Posts with tag mediterranean food
Posted Aug 26th 2006 1:05PM by Sarah J. Gim
Filed under: Hors D'oeuvres, Snacks, West Coast, Mediterranean, Vegetarian, Vegetables, Cheese, Recipes, How To, Grilling, America
Grilled cheese? Sure, it's American cheese between two slices of buttered Wonder white, "grilled" in a frying pan, right? Not if you're Heidi from 101 Cookbooks, who grilled cheese, literally.
The cheese is called halloumi and originates from the island of Cyprus. Traditionally made from both goat's and sheep's milk, Heidi's find in San Francisco is all sheep's milk. She grilled the slices of cheese, which unlike regular cheeses, can somehow stand up to very high heats, then used the slices as a base for a green bean salad.
Posted Apr 9th 2006 3:04PM by Sarah J. Gim
Filed under: Lunch, Dinner, Snacks, Mediterranean, Vegetarian, Vegetables, Dairy, South Asia, Recipes, How To, Condiments, America, Europe, Spices
Back when I roasted cauliflower with
curry, I thought that Indian raita, a minty cucumber yogurt sauce, would have been a nice accompaniment.
Raita is made by wrapping 1 seeded, grated cucumber in cheesecloth and squeezing out all
the moisture. In a bowl, whisk together 1c. whole milk yogurt, 1/2 tsp. cumin, a
pinch of cayenne. Add the cucumber, as well as 2-3 Tbsp. finely grated carrots, and
1 Tbsp finely chopped cilantro or mint.
Raita is very similar to Greek tzatziki which is
yogurt, cucumber, lemon juice, and a lot of minced garlic. I have to say that even though the raita
sounds like it matches better with a roasted curried cauliflower, I'd rather have the garlicky tzatziki.
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
What Can I Get You Folks? - Eating Out for Thanksgiving
In Defense of Guy Fieri
'Top Chef Vegas' - And Then There Were Five
