Tag Archives: Greek

Better Than Bourguignon!

A couple weeks ago Val and I were invited to a birthday celebration of a dear friend. His generous gift to us was to make a Greek Meze that included over 14 different plates, celebrating Greece and the surrounding areas. Being the superb cook that he is, Vitali pulled out all the stops! There was hummus, olives, roasted bell peppers, Greek salad, tzatziki, feta, beet salad, fried halloumi, a Greek soup made with dehydrated yogurt called Tranhanas, Spanakopita, Soutzoukakia (Greek meatballs in tomato sauce), stuffed grape leaves, stuffed bell peppers, and my favorite, Stifado (Greek beef stew).

I must admit that I am extremely fussy about beef in general and do not eat it very often. Many times when I try a beef stew, I’m disappointed by the dry texture of the end result (in my defense I’m that way with anything I find overcooked). I guess I’m a bit of a texture freak. However this stew, this Stifado blew my mind! The meat was extremely tender, the sauce beautifully balanced and flavorful. Although I was already quite full, I managed a second helping and was delighted to bring some leftovers home.

When selecting a chuck roast for this recipe, make sure you select one that is generously marbled. The fat within the meat will help the pieces stay moist. Although Vitali didn’t use a set recipe, the technique is similar to any stew in browning the meat in batches on all sides to seal in the moisture in the meat. The seasoning in this dish is where the magic happens; red wine vinegar, red wine, LOTS of shallots, a couple bay leaves, some Aleppo pepper flakes, ground cumin and a cinnamon stick. Since the sauce is so delicious, simple boiled potatoes are the perfect side, along with plenty of red wine! Don’t forget to kiss the cook!

BEEF STIFADO

INGREDIENTS:

  • 3-4 lbs of good quality chuck roast
  • 3-4 tablespoons olive oil, divided
  • 3 cups sliced shallots
  • 3/4 cup red wine vinegar
  • 1 bottle decent dry red wine (you’ll use most of it, along with a glass for the cook!)
  • A generous spoonful of tomato paste
  • 2 bay leaves
  • 1 teaspoon Aleppo pepper flakes
  • 1 teaspoon ground cumin
  • 1 small cinnamon stick

INSTRUCTIONS:

  1. Preheat oven to 350 F. Cut the chuck roast into 1.5 inch pieces. Season with salt and pepper on all sides. In a cast iron skillet or something similar, heat 2 tablespoons of olive oil over medium-high heat. Sear pieces in batches, on all sides, making sure to leave some room between each piece so they brown but don’t steam. Place finished pieces in a Dutch oven.
  2. Add 2 more tablespoons of olive to your skillet and saute the shallots, stirring frequently until lightly golden and soft. Add these to your Dutch oven as well. Deglaze the skillet with red wine vinegar, scraping up browned bits. Pour remaining vinegar in Dutch oven. Add tomato paste, cumin and Aleppo pepper, stirring to combine. Pour wine into Dutch oven, enough to almost cover. Add bay leaves and cinnamon stick. Cover and place in oven for 90 minutes. Uncover and roast for 15 minutes more.
  3. Let sit for 10-15 minutes. Serve with boiled potatoes and sprinkle with chopped fresh parsley.

Serves 4-6

“Greece is the most magical place on Earth” – Kylie Bax.

Old Is New Again

I love grain salads. They are visually appealing, nutritious, and satisfying. We eat a lot of tabbouleh, and salads made of wild rice, and quinoa. I discovered a new grain recently called Einkorn. It is the oldest known grain on earth. Einkorn is easier to digest and contains more protein and antioxidants than modern wheat. It can also be used by individuals that are gluten free. I say it’s a win, win. Personally, I love the chew and texture of this ancient grain. Although I enjoy this particular salad with Einkorn grain, you can also use spelt, kamut, regular wheat berries or quinoa. The choice is completely up to you, but you owe yourself the chance to enjoy this delicious ancient grain.

GREEK EINKORN SALAD

INGREDIENTS:

  • 2 cups raw einkorn berries, soaked overnight, rinsed, drained and simmered in salted water for 30 minutes or until soft but still chewy. Let cool completely.
  • 2 cups cherry tomatoes, cut in half
  • 1 medium red onion, chopped
  • 1 can chickpeas, drained and rinsed
  • 3 green onions, chopped
  • 1 cup roasted red peppers, chopped
  • 1/2 cup Kalamata olives, halved
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup capers, drained and rinsed
  • 1 cup crumbled feta cheese

FOR THE GREEK VINAIGRETTE:

  • 1/3 cup extra virgin olive oil or avocado oil
  • 3 tablespoons red wine vinegar
  • 2 tablespoons dark balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons local honey
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon sea salt
  • Freshly ground black pepper
INSTRUCTIONS:
  1. To make the vinaigrette, place all the ingredients in a pint jar and shake vigorously. You can also place all the ingredients except your oil in a bowl, and slowly whisk in oil until emulsified.
  2. Place all your salad ingredients in a large bowl, except for the feta cheese. Pour vinaigrette over ingredients and stir to combine. Refrigerate a couple of hours.
  3. Place grain salad in attractive bowl and top with feta cheese.

Serves 6-8

“In the end, the world returns to a grain.”
― Dejan Stojanovic
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