Brownies with Almond Flour (not too sweet and super chocolate flavor)

  • 3 ounces unsweetened chocolate
  • ½ cup butter
  • ½ cup brown sugar
  • ½ tsp vanilla
  • 2 large eggs
  • ½ + 1 Tbsp cup almond flour

Preheat oven to 350 deg and spray 8 or 9 inch square pan with cooking spray or butter it. In a saucepan, melt the butter and chocolate together. When melted, remove from the heat and whisk in the brown sugar and vanilla. You want the sugar to essentially dissolve–so the chocolate appears smooth–not gritty. Let the chocolate cool a few minutes and then thoroughly whisk in the eggs one at a time. Stir in the almond flour and blend until the batter is smooth.

Transfer the batter into the baking pan and bake at 350 deg for about 20 minutes until a toothpick or knife inserted comes out clean.

Adapted from Moosewood Restaurant Cooks at Home

Fish with tomato, caper and raisins

6 white fish fillets (I have used flounder, cod, tilapia)

chopped tomatoes (three large, or canned, or frozen)

1 medium onion cut into strips

3 large cloves garlic

bay leaves

1/4 cup chopped fresh parsley

1 tbsp oregano

olives if desired

1/4 cup raisins

2 tbsp capers

1 jalapeno chopped

1/4 cup olive oil

Heat olive oil in skillet over med high heat, add onions and stir for 1 min, add garlic and stir for 1 min. Add tomato and cook for 2 min. Add bay leaf, parsley, oregano and turn heat down to med. When sauce begins to thicken, add olives, capers, raisins and jalapeno. Simmer about 10 min until sauce is thickened.

Heat oven to 425 and spread 1/4 cup of sauce on the bottom of a 9×13 pyrex dish. Arrange fish fillets on top of sauce. Salt and pepper the fillets and then put the remaining sauce on top of the fish. Bake uncovered for about 18 min until fish is just cooked through.

this recipe is adapted from https://www.bonappetit.com/recipe/red-snapper-veracruz-style I do not use olives, and substitute any white fish I have for the snapper. It is great with jasmine rice and salad and a crisp white wine.

Pretty-n-Pink Pomegranate, walnut, honey goat cheese spread

  • 1 large log goat cheese (11 oz)
  • Seeds from 1 large pomegranate
  • 1/2 cup coarsely chopped walnuts
  • 1 tbsp honey

Set aside half of the pomegranate seeds.  Put the other half  of the seeds in a sieve and press with the back of a spoon to gather the juice in a mixing bowl–throw the mash away.  Add the cheese to the juice and mix well until the consistency is a soft spread–if it is not soft and spreadable add a teaspoon or two of water. Mix in honey. Fold in walnuts. Gently fold in the set aside pomegranate seeds–gently–you do not want to smash them.  Serve with your favorite mild crackers.

Every time I make this I get pomegranate juice splattered everywhere!  I basically end up cleaning the kitchen afterwards!

 

 

 

Tahini Cookies (warning addictive)

  • 1 c tahini
  • 3/4-1 c honey
  • 1 tsp vanilla
  • 3 c sesame seeds (ground up in food processor (it won’t be a totally fine meal, some will still be whole)
  • 1 tsp baking soda
  • 1/2 tsp salt

Preheat oven to 350 degrees. Combine first three ingredients in a bowl.  Add in dry ingredients and mix. Drop teaspoonfuls on parchment paper on baking sheet and flatten out with damp finger into a cookie shape.  Bake 8-9 min using convection.

 

Adapted From Lisa Simons ❤

Melizanorizo

Melizanorizo (Eggplant rice)–basically a delicious riff on spanokorizo or prassorizo

  • 1/2+ cup olive oil
  • 1 large onion finely diced
  • 1 large bud of garlic finely diced
  • 3 tomatoes, insides grated on box grater so only the skin remains in hand (throw out the skin)
  • 2 large eggplants or 3 medium cut into small cubes 1cm3
  • 1+ teaspoon salt
  • 1.25 cup calirose rice (medium grain)
  • splash of red wine
  • bunch of Italian parsley, chopped

Saute onion and garlic in olive oil over medium high heat until onion softens.  Add eggplant cubes and sprinkle generously with salt.  Stir and saute until eggplant all begins to soften–flesh no longer appearing white.  Add rice and stir rice around in the eggplant and onion mixture for a minute.  Then add grated tomato and spash of red wine.  Turn the heat down to Medium and cover.  Stir periodically. As the rice absorbs the moisture add water a cup at time.  When rice appears to be cooked (about 2 cups of water added or so, about 20-25 min or so) and is soft remove from heat and stir in chopped parsley.

Serve warm with hunk of good feta on the side. IMG_3421

adapted from Ta Nea newspaper.

Kotasoupa (Greek avogolemeno chicken soup)

  • 6-8 cups Broth from  chicken or Turkey (simmer whole chicken, or bones from chicken or Turkey just submerged with water, partially covered, on low heat for 2 hours or so)
  • 2-3 cups Meat from chicken or turkey in small pieces to add to soup
  • 4-6 large eggs (depending on amount of broth and size of egg– add an extra for thicker soup)
  • Juice from 3-4 lemon
  • Zest from 1 lemon
  • 1-1.5 cups orzo (depending on amount of broth)
  • Salt to taste

Heat broth to just boiling add orzo, simmer ~15-20 min.  In large bowl, beat eggs well with mixer or whisk until frothy.  Add lemon juice and beat some more–will have pale yellow foam on top.  Add zest.  Ladle one scoop of boiling broth into egg-lemon mixture and beat well, repeat for 5-6 ladlefuls. Pour egg-lemon-broth mixture back into pot with remaining broth and orzo, stir to blend.  Take soup off of heat and allow it to sit 10-15 minutes. It should thicken up some. (Not be watery). When reheating– heat gently–do not boil because the egg will separate. 

From Andromachi ❤️

Arugula Pizza

  • pizza dough
  • 2 tbsp corn meal (optional)
  • 1 ball fresh mozzarella
  • Extra-virgin olive oil
  • Kosher salt
  • 1/4cup pecorino
  • small bag fresh arugula (can add frisee, dill, etc)
  • Half a lemon, juiced
  • black pepper

Preheat oven to 425 deg. Spray cookie sheet with cooking spray and sprinkle with corn meal. Stretch out crust as evenly as possible on pan. Drizzle  and smear a little bit of olive oil over crust. Cut mozzarella into 1 cm cubes and distribute evenly over pizza crust.  Sprinkle pecorino and grate black pepper over cheese to taste. Bake pizza on low rack in oven for about 18-20 minutes, until the cheese is turning golden and the bottom of the crust is golden.  While pizza is in the oven, put arugula in bowl, cut up a bit, drizzle with olive oil, sprinkle with kosher salt, and toss with lemon juice.  Wilt the arugula slightly in the microwave on high for 45-55 sec. When the pizza is done, distribute the greens evenly over the pizza and serve!  Yum!

 

Adapted from nytimes

Vasilis’ Blueberry Muffins

  • 2 cups of flour (loosely packed)
  • 1/2 cup of sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 egg, beaten
  • 1 cup milk
  • 1/4 cup melted butter
  • ~1 1/2 cup blueberries (preferably from the backyard) (if frozen do not defrost)

Preheat the oven to 400 deg F and spray or butter the muffin pan. Stir together the flour, sugar, baking powder, and salt with a fork.  Mix the egg, butter and milk together and then add the wet to the flour mixture. Stir only until the flour is wet–don’t over stir making the mixture gummy. Toss in the blueberries and stir a bit to distribute them.

Spoon batter into muffin pan, filling the wells about 2/3 full.  IMG_2753.JPGBake for 25 minutes–until the house smells heavenly and the muffins are just beginning to brown on the edges. Then serve the warm clouds of muffin with blueberry bursts in them for breakfast in bed for someone you love.

Makes 12 muffins.

Adapted from The New York Times Cookbook by Craig Claiborne published 1961

gemista (stuffed tomatoes)

I can’t believe it has taken me so long to put up a recipe for gemista…a classic summer favorite when tomatoes are abundant in August.  This is best made early in the day, the way Greek women do.  It tastes best at room temp or slightly warmed.

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parsley mint and dill

  • 12 medium sized tomatoes (vine ripened)
  • 1 yellow onion finely diced
  • ~1 cup olive oil
  • Handful of fresh mint, dill, and parsley. (can also use basil)
  • ~12 tablespoons of blue rose rice–medium grain. (goya sells it in the states)
  • 4-5 medium potatoes peeled and quartered
  • sea salt
  • serve with good feta

First, cut the top off of each tomato.  Cut around the inside of the tomato and carefully with a teaspoon scoop out

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cut around the inside of the tomato to make scooping out the inside easy

the inside.  Put the inside scooping from six tomatoes in a blender and set aside the inside of the remaining six in a bowl. Be sure to keep the top of each tomato with its tomato.

Add 1/2 cup of olive oil, 1 1/2 tsp sea salt, and the herbs to the tomato scoopings in the blender.  Blend in a few pulses so tomato is smooth but herbs are not totally pulverized.

Heat a tablespoon or so of olive oil in a frying pan over med high heat.  Saute the onion until it begins to turn translucent.  Add the rice (1 tbsp for each tomato) and saute

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mixture of onion, rice and tomato/herbs after sauteing

2-3 min as if you were making risotto. Add the tomato-oil-herb mixture plus about 1/4 of water (to rinse all of the good stuff out of the blender into the pan) and saute another 2 min.

Spoon the rice mixture into the tomatoes leaving about a cm at the top empty.  For medium tomatoes it takes about 1.5-2 tbsp of the mixture.  Place the cap on the tomato and invert in baking dish.  Surround the tomatoes with the cut up potatoes.  in the blender, blend the inside of the six tomatoes that were set aside and pour that plus 1/4 cup of

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tomatoes inverted with cap down, blended tomato poured over potatoes. olive oil drizzled and sea salt sprinkled on everything. ready to bake.

water over the potatoes.  Drizzle 1/2 cup of olive oil over all the tomatoes and potatoes.  Sprinkle sea salt over everything.

Bake for about 1 1/2 hour at 350 deg.

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after ~1 hr 20 min in oven.  as it sits to cool down the liquid in the pan will be absorbed by the rice

Halfway through baking move the potatoes around so they roast evenly.  I like it when the tomatoes  just start to brown a little and the potatoes are soft to a fork.  When you take it out of the oven there will be a lot of liquid in the pan.  As it cools the rice will suck up that liquid…yum!!

Gemista is best prepared early and then served at room temp or heated a little.  Serve with slices of a good feta to eat on the side.  Fresh corn on the cob goes great with it.

Adapted from Andromahi 🙂 who makes the most amazing gemista!