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Every Day with Rachael Ray: Mediterranean Meals

The October issue of Every Day with Rachael Ray makes it easy to become a Mediterranean chef! Go Greek this fall with the experts at Every Day!

Show off your new culinary skills to your friends at your next get-together! These classic Greek recipes are sure to please your guests. Check out additional Greek-style dishes in the October issue on newsstands now

The 5 Ingredients you should add to your Every Day essentials:

  • Cottage Cheese
  • Feta Cheese
  • Fresh Oregano
  • Phyllo Dough
  • Shrimp

Baked Shrimp and Feta

6 to 8 servings
PREP TIME 10 min
COOK TIME 40 min

  • 2 pounds large shrimp, peeled and de-veined
  • Juice of 1 lemon, plus wedges for serving
  • 6 tablespoons extra-virgin olive oil
  • 2 onions, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 cup tomato puree
  • 2 tablespoons fresh oregano leaves, chopped
  • 1 bay leaf
  • Salt and pepper
  • 1/2 pound feta cheese, crumbled

Preheat the oven to 350°. On a rimmed baking sheet, toss the shrimp with the lemon juice and arrange in a single layer. Set aside.

In a large skillet, heat the olive oil over medium-high heat. Add the onions and cook until softened, about 5 minutes. Add the garlic, tomato puree, oregano, bay leaf and 1/2 teaspoon each salt and pepper. Lower the heat and simmer for 15 minutes.

Discard the bay leaf and pour the sauce over the shrimp; sprinkle the feta on top. Bake in the oven for 15 minutes, and then place under the broiler until the feta is lightly browned, 3 to 5 minutes. Serve with lemon wedges.

Garlic Potato Dip

6 servings
PREP TIME 15 min
COOK TIME 20 min
Serve the dip, called skargalia in Greek, with warm pita bread

  • 3 large all-purpose potatoes (about 1-1/4> pounds), peeled and quartered
  • 6 to 8 cloves garlic, smashed and peeled
  • 1/2 cup walnuts
    Salt

  • 3 tablespoons lemon juice, plus lemon wedges for serving
  • 1/2 cup extra-virgin olive oil

In a large pot, steam the potatoes in a steamer basket over boiling water until fork-tender, about 20 minutes. Set the potatoes aside; reserve 1/4 cup of the cooking water.

Meanwhile, using a food processor, pulse the garlic, walnuts and 1/2 teaspoon salt until coarsely chopped. With the machine on, pour in 2 tablespoons lemon juice, then pour in the olive oil in a slow, stead stream to form a paste.

Transfer the potatoes to a standing mixer and add the reserved cooking water. Mash the potatoes on medium speed until smooth. Add the garlic-walnut paste and mix until combined. Mix in the remaining 1 tablespoon lemon juice and season to taste with salt. Serve with the lemon wedges.

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