GreekΤαραμοσαλάτα (Taramosalata)3 slices day-old dense, non-sour French or Italian bread2 T. Tarama (saled carp roe)2 T. fresh lemon juice1 t. finely grated white or yellow onion1 t. white wine vinegar (optional)1/2 c. canola oil3/4 c. extra virgin olive(I use all olive oil, and sometimes no vinegar)Remove the crusts from the bread. Break or cut the bread into smaller chunks and putin a bowl. Cover with cold water and let soak until thoroughly moistened, about 15 min-utes. Lift the bread out of the water and squeeze firmly to remove excess moisture. Youshould have about 1/2 cup.Put the bread in a small food processor along with the tarama, lemon juice, onion, andvinegar. Process until smooth. Combine the two oils and, with the processor running,add them in a slow, steady stream, as if making mayonnaise. You may need to add asmall amount of water partway through of the mixture gets too stiff. It should be thickand spreadable. Cover and refrigerate for at least 2 hours before serving. Tastes bestthe day it is made.Makes about 1 1/3 c.– Kokkari I LOVE YOU 51
GreekHummus with Tahini (Χοuμους με ταχίνι)The key to great hummus is to let the flavor of the chickpeas come through, rather thanbe overwhelmed by the lemon (it’s easy to get too much lemon taste).Prep Time: 5 minutesTotal Time: 5 minutesIngredients:2 1/2 cups of canned chickpeas, drained and rinsed1/3 cup of freshly squeezed lemon juice1/4 cup of tahini2 cloves of garlic, crushed1-2 tablespoons of olive oil1/2 teaspoon of ground cumin1/2 teaspoon of cayenne pepper - I use 1/8 t.Pinch of freshly ground black pepper1 teaspoon of salt1/3 cup of waterParsley and olive oil to garnishPreparation:Put 1/2 the lemon juice and all ingredients into the blender except the chickpeas (andthe parsley and oil for garnish) and blend for 5 seconds. Add the chick peas and blendon high until it reaches the the consistency of sour cream, but granular, about 10-15seconds. Blend in remaining lemon juice to taste. If the dip is too thick but you don’twant to add more lemon juice, add a little water slowly and blend until it reaches thecorrect consistency.Transfer to a serving bowl, cover and refrigerate for a few hours before serving. (It canbe eaten immediately, but becomes even more flavorful if left to chill well.)Drizzle of olive oil over the top and add a garnish of parsley or black olives beforeserving. Serve with pita wedges or slices of whole grain breads.Note: Be sure to rinse the canned chickpeas well to clear away the taste of any 52ingredients used in the canning process. I LOVE YOU
GreekΚουραμπιέδεζ (Kourambiedes)4 sticks (1 lb.) sweet butter, softened at room temperature1 c. sifted confectioner’s sugar2 egg yolks1 tsp. vanilla2 Tbl. brandy5 c. flour, sifted then measured1 tsp. baking powder1 c. slivered almonds, coarsely groundAdditional 1# confectioner’s sugarLet the butter soften at room temperature, then beat with an electric mixer until verylight and fluffy. Sift the sugar into the butter and cream them. Add egg yolks, vanillaand brandy. Add the nuts and mix well. Sift in the baking powder, then add the flourone cup at a time. Stir to form a soft dough. Knead lightly by hand and chill for severalhours or overnight. When ready to bake, bring dough to room temp.Form dough into shapes, using a rounded teaspoon of dough for each cookie. Bake onan ungreased cookie sheet at 350° for 15 to 20 minutes or until very light brown. (I usean insulated cookie sheet to keep the bottoms from getting too brown.)Immediately after the cookies are out of the oven, using a spatula, lay them on a bed ofpowdered sugar and cover them completely with powdered sugar. Let them sit therefor 15 to 20 minutes. (Until your next batch is ready to come out of the oven.) Gentlyshake off the excess sugar and lay them on a platter in a SINGLE LAYER or they willbreak as they are very delicate.Makes about 4 dozen.Family Recipe I LOVE YOU 53
My Greek Σπανακόπιτα (Spanakopita)2X 1XMix: κπεμίδια5 3 scallions σπανάκι2 1 - 32 oz. pkg. spinach αλάτι1 1/2 t. 3/4 t. salt πιπέρι1/4 t. little pepper άνηθος1 t. 1/2 tsp. dill μοσχοκάρυδοdash of fresh ground nutmeg αυγά4 2 eggs _______________________1/2 c. 1/4 c. butter βούθτιρο3/4 c. 1/4 to 1/2 c. flour αλεύρι4 c. 2 c. milk γάλαMelt butter, add flour till smooth. Add milk til thick.Take off heat and mix in until dissolved....2 c. 1 c. crumbled feta τυπί φέτα1 1/2 container ricotta (small size) ρικότα τυρίMix into spinach._________________________Layer (one box of filo) with butter: 1/2 fio on the bottom φύλλοfilling (put one filo sheet between the filling)1/2 filo on topend with butterBake at 350° 30 – 40 minutes until brown. DO NOT cut before baking.(Be sure and check it at 25-30 minutes)___________________________Take out of the oven and let cool covered with a tea towel. Do not use foil or plastic wrap.Cut after it has cooled completely. Re-heat in the microwave to serve or serve at room temp. I LOVE YOU 54
Γαλακτομπoúρεκο Greek (Galatoboureko)1. Mix COLD:1/2 gal. extra rich milk1/2 stick sweet butterapprox. 3/4 cup farina (heaping demitasse saucer)1 Tbl. cornstarch (mix with a little milk to soften)Peel of 1 large lemon (remove later)Filling: Stir over hear until thickened (like custard) plus 10 minutes more.Set in sink in cold water to cool.2. 8 eggs separated yolks - beat with 3 1/2 Tbl. sugar (3 coffee scoops) in mixer until thick and pale colored. Add 1 tsp. vanilla. whites - meringue3. Add yolks to filling, stirring constantly. Add meringue stirring slow and steady in an upand down motion.4. Melt butter for filo.5. Layer in pan ---- butter/filo/butter etc. 5 - 10 filo on bottom. (I use 10)6. Pour custard in - will be very runny.7. On top...layer with rest of butter and filo etc. Get plenty of butter on edges and endwith butter on top.8. With a sharp knife, cut shapes you want on top layer. Be sure not to cut through orfilling will leak out.9. Bake at 350° for 1/2 hour and check. Then cook another 1/2 hour til brown. DO NOT OPEN OVEN for first 1/2 hour or it will fall! Be careful when checking...open oven door SLOWLY!SYRUP: I LOVE YOU 552 c. sugar1 c. water1 tsp. lemon juice1/2 c. honeyHeat to boiling. (Can also use straight honey, water and lemon.)Pour over after everything has COOLED.Family Recipe
Ντολμάδεζ Greek (Dolmathes)Put in large pan: 1/2 bunch chopped parsley 1 bunch chopped green onions 6 chopped garlic cloves 1 tsp. chopped mint leaves Salt (taste later) 1/2 cube butterPut on medium flame and cook until butter is melted. Then add: 2# ground sirloinMix very well and cook until pink is gone. Then add: 1/2 cup uncooked rice approx. 3/4 cup waterCook another 10 minutes to absorb water. Let stand 30 minutes to cool before rolling.Roll with: 1# jar grape leaves (Orlando brand leaves are best)* *Soak in a mixture of water and white vinegar for at least 2-3 hours before rollingLine bottom of pan: celery grape leaves on top of celeryPack tightly in rows. Pour 1 cup beef broth and 2 or 3 cups water to just cover rolls.Put plate on top to weight. Cook at medium heat until boiling. Reduce heat andsimmer for approx. 1 1/2 hours. Make sauce just before serving. Αυγολέμονο (Avgolemono)1 c. broth (beef or chicken)1 Tbl. cornstarch1 Tbl. water3 eggs, separated1/4 cup lemon juiceUse the stock in which the meat was cooked, or use canned chicken broth. Heat thebroth to boiling and thicken with a mixture of cornstarch and water. Beat egg whitesuntil stiff. Add the egg yolks and continue beating. Add the lemon juice slowly whilebeating. Slowly beat in 1/2 cup of the broth. Return egg mixture to the pot with therest of the broth, mixing thoroughly. Cook over very low heat until mixture thickens.DO NOT BOIL. Be sure to stir constantly (wire whisk is ideal) or the mixture will curdle.Makes 2 cups. Family Recipe I LOVE YOU 56
Ντομάτες Γεμιστές Greek(Domates yemistes - Stuffed Tomatoes)1 T. chopped mint leaves1 bunch green onions, chopped1 bunch parsley, chopped6 garlic cloves, chopped1/ 2 cube butter2 lbs. ground sirloin5 large tomatoes5 large green peppersOlive oilSalt & Pepper to taste1/2 - 3/4 c. rice1/2 c. red wine1) Chop mint, onions, garlic and parsley and place in pan with butter and salt a little.2) Wash and dry tomatoes and peppers. Cut tops off peppers and core, save tops.Salt inside of peppers, rub with olive oil on outside then salt and pepper outsides. Broilpeppers for 7 or 8 minutes until tops start to brown. Remove from broiler and set aside.3) Cook chopped things - Put on medium flame and cook until butter is melted. Thenadd meat and mix very well. Continue to cook uncovered.3) Cut top almost off of tomatoes and remove insides and place pulp in one bowl andjuice in another. Set juice aside.4) Chop pulp up well and place in pan with meat and other chopped things. Cookanother 10 minutes.5) Add 1/2 c. uncooked rice to meat mixture and cook yet another 10 minutes.6) Salt and pepper inside of tomatoes. Stuff tomatoes and peppers with meat mixture.Add a little olive oil and salt and pepper to tomatoes juice and pour over tops oftomatoes and peppers.7) Bake in 400° oven for 1 to 1 1/2 hours until nicely browned. I LOVE YOU 57
GreekΤζατζίκι (Tzatziki)1 large English cucumber2 scallions, mincedSea salt and freshly ground pepper2 c. Greek yogurt1 T. coarsely chopped fresh dill (or 1 tsp. dry)1 small clove garlic, minced with a pinch of salt1 T. fresh lemon juice, or more to tasteUnpitted Kalamata olives for garnishCucumber slices for garnishPeel the cucumber, then halve it lengthwise and remove the seeds with a teaspoon.Coarsely grate cucumber on the large holes of a box grater. Put the cucumber andscallions in a bowl, sprinkle with 1/2 tsp. salt, and toss well. Transfer to a cheesecloth-lined sieve set over a bowl. Let drain for 10 or 15 minutes.Gather edges of the cheesecloth into a bag and squeeze vigorously to remove theexcess cucumber water. If you don’t remove enough water, the spread will be too thin.Put the cucumber mixture in a bowl, fold in the yogurt, olive oil, dill, mint, garlic, and the1 T of lemon juice. Add a few grinds of pepper, then taste and adjust seasoning withsalt and lemon juice. Transfer to a serving bowl and garnish with olives and cucumberslices.Makes 3 cups. –Kokkari I LOVE YOU 58
Greek Χούμους με Ταχίνι2 δενεκές garbanzo φασόλια1/3 φλιτζάνι χιμό λεμόνιου1/4 φλιτζάνι Ταχίνισκόρδο1/2 κουτάλι (Κ.) ελαιόλαδο1/2 κουταλάκι (κ) κύμινο (cumin)1/2 κουταλάκι cayene πιπέριπρέζα μάυρο πιπέρι1 κουταλάκι αλάτι1/3 φλιτζάνι νέροΒάλει 1/2 το λεμόνι και ολα τα συστατικά, εκτός από τα φασόλια- για 5 λεπτά στo μηχάνημα.Στυ συωέχεια, προσθέστε τα φασόλια. I LOVE YOU 59
Greek Μελιτζανοσαλάτα (Melitzanosalata) Eggplant Dip2 1/4 lb. eggplants1/4 t. salt plus extra for sprinkling2-3 garlic cloves, chopped1/2 c. olive oil plus extra for sprinklingabout 4 T. red wine vinegar2 T. chopped fresh parsley1 mild green bell pepper, seeded and chopped1 tomato, seeded and choppedPreheat the broiler (or BBQ grill). Broil or grill the eggplants, turning frequently, until theskins are charred and the flesh is softened. Remove from the heat and hold each egg-plant briefly under cold running water until cool enough to handle., then peel immediate-ly. Do not allow the unpeeled eggplants to cool completely or the flesh will turn black.When peeled, put them into a strainer and let cool completely. Chop the flesh andtransfer into a bowl. Add the salt and garlic. Beating constantly with an electric mixer onmedium speed, gradually add the oil a few drops at a time, then in a slow steady thinstream until all of it has been absorbed. Continue beating and gradually add vinegar totaste, a little at a time.Transfer to serving dish, cover, chill in the refrigerator. Garnish theeggplant with bell pepper, tomato, and parsley. Sprinkle with a little salt and olive oil andserve with crackers or crudités.Makes 2 cups.Note: You can substitute 2 T. grated onion for the garlic, and lemon juice for the vinegar.Vefa’s Kitchen I LOVE YOU 60
Greek Λουκουμάδες (Loukoumathes)2 1/4 tsp. yeast3 c. water1 c. milk1 Tbl. salt2 eggsFlour as neededDissolve yeast in a little warm water. Combine milk and water and warm it. Into onebowl, mix yeast with warm liquid and beaten eggs. Add flour a little at a time until itdrops from a tablespoon in one glob. Keep in a warm place for a few hours or over-night and let rise. Mix batter again before frying in hot oil.Syrup:1 c. honey2 c. sugar (try 1 c.)1 c. waterBoil for 10 to 15 minutes.Sprinkle with cinnamon and/or crushed walnuts.Family Recipe I LOVE YOU 61
Μπακλαβá Greek (Baklava)5 c. coarsely ground walnuts2 tsp. cinnamon1/2 tsp. ground cloves1/2 tsp. nutmeg2 T. sugar2 T. brandy or whiskey (No rum)1# filo1# sweet butter, meltedThaw filo dough at room temperature for several hours.Mix nuts, spices, sugar and brandy.Brush an 11x17x2\" pan with melted butter. Lay a sheet of filo on the bottom, rub withbutter, cover with another sheet, rub with butter and repeat process until you use 10sheets. Then spread a thin layer of nuts on top of buttered filo; cover with sheet of filoand rub with butter. Cover with another layer of nut mixture and repeat process untilnuts are used. Then cover with remaining filo sheets (buttering, etc.). With a sharpknife, cut the top layer of filo sheets all the way through, into triangles or diamonds.Bake at 350° for 35-45 minutes. Do not allow to get to brown.My house (Alt. 4000'): Bake pan on an insulated cookie sheet @ 350° for 35 minutes.Remove from oven. Pour syrup evenly over Baklava. Allow to cool for several hours.Make syrup after baklava has been baked.Σιρóπι (Syrup)3 c. sugar1 1/2 c. waterZest of 1 orange, grated.1 1/2 tsp. lemon juice3/4 c. honeyBring to boil and continue boiling 6 to 10 minutes. I LOVE YOU 62Family Recipe
Μουσαkά Greek (Kokkari Moussaka)(10 servings)2 globe eggplants, about 1 pound each1/2 cup plus 2 tablespoons olive oilSea salt and freshly ground pepper2 pounds Yukon Gold or other yellow-fleshed potatoes I use Russets and it’s okKokkari Béchamel Sauce (recipe follows), made with 7 1/2 cups milk1 large egg2 large egg yolks1/2 cup grated kefalotyri or Parmesan cheese I use Parmesan1/2 cup Greek-style whole-milk yogurt, homemade or purchased1/4 teaspoon ground nutmegLamb Filling (recipe follows) I use Ground Beef- Preheat the oven to 425°F. Remove the ends of the eggplants and score themlengthwise in 4 to 6 places, then cut crosswise into 1/2-inch-thick slices. Arrange ona wire rack and salt both sides lightly. Let drain for about 1 hour, then pat dry. This isimportant - it takes the bitterness out of the eggplant.- In a bowl, combine the eggplant slices and the 1/2 cup olive oil. Toss to coat the slicesevenly, then arrange them on a heavy baking sheet in one layer. Season both sides withsalt, using a total of 1 teaspoon. Grind some pepper over the top and bake until theeggplant is tender, 20 to 25 minutes.- Peel the potatoes and slice them 3/8 inch thick. Toss them in a bowl with the 2tablespoons olive oil, 1 teaspoon salt, and a few grinds of pepper. Arrange them on aheavy baking sheet in one layer and bake until tender, 20 to 25 minutes. (You can bakethem at the same time as the eggplant.)- Whisk the béchamel until smooth and no longer stiff. Whisk in the egg, egg yolks,cheese, yogurt, and nutmeg to make a custard topping. continued..... I LOVE YOU 63
GreekΜουσαkά Continued- In a 15-by-10-by-2-inch baking dish, arrange the roasted potatoes in a single layer.Top with the lamb filling, compacting it into an even layer with the back of a woodenspoon. Top with the roasted eggplant slices in a single layer. Dollop the custard toppingon top, then spread gently into an even layer. Set on a baking sheet and bake until wellbrowned and set but still quivery, 45 to 50 minutes. Let cool for at least 45 minutesbefore slicing.Lamb Filling (or Beef)1/4 cup extra-virgin olive oil1 pound white onions, chopped2 1/2 pounds ground lamb shoulder1/4 cup Italian tomato paste2 tablespoons honey2 bay leaves1 1/2 teaspoons ground allspice1 1/2 teaspoons ground nutmeg1 1/2 teaspoons ground cinnamonSea salt and freshly ground pepper- Put 1/4 cup of the olive oil and the onions in a large skillet. Sauté over high heat untilthe onions soften slightly and begin to smell sweet, about 4 minutes. Do not allow themto color. Add the ground lamb and sauté, breaking up the meat with a wooden spoon,until the lamb is no longer pink and there are no clumps, about 3 minutes. Continuecooking until the meat releases its juices, 2 to 3 minutes longer. Drain in a colander setover a bowl. Return the meat to the skillet. Let the juices settle for about 5 minutes, thenskim the surface fat with a soup spoon and return the skimmed juices to the skillet withthe lamb. continued..... I LOVE YOU 64
GreekΜουσαkά Continued- Add the tomato paste, honey, bay leaves, allspice, nutmeg, cinnamon, 1 tablespoonsalt (would use slightly less, depending on the type of salt), and several grinds ofpepper. Simmer gently, uncovered, stirring occasionally, until all the liquid has beenabsorbed and the meat is moist but not soupy, about 10 minutes. Remove the bayleaves.Kokkari Béchamel Sauce8 ounces unsalted butter1 cup unbleached all-purpose flour7 1/2 cups whole milk, warmedSea salt- In a large, heavy pot, melt the butter over medium-low heat. Whisk in the flour all atonce and cook, whisking constantly, until the mixture just begins to darken and smellnutty, about 3 minutes.- Add 2 cups of the milk to the pot and whisk until smooth. Add another 2 cups andwhisk again until smooth. The mixture will look like creamy mashed potatoes. Whisk inthe remaining 3 1/2 cups milk and 1 1/2 teaspoons salt. Bring to a boil, reduce the heatto low, and cook for 20 minutes to eliminate the raw flour taste. Stir frequently with awooden spoon to prevent the sauce from scorching, and scrape the sides of the potoccasionally with a heatproof rubber spatula.- Transfer the sauce to a large bowl and cover loosely with plastic wrap. Let cool, thencover tightly and refrigerate for up to 2 days.Kokkari Recipe I LOVE YOU 65
Παζιμαδάκια Greek (Paximadakia)Prep Time: 30 minutes, Cook Time: 30 minutes, Total Time: 1 hourYield: About 100 biscotti* 2 cups vegetable oil* 1 3/4 cups sugar* 1 cup orange juice* 1/4 cup brandy* Zest of one orange* 1 1/2 tsp. baking soda* 3 tsp. ground cinnamon* 1/2 tsp. ground cloves* 1 tbsp. ground anise seed* 1 cup finely chopped walnuts* 5-6 cups all purpose flourPreheat the oven to 375 degrees. You will need two cookie or half sheet pans.Beat the oil and sugar together until thoroughly mixed. Add orange juice, brandy, orangezest, baking soda, and spices. Mix well.Gradually add flour and nuts to mixture and mix with a spatula until the dough leavesthe side of the bowl but is not too sticky. The dough will be wet but should hold togeth-er.Turn dough out on to a lightly floured surface. Divide into four equal parts. Roll into 4logs and transfer to non-greased cookie sheets about 3 inches apart.Flatten each log into a rectangular loaf about 3 inches wide and approximately 3/4 inchthick. The thickness of the loaves should be uniform to allow for even cooking.Using a sharp, serrated knife, make slices in the loaves that are approximately 1/2 inchdeep and 1/2 inch apart. Do not slice all the way through.Bake for 25 minutes or until golden brown. Remove from the oven and allow biscotti tocool slightly. With a serrated knife, slice the biscotti all the way through and turn sliceson their side.Return to the oven for toasting, about 5-10 minutes each side. I LOVE YOU 66
Cinnamon Rolls BreadsDOUGH3/8 c. milk3/8 c. water1 egg3 cups all purpose flour1 tsp. salt4 Tbl. butter1/3 c. sugar2 tsp. active dry yeastPut everything in bread pan and set machine on Dough cycle.GLAZE5 T. melted butter1/2 c. brown sugarFILLING1 T. melted butter2 T. granulated sugar1 T. ground cinnamon2 T. brown sugar1/2 c. raisins (optional)Pour melted butter for the glaze into a 9x13 pan. Sprinkle with brown sugar. With arolling pin, roll dough into a 9x18-inch rectangle (or a little bigger?).For the filling, brush the melted butter on the dough. In small bowl, combine thegranulated sugar, cinnamon, brown sugar, and raisins; sprinkle evenly over dough.Starting with the long edge, roll up dough; pinch seams to seal. (I wet with a little waterto seal.) With a knife (or tape measure) lightly mark roll into 1 1/2-inch sections. Slide a12-inch piece of dental floss or heavy thread underneath. Bring up the ends of the flossand crisscross them at the top of each mark. Cut through the roll by pulling the stringsin opposite directions. Place the rolls cut side up in the prepared pan, flattening themslightly.* Cover and let rise in a warm oven 30 to 45 (or 60) minutes until doubled.Preheat oven to 350°F. Bake 20 to 30 minutes (not sure because of altitude) until goldenbrown. Remove from oven and immediately invert rolls onto a large platter, tray orserving dish. Serve warm. Yields 12 rolls.*Rolls can be covered with foil at this point and refrigerated overnight or frozen. Beforebaking, allow rolls to thaw completely and rise in a warm oven for 30 minutes. (Nevertried this. Too much of a hurry to eat them!) I LOVE YOU 67
BreadsNo-Knead Crusty White BreadThe most basic of all no-knead loaves, exact here. Comfortably warm is fine;this is a wonderful way to get into “OUCH, that’s hot!” is not. Yeast is ayeast-bread baking. The easy stir- living thing; treat it nicely.together dough rests in your refrigerator,developing flavor all the time, till you’re 2) Mix and stir everything togetherready to bake. About 90 minutes before to make a very sticky, rough dough.you want to serve bread, grab a handful If you have a stand mixer, beatof dough, shape it, let it rise, then bake at medium speed with the beaterfor 30 minutes. The result? Incredible, blade for 30 to 60 seconds. If youcrusty artisan-style bread. If you’re a first- don’t have a mixer, just stir-stir-stirtime bread-baker, you’ll never believe with a big spoon or dough whisk tillthis bread came out of your own oven. if everything is combined.you’re a seasoned yeastie, you’ll love thisrecipe’s simplicity. 3) Next, you’re going to let the dough rise. If you’ve made the dough in a3 cups lukewarm water plastic bucket, you’re all set — just6 1/2 to 7 1/2 cups (2#) King Arthur let it stay there, covering the bucketUnbleached All-Purpose Flour* with a lid or plastic wrap; a shower1 Tablespoon salt cap actually works well here. If you’ve1 1/2 Tablespoons instant yeast made the dough in a bowl that’s not at least 6-quart capacity, transfer itDirections to a large bowl; it’s going to rise a lot.*The flour/liquid ratio is important in this There’s no need to grease the bowl,recipe. If you measure flour by sprinkling though you can if you like; it makes itit into your measuring cup, then gently a bit easier to get the dough out whensweeping off the excess, use 7 1/2 cups. it’s time to bake bread.If you measure flour by dipping your cupinto the canister, then sweeping off the 4) Cover the bowl or bucket, and letexcess, use 6 1/2 cups. Most accurate of the dough rise at room temperatureall, and guaranteed to give you the best for 2 hours. Then refrigerate it for atresults, if you measure flour by weight, least 2 hours, or for up to about 7use 32 ounces. days. (If you’re pressed for time, skip the room-temperature rise, and stick1) Combine all of the ingredients in a it right into the fridge). The longerlarge mixing bowl, or a large (6-quart), you keep it in the fridge, the tangierfood-safe plastic bucket. For first-timers, it’ll get; if you chill it for 7 days, it will“lukewarm” means about 105°F, but don’t taste like sourdough. Over the coursestress over getting the temperatures Continued.... I LOVE YOU 68
BreadsNo-Knead Crusty White Bread continued...of the first day or so, it’ll rise, then fall. making a cut about 1/2” deep. TheThat’s OK; that’s what it’s supposed to do. bread may deflate a bit; that’s OK, it’ll pick right up in the hot oven.5) When you’re ready to make bread,sprinkle the top of the dough with flour; 10) Place the bread in the oven, andthis will make it easier to grab a hunk. carefully pour the 1 cup hot waterGrease your hands, and pull off about into the shallow pan on the rack1/4 to 1/3 of the dough — a 14-ounce to beneath. It’ll bubble and steam; close19-ounce piece, if you have a scale. It’ll the oven door quickly.be about the size of a softball, or a largegrapefruit. 11) Bake the bread for 25 to 35 minutes, until it’s a deep, golden6) Plop the sticky dough onto a floured brown.work surface, and round it into a ball, ora longer log. Don’t fuss around trying to 12) Remove the bread from the oven,make it perfect; just do the best you can. and cool it on a rack. Store leftover bread in a plastic bag at room7) Place the dough on a piece of temperature.parchment (if you’re going to use abaking stone); or onto a lightly greased or 13) Yield: 3 or 4 loaves, dependingparchment-lined baking sheet. Sift a light on size.coating of flour over the top; this will helpkeep the dough moist as it rests before Recipe summarybaking. Hands-on time: 5 mins. to 10 mins. Baking time: 30 mins. to 40 mins.8) Let the dough rise for about 45 to 60 Total time: 4 hrs 35 mins. to 7 daysminutes. It won’t appear to rise upwards 50 mins.that much; rather, it’ll seem to settle and Yield: 3 or 4 loaves, depending onexpand. Preheat your oven (and baking sizestone, if you’re using one) to 450°F whilethe dough rests. Place a shallow metal or I LOVE YOU 69cast iron pan (not glass, Pyrex, or ceramic)on the lowest oven rack, and have 1 cupof hot water ready to go. 9) When you’re ready to bake, take a sharpknife and slash the bread 2 or 3 times,
Breads Oatmeal Buns3 c. boiling water1½ c. quick oats5 T. shorteningPour water over oatmeal, add shortening, let stand until luke warm1 T. sugar2 pks. yeast (4 1/2 t.)½ c. warm waterDissolve sugar and yeast in warm water1½ – 2 t. salt½ c. brown sugar½ c. molasses7 c. flour or lessMix this with the oatmeal, salt, etc.Knead for 5 – 10 minutes MINIMUMLet doubleShape and let rise againBake 15 min @ 375°Janet Quitmeyer I LOVE YOU 70
Breads Hearth-baked Centennial SourdoughIngredients 1 1/2-pound loaf 2-pound loafwater 1 cup 1 1/3 cups 1 1/3 cupssourdough starter 1 cup 4 cups 2/3 cupsbread flour 3 cups 4 tsp. 1 tsp.rye flour 1/2 cup 1 package*sugar 1 Tbl.salt 1 tsp.active dry yeast 1 package*(*one package = 2 1/4 tsp.)Add ingredients to bread machine pan according in the order listed. Select dough cycle.When the dough cycle has finished, scrape dough onto a board coated generously withbread flour. Taking care not to puncture or tear dough surface (interior is sticky), patdough gently with floured hands to form a round loaf about 8 inches wide; do not knead.Sprinkle 2 tablespoons bread flour over dough.Slide a pastry scraper or wide spatula under loaf to loosen, then lift quickly and carefullyonto a buttered 14- by 17-inch baking sheet. Pat to reshape loaf, if necessary.Lightly cover loaf with plastic wrap and let stand until puffy, about 30 to 40 minutes.Remove plastic.With a floured razor blade or very sharp knife, cut 2 or 3 slashes about 1/2 inch deepacross top of loaf.Bake in a 425° oven until richly browned, 25 to 30 minutes.Transfer loaf to a rack to cool at least 15 minutes before slicing. Serve hot, warm, or cool. I LOVE YOU 71
Τσουρέκι Breads(Tsoureki - Greek Easter Bread)2 1/2 cups all-purpose flour, divided1 cup sugar4 1/2 teaspoons active dry yeast (from two 1/4-ounce envelopes)1 cup whole milk1 stick unsalted butter, cut into pieces and softened, plus more for bowl3 large eggs, lightly beaten, plus 1 egg, beaten, for egg wash2 teaspoons coarse salt2 oranges, zested, plus 2 tablespoons juice1/2 tsp. pure vanilla extract1 Tbl. Μαχλέπι2 to 3 cups bread flour10 Red Easter Eggs1. Combine 1 1/2 cups all-purpose flour, sugar, and yeast in the bowl of a stand mixer fitted withwhisk attachment; whisk on low speed to combine. Heat milk in a small saucepan over mediumheat until it registers 110 degrees. With mixer speed on medium-low, gradually add milk to mixerbowl, scraping down sides if necessary. Mix until combined. Remove bowl, cover with plasticwrap, and let stand until bubbling, about 30 minutes.2. Generously butter a large bowl; set aside. Return mixer bowl to stand and attach dough hook.Mix in lightly beaten eggs, in 3 additions, on medium speed. Add remaining all-purpose flour andsalt and mix until incorporated. Add butter, orange zest and juice, Μαχλέπι, and vanilla, mixinguntil combined. Gradually mix in 2 cups bread flour, scraping down sides of bowl if necessary;then add enough remaining bread flour to form a soft, slightly sticky dough that pulls away fromthe side of bowl. Increase speed to medium-high and mix until dough is very smooth, about8 minutes. Form dough into a ball, place in buttered bowl, and turn to coat. Cover tightly withplastic wrap and let rise in a warm place until 1 1/2 times its original size, about 1 1/2 hours.3. Line two 11-by-17-inch rimmed baking sheets with parchment. Punch down dough. Cut doughin half with a large knife or bench scraper, then cut each half into 3 equal pieces. Keeping 3pieces covered with plastic wrap, roll remaining 3 pieces into 16-inch-long ropes with your hands.(If dough becomes dry, lightly dampen your palms to help in rolling.) Loosely braid ropes together,pinch ends to seal, and place loaf diagonally on 1 baking sheet. Repeat process with remaining 3pieces of dough. Loosely cover each loaf with plastic wrap coated with cooking spray and let risein a warm place until doubled in size, 1 to 1 1/2 hours.4. Preheat oven to 400 degrees with racks in upper and lower thirds. Transfer baking sheetsto oven and bake bread 10 minutes. Remove 1 baking sheet from oven. Quickly and carefullypush 5 eggs, larger side down, into the center of the loaf, spacing them evenly down the length.Brush with egg wash and immediately return to oven. Repeat with remaining loaf. Reduce oventemperature to 350 degrees and bake, rotating baking sheets from top to bottom and front toback halfway through, until loaves are deep golden and sound hollow when tapped on bottom,about 25 minutes more. (If necessary, cover with parchment-lined foil to prevent overbrowning.)Transfer bread to a wire rack; let cool completely.Notes: Store bread, wrapped in parchment-lined foil, up to 2 days. I LOVE YOU 72
Breads Corn BreadPreheat oven to 350°. Grease 8x8 pan or paper-line muffin cupsCombine:1 1/2 c. all-purpose flour2/3 c. sugar1/2 c. yellow corn meal1 Tbl. baking powder1/2 t. saltIn separate bowl, mix:1 1/4 c. milk2 large eggs, lightly beaten1/3 c. vegetable oil3 Tbl. butter, meltedAdd to dry ingredients and mix until just moistened. Pour in pan.Bake 18-20 minutes for muffins. Bake 30-35 minutes for 8x8 pan. I LOVE YOU 73
Breads Easy Cloud BreadPrep Cook Ready In10m 30m 40m“Cloud bread is soft and fluffy - like a cloud! It’s a great substitute for ‘regular’ bread andis low in carbs. Although it’s not firm enough to replace bread in a regular sandwich,I like to top one ‘slice’ with peanut butter and bananas, toast it with jam or with myfavorite lunch meat and fillings!”2X6 3 large eggs, separated1/2 1/4 teaspoon cream of tartar4 2 ounces cream cheese, very soft2 1 tablespoon white sugar (optional)1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchmentpaper.2. Beat egg whites and cream of tartar together in a bowl until stiff peaks form.3. Mix egg yolks, cream cheese, and sugar together in a separate bowl using a woodenspoon and then mixing with a hand-held egg beater until mixture is very smooth andhas no visible cream cheese. Gently fold egg whites into cream cheese mixture, takingcare not to deflate the egg whites.4. Carefully scoop mixture onto the prepared baking sheet, forming 5 to 6 “buns”.5. Bake in the preheated oven until cloud bread is lightly browned, about 30 minutes.Carefully peel off parchment.Note: Better after its been refrigerated overnight...much firmer. I LOVE YOU 74
Sauces Marinara SauceMy Sauté in a large kettle: For 30-35# of fresh tomatoesusual Easiest to sauté individually andqty. throw in big pot as done:6 3 T. olive oil olive oil2 1 c. chopped onion 5 T. garlic2 1 T. minced garlic 5 c. peppers2 1 c. chopped green pepper 6 c. onions1 1/2 lb. coarsely chopped mushrooms 2# mushrooms4 2 tsp. basil 10 bay leaves2 1 tsp. oregano 20-25 t. chopped basil4 2 bay leaves 10 t. oregano2 1 tsp. salt 10 t. salt When onions are clear and very soft, add: 2 1 1.lb-13 oz. can tomato sauce When done, add: 2 1 6 oz. can tomato paste1 c. 1/2 - 1 c. dry red wine 30# fresh tomatoes, peeled, seed- 2 1 c. freshly chopped tomatoes ed and pureed with wand blender1/2 1/4 tsp. black pepper to desired consistency 5 cans tomato paste Turn heat way down and simmer, covered, 1 bottle red wine at least 45 min to an hour, stirring 3-4 bunches parsley occasionally. Then add: 2 t. pepper 1/4 c. sugar if needed1 1/2 c. chopped fresh parsley adjust salt and pepper Simmer for 4-5 hours to boil down.1 1/2 c. grated Parmesan or Romano (add Then can. last) I LOVE YOU 75
Jams Mom’s Brandy Peach Jam6 – 7 c. chopped peaches (Dad’s peaches)1/2 to 3/4 c. brandy2 Tbsp. lemon juice1 tsp. butter3 c. sugar1/4 t. Allspice3 T. Pectin (or 1 box)• Prepare jars: Bring boiling-water canner, half full with water, to simmer. Wash jars andscrew bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lidsin saucepan of the heat. Let lids stand in hot water until ready to use. Drain jars wellbefore filling.• Prepare fruit: Clean and pit, pulse in processor leaving bits. Do not puree. Best tojust Pulse.• In a large pot put: fruit lemon juice butter brandy allspice pectin mixed with 1/4 c. sugar (taken from the already measured 3 cups)• Bring mixture to a full rolling boil on high heat, stirring constantly.• Once it is boiling, stir in remaining sugar very quickly. Return to a full rolling boil andboil exactly 1 minute, stirring constantly. Remove from heat.• Ladle quickly into prepared jars, filling to within 1/8-1/4 inch of tops. Wipe jar rimsand threads. Cover with lids and screw bands on tightly. Place jars in canner. Watermust cover jars by 1 to 2 inches; add boiling water if needed. Cover, bring water togentle boil. Process jam 20 minutes (at 4,000 ft. altitude). Cool on towels. Let stand for24 hours. I LOVE YOU 76
Jams Apricot Jam1 T. lemon juice6 to 7 c. apricots3 c. sugar (this depends o nthe ripeness of the fruit - maybe more, maybe less)1 box pectin - Ball No Sugar Needed (new green box)-or- 3 T. of bulk1 t. butter• Prepare jars: Bring boiling-water canner, half full with water, to simmer. Wash jars andscrew bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lidsin saucepan of the heat. Let lids stand in hot water until ready to use. Drain jars wellbefore filling.• Prepare fruit: Clean and pit, pulse in processor leaving bits. Do not puree. Best tojust Pulse.• In a large pot put: fruit lemon juice butter brandy (if using) pectin mixed with 1/4 c. sugar (taken from the already measured 3 cups)• Bring mixture to a full rolling boil on high heat, stirring constantly.• Once it is boiling, stir in remaining sugar very quickly. Return to a full rolling boil andboil exactly 1 minute, stirring constantly. Remove from heat.• Ladle quickly into prepared jars, filling to within 1/8-1/4 inch of tops. Wipe jar rimsand threads. Cover with lids and screw bands on tightly. Place jars in canner. Watermust cover jars by 1 to 2 inches; add boiling water if needed. Cover, bring water togentle boil. Process jam 20 minutes (at 4,000 ft. altitude). Cool on towels. Let stand for24 hours. I LOVE YOU 77
JamsCherry Jam5 to 6 c. cherries1/2 c. water2 c. sugar (this depends on the ripeness of the fruit - maybe more, maybe less)1 box pectin - Ball No Sugar Needed (new green box)-or- 3 T. of bulk1 t. butter(no lemon juice)• Prepare jars: Bring boiling-water canner, half full with water, to simmer. Wash jars andscrew bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lidsin saucepan of the heat. Let lids stand in hot water until ready to use. Drain jars wellbefore filling.• Prepare fruit: Clean and pit, pulse in processor leaving bits. Do not puree. Best tojust Pulse.• In a large pot put: fruit butter brandy (if using) pectin mixed with 1/4 c. sugar (taken from the already measured 3 cups)• Bring mixture to a full rolling boil on high heat, stirring constantly.• Once it is boiling, stir in remaining sugar very quickly. Return to a full rolling boil andboil exactly 1 minute, stirring constantly. Remove from heat. I LOVE YOU 78
Καλή όρεξη (Ka·lée órexi) Good appetite! I LOVE YOU 79
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