31 August 2015 Easy Greek Vinaigrette

Easy Greek Vinaigrette

August 31, 2015 By

Greek VinaigretteIf you’ve been following this blog for a while, you know I LOVE Greek food. As such, I make this simple vinaigrette all the time and literally use it on everything.

Ingredients:

  • ½ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • 1 Tbsp. Dijon mustard
  • ½ tsp. each salt, pepper and Oregano

Directions:

In a glass jar with a tight-fitted lid, add the ¼ cup of oil, the vinegar, the mustard and the remaining salt, pepper and the Oregano. Close the lid and shake vigorously. Alternatively, whisk all the ingredients in a small bowl. Refrigerate for up to 3 days if not using right away.

Cheers,

Veronique

Filed Under: Greek, Sauce, Sides Tagged With: , , , ,
6 September 2014 Roasted Eggplant with Garlic Cumin Yogurt Dressing

Roasted Eggplant with Garlic Cumin Yogurt Dressing

September 6, 2014 By
Scored Eggplants

Scored Eggplants

I love this Roasted Eggplant with Garlic Cumin Yogurt Dressing recipe so much…especially for #MeatlessMonday when I need inspiration.

Last week, my Bracco Farms CSA was beautifully filled with various eggplants. I love eggplants but don’t cook many meals with them besides the old eggplant Parmesan favorite.

While looking at delicious-looking photos of eggplants on Pinterest (are we connected there?), I found this uber simple yet delicious recipe that will now become part of my repertoire.

Ingredients:

  • 1 medium eggplant
  • 2 Tbsp. olive oil for brushing
  • Salt and pepper to taste
  • ¼ cup Greek yogurt
  • 1 Tbsp. Extra virgin olive oil
  • 1 garlic clove, finely minced
  • ¼ tsp. ground cumin
  • ½ tsp. each salt and pepper

Eggplants with Yogurt DipDirections:

  1. Preheat oven to 375 degrees.
  2. Slice the eggplant lengthways. Using a sharp paring knife, score the cut side of the eggplant in a diagonal crisscross pattern – don’t cut though skin.
  3. Place the eggplant halves, skin side down, on a baking sheet and brush the scored sides with olive oil. Sprinkle with salt and pepper and roast for 35 minutes or until nicely browned.
  4. While the eggplant is roasting, combine the remaining ingredients in a small bowl, adjusting the seasonings to taste. Refrigerate until ready to use.
  5. Plate the roasted eggplant halves and spoon dipping sauce on them. A drizzle of extra virgin olive oil can also be added, but is optional.

Makes 2 starters or 1 entrée.

(Inspired by this recipe).

Filed Under: American, Entrees, Greek, Sides, Starters, Vegetables, Vegetarian Tagged With: , , , ,
17 March 2013 Michael Psilakis Gyro Spiced Sliders

Michael Psilakis Gyro Spiced Sliders

March 17, 2013 By

Gyro Spiced SlidersI sampled these sliders at the Morristown Buick Discovery Tour event last weekend. These are by far the most flavorful sliders I’ve ever had and a very good example of how delicious Michael Psilakis’ food is.

Gyro Slider Spice Ingredients:

  • 12 tbsp. Cumin
  • 2 tbsp. Coriander
  • 8 tbsp. Yellow Mustard Seed
  • 2 1/2 tsp. Cloves
  • 2 tbsp. Black Cardamom
  • 4 tbsp. Fennel
  • 2 tbsp. Cinnamon

Tsatziki Ingredients (makes one pint):

  • 1/2 English cucumber, peeled
  • 5 cloves garlic, smashed and finely chopped
  • 1/2 cup distilled white vinegar
  • 2 shallots, thickly sliced
  • 1/2 cup fresh dill
  • 1 1/4 cups strained Greek yogurt
  • 1 Tbsp. extra-virgin olive oil
  • 1 Tbsp. fresh lemon juice
  • Kosher salt and cracked black pepper

Gyro Slider Ingredients:

  • 12 2-ounce beef patties
  • 12 slider potato rolls
  • Extra virgin olive oil
  • Salt & pepper
  • 12 cornichons (optional)
  • 12 frilly toothpicks

Gyro Slider Spice Directions:

  1. Combine all spices in mixing bowl, transfer to airtight container.

Tsatziki Directions:

  1. Cut the cucumber into very small pieces, even dice. Transfer to a mixing bowl.
  1. In a food processor, combine the garlic, vinegar, shallots, and dill. Pulse until finely chopped, but not pureed.
  2. Add the mixture to the cucumbers; add the yogurt. Fold together with a rubber spatula, adding the olive oil and lemon juice.
  3. Season liberally with kosher salt and pepper, starting off with 1 tablespoon salt.
  4. You can store the Tsatziki in a covered, clean jar in the refrigerator for up to one week.

Gyro Slider Directions:

  1. Preheat a large cast iron skillet on medium high heat and coat bottom of pan with olive oil.
  2. Season sliders on both sides with salt and pepper and dredge sliders in Gyro Slider Spice mixture.
  3. In small batches of 3-4 patties sear sliders for approximately 1 minute per side. Allow to rest once cooked.
  4. Remove excess grease with paper towel and repeat until all sliders are cooked.
  5. To serve, place each slider on bottom of potato roll and top with dollop of Tsatziki sauce and cover gently with bun top and cornichon. Spear with toothpick.

Makes one dozen sliders.

Filed Under: Beef, Entrees, Greek, Sandwiches, Sides Tagged With: , ,
12 December 2012 The Great Food Blogger Cookie Swap 2012

The Great Food Blogger Cookie Swap 2012

December 12, 2012 By

I was approached a couple months ago to participate in The Great Food Blogger Cookie Swap 2012. I love baking and thought it’d be fun to share cookies with other food bloggers across the country.

The concept is simple:

  1. Sign up to participate
  2. Get matched up to three other food bloggers
  3. Bake one dozen cookies for each of these three bloggers and ship the cookies to them.
  4. Receive a dozen cookies from three other bloggers!

The difficult part of this project was deciding which cookie was worthy! In the end, I opted for a cookie not many people have had, Koulourakia, a Greek cookie that’s completely addictive.

My cookies have been bundled in cute festive packaging and will ship tomorrow to Wisconsin, Alabama and Kentucky. I’m excited to contact the bloggers receiving them to see what they thought of them. I’m also very enthusiastic to receive the cookies coming my way from parts unknown. How fun!

Which special cookie recipe would you have chosen for this cookie swap?

Veronique

Filed Under: Greek, Other Neat Things Tagged With: , , ,
9 September 2012 Quick and Easy Greek Yogurt Blueberry Pie

Quick and Easy Greek Yogurt Blueberry Pie

September 9, 2012 By

I typically try not to cut corners when I bake, but in a bind, like when I am on vacation and do not want to cut into my pool time, a store-bought Graham cracker crust is a suitable alternative to the real thing.

This easy pie can feature any berries that are in season. Using fresh fruit is pretty critical, but frozen whole berries that are properly thawed could be used when no fresh fruit is available.

Ingredients:

  • 1 17.6-ounce container of plain Greek yogurt
  • 8-ounce container of whipped cream cheese
  • Zest of ½ lime
  • ¼ cup plus 1 tbsp. pure maple syrup
  • 2 cups of blueberries
  • 9-inch Graham cracker crust

Directions:

  1. In a medium bowl, combine the Greek yogurt, the cream cheese, the lime zest and the ¼ cup maple syrup.  Set aside (can be made up to 4 hours prior to assembling the tart if kept refrigerated).
  2. Poor the yogurt mixture over the cracker crust forming an even layer.  Gently add the blueberries over the yogurt layer and spread evenly to completely cover the yogurt. Drizzle the remaining maple syrup over the berries and refrigerate until ready to serve.

Serves 8.

Filed Under: American, Cheese, Desserts, Fruits, Greek, Maple Syrup Tagged With: , , ,
13 April 2012 Herb Grilled Rack of Lamb over Minted Pea Purée

Herb Grilled Rack of Lamb over Minted Pea Purée

April 13, 2012 By

It’s springtime and for me, that means the official start of grilling season (I grill in the winter, but less often).  Using fresh spring produce is such a treat and when peas are in season, I’m drawned to rack of lamb, grilled simply over a mound of sweet, minted pea purée.

Ingredients:

  • 2 – 3/4 pound each racks of lamb, frenched and silver skin removed
  • ½ cup olive oil
  • 1 tsp. each fresh rosemary, mint, salt and pepper
  • 2 garlic cloves, finely chopped
  • Minted Pea Purée
  • Mint oil (combine ¼ cup of olive oil and 1 Tbsp. fresh mint in food processor and pulse for 1 minute)

Directions:

  1. Place the lamb in a large resealable bag and add the olive oil, herbs and garlic.  Seal the bag and massage the olive oil mixture into the meat.  Refrigerate at least 4 hours or overnight.
  2. 30 minutes before grilling, take the lamb out of the refrigerator and allow to come to room temperature.  Coat grill grates with cooking spray then light and warm to medium-high heat.
  3. Place lamb on grill and cook for approximately 10 minutes, turning once, until a meat thermometer registers 145 degrees for medium-rare or 160 degrees for medium. If the bones begin burning while grilling, wrap them in aluminum foil.  Let the lamb stand, covered in aluminum foil, 10 minutes before slicing into chops.
  4. Serve lamb over pea purée with a drizzle of mint oil.

6 servings.

 

Filed Under: American, Canadian, Entrees, French, Greek, Lamb, Vegetables Tagged With: , , , , ,
27 July 2011 Opa Burgers

Opa Burgers

July 27, 2011 By

Opa Burger

If you follow my blog, you must know by now that I love Greek food, and wines.  I try to incorporate typical Greek flavors in many of the food I make and when it came time to create a special burger to pair for a wine tasting, I opted for a Greek version of the American classic.

Burger Ingredients:

  • 1 pound ground lamb
  • 2 Tbsps. fresh mint, chopped
  • 2 large garlic cloves, minced
  • ½ tsp. each, salt and pepper
  • 2 Tbsps. olive oil, preferably Greek
  • 4 small pita pocket bread, often referred by the name Pitettes, sliced in halves horizontally

Topping ingredients:

  • 8-ounce block of Halloumi cheese, cut into 8 slices then lightly coated in olive oil
  • 8 tsps. Tzatziki sauce, homemade or store-bought
  • 1 heirloom tomato, cut into 4 slices

Directions:

  1. Heat a gas or charcoal grill to medium-high.
  2. In a medium bowl, combine the lamb, mint, garlic, salt and pepper and form into four medium patties. Be sure not to overwork the meat causing it to be tough after grilling.
  3. Lightly coat the four patties with the olive oil, and then grill for 3 minutes on each side.
  4. While lamb patties are grilling, place the eight slices of Halloumi cheese on the grill and sear for one minute on each side.
  5. Lightly toast each of the Pitettes halves on the grill.
  6. To assemble, place a lamb patty on a Pitette half, top the meat with two teaspoons of Tzatziki sauce, 2 slices of Halloumi and a slice of tomato. Top with another Pitette half.  Assemble the remaining three burgers.

Makes 4 burgers.

Notes:  Halloumi cheese is ideal for this burger but it can be replaced with crumbled Feta if unavailable.  There are many good quality Tzatziki sauces in the supermarket deli section, so don’t pass on making this burger because you don’t want to make a homemade batch.

Filed Under: American, Cheese, Entrees, Greek, Lamb, Sandwiches Tagged With: , , , , ,

5 Recipes to Treat Your Valentine To

February 14, 2011 By

Gnocchi with Butternut Squash

Need some inspiration for a romantic meal this Valentine’s Day (or any old day)?  Thought I’d share some of the recipes I’ve made recently that have earned me rave reviews.

5 recipes to treat your Valentine to:

  1. Gnocchi with Butternut Squash and Bacon in Sage and Danish Blue Cheese Sauce
  2. Porcini Mushroom and Lobster Macaroni and Cheese
  3. Ragu alla Bolognese (Bolognese Sauce)
  4. Grilled Salmon in Grape Leaves
  5. Red Velvet Cake with Chocolate-Covered Strawberries

Whichever dish you decide to prepare for your loved one(s) this Valentine’s Day, I hope your meal is paired with love.

Veronique

Filed Under: American, Desserts, Entrees, Fish, Greek, Italian, Mushrooms, Other Neat Things, Pasta, Starters, Vegetables Tagged With: ,
23 August 2010 Greek Phyllo and Custard Pie (Galaktoboureko)

Greek Phyllo and Custard Pie (Galaktoboureko)

August 23, 2010 By
Galaktoboureko Pie

Galaktoboureko Pie

I was shown how to make this traditional recipe by a friend’s Yia Yia (Greek grand-mother) many years ago and below is her recipe (with a few variations).

Glaze Ingredients:

  • 1 1/3 cups granulated sugar
  • 1 cup water
  • 2-inch piece lemon peel
  • 1 1/2 tbsp lemon juice

Pie Filling Ingredients:

  • 6 eggs
  • 1 cup granulated sugar
  • 1 cup semolina, finely ground
  • 1 tsp pure vanilla extract
  • 2 tbsp lemon juice
  • 1/2 tsp grated lemon zest
  • 6 cups of milk (not low fat)
  • 2 tbsp butter, melted

Phyllo Ingredients:

  • 1/2 pound (2 sticks) butter, melted
  • 1 pound phyllo dough sheets, thawed

Glaze Directions:

  1. In a medium saucepan, bring the sugar and water to a boil over medium heat. Add the lemon peel, reduce heat to low, and cook for 8 minutes.
  2. Remove saucepan from heat, add the lemon juice and set aside to cool without stirring (can cool for up to an hour).  Discard lemon peel.

Pie Filling Directions:

  1. In the bowl of an electric mixer, beat on high speed, 2 eggs with 1/3 the sugar until light and frothy, about 3 minutes.  Add 2 additional eggs and another 1/3 of the sugar, and beat for 2 minutes.   Add last 2 eggs and the rest of the sugar and beat for 2 minutes.
  2. Add the semolina, vanilla, lemon juice, and grated lemon zest.  Beat for 2 minutes.
  3. Add the milk and the melted butter. Beat for 5 minutes on medium speed, until the mixture is light and fluffy (mixer bowl will be very full).
  4. Pour the filling into a large saucepan and cook over medium-high heat, stirring continuously with a whisk until the mixture thickens, about 7 minutes. Remove from heat and cool while assembling the phyllo in the pan, about 15 minutes.

Pie Assembling Directions:

  1. Preheat the oven to 350 degrees.
  2. Brush the bottom and the sides of a 9-inch springform pan with some melted butter.
  3. Using 1/2 of the phyllo sheets in the 1 pound package, lay one sheet of phyllo in the pan so that the sheet goes up to the rim on one side of the pan and overhangs on the other side.  Brush the first phyllo sheet with butter.  Continue layering the sheets until there are phyllo sheets overhanging on all sides of the pan – not forgetting to brush butter between layers.
  4. Stir the cooled custard and pour into the pan over the phyllo sheets.  Using a spoon, spread the custard in an even layer over the bottom of the pan.
  5. Fold in the overhanging phyllo over the custard, brushing butter between phyllo sheets until about 1/2 of the custard surface is covered with phyllo.  Brush top of phyllo with butter.
  6. Using the second 1/2 of the phyllo package, lay each sheet over the top of the pie, brushing each with butter as you layer, to cover the whole pie.  Brush the top of the pie with butter.
  7. Using a very sharp knife or a serrated knife, cut the pie in 16 slices, ensuring to cut all the way through the bottom phyllo layer.  You will break some pieces of the phyllo top layer, but this step would be impossible after baking.
  8. Place the pan on a cookie sheet and bake for 40 minutes, until golden.
  9. Remove the pie from the oven and pour the cooled glaze over the entire pie surface.  Cool pie completely, at least 3 hours before serving.

16 servings.

Notes: Rule of thumb when using phyllo, ALWAYS brush each layer with melted butter.  This ensures flaky pastry layers.  Also, ALWAYS keep a damp kitchen towel over the phyllo sheets you’re not using to keep the sheets from becoming brittle and dry.  Make certain to keep the pie on the cookie sheet through the cooling process as some of the glaze will seep out of the springform pan. Eat the pie within a day of making it as it’ll become soggy. I use the candied lemon peel as a garnish for the pie.

Filed Under: Desserts, Eggs, Greek Tagged With: , , ,
22 May 2010 New Wines of Greece – New York City

New Wines of Greece – New York City

May 22, 2010 By

I had the pleasure of attending the New Wines of Greece in Manhattan this week and found the event fantastic. First – the people – exhibiting wineries, event coordinators and the catering staff were passionate about their destination and products, second – the wines I sampled were pretty outstanding, third – my favorite NYC chef and cookbook author, Michael Psilakis, provided the amazing food.

Here are some of the wines I sampled that were gems:

  • 2009 Antonopoulos Moscofilero, Mantinia: a bold, fruit-forward, almost creamy wine. Long, perfectly dry, smoky finish.
  • 2009 Domaine Katsaros Chardonnay: Low acidity, aged in French oak for 5 months, buttery (in a good way).
  • 2009 Savatiano Papagiannakos: Light, palest greenish in color, fruity with a hint of tannins.
  • 2009 Gaia Estate Assyrtiko: Rich honey and fruit notes without much sweetness. Refined, elegant wine that reminded me of a nicer white Burgundy.

As far as food was concerned, Michael Psilakis didn’t cut any corners. The ‘catering’ food he brought to this event was what he serves at his restaurant. My favorite dish from Psilakis’ Kefi, grilled octopus, was served on huge platters. Michael ensured that platters, bowls and dishes were filled to the brim and stayed fresh, and even served when a crowd amassed at certain stations.

Great event all around.

Filed Under: Greek, Other Neat Things, Wine Reviews Tagged With: , , , , , , , , ,
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