The Daring Cooks hostess for October 2010 is Lori of Lori’s Lipsmacking Goodness. Lorie has challenged The Daring Cooks to make stuffed grape leaves. I chose to make a recipe of stuffed grape leaves with a rice filling, and a recipe of trout stuffed with rice, wrapped in grape leaves and grilled.
Salt and pepper to taste
2 cups chicken broth
1 cup long grain rice
Juice of 2 lemons
2 tablespoons finely chopped fresh parsley
3 tablespoons dill, chopped
2 tablespoons raisins, chopped (optional)
1 small jar pine nuts
- Carefully separate the grape leaves, place them in a large bowl and pour boiling water over them to cover. Let the leaves soak for an hour, and change the water a couple of times. Drain and rinse. This is done to excess salt. Cut off the stems and allow the leaves to dry.
- In a large saucepan, heat 1/2 cup of the olive oil, add the onions, garlic, salt and pepper, and cook over medium heat until the onions are translucent, about 10 minutes.
- Add 1 cup of the chicken broth and stir in the rice and green onions. Cover, reduce the heat to low and cook the rice until the broth is absorbed, about 10 minutes or so. The rice will not cook all the way, but will finish cooking inside the grape leaves. In this way the end product will not have a mushy filling. Also, this method gives the rice a chance to expand inside the grape leaf, thus making a firmer and well filled little bundle.
- Transfer to a large bowl, and mix in the juice of one lemon, parsley, dill, mint, raisins, pine nuts, and salt and pepper to taste.
- Place one leaf on a flat surface, vein side up, shiny side down. Place a rounded teaspoon of filling in the center of the leaf, near the stem edge. Fold the stem end over the filling, then fold both sides toward the middle, and then roll the leaf with the stuffing to form a nice bundle. You should now have a stuffed grape leaf. Repeat with the remaining leaves and filling.
- Line the bottom of a heavy saucepan with leftover or torn grape leaves. You can also add any stems that are left over from the herbs used in the recipe. Arrange the bundles seam side down, packing them close together. Layer more bundles on top, keeping the same layering pattern so that the cooking liquid can surround all of them.
- Combine the remaining 1/2 cup olive oil, the rest of the chicken broth and the lemon juice. Pour over the stuffed grape leaves. The liquid should just about cover the grape leaves. Have a cup of water handy to use if more liquid is needed before the cooking time is up. You don't want your bundles to dry up, but you also don't want them swimming in liquid.
- To keep the bundles from floating around in the liquid place a heatproof plate on top of them to weigh them down.
- Cover the pan and simmer over low heat for about one hour, or until the leaves are tender and most of the liquid is absorbed.
- Cool the grape leaves the pan, and then chill. Grape leaves stuffed with rice are served cold.
Fish wrapped in grape leaves is a popular summer dish in Greece, were it's grilled over a fire. It tastes good. Trust me. What happens during grilling is that the grape leaves and the skin of the fish char together to form a distinctive, crunchy and delicious outer layer. In addition, the grape leaves keep the fish nice and moist.
I used trout to make this recipe just because it looked good at the fish store. It was fresh, well cleaned, and it was on sale. However, many other types of fish can be used. Try it with any fish that grills nicely. Especially delicious when using this method are small fish such as red mullet or mackerel. If using small fish, it's not necessary to stuff them. If you still want to stuff the smaller fish, you can use the recipe included here, but omit the rice.
- 2 pounds of trout (two fish), cleaned of fish guts and bones
- about 16 preserved grape leaves (you may need more-it depends both on the size of the leaves and the size of the fish), drained and rinsed.
- 1 cup cooked rice
- Juice and zest of one lemon
- salt and pepper to taste
- olive oil
- 1 shallot chopped
- 1 clove of garlic, chopped
- 2 scallions, chopped
- 1 tablespoon dill, chopped
- some fennel fronds
- Rinse the fish inside and out and pat dry with paper towels.
- Cook the rice according to package directions. Do not overcook.
- Saute the scallion, green onions and garlic in some olive oil and add to the rice. Add the lemon zest and parsley, season with salt and pepper and mix well.
- Sprinkle some olive oil and lemon juice in the cavity of the fish. Season with salt and pepper.
- Spoon the rice mixture into the cavity of each fish. You'll probably have some rice left over, and that's always good because you can snack on that later.
- Fold the fish closed, and sprinkle it again with olive oil and lemon.
- Use about 8 grape leaves per fish. Make sure they are nice and dry from being rinsed, then lay them on your work surface, slightly overlapping. Set one of the trout on top and wrap the leaves up and over the fish. Lay another leaf or two on top of the trout to fully encase it. Tie a few pieces of kitchen string around the fish to secure it. Repeat with the other fish.
- Brush the grill with oil and cook the fish until its flesh appears opaque (make a small slit through the leaves to check), about 6 minutes on each side.
- I chose to serve the trout on a bed of fennel fronds, and that looked good and gave off a nice anise aroma.