I 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.
Continue reading Quick & Easy Mizithra (Greek Ricotta)
Fermented Whole Cabbage Heads
To make good food you need the right ingredients. Sometimes the right ingredients will seem to be so so wrong.
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Homemade Traditional Mizithra Cheese
If 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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Perfect Pie Dough
Don’t be fooled by those beautiful pictures of artfully created pies on Pinterest. They are FAKE!!! Have you ever noticed that they never show them after they are baked?
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Don’t Toss That Pumpkin!!
Every year, millions of pounds of pumpkin gets tossed into the garbage. It’s a massacre of epic proportions and the saddest thing of all is that it doesn’t have to happen. Don’t listen to the lies!!!
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Blue Cheese Salad Dressing
It was sometime in the early 90’s, with some people I don’t remember, at a restaurant somewhere in Berkeley. Alcohol may be responsible for the vague memory. Shhhh… don’t tell my mom.
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Pickled Banana Peppers
Who picked a peck of pickled peppers? I did! Except I honestly don’t know how much a peck is. I think it might be a lot.
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Basil Pesto
If the original creator of pesto was still alive, it would be on my bucket list to find them and give them a long, garlicky kiss of thanks. I owe the quality of my gastronomic life to that person.
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Harvesting Grape Leaves
I have come to realize that so many of the foods I was **ahem** “not fond of” were ones that started with less than fresh ingredients. Count dolmades, a Greek delicacy made with grape leaves, as one of them.
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Fruit “Leather”
My parents have fruit trees. They are prolific producers. We have fruit trees. They, too, are prolific producers. Great! Not so fast.
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