egg tagged posts

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.

This is the final recipe that concludes the countdown to the 100th recipe! It is my mom’s recipe that is her most famous dish. She made it thousands of times, for thousands of occasions, and thousands of people. It is based on a traditional greek pie made with various cheeses most notably feta cheese. This is a much better version, not only because it is made from the best cook I ever met (my mom) bt also because it is a much lighter in taste not very overwhelming with cheese. Additionally this is a recipe that can be made pretty much with every type of cheese you have around. Here, however, we stay with traditions the one and only feta cheese.

This is the second very special post. It is one other special recipe that was made for some good friends long time ago and it was promised that will be featured on the blog. Promises in a way work like thermodynamics. They tell you if something is going to happen and in what degree, but not when. Time is the elusive dimension that although very interesting does not belong to this blog. Here we talk food… Speaking of which… This is recipe the was kinda featured before to the blog, but never full. It is based largely on the meatloaf cake that I made before for Kathryn for her birthday. This one is very particular, however. Oaklianna, a dear friend, is among the people that have the intolerance to gluten the wheat protein. Damian, her then boyfriend, had always been vegetarian and never head meat. So the plan for the alternative cake had to find another base. That base is non-other than the best thing that ever happened to soy, tempeh.

French toast is my choice of breakfast when I want to treat myself to something awesome. Something Amazing something great. It is one of the quickest things to put together requiring only a few ingredients that you can find almost in every standard household. Usually made with stale bread, but now I don't really wait fro bread to go stale. I just go for it. And so will you. Before we get to that though, we need to learn about its history. Origins etc. It is been a while that we felt with historic facts in this blog but, we are back to it. You missed it?

Blueberry season around the corner and here in Florida the local farms have started the pick-your-own extravaganza. And as an adopted floridian I could help but jump in the train and do some picking on my own. Interesting fruit the blueberry. We call it blueberry where it is actually purple. It is one of the fine contributions to the new world to the americas.

The coffeeshop right next to my work has a very tasty treat. It is called the mudslide cookie, and it is the fusion of chocolate with chocolate in a chocolate envelope. What I am saying is that that particular cookie, has so much chocolate that really gives you the idea of the mud. The bad thing is that it is a very popular treat, and it is gone probably by 10:00, the time I usually show up for coffee. So I was wondering how can I make them.

The butternut squash has been featured before on this blog, in the very famous, but elaborate recipe about the butternut squash ravioli. I just quote from that blog the few words about the humble star of the dish. Butternut squash (Cucurbita moschata), also known in Australia as Butternut pumpkin, is a type of winter squash. It has a sweet, nutty taste that is similar to pumpkin or sweet potato. It has yellow skin and orange fleshy pulp. When ripe, it turns increasingly deep orange, and becomes sweeter and richer. It grows on a vine.

It ‘s been months since my last post, and even longer since I posted a recipe. I feel I should be back to posting what I like the most. I recently found a new inspiration that pushes me to discover new frontiers in food and in taste and flavor. The following dish, is one of my favorites. Simple but elaborate, elegant but humble, sweet sour and salty. It is the food that reminds me of fall, somewhere around October, when the trees are shedding their leafs, the sky becomes gloomy and the breeze is a little colder. I would not have much to say about the history of the dish or the ingredients. Just a few words about the butternut squash. Butternut squash (Cucurbita moschata), also known in Australia as Butternut pumpkin, is a type of winter squash. It has a sweet, nutty taste that is similar to pumpkin or sweet potato. It has yellow skin and orange fleshy pulp. When ripe, it turns increasingly deep orange, and becomes sweeter and richer. It grows on a vine. The most popular variety, the Waltham Butternut, originated in Stow, Massachusetts, on what is now the Butternut Farm Golf Club.

I left for last the sauce that is the one closest to my heart. The sauce of the sauces. Well at least for me it is. I love this sauce as nothing in the world. It is a sauce that has only one way of making it and can accommodate everything, from veggies to cardboard.

So I have a friend... A very good friend that she prefers for her birthday a meat loaf shaped as a cake instead of a real birthday cake. Well she prefers both a meat loaf cake and a real cake, but in the case she had to pick one, she will pick the meatloaf. It is a neat idea that her mom started and carried on till this last weekend when her birthday arrived and her mom was not here to make it. Oh what a disaster. Who you gonna call? The rescue semiprofessional chef Webby (that would be me). So I made one and it looked just like the one in the picture above. Actually it is the one in the picture.