Re: good news and stuffed vine leaves

[Guest guest]

The Greeks use grape leaves for these Don. And they are VERY yummy.

Janet

----- Original Message -----

From: " Don Quai " <mysticalherbalist@...>

<health >

Sent: Saturday, October 23, 2004 11:44 PM

Subject: Re: good news and stuffed vine leaves

>

> peacefulglow wrote:

>

>>

>> First the good news. I got a job in a department store. Doesn't pay

>> great...but it is a job. Second, I just found out one of my drawings

>> won first place in the art show here in town. The award ceremony is

>> tomorrow and I understand that there is a cash prize involved as

>> well. (big smile) Now on to the food.

>>

>> This dish takes me about 4 hours (with cooking time included.) Every

>> time I have made it for a party or taken it as a dish to a gathering

>> it is an absolute hit. So the time is worth it if you have the time.

>>

>> (from greek vegetarian cooking by chaitow)

>> 1 onion, chopped

>> 3/4 cup olive oil

>> 1.5 cups long grain brown rice

>> 4 teaspoonsful dill and/or parsley

>> 2 scallions, chopped

>> sea salt and freshly ground black pepper

>> 1/2 cup currants

>> 1/2 cup pine nuts or ground almonds

>> 1 egg white

>> 50 vine leaves

>> Juice of 1.5 lemons

>>

>> Place the onion in a saucepan with half of the oil over medium heat.

>> Stir the onion until only very light brown and then remove from the

>> heat. In the meantime, boil the rice in slightly salted water for 10

>> minutes before draining and adding it to the onion. Add the dill,

>> the scallions, salt and pepper, 2 teaspoons of the olive oil, the

>> currants, pine nuts and the egg white. Mix them gently together.

>>

>> To prepare vine leaves:

>> If picked from the garden, pick tender but good-sized leaves. Wash

>> them well and remove the stems with scissors. Boil the leaves in

>> salted water for 15 minutes. Drain and place on a clean surface to

>> cool. If the leaves are shop bought, then rinse well and boil in

>> plain water for 15 minutes.

>>

>> Cover the bottom of a non-stick saucepan with a layer of leaves.

>> Then take the leaves one by one, placing 2 teaspoons of the mixture

>> onto each, before folding carefully into an envelope shape. Place

>> these in the saucepan. When all the leaves have been used, pour the

>> lemon juice and the rest of the olive oil over them. Add a touch of

>> salt and pepper, and before covering with warm water, place one or

>> two plates over them to keep the piles of stuffed vine leaves in

>> place during the cooking process.

>>

>> Cook over medium heat until the water evaporates; remove from the

>> heat, remove the plates and allow to cool for about 10 minutes. Then

>> gently place the stuffed vine leaves on a serving dish. These may be

>> served hot or cold.

>>

>> Enjoy - Dol.

>

> =============================

> Hey Dolly,

>

> Congrats on your new job. Big congrats on your art award. This recipe

> sounds delicious but what kind of vine leaves are we using in this one?

> Grape? When's supper? You have me drooling all over my keyboard here and

> it isn't even 9 AM yet. LOL

>

> Peace be with you Dolly and it is good to hear you're acclimating

> yourself there so well.

>

> --

> Peace, love and light,

>

> Don Quai

>

> " Spirit sleeps in the mineral, breathes in the vegetable, dreams in the

> animal and wakes in man. "

>

>

>

>

>

[Guest guest]

Oh, sorry about that. Yes, it is grape vine leaves that are to be

used in this recipe. You can buy jarred grape leaves at many grocery

stores now if you are not near a vineyard.

Dolly

>

> > 50 vine leaves

> > Juice of 1.5 lemons

*******

> sounds delicious but what kind of vine leaves are we using in this

one?

> Grape?

> --

> Peace, love and light,

>

> Don Quai

>

> " Spirit sleeps in the mineral, breathes in the vegetable, dreams in

the animal and wakes in man. "