Catering Italian, Mediterranean and Beyond: Food from the Mediterranean Area

Catering Italian, Mediterranean and Beyond: Food from the Mediterranean Area: AIACCIO - THE ISLAND OF CORSICA Corsican Omelet 6 eggs 1 Tbsp Herbes de Provence salt and pepper 1 teaspoon Spanish Paprika 1/2 stick...

Food from the Mediterranean Area

AIACCIO - THE ISLAND OF CORSICA

Corsican Omelet

6 eggs
1 Tbsp Herbes de Provence
salt and pepper

1 teaspoon Spanish Paprika
1/2 stick butter
6-8 oz. fresh chevre goat cheese ( could be substituted by Feta, Ricotta, Queso Fresco or Mozzarella.
1 small bunch fresh mint, chopped.

Beat eggs together with herbs and a few tablespoons of water; add salt and pepper and Spanish Paprika.

 Melt butter in a nonstick pan : when the butter has melted and is bubbling, throw in most of the shredded mint, saving some for sprinkling on top at the end. When it has sizzled in the butter and become vibrantly green, pour in the beaten eggs and tip the egg around the pan.

Crumble the cheese over the omelette and cook, lifting the sides to let any runny egg cook in the heat underneath.

When the top of the omelette looks nearly set but still gooey, fold the omelette in half words, and slide onto a plate. Sprinkle with the reserved mint and eat.

Before folding run under a broiler if you like your eggs more set ( you will need a pan with metal  or aluminum handle ! )

Catering Italian, Mediterranean and Beyond: Food from the Mediterranean Area

Catering Italian, Mediterranean and Beyond: Food from the Mediterranean Area: BEIRUT - LEBANON HUMMUS 1 can chickpeas ( garbanzo beans ), drained ( 14.5 oz. ) 1 1/2 tablespoons tahini (sesame paste) 2 tablespoons ol...

Food from the Mediterranean Area

BEIRUT - LEBANON

HUMMUS 

1 can chickpeas ( garbanzo beans ), drained ( 14.5 oz. )

1 1/2 tablespoons tahini (sesame paste)

2 tablespoons olive oil

2 cloves garlic. minced

1/4 cup vegetable bouillon

1/2 teaspoon salt and pepper

     ½ cup roasted peppers (diced) for decoration

5 tablespoons lemon juice

     Pita bread or Pita bread wedges

1 cup kalamata black olives, pitted (optional)

1 cup fresh italian parsley (optional)

1 pinch of salt

Combine all ingredients in a food processor or blender and grind into a smooth paste ( except the roasted peppers )

Transfer to a small dip dish, create a shallow well in the center of hummus and add 1 tablespoon of olive oil.

Garnish with fresh parsley and sprinkle with fresh ground black pepper.

 Top with diced roasted peppers. Serve with Pita wedges or crackers

Catering Italian, Mediterranean and Beyond: LABOR DAY WEEKEND

Catering Italian, Mediterranean and Beyond: LABOR DAY WEEKEND: LOOKING FOR SOMETHING DIFFERENT FOR L entils BULGUR SALAD A PPLE CRUMBLE B ACON CHEESE ROLL UP O UR BBQ SAUCE ON CHICKEN WINGS R ICE WITH...

LABOR DAY WEEKEND

LOOKING FOR SOMETHING DIFFERENT FOR

Lentils BULGUR SALAD 

APPLE CRUMBLE

BACON CHEESE ROLL UP

OUR BBQ SAUCE ON CHICKEN WINGS

RICE WITH ONION SOUP AND MUSHROOMS

DOUBLE CHOCOLATE PIE

ACORN SQUASH WITH APPLE STUFFING

YUCA ( CASSAVA ) 

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Catering Italian, Mediterranean and Beyond: Follow my recipe collections on Facebook, Twitter ...

Catering Italian, Mediterranean and Beyond: Follow my recipe collections on Facebook, Twitter ...: EUROPE AND THE MEDITERRANEAN AREA Follow Lou of Orlando inc. in his culinary trip Collection #1 Food from the Mediterranean Area Collection...

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Catering Italian, Mediterranean and Beyond: Food from the Mediterranean Area

Catering Italian, Mediterranean and Beyond: Food from the Mediterranean Area: ISTANBUL - TURKEY Baba Ghanoush Serves 10 to 12 people Ingredients 1 eggplant
1/4 cup lemon juice
1/4 cup tahini
2 tablespoons se...

Food from the Mediterranean Area

ISTANBUL - TURKEY

Baba Ghanoush

 

Serves 10 to 12 people 

Ingredients

• 1 eggplant
• 1/4 cup lemon juice
• 1/4 cup tahini
• 2 tablespoons sesame seeds
• 2 cloves garlic, minced
• salt and pepper to taste
• 1 1/2 tablespoons olive oil

Directions

1. Preheat oven to 400 degrees . Lightly grease a baking sheet.
2. Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.
3. Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.
4. May be served with Pita , French baguettes or Ciabatta bread split in half ( can be lightly toasted – optional )

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Catering Italian, Mediterranean and Beyond: Food from the Mediterranean Area

Catering Italian, Mediterranean and Beyond: Food from the Mediterranean Area: JERUSALEM - ISRAEL Chakchouka 4 servings Ingredients 3 tablespoons olive oil
1 1/3 cups chopped onion
1 cup thinly sliced bell peppe...

Food from the Mediterranean Area

JERUSALEM - ISRAEL

 Chakchouka

4 servings

Ingredients

• 3 tablespoons olive oil
• 1 1/3 cups chopped onion
• 1 cup thinly sliced bell peppers, any color
• 2 cloves garlic, minced, or to taste
• 2 1/2 cups chopped tomatoes ( or 1 ½ cup tomato sauce )
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt and some black pepper
• 1 hot chile pepper, seeded and finely chopped, or ½ tbsp. red crushed pepper (optional)
• 4 eggs

Directions

1.      Heat the olive oil in a skillet over medium heat. Stir in the onion, bell peppers, and garlic; cook and stir until the vegetables have softened and the onion has turned translucent, about 5 minutes.

2.      Combine the tomatoes or tomato sauce, cumin, paprika, salt ,pepper and chile pepper or red crushed peppers (optional) into a bowl and mix briefly. Pour the tomato mixture into the skillet, and stir to combine.

3.      Simmer, uncovered, until the tomato juices have cooked off, about 10 minutes. Make four indentations in the tomato mixture for the eggs. Crack the eggs into the indentations. Cover the skillet and let the eggs cook until they're firm but not dry, about 5 to 8 minutes 

Serve this dish for breakfast, lunch or brunch

Catering Italian, Mediterranean and Beyond: LABOR DAYGET YOUR FREEDOM FROM COOKING......C...

Catering Italian, Mediterranean and Beyond: LABOR DAY


GET YOUR FREEDOM FROM COOKING...

...C...: LABOR DAY GET YOUR FREEDOM FROM COOKING... ...CALL CATERING ITALIAN, MEDITERRANEAN AND BEYOND PARTY IN YOUR OFFICE, IN YOUR BACK Y...

LABOR DAY


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Catering Italian, Mediterranean and Beyond: Food from the Mediterranean Area

Catering Italian, Mediterranean and Beyond: Food from the Mediterranean Area: EGYPT Macarona Béchamel Ingredients: 1 box short pasta or Macaroni ( long tubes ) 1/2 lb ground beef ( can substitute with ground turkey...

Food from the Mediterranean Area

EGYPT

Macarona Béchamel

Ingredients:

1 box short pasta or Macaroni ( long tubes )

1/2 lb ground beef ( can substitute with ground turkey or chicken )

1/4 cup onion, diced

2 garlic cloves, finely chopped or minced

1/2 cup spaghetti sauce

salt and pepper

½ tablespoon Spanish Paprika

½ tablespoon dry parsley

For the Béchamel:

1 egg

2.5 cups milk, warmed

5 tbsp butter

5 tbsp flour

salt, pepper, nutmeg,

Parmesan cheese

Directions:

Cook pasta, drain and set aside ( add few drops of olive oil and stir to prevent sticking )

In a skillet, heat 1/2 tbsp olive oil and saute the onions and garlic. Add the ground beef. Season  with salt and pepper. Once cooked ( about 30 minutes ), add the spaghetti sauce and season with more salt and pepper, paprika and dry parsley: cook 10 more minutes on medium heat. 

Combine together pasta and beef mixture and mix well.

For the Béchamel:

Pull out 1 egg and let it sit on the counter top to come to room temperature. Heat 2.5 cups of milk (you might need more later) for 3 minutes in the microwave. Melt 5 tablespoons of butter in a medium size pot. Add immediately 5 tablespoons of flour. Cook until the flour absorbs the butter. Ladle in the milk one ladle full at a time and whisk it in the sauce until it's smooth. Repeat this process until you finish the milk. You want the béchamel to be the consistency of cake batter. Turn the heat off and season it with salt, pepper, and just a dash of nutmeg. Add some grated parmesan cheese. Cool the mixture as much as you can by whisking it and releasing the steam from it. If you don't cool it, when u add the egg, it will scramble. Whisk in the egg.

To assemble:

 Pour 1/3 of the béchamel into a greased baking dish

 Add the pasta mixture.

 Pour the rest of the béchamel spreading with a spatula to cover all corners of the baking dish. .    Bake at 375 degrees for  40-50 minutes or until the top is a nice golden brown color