Grilled Lamb Ribs with Greens and Beets

by Mary Papoulias-Platis

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When I need a quick dinner that will satisfy a crowd, I turn to grilling a rack of lamb ribs. Grilling can take place outdoors or indoors which lends itself to a meal that can be prepared year around. You can also easily purchase the amount needed by allowing 2-3 ribs per person.  You can have the butcher cut them for you, or you can cut them yourself.

When I teach this Greek meal it is the most popular holiday or big crowd dish that I make. And there is little preparation with a big bang of flavors! Baby beets or regular can be found cooked and ready to go at your supermarkets from Melissa’s Produce. How to roast beets can be found here. If you are using fresh beets, save the greens and cook them with the other greens. All you need to do is season them with the recipe below. I like to serve this family style in a large platter, with fresh lemons or grilled lemons surrounding the ribs.

In Greek cooking you need just a few ingredients, fresh lemons, a good quality extra virgin olive oil, garlic and dried oregano.

Start out by picking out your greens: I use mustard greens, swiss chard and/or spinach. Or any combination you like.

Marinate the chops after cutting them in individual chops. The quick marinade are pantry ingredients.

Place them on an outdoor grill or indoor grill, like I have done here. You may want to grill a few lemons to serve with the chops.

Grill the chops for 3-4 minutes on each side.

Plate them on a large platter with the greens arranged in the middle and cooked baby beets on top!

The beets can be substituted with cooked or grilled small potatoes.

Kali Orexi!

Mary

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Grilled Lamb Ribs with Greens and Beets

You can't go wrong serving this for your family or for a big crowd. Count on 2 chops per person, served with greens and beets. Cooked baby potatoes can be substituted for the beets. 

Course Main Course
Cuisine California Greek
Keyword BBQ, beets, Greek, lamb ribs, mustard greens
Author Mary Papoulias-Platis

Ingredients

  • 1-2 racks of lamb ribs ( 2 per person)
  • 2 bunches of mustard greens
  • 2 bunches of swiss chard or spinach
  • 3-4 garlic cloves, minced
  • 4-6 fresh lemons
  • 1/2 cup extra virgin olive oil
  • 1-2 beets per person (save the greens and add to mustard greens)
  • 1/4 cup of red wine vinegar
  • 2 teaspoons dried Greek oregano

Lamb Rib Marinade

  • 1/4 -1/2 cup extra virgin olive oil
  • juice of 2 lemons
  • 2 teaspoons dried oregano
  • salt and pepper
  • 2 cloves garlic, crushed

Beet Dressing

  • 1-2 tablespoons olive oil
  • 1-2 cloves garlic, minced
  • 2-3 tablspoons red wine vinegar
  • salt and pepper

Greens Dressing

  • Reserve 1-11/2 cups of water from greens
  • 2-3 tablespoons olive oil
  • salt and pepper
  • juice of 2 lemons

Instructions

  1. Cut your lamb ribs in individual servings. Place in a bowl or plastic bag to marinate. Add the marinate and refrigerate for 1-2 hours. 

  2. Heat up the grill and remove the ribs from the marinade and grill the chops for 3-4 minutes on both sides. Time may vary according to the size of the chops.

    Add 2-3 halved lemons to the grill and cook until browned.

    Remove the ribs and keep warm until vegetables are ready.

  3. While the ribs are grilling, cook your beets. If pre-cooked just add your seasonings. If using fresh beets you can roast them in an oven of 400 degrees for 30-40 minutes. Just wrap them in foil individually and let them roast. Test with a knife and pierce checking for softness. Remove, cool and peel. Dress with olive oil salt, pepper, minced garlic and red wine vinegar.

  4. Wash the greens with cold water. Bring a large pot of water to a boil. Add water to the 1/2 way mark. Add the greens and cook until tender, 5-8 minutes. Drain and dress with olive oil, salt and pepper and juice of one-two lemons.

  5. Once everything is ready, plate your greens and beets and add the ribs around the platter. Drizzle with lemon juice and olive oil and serve.

 

 

 

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Pickled Watermelon Radish

by Mary Papoulias-Platis

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I was first introduced to the watermelon radish at an event at Melissa’s Produce a couple of months ago. They are not very attractive from the outside, they have a soft green colored skin and a very hard outside. But once you cut into it, it shines with radiant circles of red circles. It’s just a fantastic vegetable you need to add to your collection. And there are so many other uses for them fresh or pickled. And radishes have many health benefits. Radishes are a great source of anthocyanins, a type of flavonoids, which not only give color to radishes but also provide numerous health benefits.

They have also displayed anti-cancer and anti-inflammatory properties.

Take a look at this queen of all radishes. It’s such a spectacular show for any dish. Here are some ideas where you can use these radishes:

  • Skew them with a toothpick and add them to you ceese tray.
  • Add them thinly sliced as a chip to your dips.
  • Make a taco from them , using a madoline to slice them very thin.

Thinly slice for best results in a quick pickle. I used a mandoline.

Place in a jar or glass container.

Make the pickling mixture and add it to your jar, filling the jar to the top.

When finished just place the lid on and refrigerate.

Let it stay in the refrigerator overnight. Can be kept in your refrigerator for weeks.

 

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Pickled Watermelon Radishes

Here's a quick pickling mixture to add a little zing to your vegetables. Add them to your salads, dips, cheese tray. Or eat them straight up!

Course Side Dish
Cuisine California Greek
Author Mary Papoulias-Platis

Ingredients

  • 3/4 cup white vinegar
  • 1/2 teaspooon salt
  • spices or herbs (optional)

Instructions

  1. Thinly slice your radishes and place them in a jar or container. 

  2. Combine the ingredients above and pour into the jar. You can add any spices or herbs that you wish to the jar at this time.

  3. Refrigerate overnight for best results. 

Recipe Notes

Makes 1-1/2 -2 cups. 

Enjoy your creation!

Mary

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Lamb Stuffed Green Peppers

by Mary Papoulias-Platis

Post image for Lamb Stuffed Green Peppers

On any night I use this recipe to make a quick dinner for my family. I tend to keep green peppers on hand and lamb in my freezer. It’s one of those dishes you can pull together in no time. I shop for ground lamb or you can use ground beef, at the butcher department of the grocery store. He can always grind you a pound or two. The choice is up to you what rice you use, I use organic rice from Lundberg Farms.

Whatever you have on hand works, this is what I call a pantry recipe.

  • Choose your meat, lamb or beef or use mushrooms, grains, and rice only for a meatless version.
  • Select whatever hard cheese you may have on hand. I used a salty hard Greek cheese.
  • Choose your grain and nuts. ( I used pine nuts but you can use walnuts, almonds…)
  • Choose your onion. You can use red or white onion, leeks, green onions, shallots and garlic.

Let’s get started…

These are four peppers I cut in half, they cook faster for a weeknight dinner.

Start with a large pan and saute the meat, onions, and salt and pepper.

Stuff and add your cheese. The cheese is optional, but do drizzle with extra virgin olive oil before baking.

 

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Greek Stuffed Bell Peppers

This is a perfect Greek main dish to serve to your family on any given night. Prepping can be made ahead of time and baked when you get home. Serve with a dollop of yogurt or sour cream. This recipe has been in our family for years, tried and true.

Course Main Course
Cuisine California Greek
Keyword bell pepper, Greek, meat, stuffed
Servings 4 people
Author Mary Papoulias-Platis

Ingredients

  • 6 large peppers, cut in half, seeds removed
  • 1 large onion, diced
  • 3-4 garlic cloves, finely chopped
  • 2-3 teaspoons extra virgin olive oil
  • 2 pounds ground meat or lamb
  • salt and pepper
  • 2 tablespoons tomato paste
  • 1/2 cup red wine - optional
  • 1 cup rice of your choice
  • 3-4 sprigs fresh oregano
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup pine nuts
  • 1/4 cup golden raisins
  • 2-3 teaspoons olive oil (drizzle on top)

Instructions

  1. Preheat the oven to 350°.

  2. Wash and dry the bell peppers. Using a sharp knife cut off 1/2-inch of the top of each pepper. Clean out the inside flesh of each pepper ands replace the tops.

    If using potatoes, wash and dry them, and cut them lengthwise into six pieces and again if needed. Set aside.

  3. On medium heat, add 2-3 tablespoons of olive oil to a large skillet and add the onions. Add a large pinch of salt to the onions. Saute until softened not browned. Add the garlic and cook for a few minutes. Add more olive oil if needed.

     

  4. Add the ground beef, tomato paste, wine, and cook until the meat is brown and the juices have evaporated. 

  5. Add the rice, pine nuts, golden raisins and herbs and continue to cook slowly for 15 minutes on low to par-cook the rice. Taste for seasoning, if needed. This step is very important to taste as you go. You may need to add 1/2 - 3/4 cup of water to the mixture. Taste the rice for doneness. Cool the meat mixture slightly before adding it to the peppers.

  6. Stuff the peppers to the top. Replace the lid. Snugly place the peppers in a 9x13 baking dish. If using potatoes, add them between peppers to prop them up and hold them in place. Add 1/2-3/4 cup of water to the bottom to cook the peppers and potatoes.

    Drizzle peppers and potatoes with olive oil and finely chopped parsley. Add salt and pepper to the potatoes.

  7. Bake covered with foil or parchment paper in the oven for 30-45 minutes at 375 degrees until peppers are soft. Remove cover and bake for 10-15 minutes longer until pepper tops are lightly brown in color and potatoes are done.

  8. Remove from the oven and let sit for 15 minutes. Serve with any remaining sauce from the pan. You can also serve this dish with Greek yogurt or sour cream on the side. (optional)

Recipe Notes

You can make this ahead and freeze it before baking. Or you can prep it ahead of time, refrigerate and bake that evening. Make the meat mixture the day before and refrigerate and bring to room temperature before stuffing.

You may also enjoy my other lamb recipes!

Grilled Lamb Chops with Greens

Lamb Stew with Artichokes and Gigantes

Lamb Shanks with Rosemary Orzo

Bon Appetit!

Mary 

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Greek Coffee Affogato with Riki

by Mary Papoulias-Platis

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I make one good cup of Greek coffee. When it comes to Greek coffee there is no need for any fancy machines, at least not in a Greek home. All you need is our version of a coffee pot called a “briki”. One thing you may not know about me is that I worked at a popular kitchen store for years. After many years of working there, the one question most often asked was, “What is the best way to make a cup of coffee?” At home, I use a French press for my American coffee. Watching my mother make coffee every morning the Greek way, I can now understand why it’s so important to use the right vessel. Only three ingredients are needed water, sugar, and Greek coffee. Greek coffee can be found in Middle Eastern or Greek markets. Online it’s available through many different brands, here is one example on Amazon.

One Greek coffee company

How To Make Greek Coffee

Greek Coffee is made by heating up water and adding the coffee grounds directly into a Greek coffeepot called a briki.  You will see these pots in every Greek kitchen. They are made of bronze and usually will serve 4. This coffee is very strong and served to your guests in the afternoon with a pastry or after dinner with water. This drink is sipped slowly. Afterwards the coffee grounds are read if someone in the room has the talent to do so. The briki can be found at most Greek or Middle Eastern stores. You can change the amount of sugar to your liking or per your guests request.

Greek coffee and pot

For the holidays, I wanted my coffee to have more of a punch, so I decided to take the famous affogato from the Italians and make it Greek-Style. Affogato just means a shot of espresso over vanilla gelato or ice cream. Simply that.

There are some rules to flavoring a hot drink:

  1. When flavoring a hot drink pour the flavoring in first, the add the brewed coffee.
  2. No stirring is required since the the syrup will dissolve.
  3. Drinks can be flavored with spices. such as nutmeg, cinnamon, clove allspice and cardamon.
  4. It’s not recommended to brew the spices with the coffee.
  5. Look for the froth and remove quickly from the stove top. Repeat two more times.

Greek coffee pot

Growing up in the Greek community, it’s a form of hospitality to offer coffee to your guests served with a cookie or biscuit.

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Greek Coffee Affogato with Riki

This special coffee is a twist on the Italian dessert, in which you pour espresso on ice cream or gelato. I switched it up a little with a shot of Greek coffee made in a briki!

Course Dessert
Cuisine California Greek
Servings 4 people
Author Mary Papoulias-Platis

Ingredients

  • 4 heaping teaspoons Greek coffee
  • 1-4 teaspoons sugar (will vary on the strength you want)
  • 4 demi-cups cold water
  • 1/4 teaspoon nutmeg or cinnamon - optional
  • 1/4-1/2 cup liquor of your choice -optional
  • 1/4 cup cocoa nibbs or shaved chocolate
  • 1/2 gallon Vanilla Ice Cream or Gelato

Instructions

  1. In a tall and narrow sauce pan or briki, add the water and sugar and bring to a boil. Add the coffee and bring to a boil until the froth rises to the rim. Remove from the heat. Repeat two more times.

  2. While coffee is heating up bring out your cups and add 2-3 scoops of ice cream to each cup. Place into the refrigerator until ready to serve.

  3. Remove from the heat and add the spices and/or liquor. First pour the froth over the ice cream and divide the coffee among the four cups.

  4. Serve in coffee cups or dessert cups. Sprinkle with cocoa nibs or shaved chocolate.

Recipe Notes

When using a liquor or flavored coffees, check the label for ingredients. Spices may be included. You may want to skip the spices. 

Rikki Brandy

This is a traditional alcoholic sweet drink of Kythira, extract made from raki, cinnamon and clover. I picked up this liquor in this sweet shop called Maria’s on the island of Kythera. Any liquor of your choice will work. This was one of my favorite stops on the island of Kythira. This incredible bakery had everything I ever had wished for in a pastry shop. Here is where I bought jams, jellies, home baked cookies and local honey. In fact, I found my husband Mike in the back of the bakery enjoying melomakarona with Maria’s yiayia.

Our Kythera Bakery in Greece - Maria's

Greek coffee is served in very small portions, basically for a quick “pick me up”. These are demitasse cups I received as a wedding present from Greece from my aunt. They hold enough for two or three small sips. That’s all you need! When ordering coffee in Greece or here in the states, you can request it by the following names. By the way, milk and cream is never served with Greek coffee.

  • With foam it’s called “kaimaik”.
  • Straight and bitter, called “Pikro”.
  • Without sugar, “Sketos”.
  • Medium with 1/2 teaspoon sugar, “Glyko”.
  • With heavy sugar, 2 teaspoons, “Variglyco”.

Cocoa Nibs

I topped my affogato with these delicious cocoa nibbs from Melissa’s Produce. You can also top your dessert with shaved chocolate, chopped nuts, or whipped cream.

Enjoy your Holidays!

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Spatchcocked Greek Lemon Chicken with Potatoes

by Mary Papoulias-Platis

Post image for Spatchcocked Greek Lemon Chicken with Potatoes

I love a basic chicken recipe that I can cook up on a weeknight and make it a quick dinner. This is a variation of cooking an entire chicken in the oven which takes roughly 1-1/2 hours. I found the spatchcocked method so much easier, and it puts dinner on the table quickly.

This spatchcocked Greek chicken presentation is beautiful and it can be served to guests. All the chicken is browned evenly and you will be happy it’s done in one sheet pan. You can do this method with any bird, even a turkey.

 

This doesn’t even need a recipe but the ingredients list is:

One organic Chicken or Turkey – I buy Mary’s chicken or any Air-Chilled Bird.
Baking Potatoes
Olive Oil, Herbs, Oregano, Garlic Cloves and Lemons, Salt and Pepper
One Sheet Pan

Wash and clean your chicken and pat dry. (remove giblets and neck from inside)
Preheat your oven to 375 degrees.

Prepare as many potatoes as you wish. Cut in fourths and add lemon juice, salt and pepper, oregano, and garlic cloves. I also added thyme, parsley and basil from my garden. And you can see I added a few lemons. Be generous and add olive oil to the potatoes and mix with your hands to cover all the potatoes.

Using a sharp knife or kitchen shears, first cut the backbone off the back side running your knife down both sides.

Next, turn the chicken over, and cut down the center of the breastbone, splitting the bone. Not all the way through the chicken. With your hands flip over and flatten the chicken.

Rub extra virgin olive oil on the entire bird. Season with salt, pepper and dried oregano. Add the juice of 1-2 lemons to the bird.

Add the bird skin side up to the potatoes. Top with fresh herbs, garlic cloves and lemons and lemon juice. Lots of it!

 

Bake in the oven for 45-55 minutes or until it reaches 160 degrees. (always use a thermometer) Remove and cover and let sit for 15-20 minutes to rest. This allows the juices to return to the bird.

 

Enjoy one of my favorite Greek meals!

Mary

 

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Kima Greek Meat Sauce with Pasta

by Mary Papoulias-Platis

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When we were kids this meal was our most requested dish for dinner, a simple meat sauce called “Kima”. We begged our mother to make this dish for us weekly. I’m sure she didn’t mind, it was quick and easy with simple pantry ingredients.

It’s similar to the meat texture of a sloppy Joe sandwich, (which we never got) but served with our favorite pasta. She mostly used ground beef, but would surprise us occasionally with a lamb version of Kima.  I had never had the Italian meat sauce version, that was so popular until much later in life when I could go out for Italian food with my girlfriends.

( My mother Voula with the three of us in our backyard in La Mesa.)

As we walked home from school and were approaching the house, if she was cooking kima we could smell the onions, with cinnamon cooking and would run home hoping it was this meat sauce with pasta!

(I’m in the middle with my two brothers Tom and Toss. How I survived those two, only God knows.)

The smells from my mother’s kitchen growing up, was a fine memory and the one reason I made sure my kid’s experienced the same memories coming from my kitchen. And it was the easiest dish my mother and I could have ever made in minutes and enjoyed by our families.

Greek cooking can be simple and delicious, with just a few ingredients and this recipe is one of many.  I bet you would not see this on the menu of a Greek restaurant.  But ask any Greek child and I bet you get the same response, it’s hard to beat.

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Kima Greek Meat Sauce with Pasta

You can't go wrong with this simple meat sauce for your weekly meals. Once you make this you can find many uses for it.

Servings 4 people
Author Mary Papoulias-Platis

Ingredients

  • 1/2 cup minced onion
  • 2 teaspoons minced garlic
  • 3 tablespoons butter
  • 1 pound organic beef or lamb
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup tomato sauce
  • 1/2 cup water
  • 1/2 teaspoon cinnamon
  • pinch of ground cloves
  • 1/2 cup red wine
  • 1 pound cooked pasta
  • grated cheese such as Parmesan or Greek cheese

Instructions

  1. In a large skillet add the butter and place on medium heat. Add the onions and garlic and saute until softened.

  2. Add the ground meat into the mixture and brown thoroughly. Season with salt and pepper.

  3. Add the tomato sauce and water and bring the mixture to a low boil. Add the cinnamon and cloves and simmer for 45 minutes, stirring often.

  4. Add the wine and simmer for another 15 minutes.

  5. Serve over pasta of your choice.

Can’t say anything more but to just enjoy the simplicity of this recipe. Serve it with your favorite pasta and salad.

Kema is Greek meat sauce.

Try and use fresh grass fed beef, here I used Sun and Fed Grass Fed Organic Beef for this recipe. I find it in the frozen section of grocery stores.

Kali Orexi,

Mary

 

 

 

 

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Fresh Pumpkin Patties with Nutmeg Sauce

by Mary Papoulias-Platis

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When I was in college and off to classes everyday I relied heavily on my mother’s recipes. I had a Greek church cookbook I would browse and find my dinner recipes from. My mother only cooked Greek food, so my collection included just that. Once, I was married I received two cookbooks all brides received and they were Betty Crocker and Good Housekeeping. And that’s how I learned to cook.

The church cookbooks were the best source of recipes for me as a student. As I traveled around to several yearly church bazaars and festivals, I collected many and my collection grew. This recipe comes from Georgia Swisher, a wonderful cook and friend of my mothers.

I’m obsessed with pumpkin everything! I love the process of taking my Halloween pumpkins and roasting them to a puree in a preparation for my Thanksgiving pies and breads. In this recipe I used a small sugar pumpkin.

Let’s begin… with gathering all your ingredients before beginning.

With a sharp knife cut pumpkin in half. Clean out seeds and strings.

Cut the pumpkin in wide 1-1/2 inch strips. Cut off ends to make squares. Grate pumpkin by hand, no worries it goes very fast.

Place everything in the bowl and stir gently. You are now ready to form the patties.

Shape into balls then flatten slightly to form a patty.

 

You can see the edges browning and that’s when you can flip them over.

Fry up until the insides are fully cooked. Test by taking one out to taste.

Make the sauce with yogurt or sour cream. I added nutmeg, but you can add cinnamon, ginger, cloves, or any flavors of fall.

Nothing replaces freshly ground nutmeg. Use a grater or a microplane and watch your fingers while grating into the sauce. Nutmeg is strong so a little goes a far way.

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Fresh Pumpkin Patties with Nutmeg Sauce

What a great use of your pumpkins after Halloween. These patties are easy to make and can be added to your appetizer table for the holidays. Serve with a yogurt sauce or sour cream with a sprinkle of freshly grated nutmeg.

Course Appetizer
Cuisine Greek
Servings 4

Ingredients

Pumpkin Patty Ingredients

  • 2 cups freshly grated pumpkin (1/2 of a small pumpkin)
  • 1 onion finely chopped
  • 1 large egg, beaten
  • 1 cup flour
  • 1/4 cup extra virgin olive oil
  • 1/2 cup fresh mint, finely chopped
  • 1/2 cup fresh parsley, finely chopped
  • 2 teaspoons baking powder
  • salt and pepper to taste
  • additional extra virgin olive oil for frying

Yogurt Nutmeg Sauce

  • 1 cup Greek yogurt
  • 1/4 teaspoon freshly grated nutmeg

Instructions

Pumpkin Patties

  1. In a large bowl combine all the ingredients for the patties. Gently stir to combine. 

  2. With your hands, form a ball and flattened to form a patty and set aside. Continue until all the mixture is used. 

  3. In a skillet add the extra virgin olive oil and heat on medium high. 

  4. Add the patties and fry on both side until golden brown and cooked all the way through, around 6 minutes. You will know when to flip the patties when the edges have browned. 

  5. When cooked, place the patties on a plate covered with a paper towel to drain oil.

  6. Serve with the freshly grated nutmeg yogurt sauce or sour cream.

Yogurt Sauce

  1. Freshly grate the nutmeg into the bowl of Greek yogurt. Mix and serve with the pumpkin fritters. You can substituted sour cream for the yogurt.

Have a wonderful Thanksgiving,

Mary

 

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Refreshing Deepa’s Secrets Cookbook

by Mary Papoulias-Platis

Post image for Refreshing Deepa’s Secrets Cookbook

I received a copy of Deepa’s Secrets to review from Melissa’s Produce, and I must say right off the top, the presentation and stunning photos grab your creative juices instantly! The author Deepa Thomas, first generation from New Delhi, India did not hesitate when accepting a marriage proposal from her husband of 40+ years and leaving her native home to arrive in America, two years later into their relationship.   After cooking for her husband for many years and developing her passion for a healthier slow carb and healing foods, she developed the New Indian Cuisine. The cookbook is perfect for a beginning cook and as she mentioned that the book is “peppered with shortcuts, substitutions, additions with basic techniques”.

The book is filled with many wise quotes you are sure to love and remember such as “Fortunes favor the brave” and “Food is meant to be shared”, a few of my favorites. Not only is this a cookbook,  but it’s a lovely tribute to her family’s legacy. She also interweaves her family’s history through family photos and writings, that are not to be missed!

One chapter I cherished was the Kitchen Essential section which included listings of spices, sauces, pastes, and snacking recipes she developed over years in the kitchen and are the basics needed for her recipes. I felt she took the mystery of Indian food to a new easy level in this chapter for a Greek girl like me.

As you begin to explore the cookbook for new recipes ideas, Deepa has covered everything from Soups, Stews, Fish, Chicken, Meat and Savory Vegetables. I chose the beet salad to make, because it combines my favorite ingredients Greek yogurt, fennel and beets.

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Roasted Beets and Shaved Fennel Salad

Deepa writes she ate tons of beets growing up. When roasted they tasted like candy! I never had to suffer from the canned beets, there were no canned foods in New Delhi.  I enjoyed this salad and will be making it on a regular basis. Don't skip the fresh fennel it adds a fresh clean anise flavor to the roasted beets and yogurt.

Course Salad
Cuisine Indian
Servings 4 people
Author Deepa Thomas

Ingredients

  • 4 small red beets
  • 6 small yellow beets
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup Greek yogurt, whipped with a hand blender
  • 1 teaspoon wild orange honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/4 teaspoon fennel seeds, toasted and ground
  • 1/4 teaspoon cumin seeds, toasted and ground
  • 1 cup fennel, thinly sliced or shaved
  • 1 teaspoon lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon chaat masala
  • 1 cup pistachios, lightly toasted rough chopped

Instructions

  1. Preheat the oven to 400 degrees. Wrap the beets (I like to wrap them individually but you can put them together) in foil and roast for 40-45 minutes until tender. Cool to room temperature. Peel and cut roasted beets into segments. Season with salt and pepper.

  2. While the beets are in the oven, combine the yogurt, honey, salt,and pepper together with a whisk. Check seasonings and set aside.

  3. Pool the whipped yogurt on a salad plate. Should extend to 1-inch from the edge of the plate). Sprinkle the yogurt with toasted and ground fennel and cumin.

  4. Slice the fennel as thinly as possible. Immediately, toss the slices with lemon juice to prevent them from turning brown.

  5. Arrange a generous pile of beet segments on the salad plate with the pool of yogurt. Top with fennel slices and fronds.

  6. Drizzle with olive oil, dust with chaat masala, and top with a shower of chopped pistachios.

Here are a few more recipes I would highly recommend to make at home:

Toot Sweet Snack
Mango Lassi
Chop Chop Lamb Chops
Fisherman’s Prawns
Avocado, Tomato and Plum Salad

My favorite Quote from the Book:

“Don’t look for approval. Approval comes on the day you are successful, and not one day before.

Bon Appetit!

Mary

 

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Zesty Olive Oil Lemon Curd

by Mary Papoulias-Platis

Post image for Zesty Olive Oil Lemon Curd

I recently was invited to attend the 2017 LDEI Annual Conference that was held at the Island Hotel in Newport Beach. It was hosted by the Los Angeles/Orange County chapter, and its theme was “California Dreaming: Experiencing California Cuisine from Farm to Table.” I wanted to showcase California Olive Oils, so I invited San Diego Dame Sue Robers from North County Olive Oil to join me.

Along with the book signing I always try and include a small bite from our cookbook or an olive oil recipe as a treat. I decided to make this unique and delicious olive oil lemon curd for the day and serve it with crackers or in a small cup. Boy, was I brave or what?  I knew most of the gals would not have had an olive oil curd before, and that it would make a great conversation piece with the ladies.

If you would like to learn to cook with olive oil, I wrote my cookbook Cooking Techniques with Olive Oil, to help you to use olive oil daily in your cooking. I teach you cooking techniques such as braising, marinating, poaching and many more tips that you can incorporate into your family meals, adding a more healthier approach.

BUY COOKBOOK HERE

 

If anyone could judge this recipe it would be these food experts, chefs, nutritionists, recipe developers and teachers who were among this group. It turns out they all loved it. But the bad news is I ran out of recipe cards so I’m posting the recipe so they have access to it. And you don’t need to be an expert to make and enjoy this new and delicious olive oil recipe.

Once you make the curd what can you use it for?

You can serve it with on a cracker or any bread product. Use the curd to top any slice of cake and serve with fresh berris on the side.  A casual but impressive presentation would be to a layer a butter cake with the curd in a rustic style without frosting. You can also add it to your cheese plate, or use it as a gift at your next dinner party.

When making any curd, in my experience there are a few good tips to follow.

  • Use the freshest of ingredients, and when serving a crowd buy pasteurized eggs for safe use with babies or seniors.
  • When cooking the curd use a wooden spool to stir the mixture. It also helps to determine when the curd is ready.
  • By dipping the spoon in the curd, run your finger across the back of the spoon with your finger, and if you see a clean line the curd is ready and immediately remove it from the heat. Or you can use a thermometer and bring it to 180 degrees.
  • Never bring the curd to a boil, it will cook the egg yolks.
  • Make the curd when you can be by the stove-never leave it alone.
  • Prepare the sterilized dish or jar before making the curd.
  • ALWAYS strain the curd using a fine mesh strainer, to leave any cooked egg behind. This makes your curd smooth to the tongue.

Once you make this curd, you can experiment with other juices such as blood orange, cranberry, grape and grapefruit.

 

Print

Zesty Olive Oil Lemon Curd

Smooth and delicious this lemon curd takes the butter out and adds in the flavor of mild extra virgin olive oil. Use with crackers, biscuits, or in between your layer cake for a wonderful new twist!

Course Jam
Cuisine California Greek
Author Mary Papoulias-Platis

Ingredients

  • 3 ounces extra virgin olive oil
  • 3/4 cup sugar
  • 1/2 cup fresh lemon juice
  • 3 tablespoons finely grated lemon zest
  • pinch of salt
  • 6 egg yolks

Instructions

  1. Place olive oil in a heavy non-reactive saucepan over medium heat until oil becomes slightly hot.

  2. Remove from heat and whisk in sugar, lemon juice, zest and salt.

  3. Whisk in egg yolks slowly until completely incorporated.

  4. Place back on a medium-low heat and cook egg mixture. Continue stirring with a wooden spoon until thickened and coats the back of the spoon. Do not allow the mixture to boil.

  5. Strain curd into a bowl and cool to room temperature, stirring every 10 minutes.

  6. Refrigerate covered until ready to use. The curd can be transferred to sterilized jars or stored in any glass container.

Recipe Notes

Best when made one day ahead. Makes 1 1/2 cups.

Enjoy just on crackers, oh my!

Mary

This book makes a great gift for a friend or family member.

If you would like to learn more about olive oil, I have written a cookbook teaching you all about cooking, preserving and caring for your olive oil.

BUY YOUR COPY HERE

 

 

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