THE ELECTRIC KITCHEN
Feed your inner Greek with 2 recipes
This weekend's Greek Festival celebrates "all things Greek" and features live and lively Greek entertainment and some of the best authentic Greek food available in Hawaii.
» When: Noon to 9 p.m. Saturday and Sunday
» Place: McCoy Pavilion, Ala Moana Park
» Admission: $3; free for children, active military and their families
» Call: 521-7220
» Online: greekfestivalhawaii.com
Festival highlights include a performance by FOTIA, one of the most popular Greek bands on the West Coast, plus guitarist Sotos Kappas, dance performances by the Nisiotes Dance Group and more. The audience will also be encouraged to get up and move with dance lessons.
Food available will include spanakopita (spinach pie), gyro sandwiches, moussaka, pasticio, Greek chicken, souvlaki (skewered beef and pork), Greek and pasta salads, baklava and a wide assortment of Greek pastries. The Greek Taverna will feature imported Greek beer and wines, ouzo and retsina (wine that's aged in pine casks).
Here are a couple of recipes shared with us by festival organizers to get you in the mood for "all things Greek"!
1 cup butter
3/4 cup sugar
5 eggs, beaten
1 cup regular farina
2 cups self-rising flour
3 teaspoons baking powder
2 teaspoons vanilla
3 cups water
2 cups sugar
Preheat oven to 350 degrees. Grease a 10-by-14-inch pan.
In a large saucepan, melt butter over low heat.
Add sugar and cream together with butter until light and fluffy. Beat in eggs.
Stir in farina alternately with flour. Stir in baking powder and vanilla. Pour into prepared pan; bake 30 to 35 minutes.
To make syrup: Combine water and sugar; bring to boil and boil for 15 minutes. Cool.
Cut cake into squares and pour syrup over cake. Serves 30.
Approximate nutritional information, per serving: 190 calories, 7 g total fat, 4.5 g saturated fat, 50 mg cholesterol, 200 mg sodium, 29 g carbohydrate, no fiber, 18 g sugar, 3 g protein
Onion Stew with Beef
2 to 3 pounds lean beef, cut into 1-inch cubes
4 tablespoons butter
1 tablespoon pickling spice
1/2 (6-ounce) can tomato paste
1 clove garlic, chopped
1 bay leaf
1 to 2 tablespoons wine vinegar
Salt and pepper, to taste
2 pounds small white onions
1 cup walnut halves
2 large potatoes, cubed
In a Dutch oven or casserole, brown beef in butter.
Place pickling spice in center of a piece of cheesecloth or a coffee filter and tie tightly with string. Add to casserole with tomato paste, garlic, bay leaf, wine vinegar, salt, pepper and enough water to cover. Bring to boil, cover and reduce heat; simmer 1-1/2 to 2 hours, or until meat is tender.
Remove meat from casserole and add onions to remaining sauce. Bring to boil, cover and simmer 20 minutes, or until onions are cooked.
Return meat to casserole, add walnuts and potatoes; simmer 15 to 20 minutes. Serves 12.
Approximate nutritional information, per serving (not including salt to taste): 330 calories, 14 g total fat, 4.5 g saturated fat, 70 mg cholesterol, 150 mg sodium, 27 g carbohydrate, 4 g fiber, 5 g sugar, 24 g protein
Hawaiian Electric Co. presents this weekly collection of recipes as a public service. Many are drawn from HECO's database of recipes, accessible online at www.heco.com