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Post by kidsandpets on Mar 13, 2015 22:09:08 GMT -5
Please post your ethnic foods recipes here.  |
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Post by kidsandpets on Mar 13, 2015 22:09:23 GMT -5
Pierogi (Polish dumplings) by EllieFunt
2 eggs
2 Cups flour
1/2 cup water 1/2 t salt
Mound flour on kneading board and make hole in center. Drop eggs into hole and cut into flour with knife. Add salt and water and knead until firm. Let rest 10 minutes covered with a warm bowl. Divide dough in halves and roll thin. Cut circles with large biscuit cutter (or clean can) Place a small spoonful of filling a little to one side on each round of dough. Moisten edge with water, fold over and press edges together firmly. Be sure they are well sealed to prevent the filling from running out. Drop pierogi into salted boiling water. Cook for 3 - 5 minutes. Lift out of water carefully with perforated spoon.
The dough has a tendency to dry while you are working. A dry dough will not seal completely. We suggest rolling out a large circle of dough, placing small mounds of filling far enough apart to allow for cutting, and folding the dough over the mounds of filling. Then cut with small biscuit cutter and seal firmly.
Never crowd or pile pierogi. The uncooked will stick and the cooked will lose shape and lightness.
Fillings:
1 cup Farmers cheese (or cottage cheese if you prefer)
2 tsp. sugar
1 tsp salt
1 or 2 egg yokes
mix well - fill pierogi's. (This one is my sil's recipe)
Prune
1 cup cooked prunes
1 tsp lemon juice
1 t sugar
soak prunes overnight. Cook with sugar and lemon juice. When cool, remove stones and fill pierogi.
Mushrooms & meat
1/2 cup cooked beef
1/2 cup cooked mushrooms
1 onion chopped fine
butter
salt & pepper
2 T sour cream
run cooked meat through meat grinder. Fry onion in butter until transparent, add mushrooms and meat. Season to taste.
Peirogi can be fried after boiling, sometimes fried with bread crumbs. Serve with sour cream if you like.
Krowa co duzo ryczy, malo mleka daje.
(A noisy cow gives little milk: Great talkers are little doers)
It's at the bottom of my cookbook.
Will post more later!
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Post by kidsandpets on Mar 13, 2015 22:09:53 GMT -5
Miscellaneous Notes about Greek Food by TaraBallerina
My gardian Boudica has givven me these recipes what she saved to her comp. We use them all at our resturant. They is all home cooking and verry good they are too.
Love,
Tara
A selection of fine Greek Main Course meals
This is a good selection of our home-cooked main courses that we cook from fresh. The recipes I've posted are for Chicken, Beef or Lamb. Some recipes you may swap to the meat of your choice. I will be adding more to this thread and some fine Greek desserts, also. For yoghurt we either buy commercial "Total" from the Fage dairy or make our own. Making your own yoghurt is really very easy. Note that at towards the end of this post there are Greek 'sandwiches, very popular here in Kalymnos and known as "Gyros"
1 Kilo = 2.2 pounds Imperial
Boudica
Notes about Feta cheese
By far, Feta is the most popular and the most ancient of the Greek Cheeses. It is the traditional cheese of Greece. Feta is traditionally made from goat or sheep's milk and is stored in barrels of brine. It comes in different qualities and we use the best as the best is lovely and creamy.
Most feta comes from mountainous areas. Greeks eat feta in different ways. It is used in salads (Greek salad - Horiatiki), baked in pies, crumbled on omelettes or even stuffed into fish. Probably the most favourite way to eat feta is to lay a thick slab on a plate, pour some olive oil and a pinch of oregano on top. Simple.
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Post by kidsandpets on Mar 13, 2015 22:10:31 GMT -5
Baked Cherry Tomatoes and Feta by TaraBallerina
1 tbspn minced garlic
2/3 cup olive oil
2 lb cherry tomatoes
1 loaf focaccia bread (or French bread) heated
6 oz soft feta cheese
2/3 cup fresh basil cut chiffonade
Steep garlic in olive oil at least 1/2 hour. Preheat oven to 400 degrees F. Wash and stem tomatoes and cut them in half (put unwrapped bread into the oven). Put tomatoes in a shallow baking dish, pour olive oil and garlic over and toss lightly. Bake 10 minutes; sprinkle over chunks of cheese (cut into 1/2-inch pieces) and slivered basil. Stir gently. Serve with bread to mop up juices.
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Post by kidsandpets on Mar 13, 2015 22:11:03 GMT -5
Baked Lamb with oil and oregano by TaraBallerina
Serves 6 persons
1,5 kg lamb (front part preferred) 1/4 tea cup olive oil Juice of two lemons 1 spoon oregano (if fresh then better!) Salt Pepper
Wash the lamb, and dredge with salt, pepper and oregano. Place it into a baking pan and pour the olive oil and the lemon juice. Add 1 cup of water and bake in 180 - 200 C until it is well baked. At regular intervals pour the lamb's sauce on top of the lamb.
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Post by kidsandpets on Mar 13, 2015 22:11:20 GMT -5
Baked lamb with yoghurt sauce by TaraBallerina
1 kg of lamb, cut in medium size portions (preferably choose leg)
4 spoons butter
1 garlic clove
Juice of 1 lemon
Salt
Pepper
For the sauce
500 grams strained yoghurt
2 glasses milk
1 spoon corn flour
4 eggs
Season the lamb pieces with salt and pepper. Place them in a saucepan and add garlic, lemon juice, butter and one glass of water.
Bring to boil and then let the meat simmer for 45 minutes. Remove lamb from saucepan and place it in a baking pan. Strain the meat's sauce and pour it in the baking pan. Let the meat bake in 190 C for 1 hour.
10 minutes before the end of time start preparing the yoghurt sauce. Mix in a bowl all the necessary ingredients. Spread the mixture on top of the baking pan and bake for 10 more minutes. Serve hot.
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Post by kidsandpets on Mar 13, 2015 22:11:40 GMT -5
Beef slices in a rich sauce from Cephallonia by TaraBallerina
However many beef slices req'd: - half to 1 inch thick
1 large onion finely chopped
2 - 3 large garlic cloves finely chopped
5 v.ripe toms grated + 1/3 carton of tomato puree ( or, if making this dish in winter, 3/4 of a carton of tomato puree - a lot is needed)
5-6 cloves
olive oil
salt and black pepper
whole, peeled potatoes (opt.)
In enough olive oil, to just cover the base of a large, deep cooking pot or a large, heavy - based frying pan, gradually brown the meat slices all over and then add the onion and the garlic.
Off the heat, if the oil is already v.hot, after a few minutes place back on the ring and add enough water to half cover the meat slices, the tomato , PLENTY of salt and pepper and the cloves. A lot is needed as more water is usually required later.
Leave to cook on quite a high heat and for the meat to become tender. If it looks like the sauce is reducing and the meat isn't tender enough, as sometimes, especially on the Greek islands like here, the local meat is tougher, so add a tumbler of water. When the meat is almost tender, you can add a few whole potatoes to cook in the sauce.
The ideal result is to have tender meat in a delicious thick sauce. It really is lovely. I like having nice crusty break with this dish.
As a starter some sauce is served with pasta (and grated cheese) or rice and as a main meal with the potatoes or just with pasta or rice.
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Post by kidsandpets on Mar 13, 2015 22:12:00 GMT -5
Charcoal Lamb Chops by TaraBallerina
1 kilo lamb chops, washed and drained
salt and pepper
Marinade:
ground cumin
2 cups olive oil
1 tbs. minced parsley
1 cup lemon juice
2 minced garlic cloves
Lay your chops out on a board. Sprinkle generously with the salt, pepper and cumin. Turn them over and sprinkle them again. Put them into a large bowl.
Pour the oil and lemon juice over them and add the parsley and garlic. Toss it all together with your hands and arrange them so that they are sitting in the marinade. Cover tightly and marinade for a few hours or overnight.
Barbecue the chops over an open pit. You want the coals hot, but be careful that it's not too intense and you burn the chops. You want to cook them slowly and serve them medium done. Lamb has a lot of fat and the oil of the marinade will drip into the coals as well, so watch out for flare-ups.
Serve them sizzling hot with fresh lemons to squeeze over the meat. For those of you that have a fireplace, these chops can be done right in there if you carefully arrange the wood coals. It's also fun to do when you have company over, but again, be careful of flare-ups
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Post by kidsandpets on Mar 13, 2015 22:12:29 GMT -5
Crock - pot meat from Sifnos island (or use chicken) by TaraBallerina
1 kg of meat (veal, pork)
300 gr cheese (kefalotyri, gouda, etc)
1 wine glass olive oil
1 wine glass black wine
1 carrot, cut in thin slices
2-3 garlic cloves, diced
1 medium onion, chopped
1 large green pepper, cut in thin slices
oregano
Salt
Pepper
Optionally: Use a whole chicken, instead of meat. Add some fresh tomato if you desire. Serve with fried potatoes or rice (boiled into the remaining stock).
Wash the meat and slice it. Mix the meat, the cheese and the vegetables and place them into a heat - proof crock - pot. Add salt, pepper and oregano, the olive oil and the wine. Cover the crock - pot and bake for 1 hour in high temperature and for 1 hour in medium temperature.
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Post by kidsandpets on Mar 13, 2015 22:12:40 GMT -5
Easter Lamb on the Spit by TaraBallerina
To serve 6-8 persons, you need a lamb that weights about 5 kg!
On Easter Sunday Morning, the fire is started at about 7.00 am to ensure that the wood is reduced to glowing embers by the time the roasting starts. The lamb or goat, having been properly cleaned, is rubbed with lemon all over his skin and seasoned with salt, pepper, oregano and thyme both outside and inside.
Then the souvlaki, the long round iron stick, having also been properly cleaned and rubbed with lemon, is passed through the animal from one end and out through the head. The back feet are secured by passing one through the muscle of the other and are then tied with wire. It is also recommended to tie with wire the spine of the lamb on the spit.
Two iron poles with forked ends are inserted in the earth by the fire. At the beginning of the roasting session the lamb is at about 60-70 cm from the fire. Later the poles are lowered so the meat rests at a distance of 30-40 cm from the fire.
The long iron spit ends in a handle and members of the family take it in turns to sit and turn it almost continually (Now there are machines doing that for us!). While the meat is cooking they brush on a mixture of olive oil, lemon juice and oregano.
A lamb roasted like this takes about 4 hours or less, presuming that it is of the desirable weight of 5 kgr maximum. It is vital that the lamb cooks very slowly, even if it takes longer than three hours. A clear indication that it is nearly cooked is when the flesh shrinks away from the bones.
Please note that the fleshy parts (legs and shoulders) take longer to cook, so they draw most of the glowing embers to the two ends, making two small piles of them under the fleshy parts which gives those parts the extra heat they require, while the thin body is cooking at a slower speed.
Serve with a lot of fresh salad, sea salt and freshly ground black or green peppercorns to taste, taramosalata, melitzanosalata and Scarlet Easter Eggs.
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Post by kidsandpets on Mar 13, 2015 22:13:35 GMT -5
Lamb stew in clay pots by TaraBallerina
1 kg of lamb (chops/neck, whatever)
3 sliced onions
1 litre/1 quart of tomato puree' or tomato paste for cooking
Some olive oil
1kg/2lb of 'rice' pasta available in Italian or Greek delicatessens (called Krithara'ki)
Salt, pepper and oregano seasoning
In a clay pot (or heavy cast iron pot), put the oil and let heat in an oven at high setting. Add the sliced onions and brown. Sprinkle the lamb with salt and pepper and place in the pot to brown the sides. When the lamb starts cooking, place the tomato over it and add the same amount of water.
Let it heat for about 1 hour until the lamb feels soft and much of the water has evaporated (add water if needed). Remove from the oven, and put the 1 kg of 'rice' pasta. When the pasta is cooked (another 10 minutes), remove and serve hot.
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Post by kidsandpets on Mar 13, 2015 22:13:47 GMT -5
Lamb with green beans by TaraBallerina
1 kg lamb
1 kg green beans, wash and with their string removed (use frozen ones if you want to avoid the cleaning procedure)
5 spoons olive oil
1/2 kg finely chopped onions
parsley, finely chopped
150 ml vegetable stock
Salt
Pepper
Cut the meat in servings. Heat oil in a saucepan and sauté the meat with the onions. Add salt, pepper and vegetable stock and simmer for 1,5 hour. Then add the green beans, the parsley and some more salt and simmer until the green beans are tender. During the whole cooking procedure you might need to add some extra water.
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Post by kidsandpets on Mar 13, 2015 22:13:58 GMT -5
Lambkin with Fennel by TaraBallerina
1,5 kg lambkin, cut in servings
1 coffee cup olive oil
10 spring onions, finely cut
2 peeled tomatoes, cut in wedges
2 spoons of finely cut dill
2 spoons of finely cut parsley
1/4 kg fennel
1 wine glass of white wine
Salt
Pepper
Use a large saucepan and heat the oil to sauté the lambkin servings until golden. Remove meat from saucepan and place into a platter.
Sauté the slices of onions until golden. Place the meat back into the saucepan and add the wine.
When most of the wine has evaporated add tomatoes, salt, pepper, one glass of water and when the meat starts to boil simmer for half an hour.
Then add fennel, which you have previously cut in thick pieces, and simmer for half an hour more. Finally add dill and parsley and simmer for 5 more minutes. Check that meat is tender. If not simmer for more hour. Serve warm with fried potatoes on the side.
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Post by kidsandpets on Mar 13, 2015 22:14:26 GMT -5
Meatballs with cracked wheat by TaraBallerina
1 pound minced beef or pork or a combination
1 cup finely chopped fresh flat-leaf parsley
4-5 scallions (white plus most of the green parts), finely chopped
1/2 cup coarse bulgur wheat
1 egg, lightly beaten
1/3 cup olive oil
4 garlic cloves, 2 minced and 2 coarsely chopped
1 teaspoon ground cumin
1 large onion, halved lengthwise and sliced into half-moons
1/2 cup dry red wine
2 cups grated ripe tomatoes or canned diced tomatoes with their juice
1 cinnamon stick
salt, pepper
In a large bowl, combine the meat, all but 2 tablespoons of the parsley, the scallions, cracked wheat, egg, 2 tablespoons of the oil, the minced garlic, cumin, salt and pepper to taste.
Knead well, cover and refrigerate for at least 1 hour and up to 4 hours.
Shape 2-tablespoon-sized portions of the meat mixture into balls. Place on a plate, cover and refrigerate.
In a large, deep skillet, heat the remaining oil and sauté the onion over high heat for 4 to 5 minutes, or until it starts to colour. Add the chopped garlic and sauté for 30 seconds. Add the wine and simmer for 1 minute.
Stir in the tomatoes and cinnamon stick. Carefully add the meatballs to the skillet; the sauce should almost cover them. Add the water, bring to a boil and reduce the heat to low. Cover and simmer for 20 minutes, or until the meatballs are cooked through and the sauce has thickened.
Remove the cinnamon stick, sprinkle with the remaining 2 tablespoons parsley and serve.
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Post by kidsandpets on Mar 13, 2015 22:14:48 GMT -5
Chicken with pasta and walnuts by TaraBallerina
1 big chicken
1 kilo of onions
1 cup of olive oil and 1 spoonful of butter
3-4 tomatoes
salt and pepper
some spearmint
1 cup small pasta
½ cup walnuts
Cut the chicken to four and the onions into small pieces. Heat the oil and butter in a saucepan and add the chicken and onions. Cook them for some time. Melt the tomatoes and add them to the chicken with some water, salt, pepper, spearmint, (If the liquid in the pan is not enough, add some hot water). When the pasta is ready , add the walnuts , stir, and serve immediately.
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