This morning, I was craving for an omelette. I love making omelettes because they are fast, easy to make, and can be made with just about anything you like or have available like I do. Since I haven’t done my grocery shopping for next week, I was looking to empty the refrigerator by using as much food as I could. I found eggs and some Feta cheese.
I love eggplant. I love mushrooms. I love stews. I know stews look messy but they mean eating healthy the old – fashioned way. My dish took shape from the combination of these two main ingredients. This is a one – pot wonder meal that comes delicious no matter what. There are no mistakes to be made because the ingredients and their quantities can be adjusted according to taste.
You can’t visit New Orleans without making a stop at the French Market. “Founded as a Native American trading post predating European colonization, the market is the oldest of its kind in the United States.” (Wikipedia) Here, you will find cafes, bars, seafood, especially the famous New Orleans crawfish, Cajun food, Creole cooking, different kinds of pralines and other desserts, along with fruits and vegetables. There is also a flea market where you can find some very good and inexpensive stuff.
Anyone visiting Quebec gets talked into trying Poutine. It is a delicious combination of French fries, cheese curds, and gravy.
Grape leaves are used in the cuisines of various regions in the world including the Balkans and the Middle East. They are sold in jars and usually packed in rolls in a brined solution. The grape leaves that get wrapped around a filling are often called dolma or sarma. Romanians use the word sarma for stuffed grape leaves and stuffed cabbage leaves. They are usually made during the year around holidays but this is not a rule. There is no single recipe for cooking stuffed grape leaves. Some people use vegetables and/or meat as filling. Stuffed grape leaves can be served cold as an appetizer or warm as a main dish.
I have never considered myself a good cook. My mother tried to teach me how to cook but I did not want to pay any attention. As expected, the time had come for me to be on my own. I started become more attentive when it came to cooking if I wanted to eat healthy.
I followed recipes at first and was fortunate to cook all my dishes very well. Then I remembered that my mom never used any recipes to prepare her dishes and no matter how tasty my dishes were I could never get the taste I liked in my mom’s cooking. That was when I decided to put my recipes aside and started cooking using my own “taste” which meant to mix things up until I got what I wanted. I was not a soup eater when I was growing up. The following soup is one of the fewest soups I still like. It uses all kinds of vegetables and pretty much anything you like and as much as you like.
Gutuia or “Quince” is a fruit that is difficult to find in the United States. It is hard to bite into or even cut with a knife. Its aroma combines fragrances of apples and pears. I used to eat it raw.
However, I had to slice it in small pieces and take a break between bites because I felt like I was going to choke. Gutuia is a fall fruit. My mom used to shred and boil it to make jam. The jam had a beautiful light orange color.