Galaktoboureko (γαλακτομπούρεκο)

Can you believe I'm still tidying up after Easter Sunday? From all accounts, it was a pain in the ass but all was off-setted by the greattime my family and friends had for the whole day.

The day was capped off by my mom's Galaktoboureko...uncracked from the cherished tome of her recipes.

Galaktoboureko is as popular (if not more) than a Greek baklava. Essentially, it's a dessert of custard made from semolina flour and a crispy phyllo shell and soaked in a lemon syrup.

For those of you who might be having nightmares thinking I'm going to go through the whole phyllo-making process, relax! Commercial or store-bought phyllo is used here.

As long as you allow the phyllo to defrost properly in the fridge overnight, ensure it's bought from a store that sells fresh phyllo (high turn over) and you've ensured the phyllo stays moist and you've brushed melted butter on each sheet...you'll do just fine!

Galaktoboureko (γαλακτομπούρεκο)

7 eggs, room temp.
10 cups of whole milk (room temp.)
2 cups of sugar
1 cup of fine semolina flour
1 heaping Tbsp. of butter
zest of 1 lemon
1 package of commercial phyllo
2 sticks of melted butter (for brushing)
14" X 11" Corningware baking dish

Syrup
2 cups of sugar
1 cup of water
juice & zest of 1/2 lemon

1. Place a large pot over medium-high heat and add your eggs, sugar and semolina and mix constantly over medium heat until incorporated.
   
2. Add the milk, zest and butter and now continue to mix using a potato masher until your custard is slightly thick, yet not runny. Place a tea towel between the pot of custard and the pot's lid, cover and reserve (off the heat).
   
3. Pre-heat your oven to 350F. Butter the baking dish. Count how many sheets you have in your package of phyllo and divide in half. One half will go on the bottom, the second half will go on top.
   
4. In the bottom of the pan, layer your one half of phyllo, leaving the edges hanging over the sides of the pan. Brush each sheet generously with the melted butter. Pour the custard mixture over the bottom phyllo layers.
   
5. Fold the excess phyllo over and into the pan and evenly distribute the remaining sheets of phyllo to entirely cover the custard. Again, ensure that each sheet is brished generously with butter.
6. With a very sharp knife, score the phyllo (just penetrating) to make your desired size and shapes of your Galaktoboureko pieces (this makes it easier to cut later and this will also allow the syrup to penetrate the pie better.
7. Bake in the middle rack for 35-40 minutes or until the top is nice and golden-brown. Allow the Galaktoboureko to cool to room temperature.
8. To make your syrup, add the sugar, water, juice and zest and bring to a boil and count 10 minutes for your syrup to develop.
9. Using a ladle, pour your syrup over the Galaktoboureko (1 ladle at a time) until your syrup has been absorbed.
10. Carefully complete the slicing of your pieces (tracing your initial cuts), allow to cool for approx. 1 hour and refrigerate uncovered over night to set. Serve cold or room temperature.
    

Savory Halva Cake With Warm Mushroom Salad

I'm quite excited to have twisted an ingredient that's usually seen as a Greek dessert and I've made it into something tasty, savory and new.

Semolina flour is used to make Halva and you may also find Halva being used in Turkish desserts and even further east in India.

Let's examine what Semolina is. Semolina is the inner, uncracked part of durum wheat. Durum wheat is used to make pasta, couscous and bulgar. Here in North America, ever hear of Cream of Wheat? That's semolina flour!

The closest dish I've seen to this savory cake is rava dosa and upma, in southern India.

As I wrote yesterday, semolina behaves much like polenta: it can be used for savory and sweet dishes, incorporated into baking goods, can be eaten soft & creamy, or hardened and grilled.

Once again, using semolina as a departure from polenta might win over those who do not like corn. I like both.

What I've done here is to use basic ingredients to give the Halva cake some flavour and I've accentuated those same flavours in the warm mushroom salad.

If you enjoy grilling polenta or have some favourite grilled polenta dishes, try substituting semolina flour for those same recipes. You'll be pleasantly surprised as I was.

Savory Halva With Warm Mushroom Salad
(for 4)

1 cup coarse semolina
2 Tbsp olive oil
3 cups chicken/vegetable stock
1 cup dry white wine
1/2 cup sliced mushrooms
2 scallions, finely chopped
1 Tbsp. unsalted butter
1/4 cup grated Parmesan
salt and pepper to taste

1. Heat a pot on high heat for a few minutes. Add the oil, scallions and mushrooms and saute for a few minutes to soften. Reduce heat to medium and add your semolina and cook, stirring for 2-3 minutes until it begins to colour.
   
2. Add your stock and wine and some and pepper and bring to a boil while stirring. Continue to stir until your semolina resembles a runny porridge.
3. Add the butter, cheese and adjust seasoning with salt and pepper and take off the heat.
4. Pour onto a large plate, greased cookie sheet or ramekins and let cool until set (about 20 minutes).
5. Place covered in a fridge until needed for up to a week.
6. Cut into desired shapes and brush your grill with oil and sear on each side for 1-2 minutes and repeat on the flip side.
7. Serve warm as part of a main course, as an appetizer or first course.

Warm Mushroom Salad
(for 4)

1/2 onion, sliced
1 clove garlic, minced
1 1/2 cups of sliced mushrooms
1 Tbsp. butter
1 Tbsp. olive oil
1 tsp. fresh thyme
1 tsp. fresh chopped rosemary
1 tsp. chopped fresh sage
1/4 fortified wine (I used a tawny Port)
salt and pepper to taste
1 Tbsp. of chopped fresh parsley
1 scallion, finely chopped

1. In a skillet, add your oil and butter over medium-high heat. Add your onions, mushrooms, thyme, rosemary, sage and and saute for 5-7 minutes or until the water from the mushrooms has evaporated and they've taken some colour.
2. Add the garlic and port and simmer until the there's almost no liquid. Adjust seasoning with salt and pepper mix in your scallions and parsley.
3. Serve warm over your grilled Halva cake.
   

Semolina Halva (Χαλβας σιμιγδαλι)

This dessert has to be one of my favourites of Greek cuisine. It's one of my faves because it's not "over the top" sweet, as many Greek desserts can be.

Semolina Halva is also made in countries that surround the Mediterranean basin, the Balkans and as far east as India.

There are many Greek recipes for this dish. The nuts used in it can vary and many recipes will use oil (olive, sunflower or both).

This recipe is cherished by my family and my mom's saved it from a cousin of hers in Greece. Having tried many versions of Halva Semolina, I've come to the conclusion this version is the richest in flavour and, obviously cost.

This recipe utilizes pine nuts and butter. Taking a spoonful of this Halva leaves you with a velvet flavour from the butter and the slight grit of the semolina...a wonderful textural contrast.

This dessert can be served all year 'round but I do really enjoy it cool in the summer, with a cold glass of water on the side.

Semolina Halva (Χαλβας σιμιγδαλι)

2 cups fine (to medium) Semolina flour
1 cup unsalted butter
2 cups sugar + 1 cup sugar reserved 1/2 cup whole pine nuts
4 cups water
10 whole cloves
1 cinnamon stick
2 strips of orange peel
cinnamon for garnish

1. In a large pot over medium heat, add the butter and when it has melted, add the semolina while stirring constantly. When the semolina turns to a reddish colour, add the pine nuts and stir them for a minutes to toast. Remove from the heat and reserve.
2. In another pot, add the water, 2 cups of sugar, orange peels, cloves and cinnamon stick and bring to a boil. Count 5 minutes from the point of boiling and then take off the heat.
   
3. Remove your aromatics/spices from the liquid, pour it into the reserved pot with semolina and add the reserved 1 cup of sugar.
4. Place back on the stove over medium and heat and keep stirring with a wooden spoon until the the mixture no longer adheres to the walls of the pot.
5. For a family-style presentation, spray a Bundt mold and pour the mixture and allow to cool. For individual servings, dip a cookie mold (or similar) into water, spoon in the Halva; smooth over with a spatula and invert onto a tray.
6. Allow the Halva to cool before refrigeration. Carefully cover with plastic wrap. Halva is good for one week.
7. Serve the Halva cool or room temperature with a topping of cinnamon and a glass of cold water.