Wednesday, Sept. 17, 2003 | 8:26 a.m.
When this year's Greek Food Festival takes place Friday, Saturday and Sunday on the grounds of St. John the Baptist Greek Orthodox Church, 5300 El Camino Road, the history of this annual endeavor will have spanned 31 years.
It is a tale of grit and determination where the men, women and children worked together to raise funds to build a new church that would accommodate the fast-growing Greek community.
Each year this event attracts thousands of people who come not only for the Greek foods, desserts and wine, but for the camaraderie that has become a hallmark.
Gus Flangas, St. John's president and chairman of the festival, said, "With the recent completion of our Community and Education Center and the resources that it provides us, we are committed to making sure that this year's festival is the best ever."
In recognition of the 2004 Summer Olympic Games that will return to the birthplace of the games in Athens, the festival's theme is "Celebrating the Olympics."
The opening ceremony will be a reenactment of the lighting of of the torch that will burn throughout the days of the festival. Money raised from the sponsorship of this marathon run will benefit Goodwill Industries and the Boys and Girls Clubs of Las
Vegas. Runners will carry the torch from Red Rock Canyon to the festival grounds.
The grounds have been redesigned to facilitate ease of access. This assures that lines will be shorter and there will be less congestion as festival-goers make their way to the new booths and attractions.
What hasn't changed is the variety and quality of the Greek foods and entertainment. An abundance of savory foods and tempting desserts, much of it prepared by members of the church, will be available. Included are lamb, souvlaki, pastitsio (Greek lasagna), loukaniko (Greek sausage), calamari the Greek way, tiropeta, domathes (stuffed grape leaves), Greek salad and other Greek-themed fare.
A shopping bazaar will offer Greek gifts, art, clothing and jewelry. A children's entertainment area includes a "Climbing of Mount Olympus" opportunity. To learn more about the church, guests may take one of the ongoing tours.
Festival hours are 5 p.m. to 11 p.m. Friday, noon to 11 p.m. Saturday and noon to 11 p.m. Sunday. For additional information, call 248-3896.
For a taste of the foods of Greece in your own kitchen, try the following recipes adapted from "The Foods of the Greek Islands," by Aglaia Kremezi (Houghton Mifflin, $35). Included are recipes from Molyvos, New York's notable Greek restaurant. "The Foods of the Greek Islands" is a Julia Child Award winner.
Arni Riganato
(Braised lamb chops in olive oil, garlic and lemon sauce)
1/3 c. olive oil
2 1/2 lbs. shoulder lamb chops (5-6 chops,) trimmed of most fat
1 c. warm water
1/2 c. dry white wine
4-5 garlic cloves, slivered
1 Tbs dried oregano, crumbled
1/3 c. fresh squeezed lemon juice
1 tsp salt
Freshly ground black pepper
A few sprigs of fresh oregano
In a large deep skillet with a lid, heat the oil over medium-high heat and saute the lamb in batches, turning, until no longer pink in the center, about 10 minutes. Add the water, wine, garlic and dried oregano, reduce the heat to low, cover and simmer for 30 minutes.
Add the lemon juice, the salt and pepper to taste, turn the lamb and cook for 30 minutes more. Turn the lamb again and simmer for 20 to 30 minutes more, or until the meat is very tender. Taste and adjust the seasonings. Garnish with the oregano sprigs and serve.
There is plenty of sauce, which can be served with pasta, such as egg noodles or tagliatelle. You could also serve mashed potatoes or fry quartered medium-sized potatoes in olive oil until they are almost tender, and finish them off in the tasty sauce.
Makes four to six servings.
Bogatsa
(Lemon custard in phyllo)
3 c. milk
1/2 c. sugar
Grated zest of two lemons
1/2 c. fine semolina
4 large eggs, each lightly beaten
4 Tbs ( 1/2 stick) unsalted butter, melted
1/2 c. sugar
3 Tbs ground cinnamon
8 Tbs (1 stick) unsalted butter, melted
2 Tbs olive oil
14 sheets phyllo dough
3 Tbs confectioners' sugar
Make the filling: In a medium saucepan, combine the milk, sugar and lemon zest and bring to a simmer over low heat. Stir in the semolina and cook, stirring, until the mixture begins to thicken, two to three minutes. Remove from the heat and stir in the eggs, one at a time. Return to the heat and cook, stirring constantly, for about 30 seconds, to cook the eggs. Remove from the heat and stir in the butter.
Preheat the oven to 350 degrees.
In a small bowl, combine the sugar, and one tablespoon of the cinnamon. In another bowl, mix the butter with the oil; use a little to brush a 10-inch round baking pan. Stack the phyllo sheets on the work surface (see note).
Makes one 10-inch round pastry or nine individual pies.
One at a time, lay seven sheets of phyllo in the pan, brushing each sheet with the butter mixture and lightly sprinkling with the cinnamon-sugar mixture, letting excess dough extend over the edges of the pan. Pour in the filling and cover with another seven sheets of phyllo, brushing each sheet with the butter mixture and sprinkling with the cinnamon sugar. Trim the dough to a 1-inch overhang. Fold the overhanging bottom phyllo over the top phyllo and pinch the edges together, crimping them to make a neat cord around the edge of the pan. Flatten the cord with the tines of a fork to prevent it from sticking up, or it will burn during the baking.
Bake for about 40 minutes, or until the top is golden brown.
Meanwhile, mix the remaining two tablespoons cinnamon with the confectioners' sugar.
Sprinkle the cinnamon mixture over the pastry. Bring to the table while warm.
The following recipe for individual pastries is a variation on Bogatsa, courtesy of Chef Jim Jim Botsacos, of Molyvos.
Make the custard filling. You will need six sheets of phyllo dough in all and half the butter and oil but all the cinnamon sugar. Line a 9-inch square baking pan with plastic wrap. Spread the filling evenly in it, smooth the top and cover with plastic wrap. Refrigerate until chilled and set, about three hours.
Remove the filling from the refrigerator, discard the plastic, invert it onto a cutting board and cut into nine 3-inch squares.
Lay one sheet of phyllo on the work surface and lightly brush with the butter mixture. Sprinkle with the cinnamon sugar and place another sheet of phyllo on top of the first, brushing and sprinkling as before. Cut the sheets crosswise in two and cut each half lengthwise into three equal strips. You now have six strips, each about three inches wide.
Note: When working with phyllo, keep the sheets covered and moist. To do so, stack the phyllo sheets on a work surface and cover with plastic wrap and then a damp kitchen towel.
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