Mediterranean pull apart bread recipe

Yesterday I prepared my first pull apart bread and it turned out pretty well!
The most complicated part was figuring out how to make the bread part of the bread. Some recipe call for buisquits dough, some for frozen rolls, some for soda bread… I wasn’t sure what to do, but in the end I decided to make some regular bread using dry yeast and then make it a pull apart bread by adding some sort of filling.

Mediterranean pull apart bread

Ingredients

  • For the bread
  • 2 1/2 cups flour
  • 1 – 1 1/2 cups warm water
  • 1 tbsp dry yeast
  • 1 tbsp sugar
  • salt
  • For the filling
  • 1 tomato
  • 1 onion
  • 4-5 dried tomatoes
  • 1 tbsp capers
  • 1 tbsp grated pecorino
  • EVOO

Directions

  1. First I prepared the bread. I started by dissolving the yeast in 1 cup warm water. I added the sugar to help the yeast activate and let it rest for about 5 minutes. Meanwhile I put the flour with the salt in a bowl and I prepared the Mediterranean filling for the bread. I blended all the ingredient except for the cheese and then cooked the mixture briefly in a pan.
  2. I went back to my bread and mixed the yeast to the flour adding as much flour and water as needed to get a smooth and non sticky dough. I then rolled the dough in a narrow but long strip, making it only an 1/2 inch or so thick.
  3. I distributed the filling all over the dough and then I grated the cheese over the tomato mixture. I then cut it in several rectangles which I stacked in a little pile. I finally cut all of the rectangles in half length wise and again stacked the two little piles and then put everything in a loaf pan. I covered the pan with plastic wrap and let the dough rest and raise for about 3 hours.
  4. Finally I cooked the loaf in a 400F oven for about 45 minutes. As usual I decided it was ready when the wonderful smell of bread started filling the room.

Delicious Mediterranean Calamari – Fried Squid

Calamari is a surprisingly easy meal to prepare. In this video Eva shows us how to properly clean and cook the squid. Calamari is wonderful as an entree or as side dish and is amazing with home-made tzatziki. Be sure to fry the squid right before you serve the meal, as it best eaten immediately.

1 box of frozen squid
Enough flour to dip the squid
Vegetable oil for frying
Fresh lemon
Pinch of salt and pepper

Allow the squid to defrost. Clean and cut the squid into small pieces or rings. Cut off the tentacles and body, and be sure to discard the backbone, ink sac, sand sac, and innards. Wash squid thoroughly and place on a strainer. Sprinkle with salt and pepper and place in the fridge for a few minutes. Dip the squid in flour and shake off excess. Heat a large frying pan with vegetable oil. Fry the squid in small batches and cook until golden, turning over. Place calamari on a paper-towel lined plate. Sprinkle with fresh lemon juice and serve with tzatziki sauce.

Next time on Thursday for Dinner: Spanakorizo (Spinach & Rice)

This entry was posted in Appetizer, Entree, Eva, Fried, Greek, Lemon, Seafood.

Mediterranean sea bass with tomatoes and potatoes

Today is a fish recipe. I don’t eat fish much, but when I walked into WF and found Mediterranean sea bass on offer, I just had to get some.

I cooked it very simply with tomatoes, potatoes and a bit of olives, capers and anchovies to kick up the flavor.

Oh, for the careful reader that was brave enough to look at the eye of the fish in the picture: you are right, that fish is not cooked, but sun was setting and I figured I’d take the picture with natural light and uncooked than cooked and with no light

Mediterranean sea bass with tomatoes and potatoes

Ingredients

  • 1 whole Mediterranean sea bass (~1 to 1.5 lb)
  • 1 lb cherry tomatoes (I used 1 can cherry tomatoes and 1/2 pint fresh yellow cherry tomatoes)
  • 1/2 lb potatoes
  • 1 tbsp capers
  • 1/2 cup oven roasted black olives
  • 10 anchovies filet
  • olive oil
  • salt
  • pepper
  • oregano or other favorite dry herb

Directions

  1. Roughly chop the olives, caper and anchovies to a very coarse paste. Use half of it to fill the cavity of your sea bass.
  2. Place the sea bass in an oven dish with the whole tomatoes, diced potatoes and the rest of the olive and anchovies paste. Add 1/4 water if using fresh tomatoes, otherwise the juice of the canned tomatoes should be enough.
  3. Sprinkle with salt, pepper and your favorite herb and drizzle with olive oil.
  4. Bake at 375F for 40-45 minutes or until the fin pulls away easily and the potatoes are tender.

Spicy Mediterranean yogurt dip

I’m posting late today. I’ve just been too busy with going back and forth from Minneapolis and enjoying the beautiful sights on I94…  So, yesterday after getting home form Minneapolis, I was invited to a poker game (that I lost with a run to a flush), and I figured I could whip together a quick dip to munch on during or before the game.

I mixed up a Mediterranean flavored dip with sundried tomatoes, capers and olives and a little chili paste to amp up the flavor. It looked like it was really appreciated! And it is very easy and quick to make. I suggest you give it a try for your next party!

Spicy Mediterranean yogurt dip

Ingredients

  • 1 cup strained or Greek yogurt
  • 1/3 cup chopped sundried tomatoes
  • 1/4 cup kalamata olives
  • 1 tbsp capers
  • 2 tsp garlic-chili paste (or siracha)
  • salt
  • pepper
  • oregano

Directions

  1. Roughly chop the olives, tomatoes and capers.
  2. Mix all of the ingredients.
  3. Enjoy!