NEIGHBORHOOD
RESTAURANT
RECIPES FROM KOUZINA
LAMB, QUINCE, CABBAGE, SEMOLINA GRATIN
Serve it with Tsantalis Rose, Roditis
This is for 4-6 servings...
This is a complex recipe but amazing I wanted everyone to try it.  I have made it with Chicken as well.  Very light
Cook it for a romantic evening or a room full of people you want to impress.

KALI OREXI (Have a good appetite) 
INGREDIENTS:
4 CUPS SHREDDED RED CABBAGE
4 OZ RED WINE (GREEK WINE KRITIKOS)
2 OZ SHERRY VINEGAR
1 PEELED & DICED GRANNY SMITH APPLE
1 SMALL WHITE ONION SLICED
4 T MAPLE SYRUP
4 OZ TURKEY BACON DICED
1 CINNAMON STICK
1 t GROUND JUNIPER BERRIES
1 t CARAWAY SEEDS
2 t OLIVE OIL
4 TO 6 OZ FILLETS LAMB TENDERLOIN
FRESH PEPPER AND SEA SALT
2 T OLIVE OIL BUTTER
SAUCE:
8 OZ CONCENTRATED VEAL JUS
2 OZ COLD OLIVE OIL BUTTER DICED
1 t THYME LEAVES
8 PIECES COOKED QUINCE (RECIPE FOLLOWS)
SEMOLINA GRATING (RECIPE FOLLOWS)
DIRECTIONS:
*Combine all cabbage ingredients in refrigerator for 24 hours.
*Put cabbage in a large pot over low heat.  Simmer 1 1/2 hours covered.  Adjust seasonings.
*To reheat, sauté cabbage over medium heat in 2 T olive oil, just to serve.
PREHEAT OVEN TO 450:
SEASON LAMB LOIN FILLETS W/SALT AND PEPPER.
OVER MEDIUM HEAT IN OLIVE OIL AND SEAR ALL SIDES.
PLACE IN OVEN 4 TO 6 MINUTES FOR RARE TO MEDIUM RARE.
SAUCE:
PLACE VEAL JUS IN SAUCEPAN AND BRING TO SIMMER.  PLACE QUINCE IN JUS, SIMMER FOR 5 MINUTES THEN ADD COLD OLIVE OIL BUTTER, WHISKING GENTLY.  BEFORE SERVING FINISH W/THYME.
QUINCE:
1 LARGE QUINCE CUT INTO 8 WEDGES CORED.
4 OZ SIMPLE SYRUP (EQUAL PARTS SUGAR AND WATER)
BROUGHT TO A BOIL AND ALLOWED TO COOL.
1 LEMON JUICED
2 OZ WATER.
IN A COVERED POT COOK THE QUINCE OVER LOW HEAT IN THE SYRUP LEMON, AND WATER.  WHEN THE QUINCE IS ALMOST FORK TENDER (20MIN) REMOVE COVER AND COOK FOR 10 MINUTES MORE FOR FORK TENDER, LET COOL.
SEMOLINA GRATING:
1 QUART MILK 2%
1/4 C OLIVE OIL BUTTER
1 1/4 C OLIVE OIL BUTTER
1 1/4 C SEMOLINA
1/2 C GRATED KEFALOGRAVIERA
1/2 t SMOKE LIQUID
2 EGG YOLKS
SEA SALT AND FRESH PEPPER
1/4 C MYGITHRA
1/4 C BREAD BREAD CRUMBS
*SCALD MILK, ADD BUTTER WHISKING QUICKLY.
*WHILE WHISKING, ADD SEMOLINA IN A STEADY STREAM.  KEEP WHISKING UNTIL MIXTURE THICKENS.
TURN DOWN HEAT AND COOK OVER LOW HEAT FOR 10 TO  15 MINUTES.
*REMOVE FROM HEAT WHISK THE KEFALOGRAVIERA  AND YOLKS.  ADJUST SEASONING.
*TRANSFER TO A CASSEROLE SPRINKLE W/MYGITHRA AND BREAD CRUMBS. 
  PREHEAT 375, 15 TO 20.  FINISH UNDER THE BROILER.
QUARTER FOR SERVING.
P.S shopping for Kefalograviera cheese (PFI In Seattle) 


Chef Eleni