April 2008: Mediterranean night

On Tuesday, April 8 at 7:30 we'll have cooking group at my (Jenny) apartment. You can bring anything from a country from the Mediterranean.

Jenny: lamb gyros (Greece)
Alma: baklava (Greece... except for all the chocolate that I add, which I am sure comes to us by way of Canada or some other North American culture)

Jeri: Some kind of bread. (Italy) I'm sorry I'm playing the "sick kid" card this month and being a slacker.

Bethany: Mediterranean Couscous (Morocco?)

Sarah: Rustic Garbanzo Bean, Spelt, and Kale Soup

Hannah: Crumb-Topped Cauliflower



RUSTIC GARBANZO BEAN, SPELT, AND KALE SOUP
8 cups vegetable stock or vegetable broth
3/4 cup whole spelt (farro) or regular pearl barley, rinses and drained
1 15-16 oz. can garbanzo beans, rinsed and drained
1 14.5 oz. can diced tomatoes, undrained
1 cup dry white wine
8 cloves garlic, thinly sliced
3 sprigs fresh thyme
1 tbsp fennel seeds, crushed
6 cups coarsely chopped fresh kale leaves
1/2 to 1 tsp crushed red pepper
3 tbsp lemon juice
Freshly ground black pepper (optional)
Chopped fresh flat-leaf parsley (optional)
1. In a dutch oven, bring the vegetable stock to a boil. Add spelt or barley. Return to boiling; reduce heat. Cover and simmer for 25 minutes.
2. Add garbanzo beans, undrained tomatoes, wine, garlic, thyme, and fennel seeds to dutch oven. Bring to boiling; reduce heat. over and simmer for 20 minutes. Add kale and crushed red pepper. Cook, uncovered, about 15 minutes or until kale and spelt are tender, stirring occasionally.
3. Stir in lemon juice. If desired, season to taste with black pepper. Remove thyme sprigs before serving. If desired, sprinkle individual servings with parsley.

CRUMB-TOPPED CAULIFLOWER
1/4 cup extra-virgin olive oil
3 cloves garlic, minced
4 cups cauliflower florets
3 tbsp lemon juice
2 tbsp capers, rinsed and drained
2 tbsp chopped fresh flat-leaf parsley
1 tbsp finely chopped anchovy fillets (optional)
1 oz. thinly sliced prosciutto, cut into thin, bite-size strips
Kosher salt
Freshly ground black pepper
1 cup soft whole wheat bread crumbs
1. Preheat oven to 375. In a large skillet heat 2 tbsp of the olive oil over medium heat. Add garlic; cook and stir for 30 seconds. add cauliflower; cook about 10 minutes or until tender, stirring frequently. Add lemon juice, capers, 1 tbsp of the parsley, the anchovies (if desired), and prosciutto. Cook and stir for 2 minutes more. Season to taste with kosher salt and pepper.
2. Transfer cauliflower mixture to a 2-quart baking dish or au gratin dish. In a small bowl combine bread crumbs, the remaining 2 tbsp olive oil, and the remaining 1 tbsp parsley; sprinkle on top of cauliflower mixture.
3. Bake about 15 minutes or until crumbs are golden brown.

CRUSTY BREAD WITH ITALIAN BUTTER

1. Go to Costco
2. Buy bread
3. Add olive oil, balsamic vinegar and Italian seasonings to a dipping bowl
4. Serve

Lamb Gyros
1 (4 to 5-pound) boneless leg of lamb, trimmed of visible fat
5 cloves garlic, peeled and cut into 20 slivers
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
4 cloves garlic, minced
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Essence, recipe follows
16 pita breads
Tzatziki Sauce, recipe follows
Chopped tomatoes

Tzatziki Sauce:
1 medium cucumber, peeled, seeded and finely chopped
1 cup plain yogurt
1 tablespoon olive oil
1 teaspoon lemon juice or white wine vinegar
1/2 teaspoon salt
1 teaspoon oregano
1 teaspoon minced garlic
In a medium bowl combine all the ingredients and chill for at least 1 hour


With a sharp knife, make 20 slits across 1 side of the lamb and insert the garlic slivers. Place in a large non-reactive dish.

In a bowl, whisk together the oil, lemon juice, garlic, oregano, rosemary, salt, and pepper. Pour over the lamb and rub evenly across the surface. Cover with plastic wrap and marinate, refrigerated, for at least 2 and up to 6 hours, turning occasionally
.
Remove from the refrigerator and let come to room temperature. Cook at 325 in a roasting pan until the meat reaches an internal temperature of 145 degrees F for medium-rare, about 1 1/2 hrs. Remove from the oven and transfer to a platter. Tent with foil and let rest for 12 minutes before carving.
Thinly slice the lamb and place the meat in the center of the pita breads. Top with Tzatziki Sauce and chopped tomatoes, and serve. (Modified from the food network)



BAKLAVA


Jill's Mediterranean Salad Recipe
Hey there ladies, I have been down with a nasty case of strep so I had to miss my first cooking club...I was hoping to feel better but no go. your recipes all looked yummy! I was going to make this yummy Mediterranean salad. Here is the recipe, hope to meet you all next month!

Dressing:
1 teaspoon minced shallot
1/4 teaspoon minced garlic
1 teaspoon dijon mustard
1/2 teaspoon honey
1 1/2 tablespoons capers, with the liquid
1 tablespoon fresh lemon juice
1 tablespoon vinegar (I used red wine)
1 teaspoon fresh parsley, chopped
1/4 teaspoon black pepper
1/2 cup extra virgin olive oil

Salad:
1 lb. mixed greens
16 grape tomatoes, halved
1/2 cup kalamata olives, pitted
1/2 cup feta cheese, crumbled
1/2 red onion, sliced
1 cucumber, sliced