East/West: A Culinary Journey Through Malta, Lebanon, Iran, Turkey, Morocco, and Andalusia, written by Shane Delia, features 80 recipes inspired by Delia’s travels through the Mediterranean and Middle East. Highlights include Argan Oil Chocolate Mud Brownie with Orange Cinnamon Ice Cream from Morocco; Roast Peanut Butter Parfait, Tahini Salted Caramel, and Broken Baklava from Lebanon; Tortillas…
Panetteria Cookbook Review and Panini All’Olio (Italian Olive Oil Rolls)
Panetteria: Gennaro’s Italian Bakery, written by Gennaro Contaldo, features authentic sweet and savory Italian baking for both special occasions and everyday cooking. Highlights include Treccia Colorata (Braided Sweet Bread), Pizzette Margherita (Mini Pizzas with Tomato, Mozzarella, and Basil), Danubio Salato (Savory Brioche), Panini al Latte (Milk Rolls), Focaccia con Aglio e Rosmarino (Focaccia with Garlic and Rosemary),…
#SundaySupper Spanish Tapas: Zanahorias Aliñadas (Spanish Marinated Carrots)
Today #SundaySupper is joining together with host Caroline of Caroline’s Cooking to celebrate Spanish Tapas! Tapas are a collection of Spanish appetizers from hot to cold, savory to sweet, that can be shared with friends and mixed and matched to bring variety to a meal. I am sharing a recipe from Andalusia (Andalucía) for Zanahorias Aliñadas-…
#EVOOChallenge: Olive Oil Stracciatella Ice Cream
Today is the last day of the #EVOOChallenge hosted by Spartan Oil! I am finishing the challenge on a more decadent note. When I first tried Spartan Oil’s Extra Virgin Olive Oil at MetroCooking DC, they were offering samples with vanilla ice cream to help highlight the pure flavor. I decided to make an ice cream…
#EVOOChallenge: Shrimp with Ladolemono (Greek Lemon Olive Oil Sauce)
It is Day 4 of the #EVOOChallenge and I paired Broiled Shrimp with Ladolemono (λαδολέμονο), a Greek Lemon Olive Oil Sauce. In its purest form, Ladolemono is simply a combination of extra virgin olive oil and lemon juice. I seasoned it with a bit of oregano, salt, and pepper. The sauce is also a delicious…
#EVOOChallenge: Champiñones al Ajillo (Spanish Garlic Mushrooms)
Champiñones al Ajillo is a Spanish tapas dish of mushrooms sautéed with garlic slices in an olive oil sherry sauce. Serve them as an appetizer or with a variety of other small plates. Have a baguette or other crusty bread nearby to sop up the remaining sauce. I used Spartan Oil to coat these mushrooms. Spartan Oil has…
#EVOOChallenge: Twabaa (Algerian Lemon and Olive Oil Cookies)
Twabaa (Ta’aba) are Algerian cookies flavored with lemon and occasionally orange or anise seeds. These lightly crisp and crumbly cookies get their fat completely from olive oil, no butter needed. Make sure to use a good quality to help the flavors shine. I formed the cookies into rings, but have also seen them shaped into cylinders. They…
#EVOOChallenge: Spinach Walnut Pesto
This Spinach Walnut Pesto is a great winter variation to the traditional pesto when fresh basil is hard to come by. Spinach, toasted walnuts, garlic, and parmesan cheese are pureed until smooth, then slowly mixed with olive oil. I served the pesto as a spread for bread and thinned a bit more out to coat…
The Broad Fork Cookbook Review and Crisp Toasted Bagel with Fromage Blanc, Tomato, Sea Salt, and Basil
The Broad Fork, written by Hugh Acheson, offers 200 recipes for seasonal fruits and vegetables the reader may be exposed to through CSA (community supported agriculture) boxes and local farmers, but not necessarily know how to prepare. His goal was to create recipes that generally take a short amount of time, but are still delicious to get…
Red Wine Peach Vinaigrette
I always tell myself that I need to prepare more salad dressings to make sure I actually eat the bin of lettuce I buy every week. A portion of that bin generally ends up as compost more often than not. Well, I finally made another vinaigrette and not a single piece of lettuce went to waste….
