Chicken with Tomatoes and Olives recipe (Kotopoulo me Tomatoes kai Elies)
Ingredients for Kotopoulo me Tomatoes kai Elies
Flour (for dredging)
Salt and pepper, to taste
1 (3 pound) frying chicken, cut into 6 to 8 serving pieces
1/2 cup olive oil
2 large red onions, peeled, chopped
3 garlic cloves, peeled, minced
1 1/2 cups peeled, chopped plum tomatoes
1/2 cup dry red wine
1/2 cup crumbled feta cheese
1 cup pitted Kalamata olives, rinsed and drained
1 teaspoon oregano
How to make Kotopoulo me Tomatoes kai Elies
Combine flour, salt and pepper on a plate and lightly dredge the chicken. Heat 1/3 cup olive oil in a
large, deep skillet and brown the chicken on all sides, over high heat. Remove with a slotted spoon.
Add remaining olive oil to skillet, and sauté onions until wilted and lightly browned. Add garlic and
stir for 30 seconds. Place chicken back in the pan. Pour in the tomatoes and wine, and season with salt
and pepper. Cover and simmer over low heat for about 45 minutes, or until the chicken is tender.
Ten minutes before removing from heat, add the crumbled feta and stir until melted. Five minutes
before removing from heat, add olives and oregano.
Serve warm.
Yields 6 servings.
Saturday, April 25, 2009
Sesame Seed Pastry Recipe
Sesame Seed Pastry Recipe
Ingredients for sesame seed pastry
1 cup all-purpose flour
1/3 cup butter or margarine, softened
1 tablespoon granulated sugar
1 tablespoon toasted sesame seed
1/4 teaspoon salt
How to make sesame see pastry
Mix all ingredients until blended; press firmly and evenly against bottom and side of 9-inch pie plate.
Bake at 475 degrees F for 5 minutes.
Ingredients for sesame seed pastry
1 cup all-purpose flour
1/3 cup butter or margarine, softened
1 tablespoon granulated sugar
1 tablespoon toasted sesame seed
1/4 teaspoon salt
How to make sesame see pastry
Mix all ingredients until blended; press firmly and evenly against bottom and side of 9-inch pie plate.
Bake at 475 degrees F for 5 minutes.
Cheese and Honey Pie Recipe
Cheese and Honey Pie Recipe
Ingredients for Cheese and Honey Pie
Sesame Seed Pastry
16 ounces cream cheese, softened
2 eggs
1/2 cup granulated sugar
1/2 cup honey
1/2 cup whipping cream
1 teaspoon grated lemon peel
1/4 teaspoon ground nutmeg
How to Make Cheese and Honey Pie
Prepare Sesame Seed Pastry. Beat cream cheese in large mixer bowl on medium speed until creamy.
Add remaining ingredients; beat until light and fluffy. Pour into baked pie shell. Bake at 350 degrees F
until firm, 40 to 50 minutes. Refrigerate until serving time. Yields 10 to 12 servings.
Ingredients for Cheese and Honey Pie
Sesame Seed Pastry
16 ounces cream cheese, softened
2 eggs
1/2 cup granulated sugar
1/2 cup honey
1/2 cup whipping cream
1 teaspoon grated lemon peel
1/4 teaspoon ground nutmeg
How to Make Cheese and Honey Pie
Prepare Sesame Seed Pastry. Beat cream cheese in large mixer bowl on medium speed until creamy.
Add remaining ingredients; beat until light and fluffy. Pour into baked pie shell. Bake at 350 degrees F
until firm, 40 to 50 minutes. Refrigerate until serving time. Yields 10 to 12 servings.
Spanakopita Recipe
Spanakopita Recipe
Ingredients for Spanakopita
2 pounds fresh spinach
1 onion, finely chopped
4 tablespoons butter
1 cup cream sauce
6 eggs, beaten
1 cup feta cheese, finely crumbled
Salt and pepper
Dash of nutmeg
1/2 pound phyllo pastry sheets
Butter, melted
How to Make Spanakopita
Wash spinach and discard stems. Dry thoroughly on absorbent paper and cut into pieces.
Sauté onion in butter until soft. Add spinach and sauté a few minutes longer. Cool.
Add cream sauce, eggs, cheese and seasonings. Mix well.
Place 7 layers of phyllo pastry sheets in an 11 x 14 x 2-inch pan, brushing each sheet well with melted
butter. Add spinach mixture, then place 8 phyllo pastry sheets on filling. Again, butter each sheet well.
Bake at 350 degrees F for about 30 minutes or until crust is golden brown. Cut into small squares
before serving.
Makes 16 squares.
Ingredients for Spanakopita
2 pounds fresh spinach
1 onion, finely chopped
4 tablespoons butter
1 cup cream sauce
6 eggs, beaten
1 cup feta cheese, finely crumbled
Salt and pepper
Dash of nutmeg
1/2 pound phyllo pastry sheets
Butter, melted
How to Make Spanakopita
Wash spinach and discard stems. Dry thoroughly on absorbent paper and cut into pieces.
Sauté onion in butter until soft. Add spinach and sauté a few minutes longer. Cool.
Add cream sauce, eggs, cheese and seasonings. Mix well.
Place 7 layers of phyllo pastry sheets in an 11 x 14 x 2-inch pan, brushing each sheet well with melted
butter. Add spinach mixture, then place 8 phyllo pastry sheets on filling. Again, butter each sheet well.
Bake at 350 degrees F for about 30 minutes or until crust is golden brown. Cut into small squares
before serving.
Makes 16 squares.
Braised Chicken in Aromatic Tomato Sauce Recipe
Braised Chicken in Aromatic Tomato Sauce Recipe
(Pastitsatha)
Ingedients for Braised Chicken in Aromatic Tomato Sauce
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
How to Make Braised Chicken in Aromatic Tomato Sauce
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.
(Pastitsatha)
Ingedients for Braised Chicken in Aromatic Tomato Sauce
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
How to Make Braised Chicken in Aromatic Tomato Sauce
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.
Beef with Thyme and Oregano Butter Recipe
Beef with Thyme and Oregano Butter Recipe
Ingredients for Beef with Thyme and Oregano Butter
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
How to Make Beef with Thyme and Oregano Butter
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: Better suitable.
Ingredients for Beef with Thyme and Oregano Butter
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
How to Make Beef with Thyme and Oregano Butter
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: Better suitable.
Beef and Onion Stew Recipe (Stifado)
Beef and Onion Stew Recipe (Stifado)
Ingredients for Beef and Onion Stew
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
How to Make Beef and Onion Stew
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 for Beef and Onion Stew
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
How to Make Beef and Onion Stew
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
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