Fresh Meyer EVOO Upside Down Cake

by Mary Papoulias-Platis

Post image for Fresh Meyer EVOO Upside Down Cake

I have tried many cakes during my many years of baking, but when I come across a recipe I love, I stop looking. My Meyer lemon trees are heavily loaded with more lemons than I could possibly use. This cake covers my cravings for not only a great dessert but includes all the flavors from the zest to the juice from my Meyers.

My dear friend Chef Candy Wallace introduced me to this recipe when we were serving a luncheon for the MS program at U.C.S.D. We had to serve a big crowd that day, and by the time we were through the cake was gone, and I didn’t even have a bite. Later that year, I asked Candy to teach an olive oil class and to please bake that cake for the students. And she did! It was a cake that I immediately added to my recipe files. And since my Meyer lemons are in season, I made it into an upside-cake adding a slightly more lemony taste.

Tip: I do have three lemon trees in my backyard, two Myers and one Eureka.  I do try and use them up, but many times I squeeze the lemons and freeze the juice for later. Add it to your sauces, dressings, pasta, or squeeze as a topping for your final step on your dish.

Meyers vs. Eureka?

  • The Meyer lemon is a hybrid citrus fruit native to China. It is a cross between a citron and a mandarin. It has a thin skin, with a sweeter juice taste.
  • The Eureka lemon is a dwarf lemon with very big yields of ultra-acidic, golden-yellow fruit packed with flavorful juice. The tree produces twice a year with a thick-skin, producing a large juicy lemon.

Tip: Thyme is a savory herb that is often used to flavor meat, seafood, and vegetable dishes. It is a member of the mint family and has been used for centuries dating back to the ancient Greeks and Egyptians. Sometimes I like a savory touch to my desserts. You can substitute rosemary in this cake recipe.

Print

Fresh Meyer EVOO Upside Down Cake

This cake is more of a dense European style with freshly sliced Meyer Lemons for the top. I used fresh thyme for a more savory touch, or you can use fresh rosemary. Serve with a dollop of whipped cream or ice cream. 

Course Dessert
Cuisine California Greek
Author Mary Papoulias-Platis

Ingredients

  • 1 cup semolina
  • 1 cup almond flour
  • 1 teaspoon baking powder
  • pinch of sea salt
  • 1 cup brown sugar
  • 3/4 cup extra virgin olive oil
  • zest and juice of two lemons
  • 3 eggs
  • 2 tablespoons fresh thyme or rosemary, minced
  • 1-2 lemons thinly sliced (1/8 in wide)

Instructions

  1. Preheat the oven to 350 degrees and butter a 9-inch baking pan. Set aside.

  2. Combine the almond four, semolina, baking powder and sea salt in a medium bowl. Stir thoroughly to remove any lumps. Set aside.

  3. In another bowl combine the brown sugar, olive oil, juice and zest, eggs and thyme. Beat with a hand mixer or stand mixer until the mixer is lighter in color and well incorporated. 

  4. Fold the wet ingredients into the semolina mixture until well incorporated.

  5. Arrange the lemon slices in the buttered pan, not overlapping the slices. Add the batter on top of the lemon slices.  Smooth the top of the cake.

  6. Bake at 350 degrees for 30-35 minutes or until skewer inserted comes out clean.

  7. Leave the cake in the pan to cool for 5 minutes. Remove and cool the cake on a wire rack. When cooled you may add a dusting of powdered sugar, or serve with a dollop of whipping cream or vanilla ice cream.

If you  would like more olive oil recipes, they can be found on my blog if you just search for “Olive Oil”. Here are a few of my favorite ones:

Zucchini Olive Oil Muffins with Berries

Poached Olive Oil Mushroom Tart

Olive Oil Mashed Potatoes

I also have my award winning Olive Oil Cookbook available for purchase, with cooking techniques, family recipes, preserving, desserts, and drinks!

ORDER HERE FOR COOKBOOK

{ 0 comments }

Cornish Game Hens with Sour Cherry Preserves

by Mary Papoulias-Platis

Post image for Cornish Game Hens with Sour Cherry Preserves

I was always afraid to make Cornish game hens at home. They looked intimidating for some reason. We never ate them in our family, so I always had them out. I love the presentation they made, they were so juicy and came with your own serving, so it makes a beautiful presentation. The other day I saw that a good friend of mine, Chef Debbie (Deb’s Kitchen) posted a picture of them on her Instagram site. I was so excited to call her and ask for a few tips on how to prepare them. She said to just add a marmalade or fruit preserve and bake. I ran out to my local store and found two in one package, perfect for my husband and me.

Tips:

  • Check your freezer department if fresh is not an option.
  • Bring to room temperature before baking.
  • Select any preserve you like. I happen to have sour cherry in my pantry. (You can use fig, apricot, peach, or your favorite)
  • After washing and cleaning the birds, pat dry with a paper towel.
  • Use a instant meat thermometer, ready at 16-154 degrees. Cover and let rest for 15 minutes.

After cleaning the birds, place in a baking dish and spoon on the preserves.

You can use many other flavors such as try fig, peach, apricot or any other fruit preserve. This jar came from my local grocery store, or can be purchased online from Foodmatch, Divina Specialties. 

 

Print

Cornish Game Hens with Sour Cherry Preserves

This happens to be such an easy recipe it doesn't need a recipe. Select any preserve you love, and eat a beautiful dish in no time! 

Course Main Course
Cuisine California Greek
Keyword Cornish Game Hens
Servings 2
Author Mary Papoulias-Platis

Ingredients

  • 1 ~ 2.8 lbs.package Cornish game hens
  • 1 8-9 oz. jar of sour cherry preserves
  • 2 lemons, quartered
  • 2 sprigs fresh thyme or rosemary ( I used thyme)
  • salt and pepper

Instructions

  1. Wash and clean Cornish game hens. Pat both dry with a paper towel. Place in a baking dish.

  2. Cut one lemon in fourths and stuff 1/4 wedge inside each of the birds. Add your fresh sprigs of thyme inside the birds. Squeeze the remaining lemon wedges over birds. 

  3. Sprinkle birds with salt and pepper. Spoon the preserve over both birds. You may want to keep some aside , for a topping.

  4. Place in a preheated 350 degree oven, for 40-50- minutes until the juice runs clear, or it reaches 160-165 degree internal temperature. Check the oven towards the end of the baking time, and cover the dish if necessary.

  5. Remove from the oven and let it rest for 10-15 minutes. Serve with your choice of vegetables or grain.

Remove from the oven , and let rest for 10-15 minutes.

It makes a beautiful presentation. I served my Cornish game hens with Basmati Rice and Cauliflower.

It can’t get easier than that! I can’t wait to try other preserves and maybe even strawberry in the summertime!

Bon-Appetit!

Mary 

 

{ 1 comment }

Greek Christmas Desserts

by Mary Papoulias-Platis

Post image for Greek Christmas Desserts

Every year I try to bring new desserts to my Holiday table and I get voted down by my family. They expect to have these cookies and desserts, which to them means home for the holidays. Therefore, I go back to my original list of Greek desserts and bake from there.  I do make an occasional cheesecake, a few pies to add to the dessert table, but the request for baklava and Greek cookies can’t be ignored. So, I have gathered a few of my recipes to share with you. Many of my recipes come from my catering days and make a large amount. Just cut the recipe in half if needed.

Recipe: Koulambiethes 

Greek powdered cookies take on a snowball look, and a special clove inserted in the center before baking, gives off a warm holiday scent.

Here are a few tips for baking:

  • I use cake flour in my traditional cookie recipes. It has only 8% protein, and less gluten. You can find it online and in your local supermarket under several names.
  • You can substitute organic unbleached all – purpose flour, which make the cookie more crispy. It may need less or more flour if needed.
  • I like to use organic unsalted butter, you want to control the salt level in your cooking.
  • I do use extra virgin olive oil, in all my baking.
  • Place your cookie pan in the top third of your oven to get an all around baked cookie. Always rotate your cookie pans.
  • Store your cookies in a glass or tin, not in a plastic container.
  • Cookies are for sharing so make a big batch and pass out to your friends and neighbors! Happy Holidays!

Melomakarona

This is the most requested cookie during the Holiday season in the Greek home! Make these ahead and store undipped, and take them out as you need them –  dip and serve!

Recipe: Chocolate Baklava

Everyone’s favorite rich chocolate dessert to give as gifts and serve during the season. Make ahead and freeze before baking, bring it out the day before your dinner or party and serve.

Tips: Defrost your phyllo in the refrigerate days before planning on making this dessert. I always keep 2-3 boxes in my refrigerator at all times.

Recipe : Galatoboureko

One of my personal favorites and one of my most popular catering dessert!  You may wish to break this recipe in half and use two pans. Make sure you buy more phyllo for the second pan. This feeds a large crowd, perfect for a holiday table!

Have a safe holiday and Merry Christmas!

Mary

 

 

{ 2 comments }

Fall Pear Clafouti Dessert

by Mary Papoulias-Platis

Post image for Fall Pear Clafouti Dessert

This clafouti is the perfect quick dessert, that delivers the flavors of Fall along with a small touch of brandy goodness. All you have to do is have a pie plate ready, learn to make this simple batter, and you can have a wonderful dessert in no time. Have no pears on hand, then you can substitute apples, bananas, peaches, and even strawberries. Here are two of my recipes you may want to use in the future: Blueberry Clafouti, and Strawberry Clafouti.

A “Clafouti” often called a fruit flan, is a traditional peasant dish from the area of Limousin area of France, known for famous seasonal cherry clafouti. It’s perfect for family meals because it’s a simple desert with a pancake batter poured over fruit of your choice. It’s bake in the oven, and eaten warm. Here, I have chosen pears, for the Fall season. You may want to top each slice with homemade ice cream or a dusting of powdered sugar.

Print

Fall Pear Clafouti Dessert

What a better dessert than this simply-made fruit custard. It can be made with seasonal fruit that you may have on hand. 

Course Dessert
Cuisine French
Keyword clafouti
Servings 6 people
Author Mary Papoulias-Platis

Ingredients

  • 5 tablespoons melted unsalted butter, divided
  • 4 pears, peeled, cored and cut into slices
  • 4 eggs
  • 1 cup whole milk
  • 1/2 cup sugar
  • 6 tablespoons flour
  • 2 tablespoons Brandy
  • 1 teaspoons grated lemon peel
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 4 tablespoons melted butter

Instructions

  1. Butter a 10-inch glass pie plate. Preheat the oven to 325 degrees.

  2. Heat 1 tablespoon of butter in a large saute pan over medium-high heat. Add the pears and saute until slightly browned. Cool the pears.

  3. Blend the eggs, milk, sugar, flour, bandy, lemon peel, vanilla and salt in a blender until smooth. Add the remaining melted butter, and mix well.

  4. Arrange pears in glass pie dish and pour batter evenly on top.

  5. Bake the dish until set and puffed and brown on top, about 55 minutes.

    Cool before serving. Can be served warm or at room temperature.

  6. You may want to serve this with ice cream or a dusting of powdered sugar. 

I serve this dessert to many of my family members and friends and they just love it! I hope you do as well!

Happy Fall!

Mary

 

 

{ 0 comments }

Orange and Cinnamon Biscotti “Paximathia”

by Mary Papoulias-Platis

Post image for Orange and Cinnamon Biscotti “Paximathia”

I recently posted a picture of these orange scented Biscotti on many of my social media sites and received several requests for the recipe. What I love most about this recipe is that it’s so convenient to make. Most of the ingredients can be found in your pantry. The only thing you need to remember is as you gather your ingredients, make sure your unsalted butter is softened before you begin the process.

Why do this? According to King Author’s baking site, ” You are using the sugar to aerate the butter and fill it with bubbles that can capture the gasses released by your leavener. The more fine bubbles you have in your network, the lighter in texture your cakes will be and the finer the crumb.” If you bake often you may want to read more about this here, on the King Author Baking site.

I hope you enjoy it for as many years as I have. Serve these delicate baked cookies with a fresh pot of coffee, wine or a spirit. It’s a great dipper!

Just  a little note:

I’m constantly turning to this recipe for a party, for my family, or for funerals. Yes, I did say funerals. And according to customs in the Greek culture,  Biscotti are served with a spirit to calm people nerves so the can stay content. It’s often served together with a Greek spirit called Metaxa. This is produced from Savatiano, Sultanina and Black Corinth, distilled twice, and married with aged muscat from Samos and Lemnos. Also added are botanical mixtures and then aged in hand made limousine oak casks. It can be found at your specialty  liquor store.

So, let’s begin with the steps for a fine textured Biscotti.
Many times with baking recipes it will say, to mix just until blended. This means that over mixing the dough may cause a tough dough. Here, you want a soft pliable dough.

I like to refrigerate the dough until cool, so it is easier to handle. I wrapped the dough with wax or parchment paper to keep it from drying out. But, this step is optional.

Cooling the dough is so important before slicing. If not, it will not give you nice clean slices, the dough will be too soft.

Place cut side down and flip over after 12 minutes and repeat until golden.

Once they have been twice-baked, place them on a rack to cool. They do become crispier which is how you want them to be, so they can be stored up to 2 weeks. Mine never last that long!

Print

Orange and Cinnamon Biscotti

Biscotti are twice-baked cookies, but so worth the time! Use them to dip into fresh coffee, wine or your favorite spirit. Do not skip the orange zest. They can be stored in a tin and they should last up to a week or two.

Course Dessert
Cuisine California Greek
Keyword Biscotti
Servings 2 dozen
Author From Bon Appetit Magazine

Ingredients

  • 1 cup sugar
  • 1/2 cup unsalted butter at room temperature (1 stick)
  • 2 large eggs
  • 2 teaspoons grated orange peel
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 325 degrees. Butter 2 baking sheets. (or use parchment paper).

  2. Beat the sugar and butter together in a large bowl until blended. Add eggs one at a time, beating well after each. Beat in orange zest and vanilla.

  3. Stir flour, baking powder, cinnamon and salt in a medium bowl. Add dry ingredients to the butter mixture, mix just until incorporated. (I place the wax-paper wrapped dough in the refrigerator for about 10 minutes, just until cool before forming into logs.) This makes them easier to form.

  4. Divide the dough in half. Place each half on the prepared sheet. With lightly floured hands, form each half into a 3-inch wide by 3/4 inch-high log.

  5. Bake until dough logs are firm to touch, about 35 minutes. Remove the logs from the oven and cool 10 minutes.

  6. Transfer logs to a work surface. Using a serrated or sharp knife, cut on diagonal (or straight) into 1/2 -inch thick slices. Arrange cut side down on the baking sheets. Bake until bottoms are golden, about 12 minutes.

  7. Turn Biscotti over, and bake until bottoms are golden, another 12 minutes longer.

  8. Transfer Biscotti to a cooking rack and cool. Can be made 2 weeks ahead. Store in airtight container.

Enjoy and Cheers!

Mary

 

{ 4 comments }

Greek Chicken Chili with Oregano

by Mary Papoulias-Platis

Post image for Greek Chicken Chili with Oregano

When the Fall season approaches, I always turn to my family’s favorite beef chili recipe (Easy Chili) to serve during cooler weather. Although they love it, I tend to make the same recipe over and over, and it can get old. So, I decided to explore the world of chicken chili recipes using Greek inspired ingredients. Chicken and oregano are a common Greek pairing in many of our dishes. Fresh oregano can be very strong in flavor so be light if you’re not a fan. I have it growing in my garden year around for my stews, soups and lamb dishes. Try growing it in a pot, it’s a hardy herb and stays around all year long.

Oregano is a staple in the Greek diet fresh and dry. The health benefits may surprise you, it’s not talked about as much as other herbs. Here are a few healthy tips you may want to know, so you can begin incorporating it into your meals. My garden oregano must be 5 years old. It’s one of the hardiest of all the herbs. Look for organic seeds here at Seed Savers.

  • Oregano also has antibacterial properties, with thymol and carvacrol compounds to defend the body from bad bacteria.
  • It aids in digestion because it is packed with fiber.
  • Oregano is a natural form of omega-3 fatty acids, a good cholesterol to improve heart health.
  • It has a high content of manganese, calcium, iron, Vitamin K which helps detox the body.
  • With all these packed nutrients, oregano also helps improve our bone health.

 

 

Print

Greek Chicken Chili with Oregano

I wanted to have a chicken chili recipe I can make besides our family's beef version. Chicken and oregano are two ingredients that marry well in our Greek stews and soups. My garden is my  inspiration for many of my dishes, and Greek oregano is always growing there.

Course Main Course
Cuisine California Greek
Keyword chili
Servings 6 servings
Author Mary Papoulias-Platis

Ingredients

  • 1 tablespoon olive oil
  • 2 chicken breasts, cut into 1-inch cubes
  • 1 red pepper, diced
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon smoked paprika
  • 2 15-19 oz. can Cannellini beans or white navy beans
  • 1 28 oz. can whole tomatoes
  • 1 6 oz. can tomato sauce
  • 3/4 cup water
  • 2-3 springs fresh oregano
  • 1 bay leaf
  • 1 1/2 teaspoon salt
  • 1/4-1/2 teaspoon pepper
  • 1/2 cup crumbled fresh feta cheese for topping
  • 1/4 cup assorted olives, sliced in half for topping

Instructions

  1. In a large Dutch oven add 1 tablespoon of olive oil and over high heat,add the chicken, red pepper, onion,  and garlic and cook until chicken is brown and pan juices are evaporated, around 15 minutes. 

  2. Add the cumin, dried oregano, red pepper flakes and smoked paprika and cook for 1 minute.

  3. Stir in the canned tomatoes, tomato sauce, water, fresh oregano,salt, pepper and bay leaf. 

  4. Drain the liquid from the beans into the chili mixture. Set the beans aside.

  5. Bring the chili to a boil, and reduce the heat to low. Simmer for 45 minutes, stirring occasionally.

  6. Add the reserved beans. Cover and simmer for 15 minutes. Discard bay leaf before serving.

  7. Before serving, top with crumbled feta cheese and sliced olives.

You can add other toppings to your Greek inspired chili; try fresh tomatoes, fresh sprig of basil, grated Greek cheese or Parm, pesto, or a spicy salsa.

Enjoy your Fall,

Mary

 

 

{ 5 comments }

Greek Stuffed Tomatoes with Rice

by Mary Papoulias-Platis

Post image for Greek Stuffed Tomatoes with Rice

The best way to welcome summer if you love Greek food, is to make these delicious stuffed tomatoes called “Yemesta”.

When I traveled to Greece a couple of years ago, one evening in Athens I was craving rice stuffed tomatoes. It took several trips up and down the city’s restaurant area, before I finally spotted them on the menu. It was worth the walk and wait. I can still taste them, with all the aromatic herbs in the filling. The reason is was difficult to find them is because traditionally, they are made with lamb or beef.

I waited all season long to have garden tomatoes in my beds, so I could make my favorite dish. Many times this recipe calls for a variety of vegetables such as zucchini, red and green peppers, and eggplant. I had such a large harvest of tomatoes this year, I decided to use only tomatoes.

My friend Debbie, grew and sent me three Greek tomato plants called “Thessaloniki” this year, and they produced a big bumper crop. Feel free to mix your vegetables, stuff zucchini or eggplant and the outcome will be the same.

I used a 11×13 pan, to bake my tomatoes, which allows 11-12 tomatoes to fit snugly in the pan. Adjust the pan to the tomato sizes.

With a sharp knife cut off the top of the tomato, (about 1/4-1/2 inches.) Use a spoon or a apple core to scoop out the flesh and save to a bowl for later use. Do not cut through the bottom. Season the inside of the tomato with a pinch of salt.

Fill each tomato with the filling and place the top back on to the tomato.

Add the broth or water, add a pinch of salt and pepper, and a drizzle of EVOO and bake covered in the oven at 350 degrees for 25-45 minutes. Remove foil and bale until lightly browned. Remove and let sit for 12-15 minutes and serve. If you have too much juice in the bottom of your pan, remove and set aside to add later to your plate.

Print

Greek Stuffed Tomatoes with Rice

Make this a complete meal by adding quinoa in place of meat. I used both rice and quinoa and they were delicious. Either way, summer tomatoes can't be beat in this dish!

Course Main Course
Cuisine California Greek
Keyword Greek, rice, stuffed, tomatoes
Author Mary Papoulias-Platis

Ingredients

  • 10-12 fresh tomatoes
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2- 2 cups water or broth
  • 1 cup converted white rice (Uncle Ben's) or organic white rice
  • 1 teaspoon salt
  • 1/4-1/2 teaspoon pepper
  • 2-3 tablespoons fresh parsley, finely chopped
  • 1 teaspoon fresh mint, finely chopped
  • 1 teaspoon dried oregano
  • 1/4 cup pine nuts
  • 1/4 cup raisins
  • 2-4 tablespoons extra virgin olive oil

Instructions

  1. Pre-heat the oven to 350 degrees.

  2. Use a sharp knife and cut off the top of each tomato. Scoop out the flesh from the inside of the tomato and place in a bowl. Drain the juice from the tomatoes into another bowl and save. This is to be added to the rice mixture later. Replace the top to the tomatoes.

  3. On medium heat, add two tablespoons of olive oil to a large skillet and add the onions. Cook on medium until softened. Add the garlic, and cook for 2-3 minutes longer. Add 1 1/2 cups of water or broth, rice to the skillet, along with the drained flesh from the tomatoes.

  4. Add 1 teaspoon each of the salt and pepper, parsley, mint, oregano, pine nuts and raisins. Add reserved tomato juice as needed. 

  5. Cook on low heat until the juices have absorbed and the rice is cooked about 15-20 minutes. Let cool for 10 minutes.

  6. Place the tomatoes, snugly into your pan. Add the mixture to the tomatoes until filled to the top. Replace the top. Continue until all the tomatoes are filled.

  7. Sprinkle the tops of the tomatoes with olive oil, salt and pepper. Add water or broth to the bottom of the pan reaching 1/2 inch up the sides of the pan.

  8. Cover with foil and bake in the pre-heated oven at 350 degrees for 20-45 minutes. Uncover and cook for 10-12 minutes until lightly brown. Let sit for 15 minutes before serving. Remove the juices and set aside. Serve alongside the tomatoes.

Kali Orexi!

Mary

Here are other recipes I have stuffed!

Stuffed Eggplant Papoutsakia

Lamb Stuffed Green Peppers

How To Make Stuffed Mushrooms

 

{ 3 comments }

Weeknight Moussaka

by Mary Papoulias-Platis

Post image for Weeknight Moussaka

Why not have Moussaka for a weeknight meal? It’s one of my favorite dishes, reminding me of many family Sunday dinners we had with our uncles and aunts in their North Park homes. They all lived within walking distance, so as kids would bounced from home to home all day while our parents prepared the dinners.

One thing you probably don’t know about me is that I love shopping at antique stores and finding old cookbooks and recipes. Not only do I love the simplicity of the recipe, but I’m curious to read the history behind the author. As you can see I collect old recipe books from churches, women’s groups, and old food companies. My stack is pretty full now, so I’ve decided to share them with you. And because of that, I’ve decided to add a new section to my blog called, “Recipes from the Past”.

My antique book collection.

This moussaka recipe was found from a book called Mother’s Day, and unfortunately there’s no author associated with it.  Every recipe is typed neatly from a typewriter. What a treasure. Among the other recipes I found are Sock-It-To-Me Cake, 7-up Cake, Preacher Cookies, Gumdrop Salad (love the name), and Pepper Steak. Do any of these bring back any of your family memories?

Old vintage cookbook.

I decided to make this recipe for dinner the other night and it worked out perfectly for a weeknight meal. It mostly uses ingredients found in your refrigerator.

Here are a few tips:

  • Always read the recipe once to make sure you have all the ingredients.
  • Secondly, use your time effectively and switch around the instructions to your benefit.
  • See what you can prepare ahead of time. The sauce can be made ahead.
  • Roast the eggplant first, before you begin on the meat sauce.

Overall, I loved the recipe and my family devoured it! Now, that’s a good sign. This is typical of an American Greek recipe where they substituted Parmesan cheese, in place of a Greek cheese. Which was great for me, because I always have Parm on hand.

Along with these treasured recipes this book also contains sweet sayings from authors throughout the book. What a wonderful touch….

Print

Weeknight Moussaka

An easy and quick recipe for your family, using ingredients in your refrigerator!

Course Main Course
Cuisine American-Greek
Servings 4
Author Mary Papoulias-Platis

Ingredients

  • 4 small eggplant or 6 Japanese eggplant, sliced
  • 1 1/2 teaspoons salt or more
  • 4-6 tablspoons olive oil
  • 1 pound ground lamb or beef
  • 2 onions chopped
  • pepper
  • 1/4 teaspoon cinnamon
  • 4 ripe tomatoes, roughly chopped
  • 3 tablespoons fresh parsley, chopped
  • 2-3 tablespoons water or broth
  • 6 tablespoons bread crumbs
  • 6 tablespoons grated Parmesan other
  • 3 egg yolks
  • 2 cups Bechamel sauce - see below

Instructions

  1. Cut the eggplant into thick slices  and place on a sheet tray lined with foil or a mat.  Sprinkle with olive oil, salt and pepper.

  2. Place in a pre-heated oven at 400 degrees for 20 minutes until soft and slightly brown. Turn once during cooking time. Remove and cool.

  3. Heat oil in a large skillet and add the meat and brown. Add the onions and continue cooking, adding the salt, pepper, and cinnamon.  Add the tomatoes, parsley and water or broth. Bring to a boil , lower the heat and cook for 20 minutes,


  4. Brush a 11x13 casserole dish with olive oil and add 1/2 of the bread crumbs. Add 1/2 the meat,1/2 the eggplant. Sprinkle with 1/3 cheese. Repeat layers.

  5. Beat the egg yolks until fluffy. Place 2 tablespoons of the sauce into the egg yolks and blend. This is tempering the eggs so they don't curdle. Add the eggs to the warm or cooled sauce. Pour the sauce over the dish and sprinkle with remaining cheese.

  6. Bake in a 365 oven for 45 minutes. Remove and let sit for 10 -15 minutes. before serving.

Print

Bechamel Sauce (white sauce)

This sauce is a mother sauce and so easy to prepare. Don't leave it off, this is the topping.

Servings 2 cups
Author Mary Papoulias-Platis

Ingredients

  • 2 cups whole milk, room temperature
  • 2 tablespoons flour
  • 2 tablespoons butter
  • 1/2 teaspoon salt

Instructions

  1. Melt the butter  in a medium saucepan.  Add the flour and cook over low heat for 1-2 minutes. 

  2. Slowly, add the milk, stirring with a whisk to form a thick sauce. Season with salt and pepper.

Recipe Notes

This sauce can be made ahead of time and refrigerated.

 

Quote from my antique cookbook.

You may enjoy my other recipes:

Greek Zucchini Moussaka

Garden Vegetable Quiche

Savory Leek and Feta Pie

Let’s Keep Cooking!

Mary

 

 

{ 7 comments }

Cold Greek Orzo Summer Salad

by Mary Papoulias-Platis

Post image for Cold Greek Orzo Summer Salad

We have had a sizzling heat-wave in California this summer and it’s not easing up! But, I can still cook up a family meal with this cold orzo salad. Not only does it relieve the heat somewhat, it’s also a Simply Greek recipe, which means it’s fast and easy.

During these weather conditions, I tend to leave my heavy meals for the Fall, which means I need to reach for my tried and true shoebox recipes that can be made with fewer ingredients with very little effort. You don’t even need a recipe for this dish, most of the ingredients come from your vegetable bin or garden. I try and keep several boxes of orzo in my pantry at all times so I can throw this together at the last moment.

  • Orzo can be made into a side dish along with the juices of a leg of lamb.
  • Can be added to any soup, stew and even paella.
  • Use orzo to stuff tomatoes, green peppers and zucchini.
  • Or just make a pilaf with onions and herbs.
  • Below is one brand I use, but there are many others to look for.

Print

Cold Orzo Greek Summer Salad

This salad can be served room temperature or cold. That's the beauty of the dressing. Change up the vegetables and cheeses to your liking for your family and BBQ's. I make the entire pound of pasta for it makes a great lunch the next day.  Make this salad year around using root vegetables, broccoli,  cauliflower, but make sure to steam or roast them first before adding to the salad.

Course Salad
Cuisine California Greek
Author Mary Papoulias-Platis

Ingredients

  • 1 lb. orzo, cooked
  • 1 red pepper, chopped
  • 1 orange pepper, chopped
  • 1/2 red onion, thinly sliced
  • 1 cucumber, seeded and chopped
  • 2 small tomatoes, seeded and chopped
  • 1/2 cup feta, cut into 1/4 inch cubes or Parmesan cheese
  • 5-6 leaves fresh basil, torn
  • 1/2 cup pitted whole Kalamata olives
  • 1/2 cup extra virgin olive oil (I used a garlic infused) or more
  • 1/4 cup sherry or red wine vinegar or more
  • salt and pepper

Instructions

  1. Fill a large pot with water and bring to a boil. Add the pasta and stir several times. Cook until almost ready, al dente. (see package instructions) Remove and strain. Rinse with cold water. Place in a large bowl and cool.

  2. Mix the olive oil and vinegar into the pasta while still warm and let it sit as you prepare the vegetables. This allows the dressing to soak up into the pasta.

  3. Cut all the vegetables and add to the pasta. Add the cheese and basil before serving, this will help it from crumbling and also keeping the basil green. If using green beans, cauliflower, or broccoli you may want to steam them until tender before adding to the salad.

  4. When you have the pasta ready, refrigerate it overnight or for a couple of hours. Taste again for salt and pepper. Add more dressing if needed. 

Recipe Notes

Use any soft vegetable you may have in your refrigerator. Add zucchini, corn, radishes, green beans, baby tomatoes, and celery. Change out the feta for Parmesan, goat cheese or any hard cheese. Use dried herbs such as oregano, thyme, dill or basil, if fresh ones are not available. 

You may also enjoy my family’s recipe for Lamb Shanks with Orzo.

Happy Summertime!

Mary

 

{ 4 comments }

← Previous Entries

Next Entries →