I mentioned before in one of my posts, that I went to the farmer’s market and picked up all tips of veggies, beans and peas.  Red lentils was one of them.  I also received a VIP bag at the Philadelphia Magazines Philly Cooks event which came with a big bag of red lentils. I decided it was time to start using these lentils. I didn’t want soup.  I wanted something different so I went with making a burger. Topped it off with a nice greek yogurt sauce and alfalfa sprouts.  It turned out great, and  reminds me of a falafel.  I hope you enjoy. Bon Apetite.

Ingredients:

4 Cups of Red Lentils

4 to 5 cups of Water

Salt & Pepper

1/2 Cup of Fresh Parsley. Chopped

1 Small Onion, chopped

2 Carrots, Chopped

2 bay leaves

1/2 teaspoon of Cumin

1/2 teaspoon of Coriander

1/4 teaspoon of turmeric

2 Tablespoons of Exira Virgin Olive Oil

3 Garlic Cloves

2 Cups of Bread Crumbs

4 Naans (optional, you can use burger buns, wraps pocket wraps)

Preparation:

Take a large pot and on medium heat add olive oil. Then add onions, carrots and seasonings plus bay leaves to cook for about 3 minutes or so.  After that add lentils and stir.  Then add water and cover. Cook for about 20 to 25 minutes.  The red lentils will puff up a bit. Try them.  They should be soft but not too soft. When done let cool and chill for about 2 hours or so.  Then add bread crumbs to the mix and form patties.  Should make about 8 patties. 

Take a skillet and place on medium heat, drizzle some Olive oil. Place patties and cook for about 2 to 3 minutes on each side. It shouldnt take long to get a nice golden crust.

The great thing with this burger is you dont have to worry about any raw meats or eggs not being cooked all the way through.

Greek Yogurt Sauce Ingredients:

1/8 Cup Fresh Dill, Chopped

16oz of Greek plain yogurt

Dash of Cayenne

2 Kirby Cucumbers, chopped

Preparation:

Chop up cucumbers place in a bowl, add yogurt, salt, pepper, cayenne and dill. Mix everything together. 

Take the Naan and cut it in half and put burger on it topped with yogurt sauce and alfalfa sprouts.  Along side I had some Chili Riceworks chips.

Spring fever raging, we took the day off, hopped in the car and headed two hours south to Madison for a visit to our favorite clothing store, a stroll through the Olbrich Botanical Gardens, and dinner at my favorite Madison restaurant – Sardine.

http://www.sardinemadison.com

Andonis, Perdika Beach, Aegina. Photo: travel-to-aegina.com

And at both places, I order sardines: plump, seared over the outdoor grill (Andonis) or pan roasted over the intense flame of the indusrial stove (Sardine); marinated in olive oil, lemon and garlic; served with a side order of Tzadtziki (Andonis) or with a variation on the classic Greek white beans simmered in tomatoes and chile (Sardine).

The sardines go really well with a tumbler of retsina (Andonis) or a glass of Honore Vera Monastrell (Sardine).  Wine experts would surely tell me that this hearty wine doesn’t pair well with the fish, but I am glad for its warmth as I sit with my sweater draped over my shoulders, enjoying the breeze coming in off the lake, eating my sardines, enjoying my company, and thinking of plates of plump sardines gone by, and of plates of plump sardines yet to come.

http://www.thegreatplate.wordpress.com

Before you start, you may want to check out this video by GoodFishBook.  It’s a step-by-step guide for cleaning and preparing fresh sardines: http://www.youtube.com/watch?v=vFJui6H_gkg

• Fresh whole sardines (up to one pound) scaled and cleaned, heads and tails removed
• 2 – 3 Tablespoons olive oil
• juice squeezed from one lemon
• 5-6 cloves garlic, thinly sliced
• one red onion, thinly sliced
• fresh parsley, chopped
• sea salt
• lemon wedges for garnish

Brush sardines with olive oil and sprinkle with sea salt. Heat a sauté pan over medium-high heat.  When pan is hot, add sardines and sauté, about 2 minutes on each side.  Add garlic, onions, olive oil and lemon, and sauté another two or three minutes until fish is cooked.  Add parsley and stir.  Serve with lemon wedges.

Tzadtziki (Yogurt Garlic Sauce)

• 1.5 cups whole milk plain yogurt
• 1 cucumber
• 1 Tablespoon fresh lemon juice
• 1 Tablespoon finely chopped fresh dill or mint (or more to taste)
• 2 cloves garlic, minced (This is the American version. In Greece, Tzadtziki is made with so much garlic, it bites back.  When I make it at home, I use at least four big cloves of garlic, so the Tzadtziki tastes “hot” with the stuff!).
• ¼ teaspoon salt

Line a small colander with cheese cloth (or coffee filters, or even two layers of paper towels if you’re in a pinch!) Place the yogurt in the colander and let it strain over a bowl or in the kitchen sink for at least one hour (two is better).

Peel a cucumber, slice it in half length-wise, and scoop out the seeds using a spoon.  Grate the cucumber, sprinkle with salt, and place in a small colander to drain for at least a half hour.  After it has drained, use your hands to squeeze as much remaining liquid from the cucumber as possible.  Pat dry with paper or cloth towel.

Combine the cucumber and yogurt in a bowl.  Add the lemon juice, dill or mint, garlic, and pinch of salt.  Stir well.

-Greek yogurt (brands fage, oikos, chomani, ect.)

-Lemon juice

-Peeled, seeded, and grated cucumber, squeezed to drain liquid

- Minced garlic

- Salt and Pepper, extra virgin olive oil and herbs of your choice for garnis

Post Scriptum: Many other regions of the world use yogurt sauces, explore their variations as well.

I’ve heard it referred to as “white sauce”, “yogurt dip”, “cucumber stuff”,  but it’s proper name is tzatziki (za-dsi-ki). It tastes good with just about everything;  on grilled chicken, fish, or veggies, with pita chips, or even as a dipping sauce for crudite. It reminds me of summer and is a staple at every big, fat, greek family gathering. The recipe below is incredibly easy to make and very healthy.

Ingredients:

Directions:

1. Using a box grater, grate your peeled cucumber into a wide, deep dish covered in cheese cloth.

2. Squeeze cucumber in cloth to remove excess juice.

3. Add remaining ingredients and stir to combine.

I grew up thinking that I was “that” girl.  The one singled out in the crowd with a single glance.  The one pulled up on stage the way Bruce Springstein did with Courtney Cox in the Dancing in the Dark video.  This is the kind of delerium that leads a young, crazed girl to purchase the perfect white, strapless dress just in case she runs into a gorgeous pop star.  That’s the dress that I wanted to be wearing when I ran into George Michael on the beach in Greece when I was 14 during the summer of 1987.  Born Georgios Panayiotou, George Michael and I have at least one thing in common; both our fathers were of Greek decent.  To me, this meant that there was a slight chance I would run into him on the beach, in the moonlight.  That white dress would stop him dead in his beautiful tracks the moment he laid eyes on me.  This is what I dreamed of so many nights as I stared at his poster on my bedroom wall. 

I wore that white dress on the beach in Greece but I never did run into George Michael.  Instead, I met a boy named, Μίκης, which is short for Michael in Greek, but that was the closest I came to getting lucky with George.  Lady Luck gave me a second chance for meeting George on August 29th and 30th of 1988.  The Faith World Tour was coming to The Palace of Auburn Hills in Detriot for two consecutive nights and one of the local radio stations was giving away tickets to a few very lucky callers.  I spent 2 whole days on the phone, hitting redial over and over, as I sent every ounce of positive energy through the phone.  There couldn’t possibly be anyone else in the world that loved George as much as I did.

Those two days came and went, but not without the million tears I shed at the fact that there was another girl (or boy) in the front row during those two shows that caught his eye.  I’ve never wished for luck to come my way more than I did in those two days and it was one of the few times in my life that I ever felt desperate.  I would have done just about anything to get my hands on those tickets.  Luck is crazy like that.  At first it can feel like positive energy or hopefulness but can quickly turn into dark desperation.

Over the years, George has been through his own ups and downs.  I’ve silently supported him through it all, always cheering him on when he emerges with a new album or goes back on tour.  There will never be another crush quite like that one for me.

Pork Souvlaki: Photograph by Andrea Karapas

These recipes are a tribute to my love for George Michael.  They are three of my Greek culinary favorites.  Souvlaki is lamb, pork or chicken on a skewer grilled with greek flavors like olive oil, lemon and oregano.  I usually make souvlaki with pork and have made every effort to make it exactly like my brother-in-law, Panagiotis.  Mine has never quite turned out as good as his but it is still a favorite among my family when I make it. 

Greek Village Salad: Photograph by Andrea Karapas

The salad is a traditional Greek Village Salad and is prepared with tomatoes, cucumbers, red onion, Kalamata olives, and feta cheese.  This salad traditionally does not have lettuce in it and it’s truly how a Greek salad should always be made.  A Greek dinner is never complete without Tzatziki.  Tzatziki is a Greek yogurt sauce served with Souvlaki or Gyros (you don’t pronounce the “G”, people) made with Greek yogurt, of course, along with cucumber, garlic, dill and lemon.  Some use mint but I absolutely hate mint so it never makes it into mine. 

In two days I leave for Las Vegas!  This is my first visit to Sin City and I’m taking Lady Luck with me, or Tyche as she’s referred to in Ancient Greek mythology.  Tyche, Greek Godess of Fortune and Luck, will be by my side as I try my hand at the live Texas Hold ‘Em tables and slots.  I wouldn’t be surprised if I came home with a million dollars or if I heard a “hey, beautiful” while I was fully engaged in a winning hand of pocket rockets only to turn around and see George himself smiling at me…even without that stupid white dress on.

A Tribute to Greek Cuisine: Photograph by Andrea Karapas

 

Pork Souvlaki
Ingredients
1-3 lbs pork shoulder, cut into 3/4-inch cubes
3-5 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
3 garlic cloves, minced
2-3 tablespoons chopped fresh oregano
Coarse salt and ground pepper
Instructions
In a large zipper bag, combine pork, oil, lemon juice, garlic and oregano.  Season with salt and pepper.  Toss in bag to combine.  Refrigerate at least 1 hr or up to 8 hrs.
Heat grill to med-high.  Thread pork cubes onto 8 metal skewers.  Grill until brown on all sides and cooked through, about 12 minutes.  Serve Souvlaki with Tzatziki sauce.

Tzatziki Sauce
Ingredients
10-12 oz Plain Greek yogurt
1/2 cucumber, peeled and grated with the water squeezed out
3-4 cloves garlic, minced
1/2 tsp. dried dill (1 tsp. fresh)
1 Tbs. freshly squeezed lemon juice
Instructions
Combine all ingredients together and serve with Souvlaki or warm pita bread. 

Traditional Greek Village Salad (Xoriatiki)
Ingredients
4 Roma tomatoes, seeded and cut into large chunks
2 English cucumbers, halved and sliced thickly
1/2 med red onion
8 oz Feta cheese, cubed or crumbled
1/4 cup Kalamata olives, whole
2 Tbs white wine vinegar or fresh squeezed lemon juice
1/4 cup Extra Virgin Olive Oil
Fresh oregano, chopped
Salt and pepper to taste
Instructions
Combine all ingredients together and serve at room temperature.

We used to work together at the Calgary Herald; he’d come up with fantastic illustrations to bring my stories to life. Until running into him at Shelley Boettcher’s book launch for Uncorked! The Definitive Guide to Alberta’s Best Wines under $25, I hadn’t picked up his amazing cookbook. (Sorry, Pierre, but I was just waiting for the opportunity to have you sign one for me.)

When the temperature dipped to “This cold makes me want to die” last night, I decided to make some comfort food. And I could think of nothing better than pasta.

I discussed this idea with my lovely friend Sam, who was also into the idea of curling up with a bowl of pasta goodness. She offered to pick up the groceries; I offered to cook. We were on our way. The only thing left was to choose from Pierre’s hearty recipe collection.

Flipping through Kitchen Scraps, which is divided into sections based on how the food should be consumed (with a spoon, fork, “forkenknife” or “a hand”), I came across a recipe for angel hair pasta. He had me at, “Making dinner is fast and easy with this recipe, which turns light delicate pasta into something rich and luxurious with just a few simple ingredients.” Um, yes please.

Here’s how you make it, taken straight from the “Food you eat with a fork” section.

Angel Hair Conditioner Pasta

• salt for the pasta water
• 1/2 lb dried vermicelli pasta
• 1 cup Greek yogurt
• 1 clove garlic, grated
• 1 tbsp olive oil
• 1/2 cup grated Asiago
• 1 tbsp lemon juice
• salt
• loads of fresh-cracked pepper

Make sure you have all your ingredients in place before you cook the pasta, because you will need to work quickly once the pasta is drained.

Bring a pot of water to a boil, using lots of water so the pasta doesn’t get tangled up — you want to avoid a bad hair day. Salt it heavily. Cook the pasta, and taste for doneness after 4 minutes. If it isn’t al dente, check frequently until it is.

Drain the pasta in a colander, setting aside some fo the cooking water. Get the pasta right back into the same pot.

Return the pot to the same element, but turn it off. (The remaining heat will cook everything through.) Now quickly add the yogurt, garlic and olive oil, tossing gently until the hair is evenly coated and luxurious. Add some of the cooking water if you think the sauce needs it. Finally, toss in the Asiago and lemon juice (*plus any other ingredients he suggests, such as lemon zest, thin strips of prosciutto or arugula) and stir until just the cheese is incorporated and starting to melt. Salt if needed.

Get a big tong full of hair into a big bowl, then top with loads of fresh-cracked pepper.

***

I followed Pierre’s recipe and added some thin strips of prosciutto because I have a mild obsession with the stuff. The result? Very, very tasty. The pasta was creamy without being unhealthy and the lemon, cheese and prosciutto gave it yummy flavours.

There was, however, one problem with this recipe. It smelled so damn good that we devoured our two heaping bowls of pasta in a hurry — long before I remembered that I was supposed to be taking pictures of the cooking process. Oops.

I wish I could show you pictures of the finely grated Asiago cheese, the meaty strips of prosciutto and the pot full of pasta when it all came together. Instead, I offer you this — one measly shot of the paltry leftovers. I’ll do better next time.

~Michelle

As a side dish, I made Bobby Flay’s Grilled Sweet Potatoes with Lime and Cilantro that I found via the Food Network. In the picture that goes with the recipe, they are perfect wedges. Mine, well, not so much. I did cut the sweet potatoes lengthwise as directed, but they certainly weren’t wedges. No worries. Talk about delicious! The lime zest/salt/cayenne pepper mixture that is put on after you remove them from the grill is phenomenal. I never would’ve guessed that these ingredients would make a good seasoning, but boy was I wrong.  I will definitely make this side dish again, but possibly as a side to Cooking Light’s The Guadalajara burger I made years ago. It’s very Mexican in flavor, so best with this burger…and who doesn’t like tequila-spiked salsa?

I have included a pic of my dinner, but as a disclaimer, I am the WORST photographer ever! I am so bad (shaky hands even though I have a camera with “anti-shake” reduction technology) that my family will not allow me to take photos at events. Those pictures that will eventually be keepsakes in our family digital photo albums are left to my mom and sister Jennifer.

As a follow-up to my Lebanese food post, I wanted to share a recipe that I swear is hands down the easiest and moistest chicken you’ll ever eat. It’s great for those summer nights when you want a good, light meal, but not one that is labor intensive. Chicken with Spring Onion, Chilli and Greek Yoghurt (this isn’t a typo, remember she’s British) as listed in her book How to Eat is great with a little hummus, tabouli and some Greek yogurt sauce. Now, I’ve never made her Greek yogurt sauce from her book, and I’m sure it’s good. It’s just that I am not a fan of green chilis unless they are a part of a bowl of chili. So, I found a yogurt dipping sauce on the Martha Stewart site that is my go-to with this chicken. The only modification I made to this recipe is that I use low-fat or fat free Greek yogurt such as Chobani. I like the thicker consistency, as I have found that regular yogurt is a bit watery and I don’t think it holds the flavors as nicely. 

Now as for the chicken, her recipe calls for 6 skinless chicken breasts. I’m a single gal, and am not feeding an army so some genius at Perdue came up with single serve chicken! What a brilliant idea. I can take one out of the freezer, thaw, marinate, cook and eat. Since I only make one chicken breast at a time, I guesstimate on how much olive oil and lemon juice to pour into a Ziploc bag.

If you’re having dinner guests and then perhaps want to save some for leftovers, it’s the juice of two lemons and 3 Tbsps of olive oil in a Ziploc bag, then season with salt & pepper. Remove the chicken from the marinade after about 4 hours, discard the marinade. Then add 2 Tbsps of olive oil to a large frying pan and when it’s hot, fry the chicken. Depending on the type of range you have, it’s about 5 minutes on each side. I, on the other hand, am deathly afraid of dying from uncooked chicken so at times I accidentally cook it too long. If you are like me and overcook chicken, the yogurt sauce will add moisture to the dish.

I like wine with this dish (okay, with any meal) and feel that a good Sauvignon Blanc like Oyster Bay Marlborough or a Pinot Grigio such as Santa Margherita Valdadige. Both are good wines and excellent value. If memory serves, they run about $15 each. I think they even sell them at Costco, so go ahead and pick-up two bottles. These wines are keepers and good to have around the house when you have unexpected guests, need something to bring to a party or just unwind with a glass after work.

Kristine

I’ve been a little uninspired lately.  That sounds lame, doesn’t it?  Summer is right around the corner and new produce is popping up galore and I’m uninspired.  It’s probably more that I’m lazy than uninspired.  I do love cooking (especially for others) but sometimes you get stuck in a rut.  Some days, I just want to throw in the towel and say, ” let’s go out for dinner”. Usually, I want to hit up a local sushi joint (the best sushi in Kingston, which isn’t hard to accomplish, but they are still pretty good).  My husband can only have so much sushi so this plan doesn’t fly as much as I would like it to.

As many of you know, I sometimes whip random things together when I’m uninspired.  I start without a plan and end up with something that triumphs or fails miserably.  I would like to think I get more hits than misses.  And sometimes, I have to make something because the husband might be on-call and says the hospital cafeteria food is basically mystery meat served under infrared lights.  So, I take pity and whip up something for him.  I know, I know, I deserve the best wife of the year award.

On one of these on-call nights, I literally had 1 leek, 1/2 a bunch of asparagus, 1 orange pepper, a lemon, a little greek yogurt, chives, and parsley in my fridge.  I could see very little rhyme or reason in these ingredients, so I was thinking I would not use those ingredients and make a simple chicken curry, something I’m not really a fan of, but it’s easy and quick.  But, when I flew this idea by my husband it was a no-go.  There I was, left stuck with these ingredients.  I just tossed the asparagus, leek, pepper, and half a bulb of garlic in the oven and let them roast.  I even started photographing them just in case my no-plan recipe actually led to something that I could share it with you all.

Once roasted, I decided to purée and leeks and garlic with the greek yogurt.  Tasting and trying led me to add lemon and extra-virgin olive oil, but it still needed something.  I whipped through my cupboards and thought nuts would make a good addition.  I was making a corrupted form of a pesto.  My gut told me to reach for pine nuts, but instead I went for pistachios.  Thank god, for a well stocked pantry.  Even when there’s nothing I have the staples.  I threw everything into the blender until the nuts were smooth and when I tasted it again I literally exclaimed to myself, “this is soooooo good!”  I even woke up my husband who was napping before his shift and made him try it.  Half asleep and dazed, he loved it too.

I was left with a sauce and some roasted vegetables.  If it was just me, I would have eaten the vegetables tossed in the sauce but my carnivore husband was already going vegetarian for the day and to make him carb free would have been absolutely blasphemous.  I didn’t really have a choice here, it was either pasta, rice, or the tiniest amount of cous cous.  I went with the pasta and boiled it and tossed everything together with the herbs and it all worked perfectly in harmony and unison.  I chopped up a few more pistachios as a garnish for good measure.  Although this is more lunch-worthy than a dinner meal it worked for my purposes and I was happy I came up with something half-way decent.

You don’t need to be an expert cook to come up with a good dish, you just need the instinct and the taste for ingredients and everything comes together in the end.  I love that there is no right or wrong and that cooking can make you feel inspired even when you have no plan or road map initially.  I don’t really follow the rules and who is to say you aren’t supposed to pair a with b or c.  If I had to cook using only classic techniques and ingredients that were “supposed” to be paired together I might not be so enthusiastic about cooking.

Pasta Salad with a Roasted Leek, Garlic, Greek Yogurt, and Pistachio Dressing

Serves 3

Ingredients

1-2 leeks, white and light green parts, cleaned well and chopped

1/2 head of garlic

1/2 bunch of asparagus

1 pepper, any color

3/4 cup of greek yogurt

1 lemon, juice and zest

1/4 cup pistachios, plus some extra for garnish

2 tablespoons extra-virgin olive oil

2 1/2 cups short dry pasta, I used gemelli (cooked according to package instructions)

15 sprigs of chives, chopped

1/4 bunch of parsley, chopped (you can use any herbs you like)

salt, to taste

black pepper, to taste

Method

Preheat the oven to 375 degrees and place the leeks, the half head of garlic (skin on and intact), and the pepper on a baking tray tossed with some olive oil and salt and black pepper.  Roast until the leeks around beginning to lightly caramelize about 20-25 minutes.  The garlic should be cooked through, mushy, and just slightly caramelized.  If the garlic is done first, remove it from the oven.  The pepper should be just lightly charred and cooked through.  Remove from the oven. Allow the leeks, garlic, and pepper to cool for 15 minutes.  Once cooled, remove the garlic from the skin and remove the skin and seeds of the pepper and cut it into strips.

Next, toss the asparagus with some olive oil, salt and black pepper and roast in the heated oven for 10-15 minutes.  When it is done, the asparagus should be crisp and not mushy.  When the asparagus to cooked, cut it on an angle into 2″ pieces.

Use a blender of food processor to make the dressing.  Put the leeks, garlic, pistachios, lemon zest, and greek yogurt in the blender.  Start to blend so that they start to come together.  Next, squeeze in the juice of them lemon.  Blend and then add in the olive oil.  Keep blending until there are no large chunks of pistachio in the sauce and it is smooth and creamy.  If the sauce is too thick you can add in some water to loosen it a bit.  Taste for salt and pepper and adjust seasonings, if necessary.

Toss the dressing with the cooked pasta.  Add in the asparagus and pepper strips.  Garnish with the chives and parsley and top with some extra chopped pistachios and a drizzle of olive oil.  This can be chilled for up to an hour.  I thought it tasted best at room temperature.

Yummy Lamb Kabobs and Rice Pilaf

Before moving to Pasadena, George and I were living on the Upper West Side of Manhattan. We were only Upper West Siders for a brief time – George lived in our UWS apartment for five months before moving to California; I was there for eight months. It was a short living stint, but a very memorable one.

Our apartment was just north of the tony Upper West Side, but provided ideal access to Central Park, relatively inexpensive parking (inexpensive for NYC), the express 2/3 train and, last but not least, good restaurants. There was a Mediterranean restaurant a few blocks away on Amsterdam, a small bistro-style restaurant that almost had no presence – meaning, you could walk by it and not notice it was there. But inside, the restaurant was warm and inviting – a sort of clean, well-lighted place, and almost had the ambiance of eating in someone’s home. The menu was limited – a few fresh salads and signature starters like humus and Babaghanoush, and for entrees, a few tangine dishes and traditional kabob combinations.

The restaurant’s lamb kabobs were really quite good and I found myself thinking about them recently. Before long, my thoughts turned into a craving for lamb kabobs, which then lead to NYC nostalgia, which then became how can I satisfy this craving, which finally lead to how can I duplicate those memorable lamb kabobs from the Upper West Side?

Not really knowing all that much about the seasonings the restaurant used on their kabobs, I decided to keep mine simple as I really wanted to enjoy the lamb’s flavor and tenderness. I bought some good quality lamb from my local butcher, cubed it myself and seasoned it simply with a little extra-virgin olive oil, salt and pepper. I skewered the lamb with fresh red bell pepper, red onions and cherry tomatoes and grilled them until the meat was about medium in temperature. The simplicity of the seasoning really accentuated the lamb and the grilled vegetables married perfectly with it. To round out our Mediterranean meal, I made a quick Greek yogurt dipping sauce that couldn’t have been easier to make and tastier to eat! By combining a cup of Greek yogurt, diced cucumber, a bit of dill and surprisingly, a few dashes of cumin, the dipping sauce was the perfect complement to the lamb kabobs and brought the memories and flavors of our old Upper West Side neighborhood to our Pasadena living room!

Until next time…