Go to Common Ground Food Co-Op Home Page

Greek Cooking Class with Alisa DeMarco

Here are all the recipes from our latest Greek Virtual Cooking Class with chef Alisa DeMarco! The menu includes:

  • Greek Lemon Chicken Skewers - Marinated local chicken breast (or pressed tofu) with bright flavors of fresh oregano and lemon with homemade tzatziki sauce.
  • Yemista - Baked tomatoes and peppers stuffed with local Cahokia rice, regional feta cheese, and spices.
  • Skordalia - Greek garlic potato dip with fried zucchini chips.

 

What You'll Need:
  • 2-quart saucepot
  • Potato masher or whisk
  • Wooden spoon
  • Large skillet
  • 8x8 inch baking dish or 8in straight-sided saucepan
  • Cutting board
  • Chefs knife
  • Small, medium, & large mixing bowls
  • Measuring spoons
  • Grill pan or large cast iron skillet
  • Small baking sheet

Ingredients
Skordalia
Potatoes, peeled
1/2 pound
Garlic cloves
4
Kosher salt
1/2 teaspoon
Extra virgin olive oil
1/2 cup
Blanched almonds, ground
1 1/2 ounces
Juice of lemon
1
Zucchini
1
Flour
1/4 cup
Salt
Pinch
Black pepper
Pinch
Dried oregano
Pinch
Cooking oil
1/3 cup
Parsley
For garnish
Yemista
Red tomatoes
2
Red bell pepper
1
Sugar
Dash
Olive oil
1/4 cup
Rice
4 tablespoons
Onion, chopped
1/2 cup
Garlic clove
1
Fresh mint, minced
2 tablespoons
Fresh parsley, minced
2 tablespoons
Pine nuts
3 tablespoons
Sultana raisins
3 tablespoons
Kosher salt
1 teaspoon
Black pepper
1/2 teaspoon
Water
1/2 cup
Olive oil
3 tablespoons
Tomato paste
1 teaspoon
Feta cheese, crumbled
1 ounce
Marinated Chicken Skewers
Boneless skinless chicken breast
~1.25 pounds
Zest and juice of lemon
1
Salt
3/4 teaspoon
Garlic powder
1/2 teaspoon
Paprika
1/2 teaspoon
Dried oregano
1 teaspoon
Olive oil
1-2 tablespoons
Fresh parsley, chopped
1 tablespoon
Fresh oregano, chopped
1 tablespoon
Wooden skewers, soaked in cold water
4-5
Tzatziki Sauce
Plain yogurt
6 ounces
Cucumber, grated
1/2 cup
Juice of lemon
1/2
Olive oil
1 1/2 teaspoons
Garlic clove, grated
2
Salt
1/4 teaspoon
Mint and/or dill, chopped
For garnish
Skordalia
  1. Put potatoes into a 2-quart pot of salted water and bring to a boil. Cook until tender, about 15 minutes; drain and transfer to a large bowl. Mash potatoes until smooth, being careful not to overwork.
  2. While potatoes are cooking, slice zucchini on the bias into 1/2 inch thick pieces.
  3. Season with flour, salt, pepper, and oregano.
  4. Dredge zucchini in flour and shake off excess.
  5. Heat skillet with 1/3 cup of cooking oil over medium-high heat. Carefully fry slices of zucchini until golden brown on both sides. Drain on paper towels and season with salt.
  6. Smash garlic cloves, sprinkle them with 1/2 teaspoon of salt, and make a paste by finely chopping garlic and repeatedly scraping it against work surface.
  7. Add garlic paste to potatoes and vigorously whisk in olive oil, almonds, and lemon juice while potatoes are still hot. Season with salt and pepper to taste.
  8. Serve dip on warm zucchini chips.
  9. Garnish with chopped parsley.

 

Yemista
  1. Preheat oven to 375 degrees F.
  2. Cut off the tops of tomatoes (retain tops) and carefully scoop out the flesh (retain this as well).
  3. Cut off the top of the bell pepper (retain top) and remove seeds and membrane.
  4. Place tomatoes and pepper in a pan large enough to hold them comfortably and give each vegetable a tiny dash of sugar with the tips of your fingers.
  5. Take tomato flesh and process it until pureed. Add olive oil, rice, onion, garlic, mint, parsley, nuts, sultana raisins, feta, 1 teaspoon salt, and 1/2 teaspoon black pepper.
  6. Stuff tomatoes and pepper and replace tops.
  7. Combine water, 3 tablespoons olive oil, tomato paste, salt and pepper to taste, and pour around vegetables.
  8. Bake for 1 3/4 hour.
  9. Turn off oven and leave in oven for up to an hour.

 

Marinated Chicken Skewers with Tzatziki
  1. Cut chicken breast into large bite-sized pieces.
  2. In a large bowl mix chicken with lemon juice, olive oil, salt and spices.
  3. Thread chicken pieces onto skewers.
  4. Heat grill pan or large cast iron skillet over medium-high heat.
  5. Sear chicken on all sides and then transfer to 400 degree oven for 6-8 minutes or until
    chicken reaches internal temperature of 365 degrees.
  6. Meanwhile, mix yogurt with remaining ingredients. Season to taste with salt and pepper.
  7. Serve chicken warm or cold with side of tzatziki.
Print Recipe
Back