Crock-Pot Greek-Style Beef Stew

From the kitchen of One Perfect Bite...As you know, stifado is a Greek stew. It can be made with rabbit, hare or beef and it's slowly simmered with a quantity of onions until the cubed meat is meltingly tender. The stew is both sweet and sour and is fairly unique in the spices that are used to flavor it. The dish I'm featuring tonight is Greek-like. I would never claim it to be authentic and I don't want to become embroiled in arguments waged by those who believe theirs to be the definitive stew. I've combined stew meat, pearl onions and tomatoes in a slow cooker and seasoned them with cinnamon, allspice and cloves to produce a stew that becomes Greek-like when topped with feta cheese and walnuts. This is a no fuss dinner and once the meat and onions have been browned, it is a meal that takes care of itself. The recipe I used was was developed by Lynn Alley, and the only change I've made to it, is to use a bit more garlic and add a small amount of vinegar at the end of cooking. Those of you who love to use the crock-pot or slow cooker will love this recipe. Those of you who do not can achieve the same results by braising the stew in a 250 degree F. oven for 6 to 7 hours, or until the meat is fork tender. Either way, you'll have a wonderful family meal that is delicious when served with rice and a salad. The recipe calls for a bouquet garni. Remember you can use a coffee filter rather than cheesecloth to hold the herbs and spices in place. Here's the recipe.

Crock-Pot Greek-Style Beef Stew...from the kitchen of One Perfect Bite courtesy of Lynn Alley

Ingredients:
3 tablespoons olive oil, divided
2 tablespoons all-purpose flour
Pinch of salt and freshly ground black pepper, more to taste
2 pounds boneless beef stew meat or top round steak, trimmed or fat and cut into 1 1/2-inch chunks across the grain
24 white pearl onions, trimmed
1 can (28 ounces) crushed tomatoes, undrained
1/2 cup hearty red wine
3 bay leaves
2 cinnamon sticks (4-inch)
4 cloves garlic, smashed flat
8 whole cloves
4 allspice berries
Kitchen twine (for bouquet garni)
1 tablespoon red wine vinegar
1/4 pound feta cheese, crumbled, for serving
3/4 cup coarsely broken walnut pieces, for serving
1/2 cup finely chopped fresh Italian parsley, for serving

Directions:
1) In a large skillet over medium-high heat, heat 1-1/2 tablespoons oil until very hot. While it is heating, combine flour, salt and pepper in a large zipper-top plastic bag. Add beef chunks to bag and shake until well coated. Add half of beef to hot oil and brown on all sides, for 3 to 4 minutes. Transfer to a medium or large slow cooker. Repeat browning with remaining 1-1/2 tablespoons oil and remaining beef. Transfer to slow cooker.
2) Add onions to skillet and brown slightly, stirring, over medium-high heat. Transfer to a bowl and refrigerate, bringing them to room temperature after 2 1/2 hours.
3) Using same pan, add tomatoes, their juice and wine and bring to a boil, scraping up browned bits stuck to pan. Pour into cooker.
4) Make a bouquet garni of bay leaves, cinnamon sticks, garlic, cloves and allspice berries by wrapping them in cheesecloth or a coffee filter and tying bundle with kitchen twine; submerge into the stew. Cover and cook on low for 3-3 1/2 hours.
5) At three hour mark, add room-temperature onions, cover and continue to cook on low until the meat is tender, another 3 to 3 1/2 hours. Remove bouquet garni, stir in vinegar and season with salt and pepper to taste. Stir gently so as not to break up onions. Serve topped with feta cheese, walnuts and parsley. Yield: 6 servings.

You might also enjoy these recipes:
Mushroom Bourguignon - Elle's New England Kitchen
Coffee and Chili Braised Pot Roast - Cara's Cravings
Crock-Pot Vegetarian Chili - Spice Opolis
Sunday Suppers: Cassoulet - Stacey Snacks
Beer Stew - Food and Whine
Crock-Pot Southwestern Sausage and Hominy Stew - One Perfect Bite

Dolmas - Stuffed Grape Leaves - Daring Cooks Challenge

Photo Courtesy of Budget Bytes - Creative Commons Attribution

From the kitchen of One Perfect Bite...Isn't that a gorgeous picture? I must tell you up front that it's not my photo and I'm Dolma green with envy.

I found it while doing research for the current Daring Cook's Challenge and I must explain my envy. Lori, of Lori's Lipsmaking Goodness, hosted this month's challenge and she selected Dolmas, or stuffed grape leaves, as the dish she wanted us to make. Though she gave us two wonderful recipes, which can be found here, she also gave the nod for us to do our own thing if we wished. Her only real requirement was that we roll a leaf around a filling, and that was fine by me. As a matter of fact, that's my kind of challenge. I made the meat-filled version of the rolls for my entry and thought the sauce was spectacular. I'm a big fan of tamarind and it really appealed to me. I love Dolmas, but mine are a visual disaster, more appalling than appealing, and decidedly unappetizing. As luck would have it, the batch I made for the challenge looked especially bad and my photo, as you can see, would do nothing to improve my reputation as a photographer, much less entice guests to my table.

While searching for ways to visually save and plate my Dolmas I came across this feature at Budget Bytes. Beth's recipe was great, but her photos are what really caught my eye. They were stunning and her Dolmas really looked appealing. It was too late to salvage the ones I'd made, but I finally found a way to make the next batch look pretty. I suspect our guests will be seeing Dolmas in their futures. I really learned something from this challenge. Thank you, Lori. Thank you, Beth.

You might also enjoy these recipes:
Moussaka - Surfing the World Cuisine
Avgolemono - The Mommy Porch
Greek Style Chicken - Living the Gourmet
Fasolada (Greek Navy Bean Soup) - Elly Says Opa
Cheese Saganaki - Five Star Foodie
Pastitsio - Teenie Cakes

Zucchini Fritters

From the kitchen of One Perfect Bite...Zucchini and fruit cake have one thing in common. They both are passed around a lot. Though we don't grow zucchini, generous friends and neighbors keep our cupboards full and we never want for it. While I've lots of recipes for zucchini, I still keep my eyes open for new or different ways in which to prepare it. That's how I happened upon this fritter recipe developed by Michael Symon. Recipes for fritters abound, but his has a Greek flair that makes it especially interesting. The addition of mint and dill and a healthy portion of feta cheese set his fritters apart from others I have tried. You will love these, but if you decide to make them there is a potential problem you should be aware of.

Watery zucchini will spoil the fritters.To avoid that, I use a potato ricer to squeeze as much liquid from them as I possibly can. If the fritter mixture is too damp, the fritters will separate while being fried and leave you with a greasy mess. While these can be made ahead of time and reheated, I don't recommend doing that. My preference is to serve them freshly fried and hot. They can be served with Greek yogurt, or tzatziki if you prefer. They are a bit of work to assemble, but the fritters are delicious and worth the effort. Here's the recipe.

Zucchini Fritters...from the kitchen of One Perfect Bite inspired by Michael Symon

Ingredients:
2 pounds zucchini
1 teaspoon salt
1 tablespoon chopped mint
1-1/2 tablespoon chopped dill
1 large scallion, white and green parts sliced thinly on the bias
2 teaspoons minced garlic
Zest of one lemon
1/4 teaspoon black pepper
1 cup (4-oz.) feta cheese, roughly chopped
1 egg
3 tablespoons flour
Canola oil for frying
Optional:
Tzatziki
Greek yogurt
Fresh dill, to garnish
Additional lemon zest, to garnish

Directions:
1) Grate zucchini onto a clean kitchen towel using the large holes of a box grater. Sprinkle with salt. Set aside for 30 minutes. Wring as much liquid out of the zucchini as possible, discarding liquid. I use a potato ricer for this task.
2) In a medium bowl, combine zucchini, mint, dill, scallion, garlic, lemon zest, pepper and feta. Stir in egg and flour and mix until well combined.
3) Heat enough canola oil in a pan over medium high heat to come halfway up sides of fritters. Form fritters, using 1/4 cup measure, and place gently into hot oil. Fry, turning once, until fritters are golden brown on each side, about 4 to 6 minutes. Remove from pan and drain on paper towels for a minute. Plate and garnish with a dollop of Greek yogurt or tzatziki, fresh dill and lemon zest. Yield: 8 fritters.

You might also enjoy these recipes:
Zucchini Gratin - One Perfect Bite
Stuffed Zucchini Slices - Sugar Crafter
Zucchini Carrot Muffins - Real Mom Kitchen
Zucchini and Carrot Soup - Tobias Cooks
Zucchini-Pineapple Muffins - Kahakai Kitchen
Zucchini Pancakes - Delicious Dishings
Zucchini Bread - Fresh4Five

Pastitsio - Lamb and Eggplant Casserole

From the kitchen of One Perfect Bite...Casseroles are a bit like life. They're not always pretty, they can be messy and full of surprises, but when all is said and done, they are enormously satisfying. Casseroles have been with us since women began tending pots suspended over fire, but the idea of the casserole as a one-dish meal was initiated in America during the Great Depression. They became really popular in the 1950's when new materials for cooking appeared on the market and advertisers began touting the virtues of one-dish meals that freed women from kitchen drudgery. They remained popular through the 1970's but fell into disfavor as diner's became more sophisticated and diet conscious. I still have several casseroles in my permanent recipe rotation, but today's recipe was a test run. My family will be visiting in August and our two oldest grandsons are beginning to display symptoms of, what we call, "hollow leg syndrome" - they are always hungry. I like to have a casserole or two available to supplement regular meals while they're here. I'd seen this recipe in Gourmet magazine years ago. I clipped it because it was so much lighter than my version of this Greek classic. Pastitsio is a Greek casserole that contains layers of macaroni and chopped meat that are topped with a cream sauce. I made it this evening and must say I found it to be a nice, but not great, casserole. I expected more from this multi-step recipe than it could deliver. None of the steps are hard, but this is not a dish that you can throw together in minutes. I expect recipes this involved to be great and it missed the mark. I am, however, going to keep and recommend the recipe because it is a nice alternative to lasagna when you have a crowd to feed. Here's the recipe. You be the judge.

Pastitsio - Lamb and Eggplant Casserole...from the kitchen of One Perfect Bite, courtesy of Gourmet Magazine

Ingredients:
Lamb Sauce
1 large onion, chopped
1 tablespoon olive oil
1 pound lean ground lamb
1 teaspoon minced garlic
1-1/2 teaspoons salt
1 teaspoon dried oregano, crumbled
1/2 teaspoon cinnamon
1/4 teaspoon sugar
1/4 teaspoon black pepper
1 pound eggplant, peeled and cut into 1/2-inch cubes
1 (28- to 32-oz) can crushed tomatoes
Cheese Sauce
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk
1 garlic clove
1 whole clove
1/2 lb feta, crumbled
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
Pasta
10 ounces penne (3 cups)

Directions:
1) To make lamb sauce: Cook onion in oil in a 4-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes. Add lamb and sauté over moderately high heat, stirring and breaking up lumps, until no longer pink, about 5 minutes. Add garlic, salt, oregano, cinnamon, sugar, and pepper and sauté, stirring, 2 minutes. Stir in eggplant and tomatoes and gently simmer, covered, stirring occasionally, until eggplant is just tender, about 40 minutes. Remove lid and simmer, stirring occasionally, until sauce is thickened, about 15 minutes more. Season with salt and pepper. Remove from heat. Preheat oven to 425°F.
2) To make cheese sauce: While lamb is simmering, melt butter in a 2-quart heavy saucepan over moderate heat. Stir in flour and cook, stirring, 2 minutes. Whisk in milk and add garlic clove and whole clove, then bring to a boil, whisking constantly. Reduce heat and simmer, whisking occasionally, 5 minutes. Add feta, salt, and pepper and cook, whisking vigorously, until cheese is well incorporated. Remove from heat. Discard garlic clove and whole clove. Beat eggs in a large bowl and gradually add sauce to eggs, whisking.
3) To make pasta: Cook pasta in a large pot of boiling salted water until just al dente, then drain in a colander. Toss half of pasta with lamb sauce and half with cheese sauce.
4) To assemble pastitsio: Pour pasta with lamb sauce into a wide shallow 3-quart baking dish, spreading evenly. Spoon pasta with cheese sauce on top, spreading evenly. Bake pastitsio, uncovered, in middle of oven until bubbling and top is golden, 25 to 30 minutes. Let stand 5 minutes before serving. Yield: 6 to 8 servings.

You might also enjoy these recipes:
Moroccan Shepherd's Pie - One Perfect Bite
Arroz con Pollo - One Perfect Bite
Microwave: Smoked Sausage Casserole - One Perfect Bite
Cheesy Squash and Tomato Casserole - Sugar and Spice by Celeste
Spinach Macaroni Casserole - Served with Love
Pierogi Casserole - Neo-Homesteading

Lamb and Feta Patties with Red Pepper Relish

From the kitchen of One Perfect Bite...I so wish you could have joined us at the table tonight. It was a simple burger supper, but one so packed with flavor that I know you'd have enjoyed it. With an assist from a recipe that appeared in an old issue of Gourmet magazine, I was able to fashion Greek-inspired lamb patties with a pepper relish so delicious that I guarantee one bite would have your socks going up and down. Really. These burgers are that good. While I rarely add anything other than salt and pepper to beef burgers, I have no problem using cheese and herbs and spices to take other meat patties to new levels. Fortunately, I still had ground lamb that had been sent to me by the folks at Lava Lake Ranch and this gave me the opportunity to use their ground lamb in a worthy application. While there is some chopping involved, these burgers are very easy to do and can be assembled hours before serving. The relish can actually be made several days before you plan to use it. While I served our burgers on warm pita bread, good buns would also work here. I know you'll like these. Here's the recipe.

Lamb and Feta Patties with Red Pepper Relish...from the kitchen of One Perfect Bite, courtesy of Gourmet magazine

Ingredients:
For relish
3/4 cup cider vinegar
1/4 cup sugar
2/3 cup water
2 orange or red bell peppers, cut into 1/2-inch pieces
1/3 cup golden raisins
1 Golden Delicious apple, peeled, cored, and cut into 1/2-inch cubes
1 teaspoon mustard seeds
1/8 teaspoon cayenne
1/2 teaspoon salt
For patties
1 slice firm white sandwich bread, torn into pieces
1 scallion, coarsely chopped
1 garlic clove
1/3 cup coarsely chopped fresh mint
1-1/4 pound ground lamb
1 large egg, lightly beaten
1/4 pound feta, crumbled (3/4 cup)
3/4 teaspoon salt
1/4 teaspoon black pepper

Directions:
1) To make relish: Bring vinegar and sugar to a boil in a 2-quart nonreactive heavy saucepan, stirring until sugar is dissolved, then boil, uncovered, 1 minute. Add remaining relish ingredients and simmer briskly, uncovered, stirring occasionally, until peppers and apple are tender, about 25 minutes.
2) To make patties: Preheat broiler. Pulse bread, scallion, garlic, and mint in a food processor until finely chopped. Add to lamb in a bowl along with egg, feta, salt, and pepper. Blend with your hands until just combined (do not overwork mixture, or patties will be tough). Form into 4-1/2 inch patties (about 1/2 inch thick).
3) To cook: Broil patties on oiled rack of a broiler pan 5 inches from heat until browned but still slightly pink in center, about 4 minutes on each side. Serve patties with red pepper relish and warm pita bread or buns. Yield: 4 patties.

You might also enjoy these recipes:
Chimichurri Turkey Burgers - One Perfect Bite
Green Curry Turkey Burgers - One Perfect Bite
Salmon Burgers - One Perfect Bite

Greek-Style Yogurt Pie with Fruit Preserves

From the kitchen of One Perfect Bite...Tonight, out of an abundance of yogurt, I have yet another custard dessert to share with you. Not all stores in this area carry Greek yogurt, so, when it's available, I've been known to buy more than I really need and then end up scrambling to use it before it goes bad. This pie is an example of where my over exuberance in the dairy aisle leads. It's a Greek-style yogurt pie that, despite similar ingredients, is creamier and slightly sweeter than the yogurt pie we made and posted here a few days ago. It also has an interesting crust that is made from a mixture of white and whole wheat flour that is fortified with wheat germ. There are no berries in the pie but it is topped with a copious quantity of fruit preserves. You may prefer to use macerated fruit as a topping. You will find the pie needs the sweetness the fruit provides. While it is easy to make, there is significant wait time before the pie can be served. It's best to make the pie the night before you plan to serve it. It's worth the wait. Here's the recipe.

Greek-Style Yogurt Pie with Fruit Preserves...from the kitchen of One Perfect Bite, courtesy of Kyra at TasteBook

Ingredients:
Crust
2/3 cup all-purpose flour
1/3 cup whole-wheat flour
3 tablespoons wheat germ
1/2 teaspoons salt
1/4 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, softened
1/3 cup packed light-brown sugar
Filling
2 cups whole-milk Greek yogurt
1 teaspoon vanilla extract
1/2 teaspoon finely grated lemon zest
1/4 cup unsalted butter, melted
4 large egg yolks
1 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
2 cups fruit preserves, such as plum or strawberry

Directions:
1) To make crust: Preheat oven to 350 degrees F. Place flours, wheat germ, salt, and cinnamon in food processor bowl. Process to combine. Add butter and sugar; process until dough holds together. Press crust mixture into bottom and up sides of a 9-inch pie plate. Freeze 15 minutes. Cover edge with foil. Bake until beginning to dry out, about 15 minutes. Transfer to a wire rack; let cool completely. (Leave oven on.)
2) To make custard: Stir yogurt, vanilla and zest in a bowl. Stir in butter and yolks. Stir sugar, flour, and salt in a bowl; stir into yogurt mixture until smooth. Pour into crust.
3) Bake, with foil covering edge of crust, until just set in center, 45 to 55 minutes. Transfer to a wire rack; let cool 1 hour. Spread jam over center of pie. Refrigerate at least 3 hours (up to overnight). Yield: 10 servings.

You might also enjoy these recipes:
Frozen Lemon Yogurt - One Perfect Bite
Yogurt Cheese Cake - One Perfect Bite>
Raspberry Yogurt Parfait - One Perfect Bite
Peach and Cream Fraiche (or Greek Yogurt Pie) - Smitten Kitchen
Yogurt Panna Cotta - Taste with the Eyes