Kourabiedes (Greek Butter Cookies)

So I married into a Greek family (sounds like a title of a movie, no?) and little by little I've been teaching myself how to make Greek dishes. These include Greek Salad, Souvlaki, Greek Potatoes, Galaktoboureko and more.

This Christmas I wanted to make several types of Greek cookies that my mother-in-law always seems to have around the house in December. I love Kourabiedes despite how messy they can be! WARNING: these cookies are often served in paper baking cups because they are known to "explode" all over you, powdered sugar and all.

INGREDIENTS

1 lb butter (4 sticks), softened
1/2 cup powdered sugar
1 egg yolk
1 tbsp rum, ouzo or brandy
1 tsp vanilla extract
1 cup almonds, lightly roasted
5 cups all purpose flour
1 tsp baking powder
6 cups powdered sugar

PREPARATION

Pre-heat oven to 350 degrees. Prepare one or two baking sheets with Silpat or parchment paper.

1. Grind almonds in food processor - they should be finely ground.

2. Cream butter and 1/2 cup powered sugar for five minutes, until light and fluffy.

3. Add egg yolk, vanilla, and alcohol. Combine with mixer and then add almonds.

4. In another bowl, mix flour and baking powder. Using mixer or hands, gradually add flour mixture to butter mixture.

5.  Roll dough into small balls, using a tablespoon as measurement. Place on cookie sheet and bake for 20 minutes (rotate pans after 10 minutes.

6.  Let cool slightly and then cover in powdered sugar (be very generous)/ Place each cookie in a paper baking cup (cup cake liner) and serve on a platter.

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Galaktoboureko

For years, my mother-in-law would make this dessert which was a mystery to me: it had phyllo on the top and bottom, it was soaked in sugar-honey syrup, but it wasn't Baklava! Basically, Galaktoboureko means "milk pie" and is a semolina custard wedged between phyllo and soaked in syrup. The recipe is not too difficult to make, but personally I only make it on a special occasion like a dinner party or a birthday.

INGREDIENTS

Syrup

2 cups sugar
1 cup water
1 tablespoon lemon juice
2 tablespoons honey
1 tsp cinnamon

Custard

4 cups whole milk
2 cups heavy cream
1 cup fine semolina (use Greek semolina here)
3 1/2 tablespoons cornstarch
1 cup sugar
1 tablespoon vanilla

6 eggs
1/2 cup sugar

12 sheets phyllo dough (defrosted)
1 stick butter, melted

PREPARATION

• Prepare sugar syrup ahead of time and let cool in refrigerator. Bring water and sugar to boil over medium heat. Lower heat to simmer for five minutes. Remove from heat and add honey, lemon and cinnamon.

• In large saucepan, bring milk and cream to a slight boil (do not scorch).  Sift semolina, sugar and cornstarch together then SLOWLY add mixture to boiling milk/cream.  Stir and continue to cook on low until mixture is thick.  Remove from heat and let cool for 15 minutes.

• In a bowl, beat eggs and sugar until fluffy and pale yellow, about 10 minutes.  Set aside.

• Fold egg mixture, in small parts, into warm custard. If custard is too hot it will cook the eggs! Once incorporated, set aside.

• Preheat oven to 350 degrees.

• Using 13 x 9 x 2 pan, brush with melted butter.  Take one sheet of phyllo, place in pan. Most sheets are 13 x 17 so you can't quite fold it in half but fold the excess over on to the sheet.  Butter with melted butter. Repeat with 6 more sheets and butter, alternating the "flap" so that the phyllo is even.

• Spread custard mixture over phyllo dough.

• Continue to add remaining five sheets of phyllo, brushing each with butter.

• Bake for 40-45 minutes or until top phyllo is browned.  Remove from oven and IMMEDIATELY and SLOWLY pour sugar syrup over the galaktoboureko.

Storage: you can refrigerate the galaktobourkeo but you don't need to as long as you eat it within 2-3 days. If refrigerated, bring to room temperature before serving.

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Easter Dinner 2014

This year, Greek Easter is the same date as Western Easter: Sunday, April 20, 2014. We'll have a total of eight people for dinner and here is glimpse at this year's menu:

• Red Easter Eggs - we play the game tsougrisma before dinner starts
• Feta Cheese
• Kalamata Olives
• Greek Salad
• Rosemary Garlic Bread (from La Brea)
• Greek Oven-Roasted Potatoes
• Marinated Grilled Boneless Leg of Lamb
• Grilled Mushroom Caps
• Green Beans
• Key Lime Pie
• Cherry Pie
• coffee
• tea

Christos Anesti! Happy Easter to everyone!

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Feta Salad or Greek Cuppa Cuppa Cuppa

This is a recipe I made up and not sure what to call it.  It is best during the hot summer days and you can swap out some of the fresh items depending on what's available at market. I guess I could also call it Greek Cuppa Cuppa Cuppa Salad since almost everything seems to be in 1 cup measurements!

INGREDIENTS

1 cup fresh cucumber, in quarter chunks
1 cup fresh tomatoes, sliced
1 cup marinated artichoke hearts, drained
1 cup roasted peppers, chopped
1 cup fresh feta cheese, cubed
1/2 cup vinaigrette dressing (or to taste)

PREPARATION

• Make sure all items are chilled before using - this makes the salad more refreshing.

• Combine all ingredients in a large non-metallic bowl.

• Drizzle with dressing and serve.

Variations: use heirloom or cherry or grape tomatoes; grilled eggplant or any marinated vegetables; olives; etc.

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Chicken Souvlaki

I've been learning more and more about Greek cuisine and try to incorporate it more in my summer meals. A good Greek salad is so refreshing on a hot summer day!  And Chicken Souvlaki on skewers is so easy to make.  The leftovers work well tossed in a salad the next day too!

INGREDIENTS

1 cup olive oil

1/4 cup lemon juice

1 tsp salt

2 tsp dried oregano

1 tsp ground black pepper

10 cloves of garlic, chopped

4 large boneless chicken breasts, cut into 1 inch pieces

Metal or bamboo skewers

PREPARATION

• Place all ingredients except for chicken in a non-metallic container - I usually use a large Glad ware or Tupperware container with a lid.  Mix well.

• Add chicken and toss.  Cover with lid and place in refrigerator overnight or 8 hours minimum.  Try to mix the chicken at least once during the marinating process.

• If using wooden or bamboo skewers, soak for at least 30 minutes in water.

• Place chicken on skewers, about 6 pieces each.

• Place on grill at medium heat and cook about 4 minutes per side or until done.

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Greek Oven-Roasted Potatoes

I made these for the first time this past Easter and they were excellent - for an Irish boy who had his fill of potatoes growing up, I still couldn't get enough of these!

INGREDIENTS

5 large potatoes (baking size)
3/4 cup of olive oil
juice of 1 lemon
2-3 cloves of garlic, minced
3/4 teaspoon of dried oregano
2 teaspoons of salt
freshly ground pepper
2 1/2 cups of water

PREPARATION

• Preheat oven to 480F degrees.

• Peel the potatoes and cut into quarters.

• Rinse the potatoes and then dry with a kitchen towel or paper towel.

• Spread potatoes in a large roasting pan, at least 11 x 14 inches.

• Add the oil, lemon juice, garlic, oregano, salt and pepper and toss with your hands.

• Arrange the potatoes so they are face down (largest side on the bottom).

• Add the water to the pan.

• Roast at 480F until the water boils (about 5 minutes).  Reduce heat to 355F and cook for 1 hour.

• Potatoes should be light and fluffy and water should be gone.  Continue roasting until done.

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