It starts with a selection of four different types of pitted olives; Piri Piri stuffed green colossal olives, Greek green olives, Greek black olives and Kalamata Olives which I scooped up from the local Wegmans olive bar. They’re prepared, seasoned and oil or brine soaked. Be sure to strain off the juice whatever it happens to be. You can see from the picture that the majority of the mix consists of the green variety.
Category Archives: From the Chef’s Table
Everyone has their own style – in everything they do. To me the king of the kitchen – other than legs of venison or whole-hog BBQ, has to be Beef Bourguignon.
Simit is one of the favorites in street-fare found around Istanbul. Baked fresh daily, the best of them in wood fired ovens, these treats can look a little bland to the uneducated. What a delightful surprise once you give in and get one that is fresh from the fire place mantle.
Now – admittedly we grew the eggplant and cukes in our garden so there is a little bit of an advantage there. We took a batch of about 10 baby purple eggplants, skin and stems on and roasted them to perfection over an oak-wood grill. You can poke them with your finger to check for […]
This morning was an extra special treat. Eggs and Diced Alaskan salmon with baby bella mushrooms and red onion sauteed and topped with shredded mozzarella cheese – served over a thick-cut slice of homemade molasses-honey whole wheat bread. All washed down with a cup of fresh ground Colombian coffee. Next time I’d like to add […]