I nearly wrote a thesis entitled "Same Food, Different Name" about the appropriating, borrowing, and collaborating that has gone on between Mediterranean cultural kitchens for the past 20 centuries. Take baklava for example--the Greeks do it with honey, Arabs with cheese, and Armenians with berries. You can denote someone's political leanings or family origin by the way they spell hummus/hommus/hommos. And it's no coincidence that tapas, meze, and cichetti are just a lot of words for very little food.
But this ain't called "Cucina Kefi," and as such, I've got to remind you...
Wednesday, October 26, 2011
Tuesday, October 18, 2011
Saturday, October 15, 2011
Fall=Kefcentral
I'm not even gonna play around with words, pictures, or waxing poetic. Below is my go-to menu for a great, pretty easy fall dinner party. They're not Greek, but they're awesome.... and that makes them kind of Greek. Sit back and let the kefi flow!
First course: Fennel Soup
2 TBS butter (I used unsalted because stock is already so salty- you make your own choices)
2 TBS olive oil
4 leeks or 2 medium onions, diced (but they do not need to be perfect- you're blending anyway)
2 stalks of broccoli, chopped (you could also use celery, but that's gross)
3 fennel bulbs, chopped
1...
Subscribe to:
Posts (Atom)