Stress Free Cooking
by
Barbara Seelig Brown's
Lifestyle Designs

Gourmet Food

Stress Free Entertaining with Greek Wines

By Barbara Seelig Brown

The Summer Olympics have finished and have given us a lot of excitement. They have also given us a renewed interest in Greek Food & Wine. At the Food & Wine Magazine Classic at Aspen, I attended a seminar on Greek Wine. Wine educator, Steve Olson, aka The Wine Geek and Sofia Perpera, founder of All About Greek Wine (www.allaboutgreekwine.com), an organization dedicated to raise awareness of the recent revolution taking place in Greece presented the program. Olson visited Greece to learn about their wines, met Sophia, and together they convinced many of the best Greek Wine Makers to come to Aspen to educate the attendees about their wines. We had the privilege of tasting a wide range of Greek wines, all of which were absolutely wonderful. After all, the Greeks have been at this for a while. There are quite a few similarities between Greek and Italian wines, of which I am very fond, hence, my delight in tasting these wines. They are also very affordable at $10-30. I urge you to run, not walk, to your favorite wine store and request these wines to enjoy in memory of the Summer Olympics. You will have no trouble selecting your own Gold, Silver and Bronze Medal Winners.

Some of the notable white grape varieties are Moschofilero and Roditis. These grapes stand alone or work well when blended together. They produce joyful, fun wines with notes of peaches and flowers, perfect for summer dining or an aperitif on the deck. They pair well seafood, Asian food and lighter dishes. We tasted Eva from Domaine Evharis, a semi sparkling wine, and Mantinia from Domaine Tselepos, a still wine. These were fine examples of high quality white wines from Greece containing Moschofilero and Roditis.

For those who love full bodied Italian Reds, you might like to try wine from a grape called Xinomavro (meaning acid black), which is similar to Nebbiolo. This is the predominant grape variety in Macedonia. The wines made from Xinomavro are known for their superb aging potential and their rich tannic character. Their complex aromas combine such red fruits as gooseberry with hints of olives, spices and dried tomatoes. A fine example of this is Ramnista, from the Kir Yianni Estate.

My fondness for Greek wines has been developing over the years. An annual summer event for my husband and me is a trip to Gus' on Waverly in New York. You can sit outside and sip Greek Wines while enjoying sublimely prepared food. If you are exceptionally lucky, Gus will be in the house. When he comes to your table, you'll feel like he is your long lost uncle. If you can't make it to Gus', you can create a similar experience at home with these recipes.

GRILLED LAMB KEBABS

Serves 4

1 recipe basic vinaigrette with 2 cloves minced garlic*
2 lb. boneless leg of lamb
1 medium zucchini
1 small eggplant
1 large red bell pepper
1 medium onion
Wooden skewers, soaked at least 30 minutes in water - this will avoid charring.

Equipment:

grill or grill pan, metal or wooden skewers

Preheat grill.

*Basic Vinaigrette

This vinaigrette can be used as a marinade for grilling.

Yield: 3 / 4 - 1 cup dressing

1 / 4 cup vinegar
Pinch fine sea salt
Freshly ground pepper, to taste
1 / 2 - 3 / 4 cup extra virgin olive oil

Equipment: wire whisk, medium sized mixing bowl

Place vinegar, salt and pepper in bowl. Start whisking and slowly stream in the olive oil. Taste after 1 / 2 cup has been added. The amount of oil required to balance the vinegar will depend on the vinegar selected.

Variations:

Minced or Roasted Garlic
Use different types and flavors of vinegar
Add 1-2 drops orange oil or orange extract
Add chopped fresh herbs
Fresh Raspberries

Cook's Tip:

Slowly whisking in the oil allows for a better emulsion.

Cut lamb and vegetables into same size pieces, approximately 2 inches.

Marinade lamb and veggies in vinaigrette for a minimum of 30 minutes or several hours. Drain marinade.

Thread lamb and veggies on skewers, alternating for variety.

Grill for 8-10 minutes, turning kebabs as they cook.

Garnish with fresh herbs. This goes well with the Orzo salad below.

ăBarbara Seelig Brown

ORZO, LENTIL, FETA, & OLIVE SALAD

Serves 4-6

16 oz. uncooked Orzo (rice shaped pasta)
1 cup uncooked Lentils, preferably, French or small dark green
1/2 cup Oil cured black olives, pitted and chopped
1/2 cup dried Mission Figlets, sliced
1 cup crumbled feta cheese
1/2 cup toasted Pignoli nuts
1/4 cup white balsamic vinegar
1/2 cups extra virgin olive oil
2 cloves garlic, minced
1 tablespoon fresh oregano, chopped
1/2 cup Fresh Basil leaves, torn
Fine Sea Salt
Pepper Mill
Additional herbs for garnish (basil)

Cook Orzo according to package directions, approximately 9 minutes.

Cook Lentils in 3 cups water until tender, approximately 20 minutes.

Prepare Vinaigrette:

Place balsamic in bowl. Add garlic, oregano, basil, a pinch of sea salt, and a few grindings of pepper. Slowly whisk in olive oil. Set aside.

Mix Orzo, lentils, olives, figs, cheese, and nuts together. Add dressing. Taste and adjust seasonings.

Can be made a day or two ahead and kept refrigerated.

Garnish with fresh herbs before serving.

Cook's Tip: Great for picnics, make ahead meals or brown bag lunches.

ăBarbara Seelig Brown

LEMON CHICKEN SOUP (Avgolemono)

This recipe which I acquired from a Greek festival is simple and delicious.

6-8 Servings

Chicken Soup

One 3 - 4 pound roasting chicken
2 - 2 1/2 quarts of water
A few peppercorns
1 medium carrot
1 medium onion
1 stalk celery
Salt to taste
1 cup uncooked orzo (rice shaped pasta)

Avgolemono

2 large eggs
3 tablespoons fresh lemon juice

For chicken soup: place chicken in 8 quart soup pot with water to cover. Add peppercorns, a dash of salt, carrot, onion, and celery. Bring to boil, cover and simmer for 2 hours or until chicken is tender. Adjust salt.

Remove chicken and set aside. Strain chicken stock and skim any visible fat. Add orzo, cover and simmer until orzo is tender, approximately 15-20 minutes.

While orzo is cooking, chop chicken into bite size pieces.

Prepare the Avgolemono sauce: By hand or in a food processor - beat eggs well and gradually beat in lemon juice. Add 2 cups broth slowly and beat constantly until well blended and thickened.

Combine lemon sauce, cooked chicken and broth. Serve.

ăBarbara Seelig Brown

You can also find more recipes like these in my cookbook Stress Free Cooking

Stress Free Cooking by Barbara Seelig Brown's Lifestyle Designs

Gourmet Food

Stress Free Cooking
by
Barbara Seelig Brown's
Lifestyle Designs