lunaticsinge.com - Greek Appetizers

Blue Cheese and Tomato Spread - (Makes 2 1/2 cups)

Ingredients:

2 lbs. ripe tomatoes, cored, halved, & seeded

1 cup blue cheese, crumbled, room temperature (preferably Gorgonzola)

1/2 cup feta cheese, crumbled

1 to 3 tablespoons vodka or white rum (optional)

1/3 cup extra-virgin olive oil, or more to taste

2 tablespoons mint, chopped

1. Preheat the oven to 375 degrees F.

2. Arrange the tomatoes cut side up in a single layer on a baking sheet. Bake for 1 hour, until they shrink to half their original size. Let cool completely, then puree them using a food mill or blender. (The tomatoes can be baked a day in advance and refrigerated.)

3. Just before serving, mash the cheeses in a bowl with a fork, then mix in the tomatoes. Don't try to make a paste; it should be somewhat coarse. Add the vodka or run, if using. Drizzle with the oil and stir to mix, but don't try to completely incorporate it into the spread. Transfer the spread to a shallow serving bowl, drizzle with more oil, if desired, sprinkle with the mint and serve.

Poor Man's Caviar - (Makes 2 1/2 cups)

Ingredients:

1/2 lb. Juicy black olives, (Pelion or Kalamata), pitted

1/2 lb. green olives, (Nafplion), pitted

1 cup capers, salt packed

3 to 6 tablespoons, lemon juice

5 garlic cloves

1/2 cup flat leaf parsley, coarsely chopped

3 to 4 tablespoons extra-virgin olive oil

1 teaspoon dried savory or oregano, crumbled

1/2 to 1 teaspoon ground white pepper

2 to 3 teaspoons dried whole wheat bread crumbs (optional)

Thin slices whole wheat bread, toasted

1. Rinse the olives and capers thoroughly under cold running water and drain well on paper towels.

2. In a food processor, combine the olives, capers, 3 tablespoons lemon juice and the garlic, then process into a smooth paste. Add the parsley and process until incorporated. Add 3 tablespoons oil, savory or oregano and 1/2 teaspoon white pepper, then process until blended. Taste and adjust the seasonings, adding more lemon juice and white pepper, if needed. If the mixture is too dry, add more oil. If the mixture is too moist, stir in the bread crumbs.

3. Transfer to a serving bowl, cover and refrigerate for at least 2 to 3 hours, or overnight. Serve small portions on the bread.

Eggplant and Parsley Spread - (Makes 3 cups)

Ingredients:

2 to 3 large eggplants (2 lbs.)

1/3 cup extra-virgin olive oil

2 cups parsley leaves, plus a few for garnish

3 scallions (white & most of green parts), chopped

2 to 3 tablespoons red wine vinegar

2garlic cloves, quartered

2 tablespoons capers (prefer salt packed), rinsed & drained (optional)

Salt and ground black pepper

2 ripe tomatoes, cored, peeled, seeded, diced, & drained (optional)

Slices of country bread, toasted if desired

1. Preheat the boiler.

2. Rub the eggplants with a little of the oil, place on a baking sheet and broil, turning often, for 20 to 25 minutes, or until the skin chars and turns black all over. Let the eggplants cool, then peel them and chop the flesh; drain in a colander.

3. In a blender or a food processor, combine 1 cup of the parsley leaves, the scallions, 2 tablespoons vinegar, half of the remaining oil, garlic, and then process into a smooth paste.

3. Finely chop the remaining parsley leaves. Place the eggplant flesh in a medium bowl and stir in the parsley-scallion mixture, then add the 1 cup finely chopped parsley, capers (if using), and the remaining oil. Taste and season with vinegar, salt and pepper. Cover and refrigerate for at least 3 hours, or overnight.

4. Just before serving, fold the tomatoes, if using, into the eggplant mixture. Transfer to a serving bowl, garnish with parsley leaves and serve with bread.

Yogurt, Garlic, Cucumber, and Fennel Dip - (Makes 4 cups)

Ingredients:

1 small cucumber, peeled, grated, & drained

2/3 cup finely shredded fennel (1 small or 1/2 large bulb)

2 to 3 garlic cloves, minced

1/2 to 1 chile pepper, seeded & minced, or ground black pepper

2 cups thick sheep's milk yogurt or Drained Yogurt

1/2 cup finely chopped fennel fronds plus tender stalks, or fresh dill

1 to 2 tablespoons lemon juice

Salt

2 to 3 tablespoons extra-virgin olive oil

1. Squeeze the grated cucumber, pressing it hard between your hands to extract most of its juices. In a medium bowl, mix the cucumber with the shredded fennel, garlic, chile or pepper, and yogurt. Add the chopped fennel or dill (reserve 1 teaspoon for garnish), 1 tablespoon lemon juice, salt to taste, and then stir well to mix. Taste and add more lemon juice, salt and/or pepper, if needed. Cover and refrigerate for at least 30 minutes, but no more than 3 hours before serving. (if the cucumber sits longer it will release more liquid.) Transfer to a serving bowl, drizzle with some oil and sprinkle with the reserved fennel or dill.

Omelet with Braised Greens - (Makes 6-8 Servings)

Ingredients:

1/3 cup olive oil

3 scallions, (white & most of green parts), chopped

1/2 lb. spinach, coarsely chopped

1 1/2 cups arugula, coarsely chopped

1 1/2 cups sorrel, chopped (or increase arugula to 3 cups)

1/2 cup coarsely chopped fennel fronds plus tender stalks, or dill

6 large eggs, lightly beaten

Salt and ground black pepper

1 cup feta cheese, crumbled, (optional)

Thick sheep's milk or Drained Yogurt, (optional)

1. Preheat the oven to 350 degrees F.

2. In a large ovenproof skillet, heat the oil and sauté the scallions over medium heat until translucent, 3 to 4 minutes. Add the spinach, arugula and sorrel, then sauté, stirring for 5 minutes, or until wilted. Stir in the fennel or dill, then pour the eggs over the greens. Season with salt and plenty of pepper to taste and sprinkle with the cheese, if using. Cook for 2 minutes, then transfer the skillet to the oven and bake the omelet for 5 minutes, or until set and bubbly.

3. Cut into wedges and serve warm or at room temperature, with the yogurt if desired.

VARIATION: Fresh Fava Bean and Pancetta Omelet

Saute 1/4 lb. diced pancetta and 1/2 cup diced spicy sausage with the scallions. Substitute 1 1/2 cups shelled fava beans (peeled, if desired) for the greens and fennel, then cook the omelet as directed.

Grilled Artichokes - (Makes 4 Servings)

Ingredients:

2 lemons, quartered

12 baby artichokes, preferably with stems

1/2 cup extra-virgin olive oil

Coarse salt and ground black pepper

1. Place about 1 1/2 quarts cold water in a bowl and squeeze the juice from the lemons into it; set the lemon quarters aside. One at a time, cut off the stem of each artichoke, leaving only about 1 inch. Snap off the bottom 3 rows of leaves. rubbing the cut surfaces frequently with lemon quarters, and cut off the tip of the artichoke. Halve the artichoke lengthwise and rub generously with the lemon quarters. Using a grapefruit spoon, remove the hairy chokes from the center of the artichoke. As you work, place the prepared artichokes in the lemon water.

2. Prepare a charcoal or gas grill.

3. Drain the artichokes and dry with paper towels. Place them cut side down on a work surface and flatten with your hands. Brush generously on both sides with the oil. Thread 3 artichoke halves onto 8 soaked bamboo or metal skewers. Grill 3 to 4 inches from the fire, turning once, for 4 minutes per side, or until thoroughly softened. Sprinkle with salt and pepper to taste then serve warm or at room temperature.

Octopus with Garlic Sauce - (Makes 6-8 Servings)

Ingredients:

2 lbs. cleaned fresh or frozen octopus (not thawed)

1 Caper Potato-Garlic Dip

1. If using fresh octopus, rinse it well and place it in a heavy non-reactive pot. Cook over medium heat for about 10 minutes (it will release liquid). Reduce the heat to low and simmer for 20 minutes, or until the octopus is fork-tender, adding a few tablespoons of water as needed.

2. If you are using frozen octopus, place it in the pot, still frozen, and cook over medium-low heat, turning frequently, until thawed. Simmer until fork-tender. Remove from the heat.

3. Drain the octopus, reserving the cooking liquid. Cut the octopus into bite-sized pieces. Place the octopus in a serving bowl.

4. Add a few tablespoons of the reserved cooking broth to the garlic dip to give it a slightly more liquid consistency. Pour the dip over the octopus with the reserved capers from the dip recipe and serve.