Food

Food for Lovers

Food image regarding an extreme case of spicy food not appropriate for date.

First date. Always makes you both nervous and excited at the same time. And always the same questions comes up: Where to go,what to do, what to say, how long to stay… But eventually no matter how you see it, it seems that dinner, either as "just dinner" or as an event that follows or precedes something else (eg drinks or movie), is the most popular first date choice. And for a good reason too. It has several advantages: brings you close, you get to spend time doing something familiar to both and has a very specific duration 1-1.5 hrs. Deciding, however, on dinner as first date does not mean that you are done. Now actually comes the tough part. Where to go, what to eat, what to say. I am not a date coach or a dating expert. I am a foodie. Over the years I developed a set of rules that makes dining-out from a necessity to an experience.

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Lentil Soup

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I am about to kick of the New Year with the probably most underrated legume of all times. Actually it is one of the most underrated food items of all time (except probably in India). Lentils! It is the one food that I used to hate as a kid and I love as an adult. As a kid all legumes were by far the worst food I could ever have. They were always served as a substitute to meat, especially during lent before Christmas, Easter or Dormition of the Theotokos (Assumption of Mary in the Roman Catholic Religion). They were usually (and by usually I mean 100% of the times) served in a soup form with tomato, garlic and the optional vinegar that very well suits them. I still, however, didn't like them because they were highly associated with the dreadful lent that meant one thing: no meat. And I am a generation Y kid. Born in the era of the fast-food globalization, the abundance of meat and wealth that spread all across Europe including Greece. And it is a shame. A big shame, because lentils are as reach in protein as meat. And of course a lot more healthy than meat.

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Cornmeal Muffins from the past

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Food is influenced by the times we live in. Certain times we need to change our habits due to food supply restrictions. Nowadays this happens in the winter when the watermelon supply gets short and the prices go up. And we are bumped. Awwww :-( . Did I mention that it is not even seedless? I know! Total agony. We turn to forget some other times back in the turn of the last century when war was a reality to every part of the world; from Europe to Americas and from Asia to Africa. Back then food supply was already short and the war made it even worst. Lucky people had to improvise and adjust their habits; most would just suffer.

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Baba Ganoush: An inevitable plate

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This is an inevitable post. Inevitable since just in the previous I presented the sibling dish of this one, the hummus. This one is all about eggplant. The one plant that has become a stable food around Mediterranean and primarily in the middle-eastern countries. Most of these countries rely heavily on vegetables as power source. Eggplant is not one of them. It is a plant, but not a power source. With a mere 25 kcal per 100 g of the fruit, eggplant is food with low energy value. It does have some other minerals and vitamins, but again they are not even enough to make eggplant a "super-food". Then why do we eat it? Why is it so valuable in Middle East, India etc?

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The Greek Adopted Dish: Hummus

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Greek restaurants across the USA had to adapt and adjust their menu and recipes. This usually happens with in three ways: i) the adaptation of classic recipes to whatever ingredients are available ii) the adaptation to the taste palette of the locals and iii) the adoption of dishes from other countries just because the locals seem to like them. Actually one of the most classic dishes, the poster child of the Greek food, the gyro sandwich originated in its final form in New York by Greek food track vendors out of necessity to battle tacos and shawarma as a fast food alternative. In the restaurant scenery, one of the Greek adopted dishes was, and still is, the hummus.

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One pot Wonders – Part I: Mexican Chicken Dog

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This is a strange post. It is the one and only post that has been created out of pure necessity. It is some of the inspirations of the moment that just make the difference between eating and indulging. And indulging in 5 mins is a lot more than just indulging! Sometimes I work late. I come home and easiest thing to cook is a sandwich, but a sandwich is not really cooking. Is more like putting things together! So one day inspiration came to me. And here they are the peanut butter and chocolate sandwich and the mexican chicken dog! Two recipes 3 or 4 ingredients and 3 minutes. Get your timers ready, time flies… All the ingredients are from Trader Joe’s. You can try whatever you like. I tried many combinations but this is the best I can come up with.

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My mom’s Pizza

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Today the 13th day of October it is my mom’s name day. It is a typical Greek traditional celebration to celebrate the day of the saint or martyr that you are named after. So today it is my mom’s day and we are celebrating by making the best pizza ever. It is all that my mom’s cooking is all about simple ingredients, simple flavors that they highlight and accentuates the taste of simple ingredients, like feta and tomato. And this is the bottom line of the greek cuisine: simple ingredients brought together in a simple manner. So this sort of pizza is just that. And I call it sort of pizza, because it does not share anything of the typical pizza characteristics, sauce, melted cheese, thin crust. It is on the contrary puffy, with just tomato and feta a non melting cheese. I am making two version the original and still king, my mom’s and mine a more gourmet take on it. So let’s get started.

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Bruschetta (?) My Way

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Since it is summer, I am more keen in making and creating dishes, that are summery and fresh that combine a large number of various elements: texture, flavors and engage all the senses. This is what I making today. A take on a bruschetta, the italian delicacy that is been around since the 15th century. It was a fun recipe since it is largely similar to the the previous post in regards to the ingredients. It showcases that sam ingredients put together in a different way results in such a different result.As you probably noticed on the title next to the bruschetta is a question mark. Why? Because I think that in the melting culinary pot in america many cuisines were merged, fused, combined and unavoidably either lost their origin meaning or got a load of new ingredients, that changed drastically their appearance and flavor profile.

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My Take on a Classic: Greek Salad

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Greek salad is one the poster foods of greek cuisine. And for a good reason. It combines in a plate all the vegetables that mean summer in Greece; sweet juicy tomatoes, succulent snappy cucumbers, peppery sweet onions, crisp peppers and of course who can leave out the greek briny cheese, also known as feta. All of them held together with the power of olive oil, topped with oregano. A herb that is 100% greek. You find it in abundance in the hills and mountains of the greek country side. The greek salad is not only a delicious combination, but it is also visually appealing. As they say: you eat with your eyes first. And the crispness of the vegetables also engage your ears in the experience. It is therefore a full sense experience. The quintessential greek summer (and not only) dish.

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Summer Food: Swordfish Steak with Zucchini pasta

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Usually around this time I start posting a series of post entitled Summer Food. But, what is summer food? What makes a great summer food plate? It has to be, simple, fresh, not heavy in oils and fats, and most importantly remind you of summer. Being in Boston the summer food time is a little late, but it is here at last, and being in Boston it is a great opportunity to get our hands on some fresh amazing fish. This time some freshly caught (or at least I want to believe freshly caught) swordfish. Served with an unusual type of pasta…

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