Bumbleberry Pie – Mixed Berries and Apple

Bumbleberry Pie – Mixed Berries and Apple

(Skip to Recipe)

What is Bumbleberry Pie?
At first I thought Bumbleberry Pie was a sweet baked good featuring bumbleberries.  Little did I know that a Bumbleberry Pie is actually a pie made with mixed berries (usually three types of berries), and sometimes includes apple or rhubarb.

My brother asked me to make a raspberry pie for his birthday.  He then added if raspberry was not possible, he’d like a blackberry or apple pie instead.


Fresh raspberries and blackberries can be expensive at this time of the year (springtime), even in California where tasty berries grown locally or in Mex…

Read More

Fresh Red Beet Pasta

Fresh Red Beet Pasta

(Skip to Recipe)
Why Bother Making Fresh Red Beet Pasta?
Recently I developed a recipe for Red Beet Ravioli with Spinach and Goat Cheese, which was absolutely yummy.  Of course, I may be a bit biased.  So don’t rely on my word, try it yourself and see how delicious is this ravioli dish!

The red beets in the pasta make the dough a vibrant purple color, which will certainly make any plate look more attractive.  The red beets also add dietary fiber, vitamins, minerals and nutrients that will help you and your family remain healthy.  Contrary to common belief, red beets are not high in sugar;…

Read More

Papoutsakia – Greek Stuffed Eggplants

Papoutsakia – Greek Stuffed Eggplants

(Skip to Recipe)
How do you Make Papoutsakia?
The Greek dish called Papoutsakia can be translated from Greek as the Little Shoes or the Little Slippers.  As charming the name may be in Greek, Papoutsakia are eggplants stuffed with seasoned ground veal and tomatoes.  Sounds simple, right? Well, they are!

 

My friend, Thomais, has kindly provided me with this recipe for Papoutsakia.  As you may remember, she has also taught me how to make Authentic Greek Pasticcio and Greek Stuffed Peppers and Tomatoes.  Click on the names of those dishes to find the corresponding recipe.  I appreci…


Read More

Tomato Tarte Tatin

Tomato Tarte Tatin

(Skip to Recipe)

Tomato Tarte Tatin is Simply Elegant
 
What is a Tarte Tatin?
You have probably heard of Apple Tarte Tatin (tarte tatin aux pommes), the French version of hot apple pie.  Slices of apple caramelized in a pan on the stove or in the oven before placing puff pastry dough on top and baking it further.  Before serving the pan is turned over so the pastry is on the bottom and the hot caramelized fruit on top.

Although tarte tatin is often made with fruit, a savory version made with vegetables can be just as delicious.  A few months ago I shared on this site my recipe f…


Read More

Vegetarian Zucchini “Meatballs”

Vegetarian Zucchini “Meatballs”

What makes this recipe for Vegetarian”Meatballs” so popular?
This recipe for Vegetarian Zucchini “Meatballs” by Gina at Skinnytaste has gone viral on my Pinterest boards since I posted it yesterday.  I have not seen such a reaction to a recipe in a long time, if ever.

I can think of at least 6 reasons this Vegetarian Zucchini “Meatballs recipe has become an instant hit:

One, it’s zucchini season so many people are looking for recipes using zucchini, especially if they grow their own zucchini in their gardens.
Two, it’s vegetarian, therefore appealing to non-meat eaters who like this …


Read More

Peach, Nectarine and Plum Pie

Peach, Nectarine and Plum Pie

(Skip to Recipe)

What fruit pie is your favorite in the summer?
Peach, Nectarine and Plum pie has been my family’s favorite these past few years.  We look forward to the moment when the peaches, nectarines and plums are at their freshest and fill up the grocer’s stalls at a reasonable price.  This week that ideal moment has finally arrived, just in time for my daughter’s birthday celebration.

I should confess that I have not actually waited until this week to make this wonderful pie.  I’ve already been “practicing” for the past 10 days, bringing a pie to a friend’s house for dinner and …


Read More

Pasta with Arugula Pesto and Zucchini

Pasta with Arugula Pesto and Zucchini

How can you use Arugula Pesto this summer?
Summertime is ideal for creating pesto sauces since herbs and greens are at their freshest. I love experimenting with new combinations to tease my palate with a change from the more customary pesto made with basil, Parmesan cheese, pine nuts and garlic. For instance, recently I enjoyed a Pesto with Arugula, Basil and Fennel. Follow this link for the recipe and for more tips about making pesto sauces.

I prepared this summer pasta dish by mixing the Arugula Pesto sauce with some fettuccine pasta and sauteed green and yellow zucchini. The zucchini ca…

Read More

A Greek Salad for the Gods

A Greek Salad for the Gods

What makes a Greek Salad Greek?
Greek salads are served and enjoyed all over the world as people try to capture the magic of Greece. In Greece, this salad is known simply as horiatiki, a peasant’s salad or a country salad.

Although there does not seem to be a definitive way to make a Greek salad, most can agree that the essential ingredients salad are tomatoes, cucumbers, feta cheese, red onion, Kalamata olives, and olive oil. This is how the Greeks would make their horiatiki.

Common ingredients added to a Greek salad include: green wax peppers, pickled peppers (peperoncini), anchovies …


Read More

A Caprese Salad with Parma Ham

A Caprese Salad with Parma Ham

Sometimes simple dishes are the best!
Tonight I really did not feel like preparing anything complicated. It’s warm outside and I’ve been moving around all day long sorting through things in my home as I’m doing a major summer cleaning.

 
Preparing a Caprese Salad with Parma Ham
So I prepared a dish with mozzarella, tomatoes, Prosciutto di Parma ham, basil, olive oil and balsamic vinegar with a little salt and pepper. This dish always looks nicer when you lay a slice of mozzarella on a slice of tomato and continue in this fashion until you fill your dish (or have enough for your grou…

Read More

Pesto with Arugula, Basil and Fennel

Pesto with Arugula, Basil and Fennel

(Skip to Recipe)

How to use fresh herbs to create your own Pesto
Food always tastes better with the right condiments (pesto, rubs, and sauces) to enhance the flavors of your dish. When entertaining friends, keeping the main dish fairly simple while offering a selection of homemade condiments is a sure key to success. Everyone can choose how they want their dish. Your guests can make it as spicy, flavorful or simple as they wish.

Summertime is ideal for making pesto sauces with fresh herbs. For most people the term pesto refers only to a mixture made from pounding together basil, garlic,…


Read More

Ginger Syrup Made at Home

Ginger Syrup Made at Home

What is the difference between ginger syrup and ginger beer?
Ginger syrup is made by cooking ginger with water and sugar until you obtain a syrupy consistency (see recipe below).  Meanwhile ginger beer is traditionally a fermented beverage created by mixing ginger syrup (once cooled) with a mother culture (ginger beer plant) and leaving this mixture to ferment for a few days.  The process for making ginger beer is very similar to the process for making other popular cultured and fermented drinks, such as Kombucha and water kefir.  Once you learn to make one, it will be easy for you to start m…

Read More

Barbecue to celebrate Father’s Day

Barbecue to celebrate Father’s Day

What makes Barbecue perfect for Father’s Day?
For Mother’s Day I prepared 2 posts with brunch ideas (one tasty vegan and the other tasty non-vegan) to help you celebrate the special occasion.  Somehow brunch seemed to be the appropriate meal for recognizing mothers everywhere.  Let them put their feet up at the start of the day so they know it’s a day to relax.  We show our special affection for mothers by putting some flowers on the table or in a bouquet in the room.

For Father’s Day, however, the norms seem completely different.  The only ideas that come to my mind as “typical” Father’s …

Read More

Yogurt Spread with Radishes and Green Onions

Yogurt Spread with Radishes and Green Onions

(Skip to Recipe)
Spring was in the air on my lunch table
A couple days ago I was home for lunch on my own and wanted to make something special yet easy. I had a few eggplants, carrots, red peppers, cucumbers, green onions, and much more.

I was really in the mood to make a typical Belgian spread made principally with fromage blanc, green onions and radishes.  You add a little salt and pepper to these ingredients and you basically have your spread.  I also wanted to make baba ganoush with the eggplants. So what did I do?

I made both! Here I share the recipe for the Yogurt Spread with Rad…


Read More