Tag Archives: greek

Soutzoukakia: Greek Baked Meatballs In Tomato Sauce

Over the course of nearly 9 years writing this blog, I have posted numerous meatball recipes from many different cultures. Until The Hubs recently came across this one from The Mediterranean Dish, we had never heard of Soutzoukakia, football-shaped Greek meatballs.

Soutzoukakia is not an easy word to enunciate, so try this “soot-zoo-KAH-kee-ah”. Flavor-packed meatballs with loads of aromatics, fresh parsley, and a special blend of spices, including ground cumin and a touch of cinnamon baked in a rich tomato sauce.

Soutzoukakia are delicious meatballs made with ground beef, onions, garlic, fresh herbs, and a unique spice combination, the star of which is cumin. The cumin’s warm and distinctive flavor with bitter, lemony undertones provides a great earthy base here. Adding to the flavor is the epic tomato sauce scented with bay, garlic and a touch of cinnamon.

The meatballs are baked in the sauce to create a dish that is comfort food at it’s finest. The secret to making great meatballs that are extra tender and juicy? Add pieces of milk-soaked bread and use a light hand when mixing and forming the meatballs. (With no whole wheat bread slices on hand, we incorporated a toasted hamburger roll.)

When you first eyeball all of the ingredients, you may say “No way!” But if you look a little closer, you’ll notice that 4 of those ingredients repeat in both the meatballs and in the sauce. Plus, there is no need to brown the meatballs, which is a time-saver in itself.

To make ahead, you can prep both the sauce and meatball mixture the day before. Mix the meatball mixture and keep it in the fridge for up to one day in advance. When you’re ready, form the meat into oblong shapes, place them in an oiled baking dish, and pour the sauce over. Bake and serve. Quickly cook up some rice or orzo and heap meatballs and sauce atop them. Dinner done.

Soutzoukakia: Greek Baked Meatballs In Tomato Sauce

  • Servings: Yields 16 meatballs
  • Difficulty: easy
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Ingredients

For Meatballs

  • 2 slices whole wheat bread, toast-size, toasted to a medium-brown (or use gluten free bread if you need)
  • ⅓ cup whole milk
  • 1½ lbs. lean ground beef
  • 1 small yellow onion, chopped
  • 3 garlic cloves, minced
  • 2 medium eggs
  • 1 tsp. ground cumin
  • ½ tsp. ground cinnamon
  • ½ tsp. dried oregano
  • ½ cup chopped fresh parsley
  • Kosher salt and black pepper
  • Extra virgin olive oil, to grease the baking dish

For Red Sauce

  • 2 Tbsp. extra virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • ½ cup dry red wine
  • 30 oz. canned tomato sauce, that’s 2, 15-oz. cans of sauce
  • 1 bay leaf
  • ¾ tsp. ground cumin
  • ½ tsp. cinnamon
  • ½ tsp. sugar
  • Kosher salt and black pepper

Directions

  1. In a small bowl, place the toasted bread and cover with milk (or water) to soak. When bread is soft and well-soaked, squeeze the liquid out completely and discard remaining milk if any.
  2. Transfer the bread to a large mixing bowl. Add round beef and remaining meatball ingredients. Knead well until well-combined. Cover the meat mixture and rest in the fridge for now.
  3. Preheat oven to 400°F.
  4. While oven is heating, prepare the sauce. In a sauce pan or large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat until shimmering but not smoking. Add onions and cook for 3 minutes or so. Add garlic and cook for another minute, stirring regularly.
  5. Now add red wine and cook to reduce by about ½, then add tomato sauce, bay leaf and remaining sauce ingredients. Bring to a boil, then lower heat and simmer for 15 minutes.
  6. Prepare a large baking dish and lightly oil the bottom with extra virgin olive oil.
  7. Take the meat mixture out of the fridge. Wet your hands and scoop portions of about 2 ½ tablespoons of the meat mixture and form into large elongated meatballs (football-shaped). You should have 12 to 16 meatballs or so. Arrange meatballs in the papered baking dish and top with the sauce. Be sure to have removed the bay leaf from the sauce.
  8. Place the baking dish on the middle rack of your heated oven. Bake for 40 to 45 minutes or until the meatballs are well cooked through. Check part-way through to make sure sauce is not dry, and if needed, add a little bit of water to the bottom of the baking dish.
  9. Remove from oven and add another drizzle of EVOO. Garnish with parsley and serve over rice or orzo.

http://www.lynnandruss.com

Adapted recipe from Suzy Karadsheh

Veggie-Forward Moussaka

“The classic rendering of moussaka with its plush eggplant; dense, earthy potatoes; meat sauce that’s warmed by spices; and satiny béchamel lavished across the top, add up to cozy yet sumptuous festival food for indulging family and friends.” And who doesn’t like to do that every now and again?

Yes, there are many versions, but no matter how it is made, it is a bit of a project. Back in late December 2021, we opted to make a test recipe sent to us from America’s Test Kitchen. It featured a vegetable-forward moussaka, and after we made it we had to fill out a survey regarding the pluses and minuses of making and tasting the dish.

When the article was finally published in the September/October issue of Cook’s Illustrated (CI), the ingredients, and amounts of each hadn’t changed at all.

One issue we mentioned in the survey, was the placing all of the potatoes in the dish and then shingling them. It was cumbersome at best. And in the recent article, CI did not make any changes to that particular step. In our opinion, taken from experience, is to place the spud slices in another bowl, and then when cool enough to handle, start shingling them into the prepared casserole dish.

Here are some notes worth reading prior to making the dish:

→ *Kasseri is a semi firm sheep’s-milk cheese from Greece. If it’s unavailable, substitute a mix of 3 ounces (¾ cup) grated provolone cheese and 1 ½ ounces (¾ cup) grated Pecorino Romano.
→ We like the richness of whole milk for this dish, but you can substitute 2 percent low-fat milk, if desired. Do not use skim milk.
→ Using a mandoline makes quick work of slicing the potatoes.
→ To accommodate all the components, use a baking dish that is at least 2¼ inches tall.

Final verdict? Distinct layers of velvety-firm potatoes; eggplant that was plush and savory; concentrated, fragrant sauce; and béchamel that baked up like a creamy, cheesy cloud! So find an afternoon and treat yourself…

Veggie-Forward Moussaka

  • Servings: 8
  • Difficulty: moderate
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Ingredients

Vegetables 

  • 3 ½ lbs. eggplant, cut into 3/4-inch cubes 
  • ½ cup, plus 2 tsp., plus 3 Tbsp. extra-virgin olive oil, divided 
  • 2 tsp. table salt, divided
  • ¾ teaspoon pepper, divided
  • 1 ½ lbs. Yukon Gold potatoes, unpeeled, sliced crosswise ¼-inch thick 

Meat Sauce

  • 1 Tsp. extra-virgin olive oil 
  • 1 onion, chopped fine
  • ½ tsp. table salt 
  • 4 garlic cloves, minced
  • 1 Tbsp. tomato paste
  • ½ cup dry red wine
  • 2 tsp. paprika
  • 2 tsp. dried oregano
  • ½ tsp. red pepper flakes
  • ¼ tsp. ground cinnamon
  • 1 lb. 80 percent lean ground beef 
  • 1 (14.5-oz.) can crushed tomatoes
  • 2 tsp. red wine vinegar

Béchamel

  • 6 Tbsp.unsalted butter
  • ½ cup all-purpose flour
  • 2½ cups whole milk
  • 4 oz. Kasseri* cheese, shredded (1 cup) 
  • ¼ tsp. table salt 
  • ⅛ tsp. ground nutmeg
  • 3 large egg yolks, lightly beaten 

Directions

  1. FOR THE VEGETABLES: Adjust oven racks to middle and lower-middle positions and heat oven to 450 degrees. Line 2 rimmed baking sheets with aluminum foil and spray with vegetable oil spray. Divide eggplant evenly among baking sheets. Toss each batch with ¼ cup oil, ½ teaspoon salt, ¼ teaspoon pepper, until evenly coated and spread eggplant into single layer. Roast until eggplant is softened and lightly browned, about 30 minutes, switching and rotating pans halfway through cooking. Transfer baking sheets to wire racks to cool. Reduce oven temperature to 400 degrees.
  2. While eggplant is cooking, grease 13 by 9-inch baking dish with 2 teaspoons oil. In medium bowl, toss potatoes with remaining 3 tablespoons oil, 1 teaspoon salt, and ¼ teaspoon pepper. Cover and microwave until potatoes can be easily pierced with tip of paring knife, 8 to 10 minutes, stirring halfway through microwaving. Transfer potatoes, along with any accumulated liquid, to prepared baking dish and let rest until cool enough to handle, 15 minutes. Shingle evenly in baking dish.
  3. FOR THE MEAT SAUCE: Heat 1 tablespoon oil in Dutch oven over medium heat until shimmering. Add onion and ½ teaspoon salt and cook, stirring occasionally until just starting to brown, 6 to 8 minutes. Add garlic and stir constantly until fragrant, about 1 minute. Add tomato paste and cook, stirring frequently, until paste darkens, about 2 minutes. Stir in wine, scraping up any browned bits from pan. Add paprika, oregano, pepper flakes, and cinnamon, and cook, stirring frequently until wine is almost completely evaporated, 2 to 3 minutes. Add beef, increase heat to medium-high, and cook, breaking up pieces with spoon, until no pink remains, 4 to 5 minutes. Add crushed tomatoes and cook, stirring occasionally, until liquid has almost completely evaporated and spoon leaves trail when dragged through sauce, 6 to 8 minutes. Stir in vinegar, cover, and remove from heat.
  4. FOR THE BÉCHAMEL: Melt butter in medium saucepan over medium heat. Whisk in flour and cook until golden, about 1 minute. Slowly whisk in milk and cook, whisking constantly, until mixture is thick, smooth, and comes to boil, about 5 minutes. Remove pan from heat. Whisk in cheese, ¼ teaspoon salt, and nutmeg. Cover and let stand for 5 minutes. Whisk in egg yolks and cover to keep warm.
  5. LAYERING: Cover potatoes with eggplant, lightly pressing into even layer. Spread meat sauce in even layer over eggplant. Top with Bechamel.
  6. Bake on middle rack until top of moussaka is deeply browned in spots and is bubbling at edges, about 30 minutes. Let cool 30 minutes before serving.

http://www.lynnandruss.com

Original recipe from America’s Test Kitchen

Greek Spinach Salad with Grilled Flap Steak and Marinated Feta

As grilling weather will begin its hibernation not too far down the road, at least for many of us, it’s time to take advantage of that weather and grill al fresco as often as we can. This wonderful Greek salad incorporates flap meat as one of its ingredients. We like that cut of meat for it’s beefiness and loose grain for the marinade to seep into.

Here, grilled steak turns a Greek salad into a substantial dish, while marinating the feta in a mixture of spicy chile flakes, briny capers, bright lemon, and herbs adds a big punch of flavor. For a heftier meal, serve with grilled pita or crusty bread rubbed with fresh garlic.

As far as amount of beef, we happened to have 2 pounds of flap meat in the freezer, so even though that is double the amount listed, we used it all. Therefore our salad was a little more meat-forward than the original.

Unable to source mini cucumbers, we opted for a seedless Persian variety and used about half of it sliced into small rounds. Additionally, there was very little dressing left after draining the feta from its marinade, so we increased the amount of a few of those ingredients which are noted below.

Greek Spinach Salad with Grilled Flap Steak and Marinated Feta

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 9 Tbsp. extra-virgin olive oil, divided
  • 3 cloves garlic, minced
  • 1 Tbsp. chopped fresh oregano or 1 tsp. dried
  • 2 tsp. red wine vinegar
  • Kosher salt and freshly ground black pepper
  • 1 1b. beef flap meat, cut into pieces of even thickness, if necessary
  • 2 Tbsp. chopped fresh flat-leaf parsley
  • 1 Tbsp. capers, rinsed and chopped
  • 2 Tbsp. fresh lemon juice
  • 1 tsp. chopped fresh thyme
  • 1/4 tsp. crushed red chile flakes
  • 7 oz. feta (preferably Greek), cut into small cubes (about 1-1/2 cups)
  • 5 oz. baby spinach, (about 5 lightly packed cups)
  • 2 mini cucumbers, halved lengthwise and thinly sliced crosswise
  • 1 1/2 cups cherry tomatoes (preferably a mix of colors and shapes), halved
  • 1/2 cup pitted Kalamata olives, halved

Directions

  1. In a medium bowl, whisk 3 Tbs. of the oil with the garlic, oregano, vinegar, 1/4 tsp. salt, and a few grinds pepper. Add the steaks and turn to coat. Cover and marinate in the refrigerator for up to 4 to 6 hours.
  2. Meanwhile, in a medium bowl, whisk the remaining 6 Tbs. oil, the parsley, capers, lemon juice, thyme, and chile flakes. Add the feta and stir gently to coat. Marinate at room temperature for up to 1 hour, or in the refrigerator for up to 6 hours. Remove from the fridge one hour before using.
  3. Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire. Remove the steaks from the marinade and pat dry. Grill, turning every 2 minutes, until cooked to your liking, 6 to 8 minutes for medium (140°F).
  4. Transfer to a cutting board, cover loosely with foil, and let rest for 5 to 10 minutes. Thinly slice the steak against the grain, then season lightly with salt.
  5. Put the spinach, cucumbers, tomatoes, and olives in a large bowl. Drizzle all of the marinade from the feta over the salad, using a spatula to hold back the feta (it’s OK if a few pieces fall in).
  6. Season with salt and pepper, and toss to coat. Arrange on a serving platter or divide among four dinner plates. Scatter the steak and feta over the salad, and serve.

http://www.lynnandruss.com

Original recipe from Fine Cooking

Youvetsi: Greek Lamb Stew with Orzo

Youvetsi is a popular and comforting Greek stew made with tender bits of lamb or beef and cooked with small noodles such as orzo. Red meat is the more typical choice, however you may also make it with chicken.

For this easy, modern riff from The Mediterranean Dish, they instruct to use a large, heavy ceramic braising dish with a lid. In it, the tender pieces of lamb (or beef) and orzo will cook together in an aromatic tomato sauce with garlic, oregano, and other comforting Greek flavors.

Keep in mind, this is not a quick weeknight meal. This Greek lamb stew is best enjoyed straight from the pan, when the orzo is perfectly cooked. However, any leftovers can be stored in the fridge for up to 3 days. And once you taste it, you’ll hope to have leftovers to reheat during the week. The recipe can easily be cut in half if you are so inclined.

Youvetsi: Greek Lamb Stew with Orzo

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

  • 2 lbs. lamb shoulder (boneless, or lamb leg, trimmed of fat and cut into small 1-inch chunks)
  • Kosher salt and black pepper
  • Extra virgin olive oil
  • 4 large onions, finely chopped
  • 8 garlic cloves, minced
  • 2 cup dry red wine (and a glass for yourself 😉
  • 2 tsp. dry oregano
  • 2 tsp. paprika
  • 1 tsp. ground cinnamon
  • 1 tsp. nutmeg
  • 2 bay leaf
  • 2, 28 oz. cans whole San Marzano tomatoes
  • 1 cup orzo pasta
  • 2 cup fresh parsley, chopped
  • Feta cheese for garnish, optional

Directions

  1. Pat the lamb dry and season with kosher salt and black pepper.
  2. In a large, ceramic braising pan or heavy pan with a lid, heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the lamb and cook for 7 to 10 minutes, tossing regularly, until browned. Transfer the lamb to a large plate for now.
  3. In the same pan, add the onions and garlic. Season with kosher salt. Cook for 3 to 5 minutes, stirring regularly, until softened.
  4. Return the lamb to the pan. Add the red wine, oregano, paprika, cinnamon, nutmeg and bay leaf. Cook until the wine has reduced by at least ½, then add 1 cup of water and the tomatoes. Break the tomatoes up using a wooden spoon. Bring to a boil, then reduce the heat to low. Cover and let simmer for 45 minutes to 1 hour, or until the lamb is cooked through.
  5. Stir in the orzo and cover the pan. Let cook for another 20 minutes or until the orzo has cooked through and most of the moister has been absorbed. Move off the heat and let sit another 5-10 minutes so that the orzo absorbs more moisture.
  6. Garnish with parsley and crumbled feta, if you like, before serving.

http://www.lynnandruss.com

Adapted from a recipe for MediterraneanDish.com

Greek Chicken and Potato Traybake

The Greek dish known as kotopoulo skorthato is typically called “Greek garlic-lemon chicken” in English, but the ensemble also includes potatoes, making it a delicious complete meal. OK, so we added a side of roasted broccolini to make it a more veggie-forward dinner.

For this riff, Milk Street used their trusty traybake technique—roasting the ingredients on a rimmed baking sheet in a hot oven to ensure the quickest cooking possible and to develop nice caramelization.

As a finale, toss in black olives, dill and capers to ratchet up the flavors. If using chicken breasts, try to purchase pieces that are close in size so they cook at the same rate. Since we used both thighs (for The Hubs) and breasts (for Yours Truly), we cut the breasts halves in half again, making them more uniform in size to the thighs.

Because we cooked 4 pounds of chicken pieces (25% more), we doubled the spice mixture so that we had enough to sprinkle on all sides of each piece. This meal was sooo flavorful, and not difficult at all!

Don’t use extra-large bone-in chicken breasts if you can help it; 12-ounce pieces work best. If unavoidable, keep in mind that bone-in breasts weighing about 1 pound each require 40 to 50 minutes of roasting.

Greek Chicken and Potato Traybake

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 tsp. dried oregano
  • ¼-½ tsp. red pepper flakes
  • Kosher salt and ground black pepper
  • 4 12-oz. bone-in, skin-on chicken breasts or 3 lbs. bone-in, skin-on chicken thighs, trimmed and patted dry
  • 2 Tbsp. extra-virgin olive oil
  • 1½ lbs. medium Yukon Gold potatoes, not peeled, cut into 1-inch-thick wedges
  • 2 lemons, halved crosswise
  • 8 medium garlic cloves, peeled
  • ½ cup pitted Kalamata olives, roughly chopped
  • 2 Tbsp. drained capers
  • 3 Tbsp. roughly chopped fresh dill, divided

Directions

  • Heat the oven to 475°F with a rack in the middle position. In a large bowl, stir together the oregano, pepper flakes, 1½ teaspoons salt and ½ teaspoon black pepper. Sprinkle 2 teaspoons of the mix onto all sides of the chicken. To the remaining seasoning mix in the bowl, add the oil, potatoes, lemon halves and garlic, then toss to coat.
  • Place the garlic in the center of a rimmed baking sheet, then arrange the chicken, skin up, around the garlic; this placement helps prevent the garlic from scorching during roasting. Arrange the lemons, cut sides up, and the potatoes in an even layer around the chicken. Roast until the thickest part of the breasts (if using) reaches 160°F and the thickest part of the largest thigh (if using) reaches 175°F, about 30 minutes.
  • Using tongs, transfer the chicken and lemon halves to a serving platter. Push the potatoes to the edge of the baking sheet, leaving the garlic in the center. Using a fork, mash the garlic to a rough paste. Add the olives, capers and 2 tablespoons of the dill to the baking sheet, then, using a wide metal spatula, stir and toss the ingredients, scraping up any browned bits.
  • Transfer the potato mixture to the platter, placing it around the chicken. Sprinkle with the remaining 1 tablespoon dill.

http://www.lynnandruss.com

Adapted from a recipe by Rebecca Richmond for Milk Street

Grilled Lamb Shoulder Chops Greek-Style

Shoulder chops aren’t the most tender, but they truly have great lamb flavor. Plus, they are far less expensive than other types of lamb chops. The steaks are usually rather thin, therefore make sure you have a hot fire ready so they get a good sear on the outside before they have a chance to overcook on the inside.

Lamb and grilling are a classic combination in Greek cookery. In just minutes over a hot fire, they are nearly ready to serve with that quintessential Greek flavoring combination of fresh oregano, fresh lemon juice, really good olive oil, and just a touch of garlic. Simple is, as simple gets.

To complete the meal we roasted some baby Yukon potatoes which benefited from some of that oregano-garlic sauce; and a side of Roasted Green Beans with Pecorino and Pine Nuts which are mixed with oil, salt, pepper, and a tad of sugar to enhance caramelization.

Grilled Lamb Shoulder Chops Greek-Style

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • Four 10- to 12-ounce lamb shoulder blade chops, 1/2 inch to 1/4 inch thick
  • Kosher salt and freshly cracked black pepper to taste
  • 1/4 cup extra-virgin olive oil
  • 2 Tbsp. roughly chopped fresh oregano
  • 1 tsp. minced garlic
  • 1/2 lemon

Directions

  1. Preheat grill to hot.
  2. Dry the chops with paper towels and sprinkle them generously with salt and pepper. Place the chops on the grill and cook until well seared, 3 to 4 minutes per side. To check for doneness, use an instant-read thermometer. The chops are rare at 120°F, medium rare at 125°F, medium at 130°F, and well done at 145°F and higher. FYI, lamb can take on a gamey flavor when cooked past medium.
  3. When the chops are done, remove them from the grill, cover them loosely with foil, and let them rest for 5 minutes.
  4. Meanwhile, in a small bowl, combine the olive oil, oregano, and garlic and mix well.
  5. Spoon the garlic mixture over the lamb chops, squeeze the lemon on top of them, and serve hot.

http://www.lynnandruss.com

Recipe by John Willoughby and Christopher Schlesinger

Greek-Style Shrimp with Tomatoes and Feta

Saganaki is a traditional Greek dish with sweet, briny shrimp covered with a garlic- and herb-accented tomato sauce, and topped with crumbles of creamy, salty feta cheese. This version hails from America’s Test Kitchen (ATK) “The Complete Mediterranean Cookbook.”

This recipe works equally well with jumbo (16 to 20 per pound) or extra-large (21 to 25 per pound) shrimp, but the cooking times in step 3 will vary slightly depending on which you use. The base for the sauce is provided by canned diced tomatoes along with sautéed onions and garlic. Dry white wine adds acidity, and ouzo brings welcome complexity with its slightly sweet anise flavor.

*Since ouzo is not in everyone’s liquor cabinet (it wasn’t in ours—but is now), here are two alternatives: Pernod—Though slightly sweeter than ouzo, this French anise-flavored liqueur is the next best thing. Or use a combo of Vodka + Anise Seed, with one tablespoon of vodka plus 1/8 teaspoon of anise seed to equal 1 tablespoon of ouzo.

Serve the shrimp with crusty bread or steamed white rice.

Greek-Style Shrimp with Tomatoes and Feta

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 ½ lbs. shrimp, peeled and deveined, tails left on, if desired
  • 4 Tbsp. extra-virgin olive oil
  • 3 Tbsp. ouzo (*see note above)
  • 5 medium garlic cloves, minced or pressed through garlic press (about 5 tsp.)
  • 1 tsp. grated zest from 1 lemon
  • Table salt and ground black pepper
  • 1 small onion, diced medium (about 3/4 cup)
  • 1 medium red bell pepper, stemmed, seeded, and diced medium
  • ½ tsp. red pepper flakes
  • 1 28-oz. can diced tomato, drained, 1/3 cup juices reserved
  • ¼ cup dry white wine
  • 2 Tbsp. coarsely chopped fresh parsley leaves
  • 6 oz. feta cheese, crumbled (about 1½ cups)
  • 2 Tbsp. chopped fresh dill leaves

Directions

  1. Toss shrimp, 1 tablespoon oil, 1 tablespoon ouzo, 1 teaspoon garlic, lemon zest, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in small bowl until well combined. Set aside while preparing sauce.
  2. Heat 2 tablespoons oil in 12-inch skillet over medium heat until shimmering. Add onion, red and green bell pepper, and 1/4 teaspoon salt and stir to combine. Cover skillet and cook, stirring occasionally, until vegetables release their moisture, 3 to 5 minutes. Uncover and continue to cook, stirring occasionally, until moisture cooks off and vegetables have softened, about 5 minutes longer.
  3. Add remaining 4 teaspoons garlic and red pepper flakes and cook until fragrant, about 1 minute.
  4. Add tomatoes and reserved juice, wine, and remaining 2 tablespoons ouzo; increase heat to medium-high and bring to simmer. Reduce heat to medium and simmer, stirring occasionally, until flavors have melded and sauce is slightly thickened (sauce should not be completely dry), 5 to 8 minutes. Stir in parsley and season to taste with salt and pepper.
  5. Reduce heat to medium-low and add shrimp along with any accumulated liquid to pan; stir to coat and distribute evenly. Cover and cook, stirring occasionally, until shrimp are opaque throughout, 6 to 9 minutes for extra-large or 7 to 11 minutes for jumbo, adjusting heat as needed to maintain bare simmer.
  6. Remove pan from heat and sprinkle evenly with feta. Drizzle remaining tablespoon oil evenly over top and sprinkle with dill. Serve immediately.

http://www.lynnandruss.com

Adapted from a recipe for America’s Test Kitchen

Roasted Mediterranean Potatoes

We were Going to the Greek for dinner one Sunday evening when son David, and his lovely Greek girlfriend Vyktorya (Vikki) were paying a visit. It’s always a little tricky with Vikki (rhyme intended) who was a staunch vegan for quite some, but now does eat meat on occasion. Lucky for us lamb is one she enjoys. (Something to do with the Greek ancestry perhaps?)

Once we settled on the entrée, we had to come up with sides that would complement the Greek flavors of the lamb marinade. Potatoes were kind of a no-brainer, and Russ quickly settled on these Best Roasted Greek Potatoes that he found themediterraneandish.com website.

To achieve just the right texture, first the potatoes are baked covered for 40 minutes or so in plenty of liquid—olive oil, lemon juice, and broth. As they are covered, the potatoes tenderize as they absorb steam and take in the perfectly flavored liquid.

A little secret ingredient here is a sprinkle of Parmesan cheese
added midway through baking.

Roasted Mediterranean Potatoes

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

  • 1 tsp. seasoned salt
  • 1 tsp. black pepper
  • 1 tsp. sweet paprika
  • 1 tsp. rosemary
  • 4 large baking potatoes, peeled, washed, cut into wedges
  • 8 large garlic cloves, chopped
  • 4 Tbsp. extra virgin olive oil
  • 1 lemon, juice of
  • 1 ¼ cup vegetable or chicken broth
  • ½ cup grated parmesan cheese
  • 1 cup parsley leaves, roughly chopped

Directions

  1. Preheat oven to 400 degrees F.
  2. In a small bowl, mix together spices. Set aside.
  3. Place potato wedges in a large lightly-oiled baking dish and sprinkle with the spice  mix. Toss potatoes together briefly to evenly distribute spices.
  4. In a bowl, whisk together chopped garlic, olive oil, lemon juice and broth. Pour into baking dish with potatoes.
  5. Cover the baking dish with foil and place in the 400 degree F-heated oven for 40 minutes.
  6. Remove from oven briefly. Uncover and sprinkle Parmesan cheese on the potato wedges. Return to oven uncovered to roast for another 10-15 minutes or until potatoes are cooked through and have turned a nice golden brown with a little crust forming.
  7. To add more color, place the dish under the broiler for 3 minutes or so, watching carefully.
  8. Remove from oven. Garnish with fresh parsley before serving.
Rounding out the Greek-themed dinner were grilled loin lamb chops with a garlic-oregano paste, and sautéed green beans and grape tomatoes with crumbled feta.

http://www.lynnandruss.com

Recipe found on http://www.themediterraneandish.com