One of the best things about cooking is the bond it creates between people. People who love food love to talk about food and it makes for an instant connection. I was humbled this week by the remarks from a potential employer (I was interviewing for the job), who said to me in so many words ‘I really like that you cook. It tells me you’re nurturing, dedicated, and creative.’ A passionate cook himself, the next few minutes passed quickly swapping recommendations for food writers, cookbooks and the like. Hopefully he found some of my other talents equally impressive.
In any case, I found it quite gratifying to realize this mutual respect that cooks share. We are nurturing. We cook not only because we love food but because we love those who we share it with. We take great pride in our culinary confections. We are fearless in experimenting with strange ingredients and new techniques, stubborn and relentless until they’re perfected. We are sponges for food knowledge, never complacent, feasting on the sheer joy that cooking brings us. In short, we are pretty cool.
continue reading ‘Green Couscous’
Yes spring is springing and yes this is All Seasons Cuisine seasonal food blog and yes this photo is more reminiscent of winter comfort fare than said springing season BUT … ah well. This dish was simply too darn good not to post. And I didn’t factor global warming into my menu planning. Who knows, maybe winter will be back for one last blast, in which case you’ll know exactly what to make for dinner!
I have long hand-written lists of recipes I want to try each season. My spring list has been in the works since last month. These lists are constantly being updated and rewritten. (Yes by hand. I’m antiqued. I like it that way, and I prefer keeping my life as gadget-free as possible, at least for now). This recipe didn’t make the cut last winter. Not for any reason other than there are always quite simply too few nights and too many recipes to try each season. After trying it out, I know last winter will be the last winter we don’t enjoy this dish. It’s what I call a seasonal keeper. And for good reason. So if you’re like me (anyone? maybe just 1 other person as food-obsessed as I?), add this to your running list for next winter. Or throw caution to the wind to make it in July! So long as you promise you’ll try it.
continue reading ‘Moroccan-Spiced Lamb Pastitsio’
Hello there fellow foodies.
You may have noticed there’s been a bit of a lag between posts. Without divulging too much personal information, lets just say I hadn’t been feeling myself the past few weeks and couldn’t imagine it not coming across in my writing. I am glad to have had time to put things in perspective with a renewed focus on the good things. One of which being these fantastic Greek lamb meatballs!
I made these a couple weeks back on a night in need of good comfort food and these provided exactly that and so much more. With Mediterranean flavors of fresh oregano and mint shining through the delicious lamb, bathed in a cinnamon-infused spiced tomato sauce over pasta, this meal not only comforts away the woes of a tough day but really strikes you with its unique flavor combinations. It reminded me a bit of the fantastic Greek Moussaka I made in the early fall, with the cinnamon and lamb.
continue reading ‘Greek Meatballs in Spiced Tomato Sauce’
September is a month I’ve always loved. As a kid I was a big back-to-school fan. The local school supply sale was a huge event and I’d have my backpack packed and pencils sharpened weeks before the big day. In college I couldn’t wait to head back to the Big House in Ann Arbor, Michigan for a new semester. It took years post-graduation to shake that fish out of water feeling sitting in conference rooms working instead of coffee shops studying come Fall.
Nowadays I associate September with a wider net of things. The painful memories of 9/11/01. The US Open. Braking for school buses. Realizing I’ll need to start wearing socks again soon. Apples everywhere! It’s a segueway into Fall. And in the foodie world, segueway-ing into Fall is a fantastic thing. September is particularly special because you can still enjoy the best of both worlds – the summer harvest – and your oven! Comforting almost-autumn dishes like this one take the chill off these cooler nights. This Greek Moussaka casts eggplant in the starring role, my absolute favorite summer harvest vegetable.
continue reading ‘Greek Moussaka with Swiss Chard’
This toasted almond and roasted red pepper sauce may look like the Harissa Sauce posted earlier this spring, but the similarities end with the color and roasted red peppers. This Spanish sauce is deeply flavorful, bright and punchy (in an acidic kind of way), and absolutely delicious. It comes together quickly in the food processor and now is the perfect time of year to give this a whirl while both tomatoes and peppers are at their peak.
continue reading ‘Romesco Sauce’
One of the things I love most in life is stumbling upon a new group of friends. But what I love even more is when this happens completely by surprise. When David and I moved from NYC to Westchester and then from Westchester to Connecticut, we had enough people in our lives between families and existing friends who live in that close-enough radius so we didn’t feel isolated. But we didn’t exactly know people here either. That is changing for me after joining a new gym.
continue reading ‘Greek Gazpacho’
Posted in Appetizer, Low-Fat, Lunch, Mediterranean, Soup, Summer, Tomatoes, Vegetarian
Tagged Feta, Mediterranean, Summer Soup, Summer Vegetables
I love Mediterranean flavors, especially in summer. Briney kalamata olives, fresh roasted bell peppers, and an herby yogurt-based feta pesto bring out the best of Greek meets Italian in this pasta. And the pesto is one of those let-your-food-processor-do-all-the-work sauces — no cooking required.
What’s great here is the versatility of this pesto. Cutting down on carbs? The pesto would be fantastic spooned over grilled chicken or salmon. Need a little more protein? Add simply grilled chicken or shrimp to the finished dish. Keeping things light? Use low-fat yogurt in the pesto. Take it over the top by sprinkling on some lightly toasted pine nuts if you want.
continue reading ‘Feta Pesto Penne with Roasted Peppers’
This hummus is a lot of fun. The addition of walnuts and red pepper flakes makes it unique, and the vibrant garnish of chopped kalamata olives, chickpeas, and parsley is a party in and of itself. It’s perfect as an appetizer for a large group (though I’d recommend doubling or tripling the recipe) or even for a party of two, as David (my husband) and I were the other night.
continue reading ‘Party Hummus’
Featured on Tastespotting and Foodgawker
Here’s a dish you’ll want to try while it’s still cold outside. Tender slowly braised lamb goes for a Mediterranean spin with briny olives and sweet roasted peppers, served over pearls of toasty Israeli cous-cous. Enjoyed with a glass of spicy Shiraz and good company, life is grand.
Lets talk about lamb for a minute, as it gets second shift to beef, chicken and pork in the States. Technically speaking, lamb is a sheep less than a year old. Over 1 year, it is called Yearling and over 2 years, Mutton. The older the animal, the tougher the meat and the stronger its’ flavor. Older sheep are consumed far less in the U.S. than they are in Europe and Asia.
continue reading ‘Lamb Ragout with Olives and Peppers’
This dish is simple to prepare and loaded with fantastic Mediterranean flavors, perfect for a quick weeknight meal.
Adapted from a William Sonoma cookbook recipe, I replace fresh tomatoes which are not in season with canned San Marzano tomatoes widely available year round. I highly recommend San Marzano over other canned tomato brands, as they’re considered to be the best sauce tomatoes in the world. Originally these were grown in the soil containing volcanic ash from Mt Vesuvius! In short, they never disappoint and they’re really not that much more expensive.You can use whole tomatoes and break them up with a wooden spoon or masher or purchase them already crushed or diced.
continue reading ‘Baked Shrimp with Feta and Tomatoes’