Thursday, March 8, 2012

Dolmades!

I can't roll anything, dolmades, eggrolls, sushi.... without reverting to Kramer -The Dominicans are rolling them too tight! I simply must yell this out a few times whilst I roll. I am hilarious like that. Also repetitive. There is a certain comfort in predictability, I like to think.

And if you can roll one of those things, you can roll any of them. With slight variations. You just need time. The fact that you also need wine, I find, is so obvious that it doesn't need stating.

So if you have the time and inclination to roll up some good food - try your hand at dolmades! I like this style, all lemony and whatnot. Perfect for a little mezze madness. And people will think you are a rock star for rolling your own.

Dolmades
adapted from Tessa Kiros, Food From Many Greek Kitchens
for I♥CC March Mezze Madness

Ingredients
1 jar of grape vine leaves
6 Tbsp olive oil
2 red onions, grated
1 cup medium-grain rice
3 large tomatoes, grated (discard skins)
1 extra tomato for top, grated (discard skin)
½ cup chopped parsley
Juice and zest of 1 lemon
1 tsp dried mint
Kosher salt and fresh ground black pepper

Rinse grape vine leaves.
Heat 5 tbsp of the oil in a large skillet and sauté the onion for a few minutes on medium heat. When golden, add rice, stir til coated, and then add tomato, parsley, lemon juice and zest, mint and season well with salt and pepper. Cover, reduce heat, and simmer 10 minutes. Remove from heat and let rest 5 minutes. Remove lid and let cool a few minutes before handling.
Lay a few ripped grapevine leaves on the bottom of a large, heavy pot.
Lay a vine leaf down on your board, use scissors to remove the stem at the knob where it attaches to the leaf, and place a Tbsp of filling near the base. Form a wine cork shape with it and roll in the leaf, tucking the sides in as you go. Place seam side down in the pot.
Repeat with the rest, making concentric circles nestled in the pot. Make a second layer if necessary.
Cover with last shredded tomato, a few leaves, and an upturned plate that can withstand being simmered. Cover.
Let come to a gentle boil, turn to low, and let simmer gently for one hour.
Remove from heat, remove lid and plate, carefully, and let cool to the touch before removing the dolmades gently. Serve at room temperature.
Great with tzatziki.


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