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Anisette Salmon

Ingredients

3 tablespoons olive oil
1 large red onion, thinly sliced
1/4 cup clam juice
6 tablespoons anise liqueur (such as Pernod or anisette)
2 garlic cloves, minced
2 teaspoons herbes de Provence or dried salad herbs

1 1 3/4-pound salmon fillet with skin

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Preparation

Preheat oven to 375°F. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onion and sauté until deep brown, about 8 minutes. Remove skillet from heat. Mix in clam juice, then 4 tablespoons anise liqueur, garlic and 1 teaspoon herbs. Boil until most liquid evaporates, about 3 minutes. Set aside.

Lightly oil large baking sheet. Place salmon, skin side down, on prepared sheet. Sprinkle with salt and pepper. Whisk remaining 1 tablespoon oil, 2 tablespoons anise liqueur and 1 teaspoon herbs in bowl to blend; drizzle over salmon. Bake until just opaque in center, about 20 minutes. Top with onion mixture.

Greek Stuffed Peppers

An awesome and healthy vegetarian recipe which is a mainstay on every Greek family’s menu.

It takes some time to make this recipe, but the results are really worth it.

Enjoy!

Prep Time: 30 minutes
Cook Time: 1 hour 45 min
Total Time: 2 hours 15 min
Yield: 5 servings

Ingredients:

10 Medium green peppers
1 1/4 cup of olive oil
One heaping tablespoon of rice per pepper
One large finely chopped onion
3 finely minces garlic cloves
1/4 cup of fresh mint (or 1 1/2 tablespoons dried)
1/2 cup parsley
1/2 cup hard Mizithra cheese (or Kefalograviera cheese – Parmesan in cubes would work too)
1 teaspoon salt
1 1/2 cups water
1 tablespoon tomato paste
1/2 teaspoon of black pepper

Directions:

Preheat the oven to 375 degrees F.
Cut off the tops of the peppers and remove the seeds and the membrane.
Prepare the rice as per directions on the package and set aside when done.
Place peppers in a large baking pan that will hold them all comfortably and add a tiny dash of sugar into each one.
Into the prepared rice add 3/4 cups of the olive oil, onion, mint, garlic parsley, cheese, salt and pepper. Mix all the ingredients together.
Stuff the peppers with this mixture evenly and place the tops back on top of the peppers.
Combine the water and what is left of the olive oil with the tomato paste and pour that mixture around the peppers in the pan.
Bake in the preheated oven for approximately 1 3/4 hours. The peppers should easily pierce with a fork and have some scant blackened sections.
Turn off oven but leave it the pan for another hour to “rest“.

Tips:

This fantastic dish is best served warm and is wonderful eaten with some feta cheese and paired with a nice Greek white wine like a Malamatina. The juices that come from cooking will want to be mopped up with a piece of crusty bread.

Many (like my grandmother did) also add “Greek potatoes” to the mix – simply cut some potatoes’ into wedges and coat with olive oil and some salt, pepper and oregano and back in the paces between the peppers.

Garlicky Baked Butternut Squash

By: Anita Bukowski

"The mild garlic flavor in this dish makes for a deliciously different treatment for butternut squash. --Anita Bukowski"

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Original Recipe Yield 6 servings

Ingredients

2 tablespoons minced fresh parsley
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
3 1/2 pounds butternut squash, peeled and cut into 1-inch cubes
1/3 cup grated Parmesan cheese

Directions

1. In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.

2. Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 400 degrees F for 50-55 minutes or until squash is just tender.

TURKEY CUTLET PARMESAN

1 pkg. turkey cutlets, about 5 pieces
1 pkg. grated Mozzarella cheese
1 c. Italian bread crumbs
1 egg, well beaten
1/2 c. grated Parmesan cheese
Chopped parsley
Pepper
1 c. Italian tomato sauce or olive oil
Chopped garlic (optional)

Beat eggs well, dunk turkey cutlets in egg mixture until well covered. Dredge cutlets in bread crumb, cheese mixture on both sides. Warm skillet with oil, drop cutlets in skillet. Fry until light golden. Place in baking dish that has 1/2 of tomato sauce in it. Spread Mozzarella cheese on top of meat, add tomato sauce and sprinkle with chopped parsley (chopped garlic), pepper. Bake in oven at 400 degrees for about 20 minutes. Serve with your favorite pasta.