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Mangia Mediterranean

French Gastronomy in Culture - My New Obsession

October 13th 2008 22:24
A few weeks ago I prepared a multi-course French dinner. I was inspired by a cookbook I am reading by an author who has a French style bistro restaurant. I realized by reading that book that there are many things that make sense to me about French cooking.

One that I most appreciate is their unbridled passion for food and taking pleasure from it. Food is meant to satiate us, yes. But that doesn't mean that the food needs to be boring and uninteresting. Researching how to go about preparing that dinner whet my curiosity and appetite for the French way of eating.

Now, I desire to not only learn the Yprocess of how the French approach food. I also want to understand the different regional cuisines and traditions. For example, I just learned of the Christmas Yule cake that people only eat once a year. I'm intrigued enough to want to make my own, or at least sample it for myself.


Read more of my thoughts on the matter at my other food blog, This Girl Cooks.
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French Gastronomy and Culture - My New Obsession

October 13th 2008 22:24
A few weeks ago I prepared a multi-course French dinner. I was inspired by a cookbook I am reading by an author who has a French style bistro restaurant. I realized by reading that book that there are many things that make sense to me about French cooking.

One that I most appreciate is their unbridled passion for food and taking pleasure from it. Food is meant to satiate us, yes. But that doesn't mean that the food needs to be boring and uninteresting. Researching how to go about preparing that dinner whet my curiosity and appetite for the French way of eating.

Now, I desire to not only learn the Yprocess of how the French approach food. I also want to understand the different regional cuisines and traditions. For example, I just learned of the Christmas Yule cake that people only eat once a year. I'm intrigued enough to want to make my own, or at least sample it for myself.


Read more of my thoughts on the matter at my other food blog, This Girl Cooks.
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New Greek Cooking Blog

September 28th 2008 04:41
As you know, my ancestors came from Greece and Asia Minor (a story for another day). Much of my cooking heritage has been shaped by my heritage. So to celebrate that, I have started a blog about Greek Cooking. In it I will share recipes, tips, and musings. But don't worry, I won't stop sharing Greek and Mediterranean recipes with you here. That blog is merely an extension of my writings here.

As a child, my world revolved around certain recipes. Keftedes, Avgolemono, Spanakopita, Tiropita, Baklava, etc. As an adult, I've realized that there is a lot more to the Greek food culture than that. I've had several great modern meals in Greece since then such as Tomato Keftedes in Santorini - a recipe I will figure out how to make and share with all of you in the near future.

In fact, that is only one recipe out of the hundreds of Greek recipes that I don't know how to cook - but I will! I have a new kitchen now, I can't wait to fill it with smells of the Mediterranean.
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Traditional Greek Salad Recipe

September 2nd 2008 23:07
Here in the United States, Greek salads contain a lot of lettuce and only a little bit of tomato and cucumber. That's why I was a little confused when going to Greece - the salads contain no lettuce and a lot of tomatoes and cucumbers. And then I realized - lettuce does not grow well in that climate.

So now, when I want to make a Greek salad, I stick to the kind that I ate while in Greece. Here's my recipe. It serves 2-4 people depending on the size of the portions


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My Favorite Recipes Websites

August 21st 2008 03:47
I went through a phase of collecting cookbooks and cooking magazines but I found I never really opened them. Instead, I tend to log online and search for recipes to cook. I often have something in mind to cook and I love how you can search online and find exactly what you need.

There are a few sites that I consider my go-to resources. These include


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Mediterranean Grilling - Going Beyond the Norm

August 15th 2008 13:46
In the United States, grilling is a standard thing. Hamburgers, hot dogs, sausages, steaks ... you get the idea. Meat, meat, and more meat.

But a few days ago, I watched Mario Batali use the grill to make tasty Italian dishes - like focacia bread and Mortadella stuffed with goat cheese. I've seen people like Bobby Flay grill pizza in the past. Me - I've even shaken things up and grilled vegetables and bananas


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Roasted Red Pepper Cream Cheese Spread

July 29th 2008 02:23
I love using Mediterranean ingredients in seemingly ordinary things. I call it "comfort food with a kick". I loved celery with cream cheese as a kid. I snacked my way through high school and college with this very food combination.

Something happened in my adulthood. I desired richer, more complex flavors. The old standards just don't cut it. Mac and Cheese? Love it. Lobster mac and cheese with truffle oil? Bliss. Reinvention. Would visit the restaurant again... (C Level and Island Prime on Harbor Drive in San Diego


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Spanakopita Recipe - Greek Spinach Pie

July 22nd 2008 03:26
My mother made her famous spanakopita recipe for a bridal shower the other day and I helped, as I had done so many times since my childhood. I've watched the recipe evolve over the years. The pita was a hit and my mother and I spend some time trying to document and articulate exactly how to make it.

When my father started planting dill in the garden every year, that made it into the pita. As my sister and I got older and started to embrace the taste of onion, she started to include scallions in the recipe


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Mediterranean Kitchen Staples

July 10th 2008 16:32
When I lived in Europe, I got into the habit of shopping nearly every day because food is fresher that way. I also learned how to shop seasonally - something I didn't pay attention to when living in the United States because you can pretty much find anything, at any time of the year.

So, there isn't much by way of staple items that I keep on hand. But there are a few ingredients that are must haves because the allow me to create impromptu meals on a whim. A veggie omelet, for example, is greatly enhanced with a few capers. Pasta dishes taste even better with anchovies (yes, they dissolve into the olive oil and give the sauce more depth), and it's nice to be able to make a plate of pasta whenever I want


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Minestrone Soup Recipe

July 10th 2008 00:29
I speak a lot about Greece and my memories of the cuisine. But, I like Italian cuisine, too, Minestrone soup is one of my favorite soups. One of the beauties of it is that I can use whatever I have on hand as long as it follows the simple formula: pasta, vegetables, tomato paste, some sort of legume (kidney beans are my favorite). Served with a piece of crusty whole wheat bread and it's a complete, satisfying meal. And a glass of pinot noir doesn't hurt either.

For vegetables I like to use zucchini, broccoli, carrots, celery, spinach, and Brussels sprouts. But you could use anything - leeks, cauliflower, and sliced cabbage come to mind. It really depends on what's in season and what's in the house. That's the beauty of it


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