Duck Fat Fries with Rosemary and Parm with Greek Yogurt Aioli

TOTAL TIME: 32 min

Prep: 15 min

Inactive Prep: 10 min

Cook: 7 min

YIELD:4 appetizer servings or 2 side servings

LEVEL:Easy

Ingredients

• Duck Fat Fries
• 3 to 4 quarts duck fat
• 1 russet potato, cut into 1/4-inch sticks
• 2 cloves garlic, thinly sliced
• 4 sprigs rosemary, leaves removed (reserve woody stems for kebabs)
• 1 cup freshly grated fresh Parmesan cheese
• Sea salt

• Greek yogurt Aioli
• 1 cup Greek yogurt
• Zest and juice of 2 lemons
• 3 heads roasted garlic, cloves removed*
• Kosher salt and freshly ground black pepper
• *Cook's Note: For roasted garlic, cover in foil and roast for 45 minutes to 1 hour at 325 degrees F

Directions

For the fries:

Heat the duck fat to 300 degrees F.

Run the cut potatoes under colder water to remove excess starch. This will help to make the fries extra crunchy. Be sure to thoroughly dry the potatoes before adding to the hot fat. Slowly add and let blanch for about 4 to 5 minutes, until tender. Place onto a paper towel-lined plate and set aside to cool to room temperature.

Meanwhile, turn the heat up of the fat up to 360 degrees F.

 

For the Greek yogurt:

To a small bowl, add 1 cup Greek yogurt, lemon zest and juice, roasted garlic cloves and stir to combine. Season with salt and black pepper and stir.

Once the oil is heated, add the fries and cook for another 2 minutes. This will create a creamy inside and crunchy outside. With about 1 minute to go, add the rosemary and sliced garlic to the fries. Cook until everything is golden brown. Sprinkle with the Parmesan cheese.

Plate a couple spoonfuls of the Greek yogurt onto the plate. Place the fries onto the plate in a big mound. Season with sea salt.

Milanese Lamb Blade Chops with Tzatziki and Radish Salad

TOTAL TIME: 34 min

Prep: 30 min

Inactive Prep:--

Cook: 4 min

YIELD:4 servings

LEVEL:Intermediate

Ingredients

4 cups all-purpose flour

4 eggs, whisked

4 cups panko bread crumbs

Kosher salt and freshly ground black pepper

1/2 heaping cup grated Parmesan cheese

4 blade lamb chops

Blended oil

 

TZATZIKI:

• 1/2 English cucumber
• 2 cloves garlic, smashed and minced
• Kosher salt
• 2 cups Greek yogurt
• Juice of 1 lemon
• Freshly ground black pepper
• 1 small bunch mint, leaves picked and chiffonade (about 1 cup)

 

RADISH SALAD:

• 1 shallot, minced
• Kosher salt
• 1/2 cup red wine vinegar
• 8 sprigs fresh oregano, leaves picked and sliced
• 1 cup extra-virgin olive oil
• 2 bunches radishes with greens
• 1 English cucumber

Directions

Place each of the flour, eggs, and panko bread crumbs into shallow dishes. Season the flour and eggs with salt and pepper. Add the Parmesan to the panko bread crumbs and stir to combine. Remove the bones from the blade chop. Cut into equal-size medallions and remove any unwanted fat or sinew. Cover the medallions in plastic wrap and pound out with the smooth side of the mallet to about 1/4 to 1/2-inch thickness. Dredge just before ready to cook and serve.

Cook's Note: Save the bones for stock

For the tzatziki:
Grate the cucumber over a wire mesh strainer placed over a bowl. Add the garlic and salt. Set aside to drain for 15 minutes.

To another bowl, combine 2 cups Greek yogurt, juice of 1 lemon, freshly ground black pepper, pinch salt, and mint. Set aside.

For the radish salad:
To another bowl, add the shallot and season with salt. Add the red wine vinegar, oregano, and whisk in about 1/2 cup extra-virgin olive oil. Taste and re-season, if needed.

Remove the greens from 1 bunch radishes (about 8) and wash the greens in salted iced water. Place into a salad spinner to dry. Set aside. Thinly slice the radishes and add to the dressing. Halve the remaining cucumber lengthwise. Thinly slice only half of the cucumber into half-moons.

Place a cast iron pan over medium-high heat and add about 1/4-inch blended oil. Season the lamb and dredge in the flour, eggs, and then the bread crumbs. When all are dredged, add to the heated oil. Allow to cook on both sides or until golden brown, or medium-well, about 1 to 2 minutes per side. Drain on a paper towel-lined plate.

Squeeze out the excess moisture of the cucumbers and add to the Greek yogurt mixture. Stir to combine. Set aside.

Tear and then add the dry radish greens to the vinaigrette and toss to combine. Set aside.

Place a spoonful of the tzatziki sauce on the plate. Top with the lamb Milanese and the radish salad.

Greek Chicken Burgers

TOTAL TIME: 20 min

Prep: 10 min

Inactive Prep:--

Cook: 10 min

YIELD:4 servings

LEVEL:Easy

Ingredients

• Four 6-inch pita pockets
• 1 pound ground chicken
• 1/2 cup crumbled feta cheese
• 3/4 cup loosely packed fresh mint leaves, chopped
• 1/4 teaspoon salt

• 1/4 teaspoon freshly ground black pepper
• 1 large egg
• 6 ounces low-fat plain yogurt
• 4 cups romaine or iceberg lettuce, thinly sliced
• 3 plum tomatoes, sliced

Directions

Cut off a third of each pita and set the pita pockets aside.

Grate the small pita pieces on the fine side of grater, or pulse in food processor, to make 1/2 cup breadcrumbs.

In a large bowl, mix the crumbs, chicken, feta, 1/4 cup mint, salt, pepper and egg until just combined. Shape the mixture into 8 small 3/4-inch-thick burgers.

Heat a 12-inch nonstick skillet over medium heat. Add the burgers and cook until browned on both sides and cooked through, 10 to 12 minutes.

Meanwhile, in a small bowl, combine the yogurt and remaining 1/2 cup mint. To serve, fill each pita with some lettuce, tomatoes, 2 burgers and some yogurt sauce.

Make it a Drop 5 Meal by adding: 1/2 cup frozen sweet potato fries, baked. 500 complete meal calories.

Greek Caponata

TOTAL TIME:1 hr 5 min

Prep: 10 min

Inactive Prep:--

Cook: 55 min

YIELD:4 to 6 servings

LEVEL:Easy

Ingredients

• 1 (14.5-ounce) can diced tomatoes with their juice
• 2 zucchini, cut into 1-inch rounds
• 2 summer squash, cut into 1-inch rounds
• 2 tomatoes, cut into wedges
• 1 large Japanese eggplant, cut into 1-inch rounds
• 1 red onion, peeled and cut into 1-inch wedges
• 1 potato, peeled and cut into 1-inch cubes
• 3 garlic cloves, minced
• 1/4 cup extra-virgin olive oil
• 1 1/2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried oregano
• 4 to 6 slices toasted sourdough bread, optional for main dish

Directions

Preheat the oven to 400 degrees F.

Pour the canned tomatoes into a 3 1/2-quart baking dish and spread to cover the bottom. In a large bowl combine the remaining ingredients (excluding the bread). Toss to coat. Pour the vegetables over the canned tomatoes in an even layer. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake until the edges of the vegetables are golden, about 30 to 40 minutes.

Serve alone as a side, or over toasted sourdough bread for a main dish.

Stuffed Whole Fish-Greek Style

TOTAL TIME:1 hr 5 min

Prep: 10 min

Inactive Prep: 25 min

Cook: 30 min

YIELD:4 servings.

LEVEL:Easy

Ingredients

• a2 cups cherry tomatoes, halved, (recommended Sun Gold)
• 1/4 cup olive oil, or more as needed
• 2 tablespoons white wine vinegar
• 1 tablespoon minced fresh hot chile, like jalapeno, or more to taste
• 1 tablespoon chopped fresh oregano, or 1 teaspoon dried

• 4 cloves garlic, sliced, or more to taste
• Salt and freshly ground black pepper
• 1 large whole fish or 2 smaller ones (2 to 3 pounds total), like striped bass, rockfish or trout; preferably butter-flied and boned, or simply gutted
• 1 lemon, sliced
• 4 to 6 sprigs fresh thyme

Directions

Heat oven to 450 degrees F or prepare grill; heat should be medium-high and rack about 4 inches from fire. Combine tomatoes, 2 tablespoons olive oil, vinegar, chile, oregano, a few slices of garlic, and a sprinkle of salt and pepper in a large bowl; let sit at room temperature for 20 to 30 minutes.

Meanwhile, using a sharp knife, make three or four diagonal, parallel slashes on each side of fish, just about down to the bone. Sprinkle inside of fish with salt and pepper, then stuff with remaining garlic, a layer of lemon slices and thyme sprigs. Rub outside of fish with remaining 2 tablespoons oil and sprinkle with salt and pepper.

To roast, put fish in roasting pan and cook for about 20 minutes (cooking time will depend on fish size). If grilling, cook until firm enough to turn, 5 to 8 minutes. Turn and cook second side for 5 to 8 minutes. Whether roasting or grilling, fish is done when exterior is crisp and a thin-bladed knife passes easily through the flesh.

Taste tomato mixture and adjust seasoning, adding more oil if needed. Serve fish topped with tomatoes and their liquid.

Greek Salad

TOTAL TIME: 20 min

Prep: 20 min

YIELD:4 servings

LEVEL:Easy

Ingredients

• 1 medium ripe tomato
• 7 ounces/200 g ripe cherry tomatoes
• 1 beef tomato
• 1 medium red onion, peeled
• 1 cucumber
• 1 green pepper
• A handful fresh dill

• A handful fresh mint leaves
• A large handful black olives, pitted or stoned
• Sea salt
• 1 tablespoon red wine vinegar
• 3 tablespoons good-quality Greek extra-virgin olive oil
• 7 ounces/200 g block feta cheese
• 1 teaspoon dried oregano

Directions

This salad is known and loved around the world. Those of you who've been lucky enough to eat this salad in Greece will know that when it's made well it's absolute heaven. Hopefully this recipe will help you achieve the big bold authentic flavours that it's known for. The trick is to pay attention to the small details that make it so wonderful: things like finding the ripest tomatoes, good Greek olive oil, beautiful olives, creamy feta, and lovely herbs.

I think it's quite nice to have different shapes and sizes in a salad, so cut your medium tomato into wedges, halve the cherry tomatoes, and slice the beef tomato into large rounds. Put all the tomatoes into a large salad bowl.

Slice the onion very finely so it's wafer thin and add to the tomatoes. Scratch a fork down the sides of the cucumber so it leaves deep grooves in the skin, then cut it into thick slices.

Deseed your pepper, slice it into rings and add them to the salad along with the cucumber.

Roughly chop the dill and most of the mint leaves, reserving the smaller ones for garnish. Add the chopped herbs to the bowl of salad, then squeeze your handful of olives over so they season the vegetables, then drop them in.

Add a pinch of salt, the vinegar, and extra-virgin olive oil. Quickly toss everything together with your hands. The minute all those flavours start working with the vegetables is when the magic starts to happen. Have a taste, and adjust the flavours if need be.

To serve, pop the block of feta right on the top of the salad. Sprinkle the oregano over the top along with the reserved mint leaves, drizzle with extra-virgin olive oil and take it straight to the table. It's confident and scruffy with a bit of attitude. Delicious.

Cook's Note: I've been known to pop leftover Greek salad into a liquidizer with a splash of extra-virgin olive oil and a few ice cubes, then blitz it up to a smooth consistency so it's basically a Greek gazpacho. It's not a classic thing to do, but it is very delicious, not to mention a great way of using up leftovers!

Lightened Up Greek Nachos

TOTAL TIME: 30 min

Prep: 25 min

Inactive Prep:--

Cook: 5 min

YIELD:6 to 8 servings

LEVEL:Easy

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon honey
• Zest and juice of 3 lemons
• Kosher salt and ground black pepper
• 1 English cucumber
• 1 1/2 cups quartered grape tomatoes
• 3/4 cup low-fat Greek yogurt
• 2 tablespoons roughly chopped fresh dill
• 2 tablespoons roughly chopped fresh flat-leaf parsley
• 1 cup prepared hummus
• Two 8-ounce bags baked pita chips
• 3 ounces kasseri cheese or Parmesan cheese, finely grated
• 2 cups shredded store-bought rotisserie chicken (about 1/2 chicken), warmed
• 1/2 cup quartered kalamata olives

Directions

Preheat the oven to 425 degrees F and place a rack on the second-to-top position. Line a rimmed baking sheet with foil leaving a 2-inch overhang on each side. Set aside.

Whisk together 1 tablespoon of the olive oil, the honey and half of the lemon juice and zest in a mixing bowl. Cut the cucumber in half and dice one half into 1/4-inch pieces. Add the cucumber to the bowl with the vinaigrette along with the grape tomatoes. Toss to combine and season with salt and pepper. Cover with plastic wrap and refrigerate.

Grate the other half of the cucumber on a box grater over a mixing bowl. Wrap the grated cucumber in a kitchen towel and squeeze out any excess liquid over the bowl. Reserve the liquid. Place the grated cucumber into another bowl and add the remaining lemon zest and juice, the remaining 1 tablespoon extra-virgin olive oil, the yogurt, dill and parsley. Stir to combine and season with salt and pepper. Cover with plastic wrap and refrigerate.

Add the hummus to the bowl with the reserved cucumber liquid and whisk to combine. The hummus should be thin enough to drizzle; if not, add 1 tablespoon water at a time until you reach the proper consistency.

Spread the pita chips onto the prepared baking sheet in a single layer, allowing some overlap. Scatter the kasseri cheese evenly on top and bake until the cheese is melted and the pita chips are warmed through, 2 to 3 minutes.

To serve, scatter the shredded chicken evenly all over the pita chips. Drizzle with the hummus and top with the marinated cucumbers and tomatoes using a slotted spoon. Garnish with dollops of the cucumber yogurt sauce and kalamata olives.

Greek Souvlaki (Wicked Kebabs)

TOTAL TIME:1 hr 14 min

Prep: 30 min

Inactive Prep: 35 min

Cook: 9 min

YIELD:4 servings (makes 8 generous kebabs)

LEVEL:Intermediate

Ingredients

For the kebabs

1 3/4 pounds/800 g leg of pork, shin if you can get it, the best quality you can afford, cut into 3/4-inch/2 cm chunks

1 tablespoon dried mint

1 tablespoon dried oregano

2 cloves garlic, peeled and finely grated

3 1/2 ounces/100 ml good-quality olive oil

Juice of 1 lemon

1 tablespoon red wine vinegar

A pinch sea salt

A pinch freshly ground black pepper

3 sweet pointed peppers, a mixture of colours is nice

 

For the tzatziki

• Half a large cucumber
• 6 3/4 ounces/200 ml natural yoghurt
• 1 small clove garlic, peeled
• 1 heaped teaspoon dried mint
• 1 1/2 teaspoons red wine vinegar
• 8 flatbreads, to serve
• 4 sprigs fresh mint, leaves picked
• A small bunch fresh dill, chopped (stalks and all)
• Red wine vinegar
• Greek extra-virgin olive oil
• 1 lemon, to serve

Directions

For the kebabs:
Put the pork chunks, dried mint, dried oregano, garlic, olive oil, lemon juice, vinegar, salt, and black pepper into a bowl and use your clean hands to mix everything together really well. Cover with plastic wrap or clingfilm, then pop into the refrigerator for 30 minutes, or longer if you want the flavours to get a bit more intense.Meanwhile, blacken the peppers directly over the flame of your hob, in a hot dry griddle pan or under a hot grill. Turn them every so often and when they look almost ruined, pop them into a bowl, cover with plastic wrap or clingfilm and put to one side to steam for 5 minutes or so, this will help their skins to come off.

To make the tzatziki:Coarsely grate the cucumber into a sieve set up over a bowl. Add a few good pinches of salt, then use your hands to squeeze out as much water as you can. Pour the water away, then tip the cucumber into the empty bowl and add the yoghurt. Pound the garlic in a pestle and mortar with a good pinch of salt until you have a paste, and spoon that into the bowl with the cucumber. Add the dried mint and red wine vinegar and mix really well. Have a taste to make sure you've got the balance right, then put aside.Preheat a griddle pan or grill on a high heat.Thread the skewers through the marinated pork pieces, leaving little spaces between them so that the heat cooks everything evenly. Cook the kebabs on the screaming hot griddle or grill for about 8 to 10 minutes, turning occasionally until done on all sides.Warm your flatbreads in the oven or in a hot dry pan while your kebabs are cooking.Just before your kebabs are ready, peel and deseed your blackened peppers, then tear them into strips and put them into a bowl.Roll up your mint leaves, finely slice them and add to the bowl along with the dill. Add a few splashes of red wine vinegar, a pinch or two of salt and pepper and a lug of extra-virgin olive oil. Toss and mix together, then have a taste to check the balance of flavours. Cut your lemon into wedges.Put a dollop of tzatziki and the meat from 1 skewer on each warmed flatbread. Top with some of the pepper mixture, a drizzle of extra-virgin olive oil and a good squeeze of lemon juice. Life doesn't get much better.

Notes

If using wooden skewers, cut 8 to fit your griddle pan and soak them in a tray of water to stop them from burning.

Greek Baklava

"A Greek favorite that makes everyone think you are a master chef and is sooo easy to make!! I taught a Greek friend how to make apple pie and she taught me this fabulous recipe. The phyllo dough for this recipe is found in the freezer section of most grocery stores. Add a little lemon zest to the sugar sauce, if desired."

Original Recipe Yield 3 dozen

Ingredients
1 (16 ounce) package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey

Directions

1. Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.

2. Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.

3. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.

4. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.

5. Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.