979-525-4151   Check Availability

Posts Tagged ‘culinary queens’

Fava Skordalia….Greek Split Pea Recipe….”Hummus Style”

October 30th, 2010 by Pamela Murski

Fava Skordalia  (Yellow Split Peas with Garlic)

2 cups yellow split peas, picked over and rinsed
2 bay leaves
2 tsp salt
4-6 garlic cloves
½ cup extra virgin olive oil (EVOO)
3-4 Tbsp red wine vinegar
¾ Tbsp dry white wine
2 Tbsp dried oregano, crumbled, plus more for garnish
Freshly ground black pepper
All or a few of the following toppings:
1 cup chopped fresh cilantro
2-3 Tbsp pitted and chopped Kalamata olives
4-5 oil-packed sun-dried tomatoes, drained and coarsely chopped
1 medium tomato, cored, peeled, seeded diced and drained
Few sprigs of arugula, coarsely chopped
Few sprigs of fresh flat-leaf parsley, coarsely chopped
Place the split peas in a large pot, add water to cover by 4 inches and bring to a boil.  Reduce the heat to low & simmer, skimming often, for 5 minutes.  Add the bay leaves and simmer for 40 minutes more, stirring occasionally and adding a little warm water as needed to keep the peas covered as they cook.  Add 1 tsp of the salt and simmer for 15-20 minutes more, or until the peas are soft and almost dry.
Puree the peas with a stick (immersion) blender, or transfer to a food processor and puree.  Let the puree cool completely; it will thicken considerably.
In a large mortar, grind the garlic with the remaining 1 tsp salt into a smooth paste.  Add 2 cups or so of the puree and continue grinding to incorporate the garlic.  Or use a blender or a small food processor.
In a large bowl, combine the garlic mixture, the remaining pea puree, the oil, 3 Tbsp each vinegar and wine, the oregano and pepper to taste, stirring vigorously to incorporate.  Taste and adjust the seasonings as necessary.  Cover and refrigerate for at least 3 hours or overnight.
If the skordalia seems too thick, add a little vinegar, wine or water to thin.  Spread on a large plate, sprinkle with oregano, garnish with toppings of your choice and serve

Greek Food and Fun

October 21st, 2010 by Pamela Murski

“The sharing of food whenever a bunch of friends gather is typical of the traditional Greek way of life.  The meal begins with alcoholic drinks and a communal course of meze (or plural, mezedes), little plates containing various kinds of cold and hot foods: green & black olives; feta or other local cheeses drizzled with olive oil and sprinkled with oregano; raw, cured or simply cooked seafood & fish; pickled vegetables and spreads; garlicky dips; intensely flavored rice- & herb-filled grape leaves; and vegetable or meat stews.  Offered in small portions together with pieces of fresh country bread, the mezedes arrive at the table together with the drinks.  Each meze

Read the rest of this page »

Cuban Food: Cooking with the Culinary Queens

March 11th, 2010 by Pamela Murski

Another incredible cooking time and meal with the Culinary Queens, my Herb Society, culinary group!  This time it was a Cuban meal with everything from “Chichachirritas” to delicious “Café Cubano Con  Leche”.  The Chichachirritas will find their way onto the menu for Friday night appetizers for one of our famous Foodie Weekends at the B&B!  The Chichachirritas were crispy with a delicate flavor heightened by the pungent green sauce…this is  one  of those appetizers that you want more and more of!  Served with Mojitos, you’re sure to have a great time!  Here’s the recipe….

Read the rest of this page »