Publisher: Andrews Mcmeel Publishing
Food, culture, celebration, and memory are inexorably tied together inside Tessa Kiros’s Kouzina. As the follow-up to her best-selling Venezia and Falling Cloudberries, Kouzina explores Kiros’s Greek-Cypriot heritage and takes readers on a colorful journey into the Greek kitchens of her friends and family as she catalogs the traditional foods for fasting, festivals, and feast days.
This is not a cookbook, it is a cooking journey. With gorgeous landscape pictures and information about the culture of the recipes, I felt like I was in Greece learning to cook. The baklava was absolutely stunning and I can not wait to try it again! Simple recipes that are authentic and memorizing. Put this one on the coffee table and your guests will think they just vacationed in Greece!
I really love twitter but it is definitely bad to look at midday, when you are hungry, and follow tons of foodies. The issue this morning was I saw gravy and then from that point I wanted chicken fried chicken with white pepper gravy. Then I remembered there was something I was craving a few days ago and it was a Philly! Here’s the deal, chicken fried chicken is really not a challenge for me to make. I make fried everything, except fried butter (that’s just wrong on so many levels). So the Philly won in the wars of what to cook and blog. The largest challenge of a Philly Cheese Steak is the meat. Problem is that you need sliced rib eye from a boneless rib eye. Not that hard you would think but some meat departments do not have a deli slicer in the back near the raw meat. I got lucky after calling around to three places, not only found someone who could cut the meat for the Philly but also cooked a Philly themselves at home. The process is pretty easy once you find someone that will cut it for you. If you do not have a griddle then I highly suggest you get one. This can be cooked in a iron skillet but the temperature does not stay even in a skillet versus an electric griddle. Once you have the griddle (or iron skillet) and your meat then follow these simple steps below. Remember no Philly is better then the one you create yourself. Why? Cause you can have anything you want on it!
Do not forget mise en place!
Get the griddle nice and hot with a tad of olive oil and two spatulas.
Do not fry any longer then 8 minutes. Just cook till you see no red and it is lightly browned. Cooking too long will make the meat tough. And after a few minutes you should have something that looks like this.
It’s just HOT here in Texas! Today with the heat index is over 111 degrees. So, to break the extremely unbearable heat and have a sweet summer fest in your mouth; I give you Rainier Cherry Panna Cotta. Rainiers are sweet cherries with creamy-yellow flesh. The cherries are very sensitive to temperature, wind, and rain. About 1/3 of a Rainier cherry orchard’s crop is eaten by birds. Well, if it is good enough for the birds then they are good enough for me!
- What’s Gaby Cooking: Cherry Chocolate Truffle Ice Cream
- Big Girls Small Kitchen: Cherry Cornmeal Cake
- Cooking With Elise: Roasted Cherries with Lavender and Almond Panna Cotta
- Daydreamer Desserts: Cherry Crumble Cake
- Ingredient Challenge Monday: Black Forest Ice Cream Done Two Ways
- Spices and Aroma: Dilkush with Cherries
- And Love It Too: Cherry-Pecan Chicken Salad
- FN Dish: The Ultimate Cherry Pie
- Daily*Dishin: Simple French Cherry Clafouti
- Glory Foods: Collard Greens and Cherry Reduction
- Chez Us: Gluten-Free Cherry Clafoutis
- Food for 7 Stages of Life: South Indian Hot and Sour Soup
- Virtually Homemade: Dark Chocolate Cherry Kuchen
- In Jennie’s Kitchen: Cherry Conserves
- The Sensitive Epicure: Gluten-Free Cherry Almond Clafouti
- Cooking Channel: Very Cherry Sangria
- Napa Farmhouse 1885: Cherry Balsamic Vinegar
- Zaika Zabardast: Balsamic Cherry and Peach Crisp
- Mooshu Jenne: Rainier Cherry Panna Cotta
- Food2: A Very Cherry Recipe Round-Up
- Virtually Vegan Mamma: Fresh Cherry and Almond Scones
- CIA Dropout: Italian Cherry Cake
- Sweet Life Bake: Honey-Tequila Pickled Cherries
- Cooking With Books: Cherry Cooler
- Recipe Girl: Cherry Limeade Pound Cake
Salsa is just not something that stays very long in my house. It seems that a jar of good salsa at $5 a jar is just not worth the cost when you can make triple that amount with this simple recipe. Of course the guys (Chance & V) in the house were not sure if this salsa would be as good as the jarred variations. Of course I told them it won’t be as good, it will be even better because the salsa is fresh, all except the canned tomatoes of which you can eliminate, and just use fresh tomatoes in the place of them. However, I love the taste of the fire roasted tomatoes the best. So, if you are going to use some fresh tomatoes do not forget to throw them on the grill or roast them in the oven.
As far as picking your heat! If you want a spicy burn use more jalapenos. If you want a soft heat add more serranos. When I make this for people who can’t handle the heat I use one jalapeno and two serranos. If you want a bunch of heat then leave your seeds in the jalapenos. Now off to make some yummy cold desserts to beat this 100 degree month of heat in Texas!
Gosh, the aroma! I just love cooking Italian Goulash because of the aroma. It is seriously intoxicating. I generally only make it in the Fall and Winter but I thought why not, it is a great stove top recipe, and with the Texas heat; I definitely do not want to run the oven. This recipe is adapted from my Grandmother Toni’s goulash recipe. I grew up eating this yummy dish; however, she isn’t a spice queen like me. So, I decided to try and perfect her recipe and add a little me into it. And when I say me, I mean orange! I have the greatest new obsession with orange bell peppers; not habaneros. I just want to add them to everything but never know what to add them to. While preparing for the goulash I realized all I had was the orange peppers and usually I use green peppers. The orange peppers were fantastic and super tasty! Cooked up sweet and added a great flavor and color to the dish. Enjoy my comfort food!
With the heat wave stretching across all of the states and from what I hear from my friend Jen, even Canada is warmer then usual; I thought it would be great to post a simple stove top recipe. Slaving over the stove after being in the Summer heat is just not my forte! So, I brought back a recipe we used to make when the kids were little. However, I used to make it with baked tortillas over foil balls in the oven. This time I wanted to actually fry the tortillas, since my frying skills are better, and to make mini taco salads. Perfect for small dinners in the hot Summer heat or a super fun appetizer for a house party!
In honor of Bastille day, I thought it would be best to post you my son’s favorite French recipe. Boeuf Bourguignon also known as Beef Burgundy. It is a beef stew braised in wine. My son and I just love the fresh ingredients that go into this recipe. The fresh basil and thyme keeps the dish so rustic! My version of this dish is cooked in a dutch oven pot on stove top. If you don’t have a dutch oven you can use a larger sauce pot. If you would like the recipe of how to cook this in a oven or over camp fire in a dutch oven just leave me a comment and I will send you the recipe.
One of my favorite items on a appetizer menu is the Blooming Onion also known as the Awesome Blossom. With onions on sale at my local market, I wondered if I could really make a blooming onion at home. I thought for sure the hardest part would have to be the cutting. Actually, the hardest part is getting it in and out of the frying pot! Here is a how to cut a blooming onion video and I will follow up soon with a recipe on how to dust your onion.
I am such a huge fan of onion rings! I know they are not quite everyone’s favorite fried food but they make a great addition to a burger or on a burger. I generally like to eat them on a burger, the mock edition of the Western Bacon Cheeseburger from Carl’s Jr. basic burger with onion rings, bacon, cheese, BBQ sauce and sesame seed bun, OH YUM! I am just going to go with step one today and that’s the onion rings. I will have to do another post soon for the full burger. These are very crispy but not crunchy; however, if you would like them crunchy just add panko (Japanese bread crumbs) to the batter.
My brother and a friend of mine both had mentioned different versions of this soup. After hearing my brothers recipe and looking at many online I decided it was time to try to make this my way. Of course I used a few of my brothers ideas. Chili beans is a definite must in this soup. The other big battle was ground beef or chicken. I have to say hands down chicken, my style, makes the soup! So, don’t forget leave me a comment especially if you have your own version.