Dolmas with the Melting Pot Caterer

Hello All! Melanie and I are pleased to have with us a special guest this week:

She's the beauty on the right (the girl on the left you may recognize . . . or not. heehee)

Patricia aka the Melting Pot Caterer

(for more info on her see her bio at the conclusion of this post)

And she has brought with her one of her specialty dishes:

Dolmas (stuffed grape leaves)

Preparation time:  1 hour Cooking time: 1 hour  15 minutes Makes approximately 42

Ingredients:

55 Freshly picked grapes leaves or 9 ¾ oz of vine leaves in brine. Leaves from Fresno California are my favorite go to if I don’t have access to fresh.

¾ cup Organic extra virgin olive oil

2 sweet onions finely chopped

2-3 cloves of garlic (crushed or chopped finely)

¾ cups basmati rice

6 scallions finely chopped

1 large handful of chopped fresh dill or 1 tablespoon dried organic dill weed

1 tablespoon chopped mint ( I like lots of mint so I add more)

2 tablespoons of lemon juice

If you have fresh leaves, cut off the stems close to the leaves, rinse and put in large bowl to soak to eliminate any and all dirt.  I add 10 drops of Nutribiotic brand Maximun (Triple Strength) GSE® Liquid Concentrate with full spectrum of bioflavinoids.  This product is amazing as it will eliminate all pathogens naturally such as bacteria, fungi, parasites and viruses.  I recommend you soak the leaves for 1/2 an hour.

I took advantage and threw my green onions and mint from the garden in with my leaves in the GSE wash.

*If you don’t have access to fresh leaves, purchase the bottled ones and rinse them in cold water and soak in warm water for approximately 1 hour to release the brine from the leaves.

Fill a large pot with water bring to a boil and put the grapes leaves in and turn off the water and allow the leaves to sit in the water for 15 minutes. 

Drain the leaves in a colander and the leaves will now be ready to be stuffed.

The Stuffing:

Crush your garlic.  

(featured here is the Garlic Twist, I own one of these, as well and LOVE it!!~Amber)

Chop your onions

Heat ½ cup of olive oil in a heavy based pan.

Add in the onion, scallions and garlic and cook over low heat for about 5 minutes

Remove from heat, cover and leave for 5 minutes. 

Mix in the rice, herbs and lemon juice.

Lay out a vine leaf, vein side up on a plate. Place approximately 3 teaspoons of filling on the center. Fold the sides over the mixture, then roll up towards the tip of the leaf, tucking end under neath. Repeat to make 42 Dolmas.

Use five or six vine leaves to line the base of the large heavy saucepan.

 Pack the Dolmas in the lined pan in two layers and drizzle with the remaining oil. 

Put a plate on top of the dolmades to keep them in place and cover with 1 ½ cups of water. Bring to a boil, reduce the heat to low and simmer, covered for one hour and 15 minutes and remove the plate, lift out a dolmas  with a slotted spoon and test it to be sure the rice and leaf are tender and drizzle with lemon juice. Serve either warm or cold with lemon wedges.

NOTE: Be sure to check on the leaves every now and then to be sure there is still water in the pot so it doesn’t burn.

Enjoy!

"Thank you!" 

Amber and Melanie

Patricia McVeigh aka the Melting Pot Caterer has turned her passion for cooking into a thriving little business in the small upstate town of Little Falls, New York.

Known for her range of ethnic cuisine and sophisticated presentation, the Melting Pot Caterer prides herself on using the finest of local organic ingredients in an effort to promote good health and set an example in striving toward an eco-conscious choice. 

Be sure to check out her facebook page here: http://www.facebook.com/pages/Melting-Pot-Caterer/157665057097