You Say Tomato and I Say Toemauto - Bruschetta with Rustic Tapenade

To be truthful, I don't say either.... At least when it comes to my Bruschetta (that's bru-SKET-ta, not bru-SHET-ta) Which means I should probably clear up a common misconception while I am at it.

What exactly is Bruschetta? It's simply toasted bread that has been rubbed with garlic and drizzled with olive oil, then sprinkled with a little sea salt and pepper. A super simple and easy appetizer, though it started as a way to test the freshly pressed Olive oil. Simply roasting bread over the coals, rubbing with garlic and drizzled with freshly pressed oil to check the quality.

The nice thing is, that you can add all sorts of toppings to it, but those are the proverbial "icing on the cake". The most common topping I see is a heaping pile of chopped tomatoes, onions, basil and more olive oil... which smells divine and looks even better, however being cursed with an intolerance for fresh tomatoes, I am forever denied this mini salad on toast. And I definitely must avoid the jars labeled "Bruschetta" on the grocery store shelf.

It always cracks me up when I see those mixes of tomatoes, onions an herbs marketed as bruschetta in a jar. Periodically, just to be weird, I will pick one up and examine it closely, then exclaim fairly loudly, making sure everyone in the aisle can hear, "I don't see any toast in this jar!!" I think this might be why I had to leave Southern California; I was frightening the natives.

A-hem --

Anyway, socially alienating personality quirks aside, in order for me to achieve Bruschetta Nirvana, it became necessary for me to devised another form of "Bruschetta Icing" as it were. A little Fire Roasted Red Pepper, a few olives and I had myself a nice rustic tapenade (minus the Anchovy) which seems to work well for me... Heck, you can even add a little Chevre if you like.

Bruschetta with Rustic Tapenade

1 Baguette
a couple cloves of Garlic
Extra Virgin Olive oil (you are gonna want the good stuff for this one)
1/2 cup Manzanilla Green Olives
1/2 cup Kalamata Olives
1/2 cup Diced Fire Roasted Peppers
More Extra Virgin Olive oil
Sea Salt
Black Pepper
optional - Chrevre

Slice your baguette at an angle (this gives you more surface area on a slice) about 3/4 inch thick.

Lay the sliced out on a rack, set in a jelly roll pan.

Place in a 400 degree oven for about 15 minutes or until "toasted"

Meanwhile....

Chop the Fire Roasted Peppers and olives.

Place everything in a small bowl, and drizzle with olive oil, tossing to coat.

Remove the "soon-to-be-Bruschetta" from the oven and rub each piece with garlic (I used a whole head with the top cut off, cause I was in a hurry and it's a heck of a lot faster)

Drizzle Extra Virgin olive oil all over the slices then season with Sea Salt and Black Pepper.

Now anoint each Bruschetta with a spoonful of the olive mixture and drizzle with a little more olive oil.

Serve....
If you like, add a few crumbles of Chevre, then return to the oven for 5 minutes.

Just until the cheese becomes a little soft.

Then serve... Yeah, I put WAY too many on the plate... But I was hungry so I wasn't thinking... LOL

Mangia!!
~~

Here Chick, Chick, Chick, Chick - Hummus

In the interest of consuming all things flat, since I still can't open my jaw very far, I have decided to consume Hummus and pita. Hummus may be found ready-made in multiple flavors now days, but in all honesty, I think homemade Hummus tastes better than that stuff that has been stored in plastic tubs for God only knows how long.

I adore Hummus, it's my go-to food when I don't feel like consuming "meat". For some strange reason, it seems to fit the bill for a meat free meal; leaving me full without that heavy "I just ate a cow" feeling. At this point, however, I am so tired of Matzo Ball soup, that it is imperative that I consume some other form of food before I turn into a giant Matzo Ball.

So grab a can of Chickpeas and lets make Meze! (That's Greek for "small plate" or appetizer) Oh, just so you know, Hummus should really be seasoned with Sumac. I don't mean the "Poison Sumac" that grows in the United States though. The Sumac from the Mediterranean is not poisonous and has a lively "Lemon" flavor. Truly delicious and a quintessential ingredient to authentic Hummus.

Hummus

1 can of Chickpeas (Garbanzo Beans)
1 oz Lemon Juice
Zest of 1/2 Lemon
1/3 tsp White Pepper
1/2 tsp Kosher Salt
3 TB Tahini Paste
2 TB Extra Virgin Olive oil (I like Kalamata Olive oil for this)
Pinch of Sumac (though you can use paprika in a pinch, just increase the Lemon Zest)
Kalamata Olive for garnish (just cuz)

Drain the garbanzo beans and run them through a food mill.

You can use a food processor, but when you do that, you end up grinding up all of the peels as well. Not tasty.

Add Lemon Zest, White Pepper and Salt, stirring to combine

Squeeze and strain lemon juice, then add to the mix and stir again.

Then add the tahini paste and stir again.

Add the olive oil and stir until combined.

Divide between two shallow plates.

Drizzle with a little more olive oil and sprinkle with Mediterranean Sumac or Paprika (though the Sumac is MUCH better)

Place a kalamata olive in the center (just like the restaurant)

Serve with warmed Pita bread (not the pocket stuff)

Give it a go, even if you use the food processor, it will still taste better than the stuff in the store. I swear.

τρώω το περίδρομο!!
Troo to Peridromo!!
(Eat till your Belly is full)
~~

Grazin on Grecian Fusion - Greek Cups

OK, I will admit, the only thing that is "Asian" about this recipe is the wonton wrappers, the rest of it is pretty Greek. Be that as it may, these are a quick and delicious appetizer for your dinner party. This was originally a Pampered Chef recipe I stole from a friend. It has suffered a couple of modifications but nothing too earth shaking. The original just wasn't quite "Mediterranean" enough for me. ;)

If you have more time, then these are even better when you forgo the wonton and use Phyllo dough. Simply layer about 4 or 5 sheets together after brushing each sheet with butter, then cut the resulting layered sheet into 3 inch squares, then press those into the mini-muffin tin.

Greek Cups

24 small wonton wrappers (3-inch squares)
1 can Artichoke Hearts, chopped (not the marinated kind)
1/4 cup Roasted Red Pepper, chopped
1/3 cup Kalamata Olives, chopped
1/4 cup grated Myzithra
1 garlic clove, crushed
1/2 cup Homemade Mayonnaise (I substituted 1/4 with Hazelnut oil)
zest of 1/2 Lemon

Preheat oven to 350°F.
Press wonton wrappers into Mini-Muffin Pan.

Drain artichoke hearts and pat them dry.

Chop Artichoke Hearts, Roasted Red Peppers and Kalamata Olives.

Place in a small bowl and add grated Myzithra and crushed Garlic, then toss together.

Add Mayonnaise and Lemon Zest, stirring to combine.

Spray the wonton dough lightly with a olive oil.
Using a small scoop (1 TB size), fill the cups, 1 scoop to each wonton cup.

Bake 12-14 minutes.

Let cool in pan for 2 minutes.

Remove carefully and serve warm.

Mangia!!
~~

The Kefi of Avgos - Grecian Frittata

I have mentioned this before, but I will reiterate.

I LOVE eggs

In all forms of preparation. Not the least of which is the delicious Italian open-faced Omelet known as the Frittata.

Today I decided it was time to re-flex my "Greek" muscles a little bit and throw together a frittata with a few Greco-Roman ingredients such as Peperoncini, Kalamata Olives, Capers, Almonds, Feta

and, of course, Myzithra.

Oh yeah baby! One bite and I was breakin' plates and yellin' "Opah!!" Oh, and as a side note, Ouzo does NOT go with a frittata. ;)

I like to use an old Corningware Pyro-Ceramic petite pan for this, cause nothin' goes so easily from stove top to broiler as well as good old Corningware. (They REALLY need to start making that stuff again instead of the cheap stoneware they replaced it with) Oh, and when I use the broiler in the oven, I have it set to 400 degrees.

Grecian Frittata

Olive Oil
2 eggs, lightly beaten
Salt and Pepper
2 slices of Feta; broken
5-6 Kalamata olives, cut in half
1-2 Peperoncini, sliced into ribbons (or use the pre-sliced kind)
1-2 tsp Capers, rinsed
1 TB toasted slivered Almonds
1-2 TB Myzithra, Grated

Preheat the broiler to 400 degrees.
Heat olive oil in a small 6 inch skillet over medium low heat.

When oil it hot, add the beaten eggs, then season with a pinch of salt and some black pepper.

When the edges begin to "set" lay down the broken Feta.

Then top with sliced Kalamata Olives, Peperoncini, Capers and Slivered Almonds.

Sprinkle the whole thing with Myzithra and place under the broiler

Watch it closely, this will only take about 1-2 minutes before the cheese browns and the frittata "sets", then remove it from the oven.

Cut into wedges and serve.


Yes, a well made Frittata can bring much 'kefi' (joy) to your morning.

Mangia!!
~~

Fun With Flat Bread - Focaccia

I love bread, which is why I don't make bread. Yes, I know it's paradoxical, but if I make bread then I have to eat the bread. The problem is, that I love fresh baked bread SO much that I will sit and eat the whole loaf by myself while sitting in the corner, rocking back and forth and giggling to myself like Rumpelstiltzchen on crack. This is not a pretty picture for anyone, and it tends to frighten my neighbors.

But occasionally I need a "fix". When this happens, I warn all the neighbors and make focaccia bread. In particular, I make Kalamata olive and red onion topped focaccia bread. For it is uber delicious. Tonight, however, I decided to alter things a little bit, since the weather finally let up and the heat stopped (Thank God!) I made Chestnut, Sage and Shallot focaccia as well... A little reminiscent of some great fall flavors to go with the returning chill in the air.

Focaccia is really a simple bread to make, there is no yeast proofing in this recipe or anything, just mix up the dry and add the wet, then knead and let it rise... Now I have kneaded some tough dough over the years, this is a very soft dough, and you really don't have to muscle it in any way, I simple use my fingers and lean a little.

Honestly though, aside from being fairly simple to prepare, it is a great canvas for many ingredients. The best part, is that I get to play with some of my finishing type salts... Today I chose coarse Sel Gris and some fine Salish (Alder Smoked) salt.

Focaccia

For the Bread Dough
6 cups of Bread Flour (Gold Medal Harvest King - Bread flour, or equivalent, I think that a couple of flour companies even call it "Artisan" Flour to make it sound more Chi chi Poo poo)
1 tsp Kosher Salt
2 Pkgs Active Dry Yeast
1/4 cup olive oil
2 1/4 cups lukewarm water

Kalamata Olive & Onion

1/4 cup Pitted Kalamata Olives (Cut in Half either lengthwise or across, whichever blows your hair back)

Onion/Thyme Topping:

1 small Red Onions, Sliced in half and then into wedges (like you would an apple)
Olive oil for drizzling (About 2 TB)
1 TB Thyme leaves
1/4 cup Pitted Kalamata Olives

1 tsp Sel Gris salt (or Himalayan Pink or Hawaiian Black Lava Salt or Red Coral Salt or Alder Smoked Salt, etc. -- Really any of the fancy salts available, whichever you like since it is for "Finishing")

Chestnut Sage and Shallot:

To dough

1/2 cup roasted Chestnuts
1 TB fresh Chopped Sage

Sage/Shallot Topping:

1 Shallot, Sliced
(optional) Just a few of the chopped chestnuts

12-16 Sage Leaves

Olive oil for drizzling (About 2 TB)

1 tsp Salish Alder Smoked Salt (or Sel Gris or Red Coral Salt or Murray River Salt, Chardonnay Oak Smoked Salt etc. -- whichever you like since it is for "Finishing"

Line baking sheets with parchment
Whisk flour salt and yeast together in a bowl.

Add olive oil and warm water,

Then mix together to form a soft dough.

Knead for 10 minutes on a lightly floured board.

Place dough in an oiled bowl,

Cover and place in a warm place for 1 1/2 hours, until doubled in size.

Knead dough for a couple minutes to "Punch Down".

Normally, I simply Knead 1 cup of the olives into the dough, and proceed. But since I am making 2 different types, Go ahead and divide into 8 pieces.

Set aside 4 Pieces and chop your olives...

Flatten four of the dough pieces just a little and divide the chopped kalamata olives between them.

Roll the dough up to encase the olives.

Press the dough into a round shape on a parchment lined baking sheet. (Now this is where the Abusive part comes in) Grab your Pasta Fork.

Whack the heck out of the dough round. (Seriously, think of it as that game at Chuck E. Cheese, Whack-a-Mole)

or you can use your fingers, but the pasta fork is more fun... :)

Sprinkle top of rounds with onions and remaining olives.

Drizzle the tops with Olive oil and sprinkle with Sel Gris and thyme.
Cover and let rise again for 30 minutes.
Preheat the oven to 375 degrees.
Bake for 20-25 minutes, until golden.


For the Chestnut/Sage...

Take the other 4 pieces of dough and flatten them out.
Grab your roasted Chestnuts.

Divide the Chopped sage and chopped chestnuts between them.

Roll up to encase the fillings.

Flatten on parchment lined baking sheet and whack the heck out of them.

Top with sage leaves (a little Sage triquatra action going on), a couple of chestnut hunks, drizzle with olive oil and sprinkle with Salish Salt.

Cover and let rise 30 minutes
Bake for 20-25 minutes at 375, until golden.


Mangia!!
~~