Medusa Cookbook – Page 4 – Medusa's Kitchen

Dolmades

Stuffed grape leaves with lamb and rice, fresh mint, topped with avgolemono sauce

Appetizer, Avgolemono Sauce, Grape Leaves, Greek, Rice

Caesar dressing is great on more than just Caesar salad. You can use it as a dip for a vegetable platter, for a spread on sandwiches, Italian subs, and it would be delicious in a chicken Caesar wrap all Read more

Dressing, Salad, Sauce

Bread Recipe

The time-tested Bread Recipe used here at Medusa’s. Ideal for soft bread or focaccia.

Ingredients (by Weight) Instructions • 1.5 oz (42g) instant yeast• 1.5 oz (43g) sugar• 32 oz (907g) warm water, 105-115°F (40-46°C) 1. Combine warm water Read more

Baking, Bread, Dough

Pesto Recipe

Ingredients Instructions • 4 oz (115 g) fresh basil leaves, packed• ½ cup (60 g) pine nuts• 1 cup (240 mL) olive oil• 2 oz (60 mL) lemon juice (about 1 large lemon)• 3 cloves garlic, peeled• 1 tsp Read more

Basil, Italian, Pesto, Sauce, Vegetarian

Avocado Mayonnaise Recipe

Ingredients Instructions • 2 whole eggs• 2 egg yolks 1. Let the eggs and egg yolks sit at room temperature for about an hour. • 1/4 tsp white pepper• 1/2 tsp cayenne pepper sauce (adjust for heat preference)• 2 Read more

Avocado, Condiment, Mayonnaise, Sauce, Vegetarian

How to make and flame Saganaki Recipe

This week’s cooking show LIVE from Medusa’s Kitchen. We show you how to prepare a Saganaki at home and what cheese to use and ideas for gluten-free as well as how to light it safely.

Appetizer, Cheese

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