The Gourmet club enjoyed the wild salmon meal for the March dinner and plans are underway for the season’s final meal in May, more about that next month. In this months recipe from the past I choose a Greek themed meal from ten years ago, January 20, 1996 to be exact. Sophia Gabriel created the menu for this meal which was very well received. I hope you give it a try.
TARAMOSALATA
EGG LEMON SOUP
GREEK SALAD
SOUVIAKI ala GREQUE on Rice Pilaf
BRAISED GREEN BEANS ROASTED POTATOES OREGANO
BAKED APPLES with HONEY SYRUP
TARAMOSALATA
Note: This recipe may be prepared the day before and refrigerated.
1 loaf Italian bread, sliced one inch thick with crust removed.
4 oz. or 1/2 cup tarama or fish roe*
Juice of 2 fresh lemons
1/4 cup finely grated onion 1 cup olive oil
Sliced Italian bread and Pita bread wedges**
This dip must be prepared in a food processor. Soak 8 slices of Italian bread in cold water, and then squeeze dry. Blend the bread with tarama until smooth. Keep the machine going and add the lemon juice and onion. Still blending, pour in the olive oil in a slow, thin stream until mixture has a thick, smooth, consistency. Taste for seasoning. If you think that it is too salty, add more soaked bread (repeating above bread procedure) and small amount of olive oil. Refrigerate. Serve with Italian bread and pita bread wedges cut into 1/6 ths.
EGG LEMON SOUP
Note: This soup must be prepared at the Hostess' home one half hour before serving time.
8 cups chicken broth (divided) 1 1/2 cups long grain white rice 4 eggs separated
Juice of 2 lemons
Salt and Pepper to taste
8 thin lemon slices for garnish
1/2 cup fresh thinly chopped parsley
Bring chicken broth to a full boil. Gradually add rice, stirring constantly until broth boils again. Reduce heat, cover, and simmer until rice is tender, 15-20 minutes. Remove from heat.
Having separated eggs beat egg whites with mixer until stiff peaks form. Add egg yolks and beat until blended. Slowly, add lemon juice and stir until barely mixed. GENTLY AND VERY SLOWLY stir into egg mixture 2 cups of the hot chicken/rice broth and DO NOT STOP STIRRING.
***the constant stirring is the secret to prevent curdling of this soup*** WHILE GENTLY STIRRING slowly pour the combined egg/broth mixture back into the remaining broth with rice. Stir gently over low/medium heat until well blended. DO NOT ALLOW TO BOIL.
Ladle into soup bowls and garnish with thin lemon slices over center of each bowl. Sprinkle dash of parsley to top of each lemon slice.
Serve this soup with slices of Italian bread. Hostess will provide the bread for this recipe.
GREEK SALAD
1 head chicory lettuce (curly endive) 1 head iceberg lettuce
2 medium cucumbers, peeled and sliced 3 large tomatoes, cut in wedges
10-12 Greek olives
1/4 lb. feta cheese, crumbled (use for garnish) 3 green onions, sliced thinly
1 red onion slice and separate into rings. Include 10 large rings in recipe.
Dressing:
1/2 cup olive oil
1/2 cup red wine vinegar 1 tsp. salt
1/2 tsp. dried oregano freshly ground pepper 1 Tbsp. lemon juice
Tear chicory and iceberg lettuce into bite size pieces and place in large salad bowl. Add cucumbers, tomatoes, olives, green onions, and red onion rings. Cover with plastic wrap and refrigerate until time to serve. In air tight shakable container combine dressing ingredients and shake well. Refrigerate until you arrive at the hosts home. Let dressing return to room temperature. At time of serving pour dressing over salad and toss well, (Use your hands for tossing to thoroughly coat all ingredients.) Dish into individual servings and sprinkle over top of each with the crumbled feta cheese. Serve with Italian bread slices on the side. Hostess will provide bread for this recipe.
SOUVLAKI ALA GREQUE
3 Ibs. pork tenderloins cut into 1 inch cubes (trim off skin if any)* 1/2 Tbsp fresh real chopped garlic
1/3 cup olive oil
2 1/2 Tbsp lemon juice 1 Tbsp oregano
1/2 tsp dried thyme leaves 2 tsp salt
1/2 tsp pepper
2 lemons cut into 4 lengthwise wedges per lemon for garnishment. ** 8 ten inch wooden skewers (find at Dominick's or Jewel)
Combine above ingredients together in a large bowl and mix well. (Use your hands to thoroughly toss and mix). Cover and refrigerate pork marinade over night. Remove from refrigerator and mix ingredients thoroughly once again. Thread pork cubes onto skewers (6-8 per skewer approx.).
Note: Do not thread cubes to close to each other as this will result in the sides of the cubes remaining rare. Line cookie sheet with waxed paper and place the skewers onto it totaling 8 skewers. Cover with plastic wrap and refrigerate until time to broil. Please save the remaining marinade if any is left to baste the skewered meat with.
Preheat broiler. Place the Souvlaki on broiler pan and baste several times with marinade while broiling. Turn the skewers throughout for even browning. Broil until well browned checking often. Allow between 4-8 minutes per side. DO NOT OVER COOK. Serve Souvlaki on bed of Rice Pilaf. Garnish Souvlaki and Rice Pilaf area of plate with lemon wedge.
RICE PILAF
Note: This recipe may be prepared the day before and microwaved at time of serving to desired temperature.
1/4 lb. butter
2/3 cup onion, finely chopped 2 cups long grain white rice
4 1/2 cups boiling chicken broth 1 tsp salt
Pinch of white pepper
In a saucepan over low heat, melt butter. Add onion and cook until onion is transparent. Add rice and stir until evenly coated. Cook 3-4 minutes, but do not brown. Add salt and pepper. Pour in boiling broth and stir, bringing to a boil. Cover and simmer for 25 minutes or until rice is tender and liquid is absorbed. Let rice stand covered for 10 minutes.
This recipe will serve as a bed on each plate to place the Souvlaki on.
BRAISED GREEN BEANS
Note: This recipe may be completely prepared the day before and reheated at time of serving.
3 Ibs. fresh green beans 1/2 cup olive oil
1 small onion grated
4 green onions finely chopped 3 garlic cloves, thinly sliced
1 1/2 cups chopped fresh or canned tomatoes 1/2 cup fresh finely chopped parsley
1/2 tsp sugar
Salt and Pepper to taste
Cut off ends and the strings of the beans. Wash in cold water and drain. Snap beans in half, slice lengthwise, or leave whole.
Heat the oil in a large cooking pot and gently sauté the onions and garlic until soft but not brown. Pour the tomatoes into the pot and sauté for a few minutes over high heat. Add the beans and the remaining ingredients. Pour 1/2 cup water over them and stir well. Simmer covered for 1 to 1 1/2 hours, or until the beans are soft and the sauce has thickened. If sauce seems to thick, add a little hot water if needed during cooking time.
ROASTED POTATOES OREGANO
Note: This recipe must be prepared the day before to allow time for marinating.
3 Ibs. baking potatoes, peeled, and rinsed 1/3 cup fresh lemon juice
1 1/2 Tbsp. salt
1/2 tsp. pepper
1/4 cup oregano
2 garlic cloves, finely chopped 1/4 cup olive oil
1/4 cup butter
Peel and rinse off potatoes. Cut lengthwise into fourths or sixths, depending on their size. Combine the potatoes with lemon juice, salt, pepper, oregano, garlic, and olive oil. Completely mix by using your hands to coat all potatoes. Marinade in covered container overnight, tossing several times throughout.
Transfer potatoes to baking dish, and spread in single layer. Dot with butter and add 1/2 cup of water to the bottom of the pan. Cover with aluminum foil and bake for 1 hour at 350~ Remove foil and drain all but about 1/2 cup of liquid. Continue baking for about 30 minutes more. Stir gently from time to time until the potatoes are soft and lightly browned. Baste the potatoes throughout the cooking time to prevent dryness .
BAKED APPLES WITH HONEY SYRUP
8 medium Rome baking apples
1 cup walnuts, finely chopped
1/2 cup golden raisins
2 tsp. sugar
1 tsp. ground cinnamon
1/2 tsp. ground cloves
Honey Syrup
2 cups water 1 cup sugar 1 cup honey
2 tsp. lemon juice 2 cinnamon sticks
Fresh Whipped Cream
1 8 oz. carton heavy whipping cream
2 Tbsp. Powdered Sugar
1/2 tsp. vanilla
Fresh sprigs of mint for garnish
Core apples, being careful not to cut through the bottom. (We used a melon bailer for this.) Pare 1/2 inch off the top at the stem end. Mix together walnuts, raisins, sugar, cinnamon, and cloves. Fill the center of the apples with the mixture. Place apples in large size baking pan. Set aside. In a saucepan, combine water, sugar, honey, lemon juice, and cinnamon sticks and bring to a boil. Simmer for 2 minutes. Pour mixture over apples. Bake in 375 oven until tender, about 45 minutes, basting occasionally with syrup from pan. Serve warm. Accompany apples with whipped cream on top. Garnish with sprig of mint on the whipped cream at each serving.
WINE LIST
Before Dinner/After Dinner suggestion
MAVRODAPHNE (Red Sweet)
Note: If you choose to serve wine at this time, the above wine is what we drank. We enjoyed it very much as the sweetness of it worked well with the taste of the appetizer and dessert.
With Meal Recommendations
White Wine
CAMBAS MANTINIA
Red Wine
MEGAS OENOS
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