The best treats are only enjoyed at certain times of the year, and that's what makes them special. That's true of these delicious Greek Walnut cookies – Melomakarona. You can get them at the market around Christmas and Easter... and then they're gone. I suppose we could try making them at home, but that would mean we could have them anytime, and then what would I look forward to? Get them while you can!
Showing posts with label Walnuts. Show all posts
Showing posts with label Walnuts. Show all posts
Sunday, April 5, 2009
Melomakarona
Tuesday, September 16, 2008
Presentation Salad
I really tried to make this look more appealing than the last salad. This involved the pyramid approach to food presentation, where I assume: food + height = appealing. Hmmm, not sure.
About this salad. Roasted yellow beets, fennel, chicken, walnuts, mint and shaved parmesan. Lightly dressed with olive oil, lemon and vinegar.
I've decided to start rating each dish. It may look good, but how did it taste? In this case, it was a solid dish and it deserved a 3½.
Friday, September 5, 2008
Flank Steak = ♥
Lately, I'm really loving the flank steak. So much that it might just bounce tenderloin from the top of my list. It's such a nice cut when you cook, and slice it properly.
I didn't have time to marinade this piece according to tradition. This normally involves soaking it for several hours, if not overnight, in a boozy tenderizing cocktail. Instead, I rubbed it lovingly with cumin, pepper flakes, pepper, garlic, olive oil and lemon rind.
CONTINUE READING...
After a quick ride in the grill pan, it rested comfortably while I prepped the salad, toasted the walnuts and shaved the pecorino. After plating I added a splash of balsamic to round it out.
Wednesday, August 13, 2008
Fava Beans with Ricotta Salata
These may not look very big, but imagine a bean the size of your thumb. When it comes to fava beans, the bigger the better. You have to shell them twice, first to get them out of bed, and then again once they've been blanched. Early in the season, when they're small, it's a lot of work to make a salad... but it's always worth it.
I used some of my emergency bacon, toasted walnuts and then tossed with olive oil, balsamic vinegar and salt. It's sitting on shaved Ricotta Salata.
CONTINUE READING...
Tuesday, August 12, 2008
Fusilli by Fusilli
Yes, walnuts on pasta. Try it sometime, I think you'll like it. Also shown, a sentimental favorite from a long-ago trip abroad, Chateau De Nages.Friday, March 14, 2008
Apple and fennel slaw with prosciutto roll-ups
A crunchy, sweet and delicious salad. On the side two prosciutto roll-ups with 12-month unpasturized manchego cheese. 2004 Castello Di Neive Barbaresco
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