Eggplant. Aubergine. A vegetable so known for overcooking, tasting too salty, being too mushy or used as a filler. Eggplant is emerging center stage in the broader cooking community due to its lightly bitter flavor and a unique texture which is further enhanced with a touch of smoke, Tahini, yogurt, coarse salt and olive oil. These flavors provide an excellent pairing and you see how the challenging mild bitterness can be celebrated by matching it with balancing flavors. Continue reading Eggplant: The New Revolution
Category: Seasonal
Tzatziki (τζατζικι) Recipe
Greek yogurt, garlic and cucumber delight. Make it as a dip to serve with crisp fresh cut vegetables and crackers or double the amount of yogurt to serve as as a cold soup for a hot summer night. Continue reading Tzatziki (τζατζικι) Recipe
Behind the Scenes: Cooking with Fresh Herbs
Fresh herbs are one of the most characteristic ingredients of all kitchens around the Mediterranean: from fresh basil in pasta or pesto, fresh oregano for tomato sauce, fresh marjoram with olive oil in a meat rub or fresh rosemary and lemon with fish. Continue reading Behind the Scenes: Cooking with Fresh Herbs
Summer In The Kitchen: A Great Season for Food
Summertime in Washington DC: an excellent time to get back in touch with fresh fruits and vegetables. Whether you live in the metro area or in the more rural suburbs, plentiful fresh produce is available in the markets and road side stands. Take the opportunity to peruse this fresh produce. Continue reading Summer In The Kitchen: A Great Season for Food