prakhih (or stuffed grape leaves/dolma/dolmades)

stuffed grape leaves are without a doubt one of my favorite foods, but store bought varieties or the kinds you find in restaurants are nothing like the ones my mom made when i was growing up. when i've typically found them the leaves were stuffed with a mixture of rice and herbs and nothing else. boring. these leaves are chock full of lots of goodies. thanks for sharing mom : )

ingredients:

1 16 oz jar of grape leaves (if you have access to fresh ones, you can flash boil them with a bit of salt and freeze them for use year round), rinsed of brine and trimmed of extra long stems
2-3 potatoes, any variety, sliced into disks

2 cups white short grained rice (not arborio or sushi rice, something along the lines of riceland. basmati can also be used if you have it around), rinsed
1 15 oz can chick peas, rinsed
3 cups of diced fresh tomatoes, reserve their tops
1 medium yellow onion, diced
1/3 cup diced chives (green onion can also be used)
1 cup chopped flat leaf parsley, reserve the stems
1 tablespoon chopped mint
juice of 2-3 lemons (depending on their size)
1/2 cup-3/4 cup olive oil (this dish really depends on oil, so i recommend using the larger of the two amounts)
salt and pepper, to taste

in a large bowl, combine all the ingredients except for the grape leaves and potatoes. mix well, taste, and set aside. the mixture should be a bit on the salty side.
prepare a large pot (a 5 1/2 quart pot works well) by lining the bottom with a layer of grape leaves. over that layer, arrange a layer of potato slices and the reserved tops of your diced tomatoes. sprinkle your parsley stems over that layer, and set the pot aside.
prepare a work surface where grape leaves can be spread and rolled (a large cutting board works well). place a single leaf on your work surface, with the veiny side up. place approximately 2 tablespoons of the rice mixture into the center of the leaf. fold the two sides over the mixture, followed by the bottom, and then roll towards the top. the process is very similar to that of a burrito. you want to wrap the mixture up entirely by the leaf, and the tighter the roll the better. place the completed roll in the prepared pot and repeat the process using all of the rice mixture. when placing the stuffed grape leaves into the pot, place them starting on the outside, and moving around the edge, creating a tightly packed coil. this recipe should yield approximately 40 stuffed grape leaves and 2 coiled layers. once you have rolled and packed all your stuffed leaves, take any excess liquid from the bowl that held the rice mixture, and pour it into the pot. place a plate (one with a flat base works best) over the packed leaves (this prevents them from floating and maintains that they are tightly rolled), and cover them with water. bring the pot to a boil, then reduce the heat and allow to simmer, mostly covered, for at least an hour. check on them every so often, and if some of the leaves around the edges begin to float upwards, you may poke them back down or rearrange you plate as necessary. you can simmer them for as long as it takes for the water to boil away, but they will likely be ready before then. test one to make sure the rice is well cooked and the onions are quite soft. when they taste delicious, you'll know they're done. do not serve immediately, they are best when they have had a chance to rest. enjoy sprinkled with a bit of fresh lemon juice!

buffalo things

these buffalo things were inspired by the buffalo things at vita cafe in portland, and it's a bit absurd that more restaurants don't serve these little wonders...

thing ingredients:

1 16 oz package of firm tofu
unbleached flour (about a cup)
1/2 tsp cayenne
1 tbsp paprika
1 egg, beaten with 2 tablespoons milk (i used unsweetened soy)
salt and pepper to taste
(canola oil for frying)

sauce ingredients:

3 tbsp unsalted butter, melted
1 tbsp tabasco sauce
1 tbsp apple cider vinegar
1 tsp paprika
salt and pepper to taste

dipping sauce ingredients:

3 tbsp buttermilk
2 tbsp plain greek yogurt
1/4 cucumber, finely grated
1 garlic clove, finely grated
1 tsp dry dill
1/4 tsp cayenne
1/2 tsp paprika
salt and pepper to taste

set deep fryer with 2 inches of canola oil (or pan with 2 inches of oil) to 360 F.

these things turn out best when the tofu is not overly moist. after removing the tofu from its packaging,  squeeze out as much liquid as possible without ruining the shape of the brick. cut the tofu into strips and additionally squeeze those. then take the strips, sprinkle them with salt to draw out some of their moisture, and wrap them in a single layer with an absorbent cloth napkin or towel. apply direct pressure with a plate and weight set upon the strips and allow to drain for at least 1 hour. once the tofu has been thoroughly drained, cover each strip with a coating of flour. take the flour coated strips and dip them in a mixture made from 1 beaten egg and 2 tablespoons of milk. the battered strips are then dipped in an additional layer of flour. for the second coating, add the 1/2 tsp cayenne, tbsp paprika, salt and pepper to the remaining flour. once the strips have been floured, battered, and re-floured they are ready to be fried for approximately 5-7 minutes, or until nicely golden brown. remember to allow the things space to fry, overcrowding the oil will reduce its temperature and result in soggy things. ick.

once your things are fried, they are ready to be coated in deliciousness, but it's better to have the dipping sauce made before coating the things to maintain their crispiness. for the dipping sauce, combine yogurt, buttermilk, cucumber, garlic, dill, cayenne, paprika, and salt and pepper to taste. mix well. ta-da!

to make the buffalo sauce, melt the butter in a large skillet over low heat, then add the tabasco, vinegar, paprika, and salt and pepper to taste. toss the things in the buffalo sauce, and serve immediately with carrots and celery for dipping.

enjoy!

spanakopita

this recipe for spanakopita from ina garten is truly amazing, but not one i whip out on a regular basis. it's not very difficult, but i won't sugar coat the fact that it takes forever. despite the time commitment, in the end, it's always worth it...

ingredients:

2-3 tablespoons extra virgin olive oil

1 medium-large yellow onion, diced

3 scallions, white and green parts, chopped

20 oz frozen chopped spinach, thawed and squeezed of excess water

4 eggs, lightly beaten

3 tablespoons plain bread crumbs (plus extra for sprinkling between layers of phyllo dough)

3 tablespoons freshly grated parmesan

1 tsp freshly grated nutmeg

2 tsps salt

1 tsp freshly grated black pepper

10-12 oz feta, chopped into small chunks

3 tablespoons pine nuts, toasted

48 sheets frozen phyllo dough, thawed

1 stick (1/2 cup) butter, melted

preheat oven to 375 F.

heat the olive oil in a skillet set over medium-high. add the onion, and cook for 5 minutes then add the scallions, and continue to cook for another 2 minutes until the scallions are wilted but still green. 

meanwhile, squeeze as much of the water from the spinach as possible and place it in a large bowl. when the onion and scallions are done, add them to the spinach, along with the eggs, parmesan cheese, bread crumbs, nutmeg, salt, and pepper and mix well. fold in the feta and pine nuts.

to begin arranging, place 1 sheet of phyllo dough on a clean, dry work surface with the long end in front of you. brush the sheet lightly with butter and sprinkle it with bread crumbs (to prevent the next layer from sticking). slide another sheet of phyllo dough on top of the first, brush it with butter, and sprinkle lightly with bread crumbs. repeat the process until your pile has 4 sheets of dough (it isn't necessary to sprinkle the topmost layer with bread crumbs). cut the sheets of phyllo in half lengthwise. place 1/4 cup spinach filling on the shorter end and roll the phyllo up diagonally as if folding a flag. then fold the triangle of phyllo over straight and then diagonally again. continue folding first diagonally and then straight until you reach the end of the sheet. the filling should be totally enclosed. continue assembling phyllo layers and folding the filling until all of the filling is used. place on a greased sheet pan, seam sides down. brush the tops with melted butter, sprinkle with salt, and bake for 30 to 35 minutes, until the phyllo is browned and crisp. try to avoid burning yourself when they are fresh out of the oven and piping hot. drooling is acceptable. 

oh so flaky...

creamy spinach and artichoke soup with feta and dill

i love fall, and soup, and eating soup in the fall. this soup, inspired by one of the soups of the day at the vintage, is one of the best i've ever had. it's creamy, yet tangy and tart, and chock full of veggies.

ingredients:

3 tablespoons unsalted butter
4 tablespoons extra virgin olive oil
3-4 yellow onions, roughly chopped
4-5 large carrots, roughly diced
4 large stalks of celery, roughly diced
4 (14 oz) cans of artichoke hearts, drained and roughly chopped
1 cup dry white wine
8 cups of veggie broth
1 lb frozen spinach
10-12 ozs crumbled feta (i used a greek variety)
juice of 4 lemons
1 tablespoon dry dillweed
2 cups unsweetened soy milk
1 cup of feta brine
salt and pepper to taste

melt the butter in the olive oil at medium-high heat, then add onions, carrots, and celery. saute for 7-10 minutes, stirring occasionally, until the veggies have lost their bite and are somewhat softened. add the white wine and artichokes, stir to coat, then add the veggie broth and bring to a boil while covered. uncover, add the spinach, feta, lemon juice, and dill, and blend the soup using an immersion blender (or any available blender). once you have achieved a smooth and creamy consistency, add the soy milk, salt and pepper, and gradually add the brine to taste. i used about a cup of brine to achieve a nice tang in the soup, but you can use as little or as much as you'd like. serve with pieces of sourdough or sourdough croutons, and if you're feeling crazy, topped with a piece of sourdough broiled with feta and sprinkled with dill.

zucchini roll ups

this recipe allowed me to get rid of the last of the zucchini, but that doesn't mean there won't be tons more in my summer future...

zucchini roll ups:

2 large zucchini, cut into lengthwise strips (using a mandolin to cut apx 1/4 inch thick* slices would be ideal, otherwise just cut them by hand)

3-4 oz goat cheese (i used a garlic herb blend, but if you are using a plain variety, i would mix in some chopped herbs: 1 tsp minced garlic, 1 tablespoon finely chopped parsley, 1/2 tsp finely chopped thyme, or whatever blends you particularly enjoy)

1 pint grape tomatoes

salt and pepper to taste

grill the zucchini strips (or saute them in a nonstick pan) on a lightly greased grill or grill pan. salt and pepper both sides of each strip, and allow them to develop dark grill marks (about 5-7 minutes per side over medium-high heat). 

when the strips are still warm, spread the goat cheese over one side and place 1 or 2 tomatoes at one end (the less attractive one) and roll up.

the goat cheese acts as a great adhesive and it's really that easy...

serve as a cold appetizer and enjoy : )

*cutting the slices thinner than 1/4 inch will make spreading the goat cheese very difficult.

creamy vegan tomato soup with zucchini fries

remember when i thought 7 zucchini were a lot to make use with? or 5 boxes of blackberries? well how about 29 tomatoes? after using some of them for stuffing peppers yesterday, i decided a soup was the most effective way of minimizing that frightening number. this recipe is adapted from a non vegan version by ina garten.

soup:

3 tablespoons extra virgin olive oil
2 medium sized yellow onions, diced
2 carrots, diced
5 cloves garlic, minced
8 roma tomatoes, roughly chopped
3 cups veggie stock
1 tablespoon tomato paste
1/2 cup (packed) fresh basil, roughly chopped
1 1/2 tsps sugar
1 tablespoon salt
2 tsps black pepper
3/4 cup unsweetened soy milk.

heat olive oil on medium-high in a large pot. add onion and carrot and saute for 10 minutes. add garlic and saute an additional minute. add all of the other ingredients except the soy milk and stir well. bring to a boil, then reduce heat to medium-low and allow to simmer uncovered for 30-40 minutes.
add the soymilk and blend the soup using either an immersion blender, a regular blender, a food processor, or a food mill.
serve hot, garnished with julienned basil and/or croutons. for non-vegans you could add a sprinkle of parmesan and/or zucchini fries.

zucchini fries (adapted from a recipe by two peas and their pod):

1 large zucchini, cut in half and then into skinny sticks
2 large egg whites, beaten
1/2 cup bread crumbs
2 tablespoons grated parmesan
1/4 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried parsley
1 tsp paprika
1 tsp salt
1 tsp pepper

(if you don't have the exact herb combo, just incorporate the herbs you have on hand)

preheat the oven at 425 F. spray a baking sheet with cooking spray and set aside.
beat the egg whites in a wide shallow bowl. on a plate, mix the bread crumbs, parmesan, herbs, spices, salt and pepper.
dip the zucchini in the egg, then the bread crumbs, making sure that each stick is well coated. place in a single layer on the greased sheet and bake for 20 minutes, flipping the sticks half way.
serve warm. they're good alone, but better as croutons in the soup.

adventures with crostini

in addition to the two paletas and leftover thai food i ate today (my dad decided after a few bites that his popsicle was hurting his teeth, which led me to double fisting...), i ate a variety of crostini. this one was my favorite

to assemble:

lightly toast slices of baguette

spread with fresh pesto (recipe in earlier post)

using a vegetable/potato peeler, create shavings from a block of cheese (i used a peppercorn encrusted parmesan)

top with freshly grated black pepper and garnish with baby basil leaves

aunty esabel tomatoes

this is a recipe based on an appetizer my aunt served without fail at every thanksgiving. it's very simple, but it's the kind of thing that my sister and i would await in anticipation for months. that was before i knew my way around the kitchen...

feta stuffed cherry tomatoes:

1/2 lb feta (i use french, but greek would also work well)
2 tablespoons chopped green onion, green and white parts (about 1 bulb)
1/2 tsp ground paprika
2 tablespoons zaatar (look for a blend that does not contain salt, but if you can't find one, a salted one will do)
3 tablespoons extra virgin olive oil
2 tablespoons flat leaf or italian parsley, chopped
salt and pepper to taste
cherry tomatoes

(this filling will stuff several tomatoes, probably around 50, so feel free to make only a fraction of it)

combine all ingredients except tomatoes in a bowl and mix well, it should appear relatively creamy. test the mixture and make any alterations at this point. keep in mind that the tomatoes will not be salted, so if the feta mixture is a bit salty, it's okay.
take the tomatoes and remove their tops and seeds. i make a circular incision to the tops and then scooped out the seeds with the smallest teaspoon i have (1/8), then used the same spoon to stuff the tomatoes with the feta mixture.
serve with bunches of parsley or sprinkled with roughly chopped parsley leaves.