It’s summer time here in my garden, and look everything is alive. It’s growing really well. I couldn’t be more pleased, but I'm under here next to my grape vines and look they’re just growing all over the place, so I need to do a little work. I just love the way my grape vines have grown in this year. I love the natural look that it gives this garden. I love the way it looks over this lattice fence and as you can see it’s growing really well this year beyond my wildest dream. So I'm going to intertwine all of these grape vines throughout my arbor here. And check on all of my awesome bunches of grapes.
Hey, look at this bunch of grapes. I’ve already train all of my grape vines the way I want them to grow and since it’s early summer it’s the perfect time to start clipping leaves and making stuff grapes. Now what we’re going to do is we’re going through here, and I'm just picking the medium size leaves. Leaves that are too big, are too small and they’re usually a lighter green color.
Now, we’re going to look for a leaf that is lighter green and it doesn’t have any holes in it. So I'm going through here, and I'm just picking all of the medium size leaves. Now what is medium size leaf? Well, definitely if it’s light green that’s one indication. Also it really depends on the size leaves that your grapes give you, so see these leaves go pretty big so that’s about medium. And I'm going to bring those inside and I'm going to blanch them first before we start stuffing them.
What’s cooking good-looking, I'm Patti Moreno, the garden girl. And I’ve spent the better half of the morning training my grape vines over my arbor outside and harvesting grape leaves to make Dolmades or stuffed grape leaves. We’re going to start up with this boiling hot water here. I'm going to add a little salt and add some fresh lemon juice to it. Now I'm going to add a few grape leaves about six or seven. I'm going to blanch them first before we start stuffing them. Just very quickly, we’re going to chop up some fresh mint, fresh parsley, and onion.
Alright, my pan is heated up. I'm going to add some olive oil. I'm going to add my chopped topping ingredients. Add the rice now to our sauté, round meat. It smells so good I'm going to line the bottom of this pan. Now I can start stuffing the leaves folding it over both of the sides in. I'm going to take some more leaves, and I'm going to cover it over. I'm going to take about a cup or two of hot water and put it in the pan. Take a plate I'm going to cover it, and I'm going to put this whole thing into the oven at 350 degrees for 30 to 60 minutes.
My stuffed grape leaves are ready. I just took them out of the oven. And I'm going to open up, and show you and what they look like. Pick one up, look that nothing came out. It’s so warm. It’s really good. The flavor is warm. It’s juicy. The rice cooked the meat it’s delicious. I can taste the mint and the parsley. It’s so good.
We’ll, I hope you’ve enjoyed making stuffed grape leaves with me. I'm Patti Moreno, the garden girl. Thanks for watching.
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