koko's corner

Spanakopita Grilled Cheese

Ingredients

• SPANAKOPITA GRILLED CHEESE

  4 sandwiches

  3 tablespoons extra-virgin Greek olive oil or unsalted butter, plus more as needed

  1 large onion

  4 scallions, or 1 leek, chopped (and washed well, if using leek)

  8 cups (160 g) chopped fresh spinach

  1 cup (50 g) mixed chopped fresh dill, parsley, and/or fennel fronds

  Pinch of freshly grated nutmeg

  Salt and freshly ground black pepper

  2 cups (300 g) large chunks Greek feta

  8 (¼-inch-thick / 6 mm) slices good bread, preferably sourdough

  In a large skillet, heat 1½ tablespoons of olive oil or butter over medium heat. Add the onion and cook, stirring, until soft and lightly golden. Add the spinach and cook until wilted. Remove the mixture with a slotted spoon and drain well in a colander. Let cool.

  Combine the spinach mixture with the fresh herbs. Season with the nutmeg and salt and pepper to taste. Mix in the feta.

  Divide the mixture over 4 slices of the bread. Place the remaining 4 slices of bread on top.

  In a large cast-iron or nonstick skillet, heat the remaining 1½ tablespoons olive oil or butter (or use both together over medium heat). Add the sandwiches, one or two at a time, and cook until golden on one side. Flip carefully and press down on the sandwich with a spatula to flatten slightly. Cover the pan and cook for a few minutes to help the feta melt more easily. Repeat with remaining sandwiches, adding more olive oil and/or butter to the pan as needed. Serve immediately.

  My Greek Table: Diane Kochilas

Recipe Title

Ingredients

• 8 ripe red tomatoes, the best you can find
  Salt, for draining the tomatoes
  3 tablespoons best-quality olive oil
  1 cup finely chopped yellow onions
  10 ounces frozen spinach, defrosted, drained, and squeezed dry
  Salt and freshly ground black pepper, to taste
  grated nutmeg, to taste
  1 cup ricotta cheese
  2 egg yolks
  ½ cup toasted pine nuts
  ¼ cup grated Parmigiano-Reggiano cheese, plus extra to top the tomatoes
  ½ cup chopped fresh Italian (flat-leaf) parsley

Directions

1. Wash and dry the tomatoes and cut off their tops. With the handle end of a small spoon, scrape out the seeds and partitions, being careful not to pierce the sides of the tomatoes. Salt the cavities and set the tomatoes upside down on a paper towel to drain for 30 minutes.

   1. Heat the olive oil in a skillet over medium-low heat, add the onions, and cook, covered, until tender and lightly colored, about 25 minutes.
   2. Chop the spinach and add it to the skillet. Combine the onions and spinach thoroughly, season with salt, pepper, and nutmeg, and cover. Cook over low heat, stirring occasionally, for 10 minutes. Do not let the mixture scorch.
   3. Preheat the oven to 350°F.
   4. Beat the ricotta and egg yolks together thoroughly in a mixing bowl. Add the spinach mixture, pine nuts, ¼ cup of the Parmigiano-Reggiano and the parsley, and season with salt and pepper.
   5. Gently blot the tomato cavities dry with a paper towel and spoon an equal share of the spinach mixture into each one. Top each tomato with a sprinkle of additional cheese.
   6. Arrange the tomatoes in a shallow baking dish and set in the upper third of the oven. Bake until the tops are well browned and the filling is hot and bubbly, about 20 minutes. Serve immediately.

   The Silver Palate Cookbook

Yachaejeon (Vegetable Pancake)

Ingredients

• About 2 1/2 to 3 cups of sliced vegetables
  4 green onions, cut into 1 inch long
  1/3 cup leek (optional), sliced thinly1 inch long
  3 ounces zucchini matchsticks (about 1/2 cup)
  1 green chili pepper (or jalapeño), optional, sliced
  3 ounces onion, sliced
  1/3 cup sweet potato
  1 fresh mushroom (white, baby portobello, or shiitake)
  3/4 cup all purpose flour
  1/2 teaspoon kosher salt
  3/4 cup water
  vegetable oil

  Dipping sauce:
  1 tablespoon soy sauce
  2 teaspoons white vinegar
  1 teaspoon hot pepper flakes, optional
  1 teaspoon toasted sesame seeds

Directions

1.  Make dipping sauce: Combine soy sauce, vinegar, hot pepper flakes (if using), and sesame seeds in a bowl and mix it well with a spoon. Transfer it to a small bowl. Seat aside.

   Make batter: Combine green onion, leek (if using), zucchini, green chili pepper (if using), onion, and sweet potato in a bowl. Add flour salt, and 3/4 cup water. Mix it well with a wooden spoon.

   Make a pancake: Heat up a large non-stick skillet over medium high heat. I use my 12 inch non-stick skillet to make one big pancake, but if your skillet is small, you can work in batches to make smaller ones. Add about 2 tablespoons vegetable oil and swirl it around to coat the skillet evenly. Add the batter to the skillet and spread it out evenly. Turn down the heat to medium and put the sliced mushroom on top. Gently press them in with a wooden spoon or spatula. Cook for 4 to 5 minutes until the bottom turns crunchy light golden brown. Grab the handle of the skillet and twirl it around so the pancake moves and is cooked evenly underneath. Turn or flip over the pancake. Increase the heat to medium high and add 1 to 2 tablespoons of vegetable oil along the edges of the pancake. Lift up one edge with your spatula and tilt the skillet so the oil flows underneath the pancake. Cook for 3 to 4 minutes until both sides turn light golden brown, occasionally pressing down with the spatula. Flip it over one more time and cook another 2 minutes.

   Transfer it to a large serving plate and serve right away with dipping sauce.

   Maangchi

Grilled Snap Peas with Chili-Miso Butter

Ingredients

• Serves 6

  1 lb. sugar snap peas, trimmed
  2 Tbsp. avocado oil
  1/2 tsp. salt, divided
  1 Tbsp. butter softened
  1 Tbsp. white or yellow miso
  1 tsp. chili-garlic sauce, or Sriracha
  1 tsp. rice vinegar
     Toasted sesame seeds & sliced scallions for serving

Directions

1. Grill Instructions:

   Preheat grill to high
   Toss peas with oil and 1/4 tsp salt in a large bowl. Transfer to grill basket. Grill, stirring occasionally until charred, about 4 minutes
   Combine butter, miso, chili-garlic sauce (or Sriracha,) vinegar and the remaining 1/4 teaspoon salt in the bowl. Add the peas and toss to coat. Garnish with sesame seeds and scallions if desired.

   koko’s air fryer instructions
   Preheat air fryer to 400*F
   Toss peas with oil and 1/4 tsp salt in a large bowl. Add half the peas to the basket and set timer for 10 minutes. Start frying, the shake or stir the peas half-way through frying, fry until the peas begin getting golden brown with little char spots on them. Transfer to bowl and cover with foil to keep warm until the second batch of peas are finished frying. Combine the peas and toss with the chili-miso butter.

   Source: Eating Well Magazine, June 2021

Leek and Prosciutto Gratin

Ingredients

• 2 Tbsp. unsalted butter
  6 Medium leeks, white and light green parts, ends trimmed, halved lengthwise but still attached at root end
  ¼ tsp. kosher salt
  3 oz Prosciutto, thinly sliced
  4 oz, shredded gruyere cheese
  ½ cup coarsely chopped walnuts

Directions

1. Preheat oven to 400 degrees. Spread the butter in the bottom of an 11-by-7-inch gratin dish.

   Arrange the halved leeks in the bottom of a large skillet in one layer, and add water to cover. Bring to a simmer, and cook until the leeks are just tender about 10 minutes.
   Fish the leeks out with tongs and a spider, draining off excess water as you go, and arrange in one layer in the baking dish, rolling to coat in the butter. Season with the salt. Tear the prosciutto into rough shreds, and layer these over the leeks. Bake until the prosciutto is crisp, about 20 minutes.
   Sprinkle over the leeks the cheese, then the walnuts, and bake until the cheese is melted and bubbly about 8 to 10 minutes.

   Serve hot.

   Serves 4-6

   Lidia Bastianich

Fried Green Beans, Halloumi & Lemon

Ingredients

• For the batter

  1 1/4 cups unbleached all-purpose flour
  1/2 cup cornstarch 
  1 tablespoon chopped flat-leaf parsley
  1/4 teaspoon grated lemon zest
  1/4 teaspoon minced garlic
  Sea salt and freshly ground pepper
  2 cups chilled soda water
  2 teaspoons extra-virgin olive oil
  For the beans, cheese and lemon
  4 quarts canola oil
  1 pound tender green beans, trimmed and moistened
  8 lemon slices, about 1/8 inch thick
  1/4 pound halloumi cheese, in 4 slices, each broken in half lengthwise
  1/2 cup unbleached all-purpose flour
  Minced flat-leaf parsley for garnish Lemon halves for serving

Directions

1. For the batter: In a large bowl, combine the flour, cornstarch, parsley, lemon zest, garlic, 2 teaspoons salt, and a pinch of pepper. Mix well with a whisk. Add the soda water and olive oil and whisk just until most of the lumps are gone. Don’t overmix, or you will deflate the batter. Let rest at room temperature for 10 minutes, or cover and refrigerate for up to 3 hours. Mix gently before using.

   In a large, heavy pot, heat the canola oil until it registers 360°F on a deep-frying thermometer. Put the beans, lemon slices, and cheese in a colander set over a bowl. Toss with the 1/2 cup flour, then shake off the excess. Working in small batches, dip a few of the beans, lemon slices, and cheese in the batter. Lift them out, letting the excess batter drip back. Fry until the lemon and the cheese start to brown (the beans will not brown much), about 2 minutes, agitating them frequently in the oil with tongs or a wire-mesh skimmer. Lift them out with tongs or a skimmer onto a tray lined with paper towels. Sprinkle with salt. Keep warm in a low oven while you fry the remainder.

   Transfer the fried beans, lemons, and cheese to a platter and garnish with a light sprinkle of parsley. Serve hot with the lemon halves.

   Kokkari: Comtemporary Greek Flavors Cookbook

Thomas Keller's Ratatouille Confit Byaldi

Ingredients

• Piperade

  • 1/2 red pepper, seeds and ribs removed
  • 1/2 yellow pepper, seeds and ribs removed
  • 1/2 orange pepper, seeds and ribs removed
  • 5 tbsp. extra-virgin olive oil, divided
  • 1 1/2 tsp. minced garlic, divided
  • 1/2 c. finely diced yellow onion
  • 3 tomatoes (about 12 oz.), peeled, seeded and finely diced, juices reserved
  • 1 sprig fresh thyme
  • 1 sprig flat-leaf parsley
  • 1/2 bay leaf

  Ratatouille

  • 1 zucchini (4 to 5 oz.) sliced in 1/16-in. rounds
  • 1 Japanese eggplant (4 to 5 oz.), sliced into 1/16-in. rounds
  • 1 yellow squash (4 to 5 oz. ), sliced into 1/16-in. rounds
  • 4 Roma tomatoes, sliced into 1/16-in. rounds
  • 1/8 tsp. dried thyme leaves
  • 1 tsp. balsamic vinegar
  • Salt and freshly ground black pepper

Directions

1. Directions

   Heat the oven to 450 degrees. Place the peppers cut side down on a foil-lined sheet. Roast until skin loosens, about 15 minutes. Remove from heat and let rest until cool enough to handle. Peel and chop finely.
   Combine 2 tablespoons olive oil, 1 teaspoon garlic and onion in medium skillet over low heat until very soft but not browned, about 8 minutes. Add the tomatoes, their juices, fresh thyme, parsley and bay leaf. Simmer over low heat until very soft and very little liquid remains, about 10 minutes. Do not brown.
   Add peppers and simmer to soften them. Season to taste with salt and discard herbs. Reserve 1 tablespoon of the mixture and spread remainder in bottom of an 8-inch skillet.

   Reduce the heat in the oven to 275 degrees.

   Down the center of the skillet arrange a strip of alternating slices of zucchini, eggplant, yellow squash and Roma tomatoes, overlapping so that 1/4 inch of each slice is exposed. Around the center strip, overlap the vegetables in a close spiral that lets slices mound slightly toward center. Repeat until pan is filled.
   Mix 1/2 teaspoon minced garlic, 2 teaspoons olive oil in bowl and season with salt and pepper to taste. Sprinkle over the vegetables.
   Cover pan with foil and seal well. Bake until vegetables are tender, about 2 hours. Uncover and bake for 30 minutes more.

   For the final topping combine the reserved tablespoon of sauce with the remaining 1 tablespoon oil, the vinegar, and salt and pepper to taste in a bowl. Drizzle around plate. Serve hot.

Julia Child's Tian de Courgettes au Riz (Zucchini Tian)

Ingredients

• 2 pounds zucchini (up to 2 1/2 pounds)
  1/2 cup plain, raw, untreated white rice
  1 cup minced onions
  3 tablespoons olive oil (up to 4 tablespoons)
  2 large cloves garlic, mashed or finely minced
  2 tablespoons flour
  2 1/2 cups warm liquid: zucchini juices plus milk, heated in a pan (watch this closely so that it doesn't curdle)
  2/3 cup grated Parmesan cheese (save 2 tablespoons for later)
  1 pinch Salt and pepper
  2 tablespoons olive oil

Directions

1. Shave the stem and the tip off each zucchini (or other summer squash), scrub the vegetable thoroughly but not harshly with a brush under cold running water to remove any clinging sand or dirt. If vegetables are large, halve or quarter them. If seeds are large and at all tough, and surrounding flesh is coarse rather than moist and crisp, which is more often the case with yellow squashes and striped green cocozelles than with zucchini, cut out and discard the cores.

   Rub the squash against the coarse side of a grater, and place grated flesh in a colander set over a bowl.For each 1 pound (2 cups) of grated squash, toss with 1 teaspoon of salt, mixing thoroughly. Let the squash drain 3 or 4 minutes, or until you are ready to proceed.

   Just before cooking, squeeze a handful dry and taste. If by any chance the squash is too salty, rinse in a large bowl of cold water, taste again; rinse and drain again if necessary. Then squeeze gently by handfuls, letting juices run back into bowl. Dry on paper towels. Zucchini will not be fluffy; it is still dampish, but the excess liquid is out. The pale-green, slightly saline juice drained and squeezed out of the zucchini has a certain faint flavor that can find its uses in vegetable soups, canned soups, or vegetable sauces.

   While the shredded zucchini is draining (reserve the juices,) drop the rice into boiling salted water, bring rapidly back to the boil, and boil exactly 5 minutes; drain and set aside.

   In a large (11-inch) frying pan, cook the onions slowly in the oil for 8 to 10 minutes until tender and translucent. Raise heat slightly and stir several minutes until very lightly browned.

   Stir in the grated and dried zucchini and garlic. Toss and turn for 5 to 6 minutes until the zucchini is almost tender.

   Sprinkle in the flour, stir over moderate heat for 2 minutes, and remove from heat.

   Gradually stir in the 2 1/2 cups warm liquid (zucchini juices plus milk, heated gently in a pan -- don't let it get so hot that the milk curdles!). Make sure the flour is well blended and smooth.

   Return over moderately high heat and bring to the simmer, stirring. Remove from the heat again, stir in the blanched rice and all but 2 tablespoons of the cheese. Taste very carefully for seasoning.

   Turn into a heavily buttered 6- to 8-cup, flameproof baking and serving dish about 1 1/2 inches deep, strew remaining cheese on top, and dribble the olive oil over the cheese.

   About half an hour before serving, bring to simmer on top of stove (you can skip this step if your baking dish isn’t flameproof), then set in upper third of a preheated 435-degree F oven until tian is bubbling and top has browned nicely. The rice should absorb all the liquid