The Food

Cretan Diet II: Olive Oil

As it was underlined in the previous post, the olive oil is the basic constituent of the Cretan diet. A diet that is highlighted by the long live of the cretan people and their good health. Although these to two facts seem to be somewhat unrelated, since one is a fat and the other is health, the truth is (and it is backed up by scientific evidence) that they shed some light to the “mystery”. We will see why olive oil is so good for you, but we will also see that olive oil from olive oil is very different, not only by the name they go by, but for the health benefits.
Before we c...

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Cretan Diet I: Green Salad

The last few years there is a big buzz about the health benefit of the Mediterranean with Unesco the agent for the national and international heritage recognizing the Mediterranean diet as a distinct way of dieting and nutritional habits. The text of the announcement is not really related to the specific eating habits since the these are completely different between the various Mediterranean culture. It is mostly related to the way of cooking and the general eating habits rather the ingredients. The eating habits include the large consumption of vegetables, little meat, many grains, and a distinct touch of olive oil. The recipes are passed from one generation to the other, among the special bond between mother and daughter. However from one culture to the other there are many different aspects that change completely the ingredients and the methods of cooking making each culture completely distinctive from the others.

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Down Home with The Dagas

Exposure to various cuisine is the portal to understanding and embracing cultures around the world. The flavors represent not only the people’s lifestyle and philosophy but their attitude towards life. And I don ‘t speak of the food you eat when you go out, or the food you make when you have guests. I talk about the food you eat when you are wearing your pajamas and your hair is all messed up. I am talking about real down to home food that is family, nationality and you… Thee real you. The food you eat from a house in India, Bolivia, Ecuador, Greece, Russia, Pakistan and you think you are back home. For a split second that house becomes your home. 

That was exactly ...

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Savory Beer Muffins

A few weeks ago, I was watching the modern god of cookery, Alton Brown and he gave me the idea of making a savory muffin. I tried his recipe and although it was great, I was thinking I could twist it around to make it a bit more to my taste. So this is a recipe that does not have much of an intro, just the ingredients and the execution.

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Masticha Cheesecake

The cheesecake is indeed an american classic. I never considered myself american or even close to the culture it represents till the moment my oven rolled out one of these beauties! It is a desert that sums up the american spirit. Many reasons for that. First of all it has a bunch of american ingredients, cream cheese, Graham cookies and butter. The all american cooking fat. Also the idea of a cake that has a base that can be tailored to anything sweet and savory it is an all american classic. An all american classic. But most of all it is the basic custard filling that is the heart and soul of the american country desert cooking.

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Dulce de Leche – Milk Jam

Dulce de Leche is one more fine contribution to my culinary education from the south of the border school. It is fine sauce and since the previous post was about cheesecake, the finest dairy concoction, I thought of staying in the same mood. Diary stuff. Dulce de leche was a way of preserving milk in a similar way that jams and preserves are to preserve fruit. I assume that this is the way dulce was envisioned and started. It probably originated rom the la lecheda, a warm sugar and milk beverage, drunk in Argentina. As a sauce dulce de leche resembles caramel but since the major sweetness comes from lactose, the  milk sugar, it is not as overwhelming and the flavor is a little more delicate. 

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Extreme Makeover Cauliflower

This is most certainly a post that is not catching anyone in surprise. This dish featured in the previous post as a companion to the awesome tenderloin. Here I used a vegetable that was the anti-hero of my childhood. My mom and grandma used to prepare cauliflower by boiling it for long period of time till it became a mushy white disgusting thing. Needless to mention the unbearable smell of the boiled cauliflower. Yaicks! Later they made it with tomato. The typical greek tomato sauce dressed dishes. Green beans, eggplant, okra, zucchini, etc. Although much better it was just a different vegetable in the sauce.

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Pork Tenderloin: Spice Galore

This post, long due but finally here never the less, it is not so much about the tenderloin, which is a great piece of meat but mostly for the propper use of spices and marinates/brines. I have spoken about it before but there still some miss conceptions and hazy teritory. And what a better way of talking than a nice juice piece of meat. And soon enough we will see that the selection of the meat was even more suitable.

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Stuffed Acord Squash

Well I would like to call this recipe as summer food, as well, but as you probably know squashes are usually a fall food. Well think again! In Florida due to the bizarre weather the squashes grow faster better and more productively during summer. The production will never reach the amounts of the north states during fall, but makes Florida a more special place. We buy on sales things that other people buy in elevated prices. And as usual on the blog I will brief you on the history of one of the ingredients and in this case, the acorn squash.

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IQF: Individually Quick Frozen

This is a short post, following the great one of the blueberries. Pick your own berries type of farm are very popular especially here in Florida with the only drawback the quantity, that unless you have a family of 10 you cannot finish alone in a reasonable amount of time. They go bad within a few days, by shedding moisture, wrinkle and shrink. The modern solution to the problem is the freezer. The freezer that, is being extensively used to freeze from water to meats. 

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