Recipe(tried): A Greek Style Dinner Tonight... - Greek Tzatziki with Pita Triangles, Greek Salad, Greek-Style Sea Scallop Brochettes, Fresh Fruit with Rose Water Syrup

Hello Everyone,

I have been anticipating the arrival of the movie, Captain Corelli's Mandolin, and this afternoon I will take my Mom with me to see it.

Therefore, an easy meal and one that would not take too much time in the kitchen is in order for when we return.

The following menu will provide lots of conversation about the movie while we are in the kitchen and grilling outdoors. My DH will enjoy what we have to tell him about it while enjoying his favorite seafood, scallops. It is a refreshing meal with cool overtones...

I love Greek food, especially tzatziki with pita bread in the summer. Today's menu was inspired by Chef Michael Lamonica on the Discovery Channel this morning. I was enjoying the previews of the movie, and I think it is definately a movie for food lovers as there are wonderful scenes revolving around food. The scenery is just breathtaking as the movie takes place on one of the Greek isles, Caphelonia. I was so moved that I started flipping thru old issues of my very favorite magazine, Bon Appetit at every commercial break. I was lucky searching and I found all these yummy recipes.

Oh, to travel the world and the seven seas, sweet dreams are made of these.... Aren't those the words to an old song? Yes....

Enjoy your weekend!!! Gina

The Menu:

Greek Tzatziki with Pita Triangles
Greek Country Salad
Broiled Greek Style Sea Scallop Brochettes
Fresh Fruit with Rose Water

The Recipes:

GREEK-STYLE CUCUMBER AND YOGURT DIP WITH DILL
Makes 6 servings

Tangy and refreshing, this dip is called tzatziki in Greek. Here, it's served with crisp baked pita wedges, but it also goes well with crudit s. 2 cups plain yogurt

1 English hothouse cucumber, unpeeled, halved lengthwise, seeded, grated
1 tablespoon coarse salt

1/2 cup sour cream
2 tablespoons fresh lemon juice

2 tablespoons minced fresh dill
1 garlic clove, minced
6 pita breads, cut horizontally in half, then cut into wedges
Olive oil

Line sieve with cheesecloth and place over medium bowl. Place yogurt in sieve. Cover with plastic wrap and allow to drain in refrigerator overnight.

Mix cucumber and 1 tablespoon salt in small bowl; cover and chill 3 hours.

Transfer drained yogurt to another bowl. Mix in sour cream, lemon juice, dill and garlic. Squeeze out as much excess liquid as possible from cucumber. Stir cucumber into yogurt. Season with pepper. Cover; chill at least 2 hours. (Can be made 1 day ahead. Keep refrigerated.)

Preheat oven to 400 F. Place pita wedges on baking sheets. Brush with olive oil. Bake until crisp, about 10 minutes. Cool. (Can be made 1 day ahead. Store pita airtight at room temperature.) Serve cucumber dip with baked pita wedges.

Makes 6 servings.
Bon App tit
August 2000

GREEK SALAD
Makes about 4 1/2 cups

A terrific accompaniment for kebabs.
3/4 pound tomatoes, seeded, diced (about 2 cups)
2 cups diced seeded peeled cucumber (from about 1 large)
1 cup diced red bell pepper (from about 1 large)
1/4 cup pitted kalamata olives or other brine-cured black olives, halved
1/4 cup diced red onion
3 tablespoons chopped fresh Italian parsley
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons red wine vinegar
1/2 teaspoon dried oregano
1/4 cup crumbled feta cheese (about 2 ounces)

Toss first 9 ingredients in medium bowl to blend. Gently mix in cheese. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

Bon App tit
July 2001

GREEK-STYLE SEA SCALLOP BROCHETTES
Serves 4

2 tablespoons olive oil (preferably extra-virgin)
2 large garlic cloves, pressed
1 1/2 tablespoons chopped fresh oregano or 1 1/2 teaspoons dried
12 large sea scallops
1 large lemon, halved lengthwise, each half cut crosswise into 6 slices
8 bay leaves
4 8-to 10-inch bamboo skewers, soaked in water 30 minutes
Whisk 2 tablespoons olive oil, pressed garlic cloves and oregano in medium bowl to blend. Season with salt and pepper. Add sea scallops and toss to coat with oil mixture.

Prepare barbecue (medium-high heat) or preheat broiler. Alternate 3 scallops, 3 lemon slices and 2 bay leaves on each skewer. Grill or broil brochettes until scallops are golden brown and just cooked through, about 4 minutes per side. Transfer to plates and serve.

Bon App tit
July 1995

FRESH FRUIT WITH ROSE WATER SYRUP
Serves 6

1 1/2 cups water
1/2 cup sugar
1 cinnamon stick, broken in half
1 teaspoon rose water

4 oranges
2 cups red grapes, halved
1 1-pint basket strawberries, halved
1 pear, cored, sliced

Stir 1 1/2 cups water and sugar in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high. Add cinnamon; boil until syrup is reduced to scant 1 cup, about 10 minutes. Mix in rose water; cool.

Using small sharp knife, cut off peel and white pith from oranges. Working over large bowl, cut between membranes to release segments into bowl. Add grapes, berries and pear; toss to combine. Mix in syrup. (Can be prepared 2 hours ahead. Cover and refrigerate.)

Spoon fruit and syrup into 6 bowls.

Bon App tit
January 1999