Bon Appétit In-Home Dinner Club July 16, 6:30 pm Hosts: Barbara and David Graul Genie and Bill Lazcano Alora Burton Gloria Mertz Judi and Csaba Dosa Ann and Bob Denney Carole Katz 211 Abbey View Way 829 Gillinder Place 657 Lipford Drive 837 Gillinder Place 917 Footbridge Place 747 Blackfriars Loop 612 Lipford Drive Menu: Appetizer: Spanakopita with Walnut Skordalia Sauce First Course: Good For You Greek Salad (with optional feta cheese) Main Course: Marinated Greek Chicken Tenders Accompaniment: Spring Orzo with Lemon, Parsley and Peas Dessert: Greek Lemon Cake with Raspberry Sorbet Group 1: Barbara and David Graul 919-463-0559 Marinated Greek Chicken Tenders Judy Maupin 919-740-1837 Spanakopita w/walnut Skordalia Sauce Bunny and Dick Borkowski 919-650-2273 Good For You Greek Salad Mary Jane Donahue and Jim 919-535-8345 Spring Orzo w/lemon, Parsley and Peas Conrad Carol Davis 919-468-5646 Greek Lemon Cake w/raspberry Sorbet Group 2: Genie and Bill Lazcano 919-469-0978 Marinated Greek Chicken Tenders Beverly and David Whitbeck 919-463-5416 Spanakopita w/walnut Skordalia Sauce Sab Sides 919-650-3790 Spring Orzo w/lemon, Parsley and Peas Beth Schmied 919-469-6656 Good For You Greek Salad and Greek Lemon Cake w/raspberry Sorbet
Group 3: Alora Burton 919-535-3330 Marinated Greek Chicken Tenders Barbara Stephens 919-650-1734 Spanakopita w/walnut Skordalia Sauce Frank Hinchcliffe 919-655-8507 Good For You Greek Salad Marcia and Bill Lorimer 919-650-3122 Spring Orzo w/lemon, Parsley and Peas Annie and Joe Boeke 919-651-0212 Greek Lemon Cake w/raspberry Sorbet Group 4: Gloria Mertz 440-892-0462 Marinated Greek Chicken Tenders Darlene and Andy Wuthrich 919-651-9117 Spanakopita w/walnut Skordalia Sauce Lynda and Ron Kincaid 509-595-2789 Spring Orzo w/lemon, Parsley and Peas Jill and Bob Griffith 919-417-0335 Good For You Greek Salad and Greek Lemon Cake w/raspberry Sorbet Group 5: Judi and Csaba Dosa 919-460-8711 Marinated Greek Chicken Tenders Mary and Norm Ritter 919-937-9979 Spanakopita w/walnut Skordalia Sauce Joyce and Jim Poynton 919-460-1263 Good For You Greek Salad Jim Kurz 919-463-5352 Spring Orzo w/lemon, Parsley and Peas Judith McDaniel 919-259-6786 Greek Lemon Cake w/raspberry Sorbet Group 6: Ann and Bob Denney 919-535-8856 Marinated Greek Chicken Tenders Debbie and Artie Schwartz 919-650-3507 Spanakopita w/walnut Skordalia Sauce Lynnette and David Womble 919-468-2950 Good For You Greek Salad and Greek Lemon Cake w/raspberry Sorbet Pam and Barry White 919-377-8804 Spring Orzo w/lemon, Parsley and Peas Group 7: Carole Katz 919-650-3865 Marinated Greek Chicken Tenders Emily and Ken Hang 919-469-5212 Spanakopita w/walnut Skordalia Sauce Louise Stanley 919- Good For You Greek Salad Francie and Don Snodgrass 919-762-8495 Spring Orzo w/lemon, Parsley and Peas Arlene and Bob Beckett 919-465-0065 Greek Lemon Cake w/raspberry Sorbet
Spinach and Feta Spanakopita Available on cookingchanneltv.com Prep: 30 minutes Total Time: 1 hour Yield: 25 to 30 triangles 1 10-ounce package frozen spinach, thawed and drained 1 stick (1/2 cup) unsalted butter 1 clove garlic, minced ½ teaspoon freshly grated nutmeg 2 cups crumbled feta cheese (about 8 ounces) 1 tablespoon fresh lemon juice ½ teaspoon cracked black pepper 1 large egg, beaten 10 phyllo sheets, thawed if frozen Preheat the oven to 350 degrees. Chef notes: Adjust the recipe for the number of guests at your table. Thoroughly squeeze any excess water from the thawed spinach, removing as much liquid as possible. Coarsely chop. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the garlic and cook until fragrant and golden brown. Add the spinach and nutmeg, sautéing for 1 to 2 minutes. Remove from the heat and mix in the feta, lemon juice, cracked black pepper and egg to thoroughly combine. Allow the filling to cool. Melt the remaining butter over medium heat in a small saucepan. Cool slightly. Cover the stack of phyllo sheets with a clean damp kitchen towel. Working with the long side of the phyllo sheet nearest you, take 1 sheet from the stack and brush the entire surface with butter. Top with another phyllo sheet, brushing with more butter. Cut crosswise into five 2 ½ to 3-inch strips. Place 2 teaspoons filling in the corner of each strip. Just like you would fold a flag, fold the corner of phyllo over to enclose the filling, forming a triangle, and continue folding the entire strip. Ending with the seam side down, place the triangles on a large baking sheet and brush the tops with butter. Follow the same steps with the remaining ingredients. Space evenly on a sheet tray and bake until golden brown, about 25 minutes. Remove from the oven and transfer to a wire rack to cool slightly.
Walnut Skordalia Sauce 80 grams shelled walnuts (3 ounces) 40 grams fresh hazelnuts (1.5 ounces) 2 cloves garlic 50 ml red wine vinegar (2 ounces) 110 ml olive oil (4 ounces) Lemon zest In a food processor, blend the nuts into a paste. Add the garlic cloves, red wine vinegar and 3 to 5 tablespoons of cold water. Process and add the olive oil in a stream until smooth. Sprinkle with a little lemon zest.
Good For You Greek Salad w/optional Feta Cheese Makes 4 servings 3 large ripe tomatoes, chopped 2 cucumbers, peeled and chopped 1 small red onion, chopped (or two green onions) ¼ cup olive oil 4 teaspoons lemon juice 1 ½ teaspoons dried oregano Salt and pepper to taste 6 black Greek (Kalamata) olives, pitted and sliced 1 cup crumbled feta cheese (optional or serve on the side) In shallow salad bowl, or on serving platter, combine tomatoes, cucumber, olives and onion. Sprinkle with oil, lemon juice, oregano and salt and pepper to taste. Sprinkle feta cheese over salad or pass in a separate bowl.
Marinated Greek Chicken Tenders Makes 4 servings 1-8-ounce container fat-free plain yogurt 1/3 cup crumbled feta cheese with basil and sundried tomatoes ½ teaspoon lemon zest 2 tablespoons fresh lemon juice 2 teaspoons dried oregano ½ teaspoon salt ¼ teaspoon ground black pepper ¼ teaspoon crushed dried rosemary 1-pound white meat chicken tenders Parsley for garnish Chef notes: Adjust the recipe for the number of guests at your table. In a large shallow baking dish, mix the yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper and rosemary. Place chicken in the dish and turn to coat. Cover and marinate at least 3 hours in the refrigerator, or up to 24 hours. Bake in a 375-degree oven for 20 minutes. Check thickest part of chicken with a meat thermometer. Chicken is done when the meat registers 160 degrees. Sprinkle cooked chicken with minced parsley.
Spring Orzo w/lemon, Parsley and Peas Servings 8 3 cups low sodium chicken broth ¼ cup olive oil 4 cloves garlic (minced) 8-ounces orzo pasta ½ teaspoon pepper ½ teaspoon salt 2 cups frozen peas (thawed) ¼ cup fresh parsley (chopped) 1 lemon 2 tablespoons fresh dill (chopped) Instructions 1. Heat olive oil in a large sauté pan over medium high heat. Add the garlic, orzo, pepper and salt and cook for 3 minutes, stirring constantly, until orzo is golden. 2. Add the stock to the pan and bring to a boil. Cook for 10 minutes, stirring frequently, until pasta is al dente. Add the peas during the last 2 minutes of cooking time. 3. Remove from heat and stir in parsley, lemon zest and juice and dill. Serve immediately.
Greek Lemon Cake Serves 12 3 cups cake flour 1 teaspoon baking soda ¼ teaspoon salt 6 eggs 2 cups sugar 1 cup butter, softened 4 teaspoons grated lemon zest 3 tablespoons lemon juice 1 cup plain yogurt Powdered sugar to finish 1. Preheat oven to 350 degrees. Grease one 10-inch tube pan. 2. Sift the flour, baking soda, and salt together. Set mixture aside. 3. Separate the eggs. In a large bowl beat the egg whites until soft peaks form. Gradually add ½ cup of the sugar, beating until stiff glossy peaks form. Set aside. 4. Cream butter or margarine, 1 ½ cups sugar, egg yolks, lemon zest, and lemon juice together until fluffy. Add flour mixture alternately with the yogurt to the egg yolk mixture. Gently fold in the egg whites and pour the batter into the prepared pan. 5. Bake at 350 degrees for 50 to 60 minutes. Let cake cool in pan for 10 minutes, then turn out onto a rack to finish cooling. 6. Sprinkle with powdered sugar.