My Big Fat Greek Gourmet Club - Amber and Heather - May 2011

Back in December Amber and Heather brought us these cute loaves of bread with a save the date for their gourmet club. Well, Amber was pregnant and had a few unexpected hiccups in the road so they postponed from February until May. We were all anxiously awaiting "My Big Fat Greek Gourmet Club"!

And rightly so because it was another fabulous evening of food, fun, and decor!

The name tags were applied to our chairs which was a fun new take we haven't seen before.

The place settings were SO CUTE! In fact, we were all dying over the dishes and come to find out Amber had found them that morning at Target and she just had to have them! I think they were well worth it! The menus were on the plate and tied with the cutest blue and yellow thick ribbon. They had some fun quotes on the inside from the movie "My Big Fat Greek Wedding".

The whole table scape was awesome! We all kept commenting on the great color and how it made us feel Summery!

I really liked how simple their center piece was, but how well it complimented everything else. The globe was a great idea and I loved the artichokes!

Onto the meal:

1st course: Mozzarella Salad & Pop-in-your-mouth Meatballs wrapped in bread

Umm....Wow!

2nd course: Greek Grilled Cheese & Fresh Minted Watermelon and Cantaloupe Salad

This was the best grilled cheese I have ever had! Loved the pesto in it!

3rd Course: Salt Lake Tortellini Salad

Amber said it was suppose to have avocado in it, but it was fabulous without as well.

The had made a fun Citrus Grape Drink with little stir sticks that said, "Opa!"

We had to have a gourmet toast!

4th Course: Lemon Chicken, Rice with Mozzarella and Herbs, Grilled Feta and Zucchini Ribbon Skewers with Creamy Lemon, Pepper and Oregano Sauce, Tzatziki Sauce & Homemade Pita Bread

Yah, A.MA.Z.I.N.G.

5th Course: Frozen Grapes and Chocolate

and

"Galaktoboureko"

Don't know how to say it, but we couldn't stop eating it!

(a.k.a Greek Custard Pie)

It was like the best custard ever sandwiched between phyllo dough and then covered in caramel sauce.

No Words!

I think their take home won the prize!

WINDEX! Love it, just like the movie! They also gave us some lemons, a cute dish towel and a fun card with all the different ways to use lemons.

We also got a pack of Tosca Cookies.

The whole gang. We labeled the back row the "pregnant" row because 4 of the gals are expecting!

Back row: Heather, Michelle, Holly, Julie, Judith, and Shelly

Front Row: Annika, Lindsay, Sunny, Kimberlee, Amber, and Kristie

I meant to get a shot of the amazing hostesses, but they were so busy in the kitchen I couldn't get them to break away. Amber and Heather, props to you two! Great, great job!!!

Recipes

P O P I N T H E M O U T H M E A T B A L L S (in bread)

3/4 lb ground turkey

1/2 cup scallion, minced

1/3 cup breadcrumbs

1/4 cup currant

2 tablespoons fresh parsley, minced

2 tablespoons fresh mint, minced

1 egg white

1/2 teaspoon salt

1/4 teaspoon cinnamon

1/8 teaspoon cayenne

Coat a 10 by 15 inch jelly roll pan with cooking spray. In a large bowl, combine ground turkey,

scallions, bread crumbs, currants, parsley, mint, egg white, salt, cinnamon, and cayenne. Mix to

combine. Shape in to 1 inch balls and place on prepared pan. Refrigerate 1 hour. Preheat oven to

350. Bake meatballs for 10 minutes. Transfer pan to broiler and broil 3-4 inches from the heat for

3-5 minutes, until lightly browned. Use Rhodes or your favorite bread recipes and wrap cooked or

uncooked meatballs in a square of bread like a present, bake for 10-15 minutes.

T O M A T O, M O Z Z A R E L L A & B A S I L S A L A D

4 large tomatoes, sliced 1/4 inch thick

Coarse sea salt or kosher salt and freshly ground pepper to taste

2 fresh mozzarella cheese balls, about 1/2 pound each, sliced 1/4 inch thick

1/3 cup fresh basil leaves

3 tablespoons extra virgin olive oil

1 teaspoon balsamic or red wine vinegar

On a large serving platter, arrange the tomato slices to cover the surface evenly. Sprinkle with the

salt and pepper. Lay the mozzarella slices over the tomato slices. Distribute the basil leaves evenly

over the tomatoes and cheese. In a small bowl, whisk together the olive oil and vinegar. Drizzle

over the top of the salad.

G R E E K G R I L L E D C H E E S E S A N D W I C H

Pita Bread

Favorite Pesto Sauce

Mozzarella or feta cheese sliced

Sliced Tomatoes

Baby spinach

Spread pesto on pita bread. Layer desired amount of cheese, spinach and tomatoes. Grill and serve

S A L T L A K E T O R T E L L I N I S A L A D

8 ounces cheese-filled tortellini

1 cup broccoli florets

4 ounces fresh grated Parmesan cheese

1 (13 3/4 ounce) can quartered artichoke hearts

1 (6 ounce) can black olives, drained and halved

1 (15 ounce) can garbanzo beans, rinsed and drained

1 (15 ounce) can kidney beans, rinsed and drained

1/2 red onion, thinly sliced

1/4 pound slided dry salami, cut into thin strips

1 (16 ounce) bottle Bernstein’s Cheese Garlic Dressing

1 pint cherry tomatoes, halved

1 avocado, sliced

Cook tortellini in boiling salted water according to package directions. Drain well, rinse with cold water

and place in a large salad bowl. Add remaining ingredients, except the avocado and tomatoes, and

toss with half the dressing. Refrigerate for several hours. Just before serving, stir in more dressing

as desired, and top with tomatoes and avocado.

M I N T E D W A T E R M E L O N S A L A D

1 small (2 1/2 pounds) seedless red watermelon

1 small (2 1/2 pounds) seedless yellow watermelon (or canteloupe)

2 ounces ricotta salata (or feta)

1/2 teaspoon coarse sea salt, preferably Maldon

3 tablespoons sliced fresh mint

Using a sharp knife, cut off rinds from watermelons. (You should have a total of 2 pounds peeled fruit.)

Quarter each melon, and then cut into 3-inch-long, 1/4-inch-thick slices. Arrange slices on a serving

platter. Using a vegetable peeler, shave paper-thin slices of ricotta salata over watermelon. Sprinkle

with salt and mint, and serve immediately.

T Z A T Z I K I S A U C E

14 ounces of greek or plain yogurt

1 hothouse cucumber

1/4 cup sour cream

2 tablespoons freshly squeezed lemon juice

1 tablespoon white wine vinegar

1 tablespoon minced fresh dill

1 1/2 teaspoons minced garlic

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

Place the yogurt in a medium bowl. Grate the cucumber on a box grater or dice in small squares.

Squeeze the grated liquid into the bowl to remove some of the liquid. Add it to the yogurt along the

rest of the ingredients. Serve with grilled pita wedges.

G R I L L E D P I T A B R E A D

1 tablespoon honey

2 teaspoons active dry yeast

3 1/2 unbleached all purpose flour, more as needed

1/2 cup whole wheat flour

1 1/2 teaspoons of kosher salt

2 tablespoons olive oil, more for the bowl

In a small bowl, mix the honey with 1/2 cup lukewarm water and stir in the yeast. Let sit until the

yeast has started to foam, 2-3 minutes. Put both flours and the salt in the bowl of a stand mixer fitted

with the dough hook. With the mixer running on low speed, mix in the olive oil until fully incorporated,

2-3 minutes more. Raise the speed to medium and knead the dough until it comes away from the

sides of the bowl and forms a ball that is smooth, elastic and no longer sticky, 4 to 5 minutes. If the

dough seems too wet, add more all-purpose flour, 1 tsp at a time. Raise the speed to medium high

and continue to knead for 5 minutes. Oil a medium bowl, transfer the dough to the bowl, and roll to

coat it with the oil. Cover with plastic wrap and let rise in a warm place until doubles in size, about

1 hour.

Turn the dough onto a lightly floured surface and knead two or three times to remove any air bubbles.

Form into a log and divide it evenly into 10 pieces. Form each piece into a ball and then roll into disks

about 1/4 inch thick and 6 inches in diameter. Lightly oil two rimmed baking sheets. Put the disks on

the baking sheets, cover with plastic wrap, and let rise until just doubled in thickness, 30 - 45 minutes.

Prepare a medium-high gas grill fire, leaving one burner off or prepare a charcoal fire with a hot zone

and cool zone by pushing the coals to one side of the grill. Brush a cast-iron griddle or skillet lightly

with olive oil and put it on the grill over the cool zone. When very hot, cook the pitas in batches on

the griddle until starting to brown, 2-3 minutes. Flip and continue cooking until lightly golden on the

bottom and the pitas are cooked through, 2-3 minutes more. Cool on a wire rack. If stuffing, cut the

pitas in half and carefully separate the layers with a fork.

L E M O N C H I C K E N

4 boneless chicken breast halves

1 cup all purpose flour, seasoned with salt and freshly ground pepper

6 tbsp butter

1 tablespoon caper, drained

1 tablespoon finely grated lemon zest

5 tablespoons freshly squeezed lemon juice

Salt and freshly ground black pepper

Dip the chicken in seasoned flour until well coated. Shake off any excess. Saute the chicken in 2

tablespoons of butter in a large frying pan over medium heat until tender and golden, 6-8 minutes each

side. Transfer to serving dishes and keep warm. Add remaining 4 tablespoons of butter, capers, lemon

zest and juice to the pan. Simmer over low heat, stirring often, until thickened about 5 minutes. Season

with salt and pepper. Spoon the sauce over the chicken. Serve hot with seasonal veggies on the side.

R I C E W I T H M O Z Z A R E L L A & H E R B S

1 1/2 cups short grain rice

1/3 cup butter, cut up

2 tablespoons finely chopped mixed fresh herbs (basil, chives, parsley)

8 ounces mozzarella cheese

1/2 cup freshly grated Parmesan cheese

Salt and freshly ground black pepper

Cook the rice in a large pot of salted, boiling water until tender, 12-15 minutes. Drain well and return

to pot. (Or cook in rice cooker) Stir in the butter, mixed herbs and cheeses. Season with salt and

pepper. Serve hot.

G R I L L E D F E T A & Z U C C H I N I R I B B O N S K E W E R S

with Creamy Lemon, Pepper and Oregano Sauce

¾ cup plain yogurt Eight 8-inch long slices of zucchini, 1/8-inch thick (about 2)

2 tbsp finely chopped fresh oregano 16 small cherry or grape tomatoes

2 tbsp olive oil, divided Sixteen 1-inch cubes Feta cheese

1 tsp grated lemon zest 8 jumbo pitted green olives

½ tsp each: salt and freshly ground pepper Eight 10-inch wooden skewers

Creamy Lemon, Pepper and Oregano Sauce: In small bowl, combine yogurt, 1-½ tbsp (22 mL) of the oregano, 1 tbsp olive oil, lemon zest, salt and pepper; set aside. Thread each skewer with 1 zucchini slice gently weaved around cherry tomatoes and Canadian Feta cheese cubes alternately, using 2 tomatoes and 2 Canadian Feta cubes per skewer and finishing with 1 green olive. Repeat with remaining skewers. Brush skewers with remaining 1 tbsp (15 mL) olive oil; set aside. Preheat well-greased barbecue or grill to 450°F. Grill skewers, Canadian Feta cheese side down, for 1 to 2 min or until grill marks appear without melting the cheese. Turn skewers to zucchini side down and grill 2 to 3 min more or until lightly grilled. Remove to platter; garnish with remaining ½ tsp oregano. Serve hot with Creamy Lemon, Pepper and Oregano Sauce on the side.

G A L A K T O B O U R E K O (a.k.a. Greek Custard Pie)

6 cups whole milk 1/2 cup white sugar

1 cup semolina flour 1 teaspoon vanilla extract

3 1/2 tablespoons cornstarch 3/4 cup butter, melted

1 cup white sugar 12 sheets phyllo dough

1/4 teaspoon salt 1 cup water

6 eggs 1 cup white sugar

Pour milk into a large saucepan, and bring to a boil over medium heat. In a medium bowl, whisk

together the semolina, cornstarch, 1 cup sugar and salt so there are no cornstarch clumps. When

milk comes to a boil, gradually add the semolina mixture, stirring constantly with a wooden spoon.

Cook, stirring constantly until the mixture thickens and comes to a full boil. Remove from heat, and

set aside. Keep warm. In a large bowl, beat eggs with an electric mixer at high speed. Add 1/2 cup of

sugar, and whip until thick and pale, about 10 minutes. Stir in vanilla. Fold the whipped eggs into the

hot semolina mixture. Partially cover the pan, and set aside to cool. Preheat the oven to 350 degrees F. Butter a 9x13 inch baking dish, and layer 7 sheets of phyllo into the pan, brushing each one with butter as you lay it in.

Pour the custard into the pan over the phyllo, and cover with the remaining 5 sheets of phyllo, brushing

each sheet with butter as you lay it down. Bake for 40 to 45 minutes in the preheated oven, until the

top crust is crisp and the custard filling has set. In a small saucepan, stir together the remaining cup of

sugar and water. Bring to a boil. When the Galaktoboureko comes out of the oven, spoon the hot sugar

syrup over the top, particularly the edges. Cool completely before cutting and serving. Store in the

refrigerator.

T O S C A C O O K I E S

1 cup all-purpose flour GLAZE

1/3 cup almonds, ground 4 tablespoons butter, melted

1/3 cup cream of wheat 6 tablespoons granulated sugar

1/2 teaspoon baking powder 1 teaspoon corn syrup

1 cup vegetable shortening 1/3 cup slivered almonds

2/3 cup granulated sugar

1 large eggs

Preheat the oven to 350 degrees. Lightly grease 2 baking sheets. Combine the flour, almonds, farina and

baking powder. In a large bowl, cream the shortening and sugar. Beat in the egg. Gradually blend in the dry ingredients. Cover and chill for 2 hours. To make the glaze, combine the butter, sugar and corn syrup in a small bowl and beat until smooth. Drop the dough by spoonfuls 1 1/2 inches apart onto the prepared baking sheets. Bake for 10 to 12 minutes, just until lightly colored. Brush the cookies with the glaze, sprinkle with the slivered almonds, and bake for 5 minutes longer. Transfer to wire racks to cool.

F R O Z E N G R A P E S A N D C H O C O L A T E

Put your grapes in the freezer about 2 to 3 hours before you want to serve them. Right before serving; give your bars of chocolate a good whack against the counter to break them up into large chunks.