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gyros (just like on the streets of greece)

10/25/2012

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lamb patties
1/3 cup bulgur, (type of greek grain)
1 cup boiling water
2 tsp coriander 
2 tsp cumin 
2 tbsp chopped flat-leaf parsley
1 tsp pepper
2 tbsp evoo
1 lb ground lamb
1 cup finely chopped yellow onion
1 large egg
2 tbsp chopped garlic
1/2 tsp cayenne pepper
1/2 tsp salt
1/4 tsp ground allspice
Pinch of ground cinnamon


  1. Combine bulgur and water in a small bowl; let stand until the water is absorbed and the bulgur is tender, 20 to 30 minutes. Drain any excess liquid.
  2. Preheat over to 350F. 
  3. Place the reserved bulgur, the above spices, parsley in a large bowl. Add lamb, yellow onion, egg, garlic, cayenne, salt, allspice and cinnamon. Gently combine, without overmixing, until evenly incorporated. Form into 12 equal balls, then form each into an oval patty about 1/2 inch thick.
  4. Place the patties on the prepared pan. Cook in oven, turning once, until browned and an instant-read thermometer inserted in the center registers 165°F, about 30 minutes total.

tzatziki
3 cups greek yogurt 
juice of one lemon 
1 garlic clove, chopped
2 medium cucumbers, seeded and grated
1 tbsp salt
1 tbsp chopped fresh dill 


  1. grate the cucumbers on large eye, and salt them. let stand for a few minutes and squeeze away extra liquids.
  2. combine cucumbers and all above listed ingredients. refrigerate.


to pull the whole thing together, warm a pita; then add two patties of lamb, generous serving of tzatziki, diced tomatoes and red onion- and most important, french fries!
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corn fried rice & pickled red onions

10/23/2012

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1 egg
scallions
2 garlic cloves, minced
1/2 tsp sugar
1 tbsp chinese rice wine
1 cup corn
2 cups rice
salt
soy sauce





  1. scramble the egg, and set aside.
  2. heat oil in a skillet, add the scallions, garlic, sugar, sautee for 30 seconds. 
  3. add the tablespoon of rice wine and corn, and sautee for another minute. then add two cups of rice and cook, stirring for 3 minutes. 
  4. stir in the scrambled egg, and season with salt and soy sauce to taste.

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3/4 cup vinegar
1/4 cup orange juice
3 tbsp lime juice
2 red onions, sliced
1 tbsp sugar
1 tbsp salt
2 bay leaves
1 tsp corriander





  1. bring all of the above ingredients to a simmer in a saucepan. 
  2. take off heat and stir occasionally, while it cools.
  3. serve at room temperature or cold from the fridge.

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saffron tomato soup

10/22/2012

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3 tbsp evoo
2 onions, chopped
3 cloves garlic, minced
4 cups chicken stock
1 28-oz can crushed tomatoes
pinch of saffron
salt & pepper
1/2 cup orzo
1/2 cup heavy cream


  1. heat the evoo in a pot over medium low heat. add the onions and cook for 15 minutes, stirring occasionally. add the garlic, and cook for another minute.
  2. stir in the chicken stock, tomatoes, saffron, 1 tbsp salt, and 1 tsp pepper. bring to a boil, then lower the heat and simmer for 15 minutes. 
  3. meanwhile, cook the orzo in a separate pan for 7 minutes. drain, and add to the soup - it will finish off cooking in the soup.
  4. next stir in the cream, and simmer for 10 more minutes.
  5. serve with gruyere grilled cheese croutons.
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roasted shallot yogurt dip

10/21/2012

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6 shallots
3 garlic cloves
evoo
1 cup plain greek yogurt
3 tbsp chives, chopped
salt
worcestershire 

  1. toss the shallots and garlic, still peeled, in 2 tsp evoo and put on a baking sheet.  bake at 350F until soft, about 25 min.
  2. let cool, and peel. finely chop and mix with greek yogurt, chives, salt and a splash of worcestershire to taste.
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creme brulee

10/20/2012

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1 quart heavy cream
1 vanilla bean, split and scraped
1 cup sugar, divided
6 large egg yolks
2 quarts hot water



  1. Preheat the oven to 325 F.
  2. Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
  3. In a bowl, whisk 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 ramekins. Place the ramekins into a large roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
  4. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

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fruit cake

10/20/2012

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1 stick unsalted butter, at room temperature, plus more for the pan
1 1/2 cups sugar
2 peaches, pitted and cut into 6 wedges each

2 apples, cut into wedges
sliced strawberries
1 1/2 cups flour
1/2 cup whole walnuts
2 tsp baking powder
1/2 tsp salt
2 eggs
1/2 tsp vanilla extract
3/4 cup milk



  1. Preheat the oven to 350 F. Butter a 9-inch-round cake pan. Melt 1 tablespoon butter in a skillet over medium heat. Add 3/4 cup sugar and 1 tablespoon water and cook, stirring occasionally, until smooth and deep golden brown, 8 to 11 minutes. Pour the mixture into the pan and coat the bottom. Arrange the fruit wedges in the bottom of the pan in a single layer, cutting to fit if needed.
  2. Combine the flour, walnuts, baking powder and salt in a food processor and pulse until the walnuts are finely ground.
  3. Beat the remaining 7 tablespoons butter and 3/4 cup sugar in a large bowl with a mixer until light and fluffy. Add the eggs, one at a time, beating after each. Beat in the vanilla extract. Beat in the flour mixture in 3 batches, alternating with the milk and beginning and ending with the flour mixture; beat in each addition until just incorporated.
  4. Spread the batter evenly in the pan and bake until golden and a toothpick inserted into the center comes out clean, about 45 minutes. Transfer to a rack and let cool 30 minutes. Invert onto a plate and let cool completely.

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vanilla cream orange popsicles  

10/20/2012

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1 tbsp orange zest 
2 cups fresh orange juice
2 tbsp sugar
1 simple eggless vanilla ice cream:
1 vanilla bean
1½ cups whole milk
¼ cup unrefined granulated sugar
1 cup heavy cream
½ cup sweetened condensed milk
¼ tsp salt



  1. First make the ice cream mixture: Split the vanilla bean lengthwise and heat it with the milk and sugar, stirring occasionally, to just below the boiling point. Allow to cool and chill. Remove the bean and scrape out the seeds, adding them to the milk. Add the cream, condensed milk, and salt and chill.
  2. In a heavy saucepan, combine the orange zest, juice, and sugar. Bring to a boil over medium-high heat and cook until the orange juice has reduced to 1 cup. Remove from heat and cool. 
  3. For layered pops, alternate layers of orange juice and vanilla ice cream, freezing each layer before adding the next. 
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    bisia's bites

    cooking and great food are another passion of mine. follow my culinary adventures.

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