August 6, 2008
Total time: 45 minutes Servings: 4 Note: Adapted from "Mediterranean Harvest" by Martha Rose Shulman. Soak the skewers in water while you're assembling the feta and grape leaves. 16 grape leaves packed in brine 8 ounces firm feta, cut into 16 (1-inch) squares Best quality olive oil for brushing Wooden skewers for grilling 1. Carefully unroll the grape leaves and rinse well under cold water. Blanch the leaves, a few at a time, in boiling water for 6 to 8 minutes until slightly softened.
August 17, 2012
Total time: 1 hour, 30 minutes, plus refrigerator time Servings: 36 fritters 1 1/2 cups plain yogurt, preferably full-fat organic 1 large garlic clove, crushed through a garlic press Salt 1 pound zucchini (about 2 large), shredded in a food processor using a three-eighths-inch hole 4 ounces feta, grated 1/3cup minced dill 1/3cup minced parsley 1/4 cup thinly sliced mint leaves 2/3cup flour 3/4 teaspoon baking powder 2 large eggs, beaten Mild olive oil for frying 1. Place yogurt in a small sieve lined with cheesecloth and set over a bowl.
October 26, 2005 |
The European Union's highest court decreed feta cheese a traditional Greek product deserving protection throughout the 25-nation bloc. Germany and Denmark, backed by France and Britain, had fought the designation of origin for the crumbly cheese for almost two decades, finally losing at the European Court of Justice.
August 16, 2012 |
Another great way to make use of all that summer zucchini is to add it to a frittata -- this recipe combines fresh grated zucchini with rich feta and fragrant basil. The recipe makes eight medium or 30 mini frittatas, and can be made ahead of time and served warm or at room temperature (perfect if you're planning ahead). For more quick-fix dinner ideas, check out our video recipe gallery . Food editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.
September 26, 2012 |
Dinner doesn't get much better -- or more simple -- than quesadillas. Melt some cheese over a warm tortilla, add an extra filling or two, and you're good to go. In this variation, tortillas are stuffed with quickly cooked greens and chunks of feta and mozzarella, the tortillas warmed until lightly browned and the cheese oozes just slightly. The recipe comes together in minutes, perfect after a long day. For more quick-fix dinner ideas, check out our video recipe gallery here . Food editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.
December 15, 2011
Potato latkes with feta cheese and two onions Total time: 50 minutes Servings: Makes 1½ to 2 dozen latkes 2 pounds baking potatoes 1/2 cup boiling water 2 tablespoons extra virgin olive oil, plus extra olive oil (or an olive oil/canola blend) for frying 1 1/2 cups finely chopped red onion 2 green onions, chopped 2 to 4 tablespoons unbleached all-purpose flour, potato flour or tapioca flour 5 1/2 ounces feta cheese (about 1/2 cup), finely crumbled 1 egg Salt and pepper 1. Scrub the potatoes (do not peel)
June 2, 2011
Herb-marinated feta cheese with za'tar-toasted pita triangles Total time: 30 minutes Servings: 4 to 6 as an appetizer Note: Za'tar is a Middle Eastern spice blend commonly consisting of thyme, toasted sesame seeds, marjoram and sumac. It is generally available at Middle Eastern markets and select gourmet and cooking supply stores. Za'tar toasted pita triangles Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print.
April 21, 2011
Leg of lamb stuffed with greens, feta and pine nuts Total time: 3 hours, plus resting time Servings: Serves 6 to 8 Note: The lamb can be prepared through step 4 (stuffed and tied) the day before; refrigerate it in a tightly sealed plastic bag; remove the lamb from the refrigerator so it can come to room temperature before roasting. This recipe uses butcher's twine. Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print.
May 28, 1992 |
Athens West, 2663 W. Lincoln Ave., Anaheim, (714) 826-2560. Open Tuesday to Friday 10 a.m. to 7 p.m.; Saturday 10 a.m. to 6 p.m.; Sunday 10 a.m. to 3 p.m. "Greeks love to talk about food," says Peter Georgatsos from behind the deli case at the new market Athens West. "Food importing is our family's business, so when my Greek band played weddings and festivals, I'd always take notice when the conversation turned to food shopping." Georgatsos' eavesdropping has recently come in handy.