9th
April
2009

We have friends and family scattered all over the world, and this is a way of keeping in touch. The food presented here consists only of food we make for ourselves or serve to our guests. It is not intended to be representative of a particular cuisine, gourmet, or diatetic. Most of it has a Mediterranean flavor because that is where we are from.
A link to the written recipes has been added to each post. (If a recipe exists.)
posted in General Comments |
1st
July
2009
We got a good buy on some old fashioned pickling cucumbers. This was the quickest way to preserve them for later eating.
Just pack them in a jar with the spices of your choice. Dill and garlic in this case. Fill the jar with boiling brine and put the top on. We used about a tablespoon of sea salt and a quarter cup vinegar for each quart of pickles. (You can put that directly in the jar and fill it with plain boiling water if you wish.)
These can be eaten in just a few days and will keep for quite some time in the refrigerator.

posted in What's For Lunch? |
1st
July
2009
These are sage leaves dipped in batter and fried.

posted in General Comments |
1st
July
2009
posted in What's For Lunch? |
24th
June
2009
If you live where you don’t have to buy these from a gourmet shop, the price is quite reasonable.
Miniature deviled eggs are sure to attract attention on the appetizer tray.
These were boiled, peeled, and put in a salt/vinegar brine to make them keep longer.

posted in What's For Lunch? |
24th
June
2009
Zucchine, zucchini, courgettes, whatever you call them, they are always good.
This is the yellow variety getting cooked with cherry tomatoes, onions, and garlic.

posted in What's For Lunch? |
24th
June
2009

This one weighed 3 lbs.

Boiled for an hour with salt, pepper, and some bay leaves.

Here he is with some olive oil, lemon juice, lemon slices, mint and parsley.
posted in What's For Lunch? |
17th
June
2009
This is the salsa we use for just about everything.

Ten pounds of tomatoes
Cut the fruit in halves or quarters.

Salt Pepper Basil Onion Garlic
Add about 3/4 cup of olive oil here.

Cook for an hour or so

Puree it
These tomatoes turned out a little sour so we added 1/4 cup of raw cane sugar here. Fresh vine ripened fruit will never be sour. Supermarket tomatoes are green tomatoes that have been colored red. They will always need some correction.
Cook another 90 minutes and put into containers for freezing.
posted in What's For Lunch? |
13th
June
2009
“Panissa” means different things in different regions. This one is actually an “official” recipe put out by the Vercelli chamber of commerce. It is heavy duty winter food and not recommended for dieters.
The written recipe is here

posted in What's For Lunch? |
13th
June
2009
There are hundreds of recipes for this Greek classic. The recipe we use was obtained from a Greek who admitted that it had been adjusted for European taste. Nevertheless, we like this way of doing it best.
The written recipe is here

posted in What's For Lunch? |
5th
June
2009
Potato, asparagus, tomato, and some cheese. Pretty simple, but it went over well at the table.

You can see what’s in this one. Kidney beans, garbanzos, tomato, cucumber, and red onion. Dressed with some olive oil and vinegar or lemon.

Bean salad
Cucumber, dill, and some garlic in Greek yogurt.

Cucumber salad
posted in What's For Lunch? |