Wednesday, May 28, 2014

Tourlou Tourlou (Greek Baked Vegetables)

The Recipe: Tourlou Tourlou may be a tongue twister – I dare you, try saying it five times in a row – but it's also a real tongue pleaser. Tourlou Tourlou is a big pile of different vegetables, cooked all together Greek-style for a long time – would you believe two hours? With such a long time in the oven, the vegetables take on a roasted quality, just better. Now, you know that the "veggie evangelist" – that's me – loves nearly all vegetables. But Tourlou Tourlou is something quite special, I hope you love it half as much as I do.

The Conversation: How serendipity introduced me to Tourlou Tourlou. Have you tried it before or is it new to you, too?

Not just vegan, Vegan Done Real.

Tourlou Tourlou (Greek Baked Vegetables), a rainbow of vegetables slow-cooked in the oven. Great for parties, serve hot or at room temperature. Vegan.

If ever there’s a story of vegetable serendipity, this is it. Back in 2012, I wrote a story for my restaurant-recipe column in the St. Louis Post-Dispatch that featured Olympia, a long-time favorite Greek restaurant here in St. Louis.

Back in the kitchen, I spied a couple of prep cooks chopping huge piles of vegetables. The “veggie evangelist” had to know more!

Turns out, the vegetables were for a Greek baked vegetable dish called Tourlou Tourlou – and every few months ever since, I’ve worked to perfect my own “master recipe” for Tourlou Tourlou, something that is seriously-seriously good. Opa!

Tourlou Tourlou is especially useful for folks who belong to a CSA or whose eyes get bigger than their refrigerators at the farmers market.

It’s a great party dish – prep it ahead of time, even the day before. I make a huge batch – 24 cups of vegetables (almost 6 pounds) fills a big stainless bowl right to the “line” and then I use two Corning casserole dishes for baking, one with feta and one without.

People really love Tourlou Tourlou! Earlier this month, I took a big dish to a Mediterranean-themed picnic. You should have seen those foodies go crazy, full of compliments and wondering how it was made.

ALANNA’s TIPS The vegetables shrink by half in the oven so allow for that when considering how much to make and what dish to bake the vegetables in. Left covered, Tourlou Tourlou will hold some heat for a couple of hours. Tourlou Tourlou is vegan as is but some times I like to stir in a few cubes of good feta after it comes out of the oven, letting it melt just a bit but leaving salty pockets of creamy cheese. Ricotta would work this way too! I’ve tried Tourlou Tourlou using my “standard” 1 pound vegetables:1 tablespoon oil ratio. But it’s just not the same! Tourlou Tourlou is worth a small splurge! Do be generous with salt and pepper. Remember, you are seasoning several pounds of vegetables! While prepping the vegetables, you may want to keep a compost bowl handy. If you’re not making a huge batch, you could end up with odd leftover bits of vegetables, half a zucchini, half a sweet potato, etc. It would be a great time to make Homemade Vegetable Soup, another master recipe.
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite summer vegetable recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!


Hands-on time: about 30 minutes for 12 cups chopped vegetables (6 cups baked)
Oven time: 2 hours
    For every 1 cup baked vegetables, you’ll need 2 cups chopped uncooked vegetables. Aim for at least five different vegetables, more are better. Six cups chopped uncooked vegetables weighs about 1lb/450g. Personal favorites * for Tourlou Tourlou.

  • Red onion * (don’t skip)
  • Asparagus *
  • Carrot
  • Celery
  • Eggplant *
  • Fennel bulb *
  • Green beans *
  • Leeks *
  • Mushrooms *
  • Okra *
  • Potato * or turnip
  • Red bell pepper *
  • Sweet corn *
  • Sweet potato * or butternut squash *
  • Tomato or grape tomatoes *
  • Yellow squash *
  • Zucchini *
  • (Avoid broccoli, cauliflower, cabbage and Brussels sprouts)
    TO TOSS – per 6 cups (about 1lb/450g) vegetables
  • 1 ½ tablespoons olive oil (sorry, no skimping here)
  • 1 ½ tablespoons tomato paste
  • 1 ½ tablespoons water
  • 1 ½ tablespoons chopped fresh dill
  • 3 tablespoons chopped fresh parsley
  • Salt & pepper to taste but be generous!

Heat oven to 375F. Lightly oil an oven-safe casserole dish.

Prep the vegetables, cutting into large pieces, aim for bite-size after shrinkage and for different shapes with each vegetable. Toss really well with olive oil, tomato paste, water, dill, parsley and salt and pepper.

Transfer vegetables into the casserole dish. Cover tightly with foil and bake for 2 hours, yes that’s right, two hours.

Serve hot from the oven, warm or at room temperature.

TOURLOU TOURLOU FOR SLOW COOKERS Because I knew you’d ask, because I wanted to know myself, I made one batch of Tourlou Tourlou in a slow cooker and oh my, what a disappointment! That batch was so bland and watery, I couldn’t believe the difference. If you insist on using a slow cooker, at least skip the water, that might help. But sorry, to my taste, Tourlou Tourlou really must be cooked in the oven, not a slow cooker.

NUTRITION INFORMATION Per Half Cup: 99 Calories; 5g Tot Fat; 1g Sat Fat; 0mg Cholesterol; 24mg Sodium; 13g Carb; 3g Fiber; 4g Sugar; 2g Protein. WEIGHT WATCHERS POINTS WW Old Points 2, WW PointsPlus 3 CALORIE COUNTERS 100-calorie serving = 1/2 cup (2g protein). This recipe has been 'Alanna-sized'.

More Greek Recipe Inspiration

(hover for a description, click a photo for a recipe)
Greek Pasta Salad Quick Supper: Greek Feta Chicken with Curried Rice Chicken Greek Salad
~ more Greek recipes ~
from Kitchen Parade

© Copyright 2014 Kitchen Parade

Wednesday, May 14, 2014

Rhubarb Custard Pie

The Recipe: My very first rhubarb pie recipe, bites of tart red rhubarb with a delicate custard, a rustic, country pie.

The Conversation: What does a great rhubarb pie "sound" like? And who else wants to hear it?!

Rhubarb Custard Pie, a rustic, country pie, tart rhubarb with a delicate custard.

If there were a soundtrack to Rhubarb Pie, the first song would be silence, the one that expresses supreme appreciation. And then the second would be the music of forks scrape-scraping on plates, gathering up the very last morsels. Care to listen? : - )

You wouldn’t think even a northern cook like me would need two rhubarb pie recipes. After all, the rhubarb season is only a few weeks long and there’s no end to recipes for my much-loved ruby-colored spears.

But you see, Rhubarb Custard Pie was my first rhubarb pie recipe – the one I made every summer when visiting my parents in Minnesota, especially the years when my mom and I made a pie every day – then invited people for coffee and pie. We had a waiting list! We took requests!

Some years back, Straight-Up & Perfect Rhubarb Pie tempted me and oh! I was glad it did, it's a perfect balance of tart and sweet and cinnamon. When I shared the recipe eight years ago now, I called it my “last” rhubarb pie recipe.

So now it's time to return to my past. After all these years, here’s the “first” rhubarb pie recipe.

Two great rhubarb pie recipes? It’s enough to last a lifetime.

ALANNA’s TIPS For pastry, use your own favorite pie crust or try mine, Flaky Tender Pie Crust. (Even experienced pie bakers might want to review this photo essay, How to Make Flaky Tender Pie Crust. It's packed with tips, readers keep telling me they are making their very best crusts ever!) Rhubarb Custard Pie is a single-crust pie but I always make the full recipe and then roll out the rest, sprinkle it with cinnamon and bake it in a hot oven. Shades of my childhood! Why start off the pie on the lowest rack? That’s to give the bottom crust a real whack of heat. If you have a baking stone, put it right on the stone. Otherwise, the bottom crust may not brown as much as preferred. I’ve even considered “blind baking” the crust for 10 minutes before adding the rhubarb but would be concerned about the edges getting too dark. For an almost crème-brulee-ish “crack” on the surface, sprinkle the top of the custard with sugar, plain or raw sugar, for the last 10 minutes of baking. If you have leftover custard, stir a bit of sugar into it, pour into a ramekin and bake right alongside the pie. Leave the pie uncovered until it is completely cooled and then chilled, otherwise condensation will collect and drip down onto the custard. Not nice!


Hands-on time: 25 minutes
Time to finish: 90 minutes
Time to table, including chilling: 4 hours
Makes 1 9” shallow or deep-dish pie
  • 1 unbaked pie shell
  • 4 cups (16oz/453g) fresh rhubarb cut into ¼” pieces
  • 3/4 cup (150g) sugar
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons flour
  • 1/4 teaspoon table salt
  • 3 large eggs, whisked
  • 1 cup (248g) heavy cream
  • 2 tablespoons melted butter
  • 1 teaspoon grated nutmeg
  • 2 tablespoons sugar, plain or raw

Heat oven to 400F. Line a pie pan with pastry, chill until ready to fill.

Please note, the pie bakes in three stints: first, just the rhubarb alone for 20 minutes; then with the custard for another 20 minutes; finally with the sugar for 10 minutes or until done.

RHUBARB In a bowl, combine all ingredients. Turn into pie shell and spread evenly. Bake for 20 minutes on the lowest rack in the oven, directly on a baking stone if possible.

CUSTARD While rhubarb bakes, gently whisk all the ingredients. Gently pour into partially baked pie, leaving about a half inch of crust exposed – if using a shallow pie plate, there will be leftover custard. Bake for 20 minutes on the center rack.

TOPPING Sprinkle pie with sugar. Bake for another 10 minutes or until center is no longer soft and jiggly.

COOL Cool completely without covering, about 1 hour. Refrigerate pie until ready to serve.

LEFTOVERS Best on the first day but in my family, leftover pie for breakfast is a tradition! Be sure to keep refrigerated.

Per Slice, assumes Flaky Tender Pie Crust cut into 12/8 slices: 291/437 Calories; 18/27g Tot Fat; 11/16g Sat Fat; 97/146mg Cholesterol; 115/173mg Sodium; 27/41g Carb; 1/2g Fiber; 16/24g Sugar; 4/6g Protein. WEIGHT WATCHERS POINTS WW Old Points 7/11, WW PointsPlus 8/12
Filling Only (for anyone using their own crust or who’s not eating the crust since well know bad crust isn’t worth the calories!), assumes 8 slices: 259 Calories; 15g Tot Fat; 9g Sat Fat; 127mg Cholesterol; 132mg Sodium; 27g Carb; 1g Fiber; 23g Sugar; 4g Protein. WEIGHT WATCHERS POINTS WW Old Points 6, WW PointsPlus 7
Only slightly adapted from my all-time favorite pie cookbook, Farm Journal’s Complete Pie Cookbook. It’s been long out of print but there are used copies available, pricey though.

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite rhubarb recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!

More Rhubarb Recipes: And I'm Not Done Yet!

(hover for a description, click a photo for a recipe)
Upside-Down Rhubarb Cheesecake Rhubarb Cake Strawberry Rhubarb Cobbler
~ more rhubarb recipes ~
from Kitchen Parade

~ Custard with Rhubarb Sauce ~
~ Rhubarb Curd ~
~ Straight-Up & Perfect Rhubarb Pie ~
~ Strawberry Rhubarb Smoothie ~
~ more rhubarb recipes ~
from A Veggie Venture, my food blog

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