Berkshire's MegaMart Kitchen with live cooking with Greek Chic and booksigning

At Berkshire's MegaMart Kitchen with live cooking demonstrations from the cookbook, Greek Chic Cuisine and book signing with author, Stephanie M. Patsalis

Memorial Day Weekend on Saturday, May 28th from 1-3 PM
www.greekchiccuisine.com

The Hellenic Voice ‎"Greek Chic Cuisine" author Stephanie M. Patsalis offers a unique way to use ouzo: in cupcakes.

The Hellenic Voice

‎"Greek Chic Cuisine" author Stephanie M. Patsalis offers a unique way to use ouzo: in cupcakes.

http://www.thehellenicvoice.com/ee/hellenicvoice/index.php?pageToLoad=showarticle_rss.php&curDate=20110420&edition=Hellenic+Voice&subsection=Food&page=20110420_pg27-40_13.pdf.0&id=art_2.xml&device

Chocolate Ouzo Cupcakes

April 20, 2011

By STEPHANIE M. PATSALIS

A moist, delicious, chocolate cake baked with a hint of anise-flavored Greek liqueur, called ouzo. This gives everyday cupcakes a definite Greek Chic twist. Your family will love them, especially the adults! You can use your favorite chocolate frosting recipe or the one offered here.

Serves: 24

Batter Ingredients 2 1/2 cups all purpose flour 1 2/3 cups sugar 3/4 cup butter, softened 2/3 cup unsweetened cocoa 1 1/4 cups water 1 1/4 teaspoons baking soda 1 teaspoon salt 1/4 teaspoon baking powder1 teaspoon vanilla 1/2 cup Greek Ouzo liqueur 2 eggs 1 cup almonds, slivered 24 cupcake baking cups Frosting Ingredients 1/2 cup butter, softened 1/2 cup unsweetened bakingcocoa3 cups powdered sugar 2 teaspoons vanilla 3 tablespoons milkMethod

1. Preheat oven to 350° F.

2. In large bowl, beat sugar,eggs and butter with mixer on low speed. Add cocoa, water, baking soda, baking powder, vanilla, flour, salt, and ouzo. Beat on high for 3 minutes. Divide batter into baking cups.

3. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes in pan; remove from pan to cool for 30 minutes.

4. Frosting: in a bowl, mix butter and chocolate, using an electric mixer on low.

Give everyday cupcakes a “Greek Chic” twist. Your family, especially the adults, will love them!

“Greek Chic Cuisine” is available at www.greekchic cuisine. com, as an iBook on iTunes, and at www.barnes andnoble. com and www.amazon.com.

**Now at Books & Books Store - Visit website

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www.booksandbooks.com - Thank you for a great Author weekend with Greek Chic Cuisine!

It's all about the Lamb~ Easter Dinner

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It's all about the lamb... Easter Dinner!

In Greek: αρνί με πατάτες στο φούρνο, pronounced ahr-NEE meh pah-TAH-tes sto FOOR-no

The lamb is the main event for our buffet dinner along with all the traditional side items like Dolmathes (grape leaves), Spanakopita, Greek Salad, red dyed eggs, Tsoureki (sweet Easter Bread) and all the traditional desserts. If I had to choose, my favorites...they would be Dolmathes, stuffed with rice and meat, along with Spanakopita. For Easter, the endless buffet of delicious food that creates the holiday table is truly a culinary culmination of efforts for all to enjoy.

Ingredients:

Easter Lamb

Serves: 6

• 4 pounds boned leg of lamb


• 4 pounds of roasting potatoes


• juice of 1 lemon


• 1/3 cup of olive oil


• 1-2 tablespoons of fresh oregano (1-2 teaspoons of dried Greek oregano)


• 4-6 cloves of garlic, sliced in half or thirds


• sea salt


• freshly ground black pepper


• 1/2 cup of water

Method:

Preheat the oven to 350F (175C).

1. Rinse the meat with cold water and pat dry. Mix a little salt and pepper in a small bowl. Make small cuts into the meat at various points. Coat the garlic in salt and pepper and insert into the cuts. Using your hands, coat the meat first with lemon juice, then olive oil. Season with salt and pepper and place in a roasting pan.

2. Peel and clean the potatoes and cut into sliced wedges, lengthwise. Salt and place potatoes around the lamb. Pour the remaining olive oil and lemon juice over the potatoes, and sprinkle with oregano. Pour 1/2 cup of water into the bottom of the pan (down the side so it doesn't coat the potatoes or meat).

3. Roast at 350F (175C) for 1.50 hour (about 25 minutes per pound for medium/medium-rare), checking every so often to make sure there's still a little water in the bottom of the pan. If the meat starts getting too brown, cover with foil.

* Lamb should reach an internal temperature of 160F (medium to well).

Holiday Weekend Brunch Ideas - Greek Style

Athenian Feta Frittatas and Lemon Tart Filo Cups

These bite-size frittatas have a unique blend of cheese baked to perfection in a delicate filo cup. They are packed with flavor and are simple to make for brunch or as an appetizer. This recipe was the winner of the 2008 National Grand Prize Recipe for Life Time Fitness and Daisy Brand Cottage Cheese. See Greek Chic It tips for two other recipe options.

Serves: 4

Ingredients
1 cup Feta cheese, crumbled
1 cup cottage cheese
2 eggs, beaten
4 filo sheets or 12 frozen filo cups (available in grocery stores)
2 tablespoons butter, melted
2 teaspoons chives, dried
6 cherry tomatoes, sliced
1 red bell pepper, diced

Method
1. Take 4 sheets of filo and cut into 3 ½ x 4 inch squares. Take 2 squares at a time and lightly butter them with a pastry brush.
2. Using two squares for each hole, gently press each sheet into muffin tin holes in a crisscross pattern.
3. Cook at 350° F for 2 to 3 minutes until each one is lightly cooked and filo is set, but not fully baked.
4. In a bowl, mix Feta, cottage cheese, and egg well.
5. With a small spoon, take one tablespoon of the mixture and place it in the baked
filo cups or the store-bought filo cups. Leave plain, or garnish with sliced cherry
tomato on top of cheese mixture.
6. Bake at 350° F for 20 to 25 minutes until mixture is fully cooked.
7. Sprinkle with dried chives and/or diced bell peppers.
8. Optional garnish: before baking, place a Kalamata olive in the center with a basil
leaf as an extra garnish for a great brunch idea.

Greek Chic It:
Replace filo with Pillsbury Refrigerated Crescent Rolls (8 - ounce package).
Unroll dough and cut into 12 squares. Press squares gently into each hole in an ungreased 12-count muffin tin. Continue to follow directions starting at step 4 for cheese filling. These are great for brunch!

Lemon Tart Filo Cups: Have a sweet treat for breakfast—it’s one of my favorites! Make
baked filo cups by following the above recipe for steps 1 through 3. Then fill baked cups with store-bought lemon curd. Garnish with whipped cream, lemon twist, and mint leaf.
These are great for brunch or any time of the day.