Archive for the 'Greek' Category

©2008 Harry Kenney

This recipe is so cut and dry that for once I’m not sure what even to write about. Of course, that’s not usually the case and this blog is set up to show the first two paragraphs and then “divide” so I have to write something here. I guess I’ll just say how nice it is to wander the earth from my desktop computer and from my kitchen and to see — and to taste — how different people’s do the same thing — like a salad — but do it their own way.

Californians, parts of Mexico and Spain all have salads that contain avacado, for instance. In Greece, it’s olives and feta that helps make it uniquely theirs, their “stamp” on things, or their contribution. You’ll notice two ingredients I say are option, I myself didn’t put into this salad, anchovies and hard-boiled eggs. Again two ingredients that make it more distinctly Mediterranean in nature. So, try it with one of the two Greek salad dressings I posted here yesterday if you want to keep it authentically Greek — or feel free to use your own favorite salad dressing. Your choice. Enjoy.

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©2008 Harry Kenney

Seems lately I’ve been doing some pairings. First the pesto then the pasta. Another day, a side and then a soup to go with it. Today, something similiar. I’ve made two Greek salad dressings and tomorrow or the next day I’ll put up the Greek salad that goes with it.

I told you I got into a bit of a “rut” doing a lot of Italian and Italian-American food. Well, rut is a negative word and I’m not pinning that in any way on the food, just the lack of variety. So you’ll also notice that I’m taking a more global walk on the wild side. Why? Pretty simple. I love all kinds of food. And fortunately seemingly every country, and often smaller regions of countries, have contributed major food items or at least nuances to the overall food tapestry of what we eat.

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