2 lb fresh greens *
1 salt (see note at end)
1/2 bunch fresh parsley; chopped
1/2 bunch fresh dill; chopped
1 handful fresh chervil; chop.
1/4 cup butter or margarine
1 bunch scallions; chopped
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
2 teaspoon granulated sugar
1 salt & freshly ground pepper
5 eggs; lightly beaten
1 cup crumbled feta cheese
1/2 cup milk, or more
1/2 cup butter (optional); melted
12 filo sheets
Traditional and individualistic. Village women learn to gather tender, young greens from their rocky surroundings, which ironically produce the most beautiful wild flowers and delicious greens. When greens are bought in the markets, spinach is the most frequently substituted. Cretans combine dandelions and spinach. This recipe is written as recipes are spoken in Greece, in the warm first-person plural.
*Note: Suggested greens are: Spinach, dandelions, chicory, endive or any other fresh greens.
First we wash the spinach, trim coarse ends, drain, chop, sprinkle with salt, and squeeze until all liquid has been drained. Now we combine the spinach in a large bowl with the parsley, dill, and chervil and mix thoroughly. Allowing the greens to stand while heating the 1/4 cup butte in a large frying pan, we add the scallions to the butter and saute them until the white parts are translucent. Continuing to cook over medium heat, we add the greens, the spices, sugar, and enough salt and pepper for seasoning, careful to allow for additional salt in the feta, which will be added later. We partially cover the pan and simmer for 20 minutes, or until all the liquid has been absorbed, then we remove it from the heat and cool the mixture in a large bowl. Now we add the eggs, feta, and enough milk to saturate the greens, mix, and assemble the pita as follows:
Butter a 15 x 11 x 2-inch baking pan. Spread 6 filo sheets, brushing each with melted butter. Pour in the filling, spreading evenly. Cover with the remaining filo sheets, brushing each with butter. Flute the edges and brush top with butter. Using a sharp knife, score the top 3 filo sheets into square or diamond shapes. Bake for 45 minutes in a moderate oven (350°F) and allow to cool slightly before slicing and serving it warm.
Note: You may eliminate the salting of the spinach by panning it, cooking over very low heat until the leaves wilt, and then draining it thoroughly.
Recipe From: The Food of Greece by Vilma Liacouras Chantiles
Place sliced cabbage in crockpot. Toss with diced potato, salt and caraway seed. Add sliced onion and Polish sausage. Pour chicken broth over all; stir lightly. Cover and cook on Low setting for 8 to 10 hours (on HIGH setting for 2 to 4 hours). This dish is delicious served with mustard, horseradish and boiled new potatoes. Makes 4 servings (about 3 1/2 quarts).
Poppy Seed Muffins With Raspberries
2 1/4 cup cake flour
1 teaspoon baking soda
1/2 teaspoon baking powder
2/3 cup sugar
1/2 cup sugar
1/2 cup unsalted butter; room temperature
1 tablespoon vanilla extract
5 large egg yolks
1 cup sour cream
1/4 cup poppy seeds
3 large egg whites
1/4 teaspoon cream of tartar
3 cup fresh raspberries
Preheat oven to 350°F. Butter twenty-four 1/3 cup muffin cups. Dust with flour. Sift cake flour, baking soda and baking powder into medium bowl. Beat 2/3 cup sugar and butter in large bowl to blend. Beat in vanilla extract. Add egg yolks 1 at a time, beating well after each addition. Beat mixture until light, fluffy and pale yellow, about 3 minutes. Beat in sour cream and poppy seeds. Mix in dry ingredients. Using clean dry beaters, beat egg whites and cream of tartar in large bowl until foamy. Gradually add remaining 1/2 cup sugar and beat until stiff (but not dry) peaks fork. Carefully fold egg white mixture into batter in 2 additions. Gently stir in raspberries.
Spoon batter into prepared muffin cups, dividing equally. Bake muffins until golden brown and tester inserted into center comes out clean, about 20 minutes. Transfer muffins to racks. Serve warm or at room temperature. (Muffins can be prepared up to 1 day ahead. Cool completely. Wrap muffins tightly in plastic and store and room temperature.)
Recipe From: Bon Appetit April 1998
Mandarin And Lettuce Salad
1/4 head iceberg lettuce
2 small bibb lettuce heads
1/2 bunch endive, 2 inches long
2 can (16 oz) mandarin oranges, drained well
1 can (3 oz) french fried onions
italian dressing
Wash lettuce, dry, and tear into bite-sized pieces. Toss with drained oranges. When ready t serve toss lightly with Italian dressing. Add French fried onions and toss lightly again.
Serves: 6 to 8
Recipe From: Mountain Measures, Junior League of Charleston, WV. ed. 1974
Melomacarona (Greek Honey Cookies)
2 cup olive oil or wesson
3/4 cup sugar
3/4 cup orange juice
1/4 cup brandy
7 1/2 cup sifted flour
2 teaspoon baking powder
1 teaspoon soda
Syrup:
2 cup honey
2 cup sugar
2 cup water
Beat together first 4 ingredients. Sift flour, baking powder and soda 3 times. Add the sifted dry ingredients to the oil mixture 1 cup at a time and knead gently. Pinch off small portions of dough the size of an egg and form into little patties. Roll them to make oblong rolls. Place on ungreased baking sheet and bake in moderate oven for 30 minutes. Boil honey, sugar and water for 5 minutes. Pour syrup over cookies in a deep pan. Allow to soak for 15 minutes. Take them out of the syrup and place on a large platter. Sprinkle with chopped walnuts and cinnamon. Makes 40. I like to put each one of my cookies in a silver cupcake paper and then sprinkle with the nuts and cinnamon.
Chewy Chocolate Chip Cookies
1 cup unsalted butter, room temperature
1 cup sugar
1 cup light brown sugar
2 teaspoon vanilla
2 extra-large eggs
3 cup flour
1 teaspoon baking soda
1 teaspoon salt
24 oz semisweet chocolate chips
2 cup coarsely chopped toasted pecans
Preheat oven to 325°F.
Beat together butter and sugars until light and creamy, about 3 minutes with an electric mixer. Beat in vanilla and eggs.
Combine flour, baking soda and salt. Gradually add to butter mixture. Stir in chocolate chips and pecans.
Using a small ice cream scoop or a 1/4-cup measuring cup, drop batter onto a greased cookie sheet, spacing 3 inches apart. Bake until golden brown, about 15 minutes. Cool on baking sheet before removing to rack
Makes 30 cookies
Beef Jerky
2 lb london broil
1/2 cup soy sauce
2 tablespoon worstershire sauce
2 teaspoon garlic powder
2 teaspoon onion powder
2 teaspoon fresly ground black pepper
2 teaspoon red pepper flakes or less for taste
2 tablespoon liquid smoke
Freeze the London Broil or other lean roast. When ready to make jerky, remove the roast from the freezer and let partially thaw. When just able to slice, first remove all fat and then slice against the grain in thin (1/4 inch or less) slices. Cover the meat with the marinade, turn from time to time and let marinade overnight. In the morning line a shallow cookie sheet with a few layers of paper towels. Place on lower rack. Place upper rack in oven in top position and lower rack in lower position. Hang the beef slices from the upper rack with tooth picks above the paper towels. 6 hours at 160°F average temp is about right.
If your oven is real tight, you might crack open the door a bit to allow the water vapor to escape.
Line a cookie sheet with foil. Bring cream to simmer in heavy medium saucepan. Reduce heat to low. Add half the chocolate and whisk until melted. Whisk in butter and orange peel. Freeze until chocolate mixture is firm enough to mound on spoon, about 40 minutes.
Drop mixture by rounded tablespoons onto foil-lined sheet, spacing apart. Freeze until almost firm but still pliable, about 30 minutes. Roll each in cocoa powder. Then roll between palms of hands into ball. Place on same sheet. Freeze until firm, about 1 hour.
Melt remaining half of chocolate with shortening in top of double boiler over simmering water, stirring until smooth. Remove mixture from over water. Grasp 1 truffle between thumb and index finger; roll truffle in melted chocolate, coating completely. Shake to remove excess chocolate. Place truffle on same foil-lined sheet. Repeat with remaining truffles. Refrigerate until coating is firm, about 1 hour.
Dust truffles with cocoa powder, brush off excess. (Can be prepared 2 weeks ahead. Store in refrigerator in an air-tight container.) Let stand at room temperature 10 minutes and serve.
Recipe From: Bon Appetit magazine - September 1991
