Deborah Madison’s Pasta with Gorgonzola

by Mary Papoulias-Platis

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Cookbook Author Deborah Madison happened to be in L.A. visiting Melissa’s Produce for her book launch of her latest cookbook, In My Kitchen. I had the opportunity to attend the event and meet her after all these years of cooking her recipes. As we arrived, we had the book signing and a delicious and colorful luncheon prepared for us to enjoy by the staff. We continued with our luncheon while Deborah gave us a peak into her life.

She was kind enough to sign each one of us a copy of her book. I think that was the largest turnout at Melissa’s Produce, I have ever seen. Any book on Vegetables becomes a stand-out here in California with our access to all these year-around vegetables.

Melissa’s had a beautiful display of vegetables for us to pack up and take home. Enough for us to recreate many of Deborah’s recipes. I did make her delicious raspberry-rhubarb sauce which we devoured in no time. One of many dishes served that day.

I chose to make the pasta, not only because it sounded delicious, but I loved her story behind the recipe, and the year she spent in Rome.

I used pappardelle pasta, and a good quality Gorgonzola cheese. Don’t skip on the fresh pepper!

 

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Pasta with Gorgonzola

A must have dish from Deborah Madison's new cookbook, In My Kitchen.  Don't skip on the pasta or cheese, buy the best ingredients. Easy and ready as soon as the pasta is cooked. 

Course Main Course
Cuisine Italian
Servings 2 servings

Ingredients

  • 6 ounces any dried pasta
  • 1 clove garlic
  • 4 ounces Gorgonzola, crumbled in large pieces
  • 2 tablespoons of your best butter, cut in pieces
  • 2-4 tablespoons cream
  • sea salt and freshly ground pepper
  • Parmigiano-Reggiano, to grate over all

Instructions

  1. Bring a large pot of water to a boil. While it is heating, set a bowl large enough to hold the cooked pasta over the pot, and add the garlic, cheese, butter and cream.

    As the water heats, everything will become warm and soft. 

    Remove the bowl when the water comes to a boil. Add plenty of salt to the pot, then add the pasta, and give it a stir.

    Cook until the pasta is as done as you like it, then scoop it out and add it directly to the bowl.

    The heat of the pasta will melt the lumps of cheese that haven't been melted yet.

    Toss everything together with freshly cracked pepper, and transfer to warm pasta plates. 

    Grate a little Parmigiano-Reggiano over each plate and serve.

A big thank-you to Melissa’s Produce for the invitation to the book signing and all the take-home fruits and vegetables.

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Lemon Pasta with Fava Beans and Greens

by Mary Papoulias-Platis

Post image for Lemon Pasta with Fava Beans and Greens

Limited with time to cook? Who doesn’t like a bowl of pasta for a quick lunch or dinner. I do rely on pasta for my weekly last minute main dishes. There is nothing fancy to this dish,  just items you may have in your pantry. The lemons are the stars of this dish, so please use fresh ones. You can add asparagus, broccoli, greens to this dish for that extra flavor and for a quick boost.

Here in this recipe I added whatever I had growing in my garden, and swiss chard was it. Anything you may have leftover in your vegetable bin will work. For example leftover spinach, corn, peas, blanched carrots, broccoli or asparagus.

When selecting lemons for this recipe I use the more sour of the two lemons for extra sour strength. The Meyer lemon may not work as well because it has a tendency to be much sweeter.

Eureka Lemons

This popular variety produces an abundance of fine, market-quality fruit year round. Large, juicy lemons with very few seeds are borne at an early age. Attractive landscape or patio container specimen with bronze-purple new growth. Evergreen. To buy this variety take a look at the growers at Monrovia.

Eureka lemon tree

Adding greens can be omitted from the recipe altogether. I would hate for you to pass up this recipe because I decided to add greens. Try it with just plain lemon sauce, and you will be satisfied.

Greens from my garden

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Eureka Lemon Pasta with Fava Beans and Greens

Use alone or with greens this pasta is amazingly light and tasty. If you have any greens or vegetables in your refrigerator use them up and add them in and get a nutritional boost in your meal.

Course Main Course
Cuisine California Greek

Ingredients

  • 12 oz. pasta, noodles, or any pasta shapes
  • 1/4 cup butter
  • 2 Eureka lemons, zested and juiced (any sour lemon)
  • 1 cup cream
  • 1 1/2 cups Parmesan cheese
  • salt and pepper
  • 1 bunch swiss chard or any greens, blanched or fresh
  • 1 cup shelled and peeled fresh fava beans
  • 1 small bunch fresh swiss chard, torn, blanched
  • 1/4 cup extra virgin olive oil
  • 5 sprigs fresh thyme leaves

Instructions

  1. Bring a large pot of salted water to a boil. Add the pasta. Cook according to the package directions. 

    2. Five minutes before the pasta is done, add the vegetables you plan on using. Just 5 minutes will do the trick. Drain and place back into the pot.

    3. Add 1 cup of grated cheese to the pasta and mix thoroughly.

    4. Place the lemon juice and zest in a small pot, add the butter, cream, fresh thyme and season with salt and pepper.

    5. Bring to a low boil, lower to a simmer and gently cook for 5 minutes, until thickened. 

    6. Add sauce and toss gently. Add remaining cheese and drizzle with olive oil. Serve immediately.

Lemon Pasta with Fava and Greens

Happy Spring!!

Mary

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My Four Top Greek Easter Recipes

by Mary Papoulias-Platis

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Ever wonder what my go-to recipes are for Greek Easter? Well, it’s hard to pick because each and every Easter, is different. We often attend the Greek local picnic and we try and coordinate the menu. But of course, the family wants the basics. These are not your typical everyday food by no means. It is our comfort food around the holidays, and for this reason lamb is always our first choice! When cooking at home our menu is more traditional with lamb shanks, a leg of lamb, or a moussaka casserole. Our side dishes are our favorites, and I do often ask my family for their input as well. When setting out your menu, consider meals you can make ahead, prep ahead and freeze. This makes you freer to set the table, put out your appetizers and enjoy the day.

Family Easter Recipes

Here, is our family recipe for Greek Lamb Shanks.

Greek Lamb Shanks

Along with our meal a phyllo greens recipe is made, which is usually Spanakopita, but I have chosen my family’s favorite Leek Pie. Easy to make and always a crowd pleaser!

Greek Leek Phyllo Pie

Leek Pie with Phyllo Recipe

Every family must dye red eggs! Period. It’s so traditional to break these eggs during dinner with family and friends. The one whose egg with stands all others, has the luck for the year!

Greek Red Easter Eggs.

Greek Red Egg Recipe

Now, for last, are the Greek Easter Cookies that have been passed down for many generations. This recipe comes from my mother’s side of the family. It’s an all day event, but so worth it as neighbors and friends enjoy a batch as well!

My mother's Koulouria.

Greek Easter Cookies “Kalouria”

And to add to our menu below I have added some of my favorite sides to bring along to or serve at your dinner table.

Garden Tabbouleh

Garden Tabbouleh is made from bulgur, and fresh vegetables. It can be served at room temperature which makes it great for outside parties.

Traditional Greek Salad

Of course the Greek Tomato Salad is a must, for you and your guests, It’s expected at any function in the Greek home. And no lettuce is necessary!

Blood Orange Ice Cream with Phyllo

Blood Orange/Orange Phyllo cups are my easy dessert, because these  shells can be made ahead of time and filled with your favorite ice cream, yogurt and berries, or pudding.

As the Greeks say, Kalo Pascha (Happy Easter) and Kali Anestasi!

Easter services at out local church.

Blessing to you and your family on this splendid day!

 

 

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Kalo Mina! Have a Wonderful Easter Month

by Mary Papoulias-Platis

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Kalo Mina is a warm greeting spoken on the streets in Greece and now around the world! As we walk the streets and enter into shops, people everywhere embrace this saying, offering one another blessings for the month. Lent is upon us as Greek Orthodox Christians preparing for Greek Easter Week. This year we celebrate Easter together on the same date as others, which occurs only every four years, as we follow the old calendar. A typical holy week menu is Lentil Soup, Olives, Boiled Vegetables, and Fruit. Today, a vegan or vegetarian diet is prepared for the Holy Week. As a child this was very difficult, but my mother came through with p and j sandwiches, grilled cheese sandwiches, and homecooked potato fries.

Preparation for Easter

Families are preparing for a very busy week, with meaning and tradition in the kitchen and home. My Lent recipes can be found here. The dishes vary as several generations may be involved in celebrating this holiday. Special breads, desserts, lamb dishes, salads, and sides are prepared for Sunday dinner. Besides, eating, traditions may involve purchasing the family new clothing for Saturday Night’s church service symbolizing the Life after the Resurrection. Going to church is very important in Greek Life, and is expected from the children as well. As a child having two weeks off was the best.

Easter service at the Greek Church.

Food preparation begins very early in the home involving the children and family. Beginning with the dying of the red eggs, prepared on Holy Thursday, also known as Red Thursday. (Kokkininopempti) Red symbolizing the blood of Christ on the cross. Here’s my post on coloring Greek Easter Eggs.

Greek Red Dyed Easter Eggs

Greek Easter Bread is also prepared for the family and guests. It’s an option to place the red egg in the bread or leave it as is. But, the red eggs are a must-have for the family breaking ceremony.

Greek Easter Bread

The traditional bread, Tsoureki,  and the Mayeristsa Soup are staples on the household table, along with the eggs and lamb. You may enjoy my Greek recipes for Lent and Greek Easter here. As the holy week begins on Monday many traditions which are followed with the family and church members as we gather in sorrow and happiness as the approach the beginning of Easter. More on the Holy Week can be found here.

Kalo Mina,

 

 

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Traditional Greek Yellow Split Peas “Fava”

by Mary Papoulias-Platis

Post image for Traditional Greek Yellow Split Peas “Fava”

One thing I remember from Greece is this delicious and healthy side dish I could eat daily called “Fava”. Every household holds on to their own version of this recipe which makes this appetizer appealing to everyone.  Favas are served on every menu in Greek restaurants, often called “meze”.  But many times we confuse this dish with the fresh long green fava bean, here in the U.S.  They have the same name but are altogether different dishes. Once cooked and pureed these yellow split peas can be changed up to meet your palate. Here,  I chose to make this as a complete “meze” platter, which can be served along with pita bread or chips. Yellow split peas are easily found at your local grocery stores, and commonly found in health food stores in their large bins. They are also available online or at Bob’s Red Mill.

Bob's Red Mill Yellow Split Peas, 29 oz (Pack of 4)

Yellow split peas offer many nutritional benefits, including being rich in dietary fiber and protein. A 1/2-cup serving of cooked split peas provides 144 calories, 10 grams of protein, less than 1 gram of fat, 26 grams of carbohydrates, 10 grams of dietary fiber, 2 milligrams of sodium and 0 milligrams of cholesterol. Yellow split peas are a particularly excellent food source of B vitamins and several minerals essential for human health. (Livestrong) I do like to serve the fava with a few more tasty side dishes, for a complete meal. I chose roasted tomatoes and beets. First things first, get your peas cooking, then decide what serve with them. For a quick and easy appetizer serve with toasted pita chips.

Let’s Get Started

Cut Roma tomatoes in half and add EVOO, salt and pepper. I also added dried oregano. Bake in a 400 degree oven for 15-20 minutes. These can be made the same time as the beets.

Both vegetables can be made ahead and refrigerated.

Wash beets and wrap in foil. Bake in a 400 degree oven for 45-60 minutes. Cool, Peel and Slice.

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Traditional Greek Split Peas "Fava"

You can't go wrong with this smooth nutritional split pea dip. Make it ahead and serve with toasted pita bread or roasted or fresh vegetables. Be creative and add your favorite spices or ingredients. 

Course Appetizer
Cuisine Greek
Keyword appetizer, dip, Greek, Meze, split peas

Ingredients

  • 1/2 pound dried yellow split peas
  • 1/2 onion, peeled, cut in half
  • 2 tablespoons extra virgin olive oil, divided
  • 1 bay leaf
  • 1 teaspoon salt, divided
  • 1/2 lemon, juiced

Instructions

  1. Rinse the peas with cold water.

    Place the peas and onion in a medium saucepan, cover with water and bring to a boil. Reduce heat to a simmer.

    Add 1 teaspoon of olive oil and 1 teaspoon of salt to the beans and cook uncovered for 1 1/2 hours or until tender.

    Once cooked, remove the onion, bay leaf and drain. Place in a food processor or blender. Blend until smooth. Season with salt and pepper. Add olive oil and lemon juice to thin out peas if needed.

    Place in a bowl and top with olive oil and lemon juice.

    Additional toppings may include capers, green onions, olives, seeds, red onions or chopped radishes.

Also try Green Spit Peas!

I do enjoy cooking with green split peas as well, but you do need to know the green peas are more for soups and stews because they stay in tack and do not soften as the yellow peas do.

Recipe: Split Pea Soup with Vegetables

Both are wonderful dishes,

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Pi Day with a Greek Phyllo Grape Pie

by Mary Papoulias-Platis

Post image for Pi Day with a Greek Phyllo Grape Pie

This is the perfect reason to make my Greek- style galette from phyllo dough. Much easier than making pie dough from scratch, phyllo is always defrosted in my refrigerator waiting for me to use up.

I also love the rustic form which takes minutes to form. Add fruit of your choice, a thickener, a touch of sweetness, and lemon juice for brightness. And you have yourself a tasty pie ready in minutes.

Why celebrate Pi Day?

  • The Ancient Greek mathematician Archimedes of Syracuse (287-212 BC) is largely considered to be the first to calculate an accurate estimation of the value of pi.Mar 13, 2013
  • The circumference of a circle is found with the formula C= π*d = 2*π*r. Thus piequals a circle’s circumference divided by its diameter. Plug your numbers into a calculator: the result should be roughly 3.14.
  • National Pi Day is observed annually on March 14th. The 3rd month and the 14thday of the year is a consistent day to celebrate the mathematical constant π. Also known as pi, the first three and most recognized digits are 3.14.
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Happy Pi Day with a Greek Phyllo Grape Pie

Using phyllo dough for a crust can be so much easier  and it bakes up so flaky and delicious. I always keep a 1 lb. of phyllo in my refrigerator, defrosted and ready to go for this simple pie.

Course Dessert
Cuisine California Greek

Ingredients

  • 8-10 sheets defrosted phyllo dough
  • 11/2-2 cups grapes
  • 6 strawberries, halved
  • 1 tablespoon honey
  • 1/4 cup fresh lemon juice
  • 1 tablespoon cornstarch or tapioca
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon lemon zest
  • 1 teraspoon honey for topping

Instructions

  1. Preheat the oven to 375 degrees. On a parchment lined sheet tray, lay 10 sheets of phyllo in a circular layout, oiling each layer. (Butter can be use as well)

    2. You may want to cut the phyllo sheets in squares to better fit your sheet pan. 

    3. In a bowl combine the rest of the ingredients, stir gently and let rest for 10 minutes.

    4. Add the fruit mixture, and gently arrange in the center of the pie. 

    5. Fold the border over the fruit mixture, leaving a 1-2 inch border all the way around. Add lemon zest on top.

    6. Brush with the oil and bake in the oven for 3-35 minutes or until the crust is golden and fruit has slightly bubbled.

    7. Remove and let cool. Serve warm with a drizzle of honey.



Don’t forget to brush oil or butter on the edges of the phyllo tart before baking.

You can use any grapes for this recipe. These came from Melissa’s Produce in March and are called Sweet Sapphire.  What a treat.

A big thank you to George from Arianna Trading for supporting my Greek Olive Oil habit!

And Cretan Thyme Honey from the Saviolakis Family from Greece for feeding my sweet tooth.

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Berry-Fantastic Semifreddo

by Mary Papoulias-Platis

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If you have never made this incredibly easy dessert called Semifreddo, you must try this for your next family dinner! This is a frozen loaf size dessert with incredible smoothness, between a mousse and ice cream. Best part of this is it’s serves around 8 and is perfect for entertaining! All you need is a loaf pan, and a blender and a few bowls. The beauty of this recipe is that it can be made ahead and served as you move into dessert-time.

Any seasonal fruit can be substituted for this luscious frozen dessert; raspberries, blueberries, cherries, lemons, oranges. And then you can add cookies crumbs, chocolate and any soft bits you have around.

 

 

 

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Berry Fantastic Semifreddo

Course Dessert
Servings 8 servings

Ingredients

  • 1 1/2 pints strawberries, stems removed
  • 1 tablespoon orange juice
  • 1 1/4 cups sugar - separated
  • 4 eggs
  • 1/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 cup mascarpone
  • 11/2 cups heavy cream

Instructions

  1. Line a 9 by 5 inch loaf pan with plastic wrap, with a 2-inch overhang.

  2. Puree the strawberries (reserving several nice ones) with the orange juice and 2 tablespoons of the sugar. Chill the puree.

  3. Fill the bottom of a saucepan or double broiler with water and bring to a low boil. 

  4. Use a glass bowl or the top of the double broiler and beat the eggs with the remaining sugar, milk and vanilla.

  5. Place over the simmering water and whisk for about 10 minutes, until it thickens and forms ribbons. Cool in the refrigerator for 1 1/2 hours.

  6. When the egg mixture has cooled, whisk in the mascarpone and all but 1/4 cup of the strawberry puree.

  7. In a clean dry bowl whip the cream until firm peaks form. Fold the cream into the strawberry-mascarpone mixture. Pour into the pan and freeze for 4 hours. Place the reserved puree in the refrigerator.

  8. Unmold the semifreddo by pulling on the plastic wrap, then invert the pan onto a serving platter. Slice or leave whole the strawberries and add to the puree, or place on the side of the serving.

This is one recipe I suggest you read thoroughly, and prep your ingredients before assembling.

Blend your fruit and egg mixture together, then slowly fold in the whipped cream.

Ready for the lined-plastic mold you choose. Traditionally, it’s made in a loaf size pan.

Carefully, pour cream mixture into your mold and cover and freeze. I prefer to do this overnight. But, can be made if you freeze for up to 5 hours or until hard. Remove by lifting the plastic and inverting it onto a serving platter.

Decorate as you choose, use garden flowers, the fresh fruit in the cream, or slice individually.

Other Valentine’s Dessert’s from my blog:

Chocolate Bittersweet Baklava

Greek Coffee Affogato

Cherry Valentine Pillows

Greek Cherry Phyllo Strudel 

Enjoy Valentine’s Day,

Mary 

 

 

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Red Onion Marmalade with Pomegranate

by Mary Papoulias-Platis

Post image for Red Onion Marmalade with Pomegranate

Sometimes when I’m cooking at home, I like to have a spicy or hot sauce of some kind to top my dishes. Many times I do the old mayo and horseradish trick, sour cream tzaziki or just spiced ketchup. I always have in my pantry onions, shallots, garlic and red onion. I love red onions. I add them in obvious meals such as salads, soups, and sandwiches, but I needed more. And with all the craze for fermented foods today, I decided to try my hand at a marmalade. This is so easy and fast, they can be prepared the day you need them, or place them in an airtight glass jar and store them in your refrigerator.

Any onion is so beneficial for your health and here is why:

  • Onions, leeks, garlic, shallots, chives, and scallions not only lend great flavor to meals, they have beneficial effects on the cardiovascular and immune systems, as well as anti-diabetic and anti-cancer effects, which slow tumor growth and kill cancer cells.These vegetables also contain high concentrations of anti-inflammatory flavonoids–antioxidants that contribute to their anti-cancer properties.
  • Eating onions and garlic frequently is associated with reduced risk of digestive cancers. For more information visit; Dr. Fuhrman Health Site.

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Red Onion Marmalade with Pomegranate

If you love onions then this recipe is for you. Top your sandwiches, add them to your protein, or just snack with cheese and crackers. Believe me once you make this the will become a staple in your diet.

Course Marmalade
Cuisine California Greek
Servings 1 cup

Ingredients

  • 2 cups red onions, thinly sliced
  • 2 tablespoons red wine
  • 2 teaspoons sugar
  • 2 teaspoons cider vinegar
  • 2 teaspoons pomegranate comcentrate
  • salt and pepper as needed
  • 1 teaspoon fresh thyme or dried

Instructions

  1. 1. In an medium saucepan, add all the ingredients, except the thyme.
    2. Cook on medium until all the liquid evaporates. 
    3. Remove from the heat and add the thyme.
    4. Serve warm or room temperature.

    Or cool and store in a clean jar or bowl and refrigerate, up to 10 days.

Peel and slice the onions very thin. Add to a medium saucepan.

Add all the ingredients and cook on medium until all the liquid evaporates.

Here, I used pomegranate concentrate which can be found at ethnic stores or your ethnic section of your store.

Serve immediately or refrigerate up to 10 days.

Enjoy!

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Kale and Savoy Cabbage Soup with Sausage

by Mary Papoulias-Platis

Post image for Kale and Savoy Cabbage Soup with Sausage

Hearty Soups are the answer to staying healthy during these cold winter days. This hearty Portuguese soup is full of kale, potatoes, and savoy cabbage, and it fits that bill. These are commonly grown winter vegetables found in most European gardens. Kale of course being the new green in the American cuisine, has been used in soups for centuries. I chose to also add savoy cabbage, one of my favorites for a variety of flavor. But, feel free to add whatever you have growing or is in season where you live. You can omit the sausage, and add mushrooms for a vegetarian soup. The potatoes thicken the soup and you cam make it creamy or chunky. For the sausage, select your favorite which might include Loukaniko (Greek), Linguica (Portuguese), Keilbasa (Polish), Chorizo (Spanish).

One of the new trends in 2017, is convenience : Saving Time in the Kitchen!

I happen to receive a new Melissa’s Organic Soup Starter Kit all packaged and ready to go for a quick soup dinner. No fussing over the vegetables, they bring you the basics in this handy pick me up kit. Just wash, trim and/or peel!

Melissa's Organic Soup Mix

Included are these basic soup vegetables,and as you can see they’re hearty and healthy items. All you need for a big pot of soup, just add rice, noodles, a store-bought chicken and you have soup!

vegetables from Melissa's

In my recipe I also added dark green baby kale and savoy cabbage .

kale and savoy

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Kale and Savoy Cabbage Soup with Sausage

This soup is very common in European kitchens. It's basically everything you grow in a winter garden. Adding the sausage makes it a popular traditional Portuguese soup. Omit the sausage, saute mushrooms for a vegetarian meal.

Course Soup
Cuisine Mediterranean
Servings 4
Author Mary Papoulias-Platis

Ingredients

  • 1 yellow onion, diced
  • 3 cloves garlic, peeled, minced
  • 2 large potatoes
  • 7-8 cups broth or stock
  • 2 -4 tablespoons olive oil or more
  • 3-4 teaspoons kosher salt or more
  • 5-6 cups kale and/or savoy cabbage
  • 2 sausages, sliced
  • freshly ground pepper
  • spanish paprika

Instructions

  1. In a stock pot, over medium-heat add 1-2 tablespoons olive oil.
    Add the diced onion and minced garlic and a pinch of salt. 
    Cook until translucent.
    Add the peeled and diced potatoes and a pinch of salt and cook for 2-3 minutes.
    Add the stock and a pinch of salt and bring to a simmer. Cover and cook for 10 minutes.
    Heat a frying pan with 1-2 teaspoons of olive oil and saute sliced sausages or mushrooms, until slightly browned. Remove and drain on a paper towel. Reserve the oil. 
    Before adding the greens to the soup, use a potato masher and mash the potatoes to your desire. I mashed half the potatoes and let the other half chunky.
    Add the kale and/or cabbage and bring the soup to a simmer. Cook until kale is tender. Add the sausage, Spanish paprika, salt and pepper to taste. 
    Add a couple of teaspoons or more of the reserved fat for extra flavor.
    Before serving top with a drizzle of olive oil and serve warm.





Recipe Notes

For sausages use Loukaniko, Chorizo, Linguica, or Kielbasa. Or omit the sausage, and add mushrooms.

 

 

 

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