Someone's In The Kitchen With Amy

THE GREEK ISLANDS

La Rabinessa out did herself when Beyond Our Shore took her guests to the Greek Islands on their recent adventure.  It was certainly one of the most memorable in my experience.

Always the gorgeous and gracious hostess, Liora was dressed as Aphrodite, the Goddess of Love and Beauty.  Her guests were offered the opportunity to participate in costume and dress for the occasion by wearing hats, sandals and Greek togas, if they desired.  Posters of Greek scenery surrounded the dining hall decorating the room to fit in with the journey.

Additionally, a craft area is always provided, which goes right along with the theme of the country we are visiting.  Those who chose to work on a craft had a selection of beautiful beads and were able to make a lovely bracelet for themselves.  Few, however, realized the history behind the beads Liora selected with such care. 

These beads represented what is called the Evil Eye.  The Evil Eye was first recorded by the Mesopotamians about 5000 years ago on clay tablets and may actually have originated as early as the Upper Paleolithic age.  People attach the evil eye bead to everything they wish to protect from evil.  From new-born babies to their horses . . . even to the doors of their homes.

An Orfeas Band provided the Greek music and it was so much fun it brought a dancing crowd to their feet with laughter and gaiety like a bunch of youngsters.   A film will be shown at the up-coming English Tea Party on August 27th so we can re-live the dancing and delightful music all over again.  

LaRabinessa is such a giver, the Greek Island trip alone wasn’t enough.  There was a raffle for a trip to a Greek Art Exhibition, which was won by 3 women in one family.  Likewise, everyone received a gift of a lovely Eliki Olive Oil soap as they left this wonderful event.

Please come to the English Tea Party on Monday August 27th at 3:00 - 4:30

                                                                Congregation Ahabat Sholom

                                                                  151 Ocean Street, Lynn

                                                                   RSVP 781-593-9255                                                                                                                                                                                                                                                                                                                                          

Greek Salad

Ingredients:

8 oz. black olives                     8 oz feta cheese

3-4 tomatoes                           small head lettuce

2 purple onions                                   2 T wine vinegar

     Dressing:

½ C wine vinegar                    ½ t black pepper

½ C olive oil                            1 t salt

1 t sugar

Directions: 

Pit the olives.  Cut cheese to cubes.  Slice onion into rings.  Put cheese and olives and onion in small deep bowl and pour on top 2 T of wine vinegar and ½ of the sauce. Can do this up to a day ahead and keep in fridge.

Prior to serving, tear lettuce leaves, cut tomatoes to quarters, add cheese and olives and onion mix.  Pour over the other half of dressing.  Serve.

Mushroom Yachnia

Ingredients:

½ C olive oil                            2 red peppers, chopped

2 onions, chopped                   6 garlic cloves, chopped

14 oz sliced mushrooms                     salt, pepper, parsley

4 oz pitted black olives

Directions: 

            Saute pepper, onion, garlic for 10 minutes.  Add mushrooms for 10 more minutes.  Add olives, salt, papper for 5 more minutes.  Remove from heat.  Add parsley.  Serve at room temperature.

Dolamates (Stuffed Grape Leaves)

Ingredients:

16 oz. grape leaves (if from jar, soak prior to use)

            Stuffing:

3 C cooked rice                                   2 onions

1 red pepper                            4 oz. raisins

4-5 T oil for frying                    salt, pepper

1 egg                                       ½ C tomato juice

            Sauce:

1 C water                                 1 C chopped celery

3 T lemon juice                                    2 T sugar

Salt, pepper                             2 bay leaves

1 chopped dill branch

Directions: 

Chop onion and red pepper; sauté with raisins for 5 minutes until soft.  Mix rice, egg, onion, red pepper, raisin mix with tomato juice.  Stuff leaves.  Place tightly together in large, wide pot and pour sauce over.  Put a plate on top.  Bring to boil.  Simmer on low for an hour.  Serve hot or cold.  For meat version, use 3 C chopped meat in place of rice.  Pine nuts optional.

Zaziki (Yogurt Salad)

Ingredients:

¼ liter (8 oz) whole yogurt                   1 T dill

1 cucumber seeded and grated                      salt, pepper

1 Large garlic clove, chopped             1 T olive oil

1 t wine vinegar                                              

Directions: 

Mix one day ahead.  Keep in refrigerator.

Gighantes Falaki (Greek Bean Salad)

Ingredients:

            1 lb. dry white beans                           1 chopped onion

            2-3 T olive oil                                       2 lb. peeled & chopped tomatoes

            2 cloves garlic – chopped                   1 t thyme or oregano

            2 bay leaves                                        salt, pepper to taste

            2 t sugar                                              juice of ½ lemon

            1 T dried mint                                      small bunch of chopped parsley

Directions: 

Soak beans overnight.  Saute the onions and garlic.  Drain the beans.  Place together in a pot the beans, onions, garlic, tomatoes, thyme or oregano and bay leaves. Add water to cover and bring to almost boiling.  Add sugar, salt, pepper, lemon juice and mint.  Cook until beans are soft (do not overcook).  Drain, add parsley and serve at room temperature

FLUTES (Floyeres  about 25 pieces)

Ingredients:

1C walnuts, coarse                             1 t ground cloves

1 C almonds, coarsely chopped                      2 T sugar

2 T crushed zwieback or similar rusk  500 gr. Phyllo pastry

1 t ground cinnamon                           1 C light extra virgin olive oil

                                                            1 C icing sugar

Directions: 

Preheat oven to 180 degrees C.  Combine the nuts, zwieback, spices and sugar.  Cut the sheets of phyllo pastry in half.  Brush each half sheet with extra virgin olive oil, fold in half, brush again with oil.  Place one T of nut mixture lengthways down the middle and wrap up in the shape of a flute or cigar.  Oil a baking tray and arrange the flutes on it.  Bake for 20-30 minutes until lightly golden.  Dust with icing sugar.

Baked Zucchini

Ingredients:

3 zucchini (cut ¼" thick)                                  1 T tomato paste

1 small chopped onion                                    2 T butter

¼ bunch parsley                                  2 T oil

2 eggs                                                 1 lemon

2 garlic cloves                                     Salt & pepper

Directions: 

Preheat oven to 300 degrees F.  Saute onion and parsley in the butter and oil.  Add tomato paste.  Place zucchini in a 9 x 13 pan. Pour onion and parsley mixture over zucchini and bake ½ hour.  Cool.  Beat 2 eggs well.  Add juice of 1 lemon and 2 cloves of garlic chopped fine.  Pour on top of zucchini and bake for 15 minutes.

Fish Patties

Ingredients:

1 ½ Canned Salmon               1 clove crushed garlic

1 bundle parsley                      2 T tomato puree

1 egg                                       salt, pepper

2 ½ T bread crumbs                oil for frying

Directions: 

Mix all ingredients and shape into patties.  Fry.  Serve hot.

Citrus, Almond and Honey

Ingredients:

6 Oranges                               2 grapefruits

Juice of ½ lemon                     6 T honey

2 T orange extract                   8 oz. chopped almonds

Directions: 

Place layers of grapefruit and oranges in a bowl.  Cover with lemon, honey and orange extract.  Leave overnight in refrigerator.  Sprinkle almonds before serving.