On 7th of July it's the first anniversary of Mediterranean-rim, the
healthy and sunny mediterranean cooking pages. I wish the best for
all
of you. We are going to celebrate with lots of new recipes of the
mediterranean rim- some in french. I'm waiting for your own messages,
recipes, remarks
Ya sas, salut, salute, salud, salam, shalom etc
Al-the-cook-Y ;-{)



Greek Potato Salad

2 1/2 pounds red potatoes (about six medium), cooked, chilled
10 scallions, chopped
4 tablespoons sliced black olives
2 ounces crumbled feta cheese
1/2 cup Greek salad dressing (1/2 tsp oregano, salt n' pepper, 1/3
vinegar - 2/3 olive oil)

Slice potatoes and place in bowl. Add remaining ingredients and toss.
Cover and
refrigerate for at least three hours.
Makes 7 servings.

White Bulgarian salad

Ingredients: 2-3 cucumbers, 2 cup cottage cheese, 1 cup cream, 1/2
cup
walnuts, 2-3 cloves garlic, dill, sunflower oil, salt (3 eggs). Peel
and dice the cucumbers, add the cottage cheese, cream, crushed
walnuts
and garlic, the oil, finely chopped dill and salt.
Beat the mixture, pour into a plate and garnish with hard boiled eggs
cut in half.

ORANGE SALAD WITH OLIVES AND MINT

1 small red onion, peeled and thinly sliced 4 navel oranges, peeled 3
tablespoons olive oil 1 tablespoon lemon juice 1 tablespoon orange
juice 2 tablespoons fresh mint, chopped
Kosher salt to taste 12 black olives (preferably oil-cured), pitted
and halved
1)Soak onions in ice water for 30 minutes. Drain.
2)Meanwhile, peel oranges as directed above, making sure as much of
the white pith as possible is removed. Slice, crosswise as thinly as
possible and save any juice that accumulates from the slicing. Lay
the
oranges in a spiral on a platter.
3)Combine the oil, lemon and orange juice with salt, mint and any of
the accumulated orange juice. Strew the onion slices over the
oranges.
Spread the dressing over both evenly. Then sprinkle with olives.
Serves 4.

Spaghetti-squash Salad

Ingredients:
1 medium-size spaghetti squash (about 3 pounds)
2 tablespoons each white wine vinegar, orange and lemon juice1
teaspoon grated lemon peel
1/4 cup pine nuts 1/4 cup black raisin Salt and pepper
 
Cut squash in half lengthwise; scoop out and discard seeds. Place
squash halves,
cut side down, on a rack in a 5- to 6-quart pan (halves can
overlap).
Fill pan with
no more than 2 inches water (enough to come to just below rack).
Bring to a boil.
Cover pan and boil steadily until squash pulp is tender when pierced
(about 25
minutes); add more boiling water to pan if needed.
 
Let squash cool, then scoop out pulp and separate strands with two
forks. Mix
squash with black raisin, vinegar, orange juice, and lemon peel.
Cover and
refrigerate until cold (at least 2 hours), or until next day. Stir
pine nuts into
squash mixture. Season to taste with salt and pepper.

IT'S THE SEASON!!!

Dolmas {Stuffed grape leaves} -meat

1 pound ground lamb, [or 1/2 beef, 1/2 lamb]
1 cup long grain rice.
1 medium onion finely chopped
1 tsp garlic finely chopped
1/4 teas allspice
7 dozen fresh grape leaves, or 1 jar
1/4 csp allspice
Salt/pepper to taste
juice of two lemons


Mix lamb, rice, spices salt and pepper.
If using fresh leaves, try to get smaller ones . Blanch them till
they change color. Just a moment. Drain andcool. If using a jar
blanch them too, just sperate large from small before.
Place a layer of smaller leaves in the bottom of a large heavy
bottomed kettle or sauce pot, with a cover.
Lay each large grape leaf on a flat surface, vein side up. Trim away
stem. ( cut into bottom of leaf)
Put about a tablespoon of mixture into grapeleaf. Form the mixture
into acylindrical shape apx, 1/2 x 2 or three inches. Depends upon
grape leaf.
Fold up the bottom, [stem side] up. Fold in both side. Roll top over
for tight fit.
Place in Pot. Place tightly next to each other so they won't unwrap.

About3 or 4 layers deep. Place plate over layers. Cover with water
(or stock). Bring to boil, then turn down to a simmer and cook,
covered for one hour. After the first 30 minutes of cooking, add the
lemon juice. Serve with yogurt or hot lemon sauce

Dolmas -veg

1 jar leaves
1 1/2 T olive oil
1 medium onion finely chopped
1 tsp garlic finely chopped
1/2 cup pine nuts
3/4 cup wild rice
1/2 cup golden raisins
2 1/2 cups water ( vegetable stock better )
2 tablespoons parsley finely chopped
1/2 teas salt
fresh ground pepper
2 medium tomatoes {obviously not period}
juice of lemon

First part same as above

Saute onions until limp. Add pine nuts and cook 5 minutes.
Add rice, raisins and 1 1/2 cup water. Cover and cook for 20 minutes
or
until all the liquid is absorbed. Stir in parsley, salt, pepper
cinnamon and
tomatoes.
Fill and fold as above recipe.
Place in pan same as above. Pour 1 cup water ( vegetable stock
better
) over. Place plate over. Cook30 minutes

Mediterranean Spinach

1/2 cup (50 g) thinly sliced green onions
1 clove garlic, minced
1 1/2 teaspoons chopped fresh dill 2 medium-size tomatoes (about 6
oz./170 g total), chopped 1 1/4 pounds (565 g) spinach, stems
removed,
leaves rinsed and drained 3 to 4
tablespoons (25 to 35 g) crumbled feta cheese 1 tablespoon drained
capers, or to taste Pepper, olive oil
 
In a wide nonstick frying pan or wok, combine onions, garlic, dill,
with some olive oil. Stir-fry over medium-high heat until onions are
soft and almost all liquid has evaporated (about 3 minutes). Transfer
mixture to a bowl and stir in tomatoes. Keep warm.
Add half the spinach and 1 tablespoon (15 ml) water to pan; stir-fry
over medium heat until spinach is just beginning to wilt. Then add
remaining spinach; stir-fry just
until all spinach is wilted (about 2 more minutes).With a slotted
spoon, transfer spinach to a rimmed platter and spread out slightly;
discard liquid from pan. Top spinach with tomato
mixture, then sprinkle with capers and cheese. Season to taste with
pepper. You can put 10 min. in the oven to gratine
Makes 5 servings.

FRITTO MISTO OF LIGURIAN VEGETABLES

2 quarts extra virgin olive oil 1 egg 1 cup flour 1 cup water 2
tablespoons extra virgin olive oil 2 cloves garlic, sliced paper
thin
1/4 cup raw cauliflower, sliced into 1/4-inch slices 1/4 cup raw
zucchini, sliced into 1/4-inch slices 1/4 cup raw Japanese eggplant,
sliced into 1/4-inch slices 1/4 cup raw fennel, sliced into 1/4-inch
slices 6 zucchini flowers 1 portobello mushroom, sliced into 1/4-
inch slices 2 lemons in wedges
Salt and pepper to taste

Heat oil to 375 degrees F.
In a mixing bowl, mix together egg, flour, water, oil and garlic and
whisk until smooth. For one portion, dip one piece of each vegetable
into batter and drop into hot oil. Cook until dark golden brown and
remove with strainer to paper towels and drain. Serve hot with lemon
wedges and salt and pepper.

SPAGHETTI BOLOGNESE ( THE REAL!!!)
Serves 4

8 ounces sweet Italian sausage, preferably without casings 8 ounces
lean ground beef 4 ounces chicken livers 1 small onion, about 4
ounces
1 rib celery
Two 15-ounce cans tomato sauce 1/4 cup dry white wine 1 pound fresh
spaghetti 1 tbs salt plus more to taste 1/3 cup heavy cream 1/2 to
3/4
teaspoon ground nutmeg, Freshly ground black pepper Grated Parmesan
cheese for the table

1) Run the hot-water tap cover and bring to a boil over high heat.

2)Meanwhile, put a large deep heavy skillet over high heat. Remove
the
casings from the sausage, if there are any, and briefly crumble the
sausage and beef together in a mixing bowl. Add the sausage and beef
to the skillet and cook while you pat dry and cut the chicken livers
into 1/2-inch pieces. Add to the skillet and cook for 3 minutes,
breaking up any large clumps of meat, until the meat loses its red
color.
3)While the meat cooks, peel and quarter the onion. Trim the celery
and cut into 4 crosswise pieces. Put the onion and celery in a food
processor and pulse several times until just chopped. Add vegetables
to the skillet and cook for 2 minutes, stirring. Add the tomato sauce
and wine to the skillet, cover, and bring to a boil, stirring.
4)When the water boils ádd the 1 tablespoon salt and the pasta.
Stir,
cover, and return to a boil. Stir again, partially cover, and cook
for
3 to 4 minutes or until the pasta is done to your taste.
5)Meanwhile, add the cream, nutmeg, and salt and pepper to taste.

Bring to a simmer (do not boil once the cream is added), stirring
periodically, and cook until the pasta is done. When the pasta is
cooked, drain, and divide among individual soup plates or pasta
bowls.
Top with the sauce. Pass the cheese at the table.

Bolognaise

Il parait que lĠorigine est francaise!!!
Un Chef de cuisine Bolognais alla travailler chez un Roi de
l'Žpoque
et fit un ragožt pour le Roi ,mais les Bolognais trs
liŽs a leurs
p‰tes et leurs traditions refusrent dĠen manger.
Furieux,il hachat le tout et le jetta sur les tagliatelle.
Lentement il changeas la manire de le faire,mais le nom est
reste. A
Bologne on lĠappele toujours ragožt.
La viande hachŽe grosse seras meilleure et le rendement aussi.
Bien sŽparer les sortes de viandes.

IngrŽdients :
1 Kg. porc,veau et boeuf en parties Žgales,hachŽs trs
gros 200 gr.
pancetta (pancetta o lard) hachŽe trs gros 250 gr.
margarine 1-2
verres de vin blanc soupon de noix de muscade 250 gr. mirepoix
(oignon,carotte et cŽleri hachŽs fin) 150-200 gr.
concentrŽ de tomate
(double o triple) 1 cube (bouillon)

PrŽparation : dans une casserole faire fondre la
margarine,ajouter la
pancetta,laisser bien roussir,puis ajouter la mirepoix.
Des que la mirepoix est bien cuite ajouter la viande de porc, mettez
immŽdiatement le sel gros,le poivre et la noix de muscade, (afin
que
lĠeau s'Žvapore plus rapidement) tout en mŽlangeant,
laisser cuire
jusquĠˆ que le fond de la casserole commence a
sĠattacher,ajouter
ensuite la viande de veau et la aussi laisser que le fond de la
casserole commence a sĠattacher et ajouter la viande de boeuf,des
que
le fond commence a sĠattacher, dŽglasserr au vin blanc.
Ajouter le concentrŽ de tomate,mettre le cube de bouillon et
recouvrir
dĠeau froide.
Au premier bouillon,diminuer la flamme,laisser mijoter 3-4 H. en
ajoutant un peu dĠeau lorsquĠil seras nŽcessaire.
Pour ne pas laisser attacher,un petit truc.
Prendre une bo”te de conserve,bien l'Žcraser et la mettre
sous la
casserole.


Spaghetti Mafiosi

Ingredients: par personne
Huile dĠolive 1 gousse dĠail 1 rondelle de citron 5 olive
noires 1
anchois 1 piment (les petits sec de preference) 1 tomate bien mure
coupee en rondelle

Preparation :
dans une poele mettre lĠail hache,le piment et lĠanchois .
Laisser
roussir lĠail,mettre la rondelle de citron,puis les rondelles de
tomates. Saler. laisser cuire 2 - 3 mn.

Armenian Hunkiar beyendi - Alinazik
(EGGPLANT PUREE WITH YOGURT AND GROUND MEAT)

Eggplant 6 medium size, Olive Oil 1 1/2 tablespoons,Yogurt 4 cups
,Garlic 4 cloves ,Salt 1 1/2 teaspoons, Ground meat 500 g, Butter
20
g, Salt 1/2 teaspoon, Black pepper 1/2 teaspoon, Red pepper 1/2
teaspoon, Green peppers 2 medium size.

Barbecue unpared eggplant over high heat in a heavy skillet, covered.
Turn around occasionally until all sides are tender. Remove from
heat;
cool. Peel outer skin and chop finely or mince. Place in a saucepan.
Add oil.
Saute' over low heat for 2-3 minutes stirring constantly. Stir in
yogurt, minced garlic and salt blen- ding thoroughly. Keep warm.
Brown
ground meat in margarine for 10-15 minutes or until meat is crumbly;
drain.
Season with salt and spices. Place eggplant puree in a serving dish.
Smooth surface. Spread ground meat over eggplant. Sprinkle with
chopped green peppers. Serve warm.
6 servings

ANCHOIADE

INGRƒDIENTS :
Filets dĠanchois dessalŽes 150 g Huile dĠolive l
cuillers ´a soupe
Gousse dĠail 3 Pastis 1 cuiller ´a cafŽ Moutarde forte
1 cuillers ´a cafŽ Jus de citron 2 cuillers ´a soupe
Fleur de thym mixŽ 1/2 cuiller ´a cafŽ Basilic hachŽ
1/2
cuiller ´a soupe Poivre moulu 1/2 cuiller ´a cafŽ
.Melanger.

PrŽparation : 30 mn, 12 heures avant la cuisson
Cuisson : Environ 3 heures ˆ 3h30
IngŽdients : - 2 kg de petites tomates (Olivettes ou Roma) non
traitŽes ; - 1,5 kg de cassonade (sucre roux) ; - 1 zeste de
citron
rapŽ ; - 1/4 cuillre ˆ cafŽ de cannelle en poudre ;
- 3 pincŽes de
noix de muscade rapŽe.

Confiture de tomates ŽpicŽe ˆ la Sarde (corse)

Le choix des tomates est trs important.
Faites bouillir de l'eau. Y plonger les rameaux avec leurs fruits
pendant quelques secondes.
DŽtacher les tomates de leurs rameaux. Les peler. Les couper en
quartier en retirant soigneusement tous les pŽpins. Egouter le
tout
dans une passoire.
Dans une bassine disposer une couche de tomates, du sucre, du zeste
rapŽ, un pincŽe de cannelle, recouvrir d'une couche de
tomates et
ainsi de suite... Finir par une couche de sucre et une pincŽe de
cannelle. Laisser macŽrer dans un endroit frais pendant 12
heures.
Le moment venu mettre ˆ cuire ˆ feu vif.
Cette confiture se conserve plusieurs mois.

Merlu Koskera (Basque)

- 4 tranches de merlu - 250g de palourdes - 250g de moules - 2 oeufs
durs - 250g de petits pois - 1 boite d'asperges - 1 verre de vin
blanc
- 2 gousses d'ail - huile d'olive, ail, persil
Dans une cassolette en terre, verser l'huile d'olive, faire revenir
l'ail et le persil hachŽ.Fariner les tranches de merlu et les
faire
dorer dans l'huile.
Ajouter le vin blanc.
Incorporer ensuite les asperges, les petits pois, les palourdes et
les
moules en essayant de les disposer avec harmonie.
Laisser mijoter 10mn ˆ feu doux. Avant de servir disposer les
oeufs.

ZARZUELA (Spain)

2 tablespoons olive oil 1 medium to large onion, 8 to 12 ounces 3
cloves garlic 1 green bell pepper 2 ounces serrano or prosciutto
ham 1/3 cup toasted almonds two diced tomatoes 1/2 teaspoon
saffron
threads 3 bay leaves Salt and ground black pepper to taste
12 mussels 12 ounces shelled shrimp 8 ounces sea scallops 8 ounces
squid parsley sprigs

Put the oil in a 12-inch saute pan over medium heat. Chop the onion
and garlic. Add the onion and garlic to the saute pan and raise the
heat to high. Cut the the bell pepper into thin strips. Add to the
saute pan and stir.
2)Chop the serrano and almonds. Add them to the saute pan and stir.
Add the tomatoes and saffron (crushed between your fingers) , bay
leaves to the saute pan. Season Cover and bring to a boil over high
heat.
Rinse the mussels under cool running water and pull out the beards
(the threads that protrude from the seams). Add the mussels to the
saute pan. Stir, cover and cook for 2 minutes.
Remove the rubbery hinges from the sides of the scallops.
Halve the scallops if large. Cut the squid crosswise into rings about

1/2 inch wide. Add the shrimp to the saute pan, stir, cover, and cook

for 2 minutes. Add the scallops and squid, stir, cover, and cook for
2 to 3 minutes, or until all the seafood is cooked. (The mussels
should have opened and the shrimp, scallops, and squid should be just

firm. Discard any mussels that do not open.) Chop the parsley leaves.
Taste the zarzuela for salt and pepper. Discard the bay leaves.
Ladle
the stew into large soup plates and sprinkle with parsley.
Makes 4 servings.

Briouats de Poissson (maroc)

IngrŽdients
1 kg de poisson (Merlan) 1 kg de feuilles de pastilla de 20cm de
diamtre 6 oeufs 1 bouquet de coriandre et persil 1 citron
1/2
cuillerŽe ˆ cafŽ de poivre 1/2 cuillerŽe ˆ
cafŽ de sel 1 verre
d'huile (+ 1l d'huile pour friture)

Ecailler, vider, laver et sŽcher les merlans
Hacher finement persil et coriandre
Presser le citron
Dans une marmitte, mettre persil et coriandre hachŽs, jus de
citron,
sel et poivre.
Ajouter l'huile et les 6 oeufs battus en omelette.
Remettre le tout sur le feu et cuire 6 minutes. Laisser tiŽdir.
ExŽcution de la recette:
Prendre les feuilles de pastilla une ˆ une
DŽposer au centre une cuillerŽe ˆ soupe de farce.
Plier en forme de triangle.
Chauffer l'huile dans une poele, cuire les briouats.
Les Žgoutter sur du papier absorbant.
Dressage et prŽsentation:
DŽposer les briouats sur un lit de laitue
Servir chaud, accompagnŽs de citron et de piment fort

Ajja with eggs and minced mutton (Tunisian)

500 g (1 lb) minced meat salt to taste 1 teaspoon tabil (mixed herb)
half teaspoon black pepper 1 teaspoon ground coriander and cloves 1
tablespoon ground, dried mint 6 tablespoons oil 1 tablespoon tomato
puree/paste half a green paprika - sliced half a red paprika -sliced
1
teaspoon pressed garlic half teaspoon cumin seed, ground 2 dl water 4
eggs

Mix the minced meat with salt, tabil, black pepper, coriander, cloves
and ground mint. Make little balls out of it. Deep-fry them done and
brown in hot oil. Take them out of them pan and keep them apart. Add
the tomato paste into the oil, as well as the paprika, garlic, cumin
seeds and a glass of water. Let it stew for 20 minutes. Add the
meatballs, stir the eggs through the sauce, and let it stew another
15
minutes. Serve with dry white rice of freshly baked bread.

Pork or beef kokkinisto ( greece)

Ingredients
Serves 4-6
1kg/2 lb boned lean pork or beef 2 large onions 4 garlic cloves 2 red
paprika fresh bell peppers chopped 1 glass red wine 1 tbsp coriander
seeds, salt and of freshly ground black peper 2 bay leaves1 stick
cinnamon 1 tbsp dry paprika powder or chili powder 1dry cayenne
pepper
2 cloves 6 tbsp olive oil

Marinade the meat with the onion,garlic, wine and spices for at
least 4 hours, overnight if possible. Lift the meat out and save the
marinade for later.
Heat the oil in a heavy based casserole and brown the cubes of
meat,then the onion,garlic and paprika a few at a time. Add more oil
if necessary.
Wipe any excess oil from the pan and retum all the meat, pour over
the
marinade and enough cold water to just cover the meat. Cover the
casserole with a lid and cook gently for about 3 hours or until the
meat is tender.
Almost all of the liquid should have evaporated to leave a thick
sauce. If necessary cook more uncovered to reduce excess liquid.

Chicken with yogurt sauce.

1 chicken (whole about 2-3 lbs) 2 med.sized onions 1 T butter 3 T
olive oil 1 T flour 1 Cup plain yogurt the juice of a lemon 2 crushed
garlic cloves,salt and pepper to taste

Cut chicken into serving pieces. Fry in butter and olive oil till
brown.
Place chicken in saucepan, add chopped onion, garlic S & P, & enough
water to cover the chicken half way. Cover w/lid & simmer chicken
till tender.
Mix flour with the lemon juice, add to yogurt and pur over chicken.
Stir well till sauce is smooth, and serve hot.
Garnish with roasted potatoes you have cooked with oregano and lemon.
or rice.This serve at 4 to 5 people.

Milk Pie Galatompoureko- greece)

Ingredients
6 eggs
185gms (6oz) sugar
1 1/2 cups (80z) semolina
7 cups (1.75 litres) milk
1 teaspoon grated lemon peel
60 gms (2oz) butter
3/4 cup (6oz) melted butter
16 filo pastry sheets
Syrup:
500 gms (1lb) sugar
1 cup (8fl oz) water
lemon juice of one lemon, finely cut peel of an orange or better of a
mandarine ( 1 TBS)
Preheat the oven to about 180oC (350oF)
Cream the eggs and sugar together until thick.
Add semolina, milk and lemon peel.
Cook over low heat, stirring continuously until the mixture thickens.
Remove from heat and stir in 60gms butter.
With some melted butter, brush the inside of the baking tin.
On the bottom and up the sides of the dish, place 8 sheets of filo
pastry, each sheet generously brushed with melted butter before the
next is placed.
Spoon the mixture into this and fold the edges of the filo pastry
over
at the top.
Cover the mixture with the remaining 8 sheets of filo pastry, each in
turn, as well as the top, well brushed with melted butter.
Tuck the edges of the covering filo sheets around the inside edges of
the pan.
With a sharp knife, cut through the top 3 sheets in parallel lines
forming 7.5 cm (3in) squares.
Bake in the preheated oven for 45 minutes. Cool.
To prepare the syrup, combine all the ingredients, heat, and stir to
dissolve sugar.
Bring to boil and boil for 5 to 8 minutes. Pour lukewarm syrup over
the pie.
Serve cold, cut into squares.

PEACH-AMARETTO SKILLET UPSIDE DOWN CAKE


1-1/2 cups all-purpose flour 1 teaspoon baking powder
Pinch salt 1/2 cup sugar 1/2 cup low-fat buttermilk 1 beaten egg 4
tablespoons butter 1/2 cup brown sugar 1/4 cup amaretto 4-1/2 cups
peaches, peeled and sliced about 1/2-inch thick

1) In a mixing bowl combine flour, baking powder, salt and sugar. In
a
mixing cup, combine buttermilk and egg. Preheat oven to 375 degrees.
2) In a cast-iron skillet or other 9-inch ovenproof skillet, melt
butter on top of the stove. Pour half the butter into the buttermilk
mixture and add brown sugar to the skillet. Stir and cook sugar and
butter over low heat until sugar dissolves.
Add amaretto and stir well. Remove from heat.
3) Layer peaches in the skillet, overlapping. Add buttermilk mixture
to flour mixture and pour over peaches. Bake about 35 minutes or
until
a toothpick tester comes out clean. Let cool and invert onto a plate.

Semolina Honey Cake
(Ravani)

10-12 eggs separated 1 c honey 1/2 cup farina or Semolina 21/2 t.
baking powder alb toasted and chopped almonds or walnuts 2 t vanilla

Beat egg yolks with honey, add farina, baking powder, and mix. Add
nuts and flavoring/Fold in stiffly beaten eggwhites. Bake in greased
12 "by18 " baking pan for 35 to 40 mins. When done. strain cold
syrup
& pour over hot cake. Tip is to make the syrup first & also use
mixer
to beat the eggs.

Syrup 2 cups honey 1 c water 1 stick cinnamon or use powdered
cinnamon to taste piece of lemon or orange zest peel 1/2 t. lemon
juice Mix all ingredients in a pan & cook for 3-4 mins. Let it come
to a boil.
Pour the cool syrup on a hot cake
Serves 6.