Greek Cuisine

Sunshine - that is what I think of when I eat Greek food.  One of my all time favorite foods is Greek, both Jerry and I love it and eat it frequently.  Although Austin doesn't have any good Greek restaurants, we enjoy Greek food at home at least twice a month.  Greek food is simple, colorful and packed with robust flavors, with a Mediterranean influence - "Sunshine on a Plate."


The cuisine of Greece is as long at its history.  Imagine sitting at an outside table in a country with beautiful azure blue skies, turquoise seas, lovely whitewashed homes, olive groves and warm, friendly people.  Greeks enjoy dining as a social and leisurely meal.  Fresh salads, vegetables; eggplants, zucchini, tomatoes, peppers, potatoes, onions and garlic.  All types of fresh fish/shellfish from; tuna, sardines, sea bass, lobster, tuna, swordfish, mussels, squid, octopus, snapper, cod, shrimp and scallops.  Meats including; lamb, pork, beef, goat, chicken and pigs.  Greek food is seasoned with lemons, olive oil, garlic, and fresh herbs that grow abundantly such as; mint, oregano, dill, bay, basil, thyme and fennel. Cinnamon and cloves play an important part in seasoning of main dishes to desserts.  Cheeses (feta) honey, nuts, and yogurt (Greek yogurt is amazingly rich and thick) are also part of their cuisine.  Ouzo, the national drink of Greece (licorice flavored liqueur)) is delicious, as well as wines (mostly reds) and strong black coffee and tea for beverages.  One of the most awful wines is Retsina, a white wine with resin that smells like Pine Sol.  The first time I drank it I thought why in the world would anyone drink this stuff?  I have a friend in San Diego who absolutely loves it.

"There are two kinds of people - Greeks and everyone else who wish they were Greek." - from My Big Fat Greek Wedding

Mezzes - collections of dips, deep-fried seafood, stuffed grape leaves, olives and nuts


Hummus Dip


1 (14 oz) can garbanzo beans (washed and drained)
juice of 1 large lemon
2 heaping Tbl. tahini
4 garlic cloves, peeled and crushed
salt and freshly ground black pepper
olive oil


Place garbanzo beans in food processor with garlic.  Pulse until garlic and beans start to break down.  Add tahini and lemon juice and pulse again.  Slowly add olive oil to get a loose peanut butter consistency.  Taste and season with salt and pepper. 


Cucumber Dip


1 English cucumber, peeled
2 cups Greek yogurt
1 large garlic clove, minced finely
salt and freshly ground black pepper


Grate the cucumber and place in a colander lined with paper towels.  Let drain, then remove to extra paper towels and make sure most the liquid is out.  In a bowl, add yogurt, garlic, cucumber and season with salt and pepper.  Chill covered and serve with warm pita bread, or over grilled chicken.


Fried Feta Cheese


1 large block of feta cheese
1 egg
4 Tbl. all purpose flour
freshly ground black pepper


Cut the feta cheese into 1-inch cubes.  In a bowl beat the egg, place flour and pepper into another bowl.   Toss the cheese in egg shaking off excess, then in flour shaking off excess.  Add olive oil to large saute pan and heat over medium heat.  Place cheese into pan turning over until cubes of cheese are golden on all sides.  Remove to paper towels.  You can eat them this way or serve over a salad.

Greek Sausages - these are so good


2 cups ground pork
1/2 cup ground turkey (use beef if desired, we just don't eat it)
3 garlic cloves, finely minced
1 tsp. cinnamon
1 tsp. dried thyme
1/2 tsp. dried oregano
1 small orange, zested
8 peppercorns, crushed
1/3 cup dry red wine
3 Tbl. parsley, minced
lemon wedges (garnish)


Place all ingredients into a bowl and mix well together. Cover and place in frig overnight.  Preheat the broiler.  Stir mixture and form meat mixture into about 24 link sausages (2-inches long).  Place on broiler pan and broil for about 15 minutes turning several times until browned on all sides.  Place on a platter, garnish with lemon wedges and fresh parsley sprigs.  Serve with Greek olives, warm pita bread, feta cheese and cool cucumber dip.


Calamari


2 lbs. cleaned squid
1 cup all purpose flour
salt and freshly ground black pepper
1/2 tsp. red pepper flakes
oil for frying
lemon wedges, garnish


Rinse and clean the squid.  Slice the bodies into rings and leave the tentacles whole.  Season the flour with salt and pepper.  Dip the squid in the flour and shake off excess.  In a large deep sided pot heat oil to 350 or 375 degrees.  Add some of the squid and fry for about 1 to 2 minutes or until golden browned.  Remove with slotted spoon to paper towels, season lightly with salt.  Continue cooking rest of squid.  Place prepared calamari piled up on a platter with lemon wedges and garnish with a sprinkling of chopped parsley.  Serve with a summer fresh marinara sauce, cucumber dip, garlic-lemon mayo or yogurt sauce, or whatever you enjoy. For mayo or yogurt sauce; finely mince some garlic cloves (to your taste), zest a lemon, juice a lemon, chop some fresh dill and parsley, add to mayo or Greek yogurt, mix together to your taste, season with salt and pepper and serve.  Can't get any simpler than that!


Luscious Greek Tomato Soup


6 large ruby red tomatoes
1 onion, chopped
2 garlic cloves, chopped
1 1/2 cups chicken stock (good quality)
1 1/2 cups Greek yogurt
1 Tbl. fresh thyme, chopped
1/2 tsp. cinnamon
salt and freshly ground black pepper
1/2 cup sun dried tomatoes in oil, chopped


Take the tomatoes and with a paring knife place an x with the knife on both ends.  Place tomatoes into boiling water for 1 minute, then remove and place in bowl of ice water. Remove from water and peel and remove seeds.  Slice the tomatoes and place tomatoes on oiled baking sheet, drizzle with a little olive oil into 450 degree oven for about 20 minutes.  Remove from oven cool slightly and put into food processor.  Add sun-dried tomatoes, thyme, and cinnamon.  Pulse until pureed.  Add stock to a large pot, add tomato mixture, season with salt and pepper.  Heat on simmer for about 15 minutes. Whisk in the yogurt and mix well. 


Greek Avgolemona Soup - one of our favorites


2 qts. chicken stock (good quality) you want a full flavored stock
1 cup orzo pasta
4 eggs
juice of 2 fresh lemons
2 tsp. lemon zest
salt and white pepper, to taste
4 Tbl. fresh dill, chopped


In a large saucepan, bring stock to a boil, add orzo; cover and reduce heat simmering about 10 to 15 minutes.  In a bowl, beat eggs until thickened, whisking in lemon juice and zest.  Next temper the eggs by whisking in 1/2 cup hot stock from saucepan, whisking constantly.  Add 1 more cup whisking well.  Pour mixture back into saucepan stirring until soup thickens slightly.  Do not boil!!  Season with salt and pepper.  Place soup into a tureen or individual bowl and sprinkle with fresh dill.  Note:  if desired you can also add about 1 cup white chicken meat which has been cooked and chopped.


Chilled Cucumber Soup - refreshing, especially on a hot summer evening


2 English cucumbers
1 1/2 cups Greek yogurt
2 Tbl. olive oil
1 1/2 cups chicken stock (good quality)
1 large garlic clove, finely minced
3 Tbl. fresh dill, chopped
salt and freshly ground black pepper
pine nuts (garnish if desired)


Peel cucumbers and grate.  Place on paper towels to drain well.  In a large bowl, whisk yogurt and chicken stock together, adding the oil, garlic and dill.  Stir in the cucumber and season with salt and pepper.  Chill the soup for about 4 hours. Place soup in tureen or individual serving bowls, garnishing with extra chopped dill and a sprinkle of pine nuts if desired.  Note:  if soup is too thick, whisk in a little extra chilled chicken stock.


Summertime Greek Salad


3 to 4 ruby red tomatoes, cut into wedges
1 English cucumber, peeled, sliced in half lengthwise and cut into 1/4-inch slices
1 red bell pepper, seeded and cut into large chop
1 green bell pepper, seeded and cut into large chop
Kalamata olives, purchase seeded ones
1 medium red onion, sliced in half and julienne cut
1/4 cup Italian parsley, chopped
3/4 cup Feta cheese, large chunks


Dressing
1 tsp. fresh thyme, chopped
1 tsp. fresh dill, chopped
1 Tbl. Dijon mustard
1/4 cup fresh lemon juice
1/2 cup olive oil (good extra virgin)
1 Tbl. red wine vinegar
2 cloves garlic, finely minced
salt and freshly ground black pepper


In a bowl add all ingredients except oil, whisk in oil until ingredients come together.  Or you can also, add everything to a container with a lid and shake well until incorporated.  Note:  If desired you can also add 3 Tbl. Greek yogurt to mixture for a creamy texture.


Refreshing Fennel and Orange Salad


6 large juicy oranges
2 large fennel bulbs, sliced thinly
1 sweet white onion, sliced thinly
Kalamata olives, seeded and sliced
1/4 cup Italian parsley, chopped
2 Tbl. fresh mint, chopped
4 Tbl. extra virgin olive oil (good quality)
pinch of sugar
1/4 cup fresh orange juice
1 tsp. Dijon mustard
salt and freshly ground black pepper


Place olive oil, sugar, orange juice and Dijon in a container and shake well to incorporate.  Taste dressing and adjust flavorings.  Remember, add juice from fresh peeled oranges too.  Peel oranges removing white pithy part.  Slice oranges over a bowl to catch juice and place sliced oranges on platter.  Add sliced onion and fennel.  Sprinkle on parsley, mint and olives.  Drizzle over dressing and serve.

Lentil Soup


1/2 lb. lentils, washed and drained
3 carrots, medium dice
2 stalks celery, sliced
1 large onion, chopped
3 garlic cloves, chopped
4 Tbl. oil
salt and freshly ground black pepper
1/4 cup Italian parsley, chopped
1 bay leaf
1 tsp. fresh oregano
1 cup diced tomatoes
5 cups chicken stock, (good quality)
1/2 cup white wine
1 Tbl. Balsamic vinegar (add when cooked)


In a large pot, add olive oil, onions and garlic, stirring until softened.  Add white wine and cook for about 2 minutes.  Add remaining ingredients and cover with chicken stock.  Simmer for about 2 hours or until lentils are tender. Stir in vinegar and parsley.  Remove to tureen or bowls and drizzle with extra virgin olive oil.


Prawns With White Wine and Feta


2 lbs. prawns, cleaned (do not peel)
1/2 cup white wine
4 Tbl. extra virgin olive oil
2 onions, julienne slice
3 cloves garlic, finely minced
1 lb. ruby red tomatoes, peeled and chopped
1/4 cup Italian parsley, finely chopped
salt and freshly ground black pepper
1 cup feta cheese, crumbled


Place prawns and wine in large saute pan over high and cook for about 5 minutes.  Remove prawns to cool. When cooled remove shells.  Add olive oil, onions and garlic to cooking liquid.  Cook over medium heat until most of liquid has reduced.  Add tomatoes and parsley.  Simmer covered for about 10 minutes then 20 minutes uncovered until most of liquid is evaporated.   Season with salt, pepper and add back prawns.  Mix well.  Place mixture into oven proof baking dish and sprinkle with feta cheese.  Place mixture under broiler, but not too close until cheese starts to melt and get golden brown.

Potato and Lamb Moussaka (I occasionally use both lamb and ground turkey) 

1 1/2 lbs. ground lamb
1 large onion, chopped
2 garlic cloves, chopped
1 large eggplant, sliced
1 lb. potatoes
1 (15 oz.) can diced tomatoes with juice
1/2 cup dry red wine
2 Tbl. tomato paste
1 Tbl. oregano
1/2 tsp. ground cinnamon
1 bay leaf
salt and freshly ground black pepper
Italian parsley, chopped
1/2 cup pecorino cheese

Bechamel Sauce - a luscious one I make with heavy cream

6 Tbl. butter
8 Tbl. all purpose flour
1 qt. heavy whipping cream
salt and freshly ground black pepper
1/8 tsp. nutmeg
3 large eggs, beaten

First off; parboil the potatoes for about 10 minutes, then slice into 1/2-inch slices.

In a large saute pan add some olive oil and cook onion and garlic until softened.  Add lamb and fry until browned breaking up meat.  Add wine, tomato paste, tomatoes, cinnamon, oregano, bay, salt and pepper.  Bring to a boil then simmer uncovered for 30 minutes, stirring occasionally.

Slice the eggplant into 1/2-inch slices; heat some olive oil in large pan and saute eggplant until nicely browned on each side.  Fry eggplant in batches and place cooked eggplant on paper towels to drain.

In a 13x9 baking dish, spoon part of the meat mixture on bottom, cover with eggplant slices, remaining meat mixture the arrange potatoes on top.  Pour sauce over top of potatoes and bake in 375 degree oven for about 40 to 45 minutes.  Sprinkle with pecorino cheese and turn on broiler letting cheese get bubbly and lightly golden brown.  Remove from oven, let cool about 10 minutes on cooling rack to set.  Sprinkle with parsley, slice into pieces and serve. Serve with crisp garden salad and warm pita bread with cucumber dip.

For sauce; Melt butter in a large saucepan on medium low.  Add flour and whisk until blended cooking for about 1 minute.  Whisk in heavy whipping cream, stirring until sauce is thick and smooth.  Add salt, pepper and nutmeg, taste and adjust seasonings.  Combine eggs with a little of the sauce (tempering) then stir egg mixture back into sauce and cook on low for about 3 minutes, stirring constantly. 

Ouzo Meatballs


1 lb. ground beef (I use ground half ground turkey and half ground pork)  You can also use ground lamb
1/2 cup onion, finely chopped
1/4 cup Ouzo
2 slices of bread, torn into small pieces (remove crusts)
1 egg
1 Tbl. fresh mint, finely chopped
2 garlic cloves, finely minced
1 tsp. oregano
salt and freshly ground black pepper
Olive oil


In a bowl, add Ouzo and bread and let soak for about 5 minutes.  Heat 2 Tbl. olive oil in pan and add onions cooking until soft.  Add garlic and cook for about 3 minutes.  In a large bowl, add onions and garlic, squeeze bread (discard Ouzo) and add to onions.  Add meat, egg, mint, oregano, salt and pepper.  Stir mixture with your hands and form into balls. In a large saute pan add some olive oil and meatballs cooking for about 8 to 10 minutes or until golden brown.  Do not add all meatballs at one time, but cook in batches.  Remove with slotted spoon and place in ovenproof dish in 200 degree oven to keep warm.  To serve; you can make a light summer tomato sauce to toss with meatballs, add some feta cheese.  You can also serve with a nice Tzatziki sauce (cucumber dip), warm pita bread, and Feta cheese.  You can make small meatballs to serve as an appetizer, etc.

Sauteed Chicken with Spices and Artichokes

8 chicken breasts - boneless and skinless
1 onion, chopped
1 can whole tomatoes in juice
4 garlic cloves, chopped
1/2 cup white wine
1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground allspice
salt and freshly ground black pepper
1 can whole artichokes, drained
Kalamata olives, seeded
Feta cheese, crumbled (not too small of crumbles)
1/4 cup Italian parsley, chopped
fresh lemon juice (to finish)

Season chicken breasts with salt and pepper.  Heat some olive oil in large saute pan and add onions, garlic and saute until softened.  Add the chicken pieces and saute until nicely browned on each side.  Pour in wine, tomatoes with juice, cinnamon, cloves, allspice and bring to a boil. Turn down heat to low, cover and simmer for about 1 hour.  Cut artichoke hearts in half, add artichokes and olives and cook uncovered for 5 minutes. Gently stir in parsley and a spritz of fresh lemon juice.  Remove chicken mixture to a large platter and sprinkle with feta cheese.  Serve with Greek rice, warm pita bread and a Greek salad.  Note:  You can also use fresh or frozen artichokes, fresh of course are the best.

Greek Lemon Potatoes - love, love, love


3 lbs. waxy potatoes (I use Yukon Gold)
1 onion, chopped
2 garlic cloves, minced
salt and freshly ground black pepper
1 tsp. dry oregano
1/2 cup fresh lemon juice
1/3 cup olive oil (good quality)
1 1/2 cups chicken stock (good quality)
Italian parsley, chopped


Peel potatoes and cut in half.  Place all other ingredients into (except parsley & potatoes) a container and whisk, add potatoes, cover and place in frig for about 2 hours. Remove potatoes and pour all ingredients into a 13x9 baking dish.  Place in 400 degree oven for about 1 hour 15 minutes. Every so often, turn the potatoes as they cook.  Remove from oven and place potatoes on serving platter with parsley sprinkled on top.  Remove some of the cooking liquid and pour around potatoes. 


Spicy Greek Baked Pasta


1 1/2 lbs. ground lamb or ground turkey
1 large onion, chopped finely
3 garlic cloves, chopped
1/2 cup red wine
1 1/2 cups chopped tomatoes in juice
1 Tbl. fresh marjoram, chopped
1/4 cup Italian parsley, chopped
1 Tbl. cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
12 oz. penne pasta or short pasta that's hollow
2 eggs, beaten
1 1/4 cups Greek yogurt
1/3 cup feta cheese, crumbled
1/2 cup Parmesan cheese
olive oil
1/2 cup dark raisins (I occasionally add these, but you don't have too)


In a saute pan, add a little olive oil, onion and garlic and cook for about 6 minutes.  Add meat, crumbling and cook until browned.  Add red wine and cook for about 3 minutes.  Add tomatoes, marjoram, parsley, cinnamon, nutmeg, cloves and season with salt and pepper.  Simmer uncovered for about 30 minutes, stirring occasionally.  In a large pan of boiling salted water add pasta and cook until al dente, drain well. 


In a bowl, add eggs, yogurt and feta cheese, season with salt and pepper and beat together.


In a large oven proof baking dish, add meat mixture, then cover with cooked pasta, then pour over yogurt sauce to cover.  Sprinkle with Parmesan cheese.  Bake in 375 degree oven for 45 minutes or until golden browned.  Note:  if adding raisins, add with tomatoes.


Roasted Leg of Lamb (I have made this with pork too)


2 lbs. leg of lamb
1 head of garlic, separate cloves and peel
juice of 1 fresh orange
1/2 cup red wine
2 sprigs fresh rosemary
2 large onions, cut into wedges
1 large eggplant, large dice
1 red bell pepper, seeded and large dice
1 green bell pepper, seeded and large dice
1 (14.5 oz) can diced tomatoes
salt and freshly ground black pepper


Preheat oven to 375 degrees.  Rinse lamb and pat dry with paper towels.  Season with salt and pepper, place in roasting pan and add garlic cloves.  Pour on orange juice, red wine and add rosemary sprigs on top. Roast lamb uncovered for about 1 hour.  Remove from oven and reduce heat to 350 degrees.  Remove garlic and set aside.  Skim off any fat from cooking juices. Take 5 of the roasted garlic cloves, squeeze and spread over lamb.  In large bowl, mix onion, eggplant, pepper and chopped tomatoes with juice.  Spoon this mixture around lamb and cover tightly with foil.  Cook for another 1 1/2 hours.  Remove lamb to platter, spoon roasted vegetables around lamb, including garlic cloves.  Spoon some of the sauce over lamb.  Serve with warm pita bread, Greek salad and roasted Greek potatoes.  Baklava for dessert anyone?


Zucchini Stuffed with Walnuts and Feta


8 large zucchini
1 large onion, finely chopped
2 garlic cloves, minced
2/3 cup feta cheese, crumbled
1/3 cup tomato sauce
1/2 cup walnuts, chopped
2 cups white bread crumbs
2 eggs, beaten
2 tsp. fresh dill, chopped
salt and freshly ground black pepper


Cut a thin strip off the top of each zucchini.  Using a teaspoon scoop out the flesh, not going through the skin, leaving a shell to hold stuffing.  Chop up the zucchini you scooped out.  In a pan, heat some olive oil, add onion and garlic for about 6 minutes until softened.  Remove from heat and cool slightly.  Stir in the cheese, walnuts, tomato sauce, bread crumbs, eggs, dill, and season with salt and pepper. 


Place the stuffing in the zucchini shells and put zucchini into a baking dish.  Drizzle each one with a little olive oil.  Cover with foil and bake in preheated oven for 30 to 45 minutes.  Remove foil and bake for another 15 minutes or until golden brown.  Note:  you can also serve with a simple marinara sauce if desired.
Spanakopita


olive oil
2 lbs. fresh spinach, washed and drained well - pat dry with paper towels
1 bunch scallions. sliced thinly including green part
1/4 cup Italian parsley, chopped
salt and freshly ground black pepper
1/2 lb. feta cheese, crumbled
2 eggs, lightly beaten
2 Tbl. fresh dill, chopped
1/2 tsp. nutmeg, zested
1 stick butter, melted
1 package filo pastry


Saute spinach in some olive oil, drain well and dry out, chop.  Place in a bowl.  Saute the scallions and parsley in olive oil and add to spinach. Cool.  Add beaten eggs, nutmeg, dill, parsley, salt, pepper and feta.


When working with filo work with one sheet at a time and keep the remaining sheets covered with a damp dish towel, as not to dry out.


Butter a 9x13 baking dish and add 1 layer of filo, take a pastry brush and brush with melted butter, add another layer bushing with butter until you have used 6 pieces.   Add spinach mixture, spreading out evenly, then repeat with 6 more layers of filo buttering after each one.  With a sharp knife, place a score mark on filo and place in preheated 350 degree oven and bake for 40 to 45 minutes until nicely golden brown.  Remove to cooling rack, let rest about 10 minutes and cut into pieces.

Simple Greek Grilled Fish

Fish fillets of your choice (I love swordfish)
fresh oregano, chopped
salt and freshly ground black pepper
fresh lemon juice
extra virgin olive oil
fresh dill

Heat up your grill, wash fish and pat dry.  Whisk olive oil, lemon juice, and oregano in a bowl.  Season fish with salt and pepper.  Brush on olive oil mixture and place on grill.  While fish cooks continue basting with olive oil mixture.  When one side is cooked turn fish and baste with olive oil mixture.  When cooked, remove to platter and sprinkle with fresh dill.  How easy is that?  Simple and delicious.  Serve with warm grilled pita bread, Greek salad and Greek rice.  Some lovely white wine, fresh fruit for dessert and you've got a wonderful, easy meal.  Note:  If using a whole fish, wash, clean and stuff with fresh herbs, lemon slices and drizzle of olive oil, as with any dish season with salt and pepper. 
 
Greek Rice


1 onion, finely chopped
2 garlic cloves, minced
1 cup long grain white rice
1 (14.5 oz) can diced tomatoes in juice
2 cups chicken stock (good quality)
salt and freshly ground black pepper
1/2 cup pine nuts, lightly toasted
2 Tbl. fresh lemon juice
3 Tbl. fresh dill, chopped


In a large saucepan, add some olive oil; add onions and garlic and saute about 5 minutes.  Stir in the raw rice and cook for about 3 minutes, constantly stirring.  Add the tomatoes with their juice, chicken stock, salt and pepper.  Bring to a boil, cover and simmer for about 20 minutes or until rice is tender and liquid is absorbed.  Stir in pine nuts and dill, stir in fresh lemon juice and let rest for about 5 minutes, covered off heat.  Place rice on serving platter or bowl.

Honey Stuffed Figs - this recipe comes from my friend Christy in San Diego - it's so good

12 nice plump dried figs
1/4 cup pistachio nuts, finely chopped
1/4 cup dried moist apricots, finely chopped
6 Tbl. full flavored honey
2/3 cup fresh orange juice

In a small saute pan on simmer, add orange juice and 5 Tbl. honey, stirring until honey has dissolved. Add the figs and simmer for 10 minutes until softened.  Remove from heat and let figs cool in liquid.  Place the nuts, apricots and 1 Tbl honey in a bowl and mix well.  Using a slotted spoon remove figs and reserve liquid.  Cut a slit in top of each fig when stem joins.  Using your fingers, plump up the figs and stuff with 1 tsp. of filling.  Close top of each fig and place in baking dish.  Pour over reserved cooking liquid. Bake in preheated 325 degree oven for 10 minutes.  Serve warm with Greek yogurt that you have swirled in some honey. 

Honey, Ricotta and Fig Tart

Pastry
3/4 cup all purpose flour
pinch of salt
2 1/2 cups cold butter, cut into pieces
1/3 cup almonds, ground

Filling
6 nice fresh figs
1/2 cup sugar
2 1/2 cups water
1 lb. ricotta cheese
4 egg yolks
1 tsp. pure vanilla extract
2 Tbl. honey

Lightly grease a 9-inch removable bottom tart pan.  In a bowl of food processor sift flour and salt, add butter and process until mixture resembles fine crumbs.  Add this mixture to a large bowl, stir in almonds and stir in just enough water for dough to come together.

On a lightly floured work surface roll out dough a few inches larger than tart pan.  Place in tart pan pressing into place.  Roll a rolling pin over pan to trim excess dough (how easy is that?)  Place a piece of parchment paper on tart shell, fill with dried beans and chill for 30 minutes.  Remove tart from chilling and bake 15 minutes in 375 degree oven, remove beans and paper and place back in oven for 5 minutes.  

Place the figs, 1/4 cup of sugar and 2 1/2 cups water in to a saucepan and bring to boil.  Poach for 10 minutes, drain and cool.

Drain the liquid from ricotta cheese, stir in egg yolks and vanilla, add 1/4 cup sugar, honey and mix well.  Spoon into tart pan and bake 30 minutes.  Cut figs in half lengthwise and arrange on top of cooked and cooled tart.  Drizzle with 1 or 2 Tbl. honey.  All I can say is this is delicious!!

Baklava

4 cups walnuts, chopped finely
1/2 cup sugar
1 Tbl. cinnamon
1 1/4 cup butter, melted
1 1/2 lbs. phyllo

Syrup
4 cups sugar
3 cups water
1 1/2 cups honey
1 cinnamon stick
6 whole cloves
2 Tbl. fresh lemon juice

Remember to keep phyllo you aren't using covered with a damp clean dish towel so they don't dry out.

Mix together the walnuts, sugar and cinnamon together.  Take a baking sheet about the size of phyllo sheets and brush pan with melted butter.  Use 4 sheets of phyllo for the bottom layer, brushing each one with melted butter, then adding next one.  Sprinkle with walnut mixture.  Cover with a buttered sheet of phyllo, repeat until all the ingredient are used up reserving the 5th sheet of phyllo for top layer brushing with butter and tucking down edges.  Using a sharp knife, cut the top layers of the pastry into diamond or square shapes.

Bake in preheated 425 degree oven for 10 minutes.  Reduce heat to 350 and bake for another 20 minutes until lightly golden brown.

Make honey syrup just before pastry is done baking.  Combine sugar and water in pot and boil 5 minutes. Add the honey, lemon juice, cinnamon stick and cloves and boil 5 more minutes.  Remove baklava from oven let it cool for about 10 minutes then pour the hot syrup over the baklava.

Bon Appetit or Kali Oreksi!

"He who plants and he who waters are one...We are God's fellow workers."

1 Corinthians 3:8-9

Corn - A Maize of Recipes

"A light wind swept over the corn, and all nature laughed in the sunshine."  Anne Bronte

Some interesting facts about corn you might not know.

Farmers grow corn on every continent except Antarctica.  One bushel of corn will sweeten more than 400 cans of Coca-Cola.  There are about 800 kernels in 16 rows on each ear of corn.  The corncob is actually part of the corn plant's flower.  The main ingredient in most dry pet food is corn.  Corn is America's number one field crop.  Corn leads all other crops in value and volume of production.  A pound of corn consists of approximately 1,300 kernels.  Corn is used to produce fuel alcohol.  Fuel alcohol makes gasoline burn cleaner, reducing air pollution and it doesn't pollute the water.  100 bushels of corn produces approximately 7,280,000 kernels.  Over 55% of Iowa's corn goes to foreign markets and the rest is used in other parts of the U.S.  Corn is a major component in many foods items like cereals, peanut butter, snack foods and soft drinks.  The Pacific Rim region is emerging as the world's fastest growing market for U. S. corn.
 

Iowa, Illinois, Nebraska and Minnesota account for over 50 percent of the corn grown in the U. S.   Other major corn growing states are Indiana, Ohio, Wisconsin, South Dakota, Michigan, Missouri, Kansas and Kentucky.  Many of these states are included in the "Corn Belt".

What do the Amish and the Aztec Indians have in common?  You guessed it; corn!  Corn has been used for centuries as food for both people and animals.  Corn is native to the Americas, and some form of it has always been grown by the Native American Indians.  Archaeologists have found petrified corncobs in excavations at ancient Indian villages.  Central and South American Indians ground corn into flour, used the sugary corn leaves as a kind of chewing gum and even enjoyed popcorn long before "Orville" invented popcorn.  In the 1880's The Albert Dickinson Co. of Odebolt, Iowa had brands of popcorn called "Big Buster" and "Little Buster."  The first popcorn machine was invented by Charles Cretors of Chicago in 1885.  In 1914, Cloid H. Smith founded the American Pop Corn Co. in Sioux City, Iowa and launched America's first brand name popcorn called Jolly Time "guaranteed to pop."  Orville Redenbacher's famous saying for popcorn was "You'll like it better or my name isn't Orville Redenbacher."

Most corn begins trickling into markets in the early spring from the desert growing areas, but starting in mid-to-late-June, the flood really begins.  Always a popular first choice at farmers markets.  Choose ears that are well filled out and make sure the silk is still soft, not dried out.  Store corn in the refrigerator, tightly wrapped.  To prepare for grilling, soak the unshucked ears in water to cover for at least 30 minutes, then toss on the grill, turning every 5 minutes or until corn is golden; it should take about 30 to 25 minutes.

"Farming looks mighty easy when your plow is a pencil and

you're a thousand miles from the corn field."  Dwight D. Eisenhower

When selecting fresh corn it's important to choose corn that is displayed in a cool place, or at least out of the sun if selecting from a farmers market.  Look for corn whose husks are fresh and green and not dried out.  Examine the kernels by pulling back part of the husk.  The kernels should be plump and tightly arranged in rows.  Corn that is fresh will exude a white milky substance.  It's best to purchase corn the day you plan on cooking it for maximum flavor.  Store corn in a plastic bag in the refrigerator.  Do not remove husk until you plan on using corn. 

Corn on the cob taste great just simply seasoned with melted butter, salt and pepper.  You can also use olive oil for a great flavor.  I have listed some delicious herb butters to try or create your own.  Some of the best corn Jerry and I ever tasted came from my home state of WA.  In the Skagit Valley near Mount Vernon during the end of August there was always a truck loaded with fresh picked corn on a frontage road with a big hand written sign, "Fresh Corn For Sale."  I'd call my mom up and ask "have you seen the corn truck yet?"  If she said yes, I'd tell Jerry it's time to go and get corn.  This corn was so sweet and delicious it tasted like you were biting into honey, it's making my mouth water just thinking about it. We couldn't eat all of the corn we bought, so I would come home and blanch and freeze it so we had this amazing corn all year round. 

I hope you enjoy the recipes listed below.

Corn Pie

1 cups all purpose flour - sifted
1/2 tsp. salt
6 Tbl. Crisco, chilled
2 Tbl. ice water
Filling
3 eggs
1/3 cup whipping cream
1 tsp. salt
freshly ground black pepper
1 tsp. Tabasco
3 Tbl. shallot, grated or minced finely
2 cups corn, cut off cob
1 cup sharp Cheddar cheese, shredded
6 strips bacon, sliced and cooked (good quality)

Cook bacon until slightly crispy.  Sift flour and salt in bowl. Cut in half of the Crisco until mixture resembles coarse meal, then cut in remaining Crisco until size of peas.  Add water, mixing lightly with fork until just moist. Shape into a ball.  Roll out on lightly floured surface and place in 9-inch pie plate fluting edge.  In a bowl, combine eggs, cream, salt, Tabasco and pepper; beating until smooth.  Add onion, corn, bacon and cheese and pour into pastry.  Bake in 400 degree oven for 25 to 30 minutes. 

Stewed Corn and Tomatoes

2 medium sweet onions, halved and thinly sliced
3 Tbl. butter
2 green bell peppers, sliced in thin strips
1 (15 oz.) can whole tomatoes, drained and chopped
2 cups fresh or frozen corn
salt and freshly ground black pepper

In a large saute pan, add butter and onion and saute for about 6 minutes.  Add bell pepper and chopped tomatoes.  Bring to a boil; reduce heat, cover and simmer for about 10 minutes.  Add corn and simmer for 5 minutes.  Taste and season with salt and pepper.

Corn Bread Pudding

3 cups whole milk
1 Tbl. fresh rosemary, chopped
1 tsp. fresh thyme, chopped
1 tsp. fresh sage, chopped
1 sweet onion, chopped
1 red bell pepper, seeded and chopped
1 garlic clove, minced
salt and freshly ground black pepper
1/2 stick butter
1 1/2 cups of fresh sweet corn kernels removed from cobs
5 eggs
8 cups good quality white bread (French, Italian, etc.)
2 cups Gruyere cheese, grated
3 Tbl. butter
3 Tbl. Italian parsley, chopped

Preheat oven to 375 degrees and butter a 9x13 baking dish.  In a saute pan add 3 Tbl. butter, onions, peppers and garlic and saute for about 7 minutes, set aside.

In a saucepan, combine milk, rosemary, thyme, sage and black pepper.  Heat over high until must before the milk reaches a simmer.  Remove from heat and allow to cool slightly. 

Heat 1/2 stick butter in large saute pan about 4 minutes, add corn and salt and stir over low for about 3 minutes.  Remove and set aside.  In a large bowl, whisk the eggs.  Whisk in the cooled milk, stir in the bread, then the cooked and cooled vegetables, the cheese and the cooled corn mixture until well combined.  Pour mixture into baking dish pressing down and let sit for about 15 minutes while bread absorbs liquid.  Bake in oven for 35 to 40 minutes until golden brown.  Sprinkle with parsley and serve immediately.

Fresh Corn Salad

4 cups fresh corn off cob

1/3 cup pimentos, chopped

4 scallions, chopped including green part

2 ribs celery, finely chopped

1/4 cup sugar

1/2 cup vegetable oil

salt and freshly ground black pepper

1 clove garlic, minced

1 red bell pepper, seeded and chopped

1/2 cup fresh basil, chopped

2 Tbl. lime juice

zest of lime

In a large bowl, add corn, pimentos, scallions, celery, bell pepper and basil.  In a container with lid, add sugar, salt, pepper, garlic, lime juice, zest and oil.  Shake until well incorporated and pour over salad, mixing well.  Place in frig for about 1 hour, mixing again before serving.

Corn Dip - Texas Style, Y'al
l

5 cups fresh corn off cob or frozen corn (thawed)

1 cup mayonnaise

8 oz. sour cream

8 oz. Monterey Jack cheese, shredded

8 oz. Sharp Cheddar cheese, shredded

1 bunch scallions, sliced thinly including green part

2 small cans green chiles, chopped and drained

1 jalapeno, seeded and finely minced

1 Tbl. fresh lime juice

Tabasco, to taste

salt and freshly ground black pepper

In a bowl, add all ingredients and mix well, taste and season with salt, pepper and Tabasco.  Cover and refrigerate until chilled.  Serve with tortilla chips, Frito's or whatever y'all enjoy.

Corned Beef Corn Hash - since Jerry and I don't eat beef, I use ground turkey in this

2 large russet potatoes, washed and small dice

2 Tbl. butter

1 large onion, small dice

2 large garlic cloves, minced

1 red bell pepper, seeded and chopped

1 jalapeno, seeded and minced

1 cup fresh corn off cob

3/4 lb. corn beef, small dice

1 Tbl. prepared horseradish

2 Tbl. fresh chives, chopped

1 cup Swiss cheese, grated

salt and freshly ground black pepper

eggs, optional

In a large saute pan, add potatoes and cover with cold water; bring to boil over high heat; reduce to low and simmer until potatoes are cooked, but still firm about 3 minutes. Drain well and place potatoes in colander; set aside.  In a large saute pan, add butter, stir in onions, red bell pepper, jalapenos and garlic cooking for about 5 minutes.  Add corn beef, horseradish, potatoes, and cook stirring until nicely browned.  Season with salt and pepper.  Stir in chives and cheese, mixing well.  Remove to platter and serve with over easy eggs on top if desired.

Corn Fritters Eggs Benedict with Smoked Salmon

1 cups water, boiling

1 cup yellow cornmeal

4 Tbl. butter

1 cup all purpose flour

1 1/2 tsp. baking powder

3 Tbl. sugar

9 eggs (3 for fritter batter and 6 for poaching)

1 cup whole milk

1/2 red bell pepper, seeded and chopped

1 1/2 cups fresh corn kernels off cob

2 scallions, chopped including green part

1/4 cup red onion, minced

1/4 cup Italian parsley, finely chopped

1/2 cup sour cream

12 sliced of high quality smoked salmon

Tabasco

In a large bowl, add cornmeal, butter and boiling water.  In another bowl, add flour, baking powder and sugar.  In another bowl, beat 3 eggs and milk together.  Add the beaten eggs, Tabasco and milk to the bowl with the cornmeal and blend until smooth.  Add the dry ingredients and blend, folding in red bell pepper and scallions.  Heat a griddle spraying with cooking spray and ladle on  pancakes from the batter.  Place the corn cakes on a platter when cooked, covering lightly.  In a saute pan, add some water and 1 Tbl. of white vinegar bring to simmer and poach eggs, removing with slotted spoon.  Place a couple slices of salmon on each corn cake, then a poached egg on top.  Add a dollop of sour cream, a sprinkle of red onion and parsley.  Serve with hash browns, juice and fresh fruit for a delicious breakfast.

Chili Corn Cheese Bake

4 eggs
1/2 tsp. baking powder
1/4 cup all purpose flour
1/2 tsp. Coleman's dry mustard
1 cup Monterey Jack cheese, shredded
1 cup Sharp Cheddar cheese, shredded
1 cup cottage cheese
1 cup fresh off the cob corn
4 oz. canned chilies diced
5 Tbl. butter, melted
1/4 cup Italian parsley, chopped

Preheat oven to 350 degrees.  Mix the flour, baking powder and dry mustard.  Beat in eggs. Whisk in remaining ingredients.  Batter will be slightly lumpy.  Grease a baking dish and bake for 25 to 35 minutes or until center is firm and top is lightly browned.

Scrambled Eggs with Fresh Corn

1 cup fresh off the cob corn
2 Tbl. butter
1/4 cup green bell pepper, seeded and chopped
1/4 cup red bell pepper, seeded and chopped
1/2 cup red onion, chopped
6 eggs, beaten
3 Tbl. heavy whipping cream
salt and freshly ground black pepper
Options; grated cheese, Tabasco, fresh basil, chopped chives, chopped ham

In a saute pan, add butter and saute peppers, and onion until softened.  Add corn and cook for 2 minutes.  In a bowl, whisk eggs, add cream and season with salt and pepper.  Turn heat to medium low and stir eggs into vegetable mixture stirring until your eggs are light and fluffy.   Serve with roasted red potatoes, juice and fresh fruit for a nice morning meal.

Quesadillas with Avocado, Corn and Tomatoes

1 cup fresh corn off cob
1/4 cup cream cheese
1/2 cup Sharp Cheddar cheese, shredded
1 tsp. fresh lemon juice
1/8 tsp. curry powder (good quality)
1/4 cup sweet onion, finely chopped
4 flour tortillas
2 Tbl. fresh cilantro, chopped
1 large Haas Avocado, peeled, seeded and sliced thinly
1 large ruby red beefsteak tomato, sliced
Salsa
Sour cream

Preheat oven to 400 degrees.  Lightly brush baking sheet with olive oil.  In a bowl, mix cream cheese with lemon juice, curry and season with salt and pepper.  Stir in onion, cilantro and corn.  Spread equal parts of mixture over each of the flour tortillas.  Cover with cheddar cheese and fold firmly in half.  Lightly brush top of tortillas with olive oil.  Bake for about 10 to 15 minutes or until lightly golden.  Remove from oven and slice in wedges.  Serve with avocado, tomato, salsa and sour cream.

Roasted Corn Salsa

2 cups fresh off the cob roasted corn - see note below
2 cups fresh zucchini, finely chopped
1 cup red bell pepper, seeded and finely chopped
1/2 cup red onion, finely chopped
1 jalapeno, seeded and minced (or pepper of your choice)
2 Tbl. fresh lemon juice
2 Tbl. extra virgin olive oil
salt and freshly ground black pepper

To roast corn indoors; shuck ears of corn removing silk.  Place in large pot of water and cover.  Bring to boil.  Let boil for 2 minutes and turn off heat. Let stand for 8 minutes.  Remove corn from water

Corn Doggies - what a summer time delight

1 cup yellow cornmeal
1 cup all purpose flour
1/4 tsp. salt
1/2 tsp. black pepper
1/4 cup sugar
4 tsp. baking powder
1 egg
1 cup whole milk
Tabasco optional, but I like it in the batter
vegetable oil for frying
2 (16 oz.) packages hot dogs
16 wooden skewers
mustard and ketchup or whatever you like on yours

In a shallow baking dish, combine cornmeal, flour, salt, pepper, sugar and baking powder.  In a bowl whisk eggs and milk.  Stir liquid mixture into dry ingredients.  Preheat oil in deep sided heavy pan over medium heat to 350/375 degrees.  Place a skewer into each hot dog and roll dogs in batter until well coated.  Fry 2 or 3 dogs at a time in oil until lightly golden browned about 3 minutes.  Drain on paper towels.

Corn, Black Bean and Tomato Salsa  

3 large ruby red ripe tomatoes, seeded and diced
2 cups black beans, drained and rinsed
1 1/2 cups fresh corn off the cob
4 scallions, thinly sliced including green part
2 garlic cloves, minced
1 large jalapeno, seeded and minced
2 Tbl. fresh lime juice
salt and freshly ground black pepper
1/2 cup fresh cilantro, chopped

Place all ingredients into a bowl, mix well.  Cover and refrigerate for 30 minutes, taste and adjust seasoning.  I always like to add Tabasco to mine as well.  Can't live without the stuff!  You can also add diced fresh avocados, red bell peppers or roasted poblano chilies too.

Herb Butters for Corn-on-the-Cob

1 stick butter, soft
4 tsp. fresh parsley, chopped
4 tsp. fresh basil, chopped
4 tsp. fresh oregano, chopped
salt
1 tsp. fresh lemon zest

Mix together and place on waxed paper, rolling into a log.  Refrigerate until firm and slice rubbing over corn.

Jalapeno butter - 2 tsp. roasted jalapeno peppers, finely chopped - these will replace the herbs in the above recipe.   Minted butter - 4 Tbl. fresh mint, chopped replacing the herbs and 2 tsp. lime zest replacing the lemon zest.  Chili Lime - 3 Tbl. butter, 1 tsp. lime zest, 1 tsp. chili powder, 1/4 tsp. garlic powder, 1/2 tsp. salt, 1/2 tsp. freshly ground black pepper.

Corn Pudding with Bourbon

2 eggs
3/4 cup evaporated milk
2 cups canned cream style corn
2 cups fresh corn off the cob
2 Tbl. butter, melted
3 Tbl. dark brown sugar
3 Tbl. cornstarch, mixed with 2 Tbl. Bourbon
1/2 tsp. ground nutmeg
1/4 tsp. salt

Preheat oven to 350 degrees.  Butter an 8-inch baking dish.  Whisk eggs and milk in a bowl. Stir in remaining ingredients.  Pour mixture into baking dish, baking for 45 to 50 minutes or until lightly browned. 

Sweet Potato Shrimp Corn Chowder

2 Tbl. olive oil
4 large sweet potatoes, peeled and cut into 1/2-inch cubes
4 strips bacon, diced (good quality)
1 large sweet onion, diced
2 cloves garlic, minced
4 cups chicken stock (good quality)
1 cup heavy whipping cream
1 (16 oz) frozen corn or 4 large ears fresh corn off cob
1/2 lb. raw large shrimp, peeled and cleaned
salt and freshly ground black pepper
1 tsp. Tabasco
2 Tbl. fresh thyme leaves
sour cream (garnish)
fresh dill (snipped for garnish)

In stock pot heat olive oil over medium heat.  Add sweet potatoes and bacon and cook for 5 minutes.  Add onion and garlic and cook for 5 minutes.  Add chicken stock and cook until potatoes are just tender but hold their shape.  Remove 1 1/2 cups sweet potatoes from stock pot and mash with a fork.  Return to pot. Add corn, shrimp, whipping cream, salt, Tabasco, pepper and herbs stirring to combine.  Return to simmer for about 20 minutes.  Place soup in serving bowls and garnish with dollop of sour cream and sprinkle of fresh dill.

Corn Taco Salad

Dressing #1
2 cups sour cream
Tabasco to taste
1 tsp. garlic powder
1 garlic clove minced
2 Tbl. mayo
1/2 cup salsa (homemade or store bought)

Place dressing ingredients in bowl and mix until well blended.

Dressing #2
1 1/3 cups mayonnaise
1/3 cup buttermilk
1/3 cup fresh jalapeno, seeded and minced
1/3 cup canned green chilies, drained
1/3 cup fresh cilantro
1 small packet dry ranch dressing mix

Place ingredients in blender or food processor and whirl until smooth. 

Salad
1 lb. ground turkey, chicken or beef
1 head iceberg lettuce, shredded
1 large can kidney or black beans, drained and rinsed
1 lb. sharp cheddar cheese, shredded
1 red onion, chopped
1 cup fresh corn off the cob
3 scallions, sliced including green part
2 large Haas avocados, diced and sprinkled with fresh lime juice
2 large ruby red tomatoes, seeded and chopped
1/2 cup black olives, sliced and drained
Tortilla chips
1/2 cup fresh cilantro, chopped
1 small can green chilies, drained

In a saute pan, add meat and break up into pieces browning well, drain any excess moisture off.  On a large deep platter layer your ingredients and pour over salad dressing of your choice.  Serve with cheese quesalillas.

Creamy Corn Pudding

12 large ears of fresh corn on cob
1/2 stick butter, divided
2 cups sweet onion, chopped finely
1 cup celery, chopped finely
salt and freshly ground black pepper
1 tsp. seasoning salt
4 eggs, separated
1/4 cup heavy whipping cream
1/4 cup sour cream

Preheat oven to 425 degrees.  Grate the corn into a large bowl and keep the milky liquid from the corn.  Melt 2 Tbl. butter in large saute pan and add onion and celery; sprinkle with salt. Saute about 15 minutes.  Place mixture into a bowl.  Whisk the egg yolks in large bowl for 2 minutes. Stir in corn mixture, onion mixture, sour cream, whipping cream, black pepper, and seasoning salt.  Whisk egg whites until stiff and fold in corn mixture.  Place remaining 2 Tl. butter into a baking dish and place in oven for about 4 minutes until butter beings to brown.  Add pudding and bake for 15 minutes.  Reduce heat to 350 and bake about 30 minutes until set and golden brown.  Remove to cooling rack and let rest for about 5 minutes before serving.

Corn and Cheese Chowder

Butter
2 leeks, cleaned and sliced (only white part)
1/2 cup sweet white onion, diced
2 garlic cloves, minced
5 red potatoes, cut into large chunks
3 cups chicken stock (good quality)
2 cups heavy whipping cream
1 (16 oz) can cream style corn (good quality)
2 cups fresh corn on cob OR 2 cups frozen corn
1 red bell pepper, seeded and chopped finely
Tabasco to taste
1 1/2 cups Sharp Cheddar cheese, shredded
salt and white pepper
1/4 cup Italian parsley, chopped
Chopped chives (garnish if desired)

Note:  if desired for extra flavor add 4 strips bacon chopped, brown in pan.  You can also add some Dungeness crab meat - if you plan on doing so, don't add to soup, but add a little pile in the middle of  each bowl and pour soup around the crab.  In a Dutch oven add some butter over medium heat, then add leeks, onion, red pepper and garlic, saute until tender.  Add potatoes and cook for about 10 minutes.  Sprinkle in flour, stirring to incorporate and cook for about 1 minute.  Slowly add chicken stock and incorporate into flour mixture.  Cook for about 15 minutes.  Add cream style corn, corn kernels, Tabasco, salt, pepper and heavy cream.  Bring heat to a simmer and cook for about 15 minutes stirring.  Taste and adjust seasonings.  Remove from heat and stir in cheese.  Stir in parsley, sprinkle on chives if desired and serve.

Bon Appetit

"Set you mind on the things above, not on the things that are on earth."

Colossians 3:2