Tag Archives: mediterranean

Friday recipe: Herbed Potato Salad

Potato salads are a summer and picnic staple all over the world, funny how one salad can be so international?! My Mediterranean aunt does one in a slightly different way, which i love and find delicious.

Potato Salads from all over!!

Potato Salads from all over!!

Recipe:

1-2 lbs potatoes cooked and sliced

1/2 cup Greek black olives pitted

2 cloves garlic chopped

1 tbs chopped oregano, 1 tbs chopped mint, 3 tbs chopped parsley

1/2 cup fetta cheese, crumbled

2 tbs red wine vinegar, 1 tbs lemon juice, 3 tbs olive oil.

-In a blender combine the herbs, the garlic, lemon and vinegar until pureed. Add the oil and fetta and blend till well combined. Toss with the cooked potatoes, and sprinkle the black olives on top. Enjoy!

How do you like your potato salad?

*images via pinterest

 

 

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Friday recipe: Eggplant salad with chick peas

As you know i am away visiting my parents for a while, and while i love the Mediterranean, i almost forgot about the August heat! Walking out of the airport i felt a heat wave engulf me , and it wasn’t at all magical!!

Living in Montreal where summers are rather mild, with some showers, this heat is hard to swallow…But, the food makes up for it!!!

Today i’m sharing with you a rather interesting salad, made up from one of my favorite vegetables, eggplants.

Since i was too busy eating, i didn't take any pictures, sorry!

Since i was too busy eating, i didn’t take any pictures, sorry!

Eggplant Salad with chick peas:

1 large eggplant peeled and cut into cubes- 2 large ripe tomatoes, peeled and chopped- 1 cup cooked chick peas or tinned- 2 large onions chopped- 3 cloves garlic chopped- 3 tbs olive oil- 1 tbs pomegranate sauce (available in Mid Eastern shops)- salt and pepper to taste.

-In a cooking pan heat the oil and saute the onions for 2mn, add garlic and saute 1 more minute. Add the eggplant pieces and stir well into the onions, add the tomatoes and other ingredients, season, cover and simmer for 15 minutes till done.

Serve chilled or at room temperature. Enjoy!!

 

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Monday question

Desktop97I received a lot of emails asking if it is easy to start eating differently, more healthy. If it doesn’t become boring and bland after a while. I personally love to eat good food, and find that there is no reason that healthy has to equal bland and boring!

Vegetables, fish, legumes and fruits are all delicious and nutritious at the same time; add spices and herbs to the mix, don’t be afraid to try new recipes, and don’t give up if you feel stuck. The web is full of recipes from the easiest to the most difficult, you will always find something! I find it easy to cook healthy, and always enter my kitchen as if entering a lab! I always end up inventing something new!

What would you answer these ladies, is it easy for you to eat healthy? And how do you go about it?

 

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Friday recipe: Provencal summer potato gratin

Since i posted two days ago about the beauty of Provence , i’m sharing a delicious summer dish from that lovely area….

2ba8c7d00d2ab3c10b95ca4e9abcb5faProvence is the Mediterranean jewel of France in my opinion. The sights, smells and food are incomparable…The food in this part of France is so good, you will have visit more than once!

Provencal summer potato gratin:

2 cloves garlic-extra virgin olive oil-2 1/4 pounds medium tomatoes, peeled-2 pounds gold potatoes, scrubbed and sliced about 1/4 inch thick-salt and freshly ground pepper-2 teaspoons fresh thyme (or 1 teaspoon dried)-2 medium onions, sliced about 1/4 inch thick-1 bay leaf-1 1/2 cups boiling water- 12 imported black olives, pitted.

-Heat the oven to 375F. Cut 1 of the garlic cloves in half and rub a gratin or baking dish with the cut sides. Mince the remaining garlic and set aside. Oil the gratin dish with olive oil.

-Slice 2 of the tomatoes into thin rounds and peel and chop the rest. Arrange half of the potato slices in the dish, slightly overlapping, and season generously with salt and pepper. Sprinkle half of the thyme. Top with half of the onions. Season the onions and lay the bay leaf on top. Toss the chopped tomatoes and minced garlic together with salt and pepper to taste, and spoon over the onions. Repeat the layers and top with the sliced tomatoes. Be sure to season each layer generously.

-Season the boiling water with 1/2 teaspoon salt and 1/4 teaspoon pepper, and pour over the vegetables. Dot the top with olives and cover with foil. Bake for 45 minutes. Uncover and bake for another 30 mn, until most of the liquid has been absorbed and the gratin is lightly browned around the edges.

(You can add 1/2 a cup of grated Gruyere over the gratin 1 hour after baking).

Enjoy!

*image via pinterest

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Mediterranean dream

Today we are going to dream. Why dream alone when we can share the dream, right? Who doesn’t dream of going to the south of France, sweet smelling Provence, beautiful Italy, or the breathtaking views of Greece? Let’s take the magical Mediterranean tour, and maybe, just maybe it will encourage you to take the leap and actually go there!

The beaitiful Amalfi coast in Italy

The beautiful Amalfi coast in Italy

Another Amalfi breathtaking view

Another Amalfi breathtaking view

The history of Turkey

The history of Turkey

Oh this is where supper is going to be! Provence.

Oh this is where supper is going to be! Provence.

The unforgetable smell of Provence...

The unforgettable smell of Provence…

That water....in Greece!

That water….in Greece!

This just screams vacation time!!!

This just screams vacation time!!!

Do you need more encouragement?! Where have you visited around the Mediterranean and what was your favorite place?

*all images via pinterest

 

 

 

 

 

 

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Friday recipe: Beet and yogurt salad

This is a Turkish dish i found a couple of month ago and had to try it. I love the taste of beets, and i usually just make a salad of boiled beets, parsley, garlic and olive oil.

This is a bit different, it takes more time since the beets have to be roasted and marinated, but you can still roast them 4 to 5 days ahead. It is worth it!

Beet vegetableBeet and yogurt salad:

4 medium beets, roasted-1 1/2 tablespoon cider vinegar or wine vinegar-1 teaspoon sugar-2 tablespoons olive oil-salt and freshly ground pepper-2 cloves garlic pureed-1/2 cup drained yogurt until thick and creamy-2 to 3 tablespoons minced fresh dill.

-Heat the oven to 425 F. Cut the greens of the beets, leaving about 1/2 inch of the stems attached. Scrub the beets and place in a baking dish. Add about 1/4 inch water, cover tightly with foil, and roast till the beets are tender, 35 to 40 mn.

-Peel the roasted beets, preferably while still warm. Cut in half lengthwise, then slice crosswise into half moons. Stir together the vinegar, sugar, olive oil, and salt and pepper to taste. Toss with the warm beets and marinate for 2 to 3 hours at room temperature or in the refrigerator.

-Mix together the garlic and yogurt. Stir in half the dill and salt and pepper to taste. Drain the beets and stir some of the marinade into the yogurt (to taste). Toss the yogurt with the beets. Sprinkle on the remaining dill and serve.

This dish is perfect for those hot summer nights! Enjoy!

*image via google

 

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A Mediterranean city..

Every country on the Mediterranean has its charm, its food, and its traditions. What they all share is the sun, sea, and blue blue sky..

Today i’m writing from the south of France, Cannes to be more precise, where i will be staying for a week, till the end of the glamorous Cannes Film Festival.

The south of France brings already good food to the mind, extremely good wine, walks on the beautiful beaches, and long nights filled with the sweet smell of the south..

It was too cold for me, but not for the sun lovers!

It was too cold for me, but not for the sun lovers!

What if you add an international film festival to all that? You get Cannes!

Cannes is a very beautiful city on the sea side, filled with more cafes than you can count, little restaurants, seafood places, beautiful hotels, and of course for the fashionistas, plenty of shopping to do!

The gorgeous Carlton Hotel

The gorgeous Carlton Hotel

 

One of the many seaside restaurants

One of the many seaside restaurants

 

The beautiful architecture

The beautiful architecture

I love Cannes during the festival; it’s full of people from around the world, industry people,movie affectionnados, fans, tourists, journalists…All mingling together.

You see couples in black tie and long evening dresses walking next to people in shorts and flip flops!

The french city turns inside out for this event, and it is something to see!

 

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Mediterranean chard recipe

Chard is a leafy green vegetable often used in Mediterranean cooking. Good for your bones, chard is full of vitamin K, magnesium, copper and calcium.

swiss-chard-4

You can treat chard as spinach: steamed, sauteed, braised. And use chard stalks as you would asparagus, though cooking time may take longer.

Chard has always been a favorite of mine, sauteed, with some garlic, olive oil, lemon, salt and pepper. Very tasty and nutritious.

Today i will be sharing another recipe from my Mediterranean aunt; it’s easy, nutritious and very good!

Chard with black eyed beans:

2 lbs. chard, 3tbs olive oil, 1 large onion chopped, 1 cup black eyed beans cooked , 4 cloves garlic chopped, 1 tbs coriander powder, 2 tsps cumin powder, salt and pepper to taste.

-Wash chard and chop coarsely (leaves and stems), cook in boiling water 4-6 minutes until almost done, and drain.

-In a cooking pan, heat oil and saute onions until they start to change color, add garlic and saute 2 more minutes. Add chard, beans and the seasoning, cover and simmer on low heat for 10 minutes.

Serve at room temperature.

*image via google

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Zaatar Crepes

I know i promised every week a recipe from “the lady who knew everything”, but this week i am going to share a recipe from my cousin’s husband, a sweet sweet man with a love and knowledge of gourmet food. He seems to always be in the kitchen when he is not working, and comes up with delicious dishes for his family and friends.

This week i had the pleasure to spend some time with them, having coffee in the sun on their balcony, their adorable dog running from one person to the other, their two kids playing nearby and the amazing scent of the Zaatar Crepes sifting through the house…

Wasn't smart enough to take a picture of the actual crepe! You will have to make do with this!!

Wasn’t smart enough to take a picture of the actual crepe! You will have to make do with this!!

For those of you who don’t know what Zaatar is you can read all about it in my post here .

Recipe:

For 1 cup of milk, add

-5 tablespoons of flour

-1 egg

-5 teaspoons of zaatar

-a little olive oil

Mix everything and make crepes as usual. Before removing from pan, add a slice of cheese (swiss, camembert, anything that melts), fold the crepe and serve.

Amazing!!

*image via pinterest

 

 

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Basil pesto sauce recipe from an old Mediterranean aunt

Since i’m visiting my parents, i took the occasion and started rummaging through my mother’s cooking books (which are all over the place!). I was very happy when i found a booklet written by an old friend of my mom’s who was an amazing cook and gardener, a booklet where she wrote all of her famous recipes, using ingredients mostly from her garden. She was one of the first people my mother met when she arrived to this country, and she learned a lot from her. (She used to call her the woman who knew everything!)

Today we had pasta for lunch with a delicious pesto sauce, and i’m going to share the recipe with you.

ivory-coastlines.tumblr

Basil pesto:

3 cups basil leaves(chopped)

1/2 cup pine nuts or chopped walnuts

1/2 cup olive oil

3 cloves garlic

salt and 1/2 cup Parmesan cheese

In a blender or food processor, puree basil and nuts. Add garlic, oil and Parmesan, and process till well blended and desired consistency is reached.

Place in a container, add some olive oil on top and cover. This keeps well in the refrigerator up to two weeks. It freezes well too.

(You can replace the basil with parsley for parsley pesto)

Keep tuned for more recipes each week from “the lady who knew everything”..

*image via ivory-coastlines.tumblr

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