Greek
You are currently browsing the articles from Thought for Food matching the category Greek.
I’m always looking for recommended olive oils available in Canada. I’ll have to check these out and see what I think.
My personal favourites include Horia Extra-Virgin olive oil from Greece, which I get at the Bulk Cheese Warehouse in Saskatoon; Umberto’s Villa Delia Extra-Virgin olive oil from Italy, which I buy at Il Giarindo in Vancouver, Canada; the bulk Extra-Virgin olive oil available at Mercato Foods in Calgary; and Sindyanna Extra Virgin olive oil from Israel, which I get from Ten Thousand Villages, which is operated by the Mennonite Central Committee.
KitchenSavvy: Which Olive Oil to Choose.
Written by Ian McKenzie on January 15th, 2007 with no comments.
Read more articles on Greek and Mediterranean and Tips and Italian.
(NC)—Looking for a quick and easy way to liven up your burgers this summer? Here are two terrific recipes you can try on the barbecue. And safe? You bet, says Health Canada, as long as you cook the centre of your burger to a temperature of 71ºC (160ºF). Use an instant-read food thermometer to make sure the burgers are completely cooked. Both recipes are adapted from the Beef Information Centre and are available at www.beefinfo.org
Mexi-Grill Burgers
500 g (1 lb) lean ground beef
75 mL (1/3 cup) salsa
50 mL (1/4 cup) dry bread crumbs or small flake oatmeal
1 egg, beaten
5 mL (1 tsp) chili powder
2 mL (1/2 tsp) mustard powder
4 large flour tortillas or onion buns
Sliced onions
Shredded Cheddar or Monterey Jack cheese
Corn relish
In large bowl, lightly combine ground beef, salsa, bread crumbs, egg, chili powder, and mustard powder. Shape into 4 patties, each about 1.5 cm (1/2″) thick. Preheat barbecue. Cook patties on lightly oiled grill, over medium-high heat, 5-7 minutes per side, turning only once. When patties are almost done, remove from heat and insert an instant-read food thermometer sideways into the centre of the thickest burger. If the temperature registers at least 71ºC (160ºF), the burger is done, if not, continue cooking until a minimum temperature of 71ºC (160ºF) is reached. If a thermometer is not available, do not eat ground beef that is still pink inside. Serve each burger in a flour tortilla; and top with onions, cheese and relish. Makes 4 servings.
Greek Burgers
500 g (1 lb) lean ground beef
50 mL (1/4 cup) dry bread crumbs or small flake oatmeal
1 egg, beaten
15 mL (1 Tbsp) dried oregano leaves
5 mL (1 tsp) each garlic powder and crushed dried rosemary
2 pitas (20 cm/8″ size), halved or 4 hamburger buns
Crumbled feta cheese
Sliced black olives
Chopped red onions, cucumbers and tomatoes
Tzatziki sauce
In large bowl, lightly combine ground beef, bread crumbs, egg, oregano, garlic powder and rosemary. Shape into 4 patties, each about 1.5 cm (1/2″) thick. Preheat barbecue. Cook patties on lightly oiled grill over medium-high heat 5-7 minutes per side, turning only once. When patties are almost done, remove from heat and insert an instant-read food thermometer sideways into the centre of the thickest burger. If the temperature registers at least 71ºC (160ºF), the burger is done; if not, continue cooking until a minimum temperature of 71ºC (160ºF) is reached. If a thermometer is not available, do not eat ground beef that is still pink inside. Serve each burger in pita pocket half and top with cheese, olives, onions, cucumber, tomatoes and sauce. Makes 4 servings.
News Canada
Written by tubaism on June 6th, 2006 with no comments.
Read more articles on Beef and Greek and BBQ and Tex-Mex.
Pita Bread
Recipe courtesy Tyler Florence and JoAnn Cianciulli
1 package active dry yeast
1 teaspoon sugar
11/2 cups warm water
1 teaspoon salt
31/2 cups bread flour, plus more for dusting
1 teaspoon olive oil
In the bowl of a heavy-duty electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir to blend. Let the yeast stand until foamy, about 5 to 10 minutes.
Stir in the salt. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated and the dough gathers into a ball; this should take about 4 minutes.
Turn the dough onto a lightly floured surface and knead until it’s smooth and elastic. Transfer the dough to a lightly oiled bowl, turn it over to coat, and cover with plastic wrap. Allow to rise until double in size, about 1 1/2 hours.
Place a large pizza stone on the lower oven rack, pre-heat the oven (and stone) to 500 degrees F.
Punch the dough down, divide it into 8 pieces, and gather each piece into a ball; keeping all of them lightly floured and covered while you work. Allow the balls of dough to rest, covered, for 15 minutes so they will be easier to roll out.
Using a rolling pin, roll each dough ball into a circle that is about 8-inches in diameter and 1/4-inch thick. Make sure the circle is totally smooth, with no creases or seams in the dough, which can prevent the pitas from puffing up properly. Cover the disks as you roll them out, but do not stack them up. Put 2 pita rounds at a time on the hot pizza stone and bake for 3 to 4 minutes, or until the bread puffs up like a balloon and is pale golden. Watch closely; they bake fast. Remove the bread from the oven and place on a rack to cool for 5 minutes; they will naturally deflate, leaving a pocket in the centre. Wrap the pitas in a large kitchen towel to keep them soft.
Food Network: Pita Bread
Written by tubaism on May 27th, 2006 with no comments.
Read more articles on Baking and Greek and Mediterranean and Middle Eastern and Bread.
Ingredients:
3 cups of plain, unsweetened yogurt
2 medium-sized cucumbers
4 cloves of garlic
2 tbsps of olive oil
dill (fresh is great, as is a bit of cilantro, but dried dill or basil - in small quantities - will both taste good)
salt to taste
Directions:
1. Drain yogurt completely.
2. Clean and grate cucumber, then drain (in a cheesecloth or clean tea towel).
3. Crush garlic.
4. Put yogurt in a large bowl, add cucumber, garlic, dill, olive oil and salt.
5. Mix together gently.
6.Refrigerate for half an hour before serving.
Technorati Tags: Cooking, Recipes, Greek, Side Dish, Cucumber
Written by tubaism on March 20th, 2006 with no comments.
Read more articles on Greek and Mediterranean.
Makes 4 to 6 servings
Ingredients:
1 tablespoon red wine vinegar
2 tablespoon balsamic vinegar
1/2 teaspoon granulated sugar
2 tablespoons olive oil
1/2 teaspoon salt
Freshly ground pepper to taste
2 cups cherry tomatoes, quartered
2 medium cucumbers, peeled, halved and cut into 1/4-inch slices
1/2 red sweet pepper, diced
1/2 green sweet pepper, diced
1/2 red onion, diced
1/4 cup black kalamata olives
1/2 cup crumbled Feta cheese
1/4 cup shredded fresh oregano
Directions:
In a large mixing bowl, whisk together vinegars, sugar, oil, salt and pepper.
Add tomatoes, peppers, olives, cucumbers, Feta cheese, and oregano. Toss well and serve.
Written by tubaism on December 18th, 2005 with no comments.
Read more articles on Greek and Salads.
1 (4 to 5-pound) boneless leg of lamb, trimmed of visible fat
5 cloves garlic, peeled and cut into 20 slivers
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
4 cloves garlic, minced
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Essence
16 pita breads
Tzatziki Sauce, recipe follows
Chopped tomatoes
With a sharp knife, make 20 slits across 1 side of the lamb and insert the garlic slivers. Place in a large non-reactive dish.
In a bowl, whisk together the oil, lemon juice, garlic, oregano, rosemary, salt, and pepper. Pour over the lamb and rub evenly across the surface. Cover with plastic wrap and marinate, refrigerated, for at least 2 and up to 6 hours, turning occasionally.
Remove from the refrigerator and let come to room temperature. Season lightly on all sides with Essence. Brush a grill lightly with olive oil and preheat to medium heat.
Remove the lamb from the marinade and place on the grill. Cook, turning occasionally until the meat reaches an internal temperature of 145 degrees F for medium-rare, about 1 1/2 hours. Remove from the grill and transfer to a platter. Tent with foil and let rest for 12 minutes before carving.
Thinly slice the lamb and place the meat in the center of the pita breads. Top with Tzatziki Sauce and chopped tomatoes, and serve.
Technorati Tags: Cooking, Recipes, Greek, Lamb, Gyros
Written by tubaism on August 11th, 2003 with no comments.
Read more articles on European and Greek and Mediterranean.