Help with Greek Dinner Party

[foodiedelite]

I'm hosting a Greek Buffet for approximately 60 women. Need recipes that are not time consuming, but make a statement (is there such a thing)?

Ideas on music? Any wine recommendations?
For dessert--planning on baklava. I welcome
and appreciate all suggestions. http://www.cookinglight.com/bbs/smile.gif

[kwormann]

Mediterranean Pasta, a recipe who's name escapes me, but it has ground lamb and couscous in phyllo (Ill look if you want), hummus with pita, cucumber and tomaot salad with feta ...can you tell I love Greek food?

Let me know if you want info on any of these!

Kim

[This message has been edited by kwormann (edited 04-16-2001).]

[Kristi]

I love Greek food too! My husband is Greek and I fell in love with the food as soon as I was introduced to it.

60 people is a huge crowd... Definitely serve a traditional Greek salad; perhaps you could make some dolmas in advance; you could make several large lamb gyro loaves to be served with tatziki (sp??); CL has a Spinach, Rice and Feta pie that is fabulous!; maybe some several large casserole dishes of moussaka or pastitsio... Sorry I can't be more specific. Just trying to come up with some ideas that would feed a large crowd. Let us know what you decide and good luck!

[kwormann]

Kristi

Since you hubby is Greek....a quick question.

ALthough I like lamb about once a year, Im not a huge meat eater and most of the Greek restaurants here focus on meat and fried food. Is that what your hubby grew up with, or is there really a healthier Greek that I have heard about?

TIA

KIm

[Melman]

The first suggestion that came to mind is the Greek Couscous in the CL Complete cookbook. It has all those "required" ingredients: feta cheese, tomatoes, black olives, lemon, tomatoes...yummmm!!

Your question about the meat and fried foods was interesting. We have an annual Greek festival here in about a month. I have been looking forward to is since the one the had last year!! I have a Greek cookbook that I bought several years ago that was put together by members of the local church. The thing that has always impressed me with the cookbook is the way most of the ingredients are FRESH!!! I can't remember there being many (any??) fried dishes at all. I think of Greek chicken (spices and lemon...baked), potatoes (more spices..not fried), the salads, orzo... I really think the emphasis is on freshness. I always thought Greek food was healthier than lots of other cuisines.

PS...while writing this, I remembered I have a really good pastichio recipe. It makes a rather large quantity. If you're interested, I'll look for it.

[Shirley Panek]

Here's an (archived) thread that might help you out.
http://www.cookinglight.com/bbs/Archives/Archive-000002/HTML/20010301-1-000658.html

Good luck, and have fun!

I also have a couple of recipes for stuffed grape leaves (not sure if they're on that thread or not, but if you need them, let me know).

http://www.cookinglight.com/bbs/smile.gif
Shirley

[Kristi]

Kim-- alot of the Greek food my husband grew up eating was fresh veggies, meats, seafood, cheese pies (tiropitas) but everything is LOADED with oil (not too much fried that I can recall). I think the cuisine is wonderful and quite healthy too--olive oil is at least the good kind of fat; however, in my opinion, food is best if not DRENCHED in oil. http://www.cookinglight.com/bbs/smile.gif

[schuh]

Oh, do I love Greek cooking. I took a Greek cooking class not to long ago. I'll have to dig up my notes and see if I have any good recipes to share.
Definitely put out a big bowl of Greek olives.
I have a recipe for orzo baked with Greek cheeses (feta and romano) that is a scrumptious side dish -- you could make it in advance and toss it in the oven. Now that I think of it, though, perhaps you want to focus on cold things -- I don't think I could fit a casserole for 60 people in my oven!

[Luiza]

Kim, here's a good site for greek recipes: http://www.hol.gr/clubs/cookery/ Whatever I tried from this site came out well, and it's quite authentic (my SO is Greek as well). I don't know if it will help you cook food for 60 people though. Maybe lots of mezze? The Spetzofai (Green Pepper and Sausage appetizer) is quite heavy but filling, and you might not have to make very much. Also taramosalata, tzatziki, skordalia and copanisti (and any other dips) can be made successfully in large quantities. A pack of frozen meatballs will work well, and it's very greek to serve that as an appetizer on toothpicks.

Regarding what Greeks eat, Kristi pretty much nailed it. They eat lots of vegetables and seafood (and always meat on special occasions or on their frequent visits to tavernas), but olive oil is everywhere in large quantities. I do have to say that greeks eat A LOT. That's because they can't have just what it is on their plate, they have to empty the fridge on the table and have a little bit of everything. Feta cheese and olives are a condiment.

I love greek food. I've had some great Easter meals this weekend.

Good luck with your buffet!

Luiza

[This message has been edited by Luiza (edited 04-16-2001).]

[mariakj]

I have a ton of suggestions and recipes for you. I am Greek and my aunt owns a Greek restaurant. Most of the recipes that I know how to make actually feed a lot of people. I have a hard time making most of them smaller because I only know how to cook BIG! Two of the best dishes that are crowd pleasers are spanikopita (spinach-feta pie) and pasticho (like greek lasagne). These two go great together and feed a crowd. Plus you are covered if you have any vegetarians. Also good is tiropita (feta cheese pie) and fasolakia (greek style string beans).

Most of these are easy to make and can be made ahead and reheated. If you serve them with a large salad, good bread and some appetizers (olives and feta plate) you will really wow the crowd. Oh, I almost forgot, I have a great recipe for greek meatballs. They are so easy, but always a hit.

I serve most of these dishes every holiday mixed in with other traditional favorites. Let me know more about what you are looking for and I will try and give you some more options. I am going to go get my recipes and I will try and get them on here for you.

[foodiedelite]

Wow, thanks for the wealth of information. I've been busy printing and have a great start on menu planning. http://www.cookinglight.com/bbs/smile.gif

Melman, and mariakj I'd love to have your pasticho recipes at your convenience.

Thus far, I'm researching tzatziki and Galaktoboureko (trial run). Also checking into ouzo.

The party is a "Shirley Valentine" theme utilizing a lot of beach decor in conjunction with the Greek Cuisine.

Thanks again!

[Mamasue]

mariakj...I would love to see your greek meatballs. http://www.cookinglight.com/bbs/smile.gif

[lorilei]

Just had to throw in my two cents for good measure. My husband and I hosted a Greek bash last New Year's eve and had a great time doing it!

My menu:

APPETIZERS:
Saganaki (yes, we fried cheese... and ate it!)
Calamari
Spanikopita
Greek olives

DRINKS
Kotsifali (dry red) wine
A dry white wine that slips my mind
Ouzo
Very strong coffee

MAIN COURSE:
Dolmas
Citrus roasted beets
Aromatic Stuffed Eggplant
Garlic lemon leg of lamb served with tzatziki

DESSERT:
Baklava
Kourambiathes

We had a great time -- and many of the dishes were conducive to making in large amounts (and ahead of time). Do let us know what you decide to make... and let me know if you'd like any recipes. I'd be happy to dig them up for you!

[This message has been edited by lorilei (edited 04-17-2001).]

[Melman]

I didn't get a chance to look for the pastichio recipe, but I grabbed my Greek cookbook. Here's a tzatziki recipe (I've never made this one but it's very similar to the one on the back of the Greek gardenburger box that I have made):

Yogurt & Cucumber Sauce (Tzatziki)

1 cucumber, peeled & grated
1 tsp. dill & fresh mint, chopped
Salt & pepper, to taste
1 c. plain yogurt
1 tsp. lemon juice
1 garlic clove, minced

Place peeled and grated cucumber in colander to drain. Mash a little with a spoon, to remove excess liquid. Remove and place in a bowl. Blend in remaining ingredients.

Use on gyros, as a dip, or as a salad dressing.

[mariakj]

Foodiedelite,

Here is my pastitcho recipe. I know that it may not be as light as most of CL's recipes, but it does make a huge pan. I am actually thinking of sending this one in to CL for them to lighten up:

2 lbs. ground beef or pork
1 cup chopped onion
4 gloves garlic, minced
2 8 oz. cans tomato sauce
1/2 cup dry red wine
4 tbsn. chopped fresh parsley
1 tspn. oregano
1/2 tspn. salt
1/2 tspn. cinnamon
8 eggs, beaten, divided
6 tbsn. butter
6 tbsn. flour
1/2 tspn. pepper
3 1/2 cups milk (2%), divided
1 cup fresh grated Parmesan cheese
3 cups cooked macaroni

Meat mixture-
In a large frying pan brown the ground beef, onion and garlic. Add tomato sauce, wine, parsley, oregano, salt and cinnamon. Bring to a boil, reduce heat and simmer for 10-15 minutes. In a large bowl beat two of the eggs. Gradually pour meat mixture into the eggs and fold to incorporate. Set aside.

Cream sauce-
Melt the butter in a medium saucepan. Stir in flour and pepper. Pour in 3 cups of the milk. Cook for about 10 minutes until thick wisking often. When the sauce gets thick remove it from the heat. In a large bowl beat 4 of the eggs together. Gradually pour the cream sauce into the eggs until incorporated. Stir in 1/2 cup parmesan cheese. Set aside.

Macaroni mixture-
Mix the cooked macaroni, 1/2 cup parmesan, 1/2 cup milk and two beaten eggs together in a medium bowl.

To assemble-
In a large rectangular baking dish or lasagne pan (9 x 13 or bigger) layer half of the macaroni mixture, all of the meat mixture, the remaining macaroni and all of the cream sauce. Sprinkle top with extra cinnamon.

Bake at 350 degrees for 35 minutes. Let stand before cutting. You can cut the pieces as large or small as you need.

Mamasue,

Here is the recipe for the Greek meatballs:

1 lb. ground beef
1 1/2 cups Italian bread crumbs (Progresso)
1 egg beaten
1 large onion chopped fine (about 1 1/2 cups)
4 tbsn. dried mint flakes
1 tbsn. dried oregano
1 tspn. salt
1/2 tspn. pepper
4 tbsn. olive oil
4 tbsn. butter
1/2 cup flour

In a large bowl mix the first 8 ingredients (beef through pepper) until well blended. I always mix with my hands to make sure it gets well mixed. Roll meat mixture into meatballs and stack on a plate or cookie sheet. You can make them as big or small as you like. I usually make them as big as quarter. Heat olive oil and butter in a large skillet on medium-high heat. Pour the flour on a plate and roll the meatballs in the flour to coat. Place as many as you can fit into the pan leaving room to turn them as they cook. Cook each batch of meatball 10-15 minutes rolling them so they brown on all sides. Drain on paper towels and serve warm.

Good luck! Let me know if you have any questions or if something seems unclear. I usually don't even use a recipe for these, I just do it from memory, so let me know if something seems weird.

[Mamasue]

mariakj,

Thanks for posting your recipe. I know what you mean about amount of ingredients. I do the same thing and can't even tell you how much I put of this and that into my italian meatballs. The only difference between yours and mine is the mint and onion. I add parmesan cheese, italian seasoning and basil. Sometimes I will sneak in a grate or two of nutmeg (don't tell DH) http://www.cookinglight.com/bbs/smile.gif. It is nice to see the difference between the Greek and Italian ways. And yes, you must absolutely send in your pastitcho recipe to CL and see if they can lighten it up. Yours sounds yummy! http://www.cookinglight.com/bbs/smile.gif

[SusieO]

Lorilei:
Would you mind posting your recipe for citrus roasted beets? They sound interesting, and beets are the vegetable I'm trying to learn to love.

[goldilocks]

There is a great rice side dish in a 1996 issue (or the 1997 annual). I believe it is called "Minted Rice". It is so easy and I am sure it can double or triple well. It is basically long grain rice with dried mint flakes and simmered in chicken broth. This may sound strange, but it tastes exactly like the filling used in grape leaves. It is delicious. I hope someone with mastercook can post for you. Also, you can do a greek salad with cukes, tomatoes, kalamata olives, feta cheese, bell peppers and a vinaigrette.

[lorilei]

SusieO -- simple, simple, simple... I don't know if this really even qualifies as a "recipe" it's so easy http://www.cookinglight.com/bbs/smile.gif

Peel and chop beets into quarters (you can do as many or as few as you like). Toss with 1-2 T olive oil and 2-3 T lemon juice (I used a combination of lemon and lime). Roast in a 425 degree oven until fork-tender (this takes 30 minutes or so).

These beets are nicely carmelized. They can get a bit crispy on the edges if you let them... and the citrus is a nice contrast. Note: don't cut out the oil, as this keeps the beets from sticking and helps them to carmelize.

enjoy! http://www.cookinglight.com/bbs/smile.gif

[SusieO]

Thanks, lorilei! I'll have to try these soon, because it's already almost too hot to use the oven (temp in the high 80's yesterday -- Yikes!)

[Gail]

Tee hee! This is becoming tradition. Seems every time I'm out of town, when I come back someone is having a Greek dinner.

Can't tell you how excited I am to hear we have experts (Greeks) in our midst. Mariakj, I hope you'll be posting all sorts of recipes. My family LOVES Greek food!

Insofar as Greek wines are concerned, I happen to like white Kouros (Patras.) I've also had another couple of good ones, both from Domaine Carras: Melissanthi, is a dry delicate red; or Limnio was a nice lightish red. You may find some Greek wines to taste "different" from what you may be used to, but paired with the cuisine, we think the taste is unbeatable!

Insofar as music is concerned, I don't know where you live, but if you've got a large music store with international selections, look in the Greek section for bouzouki music. Just about everyone recognizes Zorba's Theme or the Syrtaki Dance. Or check out websites for Barnes and Noble.

Sounds like a fun bash. Can we all come? http://www.cookinglight.com/bbs/smile.gif

[Susann]

Greece was our 'country of the month' awhile back. Let me see-we enjoyed gyros, baklava, Gail's delicious eggplant dip, tzaziki...I am leaving some stuff out. Let me know if you would like any recipes. Many of them were from the kind people from our bb neighborhood!

[emilycat]

I have been searching, for a while now, for a good Greek vegetarian cookbook -- do any of you know of one? I just hate to buy a book and then not use half the recipes because they're loaded with meat. Any ideas?
Oh, and if any of you have any wonderful vegetarian Greek dishes, I would love to see them. Gosh, just full of requests today, aren't I? http://www.cookinglight.com/bbs/smile.gif Thanks!

Emily

[Ohioan]

Originally posted by emilycat:
I have been searching, for a while now, for a good Greek vegetarian cookbook -- do any of you know of one?

Emily - Try one of these:

Greek Vegetarian Cooking by Alkmini Chaitow

The Greek Vegetarian by Diane Kochilas

Greek Vegetarian Cookery by Jack Santa Maria

Cheers,
Phoebe

[emilycat]

Ooh, thanks, Phoebe!

Do you have any of these, or do you just know of them? I'd love any feedback if you have any to offer. I value your cookbook commentary highly, especially since I've fallen in love with The Italian Vegetarian http://www.cookinglight.com/bbs/smile.gif

Emily

[lorilei]

emily - You might also look at "Vegetarian Times Cooks Mediterranean". While the cookbook isn't strictly Greek, it contains some great stuff -- I love the eggplant recipes and salads particularly. I bought this cookbook a few years ago and always have a great time cooking from it -- especially during the summer months when Mediterranean food seems so appropriate http://www.cookinglight.com/bbs/smile.gif

[Ohioan]

Emily - I've had all three out of the library, but my aged mind has gone blank about which one I liked best. I think it was the Chaitow one. Also, I just noticed that I left out the one book I actually bought because I liked it so much:

From a Traditional Greek Kitchen by Aphrodite Polemis

Pay no attention to me today; I forgot to put my brain cells in little bowls before I began posting. (That will make absolutely no sense to anyone who hasn't read the "Do you organize your cooking" thread.) http://www.cookinglight.com/bbs/rolleyes.gif

Gahhhh,
Phoebe

[Jen]

kwormann...your recipe for lamb and couscous in phyllo sounds wonderful...would you mind sharing?

Thanks,
Jen

[kwormann]

I am looking for the recipe........

[kwormann]

OK. This is indredibly good ( and this from someone who doesnt care very much for meat). I made this for friends and they are STILL talking about it!


* Exported from MasterCook *

Mediterranean Lamb Strudel

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cooking Light 1996 Lamb


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound ground lean lamb
1/2 cup chopped onion
2/3 cup water
1/2 cup golden raisins
3/4 teaspoon beef-flavored, bouillon granules
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cumin
1/8 teaspoon ground red pepper
1/8 teaspoon black pepper
1/2 cup couscous -- uncooked
8 sheets frozen phyllo dough -- thawed
Butter-flavored cooking spray
1/2 cup mango chutney

Preheat oven to 350 degrees. Combine lamb and onion in a large nonstick
skillet; cook over medium-high heat 5 minutes or until lamb is browned and
onions are tender. Drain well. Wipe skillet clean with a paper towel;
return lamb to pan. Add water and next 8 ingredients (water through black
pepper); bring to a boil. Cover, reduce heat, and simmer 5 minutes. Stir
in couscous; cover, remove from heat, and let stand 5 minutes. Cool to
room temperature. Place 1 phyllo sheet on work surface (cover remaining
dough to keep from drying); lightly coat with cooking spray. Working with
1 phyllo sheet at a time, coat remaining 7 phyllo sheets with cooking
spray, placing one on top of the other. Place a sheet of plastic wrap over
phyllo, pressing gently to seal sheets together; discard plastic wrap.
Spoon lamb mixture along 1 long edge of phyllo, leaving a 2-inch border.
Carefully indent the lamb mixture with the back of a small spoon; fill
evenly with chutney. Fold over the short edges of phyllo to cover 2 inches
of lamb mixture on each end. Starting at long edge with 2-inch border,
roll up jelly-roll fashion. (Do not roll tightly, or strudel may split.)
Place strudel, seam side down, on a jelly-roll pan coated with cooking
spray. Score diagonal slits into top of strudel using a sharp knife.
Lightly spray strudel with cooking spray. Bake at 350 degrees for 30
minutes or until golden. Let cool to room temperature.

Source:
"Cooking Light, October 1996, page 132"
Copyright:
"© Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 292 Calories; 11g Fat (34.9%
calories from fat); 10g Protein; 37g Carbohydrate; 2g Dietary Fiber; 31mg
Cholesterol; 160mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 0
Vegetable; 1 Fruit; 1 1/2 Fat.


Nutr. Assoc. : 3618 0 0 0 113 0 0 0 0 0 0 0 0 5440 382

[Jen]

Thanks - that looks great! I was a bit worried when you first posted that it might not be CL because it sounded too good to be true! I'll be sure to try it as soon as I can get lamb at a decent price.