Goat Cheese-stuffed Grape Leaf
Kouzzina by Cat Cora, Boardwalk
Servings: Servings: 4-6
8 large grape leaves
8 ounces goat cheese
1 tablespoon mixed, fresh herbs (thyme, basil rosemary, and/or parsley), chopped
1 tablespoon lemon juice
2 cups extra virgin olive oil
½ teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 cups cleaned and chilled, fresh arugula
1 tablespoon lemon juice
3 tablespoons extra virgin olive oil
8 slices Greek or a rustic loaf bread
Cured black and herbed Kalamata olives
Turn the grill on to high flame.
Mix the goat cheese, herbs, salt, and pepper, 1 tablespoon lemon juice and 3 tablespoons of olive oil in a bowl. Put aside.
Spread out the eight grape leaves in sets of two overlapping pairs. Scoop about two ounces, a rounded heaping tablespoon, of the goat cheese mixture placing it in the middle of a pair of grape leaves. Starting with one end, fold each side until the goat cheese is covered, making a rounded packet. Repeat with the remaining leaves. Place stuffed leaves in a shallow dish and cover with extra virgin olive oil until ready to use.
Using tongs, place the packets onto the grill. When marked on one side, about 1 minute, turn over, and mark on the other side. Grill until cheese is soft, about 1 minute. When soft remove from grill and place on platter. Brush slices of bread with olive oil, season with salt and pepper and grill both sides until lightly browned and toasted. Remove from grill.
For the salad :
Toss the arugula in a large salad bowl just prior to serving dress lightly with lemon juice and olive oil. Season with salt and pepper. Place a small mound of arugula in the center of each plate. Place the grilled cheese stuffed grape leaf on top of the salad. Cut a slice of bread on the bias and place on either side of the salad and garnish with marinated olives. Serve immediately.
Toasted Sesame Seed-Crusted Lamb Meatballs w/ Sweet Harissa Yogurt Sauce
Kouzzina by Cat Cora, Boardwalk
Makes 12 servings
Sweet Harissa Yogurt Sauce:
1 cup plain Greek-style yogurt
2 tbsp. honey
1 tbsp. harissa paste
1 tbsp. orange juice
2 tsp. Ground Valencia Orange Peel
1 tsp. Ground Ginger
1/2 tsp. Saigon Cinnamon
Toasted Sesame Seed-Crusted Lamb Meatballs:
1 lb. lean ground lamb
1/2 cup finely chopped onion
1/4 cup plain bread crumbs
1 egg, beaten
1 1/2 tsp. Ground Allspice
1 tsp. Ground Coriander
1 tsp. Ground Cumin
1 tsp. Mint Flakes
1 tsp. Sicilian Sea Salt
1/2 tsp. Black Peppercorns, coarsely ground
2 jars (1.62 oz. each) Toasted Sesame Seeds (about 2/3 cup)
For the Yogurt Sauce, mix all ingredients in small bowl until well blended. Cover. Refrigerate until ready to serve.
For the Meatballs, mix lamb, onion, bread crumbs, egg and seasonings in large bowl. Shape into 36 (1-inch) meatballs. Roll in sesame seed to coat evenly. Place on foil-lined shallow baking pan.
Bake in preheated 400°F oven 15 minutes or until lightly browned and cooked through. Drain on paper towels. Serve with Yogurt Sauce.
Pork Skewers with Feta-Mint Tzatziki
Kouzzina by Cat Cora, Boardwalk
Serves 6
8 to 10 8-inch wooden skewers, soaked
2 pounds boneless pork, cut into 1 1/2-inch strips or cubes
2 whole oranges, cut into wedges for the skewers
3 whole lemons, cut into wedges for the skewers
Marinade
1/2 cup plus 3 tablespoons olive oil
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
1/2 teaspoon dried chili flakes
1 teaspoon chili powder
2 tablespoons minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 pita rounds, sliced into two half-moon shapes
Iceberg or Romaine lettuce, shredded
Make the marinade by combining the olive oil, juices, chili flakes, chili powder, garlic, salt, and pepper. Cover and refrigerate for at least 30 minutes or up to 3 hours or overnight.
Soak skewers in a shallow pan of water for at least one hour.
Thread skewers with 3 or 4 pieces of marinated pork, alternating with small wedges of lemons and oranges. Place skewers on an area of the grill with no direct flame. Continue to brush marinade during grilling, until meat is browned, about 8 to 10 minutes or to desired doneness.
Serve immediately in pita pockets topped with shredded salad and tzatziki.
Feta-Mint Tzatziki
Makes 1 1/2 cups Not all feta tastes the same. Try this with Greek feta or an American artisanal feta and see how different the final result tastes. Mint adds a cool flavor and nice flecks of color to this version of a Greek classic.
1 cup plain yogurt, strained (see note below)
2 tablespoons crumbled feta cheese
1 tablespoon fresh lemon juice
2 tablespoons good olive oil
1 teaspoon minced garlic (about 1 large clove)
1 teaspoon kosher salt
2 teaspoons finely chopped mint
1 cucumber, peeled
In a medium bowl, combine all ingredients except the cucumber. Using an old-fashioned box grater, grate the cucumber directly over the yogurt mixture. Cover the bowl, put it in the refrigerator, and chill for at least an hour or overnight.
Pastitsio
Kouzzina by Cat Cora, Boardwalk
24 servings
1 pound ground beef
1 onion, chopped
1 clove garlic, chopped
1/2 cup red wine
3/4 cup tomato puree
1 cup canned crushed tomatoes
1/2 cup water
Salt and freshly ground black pepper
1 teaspoon ground cinnamon
1/8 teaspoon nutmeg, ground, plus more, for seasoning
1 1/2 pound Bucatini Pasta (or uncut macaroni)
2 tablespoons butter, plus 1/2 pound
3 eggs, separated
2 1/2 cups kefalotyri or kasseri, grated
2 quarts milk
1/2 pound flour
Nutmeg
Brown beef in a pan. Add onions and garlic and cook until soft. Deglaze with the red wine and reduce to 2 tablespoons. In a small bowl, mix together tomato puree and crushed tomatoes to make a sauce. Add to the onions and garlic, and then add the water. Season with salt, pepper, cinnamon, and nutmeg. Simmer for 10 minutes. Cook macaroni in salted water: drain. Return to pan. Add butter, egg whites and 1/2 cup of cheese, mix well. Heat up milk on medium high until it comes to a simmer. In a separate pan, melt the butter. Whisk in the flour until well blended. Whisk in warm milk. Bring mixture to a simmer and cook until fairly thick. Season with salt and nutmeg, to taste. Temper in the egg yolks. Add 1 cup of cheese. In a buttered 13 by 9-inch baking dish, layer macaroni mixture and meat sauce, cover with white sauce and sprinkle with remaining grated cheese on top. Bake in a preheated 350 degree oven for 45 minutes. Remove from the oven to rack and let stand for 15 minutes. Cut into squares.
Roasted Pepper and Chickpea Soup
Kouzzina by Cat Cora, Boardwalk
Serves 4 to 6
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 clove garlic, minced
2 15-ounce cans chickpeas, drained
1 tablespoon finely chopped rosemary
4 cups homemade or store-bought chicken stock or vegetable stock
1 bay leaf
1 8-ounce jar roasted peppers, cut into thin strips, or 1 red bell pepper, roasted, peeled, and seeded The red pepper strips in a jar work well, so don't spend time roasting peppers if you don't have to.
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
4-8 sprigs fresh flat-leaf parsley, chopped, for garnish (optional)
Heat the olive oil in a large saucepan over medium-high heat. Add the chopped onion and saute, stirring constantly until lightly browned, 5 to 7 minutes. Add the garlic and saute for 1 to 2 minutes to soften and bring out the fragrance. Add the chickpeas and rosemary, mixing well.
Pour in the stock, add the bay leaf, and reduce the heat to medium-low.
In a food processor or a blender, puree the contents of the jar of red bell pepper strips (or your own roasted red peppers). Add the red pepper puree to the soup and simmer for about one hour. Remove the bay leaf and add the salt and pepper before serving, and top with a sprinkle of parsley, if desired.
Greek Fishermen's Stew with Garlic Crostini
Kouzzina by Cat Cora, Boardwalk
Servings: 4
1/4 cup extra virgin olive oil
1 large yellow onion, halved lengthwise and sliced into half moons
2 cloves garlic, minced
1 cup dry white wine
1 15-ounce can diced tomatoes
1 tbs chopped fresh marjoram (or 1 teaspoon dried marjoram)
1 tbs chopped fresh Italian flat-leaf parsley
2 cups seafood/fish stock or bottled clam broth or cold water
1-1 1/2 pounds of shrimp, clams or mussels (deveined, shelled and cleaned)
1 tsp Kosher salt
1/4 tsp freshly ground black pepper
4 thick slices rustic bread toasted rubbed with garlic and olive oil
Pour the olive oil into a large saucepan or pot set over medium-high heat. When the oil is hot but not smoking, cook the onion slices until lightly browned, about 5 to 7 minutes. Add the garlic, saute for 2 to 3 minutes more, and then pour in the wine. Reduce the heat slightly and simmer the mixture for 3 to 4 minutes. Add the diced tomatoes and herbs.
Pour in the fish stock or water and then add the clams and mussels (if using). As soon as the clams and mussel shells open, add the shrimp and simmer just until shrimp are pink. (If you're not adding clams or mussels, you can add shrimp right after you've added the fish stock.)
Season with salt and pepper and serve hot. If you like, add a toasted slice of a thick, hearty rustic bread beside each serving.
Buy mussels the day you plan to use them. About one hour before cooking, scrub mussels with a brush (no soap!) under cold running water to get rid of grit and pull off the fringed byssus (also called a beard) or scrape it off with a knife. Keep them in a bowl of ice water until they go into the pan. The mussel shells will open during cooking. If any mussel doesn't open, toss it.
Note:
Chef Dee Foundoukis and Chef George Paterakis, Walt Disney World chefs from Kouzzina by Cat Cora on Disney’s BoardWalk went to the White House kitchen, along with celebrity chef Cat Cora to cook for Greek Prime Minister George Papandreou (in Washington to meet with the President). Among the dishes served was Fishermen’s Stew – the very same stew that you can taste at Kouzzina by Cat Cora. The popular restaurant showcases many of Cora’s Greek family recipes, including the stew, a savory bowl of scallops, lobster, shrimp and clams dressed with ouzo butter.
Sauteed Brussels Sprouts
Kouzzina by Cat Cora, Boardwalk, WDW
Servings: 4-6
3 pounds Brussels sprouts
1/4 cup unsalted butter
1 tablespoon plus 1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
4 tablespoons capers
2 tablespoons lemon juice
2 tablespoons Parmesan cheese (grated), for garnish
Prepare the brussel sprouts by peeling off the tired outside leaves and cutting off the stem. Mark the core where the stem was with an X using a paring knife. Cut the sprouts in half.
In a 4 quart sauce pan bring 2 quarts of water to a boil. Season with 1 tablespoon of salt. Blanch the sprouts for 10 minutes, or until fork tender.
In a 10 inch sauté pan, brown the butter and add in the sprouts. Cook on medium high heat, rolling the sprouts in the pan, until the sprouts are caramelized, about 10 minutes.
Remove from the heat, and add the capers and lemon juice. Sprinkle with cheese.
Chocolate Budino
Kouzzina by Cat Cora, Boardwalk, WDW
Makes 12 small cakes or one 9-inch round cake
Budino means "pudding" in Italian, but these are more like little molten cakes, moist and almost gooey in the middle if served warm from the oven. Cat likes to serve each budino with a scoop of homemade Banana Chocolate Chunk Ice Cream -- but it's also great with crème anglaise and fresh raspberries or strawberries. She uses Callebaut or El Rey chocolate for this dessert, but any premium chocolate will work.
1/2 pound high-quality bittersweet chocolate, (Callebaut or El Rey)
3 large eggs, plus 3 large yolks
3 tablespoons all-purpose flour
1/2 cup sugar
12 tablespoons (1 1/2 sticks) unsalted butter, softened
Preheat the oven to 350° F.
Grease or spray two 12-cup muffin tins with vegetable or canola oil. (You can also use just one tin and bake the batter in two batches.) Wipe out excess oil with a paper towel. Set the tin aside.
Grate chocolate or chop it into small shards with a chef's knife or a serrated knife. (It's easiest if you begin at a corner, particularly if the chocolate is very thick. Take it slowly and keep your fingers safe.) Place the chopped chocolate in a large bowl and set the bowl over a saucepan of hot water over very low heat. Allow the chocolate to melt slowly, stirring occasionally.
In a separate bowl, gently whisk the whole eggs, egg yolks, sugar, and flour. Mix until all of the ingredients are well incorporated. Set aside.
When the chocolate is smooth, remove the bowl from hot water and add the softened butter. Mix until the mixture is again smooth and the butter is completely incorporated. Add the sugar and egg mixture mixing well.
Spoon the batter into the prepared muffin tins, filling each cup three-quarters full. Bake for 11 to 12 minutes. The edges will have just begun to pull away from the pan, and the top of each budino should still look moist and shiny at the center. Remove tins from the oven and allow them to cool for 10 minutes. While the tins are still warm, place a baking sheet over the top of each muffin tin and invert it. Carefully lift the muffin tin to release cakes. Transfer the cakes to a serving platter or individual dessert plates. They're at their best if served warm, but are also delicious at room temperature.
Chocolate Kourabiedes (Greek Butter Cookies)
Kouzzina by Cat Cora, Boardwalk, WDW
2 1/2 cups (5 sticks) unsalted butter (defoamed/dewatered, cooled)
1/2 cup powdered sugar
2 egg yolks
1 teaspoon vanilla extract
1 jigger brandy, cognac, or whiskey
2 tablespoons lemon or orange juice
1/4 teaspoon baking soda
1 cup walnuts, toasted, coarsely ground
~6 cups flour
2 pounds cocoa powder
paper cups
Beat butter until light and fluffy (at least 30 minutes); add sugar, beat well; add egg yolks, beat well; add vanilla, cognac, lemon juice/soda, beat well; add walnuts; add flour until dough is medium tight (not soft, not stiff; do not over knead flour). Pinch off a 1-and-a-1/2 inch piece of dough and form into desired shape (crescent, triangle, round, star); dimple top. Place on cookie sheet and bake at 350 for 20 minutes, or until light golden brown. Remove from oven and sprinkle very lightly with cinnamon or ground clove. Layer cookies on bed of cocoa powder top and bottom, let cool and set for at least 30 minutes (can store in sugar in air tight container for days). Place each cookie in a paper cup and sprinkle again with cocoa if necessary. Can double recipe. Yield varies with size. Hint: Save powdered sugar in plastic bag, use with butter for the next batch.
Peanutters Cookies
Kouzzina by Cat Cora, Boardwalk, WDW
Makes 3 dozen
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup butter (very softened)
1/4 cup peanut butter (salted/crunchy preferred)
3/4 cup sugar
3/4 cup packed dark brown sugar
1 teaspoon pure vanilla extract
2 eggs
1 1/2 cups chocolate chips (mixture of milk and semi-sweet)
1 cup salted cocktail peanuts, roughly chopped
Preheat oven at 350 F. Grease baking sheets with nonstick cooking spray. Combine flour, baking soda, and salt in a small bowl and set aside. Beat butter, peanut butter, sugar, brown sugar, and vanilla extract in large mixing bowl until creamy.Add eggs, one at a time, beating well after each addition. Gradually add in flour mixture. Stir in chocolate chips and chopped peanuts. Bake for 11-12 minutes, let cool for a few minutes and enjoy!
A Sweet Ending to Your Celebration . . . Baklava
Kouzzina by Cat Cora, Boardwalk, WDW
Makes 64 individual pieces.
Syrup:
1 1/2 cup granulated sugar
1 cup water
1/8 cup honey
1 (1/8-inch) slice lemon
1 (2-inch) stick cinnamon
2 whole cloves
1 pound blanched almonds, coarsely ground
1 pound walnuts, coarsely ground
2 tablespoons granulated sugar
1 1/2 teaspoon ground cinnamon
1/8 teaspoon cloves, ground
4 sheets phyllo dough
1 1/4 pounds unsalted butter, melted
Combine all of the syrup ingredients in a 2-quart stainless saucepan; bring to a boil and simmer for 15 minutes on low heat. Take the saucepan off the heat, remove the lemon and spices, and allow the syrup to cool to room temperature.
Preheat oven to 375 degrees F.
Place the almonds in a food processor fitted with a steel blade and using the pulse method process them until they are coarsely ground. (Be careful not to over process, which would cause the nuts to become oily and make a paste.) Remove the ground almonds from the processor, place in a bowl, and set aside. Place the walnuts in the processor and repeat the grinding process.
In a saucepan, melt the butter slowly on very low heat. Meanwhile, thoroughly combine the ground almonds and walnuts, sugar, cinnamon, and cloves in a bowl. Take 4 sheets of phyllo dough and brush each sheet with melted butter, layering the sheets as you go. Once the 4 sheets are pressed together, sprinkle 1 cup of the nut mixture over the top sheet and roll, lengthwise, until you reach the end. Keep the roll as tight as possible without breaking. It should look like a long cylinder.
Cut the roll into 2-inch pieces, and dip each into the melted butter and then place on a baking sheet. Place into the oven for 25-30 minutes or until golden brown. When done remove from the oven and with a pair of tongs remove each piece from the pan, dip in the syrup and place on a cake rack to drain. Serve in small cup cake cups on a platter.
Galaktoboureko (Milk Pie)
Kouzzina by Cat Cora, Boardwalk, WDW
Yield: 18 servings
4 cups milk
1/2 cup fine semolina
1 cup sugar
2/3 cup unsalted butter
4 eggs
1/2 teaspoon vanilla extract
1 pound thick, commercial phyllo dough
2/3 cup clarified butter, to brush dough
3 cups water
2 cups sugar
1/2 lemon
In a heavy pot, bring the milk to a boil. Sprinkle in the semolina, whisking constantly over very low heat. Add the sugar, then simmer for 5 to 6 minutes, stirring from time to time. Remove from the heat and add the butter and the eggs, 1 by 1, stirring. Blend in the vanilla. The mixture will be thick but pourable, like a sauce.
Preheat the oven to 375 degrees F.
Butter a deep 10-inch baking pan. In the bottom of the pan, layer 8 sheets of phyllo, leaving the edges hanging over the sides of the pan. Brush each sheet generously with clarified butter. Pour the milk mixture over the phyllo layers.
Cut the remaining sheets of phyllo about the size of the pan and brush each sheet with clarified butter. Place the buttered sheets on top of the filling, then brush the hanging bottom sheets with clarified butter and roll them up to seal.
With a very sharp knife, score the top diagonally in 2 directions to make diamond-shaped slits on the surface. (This makes it easier to cut later, and also allows the syrup to penetrate the pie.) Sprinkle with a little water and bake about 1 hour, or until top is light brown and filling has set.
The minute you start baking the pie, begin to make the syrup. Simmer the water with sugar and the 1/2 of lemon for about 1 hour. Remove the lemon half and squeeze the juice into the syrup. Discard the lemon. Pour the syrup over the pie the minute you take it out of the oven. Be careful, syrup will bubble vigorously and can burn you.
Let cool, and serve, cutting pieces along the slits that you made before baking the pie.
Caribbean Nachos
PLanet Hollywood, Downtown Disney (1997)
Yield: 8 servings
8 ounces bottled remoulade sauce
1 pound jumbo lump crab meat
1 tablespoon butter
2 tablespoons chopped chives
1 tablespoon Jamaican Jerk spice
1 tablespoon lime juice
1 teaspoon salt
1 teaspoon fresh chopped garlic
2 ounces shredded Parmesan cheese
16 round tortilla chips
8 ounces grated sharp Cheddar cheese
1. To make the nacho filling, melt the butter in a saute pan over medium heat. Add the crab meat, chives, Jerk spice blend, lime juice, salt and fresh garlic. Saute all the ingredients for 1-2 minutes.
Remove from heat and add the Parmesan cheese to the mixture.
2. Heat oven to 375 F.
3. Place 1/2 ounce of remoulade sauce on one nacho chip. On top of that add 1 ounce of the nacho filling. Then top off with 1/2 ounce of cheese.
4. Place chips on a baking pan and cook for 5 minutes or until cheese is completely melted and ingredients are throughly heated. Remove from oven and place on a platter to serve.
Recipe note: This dish can be served with guacamole, sour cream or salsa as side items.
