NEW RECIPE: Minted Patsitsio

© Constantine William Spyrou
As much as I love creating unique fusion dishes, there are times where I just want to sit down to traditional comfort food. As a Greek, Patsitsio is one of the ultimate comfort food dishes of my cuisine. It is hands down one of my all-time favorite dishes. It also is challenging to make at first, because it involves a custard-like savory topping that is hard to master. However, once you though, this is one of the creamiest, richest, and savoriest dishes around! This version of Patsitsio has a couple of little twists from the traditional by incorporating ingredients like tomato paste, fresh mint, and ouzo to add acidic lifts to keep the dish from being too rich. This is probably one of my favorite versions of Patsitsio that I have made, and one that I'm keeping in the recipe book for a long time to come. 

Recipe serves up to 15 people.

For the Bechamel Topping:

1/2 pound butter, cut into pieces
1/2 pound all-purpose flour
1 quart whole milk
1/2 cup grated Parmigiano Reggiano
2 tsp salt
1/2 tbsp nutmeg
1 1/2 tbsp dried mint

For the Pasta Base:

1 package pastichio pasta (hollow spaghetti, essentially)
2 tbsp olive oil
1 1/2 pounds ground lamb
1 1/2 pounds ground beef
1 medium onion, diced
3 cloves garlic
1/2 cup fresh mint, roughly chopped
Salt and pepper to season
1 1/2 tbsp dried oregano
1 1/2 oz ouzo
1 tbsp tomato paste
2 tsp nutmeg
Grated Parmigiano Reggiano for the topping

Cooking/Assembling: 

1) Cook the pasta according to package instructions. After draining, mix with a tablespoon of the olive oil and some seasoning, and set aside.

2) In a large pot, melt the butter on medium heat. Stir in the flour, and cook for 5 minutes until you can no longer smell the flour.

3) Add the milk into the pot a little at a time, making sure the mixture inside is smooth before adding more. When all of the milk is incorporated, add in the salt, nutmeg, and dried mint. Whisk continuously, scraping the sides down often with a spatula.

4) Bring up to a boil, then turn to a low heat for 10 minutes, whisking throughout.

5) Whisk in the Parmigiano Reggiano until melted, then take off the heat and let cool.

6) Heat up the remaining olive oil in a large pan on medium-high heat. Add in the garlic, some salt and pepper, and the meat. Cook the meat until browned throughout, about 5 minutes.

7) Make a hole in the center of the pan and cook out the tomato paste for 1 minute, then stir into the meat along with the nutmeg.

8) Deglaze the pan with the ouzo, and toss in the fresh mint. Once it's thoroughly combined, mix the meat with the pasta.

9) Preheat the oven to 375 degrees. In a casserole dish, layer the pasta and meat mixture on the bottom, leaving at least 1/2 an inch to an inch of space. Cover that space with the bechamel, and then top with the grated Parmigiano Reggiano.

10) Bake for 40-45 minutes until the top is golden brown.

This dish is comforting, rich, and flavorful all around. The spike of ouzo, tomato acid, and aromatic notes of the mint keep it from being too rich, and the dish itself is amazing, with a solid bechamel topping and a savory pasta base with lamb and beef. This is the top comfort food of the Greeks, without question.

I hope you enjoyed this recipe! Let me know what you think and what you would change. If you make it at home, let me know how it turns out! Enjoy! =) 

NEW RECIPE: Red Beans and Rice

© Constantine William Spyrou
To a college student, some of the best food is made on a really cheap budget. Red beans and rice, a classic Cajun dish, follows that tradition. It uses very cheap ingredients throughout, and makes a hearty meal that can last for several days or even feed a crowd of people! This particular recipe fed 15 people comfortably, and is one that I'm keeping in my recipe book for when I need it! 

Recipe serves 15 people.

Ingredients:

3 cans kidney beans, with liquid
1 can chopped tomatoes
1 small can tomato paste
4 cups vegetable stock/water
Salt and pepper to season
1 medium onion, chopped
2 cloves of garlic
1 teaspoon cayenne pepper
1 1/2 tablespoons paprika
1/4 cup white vinegar
3 bay leaves
4 cups uncooked rice
1 tablespoon avocado oil (or vegetable oil)

Cooking/Assembling:

1) Place the oil in a pot on medium-high heat and add in the garlic, bay leaves, onion, and salt and pepper to taste. Let the onions soften, taking about 2-3 minutes.

2) Add in the paprika and cayenne pepper, and stir until well mixed.

3) Make a hole in the center of the pot for the tomato paste to cook down in for 30 seconds, then stir into the onions.

4) Deglaze the pot with the vinegar, then add in the cans of beans and tomatoes. Bring up to a boil, and simmer for 30 minutes.

5) Cook the rice in a rice cooker, making sure to season it. Serve with the beans.

Again, this is a very simple yet effective recipe for any situation to cook in bulk, but to also impress!

I hope you enjoyed this recipe! Let me know what you think and what you would change. If you make it at home, let me know how it turns out! Enjoy! =) 

NEW RECIPE: Italian Baked Salmon with Tomato-Stewed Greens

© Constantine William Spyrou
Being in college at times can be extremely stressful (this is my lame excuse for not posting in over a month). However, spring break can be one of the most relaxing times because of time spent with family, friends, and a chance to let cooking be something fun and casual again rather than rushed! This is a recipe that is definitely inspired by meals that my mom makes, and even uses her method to make the perfect salmon.

Since my mom unfortunately can no longer eat fish, she passed the technique of how to make it on to me so I can try it out, and it works wonders! This particular baked salmon uses a Italian blend of seasoning and spices, and is served with an awesome side of sauteed spinach and arugula cooked with some tomato puree. It's an amazing combination that you have to try! 

Recipe serves up to 4 people.

Ingredients:

4 cloves minced garlic
1 2 pound salmon filet, boned (but skin on)
Salt and pepper to season
1/4 cup avocado oil, plus 1 tbsp for frying
1 tbsp dried parsley
1 tbsp dried oregano
1/2 lb spinach
1/2 lb arugula
1/2 cup tomato puree

Cooking/Assembling:

1. Preheat your oven to 400 degrees F.

2. Line a baking sheet with parchment paper and place the slamon filet on top. Cover with salt, pepper, 2 cloves of the garlic, the parsley, the oregano, and then finally the quarter cup of avocado oil.

3. Top with a second sheet of parchment, and fold into each other to make a parcel. Use metal skewers to hold the parchment package together, then bake for 18 minutes. Let rest after cooking.

4. Add some avocado oil to a saute pan on medium heat. Place in the remaining 2 cloves of garlic, lightly season, and cook for about 30 seconds.

5. Add in the spinach and arugula along with a little more seasoning. Stir well to keep the garlic from burning and cook for about 3 more minutes until all of the vegetables have wilted.

6. Add in the tomato puree and stir well to combine. Cook down for about a minute, then serve! The salmon and greens both go well with steamed rice.

This dish, once you get the parchment parcel down, is incredibly easy to pull off and quick, making it a great for parties and get-togethers! The fish is incredibly moist and tender because it gets to steam in the parchment, like a healthier version of a salt crust. The richness of the spinach and tomato also adds a great backdrop to the silky, intense salmon flavor.

I hope you enjoyed this recipe! Let me know what you think and what you would change. If you make this at home, let me know how it turns out! Enjoy! =)