Unlike many other ethnic cuisines, Mediterranean cuisine is not the product of a specific ethnic group or culture. Rather, it is a label referring to the culinary trends shared by a diverse array of peoples that live in the region around the Mediterranean Sea. The overarching characteristics of Mediterranean cuisine are largely shaped by the climate and geography of the region. The sunny, mild Mediterranean climate yields an agricultural bounty that heavily influences the vegetable-dominant cuisines of the region. It's more than just good olive oil.
Fresh vegetables dominate Mediterranean cuisine, with a wide variety taking center stage in dishes throughout the region. While there is some cultural variation, eggplant, artichokes, squash, tomatoes, legumes, onions, mushrooms, okra, cucumbers, and a variety of greens and lettuces all flourish in this region and are commonly used. Vegetables appear in dishes in a variety of forms: baked, roasted, sautéed grilled, puréed, and served fresh in salads. Meat is used more sparingly.
Mediterranean cuisine is broken up into three distinct regions. Eastern. Southern and North African. Eastern cuisine, describes the culinary traditions of Greece, Turkey, Syria, Lebanon, Israel, Palestine, and Egypt. The flavors of parsley, sumac, mint, and lemon juice dominate the Eastern Mediterranean cooking palate, while pomegranates and nuts are regular ingredients in sauces and spreads. Grains take the form of rice or flat breads like pita and lavash, and don't forget the great yogurt and fresh cheeses like feta.
Southern European cuisine, which is found in Italy, Southern France, and Spain, contains wine enhanced recipes with bold flavors. Pork is also consumed more by these countries than the rest of the Mediterranean, and is more prevalent than goat, mutton, or lamb. Tomatoes, garlic, capers, anchovies, mustard, anise, and pine nuts are used in a variety of combinations to flavor Southern European dishes. A multitude of different grains are consumed: leavened breads, pasta, and rice are staples.
North African cuisine is characterized by an abundant use of spices. Morocco, Algeria, Tunisia, and Libya all regularly use cumin, coriander, saffron, cinnamon, cloves, chilies, saffron, and paprika. Dried fruit like dates, apricots, and raisins make frequent appearances in North African cuisine, both on their own and in cooked dishes. Lamb, goat, chicken and lots of slow cooked stews and meat dishes. Very aromatic.
Regardless of which region you like the best, they all offer something very special to the world, taste! A taste that makes you remember your childhood and the gatherings of family and friends and that crazy aunt with the hairy mole.
Mangia! Mangia!
Kid Approved Veggie Pancakes
1 cup rice, cooked
6 green onions, sliced
2 carrots, shredded
1/4 cup parsley
2 clove garlic, grated
2 eggs
2 tbs flour
Salt and pepper to taste
Olive oil for cooking
Combine the rice, onions, carrots, parsley, garlic, and flour in a large mixing bowl, stirring to combine thoroughly. Beat two eggs in a separate bowl and add to the mix. Combine.
Form into palm-size patties. Heat olive oil in a fry pan and cook the pancakes so they’re brown and heated through, about five minutes per side. Season with salt right after removing them from the pan.
This next recipe is a fun one for the kids. They can help assemble them and be apart of the process.
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| Recipe and Photo Here |
1 tube pillbury crescent rolls
1/2 tsp Italian seasoning
4 boneless chicken breasts
2 C marinara sauce, we used barilla
1 C grated parmesan cheese
1/4 C shredded mozzarella cheese
8 wooden skewers (soaked in water for 30 min) You can also use metal skewars
Place chicken in a ziplock bag or bowl with the marinara sauce and coat evenly.
Pour parmesan cheese into bowl and dip the chicken into the cheese.
Assemble the skewers by threading one end of the the stick with crescent dough (lengthwise) adding a chunk of chicken and then wrapping the dough around the chicken until the skewer is filled. Sprinkle each kabob with Italian seasoning.
Place skewers onto a sprayed baking sheet and bake at 400o until the chicken is browned slightly, about 20 minutes. Watch to make sure the dough doesn't burn. Turn your skewers so they evenly cook.
Remove from oven and sprinkle with mozzarella cheese.
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| Recipe courtesy of chelciesfoodfiles.com |
8 portobello mushroom caps
2 Tbsp balsamic vinegar (the best balsamic you can get)
1.5 Tbsp olive oil (I used lite) + 1 Tbsp separated from the other amount
course salt and pepper
1 pint of cherry tomatoes
4 cloves garlic, minced
4 Tbsp basil walnut pesto (recipe below)
1 C polenta (corn grits)
3 C chicken or veg stock
1 tsp butter (I used vegan butter)
4 oz goat cheese
Walnut Pesto
2 C basil leaes
1/2 C toasted walnuts (you can also use pine nuts, toasted in a dry pan)
1/2 C grated parmesan cheese
2 cloves garlic
1/2 C olive oil
Combine all ingredients into your food processor and grind until combined and smooth.
For the Balsamic Portobellos
Preheat over to 425o and line two baking sheets with a piece of tin foil. In a small bowl, whisk together 2 Tbsp balsamic vinegar, 1.5 Tbsp olive oil and a generous pinch of both salt and pepper.
Clean the gills from the underside of your portobello mushrooms, carefully with a spoon. Baste and coat each mushroom with the mixture and place the mushrooms side up on one baking pan.
On the other baking sheet toss together your cherry tomatoes, garlic, and 1 Tbsp of remaining olive oil and also season with salt and pepper.
Roast both pan in the oven for 25 minutes. Make sure the oven racks are only about 1 inch apart and place the mushrooms on the bottom rack.
While the veg is roasting, heat a stock pot on the stove and bring 3 cups of stock to a boil Add in the polenta grits, turn heat to love, and stir frequently while the mixture cooks. It can stick and burn if you don't watch it closely. Stir till it thickens.
When the polenta is thickened (usually about 15 min) add your goat cheese and stir until the cheese melts in.
Remove roasted tomatoes and portobello mushrooms from the oven and slice your mushrooms to bite sized pieces.
Assemble your bowl or plate adding a scoop of polenta on the bottom with mushroom on top and then your tomatoes. Drizzle with walnut pesto and extra olive oil if desired.
This next recipe is kind of a fun one. I had my son help me slice the veggies and arrange them on the puff pastry. Easy and tasty.
Ratatouille Foccacia14 ounces frozen puff pastry, slightly thawed
1 eggplant
1 zucchini
1 yellow zucchini
1 crookneck squash
1 red bell pepper
Small can tomato sauce
2 tablespoons olive oil
Salt and pepper
Fresh thyme
Feta and/or goat cheese, crumbled
Preheat the oven to 375 degrees
Cover a baking sheet with parchment paper. Once the puff pastry is thawed enough to be pliable, lay it on the baking sheet. Break off rectangles of the puff pastry as needed to make it fit on the baking sheet. Prick the pastry with a fork at 1-inch intervals.
Spread the tomato sauce onto the pastry; leaving a 1-inch border at the edges.
Trim the ends off the zucchinis, squash and bell pepper. Using a mandoline or a very sharp knife, slice the vegetables into very thin pieces, about 1/16th of an inch thick.
Arrange the vegetables on top of the tart, concentrically or in rows, slightly overlapping them. You’ll probably have some left over.
Drizzle the vegetables with olive oil and salt and pepper, and sprinkle thyme leaves on top.
Bake in the oven for about 25 to 30 minutes, or until pastry is browned and the vegetables look soft.
Slide onto a cutting board and sprinkle with feta and/or goat cheese. Cut into squares or strips.
Serve warm or at room temperature.
1 pound chopped mixed nuts
1 teaspoon ground cinnamon
1 (16 ounce) package phyllo dough
1 cup butter, melted
1 cup white sugar
1 cup water
1/2 cup honey
1 teaspoon vanilla extract
1 teaspoon grated lemon zest
Preheat oven to 350 degrees. Butter a 9x13 inch baking dish.
Toss together cinnamon and nuts. Unroll phyllo and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.
Place two sheets of phyllo in the bottom of the prepared dish. Brush generously with butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo. Using a sharp knife, cut baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes.
Bake in preheated oven 50 minutes, until golden and crisp.
While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla and lemon zest, reduce heat and simmer 20 minutes.
Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving. Store uncovered.
Have you ever used preserved lemons in a recipe? Boy are they good. Try preserving your own at home. Try using your preserved lemons in salads, with grains, salsa and dips, pasta and savory chicken and beef dishes. The Daring Gourmet has a step by step recipe for preserving your own lemons. They make such a great gift too. 
Preserved Lemons
3 Meyer lemons* (or Eureka, Lisbon,) per pint-sized jar
5-6 teaspoons salt
An extra lemon for juicing
Water that has been boiled and cooled (sterile)
Meyer lemons are very unique and sweet, you don't have to use them in the recipe, but if you can get your hands on them, they are extraordinarily tasty.
You can make however many preserved lemons you like, but roughly 3 will fit per pint-sized jar. Thoroughly clean the lemons. Organic is recommended. If you can't find organic, let the lemons sit in some vinegar water for a few minutes, then rinse.
Trim the nubs off both ends of each lemon. Quarter each lemon, slicing them down just over 3/4 of the way to leave the slices attached at the end.
Put one teaspoon of salt into the cavity of each lemon.
Place one teaspoon salt into the bottom of the jar. Put a lemon in the jar, cut-side down, pressing firmly to squish out the lemon juice. Put a teaspoon of salt on top of the lemon. Firmly press the second lemon down on top of the first lemon. Repeat with the third lemon, pressing down firmly. Add a teaspoon of salt on top of the lemon.
The jar should be halfway full with lemon juice. If needed, squeeze some additional lemon juice into the jar to bring it to the halfway point. Don't waste that lemon; slice it and stuff the slices into the jar. Pour the boiled/cooled water into the jar to fill it to the top.
Screw the lid on and let it sit at room temperature for 3 days, shaking it and rotating the jar upside-down/right-side up a few times per day. After 3 days transfer the jars to the refrigerator and let them sit for at least 3 weeks before using. Store in the fridge, will keep for at least 6 months.
Remember: Whatever dish you use them in, discard the pulp (it's the peel that is used) and thoroughly wash the peel to remove excess salt.
- 1 tube pillsbury breadstick dough
- 4 boneless skinless chicken breasts, cubed into 1 inch pieces
- 2 cups of your favorite homemade or premade marinara sauce
- 1 cup grated parmesan cheese
- ¼ cup shredded parmesan cheese
- 8 wooden or metal skewers (is using wooden, soak in water for 30 minutes before placing on grill or putting in the oven)
Instructions
- See more at: http://community.epicurious.com/post/chicken-parmesan-sub-skewers#sthash.5asWvkxm.dpuf- Place chicken in a ziplock bag or bowl with the marinara sauce and coat completely
- Pour parmesan cheese into medium sized bowl. Take each piece of chicken and dredge in parmesan cheese, coating completely
- Assemble your skewers by threading one end of breadstick dough, then a piece of chicken, then wrapping with breadstick, followed by another piece of chicken, and repeating until you reach the end of your breadstick dough. For me it wrapped around 3 cubes of chicken.
- Grill for about 10 minutes on each side, or bake in the oven for 20 minutes at 400 (less depending on thickness of chicken)
- Take off of the heat and sprinkle with mozzarella
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