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   -=> Ruth Haffly wrote to Dave Drum <=-   
      
    >> CONTINUED FROM PREVIOUS MESSAGE <<   
      
    RH> the story with road noise. Music or talk radio works better.   
      
    DD> I bet it's harder to follow the chin music (which can be a good thing)   
    DD> than the instrumental music.   
      
    RH> Most talk radio hosts are pretty understandable. OTOH, some of the   
    RH> callers are, shall we say, not so comprehensible, either in their   
    RH> speech or ideas,   
      
   Like print newspapers the chatterbox radio hosts are peddling, mostly,   
   controversy. Anything to stir up a good fight.   
      
   The only talk radio I ever lisdtened to (on purpose) w3as the "Weekend   
   Edition's" intallemt of Click & Clack the Tappett Brothers on NPR But,    
   that was then and this is now. I'm no  longer drivingg those old double   
   clutching, E-faalt trailer trucks for a living. And Click has died.   
      
    RH> Tried a new to us place after church today, Taza Grill. They RH>   
    RH>  advertise RH> themselves as "The Best Mediterranian Food in the RH>   
    RH>  Area!". RH>  We DD>  both had RH> the lamb platter, came with lots of   
      
    DD> Mediterranean gives a wiiiiiiiiide range of cuisines - both European   
    DD> and Africn from whiuch to choose. Besides my favourites (Greek and   
    DD> Italian) there is Spanish, French, Turkish, Israeli, Egyptian,   
    DD> Morrocaan, etc. to pick from.   
      
    RH> We've liked most all that we've tried; it's the Middle Eastern/Greece   
    RH> area I refer to as Mediterranian. Spanish, Italian, French, etc I   
    RH> classify as European.   
      
   Yet if you check your map/flobe all of those have coastline on the Med.   
   Even the African (Morroco, Tunisia, Egypt, etc.) countries.   
      
    DD> I wish we has a decent Greek restaurant here. I get some Greek dishes   
    DD> from   
      
    DD> My favourite Greek soup:   
      
    DD> We do talk a lot, don't we? 'nother Greek favourite:   
      
      
    DD>       Title: Byzantine Dolmathes (Stuffed Grape Leaves)   
    DD>  Categories: Lamb/mutton, Vegetables, Rice, Nuts, Wine   
    DD>       Yield: 60 Servings   
      
    RH> We've tried, and liked them. They're available as a side at our   
    RH> favorite kebab place. As for talking too much...........just keeping   
    RH> tabs on each other, making sure we're both still on the same side of   
    RH> the dirt. (G)   
      
   My favourites come from the annual Eaaster doings at St.Anthony's Greek   
   Orthodox church.    
      
   There are two versions in the St. Anthony'scookbook. This is the vegan   
   appetiser version .....   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Grape Leaves Dolmathes   
    Categories: Vegetables, Herbs, Rice   
         Yield: 5 dozen   
      
          60    Vine leaves; drained,   
                - rinsed   
         250 g  rice (1 cup)   
           1 c  Olive oil   
           2 md Onions; fine chopped   
           2 c  Warm water (115ºF/46ºC)   
                Juice of 2 lemons   
           2 tb Dill; chopped   
         1/2 c  Parsley; chopped   
                Salt & pepper   
      
     For this dolmades recipe, you can either use vine leaves   
     sold in jars or fresh (if you are lucky enough to find   
     them). If you use the ones in jar, rinse the vine   
     leaves, remove the stems and leave them in a colander to   
     drain. If using fresh vine leaves, wash them thoroughly,   
     remove the stems and blanch them in boiling hot water.   
     Remove the leaves with a slotted spoon and place them in   
     a colander to cool down completely.   
      
     Prepare the filling for the stuffed vine/grape leaves   
     (dolmades). Place the rice in a colander and rinse with   
     running water. Heat a large saucepan over medium heat,   
     add 1/3 of the olive oil and the chopped onions. Sauté   
     the onions, until translucent (but not coloured). Add   
     the rice and sauté for 1 more minute. Pour in 2 cups of   
     warm water and half lemon juice and simmer for about 7   
     minutes, until the rice absorbs all the water and is   
     parboiled. Season with salt and pepper, stir in the   
     herbs, remove from the stove and set aside to cool down   
     for a while. This will be the filling for the dolmades.   
      
     Layer the bottom of a large pot with some vine leaves   
     (use the ones that are little bit torn) and start   
     rolling the dolmadakia. (This is probably the most   
     difficult part of the traditional dolmades recipe).   
     Place one vine leaf (shiny side down) on a flat surface   
     and add 1 tsp of the filling at the bottom end (stem).   
     Be careful not to overfill the dolmades, as the rice   
     will expand during cooking. Fold the lower section of   
     the leaf over the filling towards the center; bring the   
     two sides in towards the center and roll them up   
     tightly. Place the stuffed vine leaves (fold side down)   
     on the bottom of the pot and top in snugly layers. Be   
     careful not to leave any gaps between the dolmades to   
     prevent them from cracking open when cooking.   
      
    Drizzle the stuffed vine leaves (dolmathes) with the   
     rest of the olive oil and lemon juice and season with   
    salt and pepper. Place an inverted plate on top to hold   
     them down when cooking and pour in enough water just to   
     cover them. Place the lid on and simmer the dolmades for   
     about 30-40 minutes, until the water has been absorbed   
     and the dolmades remain only with the oil.   
      
     Remove the pot from the heat, remove the lid and plate   
     and let the dolmades cool for at least 30 minutes.   
      
     Serve this delicious Greek appetizer cold or at room   
     temperature with a squeeze of a lemon. Give this   
     traditional dolmades recipe a try and enjoy your own   
     fresh homemade stuffed grape leaves (dolmades)!   
      
     Author: Eli K. Giannopoulos   
      
     RECIPE FROM: https://www.stanthony.il.goarch.org/   
      
     Uncle Dirty Dave's Archives   
      
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