Salmon with Potato Roesti and Dill Aioli

Something about this recipe just caught my eye. Could it be the bed of crispy, lacey potatoes; or perhaps the luscious red colour of the Spring salmon? Perhaps the mild garlic and dill flavour of the aioli? Whatever the reason we really enjoyed this lunch.

Aioli is a zesty garlic mayonnaise that's used as a sauce, most often for seafood and shellfish, although it's also excellent on green beans and potatoes. It's made by slowly whisking oil into egg yolks and garlic, so pump some iron before attempting...your arm will get tired!!!

I found the recipe on-line from Olive Magazine and just had to have it. You know how it goes. Since my fridge revealed all of the ingredients it was a sure fire winner for 2 people!!!

**Salmon with Potato Roesti and Dill Aioli**

1 - 2 medium potatoes, grated
1 red onion , grated
1 T flour
olive oil
1 tsp Dijon mustard
1 large salmon fillet
watercress to serve

Aioli

1 egg yolk , at room temperature
½ garlic clove , minced
1 tsp Dijon mustard
1/2 cup (100ml) vegetable oil
½ lemon , juiced
fresh dill weed, chopped

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Make the aïoli by mixing egg yolk, garlic, mustard and seasoning. Slowly whisk in the oil until it makes a thick sauce. Add lemon juice and chopped fresh dill.

Squeeze the excess liquid from the grated potato, then mix the potato, onion and flour. Season and form into two roesti. In a frying pan with a little oil fry the roesti for 5 minutes on each side. Keep warm.

Brush the mustard over the salmon. Season and grill for 5 minutes. Break it into pieces and serve with the rosti, watercress and aïoli.

The Chantilly Meringues that Never Were........

Once again it is time for the Barefoot Bloggers to join forces and make some delicious recipes from Ina Garten and her league of cookbooks. She is one of my favourites. It is always a "win win situation" because her recipes are always consistent. I haven't come across a recipe yet that hasn't turned out and been a crowd pleaser. This week BMK of Reservations Not Required had chosen Meringues Chantilly. Now don't adjust your monitor or think that I don't know a biscuit from a meringue, I just haven't had the time to cook up this sweet temptation. It is not even the fact that it is a dessert because this would be light on the waistline with all those egg whites. You will find the recipe here to make these delicious treats. Don't they look so tempting!!!!!!!!

Instead I offer you a different recipe from Ina for Buttermilk Cheese Biscuits. I took the advise of many readers and cut back on the salt dramatically and the resulting biscuits were light and fluffy with my favourite addition of cheese!!!!! Not as beautiful as the Chantilly Meringues, but they are superior in their own category.

The Barefoot Bloggers have made 71,650 Friday dinners for Jeffrey to date!!!!!!

**Buttermilk Cheddar Biscuits**

By Ina Garten from Barefoot Contessa Back to Basics

2 cups all-purpose flour, plus more as needed
1 T baking powder
1- 1/2 tsp kosher salt (I used 1/2 tsp because of comments that the recipe was too salty)
3/4 cup (1 -1/2 sticks) cold unsalted butter, diced
1/2 cup cold buttermilk, shaken
1 cold extra-large egg
1 cup grated extra-sharp Cheddar
1 egg, beaten with 1 tablespoon water or milk
Maldon sea salt, optional

********************************
Preheat the oven to 425 degrees F.

Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.

Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.

Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through.

Serve hot or warm.

A Greek Tribute with Rolo me Abelophylla with Avgolomeno

One of the perks of blogging is meeting some very kind hearted people who ultimately become your friends. In the two years that I have been blogging one of these people would be Ivy of Kopiaste. On a recent trip to the Central Market in Athens, with her good friend Marianna of History of Greek Food, Ivy thought of me. Even though we are thousands of kilometers away and an 11 hour plane ride from each other our love of food, Greece and friendship brings us together. Thank you Ivy!!!

I wish I could have been there with Ivy and Marianna as she tells of her adventures in the market here.

What did she find that made her think of me? Products from the island of Kea.

Ivy knows how much I loved my time spent at Keartisinal with new friends on this ultimate 8-day cooking vacation. Here I met the owners of Red Tractor Farms.

Kostis Maroulis and Marcie Mayer. Kostis has a keen interest in botany, classics, archeology and bee keeping. His grandfather's summer property provides the perfect setting for the full scale agro-tourism projects he had envisioned while living and studying abroad. He has planted 2 small vineyards, learned to play the bouzouki, cultivated rare plants collected on his walking tours, built Soultana (a traditional wooden boat with lateen sail), and much more. The European Union encouraged his efforts to promote agriculturally sensitive tourism by awarding him a grant in 2006. Kostis is also a partner in KeaArtisanal .

Marcie Mayer is a native Californian and has been living in Greece since 1984. Marcie designs the Red Tractor Farm labels and website. In her spare time she paints, sculpts and makes mosaics - all incorporated into Red Tractor Farm seminars that include guest artists and art workshops for kids.

When on the island of Kea I visited an interesting little shop where they sold all kinds of local products. At one time you could also watch them making their delicious pasteli. Ivy sent me some of their pasteli to remind me of my time on Kea. Along with that she also sent me something, we both hope I will never have to use...spatholado.

Spatholado is an ointment that is prepared in small quantities using an ancient method. The oil is used to heal burns, cuts and surgical scars. It is particularly effective for deep wounds, injuries caused by crushing, or any kind of trauma associated with nerve damage. The name 'spatholado' literally means 'sword oil' and refers to its ability to heal sword wounds. Its heyday was on the battlefields of the Crusaders.

Red Tractor Farms also produces Chutneys, Preserves, Marmalades, Seasoned Rubs, and coming soon... Pitted Kalamata Olives in Balsamic Syrup, Black Olive Chutney and Black Olive & Fig Marmalade.

In honour of memories of Greece and friends I made a delicious Greek dish. It reminds me of one big gigantic dolmades. I served it with some avgolomeno sauce. The recipe comes from Nancy Gaifyllia. As she says, "Grab a tube pan (about 10 to 12 cup capacity) and this recipe for Meat, Rice & Cheese Loaf in Grape Leaves will produce a great looking and delicious dish, kind of like a giant stuffed grape leaf. The meat, rice, and cheese filling is encased in grape leaves (which add a fabulous taste as well. Fill the center with extra meat filling, condiments, or nothing at all!!!"For more details, see this recipe for Meat, Rice & Cheese Loaf in Grape Leaves with step by step photos.

I'd also like to thank Jen over at a2Eatwrite for devoting a whole week to BloggerAid and raising awareness. It is not too late to get your recipe in for the cookbook. We are publishing a cookbook where 100% of the proceeds target children and education through the World Food Programme called School Meals. We hope that our excitement is contagious!!! Send your submissions by March 31st to bloggeraid AT gmail DOT com. Click here (Everything you need to know to submit a recipe).

Now on to the recipe...............................

**Rolo me Abelophylla -Meat, Rice and Cheese Loaf in Grape Leaves**

About 7 ounces (200 gr) of grape leaves (jarred, * see note below), blanched
1 teaspoon of sea salt
juice of 1/2 lemon.
1/2 cup of olive oil
1 large onion, finely chopped
2 -1/4 pounds (1 kg) of ground beef
1 bunch of fresh dill, finely chopped
1 rounded tablespoon of finely chopped fresh mint
1 teaspoon of sea salt
1/4 teaspoon of freshly ground pepper
1/4 cup of dry white wine or Vermouth
1 cup of medium grain rice, rinsed and drained
1/4 cup of boiling water
7 ounces (200 gr) of finely crumbled feta cheese
7 ounces (200 gr) of grated kefalograviera cheese
5 ounces (140 gr) of grated graviera cheese
a little olive oil for brushing the pan

*****************

Note About Grape Leaves: If using fresh grape leaves or leaves already prepared for cooking, a smaller quantity can be used. Depending on the size of the tube pan, 20 - 30 leaves should be enough.About Cheeses: Greek feta is readily available. Substitutes for kefalograviera include pecorina toscano, pecorino romano, aged myzithra, and (lastly) parmesan. Substitute for graviera is gruyere.

Blanch the Grape Leaves (if needed)Bring 8 cups of water to a boil in a large pot, add juice of 1/2 lemon and 1 teaspoon of sea salt. Carefully unroll the leaves (do not separate them). Turn off the heat and place leaves in the hot water for 3 minutes. Remove leaves, place them in a bowl and cover with cold water. When cooled, drain in a colander.Note: It is not unusual for many of the outer leaves in a jar or can to be damaged, or to tear while using. Set these aside to use later in the recipe.

Make the Filling

Preheat olive oil in a deep skillet or pot over medium heat. Add chopped onion and sauté until translucent. Add ground beef and brown completely, breaking the meat into very small pieces as it cooks. Stir in dill, mint, salt, pepper, and the 1/4 cup of white wine or Vermouth. When liquids resume a boil, add 1 cup of medium grain rice and 1/4 cup of boiling water. Stir to mix well and cook for about 20 minutes, stirring frequently to keep the mixture from sticking to the pan as the rice absorbs the liquid. Remove pot from the heat and stir in cheeses until thoroughly mixed in.

Make the Loaf

Lightly brush the interior of the pan with olive oil. Use a paper towel to remove any excess that may drip down into the bottom.Lay grape leaves in a single overlapping layer around the bottom of the pan. Add a second and third layer, working up the sides of the pan, and hanging out the sides (and in the center opening). Use leaves that are whole and without any damage for the bottom layer (which will show on the top); torn leaves can be used on the inner layers.Preheat oven to 390°F (200°C).Spoon the filling into the leaf lining, resisting any temptation to pat it down. Level it off along the top. Fold the grape leaves in over the filling and tuck in. If there are gaps, use more leaves to cover, tucking the edges inside the pan. Sprinkle the top with water, about 3-4 handfuls, and bake at 390°F (200°C) for 30 minutes. Allow to cool for 10 to 15 minutes. Place a serving dish over the loaf, invert, and release the loaf.Yield: serves 8

Note: If there's any filling left over, it can be placed in the middle of the ring

**Avgolomeno Sauce**

This creamy sauce has a lemony taste that works wonderfully with most vegetable dishes - casserole and steamed - and is a favorite with stuffed cabbage. Use it to give a special touch to leftovers containing ground meat, rice, or vegetables where the lemon taste will blend.

2-3 eggs, separated
1 tablespoon of water
juice of 2-3 lemons
broth from the dish being cooked (or hot beef or chicken broth or stock)
***********************
Beat the egg whites until foamy. Beat in egg yolks, water, lemon juice, and 2-3 ladles full of broth, beating (or whisking) continuously. Add the avgolemono sauce to the dish being cooked, stir, cover with a towel for 10 minutes, and serve.

Alternate Preparation (for this dish)

Use boiling meat or chicken stock if you want to prepare it for a dish that doesn't have its own liquid, like leftovers. Remember to add the liquid very slowly, beating or whisking continuously, so it mixes smoothly.

Caramel Sea Salt Brownies for Dinner & a Movie

I recently had a craving for something chewy and chocolaty so what better way to thwart off any hunger pains than with a chocolaty treat. It also gave me the excuse to join in on the fun with Marc from No Recipes and Susan of Sticky Gooey Creamy Chewy for their Dinner & a Movie Event. Each month they will take us on a delicious journey though some of the most gastronomically inspirational films. Each month there will be a new movie to watch which will hopefully inspire you to cook something amazing.

To revel in February, the month of hearts and chocolate, they are watching "Chocolat."

The movie follows a single mother and her six-year-old daughter when they move to rural France and open a chocolate shop, during Lent, across the street from the local church. They are met with some skepticism. They coax the townspeople into enjoying their delicious products,aqnd win them over. Who wouldn't be won over by a movie starring Johnny Depp!!!!

What fits the bill better than the BEST brownies I have EVER come across in all my years of baking!!!!!!!!BROWNIES!!!!!

Brownies come in all guises, shapes and sizes...with nuts, without nuts, swirled with cream cheese, sprinkled with chips, spiked with espresso or even better booze, or just plain chocolate in a million variations. And if this doesn't cure your addiction how's about topped with ice cream and a chocolate sauce!!!

But the most important aspect of a brownie, for anyone who loves brownies, is texture. There are three camps: cakey, fudgy and chewy. I thought my feet were firmly planted in the chewy category but I can be easily swayed by a little chocolate. Just don't overcook them and remember to share. Email me for my address...wink...wink...

Which camp do you fall into? Or do you swing?

1) FUDGY- dense, with a moist, intensely chocolaty interior. I think of it as somewhere between a rich truffle torte and a piece of fudge.

2) CHEWY:moist, but not quite as gooey as a fudgy one. The chewiness seems to come from a couple of different factors: more all-purpose flour, and whole eggs.

3) CAKEY: a moist crumb and a slightly fluffy interior. When I mix cakey brownies, I use a bit of cake-baking technique by creaming the butter and sugar first and then whisking the batter to aerate the mixture and get a light crumb like my Mascarpone Brownies.

After testing, tasting, and canvassing friends and colleagues I have officially, and maybe not temporarily, swung over to fudgy camp for these "caramely, salty, chocolaty" treats... Mari Tuttle's Caramel Sea Salt Brownies. I have been happily converted!!!

I'll say right off the bat that I could never claim to be an expert on brownies—there are so many recipes, and everyone has a favorite. But there are definitely guidelines to follow so that you can make the style of brownie that suits your taste, whether it's cakey, fudgy, or chewy.

a) Start your brownies with melted chocolate. Whether you melt it with butter or not, use the gentle heat of a double boiler—there's no remedy for scorched chocolate.

b) All brownie recipes have enough chocolate flavor to satisfy a chocolate yearning, and they all have similar ingredients. Killer brownies don't need expensive chocolate!!! But because of the different proportions of these ingredients and varying amounts of chocolate, butter, sugar, and flour, the texture of each brownie is quite different.

c) In addition to ingredient proportions, baking time greatly affects the consistency of a brownie, so it's important to be attentive. Fudgy brownies baked three minutes too short can be unpleasantly gooey; chewy brownies baked three minutes too long become tough and dry.

d) Brownies will cook more quickly in metal pans than in glass, which is what accounts for the wide time windows in the recipes. If you're using metal, cooking times will be on the short side; with Pyrex, they'll be longer.

e) For all your brownie recipes, and regardless of the pan you're using, start testing for doneness after 20 minutes of baking. First, press your fingers gently into the center of the pan. If the brownie feels like it's just setting, insert a toothpick near the center.

-Brownies are underdone when smudges of wet batter cling to the toothpick.
-Brownies are just right when traces of moistness and fudgy crumbs cling to the toothpick.
-Brownies are overdone when the toothpick comes out perfectly clean.

f) For uniform squares, flip the cooled, whole brownie out of the pan. You'll have a much easier time cutting neat squares, with the option of cutting off the edges if you want to. Lining the pan bottoms with parchment makes it much easier to get the brownie out of the pan. If you don't have any on hand, waxed paper works, too.

g) Although it's awfully tempting to cut into a pan of just-baked brownies be patient. The flavor and texture of each type of brownie will be at their best when completely cool. Well worth waiting for!!!

Mari Tuttle is owner of Mari's New York, a New York based company that specializes in gourmet artisanal brownies. For more information about her company, please visit her site here .

** Mari Tuttles Caramel Sea Salt Brownies**

1 stick (4 oz) unsalted butter
4 oz unsweetened chocolate
2 large eggs
1 cup sugar
1 teaspoon vanilla extract
3/4 cup unbleached flour
1/2 teaspoon salt
1/2 cup caramel sauce, warmed*
1/4 teaspoon sea salt, preferably fleur de sel

********
Preheat oven to 350º. Grease an 8 x 8 square pan. Line with parchment; grease again.Sift flour; measure; resift with salt. Over double boiler, melt butter. Once melted, add chocolate; stir until melted. Remove from heat.With hand or stand mixer, whisk eggs, sugar and vanilla extract together until fluffy and light in color; add chocolate mixture; mix until combined; fold in flour.Pour half the batter into pan; smooth top; pour half the caramel sauce over mixture; smooth evenly; pour remaining batter over caramel; smooth top again. Drizzle remaining caramel sauce over top, in one continuous zig-zag pattern. Turn pan 90 degrees; with toothpick, drag tip through top caramel and batter layer making same zig-zag pattern. Bake for 20 minutes, turn pan and bake for 15 minutes more.Remove from oven and sprinkle sea salt on top. When cool, cut into squares or bars. Enjoy!

**Caramel Sauce**

1-1/2 cups sugar
1/2 cup hot water
1 tablespoon butter
1/4 teaspoon salt
1 teaspoon vanilla extract

**********
Pour sugar into heavy skillet and caramelize over low heat; constantly stirring until it has completely melted and is light brown in color. Remove from heat and very slowly stir in hot water. Don't worry if sugar clumps, it will melt again when you reheat the mixture.Return the pan to medium heat; stirring to melt sugar clumps. Mixture will begin to boil. Continue boiling until mixture thickens and the boil isn't as rapid. Remove from heat; add butter, salt and vanilla. Strain if there are remaining sugar clumps.

Yield: 1 cup

Joan's Culinary Tour Stops in Ethiopia

Joan of Foodalogue, is helping to promote hunger awareness through her event, A Culinary Tour Around the World. Joan has been travelling virtually wherever her imagination has taken her these past few weeks. Her journey ends in April. If you haven't already, why not join Joan on her culinary tour around the world!!!!! How about meeting her in any one of her itinerary stops and presenting your interpretation of the cuisine from that destination. Who wouldn't enjoy taking a journey around the world even if it is from the comfort of your favourite armchair??

This weeks stop is in Ethiopia!!!!

Ethiopia is located in Northeast Africa. It is a country more commonly associated with political upheavals and drought, rather than for it's cuisine. Yet Ethiopian cuisine offers an exceptional and exquisite array of flavorful food that is unique to Africa and the world.
Ethiopian food is the ultimate in spicy cookery!!!! Their food is spicy hot but cooks also use a wide variety of spices. One of the essential spices in Ethiopian cooking is fenugreek. This hard seed gives a unique flavor to their food. The cuisine of Ethiopia is one of the world's best kept secrets!!!! Ethiopian food is a spicy mix of vegetable and lentil stews and slow-simmered meats. Straddling the Rift Valley of East Africa, Ethiopia has been called the "Land of Bread and Honey."

Ethiopia, once known as Abyssinia, is a place of high plateaus and low-lying plains. Dietary restrictions in religion satisfied both my vegetarian and meat eating ways. Essential components of Ethiopian cooking are injera bread, berbere (a spicy red pepper paste), and niter kibbeh (a spice-infused clarified butter). Most foods have a stewy consistency. Alicha indicates a mild stew. Wats are stews with the spicy flavor of berberé.

Whenever we sat down at a table in an Ethiopian home we were enthralled by the customs. After the ritual washing of our hands we sat down to use the injera as an eating utensil to scoop up our spicy food. Injera is a large, flat sourdough bread. In fact, the "plate" on which the food was served was this spongy flat bread and is eaten as well. Spicy, flavorful dishes were ladled onto our injera "plates" and we rolled up the food in much the same way we would roll a cigar and popped it into our mouths. I mixed all of this down with some honey wine, beer or telba (a flaxseed drink)....depending on the time of day.

My week in Ethiopia was spent on a tour with Responsible Travel. This tour group also has many other tours available throughout Ethiopia focusing on eco-tourism. They have been highly commended and received the 2007 Virgin Holidays Responsible Tourism Award - the largest awards of their kind in the world!!!! The tours are also arranged in conjunction with The Times, World Travel Market and the Geographical Magazine, of the Royal Geographical Society.

My cultural adventure took me on an amazing and surprising journey through the rich historical, archaeological and religious heartland of Ethiopia, showcasing a country steeped in beauty and diversity.

Tourism here is in its infancy, but the people of Ethiopia welcomed us warmly. Our journey focused on the historically important regions of Bahar Dar, Gondar, Askum and Lalibela and wove the story of a once great and powerful kingdom. Some of the conditions encountered on our journey were basic, as tourism and the country's infrastructures are not yet well developed, but witnessing it all sure left me filled with wonder at the incredible accomplishments of the Ethiopian people throughout their proud history.

I saw Ethiopia through the eyes of the locals because our Ethiopian tour leader gave us a first-hand insight into the rich and colourful tapestry that makes up this unique country. Visiting historic island monasteries and rock churches led us be aware of these important cultural relics and ensured that they are earmarked for protection, so that future generations can continue to appreciate them.

Dear Joan,

"Our guide was knowledgeable, devout and passionate about the history and the sacred symbolism of the structure, decoration, icons and other treasures in each church. I particularly enjoyed the singular and colourful style of Ethiopian religious art. It has a fresh naïve quality with an emphasis on the eyes. Saints for example, are painted full-face, and therefore have two eyes. Evil persons are always, with few exceptions, painted in profile and have only one visible eye."

A walk in the Simien Mountains led to an awareness of the country's natural splendour and unique wildlife, such as the colourful gelada baboon.

Dear Joan,

"Driving up into the Entoto Mountains north of the city through eucalyptus forests was a precursor to the steep climbs we were to have in our later trekking in the Simien Mountains. On Friday afternoon, I saw the wood-carrier woman for the first time. I was to learn that as in most of Africa, bio-fuels, ie wood, charcoal, dried cowdung, etc., are used daily in 90% or more of homes for cooking, and in most of Africa, it is the wood-carrier women who travel far outside cities to collect the wood and bring it into the city for sale. Tinier than I could have ever imagined, these women carry enormous loads, suffer harassment and abuse at the hands of the guards who are supposed to protect the scarce woodlands, and the women earn mere pennies a day, not even a subsistence wage."

Tourism in Ethiopia is new and to support programs there Responsible Travel is training their local tour leaders on a variety of issues, from environmental awareness to First Aid. This not only assists in the conduct of a tour but also provides the local tour leaders with important life skills and gives them a means to support themselves and their families.

Dear Joan,

"The highlight of our trip was a visit to the Ploughshare Project in Gondar, designed to support single mothers. The centre provides training in traditional and modern pottery, traditional weaving and vegetative production. It now provides permanent work for 43 women, as well as training six more women every five months. The ultimate aim is to create year-round food supplies, as well as eventually support a kindergarten for the children of these women.

The first stage is the purchase and transportation of a large water container to catch and hold rain water for use through the dry season.

We were also invited there to participate in the magical Ethiopian coffee ceremony. The ceremony involves a special green grass spread on the floor, the aroma of fresh coffee beans roasting over the coals, the thuck-thuck-thuck sound of coffee beans being ground with a mortar and pestle, and the smell of incense wafting through the room. The coffee is accompanied by popcorn. An invitation to "buuna", or coffee, sometimes two or three times a day, is a leisurely ritual I would have loved to indulge in more often. In a typical village, the "buuna" ritual is a time to stop, chat and bond with your neighbours. You just have to love a country where a well known saying is: “Coffee and love are both best when hot!"

Joan has linked her virtual journey with our Social Network BloggerAid-Changing the Face of Famine. Hopefully this trip to Ethiopia has increased your hunger and thirst for knowledge of a different culture you may never have the good fortune to know. It makes us realize how lucky we are and perhaps are motivated to participate in the fight against hunger via BloggerAid-Changing the Face of Famine or the World Food Programme .

I chose to make Chick Pea Fritters for my virtual trip to Ethiopia. They are similar to Panelle (Sicilian Chickpea Fritters) from Sicily which are fritters made from chick-pea flour that may be of Arab origin. They are a favorite snack food to the Sicilians, found in friggitoria or fryshops.

**Chick Pea Fritters (Yeshimbra Assa)**

3 cups chick pea flour

2 teaspoons salt

1 teaspoon white pepper
3/4—1 cup water

2 tablespoons minced onion

1 teaspoon minced garlic

Vegetable oil (for frying)

**************
Mix the flour, salt, and pepper in a large bowl. Stir in the 3/4 cup water, onion, and garlic. If dough is too crumbly, add a little more water. Dough should form a compact ball.

On a lightly floured surface roll out dough until it is 1/4" thick. Use cookie cutters to cut out shapes (fish shape is traditional).

Pour oil into a skillet 2-3" deep. Heat oil until it reaches 350 degrees on a deep-frying thermometer. Fry fritters for 3-4 minutes, turning them frequently until they puff slightly and are golden brown on both sides. Transfer to a towel to drain.

Then prepare sauce:

2 onions, finely chopped

1/2 cup oil

1/2 cup Red Pepper Paste (aka Spice Paste, Berbere)

3 cloves garlic, minced

1-1/2 cups water

1 teaspoon salt

**************
Cook the onions in a dry skillet over the lowest heat for 5 minutes, or until they are soft and dry. Do not let burn or brown.

Pour in the oil, and when it's hot, stir in the berbere and garlic. Add the water, stir, and cook briskly over moderate heat until the sauce thickens. Season with salt.

Place the fritters in the skillet and coat them with the sauce. Reduce the heat to low, cover the skillet partially, and simmer for 30 minutes.

Spice Paste (Berbere)

1 teaspoon ginger

1 teaspoon ground cardamom

1/2 teaspoon ground coriander

1 teaspoon ground fenugreek

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/8 teaspoon ground cinnamon

1/8 teaspoon ground allspice

2 tablespoons finely chopped onions

1 tablespoon minced garlic

2 tablespoons salt

2 cups paprika

2 tablespoons ground cayenne pepper

1/2 teaspoon ground black pepper

1-1/2 cup water

*********************
In a cast-iron skillet, toast the ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon, and allspice over low heat. Do not burn; this should only take a minute or so. Set aside to cool.

Combine the spices, onions, garlic, 1 tablespoon of the salt, and 3 tablespoons water in a small jar of a blender and blend until smooth.

Combine the paprika, cayenne pepper, black pepper, and the remaining tablespoon of salt in the skillet and toast over low heat for a minute or so. Stir in the water, 1/4 cup at a time. Then stir in the blended mixture. Stirring vigorously, cook over the lowest possible heat for 10-15 minutes.

Transfer the berbere to a jar, packing it in tightly. Let the paste cook to room temperature, then cover with a film of oil. Store in the refrigerator between use.

Chicken Gyros

In keeping with my barbecue loving ways and my longing for sunny climates I decided to bring those Greek flavours into my home as I do at least once a week.

Gyro is probably the most often mispronounced food name. Even its biggest fans sometimes don't get the pronunciation exact. Is it a "jee-rohs," "jai-rohs," "gee-rohs?" The correct Greek pronunciation is “yee-rohs, ” at least in my best explanation. Or is it a Donair?

Almost every culture has its own version of 'fast food', and in Greece I am giving that honour to the gyro sandwich. Have I eaten enough gyros or donairs in my life to become an expert...well not really, but here is what I do know.

Here in Canada a gyro is quite often made with meat cut off of a big cylinder of well-seasoned lamb or beef. This meat is cooked on a slowly rotating vertical spit or gyro, implying the circular spinning motion of a gyroscope. A gyro sandwich consists of various rotisseried meats, all or none of tomatoes, lettuce and onions, along with a yogurt-based tzatziki sauce. These ingredients are placed on a grilled pita bread and served as a wrap sandwich. The type of pita bread may also vary, from the pocket style to a round flatbread. I am salivating already!!!!

A Turkish Doner Kebab or Gyro is slices of marinated lamb, mutton, beef, veal, or chicken which are stacked on a vertical spit and roasted at a vertical grill. It is served as a type of sandwich stuffed into Turkish bread, rolled into flat bread, or laid on top of diced flat bread with a sauce. This type of sandwich has been known, and sold on the streets, by the people of Greece, the Middle East, and Turkey for hundreds of years. In Greece I found they usually add french fries and sometimes mustard inside their gyro as well for a "full meal deal". If you're lucky you can get this type of donair here in Canada too!!! Greek historians believe that the dish originated during Alexander The Great’s time, when his soldiers used their long knives to skewer meat and kept turning the meat over fires.

My version is made with marinated chicken breasts, so we do get all the flavours reminiscent of a true gyro without having to try and replicate the meat. This is something I make often all year round... and talk about fast!!

Before I move on to the recipe I have a few orders of business. I have been the recipient of a couple of awards this week.


The first is the "You're a Sweet" bestowed upon me by my good friend and blogging sister Ivy of Kopiaste. Thank you so much Sis, I think you're the sweetest too with one of the biggest of hearts out there!!!

With the help of Giz of Equal Opportunity Kitchen , the three of us have been working hard to pull together the BloggerAid Cookbook.









The second is from Gloria of Cookbook Cuisine and Foods and Flavors of San Antonio. Her cookbook is coming out this month so check it out. She has been a major influence on the cookbook project as well!!!

I am giving both of these awards to my friends out there...you know who you are...who have supported me and brought a little sunshine into my life each and every day.

So, without further adieu ..on to the recipe because I have to type up a few resumes for friends and get on with my next project.......

**Chicken Gyros with Tzatziki Sauce and Feta**

2 T garlic, minced
2 T fresh thyme, minced or 1 T Greek oregano, crushed
2 T extra virgin olive oil
1 T cracked black pepper
zest and juice from one lemon
pinch of salt
4 skinless, boneless chicken breast halves
Tzatziki sauce (recipe follows)
4 large pita bread rounds
1 heart of romaine lettuce, cut into 1/4 inch slices
1 red onion, thinly sliced
1 tomato, halved and sliced
1/2 cup kalamata olives
1 cup crumbled feta cheese

******************

Place boneless chicken breasts in a shallow glass container. Season with thyme or oregano, pepper, garlic, oil, lemon (juice and zest), salt and olive oil. Distribute the seasonings evenly over the chicken breast by rubbing well. Allow to marinade in the refrigerator for at least one hour. Clean the grill well with a grill brush. Once the grill is clean rub with an oiled paper towel. Heat the grill on high for 5 minutes. Remove chicken from marinade and place on prepared grill. Discard remaining marinade. Cook chicken until juices run clear, about 8 minutes on each side. Remove chicken from heat, and allow to sit about 10 minutes before slicing into thin strips.

Place pita rounds on the grill, and cook for about 2 minutes, until warm, turning frequently to avoid burning. Stuff pita pockets with chicken, toppings and tzatziki to serve.

**Tzatziki Sauce**

2 medium size cucumbers
400g strained yogurt
4 garlic cloves
2 tbsp. olive oil
2 tbsp. wine vinegar
a little salt
fresh chopped fennel fronds or dill
********************
Peel cucumbers and grate each one length-wise with course grater. Salt, allow to drain and press out excess liquid from grated cucumbers. Peel garlic cloves, remove sprout if it exists and crush them. Mix cucumber, garlic, vinegar and salt. Fold the yogurt and the olive oil into the mixture.

Taste of the Mediterranean-Pastitsio Venetsianiko

Tony from Olive Juice highlights fresh and colourful Mediterranean flavours through his event Taste of the Mediterranean . It’s a food blogging event sponsored by igourmet.com and each month, a journey and celebration of each dish takes place, focusing on a popular dish from each of the regions of the Mediterranean.This month's event is being co-hosted by Peter at Kalofagas. So check it out!! Close your eyes and imagine yourself on a Greek island.

Tony says, "Imagine a culinary getaway with all your food-blogging friends to all the hot spots around the Mediterranean. It’ll be like island hopping, but better - country hopping!"

This month Tony is highlighting Greece. For anyone who frequent this blog you know I had to be there didn't you!!!!!

What are we making?

PASTITSIO!!!

I opted for an Ionian classic version that if I do say so myself was just amazing!!!!

Pastitsio ( παστίτσιο) is a Greek layered baked pasta dish or Greek lasagna!! There are many variations throughout the regions of Greece and probably as many recipes as there are cooks. Do you use the traditional buccatoni, beef, lamb, veal, bechamel, mizithra or other cheese???? No matter what you choose, layer it up and bake till golden brown with some extra cheese sprinkled on top with a dusting of cinnamon and nutmeg to make it classically Greek!!! Pastitsio is one of those dishes that becomes even more flavourful each time it is reheated so make a big batch to last several days!!!!

Like Italy, Greece has recipes that are distinct from one region to another. Greece is known for its pies made with filo or other pastries. My good friend and blogging sister Ivy of Kopiaste , who hails from Athens, had both a sweet and savoury pie event. In the Peloponesse you could be offered makaronopita, or passa makarouna in Kos which is a kind of pastitsio made with homemade phyllo that is blanched first and then layered with a combination of ground pork and local fresh mizithra cheese ,and then the whole thing is drenched in meat broth and milk before being baked.

The Ionian Islands are located off the western coast of Greece, between Greece and Italy. Their cuisine is quite distinct. Corfu, Zakynthos, Kefalonia, Lefkada, Ithaki, and the smaller islands are water-rich and quite lush and green. With the exception of Lefkada, none of the Ionian islands ever fell under the 400 year Turkish rule. Instead, they were ruled by the Ottoman rival the Venetians, and to this day the Venetian influence can be felt in the food and the reminders of its history. What makes their cuisine unique is that they have dishes that have their roots clearly embedded in Italian culture such as pastitsada, bianco, bordetto (after the Italian brodetto). Wash all these flavourful dishes down with some nioki; what the rest of the country refers to as ouzo.
One of my favorite dishes from Corfu and Kythera is Pastitsio Venetsianiko which is a rich mixture of all sorts of meats, cheeses and a bechamel sauce layered with pasta . The similarity with pastitsio, that we are familiar, with ends here...... because it is also enclosed in a pastry crust. Apparently it was made in the households of the wealthy landowners.

So when I was looking for a new take on pastitsio for the Taste of the Mediterranean event I headed to the Ionian islands for some Pastitsio Venetsianiko!!!

I tried to find a recipe on-line for this dish but had no success. A HUGE thank you to my sis Ivy of Kopiaste who found a recipe from Elias Mamalakis and translated it for me from Greek to English. Thank you Ivy!!! It gave me some idea of how the dish would be traditionally prepared (I have included the recipe at the very bottom of this post if you would like to give it a try). In traditional Greek way he uses glasses and 1/2 glasses for measurement, but, if you use the same glass always you will always get it right!!

I combined this recipe that Ivy found from Elias with my own recipe for pastitsio as well as a recipe I found from Aglaia Kremezi for a pastitsio recipe from the island of Syros (where she uses puff pastry that is rolled very thinly). The recipe is from her book The Food of the Greek Islands. I think the end result, and my interpretation of the dish, is a delicious and winning combination!!!

Pastitsio Venetsianiko was typically baked in special forms so that the finished dish was "as high as a top hat". Today it is usually baked in a standard cake tin. The dish still has thick pasta layered with pieces of game or chicken, hard-boiled eggs, smoked ham, salami or mortadella, and cheese—whatever is available. The whole thing is cloaked in the classic pastry crust, pate brise. For my version I took a tip from noted cookbook author Aglaia Kremezi and used puff pastry that has been rolled out quite thinly.

This dish was fantastic if I do say so myself with its layers of pasta, Greek cheeses, lamb, hard boiled eggs and basil.

** Val's Take on Pastitsio Venetsianiko**

2 T Greek extra virgin olive oil
2 large onions, finely chopped
1 lb/500 g ground lamb
1- 2 cloves of garlic
1/2 cup white wine
1 can tomatoes, crushed
1 bay leaf
1/4 cup parsley, chopped
1 lb/500 g macaroni (buccatoni)
2-1/2 cups/150 g of grated Kefalotiri or mizithra cheese
1 cup whole milk, or more if needed
salt
freshly ground black pepper
2 eggs
Fresh basil
2-4 hard boiled eggs
1-1/2 (17-1/4 oz packages) 3 sheets puff pasty when rolled out, thawed according to package instructions
Approximately 3 T milk
sesame seeds

**************************
Preheat oven to 400F. Oil or butter a 13x9-inch baking dish.

Heat olive oil in saucepan saute onions over medium-high heat for 3 - 4 minutes. Add the ground lamb, stirring, until no linger pink, about 4 minutes. Add the white wine, garlic, bay leaf, parsley and crushed tomatoes. Season with salt and pepper and simmer for about 30 minutes. Allow to cool. Add 1-1/2 cups kefalotiri cheese, 1 cup milk and 2 eggs. Mix thoroughly. The mixture should be moist; if it is too dry, add a little more milk.

Cook the buccatoni/macaroni in boiling salted water until al dente, drain, and leave to cool.

Divide the puff pastry into 3 portions. Cover 1 piece with plastic wrap. Briefly knead the other 2 pieces tiogether, then roll out on a lightly floured surface. Line the dish with the puff pastry, trimming it to a 1-inch overhang; reserve the trimmings.

Sprinkle bottom of crust with some of the remaining 1 cup of cheese. Layer 1/2 the cooked buccatoni noodles in the bottom of the crust. Try and align them in rows as best you can. Layer 1/3 of the cooled meat sauce on top of noodles. Sprinkle with cheese. Next add a layer of hard boiled eggs and fresh basil leaves. Add the remainder of the noodles and top with the remaining 1/3 of the meat sauce. Top all with the remaining hard boiled eggs and basil leaves. Top all with the remaining cheese.

Roll the remaining puff pastry and stretch it to cover your pastitsio pie. Fold the overhanging bottom pastry over the top crust and pinch the ends together to seal, crimping them to make a neat cord around the edge of the pie, Flatten the cord with the tines of a fork all around the edge of the pie to prevent it from rising during baking or it will burn. Brush the pie generously with the tablespoons of milk and sprinkle with sesame seeds.

Bake for 15 minutes, sprinkling the top of the pie 8 - 10 times with water. Bake for 10 minutes more, then reduce the oven temperature to 350F and bake for another 30 minutes more, until golden brown. If the top browns too quickly , cover loosely with aluminum foil. Turn off the oven but leave the pie in the oven for 10 minutes more.

Let the pie cool for 15 minutes and then serve.





Don't forget to submit your recipe for the BloggerAid cookbook where 100% of the proceeds target children and education through the World Food Programme called School Meals. We hope that our excitement is contagious!!! Send your submissions by the new deadline March 31st to bloggeraid AT gmail DOT com. Click here for everything you need to know to submit a recipe. Feel free to use our logo which highlights some of the recipes received so far!! Children are the Future!!!!









This is a traditional version as translated by Ivy.


Venetsianiko Pastitsio
translated from Elias Mamalakis site by Ivy.

800 grams of ground meat
250 grams of beef liver
ι½ kilo Makaroni pasta
Νο.21 medium onion
¾ glass of red wine
1 glass of tomato paste
olive oil
coarse sea salt
pepper
ground cloves
ground allspice
water, as much as needed
3 eggs
700 grams of grated kefalotyri

INGREDIENTS FOR THE DOUGH

1kilo and 3 tablespoons flour
2 & ¼ cup of butter
½ cup of sugar
3 eggs
6 egg yolks
1/2 glass of brandy
1/2 glass of orange juice


******************
Directions for the filling

Grate the onion and sauté. Add the ground meat and sauté as well. Finely chop the livers and add to the pan and sauté. Add wine and cover the pan for 5 minutes. Add tomato paste, mix and add coarse sea salt, pepper, cloves and allspice. Mix and add water until they are cooked and it has absorbed all the water. Remove from the heat and allow to cool.

Meantime boil pasta as usual, drain and place between two towels so that they totally dry.

Instructions for the dough

In a mixer add butter and add sugar and the 3 eggs and whisk. Add the 6 yolks. Set aside the egg whites for later one. Add brandy, orange juice and flour gradually, until the dough is ready..

Continue with the filling:

Add three more eggs in the egg whites and whisk together. Add them to the filling and mix. In a big bowl add some of the filling you have just prepared, some cheese, some pasta, and continue until you have used all the ingredients.

Constructing your pastitsio.

Roll out the dough and layer in a sauce pan (that's what it says!!) adding some dough on the sides of the pan. Add the mixture you have prepared and press with your fingers so that there is no gap. Add some granted cheese in between and press the mixture. Roll out a second piece of dough and cover the pan, joining together the two pieces.

Bake in a preheated over at 160ο C for about 3 hours.

Set aside to cool and reverse in a big platter and cut into pieces

An Original "7 Layer Dip" Pizza

I find myself heading over to Facebook more and more these days. I am always a little far behind because the"new" thing is Twitter (which I haven't even signed up for). As I said I am usually a year behind.

I came across this fun MEME on Facebook that I had to share.

Go to google and search "(your name) likes to" and write the first 10 things that come up...This was hilarious!!!!

Valerie likes to.....

1) Valerie likes to gossip about her life, including her psychotherapy sessions....
2) Valerie likes to be outdoors.
3) Valerie handles her relationships.
4) Valerie likes to do stuff on the computer and likes to draw fantasy stuff.
5) Valerie really likes Texan Seafoods.
6) Valerie would love to play croquet or bean bag toss.
7) Valerie, her husband, their infant son, and their long haired Chihuahua love living in Louisville. 8) Valerie likes to say it was “just the two of us, on a 37-foot sailboat. And we’re still married!”.
9) Apparently Valerie likes to swim in lakes. And also, they’re apparently more fun to swim in in the middle of winter. ...
10) Valerie likes to snack on radishes dipped in balsamic vinaigrette and logs some 10,000 daily steps on a pedometer, both of which have paid off...

These are all other Valerie's, in fact the last one is Valerie Bertinelli for Weight Watchers. I got quite the chuckle out of it. Go ahead and do it I dare "ya".

But enough frivolity and on to the seriousness of recipes...even if this is a fun and fanciful appetizer.

I was wanting a pizza that I could use more as an appetizer rather than as a meal. I was also craving those Mexican and spicy flavours and had one of my favourite dips in mind...a 7 Layer Dip. As you know this popular dip has layers of refried beans, salsa or tomatoes, guacamole, onions, lettuce, sour cream and olives. This pizza appetizer I created that is reminiscent of all those wonderful flavours. For an added dimension you could also add a layer of cooked ground beef after the refried bean layer and turn this into a meal.

I am sending this recipe over to Lore for his Original Recipes event over at Culinarty. This round-up event is all about your own culinary concoctions and delicious creations. It is Lore's strong belief that they usually turn out better than cookbook recipes and bring us an enormous amount of satisfaction when we are successful! This is an event that also wants to encourage those of you who for one reason or another have never tried to create a recipe and to prove there’s nothing to be afraid of.For the rules please check the event link.



**7-Layer Dip" Pizza**

Dough for 1 medium sized pizza (12-inch)
3/4 cup refried beans
1/2 cup salsa
2 cups mozzarella cheese, shredded
1 cup cheddar cheese, shredded
2 spring onions, chopped
2 small tomatoes, chopped
1 avocado +2 tsp lemon juice, sliced
1/4 cup black olives
Jalapeno peppers if desired
1/2 cup sour cream
2 tsp taco seasoning mix
*************************
Spray a baking sheet or pizza pan with cooking spray. Preheat oven to 425 F(220 C)

On a lightly floured surface, roll dough into a 12-inch circle. Transfer the dough to the pan and build up the edges slightly. If desired, flute the edges.

Prick well with fork, to keep the pizza flat.

Prebake in a 4250F (220C) oven for 10 to 12 minutes or until lightly browned.

Remove dough from oven and spread a layer of refried beans to within 1-inch of edge of pizza dough. If your refried beans are a variety that are more compact heat up the refried beans. A microwave makes for a very evenly done result because they work by heating water in food. Refried beans have considerable water inside, so the method works well for them. Then spread them onto the baked pizza crust. Layer on the salsa, followed by the cheddar and mozzarella cheeses. (For a nice variation, use a bit of pepper jack cheese in the mix if you desire). Sprinkle with chopped spring onions, olives and jalapeno peppers if using. Bake about 12 minutes more or until cheese is melted.


Remove from oven. Top with tomatoes. Slice avocados and sprinkle with 2 tsp lemon juice. Tomatoes and avocados are a traditional Mexican garnish. (Depending on how you like your pizza, you can add fresh or cooked tomatoes after pulling the pizza out of the oven. Or you can put them into the oven a few minutes before it’s done).

Mix 1/2 cup sour cream with 2 tsp of taco seasoning mix. Dollop sour cream on pizza.

Slice and serve.

Potato & Olive Terrine for Taste & Create

For those of you who frequent my blog you know that I try never to miss the Taste & Create event which gets bigger and bigger each and every month. It is the brainchild of Nicole over at For the Love of Food . I love to visit her site for all the delicious recipes and tidbits of very helpful information. She even has an on-line store with wonderful kitchen gadgets and gourmet foods.

This month I was paired with Kit of Kits Chow who lives fairly close to home in Vancouver, British Columbia. She says, "Chow is a synonym for food and also the Chinese cooking method where ingredients are added to a heated pan and tossed continually during cooking".

She made it very difficult to choose only one dish from her blog which shows her love of traditional type foods as well as Asian inspired dishes such as Seafood Udon, Grand Marnier Pork Chops, and Mussel Bisque. She also loves soups such as Khao Tom Congee, or Pumpkin Soup, I was very lucky to be paired with a fellow Canadian this time around to share some good food and flavours.

What I finally chose was a dish using my favourite tuber the potato. This is a flavour boosted and elegant version of a potato salad which has been composed. The different flavours and colours make it very attractive and could easily grace any table. It is also perfect for summer. Roll on summer!!!!!!!! Not only was it delicious, and a totally different perspective on potatoes, but it was VERY easy to prepare. All you need to do is cook the potatoes, slice and layer. The hardest part is waiting!!!!!

**Potato and Olive Terrine**

1- 1/2 kg of Yukon Gold potatoes, peeled

Vegetable antipasto

Green olive tapenade

***************
Put the potatoes in a large pot of salted water. Bring the water to a boil and then let the potatoes simmer (covered) until they are tender. This should take about 20 minutes.

Line a terrine mold or loaf pan with saran wrap leaving a large amount of wrap hanging over.

Remove the cooked potatoes from the pan and let them cool for a couple of minutes
Slice the potatoes and line the mold with a layer of potatoes.

Spread a layer of vegetable antipasto on top of the potatoes and smooth everything down with the back of a spoon.

Make another layer of potatoes and cover with the green olive tapenade.

Add another layer of potato and spread a layer of vegetable antipasto.

Add another layer of potato. Depending on the size of your dish you could have a couple more layers of filling.

Tamp everything down with the back of a spoon. Fold the saran wrap over the potatoes. I needed to add another piece of wrap to cover the mold.

Place the mold in a refrigerator overnight with some weight on top.

Invert the mold on a plate to release the terrine from the form.

Serve at room temperature.

Chicken Wellington for Love & Valentine's Day

The very talented mother/daughter duo of Equal Opportunity Kitchen are planning a wedding. Yes Psychgrad and R are getting married!! Congratulations are definitely in order. Do we remember the days? What a better way to celebrate Valentine's Day than rejoicing in the love of a young couple.

As we all know there is a lot of planning involved in the big day!!! To get some ideas from all of you talented bloggers Psychgrad is holding another rendition of their very popular Tried, Tested and True event Tried, Tested and True - Wedding Edition.

What would you serve to impress a group of approximately 20-30 people? Since I am an overachiever this is my second dish I am sending their way to help out virtually. Before it was Turkey Pinwheels. If only we could all be there to help with the cooking and preparation, perhaps with a glass of wine in hand, to allow the guest of honour to enjoy herself to the max!!!! I think that a morning being treated at the spa is in order...nails, hair, facials, massage........especially the latter!!!!

This is such a simple recipe....and yet again it can be made well in advance. You can change the ingredients however you like. It is really more like a very delicious baked sandwich that is eaten at room temperature.

Be sure to check out the 7 (or more) things I LOVE below in honour of love and weddings and Valentines Day!!

Happy Valentines Day....7 Things That I Love

in no particular order

Blogging events and all the fantastic bloggers who make me smile every day and challenge me to want to achieve culinary greatness!!

Cooking schools worldwide where you connect and become part of an instant family of guests, amazing cooks and chefs and share a common passion. Hiking, making friends with local artisans, dancing, lazing away hours over excellent local wines and good conversation...I could say so much more....cooking vacations are the way to go!!!!!

Hiking and pole-walking to breathtaking vistas like this one here in the valley. A chance to dream....

Travelling to far off and interesting places.

Local wineries and fine wine go hand in hand.....

Good food and conversation with good friends....

My Family, and all my extended family..................

My daughter.............

Pansies, daffodils, hydrangea, muscari.............

I could go on for ever.....

On to the recipe.......

**Chicken Wellington**

1 package puff pastry thawed

1 T (15 mL) melted butter

2 oz (60 g) fresh spinach

4 oz (120 g) sliced Swiss cheese

4 oz(120 g) sliced ham

8 oz (225 g) sliced chicken breast

**************************

Preheat oven to 400 F(200 C).

Roll out puff pastry into a 10 x 10 inch sheet. If you live where you can buy sheets...lucky you!!!!) Layer with spinach leaving 1/2-inch (1 cm) border on all sides of pastry sheet except for the side closest to you. Layer chicken then ham,then Swiss cheese in the same manner always leaving 1/-inch (1 cm) border except on the side closest to you.

Roll the ingredients inside the pastry like a jelly roll until you reach the end. Bring the puff pastry around to meet in the middle like a package. Pinch these two pen ends shut; turn over so that seem is on the bottom. Cut diagonal slices along top of pastry every 2-inches (5 cm).

Place the roll on a baking sheet coated with cooking spray. Bake at 400F (200 C) for 15 - 30 minutes (depending on how thick you have made your roll) or until pastry turns golden brown. Slice diagonally and serve.

Cookbook Deadline March 31st

Children are the Future – BloggerAid Invests in Children!!

You may have heard that BloggerAid-Changing the Face of Famine is publishing a cookbook !!!

We are very pleased to announce that a program has been selected that targets children and education through the World Food Programme (WFP), the United Nations frontline agency. One of WFP’s largest areas of assistance is called School Meals. Through this program, a meal is provided to children in schools where there are low attendance rates with a particular focus on schools that have a significant lack of children attending, especially girls. The goal in poorer communities worldwide is to provide a hot, nutritious meal as an incentive for parents to send their children to school rather than keeping them at home working. An education is the best thing we can give our kids to break the cycle of hunger and poverty and for both boys and girls alike to become contributing members of society.

FACTS & FIGURES

• 75 million primary school-aged children do not go to school
• 97 percent of them are in developing countries
• 57 percent of them are girls
• 150 million children drop out of school before attaining basic primary education

With projects like School Meals, we are very excited to have the opportunity to contribute to this program of the WFP through BloggerAid-Changing the Face of Famine.

Encouragingly, the group of talented bloggers committed to the BloggerAid Cookbook project is growing by the minute!!! We have now reached a milestone of over 100 members.



At the request of some of our new members, who are just as excited about this ambitious project as we are, we have decided to extend the deadline until the end of March. We know that we are all busy and you may not have found the time to submit a recipe for the cookbook yet. The new logo is based on a few of the recipes submitted so far. Feel free to use this logo in your post. So keep those recipes coming in!!! The sooner the better so that you are assured of being published in the book.

Children are our future, so 100% of the proceeds from the sales of the cookbook will be channeled to the School Meals Program.

We are continuing to brainstorm about new BloggerAid-Changing the Face of Famine initiatives and would love to have your input.

You don't need to be a member of BloggerAid-Changing the Face of Famine to submit a recipe. You just need a willingness to share your love of food from around the world and want to be involved in raising awareness and money for this program. There is no cost to you – just a sense of satisfaction that comes from participating in this exciting project and seeing your name and recipe in print.

You may post about your recipe without revealing the ingredients...the cookbook will be the round-up where your recipe will be published. Once the cookbook has been published you can publish your recipe wherever you like...it will always be yours and you will always receive full credit.

What if my photo skills are not up to cookbook standards? Submit a photo anyway because we are our own worse critics aren't we? Don't let that stop you!!! But, if you would like, one of our team members will recreate your recipe and photograph it for you. Email your recipe in a plain text Word document along with a photo of your dish to bloggeraid(AT)gmail(DOT)com by March 31st, the deadline for receiving recipes. Let's get the word out!!!!!

More information can be found in the forum of our Social Network, BloggerAid-Changing the Face of Famine.

Complete details are here . Everything you need to know to submit a recipe.

Remember you don't need to be a member to participate!!!

Deadline for Submissions ....March 31st

Making Spaghetti & Meatballs with the Barefoot Bloggers

As part of our continued saga of being part of the illustrious group the Barefoot Bloggers Rebecca of Ezra Pound Cake has chosen Real Spaghetti and Meatballs from Barefoot Contessa Family Style. A recipe is chosen and the BB's blog about our results on the 2nd and 4th Thursday of every month.
I couldn't find any ground veal at the grocers I visited but these meatballs were droolworthy without it. Mixing the ingredients with a fork kept the meatballs so light and tender. This recipe is a keeper!!

The Barefoot Bloggers have made 67,848 Friday dinners for Jeffrey!!!!

Today was the last day for submissions to the BloggerAid cookbook...but it is still not too late if you can manage it. A program has been chosen where all the funds raised from the sale of the cookbook will be channeled. Stay tuned for more on this site tomorrow. We are very excited!!

**Spaghetti & Meatballs**

For the meatballs:

1/2 pound ground veal
1/2 pound ground pork
1 pound ground beef
1 cup fresh white bread crumbs (4 slices, crusts removed)
1/4 cup seasoned dry bread crumbs
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup freshly grated Parmesan cheese
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 extra-large egg, beaten
Vegetable oil
Olive oil

For the sauce:

1 tablespoon good olive oil
1 cup chopped yellow onion (1 onion)
1 1/2 teaspoons minced garlic
1/2 cup good red wine, such as Chianti
1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

1 1/2 pounds spaghetti, cooked according to package directions
Freshly grated Parmesan
***********************
Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.

Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.

For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.

Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan .