Cookin' with Carol recipes on NBC5 - August 2004
Serves 8
Add some culinary drama to your next party with this artfully presented chicken salad in a pineapple shell.
1
cup sour cream
1/2
cup mayonnaise
1
teaspoon lemon juice
3
cups diced cooked chicken
1
stalk celery, diced
1/4
small red onion, finely chopped
1
pineapple, halved lengthwise, flesh removed, cored and chopped (reserve the
pineapple shells)
Strawberries,
mint, and macadamia nuts for garnish
Combine sour cream, mayonnaise, lemon juice (and salt and pepper to taste, if desired) in a large bowl. Add chicken, celery, red onion, and chopped pineapple; mix well. Fill reserved pineapple shells with pineapple chicken salad and garnish with fresh strawberries, mint, and chopped macadamia nuts to serve.
Notes:
Macadamia nuts are hard-shelled, marble-size, golden-brown nuts with a buttery-rich, slightly sweet taste. They are native to Australia, but now are largely cultivated in Hawaii.
(Air Date: August 7, 2004)
Serves
14; 3 stuffed grape leaves per serving
These
stuffed grape leaves are just the right appetizer size for summer games
watching. They offer a tender beef and rice filling with a slightly tart flavor
from the grape leaves and lemon juice.
1
pound lean ground beef
1/2
onion, finely chopped
1/2
cup long-grain rice (dry), rinsed and drained
4
green onions, thinly sliced
1/4
cup pine nuts
2
tablespoons coarsely chopped fresh mint
1
tablespoon coarsely chopped fresh dill
1
teaspoon lemon zest
1/2
teaspoon salt
1/4
teaspoon pepper
1
pound grape leaves (in jar), rinsed and drained
2
cups chicken broth
2
lemons, cut into wedges
In a medium bowl, combine beef, onion, rice, green onions, pine nuts, mint, dill, lemon zest, salt, and pepper; reserve. Line a deep saucepan with about 4 or 5 grape leaves; reserve. Place a grape leaf, vein-side-up, on a flat surface. Spoon about 1 1/2 tablespoons of the reserved meat mixture into the center of the leaf. Fold the bottom half of the leaf over the filling and fold the sides into the middle. Roll the stuffed leaf to the top edge and place, seam-side-down, in the prepared saucepan. Repeat with remaining grape leaves and filling, placing them fairly close together in the pan. (Stack on top of each other as the bottom fills up.) Place a heat-proof plate on top of the stuffed grape leaves and add chicken broth. Add enough cold water to cover the plate. Bring to a simmer over medium-high heat. Reduce heat to low, cover, and simmer for 60 minutes, or until beef and rice are cooked through. Remove stuffed grape leaves with a slotted spoon and place in a pretty serving bowl. Serve lemon wedges to squeeze on top of the grape leaves.
(Air Date: August 14, 2004)
Serves
6 (2 triangle packages each) as an appetizer
Continue the summer games celebration with these delectable savory spinach-filled phyllo pies. My version is prepared for appetizers, however, this is also a great main dish meal.
1
tablespoon olive oil
1
red bell pepper, diced
4
green onions, thinly sliced
10
ounces frozen spinach, thawed and squeezed of excess liquid
1/2
cup chopped parsley
1
tablespoon fresh dill, coarsely chopped
8
ounces feta cheese
2
eggs, lightly beaten
1/4
teaspoon salt
1/8
teaspoon pepper
6
sheets phyllo dough
4
tablespoons butter, melted
Heat a medium skillet over medium heat. Add olive oil and red bell pepper and sauté until tender-crisp, stirring occasionally. Add green onions and cook for 1 minute, stirring occasionally. Add spinach, parsley, and dill, and cook for 1 minute, stirring occasionally. Remove pan from heat and allow mixture to cool 10 to 15 minutes. Stir in feta cheese, eggs, salt, and pepper. To assemble, place 1 sheet of phyllo dough on a flat surface and using a pastry brush, brush a light coating of the melted butter on one side. Carefully lay a second sheet of dough on top of the first. With a sharp knife, cut the (double) sheet of dough lengthwise into 4 (3 1/2-inch wide) strips. Spoon about 1/4 cup of the spinach mixture onto the bottom of one of the dough strips. Fold the left bottom corner of the dough over the filling to form a triangle. Bring the bottom point up to the side, forming another triangle. Continue folding the dough to the top (like folding a flag) until you have an impressive triangle package! Repeat with remaining 3 dough strips and three 1/4-cup portions of the filling. Place triangles on a lightly greased cookie sheet and brush the tops with a little of the melted butter. Repeat the assembly steps with the remaining 2 sheets of dough and filling. Bake in a preheated 375° F oven for 25 to 30 minutes, or until filling is warmed through (caution, it will be hot!), and the phyllo dough is golden brown and crispy.
(Air Date: August 21, 2004)
Makes 32 pieces
Who can resist flaky layers of phyllo dough and crunchy almonds, topped with honey-lemon syrup? These treasures are much easier to make than you think. A gold medal Greek sweet treat!
3
cups chopped walnuts
1/3
cup sugar
1
teaspoon cinnamon
2
sticks butter, melted
1
pound phyllo dough, thawed
honey-lemon syrup:
1
cup sugar
1
cup water
1/3
cup honey
1
tablespoon lemon juice
1
teaspoon lemon zest
In a medium bowl, stir together walnuts, 1/3 cup sugar, and cinnamon. Brush a thin layer of butter over the surface of a jelly-roll pan. Place 2 sheets of phyllo dough into the bottom of the pan and brush the top of dough lightly with butter. Repeat the layers twice, brushing with butter after every two sheets of phyllo (you will have a total of 6 sheets of dough at this point). Sprinkle 1/3 of the walnut mixture evenly over the surface of the dough. Place 6 sheets of phyllo dough on top (brushing with butter after each 2 sheets of dough). Sprinkle 1/3 of the walnut mixture evenly on top of the dough. Repeat the phyllo layers and walnut filling one more time. Finish with another layer of 6 sheets of phyllo dough (brushed with butter after each 2 sheets of dough). Using a sharp knife, carefully cut through the dough in a diamond pattern (it is much easier to cut into serving pieces before baking). You will have roughly 32 pieces. Bake, uncovered, in a preheated 300° F oven for 1 hour, or until phyllo is golden brown and crispy. Place pan on a cooling rack and allow to cool until syrup is finished. For honey-lemon syrup, combine 1 cup sugar, 1 cup water, honey, and lemon juice in a medium saucepan. Bring to a simmer over medium-high heat, stirring occasionally to dissolve sugar. Simmer over medium-high heat for 10 minutes, stirring occasionally (mixture will have a slight syrup consistency). Remove from heat and stir in lemon zest. Pour mixture over slightly cooled baklava. Allow baklava to cool thoroughly (about 30 minutes) before serving.
(Air Date: August 28, 2004)