Monthly Archives November 2008

Thanksgiving Diaries

IMG_1192

Thanksgiving is here. But what is thanksgiving? Food is one thing, Black Friday and sales is another, but these are just some of the ways to celebrate the oh-so-important holiday. One of the things that makes this one important is the absolute no relation to any religion. Catholic, Protestants, Jews, Evangelists, Orthodox, hindu and every other religion can celebrate this holiday with no reservations or regrets. There are of course other similar holidays like the 4th of July, the Veterans day but those are revolving around the American nation and not around the family. What was missing was a universal family oriented celebration. A day that we will bring the family around the table and take a moment to be thankful for all the good things that are happening. This became the quest of a woman to make this day, a day that we can use to cherish family and love. It was a quest to make a day that will stop the time; force us to sit and relax; be with those we love.

Read More

Meatless Manestra: Part B

IMG_1184.JPG

This one is a follow up of the previous recipe on Maestra, the traditional one pot greek dish that is such a stable for the summer and the winder and the spring and the fall… Yeah you got it all, year around. Once you cook it you can serve it straight up, but you can also have some fun with it. Fun meaning… Decorate it. Make it fancy. You deserve some fanciness in you dinner. And this one is great dressing trick for burgers or chicken. You only need cheese.

IMG_1169

Take two thin s...

Read More

Meatless Manestra: Part A

IMG_1185.JPG

Manestra is on of the childhood memories dishes. One of those dishes, that were made on special occasions, and you could eat as much as you could handle. It is one of the dishes that can be made in the middle of winter and brings a cozy feelings to the heart. None of my cooking books do not discuss the origin or the history of the book. However my personal feeling guides me to the so called “yuvetsi”. It is the big cousin of manestra, made similarly, with the same ingredients but different procedures. The name yuvetsi accounts for the earthenware used to make it, a pot with the clay-coloured interior and curved handles. It is Bulgarian in origin (Gyuvech), and it is the original name of the earth-ware dish traditionally use to make it. Nowadays it is used widely for many types of dishes. Manestra is the pot version of the dish. Although the whole dish with the meat is better the right procedures can make any dish equally good, even without any meat. So let ‘s get started.

IMG_1115

The ingredient...

Read More

Sweet Potato Salad

IMG_0199

Sweet potato is one of the fall staple foods. Growing in the cold fall and winter all across america, it is a nutritious bomb, and for those who don ‘t know it is not really a potato, it is a tubor. As always with most of the blog posts, before we start the recipe, we will discuss the history and the background of the food to be cooked. Sweet potatoes are native to the tropical parts of South America, and were domesticated there at least 5000 years ago. They spread very early throughout the region, including the Caribbean. They were also known before western exploration in Polynesia. How exactly they arrived there is a subject of ongoing research and discussion of various hypotheses involving archaeological, linguistic and genetic evidence.


The p...

Read More

3C Coffee Recipe

IMG_1113.JPG

This is an old recipe I had to my first blog, long time ago... About 2 years or more. It was my first ever coffee recipe, and It was an inspiration of the moment that was a success. I will repost the recipe as it was with only a few additions and modifications, when needed. So although there is a great deal of reference to coffee as the first time, be aware that that there are a few recipes on coffee already. Also be the picture is not my own, it was a picture from the web, and I just added it temporarily here. Over the weekend I will make it again (I missed that nice flavor) and I will post complete step by step instructions. So before we start here is again a disclaimer that warns you.

Read More

My Super Marinate

IMG_1019.JPG

Among my best cooking dishes (?) is grilling. I use the question mark in the dishes part, because it is not really a dish, or at least when friends come over, things get much out of control and the food is massive, the plates are useless and manners are gone! We very mage look like a group of savage eating and having fun. Grilling as a mentioned before, it is the ultimate expression of primitivity, since it combines meat, the fire and the man.

Read More

Cooking With Sophie

IMG_1018

As promised long time ago when I had the post about the slice of heaven, I will visit Sophie and brink you the recipe. Sophie is such a lovely person, that is no wonder why she so much loved in the office by everyone. She gave me this awesome pie a few weeks ago, as a thank you to my small contribution to her cause. Please read the details here. I asked her to let me know when she is making it, so I can visit and take pictures of recipe. She did two weeks ago, but I know find time to post the recipe...The most important part of the recipe is the dough that is the Hamentaschen Dough. A hamantash (also spelled hamentasch, homentash, homentasch, (h)umentash, pluralized with -en or -n) is a pastry in Ashkenazi Jewish cuisine recognizable for its three-cornered shape. It is eaten during the Jewish holiday of Purim. They are made with many different flavors, including prunes, nut, poppy, date, apricot, fruit preserves, chocolate, or even caramel or cheese. Hamantashen are traditionally made by rolling the dough thin, cutting it into circles (of various sizes), placing filling in the center, and folding in three sides. The dough may be a cookie dough with orange juice added, citrus zest added, or a yeast dough.

Read More