FLAXSEED AND OMEGA 3 I thought I was reinventing the wheel when adding flaxseed to my salads, assuming it was a habit carried over from contemporary vegetarian ways of eating. But alas, the ancient Greeks knew of the flaxseed and used it as both food and medicine – food was medicine in ancient Greece. There […]
HELPFUL TIP: Bread salads abound across the Mediterranean and were typically a way to make use of leftover bread. Remember, the Mediterranean diet and the Ikaria diet are both about making use of everything and eating a balanced diet in good measure. Always add your bread or rusk to this salad or any bread salad […]
HELPFUL TIP: Freezing the pears overnight reduces the amount of ice needed for blending the next day and results in a thick and creamy texture.
ABOUT MUSSELS I love mussels, and love them even more after visiting a mussel farm off the coast of Thessaloniki while we were filming season 4 of My Greek Table. Mussels are perhaps the oldest farmed seafood in the world – the ancient Greeks used to farm them! Nutritionally, these inexpensive blue-black bivalves are impressive. […]
ABOUT MARINATING CHICKEN WITH YOGURT Marinating chicken in yogurt produces very tender, almost flaky meat. All acid marinades (i.e. wine, citric acid [lemon juice], acetic acid [vinegar], and lactic acid [dairy]) help to tenderize meat but yogurt, which falls under the lactic acid category produces a different result, especially with chicken. Perhaps that’s why it’s […]
ALL ABOUT BULGUR Bulgur is a kind of miracle cereal grain! I love to work with it because it’s super easy and fast to cook, very versatile, and it has a beautiful earthy flavor that pairs so well with most Mediterranean cooking. Indeed, it’s one of the oldest grain products in the region. A lot […]