S: What's Cookin' in Greece? By: Nate Cherok
BC: Designed and written by: Nate Cherok-age 10 2012-13 5th grade S.I.P.
FC: WHAT'S COOKIN' IN GREECE? | -Delicious recipes from modern and ancient Greece
1: Bon Appetit! | In this recipe book, you will find some great dishes from Greece. Try them yourself, they are really tasty! | Part One: | Modern Greece
2: Modern Greece | Greek Lantern Lime Drink | Ingredients: | 1 cup of parsley sprigs | 1/2 tsp. of grated lime zest | 1 cup of cold water | 1/2 cup of fresh lime juice | 1/2 cup of sugar | 1 ( 10 oz.) can of club soda | -This drink is great for parties because it tastes great and is easy to serve a lot of people!
3: Directions: | Blend all ingredients except for club soda in a blender for about a minute. Take a larger glass measuring cup and strain the blended ingredients through a fine mesh sleeve. Put ice in your choice of glass and pour the blended drink into your glass. Pour in the club soda and you're ready to serve.
4: Grilled Halloumi Skewer | Modern Greece | 1/4 cup olive oil | 2 tbsp of white wine vinegar | 1tsp of fine chopped fresh thyme leaves | 1 tsp of finely chopped fresh rosemary leaves | 1/4 cup of red pepper flakes | 2 Tbsp of finely chopped mixed, pitted olives | Salt and ground black pepper | 1/2 lb. halloumi cheese, drained and cut into 16 1 in. cubes | 1/3 lb. small new potatoes, cut into quarters and boiled until tender | Ingredients: | (prep and cook time: 1 hour thirty min.)
5: Directions: In a large bowl, whisk together olive oil, vinegar, herbs, pepper flakes and olives. Season to taste with salt and pepper. Add the cheese and potatoes. Toss until completely coated. Cover with cling wrap and put in fridge to marinate for 1 to 2 hours. Preheat oven or grill to medium heat. Soak wooden skewers in water and add two pieces of cheese on each skewer. Cook for 3-4 min on each side on a well oiled grill. When fully cooked, drizzle marinade on the cheese and potato
6: Modern Greece | Greek Salad w/ feta cheese | Ingredients: | ( serves four) | 3 Tbsp. of extra virgin olive oil | 1 1/2 Tbsp. of lemon juice | 1 minced clove garlic | 1/2 tsp. of dried oregano | 1/4 tsp. of ground black pepper for garnish | 3 tomatoes cut in wedges | 1/4 red onion sliced into rings | 1/2 cucumber sliced into thick half-moons | 1/2 green pepper (julienned) | 4 oz. of feta cheese cut into small cubes | 16 kalamata olives
7: Directions: | Place olive oil, lemon juice, salt, pepper and oregano in a jar with a screw on top and shake to combine ingredients. Make sure that the lid is screwed on all the way. Place salad ingredients into a large bowl. Pour the dressing over the salad and toss gently before you serve it. If you would like, garnish with fresh ground black pepper.
8: Modern Greece | Greek Butter Cookies | Ingredients: | 3/4 cup of white sugar | 1 cup of softened butter | 1/2 tsp of vanilla extract | 1 egg | 1/2 tsp. of almond extract | 2 1/4 cups of all purpose flour | 1/2 cup of confectioner's sugar | Directions: | Preheat your oven to 400 degrees. Grease the cookie sheets. In a medium sized bowl, cream together the butter, sugar and egg until smooth. Stir the vanilla and almond extracts. Blend in the flour to form the dough. Take about a tsp. of of dough at a time and roll into s shapes. Place the cookies 1 to 2 inches apart onto cookies sheets. Bake for 10 minute in the oven. Allow cookies to cool completely before dusting with confectioner's sugar.
10: Modern Greece | Chilled Watermelon Soup | Ingredients: | 8 cups of seeded watermelon chunks | 1 handful of golden raisins | 2 lbs combined of peaches, nectarines, apricots, grapes or cherries | 3 Tbsp. of Greek thyme honey | Remove the seeds from the watermelon. In a blender, puree watermelon and honey until completely liquid. Then, transfer the mixture to a large bowl. and stir in the mint and fruit. Cover the bowl and put in refrigerator for at least 4 hours. Serve in a tall glass and garnish with mint leaves. | 3 or 4 fresh spearmint leaves | Directions:
12: Modern Greece | Greek Lamb Stew: | (total time: 3 hours and 15 minutes) | Ingredients: | 4 Tbsp. of olive oil | 5 1/2 lbs. of lamb cut into medium sized cubes | 5 medium sized onions, sliced finely | 4 minced clove garlics | 2 minced celery stalks | Leaves from 4 thyme sprigs | 1 tsp. of dried oregano | 3 bay leaves | 2 peeled carrots cut into quarters | 3 cans of diced tomatoes | 1 1/4 cups of lamb or beef stock | 1 bottle of dry white wine | Fresh ground black pepper | 2/3 pound of feta cheese | 2 to 3 Tbsp. of mixed herbs: parsley, oregano and basil leaves
13: In the largest casserole dish you have that will fit in the oven, pour in 3 Tbsp. of oil. Brown the lamb in batches over medium heat and remove it with a slotted spoon to a plate close by. You might need more oil to do so. The onions WILL | need oil so pour in the leftover olive oil. Sprinkle salt on top and cook the onions until the are soft and translucent. Add your | Directions: | thyme, garlic, celery and oregano. In about a minute, you will smell strong garlic, remove half of the mixture from the pan. Add the meat to the pan and cover with the remaining half of mixture. Add the bay leaves, carrots, tomatoes, stock, --->
14: and wine. Try to make the casserole as flat as possible. Bring to a boil remove the "scum" from the bottom and corners of the pan. Then cover with foil and cook in the oven on very low heat for 2 to 2 1/2 hours. The meat should come out extremely tender. Remove the carrots and bay leave and season with additional salt and pepper. When finished, let the stew cool and then serve.
15: That's it for modern Greece. Now, we are going back in time for recipes from Ancient Greece. | Part 2: | Ancient Greece | Disclaimer: These all may not be Ancient
16: Baklava | 4 cups of all purpose flour | For the Dough: | Ingredients: | Ancient Greece | For the Filling: | 2/3 lb. of unsalted almonds | 2/3 lb. of chopped walnuts | 2/3 lb. of unsalted hazelnuts | 3 1/2 oz. of ground sesame seeds | Juice from 1 lemon | 1/4 cup of olive oil | 1 tsp. of salt | 1/5 lb. of sesame seeds | 1/5 lb. of poppy seeds | 1 cup of water | 1 tsp. of coarsely ground black pepper | 3/4 cup of honey | For the Syrup: | 2 cups of sugar | 1/4 cup of petimezi | 3/4 cup of honey | - petimezi is a Greek syrup made from grapes. It can be found at some grocery stores
17: Directions: | Combine all of the dough ingredients and knead them until a dough is formed. Roll the dough into 3 equal sized sheets roughly 1/8 of an inch thick, large enough for a medium sized baking pan. Combine all of the filling ingredients and preheat your oven to 350 degrees. Place one of the dough sheets in the bottom of a lightly oiled baking pan. Cover with half of the filling. Add the second dough sheet and top with the remaining filling. Place the third and final sheet of dough on top. Cut into squares and then cut again to form triangles. Sprinkle on a little water and sesame seeds. Bake on a rack in the middle of the oven at 350 degrees for around 30 minutes. When the | pastry has cooled, combine syrup ingredients in a pan. boil and the simmer for 10 minutes. Pour the hot syrup over the cooled pastry and let it sit for 3 hours so the syrup is absorbed
18: - the Ancient Greeks would have cooked this over and open fire, not with a grill | 1 juiced lemon | 3 Tbsp. of Olive Oil | 3/4 cups of finely chopped mixed fresh herbs | 6 small cleaned red mullets | Ingredients: | Grilled Red Mullet | Ancient Greece | Salt and Pepper
19: Directions: | Mix all of the ingredients except mullets and lemon juice together. Spread this onto the belly and outside of the mullets. Place mullets onto foil in a flat pan. Put the pan on the grill and cook each side of the fish until the meat is separated from the bone. While grilling, continuously drizzle lemon juice onto the fish. Serve the dish hot with a green salad and fresh bread.
20: Directions: | Red wine vinegar | Olive oil | Fresh ground black pepper | 1 1/2 tsp. of dried mint | 1 bunch cilantro | 1 cup of dried lentils | 2 small sliced leeks | Ingredients: | Greek Lentil Soup | Ancient Greece | In a pot, boil 1 cup of dried lentils over low heat. Make sure there is enough water to submerge the lentils and have one inch above.Add the leeks and fresh cilantro. In a small bowl, mix the mint, dry cilantro and the black pepper then add that to the soup. Let the soup simmer until the lentils are soft. Add the olive oil and vinegar to taste.