A CORONA-INSPIRED MEXICAN FIESTA FOR 6

Welcome to the second monthy installment of the Edible Queens Supper Club. Here, you'll find original recipes created by chef Gilda Mulero of Naturally Tasty and inspired by the neighborhoods of Queens. Try a single recipe this weekend, or divide them up among your friends and host a potluck. Then tell us all about it. We want comments on the food, photos of the party and your ideas for recipe tweaks, wine and beer pairings, even suggestions for appropriate music! Who knows? We may even feature you and your dinner party in an upcoming issue of Edible Queens!

 

ASTORIA INSPIRED GREEK FEAST FOR 6

Welcome to the first monthy installment of the Edible Queens Supper Club. Here, you'll find original recipes created by chef Gilda Mulero of Naturally Tasty and inspired by the neighborhoods of Queens. Try a single recipe this weekend, or divide them up among your friends and host a potluck. Then tell us all about it. We want comments on the food, photos of the party and your ideas for recipe tweaks, wine and beer pairings, even suggestions for appropriate music! Who knows? We may even feature you and your dinner party in an upcoming issue of Edible Queens!

So join the fun and start a supper club of your own. Get started with ths delicious feast, inspired by Astoria, home to one of the largest Greek communities outside of, well, Greece. Kalí óreksi!

FAVA WITH TOASTED PITA POINTS
Serves 6

3/4 cup yellow split peas, sorted and rinsed
3 tablespoons extra-virgin olive oil, divided
1/2 medium yellow onion, diced
2 tablespoons freshly squeezed lemon juice
1 teaspoon sea salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
6 whole pitas
1 tablespoon extra-virgin olive oil
2 teaspoons dried oregano
2 tablespoons finely chopped fresh parsley
2 tablespoons capers, rinsed and chopped
2 tablespoons crumbled feta
1 lemon, cut in wedges

In large saucepan over medium heat, cook onion in 1 tablespoon hot oil until soft and translucent, about 5 minutes. Stir in split peas, coating them with the onion and oil; cook for a minute. Add 2 cups water and increase heat to high; bring to a boil, then reduce heat to low, cover and simmer 45 minutes to one hour, skimming any foam from the surface, until most of the liquid has been absorbed. If the liquid is absorbed before the peas are done, add additional water as needed to prevent scorching. Transfer peas to a food processor. Add remaining 2 tablespoons olive oil, lemon juice, salt and pepper and process until smooth and creamy. Cool completely. Meanwhile, heat oven to 350 degrees F. Split pitas horizontally, through the pocket. Then cut in to sixths. Put triangles in a shallow bowl and toss with olive oil and dried oregano. Arrange in a single layer on a baking sheet. Bake 8 minutes or until golden brown and crisp. To serve, spread the fava onto a serving platter and sprinkle with parsley, capers and crumbled feta. Serve with lemon wedges and oregano pita points.

MEAT SAUCE
2 tablespoons olive oil
1 medium onion, chopped
1 clove garlic, minced
1 pound lean ground beef
1 teaspoon ground cinnamon
3 tablespoons tomato paste
3 sprigs fresh oregano
½ cup red wine
1 cup good quality beef stock (preferably homemade or low sodium)
1 teaspoon salt
¼ teaspoon freshly ground black pepper

PASTA
1 pkg. (8 oz.) elbow macaroni
1 teaspoon olive oil
1 egg, beaten
½ cup freshly grated Parmesan cheese

BECHAMEL
3 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 cups milk
Pinch of freshly grated nutmeg
¼ teaspoon salt
1 egg, beaten
½ cup freshly grated Parmesan cheese, divided

Heat oven to 350 degrees F. Prepare the meat sauce. In a large skillet over medium heat, cook onion in hot oil, stirring frequently, 3 minutes. Add garlic and cook for a minute or two more until onions are translucent. Add ground beef and cook, breaking up the meat with a wooden spoon, until the meat begins to lose its pink color. Drain in a colander. Return beef to the same skillet and increase temperature to high. Make a small “hot spot” in the side of the pan and add the cinnamon, tomato paste and oregano to this spot. Cook, stirring, a few minutes or until paste begins to caramelize slightly. Then stir paste and spices into meat. Add wine and cook, stirring, until it is almost entirely evaporated. Add the stock, salt and pepper.  Reduce heat to low and simmer, uncovered, 10-15 minutes or until sauce thickens.  Let cool. Meanwhile, prepare the pasta. In a large saucepot, cook pasta according to package directions, 6-8 minutes or until slightly underdone. Drain and rinse under cold water to cool. Return pasta to pot and toss with olive oil, beaten egg and Parmesan; stir to combine. Set aside. Prepare the béchamel. In a small saucepan over low heat, melt butter. Whisk in flour and cook for 1 minute. Add milk, and cook, whisking constantly, until mixture begins to thicken and no lumps remain. Season with nutmeg and salt. Remove from heat. In a large bowl, whisk half of the sauce into the beaten egg. Add this mixture back to the remaining bechamel sauce, whisking constantly. Stir in Parmesan cheese. Stir 3 tablespoons of the béchamel into the meat sauce to combine. Spread the bottom of a 9 by 9 glass baking dish with half of the meat sauce. Top with half of the pasta. Repeat. Spread the béchamel over the top layer of pasta and sprinkle with the remaining ¼ cup of Parmesan cheese. Bake 45-50 minutes or until golden brown. Let stand 15 minutes before serving.

SIDE DISH

GREEK "COUNTRY" SALAD
Serves 6

½ cup good quality olive oil
3 tablespoons freshly squeezed lemon juice
1 clove garlic, crushed
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 cucumber, peeled, halved and seeded, then slices
2 medium green bell peppers, halved lengthwise and cut into ¼ inch strips
4 large tomatoes, cut into wedges
1 red onion, halved and sliced
12 Kalamata olives
8 ounces Greek feta cheese, crumbled

In a jar or container with tight-fitting lid, combine oil, lemon juice, garlic, salt and pepper; seal and shake vigorously to combine. In large bowl, combine cucumber, pepper, tomatoes and onion; toss together. Add olives, cheese and dressing and toss to coat.

DESSERT

REVANI (ALMOND ORANGE CAKE)
Serves 8

2 oranges
1½ cups sugar, divided
¾ cup all-purpose flour
¾ cup semolina flour
½ cup blanched almonds, finely ground
1 teaspoon baking powder
¼ teaspoon salt
11/2 sticks unsalted butter, at room temperature
2 large eggs
2 teaspoons pure vanilla extract
1 cup Greek yogurt

Preheat oven to 350 degrees F. Cut a piece of parchment paper to fit the bottom of a 9-inch round cake pan. Butter the pan, line with parchment paper and butter the parchment. Using a potato peeler, peel 6 broad strips of orange zest, avoiding the white pith, from one orange. In a small saucepan over medium heat, bring ½ cup sugar, ½ cup water and the orange strips to a simmer. Cook 15 minutes, or until sugar has dissolved and mixture is reduced by half. Let cool. Using a zester (also known as a Microplane or rasp) zest the skin of the remaining orange, avoiding the white pith. In a large bowl, stir together flours, almonds, baking powder, salt and zest. In another large bowl, using an electric mixer on medium, beat butter and remaining cup of sugar three minutes or until light and creamy.  Beat in eggs one at a time. Beat in vanilla. With mixer on low, beat one third of the flour mixture followed by one third of the yogurt. Repeat with remaining ingredients, ending with flour. Transfer batter to prepared pan. Bake 45-55 minutes, or until a toothpick inserted in center comes out clean. Let cool in pan on wire rack 15 minutes, then invert onto a serving plate and discard the parchment. Using a skewer or toothpick, poke thin holes into top of cake. Pour half the syrup over cake. If desired, serve with a dollop of yogurt drizzled with the reserved orange syrup.