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| 2463.2 | Pastitsio Recipes | FLUKES::SUTTON | He roams the seas in freedom... | Tue Jun 19 1990 22:13 | 122 |
| Okay, bear with me, because this may take a few minutes. The recipe
you're looking for is called Pastitsio Baked with Phyllo. First you
need the basic Pastitsio recipe:
Pastitsio
Serves 6-8
The Greeks seem to have been into baking things long before the rest of
us. I think they are to be given credit for the invention of baked
pastas, this particular dish being the most famous of the many regional
varieties. It is a splendid invention, and predates what the Italians
were later to call lasagne.
When you see this dish in Greece it is not made with what we call
macaroni. The hollow tubes of pasta are very long and very thin and
much closer to what an American Italian would call long ziti. In any
case, do not use elbow macaroni. The Greeks think that would verge on
heresy!
You must prepare this dish in 3 different stages. It will go
together beautifully and is not as complicated as a properly made
lasagne. This version is from the women at St. Demetrios Greek Orthodox
Church in Seattle. Their terrific cookbook is called Greek Cooking in
an American Kitchen (see Bibliography).
The Meat Mixture
6 tablespoons butter
3/4 cup peeled and finely chopped yellow onion
2 cloves garlic, crushed
1-1/4 pounds lean ground beef
1 16-ounce can peeled tomatoes, mashed
1/2 cup canned tomato sauce
1/2 cup water
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 teaspoon cinnamon
1/8 teaspoon cloves
The Macaroni
4 quarts water
Salt
3/4 pound Greek macaroni or Italian ziti (Use long, medium size, not
elbow or short pasta)
1/4 cup butter, melted
6 eggs, beaten
1 cup grated Parmesan or Romano cheese
The White Sauce
6 tablespoons butter
6 tablespoons flour
2 cups warm milk
3 eggs, beaten
2 tablespoons dry sherry (optional)
1/2 teaspoon nutmeg
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
Dash of white pepper
Prepare the meat mixture by heating a large skillet and adding 2
tablespoons of the butter. Saute the onion and garlic until golden. Add
remaining butter and the crumbled ground beef. Add remaining
ingredients for the meat mixture and simmer, uncovered, for 20 minutes,
or until most of the liquid has been absorbed. Mixture should be thick.
Set aside.
Prepare the macaroni by bringing the water to a boil in a large
stockpot. Add the salt and the macaroni. Stir gently and cook uncovered
until tender, about 7 to 8 minutes. Drain and rinse with cool water.
Drain well and place in a large bowl. Add the melted butter, beaten
eggs, and grated cheese. Put half of this mixture into a greased
9 x 9 x 2-inch baking pan and top with the meat mixture. Cover the meat
with the remaining half of the pasta.
NOTE: I like to arrange the pasta in straight rows so that when you cut
and serve the dish the pasta is even and beautiful. That is how they do
it in Greece!
Prepare the white sauce by melting the butter in a medium saucepan.
Stir in the flour and cook for a moment. Gradually add the heated milk,
stirring constantly, and cook until thickened and smooth. Beat the eggs
in a separate bowl and stir in 1/2 cup of the sauce. Blend and stir the
egg mixture into the saucepan. Continue to stir and cook over low heat
until all is thickened. Add remaining ingredients for the sauce. Pour
the sauce over the macaroni and bake at 350 degrees for 25 minutes, or
until the top is delicately browned.
Pastitsio Baked with Phyllo
Serves 6-8
Generally I stay away from hotel dining rooms when I travel. I find the
food neither good nor bad...it just sits there on the plate and bores
me. However, the Amalia Hotels in Greece offer good quality in terms of
service and the food is most often quite good. The Hotel Amalia in
Delphi, a well-run hotel indeed, offered this dish to us on Easter Day,
along with the roast lamb, of course. It makes a smashing presentation
since it looks like a beautiful baked cake but it is really filled with
pastitsio.
Prepare all of the ingredients for a Pastitsio but to not construct
the final dish.
Brush an 11-inch-diameter tube pan (3 inches deep) with melted
butter. Brush 5 or 6 sheets of phyllo with butter and line the pan with
the sheets, leaving a bit to hang over the edges so that you can fold
the excess over the top when the construction is completed.
Mix the meat sauce and the pasta together and lay this in the pan,
with a bit of the white sauce, in 2 or 3 layers. Fold the excess phyllo
over the top and brush with a bit more butter. Bake at 350 degrees
until the phyllo is golden brown, about 50 minutes or so. To serve,
place a large serving plate over the top of the pan. Turn both pan and
plate over at once so that the pastitsio comes out upside down on the
serving platter.
Both recipes copied without permission from "The Frugal Gourmet Cooks
Three Ancient Cuisines: China, Greece, Rome" by Jeff Smith.
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| 2463.6 | Many variations of the name | CADSYS::RICHARDSON | | Wed Jul 11 1990 14:07 | 4 |
| You might find it labeled "Filo" or "strudel leaves" - look in the
freezer case at the market. It is possible to make your own, but an
incredible amount of work and takes years of practice (my grandmother
made her own strudel dough).
|
| 2463.8 | Boiled Chicken, Chinese Style | MPO::WHITTALL | Charlie Whittall @ MAXCIM Prog. Off. | Mon Mar 11 1991 15:08 | 44 |
| re .7
I didn't see the show, but I believe what you're referencing is
his Boiled Chicken, Chinese style.. At lease the attached sounds
like what you're looking for. I also have a couple of the
recipes that use this chicken, I'll add them as seperate replies.
Csw
Boiled Chicken, Chinese Style
The idea of a boiled chicken hardly causes great excitement.
That is because we are in the habit of boiling a chicken until
there is no longer any flavor in the bird itself, but the
boiling solution tastes great!
In this recipe we do not actually boil the bird at all but
rather place it in boiling water and then leave it alone.
Please read the instructions carefully. This dish is so
simple and so delicious that you will think the instructions
are incorrect.
Fill a large kettle with water, and bring to a boil. (An
8-quart pot two-thirds filled with water works great for a
2 1/2 - to 3-pound bird.) When the water boils, place the
whole cleaned chicken into it. When the water stops boiling,
take the chicken out. Cover the pot, and when the water
again boils, place the chicken back in the pot. Cover the
pot, and turn off the heat. Leave the chicken in the pot
and the pot on the burner. After 1 hour the chicken is
done. Remove, and cool.
You can debone this chicken in very little time. If you
are on a low-salt/low-fat diet, be sure to remove the skin.
Save the juices that flow from the bird when deboning
because this liquid contains a great deal of natural gelatin
and will help keep the bird moist if you should decide to
store the meat in the refrigerator.
The chicken is ready to serve or use.
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| 2463.9 | Chicken and Egg Terrine | MPO::WHITTALL | Charlie Whittall @ MAXCIM Prog. Off. | Mon Mar 11 1991 15:09 | 41 |
|
"The Frugal Gourmet.. Page 159"
Your children will like this dish because it asks the question
"Which came first, the chicken or the egg?"
1 3-1/2 pound chicken, boiled, skin and bone
removed and 1 cup broth reserved.
1 envelope unflavored gelatin
2 TBLS white wine vinegar
2 TBLS lemon juice
10 stuffed green olives, sliced
1/4 cup parsley, chopped
4 green onions, chopped
1 TBLS capers, chopped
Pepper and very little salt
8 eggs, hard-boiled
Make this the day before serving.
Tear the chicken up into small pieces. Dissolve the gelatin
in the broth, and add the vinegar and lemon juice. Warm until
all is dissolved. Add the chicken meat, and set aside.
Mix the olives, parsley, green onions, capers, pepper, and salt
in a large bowl. With a slotted spoon remove the chicken from
the gelatin, and add it to the bowl; reserve the gelatin. Place
one-half of the chicken mixture in a 1-quart terrine or loaf
mold. Cut the ends from the eggs until you can see a bit of the
yolk. Arrange the eggs, end to end, down the center of the mold.
Fill the mold with the remaining chicken mixture. Press down
with your hand, and then pour in the gelatin until it just comes
to the top of the meat.
Refrigerate the mold overnight.
To serve, remove and slice across the mold so that the egg is
sliced and attractive. Serve as a first course or as a summer
salad.
Serves 6 to 8.
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| 2463.10 | Chicken with Leeks and Cream | MPO::WHITTALL | Charlie Whittall @ MAXCIM Prog. Off. | Mon Mar 11 1991 15:09 | 34 |
| "The Frugal Gourmet... Page 160"
"This is one of my favorite dishes. Use the boiled Chicken,
Chinese Style, so that the dish will be moist and flavorful.
True, it is a little rich, but now and then I have to make it."
1 3-to-4-pound chicken, cooked, skinned and deboned
3 to 4 leeks
1 TBLS Olive Oil
1 clove garlic, chopped (optional)
Salt and pepper to taste
Pinch of nutmeg
1/2 cup whipping cream
Parsley to garnish
Tear up the chicken meat into bite-size pieces.
Cut the leeks into 2-inch pieces up to the point where the
leek begins to turn green. Slice the piece once lengthwise,
and divide the leaves. Rinse if dirty.
Saute the leek leaves in the oil along with the garlic if
desired. Do not allow the leaves to discolor; you simply
want to cook them until they are barely tender.
Add the chicken to the pan, and cook it until hot. Add the
salt, pepper, and nutmeg. Mix well, and add the cream. Heat,
and serve. Decorate with parsley.
This is a very rich dish. I like it with plain white rice on
the side because the sauce is just wonderful.
Serves 6.
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