Posts with tag greek cuisine
Posted Jul 24th 2007 11:21PM by Sarah J. Gim
Filed under: Hors D'oeuvres, Snacks, Mediterranean, Vegetarian, Vegetables, Dairy, Cheese, Recipes, Raves & Reviews, How To, Middle East, Condiments, America, Europe, Comfort Food, Spices
A few weeks ago, my friends and I got together after work to play board games (yes yes I know - how very, um, exciting), and a friend and I were charged with providing food. We were meeting rather late, so there was no need to go with full dinner fare. I decided on a few Mediterranean dips and a salad because really now, is there anything better than ripping a pita loaf into shreds when you're caught up in the excitement of Jenga?!?! Tzatziki is one of my favorites, and though I do believe it's used more as a sauce or condiment in Greek cuisine, I love scooping it up with pita bread. My Sarah-ized version is written out after the jump:
Continue reading Recipe: Sarah's Simple Tzatziki
Posted Sep 21st 2006 10:01AM by Sarah J. Gim
Filed under: Lunch, Dinner, West Coast, Mediterranean, Restaurants, Grains, Vegetables, Dairy, Beef, Poultry, Pork, Islands, America, Europe, Meat, Sandwich Day
It's hard to say whether we can call a gyro a sandwich because it's made of bread wrapped
around the fillings, but
who's making the rules here anyway? This is a gyro we shared as part of a late afternoon lunch at
Le Petit Greek on Larchmont in Los Angeles. Now technically, "gyro" refers to the vertical, slow-spinning spit on which meat like chicken, lamb or pork, is placed. "Gyro" is Greek for "turn," thus the name. However, when we say "gyro" in the food world, we're talking about the sandwich made with slices carved off the meat on the turning rotisserie, fresh tomatoes, sliced red onions, French fries, and
tzatziki. I have no idea how French fries play into this Greek equation, but I'm certainly not complaining.
This one from Le Petit Greek
Posted May 10th 2006 10:38AM by Sarah J. Gim
Filed under: Wine, Lunch, Breakfast, Dinner, West Coast, Restaurants, Recipes, Raves & Reviews, Newspapers, America
Californians are crazy for Spanish wines, especially since they are a good value; but SIV's Wine of the Week is a 2003 Berra Sassisto Langhe from Piedmont. It's "warm and earthy," and for $22, makes me warm and earthy, too.
In the kitchen, parsley isn't just a garnish anymore. Fabiolus Cafe on Melrose offers its recipe for Bigoli all'Anatra, a pasta with a rich duck sauce. If you need sausage, Bob's Market in Santa Monica makes it fresh. A story on Greek food has recipes for Balkan moussaka, pastitsio, masahri yiouvetsi, as well as resources around LA for ingredients.
Out on the southeland dining scene, SIV treks out to Ojai and gives two stars (**) to Christian and Tedde Shaffer's Auberge. Neal Fraser will be serving breakfast, lunch, and dinner at BLD.
Regina Schrambling seeks out intelligence on the newsstand that's covered with the likes of "Yum-o" Rachael Ray and Paula Deen.
Posted Feb 2nd 2006 2:58PM by Sarah J. Gim
Filed under: Lunch, Dinner, Hors D'oeuvres, Snacks, Mediterranean, Vegetarian, Grains, Vegetables, Nuts/seeds, Recipes, How To, Boiling, Middle East, Europe
Stuffed grape leaves are a typical Mediterranean and Middle Eastern food. Depending on which cultural cuisine, they
are called by slightly different names: "dolma" in Turkey, "dolmade" in Greece, and
"dolme" in Iran. The grape leaves are filled with anything from rice, different types of nuts, and meat,
usually lamb.
Though I call my stuffed grape leaves "dolma," and they include rice and pine nuts, they are
nowhere near traditional because I leave out typical herbs like mint (I don't love mint), and cook the rice before
wrapping in the grape leaves.
Continue reading Dolmades - grape leaves stuffed with rice and pine nuts
10 More Dirty Restaurant Tricks
5 Things You Didn't Know About Turducken
10 Catchiest Food Jingles We Love to Hate
