Elaines Dolmathes Stuffed Grape Leaves Recipes

Steps:

• To make the filling, coat a large saute pan with 1/4 cup of the oil and place over medium heat. Add the onion, fennel and lemon zest and stir until soft, about 10 minutes. Add the pine nuts and rice, saute for 2 minutes, stirring to coat. Pour in just 1/2 cup of the chicken stock and lower the heat. Simmer until the liquid is absorbed and the rice is al dente, about 10 minutes. Scrape the parboiled rice mixture into a bowl and add the dill and parsley; season with salt and pepper. Allow to cool. Now on to the grape leaves.
• Bring a big pot of water to a simmer. Blanch the grape leaves in the hot water for 5 minutes until pliable. Drain then trim the stems and any hard veins from the leaves. Pat dry with paper towels.
• To assemble the dolmades, lay a grape leaf on a work surface, shiny-side down. Put 2 tablespoons of the rice filling near the stem end of the leaf. Fold the stem end over the filling, then fold both sides toward the middle, and roll up into a cigar ¿ it should be snug but not overly tight because the rice will swell once it is fully cooked. Squeeze lightly in the palm of your hand to secure the roll. Repeat with remaining grape leaves and filling.
• Place the dolmades in a large Dutch oven or wide deep skillet, seam-side down in a single layer. Pour the remaining cup of broth, remaining olive oil, and the lemon juice over the dolmades, the liquid should reach halfway up the rolls, add some water if necessary. Cover the pan and simmer over low heat for 30 to 40 minutes, until the dolmades are tender when pierced with a fork. Serve warm, at room temperature or cool.

Steps:

• Remove grape leaves from jar and cut off stems. Place a few leaves (10) at a time in a deep fry pan of simmering water for a about a minute. This removes the brine.
• Line the bottom of a 3 qt pan with 3 to 4 large leaves.
• Mix remaining ingredients except water in a bowl and start rolling.
• Place leaf, face or shiny side down. Put a small amount of mixture on upper half of leaf (stem end). Make one roll then turn sides in . Continue to roll.
• Place rolled grape leaves in the prepared pot seam side down. I work from the outer edge. Once the first layer is complete start a second layer.
• When all filling is used cover rolled leaves with 4 large leaves. Cover the leaves with a saucer that will fit inside the pot and add the 1 cup water. Cover pot and bring to a boil. Lower heat to simmer and cook for 45 minutes.

Steps:

• Prepare an ice bath. Bring a large pot of water to a boil; add 1 tablespoon salt. Add the grape leaves and gently mix to separate them. Reduce the heat to simmer and cook for 10 minutes. Drain well, plunge into the ice bath and let cool for 2 minutes. Drain well again, separate and lay out on baking sheets lined with paper towels in a single layer. Remove 5 or so of the small or torn leaves and reserve for the bottom of the pan.
• Heat 1/4 cup of the oil in a medium high-sided saute pan over high heat. Add the onion, season with salt and pepper and cook, stirring, until the onion is very soft, about 5 minutes; do not allow it to color. Add the rice and cook, stirring constantly, until opaque, about 2 minutes.
• Add the stock, currants and 2 tablespoons of the lemon juice; season with salt and pepper. Reduce the heat to medium and cook, uncovered and stirring a few times, until the rice absorbs the liquid, about 7 minutes. (The rice will only be par-cooked; it will continue to cook in the leaves.) Spread the rice out on a baking sheet to cool.
• When the rice is cooled, stir in the dill, parsley, green onion, pistachios and lemon zest; taste for seasoning.
• Lay a grape leaf on a work surface shiny-side down. Scoop 1 to 1 1/2 tablespoons of the filling (depending on the size of the leaf) in your hand and lightly mold it into a log. Put the rice filling near the stem end of the leaf, fold the stem end over the filling, then fold both sides toward the middle and roll up into a cigar. Continue with the remaining leaves and filling.
• Lay the reserved grape leaves on the bottom of a small Dutch oven (this will keep the dolmades from sticking). Tightly fit the dolmades in the pan in a concentric circle, making several layers if needed. Drizzle some of the remaining lemon juice over each layer. Add enough water or stock to just come halfway up the side of the rolls (do not cover them) and drizzle with the remaining olive oil and a pinch of salt.
• Cut out a round of parchment to fit over the dolmades. Place a plate on top of the parchment and a bowl on top of the plate (to hold the rolls down while cooking). Bring to a boil over high heat, reduce to a simmer, cover the pot and cook (making sure it is simmering and not boiling), until the rice is cooked through, about 30 minutes. Remove from the heat and let sit, covered, for 10 minutes longer.
• Carefully remove the rolls to a serving dish. Serve warm, at room temperature or cold.

Steps:

• In a large saute pan over medium high heat, heat 1/4-cup olive oil. Add the onions and saute until translucent, about 6 minutes. Add the garlic and pine nuts and saute for 2 minutes. Transfer to a large mixing bowl and allow to cool slightly. Add the rice, salt, raisins, mint and juice of 1 lemon to the bowl with the onion mixture and mix well. Set aside.
• Bring a medium pot of water to a simmer. Remove the grape leaves from the jar and drop them in batches of 4 or 5 into the hot water. Quickly remove them from the water and spread flat on a towel-lined work surface. Cut the stem from each grape leaf, as needed. (NOTE: Fresh grape leaves also need to be blanched for 1/2 minute.)
• To assemble the dolmades, place 1 grape leaf on the work surface, dull side (or underside) of the leaf up. Place 1 to 2 teaspoons of rice filling near the stem end of the leaf. Fold the stem (bottom) end up over the filling, fold the sides toward the filling in the center, then roll up the leaf into a small cylindrical package, being careful not to fold too tightly, as the rice will expand during cooking.
• Place the dolmades in a large Dutch oven or wide saute pan, seam side down. Combine the remaining cup of olive oil and juice of 1 lemon, and pour over the dolmades. Cover with a heavy plate or baking dish and add water to cover to the level of the plate. Bring to a boil, lower heat, and simmer for 1 hour, or until rice is tender.
• Serve at room temperature, with Kicked Up Tzatziki as a dipping sauce.
• In a medium bowl combine all the ingredients and chill for at least 1 hour to allow the flavors to marry.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Steps:

• Saute onions in ½ cup olive oil until translucent.
• Wash and drain rice well and add to onion along with 1 cup of water.
• Cook for 10 minutes.
• Add herbs, pine nuts, currants and salt and white pepper to taste.
• Set aside to cool.
• Prep leaves by rinsing well under running water and blanch in boiling water for 2-3 minutes.
• Cut off any tough stems by cutting a V around the stem, and discarding stem.
• Place 1 leaf on flat surface, shiny side down, add 1 teaspoon of filling and roll LOOSELY (as for a tiny eggroll, tucking in sides first and then rolling up), as rice will expand during cooking.
• Place seam side down on bottom of large saucepan which has been covered with a layer of thicker grape leaves (rejects from your jar - they may be very thick, therefore, not tender or torn and not suitable for being used as a wrapper- these protect the dolmathes from scorching).
• Repeat each grape leaf in same manner until all are used, packing them in tight- one next to the other- seam side down.
• Add 1 1/2- 2 cups water, dash salt, 3/4 cup olive oil and the juice of 1 lemon (enough liquid to just cover the dolmathes).
• Cover with a heavy plate to keep dolmathes immersed in liquid, and simmer for 45 minutes, or until rice is cooked.
• Serve cold or at room temperature as a'meze'.
• Nice served with a squeeze of lemon and/or a dollop of greek yogurt on top.
• For Vegan option omit the yogurt.

Steps:

• DOLMA DIRECTIONS:.
• Saute onions and celery with 1 tablespoon butter until wilted. In a large bowl, add ground lamb, onions, celery, rice, mint sauce, parsley, salt and pepper. Mix well.
• Remove grape leaves from jar and open up onto a large plate.
• Remove one leaf (the bigger the better) and place onto a flat surface with shiny side down.
• Place a small amount of the filling toward the stem side of the leaf and then roll up (tuck in the left and the right side as you roll) towards the top of the leaf.
• Make sure you do not put too much filling in each one.
• Grease the bottom of a Corningware dish or Saucepot with a little oil or Pam, and then line the bottom with some of the smaller grape leaves that you did not use as rollups.
• Place into the dish/pot the rolled grape leaves close together and arrange in layers.
• Add chicken stock, lemon juice, wine or sherry, and remaining tablespoons of butter.
• In order to prevent the grape leaves from opening up during cooking, place a small flat Corningware plate or lid on top of the grape leaves.
• Then place Corningware glass cover onto the Corningware pot.
• Simmer on low for about 1 hour.
• After the 1 hour, set aside to cool.
• While cooling, make the egg-lemon sauce.
• After the sauce is made and you have drained the stuffed grape leaves by holding the lid in place and pouring the liquid into the sink, place several stuffed grape leaves on a dish and pour some hot egg-lemon sauce on top and serve.
• EGG-LEMON SAUCE DIRECTIONS:.
• Lightly beat 2 egg yolks with 1/4 cup of water.
• In a measuring cup, place 2 or 3 tablespoons lemon juice and add enough water for a total of 3/4 cup of liquid. Add 1/4 teaspoon salt.
• Heat 2 tablespoons peanut oil in a small pot and then add the cornstarch, stirring. Add a little of the lemon juice and water mixture to prevent it from becoming lumpy.
• Next, add a little more of the lemon juice and water mixture until smooth, and then add the rest of the lemon juice and water mixture and continue stirring until smooth.
• Remove from the heat for about 1 minute.
• Gradually add the beaten egg yolk mixture, stirring with a whisk until smooth. (Keep in mind that heating will cause the eggs to set, which you do NOT want to do.).
• NOTE: If you have any stuffed grape leaves leftover, you can heat them in a frying pan the next day and serve with the egg-lemon sauce. Or microwave the stuffed grape leaves with some egg-lemon sauce on top, prior to heating.

Steps:

• In a small bowl mix 1/2 cup chicken broth, beef, lamb, rice, onion, pine nuts, parsley, garlic and mint. Set aside.
• Gently rinse grape leaves and pat dry with paper towels. Arrange on a work surface with the shiny side down. Place 1 tablespoon meat mixture in the center of a grape leaf. Tuck in ends and roll tightly toward the leaf point. Repeat until meat mixture and leaves are used up.
• Arrange wrapped leaves, in layers, in a large sauce pan with seam side down. Cover leaves with remaining broth and the lemon juice. Weight leaves with a heavy plate to prevent opening.
• Cook over low heat 45 minutes.
• Serve with plain yogurt; garnish with lemon slices.

Steps:

• Heat oil in large skillet.
• Add onion and saute until transparent but don't brown.
• Add meat, stirring to break into pieces.
• Add rice,dill,pine nuts, water and tomato paste; season to taste with pepper.
• Cook over medium heat until water is absorbed, about 10 minutes.
• Cover bottom of Dutch oven with layer of the smaller grape leaves and any that get torn in the process of rolling.
• Stuff remaining leaves by placing leaf shiny side down, on the palm of hand, with base of leaf toward wrist and tip of leaf toward middle finger.
• Put a spoonful of meat mixture in the center.
• Fold base of leaf over stuffing, then fold sides of leaf over (like an envelope), tucking edges in snugly.
• Arrange tip side down in pan.
• Add broth to within 1 inch of top layer; use any leftover leaves to cover top layer.
• Place plate upside down over top layer and press.
• Cover and cook over medium heat until rice is tender, about 30 minutes.
• Sprinkle with lemon juice and cook 5 minutes longer.
• Let cool to room temperature, or chill thoroughly.
• Garnish with lemon slices and serve.
• *The stuffed grape leaves can be prepared 2 to 3 days before serving and refrigerated or they may be frozen, If frozen, thaw overnight in the refrigerator, then add a little broth or water before gently reheating in a pan.

Steps:

• Heat oven to 325 degrees. In a bowl, combine onion, rice, lamb, beef, garlic, parsley, carrot, lemon zest, 1 tablespoon oil, chopped mint, salt, and pepper.
• Place a leaf, vein side up, on a work surface; place about 1 tablespoon filling just below center. Fold bottom of leaf over filling and sides in toward center; roll up. Do not overfill or roll too tightly. Repeat, making 35.
• Lay dolmades, seam side down, in a 9-by-13-inch glass baking pan; do not pack tightly.
• Combine stock and remaining 3 tablespoons oil; pour over dolmades. Squeeze lemon over dolmades, and place lemon slices and mint sprigs on top. Place another 9-by-13-inch baking pan, half full of water, on top to weigh down dolmades.
• Bake for 40 to 50 minutes. Let dolmades cool in cooking liquid, still weighted, for 2 hours. Serve drizzled with olive oil, or refrigerate for up to 2 days; bring to room temperature before serving.

Steps:

• Heat oil in a medium saucepan over medium heat. Saute onions until tender. Stir in rice and hot water to cover. Cover and simmer until rice is half cooked, about 10 minutes.
• Remove from heat and stir in tomato paste, currants, pine nuts, cinnamon, mint leaves, dill weed, allspice and cumin. Let mixture cool.
• Prepare a large pot by placing an inverted plate on the bottom; this protects the dolmas from direct heat when steaming.
• Rinse grape leaves in warm water; drain and cut off any stems. Place about 1 teaspoon of the cooled rice mixture in the center of a leaf. Fold in the sides and then roll into a cigar shape. Place in prepared pot. Repeat with remaining ingredients.
• Pour in just enough warm water to reach the bottom of the first layer of dolmas. Cover and simmer over low heat for 30 to 45 minutes, or until rice is totally cooked. Check the water level often and add more as necessary.

Steps:

• To prepare the grape leaves: Drain the jar and carefully remove the roll of leaves. Separate the leaves, rinsing them and stacking them (be careful not to tear them). Set aside.
• Chop the canned tomatoes finely (I process in a food processor). Combine the lamb, tomatoes and their liquid, rice, olive oil, scallions, and mint.
• Lay a grape leaf, vein side up with stem pointing toward you, on your work surface. Place a tablespoon of filling at the base of the leaf and roll up, tucking in at the sides to make a little bundle. (You want to roll it up tight enough so that it stays together but leave a little room for the rice to expand as it cooks). Repeat until all filling and/or grape leaves are used up, placing each bundle seam side down into a cooking pot.
• Squeeze lemon juice over the bundles, then add water nearly to cover. Place a small plate over the bundles to weigh them down (so they won't fall apart during cooking). Cover and bring to a boil; reduce heat and simmer for 1 hour.
• Serve hot or cold.