Thursday, May 24, 2012
Tuesday, May 22, 2012
Zuccini Fritters
1 1/2 pounds small, firm zucchini grated in 4 cups
1 bunch scallions, trimmed and finely chopped, white parts only about 1/2 cup
2 tablespoons finely chopped fresh dill
2 tablesppons finely chopped fresh Italian parsley
3 eggs
1 tablespoon paprika
salt and freshly ground black pepper
8 ounces crumbed feta cheese about 1 cup
1 cup all-purpose flour
1 1/2 cups light olive oil or vegetable oil
1 recipe Yogurt -Garlic Sauce
Place the grated zucchini in a colander, sprinkle it with salt and let it drain for about 15 minutes. Squeeze out the excess juice and place the zucchini in a large bowl together with the scallions, dill, parsley, eggs and paprika, mixing well. Season with salt and pepper. Stir in the feta cheese and flour a little at a time and incorporate them well.
Heat the oil in a skillet, then lower the heat to medium. Scoop out tablespoonfuls of the zucchini mixture and gently drop them into the hot oil. Make sure you do not crowd the fritter in the skillet. Fry them all over until they’re golden brown, about 5 minutes. Drain the fritters on paper towels. Serve them at once. Alternatively, serve them at room temperature with yogurt-garlic sauce.
Tuesday, April 24, 2012
Bret's Split Pea Soup
1 bag dry split peas
1 1/2 to 2 lb pork meat, chopped into small bits
2 medium onions, chopped small
6 cloves garlic, minced
2 tbsp sea salt
1 tsp black pepper
1 tsp ground sage
1 1/2 tsp paprika
1 1/2 tsp oregano
2 tsp basil
5 medium to large potatoes, peeled and cubed
6 long carrots, peeled and chopped coarsely
4 tbsp plain yogurt
1 c. heavy cream
olive oil
Rinse peas, put in pot and cover with water. Bring to boil for 10 minutes. Turn off fire and let sit for 30 minutes until peas are softened.
Heat enough olive oil to lightly cover a large flying pan. Add onions, garlic, spices, and pork. Fry until everything is cooked. While that is cooking, peel and chop other vegetables.
Once peas are softened, turn fire on and cook on low for 30-45 minutes until peas start falling apart.
Put carrots and potatoes in a medium saucepan and cover with water. Cook on high until vegetables are a little tender.
In batches, use a blender to puree the peas into a smooth consistency. Add a cup of water to thin out the peas in the blender. Process all peas this way. Once all peas are pureed, add back to big pot. Add
Add vegetables and meat mix into the soup. Add yogurt and cream to soup. Stir and simmer for a further 15 minutes to blend flavors. Salt and pepper to taste.
1 1/2 to 2 lb pork meat, chopped into small bits
2 medium onions, chopped small
6 cloves garlic, minced
2 tbsp sea salt
1 tsp black pepper
1 tsp ground sage
1 1/2 tsp paprika
1 1/2 tsp oregano
2 tsp basil
5 medium to large potatoes, peeled and cubed
6 long carrots, peeled and chopped coarsely
4 tbsp plain yogurt
1 c. heavy cream
olive oil
Rinse peas, put in pot and cover with water. Bring to boil for 10 minutes. Turn off fire and let sit for 30 minutes until peas are softened.
Heat enough olive oil to lightly cover a large flying pan. Add onions, garlic, spices, and pork. Fry until everything is cooked. While that is cooking, peel and chop other vegetables.
Once peas are softened, turn fire on and cook on low for 30-45 minutes until peas start falling apart.
Put carrots and potatoes in a medium saucepan and cover with water. Cook on high until vegetables are a little tender.
In batches, use a blender to puree the peas into a smooth consistency. Add a cup of water to thin out the peas in the blender. Process all peas this way. Once all peas are pureed, add back to big pot. Add
Add vegetables and meat mix into the soup. Add yogurt and cream to soup. Stir and simmer for a further 15 minutes to blend flavors. Salt and pepper to taste.
Friday, April 20, 2012
Cincinnati "Skyline" Chili
http://americanfood.about.com/od/classicchowdersandstews/r/cinnchili.htm
The inventor's Greek roots can clearly be seen in the unique blend of spices. The secrets to this recipe are the long slow cooking, as well as the overnight refrigeration, which allow for all the excess fat to be removed. I've also included the five "ways" for ordering this wonderfully different chili, which is usually served over spaghetti.
Ingredients:
1 quart cold water
2 lbs ground beef
2 cups crushed tomato
2 yellow onions, diced
4 garlic cloves, minced
1 tbsp Worcestershire sauce
1 tbsp unsweetened cocoa
1/4 cup chili powder
1 tsp cayenne
1 tsp ground cumin
2 tbsp cider vinegar
1 whole bay leaf
1/4 tsp ground cloves
1 tsp cinnamon
1 1/2 tsp salt
cooked spaghetti to serve chili over, optional
Preparation:
Add beef and water to a 4-quart pot. Bring to a simmer while stirring until the ground beef is in very small pieces. Simmer for 30 minutes and add all the rest of the ingredients.
Simmer on low, uncovered, for 3 hours. Add water as needed if the chili becomes to thick.
Refrigerated the chili overnight, and the next day remove the layer of fat from top before reheating and serving.
1-way: just the chili
2-way: chili served over spaghetti
3-way: chili, spaghetti, and grated Cheddar cheese
4-way: chili, spaghetti, cheese, and onions
5-way: chili, spaghetti, cheese, onions, and beans
All "ways" are served with oyster crackers.
Tuesday, April 17, 2012
Friday, April 13, 2012
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