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Cauliflower Stifado With Kale & Kalamata Olives (Κουνουπίδι Στιφάδο)
1 head of cauliflower 1/2 cup extra-virgin olive oil 1 medium onion, sliced 3-4 cloves of garlic, minced 2-3 bay leaves 1 red bell pepper, diced 1 heaping Tbsp. tomato paste 1 cup of pearl onions, blanched and skins removed 6-7 small potatoes, skin on (skins scrubbed/washed well), cut in half 3-4 cups hot vegetable stock or water salt and pepper to taste 3-4 cups of wash kale (or other leafy greens), stems removed 1 cup of Kalamata olives 3 Tbsp. fresh chopped rosemary 1 tsp. dried Greek oregano red wine vinegar to taste
1. Remove the leaves of your cauliflower (discard) and wash/trim the head. Turn to the undersides and cut off the florets by turning a paring knife downwards and around the stalk to release the florets. Add some olive oil into your pot and brown the florets and remove with a slotted spoon. Reserve. 2. Place a large pot on your stovetop and over medium heat add your onions, garlic, bay leaves, red peppers and sweat for 5-6 minutes. Now add the tomato paste, chopped rosemary, pearl onions and potatoes and stir and cook for minute. 3. Add enough stock/hot water to just cover the potatoes and season well with salt and pepper. Cover and simmer for 20 minutes. 4. Uncover, add the cauliflower florets (stem side down), the kale and sprinkle some more salt and pepper over the leaves and cover. Simmer for another 10 minutes or until the kale has wilted (the kale will release more water). Now add the olives and cover again and simmer uncovered to thicken the sauce. 5. Taste and adjust seasoning with salt and pepper, add your dried Greek oregano and red wine vinegar to taste. DO NOT stir but shake the pot back and forth to mix/blend (and not break up your cauliflower).
TIP: Cauliflow er used to be known as Cyprus cabbage, refe rring to its origins
In the KOUZINA
Slow-Roasted Leg of Lamb
1 leg of lamb (bone in) or 2 shortcut legs of lamb (6-8lbs.) 1 head of garlic, skins removed and cut into slivers 5 teaspoons fine sea salt 2 teaspoons fresh ground pepper 2 teaspoons garlic powder 2 teaspoons. sweet paprika 2 medium onions, peeled & quartered 1 cup dry white wine 2-3 sprigs of fresh rosemary 10 sprigs of fresh thyme 2-3 teaspoons dried Greek oregano 2-3 bay leaves juice of 2 lemons 1/2 cup extra-virgin olive oil hot water
) to uartered atoes (q nd drizzle t o p d le e pee pan a Have som nother roasting with salt and a o in s t the sea n roas e oil and h pan juices from y on v li o h it a g w u w d of the Pour eno pepper. come up a thir t. Taste, adjust a to o lamb leg es and toss to c ven up to 450F o to r a u t o o y p roast k e n h t nd cra s in the oven to (the a g in n o der seas tatoe fork-ten e the po and plac minutes or until d in the roasting 0 for 35-4 stay warm covere -top). l il w b he stove lam pan on t
until browned, then flip the leg and roast for another 10-15 minutes. 3. Remove the lamb from the oven and reduce the heat to 350F. Place the quartered onions around the lamb, add any remaining slivers of garlic, add the herbs (thyme, bay, rosemary, oregano) and squeeze in the lemon juice and pour the wine into the pan. Add the olive oil and enough hot water to cover third of the lamb. 4. Cover and place the lamb back in the oven for 2 hours (add more hot water if needed), baste the lamb once an hour. After two hours, flip the leg of lamb (add more water if necessary and adjust seasoning of liquid with salt and pepper). 5. After 3 hours, the leg of lamb shoulder be a deep brown and the bones will be exposed and the meat should show signs of separating from the bone. Remove the lamb from the oven, baste with liquid and allow to rest.
1. Stick a paring knife into the lamb and make a hole, then slip a sliver of garlic. Repeat and insert as many slivers of garlic as you can into the leg. 2. Pre-heat your oven to 550F and place the rack in the middle position. Drizzle your lamb with some olive oil and season with salt, pepper, garlic powder and paprika. Place the leg of lamb in a roasting pan that just fits the leg. Place in your pre-heated oven and roast uncovered for about 10-15 minutes or
In the KOUZINA
1. Make your syrup in advance so it has time to cool (syrup must be cool/room temp. and Touloumbes hot). Bring up to a boil and simmer for 10 minutes. Add the honey, stir in and take off the heat and allow to cool (room temp. is fine). 2. Place a medium pot on your stovetop and bring up to a boil. In the meantime, measure out your flour in a large bowl. Crack your eggs into a small bowl and set aside. When the water comes to a boil, remove the pot from the heat and add the hot water into the middle of the flour and incorporate with hand mixer. Add the vanilla extract plus an egg and use your hand mixer to blend in. Add and mix in the remaining eggs one at a time. Set aside 3. Place a wide pan/pot on your stovetop and add about 1 inch of oil. Bring the oil up to a temperature of 300-325F. Insert a #6 star nozzle into a large piping bag and use a spatula to fill it. 4. When your oil has reached 325F, squeeze the choux pastry out of the bag and cut into three inch length with scissors into the hot oil. Fry in batches. 5. Fry gently until just golden brown, remove with a slotted spoon and place in the reserved cooled syrup. Allow the Touloumbes to soak in the syrup for about 5-6 minutes. Remove with a slotted spoon and place on a fine mesh rack (with pan underneath to harvest leftover syrup). Serve on platter or small plate with a dusting of cinnamon on top.
makes approx. 30
2 1/2 cups water 1/3 cup sunflower oil Choux pastry 2 1/2 cups all purpose flour splash of vanilla extract 5 large eggs For the syrup 2 cups water 2 cups sugar 1/4 cup honey 3-4 whole cloves
eter Minaki is a proud Greek Canadian and the creator of the popular “Kalofagas – Greek Food & Beyond” food blog. Kalofagas is the Greek word for “gourmet”. Peter started the Kalofagas blog because he wanted to introduce the world to the delicious depths of Greek cuisine. Known for adding twists to his recipes, Peter balances his posts between traditional, modernized and his own unique recipes. Gathering inspiration from his yearly trips to Greece, Peter endlessly promotes the diversity of Greek cuisine. Living in Toronto and having a curious spirit, he refers to himself as “a tourist in his own town”. He welcomes every opportunity to try new foods and different cuisines.. Now you can try out many of Peter’s favourite dishes inspired by family recipes, trips to Greece and the Mediterranean in his first cookbook, Everything Mediterranean (2nd edition).
Peter currently hosts and cooks for the “Kalofagas Greek Supper Club” in Canada (and recently as guest Chef for a sold out dinner in Manhattan). These monthly supper clubs are casual and intimate gatherings that feature regional Greek food and wines. The supper club has proved to be popular with both Greeks and people who just want to be Greek for a night! Peter teaches Greek cooking classes, does private catering and pop-ups at venues around Toronto such as the Toronto Underground Market, Toronto Harbourfront and local restaurants. Internet Statistics Website (www.kalofagas.ca): • Website contains over 1,200 recipes posts • Receives over 85,000 visits/month • Receives over 50,000 unique visits/month Facebook “Kalofagas” Fan Page: 8,000 friends Twitter: over 7,300 followers Youtube Channel: over 40,000 views Pinterest: over 1000 followers Instagram: over 600 followers
Peter is a frequent contributor to Greece’s Free Press Gastronomy website, InsideToronto.com and has appeared on TV cooking segments in Greece and in Canada. His recipes have been featured in Canadian Living Magazine (Canada), OPA magazine (Austrailia), National Herald (US), Stahl magazine (Hungary), and Ensemble Vacations magazine (Canada).
In the KOUZINA
EVERYTHING MEDITERRANEAN BOOK
Launch Brings Warm Flavours to ward off November Chill
oronto, ON – Toronto’s own Peter Minaki has successfully transitioned from blogger to published author with the imminent launch of “Everything Mediterranean” (2nd Edition) , bringing a much-needed sunny ‘Opa!’ to our steps as nights become longer. To celebrate its release, Peter is hosting an exclusive opportunity to sample some of the recipes from his new book with a healthy side of Greek flair on November 12th at the Burroughes Building. Minaki’s hugely successful kalofagas.ca blog was the perfect reflection of his uniquely encyclopaedic knowledge of Greek and Mediterranean food, while his deft hand in crafting these traditional dishes has brought with it a steadily-growing fan base for his monthly Greek supper clubs. Not content
to rest on his (bay) laurels, Peter’s new endeavour allows home cooks the world over to experience the warmth of Minaki’s dishes in their own homes. Everything Mediterranean features the culinary highlights of the author’s dedication to his love for all things Mediterranean spanning the past two decades, compiled as a single beautifully laid out work for the very first time. Regular visitors to his blog will have noted that whilst his speciality lies in Greek food, vast amounts of his cooking are based on olive oil, sunshine and the Mediterranean diet. Whilst some of the recipes featured in the book have been shared on Kalofagas in the past, many of the dishes were created or amended specifically for this, his first book. “Everything Mediterranean” (2nd Edition) will feature Peter’s original photographs,
while the 300-plus recipes have all been painstakingly (and deliciously) verified. “Everything Mediterranean” (2nd Edition) is set to hit US and Canadian in late October and Amazon and Chapters on November 18th (pre-orders available now) – in time for most Christmas lists. A week prior to its release, Peter will be hosting an exclusive tasting of some of his creations as well as an opportunity for a hands-on demonstration of some dishes. Fully-flavoured canapés will include ouzo-cured salmon, keftedes with tzatziki, Greek “sushi” dolmades as well as the ever-popular leek pie, featuring handmade phyllo (which Peter will also interactively demo). For the sweet tooth in us, there is little that can compete with Peter’s Greek ode to the Eton mess (the Greek mess) as well as his delightfully light yet syrupy touloumbes. | 25