Dinner Club ~ March

Vicki and David hosted Dinner Club

Greek Menu

Appetizer

Greek Meatballs

Salad Course 

SALATA HORIATIKI(Greek Tomato Salad with Feta Cheese and Olives)

Main Course

Lemon Chicken and Orzo

Dessert

Brandied Sugared Strawberries over Frozen Yogurt

(I think I had too many glasses of wine and forgot to take a picture of dessert!

Next Dinner Club -- I promise to be a better photographer!)

 Diana and Vicki chat as Diana cooks the meatballs.

Keftedes

(Meatballs with Ouzo and Mint)

2 slices day old bread, crust removed, 3 T. Ouzo(whoever brings this dish, bring the rest of the OUZO), ½ med onion, finely chopped, ¼ c extra virgin olive oil, more if needed, 1 lb ground beef(85% lean), 1 large egg plus 2 egg yolks, lightly beaten, 2 T capers, rinsed and finely chopped, 1 small garlic clove, minced, 3 T finely chopped fresh mint, 1 ½ tsp dried oregano, 1 ¼ tsp coarse salt, fresh ground pepper, 1 lemon

Tear bread into bite-sized pieces and place in a small bowl. Add ouzo and let stand for 10 minutes. Squeeze excess and transfer bread into a medium bowl.

Cook onion on medium heat in 2 T oil until soft( about 6 minutes) Add onion to bowl. Add beef to bowl and break up with your hands. Stir in eggs and yolks, capers, garlic, mint and oregano and salt. Season with pepper.

Knead mixture until combined then stir with spoon until smooth. With moist finger tips. Shape into 1 inch meatballs and put on a platter-cover and chill for 1 hr.

Rob was the salad chef....and it was delicious!

Many THANKS to my awesome husband for being the main cook at our house!!

SALATA HORIATIKI

(Greek Tomato Salad with Feta Cheese and Olives)

4 firm cucumbers, peeled and cut in half length wise, cut into bite sized chunks

8 ripe tomatoes, cored and cut into bite sized slices

2 large peppers(I use one red and one green), seeded and cut into bite sized pieces

2 small red onions, peeled and thinly sliced

8-12 ounces feta cheese, cut into cubes

1 cup pitted Kalamata olives, sliced

Combine all the above and dress with the following:

2 tsp, fresh chopped oregano, salt, pepper, 1/3rd cup white balsamic vinegar, 1 cup extra virgin olive oil, whisk together and pour half over salad, reserving the rest for the table. Let salad marinate in fridge for 1 hr then let sit and serve at room temp.

 Michael stirred and stirred the risotto. It was amazing, too!!

Joanie and I...are so thankful for our cooking husbands!!

Joanie's Husband was the dessert chef.....

FRAOULES ME KONIAK

Brandied Strawberries with Yogurt

1 lbs of fresh strawberries

4 T. of Metaxa or other brandy

6 T of brown sugar

4 cups of lowfat Greek Yogurt(I suggest we substitute frozen vanilla yogurt in this case)

Clean the strawberries, remove stems and cut into quarters. Toss with sugar and brandy and refrigerate, covered, for 3 hours.

In each serving bowl, place ½ cup frozen yogurt and top with 4-5 spoonfuls of the berries and 2 spoonfuls of the sugared sauce.

We had a wonderful evening with friends and GREAT FOOD!!

Many thanks to David and Vicki for being the first host....

We look forward to Dinner Club at the Sparkman's house next time for Italian Food!