Go Greek this Easter

It’s Easter Sunday this weekend in the Greek Orthodox religion, the most eagerly awaited holiday of the year. Jim Botsacos, executive chef at Molyvos restaurant here in New York City, shares recipes to celebrate the event:

Taramosalata
Yield: 3 cups.

Ingredients
1 quart corn oil
1/2 yellow onion, peeled and cut into thirds
1 1/3 lbs Idaho potatoes (90 count) boiled with skin, peeled and chilled down
5 oz blanched, sliced almonds
8 oz tarama (carp roe)
1 1/4 cup lemon juice (Real Lemon brand)
1/2 cup olive oil
8-11oz seltzer

Directions
Pour a small amount of corn oil (just enough to lightly coat the interior of the bowl) into the bottom of a mixing bowl and position it under a standing mixer fitted with the meat grinder attachment (alternatively, you can use a ricer).  Toss the onions, potatoes, and almonds in 1T corn oil until well-coated, and pass this mixture through the grinder in thirds, allowing the food to pass through the grinder completely before processing more (this helps to avoid clogs). Set aside.
Remove the meat grinder attachment and fit the mixer with a paddle attachment (or you may use a wooden spoon). Put the tarama in a mixing bowl and attach it to the mixer.  With the mixer on medium speed, add the remaining corn oil in a slow and steady stream. When fully incorporated, slowly add the lemon juice, mixing constantly. Stop the mixer, add the potatoes to the bowl, and return the mixer to low speed to combine thoroughly. Once combined, add the seltzer one ounce at a time, to lighten the puree. The taramosalata should be the consistency of a light and airy mousse.  Refrigerate one hour before serving. Serve with pita triangles.

Wild Greens and Sweet Onion Pita (Hortopita)
Yield: 12 servings

Ingredients
1/4 cup + 3 oz olive oil
1 1/2 cups onions, finely diced
1 1/2 cups leeks finely diced
Kosher salt and freshly ground pepper
1 1/2 cups (packed) dandelion greens, blanched, drained and chopped
1 1/2 cups (packed) black kale, blanched, drained and chopped
2 oz. brewed herbal tea
1 1/2 T dill, chopped
1 TBS parsley, chopped
4 TBS feta cheese
2 TBS Kefalotyri cheese
1 pkg phyllo dough, #10

Directions
Place a sauté pan over medium heat.  Add 3 oz olive oil to the pan and warm. When hot, add the onions and sauté, stirring occasionally, until they are slightly translucent (about 8-10 minutes).  At this point, add the leeks and a pinch of salt.  Stir and cook for 8-10 minutes or until the onions are all soft and translucent.  Turn the heat to medium-high and add the chopped dandelion greens and kale.  Re-season with salt and pepper and stir.  Add herb tea and stir.  Lower the heat to medium and cook for 5 minutes, until all the liquid has evaporated.  Remove pan from stove, fold in the fresh herbs, and season with salt and pepper.  Remove the pan from the heat and transfer the greens to a stainless steel bowl to cool completely.  When cool, crumble the cheeses into the mixture and stir to combine well.  Taste, add salt, if necessary, and reserve.

To assemble
Preheat oven to 375 degrees F.
Defrost phyllo in refrigerator over night. Lay one sheet of phyllo on a clean surface and brush lightly with olive oil. Using a sharp paring knife, cut the phyllo down the center so you have two (2) equal sheets. Cut each sheet vertically in 2 so you have four (4) sheets of equal width. Repeat one more time so you have eight (8) equal strips, each approximately 1 inch wide.    
Place a small ring mold on a clean surface. Take one strip of phyllo, fold it in half, and lay it across the mold with the mold in the center. Press down to line the mold, allowing the excess phyllo to hang over the edge equally on both sides. Lay a second strip of phyllo across the mold, perpendicular to the first, pressing down to make sure that the entire inside of the mold is covered by the phyllo. Spoon the wild greens filling into the mold, gently packing it down until the full.
Enclose the filling in the phyllo by folding the overhanging strips into the center of the mold (one at a time); trim any excess dough.  Make small slits in the top and brush with olive oil.  Remove from ring mold and place on a cookie sheet.  Repeat eleven more times with remaining phyllo and filling. 
Place cookie sheet in oven and bake for 15-20 minutes, until golden brown.  Let cool slightly before serving. 

Carmelized Semolina Torte
Walnuts, Prunes and Mavrodaphne Wine (Halva)
Begin preparing the syrup and prunes at least 2-3 hours before serving.

Yield: 12 individual servings made in fluted torte molds

Ingredients
To prepare the syrup:
10 cups water
1 1/2 cups brown sugar
1 1/2 cups white sugar
1 1/2 cups honey
3 cinnamon sticks
6 whole cloves
1 peel of a lemon
1 peel of an orange
1/2 tsp salt
1 1/2 cups prunes
6 oz. walnut halves, coarsley chopped
juice of 2 lemons
3 cups mavrodaphne wine, to taste
2 TBS butter

Directions
Combine all ingredients, except fresh lemon juice, butter and wine, in a large stainless steel sauce pot and bring to a boil.  Skim away any impurities.  Once the liquid reaches a boil, lower heat to medium (maintain a low boil) and reduce liquid by about one-third the volume, or until it reaches a syrupy consistency (it takes approximately 20 minutes from the boiling point).  Add fresh lemon juice and cook for 1-2 minutes. 
Measure 5 cups of syrup (reserve any left over for another use), pour it through a strainer into a bowl, and set the syrup aside until ready to use.  Return the citrus peels and spices to the sauce pot, reserving the prunes and walnuts separately, and add the wine to the pot.  Simmer the wine until it reaches a light syrup consistency.  Add the butter, whisk off the heat to combine, and reserve.
Meanwhile, rinse the prunes under warm water to remove excess sulfites (and preservatives), and place them in a large plastic container with a cover.  Pour the hot, wine-infused syrup over the prunes, cover, and let prunes macerate for a minimum of two to three hours (overnight will make them more flavorful).  To serve the prunes, remove them from the syrup and arrange them on a sheet pan.  Open a pocket in each one (make a lengthwise incision) and stuff it with piece of the reserved walnuts.  Set aside until ready to serve.

To prepare the halva:
Pam non-stick vegetable spray
Sugar-cinnamon mixture (2 TBS of white sugar and 1 TBS of cinnamon combined)
1 1/4 cups butter, softened
2 TBS extra virgin olive oil
2 cups coarse semolina
1/2 cup chopped walnuts
1/2 tsp salt

Directions
Prepare 12 fluted 4 oz. torte molds by coating each with some non-stick spray and a dusting of sugar-cinnamon.  Arrange them on one sheet pan and refrigerate. 
Combine the butter and olive oil in a large stainless steel sauce pot and place it over medium heat to warm.  When butter is completely melted, add semolina, chopped walnuts and salt.  Stir and cook until the contents are toasted and golden brown, 5-6 minutes, stirring often to prevent burning.  Remove from heat and add the 5 cups of reserved syrup.  Return the pot to the heat and stir until most of the liquid has been absorbed by the semolina, 1-2 minutes.  Cover the pot to let the grains bloom, cooking another 2-3 minutes.
Working quickly (before the halva gets stiff), spoon the semolina into the prepared molds, tightly packing each and filling them to the rim.  Using a metal spatula, scrape any excess halva off the top. Return the filled molds to the sheet pan and refrigerate at least one hour before serving. They can be stored for up to one week in the refrigerator. 
To serve, invert cups over a sheet pan and, using both thumbs to apply pressure to the bottom, release halva from molds.

Garnish each serving:

Ingredients
3 TBS prune syrup
1/2 cup finely chopped walnuts
4 prunes

Directions
Drizzle syrup over halva and top with chopped walnuts and prunes.

Baby Artichokes & Fava Bean Fricasee
Yield: 4 servings

Ingredients
4 TBS extra virgin olive oil
2 cups finely diced onion
Salt & pepper
1 cup sliced leeks (green and white)
2 cloves garlic, peeled and chopped
1 beefsteak tomato, peeled, seeded and chopped
1 cup chicken stock (or low-sodium broth)
3 scallions, trimmed and sliced
12 cooked baby artichoke hearts (method follows)
1 1/2 cups cleaned and shelled fava beans
1 lemon, juice only
1TBS fresh dill, chopped
1 TBS fresh parsley, chopped

Directions
Heat 3 TBS of olive oil in a medium sized pot over low heat.  When the oil is warm, add the onion with a pinch of salt.  Cover and cook 2-3 minutes.  Add the leeks, stir and replace the cover; cook an additional 5-6 minutes, until all the onions are soft.  Stir in the garlic and season to taste with salt and pepper.  Add the tomato, stir and cook for 2-3 minutes, until the tomato softens slightly.  Add the chicken stock, raise the heat to medium and bring it to a boil.  Immediately lower the heat to reduce the stock to a simmer.  Fold in the artichokes, fava beans and lemon juice.  Add the herbs and remaining T of olive oil just before serving.  Adjust the seasoning and serve.

To clean and cook artichokes:

Ingredients
3 lemons, juice only
12 baby artichokes
2 cups chicken stock (or low sodium broth)
1/2 cup white wine
2 cloves garlic, smashed and skin removed
1 bay leaf
1 sprig thyme
Salt and pepper
2 TBS extra virgin olive oil

Directions
Combine water and the juice of one lemon in a large bowl.  Begin cleaning the artichokes by removing the dark green outer leaves until the lighter, more tender leaves are exposed.  Cut about 1/2" of the cone-shaped top off.  Peel the stem with a sharp knife, but do not remove stem entirely.  Cut artichoke in half and store in the water and lemon juice until all artichokes are trimmed.

In a small sauce pot, combine the remaining lemon juice, stock, white wine garlic and herbs and bring it to a boil over medium heat.  Lower the heat to a simmer and season with salt.  Drain the artichokes and add them to the pot.  Add the olive oil and simmer the artichokes until they are tender, about 8 minutes.  Remove the pot from the heat and cool the artichokes in the liquid.  Reserve until ready to use.


Slow Roasted Leg of Lamb with Lemon, Oregano and Potatoes
Yield: 4-6 servings.

Ingredients
1 six to seven pound leg of lamb, boned, rolled and tied (can be prepared by your butcher)
1 clove garlic, peeled and quartered
1/4 cup extra virgin olive oil, plus 1 TBS
Kosher salt and freshly ground pepper
1 TBS Greek oregano, plus 1 tsp, crumbled
1/2 cup white wine
4 medium onions, peeled and julienne
16 small, thin skinned potatoes (red bliss or creamer) cut into quarters
Juice of 1 lemon
1 16oz can chicken stock (or low sodium chicken broth)

Directions
Make 4 small random slits in the lamb and insert the garlic quarters. Rub the lamb with 1 T olive oil, season all over with salt, pepper and 1 tsp oregano, cover and refrigerate for 3 hours, or overnight.
Pre-heat the oven to 450 F.
Remove the lamb from the refrigerator and place in a roasting pan (Pyrex dish or clay pot) large enough to accommodate the lamb and potatoes.  Roast in the oven for 25 minutes.
Meanwhile, in a stainless steel bowl, combine the onions, potatoes, olive oil, oregano and lemon juice. Lightly toss to combine and season with salt and pepper. 
Remove the lamb from the oven, reduce the temperature to 400 F.  Pour the white wine into the pan, then add the potato and onion mixture taking care to distribute evenly around lamb. Add the chicken stock.
Roast the lamb, basting frequently with the pan juices, for another 1 to 1 1/2 hours, depending on how you prefer your lamb: when an instant-read meat thermometer reaches 130 F, the lamb will be medium rare, after resting.  Add additional chicken stock or water to the pan during roasting if it becomes dry.
Remove the lamb from the oven, and set aside, tented with aluminum foil.  Let it rest for 10 minutes before slicing.  Serve lamb, potatoes and onions with pan juices.

And, a bonus recipe!

Tsoureki
Yield: 3 loaves

Ingredients
1 tsp. mastic
1 tsp. mahlepi
1 1/8 cups sugar (reserve 2 tablespoons to grind mahlepi and mastic)
2 lbs. bread flour (plus 1/2 lb. more for moist elastic dough)
3/4 tsp. aniseed, ground
1/2 tsp. allspice, ground
1 TBS salt
1 1/8 cup milk, heated to 70-80 degrees F.
3 TBS active fresh yeast
8oz. unsalted butter, melted
4 eggs, at room temperature, beaten (reserve 1 whole egg and 1 yolk for the glaze)
1 TBS grated orange zest

Directions
Use a coffee grinder to pulverize the mastic and mahlepi. When grinding, add 1 tablespoon of sugar to the coffee grinder, and the mastic, and grind to a fine powder. Do the same with the mahlepi, then set each aside separately.
Sift flour with ground mastic, mahlepi, anise, allspice and salt into a clean bowl and set aside.
In a saucepot, heat milk to 70-80 degrees F. Transfer the hot milk to a mixing bowl, add the yeast and a pinch of sugar, and cover until yeast is active (begins to bubble), 5-10 minutes.
Meanwhile, grease a medium-sized mixing bowl using some of the melted butter. Set aside.
Add the beaten eggs, orange zest and sugar to a standing mixer fitted with the dough hook.  With mixer off, add the hot milk-yeast mixture. Mix until all the sugar is dissolved, about 2 minutes.  Add one fourth of the sifted flour at a time. After each addition of flour, stop the mixer and scrape down the sides of the bowl. When dough looks like thick pancake batter, stop mixer and scrape bowl.  When all of the flour has been added, work the dough with the dough hook for an additional 10-12 minutes. When dough forms a soft ball (add more flour if dough is too sticky), remove from mixer and place in the buttered bowl.  Lightly brush the dough with a small amount of softened butter and cover loosely with plastic wrap (note: the weight of the dough at this time should be 4lbs. 2 oz.).  Put the bowl in a warm, draft-free place and let it rise until the dough has tripled in volume, 1-1 1/2 hours.
Punch down dough. Roll into 3 equal-sized balls weighing 11 oz. each. Place dough balls on sheet pan lined with parchment paper and cover with plastic; let rise for another hour.   
Roll out each ball into a long cord about 3.5 ft. long. Cut each cord into 3 equal pieces and braid them together into one loaf, approximately 12" long.  Place the 3 loaves onto sheet pans lined with parchment paper, two per pan. Brush with remaining softened butter, cover with plastic wrap, and let rise for 30-40 minutes.
Preheat oven to 325 degrees F.
In a small mixing bowl whisk together 1 whole egg and 1 egg yolk. Using a pastry brush, glaze the bread with beaten eggs and place in oven. Spray oven floor with water to create steam.  Bake the breads for 10 minutes then open oven and spray the floor again. Rotate tray and cook for an additional 10 minutes (note: internal temperature of the bread should be 140 degrees F).
Remove bread from oven.  Place on a cooling rack for at least 20-30 minutes, slice and serve.

Recipes courtesy of Jim Botsacos of Molyvos Restaurant.

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