Bruschetta (?) My Way

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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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.

Sweet Potato Salad

Sweet potato is one of the fall staple foods. Growing in the cold fall and winter all across america, it is a nutritious bomb, and for those who don ‘t know it is not really a potato, it is a tubor. As always with most of the blog posts, before we start the recipe, we will discuss the history and the background of the food to be cooked. Sweet potatoes are native to the tropical parts of South America, and were domesticated there at least 5000 years ago. They spread very early throughout the region, including the Caribbean. They were also known before western exploration in Polynesia. How exactly they arrived there is a subject of ongoing research and discussion of various hypotheses involving archaeological, linguistic and genetic evidence.

Summer Food: Red Onion Salads

I will start today a series of post that will be randomly posted through the summer, highlighting foods that are perfect fro the summer, either because the ingredients are available through the summer very cheap and at the pick of their ripeness, or because they are refreshing and summery. The first one is probably one of the simplest salads I ever conceived and it can be made in matter of minutes. As is true with those dishes, quality of the ingredients maters. Buy fresh, preferably locally and don ‘t fear to shed some extra bucks for organic products. As, typical in this blog, it is really important to take some time and talk about the star of the dish, which is the red onion for today.

Simple, but Elegant Salad

This is going to be a short entry and I will have it here, just because is the perfect compliment to the dish I described right before, the butternut squash raviolis. First however lets see what is a salad. Usually a salad is a dish that mostly, or exclusively, contains vegetables, usually in a cold state, hold together by a liquid that again usually contains a form of fat, and an acid. You see that the salad is very well, but also very loosely defined. That ‘s the meaning of the world usually. But I have develop some gold guidelines on how a salad should be made, or what it should contain. I think of it as the yin-yang of the food world. So let ‘s see the so notorious golden rules.