California Greek Girl

Berry-Fantastic Semifreddo

by Mary Papoulias-Platis

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.

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

Line a 9 by 5 inch loaf pan with plastic wrap, with a 2-inch overhang.
Puree the strawberries (reserving several nice ones) with the orange juice and 2 tablespoons of the sugar. Chill the puree.
Fill the bottom of a saucepan or double broiler with water and bring to a low boil.
Use a glass bowl or the top of the double broiler and beat the eggs with the remaining sugar, milk and vanilla.
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.
When the egg mixture has cooled, whisk in the mascarpone and all but 1/4 cup of the strawberry puree.
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.
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

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.

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. 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

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!

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!

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

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

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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Poached Leeks in Extra Virgin Olive Oil

by Mary Papoulias-Platis

Many times as I look for more flavors I can bring out in a vegetable I turn to poaching, a French Technique used in many professional kitchens. Leeks are used often in the Greek kitchen for many uses. They can be added to soups, stews, salads and appetizers, adding a sweet onion flavor where needed. In our book Cooking Techniques and Recipes with Olive Oil”, we poach with extra virgin olive oil in dishes such as fish, lamb and meats. When you poach whether it’s with water, wine, juice or olive oil, it’s a low and slow method. The temperature should be 160-180 degrees, a gentle simmer. This enables the liquid you are using to penetrate the food.

Today, I’m using beautiful long leeks, cut above the white line 2-4 inched depending on the thickness of the leek. Wash thoroughly, add the leeks to the olive oil and simmer until tender. Once cooled they can be placed in the refrigerator covered up to a week. Add them to your eggs, salads, pasta, pizzas and use them as a topping for any dish.

I have several recipes on my blog where I have used this poaching technique.

Poached Mushrooms in Extra Virgin Olive Oil
Olive Oil Poached Eggplant
In our book: Tomatoes poached in EVOO, Figs poached in EVOO, Tuna Poached in EVOO, Lamb Chops poached in EVOO

Cut the leeks in half after trimming off most of the green part leaving 1-2 inches. Remove tough outer leaves.

Submerge in cold water and briskly shake to get off dirt.

Place on paper towel to dry. Dry thoroughly before cooking.

Add the dried leeks to a deep skillet or dutch oven, and add the aromatics and extra virgin olive oil. Make sure you use a fine extra virgin olive oil.

Poached Leeks with Extra Virgin Olive Oil

A simple and incredible tasty dish using olive oil and this cooking technique. Poach and serve warm as a side or add to salads, pasta, or an omelet.

Course Side Dish

Cuisine California Greek

10 minutes

15 minutes

25 minutes

Ingredients

4 fresh leeks, cut in half and washed
1 star anise
1/2 teaspoon mustard seeds
1/2 teaspoon fennel seeds
3 garlic cloves
1 fresh bay leaf
1 sprig fresh rosemary
2-3 whole cloves
1/2-1 cup extra virgin olive oil

Instructions

In a large skillet add the fresh leeks, making sure they have dried thoroughly after washing. Make sure they are arranged in a single layer for even cooking.
Add the spices and fresh herbs. Feel free to experiment and use your choice of flavors.
Add the cold olive oil to the cold pan.
Place the skillet on stove and heat to a very low simmer. Do not leave, unattended. You may want to use a thermometer to gauge the olive oil. You want to be between 140-160 degrees.
Cook until tender 10-15 minutes. Remove from the heat and let cool.
Can be served warm or cooled.
Refrigerate covered for up to one week.

Here’s my winter garden and my leeks along the sides of the box. Once, you grow your own leeks it’s hard to go back to the sore-bought!

They are so easy to grow, and I bet they would do fine in a large pot too!

I use Burpee’s Leeks Dawn Giant variety.

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New Classes for February at the Kitchen Gardens

by Mary Papoulias-Platis

As a culinary teacher it’s so hard to narrow down your hundreds of class ideas into two classes. I usually teach four or so, but with the winter weather conditions, (I know what your thinking?) we are limited since we are an outdoor facility. When it’s time to develop my classes, I spend days deciding what to teach. Do people want how-to classes, entertaining classes, gluten-free, raw…and the list goes on. I’m only one person trying to change the way people eat one day at a time!

To sign up for my classes just glance over to the far column and click on the calendar for the class listing and tickets in February!

So, I decided I’ll teach my passion. Greek and Plant-Based.

February’s Classes:

February 15th – Hands-On class on making “Spanakopita”, Greek spinach and pie .

February 22nd – Jumpstart your health with a Plant-Powered Lunch !

I hope you will come and join me in a class or two this season. My most popular classes are my more California health driven menus. I am branching out to new hands-on classes, more informational, as well as more nutritional dishes.

Happy New Year to all my followers, and I hope the year brings you much health and a hearty appetite!

Mary

To sign up for my classes just glance over to the far column and click on the calendar for the class listing and tickets in February!

Also you may follow me on my Facebook page for : Kitchen Gardens in Carlsbad for Updates and Information!

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Vasilopita, My Two Greek New Year’s Breads

by Mary Papoulias-Platis

If I could only choose!

I’ve been making both these recipes for years for my family on New Year’s Day. These two recipes have been in my family for two generations, if not more. Depending on my schedule and time frame for the week, I have an easy New Year’s Cake from my Thea Liza, or a more traditional yeast rising recipe for our New Year’s Eve Bread. They are two very different recipes. The bread takes all day to complete, but it makes enough loaves for 4-6 households. I always send home smaller pans for my family members. The bread requires that you start the night before making the starter for the next day.

Now, the alternative is the cake recipe! I’ve used both depending on the amount of time I have to bake. The cake is simply a butter cake and so easy to make. It does require a larger baking pan 12×3. It can be found at any baking supply store or a nearby Michaels or online. Here’s a link to Amazon. And don’t forget to place the wax-paper covered coin inside the cake pan, before adding the batter. Also, think about the stencil you may want to add illustrating the upcoming year. I print out the numbers from my computer, cut them out, and place them on the cake as a stencil before dusting with sugar. Or, you can use almonds, edible glitter, or candied designs to illustrate the numbers.

For the easy cake recipe, the link is here.

For the bread recipe, the link is here.

Three important tips:

Wrap a coin with foil or parchment paper and place it in the batter before baking.
Make a stencil for the cake recipe or use scraps of bread dough, to illustrate “2017” on the top.
Always select a piece for your house and the Lord!

Share with your family and friends and good luck in the upcoming year!

Love to All and Kali Xronia,

Mary

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Savory Yogurt and Beets

by Mary Papoulias-Platis

Today, I decided to go savory with my yogurt and add beets. Why? Well, often times I need a more filling breakfast or lunch meal to keep me full for a busy day. I found my answer when I decided to think yogurt as a savory dish and not a sweet one! As I browsed my refrigerator and pantry, I was looking for a more healthy choice. I always tend to pick the same old thing – yogurt and fruit. Nothing wrong with that, but I wanted more. I try and keep beets and other root vegetables on hand, because they last a long time in your pantry and they make great quick dinner. I quickly threw the beets in the oven to roast as I searched for what I may want to add as toppings to my yogurt. I hope you enjoy what I came up with.

No need for a recipe here, but a few tips might help!

Add a crunch with any nuts, I used pistachios.
Pick an herb to add flavor, I chose basil.
Add salt and pepper, or a dried seed. I added Maldon salt.
Olive oil would be a delicious addition.
Sprinkle with honey if omitting the oil.
And a plain Greek yogurt. Just a note: Plain yogurt is full of probiotics than flavored, with no sugar.
Select any fall/winter vegetable, beets are my favorite, and did you know they cleanse your liver.
For other substitutions, try carrots, sweet potatoes, butternut squash or parsnips. I hope you can think savory next time to make your yogurt bowl.

Let’s get started:

You can use fresh beets or canned organic beets. If using canned beets, rinse and dry.

For fresh beets; trim off greens and wash beet. Wrap beet in foil and roast in a 400 degree oven for 15-2o minutes, depending on the size of your beets.

After baking, peel and cut into wedges.

Add your favorite toppings and you have yourself a nutritional and fresh treat!

Take this to lunch and share this beautiful and nutritional meal.

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Greek Panzanella Salad with Butternut Squash

by Mary Papoulias-Platis

When summer is over and I’m craving a Greek salad, I turn to the vegetables in season and make my version of a new Greek salad. Tomatoes are out of season, cucumbers are slowing vanisahing from the supermarkets, and all I have left are the seasonal choices, which are many. A Greek salad in Greece has no lettuce. We love our no-lettuce salad, because we depend on what’s fresh in the market.

Fall-Winter can be challenging so try and shop your farmer’s market for more choices. We have so many heart-healthy choices in the supermarket. Not counting all the hearty greens such as mustard greens, kale, chard and more we have our pomegranates, quinces, pumpkins, and squash.

This salad is a twist to the Italian summer panzanella salad with big chunks of bread to soak up all the dressing. With my love for butternut, I decided to roast it with olive oil, oregano, and salt and pepper. That’s all it needs. I did add salted green olives, pomegranates, walnuts for crunch and a strongly flavored Greek dressing. Thanks to Laura my co-author, and blogger of Family Spice, she dropped off these juicy old-variety of pomegranates she had gathered from a friend’s farm. Oh my! what a touch.

Here are a few facts about POMS:

They have antioxidant, antiviral, and antitumor properties.
Good Sources of Vitamin A, C, and E as well as Folic Acid.
Rich in antioxidants they can prevent oxidation of LDL cholesterol. (bad form)

Greek Panzanella Salad

Here is my Greek Bread Salad using local seasonal Fall vegetables. If you cannot find Butterscotch pears you can substitute any pears in your area. The brown Bosc pear is a good substitute. Have fun with this recipe, you can also add any greens you like.

Course Salad

Cuisine California Greek

45 minutes

Servings 10

Author Mary Papoulias-Platis

Ingredients

2 pounds butternut squash, peeled, cut into medium dice
1/4 cup extra virgin olive oil
1 teaspoon dried oregano
2-3 teaspoons salt
2 teaspoons pepper
1/2 cup pomegrante seeds or more
2 cups sourdough bread cubed
1/2 cup walnuts, toasted
1/2 cup green olives
2-3 Butterscotch or Bosc pears

Instructions

On a parchment lined sheet tray, spread out the butternut squash and toss with the olive oil, oregano, salt and pepper.
Bake in a 350 degree oven until tender, but not mushy, about 30 minutes.
Cut the bread into cubes, and place on a sheet tray. Sprinkle with olive oil,salt and pepper. Bake in a 400 degree oven until crispy, but soft inside. Cool.
Once the squash and bread is cooled, combine them in a large bowl.
Add the pomegranate seeds, walnuts, olives, and Greek Herbal dressing (below) and fold in gently.
Adjust for seasonings. Sprinkle with dressing.

You can find my Greek Herbal Dressing on my blog.

Here’ a look at the Butterscotch Pear. Crispy inside and out. Best eaten alone but can be added to salads and desserts. These came from Melissa’s Produce.

Enjoy the Fall Season,

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Persimmon and Apple Tarte Tatin

by Mary Papoulias-Platis

I love the Fall season with all the colorful leaves and crisp weather it brings to our homes. Many years ago, we planted a liquid amber tree when our first baby was born. And everyday I look out my kitchen window and see these true amber, yellow and orange leaves blowing throughout my yard. This persimmon and apple Tarte Tatin clearly brings the colors of the season into your home. What a pretty presentation and addition to your next fall table.

This season has a lot to offer when it comes to fruits for this dessert. You can use plums, pears, oranges and quince. Often apples are first on my list and baking is inevitable. I also consider making easy desserts for week nights. But, if you’re entertaining this dessert is quick to assemble and it serves many.

For this recipe, I combined apples with the persimmons to see what an interesting combo they would make. Being Greek, I always have defrosted phyllo in my refrigerator, so I tend to use that but you can substitute ready-made pie crust or puff pastry. You can also change up the fruit as you become familiar with the recipe. Try and serve it warm with a dollop of plain whipped cream or vanilla ice cream.

Begin with the syrup and add the apples and persimmons as tightly as possible in the pan.

Add the phyllo brushing each layer lightly with butter. Overlapping as you go.

Fold in all the sides and butter all around. Place in the oven and bake.

In 25-30 minutes you get this beautifully browned crust. Be ready to flip it onto a parchment lined pan or a platter.

Look at this color! Such a fall inspired dish, don’t you think!

Persimmon and Apple Tarte Tatin

A simple dessert you can assemble in minutes, served warm to your family with a dollop of ice cream. Add this to your fall table, so colorful and delicious.

Course Dessert

Cuisine Greek

25 minutes

50 minutes

Servings 8 people

Author Mary Papoulias-Platis

Ingredients

4 tablespoons butter, cut into small pieces
6-8 phyllo sheets defrosted
1 cup sugar
1/2 lemon zest and 1 teaspoon lemon juice
2 baking apples, peeled and cored
2 fuyu persimmons, sliced in half

Instructions

Preheat the oven to 400 degrees.
Use a 8-9 inch cask iron skillet for this recipe. You made need more fruit for the 9-inch.
Mix the sugar, 2 tablespoons of water and zest and lemon juice in a small saucepan. Bring to a boil over high heat. Cook until you have a golden color 15-20 minutes. Remove and pour into the skillet or pan. Add in the butter and stir, mixing well.
Add the apples and persimmons in an alternate pattern. Arrange as many fruit as possible into the pan, round side down.
Place one sheet of phyllo over the pan, butter each layer, overlapping in a clockwise fashion. Fold in the overlapped edges into the pan, and butter.
Bake until golden, around 25-30 minutes.
Carefully remove from the oven and invert on a parchment cover sheet tray or large platter. Let cool and transfer to serving dish. Serve warm.

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← Previous Entries

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Berry-Fantastic Semifreddo

Berry Fantastic Semifreddo

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Enjoy Valentine’s Day,

Mary

Red Onion Marmalade with Pomegranate

Red Onion Marmalade with Pomegranate

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Kale and Savoy Cabbage Soup with Sausage

Kale and Savoy Cabbage Soup with Sausage

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Poached Leeks in Extra Virgin Olive Oil

Poached Leeks with Extra Virgin Olive Oil

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Greek Panzanella Salad with Butternut Squash

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Persimmon and Apple Tarte Tatin

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