aUXff4IfsYLCEtgUpQF_nwz_6q1L1XB/s200/DSC00774.JPG" style="cursor: hand; cursor: pointer; float: left; height: 200px; margin: 0 10px 10px 0; width: 150px;" /></a> Grate your cheese and then you are ready to plate up your stew.<br />
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Put pasta in a plate or bowl, ladle some stew over it and garnish with the cheese. Now you too can make Chicken Kapama.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfRoJnz5vlcrxwHv2myWASbV5nvSZ-TYYFSw_LMEoEXf-9JPlLfx3yxojAw6LwaDnA3Vspw0mEsFT6EjNxiY2ndY3CTJzvJ3mWq57HMtdxd8gDc3Q6tGKTmCMhXWFvegLVEcnPimBJ-BL3/s1600/DSC00780.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5634243577388236930" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfRoJnz5vlcrxwHv2myWASbV5nvSZ-TYYFSw_LMEoEXf-9JPlLfx3yxojAw6LwaDnA3Vspw0mEsFT6EjNxiY2ndY3CTJzvJ3mWq57HMtdxd8gDc3Q6tGKTmCMhXWFvegLVEcnPimBJ-BL3/s200/DSC00780.JPG" style="cursor: hand; cursor: pointer; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /></a>Flo Titmushttp://www.blogger.com/profile/04285034459955156017noreply@blogger.com2tag:blogger.com,1999:blog-5904909306706410111.post-18391285808403014942011-07-23T15:16:00.001-07:002012-10-16T19:45:39.003-07:00Tzatziki<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIHlPwhiFJ7BBJuqruHsc8EocY7aZdFdK3HrOJetBB22FwrPq3o2iglY3DYKkgxbzujnl3L0-Tl5ff4Vs1wfbfh7IQYINylUJWp4K_UMi2UuNahRuFe3EZTLXu8aL-rsH4aoNAMLGTVl04/s1600/DSC00760.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5632675455114316050" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIHlPwhiFJ7BBJuqruHsc8EocY7aZdFdK3HrOJetBB22FwrPq3o2iglY3DYKkgxbzujnl3L0-Tl5ff4Vs1wfbfh7IQYINylUJWp4K_UMi2UuNahRuFe3EZTLXu8aL-rsH4aoNAMLGTVl04/s400/DSC00760.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>Creamy Yogurt-Cucumber dip is one of my favorites for summertime. It's fresh tasting and cool. A great dip for pita, flatbread, rolls or even chips! I love it as a garnish or dressing for grilled salmon or lamb. My sandwiches or wraps sometimes are spread with this tasty delight instead of plain old mayo as a very healthy alternative. You will find this simple to make and wonderful to have in your refrigerator for a snack or meal.<br />
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Ingredients: <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhScWdEjkDwFsmbZ7m2sMGYwI3yVdZD2rwRp20mZ2Zbsre6FZ6mrD8bmmbdzOEKi1z4LZx8hfxAQ10zpeKA4nbc8AGYw04fMmlUt9rwFWnP_HR-eIBv8dZMBsm-CwSFsQOwfxNSCef6rlwt/s1600/DSC00743.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5632679252177921810" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhScWdEjkDwFsmbZ7m2sMGYwI3yVdZD2rwRp20mZ2Zbsre6FZ6mrD8bmmbdzOEKi1z4LZx8hfxAQ10zpeKA4nbc8AGYw04fMmlUt9rwFWnP_HR-eIBv8dZMBsm-CwSFsQOwfxNSCef6rlwt/s320/DSC00743.JPG" style="cursor: hand; cursor: pointer; float: right; height: 320px; margin: 0 0 10px 10px; width: 240px;" /></a><br />
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1 pint (17.6 oz) of Greek Yogurt (any fat content, I usually use 0%)<br />
2 small cucumbers<br />
1 lemon<br />
1 or 2 small shallots<br />
1 0r 2 cloves garlic<br />
fresh or dried dill (1/4 cup fresh or 1 tbsp dried)<br />
1 or 2 teaspoons salt (add less or more to taste)<br />
1 teaspoon pepper<br />
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Preparation:<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj3pAp0lV5KB_0yjEAHc6DfYmCCAMGAAEceBZZuRUX60ocjWT5El86EtRUpdorfq6uUhtH3BJ-m-4nifiPTIzbyzFVlRBkzUmpO2wnNOUkV8YcDl8werfJMFrJWhkHCA1k4sJXV6b-kj0d/s1600/DSC00744.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5632680968485107970" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj3pAp0lV5KB_0yjEAHc6DfYmCCAMGAAEceBZZuRUX60ocjWT5El86EtRUpdorfq6uUhtH3BJ-m-4nifiPTIzbyzFVlRBkzUmpO2wnNOUkV8YcDl8werfJMFrJWhkHCA1k4sJXV6b-kj0d/s200/DSC00744.JPG" style="cursor: hand; cursor: pointer; float: left; height: 150px; margin: 0 10px 10px 0; width: 200px;" /></a> Put salt, pepper and minced garlic into a<br />
bowl.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Sm23v9TG4TSBAvqpkz67YFR0rBGOpmdji_htH4c8kxWpty12UPoBnofLWSsvZdhWvEjX-1-HRj-BQlVFJ6we2VIcMXomCDLmXluaZqjN_JQUVGLznd38JL_HHiNy1RtUSBObpmyiBxap/s1600/DSC00747.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5632681517020781490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Sm23v9TG4TSBAvqpkz67YFR0rBGOpmdji_htH4c8kxWpty12UPoBnofLWSsvZdhWvEjX-1-HRj-BQlVFJ6we2VIcMXomCDLmXluaZqjN_JQUVGLznd38JL_HHiNy1RtUSBObpmyiBxap/s200/DSC00747.JPG" style="cursor: pointer; float: right; height: 209px; margin: 0pt 0pt 10px 10px; width: 156px;" /></a> Then finely chopped fresh dill and mix.<br />
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Zest some lemon into the bowl and juice about half of it over the dry<br />
ingredients.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzpkMFhL0rCJobpj9IZetPH5ip_Hi7CM7u3Ie5OZdZOOV31JdMBJP2U4uM62N9oSoNTJF_YcOPc58jAudRuYzAS2ZbJCjKoJDlNVFxUggQE7Le17fa_ucit47QAQT4dCXeUWpanU-ml5iB/s1600/DSC00748.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5632682328029641026" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzpkMFhL0rCJobpj9IZetPH5ip_Hi7CM7u3Ie5OZdZOOV31JdMBJP2U4uM62N9oSoNTJF_YcOPc58jAudRuYzAS2ZbJCjKoJDlNVFxUggQE7Le17fa_ucit47QAQT4dCXeUWpanU-ml5iB/s200/DSC00748.JPG" style="cursor: hand; cursor: pointer; float: left; height: 200px; margin: 0 10px 10px 0; width: 150px;" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDkK45dup7weR1sRn2UeCxo7q1EhhOj1IYUdvf4Eph_WgVwSD-nTxQQtOFsUGPdXvyyEA6Gpx0YbONLt5NnwWRuDJHgZ5j5quDmLU0b7lpz3y2-Qdr68jGVNHsHc6z5KB1tLiHePuBV1Ev/s1600/DSC00749.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5632682685150581858" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDkK45dup7weR1sRn2UeCxo7q1EhhOj1IYUdvf4Eph_WgVwSD-nTxQQtOFsUGPdXvyyEA6Gpx0YbONLt5NnwWRuDJHgZ5j5quDmLU0b7lpz3y2-Qdr68jGVNHsHc6z5KB1tLiHePuBV1Ev/s320/DSC00749.JPG" style="cursor: hand; cursor: pointer; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 240px;" /></a><br />
Mix together and scoop the yogurt<br />
into the bowl. Using a spatula turn <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgboS-6C9zsI90tZBY2aDzzPAaHt1zm1Eqcq1s8SSrynotVMwE_1bgZQLtZfqCfp8EmJQfir7EKGPQU_jZ-AgW4Mic9XwF4MX3qnyoiLTRIOpwV6BTSIZrAX-fvE2L2Myb8QYdwXH4SY3j5/s1600/DSC00755.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5632683667211793218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgboS-6C9zsI90tZBY2aDzzPAaHt1zm1Eqcq1s8SSrynotVMwE_1bgZQLtZfqCfp8EmJQfir7EKGPQU_jZ-AgW4Mic9XwF4MX3qnyoiLTRIOpwV6BTSIZrAX-fvE2L2Myb8QYdwXH4SY3j5/s200/DSC00755.JPG" style="cursor: hand; cursor: pointer; float: right; height: 200px; margin: 0 0 10px 10px; width: 150px;" /></a><br />
the ingredients around in the bowl<br />
until they are combined, set aside.<br />
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Either a food processor or grater will work for the next few steps.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfZQodT_Y9mejDLVTpRsaVfXE32vRGwcv8VEnf5qXN1elsI6LokWt8NVZ_aky_Gwp8Q5oIA9zgLg9HYbfHvdSlU3aKztxbkWDCQEAodlolh6QKQ8yPIu8FMj7Q192LnbJlqi8b4r_6qJlw/s1600/DSC00751.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5632684737639858258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfZQodT_Y9mejDLVTpRsaVfXE32vRGwcv8VEnf5qXN1elsI6LokWt8NVZ_aky_Gwp8Q5oIA9zgLg9HYbfHvdSlU3aKztxbkWDCQEAodlolh6QKQ8yPIu8FMj7Q192LnbJlqi8b4r_6qJlw/s200/DSC00751.JPG" style="cursor: hand; cursor: pointer; float: left; height: 150px; margin: 0 10px 10px 0; width: 200px;" /></a>Chop and remove seeds from <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqctlYaFi33FP_MU5R6EopenGAYD3FeoJ6iYDMHOXqgk9LnlohVQ704DLTV0lLlAyF5mDiW6bMbdIEPAQcAnTCAWd6nBKgoRL1foGJgTgpdYCEIWgiGgVmFjh-FGUyTQ2kn_mK-1E-f6gp/s1600/DSC00752.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5632685417541632290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqctlYaFi33FP_MU5R6EopenGAYD3FeoJ6iYDMHOXqgk9LnlohVQ704DLTV0lLlAyF5mDiW6bMbdIEPAQcAnTCAWd6nBKgoRL1foGJgTgpdYCEIWgiGgVmFjh-FGUyTQ2kn_mK-1E-f6gp/s200/DSC00752.JPG" style="cursor: hand; cursor: pointer; float: right; height: 150px; margin: 0 0 10px 10px; width: 200px;" /></a><br />
cucumbers,no need peel the english<br />
ones. Slice the shallots lengthwise.<br />
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Put all the chopped cucumber and shallots into a food processor or grate them with an old fashion hand grater. It all comes out the same!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7s0oWyKfaqVr70Le-ZLooOdyirro50Zx3M1yG-pMGAvUMDXUq3k0BxC41yQiK7NIOYN2aFxk9_Z7y8R6vy-6MzJbhyphenhyphenkWnv3Df06sZ6jZzRp0MVEzMoXSypjG8YpYkECnoYk6DUaoA7kMN/s1600/DSC00754.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5632687397257862370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7s0oWyKfaqVr70Le-ZLooOdyirro50Zx3M1yG-pMGAvUMDXUq3k0BxC41yQiK7NIOYN2aFxk9_Z7y8R6vy-6MzJbhyphenhyphenkWnv3Df06sZ6jZzRp0MVEzMoXSypjG8YpYkECnoYk6DUaoA7kMN/s200/DSC00754.JPG" style="cursor: hand; cursor: pointer; float: left; height: 150px; margin: 0 10px 10px 0; width: 200px;" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwSGdYcb0bZCs64emQddlaOGR2I0mawgfadNhAuccN-0Jxz8MlFjOEJ7NnPNX2MkrmuOH18PfLxyv7RlR58H2-s-PA00h67u8gSm4tHeAZ1De1ufJ_pqEwRuqyF1av5cZ04xB-_DZl03mO/s1600/DSC00756.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5632687753424774898" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwSGdYcb0bZCs64emQddlaOGR2I0mawgfadNhAuccN-0Jxz8MlFjOEJ7NnPNX2MkrmuOH18PfLxyv7RlR58H2-s-PA00h67u8gSm4tHeAZ1De1ufJ_pqEwRuqyF1av5cZ04xB-_DZl03mO/s320/DSC00756.JPG" style="cursor: hand; cursor: pointer; float: right; height: 240px; margin: 0 0 10px 10px; width: 320px;" /></a><br />
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Take handfuls of the shredded cucumber and<br />
shallots and squeeze as much of the liquid<br />
out as you can.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijKCjtiuFsSvlcCUsq4iz8Sbg-lYJPihgA12rvaArgv7k4_5kyV2skGj8dnl1ubl1JpJEZBb8CZFpawC_00uiE2x_nYJpB2pY0C1md1DYKFAMLdXhPfa4aNR_X0Drl-ddUdmqPVf647TQU/s1600/DSC00758.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5632688286264595010" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijKCjtiuFsSvlcCUsq4iz8Sbg-lYJPihgA12rvaArgv7k4_5kyV2skGj8dnl1ubl1JpJEZBb8CZFpawC_00uiE2x_nYJpB2pY0C1md1DYKFAMLdXhPfa4aNR_X0Drl-ddUdmqPVf647TQU/s200/DSC00758.JPG" style="cursor: hand; cursor: pointer; float: left; height: 150px; margin: 0 10px 10px 0; width: 200px;" /></a><br />
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Too much water lessens the flavor of the tzatziki. I like mine<br />
thick, creamy and flavorful.<br />
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Fold the shredded cucumber into the yogurt mixture until<br />
thoroughly blended. Store in an airtight container in the<br />
refrigerator. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhldmReyNoL4xX6_brU_7q5b_Ea7rTSGQFJXMc5tmPrpcImqRkaBzpbiZn4k38osJOGFU28gqTCgrSqPdNyvqdPPuDAhs7c4UDGzj12OHre3SbDuz3xng68GPzNshTEZw4Dy4kSOsisNaxv/s1600/DSC00759.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5632690206089700610" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhldmReyNoL4xX6_brU_7q5b_Ea7rTSGQFJXMc5tmPrpcImqRkaBzpbiZn4k38osJOGFU28gqTCgrSqPdNyvqdPPuDAhs7c4UDGzj12OHre3SbDuz3xng68GPzNshTEZw4Dy4kSOsisNaxv/s320/DSC00759.JPG" style="cursor: hand; cursor: pointer; float: right; height: 240px; margin: 0 0 10px 10px; width: 320px;" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiePIzursreG5sMXPbFb3wp_LOj7Aokj3K4WYe5qU3tgYk5RUftyOvYQti72K1p8iW5sULSq5NXbNMzQR9oIEx_62HbGKGVzIBY8Xj0H0y3s9zbBTMvfLbzC5x1vcKNayz2cWahLGLhs95W/s1600/DSC00759.JPG"><br /></a><br />
Allow it to marinate for at least 2 hours before<br />
serving. You want the flavors to bloom. It will stay fresh if stored in the frig for 1 to 2 weeks.<br />
<br />
Enjoy!Flo Titmushttp://www.blogger.com/profile/04285034459955156017noreply@blogger.com2tag:blogger.com,1999:blog-5904909306706410111.post-12856950962768473302011-07-16T19:56:00.000-07:002011-07-20T07:55:29.714-07:00Elliniki saláta (Greek Salad)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuY3lTq18G4iNXK-S2aYyH7UaWh4yutO2dJg5vZN9yubSeNcC9dS4PwU5Hl3e1nD48HwZeUOJOneiLIoMoFcBJT0-2QrCDQ2w283OrpxArlbdA2Uny1vCgXBOfakSaCzArFH7nbg9CiUM7/s1600/DSC00731.JPG"><br /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvS-n1U11GADokhbfvGVksHKSbjm_M-OrM3clFk0Jyz1cl5XJlRlFOvfYhOJaUOBCxUnNw7jqNC1M7jjEp9HtWvNVNSsOIdHXeK9mVeMjCScPmxGcA6C_tHpppiDpNZ_ITUi5dWxPS-Tcr/s1600/DSC00739.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvS-n1U11GADokhbfvGVksHKSbjm_M-OrM3clFk0Jyz1cl5XJlRlFOvfYhOJaUOBCxUnNw7jqNC1M7jjEp9HtWvNVNSsOIdHXeK9mVeMjCScPmxGcA6C_tHpppiDpNZ_ITUi5dWxPS-Tcr/s400/DSC00739.JPG" alt="" id="BLOGGER_PHOTO_ID_5630149995680653266" border="0" /></a> This is my version of Traditional Greek Salad. When traveling in Greece with my Manamu I noticed that greeks seldom used any lettuce in their salads. Commonly they would like to have one or two vegetables sprinkled with a good extra virgin olive oil and lemon or vinegar. Of course you must throw a few kalamata olives on top and finish it off with a slab of feta cheese. The best accompaniment for this salad is a good crusty bread in which to soak up the leftover dressing. No meal seem to ever start without some form of this salad.<br /><br />Ingrediants:<br /><br /><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhztxYjpvaecvCNV5MMp-IDvf0mha8VYJNnnKxW6adCKO0E0QznfvF071gpOwczfIGv4sYIDrl2njp88c4R8pz3AMW4AXWnhwYM4-PasU4fuPBq6TM1aW2SXzKBk2bVQxt1woYgTJ4ktKmr/s1600/DSC00724.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 293px; height: 391px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhztxYjpvaecvCNV5MMp-IDvf0mha8VYJNnnKxW6adCKO0E0QznfvF071gpOwczfIGv4sYIDrl2njp88c4R8pz3AMW4AXWnhwYM4-PasU4fuPBq6TM1aW2SXzKBk2bVQxt1woYgTJ4ktKmr/s400/DSC00724.JPG" alt="" id="BLOGGER_PHOTO_ID_5630153168170568930" border="0" /></a><br />Cucumbers ( 1 large or 4 small, the kind you don't have to peel)<br />Tomatoes (2 large tomatoes)<br />Red Onion (about 1/4)<br />Kalamata Olives (1/2 to 1 cup)<br />Capers (2 or 3 tablespoons)<br />Feta Cheese (8 oz. crumbled or cut into cubes)<br />Optional: Green or Red Bell Peppers, Crispy Romaine Lettuce (Untraditional)<br /><br />Preparation:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTYswid3AkMw5OkzRIJCzy7aPfUytHy1Q-CrJNhBsCPCEiHl58f9frSoTOuGY4jjj3plJfCP-m_trOZNNH1-n71NtmtyuDSDiEbepRk1ZOk_JUu335Ay8sSQgvPlM4nZNo-9GL1Kl_TwAb/s1600/DSC00725.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 296px; height: 222px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTYswid3AkMw5OkzRIJCzy7aPfUytHy1Q-CrJNhBsCPCEiHl58f9frSoTOuGY4jjj3plJfCP-m_trOZNNH1-n71NtmtyuDSDiEbepRk1ZOk_JUu335Ay8sSQgvPlM4nZNo-9GL1Kl_TwAb/s400/DSC00725.JPG" alt="" id="BLOGGER_PHOTO_ID_5630155896911923490" border="0" /></a>Cut the cucumber into half moons by first slicing down the center lengthwise and then cutting into bite-sized pieces. They should look like this.<br /><br /><br /><br /><br /></div><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyxKUiXpDTBQ8PlCwY6G6OjVRqqYz09kUr4mfgeNbWil8Sg-vnkx_MfZ3oEbS9KL0oYpqy6LlqLy_bvFqajstoHOp-C78djDmDjLsOwR8_nOkHsE8IRCfTjVuqalf1XAR36kW62YqIoBMb/s1600/DSC00726.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyxKUiXpDTBQ8PlCwY6G6OjVRqqYz09kUr4mfgeNbWil8Sg-vnkx_MfZ3oEbS9KL0oYpqy6LlqLy_bvFqajstoHOp-C78djDmDjLsOwR8_nOkHsE8IRCfTjVuqalf1XAR36kW62YqIoBMb/s320/DSC00726.JPG" alt="" id="BLOGGER_PHOTO_ID_5630156795093031458" border="0" /></a>Your tomatoes should be halved then quartered. I would say large bite-sized pieces are good. Make sure your tomatoes are red and ripe.<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiem5l1jTNZrhS0zgGM3hS3lgQawNO83MSG64klHMzq-kND2AawDyuGGUtEjAs3ZsJ2C4JGcS3ZO1rXs45IGwaYfdVDgqdpAH3kWMtSU-EKmJsTnng6e_dk9_Y0pzWj07AfjTYqjqsbUob6/s1600/DSC00727.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 318px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiem5l1jTNZrhS0zgGM3hS3lgQawNO83MSG64klHMzq-kND2AawDyuGGUtEjAs3ZsJ2C4JGcS3ZO1rXs45IGwaYfdVDgqdpAH3kWMtSU-EKmJsTnng6e_dk9_Y0pzWj07AfjTYqjqsbUob6/s320/DSC00727.JPG" alt="" id="BLOGGER_PHOTO_ID_5630157734861808050" border="0" /></a><br /><br />Slice the Red Onion into slivers, they add a nice color to the salad.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgymASgiBKExZfa-s7AShHUW4-s6Ga_ssCMUvvoVFsefTvobkvNnRVBIyWOaNDZoRrZdbmn033zzUISXxsVFzl1EwjL-D8hgawb3dtSHZ8vI8RG8BSsyeLm1qbYPEUtUeIVgLkv_BbImXRP/s1600/DSC00729.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgymASgiBKExZfa-s7AShHUW4-s6Ga_ssCMUvvoVFsefTvobkvNnRVBIyWOaNDZoRrZdbmn033zzUISXxsVFzl1EwjL-D8hgawb3dtSHZ8vI8RG8BSsyeLm1qbYPEUtUeIVgLkv_BbImXRP/s200/DSC00729.JPG" alt="" id="BLOGGER_PHOTO_ID_5630158707497682450" border="0" /></a>sprinkle some olives and capers over the vegetables and then the feta cheese to finish it off. Next is the dressing which gives it it's exquisite flavor.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXq1DhyZtYl5WqWnwkxQV1ggBQlfuktJXtLtfL36JaukF3k5iKeMO2HrtsSSDyRnYTEoBzHG2JNx4gq-FSt8Qo9oOqImUFKZDFdwNqdr3YN43BuaBfgSShST19dRnIKryVEw7-DK3q7Gkb/s1600/DSC00728.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXq1DhyZtYl5WqWnwkxQV1ggBQlfuktJXtLtfL36JaukF3k5iKeMO2HrtsSSDyRnYTEoBzHG2JNx4gq-FSt8Qo9oOqImUFKZDFdwNqdr3YN43BuaBfgSShST19dRnIKryVEw7-DK3q7Gkb/s200/DSC00728.JPG" alt="" id="BLOGGER_PHOTO_ID_5630158349182337218" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuY3lTq18G4iNXK-S2aYyH7UaWh4yutO2dJg5vZN9yubSeNcC9dS4PwU5Hl3e1nD48HwZeUOJOneiLIoMoFcBJT0-2QrCDQ2w283OrpxArlbdA2Uny1vCgXBOfakSaCzArFH7nbg9CiUM7/s1600/DSC00731.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuY3lTq18G4iNXK-S2aYyH7UaWh4yutO2dJg5vZN9yubSeNcC9dS4PwU5Hl3e1nD48HwZeUOJOneiLIoMoFcBJT0-2QrCDQ2w283OrpxArlbdA2Uny1vCgXBOfakSaCzArFH7nbg9CiUM7/s320/DSC00731.JPG" alt="" id="BLOGGER_PHOTO_ID_5630166964236312754" border="0" /></a><br /><br /><br /><br />The magical Dressing: <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd9_aGmGyjeYnSW41CrRS8I3V72khyRTJ8R8mS0QwuC46e2zhWz2IWTT3eCQ0iZ4vYA6CQiSPTaQI4xnkRaeZmF9SMWfdBuVPcYkdRu8-D1XN9v4Ag6fVTKDs_qvf3SJH3PAHyn5HrJ87q/s1600/DSC00732.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd9_aGmGyjeYnSW41CrRS8I3V72khyRTJ8R8mS0QwuC46e2zhWz2IWTT3eCQ0iZ4vYA6CQiSPTaQI4xnkRaeZmF9SMWfdBuVPcYkdRu8-D1XN9v4Ag6fVTKDs_qvf3SJH3PAHyn5HrJ87q/s200/DSC00732.JPG" alt="" id="BLOGGER_PHOTO_ID_5630161722215485618" border="0" /></a><br /><br />1/3 cup Extra Virgin Olive Oil (It should have a fruity flavor)<br />1/4 cup Red Wine Vinegar<br />{my secret touch is adding either a good red wine or balsamic vinegar to the mix - about 2 tbsp.}<br />1 clove Garlic (alway fresh is best!)<br />1/2 tablespoon salt<br />1 tsp pepper<br />1 tbsp. Dried Oregano (I'm lucky enough to have it in my yard which grows wild. We will cut a bunch and dry it. )<br /><br />To Prepare: I have a very high tech device to mix these wonderful ingredients, it's called a jar.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggLL9eIhC9Mj5EsNnQwDV8E95eU0eoNfIQUNOHQHB7b08VGAu9FJi4fb24f09grn5l0b0rmHlZNXgzjnp_vbAhTU-KUzPgmgj1QFp0TG3I1DojIB9MUyf-fMwn-i9Gs4oXqV4ocYUtvpwF/s1600/DSC00733.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggLL9eIhC9Mj5EsNnQwDV8E95eU0eoNfIQUNOHQHB7b08VGAu9FJi4fb24f09grn5l0b0rmHlZNXgzjnp_vbAhTU-KUzPgmgj1QFp0TG3I1DojIB9MUyf-fMwn-i9Gs4oXqV4ocYUtvpwF/s200/DSC00733.JPG" alt="" id="BLOGGER_PHOTO_ID_5630162297724323250" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBFDaod5WsU3seX0G0Ihlvwg1Fx9RVLkOwaKv3osnBWgLb1Q6LYpIxQlu5g6hjGwI6sRC3M7dHuXQSF0V7GEvfOs-h-YmfE_3KR-ILYjMJTWfHLDhWm-NI8OALeqxUN1HyVctnFA8nmOTa/s1600/DSC00734.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBFDaod5WsU3seX0G0Ihlvwg1Fx9RVLkOwaKv3osnBWgLb1Q6LYpIxQlu5g6hjGwI6sRC3M7dHuXQSF0V7GEvfOs-h-YmfE_3KR-ILYjMJTWfHLDhWm-NI8OALeqxUN1HyVctnFA8nmOTa/s200/DSC00734.JPG" alt="" id="BLOGGER_PHOTO_ID_5630162672192996130" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBFDaod5WsU3seX0G0Ihlvwg1Fx9RVLkOwaKv3osnBWgLb1Q6LYpIxQlu5g6hjGwI6sRC3M7dHuXQSF0V7GEvfOs-h-YmfE_3KR-ILYjMJTWfHLDhWm-NI8OALeqxUN1HyVctnFA8nmOTa/s1600/DSC00734.JPG"><br /></a><br />Put the salt, pepper and oregano into the jar. Crush the garlic in a press or whatever method you have. My friend Guy Few showed me how he minced garlic using two forks, it was marvelous!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ1Sfk9I1-yDwp3128zVdiYxbU96g_o5ElCcGPSm5JHKFkogbwlHLk5bKP0aSmCBvzlPNl45jCvJGH8-R_aOJHQi7AWpEBGmfBhUBvW_7WZr6NEyExk5q49Uw8DhKUf2MwQHu0gtajRUm3/s1600/DSC00735.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ1Sfk9I1-yDwp3128zVdiYxbU96g_o5ElCcGPSm5JHKFkogbwlHLk5bKP0aSmCBvzlPNl45jCvJGH8-R_aOJHQi7AWpEBGmfBhUBvW_7WZr6NEyExk5q49Uw8DhKUf2MwQHu0gtajRUm3/s200/DSC00735.JPG" alt="" id="BLOGGER_PHOTO_ID_5630163715864553762" border="0" /></a><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqFEbjXXeSljSqleK0ca4oVuunL2qJB8TxKoy3xZZEM0Yw2XKFTcQgL5dTYDrHwMARIYy8r8aO4ttd7GNrPxu-Q42eVsqzuzv5crjs-PCUTtksBFOr9ffI0Lr25cC2ji9EEBOPajsKoblq/s1600/DSC00736.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqFEbjXXeSljSqleK0ca4oVuunL2qJB8TxKoy3xZZEM0Yw2XKFTcQgL5dTYDrHwMARIYy8r8aO4ttd7GNrPxu-Q42eVsqzuzv5crjs-PCUTtksBFOr9ffI0Lr25cC2ji9EEBOPajsKoblq/s200/DSC00736.JPG" alt="" id="BLOGGER_PHOTO_ID_5630164078667319538" border="0" /></a><br />Put the garlic into the jar and then add the vinegar, wine or balsamic, and olive oil. Shake vigorously.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJVv_qdYyMF2DKjSCVYnDZnxkdgPWJxKd75up41ZFde0t2e2hxYWze8TINmdptt7KBuy9VY4_o8zB6h9jtE3GWoWn_X9mssJhutPztbkfSjEv-CUtGSWbFGnvIjz61duHfRlRLaggYjRm7/s1600/DSC00738.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJVv_qdYyMF2DKjSCVYnDZnxkdgPWJxKd75up41ZFde0t2e2hxYWze8TINmdptt7KBuy9VY4_o8zB6h9jtE3GWoWn_X9mssJhutPztbkfSjEv-CUtGSWbFGnvIjz61duHfRlRLaggYjRm7/s320/DSC00738.JPG" alt="" id="BLOGGER_PHOTO_ID_5630164715075643890" border="0" /></a>Drizzle the dressing over the salad and serve. People will rave.Flo Titmushttp://www.blogger.com/profile/04285034459955156017noreply@blogger.com2tag:blogger.com,1999:blog-5904909306706410111.post-11110056849092901082011-06-19T15:29:00.000-07:002012-08-19T16:11:16.902-07:00Spanikopita<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5M6cXfDugjZPpN9JaSHYi1d6VK67o-49HGTSO8KBwEKdDmqI4_bzb38FNMocuPxQaprv3uWJnjcLF31Jqq-Aqpb2krQHufchfxtxDBlLP-RFhNF4fgJp5tcyS0h2abouN3rOC9_d780Cb/s1600/DSC00645.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5620061965330901890" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5M6cXfDugjZPpN9JaSHYi1d6VK67o-49HGTSO8KBwEKdDmqI4_bzb38FNMocuPxQaprv3uWJnjcLF31Jqq-Aqpb2krQHufchfxtxDBlLP-RFhNF4fgJp5tcyS0h2abouN3rOC9_d780Cb/s400/DSC00645.JPG" style="cursor: hand; cursor: pointer; height: 300px; width: 400px;" /></a><br />
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I find that most anything you cook in fillo is yummy and spinach pie is no exception. I love my Greek heritage and the foods. Greek food is very healthy; using lots of greens, olive oil, lemon, garlic, fish, yogurt, nuts, and honey (Not necessarily all at once!). What's not to love. So, last night I brought the Melomakarona cookies and a large pan of Spanikopita to the Opera for my colleagues and friends. Sweet and savory.<br />
I looked in my pantry to see what greens I had, thankfully I had enough spinach and green onions for the dish.<br />
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Fresh spinach, green onions, dill, mint, and a leek.</div>
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First step is to rinse to clean all your greens and herbs.<br />
1 to 2 lbs spinach<br />
2 to 3 bunches of green onions - chopped<br />
a handful of fresh dill, parsley and mint - finely chopped<br />
(NOTE: there is NO garlic in spanikopita!)<br />
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chopped ingredients ready to be sauteed in olive oil</div>
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In a large pot heat up some good quality Extra Virgin Olive Oil and saute onions over a high heat. (tonight I only had two bunches of green onions so for fun I decided added a leek (which was in my fridge.) Until slightly translucent.<br />
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onions Don't overcook!</div>
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Then add the spinach a bunch at a time and use a wooden spoon to mix.<br />
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spinach</div>
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Cook just enough to wilt but maintain that green color.<br />
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Cooked just right</div>
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Remove from stove and put in a colander to drain. It is important that you drain fluids so the spanikopita is not watery. I let it sit for at least an hour and then squeeze with the back of a wooden spoon to get out anymore liquid.<br />
Next step is the cheese.<br />
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Fillo and cheese filling</div>
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You will need:<br />
One box of fillo (1 lb), I like the Athens fillo dough and I try to make sure it's fresh. I take it out of the refrigerator a couple of hours before I'm going to use it.<br />
I'm not always accurate about measurements, I tend to put a large spoonful of this and that.<br />
Around a 1/2 lb feta cheese, crumbled - I like Valbreso french feta because it's creamy and flavorful, Trader Joes has a good french feta as well.<br />
1/2 cup grated kaseri - if you don't have that use something like fontinella.<br />
2 eggs - I am so lucky to have a friend like Kazi, who has chickens that produce amazingly tasty golden yolked eggs. She feeds them very well. I know my food taste better when I use those eggs.<br />
1 cup cottage cheese<br />
1/2 cup or more ricotta cheese<br />
Mixed cheeses and eggs together.<br />
Then add to drained spinach mixture.<br />
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Before the blessed union.</div>
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And then it will look like this. Creamy and delicious.<br />
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Spinach and cheese. YUM</div>
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Construction:<br />
pre-heat over to 350<br />
First melt one quarter pound butter in a small saucepan.<br />
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just enough butter</div>
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Then lightly spray a large 13 x 9 pan with olive oil<br />
Open the fillo, carefully because it's delicate. Unroll and leave on top the wax paper. Keep a slightly damp towel to make sure it doesn't dry out. You will use both rolls in box. I use half of the fillo on the bottom and half for the top.<br />
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fillo ready to be layered in the pan.</div>
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drip some olive oil in bottom of the pan and brush to cover. Layer a few sheets of fillo over the sides and on the bottom - like so.<br />
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layering the fillo</div>
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I alternate butter and olive oil - just make sure you have enough butter to brush the top. four to six sheets - brush with oil. Use one roll for bottom. Now add the spinach mixture.<br />
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spinach in pan</div>
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spread evenly and then pull the sides over on top and layer the rest of the fillo on the top, brushing oil and butter. Always end with butter - it helps to brown the top.<br />
Once it's ready - use a very sharp knife and score lengthwise. I slice all the way to the bottom and it should look like this.<br />
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It is ready for the oven. Bake for roughly 40 minutes or until golden brown on top. It should be flaky. I use my convection bake for a quicker time and it melts the ingredients wonderfully. I'll do 15 to 20 minutes regular and then another 15 minutes on the convection.<br />
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Baking at 350</div>
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<br />Flo Titmushttp://www.blogger.com/profile/04285034459955156017noreply@blogger.com0tag:blogger.com,1999:blog-5904909306706410111.post-83821416683440169822011-06-17T10:28:00.001-07:002012-12-24T00:02:59.007-08:00Melomakarona<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWoajsejCrMo4BSo3F4VSC97W5jHpnhYdHePwUf_FsHb4tW4Y4l8Yqi7QeWIc2uZrLzxC16VvN1q8YhHfbcnXj4dxnt6pISw5TTa5isdrRqyEG7CZBRJthzgmu-NotdSuoP5S4EFzZf1Ad/s1600/IMG_1535.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5619242271498195762" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWoajsejCrMo4BSo3F4VSC97W5jHpnhYdHePwUf_FsHb4tW4Y4l8Yqi7QeWIc2uZrLzxC16VvN1q8YhHfbcnXj4dxnt6pISw5TTa5isdrRqyEG7CZBRJthzgmu-NotdSuoP5S4EFzZf1Ad/s400/IMG_1535.JPG" style="cursor: hand; cursor: pointer; float: left; height: 300px; margin: 0 10px 10px 0; width: 400px;" /></a>(From May 2010)<br />
Tonight I am bringing some of my Greek cuisine to the Opera to share with my friends and colleagues. Dress rehearsals for the Ring tend to be long and taxing so there is nothing better than to enjoy some tasty treats in the lounge which not only invigorates us but also inspires wonderful fellowship.<br />
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<span class="blsp-spelling-error" id="SPELLING_ERROR_0">Melomakarona</span> Cookies (Honey Walnut Stuffed Cookies) are a favorite so I am going to give you a sneak peek into how I make these delicacies.<br />
First you must make a delicious <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">Spicy</span> Honey Syrup:<br />
1 cup honey 2 cinnamon sticks<br />
1 cup sugar 3 whole clove<br />
1 cup water Orange zest - more like big strips<br />
In a small saucepan bring all <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">ingredients</span> to a boil and cook on medium heat for 8 to 10 minutes. Set aside.<br />
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Spiced honey syrup</div>
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<span class="blsp-spelling-error" id="SPELLING_ERROR_3">Pre-heat</span> your oven to 350<br />
The next step is making the stuffing:<br />
1 1/2 to 2 cups walnut bits <br />
2 tablespoons honey<br />
1 tsp vanilla or vanilla paste<br />
1/2 tsp cinnamon<br />
Put ingredients in food processor and grind until it has a fine texture.<br />
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Dough and Walnut Stuffing</div>
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Cookie dough:<br />
4 1/2 to 5 cups flour<br />
2 tsp gr. cinnamon<br />
1 tsp baking powder<br />
1 tsp gr. clove<br />
1/2 tsp baking soda<br />
1/2 tsp salt<br />
sift these ingredients together into a large bowl<br />
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Wet ingredients:<br />
1 1/2 cup good quality LIGHT olive oil<br />
3/4 cup sugar<br />
Juice of one large orange<br />
1 tbsp orange zest<br />
1/4 cup cognac or Grand <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Marnier</span><br />
Beat oil and sugar together for 10 minutes until you get a creamy texture. Add orange juice, zest and cognac and beat for another 5 or 6 minutes. Add flour mixture into liquid slowly and mix together until a soft dough forms. Knead, adding more flour if necessary, until dough is soft but not stiff.<br />
Now for the fun part:<br />
Shape Dough 1 1/2 to 2 tbsp dough into a large round in the palm of your hand, put a small spoonful of the walnut stuffing and wrap dough around it. <br />
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Dough</div>
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Shape into a round cylinder and place on greased cookie sheet.<br />
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I like to add a walnut half for decoration on top, press down.<br />
Bake in oven for 25 to 30 minutes until golden.<br />
Remove from Oven and cool on a rack.<br />
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I drizzle the honey syrup over them in a large pan and let it soak up into the cookies. It makes them moist morsels of deliciousness.<br />
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Serve at room temperature on a platter and Voila!<br />
<br />Flo Titmushttp://www.blogger.com/profile/04285034459955156017noreply@blogger.com0tag:blogger.com,1999:blog-5904909306706410111.post-16111561237854904552011-06-13T15:45:00.001-07:002011-06-13T15:49:50.969-07:00Dolmas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5X4xh5hNps8gCTkME2RKAH9wSe9piA5Ly7ZobEHRhAgbknNLv-I2m48z2cMqU2XJ4ioq_l_UHktqr1ZTprY_qyOCw04yznOPEHRf-3Q-i_3Dj4JR0UM9kpUo1_Kcf0Hlquy3nsKQDOds1/s1600/DSC00299.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5X4xh5hNps8gCTkME2RKAH9wSe9piA5Ly7ZobEHRhAgbknNLv-I2m48z2cMqU2XJ4ioq_l_UHktqr1ZTprY_qyOCw04yznOPEHRf-3Q-i_3Dj4JR0UM9kpUo1_Kcf0Hlquy3nsKQDOds1/s400/DSC00299.JPG" alt="" id="BLOGGER_PHOTO_ID_5617840143755470498" border="0" /></a><br /><div class="mbl notesBlogText clearfix"><div><p>Stuffed Grapeleaves - Dolmas</p><p> </p><p>I have a passion for cooking, especially greek food. It is part of my heritage and I developed a love for the food at a young age during the many gatherings with my mom's greek friends and their families. It was my hope that my own children would develop a taste for those wonderful dishes too! </p><p> </p><p>My son likes a great variety of food from all countries and has been learning to cook a few greek dishes. After a conversation we had recently I decided to add this recipe to my blog for him and hopefully a few friends will find this useful too. Pictures are included to show all the steps.</p><p> </p><p>Ingredients: </p><div class="photo photo_none"><div class="photo_img"><img style="width: 493px;" class="img" src="http://a3.sphotos.ak.fbcdn.net/hphotos-ak-ash4/251193_10150268370292079_588632078_8790245_3099076_n.jpg" alt="" /></div><div class="caption">the ingredients!</div></div><p> </p><p>1 to 1 1/2 lean ground meat ( beef, lamb, veal, chicken, or turkey )</p><p>1 cup uncooked rice ( my mom and I both prefer Uncle Ben's converted rice.)</p><p>1 large onion</p><p>fresh mint, parsley and dill ( dried will work in a pinch but remember, fresh always tastes better!)</p><p>1 or 2 eggs to bind</p><p>olive oil (you need to add some fat back into the meat, I like olive oil because it's healthy)</p><p>salt and pepper to taste</p><p>chicken broth</p><p>3 to 5 lemons - depending on the size - I love the lemon taste!</p><p>1 jar grapeleaves in brine - drained and rinsed </p><p>If you have fresh ones - steam until tender enough to use.</p><p> </p><p> </p><p>The Mixture:</p><p> </p><p>In a large bowl, add the ground meat, diced onion, chopped fresh herbs, rice, olive oil, eggs, and salt and pepper</p><p> </p><p> </p><p> </p><div class="photo photo_right"><div class="photo_img"><img class="img" src="http://photos-b.ak.fbcdn.net/hphotos-ak-snc6/254143_10150268373957079_588632078_8790275_3636590_a.jpg" alt="" /></div><div class="caption">dicing the onion</div></div><div class="photo photo_left"><div class="photo_img"><img class="img" src="http://photos-b.ak.fbcdn.net/hphotos-ak-snc6/250047_10150268374502079_588632078_8790280_2809770_a.jpg" alt="" /></div><div class="caption">fresh herbs</div></div><div class="photo photo_center"><div class="photo_img"><img class="img" src="http://photos-c.ak.fbcdn.net/hphotos-ak-snc6/255169_10150268375332079_588632078_8790287_4307969_a.jpg" alt="" /></div></div><p> </p><p>Using your hands mix all the ingredients together until they are incorporated together.</p><div class="photo photo_none"><div class="photo_img"><img style="width: 493px;" class="img" src="http://a5.sphotos.ak.fbcdn.net/hphotos-ak-ash4/249468_10150268376297079_588632078_8790292_7728363_n.jpg" alt="" /></div><div class="caption">The final mix</div></div><p> </p><p>Assembly:</p><p> </p><p>This is the tricky part: Find a flat plate to lay the grapeleaves and it might take a little practice to wrap them around the meat. Just remember if they are too loose, they will fall apart in the pot.</p><p> </p><p> </p><div class="photo photo_left"><div class="photo_img"><img class="img" src="http://photos-c.ak.fbcdn.net/hphotos-ak-ash4/248578_10150268377747079_588632078_8790302_7968919_a.jpg" alt="" /></div><div class="caption">Grapeleaf</div></div><p> </p><p>The grape-leaf should be flat stem side up. Remove the stem.</p><p> </p><p> </p><div class="photo photo_center"><div class="photo_img"><img class="img" src="http://photos-f.ak.fbcdn.net/hphotos-ak-snc6/250179_10150268378717079_588632078_8790313_8293588_a.jpg" alt="" /></div></div><p> </p><p>Next - get a tablespoon of the meat mixture, roll into a ball and place in the middle to lower third of the leaf.</p><p> </p><div class="photo photo_right"><div class="photo_img"><img class="img" src="http://photos-e.ak.fbcdn.net/hphotos-ak-snc6/253820_10150268379767079_588632078_8790320_7246352_a.jpg" alt="" /></div></div><p> </p><p>Start by bringing up the bottom of the leaf and draping it over the meat. Like so.</p><p> </p><div class="photo photo_center"><div class="photo_img"><img class="img" src="http://photos-f.ak.fbcdn.net/hphotos-ak-snc6/249760_10150268380587079_588632078_8790330_1076520_a.jpg" alt="" /></div></div><p> </p><p>Then fold over the sides firmly - it should look like this.</p><p> </p><div class="photo photo_left"><div class="photo_img"><img class="img" src="http://photos-e.ak.fbcdn.net/hphotos-ak-ash4/250438_10150268381652079_588632078_8790341_8380622_a.jpg" alt="" /></div></div><p> </p><p>Roll up into a neat package.</p><p> </p><div class="photo photo_center"><div class="photo_img"><img class="img" src="http://photos-g.ak.fbcdn.net/hphotos-ak-ash4/253717_10150268382642079_588632078_8790349_7609374_a.jpg" alt="" /></div></div><div class="photo photo_none"><div class="photo_img"><img style="width: 493px;" class="img" src="http://a8.sphotos.ak.fbcdn.net/hphotos-ak-ash4/249855_10150268383052079_588632078_8790352_3025571_n.jpg" alt="" /></div><div class="caption">Voila! A dolma</div></div><p> </p><p>Cooking them:</p><p> </p><p>Put them in a large pot, try to line them up, so the dolma will not fall apart while cooking.</p><p> </p><div class="photo photo_left"><div class="photo_img"><img class="img" src="http://photos-g.ak.fbcdn.net/hphotos-ak-ash4/255612_10150268384592079_588632078_8790375_5510983_a.jpg" alt="" /></div></div><div class="photo photo_right"><div class="photo_img"><img class="img" src="http://photos-d.ak.fbcdn.net/hphotos-ak-snc6/254373_10150268385037079_588632078_8790378_669362_a.jpg" alt="" /></div></div><p> </p><p>Pour in the chicken broth until they are covered, the rice will absorb the liquid I would say almost an inch above the dolmas.</p><p> </p><p> </p><div class="photo photo_none"><div class="photo_img"><img style="width: 493px;" class="img" src="http://a4.sphotos.ak.fbcdn.net/hphotos-ak-ash4/250473_10150268386317079_588632078_8790386_6651036_n.jpg" alt="" /></div></div><p> </p><p>Put on the stove and heat over medium heat - it will boil, turn the heat down and let cook for 45 minutes to an hour. Mostly to make sure the meat and rice are cooked. Add the fresh lemon juice while it begins to cook.</p><p> </p><p> </p><p> </p><div class="photo photo_center"><div class="photo_img"><img class="img" src="http://photos-c.ak.fbcdn.net/hphotos-ak-snc6/251074_10150268387997079_588632078_8790404_4837015_a.jpg" alt="" /></div></div><p> </p><p>This is how you make delicious homestyle Dolmas!<br /></p></div></div>Flo Titmushttp://www.blogger.com/profile/04285034459955156017noreply@blogger.com5tag:blogger.com,1999:blog-5904909306706410111.post-60237586955825204042011-06-13T15:43:00.000-07:002011-06-13T15:44:09.878-07:00Koulourakia<div class="clearfix"><div class="mbs uiHeaderSubTitle lfloat fsm fwn fcg"><br /></div></div><div class="mbl notesBlogText clearfix"><div><div class="photo photo_none"><div class="photo_img"><img style="width: 493px;" class="img" src="http://a1.sphotos.ak.fbcdn.net/hphotos-ak-ash4/251729_10150270190477079_588632078_8805666_604701_n.jpg" alt="" /></div><div class="caption">the beautiful cookies</div></div><p> </p><p>Today I am going to share with you a recipe for the most perfect cookie or biscuit ever. These are traditionally easter cookies served along side the dark red eggs. My mom, we refer to her as Yia-yia, has made these cookies for as long as I can remember and they appeal to people of all ages, a mildly sweet crisp cookie that are an excellent compliment with tea, coffee or milk. You can dunk them without fear of loosing it in hot liquid. They travel very well too! </p><p> </p><p>Yia-yia comes to visit every so often and when she does, we bake a huge batch of these. It seems this is the only way to do it. Store them in a dry place and they will last for a while - though we seem to go through them. </p><p> </p><p> </p><p>Ingredients:</p><p> </p><div class="photo photo_right"><div class="photo_img"><img class="img" src="http://photos-g.ak.fbcdn.net/hphotos-ak-snc6/251143_10150270196647079_588632078_8805741_1355652_a.jpg" alt="" /></div><div class="caption">ingredients</div></div><p>1 5 lb. bag all-purpose flour</p><p>2 1/2 to 3 cups sugar</p><p>1 lb. butter (room temperature)</p><p>1 dozen eggs (room temperature)</p><p>12 teaspoons baking powder or 4 tbsp. (I don't mess with my mom's logic, she says 12 tsp. I obey)</p><p>1 tsp baking soda</p><p>1 tbsp vanilla</p><p>1 tsp sea salt</p><p> </p><p>Assembly:</p><p> </p><p>You will need a large mixer and then a very big bowl ( I usually use one of my big stainless steel soup pots )</p><p> </p><div class="photo photo_left"><div class="photo_img"><img class="img" src="http://photos-g.ak.fbcdn.net/hphotos-ak-snc6/253748_10150270208702079_588632078_8805949_7411174_a.jpg" alt="" /></div><div class="caption">large mixer</div></div><p> </p><p>In the large mixer - cream the butter and sugar together until you get a creamy texture. Once this is done add the eggs one or two at a time and incorporate them into the butter mixture. ( I crack the eggs into a large measuring cup first. ) Add the vanilla, mix, then add the salt, baking powder and baking soda and mix well. I know it sounds wierd but it works.</p><p> </p><p>Pour about half of the bag of flour into a large bowl or pot and make a well in the center. Into this well you are going to add the wet ingredients and begin mixing with your hands. Hands are the best utensils for mixing this dough.</p><p> </p><div class="photo photo_center"><div class="photo_img"><img class="img" src="http://photos-h.ak.fbcdn.net/hphotos-ak-snc6/250538_10150270212952079_588632078_8805984_4827151_a.jpg" alt="" /></div><div class="caption">the dough</div></div><p> </p><p>As soon as the dry ingredients absorb the wet add more flour until you have a non sticky dough. NOT dry or flaky OR wet and sticky - it should be like play-dough.</p><p> </p><p> </p><div class="photo photo_left"><div class="photo_img"><img class="img" src="http://photos-b.ak.fbcdn.net/hphotos-ak-ash4/251077_10150270214792079_588632078_8805991_2306005_a.jpg" alt="" /></div></div><div class="photo photo_right"><div class="photo_img"><img class="img" src="http://photos-f.ak.fbcdn.net/hphotos-ak-ash4/247290_10150270215237079_588632078_8805993_5582039_a.jpg" alt="" /></div></div><p> </p><p>Heat the oven to 350 degrees and make sure the rack is in the middle of the oven.</p><p> </p><p>Ready to Roll!</p><p> </p><p>Take about 1 to 2 tablespoons of dough and roll into a rope, like so.</p><p> </p><div class="photo photo_center"><div class="photo_img"><img class="img" src="http://photos-a.ak.fbcdn.net/hphotos-ak-ash4/247037_10150270216732079_588632078_8806005_4752987_a.jpg" alt="" /></div></div><p> </p><p>Then make a coil. Just in half and twist.</p><p> </p><p> </p><p> </p><p> </p><div class="photo photo_left"><div class="photo_img"><img class="img" src="http://photos-a.ak.fbcdn.net/hphotos-ak-ash4/248702_10150270217927079_588632078_8806011_1469315_a.jpg" alt="" /></div></div><div class="photo photo_none"><div class="photo_img"><img style="width: 493px;" class="img" src="http://a5.sphotos.ak.fbcdn.net/hphotos-ak-ash4/253580_10150270218622079_588632078_8806013_1339748_n.jpg" alt="" /></div></div><p> </p><p>line them up on a large baking sheet and bake them for 20 to 25 minutes, until they come out slightly red as Yia-yia says.</p><p> </p><p> </p><div class="photo photo_center"><div class="photo_img"><img class="img" src="http://photos-b.ak.fbcdn.net/hphotos-ak-snc6/252934_10150270220672079_588632078_8806022_166188_a.jpg" alt="" /></div></div><p> </p><p>Take them out and let them cool before storing them in your cookie jar. </p><p> </p><p> </p><div class="photo photo_none"><div class="photo_img"><img style="width: 493px;" class="img" src="http://a3.sphotos.ak.fbcdn.net/hphotos-ak-snc6/253840_10150270221922079_588632078_8806031_1088339_n.jpg" alt="" /></div></div><p> </p><p>A perfect snack for anytime in the day. Enjoy!</p></div></div>Flo Titmushttp://www.blogger.com/profile/04285034459955156017noreply@blogger.com0tag:blogger.com,1999:blog-5904909306706410111.post-77173865568040179672011-06-13T15:35:00.000-07:002011-06-13T15:38:10.253-07:00Avgolemono<div class="clearfix"><div class="mbs uiHeaderSubTitle lfloat fsm fwn fcg"><br /></div></div><div class="mbl notesBlogText clearfix"><div><div class="photo photo_none"><div class="photo_img"><img style="width: 493px;" class="img" src="http://a2.sphotos.ak.fbcdn.net/hphotos-ak-snc6/260175_10150273108272079_588632078_8835243_2355672_n.jpg" alt="" /></div><div class="caption">egg-lemon soup</div></div><p> </p><p>When I was young I remember many visits to a Greek restaurant in Fresno called The Athenian. One of my mom's best friends was the owner and would invariably sit me at a table in the back with a bowl of this creamy lemon soup. It is comfort food and once you have tasted it, you will be hooked.</p><p> </p><p>I've been playing around with the ingredients until I was happy with the flavor. It took me a few attempts with this one to get it just right, I think it's delicious. You will be surprised at how easy this soup is to make. </p><p> </p><p>Ingredients:</p><div class="photo photo_right"><div class="photo_img"><img class="img" src="http://photos-g.ak.fbcdn.net/hphotos-ak-snc6/252974_10150273242257079_588632078_8837193_7846370_a.jpg" alt="" /></div></div><p> </p><p>2 quarts chicken stock<br /></p><p>cooked chicken shredded</p><p>one medium onion</p><p>1 to 2 carrots</p><p>1 to 2 stalks celery ( the tender heart and the leafy parts too )</p><p>3/4 to 1 cup orzo ( fideo-angel hair pasta or rice will do as well )</p><p>3 eggs</p><p>3 to 4 lemons</p><p>fresh dill (about 2 tablespoons)</p><p>salt and pepper</p><p>scallions</p><p>olive oil</p><p> </p><p>Assembly:</p><p> </p><p>Finely chop the onions, carrots and celery. </p><div class="photo photo_left"><div class="photo_img"><img class="img" src="http://photos-f.ak.fbcdn.net/hphotos-ak-ash4/247275_10150273245787079_588632078_8837246_239529_a.jpg" alt="" /></div></div><div class="photo photo_right"><div class="photo_img"><img class="img" src="http://photos-d.ak.fbcdn.net/hphotos-ak-snc6/252531_10150273247332079_588632078_8837264_8305532_a.jpg" alt="" /></div></div><p> </p><p>Drizzle olive oil into a deep pot and heat on high, saute the chopped vegetables until slightly translucent. </p><p> </p><div class="photo photo_center"><div class="photo_img"><img class="img" src="http://photos-d.ak.fbcdn.net/hphotos-ak-snc6/247036_10150273248242079_588632078_8837291_7619715_a.jpg" alt="" /></div></div><p> </p><p>Add the chicken</p><div class="photo photo_right"><div class="photo_img"><img class="img" src="http://photos-d.ak.fbcdn.net/hphotos-ak-snc6/251077_10150273249052079_588632078_8837314_1894720_a.jpg" alt="" /></div></div><p>and orzo</p><div class="photo photo_right"><div class="photo_img"><img class="img" src="http://photos-f.ak.fbcdn.net/hphotos-ak-snc6/260148_10150273249987079_588632078_8837343_5144336_a.jpg" alt="" /></div></div><p> </p><p>Mix the meat, orzo and vegetables together then salt, pepper and fresh finely chopped dill.</p><p>(start with 2 tsp. salt and 1 tsp pepper, add more if necessary later)</p><p> </p><p>Pour in all the chicken stock and bring to a simmering boil and allow the orzo to cook. About 20 minutes or so.</p><p> </p><div class="photo photo_center"><div class="photo_img"><img class="img" src="http://photos-a.ak.fbcdn.net/hphotos-ak-ash4/252838_10150273251262079_588632078_8837372_5043704_a.jpg" alt="" /></div></div><p> </p><p>Juice the lemons and add to the soup pot.</p><p> </p><p>This next part is important, so follow these directions carefully. ( I set up my blender near the pot so I can mix quickly. ) </p><div class="photo photo_left"><div class="photo_img"><img class="img" src="http://photos-h.ak.fbcdn.net/hphotos-ak-snc6/255089_10150273252352079_588632078_8837377_4422404_a.jpg" alt="" /></div></div><p> </p><p>Ladle some of the hot soup broth into a spouted measuring cup, about 2 cups worth.</p><p> </p><p>Crack the eggs into the blender and blend on medium until creamy.</p><p> </p><p>You must temper the eggs first - add the hot liquid from the cup slowly into into the blender while on to mix eggs with broth. Quickly pour into the soup pot and stir. Turn the heat down to low and it is ready to eat in 10 minutes.</p><p> </p><p>Ladle into bowls and garnish with fresh dill and chopped scallions ( cut on the diagonal for presentation ) Serve with warm bread and a glass of white wine.</p><div class="photo photo_right"><div class="photo_img"><img class="img" src="http://photos-c.ak.fbcdn.net/hphotos-ak-ash4/260527_10150273255597079_588632078_8837409_1085860_a.jpg" alt="" /></div></div></div></div><span class="UIActionLinks UIActionLinks_bottom" ft="{"type":"20"}"><button class="like_link stat_elem as_link" title="Like this item" type="submit" name="like" ft="{"type":22}"><span class="default_message"></span></button></span>Flo Titmushttp://www.blogger.com/profile/04285034459955156017noreply@blogger.com0tag:blogger.com,1999:blog-5904909306706410111.post-6538005134405247032011-06-13T15:27:00.000-07:002013-03-17T10:42:11.433-07:00Lemóni Kotópoulo me Patátes<br />
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Lemon Chicken with Potatoes</div>
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Here is my version of Greek Roasted Lemon Chicken or as my husband likes to call it, Sunday Chicken Dinner. I made this a lot when my kids were younger because I knew even my pickiest eater would devour the chicken. The aroma of the lemon, garlic and herbs would permeate the house and inevitably my family would begin asking when dinner would be ready. The best part is that it's so easy to make!<br />
Ingredients:<br />
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wholesome ingredients</div>
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1 whole chicken ( 4 to 6 pounds)<br />
4 or 5 red potatoes<br />
3 carrots<br />
1 large sweet onion<br />
1 head of garlic (what can I say, I LOVE garlic!)<br />
4 lemons<br />
fresh and/or dry oregano<br />
salt and pepper to taste<br />
olive oil<br />
Preheat oven to 350 degrees<br />
Assembly:<br />
Clean chicken, take out gizzard, remove excess fat and pat dry. You then stick the whole chicken in your roasting pan and rub generously with olive oil. Then salt and pepper.<br />
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Chop your onions, carrots and slice potatoes into wedges and put around the chicken. It should look similar to this. Salt and Pepper it all. I have fresh oregano at home so I add some springs and also sprinkle with dried.<br />
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Peel the Garlic and mince about 2/3 of it over the chicken mix, slice the rest and toss it around.<br />
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Squeeze the lemons over the chicken and vegetables, drizzle a little more olive oil and it's ready for the oven.<br />
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Bake in a 350 degree oven for around 2 hours or until it looks nicely browned.<br />
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Into the oven it goes</div>
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Postlude:<br />
When dinner is done sometimes I like to take the leftover chicken carcass and make a wonderful chicken stock with it. I use it to make a very delicious avgolemono soup. I pull off the excess chicken and save it. <br />
Put the chicken carcass in a large pot and cover with water.<br />
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Add a chopped onion and turn on the heat to high. Let come to a boil and turn down low and let simmer until all the meat falls off the bone. Let cool and pour through a sieve covered with cheesecloth.<br />
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Cover well and put into the refrigerator until you need it. This chicken stock also freezes well.<br />
The recipe for avgolemono will follow soon!Flo Titmushttp://www.blogger.com/profile/04285034459955156017noreply@blogger.com1