Let's Dish With Linda Lou

Where You Taste The Love

Oven Roasted Greek Potatoes (Lemoni Patatas)

2019-06-09 08.49.25

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If you’re looking for the best-roasted potato recipe look no further. Simple and comforting lemon roasted potatoes with garlic finished with fresh oregano.

This is a traditional greek side dish known as Ellinikos Lemoni Patatas is really popular in Greek cuisine. Here’s the recipe for my Oven Roasted Greek Potatoes.

Tina, my sister, is coming over to photoshoot this spread. I’m making a double batch of my Oven Roasted Greek Potatoes and plenty of Pork Slovakia With Tzatziki Sauce this way she can take home dinner for her and her husband, Dave.

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Oregano

Flat Leaf Italian Parsley

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Prep Time: 15 minutes
Cook Time: 50  minutes
Total Time: 1 hour 5 minutes
Yields: 12 servings (2 baking dishes)
Equipment: large mixing bowl, 2 (9 x 13) baking dishes, hand-held juicer, chef’s knife

Note: This recipe is for two baking dishes of Roasted Greek Potatoes. If needed divide recipe by half.

Note: To achieve the right texture, greek potatoes are baked covered for approx. 40 minutes in plenty of liquid-olive oil, lemon juice, and broth. As they’re covered the potatoes become tender as they absorb steam and take in the flavored liquid.

Ingredients:
8 medium to large size Yukon gold potatoes, peeled, washed, cut into wedges, divided
8 large garlic cloves, finely minced and divided
1/2 cup of olive oil, divided
2 lemons, juiced, divided
2 1/2 cups of chicken broth, divided (substitute unsalted vegetable broth)
1 1/2 tablespoons of dried Greek oregano, divided (substitute dried oregano)
1 1/2 tablespoons of Kosher salt, divided
1 1/2 teaspoons of freshly ground black pepper, divided
1 cup of Italian flat-leaf parsley, finely chopped for garnish, divided
1/2 cup of fresh greek oregano leaves for garnish, divided

Directions:
Peel potatoes and cut them in half. Next, slice each half into large wedges. Let them stand in water while preparing the sauce.

In a two large mixing bowls whisk together the olive oil, lemon juice, broth, dried oregano, Kosher salt, and fresh ground black pepper.

Drain and dry the potatoes.

Spray both baking dishes with non-stick cooking spray. Evenly divide the potatoes and finely chopped garlic between both baking dishes. Toss to combine.

Pour the liquid from each bowl into each baking dish of potatoes.

Cover each baking dish with foil, transfer to the oven. Bake for 40 minutes. Remove from the oven briefly to uncover both baking dishes. Return to the oven to roast for another 10 to 15 minutes or until the potatoes are cooked through and golden brown with a little crust forming.

To add a nice char and great texture to the potatoes, place one baking dish, at a time, under the broiler for about 3 minutes. Keep a close eye on them so they don’t burn.

Remove from the oven. Before serving, garnish with finely chopped Italian flat-leaf parsley and fresh oregano leaves.

Serve hot.

Greek Village Salad

Pork Souvlaki With Tzatziki Sauce

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Provencal-Style Grouper

Provencal Style Grouper (1)

Provencal Style Grouper (2)

A dish known for its flavors from Provence, France. Lavender fields and medieval hilltop villages, in the southeastern region of Provence, stretches from the Rhône in the west to the Italian border.

This sauce with its colorful and bright flavors enhances the succulent taste of the grouper. Grouper should not be overcooked. The fish should be tender and using a fork should flake apart easily. This dish, I call, Provencal-style Grouper will have your family and friends wanting to recreate this dish at home.

I’m using asparagus in this recipe, so I need to *blanch the asparagus first. I want them to remain vibrant green in color.

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Colander-Style Spoon

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Garlic

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Stuffing (2)

fennel-bulb

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Olive Oil

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Sweet Basil (2)

fresh basil

Provencal Style Grouper (1)

 

 

 

 

Prep Time: 15 minutes, (time includes blanching asparagus)
Total Cook Time: 1 hour
Yields: 4 servings
Equipment: 12″ saute pan, 11 x 13-inch casserole dish, colander spoon, tongs, large mixing bowl

Directions For Blanching Asparagus:
First, rinse the asparagus stalks under cold water to remove any dirt or sand. Take one of the stalks, hold it towards the bottom third of the stalk gently bending it until it breaks.  The bottom end that snapped off is the part of the asparagus that’s woody and very fibrous. The stalk breaks naturally where the tender part ends and the tough part begins.

In a 3-quart saucepot of salted boiling water (6 cups) add the asparagus. Cook for 2 to 3 minutes. Using a colander spoon or pair of tongs, immediately transfer the asparagus to an ice bath (a large bowl filled with ice water).  Allow the asparagus spears to cool down completely. This process is what’s known as “the shocking method”. You’re stopping the cooking process and setting the asparagus’ vibrant green color. Drain well before cutting the spears on the bias into 2-inch pieces.

Ingredients For Fish:
3 tablespoons olive oil
4 (8-ounc) center-cut skinless grouper fillets, 2 pounds
3 tablespoons olive oil, to be used on fillets
2 tablespoons Kosher salt
1 teaspoon freshly ground black pepper

Ingredients For Sauce:
2 tablespoons olive oil
1 cup onion, diced
1 cup fennel, (1 bulb), diced
1 cup of red bell pepper, diced
1 cup yellow bell pepper, diced
2 tablespoons of garlic (3 cloves), minced
1 (28 ounce) can San Marzano tomatoes
2 tablespoons chicken broth, unsalted
2 tablespoons Pino Grigio (good dry white wine)
2 tablespoons capers, drained
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1/2 cup chopped fresh basil leaves (reserve 1/4 cup for garnish)
1/4 cup fennel fronds for garnish
2 lemons sliced for garnish

Directions For Searing Grouper:
Let fish rest at room temperature for at least 15 minutes (utilize this time for prep). Once fish reaches room temperature, prep the fish with olive oil, Kosher salt, and pepper.
Note: A cast-iron skillet or a large non-stick saute pan works best for searing fish.

Preheat a large, cast-iron skillet, or a non-stick saute pan on medium-high heat. Carefully tilt pan off the heat to add the olive oil,  swish the oil around in the pan, then back onto the heat. You may see the pan start smoking, that’s what you want. Next, carefully place the grouper fillets into the pan, presentation side down. Jiggle the pan immediately so fish does not stick. Do not touch the fillets for about 3 minutes. The fillets will release from the pan easily, once they’ve browned on that side. If you believe they’re ready to flip, using a spatula, pick up one corner of the filet and see if it’s not sticking and looks golden brown. Turn the fillets over and sear the other side for another 2 minutes, then remove from heat. Transfer the fillets to a plate until sauce is ready to be transferred to the casserole dish.

Directions For Sauce:
For the sauce, heat the olive oil in a large (12-inch) sauté pan. Add the onions, fennel, bell peppers, and garlic. Cook over medium-low heat for 10 minutes, stirring occasionally until the vegetables are soft.

Place the tomatoes and their juices in a large bowl. Take a knife and slice through the tomatoes until they’re large bite-size pieces. Add the tomatoes to the sauce, then the chicken stock, white wine, salt, and pepper. Simmer over low heat for 25-30 minutes, stirring occasionally, until thickened. Add the chopped basil and caper and cook for 1 minute.

Preheat oven to 350-degrees F.
Transfer the sauce to a casserole dish. Lay the seared grouper fillets on top of the sauce and bake for about 15 minutes. To judge if your fish is fully cooked (because oven temperatures may vary and so might the thickness of the fillets), make a small cut with a paring knife to see if the flesh has turned from translucent to opaque. Finally, lay lemon slices, the reserved chopped basil, and fennel fronds over the top.

Place a puddle of the sauce onto a plate, place a filet on top, and garnish with basil, lemon, and fennel fronds. This is my Provencal-style Grouper.

*blanch: Blanching is a cooking process in which a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed nterval, and finally plunged into iced water to stop the cooking process.

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Panzanella Salad

2014-10-26 17.58.40

Having my daughter visit recently, I needed to make a “meat-free” dish for her. Now, in our house, Steve loves “meat-free” meals, once and a while, however; for the main course, he prefers to have some type of protein. I’m thinking what better way to do this than with a Panzanella Salad that makes everyone happy. This traditional Italian salad is basically a tomato and bread salad. Today I’m going to put a spin on tradition.

Sweet Basil (2)

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Red Onion

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Feta

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Homemade Croutons

Genoa Salami

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Prep Time:: 10 minutes
Cook Time 15 minutes
Total Time: 25 minutes
Equipment: 2 rimmed baking sheets pans, large mixing bowl, medium-size mixing bowl, small mixing bowl, whisk, Chef’s knife, large serving bowl with utensils

Ingredients For Salad:
1 English cucumber, cut into half-moons then cut half-moon in half
1/2 red onion sliced into thinly sliced half-moon
1 large yellow bell pepper, seeded and diced
1 pint of red and grape tomatoes, halved
1 pint of yellow grape tomatoes, halved
1 lemon, zested
3/4 pound of Genoa salami, diced (optional)
6 ounces of Feta cheese, diced
4 to 6 cups of Homemade Croutons
1/4 cup of fresh basil leaves, roughly chopped

Ingredients For Croutons, Oven Bake Method:
4 to 6 cups of bread cubes, 1 1/2-inch size cubes (1 loaf of Tuscan Ciabatta garlic loaf, or plain Ciabatta)
1/4 cup of olive oil, divided
2 tablespoons of Kosher salt, divided
2 teaspoons of freshly ground black pepper, divided
3 tablespoons of fresh basil leaves, roughly chopped

Ingredients For Lemon Vinaigrette:
Yields: 8 ounces
1/4 cup of fresh lemon juice (3 to 4 juicy lemons)
2 tablespoons of shallots, minced (optional)
1 tablespoon of garlic, freshly grated (optional)
1 tablespoon Dijon mustard
1 tablespoon of Kosher salt
1 teaspoon of black pepper
2 tablespoons of Agave nectar
1/2 cup of *E.V.O.O.

Directions For The Oven Bake Method.
Preheat oven to 400-degrees F.
Start by evenly dividing the bread cubes out onto two rimmed baking sheet pans. Add olive oil, Kosher salt, and fresh ground black pepper, toss to evenly coat the bread cubes. Spread the bread cubes evenly into a single layer. Bake for 15 minutes turning them once halfway through the cooking process to make sure they brown evenly.

Note: The Homemade Croutons will absorb the dressing better when warm.

In the meantime, in a large mixing bowl, add the diced cucumber, halved tomatoes, sliced onions, diced bell pepper, lemon zest, and chopped basil, gently toss to combine.

In a small serving bowl add the diced Genoa salami allowing the option to add it to the individual Panzanella Salad once served.

This vinaigrette can be made while the croutons are in the oven.
In a medium-size mixing bowl add 1/4 fresh lemon juice, Dijon mustard, grated garlic, dried oregano, Agave nectar, Kosher salt, fresh ground black pepper. Slowly drizzle in the  *E.V.O.O. whisk to combine.

Once the croutons are done, immediately transfer them into the bowl with the rest of the ingredients. Pour the vinaigrette over the salad. Finally, add the diced Feta cheese, gently toss to combine.

*E.V.O.O. is extra virgin olive oil.

Homemade Ciabatta Croutons

 

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