Kelly Davis gets some tips on Greek cooking - WDRB 41 Louisville News

Kelly Davis gets some tips on Greek cooking

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WDRB's Kelly Davis gets some hints on prepping delicious Greek food. Watch the attached clips and check out what Kelly learns. Use these recipes to prepare your own Greek cuisine at home.

Flaming cheese OPA!!!

1 lb. soft Kasseri or feta cheese
1  cup of vegetable oil
1 whole lemon
2 tbsp. brandy
½ cup flour
½ cup water 

Mix flour and water until thick.
Cut cheese into slices 1/4 inch thick.
Place in the  bowl with the flour mix and totally cover it.
Place in the frying  pan.
Fry enough cheese for about 15 seconds or until spatula is able to flip it easily.
Extra tip: Don't forget to tilt the frying pan so you won't burn your hands when the oil splatters.  
Cook the other side till cheese is brown and remove from heat.
Place on a METAL platter. Pour brandy over cheese and ignite immediately.
Don't forget to exclaim OPA!!!!!!!!.
Cut the lemon and squeeze the juice over it to stop the flames. 
Cut in 4 pieces and share the deliciousness.

Prepare your very own grape leaves:

1 cup uncooked white rice
1/2 cup tomato sauce
1 tbsp cumin
½ cup fresh mint
2 tsps chopped garlic
½ cup olive oil
½ cup chopped onion
1/2 cup fresh parsley, finely chopped
1 teaspoon black pepper
1/2 teaspoon salt
1 jar (16 oz) grape leaves
2 tablespoons lemon juice

Soak grape leaves in cold water for 2-3 hours. Jarred grape leaves are very salty from the brine solution. Rinse and drain in a colander. Set aside.

In a mixing bowl, combine all ingredients. Mix well with hands.
Rolling the Grape Leaves
Here comes the tricky part: rolling the leaves with the mixture. It's easy once you get the hang of it. Be careful to not wrap too tight. You have to leave a little room for the rice to expand. As you roll them, you are going to place in a circular arrangement in your Dutch oven or large saucepan.

Place a grape leaf side down. Place about 1 teaspoon of mixture in the middle. Fold in the sides and roll upward. Think of rolling a burrito, only smaller.

When you have rolled the last leaf, place a heavy plate on top of the stuffed grape leaves in your pan. I use a ceramic plate. This helps keep the grape leaves in place during cooking so they don't shift around. Fill pan with water and bring to a boil. Reduce heat to low and simmer for about 30-45 minutes until rice and leaves are done.

Make your own spinach pie:

Spinach Pie -- Spanakopitta

3 1/2 lbs. Spinach
Olive Oil
1 medium onion
3/4 lbs. Feta Cheese
2-3 beaten Eggs
chopped Dill
1. Wash the spinach and chop it finely.
2. Add 1 tablespoon salt and rub it with the hands. Leave for an hour. Squeeze it well.
3. Add 1/3 cup olive oil, the onions, the feta cheese crumbled, eggs, and dill.
4. Take a buttered baking pan and line with one pastry sheet. Brush it liberally with oil. Add 6 more pastry sheets, brushing each with oil, and let them come up the sides of the pan.
5. Spread the spinach filling evenly and cover with 6 more pastry sheets, brushing each with oil.
6. Brush the top with oil and score the top three sheets into 3 inch strips from one end of the pan to the other. Sprinkle the top with water, to prevent the pastry sheets from curling upwards.
7. Bake the spinach pie in a moderate oven for 40-45 minutes. Cool slightly, cut into squares and serve either hot or cold. Make about 20 pieces.

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