Dayton Greek Festival
The Dayton Greek Festival is back for its 52nd year on the grounds of the Annunciation Greek Orthodox Church (500 Belmonte Park North) this weekend.
“We’ve improved our boutique area, the Grecian Plaza, and we have several new vendors, including a Greek grocery store with things like feta cheese, Greek olives, pita bread, and meats,” said Linda Kididis, in her fifth year as festival co-chair along with husband Andrew. “There’s a lot to learn and enjoy,” she said, “so come be Greek for the weekend!”
Take the time to browse the festival market and pick up some ingredients, then go home and try out these easy and delicious Greek recipes.
Soutzoukakia (Greek meatballs)
Soutzoukakia ingredients:
- 2 ¼ cups minced beef
- 2 thick slices of day old bread, crusts removed
- ¼ cup red wine
- 1 red onion, finely chopped
- 2 garlic cloves, minced
- 1 egg, lightly beaten
- 1 handful chopped parsley
- ½ teaspoon cumin
- Salt and pepper to taste
- Sauce ingredients:
- A few tablespoons olive oil
- 1 small onion, finely chopped
- 1 can chopped tomatoes
- 1 clove of garlic, minced
- 1 teaspoon ground cinnamon
- Salt and pepper
Directions:
1. Start by preparing sauce. Heat olive oil on medium in a large pot and add chopped onions and garlic. Cook for about 5 minutes until translucent.
2. Add tomatoes, cinnamon, salt and pepper. Bring to boil, then drop heat to low and let sauce simmer and thicken for about 30 minutes.
3. Allow the sauce to cool so the flavors can mix together.
4. Begin preparing the soutzoukakia by soaking the bread in the wine until it has softened.
5. Squeeze the wine out of the bread and add it to the remaining ingredients in a large bowl.
6. Mix well, ensuring everything is combined. The mixture should feel soft.
7. Cover and chill in refrigerator for 1-2 hours.
8. Using moistened hands, pinch off portions of the meat mixture and shape into oblong patties. Place on baking paper as you prepare them.
9. Heat up a griddle pan brushed with olive oil and cook meatballs until browned on all sides, approximately 5 to 7 minutes.
10. Once cooked, reheat sauce and add meatballs to sauce mixture.
11. Cook the whole mixture for another 15 minutes to seal it all together.
Serve immediately with rice, mashed, or fried potatoes. Goes well the next day at room temperature between baguette slices with chips and a beer.
Source: SouvlakiForThe Soul.com, adapted from Vefa's Kitchen by Vefa Alexiadou
Italian Fall Fiesta
September once again brings us the Italian Fall Festa, held today through Sunday at Bella Villa Hall (2625 County Line Road, Kettering). Naturally, food is a major part of this yearly local tradition, and here are a couple of easy recipes so you and your family can mangia long into fall.
Pasta with vodka sauce and sausage
Ingredients:
- 1/4 pound spaghetti
- 1 tablespoon olive oil
- 1/4 pound Italian sausage, removed from the casing and crumbled or chopped
- 1/2 cup chopped yellow onions
- 1/2 teaspoon salt
- Pinch crushed red pepper flakes
- 2 teaspoons minced garlic
- 1/2 cup crushed tomatoes
- 3 tablespoons vodka
- 2 tablespoons heavy cream
- 1 to 2 tablespoons chiffonade of fresh basil leaves
- Freshly grated Parmigiano-Reggiano, for garnish
- Sprig fresh basil, for garnish
Directions:
1. Bring a medium saucepan of salted water to a boil. Add the pasta and cook until just al dente (firm but not hard), 5 to 6 minutes. Drain in a colander and return to the saucepan.
2. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the sausage and cook, stirring, until browned and all pink has disappeared, 3 to 4 minutes.
3. Add the onions, salt, and red pepper flakes and cook, stirring, until the onions are soft and golden, about 5 minutes.
4. Add the garlic and cook until fragrant, about 30 seconds.
5. Add the tomatoes and cook, stirring, until thick, about 2 minutes.
6. Add the vodka and cook until the sauce reduced by half, 3 to 4 minutes.
7. Stir in the cream and cook until the sauce thickens, about 2 minutes. Stir in the basil and remove from the heat.
8. Toss the sauce with the pasta to coat evenly and transfer to a pasta bowl for serving. Top with cheese and sprig of basil and serve immediately.
Source: Emeril Lagasse
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