Monday, October 12, 2015

Vegetarian Stuffed Grape Leaves served with homemade Tsatziki Sauce

I've been traveling to France for 45 years and my wife and I  stay with friends throughout the country. On a recent trip, while staying with friends in Provence, we had homemade Stuffed Grape Leaves. Our friends sent us home with packages of Grape Leaves so we could prepare them ourselves.
I like the following recipe for Stuffed Leaves and I've included a recipe for homemade
Tzatziki Sauce.

Here's what you'll need:
Preheat the oven to 325 degrees.
2 - 9" X 13" glass casseroles

5 TBS Olive Oil, divided
1 small Onion, diced
2 Garlic Cloves, minced
1 C  of Uncooked Brown Rice, cooked according to package directions.
2 TBS Chopped Fresh Parsley (not dried)
1 TBS Chopped Fresh Mint (not dried)
1 tsp Lemon Zest
1/4 C Chopped Golden Raisins
1/4 C Toasted Pine Nuts. (I toast them in a Cast Iron Skillet on the stove
until they begin to turn light brown. (watch them carefully, they burn easily.)
1/4 C Fresh Lemon Juice, divided
3 C Vegetarian Chicken Broth or Vegetable Broth.
32 Packaged Grape Leaves

In a skillet on medium high heat:
Heat 1 TBS of Olive OIL
Sautée 3 minutes.

Sautée an additional minute.
Transfer to a large bowl.
Cooked Rice
Lemon Zest
Pine Nuts
Stir to combine well.

1 TBS Olive Oil
2 TBS Lemon Juice
Salt and Pepper to taste
Stir well and set aside.

Scoop 1 TBS of the mix into the center of each Grape Leaf.
Roll from the bottom while folding in the sides.
Place them seam side down into one of the pans.

In a medium bowl:
2 TBS Lemon Juice
3 TBS Olive Oil
Whisk well.
Pour over the Stuffed Leave.
Place the second pan on top of the leaves and fill half way with water.
Carefully transfer to the oven and bake 40 - 50 minutes.

Serve hot with homemade Tzatziki Sauce.

Homemade Tzatziki Sauce:

1 Large Cucumber
1 Clove of Garlic, minced
1 TBS Fresh Chopped Dill, not dried.
18 oz. Plain Greek Yogurt
1 1/2 TBS White Wine Vinegar
1 TBS Olive Oil
1/4 tsp Salt
1/8 tsp Freshly Ground Black Pepper

Peel the Cucumber.
Slice in half, lengthwise
Scoop out the seeds.
Grate the Cucumber on a Box Grater.
Transfer to a Fine Strainer or Sieve.
Squeeze out as much water a s possible.
Sprinkle with Salt and set the Sieve in top of a bowl to drain
for at least 10 minutes.
Squeeze one more time.

Transfer to a bowl.
Olive Oil

Whisk well.
Serve with Homemade Vegetarian Stuffed Grape Leaves.

Peace in the Kitchen!

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