There are, by my count, at least seven levels of fried chicken. The worst of them is good; the best, which I waited forty-four years to find, led to what can only be called an out-of-body experience. Let’s start at …
How to Prepare Grape Leaves
Grape leaves, used in many Greek recipes, are edible when harvested in the spring months. The leaves must be processed in boiling water prior to being used. This tenderizes the leaves so they can be easily rolled with stuffing. Processed grape leaves will keep approximately one week in a refrigerator. Preserve leaves that will not be used immediately by freezing them for use up to six months from the harvest date. Add this to my Recipe Box.
Other People Are Reading
Things You'll Need
- Grape leaves
- Sharp knife
- Water
- Large pot
- Slotted spoon
- Paper Towel
- Plastic freezer bag
- Marker
- Strainer
- Kosher salt
Instructions
-
-
1
Pick grape leaves in the spring season when they are young and tender. Choose whole leaves that are medium in size or approximately the size of the palm of your hand. Skip the leaves on the tips of the vine and select those that are two to three in from the tip.
-
2
Cut off the leaf stem with a sharp knife. Do not cut the leaf, just the stem. Rinse the leaves in cold water to remove debris.
-
-
3
Boil 2 quarts water in a large pot. Turn the heat off and place the leaves in the boiling water for three to five minutes. Remove the leaves from the water with a slotted spoon and place them on paper towels. The leaves are now blanched and ready for immediate use.
-
4
Freeze blanched leaves for up to two months. Pat the leaves dry and package them by gently laying one of top of the other in a plastic freezer bag. Freeze in quantities for use in one recipe. Remove as much air as possible from the bag and seal closed. Label the bag with the date and number of leaves inside.
-
5
Freeze leaves that have not been blanched by gently wiping them clean to remove moisture and debris. Gently lay one of top of the other in a plastic freezer bag. Remove as much air as possible from the bag and seal closed. Label the bag with the date and number of leaves. Grape leaves stored in this method will last two to six months in a freezer.
-
6
Defrost frozen grape leaves by placing them in a strainer and gently running water over the leaves.
-
1
Tips & Warnings
Use caution with frozen leaves so they do not break.
Save broken and damaged leaves, as they can be used to patch holes in leaves that tear during cooking.
Collect grape leaves prior to the grape vines being sprayed with fertilizer or other chemicals.
Grape leaves can be blanched in salt water for a different taste. Add 1 cup kosher salt for every 4 cups of boiling water.
