RECIPES- MY BIG FAT GREEK KITCHEN
CHEF KATHLEEN SCHIEFLER
TZATZIKI DIP - Makes about 2 ½ cups
2 cups plain Greek yogurt
1 large peeled, grated cucumber
1 teaspoon lemon juice
½ teaspoon sugar
2 garlic cloves, minced fine (or to taste)
1 tablespoon fresh dill
In a serving bowl, mix all the ingredients together and chill well. Serve with raw vegetables, or grape leaves. This is great on sandwiches too!
STUFFED GRAPE LEAVES - DOLMANTHES
Makes about 48 rolls
This recipe can be easily doubled.
About 60 preserved vine leaves in brine (from a jar)
1 medium onion, finely chopped
2 tablespoons vegetable oil
1 bunch green onion, finely chopped
1 ½ pounds finely ground lamb (can omit if preparing a vegetarian version)
½ cup rice
1 cup finely chopped fresh Italian parsley
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh dill
¼ cup currants (optional)
1/4 cup pine nuts
1 ½ teaspoons salt
Fresh ground black pepper
Juice of 3 large lemons
1 tablespoon butter
2 cups light vegetable or chicken stock
1. Rinse grape leaves in cold water and blanch in boiling water for 3 minutes, doing in batches so as not to crowd the pan. Remove leaves to a bowl of cold water with a slotted spoon, and then place in a colander to drain.
2. Place oil in a large skillet and heat until shimmering. Add onion and sauté until soft, about 4 minutes. Transfer onion to a bowl; add green onion, lamb, rice, herbs, currants, pine nuts, salt and pepper and mix until combined.
3. To shape the rolls: Place a grape leaf, shiny side down, on a work surface. Snip off stem if necessary. Place about 1 tablespoon of the mixture on the fat end of the leaf, fold end up and sides over the stuffing, rolling them up firmly, (like and egg roll) but not too firmly, as you need to leave room for the rice to expand.
4. Line the base of a Dutch oven with about 6 unstuffed grape leaves (torn ones are OK to use here!). Pack the stuffed grape leaves into the pan, placing them close together in layers. Sprinkle each layer with some of the lemon juice.
5. Cover top of the rolls with remaining unstuffed grape leaves. Add butter and 2 cups of stock to the pan along with any remaining lemon juice. Liquid should cover just to the top of the dolmathes. If not, then add more stock or water. Invert a heavy plate on top to keep the rolls in shape during cooking.
6. Cover pan with lid and place over medium heat. Bring to a slow simmer, then gently simmer over low heat for about 1 hour. Check periodically to make sure there is enough liquid in the pan, adding additional if level is too low.
Remove cooked rolls and place on a serving dish. Garnish with lemon slices. Eat warm or at room temperature and serve with the tzatziki sauce for dipping if you like.
CHEF KATHLEEN SCHIEFLER'S MY BIG FAT GREEK KITCHEN - COOKING CLASS
FEBRUARY 29. 2012 - Wednesday - 6:30 p.m.
Call 822-8693 to signup
Visit: www.kitchensincgr.com for all the cooking class postings!
Courtesy:
Chef Kathleen Schiefler
www.kitchensincgr.com
MoDiv Building
40 Monroe Ctr NW
Grand Rapids, MI 49503