After all the elaborated foods of the holiday’s season, it’s time for some simple, hearty dishes. The following rustic soup, which comes from my maternal grandmother’s Sephardic kitchen, is just what is needed on a cold winter’s day. Continue reading
When I’ve found some ripe tomatoes, eggplants and peppers at the farm stand, I’ve decided it’s time to prepare a nice batch of Caponata – a tasty sweet and sour Sicilian eggplant dish.
Caponata is wonderful as a side dish, especially with fish and seafood, but also with chicken and other meats. It is also wonderful as a topping for Crostini, and can also be served as a dip, with crackers or toasted points. Continue reading
In Mediterranean and North African cuisines, there are many versions for eggplant salads that start with roasted eggplant that is further cooked with additional vegetables and flavorings, and served at room temperature.
In the recipe here I “mixed and matched” my own version. Continue reading
I find salmon and Asian flavorings to be a great match, and here is a dish that demonstrates this. The same goes for eggplant, and the combination of both created a quick, tasty and light dinner. However, you can choose to serve each part of the dish on its own. Another option is to serve the dish with white rice or Soba noodles.
Stuffed vegetables are the tasty proof for the phrase “the whole is greater than the sum of its parts”. Both the stuffing and the vegetables impart their flavors on each other and the result is a wonderful new flavor.
However, carefully emptying the vegetables from their flesh, especially small ones, is time consuming and requires special tools. So no wonder some ancient cook came up with the idea to cut the vegetables in half and empty the halves in half the time… Continue reading
Here is a “mix and match” type of lunch or dinner, which is great for easy summer entertainment: place all the components on a big tray and let your guests fill their pita bread as they wish.
The skirt steak is a wonderful, juicy cut, with a pronounced meaty flavor. It cooks very quickly and evenly. Served with green Tahini dressing, eggplant salad and some fresh cherry tomatoes, it makes for a colorful, fresh dinner.
The green Tahini dressing and eggplant salad can be prepared in advance, so all you need is to roast the skirt steak just before serving.
If you can’t find skirt steak, or prefer a chicken option, boneless, skinless chicken thighs can be used instead. Whatever options you may choose, I’m sure you’ll enjoy these bold, tasty flavors. Continue reading
All around the Mediterranean, you can find delicious dishes made with eggplants in numerous ways. The inspiration for this dish came from the delectable combination of deep fried eggplants and Labneh.* Continue reading
Moussaka is a great Greek dish; layers of potatoes, fried eggplants, minced meat cooked with tomatoes and herbs, all topped with thick Béchamel sauce… It is so very tasty, yet at the same time, quite heavy, mostly due to the enormous amounts of oil the eggplant absorbs while frying. Continue reading