Saveur Magazine Classic Recipes No. 74 – Garides Saganaki (Shrimp with Tomatoes and Feta)

shrimp

Sometimes, you come across a recipe and you read it and think, hmmm, ok, sounds nice but you really don’t think much of it.  Well, this one was like that for me.  Last night, with Paolo’s parents here on a visit, we decided to give it a try, and we were all spectacularly pleased with it.  First of all, it was super easy to prepare, and very quick.  If you have these ingredients on hand, you can make this dinner in 30 minutes, tops.  Secondly, the flavor!  Oh my lord…..the tomatoes and melted feta were heavenly, add to that the nuanced hint of the ouzo, it turned an already delicious dish into something more than special.  The secret to this dish is to really buy the best ingredients possible.  Since it only has about 8, and in small quantities, it really begs for you to go all out.

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One thing that I absolutely recommend you to do.  Have lots of fresh crusty bread on hand.  You’ll be sopping up this sauce for sure!

Overall points: 8.5/10

Difficulty: Easy

Availability of ingredients: Readily available, if you can’t find Ouzo, use any other anisette liqueur

2 tbsp extra virgin olive oil

1/2 small yellow onion, chopped

1/2 medium hot green chile, stemmed and finely chopped

1 1/4 cups canned whole, peeled tomatoes in juice, crushed by hand

Kosher salt and freshly ground black pepper to taste

6 large head-on shrimp (about 12 oz.) bodies peeled (heads and tail shells left intact), deveined

4 oz. Greek feta, coarsely crumbled

2 tbsp ouzo

1 tbsp finely chopped parsley

1. Heat broiler to high.  Heat oil in an 8″ round metal gratin dish or a heavy ovenproof skillet over medium heat.  Add onion and chile, and cook, stirring often, until soft, about 5 minutes. Stir in tomatoes, and season to taste with salt and pepper; cook until slightly thickened, about 4 minutes.

2. Arrange shrimp in dish, spoon some sauce on top, and continue to simmer until shrimp are pink and just cooked through, about 2 minutes per side.  Scatter feta around shrimp, then transfer dish to broiler, and broil until feta begins to melt, about 2 minutes.  Remove dish from broiler.  Warm ouzo in a tiny pot over low heat, then ignite it with a kitchen match and pour over shrimp and feta.  When flames die out, garnish dish with parsley, and serve.  Serves 2.

From my kitchen to yours,

Carla

Yogurt and Parsley Pesto Lamb Kebabs with Feta, Watermelon and Dill Salad

When summer rolls around, your body just naturally craves lighter, fresher foods.  That means chilled soups, salads and grilled meats.  Of course, when I lived in the States and had a nice backyard, that would mean grilling and eating outside.  But I changed countries, and therefore living space, and now I am stuck with a tiny stove top grill and the closest I can get to outside dining is to open up all the windows and let that lovely noise of cars and traffic become the soundtrack to our dinner.  Sounds idyllic, right?

Well, to tell you the truth it isn’t that bad.  But I do miss having a backyard.  Or front yard.  Heck….a porch would do.  But, I don’t.  So, anyhow, my body still craves these types of food, and today I satisfied that craving.  I wanted to use up the Parsley Pesto that I made for the Nicoise Salad the other day.  But, I also wanted to take it down a notch, so I added some greek yogurt to have that wonderful creamy, cooling effect.  So I marinated the lamb in that, it smelled divine.  It really reminded me of green goddess dressings, but with a gorgeous garlicky smell.  And I had some watermelon in the fridge and leftover Feta from those Feta and Walnut Cheese Coins I made a while back.  I have seen in all these magazines the birth of the watermelon salad.  I’d never gotten along to try or make one, but tonight seemed the perfect night for it.  I thought some fresh dill from my garden, balcony would be perfect, although I admit I was a bit scared because I had never actually made it before, it could have turned out to be a disaster!  But it wasn’t thankfully!  The whole meal was really refreshing, healthy, and delicious.  I especially loved the salad.  Who knew watermelon, feta and dill could become best buds?

I pulled out my little cast iron grilly-thing, and made some skewers with the lamb, zucchini and onion.

I thought they looked really nice, all green!

So here’s what you’re going to need:

Serves 4

1.5 kilos of lamb leg, cut into cubes

1 Zucchini, sliced in half, then cubed

1 onion, sliced thickly

Parsley Pesto

1/2 cup greek yogurt

For the Salad:

1/4 of a small watermelon, cubed

1 small package of feta cheese, cubed

2 dill sprigs, chopped

Juice of 1 lemon

1/4 cup extra virgin olive oil

Salt and Pepper to taste.

Mix the parsley pesto with the yogurt, and marinate the lamb and vegetables for about an 1.  Pre heat your grill.  Thread onto skewers, and then place them on your grill.  I prefer my lamb a bit charred, you might like yours less, so mine took about 20 minutes…..I’m sorry I can’t give you more precise times, but that’s the fun of grilling right?

In the meantime, mix the watermelon, feta, dill with the lemon juice, oil, and seasonings.  Set aside until your kebabs are ready.

In the end, I think it was a pretty perfect meal!

From my kitchen to yours,

Carla

Walnut and Feta Cheese Coins

Today is a holiday here.  It feels much more like Sunday than Monday.  We went to the beach, relaxed a bit and came back home lazy and warmed. Yet one of the things that relaxes me the most is baking.  So, I was on the hunt for an easy option, that didn’t require too much prep or cooking time.

As I have mentioned before, I am trying to use my cookbooks more often.  I looked at my shelf, and picked up my book of Greek food.  Leafing through the pages, I came across this recipe that seemed different, delicious yet super simple.

I liked the combination of walnuts and feta cheese, and after we tried them, even my daughter gave them the stamp of approval, and asked me incredulously, “Did you make these?”  It was a proud mama moment.  Mind you, she is very, very picky.  These will be great to serve with a glass of wine, and some cheese and grapes as an hors d’oeuvres.

I had to tweak the recipe a bit, as when I was making it I found the proportion of butter to flour to be too much.  So below you will find the revised recipe.

Adapted from: “Cocinas del Mundo.  Grecia”  By Susanna Tee

So here’s what you’re going to need:

40g Walnuts

230g flour

salt and pepper

115g butter

115g feta cheese

1 egg, beaten for the glaze

Preheat the oven to 190 celsius (375 F)

Place the walnuts in the food processor, and pulse until finely chopped.  I chopped mine by hand so I could get different sizes.  Place in a bowl and set aside.

Add your flour, salt and pepper to the food processor, and add the butter, chopped into squares.  Pulse until the mixture looks like coarse sand.  Add the crumbled feta, the walnuts and mix until you have a smooth dough.

On a clean work surface, dust with flour and place your dough.  With a rolling-pin, roll to about 1/2 inch thick.  Cut with a small biscuit cutter, about 2.5 inches.  Place on a baking sheet, glaze with the beaten egg.

Bake for 10-20 minutes, or until firm and golden brown.  Let cool on a wire rack.  Keep in an airtight container for 3-4 days. (If they last that long!)

From my kitchen to yours,

Carla