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To cook long grain white rice, begin by measuring the rice. The rice has been milled and processed and is coated with a fine dust of starch. If you want the cooked rice to be fluffy, separate grains, begin by washing the rice. Place the rice into a mesh strainer and place the mesh strainer in a large bowl. Fill the bowl with cold water and swirl the rice to remove the starch. Drain the water and repeat until the water runs clear. If you have washed the rice, the ratio of liquid to rice is 1.75:1. If you did not wash the rice use 2 cups liquid to 1 cup unwashed rice. Use 1 3/4 cup of liquid for every cup of rice. I use the term liquid because you can use water, stock, broth or a combination to cook grains. Place liquid in pot with a lid. Bring the liquid to a boil, add the salt and butter. Add the rice and bring back to a boil. Place the lid on the pot, reduce the heat to the lowest setting and cook for exactly 15 minutes. Remove from heat, stir with a fork and cover for 5 minutes longer. Rice can also be cooked in a 350° oven for 20 minutes.

Heat the chicken stock in a heavy sauce pan - bring to boil and reduce to a hard simmer 200-210°

Stir in lemon juice and zest

Add cooked rice and kale to the pot

Whisk eggs in bowl, temper with hot stock by whisking in cup or two of the hot stock to preheat the eggs before adding them to the soup pot.

Add egg mix back to pan, season

Description:

"Greek Chicken lemon soup"

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Baked Tuna with tomatoes and green olives

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Greek Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

4 6 oz tuna steaks

salt and pepper

1 small onion -- diced

1 rib celery -- sliced thin

28 ounces crushed tomatoes

1/4 teaspoon crushed red peppers

1/3 cup pitted green olives -- chopped

2 Cups Water

1 Teaspoon Salt

1 1/2 Cups Couscous

4 Tablespoons Olive Oil

Preheat the oven to 450°

In a large skillet, heat the oil over high heat. Season the steaks with salt and pepper

Sear the tuna for 2 minutes each side and transfer to baking dish

Reduce the heat to medium and in the same skillet, add the onions and celery and cook for about 4 minutes. Add the crushed tomatoes and red peppers...stir to blend. Reduce heat to low, cover and let simmer for 15 minutes.

Stir in the olives and adjust seasoning.

Pour the sauce over the tuna, cover the dish with foil and place in center oven and bake for 30 minutes.

Bring water to a boil, add salt, stir in couscous. Cover, remove from heat and let sit for 5 minutes. Remove cover and fluff with fork, drizzle with olive oil.

Spoon couscous just off center on plates. Transfer the steaks to plates slightly over couscous and spoon the sauce over the tuna.

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Chicken gyros

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Greek Sandwiches

Amount Measure Ingredient -- Preparation Method

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1 cup greek yogurt

2 tablespoons fresh dill -- chopped

1 clove garlic -- minced

1 cup cucumber -- peeled, seeded and diced

1 teaspoon fresh lemon juice

1 pound chicken breast halves without skin -- cut into thin strips

1 teaspoon fresh oregano -- minced

1 teaspoon fresh dill -- chopped

2 tablespoons olive oil

1 tablespoon lemon juice

1 cup yellow onions -- sliced

4 each pita -- grilled or microwaved to heat

1 cup lettuce -- shredded

1 each plum tomato -- seeded and diced

In bowl combine yogurt, dill, garlic, cucumber and lemon juice. Cover and chill until needed.

Place the chicken strips, oregano and dill in a bowl, season with salt and pepper and stir to coat.

Heat the oil in sauté pan. Cook the chicken strips, then transfer to a bowl. Add more oil if needed, sauté onions until just lightly browned, return chicken to pan and add lemon juice.

On a griddle or in a microwave, heat the pitas, top with lettuce, chicken/onion mix, spoon over sauce and sprinkle with diced tomatoes.

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Fasoladha

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- Greek Soup/stock

Amount Measure Ingredient -- Preparation Method

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1 pound dried great northern beans -- soaked over night

2 quarts water for soaking

2/3 cup extra virgin olive oil

5 stalks celery -- diced

2 large red onion -- diced

1 each carrot -- rondelle cut thin

6 cups water for cooking

The night before cooking, pour the beans onto a lipped baking sheet and sort through the beans removing any stones, damaged or discolored beans. Place in a large bowl and cover with water.

The next day, in a stock pot, heat 1/2 of the oil - reserve the rest. Add the vegetables and cook over medium high heat for about 10 minutes or until soft, but not browned.

Drain and rinse the beans; add to the cooked vegetables. Add the water, bring to a boil, reduce to a simmer for about 2 hours, stirring occasionally.

Remove from heat and stir in the reserved oil and adjusting the seasoning

Description:

"Greek bean and vegetable soup"

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Greek Lentil Soup

Recipe By: Chris Koch Christina Pirello

Serving Size : 6

Categories : C -- Greek Entree, Vegetarian

Soup/stock

Amount Measure Ingredient -- Preparation Method

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1 tbl Olive Oil

1 Ea Onion -- diced

1 Ea Leek -- split, soak, dice

2 Stalks Celery -- diced

1 Ea Carrot -- diced

1/2 C Lentils -- sorted rinsed

5 C Water

1 Tsp Saffron

1 Pinch Sea Salt

1 Ea Lemon -- zested and juice

white pepper -- to taste

Whole-Grain Sourdough Croutons

Heat the oil in a soup pot. Add the onions and leeks and cook until tender but not browned. Add the celery and the carrots and cook for 3 minutes.

Top with the lentils, add the water and simmer until soft, about 40 minutes

Season with a pinch or two of salt and pepper, and add the saffron. Simmer for 20 minutes.

Remove the soup from the heat, stir in the lemon juice and zest. Adjust the seasoning with salt and pepper

Serve, garnish with croutons

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Greek Salad

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Greek Salads

Amount Measure Ingredient -- Preparation Method

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3/4 pound Tomatoes

1 each Red Bell pepper -- sliced into strips

1 each cucumber -- peel, seed and slice 1/4" thick

2 ounces brine cured olive -- pitted

1/2 each red onion -- sliced thin

3 tablespoons fresh flat-leaf parsley -- minced

1/4 cup extra virgin olive oil

1 tablespoon fresh oregano -- minced

2 ounces feta cheese -- rough cubes

1 head romaine lettuce -- shredded or torn

In a large mixing bowl, combine the tomatoes, red bell pepper, cucumber, olives, red onion, parsley, oil and oregano. Toss to coat and season to taste with salt and pepper.

Portion the Romaine onto a plate or into a bowl, top with the vegetable mixture and sprinkle with cheese

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Grilled lamb kebobs with tzatziki sauce

Recipe By: Chris Koch Chris Koch

Serving Size : 4

Categories : C -- Greek C -- Middleastern

Entree, Lamb

Amount Measure Ingredient -- Preparation Method

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1 1/2 pounds Lamb Leg -- cut 1" thick

1/4 tablespoon Olive Oil

1/16 cup Dijon Mustard

1/4 tablespoon Fresh Rosemary -- chopped

1/4 teaspoon Kosher Salt

1/8 teaspoon Ground Black Pepper

1/4 tablespoon Garlic -- minced

For the Tzatiziki sauce

2 small cucumbers -- peell, seed and dice small

1 1/4 cups plain yogurt

2 tablespoons extra virgin olive oil

1 each lemon -- juiced

4 cloves garlic -- minced or pressed

1 tablespoon fresh dill -- minced

salt and white pepper to taste

4 each skewers bamboo or metal -- If using bamboo, soak in water overnight to help prevent burning is over open flame.

4 each pita or roti bread

Mix the olive oil, Dijon mustard, rosemary, salt, pepper and garlic to form a thick paste. Coat the meat with this mixture and let sit at room temp for up to 2 hours

Prepare the tzatziki sauce by combining all the ingredients well. Refrigerate until needed.

Skewer the cubes of meat onto bamboo or metal skewers. Grill over high heat for 3minutes on each of four sides (12 minutes total grilling time)

Transfer a portion of the lamb to each bread, drizzle with sauce

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Halloumi, beet, orange and baby green salad with orange mint dressing

Recipe By: Chris Koch

Serving Size : 0

Categories : C -- Greek Salads

Amount Measure Ingredient -- Preparation Method

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8 ounces halloumi cheese -- in 1 oz portions

2 each oranges -- supreme

2 each cooked beets -- peeled and julienned

4 cups baby salad greens

1 tablespoon orange zest

2 tablespoons orange juice

2 tablespoons fresh lemon juice

1/3 cup extra virgin olive oil

1/2 teaspoon kosher salt

fresh ground black pepper

2 tablespoons fresh mint leaves -- minced

See notes on cheese

To make supréme or clean citrus sections, cut the both ends of the citrus fruit. Place the fruit on the cutting board with one of the cut ends down. With a sharp knife, remove the peel by slicing down between the peel and the fruit. Continue all around the fruit. All the peel and white pith should be removed. With a paring knife, carefully slice along the membranes that divide the section from the outside to the center and the clean segments should fall away easily.

Before removing skin, remove the zest and set aside

In a bowl, whisk together the zest, juices, oil, salt and pepper and mint.

Heat a skillet over medium high heat. Pat the cheese slices dry and fry with oil for 2 minutes per side

Add the greens to the dressing and toss to coat. With tongs, divide the greens among plates.

Add the beets and supreme to the bowl and toss to coat, arrange among salads.

Arrange 2 slices of cooked cheese on salads and drizzle with any excess dressing

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Herb and Chervre triangles

Recipe By: Chris Koch

Serving Size : 24

Categories : C -- Greek Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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1 tablespoon fresh parsley -- minced

1 tablespoon fresh basil -- minced

1 tablespoon fresh oregano -- minced

1/2 tablespoon garlic -- minced

1/2 small yellow onion -- minced

4 ounces Chervre cheese

1/2 box phyllo dough

1/2 cup extra virgin olive oil

In a large bowl, combine the herbs with the cheese, garlic and onion. Season with salt and pepper

Place one sheet of phyllo on the work surface, brush with olive oil. Place another sheet of dough on top and brush with oil. Add a third sheet to top and smooth with hand. With a pizza cutter or knife, cut the stack in half lengthwise and each half into 6 strips. You now have 12 strips on the work surface

Spoon a tsp of the filling about an inch from the bottom of each strip. Brush the top of each slice with oil.

Quickly lift the bottom left corner of one strip and fold up and to the right edge of the slice. Lift the lower right corner and fold straight up. Continue folding over and up to form a triangle. Arrange on baking sheet and cover with clean kitchen towel. Repeat process until all done.

Brush the outside of each triangle with oil and bake for 5 minutes at 400°. Turnover, brush with oil and bake for 5-7 minutes longer

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Khirino me Selino kai Avgholimono

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Greek Entree, Pork

Amount Measure Ingredient -- Preparation Method

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1 quart water

1 tablespoon salt

2 heads celery -- cut into 3" pieces

1/2 cup extra virgin olive oil

1 large red onion -- diced

2 pounds pork shoulder -- sliced into 1/2 in slices

1 each egg

1/4 cup fresh lemon juice

salt to taste

Place the water in a soup pot, add the salt and bring to a boil. Add the celery and simmer for about 15 minutes or until pliable. Remove the celery and reserve. Set cooking water aside.

In a pot with a lid, add the oil over medium heat. Add the onions and cook, stirring for about 8 minutes or until onions are translucent.

Add the pork, stir to coat with onions and oil, cover, reduce to simmer and cook for 2 hours or until tender.

Add the cooked celery and a couple of cups of the cooking liquid, cover and cook for 15 minutes more.

In a bowl, whisk the egg and lemon juice. Whisk in some of the cooking liquid from the pork, and then return the mixture back to the pork and stir; adjust seasonings.

Description:

"Pork stewed with celery and egg-lemon sauce"

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Lamb ragout

Recipe By: Chris Koch

Serving Size : 12

Categories : C -- Greek Entree, Lamb

Amount Measure Ingredient -- Preparation Method

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3 pounds lamb, cubed

salt -- as needed

1 teaspoon freshly ground black pepper

olive oil -- as needed

4 medium yellow onions -- diced

2 cloves garlic -- sliced

2 tablespoons tomato paste

4 tablespoons fresh flat-leaf parsley -- minced

1 tablespoon fresh thyme leaves

2 each bay leaf

1 pound turmips, peel and quarter

1 pound carrots -- roll cut or in chunks

12 each pearl onions -- peeled

Season the lamb with salt and pepper.

In stock pot, heat enough oil to coat the bottom of the pot over medium high heat, brown the lamb in batches, remove to bowl.

Add oil if needed and add onions and garlic, cook for 5 minutes, stirring. Return the lamb and juices to pot.

Add the tomato paste, parsley, thyme, bay, turnips and enough water to just cover.

Reduce the heat to simmer, cover and cook for 1 hour

Bring a small pot of water to boil. Meanwhile, trim the ends of the onions and cut a shallow X into the root end. Place in boiling water for 30 seconds and transfer to an ice bath. Gently squeeze the stem end and the onion should pop out of the bottom.

Add carrots and onions, cover and cook for 1 hour longer.

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Lobster triangles

Recipe By: Chris Koch

Serving Size : 24

Categories : C -- Greek Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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2 tablespoons butter

2 tablespoons flour

1 cup milk -- minced

10 ounces lobster meat -- chopped small

1 tablespoon tarragon -- minced

1/2 box phyllo dough

1/2 teaspoon salt

1/4 teaspoon fresh ground black pepper

In small sauce pan, melt butter and stir in the flour. Cook, stirring for one minute. Whisk in the milk slowly and continue whisking gently to create a thick sauce.

Stir in the chopped lobster meat and tarragon. Stir to blend, season, remove and cool mixture

Place one sheet of phyllo on the work surface, brush with melted clarified butter. Place a sheet on dough on top and brush with butter. Add a third sheet to top and smooth with hand. With a pizza cutter or knife, cut the stack in half lengthwise and each half into 6 strips. You now have 12 strips on the work surface

Spoon a tsp of the filling about an inch from the bottom of each strip. Brush the top of each slice with butter.

Brush the outside with butter and bake for 5 minutes at 400°. Turn over, brush with butter and bake for 5-7 minutes longer

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Loukoumades

Recipe By: Chris Koch

Serving Size : 24

Categories : Baked Goods Brunch/breakfast

C -- Greek

Amount Measure Ingredient -- Preparation Method

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4 teaspoons yeast

2 cups flour, all-purpose

1 1/2 cups warm water -- 110°

1 teaspoon salt

1 quart oil -- for frying

1 cup honey

1 tablespoon ground cinnamon

8 tablespoons sesame seeds

Mix the yeast into 1/2 cup of warm water in a large measuring cup and let rest for 5 minutes. The mixture should be foamy.

Place the flour in a large bowl. Add 1 cup of warm water to the yeast mix and then add to flour. Stir until a thick paste forms.

Cover with plastic and let rise in a warm place until doubled ( about 2 hours)

Heat oil in large pot, drop spoonfuls of dough into hot oil and fry golden brown, remove and drain on rack

Drizzle with honey, sprinkle with cinnamon and sesame seeds.

Description:

"Dried sweet dumplings (donuts)"

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Meze Platter

Recipe By: Chris Koch

Serving Size : 4

Categories : 1st Course C -- Greek

Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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1 cup Hummus Bi Tahini

For Cucumber tzatzki

1/2 cup cucumbers -- peeled, seeded, chopped

1/4 cup fresh mint leaves -- chopped

3 tablespoons yogurt

1/2 cup cherry tomato -- quartered

1 tablespoon extra virgin olive oil

salt and pepper to taste

1/2 cup feta cheese

1 tablespoon extra virgin olive oil

1/2 tablespoon fresh oregano -- minced

fresh ground black pepper

1/4 cup kalamata olive -- pitted and chopped

1/4 cup green olives -- pitted and chopped

1 tablespoon extra virgin olive oil

4 each pita bread

4 tablespoons extra virgin olive oil

salt to taste

Prepare the hummus and transfer to serving bowl

For the tzatziki mix together the cucumbers, mint and yogurt, transfer to serving bowl

For tomatoes, mix quartered cherry tomatoes with salt, pepper and oil, transfer to bowl

For the feta, cube the cheese, mix with oil, pepper and oregano, transfer to serving bowl

For olives, mix the olives and oil

Preheat the oven to 400°. Brush the pita with oil and sprinkle with salt. Cut each pita into 6-8 wedges and transfer to baking sheet. Bake for 10 minutes or until toasted brown.

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Patzaria Salata

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- Greek

Amount Measure Ingredient -- Preparation Method

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5 each fresh beets -- with stem and leaves

2 cloves garlic -- minced

1/2 cup extra virgin olive oil

2 tablespoons red wine vinegar

salt and pepper

Remove the stems and leaves from beets, wash well to remove all the sand and dirt, set aside

Boil the beets for about 45 minute or until tender, remove and cool in cooking water. When cool enough to handle, peel and slice.

Chop the stems and leaves.

Whisk the garlic, oil and vinegar. Combine greens and beets, toss with dressing, season with salt and pepper.

Description:

"beet salad"

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Salt crusted brazino

Recipe By: Chris Koch

Serving Size : 2

Categories : C -- Greek Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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3 cups fine sea salt -- sub kosher salt

8 each egg whites

1 whole brazino -- gutted and scaled

2 sprigs fresh rosemary

4 sprigs fresh flat leaf parsley

1 clove garlic -- sliced thin

1 each lemon -- sliced thin

Preheat oven to 425° Cut a piece of parchment in an oval slightly larger than the fish.

Place the salt in a large bowl, add egg whites and mix well -- should resemble wet sand.

Open the cavity of the fish and add herbs, garlic and a few slices of lemon, press closed.

Sprinkle the center of a baking sheet with salt. Place the parchment oval over the salt; place the fish on the parchment

Pack the surface of the fish with the salt mixture, place in oven for 20 minutes.

Crack the salt and remove, fillet fish and serve.

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Spanicopia (tyropetes)

Recipe By: Chris Koch

Serving Size : 48

Categories : C -- Greek Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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20 ounces fresh spinach

2 ounces butter

4 ounces clarified butter

1 tablespoon garlic -- minced

1 small yellow onion -- minced

4 ounces feta cheese

5 ounces cream cheese

2 tablespoons fresh dill weed -- minced

1 box phyllo dough

Remove the large stems from the spinach and wash at least 4 times to remove sand and grit

Blanch in boiling water for 10 seconds, remove, drain. Transfer to cutting board, rough chop, place in clean kitchen towel and squeeze out excess liquid.

In a large skillet, melt whole butter and cook the onions for 1 minute, add garlic and cook for 1 minute, add spinach and cook together for 3 minutes transfer to strainer to drain.

In a large bowl, mix spinach with the cheeses and dill; season with salt and pepper

Place one sheet of phyllo on the work surface, brush with melted clarified butter. Place a sheet of dough on top and brush with butter. Add a third sheet to top and smooth with hand. With a pizza cutter or knife, cut the stack in half lengthwise and each half into 6 strips. You now have 12 strips about 2 x 6" on the work surface

Spoon a tsp of the filling about an inch from the bottom of each strip. Brush the top of each slice with butter.

Brush the outside with butter and bake for 5 minutes at 400°. Turn over, brush with butter and bake for 5-7 minutes longer

NOTES : Each box of phyllo contains 21 sheets and is very fragile. Do not drop box. Buy frozen only and thaw overnight in refrigerator. Keep sheets covered while working, ok to refreeze if wrapped air tight.

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Spetsiota

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- Greek Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

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3 pounds red snapper -- fillets cleaned

1 each lemon -- juiced

3 each tomatoes -- seeded and diced

3 each tomatoes -- sliced thin

1 tablespoon tomato paste

1 tablespoon hot water

1 cup olive oil

3 cloves garlic -- pressed

2 tablespoons fresh parsley -- minced

1/2 cup bread crumbs

salt and pepper to taste

Preheat the oven to 350°

Sprinkle the fillets with lemon juice and season with salt and pepper. Place in baking dish

Top the fish with the diced tomatoes.

Mix the tomato paste and water and spoon over fish,

In a bowl, mix garlic, oil and parsley, pour over fish

Top with bread crumbs and bake for about 40 minutes

Description:

"Baked fish in tomatoes"

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Wild mushroom and Chervre triangles

Recipe By: Chris Koch Chris Koch

Serving Size : 30

Categories : C -- Greek Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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10 ounces wild mushrooms

2 fluid ounces Clarified Butter

1/2 tablespoon Garlic -- minced

1/2 each Onion -- minced

2 ounces goat cheese -- crumbled

2 1/2 ounces Cream Cheese

1 Box Phyllo Dough

Clean the mushrooms and mince

Sauté onion and garlic. Add mushrooms, sauté until dry

In bowl, blend cheeses, add mushrooms mix, season

Lay one sheet of phyllo on board, coat with clarified butter, layer another sheet, butter and third sheet. Cut strips along the long end into 10 8" strips

Place 1 T of filling at end of strip, fold up like flag. Pull the lower left corner up along the right side, and then fold lower right corner straight up. Fold over to the left, then the lower left corner straight up. Brush with melted butter.

Repeat step 4 and 5 with two more sets of three sheets times

Brush with butter, bake at 400° for 5 minutes, turn, bake for 7-10 minutes more until golden brown.

Yield:

"30 each"

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