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Killer App: Greek Salsa

partysugar — Fri, 11 Sep 2009 12:50:16 -0700

Lately I've been all about dips. OK that's somewhat of an understatement, since it seems I'm always all about dips. Seven-layer dip, nacho cheese dip, artichoke crab dip, Buffalo chicken cheese dip - you get the idea. Well, last week I tried out this recipe for Greek salsa, and it is officially my new favorite dip (for now)! It's everything one could ask for in a dip. It's super easy to prepare (especially when you let the food processor do the chopping), can be made in advance, and is deliciously addictive. Thanks to the wide variety of ingredients - tomatoes, cucumber, hot peppers, olives, feta cheese - it's incredibly layered in both texture and flavor. From creamy to spicy to briny to salty, each bite is different, but equally divine. Greek salsa would be an excellent addition to a tailgate or informal cocktail party, so get the recipe and read more.

Greek Salsa With Pita Crisps
From Sips and Apps by Kathy Casey

Ingredients

Pita Crisps
6 large pocket-style pita breads (about 12 ounces total)
3 tablespoons olive oil
3/4 teaspoon kosher salt
Salsa
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 1/2 teaspoons red wine vinegar
2 tablespoons chopped fresh oregano
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon salt
1 1/2 cups finely diced ripe plum tomato (about 3 tomatoes)
3/4 cup finely diced, peeled, and seeded cucumber (about 1/2 a cucumber)
1/4 cup minced red onion
1 1/2 teaspoons minced fresh garlic
1 small yellow bell pepper, seeded and finely diced
1 cup (about 4 ounces) crumbled feta cheese
1/3 cup pitted kalamata olives, finely chopped
2 to 2 pickled or fresh hot cherry peppers, stemmed and minced

Directions

Make pita crisps: Preheat oven to 450°F.
Cut each pita into 8 triangles and then separate each triangle into 2 pieces.
In a large bowl combine olive oil and salt. Add the pita wedges and toss well coating them evenly with the oil mixture.
On two large baking sheets, spread out the pita wedges in a single layer. Bake for about 4 minutes, then turn the pieces over and continue baking for 4 to 5 minutes more, or until golden and crisp. Let cool before serving. The crisps can be made in advance, cooled, and stored in an airtight container for up to 3 days.
Make salsa: combine the ingredients in a bowl and mix gently. Serve immediately with pita crisps.

Makes 4 cups.

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Fast & Easy Dinner: Greek Orzo-Stuffed Peppers

partysugar — Thu, 30 Jul 2009 07:50:44 -0700

With their chickpea, orzo, and spinach filling, these stuffed peppers are a delightful vegetarian meal. Although there are several steps, this recipe is quick and uncomplicated. The pepper shells are flash cooked in the microwave, but if you prefer to throw them on the grill instead, do so. The stuffing mixture is adaptable, so you can take advantage of ingredients you already have at home: goat cheese can replace feta and fresh tomatoes stand in nicely for sun-dried tomatoes. To learn the technique, read more.

Greek Orzo-Stuffed Peppers
From Eating Well

Ingredients

4 yellow, orange and/or red bell peppers
1/2 cup whole-wheat orzo
1 15-ounce can chickpeas, rinsed
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
6 ounces baby spinach, coarsely chopped
1 tablespoon chopped fresh oregano or 1 teaspoon dried
3/4 cup crumbled feta cheese, divided
1/4 cup sun-dried tomatoes (not oil-packed), chopped
1 tablespoon sherry vinegar or red-wine vinegar
1/4 teaspoon salt

Directions

Halve peppers lengthwise through the stems, leaving the stems attached. Remove the seeds and white membrane. Place the peppers cut-side down in a large microwave-safe dish. Add 1/2 inch water, cover and microwave on High until the peppers are just softened, 7 to 9 minutes. Let cool slightly, drain and set aside.
Meanwhile, bring a large saucepan of water to a boil. Add orzo and cook until just tender, 8 to 10 minutes or according to package directions. Drain and rinse with cold water.
Mash chickpeas into a chunky paste with a fork, leaving some whole.
Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until soft, about 4 minutes.
Add spinach and oregano and cook, stirring, until the spinach is wilted, about 1 minute. Stir in the orzo, chickpeas, 1/2 cup feta, tomatoes, vinegar and salt; cook until heated through, about 1 minute.
Divide the filling among the pepper halves and sprinkle each pepper with some of the remaining 1/4 cup feta.

Serves 4.

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Definition: Phyllo

YumSugar — Wed, 03 Jun 2009 15:00:31 -0700

An unleavened dough made of flour, water, and oil spread into paper-thin sheets, phyllo (or filo) is characterized by crispiness and flakiness. Although it is traditionally made by hand using an exacting technique, today phyllo is typically produced by machine and sold frozen. It figures prominently into Middle Eastern and Mediterranean cuisines, and is a key component in Greek dishes such as baklava and spanakopita.

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'Wich of the Week: Minty Greek Eggplant and Feta

YumSugar — Wed, 08 Apr 2009 14:00:20 -0700

I know I made a sandwich with eggplant just two weeks ago, but such is the life of a home cook: I had an extra eggplant sitting around that I had to find a use for! So I improvised this totally different - and in my opinion, even more delicious - Greek-inspired sandwich.

Needing to cook the eggplant ASAP, I roasted it on a Sunday and made the sandwich the next day; if you make the eggplant in advance, this simple sandwich comes together in just over five minutes. The slightly sweet, balsamic-roasted eggplant stacks up beautifully next to warm, salty feta. Thin strips of mint and a slather of hummus make it even more complex and rich. To get the recipe and lots more photos, read more.

Eggplant, Mint, and Feta Sandwich
Original Recipe

Ingredients

1 medium eggplant, sliced into 1/2-inch thick rounds
2 tablespoons olive oil
2 tablespoons balsamic vinegar
salt and pepper, to taste
8 slices wheat bread
1/2 cup hummus
12 slices of feta cheese, about 1/4-inch thick
1 cup mint leaves, julienned
4 pieces of red leaf lettuce

Directions

Prepare eggplant: Preheat oven to 450°F. In a small bowl, combine olive oil and vinegar and season with salt and pepper. Lay eggplant rounds on a baking sheet and, using a brush, coat each piece with the olive oil mixture, flip the eggplant, and brush the remaining sides. Bake the eggplant for 20-25 minutes, turning once. Remove and let cool. (Note: eggplant can be prepared up to one day in advance.)

To make each sandwich, spread 1 tablespoon of hummus on a slice of bread. Divide the eggplant by four, and top each hummus-coated bread slice with eggplant. Cover eggplant with 1/4 cup of mint, and place three slices of feta cheese on top.

Place the ingredient-covered slice and a second slice of bread in a toaster oven on high until the bread is lightly browned and the cheese has softened.

Place a lettuce leaf over the feta, and spread one tablespoon of hummus on the remaining slice of toast. Place hummus-side down onto lettuce to close the sandwich, cut in half, and serve.

Makes 4 sandwiches.

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Feed a Crowd With Hearty Moussaka

partysugar — Sat, 21 Mar 2009 08:00:16 -0700

If you've never had moussaka, the popular Greek dish that traditionally consists of ground meat and sliced eggplant, I highly suggest you make it soon. I recently did and couldn't help but wonder why I had never made this fantastic dish before.

Although there are several steps in the recipe, the final result is insanely delicious. First potatoes, zucchini, and eggplant are roasted in the oven. Next a mixture of tomatoes, ground beef, and lamb is cooked on the stove. These components are layered like a lasagna and topped with a creamy béchamel before being baked until bubbly and golden.

Moussaka is the perfect dinner party dish because you can make it in advance and bake it while the party is going on. To check out the recipe, read more.

Moussaka
From Bon Appétit

Ingredients

Nonstick olive oil spray
2 12-ounce eggplants, peeled, each cut lengthwise in half, then cut crosswise into 1/2-inch-thick slices
1 1/2 pounds medium zucchini, trimmed, cut into 1/4-inch-thick rounds
1 pound red-skinned potatoes, cut into 1/4-inch-thick rounds
1 teaspoon olive oil
2 cups chopped onion
1 tablespoon minced garlic
2 teaspoons dried oregano
1/2 pound lean ground beef sirloin
1/2 pound ground lamb
1 28-ounce can whole tomatoes in juice
3 tablespoons tomato paste
1/2 cup plain dry white breadcrumbs
2 large egg whites, beaten to blend
1/4 teaspoon ground cinnamon
Low-Fat White Sauce
2 tablespoons parmesan cheese

Directions

Preheat oven to 425°F. Spray 2 large baking sheets with olive oil spray.
Arrange eggplant slices and half of zucchini rounds, overlapping slightly, on 1 baking sheet. Arrange potato rounds and remaining zucchini, overlapping slightly, on second baking sheet. Spray vegetables generously with olive oil spray. Sprinkle with salt and pepper. Bake until tender and beginning to brown, about 40 minutes. Remove from oven and cool.
Reduce oven temperature to 375°F.
Heat 1 teaspoon oil in large nonstick skillet over medium heat. Add onion and garlic; sauté until onion is tender, adding 1 to 2 tablespoons water if mixture seems dry, about 7 minutes.
Stir in oregano. Add beef; sauté until brown, breaking up with back of spoon.
Add tomatoes with their juices and tomato paste, breaking up tomatoes with back of spoon. Simmer until mixture thickens slightly, about 15 minutes. Season to taste with salt and pepper.
Remove from heat. Mix in 1/4 cup breadcrumbs, egg whites and cinnamon.
Spray 13x9x2-inch glass baking dish with olive oil spray. Sprinkle 1/4 cup breadcrumbs over bottom of dish. Arrange potatoes in prepared dish. Spoon half of beef mixture over.
Arrange eggplant slices over. Spoon remaining beef mixture over.
Top with all of zucchini, overlapping slightly if necessary.
Pour warm Low-Fat White Sauce over moussaka. Sprinkle 2 tablespoons cheese over.
Bake until top is golden brown, about 55 minutes. Let stand 15 minutes. Cut into squares and serve.

Serves 10-12.

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Say Cheese! Baked Feta With Marinara

partysugar — Thu, 19 Mar 2009 10:15:45 -0700

Feta cheese is perhaps Greece's most spectacular contribution to the culinary world. Traditionally feta is made from sheep or goat's milk. However, many producers today make it with cow's milk. It's a brined curd cheese that's commonly aged in blocks. Feta is white with a salty, tangy flavor that ranges from mild to sharp.

Depending on how long it ages, feta is soft to semihard in texture. Usually it comes in the form of a square cake that's packed in brine. Feta dries out quickly once removed from the brine. The crumbly cheese is scrumptious in salads, nachos, and flaky pastries like spanakopita. To check out my favorite way to enjoy feta, read more.

While it may not be the best melting cheese, when baked, feta obtains a smooth, incredibly delicious creaminess. Combined with marinara sauce, it makes a super-easy appetizer that's insanely crowd pleasing. I've made this dish a million times and it always gets rave reviews.

Baked Feta with Marinara
Original Recipe

Ingredients

1 baguette, sliced into 1/4 inch pieces
olive oil, for drizzling
salt
fresh ground black pepper
8 ounces feta cheese
1/2 teaspoon red pepper flakes
1 1/2 cups marinara sauce

Directions

Preheat the oven to 350°F.
Arrange the bread in a single layer on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine.
Bake until toasted and crisp, 12-15 minutes.
Meanwhile, crumble the feta in single layer in an oven-safe serving dish.
Sprinkle the red pepper flakes over the top.
Cover completely with the marinara sauce, spreading smooth.
Place in the oven and bake for 20-30 minutes until the marinara is bubbly and darker in color.
Carefully remove from the oven and serve immediately with the toasted crostini.

Serves 6-8 as an appetizer.

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Fast & Easy Dinner: Greek Pizza

partysugar — Thu, 26 Feb 2009 07:50:00 -0800

Sometimes the simplest of dishes can be the most rewarding. Take this quick pizza with classic Greek flavors.

The cooking technique is far from complex and the ingredients are nothing out of the ordinary, yet the resulting dish is comforting, cheesy, and divine.

Feel free to get creative with the toppings - roasted red peppers or Parmesan cheese would be great additions. For the recipe, please read more.

Greek Pizza
From The Nest

Ingredients

1 (12- to 14-inch) pizza crust, freshly made or commercial
1 cup pizza sauce
1 teaspoon minced fresh oregano or 1/2 teaspoon dried oregano
10 to 15 thinly sliced red onion rings, or to taste
1 1/2 cups shredded low fat, regular or soy mozzarella cheese
1/2 cup crumbled feta cheese
2 plum tomatoes, cored, seeded and diced
1/3 cup chopped or sliced pitted black Greek kalamata olives

Directions

Preheat the oven to 450°F.
Prebake the fresh pizza crust if using, for 3 to 4 minutes. Remove from the oven, and set aside to cool slightly.
Spread the sauce on the crust. Sprinkle the pizza with the oregano, arrange the onion rings on the sauce and top with the mozzarella cheese. Sprinkle the feta cheese, tomatoes and olives over the mozzarella cheese.
Bake for 10 to 12 minutes, or until the cheese melts. Remove from the oven, and serve.

Serves 6.

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Sunday Slow Cooker: Greek Stuffed Peppers

YumSugar — Sun, 22 Feb 2009 06:00:29 -0800

Looking for a low-key Sunday night meal? Look no further than tender, slow-cooked red bell peppers, stuffed with a Greek-inspired filling of fiber-rich cannellini beans, crumbled feta cheese, scallions, and herbed couscous.

Like many Mediterranean specialties, this meal is satisfyingly hearty, yet light and nutritious at the same time. For a low-carb or gluten-free version, consider swapping out the couscous for a grain like quinoa. To make this for your next meal, read more.

Greek Stuffed Peppers
From Everyday Food

Ingredients

4 large bell peppers
1 can (15 ounces) cannellini beans, rinsed and drained
1 cup crumbled feta (4 ounces)
1/2 cup couscous
4 scallions, white and green parts separated, thinly sliced
1 garlic clove, minced
1 teaspoon dried oregano
Coarse salt and ground pepper
Lemon wedges, for serving

Directions

Slice a very thin layer from the base of each bell pepper so they sit flat. Slice off tops just below stem. Discard stems; chop tops, and place in a medium bowl. Remove ribs and seeds from peppers.
To bowl, add beans, feta, couscous, scallion whites, garlic, and oregano. Season with salt and pepper, and toss to combine. Stuff peppers with bean mixture; place upright in slow cooker. Cover; cook on high, 4 hours.
Sprinkle peppers with scallion greens; serve with lemon wedges.

Serves 4.

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Noteworthy Nibbles - Feb. 10-16, 2009

YumSugar — Tue, 10 Feb 2009 14:00:33 -0800

With romance in the air, why not spend time with your first two loves in life, food, and wine? Thankfully, there's no shortage of celebration for that this week, with numerous wine and food festivities around the country. Right now, I'm pondering a date-night cooking class - a fun date and an ideal way to get him cooking.

If we've left anything off our list, feel free to chime in below!

Miami, FL: Miami Spice - Feb. 10-12
San Francisco, CA: SF Beer Week - Feb. 10-15
New York, NY: NYC Restaurant Week - Feb. 10-27
Delray Beach, FL: Delray Beach Garlic Fest - Feb. 13-15
Lansing, MI: Michigan Deer & Turkey Spectacular - Feb. 13-15

To see the rest, read more.

Mt. Vernon, IL: Midwestern Herb and Garden Show - Feb. 13-15
Winter Haven, FL: Greek Festival of Polk County - Feb. 13-15
Indio, CA: Riverside County Fair - Feb. 13-22
San Francisco, CA: Date Night and Cooking Crush Classes - Feb. 12-13
Gardiner, OR: Confluence Wine, Beer, Seafood and Music Festival - Feb. 14-15
Washington, DC: Washington, DC, International Wine and Food Festival - Feb. 14-15
Columbia, SC: Festival of Wines and Food - Feb. 16

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Fast & Easy Dinner: Greek Lemon and Orzo Soup

partysugar — Tue, 20 Jan 2009 06:45:03 -0800

Looking for a comforting new soup to introduce to your family? Take them to Greece with this variation of avgolemono, the classic Greek soup made with chicken broth, eggs, and lemon juice.

Traditionally rice is added to thicken the soup, but this recipe calls for orzo. The consistency is rich and the flavors clean and soothing. To learn the effortless technique, read more.

Greek Lemon and Orzo Soup
From Every Day With Rachael Ray

Ingredients

64 ounces (8 cups) chicken broth
One 2-inch strip lemon peel and juice of 1 large lemon
1 bay leaf
Pinch saffron or saffron powder
1/2 cup orzo
2 large eggs plus 3 large yolks
2 drops hot sauce
Flat-leaf parsley, chopped (a couple of generous handfuls)
Salt and freshly ground pepper
Pita chips (any flavor), optional for serving

Directions

In a soup pot, bring the broth, lemon peel, bay leaf and saffron to a boil. Stir in the orzo and boil for 5 minutes.
Cover, remove the pan from the heat and let the orzo steep for 5 minutes. Discard the lemon peel and bay leaf.
In a bowl, whisk the eggs and egg yolks, lemon juice and hot sauce.
Whisk in 1/2 cup soup to temper the eggs, then whisk the egg mixture into the soup. Cook on low heat, whisking, for 5 minutes.
Stir in the parsley; season with salt and pepper. If desired serve with pita chips.

Serves 4.

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