Comments on: Dolmadakia – Stuffed Grape Leaves & More http://www.whiteonricecouple.com/recipes/fruit-recipes-2/dolmadakia-stuffed-grape-leaves-more/ A Food Blog, Photography Blog, Travel and Garden Journal Thu, 18 Mar 2010 17:56:34 -0700 http://wordpress.org/?v=2.9.2 hourly 1 By: TJ http://www.whiteonricecouple.com/recipes/fruit-recipes-2/dolmadakia-stuffed-grape-leaves-more/#comment-3535 TJ Mon, 03 Nov 2008 17:15:08 +0000 http://whiteonricecouple.com/blog/?p=130#comment-3535 My 2 newest obessessions. Quinoa and dolmades. I first had dolmades in college (more years ago than I will admit). Now they're like crack. I decided I needed to learn how to make them before I bankrupted my family. Then today, while finishing up some Quinoa, I thought, "hmmmm, I wonder..." Problem is, I don't know how much to use. Quinoa is relatively new in my repetoire. If I were to make your recipe vegan style (so I can eat more and not look like a big fat Greek anything...) and use Quinoa in place of rice, how much Quinoa do you think I'd need? My 2 newest obessessions. Quinoa and dolmades. I first had dolmades in college (more years ago than I will admit). Now they’re like crack. I decided I needed to learn how to make them before I bankrupted my family. Then today, while finishing up some Quinoa, I thought, “hmmmm, I wonder…” Problem is, I don’t know how much to use. Quinoa is relatively new in my repetoire. If I were to make your recipe vegan style (so I can eat more and not look like a big fat Greek anything…) and use Quinoa in place of rice, how much Quinoa do you think I’d need?

]]> By: roxana http://www.whiteonricecouple.com/recipes/fruit-recipes-2/dolmadakia-stuffed-grape-leaves-more/#comment-3043 roxana Mon, 08 Sep 2008 19:25:09 +0000 http://whiteonricecouple.com/blog/?p=130#comment-3043 I've discovered your blog today and i am in love with the pictures and the posts. I love your dolmades. I am Romanian and we usually stuff grape leaves with a meat mixture, the vegetarian version being made only during lent periods, before Easter and Christmas. They are served with sour cream, have some herbs added to the stuffing and tomato sauce in which they are cooked, which is so rich and tasty. The stuffed sauerkraut rolls are one of our traditional dishes - we call them "sarmale" - and they are stuffed with a ground pork, rice, onion, summer savory mixture. They are layered with some bacon slices, smoked pork shanks and a couple of bay leaves in between, then braised slowly in some tomato juice and water, or just water, and cooked for a couple of hours (preferably in a large clay pot), until they are soo tender and the whole house smells amazing. They have to be served with polenta and some hot pickled peppers, and they cannot be missing from the Christmas table. The vegetarian ones, typically have a mixture of rice, onion, carrots, mushrooms, and herbs, and they could be made either with grape leaves of cabbage. A picture will come soon on my blog, otherwise my ancestors will hunt me for years to come. I’ve discovered your blog today and i am in love with the pictures and the posts.
I love your dolmades. I am Romanian and we usually stuff grape leaves with a meat mixture, the vegetarian version being made only during lent periods, before Easter and Christmas. They are served with sour cream, have some herbs added to the stuffing and tomato sauce in which they are cooked, which is so rich and tasty.
The stuffed sauerkraut rolls are one of our traditional dishes – we call them “sarmale” – and they are stuffed with a ground pork, rice, onion, summer savory mixture. They are layered with some bacon slices, smoked pork shanks and a couple of bay leaves in between, then braised slowly in some tomato juice and water, or just water, and cooked for a couple of hours (preferably in a large clay pot), until they are soo tender and the whole house smells amazing. They have to be served with polenta and some hot pickled peppers, and they cannot be missing from the Christmas table.
The vegetarian ones, typically have a mixture of rice, onion, carrots, mushrooms, and herbs, and they could be made either with grape leaves of cabbage. A picture will come soon on my blog, otherwise my ancestors will hunt me for years to come.

]]> By: Billie L. http://www.whiteonricecouple.com/recipes/fruit-recipes-2/dolmadakia-stuffed-grape-leaves-more/#comment-1710 Billie L. Thu, 19 Jun 2008 01:50:25 +0000 http://whiteonricecouple.com/blog/?p=130#comment-1710 Can I make the stuffed grape leaves one evening, stack and refrigerate overnight before cooking? Thanks for a great recipe! Can I make the stuffed grape leaves one evening, stack and refrigerate overnight before cooking?
Thanks for a great recipe!

]]> By: bleeding espresso http://www.whiteonricecouple.com/recipes/fruit-recipes-2/dolmadakia-stuffed-grape-leaves-more/#comment-738 bleeding espresso Fri, 28 Mar 2008 18:42:27 +0000 http://whiteonricecouple.com/blog/?p=130#comment-738 Oh these are all so fabulous! Stuffed cabbage is a throwback to my childhood with all the Polish/Lithuanian/Russian influences around...and now I have plenty of grape leaves around to play with. Yum. Oh these are all so fabulous! Stuffed cabbage is a throwback to my childhood with all the Polish/Lithuanian/Russian influences around…and now I have plenty of grape leaves around to play with. Yum.

]]> By: maybelles mom http://www.whiteonricecouple.com/recipes/fruit-recipes-2/dolmadakia-stuffed-grape-leaves-more/#comment-725 maybelles mom Thu, 27 Mar 2008 15:42:25 +0000 http://whiteonricecouple.com/blog/?p=130#comment-725 Hey guys. I feel so different blogging to a person whose face I now know, j/k. yo moved me to decide to make Pathrado because I had a friend over who knew how to do it. We used Swiss Chard. It came out quite yummy. We went with 10 chilis and it was too spicy for me. Other recipes actually use up to 30 chillis, so go with how ever many you want. I posted picts and recipe on my site. http://feedingmaybelle.blogspot.com/2008/03/soakng-swiss-chard.html Hey guys. I feel so different blogging to a person whose face I now know, j/k. yo moved me to decide to make Pathrado because I had a friend over who knew how to do it. We used Swiss Chard. It came out quite yummy. We went with 10 chilis and it was too spicy for me. Other recipes actually use up to 30 chillis, so go with how ever many you want.
I posted picts and recipe on my site. http://feedingmaybelle.blogspot.com/2008/03/soakng-swiss-chard.html

]]> By: Tartelette http://www.whiteonricecouple.com/recipes/fruit-recipes-2/dolmadakia-stuffed-grape-leaves-more/#comment-718 Tartelette Wed, 26 Mar 2008 21:22:58 +0000 http://whiteonricecouple.com/blog/?p=130#comment-718 Looks tasty! Love making them but it is truly a labor of love, something to do as a team for sure! Well done! Looks tasty! Love making them but it is truly a labor of love, something to do as a team for sure! Well done!

]]> By: Kevin http://www.whiteonricecouple.com/recipes/fruit-recipes-2/dolmadakia-stuffed-grape-leaves-more/#comment-716 Kevin Wed, 26 Mar 2008 10:28:34 +0000 http://whiteonricecouple.com/blog/?p=130#comment-716 Your dolmades look really good! Great photos! I just tried making Peter's dolmades and they turned out really good. Your dolmades look really good! Great photos! I just tried making Peter’s dolmades and they turned out really good.

]]> By: joey http://www.whiteonricecouple.com/recipes/fruit-recipes-2/dolmadakia-stuffed-grape-leaves-more/#comment-715 joey Wed, 26 Mar 2008 08:59:48 +0000 http://whiteonricecouple.com/blog/?p=130#comment-715 Oh, and another vote for lumpia from me! :) Oh, and another vote for lumpia from me! :)

]]> By: joey http://www.whiteonricecouple.com/recipes/fruit-recipes-2/dolmadakia-stuffed-grape-leaves-more/#comment-714 joey Wed, 26 Mar 2008 08:58:34 +0000 http://whiteonricecouple.com/blog/?p=130#comment-714 Ooh! I have always wanted to try my hand at these! I even have some vine leaves in my fridge waiting for me to get up the courage! I was based in Greece for a while and was seriously addicted to these little rolls :) Yours look like perfection! Thanks for the link to Peter's blog...I fell in love with Greece (which is super easy to do!) when I was there and am always on the lookout for Greek-themed gastro-stuff that I can get recipes from :) Yay! Ooh! I have always wanted to try my hand at these! I even have some vine leaves in my fridge waiting for me to get up the courage! I was based in Greece for a while and was seriously addicted to these little rolls :) Yours look like perfection!

Thanks for the link to Peter’s blog…I fell in love with Greece (which is super easy to do!) when I was there and am always on the lookout for Greek-themed gastro-stuff that I can get recipes from :) Yay!

]]> By: Tempered Woman http://www.whiteonricecouple.com/recipes/fruit-recipes-2/dolmadakia-stuffed-grape-leaves-more/#comment-674 Tempered Woman Mon, 24 Mar 2008 18:58:29 +0000 http://whiteonricecouple.com/blog/?p=130#comment-674 mmm, now I'm totally hankering for some Mediterranean food. I've wondered about grape leaves. I need to go look them up on Wikipedia cause I'm assuming it must be certain kinds of grape vines, right? Goodness knows I love me some fermented grapes! ;-) I love the comments section note about turkey sausage~ i don't do beef so I really appreciated the heads up on information. Thanks Lydia! mmm, now I’m totally hankering for some Mediterranean food. I’ve wondered about grape leaves. I need to go look them up on Wikipedia cause I’m assuming it must be certain kinds of grape vines, right? Goodness knows I love me some fermented grapes! ;-) I love the comments section note about turkey sausage~ i don’t do beef so I really appreciated the heads up on information. Thanks Lydia!

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