Hurricane Sandy 2012-10-30

Hurricane Sandy slammed into the Atlantic Coast of North America, from Quebec to North Carolina, bringing death and devastation in its path.   However it was reassuring to perceive and remember the bravery of the firemen rescuing people from their burning homes, and the dedication of the hospital staff carrying their patients to safety. Our thoughts and wishes go to all concerned.

          At home, events are depressing and very worrying.   Prime Minister Samaras is trying to convince his coalition partners to vote for the new, harsh austerity measures, imposed by our creditors, in order to obtain the much needed aid package.  Otherwise we sink economically and socially, I’m afraid.

         Below are four recipes irrelevant to each other, but I’m sure that you will enjoy cooking and eating them.

                              

MEAT BALLS WITH EGG AND LEMON SAUCE

                                                 

If you use more stock you can serve a very satisfying soup.

500 g (1 lb) minced beef

4 tbsp short grain rice

1 large onion, grated

2 spring onions, finely chopped

2 tbsp parsley, finely chopped (1 tbsp reserved for garnish)

1 tbsp dill, finely chopped

1 tbsp mint, finely chopped (optional)

2 tbsp olive oil

2 egg whites

Salt and pepper, to taste

Flour

750 ml (3 cups) stock or water

2 egg yolks

1 lemon, juice only

           Knead the first 9 or10 ingredients well together, shape into meat balls the size of a walnut, and roll in flour.

 

           Boil the stock or water.   If cooking in plain water, add a little salt and 1 tbsp butter to the saucepan.   Shake the meat balls between your fingers to remove the excess flour, add them to the stock and simmer for 35 minutes or until they are thoroughly cooked, and remove from the heat.

          Whisk the egg yolks and add the lemon juice.  Very slowly beat in 1½ -2 cups hot stock and pour the mixture slowly back over the meat balls. Shake the saucepan, return it to the fire and barely simmer, until the sauce thickens slightly. Do not boil.   Serve sprinkled with the reserved parsley and freshly grated black pepper.

(Serves 6)

                             

SUN-DRIED TOMATOES WITH BASIL AND OLIVE OIL

                                

You can use sun-dried tomatoes in salads and in fish or meat dishes.

Medium-sized ripe red tomatoes

Basil leaves

Garlic cloves, roughly chopped (optional)

Corse salt

Olive oil

         Cut the tomatoes in half, place on large baking sheets and sprinkle with salt.  The traditional method is to cover the tomatoes with fine muslin, and leave them in the sun for about 10 days, or until they are dried but still slightly soft.  They should be taken indoors every evening.

        It is much easier to dry them in a very low oven for about 24 hours.

Place the tomatoes in jars interspersed with basil leaves and garlic, if used, and cover with olive oil.   In about a week they will be ready to eat.   Always keep them well covered with olive oil.   They will keep for several months. 

                              MUSHROOM TART                                              

        My friend Athena Papamichael insisted that the flavour of cultivated and wild mushrooms should never be “distorted” by the addition of strong tasting ingredients, such as bacon or cheese.  

300 g (2 cups) flour

225 g (7½ oz) butter

Salt

2 tbsp or more iced water

Filling

1 large onion, chopped

1 heaped tbsp butter

Salt and pepper

500 g (1 lb) Portobello mushrooms or any other fresh, white mushrooms, sliced

10 dried Porcini soaked and chopped, soaking water strained and reserved

1 heaped tbsp flour

250 ml (1 cup) cream

Salt and freshly ground black pepper

Pinch of nutmeg

2 tbsp dried breadcrumbs

1 tbsp butter cut in small pieces

           Mix flour and salt, rub in the butter, sprinkle with water and knead into soft, pliable dough. Cover and refrigerate for ½ hour at least.

          Sauté the onion in butter, until soft.   Add both the fresh and the soaked mushrooms, sprinkle with salt and pepper, cover the saucepan and simmer until the mushrooms are cooked and dry. Sprinkle with the flour and stir for 2-3 minutes.  Then pour in the porcini water and the cream, and stir and simmer until the liquid thickens.  Taste and add freshly ground black pepper, nutmeg and more salt, if necessary, and set aside to cool.

          Roll out the pastry and line a 27 cm (11 in) buttered tart dish.  Cover with baking parchment and beans and bake blind in an oven preheated to190 C (375 F) for 10 minutes.  Discard the parchment and beans and bake for 7 minutes more, and set aside to cool.

          Sprinkle the pastry shell with dried breadcrumbs and spoon over the mushroom filling.    Level the surface with a spatula, dot with butter and bake on the top shelf of an oven, preheated to 190 C (375 F) for 15-20 minutes. Serve with a green salad and a good white wine.

(Serves 8-10)

  

 JAM TART

                                      

This is a favourite recipe that needs excellent butter and jam.

200 g (7 oz) butter, softened

260 g (2 cups) all purpose flour

2 level tsp baking powder

55 g (1/3 cup) semolina

75 g (1/3 cup) sugar

1 egg

Pinch of salt

¼ cup brandy

500g (1 lb) jam, preferably apricot

        Mix all the ingredients together (except the jam) and knead until a soft, pliable dough is obtained.

        Roll out 2/3 of the dough and line a 30 cm (12 inch) tart dish and spread thickly and evenly with jam.   Then roll fine pencil-sized cylinders with the remaining dough and form a lattice pattern on the top of the jam.

        Bake in a moderately hot oven, preheated to 180 C (190 F) for about 40-45 minutes or until the pastry turns golden brown.   Cut into wedges and serve.

(Serves 8-10)