Caramelized “Sour” Whey

20200220161015_IMG_2755One of the greatest things about the World Wide Web is that it allows for fortuitous discoveries to be made in a matter of seconds with just a few keystrokes.  This “cheese” happened to be just that for me.

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Makaronia me Kima (Greek Spaghetti with Meat Sauce)

One might think of church bingo nights as an “old people” activity. I’ve been bingo-ing since childhood. Not just any bingo, mind you. Pasta bingo.

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Fromage Fort (French Cheese Spread)

It’s a well known fact that the French make good cheese, and enjoy eating it as well as they make it.    It’s no surprise then that they came up with a wonderful way to use every last crumb of it.

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Grilled Eggplant Baba Ganoush

20190829_193457As a child I hated eggplant.  Then I grew up and decided I should try them again.  Turns out they weren’t too bad after all (this didn’t work with mushrooms, though).

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Creamy Caramelized Onion Pasta Sauce

20190516_143405fgvOne of the side-effects of trying to create a new recipe is that I don’t know how much of an ingredient I might need, and then am left with extra that I need to figure out how to use.  It’s a rough life.

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Creamy Crab Dip with Rosemary & Kalamata Olives

20190508_215812My Medium Boy’s exact words were “Oh my God, this is delicious” when a spoonful of this dip hit his mouth.  I’m not sure, but I think he may have liked it.

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Quick & Easy Mizithra (Greek Ricotta)

20190323_182259I consider myself to be a fairly serious kitchen DIY-er.  I enjoy learning about a food’s history and recreating it in my kitchen.  But then there’s that whole time thing.

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Fresh Spinach & Tomato Pasta Sauce

20190401_203435A while ago, I had purchased a rather large quantity of spinach.  Even though I often grow my own, spinach is pretty picky about not liking my hot summer temperatures and I don’t always get around to growing it when it will thrive.  Thank goodness for grocery stores!

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Fava (Greek Yellow Split Pea Spread)

20190310_133339It is amazing what one can create in the world of food with only the simplest of ingredients.  Proof again that complex, obscure, and expensive materials are not what makes a cook great.

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Homemade Traditional Mizithra Cheese

20190219_203149If you’re from the West Coast, you likely know about mizithra cheese from The Old Spaghetti Factory’s browned butter and mizithra cheese pasta (which is really good).  What you may not know is that this cheese has a history that goes back thousands of years.  That should tell you how easy it is to make if ancient Greeks could do so without modern kitchens!

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Cheesy Crab Dip with Artichokes & Greek Peperoncini

20190113_201048It’s the early 90s, Berkeley, Ca.  I’m being treated to a nice dinner at Skates On The Bay, a surf-and-turf restaurant literally on the San Francisco Bay.  We order the crab and artichoke dip with focaccia bread.  I was hooked.

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