Yiasas! It’s been a while, friends. I’ve actually been out of the States, going on many a foodie excursion almost daily here in Cyprus. Ever since I was little, spending my lunches in my Yia Yia’s kitchen sampling her delicious home cooking, I have always had fond foodie memories of Cyprus. These childhood memories have truly formed my love for cooking (and tasting!), so I will try to share as many as I can with you from my vacation this summer.
As some of you who are closely following may recall, I posted a very excited entry a couple of weeks ago about the arrival of a very treasured UPS delivery: my Professional Chef textbook! My plan was to read a chapter, then post what I learned on a weekly or bi-weekly basis. Weeeeelll, after reading the first five chapters and realizing there wasn’t much I could really post on in those intro chapters, I finally stumbled upon something worth posting that I think you, reader, will find useful and interesting! In my first ever post chronicling my tacking of this giant textbook, I present to you: How to make a sachet d’Epices! A sachet d’Epices is just a fancy French name for a pouch made of cheesecloth containing herbs and spices of your choice, intended to infuse flavor into a broth without the “mess” of putting the spices directly into the broth or sauce. The flavor will be more subtle as well. Think of it as a light kiss of flavor rather than a full-blown punch in your taste buds. The following recipe is my recipe that I used to flavor the broth for a beef roast, but you can modify to whatever you are cooking, and get creative with it. You could add ginger, a cinnamon stick, mustard seed, carrot, etc. Play around and see what you can come up with! I tried quite a few sachets after reading this chapter, and I WILL say, some turned out amazing like the following recipe, and others, well, not so great. The trick is to experiment and see what works, and what doesn’t!
It was a warm and balmy night in Bishop Arts. We had just finished yet another satisfying meal at our beloved restaurant, Oddfellows (of which a proper review will be posted soon). In the distance, a lone saxophone pierced through the sounds of happy hipsters and fluttering families. The night was young and full of promise, so we decided to amble with the crowd and explore the sights and sounds of our new ‘hood. Continue reading
Happy Monday after Fourth of July weekend everyone! Hopefully everyone had a super fun yet safe weekend and ate plenty of hotdogs and pie! For today’s post, and in keeping with my light and refreshing theme (which will probably not last for much longer), I’ve decided to post my famous crab cakes recipe. I’ve tried numerous crab cakes at restaurants all over the land, and I believe that what really makes the delicious ones stand out from the not-so-delicious ones is the use of fresh, real crab meat, and a high crab to bread crumb ratio. These have the freshest ingredients, and the use of home-made bread crumbs just contributes to that home-made flavor. Another plus? I bake them in the oven rather than frying them up in a pan, so they are actually really healthy as well. Who doesn’t love a good crabby cake in July?!
Happy boiling hot Monday everybody! I don’t know about how it is where you live, but here in Dallas, Texas, it’s freaking HOT!! Leather-car-seat-causing-second-degree-burns-on-your-poor-exposed-legs-hot. Stay-inside-with-your-head-permanently-glued-to-the-inside-of-your-fridge-hot. So-hot-you-could-kill-for-a-one-way-ticket-to-the-North-Pole-or-somewhere-equally-as-gloriously-cold-hot…Well, you get the gist of our agony down here. So, with the record highs the past few days literally scorching my desire to eat anything too heavy or, for that matter, anything above room temp, I thought it was high time to make my go-to hot weather meal: Tuna “salad” with squash and beans. This is actually a tinkered-with adaptation of a meal we would have at my grandmother’s house in Cyprus on a weekly basis. As she didn’t have AC, this was one of my favorite meals to eat on those hot summer days. I have added my own personal twist to it with green onions, delicious cherry tomatoes, and my bright, lemony dressing, but the heart of the meal is the same. The best part? Not only is it filling and absolutely delicious, it’s super cost effective as well. Until these temps start dropping, I may be eating this meal multiple times a week! Enjoy, and STAY COOL FOLKS!!