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.

Fruit Slaw

I was looking for a light side for burgers and sandwiches and found a recipe for Stone Fruit Slaw on Epicurious. This time of year it's not easy to find peaches and apricots, so I used black plums,
apples, and pears. The result was a refreshing dish that I'll make again - and look forward to trying when stone fruits are back in season.

The only unusual technique in this recipe is how you cut the fruit; the recipe asks for matchsticks. I held the fruit right side up and sliced off the four sides. Then I put each piece cut side down and made a horizontal cut through the middle. Holding the two pieces together, cut 1/4 inch slices vertically.

Fruit Slaw

1 tablespoon grated peeled fresh ginger
1 tablespoon unseasoned rice vinegar or white wine vinegar
1 tablespoon vegetable oil
2 teaspoons (packed) light brown sugar
1/4 teaspoon curry powder
1/8 teaspoon crushed red pepper flakes
1 1/2 pound assorted firm fruit (about 5; such as plums, nectarines, peaches, apricots, pears, or apples), julienned
Kosher salt and freshly ground black pepper

Whisk first 6 ingredients in a medium bowl. Add fruit; toss gently to coat. Season lightly to taste with salt and pepper.

A Special Sandwich

This yummy sandwich requires a trip to Publix or somewhere else that sells Boar's Head. It has all the comfort of a grilled cheese, with spiciness and flavor from the turkey and cheese.

Special Sandwich

butterBoar's Head Jerk Turkey
Boar's Head Three-Pepper Colby Jack Cheese
sliced Marble Rye
spicy brown mustard
Boar's Head submarine dressing
Butter 2 slices of marble rye. On the other side of one buttered slice, spread mustard. Heat a frying pan to medium low. Layer three slices of turkey and two slices of cheese between the rye bread. Grill on both sides until cheese melts. Removing one slice of bread, sprinkle submarine dressing on the turkey and replace bread.

Serve.

Roasted Red and Sweet Potatoes

Roasted potatoes in olive oil is nothing new, but I've been enjoying this technique passed on by a friend recently. The key is to not layer or crowd the potatoes: you want them to roast, not steam. I love the combination of the caramelized sweet potatoes and the savory red potatoes.

Roasted Reds and Sweets

2 medium sweet potatoes, scrubbed
2-4 medium/large red potatoes, scrubbed
3-4 T. olive oil
salt and pepper
1/2 t. thyme

Cube potatoes into one-inch squares. Spread out on a rimmed cookie sheet sprayed with non-stick spray. Drizzle olive oil over the potatoes and toss to coat evenly. Sprinkle salt, pepper, and thyme over the potatoes.

Roast at 425 for 50-60 minutes, tasting to check tenderness.

Peppermint Cheesecake

Here's a cheesecake I came up with to take to our faculty Christmas party. The peppermint is quite subtle: I wanted to use Peppermint Oreos, but couldn't find them, so I substituted red Oreos with peppermint extract. It's delicious, creamy, and very festive for this time of year!

White Chocolate Peppermint Cheesecake

1 package peppermint Oreos (can substitute regular or red with 1/2 t. peppermint extract added)
3 T. butter, melted
1/4 c. sugar

Process the Oreos into crumbs in a food processor or with a rolling pin and a plastic bag. Mix the crumbs withe melted butter and sugar, as well as the peppermint extract if using. Press into a 9-inch springform pan, on the bottom and up the sides. Set aside.

1 package Candy Cane Hershey's kisses, unwrapped
1/4 c. white chocolate chips
1/2 cup half and half
3 packages cream cheese
3 eggs
3/4 c. sugar
1 t. vanilla
1/2-1 teaspoon peppermint extract, depending on how peppermint-y you want it
red food coloring (optional)

Preheat oven to 325.

You'll want 2 cups of white chocolate, so measure the Hershey's kisses and add some white chocolate chips to make up the difference. Put in a microwave safe bowl with half and half and melt at 50% power. Stir after each minute - it will take about three minutes. Stir until smooth and set aside.

Beat cream cheese and sugar until smooth. Add eggs one at a time, stirring after each addition. Mix in melted white chocolate , vanilla, peppermint extract, and a few drops of red food coloring if desired.

Pour mixture into prepared crust. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan.

Thankgiving 2011

It's time for the Super Bowl of cooking! We'll have a smaller group than usual this year - ten people - and the guests are bringing several components of the meal. Here's my plan; you can click on the links for recipes.

Appetizers

Chex Mix - Grandma
Fruit Dip - Grandma/Great Grandma
Baked Brie

Main Course

Turkey (Cook's Illustrated brining technique)
White Bread Stuffing
Make-Ahead Gravy
Cranberry Sauce (from the back of the Ocean Spray bag, with orange zest added)
Mashed Potatoes
Crescent Rolls - Grandma
Sweet Potatoes - Grandma
Creamy Leek Gratin - a new one this year
Sweet Corn Pudding
Macaroni and Cheese
Shredded Brussels Sprouts with Pecans and Prosciutto
Waldorf Salad - Great Grandma
Jello Salad - Grandma

Desserts
Apple Pie - Mom's recipe
S'more Pie
Pumpkin Pie/Cheesecake - Aunt
Another possible dessert from Grandma

Halloween Treats

Need a last-minute treat for Halloween? Here are some easy and yummy ideas.

Chocolate Spiders
3/4 cup chocolate chips
1 1/2 cup peanut butter candy melts, peanut butter chips, or peanut butter
2 cups chow mein noodles
1/2 cup rice krispies
large red sprinkles (optional)

Melt the chocolate chips and peanut butter candy melts in the microwave at 50% power for 2-3 minutes, stirring after each minute. Add rice krispies. Stir in chow mein noodles until mixture starts to hold together, adding more if necessary. Drop by spoonful onto waxed paper. Add eight long chocolate-covered chow mein noodles for legs. Add large red sprinkles for eyes if desired. To speed drying, put in refrigerator.

Monster Toes

1 package hot dogs
1 package flour tortillas
mustard, ketchup, and relish
toothpicks

Cut hot dogs into 3 pieces. About 1/2 inch from the end, cut a small square for a toe.

Cut tortillas into 1/2 inch strips about 5-6 inches long. Wind them around the hot dog, leaving the "toe" uncovered. Secure with a toothpick.

Bake at 350 for 7-8 minutes. Using a small brush or spoon, paint the toe with mustard, ketchup, or relish. Serve.



Dem Bones (photo courtesy Jack Carnes)

Mini marshmallows
Pretzel sticks
White candy melts

Melt candy melts according to package instructions. Dip pretzel sticks in the melted candy - it's okay if the end you are holding is not covered. Dry on waxed paper. Stick mini marshmallows on ends of pretzel sticks to make bones. These are way better than they have any right to be.

Ghoooul Aid

1 package orange Kool-Aid
1 package purple Kool-Aid
2 cups sugar
4 cups 7-Up

In a gallon container, mix orange and purple Kool-Aid, sugar, and 3 quarts of water and ice until sugar dissolves. Stir in 7-Up and serve. The picture makes it look brown, but it's really more of an unappetizing black color!