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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My Take on a Classic: Greek Salad

Greek salad is the poster boy of greek cuisine. And for a good reason. It combines in a plate all the vegetables that mean summer in Greece; sweet juicy tomatoes, succulent snappy cucumbers, peppery sweet onions, crisp peppers and of course who can leave out the greek briny cheese. All of the held together with the power of olive oil, topped with oregano. A herb that is 100% greek. You find it in abundance in the hills and mountains of the greek country side. The greek salad is not only a delicious combination, but it is also visually appealing. You eat with your eyes first. All the crisp vegetables also engage the hearing in the experience. It is therefore a full sense experience. The quintessential greek summer (and not only dish).It is also a classic dish. So why remake a dish that As my professor of thermodynamic if you are going to repeat something that has been done many times before, you either need to right a wrong, or offer something brand new. In this post I am approaching both aspects. Greek salad in the US has involved to something strange. Started with tomatoes and cucumber and soon peperoncini chilies, lettuce, huge olives joined the party. The final salad is a abomination that the only common thing with greek salad is the feta cheese. And this is a complain of mine: slapping feta cheese on top of anything and calling it greek? WRONG!!!This is the first part I will try to address. Also I will show a slightly different recipe from what it is typical in Greece. So are you ready? Of course you are…

Ceviche

I started again the summer food series, since the summer is only a few days away and in Florida is practically here. Summer in Florida: humidity, rain, storms, heat. In this weather we always seek a refreshing food, that can make us feel fresh feeling and relaxed. To find a food like that you have to look at the areas of the world where they face the heat on a yearly base. Florida is not one of these places. It is pretty damn cold here over the winter time. But Mexico… it is warmer almost the whole year. And there the people have developed food to sooth the heat and refresh the senses. One of them is the Ceviche. 

Salsa Galore

The summer is here and nothing reminds of summer better that the fresh veggies, the cold refreshing food and the porch snacking. Among probably the most common foods that can compete as the most summery food snacks is salsa. The mexican traditional food that took over the world. It is refreshing, easy to make, and a good way to polish your knife skills. 

Ntakos… No It’s not Tacos

here are only few things that can initiate reactions that smell home. There smells, sounds and tastes that when combined properly they can take you all the way back to your childhood. One of the is the dished featured here today. All the way from the island of Crete, the island whose velvety soil, I felt for first time under my feet.The island were I had my first steps in life (and secretly wish to have my last steps). It is a simple dish with simple and humble ingredients as everything in life. Some bread some olive oil tomatoes and cheese, all bind together by the universal greek herb of oregano.