gotta try this!
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.
adapted from Ta Nea newspaper.
- 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 ❤️
- 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
- 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. Bake 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
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.
- 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
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
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
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.
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!
- 3 cups all-purpose flour
- 2 packages quick-rising dry yeast
- 3 teaspoons sugar
- 1 teaspoon salt
- 1 cup warm water
- 2 tablespoons olive oil
- cornmeal to sprinkle on baking pan
Combine flour, sugar, salt, and yeast in a bowl. Add water and oil, blend until mixture forms a ball.
Place dough on lightly floured surface and knead till smooth and elastic, 3 or 4 minutes. Let rest ten minutes before stretching. (I usually let it rest more like 45 minutes or so).
Preheat oven to 425
(I usually add about 1 T. of wheat gluten too. This is in a small box with the baking supplies at the store. It will make the dough very elastic. I use it in all my breads and it makes a huge difference).
Sprinkle cornmeal on an oiled baking sheet or preheated pizza stone if you have one (I wish!). Pat the dough flat and gently stretch it to the shape of the pan. Add your toppings and bake 10-15 min. Check that the bottom is golden. I start low in the oven and then move the pizza to a higher rack to finish.
Toppings…ANYTHING you desire! Tonight its roasted squash kielbasi tomato onion reduction and feta!
This one is arugula, caramelized onions and pecorino.
Inspired by Demetrios’ pizzas and adapted from a recipe from a mom of a friend of his.