Vassilopitta (New Year Wish Cake)

I love hearing people's new year traditions. Whether a tradition between a small family unit, or something native to a region or country, it's so fascinating to get that glimpse into what makes people tick. Growing up, we didn't really have many traditions revolving around welcoming a new year. Unless you count watching Dick Clark, counting down with the ball, and yelling "Happy New Year" as the hour changed, hugs and kisses all around. Okay, I guess that is a tradition in itself. But I'm thinking something beyond that.

A few years ago, I started with the twelve grapes at the twelve strokes of midnight thing. I always prepare five cups of twelve grapes and we try to gobble quickly as the year changes. It's a pretty fun tradition, but I don't like that it takes away from the kissing and hugging. I mean, giggles and gagging are always a good time, but I miss kisses and hugs with loved ones on the hour.

One tradition that I started myself when the kids were young is drinking mimosas all day on New Year's day. I used to pop the cork at midnight—and then I had kids. I just couldn't keep my eyes open long enough to enjoy a whole bottle of champagne before passing out (from exhaustion). So, I'd wait and the hubs and I would pop the cork as soon as we woke up...full bottles of orange juice (and maybe some other fun juices and additions) ready in the fridge. Don't worry (I know you were), I buy sparkling juices for the kids.

Fish in a Jar

Picnic time!  Picnic time!

I can hardly believe that it has already the fifth anniversary of the Picnic Game, organized by the incredibly sweet Louise of Months of Edible Celebrations!  I have participated every year so far, and look forward to many more.

Are you familiar with the Picnic Game?  Basically, everybody participating picks one letter of the alphabet and brings a dish to the picnic that starts with "their" letter.  The first person will have an "A".  So they will say...  I'm going to a picnic and I'm bringing Apple Pie.  The second person has "B", so they would say... I'm going on a picnic and I'm bringing Apple Pie, and Bacon Sandwiches.  The third person would say... I'm going on a picnic and I'm bringing Apple Pie, Bacon Sandwiches, and Cranberry Salad.  And so on.

Fun, right!?

This year I decided to think out of the box and bring something a little different.  Something that I've been wanting to try making.  Basically, it's steamed fish.  Very simple.  It's the technique...the method...used that brings a fun twist.  The fish and its flavorings are sealed in a jar and set into a pot of boiling water to steam.  Aside from the "cool factor", it's a great to keep your house from smelling like fish.  Which doesn't bother me all that much, but there are days when it could come in really handy.  Laundry day.  House-cleaning day.  Thursday.  You know.  Plus, my hubby the fish-hater appreciates it.

I thought it could also be a fun thing to take on a picnic.  Assuming you're not going far to have your picnic.  Once the fish has finished cooking, you could lift the jars into an insulated container and slide it into your picnic basket.  Take the jar of dressing along.  Maybe a container of jasmine or basmati rice.  A loaf of crusty bread.  A bottle of crisp white wine.  Some ripe, juicy fruit or berries.

That's my kind of picnic.

Now that you know what's in my picnic basket, why don't we see what is in everybody else's picnic baskets for the 2013 edition of the Picnic Game!  (I will add updates as they come in - please forgive the empty lines below.)

I'm going on a picnic, and I'm bringing...

Aloo Gobi,
Blueberry Cucumber Salsa,
Crispy Curry Fried Chicken,
Dying for Chocolate Chocolate Cake,
Eton Mess, and

FISH IN A JAR!

Fish in a Jar

by Heather Schmitt-Gonzalez

Prep Time: 10 minutes

Cook Time: 20-30 minutes

Keywords: simmer entree dairy-free gluten-free low-carb nut-free soy-free sugar-free fish herbs

Ingredients (serves 2-4)

for the fish

• 4 (4-6 ounce each) firm white fish fillets (cod, perch, etc)
• 2 small bunches thyme
• 2 small bunches parsley w/ stalks
• 2 sprigs oregano
• 10 black peppercorns
• 2-1/2 tablespoons olive oil
• 2 cloves garlic, peeled & smashed

for the dressing

• 5 tablespoons olive oil
• juice of 1 lemon
• 1 clove garlic, peeled & smashed
• big pinch of sea salt
• few grates of freshly ground black pepper

Instructions

To make this, you will need two low and wide preserving jars with watertight lids.

Place one fish fillet in each jar. Place half of the herbs on top of each fillet, and then set the other two fillets on top of the herbs. Divide the peppercorns and garlic between the jars, and sprinkle each with salt and and half of the olive oil. Close and seal the jars.

Place the jars in a wide pot so that they aren't touching, and add enough water to cover at least to the neck of the jars. Remove the jars from the pot and bring the water to a boil. Carefully lower the jars back into the boiling water (again, so they're not touching), and return to a very gentle simmer. Simmer until fish turns white, 20-30 minutes. Carefully lift the jars from the pot and let sit and cool for a few minutes before opening.

While the fish is cooking, place all of the ingredients for the dressing into a jar with a lid and shake like a madman until they are well-combined. Let sit while the fish finishes cooking.

To serve, lift fish out of the jar and serve on a plate with some of the dressing spooned on top.

notes:

The broth that collects in the jars after steaming can be used to dress a bit of rice to go with the fish.

slightly adapted from Recipes and Dreams from an Italian Life by Tessa Kiros

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I am also sharing this post with IHCC theme: June Potluck

Fast Focaccia w/ Strawberries

You know those perfect moments?  Moments when everything that is happening flows together with a natural precision.  Easy like Sunday morning moments.  And by moments, I mean a block of time.   This week I had a one of those moments...one of those mornings, actually.

Lately we've been dealing with some of those hotter-than-Hades days, even though we're still riding the tail-end of Spring.  I'm loathe to turn on the air conditioning so early, but the tiny beads of sweat trickling steadily down my back at the slightest movement have dictated otherwise.  Fortunately, those days have been giving way to some cooler nights.  Nights when I can throw open my windows and bask in the lightest whisper of a breeze.

So, it's times like this that I love waking up when the rest of the house is still quiet.  Through the windows, there's a bit of fog hanging in the air.  The kitchen has cooled off during the night, but there's still a reminder of yesterday's oppressive heat that even a dark sky couldn't shake.  And there are some strawberries so ripe, so sweet, sitting in a bowl on the counter, that I can smell summer as the breeze sneaks through the window and lifts their scent as it snakes by.

I'm in the mood for some freshly baked bread with my coffee.  And then I remember a  recipe that I set aside with best intentions a few weeks back.  A fast focaccia, that was born even faster due to the residual heat in the air.  A bubbly dough, risen in thirty minutes time is topped with those ruby red berries and their sweet, sticky juices.

An hour later, after giving the focaccia a good dusting of what looked like summer snow, I came away with with a chewy, sweet bread that was crisp on the edges, and had fragrant, juicy strawberries in every bite.  Though it wasn't fried, the focaccia itself reminded me of a fried dough.  It must have been the fruit and powdered sugar.  With some iced coffee, and the family awake and enjoying the cooler morning air, we ate this outside with the morning sun on our shoulders.  I snipped off a couple of big pieces and passed them over the fence to share with our neighbors who were also out tinkering in their yard.

It was a perfect moment.

Fast Focaccia w/ Strawberries

by Heather Schmitt-Gonzalez

Prep Time: 15 minutes (active) + 60-90 minutes (unattended)

Cook Time: 25 minutes

Keywords: bake bread vegan dairy-free nut-free soy-free strawberries Italian spring summer

Ingredients (1 focaccia)

• 2 tablespoons active dry yeast
• 1 1/4 cups lukewarm water (110° F)
• 5 heaping tablespoons sugar
• 2 2/3 cups bread flour
• big pinch of sea salt
• 2 1/2 tablespoons olive oil
• 1 pound ripe strawberries
• confectioners'/powdered sugar, to serve

Instructions

Combine the yeast, water, and 1 heaping tablespoon of the sugar in a large bowl until the yeast blooms (looks creamy). Using a wooden spoon, stir in the flour and salt until the dough comes together. Turn out onto a lightly floured work surface and knead a few times. The dough should be slightly sticky - flour your hands lightly to keep the dough from sticking to them, but don't let the dough become too stiff.

Flick a bit of water onto a 15"x10" (or thereabouts) rimmed baking sheet, and line it with wax paper. Pour the olive oil onto the wax paper and spread it around with your hands. Plop the dough onto the sheet, and use your hands to gently coax and stretch it into the shape of the pan. Lay a sheet of plastic wrap over the top of the pan and let sit until the dough rises up just over the edges of the pan. This could take up to 1-1/2 hours, but in my kitchen on a warm summer morning, it could happen as quickly as 30-40 minutes. Keep an eye on it.

While the dough is rising, hull the strawberries. If they are particularly large, cut them in half, or even into thirds. Leave smaller ones whole. Place them into a bowl and toss them with 2-1/2 heaping tablespoons of the sugar. Cover and set aside at room temperature.

When the dough has almost finished rising, preheat the oven to 400° F.

When the dough is nice and puffed up, give the strawberries a gentle stir. Quickly, but gently (so as not to deflate the dough), place the strawberries all over the dough, keeping most of them upright (purely for looks); drizzle the gathered juices around, as you go.

Scatter the remaining 1-1/2 heaping tablespoons of sugar evenly over the top of the dough and strawberries, going right out to the edges.

Slide into preheated oven and bake for about 25 minutes, or until the focaccia is golden and a bit crisp on the edges and the strawberries look soft and juicy. Take care not to overcook, or the berries will break down into a jam. Remove from the oven, and very carefully slide the loaf, wax paper and all, onto a wire rack to cool.

Once the bread has cooled down to room temperature, sift some confectioners' sugar generously over the focaccia, cut off pieces with kitchen scissors; eat!

notes:

This focaccia is best eaten right away, but definitely the same day (otherwise it will get too wet from the berries).

slightly adapted from Recipes and Dreams from an Italian Life by Tessa Kiros

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Sending this post to Susan's Yeastspotting and to IHCC: June Potluck.

Spaghetti with Lentil Ragù (& banishing the demons)

Lately, I've felt the demons rising up, twisting and pulling at my insides.  Jealousy, insecurity, desire, and other hybrids sprung from a mixture of all three.  I've let myself get sucked into the chasm.  I'm sure it's a personality trait, but I think it's also a quirk of human nature.

I've always strived to be easy going, relaxed, and just plain old kind.  Usually I can accomplish that.  But sometimes I get caught up in what I don't have, what I can't do.  I see photos and hear stories from friends going to blogging conferences and traveling far and wide to learn to take better photos, tell better stories, be successful in business endeavors... and it starts to wear on me.  I want to feel happy for them.  And I basically do.  But then I start to feel sorry for myself.  For the fact that I am not able to do those same things.  I know it's not anybody's fault but my own that I don't have the means to take part in these events.  But that's not enough to stop the tightness in my chest.  It's not enough to stop the burning that starts at the back of my eyes and eventually escapes in the form of salty tears.

I see book after book written by bloggers I know, or at least bloggers I know of - and I think "that should be me!".   Voices inside rage "but it's not fair!".  "Life ain't fair, honey.  You tell your kids that all the time, you should listen to yourself."  I make myself take a step back.  Because the weight of these feelings crushes my insides, crushes my soul.  It's hard to breath.  It's hard to think.  It's hard to be creative when I indulge these demons.

Shrimp w/ Feta & Tomatoes (Garides Saganaki)

Last summer I was introduced to a cookbook author that I had never heard of before.  Tessa Kiros.  My introduction came by way of her latest cookbook, Food From Many Greek Kitchens.  I was enamored by the beautiful color photos.  I was transported by her words and descriptions of the food, the people, the place.  My stomach rumbled over the recipes I imagined cooking in my kitchen.  And then, by some turn of fate, Tessa was chosen as our featured chef/cook over at IHCC...which in turn took me further into the realm of Tessa Kiros cookbooks.

Sesame and Pistachio Snack (Pastelli)

I find myself drawn to sweets and snacks laden with sesame seeds.  I love the look of those tiny little seeds all jumbled together.  And while I love the thin little crisp-like Sesame Snaps, I absolutely adore these pastelli.  As I was making them, flashes of being a little girl kept crossing my mind.  The toasty sesame-scented oils wafting from the pan.  The warm, enveloping scent of honey.  And nostalgia slapping me square across the face once the two were combined.  Folded together they woke a sleeping childhood memory.

I can't recall circumstances.  I can't recall specific instances.  What I can recall are little crinkly paper-wrapped bites of sesame honey treats.  My mom always had them around when I was very young.  So young that I think it was before my brother and sisters even take up residence in my memories (I'm a good deal older than them).  The soft sticky chew.  The feel of my teeth slicing through those dense, sweet seeds.  The comforting blanket of seeds so tiny and grassy and coated in honey.  This is what they were.  Pastelli by another name.

Those little bites from my childhood didn't have pistachios in them.  But I like the addition.  It adds color without changing the flavor.  These are a sweet treat.  In so many ways.

Sesame and Pistachio Snacks (Pastelli)

by Heather Schmitt-González

Prep Time: 5-10 minutes

Cook Time: 5 minutes

Keywords: snack dessert honey nuts sesame seeds candy Greek

Ingredients (20-30 "bites")

• ¾ c. + 2 tsp. sesame seeds
• ⅓ c. shelled pistachios, broken in half
• ¼ c. sugar
• ¼ c. honey

Instructions

Toast sesame seeds and pistachios in a nonstick skillet over low heat until lightly golden and fragrant. Pour onto a plate or bowl and set aside.

Return skillet to heat and add sugar. Cook, without stirring, until it melts and becomes lightly golden. Carefully add honey to the skillet. Using a heatproof rubber scraper/spatula, stir the sesame seeds and pistachios quickly into the sugar/honey mixture. It should be thick and sticky.

Pour/scrape the mixture out onto a flat, heat-proof surface (parchment lined tray, silpat, marble slab) and flatten a bit with the back of the spatula or a spoon. Use your hands dipped in cold water to form a rectangular shape that is about 6" x 7" and ¼" thick.

Let sit for a few minutes to begin to set up, then cut into small, bite-sized squares or rectangles. Don't wait too long, or it will become hard to cut.

note:

These little snacks are reminiscent of the chewy sesame honey sticks that my mom always ate when I was just a girl. They taste and feel just as I remember them - of earthy sesame and rich honey.

adapted from Food From Many Greek Kitchens

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IHCC theme: Getting a little Nutty ...or Seedy!

Pipette con Broccoli

Traditionally, this dish is made with Orecchiette.  But.  I didn't have any...and I did have Pipette, so I went with it.  Pasta with broccoli is very common in its many variations not only in our house, but across the globe. Broccoli is a veggie that all of the kids and adults in the house enjoy without question...so that makes this a go-to dish for us.  I don't always use the anchovies.  Because, though the kids (um...and the hubs...don't tell) eat them when they don't know they're there, if they see me putting them in?  Well, they suddenly "taste them".  Obviously it's all in their heads, but what can I say?

I love it simple like this, but my daughter loves a light alfredo sauce thrown in. And the boys love it with red sauce.  So even though it's pasta with broccoli in its base form...it can make many different meals in its variations.

That's it for today.  Simple.  Green.  Pasta.  Heading out the door to Lowe's - because I'm feeling crafty.  I want to create something!  Must find wood.  And wood glue.  And paint...

Pipette con Broccoli

by Heather Schmitt-González

Cook Time: 20-25 minutes

Keywords: boil entree pasta broccoli Italian

6019898

Ingredients (serves 6)

• ~2½ lb. broccoli
• 6 Tbs. olive oil
• 4 garlic cloves, peeled & crushed
• 1 tsp. crushed red chiles
• 10 anchovy fillets in olive oil
• 1 lb. Pipette (or other small pasta)
• freshly grated Parmesan
• salt
• freshly ground black pepper

Instructions

Trim broccoli into bite-sized florets. Cook in a large saucepan of boiling, salted water until just tender, ~5 minutes. Using a slotted spoon or skimmer, transfer to a colander set in a bowl of ice water to shock the broccoli (stop cooking and hold bright green color). Remove from water once cooled and allow to drain.

Return broccoli cooking water to a boil and cook pasta according to package directions, until al dente.

While pasta is cooking, heat olive oil in a large sauté pan. Add garlic, chile, and anchovies and cook until anchovies are melted into the oil and the garlic smells fragrant. Mash the anchovies with a wooden spoon and then add the broccoli florets and cook for a few minutes more. Taste and season with salt and pepper, if needed.

Drain pasta, reserving about a cup of the cooking liquid. Add pasta and reserved water to sauté pan and toss to coat.

Grate Parmesan over the top and sprinkle a few extra crushed red chiles on top, if you wish. Serve.

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*recipe inspired by/adapted from Twelve by Tessa Kiros


I am sharing this post with:
IHCC theme: Go Green!
Presto Pasta Nights hosted at Cook. Craft. Enjoy. this week

Tiropita {Cheese Pies}

What's a girl to do when every single time she opens the freezer she sees half a package of phyllo dough just begging to be used?  I'll tell you what she does.  She makes glorious stinky cheese treats.  A simple, flaky casing surrounding a creamy, pungent mixture of feta, ricotta, and milk that can be picked up and nibbled on throughout the day is a glorious thing.

And yes, of course I over-stuffed mine.  I can't seem to hold back when it comes to cheese.  You must remember that I am a self-admitted cheeseslut.  And I'm not ashamed.  Let those babies burst at the seams...I don't mind licking my fingers.

The only thing that could make these parcels any more fabulous and stinky?  That would be a good side of Sundried Tomato, Walnut, Olive and Oregano Relish and/or a side of Parsley, Raisin, Pine Nut, and Caper Relish.   And as long as you share, there's no need to worry about your breath offending.  Offend together, that's my motto.

Tiropita (Cheese Pies)

by Heather Schmitt-González

Prep Time: 20 minutes

Cook Time: 30 minutes

Keywords: bake appetizer side vegetarian cheese phyllo Greek

6019748

Ingredients (9 "pies")

• 1 lb. Feta cheese, coarsely shredded
• 7 oz. Ricotta
• ⅓ c. whole milk
• 27 sheets phyllo dough (~9"x10")
• olive oil

Instructions

Preheat oven to 350° F. Grease a 9" x 13" baking dish.

Mix and mash feta, ricotta, and milk together in a small bowl.

Lay phyllo dough out flat and keep loosely covered with a damp cloth or towel between uses.

On a large cutting board (or similar work surface), lay one sheet of phyllo dough out horizontally. Brush with olive oil. Repeat with two more layers of phyllo and olive oil.

Spoon 2 tablespoons of filling along one short end, leaving about an inch border on each side. Spread filling in an even line. Roll it up fairly tightly, starting with a roll to cover filling, then folding in the inch overhang and continuing to roll.

Brush the entire surface with more olive oil. Arrange in prepared pan (seam side up) and repeat with remaining phyllo to make 8 more rolls.

Bake for ~30 minutes or until golden. Cool for just a bit until you're able to handle. Enjoy warm.

note:

Spread with one or more piquant relishes for an ultimate flavor experience.

adapted from Food From Many Greek Kitchens

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IHCC theme: March Mezze Madness
Scrumptious Sunday @ Addicted to Recipes

Baklava ...inspired by My Big Fat Greek Wedding {Food 'n Flix}

My Big Fat Greek Wedding is one of those fun flicks I like to sit down with every couple of years.  It has a forbidden love story line.  It makes me laugh.  It has a relatable lead actress.  Plenty of eye candy (hellooooo John Corbett, Louis Mandylor, and Joey Fatone!).  And if you actually stop to think about it...lots of awesome food references, scenes, and moments.  So, when my friend Deb from Kahakai Kitchen chose it as our Food 'n Flix film this month (she's hosting at her place)...I was psyched!

The only hard part?  Actually narrowing down what I wanted to head into the kitchen to make.  I almost went with the Greek family-owned restaurant idea and made a version of the Greek Breakfast Skillet I order EVERY SINGLE TIME we go to a local Greek family-owned restaurant.  Or perhaps I'd just go order and photograph the environment.

And then I thought maybe I'd put a lamb on a spit in the front yard.  Or perhaps serve flaky, rich Spanikopita.  With an Ouzo chaser, of course.  Maybe something vegetarian for Ian.  Or perhaps a bundt cake circling a flower pot.  Hmmm...the possibilities!  In the end, I decided to go with something that I haven't had or made in years.  Really.  Years!  And it's inspired by one of my absolute favorite, most hilarious scenes of the film.

Let me set the scene.  Toula wakes up on her wedding morning to hear the clang and clatter of a gaggle of her female family members getting ready for the day in the kitchen.  She calmly smiles and makes her way downstairs.  She walks into the kitchen oblivious to the screaming red welt under her lip.  Chaos ensues with her running back up the stairs with a train of clammoring cousins on her tail.  So.  Mosquito bite or zit?  Windex or cover-up?  And in the midst of the madness...girls in mustache bleach, curlers, and bathrobes searching for concealer...you hear:  "Hello ladies...fresh Baklava!" from the doorway to Toula's room.  As they all turn around to look, Nicky (Toula's brother) is standing there snapping a Polaroid.  I know I didn't do it justice.  But it's a great scene.

If you pay close attention, you'll even notice Toula holding a sweet, flaky diamond of Baklava in her hand while she starts getting ready a few moments later.  So, what can I say other than what I say everytime I see a golden pan of this goodness?

Baklava

by Heather Schmitt-González

Prep Time: 20 minutes

Cook Time: 20-30 minutes

Keywords: bake boil dessert vegetarian nuts sugar bars Greek

6018520

Ingredients (~30 pieces)

syrup

• 2 c. sugar
• 2 Tbs. honey
• juice of ½ lemon
• strip of lemon peel
• 2-3 small cinnamon sticks

all the rest

• 2 c. nuts (almonds, pecans, walnuts, pistachios - mix of a couple or all)
• 2 Tbs. sugar
• 2 tsp. ground cinnamon
• 22 sheets phyllo pastry
• 6 oz. butter, melted until slightly golden and nutty-smelling
• palmful of whole cloves, optional

Instructions

syrup

Put all of the ingredients in a medium saucepan with 1 cup of water. Bring to a boil, stirring. Reduce heat to a simmer for 5 or 6 minutes. Remove from heat and allow to cool.

making the baklava

Preheat oven to 350° F.

Finely chop and crush the nuts, leaving some with good texture. Mix them with the sugar and cinnamon in a small bowl. Set aside.

Have your phyllo sheets ready, covered by a damp dish cloth or paper towel to keep them from drying out. Brush a baking dish (~8½ x 12") with some butter.

Lay one sheet of phyllo dough over the bottom and brush with butter. If it doesn't fit exactly, you can either trim your sheets or just allow them to curl up at the edges like I do. cover with another sheet of phyllo and brush wtih butter. Continue like this until you have a stack of 10 sheets brushed wtih butter.

Spread half the nut mixture over the phyllo and pat down. Cover with 2 sheets of phyllo, buttering each. Scatter the remaining nuts evenly over these sheets and press down again.

Continue with remaining ten sheets of phyllo, buttering each in the same manner, including the top sheet.

Use a small sharp knife to cut diamonds on the diagonal of ~2½" x2½". Cut all the way through the layers, as this will make it simpler to lift out the pieces when serving. Flick a little cold water over the top to prevent the layers from curling up. Stud the center of each diamond with a clove, if using.

Bake for 25-30 minutes, or until just golden on top. Slowly pour half of the syrup all over the baklava. Once it is all absorbed, pour the remaining syrup on also. Let cool totally before serving.

Will keep, covered and either at room temperature or in the fridge for at least a week.

slightly adapted from Food From Many Greek Kitchens

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This is my Food 'n Flix post for My Big Fat Greek Wedding hosted by Deb @ Kahakai Kitchen.

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IHCC theme: Fight Scurvy - Eat Citrus!