Relive the Olympic spirit with this Greek feast

This is the quintessential Greek dessert that many Americans are familiar with, and it's just as popular with the locals. This recipe makes a large batch, but the pastries will keep well in a Ziploc for a few days.  The recipe can be halved (using just under one box of dough).

Combine all of the syrup ingredients in a 2-quart stainless steel saucepan. Bring to a boil, reduce heat to low, and simmer for 15 minutes. Take the saucepan off the heat, remove the lemon and spices, and allow the syrup to cool to room temperature.

Preheat oven to 375°F.

Place the pistachios and 1 tablespoon of the sugar in a food processor fitted with a steel blade.  Using the pulse method, process them until they are coarsely ground.  Be sure not to overprocess the nuts because they will turn to paste.  Remove the ground pistachios from the processor and place in a bowl and set aside.

In a saucepan, melt the butter slowly on very low heat. Meanwhile, thoroughly combine the ground pistachios, cinnamon, and cloves in a bowl. Take 4 sheets of phyllo dough and brush each sheet with melted butter, layering the sheets as you go. Once the 4 sheets are pressed together, sprinkle 1 cup of the nut mixture over the top sheet and roll, lengthwise, until you reach the end. Keep the roll as tight as possible without breaking.  It should look like a long cylinder.  Repeat with remaining sheets, 4 at a time.

Cut the roll into 2-inch pieces, and dip each into the melted butter and then place on a baking sheet. Place into the oven for 25 to 30 minutes or until golden brown.  Remove pan from the oven, and with a pair of tongs remove each piece from the pan, dip in the syrup, and place on a cake rack to drain.  If the syrup begins to thicken, it can be reheated slightly.  Serve in small cupcake cups on a platter.

Turn the grill to high flame. Mix the goat cheese, herbs, salt, and pepper, 1 tablespoon lemon juice and 3 tablespoons olive oil in a bowl. Put aside. Spread out the eight grape leaves, or "dolmathes," in 4 sets of overlapping pairs.  Scoop about two ounces, a rounded heaping tablespoon, of the goat cheese mixture and place it in the middle of a pair of grape leaves.  Starting with one end, fold each side until the goat cheese is covered, making a rounded packet. Repeat with the remaining leaves. Place stuffed leaves in a shallow dish and cover with extra-virgin olive oil until ready to use.

Using tongs, place the packets onto the grill. When marked on one side, about 1 minute, turn over, and mark on the other side. Grill until cheese is soft, about 1 minute. When soft, remove from grill and place on platter. Brush slices of bread with olive oil, season with salt and pepper, and grill both sides until lightly browned and toasted. Remove from grill. 

My mom always worked, and yet somehow, every birthday, she pulled out all the stops and made exactly what we wanted for dinner. What I wanted, every year, was kota kapama. Exceptionally tender and flavorful, this is one of those dishes that sits on the back of the stove all afternoon, filling the house with lush aromas. I liked it so much, I'd bribe my younger brother, Chris, to ask for it on his birthday too. This is a dish I loved as a kid and still love today.

Preheat oven to 400°F.

Rinse chicken pieces, then pat dry with paper towels. (A wet chicken will cause the oil to splatter while the chicken is sautéing.) Mix the cinnamon, salt, and pepper in a small bowl. Rub the chicken pieces on all sides with the seasoning.

Mince 3 of the garlic cloves. Heat the olive oil in a large nonreactive deep skillet over high heat. A 12-inch skillet with sides about 2-1/2 to 3 inches high will allow you to brown all the chicken at once. If cooking in a smaller skillet, brown pieces in two batches, using half the oil for each batch. Avoid overcrowding, which will steam rather than brown the chicken.

Add the chicken to the oil and brown for about 4 to 5 minutes on each side. Turn the pieces frequently, using a metal spatula, as they have a tendency to stick to the pan. Remove the pieces when they are well-browned on all sides.

Lower the heat to medium-high and add the onions and minced garlic. Cook for about 3 minutes, stirring constantly, until the onions have softened and are a rich golden brown. Add the wine, and scrape the bottom of the pan with a spatula or spoon to deglaze the pan, loosening any particles stuck on the bottom.

When the wine has evaporated, add the water, tomato paste and remaining 2 garlic cloves. Return the chicken to the pan. The liquid should cover about three-quarters of the chicken pieces. Cover the pot and simmer over low heat for about an hour or until the chicken is tender and thoroughly cooked. If the sauce becomes too thick, it can be thinned with a little more water. Season the finished sauce with salt and pepper to taste.

Toss all of the vegetables in olive oil, salt, and pepper, and roast until tender, about 20 to 25 minutes. Remove from the oven and spoon onto serving plates.  Serve the chicken over the roasted vegetables. Top with the sauce and sprinkle with the cheese.