Category Archives: uncategorized

It’s a Tomato Extravaganza!!!

August 19, 2017

Hi everyone, it’s summertime, so I am going to talk about summertime things.  Ready?  Summer always reminds me of the beach.  And the beach always reminds me of my favorite place to vacation, Greece.  And Greece always reminds me of my favorite Greek island, Santorini.  And Santorini always reminds me of tomatoes.  Wait.  What?  Yep, I said tomatoes.

This magical island with an honest to goodness active volcano is known for its little tiny tomatoes or domatakia.  Apparently the volcanic soil on this island is the perfect place to grow sweet little tomatoes, dry them in the hot sun and store them in olive oil.  Forget the sun dried tomatoes you used to know.  A jar of Santorini tomatoes is like eating a mouthful of candied sunshine.  Yes, I did just say that.  I know in my heart that if you could taste the sun it would tastes like a sweet, little tomato.

I have been to Santorini many, many times and I will probably go again and again and never tire of it.  The island has to be the most architecturally beautiful and geologically unique place I have ever visited.  Red beaches, black beaches, and white beaches.  

(By the way, if you ever go to Santorini, go to red beach.  And if a little old man pulls up to the shore in an old wooden boat yelling, “White beach, white beach!” Do yourself a favor and get on his boat, survivor style, backpack over your head wading through the water and let him take you to white beach…you won’t regret the adventure.)

Back to our regularly scheduled program…

Every town on Santorini has those traditional white-washed cave homes, perched precariously on the lip of the volcano’s caldera looking like hundreds of little sugar cubes just waiting to slide down into a coffee cup of blue Mediterranean water.  Too much?  I don’t care!  It’s a remarkable place.  I can’t possibly do it justice with words. I want heaven to look like this island.  Pictures don’t capture the scale of its beauty.  You just have to go and see for yourself.
So tell me, what kind of person are you?  Do you like to vacation to a different place every time you travel?  Or do you love going to the same place over an over again?  Me?  Sure, I like different places, but I am notoriously loyal and known for going to the same place over and over again and exploring more and more of it.  I just want to absorb a place I love.  Know it like the back of my hand.  Be a regular at the local taverna.  I want to go where everyone knows your name.  What?  Wait, never mind.   Anyway, I am like that with Santorini.

Many years ago, when I was still single, I went to Santorini with my then friend and now koubara, Despina. We stayed in Fira town, the capital and did all the crazy things you are supposed to do on this island. We walked up and down hundreds of steps to get to the old port. We took a schooner around the island which stopped at the volcano, which we then walked on. We saw air vents that let out hot steam. We worried about said volcano blowing.  We had lunch at Thirasia eating donatokeftedes, tomato fritters.  We climbed up more stairs in Oia while avoiding a pack of donkeys who were also climbing the same stairs. We went for a wine tasting and drank ALL the wine.  We watched the sunset with a thousand of our closest friends. True story. And then we shopped for what they are known for, vinsanto and capers and domatakia. Oh and really expensive jewelry.  By accident.  But that’s a story for another time.  Eeek!  Back to the tomatoes. I couldn’t get enough of those domatakia.

So here is how you can make some of your own and get a little bit of “island candy” for the summer:


Domatakia – Oven Dried Cherry Tomatoes

A pint of cherry tomatoes

Olive oil

Salt

Slice washed cherry tomatoes in half.  Drizzle with olive oil.  Sprinkle with salt.

Bake at 250 degrees F for 2-4 hours (depends on size of your cherry tomato)

Pop them in your mouth like candy.  Or put them in your salads or pasta.  Or put on top of your avocado toast, if you’re in to that sort of thing.  (There is an avocado shortage by the way…something about too many hipsters photographing avocado toasts on Instagram!!!  LOL)

Enjoy.

-Kallie

 

 

 

 

 

#linklove_wednesday …on Friday!!! OMG

October 14, 2016

I have been remiss in my duties this week.  Here are my favorite links (although a little late) for this week ending October 14, 2016:

1.  What do you think dreams are?

2.  Mayo…on a steak?  Come on!

3.  But no mayo on this potato salad?

4.  This was my favorite cake as a kid.

5.  I like this long read.  Make some coffee. And enjoy.

6.  Somehow, I don’t think my grandmother would have approved.

7.  Mind blown!

8.  You guys are you watching this?  Please start watching this.  So good!

9.  Hmmm.  Very, very interesting General Tso’s…cauliflower???


And yes, I know it’s Friday.  Quit picking on me. 🙂

-Kallie

#linklove_wednesday

January 13, 2016

Here are some of my favorite links this week, January 13, 2016.

  
1. Goodbye Major Tom…sigh

2. For writers

3.  I’m so glad we have this list.

4. For all the cold weather wimps out there.

5. I have to make this chicken!

6. I love her.

7. Adele, superstar!

8. Love this story. Yeay Japan!

9. Life altering anchovy sauce? Why not!

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Shakshuka…Or how to be more exotic for breakfast.

March 29, 2015

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Shakshuka.  Or how to be more exotic for breakfast.

Remember when I told you a few weeks ago how vongole sound better in Italian?  Well it turns out eggs also sounds better in foreign languages too.  Why say baked eggs, when you can say:

Shakshuka.

I love the way that word sounds. I love saying it over and over again.

Shakshuka.

Shakshuka.

Try it. You’re feeling more exotic aren’t you? What I love more than how this dish sounds, is how this dish tastes! It’s basically a classic North African version of eggs baked in a sauce.

Almost every country in the Mediterranean has a variation of this sexy, little dish.  In Italy, you break a few eggs over tomato sauce and top with some shaved parmigiano reggiano and call it Uova al Purgatorio. The Greeks make Kayiana in which you scramble your eggs in a tomato sauce base, served with “pasto”, a salt-cured and fat-preserved pork with some fried potatoes mixed in. And the Spanish Pisto Manchego take fried eggs which will sit over a base of bell peppers, tomatoes and zucchini all topped with manchego cheese.

Shakshuka is one of my favorite versions. I like the mix of Spanish Chorizo, Greek feta, and wilted greens (for that extra veggie kick) and roasted red peppers for a truly Mediterranean amalgamation of baked eggs.  Here’s how:


Shakshuka – serves 2

2 Spanish chorizo sausage

1 handful or cup of baby spinach or chopped swiss chard

2 small garlic cloves, crushed

1 cup red pepper sauce* (recipe below)

2 eggs

2-3 oz. crumbled feta

pinch of red pepper flakes

pinch of paprika

Instructions

Pre-heat your oven to 400 F.  First, start by slicing your chorizo sausage and rendering it down in a hot pan.  When the fat from the sausage has been released, that’s your cue to add a handful of spinach and chard and wilt the greens.  Add crushed garlic cloves, a pinch of red pepper flakes and a cup of the red pepper sauce.

Divide the mixture between 2 individual sized baking dishes, or ramekins.  Crack an egg carefully over each one and top with some crumbled feta.  Bake for 12-15 minutes or to preferred level of egg doneness.  When you remove from the oven sprinkle a pinch of paprika over each dish and serve with some toasted pita bread to break your yolks and mop up that sauce.  Enjoy!

-Kallie

Red Pepper Sauce (adapted from Sarah Wilson’s I Quit Sugar Cookbook)

This red pepper sauce can be made in advance and refrigerated for a week (but it’s too good to last that long).  To make the sauce, you will need:

6 red peppers

4 cloves of garlic

425 F oven

40-45 minutes roasted until skin is blackened

Pre-heat oven to 425 F.  Line a baking sheet with aluminum foil and roast peppers for 40-45 minutes, until blackened.  You will want to turn the pepper half way during the cooking process. Also on your baking pan, you can make a small foil packet of garlic cloves, topped with olive oil and let that bake during the second half, after you have turned your peppers.

Remove roasted peppers from oven and place in a bowl and cover with plastic wrap and let cool.  The steam will help loosen the blackened skin from the peppers and make cleaning them easier.  Once the peppers have cooled, peel the skins off the peppers and remove the stems and seeds.  Place your cleaned peppers in a food processor with the softened garlic cloves (skins removed) and blend.  Put in a mason jar and refrigerate until ready to use.