Recipezaar: Greek,Dinner Party recipes

Classic Creamy Greek Rice Pudding

Mon, 27 Oct 2008 17:46:51 -0400

This is comfort food at its best, especially during these uneasy times. You can serve the pudding with a dollop of homemade whipped cream (and even a maraschino cherry on top.) To make it look really special or for dinner parties, serve in parfait dishes or martini glasses. -- posted by Alan in SW Florida

Taramasalata

Thu, 13 Nov 2008 01:01:59 -0500

From "Hip Dips" this one is slightly different from the other four posted on Zaar. Smoked fish roe can usually be found in the larger supermarkets but if you can't find it then use regular fish roe and add 1/4 tsp liquid smoke. Needs no less than 1 hour refrigeration time but best overnight. -- posted by Julie B's Hive

Greek Lamb and Cheese Strudel

Thu, 13 Nov 2008 18:08:02 -0500

You can prepare, shape and score, wrap tightly and freeze up to 3 months. When ready, place it seams down on a large baking sheet. Brush with melted butter and sprinkle with nutmeg. Bake at 400F for 25-30 minutes or until golden brown. -- posted by TattooedMamaof2

Greek Yogurt Ice Cream - Ice Cream Maker Optional

Fri, 21 Nov 2008 20:08:48 -0500

Greek yogurt = Heaven. Basically, this is like frozen yogurt. Got this recipe from Kerasma.gr, the publishers of Greek Gourmet Traveler. Cook time depends on your ice cream maker or the temp. of your freezer. -- posted by ThatSouthernBelle

Roasted Shrimp With Feta (Barefoot Contessa)

Sun, 30 Nov 2008 02:25:43 -0500

This is Ina Garten's secret for convincing your guests that you're a natural-born cook! I recommend Greek or French feta if you can find it. Usually Ina prefers feta cubed rather than crumbled, but here she crumbles it in large pieces. Pernod is one of her secret ingredients. "Whenever I cook with fennel, Pernod gives the dish just the right licorice jolt that I love. You don't know the Pernod is there, you just know that the fennel tastes wonderful." -- posted by Manami

Saganaki Martini

Sun, 30 Nov 2008 02:34:21 -0500

My favorite kind of martini is one that I can eat more than drink! This is not one of those quicky drinks to throw together, but rather it is one you plan a bit for a party or dinner. I found this fabulous little drink online while researching the Greek food of Saganaki which is a fried cheese dish that can be served in various ways. I suggest that you paste the word Saganaki into the search above and check out some of the different styles the great Zaar chefs have here. -- posted by Jess4Freedom

Duck Breast With Fried Apples

Tue, 02 Dec 2008 00:02:44 -0500

This recipe is courtesy of Dina Nikolaou. Found this recipe in the November 28, 2008 edition of Athens Plus magazine. -- posted by ThatSouthernBelle

Feta Cheese Squares

Wed, 03 Dec 2008 23:24:49 -0500

Make these ahead and freeze to pop in the oven for the holidays -- posted by KathyP53

Amazing Mushroom Triangles

Sun, 07 Dec 2008 01:59:14 -0500

so simple but packs so much flavor! could do with a vegan pastry to make meat-product free. comes together very quickly, can be frozen and put directly in the oven and reheats well -- posted by spiritussancto

Greek Grilled Baby Octopus Salad

Sun, 14 Dec 2008 01:30:41 -0500

From the 2004 Food & Wine calendar. The recipe notes say to team it with a glass of Orlando St Helga Riesling...but in my opinion it would go great with an icy cold glass of retsina :) The servings are based on an entree size. -- posted by Sara 76

Greek Meatballs in Wine Sauce

Wed, 17 Dec 2008 21:18:04 -0500

A Rachael Ray recipe from the Food Network site. I like that it's dairy-free for those among us who are allergic/sensitive to dairy or keep kosher! I'm sure it can be adapted to suit individual tastes (keeping with the Greek theme, you can add feta cheese, chopped mint, ouzo...). These improve after a day in the fridge, so don't be afraid to make them in advance. -- posted by Kishka

Khoriatiki Salata (Country Salad)

Mon, 29 Dec 2008 22:54:49 -0500

This crunchy, colourful salad will bring back memories of sun-drenched days in the Mediterranean. And the good news is that you can assemble it in just a few minutes. -- posted by English_Rose

Kittencal's Lemony Greek Rice With Feta

Wed, 31 Dec 2008 18:01:49 -0500

Make this only if you are a lover of Greek food, this is a full flavored rice with intense flavor --- since not everyone has a taste for olives I have left them as optional, I most always add them in -- after making this a few times you will most likely want to adjust some of the ingredients to suit your taste, or you may not, the amounts listed are close to what I use when I make this rice --- this is very good! -- posted by KITTENCAL

Yemista (Greek Stuffed Peppers)

Fri, 02 Jan 2009 23:40:40 -0500

These peppers stuffed with a seasoned ground pork and rice mix are a Greek favourite. You can also use the pork mixture to stuff zucchini and baby eggplants. Serve with a green salad and crusty bread. -- posted by English_Rose

Dolmades

Mon, 05 Jan 2009 23:56:24 -0500

Vine leaves filled with a tasty rice mixture make a delicious starter in this version of a Greek recipe. -- posted by English_Rose

Greek Style Pork (Hirino Spithkasimo)

Tue, 06 Jan 2009 02:00:53 -0500

A rustic Greek dish of pork, onions, tomatoes and potatoes spiced with the warming flavours of cinnamon and cumin. -- posted by English_Rose

Pork Fillets With Greek Salad

Tue, 06 Jan 2009 02:02:43 -0500

Enjoy a taste of the Mediterranean with this simple, tasty recipe for pan-fried pork served with salad. Time does not include marinating. -- posted by English_Rose

Greek Potato Bake

Tue, 06 Jan 2009 02:04:43 -0500

Add a Mediterranean touch to potatoes in this simple recipe, flavoured with wine, garlic and thyme. -- posted by English_Rose

Iman Bayaldi (Greek Eggplant Layers)

Tue, 06 Jan 2009 02:06:59 -0500

A simple but delicious Greek vegetarian dish, rich with Mediterranean flavours. -- posted by English_Rose

Lamb on the Barbecue

Tue, 06 Jan 2009 02:09:29 -0500

This mouth-watering marinade works brilliantly with a barbecue, creating tasty, tender and incredibly flavoursome lamb! -- posted by English_Rose

Greek Braised Squid

Tue, 06 Jan 2009 02:14:12 -0500

Cooked in the Greek manner, this slow-braised squid becomes tender and delicious. -- posted by English_Rose

Greek Baked Fish.

Tue, 06 Jan 2009 23:24:00 -0500

A classic Greek fish dish, simple to prepare and tasty too. -- posted by English_Rose

Stuffed Greek Tomatoes

Thu, 08 Jan 2009 18:40:05 -0500

Fun twist on a Greek Salad. Jacques Pepin-inspired. -- posted by Mikey Tucson

Zucchini and Sumac Fritters With Tomato and Mint Salsa

Sun, 11 Jan 2009 17:39:04 -0500

These fritters could be served as appetizers, as a side dish or as one of several vegetarian dishes. It's the closest recipe I've found for some delicious zucchini fritters I ate and loved some years ago, though I'm pretty sure that they didn't have sumac in them, and sumac adds a lot of flavour. When I inquired after the recipe at the time, the Greek woman who'd made them she named the key ingredients but was very dismissive of them. I felt as if to her it was if I'd asked how to make something as simple as say a basic bread and butter sandwich with a slice of cheese in it! This recipe is from the Australian Women's Weekly's 'fresh food fast: delicious no fuss healthy recipes'. Australian brown onions are what Americans call yellow onions. Sumac, if you've not used it is defined (in the same recipe book) as "a purple-red astringent spice ground from berries that grow on shrubs that flourish wild around the Mediterranean; has a tart, lemony flavour. Found in Middle-Eastern food stores. Substitute: 1/8 teaspoon five-spice plus 1/2 teaspoon lemon pepper plus 1/8 teaspoon all spice equals 3/4 teaspoon sumac". I've found that I can purchase it readily from more upmarket supermarkets and European delicatessens. -- posted by bluemoon downunder

Moussaka

Sun, 11 Jan 2009 21:56:21 -0500

A gorgeous Greek classic making the most of ground lamb, eggplant and tomatoes with a creamy cheesy topping. -- posted by English_Rose

Kittencal's Greek Roasted Lemon-Garlic Chicken With Potatoes

Fri, 16 Jan 2009 00:36:47 -0500

If you are a lover of Greek food then you will love this chicken, this is not by any means for those who have plain pallete, this is a full flavored dish! --- this will fit into a 13 x 9-inch baking pan if you reduce the amount of potatoes otherwise you will need to use a slightly larger size pan, for this the chicken is cut in half do not cut into pieces, remember to check the broth in the pan frequently as it tends to cook down adding in more if needed, you may or may not need to add in more --- serve this with a crusty loaf of bread to dip into the pan juices -- posted by KITTENCAL

Salata Horiatiki (Greek Salad)

Tue, 20 Jan 2009 12:56:09 -0500

Greek salad with tomato, cucumber, olives, dill and feta cheese. Serve with crusty bread. -- posted by English_Rose

Greek Olive and Feta Tart With Anchovies

Tue, 20 Jan 2009 17:39:31 -0500

A combination of olives, anchovies, garlic and feta cheese gives this gutsy summer supper dish a distinctly Greek flavour. The tart is best served warm rather than straight from the oven. If you havent any baking beans, use any dried beans or lentils. Dont throw them away afterwards; let them cool, then store them in a labelled bag or jar for the next time you make a pastry case. -- posted by English_Rose

Crushed New Potatoes With Mint & Feta

Tue, 20 Jan 2009 17:52:39 -0500

Quick to prepare and full of summer freshness, eat this with your eyes closed to conjure up your own Greek paradise. Serve with grilled meat or fish and a salad. -- posted by English_Rose

Mediterranean Chicken Breasts

Sun, 25 Jan 2009 23:40:09 -0500

Adapted from a recipe in 'Terrific Chicken: 100 great meals in minutes'. If you're craving crispy chicken, this Mediterranean-style chicken is fairly quick to make and relatively low-fat! Serve it with a pasta or rice side dish and your favourite salad greens. -- posted by bluemoon downunder

Creamy White Bean and Herb Dip

Mon, 09 Feb 2009 15:14:22 -0500

Serve this chilled or at room temperature with crudites or crackers. -- posted by KathyP53

Crispy Greek-Style Pie

Wed, 18 Feb 2009 10:50:52 -0500

A crispy pie that you can adapt for your needs, add chicken or keep it veggie. A good fail-safe for your repertoire. -- posted by English_Rose

Feta Stuffed Roasty Onions

Sun, 22 Feb 2009 15:53:37 -0500

These stuffed onions make an excellent vegetarian main course. -- posted by English_Rose

My Moussaka

Mon, 23 Feb 2009 11:16:10 -0500

yumm -- posted by Pierce

Lemon Parsley Fish With Greek Salad

Wed, 25 Feb 2009 11:56:29 -0500

This is a super-simple and yummy recipe from the January 2009 issue of "recipes +" magazine. You can spice it up a bit by adding things such as ground cumin, coriander, or fennel. Any firm white fish with work with this recipe, or you can even use chicken breast! -- posted by Sara 76

Turkey Koftas

Wed, 25 Feb 2009 15:52:06 -0500

Great for the barbecue and summer enternaining. -- posted by English_Rose

Low Fat Healthy Moussaka

Wed, 25 Feb 2009 15:57:31 -0500

A classic greek dish. Use any ground meat you like, however turkey is low fat too! -- posted by English_Rose

Lamb & Feta Burgers

Sat, 28 Feb 2009 10:34:31 -0500

Delicately spiced morsels with a cooling yogurt dip - perfect party food. Serve with 1 cup plain yogurt mixed with 2 tbs chopped mint and salt and pepper to taste. Uncooked burgers can be frozen. -- posted by English_Rose

Spaghetti With Lemon & Olives

Thu, 05 Mar 2009 16:13:37 -0500

A quick and simple summer pasta dish. -- posted by English_Rose

Sautéed Garlic Zucchini With Crumbled Feta

Mon, 09 Mar 2009 16:29:39 -0400

The sweet vinegar in this recipe complements the zucchini so well. -- posted by English_Rose

Greek Stuffed Tomatoes

Mon, 09 Mar 2009 16:33:00 -0400

There is no particular cultural derivation for stuffed tomatoes, but the combination of lamb, oregano and feta will hopefully transport you to a sunny Greek isle. The tomatoes should be on the small side for beefsteak, so they can be packed closely together in the baking dish to prevent their sides from splitting. -- posted by English_Rose

Herby Fava Bean Picnic Dip

Wed, 11 Mar 2009 23:54:45 -0400

This dip or spread is not just for picnics. It is equally good in the garden or in the kitchen! Serve this with an assortment of fresh, crisp, vegetable crudités and bread sticks. Add thinly sliced salami, crumbled feta and herb-marinated olives and you have a feast. -- posted by English_Rose

Greek Kreatopites

Thu, 12 Mar 2009 14:03:15 -0400

Gonna make this & freeze half to see how well they do. Sounds like something wonderful to have frozen to heat for unexpected guests or a special sumpin-sumpin. This one for Came in an email - from Petro B on gourmet-recipes-from-around-the-world. -- posted by Buster's friend

Moussaka Stack (21 Day Wonder Diet: Day 16)

Sun, 22 Mar 2009 10:23:53 -0400

This is Day 16: Dinner on the 21 Day Wonder diet. This is my absolute favourite dish on this diet! Moussaka is one of my favourite dishes of all time, and I was thinking the "diet" version would be a major let-down...Not so! The flavours are all there, and it satisfied the craving I was having for some good Greek food! You can use baby spinach instead of rocket, if you want. -- posted by Sara 76

Chavrie Tzadziki

Mon, 06 Apr 2009 21:51:29 -0400

This is a traditional Greek Tzadziki sauce with a unique, fresh twist! The fresh goat cheese adds a great zing along with a cool cucumber dill taste, the sauce is wonderful with Salmon! Unique for Easter Dinner! -- posted by Corrinne J

Spinach and Matzoh Pie (Passover)

Mon, 13 Apr 2009 16:02:39 -0400

This easy and delirious dairy recipe is from "Gourmet Magazine" (April 2008). It's similar to a spanakopita. It's great served warm as a main dish, or cold, in small slices, as an appetizer. Cooks' note: Pie can be assembled (but not baked) 1 day ahead and chilled, covered. -- posted by blucoat

Shrimp and Feta

Mon, 13 Apr 2009 17:52:22 -0400

This is high in fiber Greek influenced meal Found in an older copy of Family Circle. -- posted by bigbadbrenda

Slow Baked Lamb - Tastes Like Spit Roasted

Tue, 21 Apr 2009 01:46:41 -0400

This was published last weekend in the Sunday Age 'Sunday Life' magazine, recipe by Karen Martini. It was everything the article promised - really tasty, succulent 'Greek-style' lamb. I bought an 800 gram lamb mini-roast, and removed all visible fat. I halved both the 'paste' ingredients and the 'wet' ingredients and only put in a small amount of oil. I also marinated the lamb for about 40 mins before cooking, and cooked for about an hour and a quarter. There was an accompanying recipe for a pearly barley, parsley and toasted almond salad which I also made (and it was also very tasty!) - which I'll post later. -- posted by amanda l b

Shrimp and Feta Pizza Strips

Sun, 26 Apr 2009 21:25:25 -0400

A light, Greek-inspired version of pizza made with puff pastry instead of bread dough. Cut into strips, it is suitable to serve as an appetizer. -- posted by Irmgard

Basil Butter Orzo

Thu, 30 Apr 2009 14:54:36 -0400

This is a nice side dish for spring or summer. It goes very nicely as a side for fish or seafood. Feel free to adjust the amount of garlic to your taste. The orzo pasta can be cooked up to 4 hrs ahead: cook and drain, then rinse under cold water; drain again and store covered in the refrigerator. Found in Sunset magazine. -- posted by Mami Janine

Homemade Hummus

Thu, 30 Apr 2009 15:38:21 -0400

Nothing better than fresh hummus with warm pita. -- posted by mewack

Greek Stuffed Zucchini (Halal)(Kolokithakia Yemista)(Gluten Free

Mon, 04 May 2009 19:47:04 -0400

A good five stars with lemon sauce. This is DH's favorite meal and mine too right now. Modified from The Complete Middle East Cookbook by Tess Mallos (She is Greek). This is well worth the effort. Serve this dish with mashed potatoes or it tastes excellent served with Recipe #322603 used as a bed of rice for laying the zucchini on. Along with a fresh salad this will be a wonderful meal. -- posted by UmmBinat

Fast, Tasty Vegetarian Quiche

Tue, 05 May 2009 01:04:06 -0400

a little different every time, slightly greek tasting usually. makes a big hearty quiche that re-heats well for several days. the spices, spinach, and feta are what give it my signature taste. play with other fillings like kalamata olives, artichokes, or a topping of cheddar or parmesan -- posted by spiritussancto

Chicken With Chunky Vegetable Sauce

Fri, 08 May 2009 02:16:59 -0400

Mediterranean inspired chicken dish. Delicious, and Quick. Adapted from a Better Homes and Garden Cookbook. Great for entertaining or a quite night at home with DW! -- posted by Jcooks4HisLittles

Helva and Soy Gelato

Wed, 13 May 2009 22:32:30 -0400

This is an adaptation of a recipe I created years ago to make it wheat and milk free. Helva is a tahini and sugar based sweet popular in the mediterrenean like greece and malta. I use an ice-cream machine, the kind you have to freeze 24 hours beforehand. -- posted by Wild Thyme Flour

Fresh Fig Tartlets With Mascarpone & Chocolate Black Pepper

Sun, 17 May 2009 15:34:13 -0400

From Figs, Bay & Wine.blogspot.com According to the blogger, "The chocolate and black pepper crust here is based on Julia Childs Chocolate Dough in Dorie Greenspans Baking with Julia." -- posted by ThatSouthernBelle

Roast Rack of Lamb With Lemon-Mint Salsa Verde

Sun, 17 May 2009 21:06:19 -0400

From Fine Cooking. Plan ahead because the lamb needs to marinate for at least 8 hours. Suggested pairings: roasted garlic mashed potatoes and a side of bright greens. -- posted by Gabri

Greek Honey Cream With Fruits and Nuts

Sun, 24 May 2009 02:47:17 -0400

Sometimes simple flavors are exquisite. Cool, rich, intensely satisfying. Use a good quality honey with floral or darker elements - the honey choice can make this recipe. Serve with any fresh fruit in season. This recipe arrived via email from gourmet-recipes-from-around-the-world. Thanks Petro B! -- posted by Buster's friend

Greek Orzo

Wed, 27 May 2009 22:38:09 -0400

This is so yummy, and such a versatile recipe, too! Use whatever dressing/veggies/seasonings you happen to have on hand. Serve it as a side dish... it's particularly wonderful with grilled chicken. -- posted by juniperwoman

Greek Rice Salad

Sun, 31 May 2009 19:26:29 -0400

This is a quick and simple rice salad. The creamy feta blends beautifully with the black olives. If you leave out the cucumber, this is also lovely served warm. I like the flavour as it is but if you don't like vinaigrette tart, feel free to reduce the amount of red wine vinegar to 2 tablespoons. -- posted by Shuzbud

Greek Stuffed Tomatoes

Sun, 31 May 2009 19:45:48 -0400

The creaminess of the feta blends beautifully with the fresh tomato and olive flavours. If you like, you can buy a block of feta cheese and save thin slices to top the tomatoes with, although I find it easier to buy cubes of feta. -- posted by Shuzbud

Ekmek Kadaifi With Chocolate Custard.

Tue, 09 Jun 2009 01:42:12 -0400

I adore ekmek kadaifi in its typical form with the syrupy base of shredded wheat pastry, cool custard and whipped cream topping but I was feeling adventurous last night and I decided to try out this dessert with some less traditional additions such as a rich dark chocolate. It turned out absolutely divine and a great variation on this sweet. Note that this recipe makes a huge amount and it keeps well in the fridge for at least 8 days. A great make-ahead summer dessert. -- posted by Perfectionist cook

Panko Crusted Chicken Salad With Pomegranate Balsamic Dressing

Thu, 11 Jun 2009 12:10:13 -0400

Submitted by Nancy Walters, New Orleans, LA who was a 2009 Finalist in the Chicken Cooking Contest put on by the National Chicken Council, representing the West South Central Region. -- posted by Sharon123

Easy Feta Chicken Bake

Mon, 15 Jun 2009 15:38:07 -0400

From the Athenos Feta Cheese company. -- posted by Molly53

Butter and Cheese Noodles(Makaronia)

Mon, 22 Jun 2009 12:27:15 -0400

Cat Cora makes these to serve with her Kota Kapama(Chicken Stewed in Wine, Garlic and Cinnamon). This would also make a simple dinner paired witha big green salad. From Cat Cora's Kitchen cookbook. -- posted by Sharon123

Kota Kapama(Chicken Stewed in Wine, Garlic, & Cinnamon)

Tue, 23 Jun 2009 01:59:18 -0400

Cat Cora grew up with a Greek father and mother in Jackson, Miss., then spent time in Skopelos in the Agean islands in Greece. and has restaurants in Northern California. She is also an Iron Chef on Food Network TV. She says as a child she asked for this on her birthday, when she could pick anything she wanted to eat. She loved it so much she would bribe her younger brother to ask for it on his birthday too. From the cookbook Cat Cora;s Kitchen. If you can't find Myzithra cheese you may substitute kefalotyri, parmesan, or pecorino romano. -- posted by Sharon123

Cat Cora's Caramelized Brussels Sprouts

Tue, 23 Jun 2009 17:12:35 -0400

Cat Cora says she loves the challenge of making Brussels sprouts irresistible. Her secret is to really let them caramelize in the brown butter. Keep them in the pan until the insides are tender and delicious! From Cat Cora's Kitchen cookbook. -- posted by Sharon123

Baklava With Dandelion Blossom Syrup

Sun, 28 Jun 2009 17:35:51 -0400

Turn something traditional into something wild by taming the backyard dandelions. Please, please do not use flowers that have been sprayed with insecticides. -- posted by Julie B's Hive

Greek Spinach Pasta Bake

Thu, 09 Jul 2009 17:11:52 -0400

Layered with spinach, jarred Alfredo sauce and two kinds of cheese, this mouthwatering baked pasta dish is a crowd-pleaser, and easy on the budget! -- posted by JackieOhNo!

Chopped Romaine & Cucumber Salad With Yogurt Dressing

Tue, 14 Jul 2009 11:54:12 -0400

This crunchy, flavor-packed salad is one of the most-requested recipes at the award-winning restaurant, Oleana, and was printed in Chef Ana Sortun's cookbook, "Spice: Flavors of the Eastern Mediterranean". -- posted by blucoat

Saffron Scented Fresh Figs With Cinnamon and Honey

Sat, 18 Jul 2009 14:12:33 -0400

A delectable dessert that makes full use of fresh, luscious, ripe figs with a sophisticated saffron and honey syrup. This is often on my dessert menu when my figs are in season, and is an easy and yet impressive end to any special meal. Although I have suggested that you serve this warm, it is also lovely when served at room temperature or just slightly chilled. Food of the Gods and Goddesses! -- posted by French Tart

Tomato, Goat Cheese and Black Olive Salad

Wed, 22 Jul 2009 01:45:17 -0400

I threw this together with ingredients I often have on hand, since I love Mediterranean flavors. It's a great dinner starter or a perfect lunch when served with good quality bread and wine. This recipe will serve one for a lunch portion or 2-3 for a dinner starter. -- posted by KissKiss

Fried Zucchini With Tzatziki

Fri, 31 Jul 2009 11:55:21 -0400

Conjure up a taste of Greece with this simple recipe for pan-fried zucchini served with refreshing tzatziki. Time does not include chilling. -- posted by English_Rose

Eggplant Bruschetta With Pita Chips

Mon, 17 Aug 2009 01:21:17 -0400

This recipe is awesome, delicious, yummy, all that and some more! People who don't like eggplant may just be converted with this! Recipe adapted from Aaron McCargo on Big Daddy's House, Episode: It's All Good to Me :) I may try it with tortilla chips next time! -- posted by Sharon123

Italiano Pasta Salad

Mon, 24 Aug 2009 02:37:20 -0400

A riot of flavors. Can subsitute chopped tomato with grape or cherry tomatoes. -- posted by gailanng

Traditional Feta Dip

Tue, 25 Aug 2009 02:27:57 -0400

A basic dip that you can add whatever you'd like to: pesto, red pepper, olives, etc. -- posted by Chloe Lynn

Spicy Lamb Shish Kebabs With Greek Pita Bread

Thu, 27 Aug 2009 14:15:59 -0400

POSTED FOR RAMADAN TAG. Recipe by Grace Parisi on http://www.foodandwine.com -- posted by UmmBinat

Lamb Kleftiko

Thu, 03 Sep 2009 12:20:05 -0400

This slow cooked lamb recipe is a favorite celabratory dish in Greece. For added mediterranean flair, top the finished kleftiko willed broiled halloumi cheese - delicious! -- posted by English_Rose

Greek Orzo Pasta Salad

Tue, 08 Sep 2009 11:05:26 -0400

This is modeled after my favorite Orzo Pasta Salad from Whole Foods. I like to cook a batch and snack on for days or have it for a side dish for dinner. I usually add about 2 tblsp of juice from the kalamata olives because I love the flavor, but you dont have to. Great for a BBQ or party! -- posted by chefboyar-Dee

Roasted Garlic and Tomato Soup

Tue, 15 Sep 2009 11:48:26 -0400

This is a robust, full bodied soup that can stand on its own as a meal. From the cookbook Caprial Cafe Favorites. Caprial is a restaurant owner, television chef and a mother of two small children. -- posted by Sharon123

Warm Cous Cous, Vegetable and Feta Salad

Mon, 21 Sep 2009 13:23:07 -0400

Mouthfuls of crumbly cheese, warm roasted vegetables and cous cous make this a substantial salad for any time of year. -- posted by English_Rose

Oregano Lamb Steaks With Lemon, Olive Oil and Feta Cheese Mash

Fri, 25 Sep 2009 11:49:02 -0400

Grilled lamb steaks served with a tangy lemon, feta cheese, and herby olive oil mash; this simple supper has bags of hearty, robust flavours, and is very easy to whip up. I always make extra feta, lemon and olive oil mash, so it can be used as a dip or a sandwich filling for another meal. Try to use fresh herbs wherever possible, they have a softer and more subtle flavour and truly make the lamb steaks sing! Serve this supper dish with jacket potatoes and a fresh mixed salad. The flavours in this recipe remind me of hot sunny days by the seaside here in South West France, the distant fragrance of herbs mingling with the salty air........free-range lamb would also be good - especially hill reared lamb that has a distinct herby flavour in the meat. I serve this in true French fashion with a glass of chilled Rosé wine. Bon appétit! (The inspiration for this dish came from Nigel Slater's wonderful grilled lamb with feta and lemon recipe..........I have altered it enough to call it mine though!) -- posted by French Tart

Greek Stuffed Tomatoes With Rice or Domates Yemistes

Mon, 28 Sep 2009 12:39:54 -0400

This is wonderful recipe I got a from a Greek church cookbook from Tucson, Arizona. They are wonderful hot or col, the day you make them or the next day for lunch. I usually make them to go with a lamb roast and then have the leftovers for lunch the next day. You won't be disappointed! -- posted by hollygollygee

Spinach in Creamy Feta Sauce

Mon, 28 Sep 2009 14:58:08 -0400

Greek flavor with a Southern twist. I love Southern-style creamed spinach, but I also love the combination of spinach and feta found in Greek cookery. This recipe pulls it all together. You could really dress this up by topping with buttered breadcrumbs and baking until the top is crunchy. -- posted by KissKiss

Rockin' Hummus

Sun, 04 Oct 2009 01:39:04 -0400

I've tried a lot of hummus recipes but this is the first one that came close to Sabra - my favorite brand. I adapted this recipe from one I found online at a blog by Jonah Lisa. She states that it is the order in which the ingredients are combined that makes the hummus so creamy in the end. I don't know how true that is but I follow her method and always end up with great stuff that rivals my favorite brand. I use my blender but I'm sure a food processor would work great too. (The original recipe can be found at http://thetobyshow.typepad.com/the_toby_show/2008/03/the-secret-of-r.html#) -- posted by muncheechee

Best Homemade Lamb Gyros

Mon, 19 Oct 2009 14:31:26 -0400

After trying several other recipes and being disappointed, I've experimented multiple times to come up with this version. The meat is tender, flavorful, and pretty darn close to what you get at a very good Greek restaurant. I usually use lamb necks, which are very economical... but it does take some work to get the meat off the bones, and the yield is only about 50%. You need a good food processor and a grill to make this recipe!! Please note that you need to start at least two days before serving.. and three days is better. My fussy 5 year old LOVES this gyros even though she won't touch a hamburger. -- posted by MarySC

Fried Halloumi Cheese Salad

Tue, 20 Oct 2009 13:08:51 -0400

Found this in an obscure magazine and have made it several times for dinner party appetizers, and it was raved about by all. Simple, quick and delicious! Halloumi cheese is a semi-firm white cheese that is native to Cyprus and can be purchased at most supermarkets. It doesn't melt but browns up nicely. The oil and lemon dressing is simple but complements the cheese perfectly. Spring mix greens should contain some frisse and arugula to be perfect, but almost any will do. -- posted by Dug

Braised Leek Salad

Mon, 26 Oct 2009 12:45:36 -0400

Created by Chef Aaron Bashy for "Chef on a Shoestring." The CBS Saturday Early Show challenge was to create a gourmet 3 course meal for 4 people for less than $20. I love leeks, but often find them overpowered in dishes where they aren't the main attraction. This recipe really showcases the leeks in all their subtle glory by caramelizing them and then adding just a few ingredients to complement the leek itself. In fact, the recipe features 3 of my favorite ingredients: leeks, feta cheese and Kalamata olives. Can't go wrong with that combination. To prepare leeks, trim off the tough dark green bits and the roots. Cut in half lengthwise then swish in a bowl of clean water to remove the sand and sediment that gets trapped between the rings of the leek. The wine is optional, but recommended. -- posted by Eat Your Vegetables!

Lemon Caper Stuffed Eggs

Tue, 27 Oct 2009 02:10:28 -0400

These make great appetizers for a party or a first course for dinner, or a yummy snack. You could put these in the lunch box too! Adapted from Rachael Ray's Big Orange Book. -- posted by Sharon123

Perfect Moussaka

Sat, 31 Oct 2009 14:09:02 -0400

This is adapted from a Claudia Roden recipe. This is my version of her classic. It gets rave reviews every time. -- posted by Karen in Toronto

Greek Meatballs, Feta Yogurt Sauce and Lemon Couscous

Sun, 08 Nov 2009 17:58:50 -0500

Yummy, a whole different way to eat meatballs. No Italian sauce, but a creamy Feta sauce and lemon couscous to serve everything over versus pasta. It really is great and honestly doesn't take long. Couscous as you know takes 5 minutes. I make the dressing ahead and you are only left with the meatballs which you can actually make ahead, refrigerate or freeze and then make later. A salad on the side with a lemon vinaigrette and fresh tomatoes and dinner. Can't get much easier. Give it a try, you will love it if you enjoy greek flavors like me. -- posted by SarasotaCook

Katie Couric's Lemon Chicken

Mon, 09 Nov 2009 11:44:51 -0500

Gleaned from the Today's Kitchen Cookbook, recipes from the Today show. This is from Katie Couric. -- posted by Sharon123

Stuffed Grape Leaves (Dolmas)

Thu, 12 Nov 2009 00:18:25 -0500

These are my own creation....my friends have raved about them at dinner parties! I combined my favorite aspects of two different stuffed grape leaves recipes to come up with this. They are a bit of work, but well worth the effort for a special occasion or dinner party! You could also add a medium onion, I don't because I don't like onions. -- posted by The Wallaces

Minty Yogurt Chicken

Wed, 16 Dec 2009 13:46:02 -0500

Chicken is marinated in yogurt, mint, lemon and honey and then broiled or grilled. Serve with new potatoes and a tomato salad. -- posted by English_Rose

Greek Salad Pinwheels

Mon, 21 Dec 2009 17:00:59 -0500

terribly addictive party food but it's reasonably healthy so that's ok. you can make the rolls ahead of time and keep them in plastic wrap in the fridge for a day or two. cut them just before serving so they don't dry out. cooking time is chill time. -- posted by spiritussancto

Spanakopita Meatballs With Greek Yogurt Sauce

Mon, 11 Jan 2010 11:58:10 -0500

My twist on a Rachel Ray recipe. If you can't find Greek yogurt, you could use a combination of sour cream and mayo. Fresh mint is a nice variation to the sauce. This recipe originally called for ground chicken. -- posted by KPD

Garlic Feta Toasts With a Warm Olive Spread

Mon, 11 Jan 2010 15:39:43 -0500

I don't know about you, but I'm a bit of a soup and salad person, and once a week I have just a salad or soup/salad, soup/sammy for dinner rather than a heavy dinner. I make this quite often and serve it with a bowl of my potato soup or my chick pea soup, but you can use whatever you like best. Slice a few good fresh tomatoes or some fresh fruit if you prefer, and you have a great easy dinner. Two (2) nights a week, I really try to eat a bit lighter - and this fits the bill. But, it also makes an amazing appetizer, or a great side dish for any meal during the week. Simply put, it is just really good. Now whatever you do ... don't get rid of that cheese - Save! It makes a great spread on baguettes or makes an amazing spread for a sandwich. It will last a couple of weeks in the refrigerator covered. and, make all this ahead of time and just heat up, toast and serve. -- posted by SarasotaCook

Warm Mediterranean Olives With Fennel and Orange

Tue, 19 Jan 2010 07:01:35 -0500

From "Wine Lover's Healthy Weight-Loss Plan" Recommended Wine Pairing: Cote du Rhone Rose or Cote du Provence Rose Vin Gris de Cigare 2004; Bonny Doon, Santa Clara CA I usually up the garlic and add some black pepper -- posted by GoldsmithLissa

Greek Lemon Potatoes

Tue, 19 Jan 2010 18:11:28 -0500

These potatoes have some zip!! I like to let potatoes marinate all day, and it makes dinnertime easier. -- posted by KPD

Fish Plaki

Mon, 25 Jan 2010 01:07:54 -0500

Plaki is a Greek method of cooking fish with vegetables. I first had this at a little neighborhood Greek restaurant here in my hometown. It was just around the corner from where I worked, so it was a popular lunch spot. Occasionally we were lucky enough to find this on their lunch specials menu....Lucky us! I recommend using a firm white fish....I use amberjack, grouper, or snapper. If you cut all the bloody pieces out of the fillet, you won't get a fishy taste. The fresher the fish the better! Prep time does not include the soaking/marinating time for frozen fish. -- posted by breezermom