Summer is officially over. I know, I’m not providing “Breaking News” here. You may have noticed, however, that there are still a few summer flavors lingering about in the grocery store and farmer’s market. I’m mainly referring to Zucchini and Tomatoes. They are naturally delicious when consumed fresh straight from the garden to the table, not requiring a lot of seasonings and fuss.
Tag: greek recipe
I happen have plenty of experience with rolling dolmathes. As a child, I would take leaves from my father’s fig tree, make a simple mud-mixture of dirt and water and roll dolmathes in my back yard play kitchen. This grown-up version of dolmathes tastes much better than my mud dolmathes… trust me. :)
I’ve been having so much fun recipe testing with Old School Favorites rich and delicious Chocolate Szauce and my children have been having a blast scraping the little glass jars clean. This szauce can go way beyond a delicious topping on an ice cream sundae.
In a previous post, I mentioned that I always have stocked in my refrigerator and cupboard the necessary ingredients for Oatmeal Chocolate Chip Cookies, including the irreplaceable Ion Chocolate. In addition, I always have baklava in my freezer. Yup- freezer. First of all, frozen baklava is Delicious with a capital D. Second, it is actually an amazingly delicious ingredient.
There are two things I have a hard time shaking: Cookies and Cake (Ok, three things: Ice Cream, too). If you were to mention the word ‘cake’ in a sentence I would obsess about it until I ate a piece. For example: years ago my son and I needed to leave a kid’s birthday party early. Unfortunately, we left before cake was served. That night, after putting my then 2 year-old son to bed, I made a cake in order to scratch the itch. I then proceeded to eat two (large) pieces. The same is true with cookies. Talk of cookies = me making a batch of my favorite Oatmeal Chocolate Chip Cookies with Greek Chocolate without hesitation.
My parents used to have a hugely overgrown Black Mission Fig tree on their property. I was young and sometimes our young minds create big pictures in our little heads, but I felt as if the tree produced fruit all year long. I do know for a fact that it was taking over an entire portion of their yard – that images is a real-life-adult memory. During a yard re-model they decided to remove the tree. I was devastated.
This recipe is created specifically for those who don’t have a vertical spit in their kitchen or backyard. You know… the vertical spit for slow roasting seasoned lamb, beef or pork in order to slice thin layers of meat with the intention of making a delicious Gyro sandwich at home. Which means this recipe is created for all of us.
While strolling the extremely wide and fully stocked aisle of the local grocery store here in NorCal my eye was drawn to an awfully attractive tall, dark and handsome bottle of vinegar. The word FIG stood out on the well-designed label and I was immediately drawn in. Yes, I came across something amazing: Fig Balsamic Vinegar produced by O Olive Oil. Eureka! I’ve struck gold here people!