My Culinary Blog

1/4 cup olive oil
1 (3 pound) chicken, cut into 8 pieces
3 cups chopped red onions
6 whole allspice
1 cinnamon stick
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
Pinch cayenne pepper
1 (28 ounce) can whole Italian−style tomatoes, drained, juices
reserved, tomatoes chopped
1 cup water
2 tablespoon (or more) red wine vinegar
2 tablespoon tomato paste
Pinch of granulated sugar
12 ounces perciatelli pasta or spaghetti
Freshly grated kefalotyri cheese or Parmesan cheese

Heat oil in heavy large Dutch oven over medium−high heat. Add chicken in batches and cook until brown on all sides, about 8 minutes per batch. Place chicken on platter. Add onions to Dutch oven; sauté until tender, about 5 minutes. Add spices; stir until fragrant, about 1 minute. Stir in tomatoes and their juices and water. Return chicken to Dutch oven. Cover; simmer over medium−low heat until chicken is very tender, about 35 minutes.

Transfer chicken to platter. Tent with foil. Add 2 tablespoons vinegar, tomato paste and sugar to Dutch oven. Simmer until thickened to sauce consistency, stirring occasionally, about 10 minutes. Season with salt, pepper and more vinegar, if desired. Remove from heat. Cover to keep warm. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer pasta to platter. Top with chicken, sauce and cheese.

Ingredients: 

1kg (2 pound) piece rump steak
1 tablespoon olive oil
Freshly cracked black peppercorns
Salt
Thyme and Oregano Butter
100g (4 ounces) soft butter
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
1 small clove garlic, crushed
2 teaspoons lemon juice

Cut steak into 6 pieces. Brush each steak with oil, sprinkle with salt and pepper to taste. Barbecue, pan−fry or grill steaks until cooked as desired. Serve with slices of thyme and oregano butter. Thyme and Oregano Butter: Beat all ingredients in small bowl with electric mixer or wooden spoon until well combined. Spoon mixture onto a sheet of grease−proof paper in a rough log shape. Fold one side of the paper over roll, then, with a ruler, push against the butter so that the mixture forms a smooth log. Roll the butter in the grease−proof paper, refrigerate.

Serves 6.

Thyme and Oregano Butter can be made a day ahead.
Storage: Covered in refrigerator; Microwave: Not suitable; Freeze: Butter suitable.

Ingredients: 

1 medium onion, chopped
2 cloves garlic, minced
3 tablespoons olive oil
1 (2 pound) boneless beef chuck, tip or round, cut into 1−inch cubes
1/2 cup dry red wine
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon coarsely−ground pepper
1 bay leaf
1 stick cinnamon
1 (8 ounce) can tomato sauce
1 1/2 pound pearl onions, peeled
Crumbled feta cheese

Cook and stir chopped onion and garlic in oil in Dutch oven over medium heat until onion is tender; remove with slotted spoon. Cook beef in remaining oil, stirring frequently, until all liquid is evaporated and beef is brown on all sides, about 25 minutes; drain fat. Return onion and garlic to Dutch oven. Stir in remaining ingredients except onions and cheese. Heat to boiling; reduce heat. Cover and simmer 1 hour and 15 minutes.
Add white onions. Cover and simmer until beef and white onions are tender, about 30 minutes. Remove bay leaf and cinnamon. Garnish with cheese.

Ingredients: 

2 pounds phyllo
2 pounds walnuts, chopped
1/2 teaspoon cinnamon
1 cup granulated sugar
1/2 pound butter

Mix together chopped nuts, cinnamon and sugar. Grease an 18−inch baking pan and line with 6 layers of phyllo. Cover with thin layer of nut mixture, then top with 1 layer of phyllo. Repeat until all nut mixture is used. Top with 6 layers of phyllo. Cut into diamond−shaped pieces. Place a clove bud in each diamond shape. Pour melted butter over all. Bake 1 1/2 to 2 hours at 300 degrees F until brown, then
reduce to 250 degrees F. Remove from oven and pour cool syrup over all.

Syrup

1 cup honey
2 cups granulated sugar
2 cups water
1 cinnamon stick
2 slices lemon

Boil for 25 minutes and let cool. Pour COOL syrup over HOT Baklava!

Ingredients: 

2 cups uncooked ziti or elbow macaroni
3/4 pound ground beef
1 small onion, chopped
1 (15 ounce) can tomato sauce
1 teaspoon salt
1 1/2 cups grated Kasseri, Parmesan or Romano cheese
1/8 teaspoon ground cinnamon
1 1/4 cups milk
3 tablespoons butter or margarine
1/8 teaspoon ground nutmeg

Cook macaroni as directed on package; drain. Cook and stir beef and onion in 10−inch skillet until beef is light brown; drain. Stir in tomato sauce and salt. Spread half the macaroni in a greased 8−inch square baking dish; cover with beef mixture. Mix 1/2 cup of the cheese and cinnamon. Sprinkle over beef mixture. Cover with remaining macaroni.
Cook and stir milk and butter in 2−quart saucepan until butter is melted. Stir at least half the milk mixture gradually into beaten eggs. Blend into milk mixture in saucepan; pour over macaroni. Sprinkle with remaining 1 cup cheese. Bake uncovered at 325 degrees F until brown and center is set, about 50 minutes. Sprinkle with nutmeg. Garnish with parsley if desired.
Yields 6 servings.

Ingredients: 

1 pound ground beef
1 cup rice
2 onions, ground
1 clove garlic, minced
1/2 cup vegetable oil
1 (6 ounce) can tomato paste, divided
1 1/2 tablespoons salt, divided
3/4 teaspoon pepper, divided
1/2 teaspoon oregano
1 egg, well beaten
8 green bell peppers
6 cups water
5 medium potatoes, sliced

Combine meat, rice, onions, garlic, oil, 1 tablespoon tomato paste, 1 tablespoon salt, 1/2 teaspoon pepper, oregano and egg. Wash green peppers; cut and remove seeds. Fill peppers with meat mixture; place open side down in circle in roasting pan. Combine remaining ingredients except potatoes; pour over peppers. Place potatoes in center of pan.
Bake for 1 hour and 15 minutes at 400 degrees F.

Ingredients: 

1 medium head lettuce
1 bunch romaine
10 radishes, sliced
1 medium cucumber, sliced
6 scallions (with tops), cut into 1/2−inch pieces
1/2 cup olive or vegetable oil
1/3 cup wine vinegar
1 teaspoon salt
1 teaspoon dried oregano leaves
24 Greek or ripe green olives
1/4 cup crumbled feta cheese
1 (2 ounce) can rolled anchovies with capers, drained

Tear lettuce and romaine into bite−size pieces. Place lettuce, romaine, radishes, cucumber and scallions in large plastic bag. Close bag tightly and refrigerate. Shake oil, vinegar, salt and oregano in tightly covered jar; refrigerate. Just before serving, shake dressing. Add dressing and olives to vegetables in bag. Close bag tightly and shake until ingredients are well coated. Pour salad into large bowl; top with cheese and anchovies.
Yields 8 servings.

Ingredients: 

3 (6 ounce) jars marinated artichoke hearts, undrained
3/4 cup freshly grated Parmesan cheese, divided
1 clove garlic, minced
10 sheets frozen phyllo pastry, thawed

Drain artichoke hearts, reserving marinade; set marinade aside. Position knife blade in food processor bowl; add artichoke hearts, 1/2 cup cheese and garlic. Pulse 4 times or until artichoke hearts are finely chopped. Set aside.

Place 1 phyllo sheet on wax paper (keep remaining phyllo covered). Lightly brush phyllo sheet with oil portion of reserved marinade; sprinkle with 2 teaspoons of remaining cheese. Top with another phyllo sheet; brush lightly with oil portion of reserved marinade. Cut phyllo sheet in half lengthwise. Cut each half crosswise into thirds, making 6 sections, each measuring approximately 6 x 5 inches. Place a
heaping teaspoon of artichoke mixture in center of each phyllo section. Gather corners of phyllo over filling, and gently twist to close. Place on a lightly greased baking sheet. Repeat procedure with remaining phyllo sheets, marinade, cheese and artichoke mixture. Bake at 350 degrees F for 14 minutes or until golden. Serve immediately.
Makes 30.

Sauteing the apples first to let the water evaporate ensures a crisp crust.

6 Golden Delicious apples
6 Granny Smith apples
2 tablespoons unsalted butter
6 tablespoons granulated sugar
1/2 teaspoon cinnamon
Nut Mixture
2 1/2 cups walnuts, chopped
1/2 cup granulated sugar
1/2 teaspoon grated lemon peel
1/2 teaspoon cinnamon
24 sheets phyllo dough
1/2 cup unsalted butter, melted
2 tablespoons plain dry bread crumbs
2 tablespoons honey

Apple Layer: Peel and slice apples. Melt butter in Dutch oven over high heat. Add apples, sugar and cinnamon; cook, stirring occasionally, until apples are tender and juices are evaporated, 15 to 20 minutes. Cool.
Nut Mixture: Combine all ingredients in small bowl. Preheat oven to 400 degrees F. Trim phyllo sheets to 13 x 9−inch rectangles; cover with plastic wrap. Brush a 13 x 9−inch metal baking pan with butter. Place 1 phyllo sheet in pan and brush with some of the melted butter (keep remaining phyllo covered). Layer 5 more phyllo sheets on top, brushing each with butter. Spread 2 cups nut mixture on top and repeat layering with 6 more phyllo sheets and butter. Spread apple mixture on top; repeat layering with 6 more phyllo sheets and butter.

Sprinkle remaining nut mixture on top; sprinkle with bread crumbs and layer with the 6 remaining phyllo sheets and butter. With
sharp knife, cut lengthwise through pastry and filling into 1 1/2 inch−wide strips, then cut diagonally at 2−inch intervals to make diamonds. Bake 35 to 40 minutes or until golden. Drizzle honey on top and bake 5 minutes more. Cool in pan on wire rack.
Serve warm or at room temperature with whipped or ice cream.

You can also see: greek baklava, baklava 2, baklava

Ingredients: 

1 pound ground almonds
3/4 cup granulated sugar
2 tablespoons toasted bread crumbs
4 egg whites
1/2 teaspoon lemon juice
Pinch of salt
1 teaspoon vanilla extract
Rose water
Confectioners’ sugar

Beat egg whites with salt until stiff, then add lemon juice. Add almonds, sugar and crumbs to egg whites, folding them in gradually. Add vanilla extract. Cut a brown paper bag to fit a cookie sheet and grease the paper. Drop teaspoon−size macaroons onto paper and bake at 275 degrees F about 20 minutes, checking after 15 minutes so that Amigdalota don’t burn.
Brush cookies with rose water when they come out of the oven. Loosen them from paper by moistening the paper slightly and lifting off macaroons. Sift confectioners’ sugar over them and let cool.