RECIPE TITLE "Baklavas"
courtesy of The Library Of E-Cookbooks
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8 servings ---
1 pound walnuts, coarsely chopped
1/4 cup sugar
1 teaspoon cinnamon
1 pound phyllo pastry
6 oz. unsalted butter, melted
1/2 pound sugar
10 oz. water
2 cinnamon sticks
2 teaspoons lemon juice
some lemon peel
2 tablespoons honey
Real Greek Food Places the Greek cuisine firmly in the twentieth century. It celebrates the real flavors and experiences of food that have been preserved within homes all over Greece, in a context that is refreshingly modern. From a puree of smoked red peppers with feta to roast chicken thighs with walnut sauce, this is a tantalizing collection of authentically prepared Greek dishes. A sumptuous cookbooks, featuring 100 recipes and 130 color photographs.
Mix all the filling ingredients in a bowl.
Liberally butter the base and sides of an elongated or round baking
dish. Measure the length of the phyllo against the baking dish roughly
and, allowing 1 inch extra approximately for shrinkage, cut to length
with a sharp knife. Brush each layer of phyllo with melted butter and
spread over the base of the container as evenly as possible. Once you
have used 5 layers of pastry, sprinkle a thin layer of filling all over
the surface and add 3 more layers. Sprinkle a thin layer of filling and
place 2 more sheets of phyllo on top. Sprinkle on all the remaining
filling, spreading it evenly, and cover with 7−8 more layers of phyllo,
brushing individually with butter. Fold any excess pastry on either of
the sides over the filling and brush it with butter. Brush the top layer
liberally with butter in order to get it crisp and golden. Trim any
excess pastry with a small sharp knife, keeping in mind that it will
Cut the top layers of fyllo carefully, either diagonally into diamond
shapes or straight, which will result in square or elongated pieces.
Be careful not to cut right down to the base, but only the top layers.
This is done in order to make cutting and lifting the pieces out, once
it is cooked, much easier and efficient. Using the tips of four fingers,
sprinkle drops of water all over the surface and cook it in a preheated
oven at 375F for 15 minutes; lower the heat to 350F and cook for a
further 20 minutes. In the meantime, prepare the syrup. Place all the syrup ingredients, apart from the honey, in a saucepan and stir to
dissolve the sugar. Simmer for 6−8 minutes, add the honey and simmer
for a further 5 minutes until it thickens slightly. Let the baklava
cool down then pour the hot but not boiling syrup slowly all over,
through a strainer.
Let it stand and absorb the syrup. Cut and serve.
The New Greek Cuisine Before the Livanos family opened Molyvos they wanted to be sure their food hit all the right notes. So they hired gifted chef Jim Botsacos and took him on a tour of the Greek isles, spending many nights dining and cooking in Greek homes. Jim’s immersion in Greek cuisine and his own bistro-influenced sensibility made an immediate impression on New York restaurant critics, including Ruth Reichl, whose three-star rave thanked Molyvos for reminding her “how truly wonderful Greek food can be.” Now, with The New Greek Cuisine, anyone can “go Greek” with flair. While staying true to tradition, the recipes in The New Greek Cuisine bring everything to the next level by emphasizing ingredients and presentation and intensifying flavors. Home cooks can start small by learning to make marvelous mezes, including mussels with mint or a crustless leek and cheese pie. When it’s time to move on to entrees, there are plenty of tasty and satisfying options, from braised lamb shanks with orzo to plank-grilled prawns. Inventively simple sides such as roasted “cracked” potatoes with coriander and red wine, or comforting pastitsio, a Greek macaroni and cheese, could become new family favorites. And no Greek meal would be complete without desserts like semolina cake with yogurt and spoon sweets or easy pinwheel-shaped baklava. Based on staples such as fish, whole grains, and olive oil, Greek food is not only healthy and delicious but offers a welcome break from other overexposed Mediterranean cuisines. And this richly illustrated cookbook by one of the new Greek’s most talented practitioners is the perfect way to discover its many delights.
Culinaria Greece : Greek Specialties This delectable volume guides readers through mainland Greece, across the various groups of islands, to the Republic of Cyprus. After a stopover in the restaurants of Athens, it moves on to the wine growing region of Attica to see how Metaxa brandy and retsina wine are produced, and where salt was discovered to be a culinary treasure. The tour continues to the Peloponnese peninsula, where grapes and figs flourish and goat cheese is allowed to mature in its good time. The Ionian islands tempt the visitor with the meat dish sofrito, while Thessaloniki welcomes visitors to the many kafenions and peripterons—taverns and cafés--of the northern mainland, and Macedonia offers fruit, salads, tomatoes, okra, and eggplant, as well as Macedonian wine and local tobacco. Far more than a cookbook, each volume of the Culinaria series is a lavishly detailed and illustrated reference work for an entire cuisine, written by those who know it best. Delving into the history, tradition, and the nature of the land, as well as ingredients, tips, and cooking techniques, the book takes a region-by-region tour overflowing with information and pictured in more than 1000 color photographs, maps, and drawings. Hundreds of evocative and mouth-watering recipes are presented, along with the local produce, wines, cheeses, and other specialties that complete the experience of dining in the region.