Is there anything more wonderful than plucking a sprig of
rosemary from a bush and rubbing it between your thumb and forefinger? That redolent smell lingers and lingers.
I think one of the things I love the most about Greek food
is the herbs: oregano, mint, basil, dill,
and, of course, rosemary. Add lemons,
fennel, cinnamon, garlic—ingredients that are as aromatic as they are
delicious--and every course in a Greek meal is like taste-bud "perfume."
With all those fresh flavors, a Greek menu seemed especially
appropriate for spring. (My sympathies
are with all my northern relatives who are still struggling under snow—in April!).
And spring with all its harbingers of new life seemed an
especially appropriate time to celebrate a dear friend’s successful cancer
treatment and his recent marriage to a wonderful woman!
Rosemary Napkin Rings
To make the dinner party a bit more festive, I made rosemary napkins. I cut 6-inch pieces of rosemary from our outside bushes, and stripped the bottom half of the leaves from the stem.
I rolled each folded napkin into a cylinder and then tied the rosemary stem around the center of the cylinder.
Greek Menu
Rosemary Cashews
Purchased mixed Greek olives
Greek Spinach-and-Cheese Pastries with Tzatziki Sauce
Chilled and Dilled Avgolemeno Soup
Roasted Shrimp with Feta
Orzo with Everything
Sautéed Vegetable Strips
Lemon Torta
Rosemary Cashews
In her recipe, Garten
toasts the cashews first then tosses them with the warm butter mixture. I roast the cashews after coating them with
the butter mixture. Also, since I can
never find unsalted cashews (in her original recipe), I use salted and add no
extra salt. I think Ina likes salt more
than I do!
Source: adapted from
a recipe by Ina Garten
Ingredients:
1 pound roasted, salted cashews
2 T. chopped fresh rosemary leaves
¼ to ½ tsp. cayenne pepper
2 tsp. brown sugar
1 T. unsalted butter, melted
Process:
Preheat the oven to 350°. In a medium bowl, mix
the spices, sugar and butter. Add the
cashews and mix to coat. Spread the
cashews out on a sheet pan. Roast in the
oven until warm, about 7-10 minutes.
Serve warm if possible, but they taste great at room temperature.
Refrigerate leftovers.
Source: an old clipping from Southern Living
Yield: 5½ dozen
2 (10-oz.) packages frozen chopped
spinach, thawed and drained
2 large eggs
2 c. (8 oz.) shredded sharp Cheddar cheese
1 c. (4 oz.) crumbled feta cheese
¾ c. thinly sliced green onions
1 ½ T. dried or ½ c. chopped fresh
dill weed
½ c. chopped fresh Italian parsley
½ t. salt
¼ t. pepper
1 (16-oz.) package frozen phyllo
pastry (22 sheets), thawed
Vegetable cooking spray
Combine first 9 ingredients in a
large bowl; set aside. Unfold phyllo,
and cover with a slightly damp towel to prevent pastry from drying out. Place 1 sheet of phyllo on a flat surface
covered with wax paper; coat with cooking spray. Top with another sheet of phyllo; coat with
cooking spray. Cut crosswise into 4
strips.
Place 1 T. spinach mixture at base
of each strip; fold the right bottom corner over to form a triangle. Continue folding back and forth into a
triangle (like a falt) , gently pressing corners together.
Place triangles, seam side down, on
ungreased baking sheets; coat triangles lightly with cooking spray. Repeat procedure with remaining phyllo
sheets, cooking spray, and spinach mixture.
Bake pastries at 350 for 12 to 14
minutes or until golden. Serve immediately.
Note: Unbaked appetizers may be frozen up to 2
weeks. Freeze on baking sheets until
hard; then freeze in airtight containers.
Bake, unthawed, as directed above.
Source: Epicurious,
Sept. 2012
Yield: 2 cups
Yield: 2 cups
Ingredients:
1 English cucumbers, peeled,
seeded, and shredded
Kosher salt
1½ cups plain nonfat yogurt
1 T. white wine vinegar
1 cloves garlic, peeled and finely
chopped
1 T. dried mint
6 to 7 leaves fresh mint, thinly
sliced
Freshly ground black pepper
Process:
Place the shredded cucumbers in a
medium bowl and toss with a few pinches of salt. Set aside for 15 minutes to
draw some of the liquid out of the cucumbers.
Drain the excess liquid from the
bowl of cucumbers. Add in the yogurt, vinegar, garlic, dried mint, and fresh
mint. Mix well to combine. Adjust the seasoning as needed with salt and pepper.
Refrigerate until ready to serve.
Source:
Gourmet, July 2009
Yield:
4 servings
Ingredients:
4 cups
chicken stock, or 3 cups reduced-sodium chicken broth plus 1 cup water
¼ c. long-grain white rice
2 large eggs
3 T. fresh lemon juice
1 scallion green, thinly sliced
2 T. chopped fresh dill
Simmer stock and rice in a heavy
medium saucepan, covered, until rice is very tender, about 30 minutes. Purée
mixture in a blender (use caution when blending hot liquids). Whisk eggs
together in a medium bowl. Gradually whisk in hot stock mixture. Return to
saucepan and cook over medium heat, stirring constantly with a wooden spoon,
until soup registers 170°F on an instant-read thermometer.
Strain soup through a fine-mesh sieve into a metal bowl. Stir in lemon juice, then quick-chill in an ice bath, stirring occasionally, until cold. Stir in scallion, dill, and salt and pepper to taste. (Soup can be made 2 days ahead and chilled.)
Roasted Shrimp with Feta
I doubled this recipe and baked it
in a very large gratin dish, keeping the shrimp in a single layer.
Source: Ina Garten’s How Easy is That
Serves: 4
Ingredients:
4 T. good olive oil, divided
1½ c. medium-diced fennel
1 T. minced garlic (3 cloves)
¼ c. dry white wine
1 (14 1/2-ounce) can diced tomatoes
2 tsp. tomato paste
1 tsp. dried oregano
1 T. Pernod (I used Ouzo)
1 tsp. kosher salt (I used half)
½ tsp. freshly ground black pepper
1¼ pounds (16 to 20 per pound) peeled shrimp with tails on
5 ounces good feta cheese, coarsely crumbled
1 c. fresh bread crumbs (I "whirred" 4 slices of crustless bread in the fod processor.)
3 T. minced fresh parsley
1 tsp. grated lemon zest
2 lemons
1 tsp. grated lemon zest
2 lemons
Process:
Preheat oven to 400°.
Heat 2 T. of the olive oil in a
10-or 12-inch heavy ovenproof skillet over medium-low heat. Add the fennel and
sauté for 8 to 10 minutes, until the fennel is tender. Add the garlic and cook
for 1 minute. Add the wine and bring to a boil, scraping up any browned bits.
Cook for 2 to 3 minutes, until the liquid is reduced by half. Add the tomatoes
with the liquid, tomato paste, oregano, Pernod, salt, and pepper to the
skillet. Simmer over medium-low heat, stirring occasionally, for 10 to 15
minutes.
Arrange the shrimp, tails up, in one layer over the tomato-mixture in the skillet. Scatter the feta evenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with the remaining 2 T. of olive oil and sprinkle over the shrimp.
Bake for 15 minutes, until the shrimp are cooked and the bread crumbs are golden brown. Squeeze the juice of 1 lemon over the shrimp. Serve hot with the remaining lemon cut into wedges. Perhaps because I doubled it, it took about 30 minutes for the shrimp to be done.
Arrange the shrimp, tails up, in one layer over the tomato-mixture in the skillet. Scatter the feta evenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with the remaining 2 T. of olive oil and sprinkle over the shrimp.
Bake for 15 minutes, until the shrimp are cooked and the bread crumbs are golden brown. Squeeze the juice of 1 lemon over the shrimp. Serve hot with the remaining lemon cut into wedges. Perhaps because I doubled it, it took about 30 minutes for the shrimp to be done.
Source: Bon Appétit, July 1998
Yield: serves 6
Ingredients:
1 ½ c. orzo
(rice-shaped pasta; about 10 ounces)
1/3 c. (packed)
chopped drained oil-packed sun-dried tomatoes
5 tablespoons
extra-virgin olive oil
¼ c. balsamic
vinegar
¼ c. (packed)
chopped Kalamata olives or other brine-cured black olives
1 c. finely chopped radicchio (about 1 small head)
½ c. pine nuts,
toasted
½ c. chopped
fresh basil
½ c. freshly
grated Parmesan cheese
2 large garlic
cloves, minced
Process:
Cook orzo in pot of boiling salted water until just tender
but still firm to bite. Drain well. Transfer to large bowl. Add sun-dried
tomatoes, oil, vinegar and olives and toss to blend. Let stand until cool. (Can
be prepared 6 hours ahead. Cover and refrigerate. Bring to room temperature
before continuing.) Mix chopped
radicchio, pine nuts, chopped basil, Parmesan and garlic into orzo mixture.
Season salad to taste with salt and pepper and serve.
Source: Kay Ewing’s Cooking School Cookbook
Yield: 6 servings
2 carrots, peeled
2 zucchini,
scrubbed
2 yellow squash,
scrubbed
2 T. butter
Salt & pepper
to taste
Cut vegetables in
strips with a vegetable peeler (don’t include seeds). Melt butter in a skillet over medium-high
heat. Sauté vegetable strips about 1
minute, just to heat. (I sautéed the
vegetables a little longer until tender and Salt & pepper and serve
immediately.
Yield: 6 servings
Source: Kay Ewing’s Cooking School Cookbook
Crust:
¼ c. butter
1 ½ oz. cream cheese
2/3 c. flour
½ tsp. sugar
Preheat
oven to 350. Cut up butter and cream
cheese into a food processor and add flour and sugar. Process just until mixture forms a ball. Remove and roll out on a lightly floured surface. (I didn’t roll it out; I just pressed it into the pan). Press dough
into the bottom and up the sides of a greased 9” shallow tart pan with a
removable bottom.
Filling:
2
eggs
3 T. melted butter
3 T. lemon juice
2/3 c. sugar
Powdered sugar
Whipped cream
Lemon zest for garnish
Place eggs, butter, lemon juice and sugar in a food processor (Don’t bother to clean it out from the crust step) and process for about 30 seconds. Pour filling into crust and bake for about 30-35 minutes until golden brown. Cool completely and chill. (I didn’t chill it, and I made it the day ahead—both seem fine.) Before serving, sprinkle torta with powdered sugar. Serve each slice with a dab of whipped cream and lemon zest for garnish
3 T. melted butter
3 T. lemon juice
2/3 c. sugar
Powdered sugar
Whipped cream
Lemon zest for garnish
Place eggs, butter, lemon juice and sugar in a food processor (Don’t bother to clean it out from the crust step) and process for about 30 seconds. Pour filling into crust and bake for about 30-35 minutes until golden brown. Cool completely and chill. (I didn’t chill it, and I made it the day ahead—both seem fine.) Before serving, sprinkle torta with powdered sugar. Serve each slice with a dab of whipped cream and lemon zest for garnish
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