Sunday, June 28, 2009
2 bunches of scallions with 3 inches of green left on
1 medium onion, thinly sliced
2 10 oz. packages of frozen green peas, thawed
6 Cups chicken broth
salt and pepper to taste
1/3 C. fresh mint leaves
1 Tablespoon chopped chives as a garnish
1. Coarsely slice scallions and combine with onion, peas and brother in a heavy pot. Bring to a boil and reduce heat. Simmer, partially covered, until the vegetables are soft, about 20 minutes. Remove from heat and season with salt and pepper. Cool to room temperature.
2. Puree the pea mixture in small batches in a blender until smooth, adding mint to the last batch. Pass soup through a strainer to remove the pea skins.
3. Serve warm or chilled. Garnish with chopped chives.
This recipe is really good cold on a hot summer day with a fresh tomato salad. For Donna's Moly.
Saturday, June 27, 2009
- 2 cup calamari sliced into rings (use tubes and tentacles)
- 2 cup buttermilk
- 2 cup all-purpose flour
- Salt and pepper
- Oil, for frying
- 2 tablespoons whole butter
- 3/4 cup sliced mild banana peppers
- 3/4 cup large diced tomatoes
- 1 tablespoon fresh lemon juice
- 1/4 cup chopped scallions
Clean and soak calamari in buttermilk for 2 hours before cooking. Drain well in a large mixing bowl. Season flour with salt and pepper. Dredge calamari with flour until each ring separates easily from others. Put in sifter and shake off excess flour. Heat oil and fry calamari until golden brown. DO NOT OVERCOOK!
Start with 1 tablespoon butter over medium heat. When butter is melted, add peppers and tomatoes. Deglaze with lemon juice. Add remaining butter and scallions. Toss. Add calamari and toss. Serve
Wednesday, June 17, 2009
Monday, June 15, 2009
Im sorry this is so late!! this is for donnas book yum yum yum!!!
2/3 cup canola oil
1/4 cup unsweetened almond milk (or your favorite non-dairy milk)
1 tablespoon tapioca flour
2 teaspoons pure vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cups chocolate chips
Preheat oven to 350 F. Lightly grease two large light metal baking sheets.
Mix together sugars, oil, milk and tapioca flour in a mixing bowl. Use a strong fork and mix really well, for about 2 minutes, until it resembles smooth caramel. There is a chemical reaction when sugar and oil collide, so it’s important that you don’t get lazy about that step. Mix in the vanilla.
Add 1 cup of the flour, the baking soda and salt. Mix until well incorporated. Mix in the rest of the flour. Fold in the chocolate chips. The dough will be a little stuff so use your hands to really work them in.
For 3 inch cookies, roll the dough into about ping pong ball size balls. Flatten them out in your hands to about 2 1/2 inches. They will spread just a bit. Place on a baking sheet and bake for about 8 minutes - no more than 9 - until they are just a little browned around the edges. I usually get 16 out of these so I do two rounds of eight cookies. Let cool on the baking sheet for about 5 minutes then transfer to a cooling rack.
For 2 dozen two inch cookies roll dough into walnut sized balls and flatten to about 1 1/2 inches and bake for only six minutes.
Sunday, June 14, 2009
Monday, June 8, 2009
Monday, June 1, 2009
αρνί στη σούβλα - Roasted Lamb on a spit
* 1 whole lamb, dressed
* aromatic wood (olive, oak, apple, cherry), or hardwood charcoal
* olive oil * lemon juice
* sea sal * pepper
* crushed Greek oregano (rigani) * crushed garlic (optional)
Tip: According to local experts, the best size lamb for spit roasting is generally around 22-25 pounds (10-11 kilos). Cooking time is 3-5 hours.)
Start the fire about 2 hours before cooking.
The spit should be at least 20 inches longer than the lamb (10 inches or more to extend out each side).
Sprinkle the inside of the lamb liberally with salt and pepper and rub in. Lay the lamb on a flat surface and pass the spit between the hind legs, through the stomach cavity and out through the mouth. The lamb's spine should be straight along the line of the spit. Tie the front and hind legs to the spit. Tie the middle of the lamb to the spit or clamp along the spine. (For a larger lamb, tie in two places: behind the front legs and at the top of the hind leg. Sew the stomach cavity closed with butcher's twine or aluminum wire (use a pliers). The lamb should be tied securely and not slip when turned.
With hands rub the entire lamb with lemon juice and oregano.
Place the spit over the fire and spread the coals so they are under the shoulder and thigh (thickest parts). A drip pan can be set under the middle of the animal to catch the juices.
Keep olive oil at hand with a paint brush.
At the beginning, the lamb needs to be turned quickly in order not to burn. Once the fire settles and the lamb is golden all around and starting to crisp, turning can slow, to approximately 1/4 turn every 15 minutes. Replenish wood or charcoal as needed. Brush occasionally with the oil.
Cooking time will depend on the size of the lamb. The skin on the legs and chest of the lamb will crisp and crack open. The color should be a deep brown.
Testing for doneness: With a meat thermometer, internal temperature at the thickest part should be 155°F for medium. If you don't have a meat thermometer, stick a knife or skewer into the thigh (thickest part). The juice should run clear.