Category: Greek Food

Recipe of the Week:”Chicken Kapama”

Stewed Chicken with Rice


4 chicken thighs

1 can diced tomatoes and slice fresh tomatoes

1 medium onion chopped

3 cloves garlic chopped

1/3 cup Extra Virgin Olive Oil

1 cup brown rice

1/4 cup Lemon juice

1 tsp. cinnamon

3 cups water

Salt, Pepper and dried Oregano

Heat olive oil in pan and saute onions. Sprinkle salt, pepper and oregano on chicken. Brown chicken in oil with onions. Add tomatoes, lemon juice and garlic . Reduce heat and let stew over medium low heat for 25-30 minutes. Add cinnamon and adjust seasoning. Add rice and 3 cups of water. Cook over low heat until rice is tender another 25-30 minutes. Remove from heat and allow to stand for a few minutes before serving.

This recipe was adapted from “Chicken with Rice” and “Stewed Chicken-Kapama”
Hellenic Cuisine by Sts. Constantine and Helen Ladies Society, Detroit MI 1956

Recipe of the week: Baked Fish with Vegetables

1 large bass or trout fillet
1 cup chopped onions, carrots and celery
1 can of white beans
1 can of tomatoes and 1 cup of sliced fresh tomatoes
1 cup of white wine – Chardonnay
Extra virgin olive oil
Lemon juice
Salt and Garlic Pepper

Start with a nice bottle of wine. Cooks treat? Sure, but reserve 1 cup for the recipe.

The holy trinity = onions, carrots and celery

Saute them in a little olive oil until tender.

1 can of white beans, 1 can of tomatoes and fresh tomatoes

Steelhead Rainbow Trout sprinkled with Salt and Garlic Pepper

Lay the fish in a greased baking pan and add vegetables. Add wine and sprinkle with lemon juice.

Ready for the oven

Bake at 350 degrees for 30 to 45 minutes. After the first 10 minutes cover pan with foil and continue baking. If it looks dry, add a bit more wine, lemon juice or water.

Baked Fish with Vegetables

This recipe was adapted from “Psari Plaki” Hellenic Cuisine by Sts. Constantine and Helen Ladies Society, Detroit MI 1956

 

 

Crema Caramela (Custard)

At a recent #Tweetea meetup an introductory question was asked of discussion participants, “What is your favorite pudding?” I knew instantly that I would confess my guilty pleasure is Crema Caramela.

When I was a little girl, my YiaYia made Crema Caramela for me. It was my all time favorite dessert and still is. I looked in my Greek cookbooks for a recipe and I found this one in Hellenic Cuisine by Sts. Constantine and Helen Ladies Society of Detroit.

1 qt scalded milk
12 eggs
1 – 1/2 cups sugar
1/4 tsp salt
1 tsp vanilla

Combine eggs, salt and one cup of sugar. Add milk slowly, stirring constantly. Add vanilla and mix well. Melt or caramelize 1/2 cup of sugar in a heavy skillet and glaze the bottom of a large Pyrex tube pan. Pour custard mixture over caramelized sugar glaze and bake in a water bath at 350 degrees for one hour or until a knife inserted in center comes out clean.  Important: Place tube pan in pan of hot water to bake. Unmold upside down so that caramel glaze frosts custard.