Dolmades (Stuffed Grape Leaves)

Stuffed grape leaves - so delicious but not so photogenic!

I'd never had them before, but I made them for a Greek dinner, and they were a hit. Many recipes call for meat, but I liked them with this combination of rice, pine nuts, and vegetables. Tzatziki sauce makes a great addition, and you can eat them hot, room temperature, or cold.

I went to a Greek market to buy the grape leaves before realizing Publix sells them. I got a pound for $5.69, and I have tons left over. I'll be making this recipe again soon!


Dolmades (Stuffed Grape Leaves)

Recipe courtesy Tyler Florence

Yield:about 30 dolmades


Ingredients

* 1/2 cup extra-virgin olive oil
* 1 large yellow onion, finely chopped
* 1 small fennel bulb, halved, cored and diced
* 1 teaspoon grated lemon zest
* 1/2 cup pine nuts
* 1 cup long-grain rice
* 1 1/2 cups chicken stock
* 2 tablespoons finely chopped dill leaves (I used 2 t. dried dill)
* 1/4 cup finely chopped flat-leaf parsley
* Kosher salt and freshly ground black pepper
* 1 (8-ounce) jar grape leaves, rinsed and drained
* 2 lemons, juiced


Directions

To make the filling, coat a large saute pan with 1/4 cup of the oil and place over medium heat. Add the onion, fennel and lemon zest and stir until soft, about 10 minutes. Add the pine nuts and rice and saute for 2 minutes, stirring to coat. Pour in just 1/2 cup of the chicken stock and lower the heat. Simmer until the liquid is absorbed and the rice is al dente, about 10 minutes. Scrape the parboiled rice mixture into a bowl and add the dill and parsley; season with salt and pepper. Allow to cool. Now on to the grape leaves.

Bring a big pot of water to a simmer. Blanch the grape leaves in the hot water for 5 minutes until pliable. Drain, then trim the stems and any hard veins from the leaves. Pat dry with paper towels.

To assemble the dolmades, lay a grape leaf on a work surface, shiny-side down. Put 2 tablespoons of the rice filling near the stem end of the leaf. Fold the stem end over the filling, then fold both sides toward the middle, and roll up into a cigar – it should be snug but not overly tight because the rice will swell once it is fully cooked. Squeeze lightly in the palm of your hand to secure the roll. Repeat with remaining grape leaves and filling.

Place the dolmades in a large Dutch oven or wide deep skillet, seam-side down in a single layer. Pour the remaining cup of broth, remaining olive oil, and the lemon juice over the dolmades, the liquid should reach halfway up the rolls, add some water if necessary. Cover the pan and simmer over low heat for 30 to 40 minutes, until the dolmades are tender when pierced with a fork. Serve warm, at room temperature or cool.

Yellow Rice

In our Story of the World curriculum, Jack and I have been been studying medieval Spain. I decided to make a Spanish meal for dinner. The chicken in almond and garlic sauce was delicious, but I expect I'll be making the yellow rice quite often - it was so good. I found both recipes in Mark Bittman's The Best Recipes in the World.

Yellow Rice

2 1/2 cups chicken stock

large pinch saffron threads (1 teaspoon) or 1/2 t. turmeric

1 medium onion, chopped

4 T. butter or olive oil

1 1/2 c. Arborio rice

salt and pepper to taste

Warm the stock gently in a saucepan with the saffron or turmeric. Put half the butter in a deep skillet with a lid over medium heat. A minute later, add the onion. Cook, stirring occasionally, until the onion is softened - about five minutes. Add rice and continue to cook, stirring, until the rice is glossy and begins to brown, about five minutes more.

Add the stock all at once, along with salt and pepper. Cover and adjust the heat so the mixture simmers gently and cook until rice is done, about 15-20 minutes. Stir in the remaining butter; taste and adjust the seasoning.

Greek Salad

I'm pretty sure I got this recipe from Rachael Ray around the time she first entered the national consciousness. It's one of my favorites - mediterranean flavors, strong cheese, fresh veg = bliss. I have changed it a little, but the key here is the dressing - it's quite easy but intensely flavored. Make everyone around you eat it, too, because the garlic (though partially cooked) is strong!

Use the amounts called for in the recipe as suggestions - I'm sure I add more cheese and tomatoes, and I keep the Kalamata olives to my side of the bowl!

Greek Salad

2 cloves of garlic, minced

1/3 cup extra virgin olive oil

juice of one large lemon (at least two tablespoons)

salt and pepper

2 hearts Romaine lettuce, chopped

2 plum tomatoes, diced

1/2 medium red onion, sliced very thin

1/2 seedless cucumber, sliced thin

1/2 cup pepperoncini peppers, chopped

1/2 cup pitted Kalamata olives

1/4 pound feta cheese, crumbled or diced

2 T. fresh oregano (optional)

Put the minced garlic in a microwave safe bowl and cover with oil. Heat in the microwave for 30 seconds. Whisk in lemon juice, salt, and pepper until emulsified. Dip in a cucumber slice or piece of lettuce and check the taste - does it need more salt or lemon juice?

Combine the lettuce, vegetables, cheese, and oregano. Toss with dressing.

Greek Feta Dip

Here's a quick dip I came up with that's very versatile. It's great on vegetables (especially cucumbers!), pita chips, or even grilled chicken. Add a little buttermilk or even regular milk and it's creamy feta salad dressing. You can also add roasted red pepper when you puree it for a different but very good flavor.

Greek Feta Dip

1 cup feta cheese, crumbled

1/2 cup sour cream or plain yogurt (Greek would work best)

1/2 cup mayonnaise

1/4 t. salt, or to taste (your feta may be very salty or not)

1/4 t. pepper

1/2 t. oregano

1/2 t. dried basil

1 garlic clove, minced

Combine all ingredients in a food processor or blender. Puree to combine. Tastes even better the next day!

Serve with vegetables, warm pita, or pita chips.

Grilled Moroccan Chicken and Greek Couscous

We had my wonderful in-laws over for dinner tonight, and I wanted a nice summery meal. It's been years since I've made Moroccan chicken, and though I've made other couscous salads, this one was new to us. We also had grilled corn on the cob and Paula Deen's peach cobbler for dessert. Yum!

Use a charcoal grill if at all possible. The couscous would make a great, healthy lunch. Both recipes are adapted from Recipezaar.

Moroccan Chicken

1/2 cup extra virgin olive oil
1/4 cup chopped scallion (white part only)
1/4 cup chopped parsley
1/4 cup chopped fresh cilantro
1 tablespoon minced garlic
2 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon turmeric
1/4 teaspoon cayenne pepper
6 boneless skinless chicken breasts

1.Combine oil, scallions, parsley, cilantro, garlic, paprika, cumin, salt, turmeric and cayenne pepper in the container of a food processor.
2.Process until smooth.
3.Rub the mixture on both sides of the chicken breasts and let stand 30 minutes.
4.Preheat the grill to medium hot.
5.Grill chicken breasts 5-7 minutes on each side, or until done.

Greek Couscous

1 1/2 cups chicken broth or water
1 cup uncooked couscous (about 1 10 oz. box)
1/2-1 teaspoon dried oregano
4 plum tomatoes, chopped
1-2 cup diced peeled cucumber
3/4 cup crumbled feta cheese
1/2 cup Kalamata olives, halved
1 small red onion, finely chopped
1 (15 ounce) can chickpeas, well drained (garbonzo beans)

1/4 cup water
3 tablespoons lemon juice
3 tablespoons olive oil
1 teaspoon fresh ground black pepper (or to taste)
salt (to taste)

1.Bring the 1-1/2 cups chicken broth to a boil in a medium saucepan; stir in the couscous and oregano, remove from heat; cover, and let stand 5 minutes.
2.Fluff with a fork.
3.Combine the couscous with tomatoes and the next 5 ingredients (tomatoes through chickpeas) in a bowl; set aside.
4.Combine 1/4 cup water with the remaining ingredients; stir well with a whisk.
5.Pour over the couscous mixture, tossing gently to coat.
6.Season with black pepper and salt.
7. Drizzle with a little more lemon juice and oil if salad dried out. Serve at room temperature or cold.