Garlic Yogurt Spread
• 1 Qt. yogurt ( strained)
• 1 pc. Cucumber (small diced)
• 1 Tbsp. dill chopped
• 4 pc. Garlic (chopped)
• 2 Tbsp. extra virgin olive oil
• 1/4 tsp. white pepper
• 1 tsp. sea salt
In a stainless bowl mix all of the above ingredients and refrigerate for a minimum of 24 hrs.
Serve with warm toasted pita bread.
Chef Gregory Zapantis
Thursday, April 21, 2011
Tsoureki Greek Easter bread
1 Cup milk
4 1/2 - Cupsflour, divided
3/4 C sugar
1 1/2 Tbsp yeast
3 eggs
1 egg yolk
1 tsp. salt
1/2 C butter, softened
2 Tbsp orange juice
2 tsp. orange zest
2 tsp. Vanilla extract
Makes 2 Loaves
Heat milk to 115° F and pour into the bowl of mixer. Whisk in 1 1/2 cups flour, sugar and yeast. Combine well. Remove bowl and cover with plastic wrap; let stand in a warm place for about 30 minutes.
Pre-heat oven to 350 F.
Line a large baking sheet with parchment paper.
Fit mixer with a dough hook and beat one eggs at a time to the yeast mixture. Add 1 cup of flour, zest and salt; keep adding the softened butter, vanilla and orange juice. Mix well, then slowly add remaining flour to form a soft dough that is sticky and smooth.
Remove dough from bowl and knead dough into a ball.
Coat a bowl with olive oil and place dough ball in bowl to lightly coat with oil. Cover with plastic wrap and let it rise to double its size, about 1 hour.
Make two straight braid loaves by first dividing the dough in half, then dividing each half into thirds. Roll each of these thirds into a long rope and make a straight braid, tucking the ends under. Make a second braided loaf with remaining dough.
Cover the prepared bread with plastic wrap and let rise in a warm, place once again, until doubled in size, about 1 1/2 hours.
Mix egg yolk with 1 tablespoon water. Brush loaves with egg mixture, sprinkle with sesame and bake for 15 minutes. bake @ 350° F for about 30 minutes or until golden brown.
Chef Gregory Zapantis
4 1/2 - Cupsflour, divided
3/4 C sugar
1 1/2 Tbsp yeast
3 eggs
1 egg yolk
1 tsp. salt
1/2 C butter, softened
2 Tbsp orange juice
2 tsp. orange zest
2 tsp. Vanilla extract
Makes 2 Loaves
Heat milk to 115° F and pour into the bowl of mixer. Whisk in 1 1/2 cups flour, sugar and yeast. Combine well. Remove bowl and cover with plastic wrap; let stand in a warm place for about 30 minutes.
Pre-heat oven to 350 F.
Line a large baking sheet with parchment paper.
Fit mixer with a dough hook and beat one eggs at a time to the yeast mixture. Add 1 cup of flour, zest and salt; keep adding the softened butter, vanilla and orange juice. Mix well, then slowly add remaining flour to form a soft dough that is sticky and smooth.
Remove dough from bowl and knead dough into a ball.
Coat a bowl with olive oil and place dough ball in bowl to lightly coat with oil. Cover with plastic wrap and let it rise to double its size, about 1 hour.
Make two straight braid loaves by first dividing the dough in half, then dividing each half into thirds. Roll each of these thirds into a long rope and make a straight braid, tucking the ends under. Make a second braided loaf with remaining dough.
Cover the prepared bread with plastic wrap and let rise in a warm, place once again, until doubled in size, about 1 1/2 hours.
Mix egg yolk with 1 tablespoon water. Brush loaves with egg mixture, sprinkle with sesame and bake for 15 minutes. bake @ 350° F for about 30 minutes or until golden brown.
Chef Gregory Zapantis
Easter Red Eggs
For the dye
16 pc. Skins of Spanish onions
3 Tbsps white vinegar
6 cups water
In a stainless saucepan bring all of the above ingredients into a simmer for an hour
Strain and cool for a day at room temperature
Directions
12 . Eggs (organic – brown)
1 qt. red dye
In a stainless saucepan add the eggs and the red dye and simmer for 20 minutes
Remove from heat and leave the eggs in the pot until desired color is reached .
Happy Easter
Chef Gregory Zapantis
16 pc. Skins of Spanish onions
3 Tbsps white vinegar
6 cups water
In a stainless saucepan bring all of the above ingredients into a simmer for an hour
Strain and cool for a day at room temperature
Directions
12 . Eggs (organic – brown)
1 qt. red dye
In a stainless saucepan add the eggs and the red dye and simmer for 20 minutes
Remove from heat and leave the eggs in the pot until desired color is reached .
Happy Easter
Chef Gregory Zapantis
Roast leg of lamb
Ingredients
1 leg of lamb, bone in (about 6 to 7 1/2 pounds)
1 cup Extra Virgin Olive Oil
1/4 cup fresh lemon juice
6 pc. Cloves garlic
4 Tbsp. Fresh rosemary leaves
1Tbsp. salt
2 tsp. Freshly ground black pepper
1 pc. onion medium size
1 cup red wine
Directions
Preheat the oven to 375 degrees F.
Using your hands, rub the lamb with the Extra Virgin Olive Oil and lemon juice. Insert the garlic and the rosemary in the meat making small incisions evenly all over the surface of the meat. Season the meat with the salt and pepper and place the lamb in a roasting pan over the sliced onions and add the red wine. Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 325 degrees F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145 degrees Remove the lamb from the oven and allow to rest for 20 minutes before serving.
Chef Gregory Zapantis
Kali Orexi
1 leg of lamb, bone in (about 6 to 7 1/2 pounds)
1 cup Extra Virgin Olive Oil
1/4 cup fresh lemon juice
6 pc. Cloves garlic
4 Tbsp. Fresh rosemary leaves
1Tbsp. salt
2 tsp. Freshly ground black pepper
1 pc. onion medium size
1 cup red wine
Directions
Preheat the oven to 375 degrees F.
Using your hands, rub the lamb with the Extra Virgin Olive Oil and lemon juice. Insert the garlic and the rosemary in the meat making small incisions evenly all over the surface of the meat. Season the meat with the salt and pepper and place the lamb in a roasting pan over the sliced onions and add the red wine. Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 325 degrees F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145 degrees Remove the lamb from the oven and allow to rest for 20 minutes before serving.
Chef Gregory Zapantis
Kali Orexi
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