Munch Brothers» Greek

any greek recipes that uses beef?

Munchbrother — Sun, 15 Feb 2009 02:28:23 +0000

I am looking for a traditional greek recipe that uses beef, if anyone has one please let me know!

Beef Casserole with Onions (Stifado)

* 4 tablespoons olive oil
* 1 small sprig of rosemary
* 1 kg tender beef, cut into large cubes
* 900 ml water
* 2 tablespoons tomato puree
* salt
* black pepper
* 3 tablespoons red wine vinegar
* 4-6 tablespoons vegetable oil
* 700 grams small onions (the pickling size), peeled and left whole
* 1 small glass red wine
* 5 cm cinnamon stick
* 1 teaspoon demerara sugar
* 5 grains allspice

Heat the olive oil in a large saucepan and brown the meat in it. It will produce a lot of moisture but continue until it has all evaporated and the meat starts to turn golden. Slowly pour the vinegar over it and, when the steam subsides, add the wine. Then add all the remaining ingredients except the vegetable oil, onions and sugar, cover and cook slowly for 1 hour or until the meat is almost tender.
Heat the vegetable oil in a frying pan and add as many onions in one layer as it will take. Sautee them gently for about 15 minutes, shaking and turning them over until they brown lightly. Lift them out with a slotted spoon and spread them over the meat, distributing them evenly. Repeat until all the onions are done. Sprinkle the sugar over the onions, cover and cook very gently for 30 minutes, until the onions are soft but not disintegrating. Do not stir once the onions have been added, but rotate the saucepan occasionally to coat them in the sauce

Beef stew with zucchini (Vodino me kolokythakia)

* 1 kg beef, cut in servings
* 1 kg medium size zucchini
* 1 1/2 cup olive oil
* 2 medium onions, cut in thin slices
* 2 tomatoes, peeled
* 1 cube of vegetable stock
* 2 garlic cloves
* Pinch of sugar
* parsley
* Sugar
* Salt
* Pepper

Use a large saucepan for this recipe. Saute the onions in 1 cup of olive oil. Then add the beef and saute it in all sides. Add parsley, salt, pepper, the vegetable cube stock, the tomatoes (cut in pieces), sugar, garlic and some water. Let the meat boil. Then wash the zucchini well, scrape them, cut them in round slices or cubes and saute them in the rest of olive oil (1/2 cup). Finally add them into the saucepan and boil together with the meat until meat is tender and left only with its oil. Add more water if required.

Beef with red sauce – (Moshari kokkinisto)

* 1 ¼ kg beef (thigh)
* 500g ripe tomatoes
* 150g margarine
* Salt and pepper

Chop the beef into six symmetrical pieces. In a medium sized saucepan add in the margarine and melt until it becomes hot, being careful not to burn it. Add in the beef and cook coating the beef in the margarine until the meat has become sealed, this is when the meat has gained a nice brown colour, add salt and pepper.
Prepare the tomatoes by grating them into a bowl, then add to the meat. Stir them well and add 300g of warm water. Leave to cook on a low heat for about 2 hours until when the sauce has reduce and become nice and thick.
Serve with wild rice or mashed potatoes and fried aubergines or fried potatoes. The meat can be cooked for this recipe without chopping into portions but it must be tied with string and left to cool after cooking then chopped into slices.

What are some easy greek recipes?

Munchbrother — Thu, 12 Feb 2009 02:55:49 +0000

Me and my group have to make a greek food and we don't know what to make. Of course we want it to be easy, because some of us aren't good cooks, even if its baking. Any easy recipes that taste good? Thanks for the help!! =)

*BRIAMI (Baked Courgettes and Potatoes)

700 gr. courgettes
450 gr. potatoes, peeled and sliced
500 gr. tomatoes, sliced
1 green pepper, sliced
3 cloves garlic, peeled and sliced
1 medium onion, finely chopped
150 ml olive oil
150 ml water
1 tablespoon oregano
salt and pepper

Scrape the courgettes under running water and slice them in thin round pieces.
Prepare each vegetable accordingly and slice in small but thick pieces.
Mix all the ingredients together in a large baking dish, sprinkle the oregano on top and season.
Cook in a pre-heated oven, gas no. 5 (375 grades F/ 190 grades C), for about 1.5 hours.
Mix the vegetables gently after 30 minutes and baste 2-3 times.
Turn the heat up to gas no. 7 (425 grades F/ 220 grades C) for the last 10 minutes in order to get the potatoes crisp.
Serve with soft, white, unsalted cheese.

*Pagoto yia Paithia: Ice Cream (No-Cook)

16 ounces of non-dairy whipped cream (1 large or 2 regular containers)
1 teaspoon of vanilla extract
6 egg whites
2 cans (14 ounces each) of sweetened condensed milk

In a large bowl (or divide everything into two or three parts for more kids), whisk the egg whites until foamy. Whisk in, in order, the whipped cream, milk, and vanilla. Whisk until it becomes a frothy mixture.Adding treats: Chocolate chips, nuts, cocoa, pieces of fruit, and crunchy pieces of cookies or cereal are just some of the treats that can be added. Just whisk them in!
Freeze in one or more covered metal containers (the ice cream freezes more evenly). Check after a couple of hours… it may not be totally frozen, but who can wait? (When frozen, pack in ice cream containers.)

*Greek Traditional Sweets

2 lbs of any fruit you like
2 lbs sugar
1 glass water
2 tsp vanilla extract
1 tsp lemon juice

Clean and pit fruits .From oranges, lemons etc you keep only the skin
Bring sugar and water to a boil for 7-8 minutes until syrup is somewhat thick
Add fruits & lemon juice
Simmer until syrup is thick and fruits are somewhat soft
Let cool, put in a jar and turn upside down for 24 hours

*Vasilopita(cake)-This cake is served on the arrival of the New Year. Tradition says that whoever finds the coin in the cake will have good luck all year.

1½ lb strong plain flour
1 sachet of instant dried yeast
2oz slightly salted butter
½ tspn salt
5oz sugar
2 eggs
8oz warm milk
1 tspn mexlepi

Use the dough hook on the food processor.
Grind the mexlepi to a powder.
Place all the dry ingredients into a food processor and mix for one minute.
Add the beaten eggs and warm milk and knead for a few minutes. The dough should not be sticking to the bowl.
Place on a floured surface and shape into a round ball.
Roll the dough with a rolling pin to about 1-inch thickness, maintaining a round shape.
Place on a greased tray and cover with a clean tea towel and leave in a warm place for 1 hour until doubled in size.
Brush the surface with beaten egg and sugar. Sprinkle with sesame seeds.
Bake in a hot oven for 20 minutes until golden brown.
When cool, insert a coin wrapped in tin foil in the base of the vasilopitta.
The cake is divided into the number of people in the family plus one more for the house. Each person chooses one piece. Good luck will come to the person who finds it.

*Taramosalata

4oz smoked cod’s roe
2-4 cloves of garlic, crushed
4 table-spoons olive oil
4 slices stale white bread, crust removed
juice of two lemons
salt if necessary

Place the garlic in a mixing bowl and by using the end of a rolling pin, beat it into a paste. Alternatively use a blender.
Add the cod’s roe and continue beating into a paste.
Soak the bread in water and then squeeze out all the water.
Add the bread to the paste and continue to beat well. Add more bread if a weaker fish taste is required.
Slowly add the oil a little at a time, continuing to beat well. Add more if required.
Finally, add the lemon and mix well.
Serve with pitta bread.

*Loukoumades

5 1/2 cups flour
1 tbs yeast
1 cup lukewarm water (for yeast)
warm water ( the amount is according to how soft or firm the dough will be)
1 tsp salt
oil for frying
2 cups sugar
1 cup honey
1 cup water
cinammon

Sift flour and add salt
Dissolve yeast to water and let rest 10-15 minutes
make a hole in flour and pour yeast in it and mix gently
Whisk continuously adding warm water until a soft sticky paste is formed
Let dough rise and double in size
Heat oil and drop 4-5 tbs in it from batter
When puffy and golden, remove and continue with rest of batter
Bring sugar, honey and water to a boil for 6-7 minutes
Pour syrup over hot loukoumades
Sprinkle with cinammon

* Skordalia- It is a sauce made with garlic and thickened with
potatoes, nuts, or bread. Garlic is indispensable to
skordalia, and skordalia is indespenseable to a variety of
fried foods -fish, squash, eggplant, and many other.

3 tablespoons minced garlic.
3 or 4 boiled potatoes, mashed. (or 6 slices white
bread, crusts removed, soaked in 1/2 cup cold water
and squeezed dry.)
1 cup olive oil.
1/3 cup white wine vinegar.
Salt and pepper to taste.

-(Hand method)
Combine garlic with mashed potatoes or bread in a mortar.
Blend to form a soft paste. Add olive oil and vinegar
alternately in very small amounts, stirring briskly. Add
salt and pepper. Continue to whisk until sauce is thick.
-(Blender or food processor method)
Place garlic and potatoes or bread in bowl and blend. Add
olive oil and vinegar and continue to blend. If too thick,
add 1/4 cup cold water. Add salt and pepper. Blend until
creamy and thick.

For More Recipe U can try these links

http://www.enostos.net/recipes/

http://www.sintages.gr/english/

http://www.see.ed.ac.uk/~aa/recipes.html

ENJOY

Does anyone know of some good greek recipes?

Munchbrother — Fri, 06 Feb 2009 02:03:52 +0000

I used to live in Tarpon Springs, FL which has a large Greek population. We had the best restaurants ever! I love greek food, but I'm in VA for school and there are NO greek places around here.

I know how to make stuffed grape leaves– Mmm! But can you give me the names and recipe/website for some others? I'm interested in like potato, lamb, and desserts. THANKS!

Here are a few:

http://www.greek-recipe.com/

http://allrecipes.com/Recipes/World-Cuisine/Europe/Greece/Main.aspx

http://www.ellada.com/grarr15.html

Greek Food Tv? Filo Pastry – Greek Recipes

Munchbrother — Mon, 29 Dec 2008 16:39:33 +0000

This is the Greek Food Channel http://www.dianekochilas.com/ Well-known Greek food expert and award-winning author DIANE KOCHILAS and photographer VASSILIS STENOS own and operate the THE GLORIOUS GREEK KITCHEN COOKING SCHOOL and DV FOOD ARTS CONSULTING. We run cooking classes and organize culinary tours in Greece for recreational and professional cooks. We produce specialty books and other food-and-wine-related literature for a wide variety of clients and independently for the tourist and other markets. Diane consults on Greek cuisine for restaurants, retail outlets and producers of fine Greek foods. Vassilis Stenos offers an extensive archive of food and travel photographs of Greece. Name: Diane Kochilas Well-known Greek food expert, consultant, chef, and author Diane Kochilas has written 12 books on Greek and Mediterranean cuisine. She is the consulting chef at Pylos, one of New York’s top-rated Greek restaurants. Diane divides her time between Athens, Ikaria, and New York. In Athens, where she’s lived for the last 15 years, she is the weekly food columnist and restaurant critic for Ta Nea, the country’s largest newspaper. Diane writes frequently for the US food press and appears regularly on American television. Her books: The Food and Wine of Greece, The Greek Vegetarian, The Glorious Foods of Greece, Meze, Against the Grain (good carbs), Mediterranean Grilling, Mastiha Cuisine. Forthcoming: The Northern Greek Wine Roads Cookbook and Aegean Cuisine. Greek Food and lots of Greek feta!

Sift flour and salt into bowl. Gradually add water to make a stiff dough. Turn onto pastry board.
Place the oil in a bowl and spread a little of it on the palms of your hands. Knead the dough, gradually adding more oil until you have a smooth, elastic ball. Roll the ball of dough in the remaining oil to cover all sides. Place in a bowl, cover with a cloth, and allow to stand in a warm place for about 2 hours.

Duration : 0:1:9

[youtube t1ZU2wYnWVM]

Gorton’s of Gloucester Chrissi’s Fish Tales Cookbook

Munchbrother — Sun, 28 Dec 2008 02:54:25 +0000

This cookbook combines author Chrissi Pappas’ Greek heritage with her experiences living and working in New England, where seafood is an integral part of the region’s heritage. A blend of basic and advanced recipes, Chrissi’s Fish Tales gives lots of information about how fish comes to the marketplace, explains popular cooking methods, provides nutritional information, gives pointers about how to choose the best quality fish from your local market and includes a bit of local lore. More than anything this book is a celebration of seafood through which the author’s love for cooking shines through. Chrissi’s Fish Tales makes a great gift for the seafood lovers in your life. cookbook , seafood recipes ,

Easy Greek Recipes: Falafel, Spanakopita, Tzatziki Sauce : How to Roll Filo Dough for Greek Dishes

Munchbrother — Mon, 22 Dec 2008 14:30:28 +0000

Learn how to roll your filo dough to make the Greek dish spanakopita in this free video recipe.

Duration : 0:3:2

[youtube jBmeyl0vSFA]

Greek Recipes – How to Work with Fillo Dough

Munchbrother — Sat, 20 Dec 2008 14:43:27 +0000

To view the next video in this series click: http://www.monkeysee.com/play/1233

Duration : 0:5:38

[youtube BoUPflpNkrU]

Modern Greek: 170 Contemporary Recipes From The Mediterranean by Harris, Andy

Munchbrother — Fri, 19 Dec 2008 01:18:35 +0000

Paperback Book : 160 Pages

Greek Food Tv? Saganaki Meze Greek recipe

Munchbrother — Thu, 18 Dec 2008 12:54:56 +0000

Saganaki dishes take their name from the pan in which they are made. A sagani is a two-handled round pan that is made in many different materials. In the market, look for a small paella pan, small cast iron skillet, or even an oval au gratin dish.

Serve this as an appetizer, as an hors d’oeuvre, or as part of a meal made up of a varied selection of mezethes. The key to success with this dish is to get the oil hot (before it starts to smoke) before frying.

Saganaki (Greek ????????)(meaning flaming cheese, sometimes translated as fried cheese) is a salty and aromatic cheese-based Greek appetizer of fried or grilled cheese.

The cheese used is usually Kefalograviera, Kasseri, Kefalotyri, or sheep milk Feta cheese. Regional variations include the use of Formaella cheese in Arachova and Halloumi cheese in Cyprus.

Related saganaki recipes include shrimp saganaki (Greek ??????? ????????) and mussels saganaki (Greek ????? ????????), which are typically Feta-based and include a spicy tomato sauce.

In some United States and Canadian restaurants, after being fried, it is flambéed at the table (typically with a shout of “opa!”) and the flames then extinguished with a squeeze of fresh lemon juice. This practice reportedly originated in the 1960s at The Parthenon restaurant in Chicago’s Greektown

Duration : 0:2:2

[youtube HosDv_fOIEA]

Popular Greek Recipes

Munchbrother — Tue, 16 Dec 2008 21:54:44 +0000

Ladies of the Philoptochos Society A delightful experience in Greek cookery. Plastic comb or spiral binding. OVERALL = B = Good Condition. COVER: Very nice, lightly used. DUST JACKET: None, as issued. INTERIOR: Clean and fresh. pub date: 1976 publisher: Charleston Lithographing pages: 221 format: