Makes 6 servings

1/4        cup olive oil or unsalted butter 

2            cups chopped onions    

3            green bell peppers, cored, seeded and diced      

2–3       hot chiles, seeded and finely chopped   

1 1/2     cups medium-grain rice, such as Arborio

1           pound feta cheese, coarsely crumbled or diced          

1 1/2     cups chopped fresh dill 

4 1/2     cups whole milk

Preheat the oven to 400°F (200 C).  In a large skillet, heat the oil or butter and sauté the onions, bell peppers and chiles until soft, about 4 minutes. Add the rice and sauté for 1 minute more.

Remove from the heat and let cool slightly, then stir in the feta and dill.

Transfer to a round or oval 2 1/2-quart baking dish and stir in the milk.

Bake, stirring once, for 45 minutes, or until the rice has absorbed all the milk and is tender. Serve warm or at room temperature.

The post Albanian Briani: Baked Rice with Milk, Feta, Peppers, and Dill appeared first on Aglaia's Table οn Kea Cyclades.

We were very grateful not only for the much-needed water, but for the comforting, cool  temperatures after a very hot summer.  We still have some vegetables, and hope for a few nice oranges, soon.

We started to get ripe, yet small fruit from the arbutus bush, and soon we will be harvesting the first oranges. 

The few, aromatic quinces we got are ripening in a basket, and are soon going to be used in meat and vegetarian dishes, also, of course in our cakes as well as in jams, and spoon sweets (fruit preserves).  

A low layer of green grass now covers the property, and our rose bushes are filled with tiny oblong red berries, and the big carob tree is filled with foul-smelling flowers buzzing with bees –an unexpected end-of-season treat for them. In Crete, where carob trees are ubiquitous in the rocky mountains, I heard that the densely-flavored carob honey is considered the best for melomakarona, the Christmas cookies.    

The disappointment and frustration with our pomegranate trees continues for one more year. The fruit rot and fall before they even ripen properly. Fortunately our two, potted dwarf, ornamental pomegranates are thriving!

Costas will prune the mulberry tree that provided its deep shade on our summer veranda, where we cook with our guests. He will then start pruning the olive trees, a major project we have to repeat every two years –not a single olive this fall..  

We planted a few micro greens in large shallow pots, and soon, we will probably harvest the very last eggplants, along with the a couple of tiny tomatoes we left on the plant just in case they ripen.

But we will still have plenty of peppers, both green and red, to make grill for meze and fry to make spreads. They often keep growing all through December…

The post Fall in our Island Garden appeared first on Aglaia's Table οn Kea Cyclades.

If you would like to make this a main course add some olive-oil-fried eggs.

Serves 4-5 as first course or side-dish

About 1/4 cup fruity olive oil, divided

1 pound thin asparagus trimmed –chop the hard base and freeze, to use in Green Pasta

2 medium red bell peppers, preferably long

2 medium zucchini cut in 1/4-inch (0.5 cm) slices

Finishing salt and freshly ground pepper to taste

1-2 teaspoons chopped fresh thyme (optional)

Start by halving and seeding two medium red sweet peppers, preferably long. Cut in 1/4 inch strips and fry in the a smell skillet with the olive oil, until tender, and just starting to char. Remove with tongs and keep the strips warm on kitchen towel.

Add the pepper-oil to the larger skillet where you will grill/fry the asparagus and warm in medium-high heat. Lay the zucchini slices on the skillet, cover with parchment paper and a piece of aluminum foil. Lay a pot lid over to press the slices in place. Cook for about 5 minutes or a bit more, until brown spot form on the slices. Turn and cook on the other side; remove with tongs, spring with salt and keep warm. 

Add the rest of the pepper oil to the skillet and lay the asparagus on it, turning to oil them on all sides. Cover with parchment paper and a piece of aluminum foil; lay a pot lid over, to press the slices in place. Cook for about 5-6 minutes or a bit more, and turn with tongs when brown spots form on the bottom side of the asparagus. Cover again and cook for another 4-5 minutes, until done.

Serve on a platter along with the zucchini and peppers, sprinkling with finishing salt and freshly ground pepper, and with fresh thyme, if you like. 

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The dough is the one I use for my everyday breads, sometimes adding yogurt if I have leftover that is going too sour or any kind of mashed vegetables or greens.

See also the Tomato and Cheese topped bread, the Smoked Cheese and Kumquat Bread which is basically the winter version of my topped breads. For a more spicy-aromatic topping spread Zaatar mixed with olive oil over the tomatoes.

Makes TWO large Laganes (flat breads), or FOUR smaller 10X7 inch (25X18,5 cm) breads, serving 8-12 people as appetizer 

2 cups fine semolina or pasta flour
3 cups all purpose flour
1 1/2 cups whole wheat flour
2 teaspoons instant dry yeast
2 teaspoons salt
3 1/2 teaspoons mixed ground coriander seeds, caraway and mahlep (optional)
1/2 teaspoon ground white pepper (optional)
About 3 cups spring water (preferably non chlorinated), as needed

TOPPING:

4 large red bell peppers, seeded, cut into slices and fried in 1/3 cup olive oil, until soft

3 1/2 cups crumbled feta cheese

3-4 tablespoons or more rosemary leaves

Olive oil for drizzling

Finishing salt and Aleppo pepper, or freshly ground black pepper, to taste (optional)

Place flours, yeast and spices in the bowl of a standing mixer and toss with a spatula. Make a well in the center and pour in the 2 cups of water.

Fit the bowl to the mixer and work with the dough hook on low for 1 minute. With the motor running add water as needed and work the dough for 5 minutes or more, occasionally stopping to turn over the dough with a large spatula. The dough should still be wet and somewhat sticky, but should start to come off the sides of the bowl. If too dry, add a little more water, if too wet add a few tablespoons of all purpose flour.

Lightly oil a large transparent or semi-transparent bowl, as well as a piece of plastic wrap. Turn out the dough onto a lightly floured surface and shape into a ball. Transfer to the oiled bowl. Cover with the oiled plastic wrap and let rise until double its original volume: about 1 hour or more.

(When the dough has expanded to about 1 1/2 times its size you may transfer the bowl with the dough to the refrigerator, and leave it overnight and up to 24 hours. It will continue to rise slowly. Before proceeding further, bring to room temperature).

Turn the dough out onto a lightly floured surface and halve with a spatula or cut into 4 pieces.

Lightly oil Four 10X7 inch (25X18,5 cm) pan lined with parchment paper.

Line 2 baking sheets with parchment paper,–or four 10X7 inch (25X18,5 cm)– and place one piece of dough on each. Wet your fingers and push the dough making dimples with wet fingers, expanding it to fill the baking sheet. Cover with oiled plastic wraps and let the flat breads rise for another 30 minutes –they won’t rise much.

Preheat the oven to 450°F (240° C).

Spread most the crumbled feta over each of the breads pushing and making dimples again, then arrange the fried peppers on top of the cheese, to almost cover the surface. Sprinkle with rosemary, and drizzle lightly with olive oil. If you like, sprinkle with some finishing salt and pepper.

Turn on the broiler and place the first baking sheet 5-6 inches from the broiler. Bake for about 5 minutes, until the cheese is bubbling. Move the bread to the bottom of the oven, and slide the other baking sheet to its place. After another 5 minutes, turn off the broiler and lower the heat to 375°F.

Transfer the second bread closer to the bottom of the oven, bellow the first, and continue baking for another 15 minutes, changing once more the positions of the breads –always at the lower part of the oven. Check that both breads are well browned on top and bottom, or bake them a bit longer. When done, transfer to a rack to cool for about 10 minutes, before slicing to serve.

The post Red-pepper-and-feta-topped Flat Bread appeared first on Aglaia's Table οn Kea Cyclades.

 Read HERE about the origin of this iconic Greek dish.

‘Pseudo-moussaka’ is the meat-less, vegetarian version of the dish that my mother often prepared in the summer (scroll down to see this delicious Variation).

See the video of My moussaka from Joanne Weir’s Plates and Places.

Little did we know how idiosyncratic the name of the vegetarian version were to our home.  We all loved it and I thought the term ‘pseudo-moussaka’ was common until my first husband burst into wild laughter upon hearing the name of my family dish! After much investigation he concluded that it was family jargon, but it was ours, and it was delicious.

I serve large spoonfuls, as with all gratin dishes; not perfectly cut squares. If you prefer a more elegant presentation make it in individual clay pots.

Makes 6 servings

2 large eggplants (about 1 1/2 pounds) sliced lengthwise to 1/4 inch slices

Sea salt

Olive oil

1 pound potatoes, peeled and sliced to 1/4 inch slices

3 large green bell peppers, seeded, quartered lengthwise and cut to about 1 inch pieces

1 pound lean ground lamb or beef

4 ounces spicy and smoky sausage, crumbled, or 3 ounces bacon, thinly sliced (optional)

1 1/2 cup chopped onions

1 teaspoon Aleppo pepper or pinch of crushed red pepper flakes, to taste

1/3 cup red wine

1 pound red ripe tomatoes peeled and chopped or 2 1/2 cups imported tinned chopped tomatoes with their juice

Freshly ground black pepper to taste

1-2 pinches allspice and freshly ground nutmeg

Yogurt and olive oil béchamel

4 tablespoons olive oil

4 tablespoons all-purpose flour

1 1/2 cups whole milk

1 1/2 cups full- fat plain yogurt

1/2 – 1 cup grated smoked cheddar or Metsovone cheese

1 cup grated aged cheddar or Gruyere cheese, more for sprinkling the top

Salt and freshly ground pepper to taste

Salt the eggplant slices and place them in a colander. Let stand for at least 30 minutes. Meanwhile heat about 1 inch olive oil in a deep heavy skillet and fry the potato slices briefly, without letting them cook through. Alternatively you can brush the potato slices with olive oil and bake under the broiler. Layer the potatoes at the bottom of six individual glass or ceramic oven proof dishes, at least 2 1/2 inches deep (or a rectangular 9X12-inch dish).

Broil the sliced potatoes, brushing with olive oil on both sides, or you can shallow fry them.

Sauté the peppers in olive oil (the same you used for the potatoes, if you fried them) stirring often, until they start to color, about 10 minutes. Remove with a slotted spoon and reserve.

Arrange the potatoes at the bottom of the pan.

Keep only 1/3 cup of the frying oil in the pan; pour the rest in a bowl and reserve. Sautee the ground lamb and sausage or bacon, if using, in the olive oil, stirring often for about 10 minutes. Add the onions and continue to sauté, stirring, for another 8 minutes, or until onions are translucent. Add the Aleppo or red pepper flakes, the red wine, the currents, if using, and the tomatoes. Bring to a boil, lower the heat and simmer for about 15 minutes, until the sauce starts to thicken. Add salt, freshly ground black pepper and nutmeg to taste, and remove from the heat.

Grill the eggplant slices and arrange over the potatoes.

Wipe the eggplant slices with paper towels and line on a baking sheet. Brush both sides with the reserved oil, and grill under the broiler, turning once, until golden on both sides.

Preheat the oven to 400.

Make one more layer with the fried bell peppers.

Arrange the eggplant slices over the potatoes on the baking dish (or dishes). It doesn’t matter if they overlap. Add the sautéed peppers over the eggplants and top with the lamb and tomato sauce.

Over the vegetables pour the meat and tomato mixture.

To make the bechamel topping, whisk together the olive oil and flour, over moderate heat until frothy, about 1 minute. Remove from the heat, whisk a bit longer and add the cold milk and yogurt. Cook over moderate heat, whisking constantly, and don’t worry if the mixture looks lumpy. It will become smooth as it cooks and thickens. When it starts to boil, remove from the heat and stir in the cheeses, salt and pepper. Taste and add more cheese or salt, if you like.

Top with the olive-oil-and- yogurt béchamel sauce. Pour the sauce over the meat or about 1/2 cup sauce over each of the 6 baking dishes, top with some cheese, and bake for about 45 minutes until bubbly (individual portions need about 30 minutes). If you like to further brown the top, place under the broiler for 1-2 minutes.

Bake for about 45 minutes or more, until bubbly and well browned on top.

Serve large tablespoons, making sure each portion has vegetables, meat and topping.

Serve hot or warm.  You can cool and refrigerate, then reheat gently before serving.

VEGETARIAN VARIATION:

Pseudo-Moussaka with Spicy Tomato Sauce, Walnuts, and Feta

‘Pseudo-moussaka’:  a meat-less version of the iconic Greek dish my mother often prepared in the summer.  In my adaptation of the family recipe the eggplants, peppers, and potatoes are spiced-up with an oriental-inspired tomato sauce that is enriched with walnuts and Feta.  And plan ahead, because the dish tastes even better the next day when the flavors have had time to meld. Pseudo-Moussaka should be served warm or at room temperature, so either allow to cool or reheat slightly, depending on when you choose to prepare the dish.

Serves 6

2 large eggplants (about 1 1/2 pounds) sliced lengthwise to ¼-inch thickness

Sea salt

Olive oil

2 tablespoons breadcrumbs

1 2/3 cups coarsely chopped walnuts

1 pound potatoes, peeled and cut into ¼-inch slices

3 large green bell peppers, seeded, quartered lengthwise and cut into about 1-inch pieces

1 1/2 cup chopped onions

1-2 teaspoons Maraş pepper or a good pinch of crushed red pepper flakes, to taste (freshly ground black pepper works as well).

1/3 cup red wine

1/2 cup black currants, preferably Zante

1 cinnamon stick

1 pound chopped red, ripe tomatoes or 2 1/2 cups imported canned tomatoes with their juice

1-2 teaspoons ras el hanout or 2 teaspoons allspice, plus 1 teaspoon cumin and 1 teaspoon ground coriander seeds

1 cup crumbled Feta cheese

Topping:

2 cups Olive Oil and Yogurt Béchamel Sauce (see above)

2 cups grated aged cheddar, Gruyere or Graviera cheese

Preheat the oven to 400˚ F (200 C).

Salt the eggplant slices and leave in a colander for at least 30 minutes and up to 3 hours. Rinse the eggplants and pat dry with paper towels. Line a baking sheet with parchment paper, brush the eggplant slices with oil on both sides and grill under the broiler, turning as needed, until golden on both sides, about 20 minutes. Set aside.

(You can broil the eggplants a day before and refrigerate them.  You can also make a batch well in advance and freeze in zip-log bags, to use in this or any other dish).

Sprinkle the bottom of a 9-by-12 inch glass or clay baking dish – which is at least 2 ½-inches deep – with the breadcrumbs and 2 tablespoons walnuts.

Heat about 1 inch olive oil in a deep heavy skillet and fry the potato slices briefly without letting them cook through. Remove with a slotted spoon and layer them in the baking dish.

Sauté the peppers in the same oil, stirring often, until they start to color, about 10 minutes. Remove with a slotted spoon and set aside.

Pour-off all but 2/3 cup of the frying oil in the pan and reserve the rest to make the béchamel. Sauté the chopped onions in the skillet, stirring often, for about 10 minutes or until soft. Add Maraş pepper and the red wine. When it starts to boil add the currants, the cinnamon and the tomatoes. Lower the heat and simmer for about 10 minutes or more, until the sauce thickens. Add the spices and remove from the heat. Add the rest of the walnuts and the Feta. Taste and correct the seasoning with more salt or pepper – the mixture should be quite spicy.

Arrange the eggplant slices over the potatoes. It doesn’t matter if they overlap. Add the sautéed peppers over the eggplants and top with the tomato sauce.

Make the béchamel as described above, remove from the heat and fold in the cheese, reserving 2 tablespoons. Pour the béchamel over the dish, sprinkle with the reserved cheese and bake in the preheated oven for about 1 hour, or until the moussaka is bubbly and the top colors.

Let cool at least 15 minutes before serving. You can also cool completely, refrigerate and gently reheat just before serving.

The post Aglaia’s Mousaka (or Moussaka) appeared first on Aglaia's Table οn Kea Cyclades.