Since I had some dried orzo left over after making a shrimp recipe I thought I would make this vegetarian dish. I changed the cheese from feta to Kefalotyri to finish, which is a yellow Greek cheese made from sheep’s milk. It is tangy with a sharp aroma similar to Pecorino Romano. Normally, it is … Continue reading
Bigoli is a new pasta for me which originated in the Veneto region of Italy; however this version is a Sfoglini pasta made in the New York area. It is about 4 times thicker than spaghetti giving it more of a rough surface area for holding sauce. It is crafted using a bronze die extrusion … Continue reading
I have always enjoyed rice and have a number of versions (see list below at bottom of post). This rice appealed to me because I wanted a recipe where I could use dill pollen with my Salmon en Papillote (next post) which also uses another pollen, fennel. These pollens were generously gifted to me by … Continue reading
A few weeks ago I shared my favorite Greek Salad but wanted to also post the recipe for the runner up, which is Panera Bread Restaurant. I recently made four different vinaigrettes searching for the perfect recipe to suit my palate. The ingredients can vary to your taste but it’s the vinaigrette which ties it all … Continue reading
I love Greek Salads ever since I had my first one at Panera Bread. I liked the freshness of the vegetables, the crispness of the romaine and the tangy Kalamata olives and pepperoncini. But this is not the way Greeks make their salad according to Michael Psilakis in his cookbook “Live To Eat: Cooking the … Continue reading
My search for a typical Greek salad with an excellent vinaigrette led me to Michael Psilakis, “Live to Eat: Cooking the Mediterranean Way”. This excellent cookbook not only has a traditional and modern Greek Salad but includes a recipe for a very important ingredient in his Red Wine Vinaigrette . See Greek Salad with a … Continue reading