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MAMA'S RECIPES
SKORDALIA
With fish, Mama always
prepared a traditional garlic sauce called skordalia.
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4 cups of PAPODORO
ORGANIC EXTRA VIRGIN OLIVE OIL |
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6 or 7 garlic cloves
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1/2cup apple cider
vinegar |
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2 or 3 medium boiled and
mashed potatoes or 2 cups moist breadcrumbs |
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Salt and pepper to taste |
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1/2 cup blanched,
crushed almonds (optional) |
Crush the garlic in a
mortar with pestle. Add mashed potatoes or breadcrumbs and
blanched almonds. Pound thoroughly into a paste. Add small
amounts of PAPODORO ORGANIC EXTRA VIRGIN OLIVE OIL and
vinegar alternately to the sauce, stirring briskly.
Add salt and pepper.
Continue stirring until the skordalia becomes stiff.
OIL AND LEMON DRESSING
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3 Tablespoons
PAPADORO ORGANIC EXTRA VIRGIN OLIVE OIL |
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3 Tablespoons lemon
juice |
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Salt and pepper to taste |
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1 Tablespoon chopped
fresh parsley |
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I Tablespoon mustard |
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Chopped clove |
Combine ingredients in a
covered jar and shake until thoroughly mixed. Remove garlic
before serving.
GREEK SALAD
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1
tomato, sliced into wedges |
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1
onion, thinly sliced into strips |
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1
cucumber, peeled and sliced (not too thin) |
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PAPADORO ORGANIC
EXTRA VIRGIN OLIVE OIL |
Place ingredients on an
oval plate. Add a liberal amount of PAPADORO ORGANIC EXTRA
VIRGIN OLIVE OIL, and sprinkle with oregano, salt and
pepper before serving.
DOLMATHES (STUFFED LEAVES)
2 jars grape leaves or one
whole cabbage
Brown the following
ingredients in I cup of PAPADORO
ORGANIC EXTRA VIRGIN OLIVE OIL:
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1 cup chopped yellow
onions |
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1 pound lean lamb,
coarsely ground or chopped |
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1 teaspoon allspice |
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1 cup chopped fresh
parsley |
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1 tablespoon dried dill
weed |
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2 cloves garlic, crushed |
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Juice of I lemon |
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Salt and pepper to
taste |
Add I cup uncooked
long grain rice to other ingredients.
Separate grape leaves for
wrapping. If cabbage is preferred, remove large outer leaves
and steam for 5 minutes. Drain and separate leaves. Cut out
the coarse midsection. Prepare stuffing as directed. Fill each
leaf and wrap into finger‑size dolmathes. Place them in a
saucepan side by side, stacking them into two or three layers.
Add salt and 1 Tablespoon of butter.
Press
down with a large plate. Add 3 cups water. Cover saucepan.
Simmer dolmathes for about one hour. Make egg and lemon sauce to
pour over them. Bake dolmathes in the sauce for approximately
30‑40 minutes or until tender.
AVGOLEMONO (AVWO LEMONO) SAUCE:
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2 cups of chicken stock,
canned or freshly prepared |
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3 egg yolks, beaten |
AVGOLEMONO (pronounced AVWO LEMONO) SOUP
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7 or 8 cups of
chicken/lamb stock |
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1 Tablespoon cornstarch |
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1 onion, chopped |
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1 cup milk |
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Carrot, celery root,
potatoes (optional) |
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3 egg yolks, beaten |
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1 Tablespoon butter |
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Juice of 1/2 lemon |
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Salt and pepper to taste |
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1 teaspoon chopped parsley
for garnish |
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1/2 to 1 cup of uncooked
rice, rinsed |
Prepare a soup stock by
simmering one whole chicken or approximately 2 lbs of lean lamb
with enough water to cover it. Add one chopped onion for flavour.
Also add carrot, celery root and potatoes, if desired. Strain
stock and cook rice in stock until tender.
In a bowl, thoroughly mix
cornstarch, milk and egg yolks. Carefully pour mixture into stock when
rice is cooked. Remove from heat. Slowly add the lemon juice,
stirring vigorously so avgolemono will
not curdle.
Just before serving, stir in
butter and garnish with chopped parsley. Slice the chicken or
lamb meat and serve it with the vegetables on the side or in the
soup.
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| We will be posting new
recipes frequently so check back often for more family recipes
featuring Papadoro Extra Virgin Olive Oil |
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