Food, Photography and Bons Mots
Apricots and I go back a long way. Growing up, I always had a “Paradise Cake” for my birthday. The cake was two layers of yellow cake slathered with a tangy dried apricot puree and covered in coconut. I’ve tried to find the recipe online…
It’s flaky. It’s tender. It’s sweet. It’s savory. There is a bit of a sour feta bite. It’s wonderful. This is a riff on Greek Tiropita–layers of crisp and flaky phyllo dough stuffed with pungent feta cheese. This recipe brings back memories of glorious stays…
This is a delicious hybrid recipe. It’s a riff on a hummus recipe we ran on Blue Cayenne back in April of 2019 here
It occurred to us that a rich topping of roasted grape (or cherry) tomatoes and roasted eggplant cubes would complement the creamy hummus. It did. Gloriously!
The roasted tomato portion of this dish was taken from Yotam Ottolenghi’s wonderful cookbook Simple. That cookbook is available through your local bookstore or on Amazon here.
Here is the recipe as I prepared it in my kitchen.
Every month Blue Cayenne features recipes from our archive of more than four hundred recipes. These recipes are our “Oldies But Goodies.” Today’s Oldie But Goodie recipes are for plum cakes–two different plum cakes but equally delicious. Your call. ( Here is the recipe.) Want…
I’ve had this recipe in my burgeoning to-do file for some time. The original recipe is from The New York Times and the reviews are pretty strong. A reader named Isabel, for example, wrote that this cake may be one of the best things she’s…
Just about every food culture has a fritter–a fried and battered morsel of vegetables, fruits or meats. There are Indian bhajias, Japanese tempura, American apple fritters, and on and on. The love of a fried morsel is all but universal.
This fritter has a Greek slant. The flavor is reminiscent of spanakopita, Greek spinach and feta wrapped in phyllo.
This recipe is adapted fron Georgina Hayden’s cookbook, Greekish: Everyday Recipes With Greek Roots. You can buy the cookbook through your local bookstore.
Here is the recipe fro Spanakopita Fritters as I prepared it in my kitchen. Absent feta in my pantry, my fritters were made with goat cheese and that substitution worked deliciously!
So, where did the idea of celebrating birthdays with cakes come from? It was the Greeks!!!, as my Greek friend Michelle would be quick to say. (Michelle proudly maintains that most good things originated with the Greeks. ) Michelle may have a point. According to…
Just WOW! This is such a good cake and a relatively unique cake flavor to place on your table to entertain your guests. I have to confess, though, that I’m not having a party and this cake is quickly disappearing off my counter! This is…
Every month Blue Cayenne features recipes from our archive of more than four hundred recipes. These recipes are our “Oldies But Goodies.” Today’s Oldie But Goodie recipe is for a beautiful Tomato Galette. You can find the recipe here.
Want to dive deeper into our recipe archive? Just click one of the categories at the top of this page or use the category search drop down menu on the right side of this page.
And…here is a link to Blue Cayenne’s main page: Blue Cayenne.If you are in the mood to cook (or eat!), we hope you will take a moment to look at the many excellent recipes we have featured.
I can remember sitting in a hotel restaurant in Cairo back in the 1980s furiously looking for something Egyptian on the breakfast menu. There were all the usual western breakfast items–eggs, pastries, oatmeal. It was pretty much the breakfast menu you would find in any…
