[Northkeep] Feast recipes

[Mercedes/Stephanie]

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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