These asparagus recipes offer up a variety of Mediterranean asparagus preparations. Whether its a main ingredient in a traditional Cretan soup or a tasty side dish, asparagus is a delicious addition to any springtime meal. We hope you enjoy these asparagus recipes and that they inspire you to eat more of this tasty veggie.
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The general argument by some is that all sugar is sugar. That reminds me of when people used to say that all fat is fat and it was all bad (boy has that changed!). The truth is is that maple syrup has some qualities that are vastly different than sugar.
It’s a great problem to have when your garden is producing so much zucchini and squash that you have trouble using it all before it goes bad. It’s late July and I totally have that problem. This is why I decided to put together these 7 healthy zucchini recipes.
Sofrito is a traditional Spanish vegetable base that is a foundation for many other dishes. It has a long a long history and has been referenced in cookbooks as early as the 1300’s.
Sofrito is highly flavorful and makes an excellent base for sauces, stews and other dishes. The elevated flavors are the result of the way the ingredients are prepared; they are cooked in fat (olive oil) to release the flavors. Many cuisines around the world use this technique: In India, dishes like curry and dal (beans) are covered with “tempering” which is a selection of aromatic spices that have been cooked in ghee (clarified butter) to release their flavors. In Thailand, a curry paste is cooked with coconut milk and the flavor of the spices and ingredients are released.
Different Mediterranean cuisines have their own variations of sofrito.
Boiled eggs are a popular ingredient eaten in The Mediterranean. From Tunisia to France, to Israel to Croatia, you’ll find boiled eggs served whole, sliced and chopped into dishes. Boiled eggs are a simple food that can elevate your cooking, particularly in combination with fresh vegetables. They have a natural umami (savory) flavor, so you can why they are added as an additional flavor to common dishes. The umami flavor of eggs is much more present when cooked.
Eggs are a prized food in our house and we eat a lot of frittata, omelets, and fried eggs. In Michael Ruhlman’s “Egg”, Alton Brown is quoted as saying “Yeah, I’ve always liked to say that the egg is the Rosetta Stone of the kitchen.” Eggs are fabulous for cooking in myriad ways, featured in all cuisines and a key ingredient in baking and making homemade pasta. And, don’t forget that there are many other options in addition to the chicken egg. Duck eggs have an even more luxurious umami flavor than chicken eggs. For me a six-pack of duck eggs is a special treat. Other commercially available eggs include quail, turkey, emu and ostrich. These are more readily available at farms than in grocery stores.
I am particularly fond of boiled eggs for their convenience, high protein content and delicious flavor. We also love making Stuffed or “Deviled” Eggs, which first appeared as far back as 6,000 BC and were enjoyed by the Greeks and Romans.
I visited Philadelphia last weekend and spent most of my time either eating or looking for places to eat. The City of Brotherly Love is full of fancy, one-named restaurants (Amada, Morimoto, Buddakan) which are all well reviewed with full reservation lists or long lines. We did try one of these; Zahav, which specializes in “refined Israeli cooking” and […]
Turmeric & Saffron’s sweet and savory creation is beautiful to behold and a pleasure to eat! Stop by Mediterranean Living for the recipe.
The aroma and flavor of this humble bulb greatly compliments many foods. And, the cult of garlic extends far beyond culinary uses.
Back in my “eating like crap” stage of life I would have never thought that one day I would become addicted to eating bitter greens and potatoes simmered in olive oil with freshly squeezed lemon juice. Having been brought up on a steady diet of over-cooked frozen and canned spinach, peas, and broccoli slathered in slightly melted tub margarine, I only understood vegetables to be something to plow through in order to get to the Kraft Macaroni and Cheese and Tuna Helper. As an adult I learned to steam and stir fry vegetables and grew to appreciate the flavor of local produce. It wasn’t until I went to the Island of Crete, though, that I really began to crave bitter greens.
Siena Terenzio interviews her Italian grandparents about how they ate in Boston when they were children.
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Foods of Crete Cookbook
"The scientifically acclaimed “Mediterranean Diet” is presented at its best here, with the liberal use of olive oil and plenty of vegetable and fish dishes in addition to mezedes (appetizers), meat dishes, desserts, and pretty much every Cretan dish you can think of."