Your Dreams Coming True In The Kitchen

T his is absolutely a delicious meal for Sunday!! Grill the whole fillet and stuff it with a mixture of cream and Gorgonzola cheese....

A s we have already mentioned in the passed posts that Camembert is a cheese from the Normandy in France. It is usually round and you can cut it in eighths, coat them with flour, beaten egg, and fine bread crumbs then fry it in very hot oil. The secret here is that the camembert should be very cold, and oil very hot so they get nice and crispy. Stick a toothpick in each, and you have a nice appetizer. Note: You can do this with any cheese you like as long as it is hard on the outside and soft in the inside. Enjoy! Stelio

F or some reason we all woke up this morning and decided to break our usual light no salt, no sugar diet so we decided to have charcoal grilled breast of turkey, country sausage, burgers, and fried Haloumi cheese (you know the cheese that squeaks while chewing).

I t is very pleasant when once in a long while to get out of your daily routine of eating just about the same food, and to try to evade reality. During these days we need to evade reality. So my wife and I fixed up a nice luncheon for two since our daughter Barbara would be away for the day. We had bought some ready made fondue Savoyarde in a sachet made up of three cheeses during the Holidays just in case we would need it for something, but finally we did not. So yesterday we thought of using it for us.... Please refer to my post dated March 3rd 1911 heading "La Fondue Savoyarde"... for snowy evenings and lots of white wine.....

I love French goat cheese especially the one which looks like a log. These days we can stay off the extremely strict eating habits and have a little bit of high fat content cheese, a wee bit of sugar in the Italian Panettone which we enjoy so much with our coffee in the morning. I would like to propose cheese lovers a delicious and easy tart filled with a mixture of this soft French goat cheese, cream cheese and with a little fresh mint leaves as an appetizer during these holidays.....

G ees I really missed you guys!! I had to be serious for a while and look after my business other than cooking. I would love to share with you a recipe that came to my mind while reading various cooking magazines and figured you would love it. Everybody loves cheese unless prohibited due to health reasons.

H alloum i s a delicious cheese originally from Cyprus. It used to be available only in Cyprus, Greece, and the Eastern Mediterranean area, such as Lebanon, Syria but now it is available world wide. It is a cheese made of sheep's and goat's milk.  Now sometimes they include some cow's milk.  But the authentic Halloum is made from goat and sheep's milk. The beauty of this cheese is that it has a high melting point and can be used to fry or grill....

T rying to eat light during summer is making everybody try to force his mind to come out with new ideas. Combining my bread recipe, my special tomato sauce recipe , eggplant, and cottage cheese I ended up with a delicious Greek pizza.

I bet you guys never had beans this way before. So hang on and you shall enjoy the ride.

Feta And Watermelon With Whole Grain Bread. T his reminds me of the famous Columbus Egg.  Nobody thought of just slamming it on the table to make it stand on its end. Feta and Watermelon....they are both out there, and maybe if you were not Greek (because it is very common in Greece during summer) you would  have never thought of it.

W ith this heat one cannot eat anything except cold right out of the fridge fresh vegetables with some protein...Feta...or if you prefer low fat Ricotta or cottage cheese.

N ow that your curiosity has been tickled I have the pleasure to share with you the first course to Barbara's dinner party. It was composed of two items. the first was Parma Ham rolled on Bread Sticks with sesame seed.  The second part  was a little more complicated in the sense that you have to use one sheet of puff pastry and do things with it.

 Brass Sous-Plat Setting Of The Table Seat With Birthday Hat Was Barbara's. Wow !! I've been away a long time...seems like ages!! I missed you guys. Well dinner was an absolute success,  Sous-Plats and all!! lots of back rubbing in our small kitchen, fun, drinks and music while cooking (loud speaker in the kitchen from the main stereo in the living room), heat! but then they say "if you can't stand the heat get out of the kitchen". In this episode of my blog I will just mention the 4 course menu planned; and this is to tickle your appetite for what's to come.

I t’s funny but sometimes and I know for sure, you wake up in the morning with an appetite for a hearty breakfast.  Eggs, bacon, cheese, pancakes, the whole works!!

H ow nice would it be if you went to a fish taverva by the sea on your way to Cape Sounion to see the sunset from the Temple of Apolo and ask for a Greek Salad and fried Calamari rings. Inexpensive meal, filling, to keep you going till next morning.

Batter For The Crêpes C rêpes, similar to Soufflés, can be savoury or sweet.  Although in the case of crêpes they tend to be more sweet than savoury. There is a basic recipe for the crêpe batter to which you can add either sugar or salt to achieve your idea.

My Cheese Soufflé When Time Was Up. Maybe Not  Impressive But Perfectly Fluffy Cheese Soufflé A soufflé by definition is an aerated creamy mousse. Soufflé is the French word in the past participle which comes from the infinitive "Souffler" meaning  "to blow".

A Camembert When Taken Out Of Its Wrap This Camembert Looks Pasteurized Due To Its White Rind Courtesy Of Wikipedia On Google Oozy Baked Camembert C amembert cheese comes from Normandie in the north of France.  Normandie produces most of  the cow milk.  It produces lots of cream as well and most of their cuisine has fresh cream in it.  Normandie is also the home of the famous Calvados an apple brandy. In local bistros patrons call it "Calva".

Baked 45 Min. No Oil Crunchy But Not Fluffy Fried 5 Min.  In Olive Oil Crunchy And Very Fluffy W e have talked of chicken wings before as finger food. Today I would like to share with you some baby Greek filo pastry cheese wraps which can also be considered as finger food.

Map of France Courtesy Of Google   T he quiche is a one crusted pie.  The filling is  made with milk and / or cream with eggs as a base filling into which you can add anything from hamburger to chichen, from  bacon to any other salami type meat.  All it takes is imagination. This is what cooking is all about.