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Mangia Mediterranean - Recipes and Thoughts From My Kitchen

What I am Having for Dinner Tonight

January 6th 2011 17:26

I eat a primarily Mediterranean diet. I thought I would share with you exactly what I am eating for dinner tonight.

Bruschetta with Whole Wheat Bread

I bought bread yesterday that I need to eat before it goes bad. I also found some jarred Bruschetta and some mozzarella cheese. As soon as I finish this post, I am going to cut one piece of whole wheat bread and then cut it in half . Then I will top the bread with the bruschetta and some cheese and bake it until the cheese gets golden.

Lentil Soup

I made lentil soup a few weeks ago and froze a portion. It has crushed tomatoes, lentils, carrots, celery, and onions. This is one of my favorites soups! I was so excited when I found some!

Salad with Feta and Olives

We had someone over for dinner last night and there is leftover salad. I plan to top that with homemade vinaigrette (oil, wine, vinegar, salt, pepper, and oregano) and the feta and olives. If I am still hungry. Or maybe even as a snack later.

What are you having for dinner tonight?

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Posted By: Katherine Huether - Category: No Category

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How to Marinate Olives

January 5th 2011 17:49

I love taking ordinary olives and spicing them up using my own seasonings. Even though I love olives by themselves, nothing really compares to the flavor of a homemade, marinated olive.

Soak out the Salt and Brine

For best results, I like to soak the olives in water for at least an hour. I find that the salty, briny flavor is often at odds with the seasonings I choose. Just fill a mixing bowl with water and dump the olives in. When the time is up, just strain them and let them drain out for at least ten minutes.

Choose Your Seasonings

How would you like to season it? My favorite is to drizzle the olives with olive oil and mix in one chopped garlic clove, 1/8 tsp crushed red pepper flakes, the grated rind from 1/2 an orange, and about 1 teaspoon of oregano. This is what I use for about 1/2 lb of olives.

Marinated Olives Method

Add olives to a mixing bowl or large plastic container. Stir in ingredients. Cover and store in the refrigerator for up to two hours before serving.

And that's it! You can choose any seasonings you want - just use your imagination. I made my recipe according to my personal tastes.

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Posted By: Katherine Huether - Category: No Category

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Simple Greek Meze Spread

January 5th 2011 17:31

Greek Meze is a time-honored tradition. Though it's tempting to think of it as an appetizer spread, that's not what it is. It is normally served in the late afternoon or at night and often accompanies alcohol.

A typical meze spread consists of several dishes all laid out. They range from simple (think olive oil and bread) to more elaborate (such as spanakopita...). I thought I would share with you one of my favorite and one of the simplest spreads.

Olive Oil and Bread

Cube the bread into small pieces and arrange on a plate. Drizzle with olive oil and some oregano and serve. Put plenty of oil so people can dip the bread in it!

Simple Marinated Feta

Cut feta cheese into cubes. Arrange on a plate. Drizzle with olive oil and sprinkle with pepper, oregano, and orange peel. Or, use your imagination in terms of the seasonings you want!

Assorted Olives

If you want to stick with the Greek theme, you can lay out a big bowl of Kalamata olives or those plump green olives that are also popular in Greece. Or, you can put out any olive you have on hand. You can marinate them, too - use similar seasonings as you did for the feta if you choose to go this route.

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Posted By: Katherine Huether - Category: No Category

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Grilling Year Round

November 3rd 2010 20:25

There are few things that I like more than grilled foods in the middle of a cold day. Nothing takes me back to summer better than a piece of grilled chicken or even a hot dog. And, I love throwing an aluminum foil packet of marinated olives (black olives with oregano, chopped garlic, and orange peels) to eat as a snack. Heaven.

Really, all it takes is the chutzpah to fire up the grill even when you can barely feel your hands. The fire will burn no matter what (well except in the rain). My parents used to put the grill in the garage and open the garage doors. They started me in an on the cold weather grilling

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Posted By: Katherine Huether - Category: No Category

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Simple Recipe for Making Chocolate

November 2nd 2010 18:41

One of the things I think about when I think of Europe is gourmet chocolate. I especially associate it with places like France and Italy where chocolate shops made by master chocolatiers abound.

And let me tell you - it's because of my time spent in Europe that I am a bit spoiled. I love artisinal chocolates. Somewhere in this passion I found that I also love making my own chocolate

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Posted By: Katherine Huether - Category: No Category

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Food and Wine Pairing - My Way!

November 2nd 2010 17:59

Nothing brightens up the Mediterranean inspired table more than a glass of wine, like a nice cabernet sauvignon. I really got into wine when we lived in California and learned a lot about food pairing and finding the ideal wine for the moment.

But, it doesn't have to be that complicated for you if you don't want. I tell people that wine is personal. You should drink what you want when you want it and not make apologies for it. Nevertheless, I thought I'd offer some basic tips. These are simply the things I like to do, you don't have to copy me if you don't feel like it

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Posted By: Katherine Huether - Category: No Category

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Mediterranean Style Kitchen - Cooking with Pumpkin

October 28th 2010 17:47

I just picked up a can of pumpkin. You know the stuff - most of the time we make pumpkin pie with it. I am actually not a fan of pumpkin pie. (Actually, I think it is "just okay") but I find that it makes a wonderful addition to my Mediterranean Kitchen.

Okay, I live in Germany at the moment but I am of Greek ancestry and I cook primarily Mediterranean foods. For all intents and purposes, I have a Mediterranean kitchen

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Posted By: Katherine Huether - Category: No Category

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In Season Foods for Summer

July 7th 2010 17:05

A key part of borrowing concepts from the Mediterranean kitchen is to cook with the freshest ingredients. That means using the most in season product available. For the Northern Hemisphere, July means summer. Here is a list of some of the best product choices for this time of year.

In general, berries - especially strawberries and blueberries, are a good pick. Cherries also make the list and so do peaches (in some slightly warmer climates

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Posted By: Katherine Huether - Category: No Category

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My Easiest Bolognese Sauce Recipe Ever

June 25th 2010 10:41

I lived in Germany from 2002-2004 and the Bolognese sauce that I used to make back then was the tastiest and easiest I've ever made. For years I couldn't even come close. I moved back to the US and I blame the ingredients. The ground beef is fresher in Germany and the tomato products are of a higher quality.

I'm happy to report that I live in Germany again and I have access to these delicious ingredients. I have a pot of my old Bolognese bubbling on the stove and I'm very excited to be eating this for dinner! All the measurements are metric because it's just easier out here

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Posted By: Katherine Huether - Category: No Category

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6 Ways to Enjoy Proseco

June 24th 2010 09:14

Proseco is one of my go to summer beverages. I love it with a slight chill and it seems to accompany all things summer quite well. I usually order it in the restaurants with Insalate Caprese but I like it by itself - especially when sitting outside enjoying the sunshine.

So naturally I started thinking about all the fun things I could do with this beverage beyond simply just drinking it plain. Off the top of my head I've come up with 6 options

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Posted By: Katherine Huether - Category: No Category

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January 2011

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November 2010

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October 2010