Cheese & Potato Bourekas

February 3rd, 2018 § 0 comments § permalink

DSC02190_2

Serves 6

Ingredients

1 cup mashed potatoes
1/3 cup crumbled feta cheese
¼ cup chopped fine red onion
1 clove garlic, minced
2 tablespoons chopped fine fresh mint leaves
2 tablespoons chopped fine fresh parsley leaves
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon black pepper
2 eggs 1 (14-16ounce) package puff pastry sheets or pre cut squares, thawed but cold
1 tablespoon black sesame seeds

Directions

Combine the potatoes, cheese, onions, herbs and olive oil in a small mixing bowl and mix until all ingredients are infused. Sprinkle in the salt and pepper and pour in the egg mixture. Crack in one of the eggs and mix until its fully incorporated and the mixture is creamy. Place the mixture in the refrigerator to get cold and solidify a little. Heat the oven to 375 F. Prepare a baking sheet by lining it with parchment paper. Cut the puff pastry into about 6-10 squares, a minimum of about 3 inches on each side. Place tablespoon of the filling in the center of each square. The amount of the spoonful will depend on the size of your final square, most important is that there is room to fold the square over. Fold the square over in half either diagonally to form a triangle or straight over to form a rectangle (artists call), pinch the ends of the dough by pressing them together. Beat the second egg and lightly brush the tops of the bourekas, this helps encourages a golden color. Sprinkle with the sesame seeds evenly.

Place in the oven and bake for 30 minutes, or until the bourekas are puffed and golden in color. Allow to cool for a few minutes before serving as the interior can be extremely hot.


Pan Fried Zucchini Cakes with Feta and Dill topped with Cherry Tomato Salad and Greek Yogurt Dip

August 3rd, 2011 § 0 comments § permalink

Makes about 25 small cakes

Wine Pairing: Sauvignon Blanc

Ingredients

4 zucchini (about 1 ½ pounds)
5 or 6 scallions, white and light green parts only, chopped fine
9 ounces feta cheese, crumbled
3 tablespoons fresh dill, chopped fine
1 cup all purpose flour
Salt and freshly ground black pepper
3 eggs, beaten
2 or 3 tablespoons olive oil

For tomato salad

1 pint cherry tomatoes, chopped medium
Good-quality extra virgin olive oil
Sea salt and freshly ground black pepper
Handful of fresh basil, chopped fine

For Greek yogurt dip

1 cup Greek yogurt
4 ounces feta cheese, crumbled
¼ teaspoon lemon peel, grated
1 tablespoon fresh dill, chopped fine

Directions

Coarsely grate the zucchini using a box grater, food processor or mandolin slicer. Transfer to a colander, sprinkle with salt and leave to drain in the sink for about 30 minutes to get rid of the excess water.

Put the chopped scallions in a bowl and crumble in the feta. Add the dill and flour and season well with salt and pepper. Gradually add the beaten egg and mix thoroughly before adding in the drained zucchini.

Heat the olive oil in a large frying pan over a medium heat and drop heaped spoonfuls of the mixture into the pan (an ice cream scoop works well here), flattening them with the back of a spoon. Cook for 3 to 4 minutes on each side, until golden, then transfer to a plate lined with a paper towel. Serve with dollop of Greek or natural yogurt, either hot from the pan or at room temperature.

For tomato salad

Place chopped cherry tomatoes in a bowl. Drizzle with olive oil and sprinkle with sea salt and freshly ground black pepper. Toss in the chopped basil and toss to coat evenly. Let sit for at least 1 hour.

For yogurt dip

Combine all ingredients in a bowl and stir until mixed completely. Chill until ready to serve.

Santorini Shrimp

May 24th, 2011 § 0 comments § permalink

Serves 6

Ingredients

Olive oil
3 cloves garlic, chopped fine
1 teaspoon red pepper flakes
1 pound shrimp, peeled and deveined
½ cup Santorini Dried Tomatoes, chopped
Juice and zest of 1 lemon
½ cup white wine
1 pound tomatoes, chopped
Salt and pepper
1 tablespoon fresh parsley, chopped
1 tablespoon fresh oregano, chopped
3 tablespoons bread crumbs, dried
½ cup crumbled feta

Directions

Pre-heat broiler to 400°F. In a preheated large skillet, sauté olive oil, garlic, and red pepper flakes for a few minutes. Add shrimp and sauté until shrimp begins to turn pink, about 4-5 minutes. Add the sundried tomatoes and sauté a few more minutes. Add lemon juice and zest. Add the wine, tomatoes, salt, pepper and fresh herbs and sauté for a few more minutes. Take off heat and sprinkle with breadcrumbs and cheese. Place under the broiler for about 4 minutes until brown and bubbly.

Nissa’s Lasagna

April 19th, 2011 § 0 comments § permalink

Makes one large lasagna

Ingredients

Olive oil
4 cloves garlic, chopped fine
2 medium yellow, onions, chopped small
2 medium carrots, chopped small
2 medium green zucchini, chopped small
1 cup broccoli florets, cut super small
4 medium tomatoes, chopped small
¼ cup fresh basil, chopped fine (2 tablespoons reserved)
¼ cup fresh parsley, chopped fine (2 tablespoons reserved)
¼ cup fresh marjoram, chopped fine (2 tablespoons reserved)
¼ cup fresh oregano, chopped fine (2 tablespoons reserved)
1 cup tomato sauce
½ cup red wine
Salt/pepper
Lasagna noodles (cooked or fresh)
4 cups fresh spinach
1 ½ cups feta cheese, crumbled
1 ½ cups Pecorino Romano cheese, grated
2 cups fresh mozzarella

Directions

In a large soup pot, over medium high heat, add oil. Cook onions and garlic until soft and translucent, about 5 to 7 minutes. Add carrots and cook for a few more minutes. Add the zucchini, broccoli and tomatoes and reduce heat to a medium simmer. Add the fresh herbs (making sure to reserve some for the end). Add the tomato sauce and red wine, and season with salt and pepper. Reduce heat and simmer for about 15 minutes. Take off heat and allow to cool a bit before assembling lasagna.

Preheat oven to 375°F.

In a large casserole dish, place a layer of lasagna noodles (cooked or fresh) down first, then spread a little sauce over the noodle. Add a layer of fresh spinach and then a layer of sauce, followed by a little bit of each cheese. Repeat the layers until the dish is filled. The top layer should end in a noodle covered with sauce and cheese, mostly the pecorino in order to make it nice and crusty.

Place lasagna in the oven and bake for about 45-60 minutes or until the top is crusty brown. Allow the lasagna to sit and rest about 20 minutes before serving.

Quinoa and Turkey Sausage Stuffed Peppers

January 2nd, 2011 § 0 comments § permalink

Makes 6 servings

INGREDIENTS

2 cups water
1 cup quinoa
1 pinch salt
1 tablespoon extra virgin olive oil
4 pieces turkey sausage (favorite variety)
2 cloves garlic, minced
½ bunch (about 10 big leaves) Swiss chard or kale, chopped
1 handful fresh flat leaf parsley, chopped
1 cup goat milk feta, cubed
Salt
Freshly ground black pepper
6 bell peppers
1 (28-ounce can) stewed tomatoes
½ cup fresh basil leaves, chopped

DIRECTIONS

In a medium sized saucepan, add water, quinoa, and salt. Once it comes to a boil, lower heat to simmer, cover, and cook, 20 minutes or until water is completely absorbed. Then remove from heat to cool.

Meanwhile, in a large skillet over medium heat, add oil. Cook turkey sausages until browned, 5 to 7 minutes. Remove, and allow to cool. In the same pan, over medium heat, add garlic, Swiss chard or kale, and sauté until wilted. Remove from pan once cooked, and place into a large mixing bowl along with all liquid in the pan to cool.

Next, cut cooked and cooled sausage into bite sized pieces, and add to mixing bowl. Add parsley and feta. Season with salt and pepper, and mix well. This recipe can be left as is, as a
warm quinoa salad, or can be stuffed into peppers as follows.

Preheat oven to 400ËšF. Remove top and seeds of peppers, and slice bottom of pepper (making sure not to cut a whole in the bottom) so that it will sit standing up in the baking dish. Spoon
quinoa sausage mixture into pepper cavities. Add stewed tomatoes and basil directly over the peppers and along the bottom of the dish. Cover entire dish with foil, and bake for 25 minutes. Remove foil, and continue to bake for another 10 minutes.

Tip: To assemble the day before, follow all of the steps above short of putting it in the oven, and store covered with foil in fridge. Once you are ready to bake, allow the stored dish to come to
room temperature first before baking. This will reduce cooking time.

Recipe Property of Robin Simpson

Grilled Herbal Pomegranate Lamb Sausage with Figs and Green Salad

December 6th, 2010 § 0 comments § permalink

Serves 6-9 (makes 6-9 sausages)

INGREDIENTS

For the Sausage

2 pounds lamb, cubed into ½-inch cubes
½ pound pork fat or lamb fat
3 cloves garlic, chopped fine
¼ cup red wine
13 cup fresh mint leaves
13 cup feta cheese, crumbled and par frozen
1 tablespoon extra virgin olive oil
1 tablespoon salt
1 tablespoon cracked black pepper
1 teaspoon red pepper flakes
13 cup pomegranate seeds, frozen
Casings of your choice

For the Salad

6-7 cups, mesclun mix or baby greens
9 figs, quartered
½ cup pomegranate seeds
¼ cup extra virgin olive oil
2 tablespoons champagne vinegar
1 teaspoon sugar
Juice of 1 lemon
¼ cup fresh mint, chopped

PREPARATION

For the Sausage

Mix all ingredients for sausage in a large bowl (except frozen pomegranate seeds) very well, and refrigerate for about 2 hours. Using the finest blade for the meat grinder, grind the mixture following grinder instructions. Mix in pomegranate seeds, and combine well. If you are making or using the meat without the casings, go right to that step. If you are making links, put the mixture back in the mixing bowl, and place in the freezer for a little while. Meanwhile, soak the casings in warm water, and rinse a few times. Using your sausage stuffer, slip the casing onto the stuffing tube, making sure you leave about 6 inches off the end of the tube- this is where you will need to tie the sausages off later. Remove the meat from the freezer, and place it in the body of the sausage stuffing machine. If all the meat does not fit (you must acquit, just kidding), place the rest back in the refrigerator until you are ready. Turn the machine on, and begin the process- air will be the first thing to emerge. As the meat begins to slide out, use one hand to maneuver the speed of the sausage output. Let the sausage emerge into one long coil- the links will be tied later in the process. When the sausage is done, turn off the machine, and tie up the ends- you can use meat or butchers twine. To make individual links, pinch a section together, then spin the links, and turn them opposite from each other several times; repeat this moving down the entire main link. Hang the links up so you can review for air bubbles. Using a sterilized pin or sewing needle, pop each section that has an air bubble with the pin, and the link should move flat and the air bubble should be released. Hang the links for about an hour, and then refrigerate them covered in the refrigerator overnight. Use them or freeze them within about a week.

For the Salad

In a grill pan, over medium-high heat, add lamb sausage, and cook until desired doneness.
Once cooked, remove, and allow to rest.

On a large platter, place salad greens, figs, pomegranate seeds, and cooked sausage. In a small mixing bowl, whisk together oil, vinegar, sugar, and lemon juice. Drizzle over salad platter. Sprinkle with chopped mint leaves, and serve.

Pomegranate Glazed Grilled Eggplant with Feta and Mint

October 14th, 2010 § 0 comments § permalink

Serves 4.

INGREDIENTS

1 medium eggplant, sliced into 1 inch sliced of the whole eggplant
Salt
½ cup pomegranate syrup
½ cup feta cubed into bite size pieces
½ cup fresh mint leaves torn into little bits

PREPARATION

Prepare a grill to medium heat. Sprinkle eggplant with salt and brush with pomegranates syrup. Grill on both sides until the eggplant has grill marks and it tender, about 3 minutes each side, brushing with pomegranate syrup as you grill. Take off grill and sprinkle feta and mint on and serve!

Pomegranate Syrup

Makes 2 cups.

INGREDIENTS

1 cup fresh pomegranate juice
1 cup sugar
¼ cup lemon juice

PREPARATION

In a medium heavy bottom sauce pan, combine juices and sugar and bring to a boil. Reduce heat and simmer on a low heat until the sugar has all dissolved and the mixture makes thick syrup.

Orzo Marjoram Pasta Salad

October 11th, 2010 § 0 comments § permalink

Makes 6 servings

INGREDIENTS

2 cups cherry tomatoes, halved
2 cups cooked orzo pasta
½ cup chopped calamata olives
½ cup chopped green onions
½ cup chopped fresh marjoram
1 teaspoon lemon zest
¼ cup lemon juice
¼ cup olive oil
Salt and pepper
½ cup crumbled feta cheese

PREPARATION

Mix together all ingredients except cheese and let stand for at least 30 minutes.
Just before serving, add cheese and mix gently.

Orzo Marjoram Pasta Salad

Jerusalem Bread

October 11th, 2010 § 0 comments § permalink

Makes 30 triangles

INGREDIENTS

2 cups feta, crumbled
¾ cups cold water
1 jalapeno, chopped
¼ teaspoon salt
2 cups all-purpose flour
2 tablespoons canola oil

PREPARATION

Preheat oven to 400˚F and line two baking sheets with parchment paper. For filling, mix feta and jalapeno, set aside. In a large bowl, mix all ingredients until combined. On a floured work surface, turn out dough and roll out to ½” thick. Cut into triangles. Place stuffing in center, fold over and pinch close. Bake for 10 minutes and and serve.

© Recipe courtesy of Rafael Hasid, Miriam Restaurant

Mint & Feta Lamb Sausage

October 5th, 2010 § 0 comments § permalink

Makes 9 sausages

INGREDIENTS

2 pounds lamb, cubed into ½-inch cubes
½  pound pork fat or lamb fat
3 cloves of garlic, chopped fine
¼ cup red wine
⅓ cup fresh mint leaves
⅓ cup feta cheese, crumbled and par frozen
1 tablespoon extra virgin olive oil
1 tablesppon salt
1 tablespoon cracked black pepper
1 teaspoon red pepper flakes

PREPARATION

Mix all ingredients in a large bowl very well and refrigerate for about 2 hours.  Using the finest blade of the meat grinder, grind the mixture following grinder instructions.  If you are making or using the meat without the casing go right to that step.  If you are making links put the mixture back in the mixing bowl and place in the freezer for a little while.  In the mean time soak the casings in warm water and rinse a few times.  Get out your sausage stuffer and slip the casing onto the stuffing tube, making sure you leave about 6 inches off the end of the tube, this is the part that you will need to tie the sausages off.  Remove the meat form the freezer and stuff it into the stuffer, if all the meat does not fit leave what will not fit in a bowl in thee refrigerator.  Turn the stuffer on and begin the process, air will be the first thing to emerge.  As the meat begins to slide out use one hand to maneuver the speed of the sausage output.  Let the sausage emerge into one long coil, the links will be tied later in the process.  When the sausage is done, turn off the machine and tie up the ends, you can use meat or butchers twine.  To make the links, pinch a section together, then spin the links and turn them opposite form each other several times, repeat this moving down the entire main link.  Make sure both ends are tied off.  Hang the links up so you can review for air bubbles, using a sterilized pin or sewing needle, pop each section that has an air bubble with the pin and the link should move flat and the air bubble should be resolved.  Hang the links for about an hour and then refrigerate them covered in the refrigerator overnight, use them or freeze them in about a week.

Watermelon, Feta & Mint Salad

August 4th, 2010 § 0 comments § permalink

Makes 5 cups

This sweet and savory salad is enjoyed throughout the Mediterranean regions is an extremely refreshing salad on a hot summer day.

INGREDIENTS

4 cups watermelon, cubed into bite size pieces
¾ cup feta cheese, cubed into bite size pieces
½ cup fresh mint, chopped coarsely
1 tablespoon lemon juice
Cracked black pepper

PREPARATION

Place all ingredients in a mixing bowl and gently toss and serve!

Cucumber Feta Dill Dressing

November 9th, 2009 § 0 comments § permalink

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Makes approx 1 ½ cups

Ingredients

1 medium sized cucumber, peeled but not deseeded and chopped fine
1 c Greek yogurt
¼ cup feta drained and crumbled
1 clove garlic chopped fine
¼ cup fresh dill, chopped
juice of 1 lemon
salt and pepper

Directions

Blend all ingredients together with a blender or hand held processor, blend well and season with salt and pepper to taste.

Serve over a spring pea and radish salad

Santorini Shrimp

October 25th, 2009 § 0 comments § permalink

INGREDIENTS

1 lb. shrimp peeled
1 lb. chopped Santorini tomatoes or plum tomatoes
3 cloves garlic, chopped fine
1 t red pepper flakes
1 T chopped fresh parsley
1 T chopped fresh oregano
½ c crumbled feta
juice and zest of 1 lemon
3 T bread crumbs, dried
½ c white wine
olive oil
salt and pepper

PREPARATION

In a preheated large skillet sauté olive oil, garlic, and red pepper flakes for a few minutes. Add shrimp and sauté until shrimp begins to turn pink, about 4-5 minutes. Add lemon juice and zest. Add the wine, tomatoes, salt, pepper and fresh herbs and sauté for a few more minutes. Take off heat and sprinkle with breadcrumbs and cheese. Place under the broiler for about 4 minutes until brown and bubbly. Serves 6.

Marjoram Orzo Salad

October 13th, 2009 § 1 comment § permalink

pics 097

Serves 4

Ingredients

2 cups cherry tomatoes, halved
2 cups orzo pasta, cooked aldente
½ cup kalamata olives, pitted and halved
½ cup green onions, sliced thin
½ fresh marjoram leaves, chopped fine
¼ cup lemon juice
1 teaspoon lemon zest
¼ cup olive oil
½ cup feta cheese, crumbled
Salt and pepper

Directions

Mix together all ingredients except cheese and let stand before eating at least ½ hour. Just before serving add cheese and mix gently.

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