RECIPES

 

 

CHEF MARIAS GREEK DELI is opening 20  March 2017

2013 Eisenhower Ave.  Fort Knox KY 40121

Hours of operation: Monday – Friday 11.00 am -7.00 pm

Saturday 11.00 am -4.00 pm  Sunday closed

So, here we are, revealing my first recipe to you, especially to my friend Becky.

Gorgonzola dip with plums

1lb Gorgonzola cheese (you may use smoked gouda)

1/2 pound butter

one cup diced tomatoes, discard the juice

4-5 brunches of fresh dill

2 tsps.  finely chopped garlic

3-4 VERY ripe black plums diced

Directions.

Melt the butter enough before it gets watery

Melt the cheese

Mix all the ingredients and gently fold them in and shape it nicely in a bowl

Dice the plums and place them on top of the bowl.

Refrigerate for an hour and then bring it out, serve with crackers, pita bread  or veggie sticks.

Bon appetite.

This a personal recipe, didn’t copy it or steal it. I just want to let you know.

 

Here is another one:

Butternut Squash and Bean Wraps with feta cheese

By Chef Maria Bell

Serves 8

  • Hands-On Time 25 min
  • Total Time 25 min

Ingredients

  1. 2 tablespoons olive oil
  2. 1 butternut squash (about 1 1/2 pounds), cut into 1/2-inch pieces
  3. 1/2teaspoon ground cumin
  4. kosher salt and black pepper
  5. 1 cup black beans
  6. 8 flour tortillas, warmed
  7. 1/2 small red onion, sliced
  8. ¼ cup torn fresh flat-leaf parsley leaves
  9. a handfull of mixed greens
  10. One cup sliced grape tomatoes or any tomatoes
  11. Radishes to garnish
  12. One cup of sliced sweet peppers

Directions

  1. Heat the oil in a large skillet over medium heat. Add the squash, peppers, cumin, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 11 to 13 minutes. Add the beans and ¼ cup water and cook until heated through, 1 to 2 minutes.
  2. Top the tortillas with the squash and beans, onion, and parsley, dividing evenly.

Serve with the radishes and corn

TZATZIKI

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3 tbsp. olive oil

1 tbsp. vinegar

4 cloves garlic, minced finely

1/2 tsp. salt

1/4 tsp. white pepper

1 cup strained Greek yogurt.

1 cup sour cream

2 medium diced cucumbers

 Preparation:

Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until well combined. Using a whisk, blend the yogurt with the sour cream. Add the olive oil mixture to the yogurt mixture and mix well. Finally, add the cucumber. Chill for at least two hours before serving.

 

              BAKLAVA                                                      peanut-butter-and-jelly-baklava

Ingredients
1 lb. Phyllo (pastry sheets) 1 1/2 cups Butter 1 lb. chopped fine (or walnuts) Almonds 1/4 cup Sugar 1 teaspoon Cinnamon For the Syrup  4 cups Sugar 2 cups Water 1 juice of Lemon
Preparation
Place 2 pastry sheets in a baking pan and brush with butter. Place second layer of sheets on top of the first and butter again. Repeat until 8 layers of buttered pastry sheets have been built up.

Mix walnuts or almonds, sugar, and cinnamon. Sprinkle top pastry sheet thick with walnut mixture and place two buttered pastry sheets over this. Repeat in same manner until all ingredients have been used, ending with 6 pastry sheets.

Brush top with remaining butter and trim edges with sharp knife.Bake in moderate oven for about 1 hour or until golden.

Prepare syrup: boil sugar, water and lemon juice for 10 minutes. Pour hot syrup over cooked baklava. Allow to stand several hours before serving.

SPINACH PIE — SPANAKOPITA

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3 1/2 lbs. Spinach  Salt  Olive Oil 1 medium onion 3/4 lbs. Feta Cheese 2-3 beaten Eggs chopped Dill
Preparation
Wash the spinach and chop it finely. Add 1 tablespoon salt and rub it with the hands. Leave for an hour. Squeeze it well. Add 1/3 cup olive oil, the onions, the feta cheese crumbled, eggs, and dill

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. Spread the spinach filling evenly and cover with 6 more pastry sheets, brushing each with oil. 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.

Bake the spinach pie in a moderate oven for 40-45 minutes. Cool slighlty, cut into squares and serve either hot or cold. Make about 20 pieces.

 

 

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