#174 Vasilopita : Greek New Year's Cake

Happy New Year 2017!  It has been a while! I am happy to be back and cooking again. I want to dedicate more time to writing this year. What a crazy busy year 2016 was for me and I am very, very glad that it is DONE! So, cheers to a year of many changes, to abundance, to a year of being a better version of me, a year of great food and, maybe completing this project? Cheers to a new year of enjoying love and life to the fullest, to exploring the world right here in our kitchen and to actually visit countries that we've never been and where we will explore local dishes! I am excited to get closer to the goal of 365 items this year, it's not an easy feat with my schedule but I will try my very best. One thing I realized that I missed since my last posting in January of last year (wow, that long ago!),  is not only learning how to cook more dishes but, missing out on the fun in discovering each plate of food's origin with my daughter, and I really regret that I let my daily stresses get the best of me, and that I just let the year pass by choosing not to write and forgetting the very reasons why I started this blog almost 5 years ago. It has truly brought nothing but positive things into our lives,  it enriches my vocabulary with each post since English is my second language, it really has taught me how to cook and be better at it, and, most importantly, it created lasting sweet memories that I plan to put in print once I complete the goal of 365. It's also great how this blog has become very useful to me, for example, if I want to bake a cake, I just go on google search and type in "herglobalkitchen cake"  and google gives me results of recipes from this blog that I know works because I tried it! It also relaxes me every time I read it because it takes me back to that great day I discovered, and actually learned to cook and really fed the family a new and fantastic dish from another country! What a great feeling each time, all positive, all smiles and it brings me so much joy. So, it is time to create new happy memories at our global kitchen! 

So, what have I made so far this year? Desserts! I made it on New Years Eve. New Years Day is a special holiday for me and so I make a LOT of food. Now you know where to find Van on December 31st of every year! Her global kitchen! I cook all day, and plan days and days before, it's not even funny. Since becoming a mom, my "NYE parties" has always been in my fun kitchen. I do put on make up, fix my hair and dress up for my NYE cooking party, but never leave the house! LOL. This year I made desserts that turned out great! One of them is this famous cake in Greece that is made and served in homes every New Year's Day, traditionally the baker inserts a lucky coin in the cake.  Each member of the family gets a slice, the youngest member is served first and whoever gets the coin is believed to be lucky all year long! Vasilopita or Vaselopita, is a cake that pairs  very well with coffee. It is so good, very moist, every one loved it! I will make and enjoy it again on New Years Day in 2018! 

VASILOPITA (Greek New Year's Cake) 

Ingredients:

1 cup butter
2 cups white sugar
3 cups all purpose flour
6 eggs
2 teaspoons baking powder
1 cup warm milk
1/2 teaspoon baking soda
1 tablespoon fresh lemon juice
2 tablespoons white sugar

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch round cake pan
2. In a large bowl, or in a mixer,  cream the butter and sugar together until light and well mixed. Add the flour and mix until the mixture is mealy. Then, carefully add the eggs one at a time, mixing well after each addition. In a separate medium bowl, combine the baking powder and milk, add to the flour and egg mixture, mix well. In a small bowl,  combine the lemon juice and baking soda, stir into the batter. Pour into the prepared cake pan.
3. Bake for 20 minutes in the preheated oven. Remove and sprinkle sugar over the cake, then return it to the oven for 20 to 30 additional minutes, until cake springs back to the touch. Gently cut a small hole in the cake and place a quarter in the hole. Try to cover the hole with sugar. Cool cake on a rack for 10 minutes before inverting onto a plate.
4. Best when served warm, but it is also delicious even when the cake has cooled down. Enjoy!

Adapted from: http://allrecipes.com/recipe/15723/vaselopita---greek-new-years-cake/

My friends, I wish you and your family a sweet, delicious, joyful, bright, healthy, prosperous and happiest new year ahead! 

If you enjoyed this post, follow this blog as we will be posting 191 more recipes! 191 recipes to discover, learn to cook, take pictures and post here to complete the goal of 365!  

Will I finish this big task? Check back often to see my progress! xo Van 

#147 Greek Inspired Roasted Chicken

Roasted Chicken is one of the  easiest dishes to  fix for dinner and it is healthy too. I made this Mediterranean inspired Greek Roasted Chicken. We had a jar full of kalamata olives and so I decided to make a rub using it. Herbs were a plenty since it was on sale for $.99, grocery discounts always make me happy, especially if they sell herbs for  half the original price, organic herbs  can get pricey but it is essential in good cooking and in my opinion, must never be skipped. I've always wanted to start planting my favorite herbs, and will do so very soon. Finally I will have a small herb garden, I need to :)  as you can see in the photo below, I used lots of fresh herbs! I actually overstuffed the poor bird! But I think I will be forgiven, because it's main purpose is to nourish another form of life, not only did it nourish us, it gave us joy. :) I wanted to find out if  using all the herbs will add a strong unbearable flavor to the chicken, but the result was quite the opposite! It was delicious, the flavors were not shy, yet far from overwhelming. It was a perfect blend of the fresh and dried herbs, lemon, garlic and the kalamata olives.

Yield: 4-6 servings

GREEK INSPIRED ROASTED CHICKEN

Ingredients:

Whole roasting chicken

1/4 cup butter

2 teaspoons chopped fresh mint

1/4 teaspoon dried oregano

1/4 teaspoon dried basil

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1/2 cup jarred kalamata olives, finely chopped

1 lemon, quartered

1 onion quartered

sprig of fresh thyme

sprig of fresh sage

sprig of fresh mint

sprig of fresh rosemary

sprig of fresh basil

4 cloves of garlic

Directions:

1. Pre-heat oven to 450 F. Rinse the chicken and pat it dry all over with paper towels. Remove the giblets from the cavity of the chicken, generously add salt and pepper into the cavity, and return the giblets. Squeeze the lemon in the cavity, then add the lemon itself, pushing in each half gently. Insert quartered onions, garlic and all the fresh herbs: thyme, sage, mint, rosemary, basil.
2. In a small bowl, combine:  1/4 cup butter, 2 teaspoons chopped fresh mint,1/4 teaspoon dried oregano, 1/4 teaspoon dried basil, 1/4 teaspoon salt, 1/8 teaspoon ground black pepper. Gradually working your fingers under the skin to gently loosen it so it does not tear. Rub the mixture under the skin, and all over the chicken. 
3. Gently slip chopped kalamata olives under the skin.
4. Truss the chicken and place it breast side up, on a rack if you like, in a large baking pan. Roast in the center of the oven until the bird is golden on the outside and the leg joint moves easily when you rotate it, about 1 hour.
5. Remove the chicken from the oven, add pepper generously all over. Flip the  bird onto the breast side and let it rest, uncovered for at least 15 minutes and as long as 30.
6. Carve the chicken and arrange it on a warmed serving platter. Cut the giblets into thin slices and arrange them on the platter. If a substantial amount of cooking juices remain in the baking pan, place it over medium heat and bring to boil. Scrape up any browned bits, stir in 1/2 cup of water, and pour the juice over the chicken.

So if you are not gentle in adding the rub in between the meat and skin of the chicken, you will tear the skin, just like what happened here.

I added more kalamata olives in the roasting pan and some parsley too which cooked great with the chicken. We loved it! Roasting chicken at home is fun and it tastes so much better!

#145 Horiatiki Salata (Greek Salad)

With no lettuce nor other leafy greens and using only fresh plump tomatoes and other equally fresh, crunchy vegetables, kalamata olives, a simple vinaigrette, and sprinkled with feta cheese before serving,  this recipe makes a simply delicious Horiatiki Salata or Greek salad. Horiatiki means village-style. This is how I ate salad back home in the Philippines since we did not have an abundance of lettuce, but without the olive oil and cheese. After I tried this for the first time, I fell in love with it and now  Greek Salad is a must have at least once a week for me. It's one of my favorites.  I did not remove the cucumber seeds as per instructions, because for some odd reason, I cannot eat cucumbers without the middle part, it ruins the taste for me. I also added radish because I like it very much, adding radish to Greek salad was introduced to me by a former co-worker of mine, who always shared her Greek Salad with everybody every single day, and it was always delicious. Simple, flavorful and filling..top with feta cheese, it's heaven!

Yield: Serves 6

HORIATIKI SALATA (GREEK SALAD)

Ingredients:

1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large-diced
1 yellow bell pepper, large-diced

1 bunch of radish, peeled and halved,  or cut smaller if you like
1 pint fresh cherry or grape tomatoes, halved
1/2 red onion, sliced in half-rounds
1/2 pound feta cheese, 1/2-inch diced
1/2 cup kalamata olives, pitted

For the vinaigrette:

2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

Directions:

1. Place the cucumber, peppers, tomatoes and red onion in a large bowl.
2. For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. 
3. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

Recipe adapted from Ina Garten's Greek Salad here

I omitted the onions, but I highly recommend not to, because onions add a great flavor to it. 

It's your personal call. It's yummy either way. :)

#106 Braised Beef with Fresh Oregano

This  unforgettable dish was introduced to me by a friend. It's a simple beef dish yet so delicious, it goes well with rice or pasta. I ate it with rice and sprinkled fresh oregano on top..so tasty! She recommended Filet Mignon for the meat, and the  sauce  should be thick, like gravy, but not too thick, as it will be too starchy for you to enjoy. We made it again a couple of nights ago using her recipe and it was, once again a huge hit!

Yield: Serves 6

BRAISED BEEF with FRESH OREGANO


Ingredients:

2 tablespoons shortening
2 pounds Filet Mignon, cut into 1 -inch cubes
1 can condensed beef consomme
1/3 cup red Burgundy, or, if desired, cranberry cocktail
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon onion salt
2 tablespoons constarch
1/4 cup water
hot cooked rice
fresh oregano leaves

 

Directions:

1. In a large skillet, melt shortening; brown meat on all sides. 
2. Stir in consomme, wine, soy sauce, garlic and onion salt. Let boil. Reduce heat; cover and simmer for 1 hour or until meat is tender.
3. Meanwhile, whisk cornstarch in water, mix very well until all lumps disappear. Gradually stir into meat mixture. Let cook while stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute.
4. Sprinkle fresh oregano leaves. Serve over rice. Salt & pepper to taste.

Oregano was a rare find in the United States up until World War II when soldiers and an influx of foreign immigrants introduced it along with other spices to American culture. Nowadays it's easy to find it, inexpensive to buy organically grown ones and super easy to grow too! Believed to have originated in Greece, the word "oregano", is actually derived from the Greek phrase "joy of the mountains". The Romans who later conquered Greece, then spread the herb to the rest of  Europe.

WHY YOU SHOULD EAT RAW OREGANO

• A natural source of Omega-3 Fatty acids.
• Rich in fiber.
• High Minerals content, such as Iron, Manganese, etc.
• Research shows that “…On a per gram fresh weight basis, oregano has demonstrated 42 times more antioxidant activity than apples, 30 times more than potatoes, 12 times more than oranges and 4 times more than blueberries.”
• It has unbelievable antibacterial properties. The volatile oils in this spice include thymol and carvacrol, both of which have been shown to inhibit the growth of bacteria, including Pseudomonas aeruginosa and Staphylococcus aureus . Munch on and say goodbye to Candida- a form of yeast infection.
• Rich in Vitamin K.
• Smells great.
• Adds a really nice balsamic, warm and aromatic flavor to your food.

 

Delicious and Nutritious!

#51 The Best Tzatziki Sauce Recipe - Greek Yogurt and Cucumber Sauce

This was first introduced to me as a sauce to a gyros sandwich, and I cannot forget how good it was! It took me a while to make it because I really didn't care that much for yogurt. But lately I have been wanting to add more protein to our diet and Greek yogurt is an excellent source. It has twice the amount of protein than the regular yogurt, low in fat, has less sugar and carbohydrates too. So when I bought the yogurt this weekend, I decided I will make that delicious yogurt cucumber sauce that I once tried. Now I know what it is called. Tzatziki. :) I like how that sounds, pronounced as: /zɑːdˈziːki/. It is a Greek appetizer or sauce, and is always served chilled. It can be enjoyed with a pita bread, as a sauce to your meat sandwich, or as a dip for your favorite vegetables. I love the smell of fresh dill, and how it adds that wonderful flavor to the yogurt. Add some fresh squeezed lemon juice, cucumbers, minced garlic, salt and pepper.. Wow, tastes great! The original recipe called for 2 teaspoons of white wine vinegar,  but I didn't have it so, I just doubled the amount of  lemon juice. I chopped the cucumber instead of grating it, because I like the chunkiness in every bite. It was a great dip for my raw celery sticks. I still have a full bowl of Tzatziki  left overs and it will be enjoyed down to the last spoonful. :)



TZATZIKI 


Ingredients:

2 cups Plain Greek Yogurt
1 large Hothouse or English Cucumber
1 teaspoon of salt- (add half first and see if that is enough saltiness for you)
Pinch (1/4 tsp.) Fresh Ground Black Pepper
2 teaspoons Extra Virgin Olive Oil
2 tablespoons Freshly Squeezed Lemon Juice
2 Garlic Cloves, Finely Minced 
4 teaspoons Minced Fresh Dill Weed (no stalks)


Directions: 

1. Peel cucumber. Discard seeds, and chop finely.
2. Put yogurt in a large bowl, add lemon juice, olive oil, garlic, dill,  salt and pepper. Mix thoroughly. Add chopped cucumbers, mix until well blended.
3. Best if chilled for a few hours before serving. Enjoy!  

All this time I thought Greek yogurt is a yogurt made only and originated in Greece. It turns out that it is simply called Greek yogurt because this variety of yogurt was made popular by the Greek brand FAGE. Greek yogurt is a yogurt which has been strained, the whey has been removed so it has that thick, rich and creamy consistency. Because it has been filtered, much of the fat has been removed and it has a lower amount of carbohydrates and sugar than the regular unstrained yogurt. You can make Greek yogurt anywhere you are :) I will make it one of these days. I am so lucky I know somebody who knows how to make Greek Yogurt, also called "Labneh" or "Yogurt Cheese". I plan to make it soon after I finish the  jar full of  homemade labneh marinated in pure olive oil sitting in the fridge. It was given to me by a dear good friend. I didn't know those ones were Greek yogurt! I knew it was called Labneh. :) Thank you, Aola for introducing me to Mediterranean dishes and for the jars filled with Labneh and Hummus. We love it!

#21 Delicious Greek Rice Dish: Spanakorizo

I love, love this recipe. I love Greek food in general, and this dish, with lemon and crumbled feta cheese on top, is heavenly! If you have a lot of spinach in your fridge and a bag of rice, make this! Yum! We will be cooking this a lot.


Spanakorizo


Ingredients:

1/3 cup olive oil
2 onions, chopped
2 pounds fresh spinach, rinsed and stemmed
1 (8 ounce) can tomato sauce
2 cups of water
1 teaspoon dried dill weed
1 teaspoon dried parsley
salt and pepper to taste
1/2 cup uncooked white rice

Directions:

1. Heat olive oil in a large skillet over medium high heat.
2. Saute onions until soft.
3. Add spinach, and cook , stirring for a few minutes, then pour  in the tomato sauce and water. Bring to a boil, and season with parsley, dill, salt and pepper.
4. Stir in rice, reduce heat to low, and simmer uncovered for 20 to 25 minutes, or until rice is tender. Add more water if necessary.
5. Serve hot, with lemon and feta cheese on the side.

This Greek dish is known as "Spinach Risotto" in English. The dill is what mainly gives that wonderful flavor. Once you try this, you'll understand why I am crazy about Spanakorizo. It  is such a great vegetarian dish.

We looked at photos of an island that we will surely visit soon. Santorini Island in Greece is our destination for our first visit to Greece. Let me share a couple of photos that my best friend Sean sent to me a few years ago while in Santorini:

Don't you want to be here too?! Santorini  is an island in the Southern Aegean Sea. One of the two locations in Europe to feature a hot desert climate. An island with lots of history, character, breathtaking beauty, low crime rate, great food and a flourishing wine industry. I can't wait for us to go. :)

#15 I wrap my heart with grape leaves: Dolmas or Warak Dawali

When I was first introduced to stuffed grape leaves, I was surprised that the leaves can be cooked! Well, back home, a few people planted grapes and eating the leaves is unheard of. Once I tried it, I instantly loved it! It was very good. I loved it so much that when I went to Zanotto's grocery store in Willow Glen, I was so happy when I found cooked stuffed grape leaves. However, once I tasted it, I was very disappointed..it was disgusting! Then, I realized that there are many variations. And I am lucky that I first tried it from the kitchen of a great cook, Aola. She inspired me to attempt to make stuffed grape leaves as great as hers. She told me how to make it, but I forgot all the details by the end of the dinner that she hosted last year. I investigated and looked up many many recipes. I wanted to learn how to make it so bad, because it is just delicious and it was something new to me. After several months of trying different recipes, I found what I just needed: simple, quick and delicious.

Like me, you must be wondering where the stuffed grape leaves originated. It has many names, to mention just a few: dolmas, wara' einab, dawali (as what my Palestinian friends call it), dolmeh. This dish is very common in the Middle East, and the Mediterranean. It may have other names that I do not know of. In a 1983 NY times article by Fred Ferreti, the following was written about the origin of stuffed grape leaves:

"As a matter of fact, some Greeks will tell you that the origin of stuffed vine leaves goes back to the time when Alexander the Great besieged Thebes. Food became so scarce that the Thebans cut what meat they had into little bits and rolled it in grape leaves."  read more 

We chose to talk about Greece the night we made this dish. We read online and discussed about Greek Mythology, she was amazed! She heard about Greek Gods before, but she learned more about it that night. It all sounded magical to her. The whole experience was fun for me of course, although the rolling part can be tiresome after a long day :) This dish is mostly cooked with lamb.  I stuffed mine with beef.

STUFFED GRAPE LEAVES

Ingredients:

1/2 medium onion, minced

1/4 cup uncooked rice ( I used California Rose)

16 ounces ground beef

1 garlic minced

3 tbsp. finely chopped parsley

1 tsp. grated lemon zest

1 tbsp. coriander

4 tbsp. olive oil

1/2 tsp. salt

1 tsp. pepper

2 tbsps. lemon juice

grape leaves ( I used Orlando jarred grape leaves)

3 cups chicken stock

1 lemon, cut into small wedges

Directions:

1. Remove the grape leaves from jar and rinse.
2. In a bowl, combine, beef, garlic, parsley, lemon zest, coriander, 1 tbsp. olive oil, salt, pepper, coriander. Mix well. Add uncooked rice. Mix.  It is best if you use your hands.
3. Dry grape leaves with papertowels. Place leaves shiny side down. Add 1 tbsp of mixed meat, spices and rice. Roll.
4. In a large saucepan or dutch oven, place them side by side in circular layers.
5. Place lemon on top. Then put a weight on top of the last layer. (I used a smaller pot cover, others use a ceramic plate). This will prevent the stuffed leaves from moving around during cooking. Fill pot with the chicken stock, covering the leaves. Add the remaining oil. Depending on what you use to cook the stuffed leaves in, you might need to add a cup or two of the chicken broth.
6. Simmer for 30 minutes on low until the rice is very tender. Then remove from pot and serve. 

We fell in love with this dish. Serve with yogurt sauce, it's delicious. It takes time to finish rolling each one, but it is totally worth it.