10951 Dolmathes with Avgolemono 1 hr 10 mins 35 mins 30 to 35 dolmathes Mon Oct 08 07:22:00 -0700 2007 Fri Nov 07 11:58:16 -0800 2008 Greek CHOW http://www.chow.com/recipes/10951 Fri, 07 Nov 2008 19:58:16 GMT Straight from Marisa Churchill's yaya to you Straight from Marisa Churchill's yaya to you. Top Chef 2 contender Marisa Churchill learned a lot from her yaya, including how to make dolmathes with avgolemono, a lemony egg sauce (and often a soup) common in Greek cuisine. Marisa’s yaya makes the sauce a little eggier than our version, but since it takes the expertise and careful hand of an experienced yaya not to curdle it, we’ve added a little extra liquid, which is common.

What to buy: Grape leaves can be found in jars in many gourmet and specialty stores.

]]> For the dolmathes:
  1. Prepare an ice water bath and set aside.
  2. To prepare grape leaves, bring a medium pot of water to a rolling boil over high heat, add grape leaves, and cook for 5 to 10 minutes (depending upon the size of the leaves) or until leaves are tender but still hold their shape.
  3. Remove grape leaves from the water and submerge them in the ice water bath.
  4. While the leaves cool, combine all remaining ingredients except 2 tablespoons of the olive oil and the chicken broth in a medium bowl, and mix until thoroughly combined.
  5. Lay out one grape leaf and remove the tough stem. Place 2 to 3 teaspoons (depending upon the size of the leaf) of filling in the center.
  6. Carefully fold the top and sides of the leaf over the filling.
  7. Roll tightly into a cylinder (it should look like a miniature football).
  8. Arrange dolmathes side by side in a medium saucepan until the bottom of the pan is completely covered. Continue layering dolmathes until they are all in the pan. Add chicken broth and remaining 2 tablespoons olive oil.
  9. Cover the pan and cook over medium heat until dolmathes are cooked through, about 35 minutes. Remove dolmathes to a serving platter, and measure remaining cooking liquid, reserving 1 cup to make the avgolemono sauce. Cover dolmathes loosely with foil to keep warm.
For the avgolemono:
  1. In an electric mixer fitted with the whip attachment, beat eggs on high speed until they begin to get foamy, about 3 minutes.
  2. Add lemon juice in a steady stream, and continue beating for an additional minute.
  3. Add hot cooking liquid from the dolmathes, and whip for 1 minute more.
  4. Pour sauce back into the pot used to cook the dolmathes or into another medium pot. Stirring constantly, heat sauce over low heat until steaming, about 3 minutes; do not let it come to a boil. Season with kosher salt to taste.
  5. Pour over warm dolmathes or serve on the side.

Beverage pairing: Boutari Moschofilero, Greece. The grape Moschofilero is a mouthful to say, but the wine it makes is as light, clean, and fresh as the world is heavy. Its citric flavors are perfect for the lemony dolmathes, and it has a lovely floral perfume that will play nicely with grape-leaf wrappers, parsley, and mint.

]]> http://www.chow.com/assets/2007/05/dolmas2_290.jpg Adapted from Marisa Churchill 53 Starter For the dolmathes::

]]> 30 grape leaves (fresh or jarred)**

]]> 217 1 pound ground beef

]]> 54 1/2 medium yellow onion, finely chopped

]]> 1/2 cup white rice (such as jasmine or basmati)

]]> 6 tablespoons olive oil

]]> 203 1/4 cup chopped flat-leaf parsley

]]> 195 1/4 cup chopped fresh mint

]]> 301 4 teaspoons kosher salt

]]> 305 1/2 teaspoon freshly ground black pepper

]]> 127 2 cups low-sodium chicken broth

]]> For the avgolemono::

]]> 3 large eggs

]]> 43 1/3 cup lemon juice (from 2 medium lemons)

]]> 1 cup hot reserved cooking liquid from dolmathes

]]> 286 greek 745 ethnic 6519 grandmother 6520 yaya 1238 marisa churchill 1235 top chef 6605 dolmathes 6606 avgolemono 137 meat 220 beef