Grape Leaves: This is the season

[helen j]

I stuff mushrooms with sauteed onion, garlic, pine nuts and chopped mushroom stems mixed with chopped parsley, oregano and goats cheese. I then lie them on oiled grape leaves in a baking dish and cover with more of the same and place in a hot oven
(200 C) for 20 minutes.
The best looking leaves are then put on plates with mushrooms and juices from the pan and served as an entree or lunch.
They are delicious.

[Suzanne]

Helen J: that looks delicious! Thanks for adding that to our repertoire, and Welcome to ChefTalk.

[Athenaeus]

Since I was a good girl and I have frozen some batches of leaves when they were in season I prepared a couple of times dolmades.
This week-end I had some friends for dinner. I thought that they would be tired of the extra meat consuption of the holidays and I tested the reicpe that Diane Kochylas has in her book for dolmades with salted cod fish...

They were excellent!!!!

Two points though. Kochylas suggests to use basmati rice. I dissagree. Basmati in dolmades gets very dry
She also suggests to use an egg in the cod and rice filling. No need to do that, needless to say of course that I don't like the idea of raw fish and raw egg.

If anyone wants the recipe, let me know!

MMV

[Isa]

I'd love the recipe Athenaeus if it's not too much trouble.

[Athenaeus]

There you are Isa!

As I mentioned I have made a few changes in the recipe. I post it here in its original form, copied from Kochyla's book.

1 piece salt cod fillet, about 2 ½ pounds
One 22 ounce jar vine leaves in brine.
½ cup extra virgin olive oil.
3 cups finely chopped white and tender green parts of scallions
½ cup long-grain rice, preferably basmati
3 large firm ripe tomatoes, peeled seeded and finely chopped or grated.
Salt and freshly ground black pepper to taste
½ cup finely chopped fresh mint
½ cup finely chopped fresh flat-leaf parsley
3 large eggs
juice of two lemons.

Rehydrate the salt cod.

When ready, rinse the vine leaves in a colander. Blanch in batches if necessary for about 3 min. to soften. Drain, rinse under cold running water and snip away the tough stems.

Shred the cod. Heat ¼ cup of the olive oil in a large, heavy skillet over medium heat and cook the scallions, stirring, until wilted. Add the shredded cod and rice. Reduce the heat to low and stir to combine. Add one third of the grated tomatoes and ½ cup water and cook the mixture over very low heat until the liquid has been absorbed, 5-7 minutes. Remove from the heat and let cool slightly. Season with salt and pepper, add the chopped mint and parsley and stir in one egg, lightly beaten.

Remove the shredded or torn vine leaves and place enough of them on the bottom of an oiled pot to cover the surface. To expedite the rolling, place as many of the remaining leaves as will fit on a table or work surface. Make sure that the leaves are veined side up. Place a scant tablespoon of the filling in the bottom center of each of the vine leaves. Fold up the bottom to cover the filling then fold in the sides and roll up.

Place the stuffed vine leaves seam side down in the pot so that they fit snugly next to one another either in rows or concentrically.

Pour in the remaining ¼ cup olive oil, the remaining chopped tomatoes, half the lemon juice, and as much water as needed to barely cover the rolled leaves. Cut a piece of parchment paper to the circumference of the pot and place it over the dolmades. Gently slip one plate on the top to keep them secure in their place. Cover the pot and simmer the vine leaves until both leaves and rice are tender, about 45 minutes.

Prepare the egg-lemon sauce: Whisk together the remaining 2 eggs and the remaining lemon juice in a small bowl. Uncover the pot and remove the plates and parchment. Tilt the pot and dip a ladle into it to collect the juices. Slowly add the ladleful of the pot juices to the egg-and-lemon mixture, whisking all the while. Repeat with a second ladleful of juices.
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Pour the mixture back into the pot, shaking gently from side to side to distribute the avgolemono everywhere, and serve hot.

[Isa]

Thank you Athenaeus, can't wait to try it!