Greek Week Day 4: Envelope Bread

Ok, so you've all heard of pita bread. Or as the book spells it, Peta Bread. I grew up when peta/pita bread was ubiquitous. All the little girls in my brownie troop would show up for lunch with their pita pockets stuffed with egg salad or tuna salad. I of course being the middle kid of 6 would show up with my whatever-was-cheapest white bread stuffed with peanut butter and jelly. I envied those other little brownies with their pita pockets.

Interesting enough, when I was on my own and could buy my own pita bread, I grew tired of it pretty quick. There was one major design flaw. The bottoms would crack and all the fixings of my sandwiches would end up in a puddle on my plate. It's been a long time since I've had a pita pocket. Partly because they aren't too easy to find around here. So when I saw the recipe in The Complete Guide to Greek Cooking, I knew immediately I was going to give it a shot.

Now, homemade bread is always better than store bought bread, but the difference here is amazing! I did have to cut open the pocket, but the bottoms of the bread aren't cracking. The recipe calls for the bread to be wrapped immediately in foil after coming out of the oven to cool. I think this is what helps it stay so nice and soft. Mine has a little crust, but I couldn't sit there and wait for the bread to cool. I have poor impulse control sometimes. This bread is also slightly chewy, and has a great yeasty, salty flavor to it.

Greek cooking is apparently based on fresh local ingredients. That's why there's so much seafood and olive oil. I decided to follow along and stuffed my peta with some slices of cucumber, and slices of turnip from my garden. Hummus or Tahini would have been nice in there too. And I served it with an assortment of lettuces from my garden, dressed simply in lemon juice and olive oil and tossed with feta and fresh cracked black pepper. It's so good I don't really mind that it's super healthy.

Envelope Bread (Peta Bread)

from The Complete Book of Greek Cooking by The Recipe Club of Saint Paul's Greek Othodox Cathedral

1 package active dry yeast

3 1/2 cups all purpose flour

1 1/4 cups warm water

2 Tbsp olive oil

1 tsp salt

1/4 tsp sugar

In a mixing bowl, combine yeast with 1 1/2 cups of flour. Combine water, oil, salt, and sugar and add to yeast mixture. Beat for 1/2 minute with an electric mixer at low speed; then beat for 3 minutes at high speed. Work in remaining flour by hand to form a smooth and elastic dough. Put in a greased bowl in a warm spot, cover, and let rise for 45 minutes. Punch dough down, divide into 12 pieces, and roll each into a ball. Let rest for 10 minutes.Flatten each ball into a 5-inch circle. Place on a greased baking sheet; cover and let rest for 20 to 30 minutes.

Preheat oven to 400 degrees.

Bake for 9 or 10 minutes, until puffed and lightly browned on bottom. Immediately wrap in foil and cool.

Greek Week Day 3: Lentils and Rice Pilaf

You guessed it. It's Legume Wednesday! And that means I scoured the book for legume recipes. There's a fantastic looking lentil salad that I really came close to making. But in the end, I chose to make Lentils and Rice Pilaf, Fakorizo. And WOW, I'm glad I did.

I substituted brown rice for the converted rice the recipe calls for, simply because I don't have any converted rice in the house. Because I used the brown rice, I had to up the amount of chicken stock by a cup. The result was the chewy brown rice played perfectly against the mushy lentils. And the tomato flavored oil sauce really flavored the whole dish. The Brain, who usually remains mute on most dishes told me it was "good" and had two very large helpings. I consider it success.

The lovely ladies of the Recipe Club of Saint Paul's Greek Orthodox Cathedral even provide some tips on how to make the dish suitable for Lent. I'm Roman Catholic, which means I'm not allowed to eat meat on Fridays in Lent. According to the book, Lent lasts 40 days and a strict fast is traditionally observed. "No meat, fish, milk, butter, cheese, or eggs are to be eaten until Easter Sunday. Today, few follow this fast totally; instead, they hold to it on Wednesdays, Fridays, and Sundays. However, all comply with this strict diet during Holy Week, the week preceding Easter." This is a much stricter fast than I do. It might be interesting to try it next year. If I remember.

Lentils and Rice Pilaf
from The Complete Book of Greek Cooking by The Recipe Club of Saint Paul's Greek Orthodox Cathedral

1 cup lentils, picked over
6 cups chicken stock
1 cup brown rice
salt to taste
1/2 cup minced onion
1/2 cup olive oil
1 can petite diced tomatoes, drained well (about 1 cup)
black pepper to taste

Wash lentils. Boil them in chicken stock in a deep pot for 5 minutes. Add rice and salt and simmer, covered, until all liquid has been absorbed, about 30 minutes. In the meantime, prepare the sauce. Saute onion in oil for 3 minutes. Add tomatoes and simmer for 10 minutes. As soon as lentil-rice mixture is cooked, remove from heat and add sauce. Sprinkle with pepper.

Note: This can be served as a Lenten dish if plain water is substituted for chicken stock.

Variation: If orzo is used instead of rice, increase the amount of chicken stock by 1/2 cup

Greek Week Day 2: Tomato Salad

When I was planning the menu for this week I thought I would make the Summer Salad (Kalokerini Salata). But then I realized that it was very similar to the Greek Salad I posted here. Right down to the lack of lettuce. So I was all set to make it anyway, somewhat half-heartedly, but then I looked at the recipe below the Summer Salad. It was for a Tomato Salad, Domatosalata. And it was mighty refreshing.

I happen to have some fresh oregano growing in my garden and it added a beautiful herby flavor to the juicy tomatoes and crunchy onions. I didn't let the salad marinate for an hour because we were hungry and I'd spent the majority of the afternoon dealing with the latest tantrum of Wilma the Knee. Wilma the Knee is starting to be a real downer. So even without the time spent letting the flavors mingle this is a light and excellent salad. I will be making it again when my tomatoes ripen in the garden. Or really whenever it's a hot muggy day like today and I want a salad.

Incidentally, The Complete Book of Greek Cooking, states that "olive oil is used as a dressing on both vegetables and salad green. It is combined with either lemon or vinegar. Fresh herbs, mainly dill, mint, and oregano, are often used in salads and dressings." See? This book not only has fabulous recipes, it also provides an insight into traditional Greek cooking.

Tomato Salad (Domatosalata)

Straight from The Complete Book of Greek Cooking (because I'm learning about Greek food and I'm not quite at the stage where I'll be experimenting with it yet.)

2 medium onions

1 Tbsp salt

5 to 6 tomatoes

2 tsp torn fresh oregano leaves

1/4 cup olive oil

salt to taste

Cut onions in half and slice thin lengthwise. Sprinkle slices with 1 Tbsp salt, cover with cold water, and soak for 5 minutes. Drain.

Cut tomatoes into small pieces. Add onion slices, oregano, olive oil and salt. Toss lightly. Let salad marinate at least 1 hour before serving.

Greek Week Day 1: Orzo With Zucchini

A little bit ago, Peter M. at Kalofagas, had a small rant. Basically he was saying that he didn't like how people will throw a few ingredients in a dish and then say that dish is a certain ethnicity. Like if you add oregano and basil to a dish that doesn't mean it's Italian. Apparently it annoys him greatly. I can understand that. I didn't take it personally because in my own little world I don't usually do anything wrong. Well that, and I'm woefully bad at experimenting with different ethnicities. So I promptly put his rant out of my mind. Sorry Peter.

Well that was until last week when I found myself at the library returning a 2 month overdue book (oops) and checking out a new book for my family's book club. The newest book, The Tipping Point, happened to be located fairly near the cookbook section. So I moseyed over to take a peak. As I was standing there, I came to realize that other than Indian, Middle Eastern, and American-Italian foods, I don't know much at all about the foods of other cultures. Like zip, zero, zilch. That's when I started thinking about Peter's rant. So I decided to explore true Greek cuisine. I realized that the only Greek food I've ever had is Moussaka and Pastitso (which I don't like that thick creamy sauce on), the flaming cheese (which I LOVE), and the ubiquitous Greek Salad. The choice of cuisine was clinched when I came across The Complete Book of Greek Cooking, by The Recipe Club of Saint Paul's Greek Orthodox Cathedral. So a Greek cookbook by Greek people.

And so Greek Week begins. Today's selection is Orzo with Zucchini or Kritharaki me Kolokithakia. It's delicious. Little pieces of zucchini caramelized with chewy little bits of orzo. It's a lovely homey side dish. Very comforting. And totally surprising. I had no idea this is what Greek food was like. I served it up with a white perch that the Brain caught in Lake Erie. According to The Complete Book of Greek Cooking, the Greek way to cook fish is with olive oil and high heat. So I coated it in olive oil, sprinkled it with salt and pepper and turned up the heat on the Barbecue. Wow. I'm cooking more fish this way. Yum.

Orzo with Zucchini
from The Complete Book of Greek Cooking

1/3 cup orzo
4 to 5 medium zucchini (about 3 pounds) scrubbed trimmed and diced
1/4 vegetable or olive oil
salt and pepper to taste
1/2 tsp dried oregano

Fill a large pot with water, bring to a boil, and add orzo. Reduce heat, and cook for 15 minutes, until tender, stirring occasionally to prevent sticking. While orzo cooks, in a large heavy pot, saute zucchini in oil until brown, about 5 minutes. Add drained orzo to zucchini; season with salt, pepper, and oregano. Cover and cook over low heat for 10 minutes. Shake the pot a few times to prevent mixture from becoming lumpy (stirring can mash the zucchini). Serve hot or cold.

Rhubarb Walnut Muffins

So while I was doing an all out search for some frozen artichokes and ended up in the next county, I ran across some beautiful crimson rhubarb stalks. In a moment of impulse, I bought some. Then I came home and realized that I don't like pie. What was I going to do with this rhubarb?

After some searching, I found this fabulous recipe on the Food Network website. This is a superb way to use up rhubarb. The finished muffin has nice crunchy walnuts, crumbly sweet streusel topping, and is studded with tart little pieces of rhubarb. They are super easy to whip together too. Thank goodness I have more rhubarb to use up. I think these are going to go fast.

Rhubarb Walnut Muffins
adapted from the Food Network courtesy of Blacksmith's Inn, Bailey's Harbor, WI

1 1/2 flour
3/4 cups brown sugar (packed)
1/2 tsp salt
1/3 cup vegetable oil
1 egg
1/2 cup low fat buttermilk
1 tsp vanilla extract
1 cup chopped rhubarb

Topping:
1/2 cup brown sugar
1/2 cup chopped walnuts
1/2 tsp cinnamon

Preheat oven to 325 degrees F. and prepare 12 muffin cups.Combine dry ingredients. Add wet ingredients, mixing only until moist. Fold in rhubarb and walnuts. Distribute batter among 12 muffin cups. Combine topping ingredients and sprinkle over muffins. Bake for 20 to 25 minutes

Margarita Sorbet

I have an aunt who used to drink heavily when she went to go visit her mother in a nursing home. My uncle started buying these margarita mixes that come in freezable pails. All he had to do was add a bottle of tequila and stick it in the freezer. He then would give the bucket to my aunt with a spoon. He said it slowed her down a little bit.

This sorbet makes me think of that. Partly because I was again having trouble waiting for it to freeze firm. What I ended up with is a damnass good sorbet that tastes remarkably like a very very good margarita. I could totally see serving this in a glass with a salted rim (except I like my margaritas without salt). And I completely have my husband to thank for this delicious scoop of frozen dessert. I promised him when I made the ice cream that I would make him some sorbet that didn't have any milk in it. And I'm submitting this one to Mike at Mike's Table for that ice cream event. I LOVE this event!

All it took was 7 limes and a frantic search for tequila that wasn't Patron (Patron in a sorbet is just ridiculous extravagant). We found two bottles of triple sec and a big litre bottle of Jose. It was a learning experience for our marriage. We have a HUMONGOUS stockpile of alcohol. We are a little bit short on the bourbon, but we have a crazy amount of pretty much everything else. I think it's part of being older when we got married. We not only combined 2200 square feet of stuff into a 700 square foot house, we combined bars. It's a little stunning. I think there may be more liquor in the garage too. As the Brain said, "we need to start drinking more." Maybe I'll just make more sorbet and go visit my mother. hee hee hee.

Margarita Sorbet

adapted from The Ultimate Ice Cream Book by Bruce Weinstein

1 1/4 cup sugar

2 cups water

1 large egg white

2/3 cup fresh lime juice (from 7-8 limes)

zest of 2 limes

1/4 cup tequila

1/4 cup triple sec

Combine the sugar and water in a small saucepan and place over low heat. Stir until the sugar dissolves completely. Raise the heat and boil the syrup 1 minute. Remove from heat.

In a medium mixing bowl, lightly beat the egg white with an electric mixer until foamy. about 10 seconds. Slowly beat in the hot sugar syrup. Continue to beat until the mixture cools down slightly. Add the lime juice, triple sec, tequila, and zest. Cover and refrigerate until cold or overnight. The mixture will have foam on top, but will incorporate into the sorbet when it freezes.

Stir the chilled mixture, then freeze according to the manufacturer's instructions. When finished, the sorbet will be soft but ready to eat. For firmer sorbet, transfer to a freezer safe container and freeze at least 2 hours.

Pasta with Lentils

It's Wednesday. That means more legumes! Today's variety is lentils. No fancy French lentils. Or Indian lentils with other names. Well they could go by another name, but I don't know what it is. These are those very cheap lentils you can buy in the grocery store at something like 3 pounds for $1. These are the lentils I ate all the way through college.

They may be cheap college food, but they are in a class way above Ramen noodles and boxed macaroni and cheese. Lentils are a fine source of protein. They have very little fat. They're high in fiber which is very filling and doesn't spike your blood sugar and keeps you full longer. It is actually possible to eat healthy while existing mostly on lentils too. I know, I know, there are those people who say that Ramen noodles are very versatile and are only something like 10 cents a bag. But they are wrong. Ramen noodles are crap. I lived on them for a while in college too. And I'd rather go hungry than eat them ever again.

Today's lentil dish is not the lentil dish I was planning on. We've had such nice moderate weather here that when I made the meal plan for the week I was aiming for a lentil chili. But then today is a full 10 degrees hotter than yesterday and any urge for chili died. So I searched the Internet and found this interesting Pasta with Lentils from Epicurious.com. I tweaked the recipe quite a bit, and I am really pleased with the result. The meatiness of the lentils really comes through, as well as the zing of the turnip. It probably would have been more glamorous if I had any other small pasta besides macaroni, so I garnished with some edible Nasturtium blossoms. Yes Kittalog, that's what's blooming in my garden.

Pasta with Lentils

inspired by Gourmet

2 small onions, finely chopped

1 tsp fresh thyme leaves, chopped

2 Tbsp olive oil

1/3 cup lentils

1 2/3 cups chicken broth (or vegetable broth to make it vegetarian)

1 carrot, peeled and chopped fine

1 turnip peeled and chopped fine

6 oz. elbow macaroni (or other small pasta)

1/4 cup minced fresh parsley

In a heavy large skillet cook the onion with the thyme in the oil in moderate heat, stirring, until the onion is golden and lightly carmalized, about 10 minutes. While the onions are cooking, combine the lentils with broth and bring to a boil. Simmer the lentils, covered, for 12 minutes. Add the carrot and turnips and simmer the mixture, covered, for 3 minutes, or until the carrots, turnips and lentils are tender. Transfer the lentil mixture with the liquid to the skillet, season it with salt and pepper, and keep it at a bare simmer while cooking the pasta.

In a large saucepan of boiling salted water, boil the pasta until it is al dente. Ladle out and reserve about 1/2 cup of the pasta liquid, drain the pasta, and add it to the lentil mixture. Simmer the pasta mixture, tossing it to combine it and adding some of the reserved pasta liquid to moisten the mixture if necessary, for 1 minute. Stir in the parsley and serve.