My family is Greek and Italian, therefore Mediterranean flavors are in our blood. The specific ingredient that my clan can’t get enough of is the modest tomato.
My dad is a huge tomato gardener, and has spent the past 22 years (that’s only as long as I can vouch for) perfecting the heavenly fruit — remember, tomatoes are fruits not vegetables.
I vote his Cherokee purple heirlooms best in show, but all of his varieties are delicious. So delicious, in fact, that cooking them down into a sauce or smothering them over a pizza is a waste. The only way to truly understand the perfection known as my father’s tomatoes is to enjoy them in simple form.
I’m partial to housing them down with just a sprinkle of salt, but here’s a recipe that everyone can love (even if you don’t have access to my father’s tomatoes — although he does handout seedling like frozen yogurt samples).
I love trying new cooking techniques. Most recently, I attempted poaching. Not the endangering elephants kind, but the cooking something by simmering it in broth kind.
The poaching protein of choice: mahi-mahi. The poaching liquid: chicken broth, white wine, and rosemary. The outcome: delicious.
Poached Mahi-Mahi with Tomato Caper Sauce
Ingredients for fish: (Serves 2)
- 2 mahi-mahi filets
- 3 cups chicken broth
- 1/4 cup white wine
- 2 sprigs rosemary
My boyfriend and I recently celebrated our four year anniversary. We’re not a big anniversary couple, considering we both almost forget every year, but this year we wanted to do something special.
Since we’re both food obsessed, we thought it would be fun to celebrate by making a nice dinner, more specifically, a seafood dinner.
I don’t cook seafood often, so I turned to a Melissa d’Arabian recipe for some help. I chose to make pasta pescatore, which was surprisingly simple and delicious.
Melissa d’Arabian’s Pasta Pescatore
I made a few modifications. In the original recipe, the seafood consists of flounder and shrimp. This is a great seafood combination to use to keep the price down. Since it was our anniversary, we decided to use mussels, shrimp and scallops. Mussels are surprisingly cheap, but scallops can get a little pricey. If you’re cooking on a budget, feel free to use whatever is on sale.