Stuffed Grapeleaves with Olive Oil March 13, 2011Posted by Deniz Olcay in Healthy Eats, Middle Eastern, Turkish Dishes.
Tags: grape, grapeleaf, grapeleave, grapeleaves, greek, Healthy, Oil, oilive oil, Olive, onion, pine nuts, stuffed, turk, Turkish, Vegetarian
1.. Open the jar of grapeleaves, drain the brine, and boil the in water for about 20 minutes. Do not boil them over high heat, make sure it is a gentle boil. Drain, then set aside to cool.
3.. Take 2 cups of short grain rice, and wash them over a strainer and cold water. Set aside.
4.. Take a small tupperware container and add 4 teaspoons of sugar, 4 tablespoons of blackcurrants, 1 teaspoon of cinnamon, 1 teaspoon of salt, 1.5 teaspoons of black pepper, 1 tablespoon of dried mint leaves. Also set aside 1/4 cup of pine nuts, 1 cup of chopped parsley, and 2 yellow and 2 white onions chopped.
5.. Heat 1/2 cup of Olive Oil in a medium pot, and add 1/4 cup of pine nuts. Cook for about 3 minutes, before the pine nuts start to brown.
6.. Add the 2 medium white onions and 2 medium yellow onions into the pot, and cook until the onions turn translucent in color.
7.. Add 2 cups of the short grain rice which you washed earlier, and cook for another 2-3 minutes.
8.. Add the dry ingredients which we set aside earlier. 4 teaspoons of sugar, 4 tablespoons of blackcurrants, 1 teaspoon of cinnamon, 1 teaspoon of salt, 1.5 teaspoons of black pepper, 1 tablespoon of dried mint leaves. Also add the juice of 1/2 lemon and the 1 cup of chopped parsley.
9.. Add the 1 cup of chopped parsley and 1/2 cup of boiling water into the pot. Simmer with the top covered until the water is absorbed by the rice. Turn off the heat, and set aside with the top covered for 20-30 minutes. Allow to cool.
10.. Once your stuffing and grapeleaves have cooled down, place 1 tablespoon of stuffing into the middle of the grapeleaf. Make sure the veins are facing up.
11. Fold the left hand side as shown.
12.. Fold the right hand side as shown.
13.. Roll tightly from the bottom up.
14.. Keep rolling, making sure the stuffing is not popping from sides.
15.. Viola! Repeat until finished with all the stuffing. (Yes this is the long part)
16.. Use the ripped or disfigured grapeleaves to line the bottom of a big pot. Drizzle some olive oil at the bottom and place your finished grapeleaves on top.
17.. If you have grapeleaves left over, place them over the very top layer. Drizzle 1/2 cup of extra virgin olive oil, and juice of 1/2 lemon. Place a plate over the top layer, or just place the pot lid loosely so the water vapor can escape. Add 2 cups of boiling water and simmer for about 30 minutes.
18.. Typically this dish is served cold. So When finished cooking, place the grapeleaves on a plate and set aside in the fridge until they have cooled down. Garnish with extra lemon slices.
19.. Close up! Enjoy!
Belgian Potato & Red Cabbage Stoemp December 1, 2010Posted by Deniz Olcay in Uncategorized.
Tags: belgian, belgium, cabbage, fries, mashed, onion, potato, red, steak, stoemp
One of the most surprisingly tasty dishes we tasted in Belgium was at a steak restaurant called “Steak Frit”. We ordered the irish steak, which came with a side of Belgian fries and “Stoemp”. Never having tried it before, I was thrown off by its pinkish color. Soon enough I realized that it was the perfect side dish to a delicious and tender steak. We hope you enjoy this recipe!
You Will Need
Half a head of red cabbage
2 cloves of garlic
1 medium onion
2 tablespoons of butter
Enough salted pork to yield 3 tablespoons (chopped)
1/4 cup of milk
4 medium red potatoes
Salt and Pepper to taste
1. Chop half a head of red cabbage into small squares or strips
2. Chop 1 medium sized onion into small cubes
3. Boil 4 red potatoes in water until tender. Do not discard the water as we will be using it later.
4. Pan fry enough salted pork to yield 3 tablespoons when finely chopped. About 3 cubes the size of your thumb should be enough. Wait for the fats to be released.
5. Chop 2 cloves of garlic and set aside.
6. Add 1 tablespoon of butter to the pan, and then add the chopped cabbage and onion. Cook until tender (5 minutes)
7. Take out the pieces of salted pork, and chop with a knife. Set aside.
8. Take out 1 cup of the boiling potato water, and add 1/2 cube of chicken stock.
9. Add the cup of chicken broth to the pan, and allow to boil until the water evaporates. (10-15 minutes). Once reduced, add another 1.5 cups of water, and the chopped garlic and allow to reduce (10-15 minutes).
11. Once the cabbage is cooked and there is minimal amount of water left in the pan, add the chopped pork, 1 tablespoon of butter and 1/4 cup of milk.
12. Add the cabbage to the drained potatoes, and start mashing! Add some pepper/salt and more milk if necessary.
13. Don’t be thrown off by the color, it is delicious! Enjoy with steak and fries!