Today, I introduce you to Kozani Style Cabbage Rolls (lahanodolmades in Greek) with a sauce that’s sweet from onions, tomato paste and fragrant from the local spice harvested every year from the fields in the Kozani region – saffron.

In Greek we call saffron “Krokos Kozanis`` and it is every bit as expensive as any other quality saffron in the market. Saffron is an ancient Greek ingredient and it is wonderful in this cabbage rolls dish today. You will not get the vibrant yellow colour of saffron in this dish but you will get a hint of the aroma and flavour that is indisputably saffron.

The other nice touch with this dish is the filling, which includes finely diced ham. What you`re looking to do is simply dice it to a consistency similar to the ground beef and pork.

If you don`t feel like preparing your own cabbage leaves, there are many quality brands with jarred cabbage leaves in a sour brine. Just be careful  – strain and maybe soak the leaves in water for a bit to rid them of their tartness.

Kozani Style Cabbage Rolls With Tomato & Saffron (λαχανοντολμαδες κοζανης)

(makes approx. 36)

1 large cabbage

Filling

1/2 cup olive oil

6 medium onions, diced

3 cloves of garlic, minced

1 heaping Tbsp. of tomato paste

1 cup chopped fresh parsley

1 lb. lean ground beef

1 lb. lean ground pork

1 lb. of boneless ham, finely chopped (or use food processor)

1 tsp. of dried Greek oregano

pinch of Krokos Kozani (Greek saffron)

2 cups long-grain rice

2-3 tsp. of sea salt

1 1/2 tsp. ground pepper

1- 796ml can of diced tomatoes

1. Bring a large pot of water to a boil with a little salt. Meanwhile, remove the outer leaves of the cabbage and the hard stalk (root) of the cabbage. Wash it and put into the boiling water for 10 minutes. Carefully remove the cabbage from the water by using a large fork.
2. Using some tongs, carefully peel away each leaf and unwrap the head of boiled cabbage. Remove the the bottom part of the main rib from each leaf. Repeat this process with all your leaves and reserve.
3. Bring a large saucepan to medium-high heat, add the olive oil, onions and garlic. Simmer to soften the onions for about 10 minutes. Add the tomato paste, stir in and cook for about 2-3 minutes then add parsley, oregano, stir in and take off the heat.
4. Add the ground beef, pork, ham, rice and saffron and mix well with a wooden spoon. Now add 2 tsp. of salt plus 1 tsp of ground pepper and mix well. Form a little meatball and fry and taste-test. Add more salt and pepper to taste.
5. Take a cabbage leaf and place 2  Tablespoons of the meat mixture near the bottom of the leaf. Fold the two ends of the leaf inwards and roll it up into a long narrow shape. (do not roll too tightly as the rice will expand and may break your leaves)
6. Place some spare cabbage leaves on the bottom of your roasting pan and start placing the stuffed cabbage leaves in concentric circles.
7. Place some more loose cabbage leaves over the stuffed cabbage and you may even place a heavy plate on top to prevent them from breaking open.
8. Add the diced tomatoes, 3 cups of low sodium chicken (or vegetable) hot stock into the roasting pan (enough liquid to cover the cabbage by 1 inch), cover with the lid and place into a pre-heated 350F oven (lower rack) for 90 minutes.
9. Take out of the oven, taste a cabbage roll to see if the rice is done – adjust seasoning. If you would like a smoother sauce, carefully tilt the roasting pan and pour out the sauce and purée in a blender and pour back into the pan.
10. Serve the cabbage rolls immediately or reserve for later and simply reheat. Serve with a Voyatzi Estate Xinomavro, Cab. Sauvignon, Merlot blend.

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© 2012, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.

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This past summer I did a cooking gig where I made fried fish sandwiches, using Nova Scotia fresh haddock fillets brought here in Ontario from FisherFolk. I can still remember opening the styrofoam containers: the immediate fresh smell of the sea and sweet aroma of fresh fish. If anyone has been to sea, the smell of the sea is a desirable one – fish should not smell fishy.

This past summer I hosted a Greek Supper Club where the entire menu was of fish and seafood – enter fresh haddock again. This time I gently poached the fillets in Acropolis Organics olive oil. Good olive oil is not just for salads or drizzling a finished dish. You can sauté, you can make French Fries and you can poach fish in olive oil. The trick here is to get the oil to gently quiver and slowly poach the fish.

The great thing about this method is that the fish retains its delicate flavour, the oil imparts a lovely aroma and flavour and the best part? The oil can be re-used for other cooking uses. So, this method is healthy, it’s delicious and it’s economical.

My olive oil-poached fish was served with this wonderful rendition of Spanakorizo from the Dassios family, worth another look and indeed, another helping!

Olive Oil Poached Cod With Spanakorizo

(serves 4)

4 fresh haddock or cod fillets

extra-virgin olive oil

sea salt and fresh ground pepper

lemon zest and lemon juice to taste

Spanakorizo With Green Olives

2 lbs. fresh spinach, rinsed well, rough chopped

1/2 cup extra virgin olive oil

1 medium onion, diced

2 cloves minced garlic

1 cup long-grain rice, rinsed

1 1/2 cups chicken/vegetable stock

1/4 cup chopped fresh dill+ 1/4 cup finishing dish

 juice of 1 lemon

salt & pepper to taste

sliced green olives for garnish

1. Heat olive oil in heavy pot over medium heat, add onions and garlic, sweat for 5 minutes. Add rice, cook for a couple of  minutes while stirring.
2.  Add chopped spinach in batches until it starts wilting. Add  the stock and half the dill. Cover & steam until liquid is absorbed about 20 minutes. Add more stock if necessary. When rice is done, add lemon juice, rest of dill. Season with salt and pepper. Pour into serving dish, fluff rice with a fork, top with crumbled feta and chopped green olives and dill.
3. Alternatively, you can finish this dish in the oven: After the spinach has wilted in the pot, pour contents into a deep casserole dish, cover with foil and place in a pre-heated 375F oven for approx. 30 minutes. Again, fluff rice, mix remaining dill and lemon juice and top with green olives. Reserve and keep warm.
4. To olive oil poach your fish, ensure the fillets have been rinsed and patted-dry. Choose a pot that will snugly fit your fillets in it then pour about 1 inch of of olive oil in and turn the heat onto medium-low. Place an oil or candy thermometer in the oil heat to  temperature of 210F (the oil should be just quivering).
5. Carefully lower your fish into the oil and poach the fish for approx. 6 minutes or until it turns opaque.
6. Use a slotted spoon or spatula to remove the fish from the oil and serve on top of each helping of Spanakorizo. Serve as a main or side with a Kir Yanni Samaropetra.

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© 2012, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.

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I quickly realize the dinner is happening in another week (this Friday) and I beamed with a huge smile…perhaps to distract from my reddened face. To make the most of the moment, I entered the home for a glass of wine, some conversation and some food appears on the table. A large dish of Spanakorizo is presented and divided to satiate the Friday hungrys we were all feeling.

I was intrigued by this Spanakorizo that was topped with green olives and crumbled Feta. I’ve only had the more traditional version – no green olives and Feta. I love this twist on Spanakorizo as it was different, tasted fabulous and the spinach wasn’t blackened, overcooked.

I was promised the recipe and after having made the dish in my own kitchen, I can now share the dish with all of you. The Dassios family cooks their Spanakorizo on the stove-top and I like my rice baked. Here, you have both options and neither one better or worse…your choice!

Dassios Spanakorizo With Green Olives & Feta

(serves 4)

2 lbs. fresh spinach, rinsed well, rough chopped

1/2 cup extra virgin olive oil

1 medium onion, diced

2 cloves minced garlic

1 cup long-grain rice, rinsed

1 1/2 cups chicken/vegetable stock

1/4 cup chopped fresh dill+ 1/4 cup finishing dish

 juice of 1 lemon

salt & pepper to taste

Garnish

1/4 cup each of crumbled feta

chopped green olives

1. Heat olive oil in heavy pot over medium heat, add onions and garlic, sweat for 5 minutes. Add rice, cook for a couple of  minutes while stirring.
2.  Add chopped spinach in batches until it starts wilting. Add  the stock and half the dill. Cover & steam until liquid is absorbed about 20 minutes. Add more stock if necessary. When rice is done, add lemon juice, rest of dill. Season with salt and pepper. Pour into serving dish, fluff rice with a fork, top with crumbled feta and chopped green olives and dill.
3. Alternatively, you can finish this dish in the oven: After the spinach has wilted in the pot, pour contents into a deep casserole dish, cover with foil and place in a pre-heated 375F oven for approx. 30 minutes. Again, fluff rice, mix remaining dill and lemon juice and top with green olives and Feta (omit Feta and the dish is purely Lent-friendly).
4. Serve as a main or side with a Kir Yanni Samaropetra.

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© 2012, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.

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One of my favourite things to cook with are herbs. The garden will be full of herbs in the summer time and allows me to cook with so much freedom and alter a dish depending on my mood. Spring means herbs are back in the market, Spring onions, leafy greens and even wild edibles like dandilions, mushrooms and wild garlic and ramps.

Another green that’s fresh (although available all year) is spinach and that’s the one component of this oh-so green rice on this dish. Iron-rich spinach and very flavourful parsley leaves make up the green sauce that gives the rice this brilliant colour. You can use parsley leaves but try the stems – they often get snipped and thrown into the trash when they are in fact edible and full of flavour!

Once again I’m baking the rice here…a favourite way to cook rice in my family but if you prefer stove-top, that’s your prerogative. Add the processed spinach and parsley near the end (still some liquid) so the greens can cook a bit yet not turn black from over-cooking. The finishing touch to the dish is shrimp and mushrooms – a natural combo and I do love earth & sea combinations.

This is a quick and easy dish…herbacaeous green rice reminiscent of Spanakorizo with a hint of mint and shrimp and mushrooms to finish the dish with some fresh lemon zest and juice to freshen the dish and some dried Greek oregano, drizzle of Greek olive oil and dinner is served. Delicious, nutritious, eye-catching and easy…dinner is served.

Herbaceous Green Rice & Shrimp (Πρασινο Ρυζι με Βοτανα και Γαριδες)

(serves 4)

1 1/2 cups long-grain rice, rinsed

1/4 cup olive oil

1 medium onion, finely diced

1/2 tsp. ground black pepper

1/2 cup finely diced green bell pepper (I added a hot pepper)

2 1/2 cups of hot vegetable stock

1/2 cup finely chopped parsley stems

1/2 cup baby spinach or blanched chopped spinach

2 Tbsp. chopped fresh mint (1/2 if dry)

zest of 1 lemon

good squeeze of lemon juice

20-25 medium-sized shrimp, peeled & deveined

2-3 Tbsp. olive oil

salt and pepper to taste

1 1/2 cups sliced button or Cremini mushrooms

squeeze of lemon juice

2 tsp. dried Greek oregano

pre-heated 400F oven

1. Pre-heat your oven and prepare your rice by rinsing it then placing in a casserole dish along with the grated onion, olive oil, stock, black pepper and diced peppers and salt to taste. Place in your pre-heated oven for thirty minutes (uncovered).
2. In the meantime, put your parsley stems, spinach and mint in a food processor with a splash of water to help blend the greens. process until a smooth green paste. At the thirty minute mark take the rice out of the oven and add the spinach and herb purée and stir-in. Place back in the oven for another 5-10 minutes or until all the liquid has been absorbed. Remove from the oven and add the lemon zest and a good squeeze of lemon juice and fluff with a fork. Cover and keep warm.
3. You may want to time your shrimp and mushrooms to be ready when the rice is; Place a skillet on your stove-top to high and toss your shrimp with olive oil, salt, pepper and once hot, sauté until just pink on both sides. Remove with a slotted spoon and reserve. Add a bit more oil and add the sliced mushrooms with some salt and pepper and sauté until they are light brown on both sides. Add the shrimp back in with the shrimp to heat through, add a drizzle of olive oil, a squeeze of lemon juice and the dried Greek oregano.
4. Dive and place the herbed green rice and top with mushrooms and shrimp. Drizzle with extra-virgin olive oil, dried Greek oregano and some more lemon zest. Serve with a Gaia Notios White.

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© 2012, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.

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Sauerkraut is a great substitute for this dish as there’s no “ksinolahano” here. This side dish is savory, little tangy and just a hint of smoky flavour from the paprika. My mom would often make this an accompaniment to roast turkey and I thought it paired well with the roast pork shanks of yesterday.

Sauerkraut Rice (Ρυζι με ξινολάχανο)

(serves 6)

1 1/2 cups of long-grain rice

1 litre jar/can of sauerkraut/choucroute, strained

1/2 stick of butter

1 small onion, diced

 1 1/2 tsp. sweet paprika

1/2 tsp smoked paprika

salt and pepper to taste

1. Pick-over your rice and rinse lightly over your tap and strain. Place about 3 cups of water and bring to a boil, add salt and your rice and simmer for 20-25 minutes and then strain.
2. In the meantime, strain your sauerkraut and taste it. If if it’s too tart for your liking, rinse in water and strain. Place a skillet on your stovetop over medium heat and add the butter and once it melts, add the diced onions and sweat for 4-5 minutes. Now add the strained sauerkraut, paprika and smoked paprika and stir in and simmer for a couple of minutes. Now add the reserved rice and stir until amalgamated and the rice has warmed-through. Adjust seasoning with salt and pepper and serve as a side to roast turkey or roast pork shanks.

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© 2011, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.

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