[Northkeep] Feast recipes
Miriam Cook
zahavabathannah at yahoo.com
Fri Jan 31 12:38:44 PST 2003
No-- that really really was it! I promise! It was just
some really good meat that we wound up getting. Rather
than getting the stew beef already cut, we just got
complete beef round and Sean cubed it himself. There
wasn't even bay leaf in it. It was just cooked nice
and slow for a LONG time.
--- Mercedes/Stephanie <steldr at cox.net> wrote:
> Except that there was more than onions, garlic,
> pepper and salt in the
> stew - do you know what other seasonings got thrown
> in ?
> ----- Original Message -----
> From: "Miriam Cook" <zahavabathannah at yahoo.com>
> To: <northkeep at ansteorra.org>
> Sent: Friday, January 31, 2003 10:11 AM
> Subject: Re: [Northkeep] Feast recipes
>
>
> The stew and the Salad didn't exaclty follow the
> tightest of recipes... The stew, well-- coat come
> stew
> beef in a light layer of flower and brown in olive
> oil. Then chop up a couple of onions and a couple of
> cloves of garlic. Throw it all into a big pot with
> some salt and some pepper and water to cover and
> bring
> it to a boil, then simmer for 2 or so hours, the
> longer the better, till the meat falls apart. It was
> a
> REAL BASIC stew.
>
> The salad was pretty basic too-- The dresing
> consisted
> of olive oil and red-wine-vinigar and bit of lemmon
> juice, garlic, pepper and a bit of salt and parsley
> all whipped up together. Shred up some romain
> lettuce, and chop cuecumbers and add some crumbled
> feta. I had some pepperocini's (you can get a really
> big jar for $10 at Kabani;s at Admiral and Harvard)
> and some olives in there too. I eliminated these,
> but
> you can also have green peppers and tomatoes. It's a
> real fun salad to play with, maybe with a bit of
> grilled chicken cut into strips or something like
> that--
>
> Zahava
>
> --- Edward Candland <ecandland at earthlink.net> wrote:
> > Thank you.
> > I have already started making hints to Alisandre
> as
> > to future meal
> > suggestions.;-) This really isn't nessasry as she
> > loved the feast as much as
> > I did. How about the wonderful Greek Stew? Do you
> > have a recipe for that
> > also?
> >
> > Fàelàn
> >
> >
> > ----- Original Message -----
> > From: "Miriam Cook" <zahavabathannah at yahoo.com>
> > To: <northkeep at ansteorra.org>
> > Sent: Thursday, January 30, 2003 11:42 AM
> > Subject: [Northkeep] Feast recipes
> >
> >
> > Lady Catan made the Hummus, I'll get her to post
> the
> > recipe soon-- Here are the Bourekas, Dolmas and
> > stuffed Dates---
> >
> > Glad you all liked it!
> > Zahava
> >
> > Bourekas (Cheese triangles) also called
> Spatikopina
> >
> > 1 c Shredded Colby Jack cheese
> > 1C crumbled Feta cheese
> > 2 Eggs; well beaten
> > 1/2 c Chopped parsley (I like it with a little
> > less,
> > a good hndfull)
> > 1 ts Salt
> > 10 Sheets phyllo pastry
> > 1 c Unsalted butter; melted
> >
> > Combine cheese, eggs, parsley and salt and mix
> > well.
> > Cut each sheet of phyllo dough in halves,
> working
> > with
> > one sheet at a time. Keep rest of pastry covered
> > with
> > damp towel until ready to use. Brush with butter
> > and
> > fold each half twice vertically to form narrow
> > strip.
> > Place about 1 tablespoon cheese mixture at one
> end
> > of
> > each strip. Fold one corner across filling to
> form
> > triangle. Brush with more butter. Continue
> folding
> > in
> > triangles, flag-style, and brushing with butter.
> > Place
> > triangles on baking sheets and bake at 350F
> until
> > pastry is golden, about 15 to 20 minutes. If you
> > want to freeze them, do it before you bake them.
> > Spray
> > some wax paper with Pam and wrap the triangles in
> > it.
> > Then put the wraps in large zip-lock bags. You
> don't
> > need to thaw them, just pop them right into the
> hot
> > oven till nice a golden-brown.
> >
> > Dolmas (Stuffed Grape Leaves)
> >
> > 1 pound Ground Lamb or beef
> > 2 cups Onion, Minced in Processor -
> > 1/3 cup Olive Oil
> > 1/2 cup Long Grain Rice -- cooked
> > 2 tablespoons Fresh Parsley -- Finely
> chopped
> > 2 tablespoons Fresh Dill -- Chopped
> > 1 teaspoon Salt
> > 1/4 teaspoon Pepper
> > 4 cups low sodium chicken broth
> > 8 ounces Grape Leaves
> > 1 each Lemon
> >
> > In food processor fitted with metal blade, chop
> > onion
> > then herbs.
> > Saute onion in olive oil until translucent. Put
> in
> > large bowl with
> > remaining ingredients (except grape leaves and
> > chicken broth and lemon) and mix
> > thoroughly. Put 1 T. meat mixture on each leaf
> and
> > roll. Put any leftover leaves on bottom of
> skillet.
> > Place dolmas in 2 layers in pan. Squeeze lemon
> > over.
> > Cover with layer of leaves (if you have enough).
> > Cover with chicken stock. Weigh down with
> heatproof
> > plate and cover. Simmer about 1hour. Test with a
> > meat
> > thermometer, it should have an internal temp of
> > 160deg.
> >
> > Stuffed Dates
> >
> > Take Dates and pit them, if they are not already
> > pitted for you. Stuff a piece of walnut in the
> date
> > where the pit was. Then roll in powdered sugar. I
> > like to let them sit in the fridge (in an
> air-tight
> > container) for at least 2-3 days before eating to
> > let
> > the flavors come together.
> >
> >
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