Spinach & Mushroom Quiche
Servings: 6
Ingredients
One 9-inch refrigerated pie crust
4 slices bacon, cut crosswise into 1/4-inch dice
8 ounces sliced fresh mushrooms
1 cup diced red onion
5 ounces fresh baby spinach (about 8 cups), coarsely chopped
6 large eggs
1/2 cup heavy cream
1 tablespoon Dijon mustard
1 tablespoon fresh thyme leaves
¼ teaspoon salt
¼ teaspoon ground pepper
2 cups shredded Gruyère cheese, divided
Directions
Preheat oven to 375 degrees F. Coat a 9-inch deep dish pie pan with cooking spray. Fit the pastry into the pie pan and flute the edges.
Cook the bacon and drain on paper towels. Retain bacon fat in the skillet.
Scatter the crumbled bacon in the bottom of the prepared pie pan. Scatter 1 cup of the cheese over the bacon.
Add the mushrooms and onions to the bacon fat in the skillet. Cook, stirring occasionally, until tender, about 8 minutes. Add spinach; cook, tossing constantly, until wilted, 1 to 2 minutes. Remove from heat.
Whisk eggs, cream, mustard, thyme, salt, and pepper in a medium bowl. Fold in the mushroom mixture and 1 cup of cheese.
Spoon into the prepared pie pan. Bake until set and golden brown, about 45 minutes. Let stand for 10 minutes before serving.
Serve with a salad. I made a Caesar salad.
Caesar Salad
2 servings
Ingredients
1/2 head Romaine lettuce, washed and finely chopped
1 cup croutons, see recipe below
½ cup grated Parmesan cheese
Freshly ground black pepper for garnish
Dressing
1 anchovy, finely chopped or use anchovy paste
3 tablespoons Parmesan cheese
2 tablespoons mayonnaise made with olive oil, if available
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon Worcestershire sauce
1/4 cup extra-virgin olive oil
Directions
Add the anchovy, Parmesan cheese, mayonnaise, lemon juice, mustard, garlic, and Worcestershire sauce to a bowl and whisk together.
Gradually whisk in the 1/4 cup of olive oil, whisking until the dressing is emulsified.
Place the chopped lettuce in a bowl and toss it with the dressing, and croutons. Top the salad with extra cheese and freshly ground black pepper.
Croutons
Ingredients
2 cups cubed bread
1 tablespoon olive oil
Directions
Preheat the oven to 375 degrees F.
In a mixing bowl combine the bread cubes and olive oil. Toss well to coat.
Pour the bread cubes onto a baking sheet. Spread them into a single layer. Bake in the oven for 10 to 15 minutes, stirring every five minutes to prevent burning. Cool completely before storing in an airtight container or ziplock bag.
As you can probably tell from recipes this past week, eggplant is in season in the south. The varieties are extensive and I am coming up with lots of recipes. Stay tuned for more.
Ratatouille Pot Pie
Ingredients
Filling
2 medium eggplant, peeled and cut into bite-size pieces
1 large onion, chopped
1 yellow pepper and 1 red pepper, chopped
1 zucchini, chopped
1 large tomato, seeded and diced
2 teaspoon minced garlic
½ teaspoon red pepper flakes
¼ teaspoon salt
½ teaspoon black pepper
1 teaspoon dried oregano
1 tsp. dried basil
2 cups shredded Italian Fontina cheese
3 tablespoon olive oil olive oil
Pastry
1 pkg. Pastry dough for a 9-inch pie
11 egg, beaten
Directions:
Can be prepared a day ahead.
Preheat the oven to 400ºF. In a greased 9×13″ pan, combine garlic, onion, thyme, and a pinch of salt and pepper. Spread out in an even layer on the bottom of the pan. Place the diced vegetables on top of the onion mixture, but do not combine. Drizzle with the olive oil, and sprinkle with salt and pepper. Bake for about an hour, or until veggies are softened and beginning to brown slightly. Drain the vegetables in a colander and set them aside.
When ready to bake – heat the oven to 425ºF.
Stir the cheese into the eggplant mixture.
Unroll the dough and arrange one crust in a 9=inch pie pan. Pour the eggplant mixture into the casserole. Place the top crust on and flute the edge. Brush with beaten egg.
Bake 45minutes until crust is golden brown and vegetables are bubbly. Let stand 5 minutes before serving.
Greek Salad
Creamy Greek Feta Dressing
½ cup extra virgin olive oil
2 tablespoons red wine vinegar
¼ cup feta plus extra for the salad
¼ cup Greek yogurt
2 teaspoons honey
2 teaspoons dijon mustard
¼ teaspoon oregano
¼ teaspoon mint
Salt and pepper
Salad
8 large leaves of leaf lettuce, sliced crosswise
1/4 large red onion, thinly sliced
1/2 green bell pepper, cut into large dice
1 vine-ripened tomato, cut into wedges
1/2 English cucumber, halved lengthwise, cut into 1/2-inch pieces
12 Kalamata olives
6 Peperoncini peppers
Directions
For the dressing
Blend all ingredients in a blender or food processor until smooth.
For the salad
Combine the lettuce, onion, bell pepper, tomato, cucumber, olives, and feta in a large salad bowl. Pour the dressing over and toss until all of the ingredients are well coated. Add extra feta cheese if you would like more. Serve immediately/
Pat-in-the-Pan Pie Crust
Ingredients
1 1/2 cups unbleached all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
1/4 teaspoon baking powder
1/3 cup vegetable oil
3 tablespoons water
Crust Directions
Whisk together the flour, salt, sugar, and baking powder in a 9-inch pie plate. Whisk together the oil and water, then pour over the dry ingredients.
Stir with a fork until the dough is evenly moistened. Pat the dough across the bottom of the pie pan and up the sides.
A flat-bottomed measuring cup can help make the bottom even. Press the dough up the sides of the pan with your fingers, and flute the top.
Chill in the refrigerator while you make the filling.
Pumpkin Pie Filling
Ingredients
2 1/2 cups pumpkin puree
1/4 cup maple syrup
1/3 cup brown sugar
1/2 cup whole milk
1 tablespoon vegetable oil
2 1/2 tablespoons cornstarch
1 1/2 teaspoons pumpkin pie spice (or a mix of ginger, cinnamon, nutmeg & cloves)
1/4 teaspoon sea salt
Filling Directions
Preheat the oven to 350 degrees F.
Add all the pie filling ingredients to a blender and blend until smooth, scraping down the sides as needed. Taste and adjust seasonings, if needed.
Pour the filling into the chilled pie crust and bake for about 60 minutes.
The crust should be light golden brown and the filling should be set.
Remove the pie from the oven and let cool completely before loosely covering and transferring to the refrigerator to fully set overnight.
Ingredients
Pastry
2 cups all-purpose flour
1 teaspoon salt
3 tablespoons granulated sugar
⅔ cup shortening
4 to 6 tablespoons cold water
Filling
¾ cup of sugar
1/3 cup all-purpose flour or other pie thickeners
6 cups fresh blueberries
1 tablespoon lemon juice
1tablespoon butter
Granulated sugar
Directions
Put the flour, sugar, and salt in a large food processor fitted with the metal blade and pulse a few times to combine. Add the shortening and pulse 2-3 times until the shortening is broken up into smaller pieces.
Slowly begin to add the water through the top spout of the processor and then while still pouring, run the food processor until all the water has been added and the mixture begins to come together (mixer will actually begin to make a different sound), but stop before it forms a complete ball. If too dry, add the extra tablespoons of water, one at a time.
Turn dough out onto a clean surface and form into a ball. Divide the dough into 2/3 and 1/3; shape into 2 flattened rounds on a lightly floured surface. Wrap in plastic wrap. Refrigerate for about 30 minutes or until the dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make a flaky pastry. If refrigerated longer, let pastry soften slightly before rolling.
Heat oven to 425°F.
With a floured rolling pin, roll the larger piece of dough into a round 2 inches larger than the upside-down 91/2 to 10-inch glass pie plate. I roll the dough between floured pieces of parchment paper or plastic wrap. Fold pastry into fourths; place in the pie plate. Unfold and ease into the plate, pressing firmly against the bottom and sides.
For the filling
In a large bowl, mix sugar and thickener. Stir in blueberries and lemon juice. Spoon into pastry-lined pie plate. Cut butter into small pieces and sprinkle over blueberries.
Roll the smaller piece of dough into a 10-inch round. Cut into 1-inch strips with a pastry cutter. Place the strips in a lattice formation over the berries. Seal the edges and crip the pastry all around the dish. Sprinkle the lattice crust with granulated sugar. Place the pie on a parchment-covered baking sheet to catch any drips during baking.
Bake the pie for 15 minutes, then reduce the oven heat to 350°F and bake for another 45 to 50 minutes, covering the edges with a piece of foil if they seem to be browning too quickly. When done, the filling will be bubbling and the crust golden brown. Remove the pan from the oven and cool the pie on a wire rack for at least 2 hours before serving.
I am fortunate to live near a farm that grows these beautiful, round Italian heirloom eggplants. This variety is a plump, tear-drop- shaped eggplant with rosy lavender skin and alabaster flesh. The meaty and firm yet tender flesh has a delicate mild flavor and a creamy consistency with no bitterness. Rosa Bianca has few seeds, making it the perfect variety for grilling and baking.
Baked Eggplant Stacks
Ingredients
1 Rosa Bianca Eggplant, about 1 ½ lb.
½ cup flour
3 egg whites beaten with 1 tablespoon of water
2 cups Italian seasoned Panko crumbs
1 large beefsteak or heirloom tomato, about 1 lb
6 Fresh Mozzarella slices
6 basil leaves
1/2 teaspoons fine sea salt
¼ cup Extra-virgin olive oil
Directions
Preheat the oven to 425 degrees F. Pour the ¼ cup olive oil into a large rimmed rectangular sheet pan.
Peel the eggplant and slice into six 1/2-inch-thick circles.
Dip the eggplant slices into the flour, then the egg white mixture and finally the crumbs, tossing around to make sure the crumbs adhere. Place the breaded eggplant on a plate and refrigerate for an hour or two.
Put the sheet pan with the oil in the oven for 5 minutes. Remove from the oven (with oven mitts) and arrange the eggplant on the hot pan. Bake for 10 minutes, then turn the pieces over and bake another 10 minutes or until they’re golden on the other side.
Reduce oven temperature to 375 degrees. Put a tomato slice on top of each eggplant slice, then a basil leaf on each and top each with a slice of mozzarella. Return the pan to the oven and bake until the cheese melts.
Tomatoes with Herbed Ricotta
Use beautiful heirloom tomatoes that are in season now along with lots of fresh herbs.
For two servings:
Ingredients
1 cup whole milk ricotta cheese
1 scallion, white and green parts, minced
1 tablespoon minced fresh dill
1 tablespoon minced fresh chives
1 tablespoon minced fresh parsley
Freshly ground black pepper
1 garlic clove, minced\
1 large heirloom tomato, about 1 lb
1 tablespoon extra virgin olive oil
2 tablespoons julienned fresh basil leaves, plus extra for garnish
Fleur de sel
Directions
In a medium bowl, combine ricotta, scallions, dill, chives, parsley, garlic and 1/2 teaspoon black pepper. Set aside for up to 30 minutes.
Slice the tomato into ¼ inch thick slices. You should get 4 slices. Place on paper towels and sprinkle lightly with salt. Let drain for 30 minutes. When ready to serve, place the tomato slices on a serving plate. Drizzle with olive oil. Spread ¼ of the ricotta mixture over each tomato slice. Sprinkle with reserved basil and fleur de sel, and serve at room temperature.
Old Fashioned Vidalia Onion Pie
Vidalia onions are in season now. They are a sweet, mild onion grown in Georgia. Vidalias can be used in place of any yellow onion, but their flavor is so special that you can really let them be the star of the show, such as this Vidalia Onion tart.
One 9-inch pastry crust:
1 1/2 cups All-Purpose Flour
1/2 teaspoon salt
1 teaspoon sugar
1/4 teaspoon baking powder
1/3 cup vegetable oil
4 tablespoons water
Directions
Whisk together flour, salt, sugar, and baking powder. This can be done right in the pie pan if you like. Whisk together the oil and water, then pour over the dry ingredients. Stir with a fork until the dough is evenly moistened. Pat the dough across the bottom of the pie pan and up the sides. A flat-bottomed measuring cup can help you make the bottom even. Press the dough up the sides of the pan with your fingers, and flute the top. Fill and bake.
Filling Ingredients:
2 large Vidalia onions, diced
1/4 cup butter
8 oz cheddar cheese, freshly grated
1 tablespoon flour
1 teaspoon salt, divided
1/4 teaspoon cayenne pepper
3 eggs, beaten well
1 cup whole milk
Directions
Saute the onions in butter over medium-low heat, stirring constantly until golden brown. This will take 40 to 45 minutes. Add 1 tablespoon flour, ½ teaspoon salt, and cayenne pepper.
Preheat oven to 350°F Line a baking sheet and place the pastry-lined pie pan on the baking sheet to help with transferring in and out of the oven.
Spread half the cheddar cheese over the bottom crust and top the cheese with the cooked onions.
In a measuring cup, whisk the eggs together with the milk and ½ teaspoon of salt, then pour it over the onion mixture. Top with the remaining cheddar cheese.
Bake for 50 minutes, or until golden brown and set.
Plum Crostata
Plums are generally in season somewhere in the United States from the end of May all the way into October. Not only are they good for eating out of hand, but they are an excellent fruit for baking, such as this crostata recipe below. Crostata is the Italian term, and Galette is the French term for a rustic dessert that consists of a rolled out piece of pastry dough and the edges of the dough are folded in about an inch or so over the filling.
Ingredients
Pie pastry for one 9-inch pie
2 tablespoons orange marmalade
3 plums
1 tablespoon honey
3 tablespoons sliced almonds
1 tablespoon cream
2 tablespoons coarse sugar
Directions
Slice the plums into thin wedges.
Roll pie dough out to a 12-inch circle on a sheet of parchment paper. Slide the parchment onto a sheet pan. Spread marmalade on the center of the tart; then fan around the wedges of plums, leaving a 1-inch border. Fold the pie crust dough edge over onto the plums.
Drizzle honey over plums, brush pie crust dough edge with cream and sprinkle with coarse sugar. Bake at 375 degrees F until fruit is tender and crust is cooked on the underside, about 25 to 30 minutes.
This pie makes use of leftovers. I used chicken in this recipe but this could easily be a beef pot pie using leftover roasted beef or steak, beef gravy, and leftover vegetables.
If you are on a low carb or gluten-free diet, I have included recipes for both regular pastry and a low carb/gluten-free pastry.
Ingredients
1 ½ cups leftover cooked chicken, cubed
(leftover from Oven Roasted Butterflied Chicken)
½ cup frozen peas
2 cups chopped leftover vegetables or a combination of carrots, onions, green beans or peas
1 cup leftover chicken gravy
Pie Crust Dough for a double crust (store-bought or homemade recipes below)
Melted butter
Directions
In a mixing bowl, combine the chicken, vegetables, and gravy. Mix well and set aside.
Place one rolled out pastry crust in a 9-inch deep dish pie plate. Add the chicken filling and cover with a second crust. Crimp the edges and seal the crust all around the pie. Cut 4 slits in the top crust and brush the top with melted butter. (Pie can be refrigerated until ready to bake.)
Preheat the oven to 425 degrees F. Place the pie in the oven and bake for 15 minutes. Lower oven heat to 375 degrees F and continue to bake the pie until the crust is golden and the filling is bubbly about 30 minutes.
All-Purpose Flour Pastry
Ingredients
2 1/2 cups all-purpose flour
1 1/2 teaspoons granulated sugar
1/2 teaspoon sea salt
2 sticks (16 oz) COLD unsalted butter diced into 1/4″ pieces
6 tablespoons of ice water
Directions
Place flour, sugar, and salt into the bowl of a food processor and pulse a few times to combine.
Add cold diced butter and pulse the mixture until coarse crumbs form.
Add ice water and pulse just until moist clumps or small balls form and the dough sticks together when pinched. If the dough is too dry, add more water a teaspoon full at a time. Be careful not to add too much water or the dough will be sticky and difficult to roll out.
Transfer dough to a floured work surface, and gather dough together into a ball. Divide dough in half and flatten to form 2 disks.
Cover with plastic wrap and refrigerate 1 hour before using in the recipes.
Place each disk between two sheets of parchment or waxed paper and roll each into 13 inch round circles.
Low Carb-Gluten Free Pastry
Ingredients
4 cups almond flour blanched
1 teaspoon of sea salt
4 tablespoons butter melted
2 egg whites (I use the refrigerated carton of egg whites, such as Egg Beaters)
4 tablespoons water
Directions
Combine egg whites and water.
In a food processor, combine almond flour, salt, and butter. Pulse for 5-6 pulses. Drizzle in egg white and water mixture. Pulse all ingredients together until a dough forms. If the dough seems dry add another tablespoon water.
With hands, form dough into two balls and then flatten each on a piece of wax or parchment paper.
Cover the top of each dough disc with wax paper or plastic wrap and then roll out into a pie crust circle to fit a 9 to 10-inch pie plate. Follow directions about for completing the pot pie.
Tripoli
The Mediterranean countries include France, Spain, Italy, Greece and Portugal along the north; Turkey, Syria, Lebanon, and Israel on the east; the African countries of Egypt, Libya, Tunisia, Algeria, Morocco on the south and the Mediterranean Island Countries of Cyprus and Malta. The Mediterranean countries utilize many of the same healthy ingredients but each country has a unique way of creating recipes with those same ingredients. So far in this series, I have written about Mediterranean cuisine in general and about the cuisine in the countries of Portugal, Spain, France, Italy, Greece, Turkey, Syria, Lebanon, Israel, and Egypt. This series continues with the country of Libya.
Food in Libya is a very important part of family life. A well-known Libyan saying is “one must eat well”. Libyan cuisine is based on the traditions of the Mediterranean, North Africa, and Berber cuisines. Tripoli is Libya’s capital, and the cuisine in this city is especially influenced by the Italian cuisine. Pasta is common, as are many seafood dishes. Fruits, most often served, include figs, dates, oranges, apricots, and olives.
The sand in Libya gets so hot in the summer that walking on it with bare feet becomes unbearable. As a result, the Tuareg way of baking bread is to bury it in the hot sand, which is as effective as baking in an oven. The technique can also be used to bake potatoes and eggs by burying them whole in the sand and leaving them there for several hours.
Olive oil is the main ingredient of nearly all Libyan dishes. Its use in North Africa goes back thousands of years, and its life-prolonging properties were well-known to the ancient Libyans and Egyptians.
There are four main ingredients in the traditional Libyan cuisine: olives (and olive oil), palm dates, grains, and milk. These are very ancient foods and they have been in the Libyan cuisine since Neolithic times when humans first began to make use of their natural surroundings. Grains are roasted, ground, sieved and used for making bread, cakes, soups, Bazin, and other dough-based dishes. Dates are harvested, dried and stored for the rest of the year. They can be eaten as they are, made into syrup, fried or eaten with milk for breakfast.
Garlic is also one of the most important Libyan foods, as it is usually added to most dishes that involve sauces or stews, especially those served with couscous and pasta.
One of the most important social occasions in Libya is getting together for tea drinking. This activity brings families together, to chat, laugh, discuss and gossip about the highlights of the day and about life in general. Talking in Libya is a very important social activity and it firmly bonds the family. Libyan tea is a very strong, thick, syrup-like black tea. After boiling water in a traditional teapot, a handful of red tea leaves are added, and the leaves are boiled for a long time (about twenty minutes).
Bazin
Bazin is the most well-known Libyan dish. It is made by boiling barley flour in salted water to make a hard dough and then forming it into a rounded, smooth dome that is placed in the middle of a serving dish. The sauce around the dough is made by frying chopped onions with ground lamb, turmeric, salt, cayenne pepper, black pepper, fenugreek, sweet paprika and tomato paste. Potatoes may also be added. Hard-boiled eggs are arranged around the dome. The dish is then served with lemon and fresh or pickled chili peppers, known as amsyar. Batata mubattana (filled potato) is another popular dish that consists of fried potato pieces filled with spiced ground meat and covered with egg and breadcrumbs.
Make A Libyan-style Dinner In Your Kitchen
Recipes adapted from http://libyanfood.blogspot.com/
Lentil Soup With Fried Onions
Ingredients
2 cups lentils
5 cups water
2 garlic cloves
1 medium carrot
1 onion
1 large tomato
1/2 -1 tablespoon cumin
1 tablespoon salt
Fried Onions
2 medium onions
Oil for frying
For the Topping
Extra cumin
Toasted bread, cut into cubes or triangles
Directions
Wash and drain the lentils; wash and cut the carrot; chop the tomatoes and onion. Put the onion, tomatoes, carrot, lentils, garlic cloves, salt and cumin in a soup pot.
Add 5 cups of boiling water. Cook, until the lentils, become mushy. Let cool, puree, and add more boiling water if a thinner soup is desired, stir well.
For the topping: Cut the 2 onions into thin slices and fry in a little olive oil stirring constantly until dark brown.
To serve: Place a handful of toasted bread in the soup bowl before ladling on the soup. Then add a squeeze of lemon juice and a sprinkle of cumin to each bowl. Top with a tablespoon of fried onions.
Libyan Couscous with Fish
Serves 4-6
Ingredients
Steamed Couscous
500g couscous (ready-cooked variety can also be steamed)
1 cup of hot water + 3 tablespoons olive oil
Stock
1-2 fish heads (washed, gills removed)
1 medium onion, chopped
1 medium tomato, chopped
1 cup parsley, chopped
1 teaspoon black pepper, ground cumin
Salt, to taste
1 1/2-2 liter boiling water
Vegetable Sauce
1 medium onion
1 medium size potato
1 medium size aubergine (eggplant)
1 medium size squash
1 medium-size red bell pepper
1 cup cooked/canned chickpeas (or fresh/frozen peas)
1 can of chopped tomatoes
1 tablespoon tomato paste
5 tablespoons olive oil
1-2 chili peppers
3-4 garlic cloves
For the Fish and Marinade
4-6 portions of firm-fleshed fish, grouper is the Libyan favorite
4 large cloves garlic
4 tablespoons lemon juice
1 chili pepper chopped
1 cup chopped celery
1 teaspoon of each salt and pepper
2 teaspoons cumin
Olive oil to brush the fish before grilling
Directions
In Libya, steamed dishes are cooked in a kaskas, but any pot with a steamer insert is fine. When steaming couscous you can place a square of cheese-cloth between the pot and steamer if its holes are larger than the couscous.
Put all the ingredients for the stock in the steamer pot. Bring to boil then reduce the heat and cook over medium heat.
Pour 1 cup of hot water and the 3 tablespoons of olive oil over the couscous, mix well. Put the couscous in the steamer, then place it above the stock pot. Lightly rake over the top layer only with a spatula a few times during the first steaming, so it gets steamed properly.
After 45 minutes, remove the steamer and put the couscous in a deep plat; pour about 5 ladles of hot stock onto the couscous.
Mix well, then return the couscous to the steamer for another 45 minutes. Stir lightly but thoroughly 2-3 times during the second steaming to break up lumps.
Put all the ingredients for the fish marinade in the food processor, then use this paste to coat the fish on both sides. Cover the fish with cling film (plastic wrap) and set aside.
Cut the onion, eggplant, potato and bell pepper into thick slices.
Prepare the vegetable sauce by putting olive oil, chopped onion, chopped chili and whole garlic cloves in a pot, then stir until they have softened. Add tomato paste and chopped tomatoes, cover and cook on low heat. Add the peas or cooked chickpeas and about 3 ladles of strained fish stock, so the liquid is just about covering the vegetables and cook for 15 minutes more.
Brush the cut vegetables generously with olive oil and grill until almost cooked. Remove the vegetables from the grill and cut them into cubes. Add the grilled vegetables to the sauce pot.
Grill the fish and keep warm to serve with the couscous.
Remove the couscous from the steamer and place in a serving dish, arrange the vegetables from the sauce on the couscous, spoon some of the remaining sauce around the vegetables. Serve with the grilled fish and lemon wedges.
Date Filled Semolina Cookies
Ingredients
Dough
3 cups semolina
1 cup flour
1 cup oil
1 1/2 teaspoons baking powder
1 tablespoon orange blossom water added to a ½ liter of warm water
Filling
750g date paste
2 teaspoons cinnamon
1 teaspoons grated nutmeg
1 tablespoon oil
1/2 cup sesame seeds (lightly toasted)
Syrup
4 cups boiling water
3 cups sugar
1 tablespoon lemon juice
1 lemon slice
2 tablespoons orange blossom water
Topping
1/2 cup sesame seeds (lightly toasted)
Directions
Prepare the syrup by simmering all the ingredients except the orange blossom water over moderate heat for 30 minutes or until a syrupy consistency is reached. Add the 2 tablespoons of orange blossom water and set aside to cool. For a richer taste, add 1 tablespoon of honey while the syrup is still warm. Set aside.
For the dough: Mix the semolina, flour, and baking powder together in a mixing bowl. Add the oil and mix. Cover and let rest for at least one hour.
For the filling: Cut the date paste into small pieces and knead. Add some olive oil if the paste is not soft enough to be kneaded. Add cinnamon, grated nutmeg, sesame seeds and knead them in. Roll out the sesame date paste with your palm into 4 long ropes or sticks.
Divide the dough into 4 portions, take one portion of the dough and add the orange blossom flavored warm water a little at a time. Knead well until the dough becomes smooth and easy to shape. The dough will also become lighter in color. Form the dough into a furrow or trench shape and place one of the date rolls in the dough. Pinch closed and smooth the dough over the date roll.
Cut the roll into small pieces and arrange on a baking sheet. Place in a preheated oven at 425 degrees F/220°C until golden, for about 12 minutes. Place the cookies in a single layer in a deep dish. Pour the sugar syrup over the warm cookies.
Turn the cookies every 15 minutes, so they soak in the syrup on all sides. Remove the cookies from the syrup and place in a sieve to remove the excess syrup. Place the drained cookies on a platter and sprinkle with toasted sesame seeds. Let rest overnight before serving.
I was lucky enough to receive a beautiful bunch of Swiss chard from my friend, who is a gardener and grows wonderful vegetables and beautiful flowers. The freshly picked Swiss chard made a wonderful tasting tart.
You may use a store-bought refrigerated pie crust dough in this recipe. However, the whole wheat pastry is easy to make and the whole wheat flavor compliments the Swiss chard filling.
Ingredients
Single pie crust dough
1 cup whole wheat pastry flour (all-purpose flour or gluten-free flour)
1/4 teaspoon kosher salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1/2 tablespoon apple cider vinegar
2 tablespoons ice water
Tart Filling
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 garlic clove, finely chopped
1 shallot, minced
1 bunch large Swiss chard, ribs and stems removed, leaves cut into bite-size pieces
1/4 cup chopped flat-leaf parsley
2 tablespoons chopped fresh chives
1 teaspoon finely grated lemon zest
Sea salt and black pepper
Crispy Prosciutto Crisps, optional, see recipe below
Directions
Whole Wheat Pastry Dough
Combine the ice water and vinegar in a small bowl.
Pulse flour and salt in a food processor to combine. Add butter and pulse until the mixture resembles a coarse meal with a few pea-size pieces of butter remaining.
Drizzle with the vinegar and ice water, pulsing just a few times until the dough comes together. Place the dough on a bread board and pat into a disk.
Wrap the pastry in plastic wrap and chill at least 2 hours. Dough can be made 2 days ahead.
Tart Filling
Preheat the oven to 375°F. Season the ricotta cheese with kosher salt and pepper and, then, add the Parmesan cheese; set aside.
Heat the olive oil in a large skillet over medium heat. Cook the garlic and shallots, stirring, until softened, about 60 seconds.
Add half of the chard and cook, tossing, until slightly wilted. Add the remaining chard and season with sea salt and pepper.
Cook, tossing occasionally, until completely wilted, about 4 minutes. Remove the skillet from the heat and stir in the chopped chives, parsley and lemon zest; set aside.
To prepare the pastry:
Roll out the dough on a floured sheet of parchment into a 12” round about ⅛” thick. Add flour on top and bottom as needed to keep the dough from sticking to the paper or rolling-pin.
Transfer the rolled out dough while on the parchment to a baking sheet. Spread half of the ricotta over the dough, leaving a 1” border.
Top with the sautéed chard and spread the remaining ricotta over the chard.
Crimp the edges of the dough up around the filling as you might do with a pie; brush the dough and ricotta topping with the egg beaten with 1 teaspoon of water.
Bake for 40-45 minutes or until the crust is golden brown and the filling is firm in the center.
Slide the tart (still on the parchment) onto a wire rack and sprinkle with the prosciutto crisps, if using; cool for 15 minutes before cutting.
Serve warm or at room temperature. (Leftovers are good cold or reheated on a baking sheet at 375°F for about 10 minutes.)
Prosciutto Crisps
While the tart is baking: Place 4 slices of very thin prosciutto flat on a baking sheet covered with parchment paper.
Bake about 12-15 minutes, or until fairly crisp. Remove the pan from the oven and let the prosciutto cool slightly.
The prosciutto will get even more crispy – like bacon – as it cools.
Break the prosciutto up into pieces and set aside.
The Mediterranean countries include France, Spain, Italy, Greece and Portugal along the north; Turkey, Syria, Lebanon and Israel on the east; and the African countries of Egypt, Libya, Algeria, Morocco and Tunisia on the south. The Mediterranean countries utilize many of the same ingredients but each country has a unique way of creating recipes with those same ingredients. So far in this series, I have written about Mediterranean cuisine in general and about the countries of Portugal, Spain, France and Italy. This series continues with the country of Greece.
Plagia, Ikaria Island, North-Eastern Aegean Islands
Before it became known as a “Blue Zone”—a region of the world where people tend to live unusually long and healthy lives—the island of Ikaria, Greece, was unknown to most Americans. Ikaria is where the majority of the people live to be well into their 90’s.
In the past few years, Ikaria has received considerable attention from scientists and journalists who want to learn the secrets of its long-living residents. Food clearly plays a large role in the Ikarians’ longevity: The Mediterranean diet they follow has been linked to lower rates of cancer, obesity, Alzheimer’s disease, and—most recently—heart disease. Although, we, Americans, can’t adopt all aspects of the Greek-island lifestyle, we can incorporate some of the eating patterns and dietary traditions practiced there. And, the best part of “eating like a Greek” is that the food is delicious.
Ikarians regularly dine on potatoes, greens, olives and seasonal vegetables. Vegetables are a big part of every meal and they are prepared in a healthy way—served raw in a salad or roasted with olive oil, rather than fried.
The majority of people in Greece eat a salad as an appetizer before the main course. This way, their appetite is significantly reduced by healthy ingredients.
Shellfish and fish are abundant in their cuisine, all of which tastes great over pasta with lemon and olive oil or in a souvlaki-style flatbread wrap with vegetables. Ikarians also eat smarter snacks—like raw vegetables and protein-rich dips made from Greek yogurt, beans or lentils.
Ikarians typically have a late morning breakfast comprised of goat’s milk, yogurt and or cheese, fruit, herbal tea or coffee, whole grain bread and local honey. At lunch, salads made of beans, legumes and potatoes, along with cooked fresh garden vegetables are standard fare and prepared with generous amounts of olive oil. Locally-caught fish may also be served and Ikarian red wine typically accompanies the meal. Meat is eaten just a few times per month. Ikarians eat a late lunch and it is usually followed by an afternoon nap, a practice that many Ikarians still follow and which results in a restful and stress free rest of the day. Quiet leisurely late afternoons and a heart-healthy routine greatly reduces the risk for heart disease. A light dinner of bread, olives, vegetables and wine is followed by evening visits with neighbors before bedtime.
Ikaria is the Mediterranean Diet in all its aspects, including the ways in which locally produced fresh, seasonal, home-cooked food and community are all integrated in ways that support physical, emotional/ mental health, relationships and the environment.
“Eat Like a Greek”
Greek Lentil Soup
Recipe and photo by Chef Diane Kochilas
Servings: 6-8
Ingredients
- 2 large red onions, coarsely chopped, about 2 cups (500 mL)
- Salt, to taste
- 2 medium garlic cloves, peeled and minced
- 1 pound (500 g) small brown lentils
- 1/2 cup (125 mL) chopped or pureed tomatoes
- 4 fresh sage leaves
- 2 sprigs dried oregano
- 2 bay leaves
- 1 fresh or dried whole chile pepper or crushed red pepper flakes to taste
- 1/2 cup (125 mL) extra virgin Greek olive oil
- 1/4 cup (60 mL) red wine vinegar
- Raw red or white onion for serving
Directions
Coarsely chop one of the onions. Place in a large, heavy pot, sprinkle with a little salt and cook, covered, over very low heat until tender, about 6-8 minutes. Add the minced garlic and stir.
Rinse the lentils in a colander. Add the lentils, tomatoes, sage, oregano, bay leaf and chile pepper to the pot, and toss all together for a few minutes over low heat.
Pour in enough water to cover the contents of the pot by 3 inches. Raise heat to medium, bring to a boil, reduce heat to low and simmer, partially covered, for one hour, or until very tender.
Season to taste with salt. Pour in the olive oil and vinegar just before serving.
To serve: Remove the bay leaf, oregano and sage leaves and discard. Slice the remaining onion. Sprinkle a few onion slices over the top of each soup portion. Drizzle in additional olive oil and vinegar if desired.
Briam – Baked Vegetables in Olive Oil (Island of Ikaria-Greece)
FOODS OF CRETE COOKBOOK, recipe and photo by Chef Bill Bradley, R.D.
Briam is an oven baked dish of fresh vegetables, herbs, olive oil, and an optional feta cheese. It is one of the most classic dishes of Greece.
Serves 6
Ingredients
- 2 small or 1 large eggplant, cut into large, thick strips
- 4 small or 2 large potatoes, peeled and cut into large pieces
- 3-4 small zucchini, ends cut off and cut into large pieces
- 2 onions, cut in half
- 1 red bell pepper, cut into large pieces
- 1 orange bell pepper, cut into large pieces
- 2 tomatoes, chopped
- 1 bunch dill, stems removed and chopped
- 1/2 cup extra virgin olive oil
- 1 teaspoon salt
- 1 cup feta, crumbled
Directions
Preheat oven to 400 degrees F.
In a large Dutch oven or baking dish, mix together all the ingredients except the feta cheese. Cover with a lid or aluminum foil.
Bake for 1 hour and stir. Re-cover and bake for another hour. Remove the baking dish from the oven, stir in the feta cheese and serve immediately.
Rosemary and Olive Focaccia
FOODS OF CRETE COOKBOOK, recipe and photo by Koula Barydakis
Ingredients
- 4 1/2 cups all-purpose flour
- 2 tablespoons dry yeast
- 1 tablespoon oregano
- 1 tablespoon sugar
- 2 teaspoons salt
- 1/3 cup extra virgin olive oil
- 2 cups warm water
- 2/3 cups Kalamata olives, pitted
- 2 tablespoons dried or fresh rosemary, chopped
Directions
Preheat oven to 350 degrees F.
Mix flour, yeast, oregano, sugar, salt, olive oil and water in a bowl. Knead until the dough is soft (at least 5 minutes).
Cover with a warm, moist towel and put in a warm place until the dough has doubled in size (about an hour).
Spread dough on a baking (cookie) tray, pressing lightly so that it is flat and even.
Oil the dough. Make little cavities throughout the top of the dough by pressing down with your fingers.
Place olives and rosemary in the cavities.
Bake at 350 degrees F for 1 hour. Serve hot.
Chicken Salad Greek Style
Recipe and photo from GAEA.
Ingredients
- 2 skinless, boneless chicken breasts
- 1 tablespoon extra virgin olive oil
- 1/2 cup bite-sized broccoli florets
- 2 small fennel bulbs, thinly sliced
- 1 orange, segmented
- 6 cherry tomatoes, halved
- 1 avocado, sliced
- Salt and freshly ground pepper to taste
Dressing:
- 2 tablespoons plain Greek yogurt
- 2 tablespoons balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 1 tablespoon chopped chives
Directions
Using a rolling pin, glass jar or mallet, pound and flatten the chicken breasts to an even thickness. Season all sides with salt and pepper.
Heat olive oil in a skillet over medium heat. Once heated, sauté the chicken breasts until golden brown, about 1 minute each side.
Reduce heat to low and cover for 10 minutes. Remove the skillet from the heat and let the chicken rest, covered, for an additional 10 minutes.
Slice thinly.
Bring a small pot of water to a boil. Add the broccoli florets and cook until slightly softened, about 1 minute.
Place the fennel, oranges, cherry tomatoes and avocado to a large salad bowl.
Mix all of the dressing ingredients together. Season to taste with salt and pepper.
Add the chicken slices to the salad bowl. Drizzle dressing on top and gently toss all of the ingredients together. Serve.
Baked Seafood Orzo with Kalamata Olives
Recipe and photo by Chef Diane Kochilas
Serves 6
Orzo is one of the most popular Greek pasta shapes. In Greek, it’s called kritharaki.
Directions
- Salt
- 1 pound orzo
- 1/2 cup extra virgin Greek olive oil
- 1 large red onion, finely chopped
- 4 garlic cloves, minced
- 3 cups chopped tomatoes (good quality canned are also fine)
- Pinch of hot sauce or hot pepper flakes
- 1/2 cup white wine, plus one cup if using whole, unshelled mussels
- 2/3 cup pitted Kalamata olives
- 2 pounds mussels in their shell, or 2 ½ cups shelled, frozen mussels, defrosted
- 2 cups cleaned, shelled small fresh or frozen and defrosted shrimp
- 1/2 cup chopped fresh oregano
- 1/2 chop chopped fresh parsley
Directions
Preheat oven to 350F / 175C.
Bring a pot of water to a rolling boil and salt generously. Add the orzo and simmer until al dente. It should be a little underdone.
Drain, transfer back to the hot pot and toss with 2 tablespoons olive oil.
While the orzo is boiling start the sauce:
Heat 3 tablespoons olive oil in a large, wide pot or deep skillet and cook the onion over medium heat until wilted and translucent, about 8 minutes. Stir occasionally.
Add 3 of the 4 chopped garlic cloves and stir.
Pour in the tomatoes. Bring to a boil and add the wine. Simmer until the alcohol has cooked off.
Add 1 cup of hot water, the star anise and hot sauce or hot pepper flakes, and season with salt and pepper.
Cook the sauce over medium heat for 15 minutes, until slightly thickened. Add the olives to the sauce five minutes before removing the pan from the heat.
While the sauce is simmering, prepare the seafood:
If using mussels in the shell, make sure they are cleaned and well-washed.
Steam them in two inches of wine in a wide pot with the lid closed, over high heat, until they open.
You can add herbs or garlic if you want to the steaming liquid, before adding the mussels.
Remove and strain in a fine-mesh sieve, reserving the liquid.
Heat 2 tablespoons olive oil in the same pot and add the shrimp and remaining garlic.
If you are using shelled mussels that have been defrosted, drain them and add them to the shrimp.
Stir over medium heat until the shrimp start to turn pink. Remove.
Toss the mussels and shrimp, the reserved steaming liquid, and the pan juices from lightly sautéeing the shrimp into the tomato sauce.
Stir in the oregano and parsley. Remove the star anise.
Oil a large baking dish, preferably ovenproof glass or ceramic. Place the orzo in the baking dish and mix in the sauce thoroughly.
Pour in any remaining olive oil.
Bake, covered, for about 25 to 30 minutes, or until the orzo is fully cooked. Remove, cool slightly and serve.
Tahini-Walnut Phyllo Flutes
Recipe and photo by Chef Diane Kochilas
Serves 12
Ingredients
- 2 cups tahini
- 2 cups sugar
- 1 to 1 ½ cups water
- 3 cups finely ground walnuts
- 2 teaspoons cinnamon
- 1 pound phyllo dough, thawed and at room temperature
- 1/2 cup extra virgin Greek olive oil
- Greek honey for serving
Directions
Whip together the tahini and sugar at high speed in the bowl of an electric mixer until creamy, about 5 minutes.
As you whip the mixture, drizzle in the water. It should end up being the consistency of peanut butter.
Using a wooden spoon or whisk, stir in the cinnamon and walnuts.
Preheat the oven to 350F/170C. Lightly oil two sheet pans.
Open the phyllo and place horizontally in front of you.
Cut three stacks of three-inch strips and keep them covered with a kitchen towel and a damp towel on top.
Take the first strip, oil lightly. Place a second strip on top and oil that, too.
Place a tablespoon of the filling on the bottom center of the strip, fold in the sides, and then roll up to form a tight cylinder.
Place seam-side down on the baking sheet. Repeat with the remaining ingredients until everything is used up.
Bake the flutes for 8 – 12 minutes, until golden. Remove and cool slightly.
To serve: Drizzle with honey.
You can store the cooled pastries in tins in a cool dry place for up to 5 days.
Fresh fruit is so plentiful now that I can’t resist baking with some of it. The question is – which fruit to use? Cherries have a short season, so I take advantage of their availability now. Peaches are so flavorful at this time of year, you will want to bring home a bag full. Here in the south figs are everywhere and there are so many things you can make with them. What is your favorite summer fruit for baking?
Louisiana Fig and Pecan Cake
Ingredients
3 eggs
2 cups sugar
1 cup canola oil
1 cup buttermilk
1 teaspoon baking soda
2 cups all-purpose flour
2 cups chopped fresh figs
½ cup chopped pecans
1 teaspoon cinnamon
1/2 teaspoon salt
Confectioner’s sugar, for serving
Directions
Heat oven to 350 degrees F.
Using a standing mixer, whisk the eggs briefly in the mixer bowl. Add the sugar and beat until light and fluffy, about one minute.
Add oil and beat until just combined.
In a separate medium bowl, combine the buttermilk and baking soda.
Beginning with the flour, add flour and buttermilk mixture alternately and mix until combined.
Add the chopped figs, cinnamon, cloves, salt and mix until thoroughly incorporated.
Pour batter into a greased and floured tube pan, or into 2 loaf pans (8x4x2½).
Bake until a cake tester comes out clean when inserted into the cake, 60-70 minutes for the tube pan and 50-55 minutes for the loaf pans.
Cool on a rack for 10 minutes, then remove the cake from the pan. Allow the cake to cool completely.
Garnish with confectioner’s sugar before serving.
Sweet Cherry Galette
Ingredients
1/2 package of refrigerated pie dough (such as Pillsbury), at room temperature
1/3 cup brown sugar
Pinch of salt
2 tablespoons cornstarch or other pie thickener
3 1/2 cups pitted fresh cherries (about 1 1/4 pounds)
1 tablespoon amaretto liqueur
1 tablespoon unsalted butter
Coarse sugar
Directions
Preheat the oven to 375 degrees F.
Roll out the dough on a lightly floured work surface into an 11-inch circle.
Transfer the dough to a parchment-lined baking sheet.
Mix the pitted cherries with the brown sugar, salt and liqueur.
Spoon the cherries over the dough and leave a 2-inch border.
Drop pieces of butter over the cherries and fold the edges of the dough over, pressing lightly.
Sprinkle the crust with coarse sugar and bake for 40-45 minutes until the cherries are bubbling and the crust is brown. Cool on a wire rack.
Big Batch Chocolate Chip Cookies
My children and grandchildren visit in the summer because they like all the water activities that are available at this time of year. A favorite dessert for all are chocolate chip cookies. I prepare a big batch before they arrive and store them in the freezer. Serving dessert is so easy – don’t even have to think about it.
If you do not want to make a big batch, the recipe ingredients can easily be cut in half.
Ingredients
4 1/2 cups all-purpose flour, spooned and leveled
2 teaspoons kosher salt
1 teaspoon baking soda
2 cups (4 sticks) unsalted butter, at room temperature
2 1/2 cups packed light brown sugar
1/2 cup white granulated sugar
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
4 cups semisweet chocolate chips
Directions
Heat the oven to 350° F. Line baking sheets with parchment paper. I use four baking sheets for this recipe, so I can rotate them quickly.
In a medium bowl, whisk together the flour, salt and baking soda.
Using an electric mixer, beat the butter and sugars on medium-high speed until fluffy, 4 to 5 minutes. Add the eggs, one at a time, and then the vanilla.
Reduce speed to low and gradually add the flour mixture, mixing until just combined (do not overmix). Mix in the chocolate chips by hand.
Use a cookie scoop to drop the dough onto baking sheets, spacing them 2 inches apart. Place 12 cookies on a sheet.
Bake, rotating the baking sheets halfway through, until golden around the edges but still soft in the center, 14 to 15 minutes.
Cool slightly on the baking sheets, then slide the parchment paper with cookies on it to the kitchen counter to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
I store the cookies in the freezer and when company comes, I take out a dozen or two the night before and store them in an airtight container.
You won’t have to worry about them for the next day. They will be all gone!
Peach Crisp
Ingredients
6 ripe medium peaches
3/4 cup brown sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon vanilla
Topping
3/4 cup brown sugar
2/3 cup all-purpose flour
2/3 cup old-fashioned oats
1 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup chopped pecans
1 stick (½ cup) unsalted butter, diced
Directions
Preheat the oven to 350 degrees F.
Make the topping by combining all the ingredients in a mixing bowl and, using your fingers, work the butter into the mixture until crumbs form. Set aside.
For the peaches:
Peel and slice the peaches about ¼ inch thick and place in a mixing bowl. Add the remaining ingredients and mix well with a spatula.
Butter an 8×8 inch baking dish and pour the peaches into the dish. Spread the peaches to make an even layer.
Sprinkle the topping evenly over the peaches.
Bake for about one hour until the peaches are bubbling away and the topping is brown and crispy.
Cool the baking dish on a wire rack. Serve the peach crisp warm with a spoonful of whipped cream on top.
